Crispy Broccoli with Capellini in Broth
Once you have your pasta water at a boil and your broccoli cut into florets, this dish—a perfect weekday quick comfort meal—takes no time at all to prepare. The star here is the crispy broccoli. You create that crispness by allowing your pan and oil to get a lot hotter than you normally would—to the point where the oil is just about smoking—and then quickly throwing in the broccoli and covering the pan. The broccoli sears around the edges, caramelizes, and… more »
Fried Green Tomato Sandwich with Goat Cheese
Being the ignorant Northerner that I am, I always thought that green tomatoes were transformed at the beginning of the season into fried green tomatoes because nobody could wait for those first tomatoes to ripen. I have been enlightened by my Southern friends and now understand that these tomatoes are actually harvested at the end of the season out of fear of the upcoming frost. I am happy to eat them at either end of the season, particularly gilded with… more »
Tom’s Apple Macaroon
Tom Mackie, a family friend, sent me this recipe during the summer and I saved it to share just as local apple season is reaching it’s peak. Here is the note he sent with it: “I’m sure you have a recipe for something like this already, but for your amusement this is one that’s been in my family for 100+ years. It was always a favorite for family picnics or any other crowd. Picnics at my Grandmother’s could run from… more »
Kielbasa and Celery Root Salad
When I came up with the idea for this salad I was focusing on the celery root part of it. Celery root, also known as celery knob or celeriac, is the thickened aromatic root of a variety of celery plant with a dense crunchy texture. In France, it is often julienned or shredded and tossed in a mustardy vinaigrette, which was my inspiration for this dish. I decided to start with another sharp flavoring, horseradish, and enhance it with mustard.… more »
Egg Foo Yung
When I was growing up, egg foo yung was a very popular item on Chinese take-out menus and in most Chinese Restaurants. In recent years, however, it seemed to disappear. Reading a recipe for egg foo yung in an old cookbook not long ago, I was struck by its adaptability. It is, after all—a kind of Chinese omelet—and, as with any omelet, the filling possibilities are endless. I have done what I can, however, to improve on the old egg… more »
Brie, Bacon, and Spaghetti Frittata
Here’s how to turn your leftover pasta into a new meal in the form of an Italian omelet. You can bulk it up with just about anything kicking around in the fridge—including leftover vegetables, meat, and poultry. If you have one of those great old cast-iron skillets, use it for this dish. Then you can bring the skillet to the table and serve your frittata family-style. Serve with a tossed green salad and crusty bread.
Makes 6 servings
Hands-on time:… more »
Nothing beats fresh tomatoes in season. Usually I just slice them, salt them, drain them, and eat them straight up with avocado and basil and a drizzle of olive oil. (My sister-in-law Janis introduced me to this perfect lunch one summer vacation.)
But even perfection gets boring after a while, and so, in the interest of variety, here is a wonderful recipe to round out a late tomato-season supper. It is very Provençal, meaning that it is rich with the… more »
Baked Orzo and Cheese
I can’t tell you how hard I tried when the kids were little to come up with a homemade macaroni and cheese that they would choose to eat over that stuff in the box. They just weren’t interested. But now that they are older and have traveled a little bit, they seem to be open to new tastes. Their affection for this dish is proof.
This recipe is really just a blueprint. It is your basic macaroni and cheese baked… more »
Antipasto Salad with Parmigiano-Reggiano Dressing
This is the perfect lazy-day summer salad, since you don’t have to use the oven. You could buy the blanched broccoli or cauliflower and prepared pasta salad at the salad bar and never even turn on the stovetop. But this salad would be equally good on any night, summer or winter, when you are pressed for time. Feel free to substitute other meats or cheeses for the ones suggested below.
Makes 6 to 8 Servings
Hands-on-time: 25 minutes
Total preparation… more »
Shrimp Niçoise Salad
Niçoise salad, fairly well known in America these days, is a specialty from the city of Nice in the south of France. It consists of tuna, tomatoes, blanched string beans, boiled potatoes, hard cooked eggs, and a vinaigrette dressing. I have adapted it by pureeing the tuna in the sauce and adding shrimp. You’re welcome to replace the shrimp with the leftover-cooked protein of your choice including turkey, chicken, or ham. A cozy way to serve this salad is to… more »
Fresh and Smoked Salmon Salad
I think smoked salmon is a wonderful secret ingredient, it adds not only a unique salmon taste but also an appealing smokiness, and a little goes a long way. This is my favorite way to cook fresh salmon on a weeknight, drizzled with lemon juice and olive oil and baked in a hot oven. You could make just the baked salmon part of this recipe and then top it with any number of the quick sauces found in Sara’s Secrets … more »
Andrea’s Berry Crumble
This delicious dessert was contributed by Andrea Hagan who helped with the testing of Sara Moulton Cooks at Home…
. A native Seattleite, Andrea was 11 years old when she toured England as a member of the Northwest Girls Choir. Choir members bunked with local citizens in the towns they visited and in Shrewsbury her host served raspberry crumble with boiled custard. “It was the greatest dessert that I had ever tasted and the first fruit dessert that I ever more »
Penne with Slow Roasted Cherry Tomatoes and Goat Cheese
Any excuse to eat ripe tomatoes in season is a good one, but the best reason to check out this delicious vegetarian recipe is that it gives you the chance to sample and support some of the wonderful artisanal cheeses—including homemade fresh goat cheese—now being produced all over the U.S.
Taking a belated cue from the Europeans, small-time American entrepreneurs began to produce great local cheeses about 35 years ago. These producers include people like Miles and Lillian Cahn. After… more »
Here’s a wonderfully refreshing summer salad that can take the place of potato salad or pasta salad at a backyard barbecue. The classic tabbouleh, a Middle Eastern salad is made with bulgur (cracked wheat) not couscous. But I prefer this version, which is based on a recipe developed many years ago by Zanne Stewart, Gourmet’s executive food editor. A staple of Middle Eastern cuisine, couscous is nothing more than tiny grains of semolina pasta. Although it can take hours to… more »
Basil Chicken Salad with Bacon, Lettuce, and Tomato
Time and again viewers of my show e-mail me wondering, “How do I cook white meat chicken so that it doesn’t get tough?” The answer appears to be simple. Don’t overcook it. In fact, that is easier said than done these days. The threat of salmonella requires that you cook your chicken until it is well done. However, there is a brief moment, just before it dries out, when chicken is cooked perfectly. If you poach your chicken breasts according… more »
Sara’s New Book
|In my newest book, I share more than 200 new family-tested, family-pleasing recipes. Whether you’re new to the kitchen or just looking for a way to spice up your recipe repertoire, my carefully tested quick and easy recipes will help you get dinner on the table every night of the week.