Recipes

Creamy Lime Corn Soup with Cumin Salted Tortilla Strips
Posted on September 4th, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « First Courses « Recipes  |  Submit Comment
Here is a luxuriously thick soup that is very low in calories, especially if you leave out the tortilla chips. You really boost the corn flavor by adding cobs to the broth. Indeed, anytime you have leftover cobs kicking around, especially at the end of the summer, you might want to cook up a corn broth and salt it away in the freezer in anticipation of those long, cold winter months. Then it’s a snap to make this soup using… more »


Tomato, Basil, and Cheese Tart with Pancetta Crust
Posted on August 27th, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
I developed this tart in the mid-eighties for a column in Gourmet… magazine called “Gastronomie Sans Argent,” which loosely translated means “eating well on a budget.” It was for an August issue, and the theme was tomatoes. Not a tough assignment; I can’t think of a cheaper and more satisfying way to feel rich than to bite into a locally grown beefsteak tomato in season. I came up with an entree that recruited all of the tomato’s usual partners in more »


Summer Salad
Posted on August 22nd, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
I think of this recipe as the perfect backyard cooking for a crowd summertime salad because it features three of the shining stars of summer—corn, tomatoes, and basil—and because all the parts can be prepared ahead of time and tossed together at the last minute. When I’m in the country and find a roadside stand selling just picked corn, I cut it off the cob raw, straight into the bowl, and don’t even bother with the quick boiling step. Raw… more »


Ruthie’s Summer Camp Zucchini
Posted on August 15th, 2013 by Sara Moulton  |  Filed under Featured Recipe « Recipes « Side Dishes  |  Submit Comment
When my daughter Ruthie was six, she started attending “summer camp,” which was actually extended day care based out of the house of a teacher she’d come to know and love. There were only four kids in the camp and they did all sorts of fun things. Of course I was thrilled to learn that once or twice a week they had cooking classes. I had been trying to get Ruth into the kitchen from the age of two, but… more »


Fresh Corn Spoon Bread with Broccoli and Sharp Cheddar
Posted on August 8th, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
I have always loved Southern spoon bread—that creamy, airy cross between cornbread and a soufflé. I have added sharp Cheddar cheese and broccoli so that it becomes a substantial breakfast for dinner. One cup of any cooked vegetable would work here—cauliflower, peas, carrots, green beans, spinach, and so on—and three ounces of any good melting cheese would be fine too. Makes 4 servings Hands-on time: 15 minutes Total preparation time: 40 minutes 2 cups whole milk 1 1/2 cups fresh… more »


Mexican-style Street Corn
Posted on August 1st, 2013 by Sara Moulton  |  Filed under Featured Recipe « First Courses « Recipes « Side Dishes  |  Submit Comment
Grilled corn slathered with mayo and coated in grated cheese is a well-loved staple of Mexican street fare. Several years ago Gourmet… magazine ran a recipe for this tradition using shredded cotija, a crumbly aged-cured Mexican cheese. At the time, it occurred to me that it might be a hit at an American backyard barbecue if the cheese called for in the recipe was good old one-size-fits-all Cheddar. Sure enough, I tried it out on my kids, and they loved more »


Corn and Jalapeño Cakes with Goat Cheese
Posted on July 24th, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
When I made the first batch of these corn cakes and topped them off with a slice of tomato and goat cheese, they were so substantial they reminded me of a burger. The fresher the corn the tastier these cakes will be, because the minute you pick an ear of corn its sugar starts to turn to starch. The best scenario would be to put a pot of water on to boil, pick and husk the corn from the cornfield… more »


Smoked Chicken or Turkey Salad
Posted on July 11th, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
This is an adaptation of a smoked chicken salad recipe sent to me by Mary Collette List of Kalamazoo, Michigan—a frequent visitor to my Web site—who tasted it for the first time at a friend’s potluck dinner and then went home and figured it out. I added the option of using smoked turkey instead of smoked chicken. (Smoked turkey is more readily available.) I also decided to make the pecans spicy by tossing them in my Creole Spice Mix and… more »


A Summer Salad from Paris
Posted on June 26th, 2013 by Sara Moulton  |  Filed under Featured Recipe « First Courses « Recipes « Side Dishes  |  Submit Comment
Cory Van Horn sent me this photo along with an e-mail saying “I made your ‘Summer Salad from Paris’. . . . This recipe is delicious! I loved how all the flavors scream summer.” You can find more of his work at www.culinarycory.com. Janis Adler is my sister-in-law.  When I went to France to do an apprenticeship in the late Seventies, Jan made the trip with me and we had a lot of fun banging around for a few days… more »


Smoky Fish Chowder
Posted on June 10th, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « First Courses « Recipes  |  Submit Comment
There are two things that my dad makes, one is scrambled eggs (especially on Christmas) and the second is fish chowder which he must have learned from his Mom, Ruth Moulton, who was a wonderful ye olde New England cook, or possibly from a guide on one of his fishing trips to Grand Lake Stream in Maine (where he still goes to fish every year). This is my modern cheating version of fish chowder. Makes about 9 cups, 4 servings… more »


Tonnato-Stuffed Eggs
Posted on May 22nd, 2013 by Sara Moulton  |  Filed under Featured Recipe « First Courses « Hors d'Oeuvres « Recipes  |  Submit Comment
One of my husband Bill’s favorite dishes is Vitello Tonnato. Cold sliced veal with a tuna sauce. It is an Italian version of surf and turf. Trying to imagine another recipe on which to use this tasty sauce, I thought of eggs. I love stuffed eggs. My mom has never stopped making them, even when the food police declared them taboo. Fortunately, as of October 2000, the position of the American Heart Association is that an egg a day is… more »


Stuffed Zucchini Greek Style
Posted on May 16th, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
Throughout the Mediterranean, vegetables stuffed with various fillings, including meat, often fill the role of entrée. But when I tried to sell my meathead American husband on this recipe at any early stage in its development—the lamb then thoroughly camouflaged by bread crumbs—he squinted at it and, without venturing to take a bite, said, “Where’s the beef?” To be fair, neither of us is a big fan of zucchini served straight up, so he was justified in wondering if I’d… more »


Mom’s Meatball Stroganoff
Posted on May 7th, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
This was one of my favorite dishes as a kid. It is a less expensive version of the classic dish created and named for a Count Stroganoff in late-19th-century Russia. Very popular in America during the sixties and seventies, the original recipe for Beef Stroganoff called for thin slices of pricey beef filet. Although my mom used meatballs instead, it seemed luxurious to me. Eventually my mom (and my Aunt Jean and my grandmother) stopped making it, maybe because it… more »


Cream Biscuits
Posted on April 25th, 2013 by Sara Moulton  |  Filed under Breakfast « Featured Recipe « Recipes « Side Dishes  |  Submit Comment
This is a recipe I developed while working in the Gourmet magazine test kitchen. It is so easy and versatile that I use it as the basis for any biscuit-related recipe I make. See Apricot Scones (p 302) and Biscuit Sticky Buns (p 303) in Sara Moulton Cooks at Home, and Egg, Canadian Bacon, and Cheddar Biscuit Sandwiches (p 103) in Sara’s Secrets for Weeknight Meals…. Makes 4 sandwich-size biscuits or up to 12 smaller ones 2 cups more »


Pork Cutlets with Spanish Olives
Posted on April 24th, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
This technique of pounding boneless pieces of meat or poultry to make them thin, coating them in seasoned flour, sautéing them quickly, and making a sauce with the drippings can be varied to create dozens of different quick and easy dishes. 1 pound pork scaloppine cut from the leg or 4 thin boneless chops 1/4 cup all-purpose flour 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 tablespoons extra virgin olive oil 1/4 cup dry sherry 1 cup… more »