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Recipes

Short Ribs Ravioli with Tomato Sauce and Ricotta Salata

Chef Mario Batali really has a genius for big flavor. His television appearances give you a pretty good idea of that genius, but go to his restaurant Babbo in New York and he will knock your socks off? I love just about everything on the menu, but one of the…

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Cheese Sandwich Soufflé

This is a recipe from my grandmother Ruth that I love for its simplicity. It is nothing more than a ham and cheese sandwich over which you pour some beaten eggs and milk, let it soak, and then bake. (I confess that I dressed it up a bit by adding…

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Bistro Duck Breasts

Duck breasts are one of my favorite things to make for a quick and elegant dinner. Originally created for Episode 308, Season 3, of Sara’s Weeknight Meals, this “cook once, eat twice” recipe gives you a head start on the next night’s entree, Peking Duck Wraps.   Recommended side dishes: coucous and butter…

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Mom’s Brushed Eggplant

Growing up, we ate our fair share of frozen vegetables: corn, peas, French green beans with toasted almonds (fancy!), the dreaded limas, etc. But every so often my mom would step out and experiment with fresh vegetables. She made a mean vinaigrette, and we always kept a jar of this…

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Matzo Brie with Creamed Spinach and Crispy Onions

I didn’t know about matzo brie, that wonderful breakfast dish consisting of matzo and beaten eggs cooked in a lot of butter, until I started dating my now-husband (who is Jewish) in the mid-seventies. His mom, Esther, made it for me and I thought it was absolutely delicious. I always…

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Creamy Lime Corn Soup with Cumin Salted Tortilla Strips

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…

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Tomato, Basil, and Cheese Tart with Pancetta Crust

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…

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Summer Salad

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…

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Ruthie’s Summer Camp Zucchini

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…

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Fresh Corn Spoon Bread with Broccoli and Sharp Cheddar

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…

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Mexican-style Street Corn

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…

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Corn and Jalapeño Cakes with Goat Cheese

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…

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Smoked Chicken or Turkey Salad

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…

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Smoky Fish Chowder

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…

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Tonnato-Stuffed Eggs

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…

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Stuffed Zucchini Greek Style

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…

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Mom's Meatball Stroganoff

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…

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Cream Biscuits

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,…

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Pork Cutlets with Spanish Olives

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…

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Sofrito Clams or Mussels with Prosciutto

Getting to know Jean Anderson in the early eighties was one of the most important breaks in my life. The fabulously knowledgeable cookbook author and food and travel writer began to mentor me about 10 minutes after we first met, quickly hiring me as her assistant on foreign assignments to…

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Chicken Tarragon

This is one of the “four quick chicken recipes” that I included in Sara Moulton Cooks at Home. It is a simplified version of a relatively sophisticated dish that used to comprise the whole of my brother Peter’s culinary repertoire. Whenever he confided that he was making Chicken Tarragon for…

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Chicken Piccata

Although none of us wants to devote more than 45 minutes or so to getting dinner on the table during the workweek, we still want to eat well. In Sara Moulton Cooks at Home, I included “ four quick chicken recipes” that all start with the same easy prep and…

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Moroccan Spiced Leg of Lamb with Preserved Lemon Relish

Butterflied boneless leg of lamb is a great dish for a crowd. I have used a Moroccan-style dry rub here, but you could substitute any chicken or meat marinade, wet or dry. One of my old favorites is a Jacques Pepin recipe that we ran when I was in the…

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Roasted Ratatouille Crêpes with Goat Cheese

My mom made ratatouille from the New York Times Cookbook all the time when we were kids, and I just loved it. This venerable vegetable stew from the south of France with its many flavors layered together has all the complexity of a meat stew without the meat. All the…

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