You can make creamed corn without cream and still get just what you want from the dish: the texture of cream and the flavor of corn. In fact, creamed corn without cream is a distinct improvement on creamed corn with cream. Relying on the corn’s own starch for thickening guarantees that the dish will be plenty creamy. And without cream to mask the flavor, the dish tastes much more like the essence of corn. (And that’s not even to mention… more »
Radish and Orange Salad with Peppery Orange Dressing
Radishes don’t get enough love in this country and I have no idea why. They are both peppery and sweet, crunchy, and quite refreshing. Teamed up with oranges, arugula, and olives, they make a great side salad.
By the way, The best way to slice radishes is with a food processor fitted with the slicing disk. But you could halve them lengthwise (so they don’t roll around), lay them flat on the counter and slice them crosswise.
Makes 4 servings… more »
Grilled Potato and Corn Salad with Chipotle Mayonnaise
The corn in this salad should be grilled, but what’s the best way to do it? In the husk? With some of the husk removed? Stripped naked? My wholehearted vote is for the “naked” or fully husked, method, which creates an unbeatable toasted popcorn flavor.
The secret ingredients here are the chipotles and adobo. Chipotles are smoked jalapenos and adobo is a tomato-based sauce. A little bit of these guys will perk up any dish.
This salad tastes best when… more »
A Summer Salad from Paris
Several years ago 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… more »
Grilled Radicchio Salad
I’m not a big fan of radicchio – it’s very bitter. Grill it, though, and you’re talking about a different animal entirely, something mellow and almost sweet. Topped with a little balsamic vinegar, grilled radicchio makes a wonderful warm salad.
1/4 c. pine nuts, optional
2 heads radicchio, rinsed and dried
4 tbsp. extra-virgin olive oil, divided
Freshly ground black pepper
2 tbsp. balsamic vinegar, preferably aged
If using pine nuts, preheat the oven more »
Easy Fresh Cranberry Sauce
1/2 cup water
1/2 cup fresh orange, tangerine, or clementine juice
3/4 to 1 cup sugar or to taste
12-ounce bag fresh or frozen cranberries (3 cups)
1 teaspoon freshly grated orange rind
Bring water, orange juice, and sugar to a boil, stirring until sugar is dissolved. Add cranberries and simmer, stirring occasionally, until berries just pop, 12 to 15 minutes. Stir in orange rind, then cool to room temperature and chill. Makes about 2 1/2 cups… more »
Chinese Fried Eggplant with Pine Nuts
This recipe was featured in a travel story on Taipei written by Fred Ferretti and published by Gourmet…
in January 1993. Served at a hotel called the Imperial Palace, this dish was tested and fine-tuned by Fred’s wife, Eileen Yin-Fei Lo, one of my favorite cookbook authors and Chinese cooking experts. (She also happens to be shorter than me by at least an inch and is probably half my weight, but there is nothing small about her talent. She is more »
Quick Sautéed Shredded Brussels Sprouts with Pancetta and Balsamic Vinegar
When I first started doing “Cooking Live” in 1996, Sue Fenniger and Mary Sue Milliken were co-hosting the Food Network’s “Two Hot Tamales.” I had been a fan of these talented chefs ever since I ate at one of their restaurants in the late eighties, so I was delighted when they made a guest appearance on my show. My favorite of the dishes they prepared that night was sautéed shredded Brussels sprouts with lime and brown butter. I’d never much… more »
Southern Braised Mustard Greens with Ham
These are good old-fashioned mustard greens, cooked slow and low with a ham hock. It is a great make-ahead dish for a crowd, and it nicely rounds out a buffet. You can make the same recipe using kale or collard greens or mix up all three. Me, I prefer the strong bite of those mustard greens. I also like to substitute them for spinach in my recipe for Sautéed Spinach with Garlic Chips that you will find on page 232… more »
Southwestern Sweet Potato Sauté
Discovering the grating disk on my food processor many years ago was a eureka moment for me—ten minutes later I was grating and then sautéing every vegetable I could put my hands on. Talk about convenient! Baking a whole sweet potato takes about an hour, but sautéing the grated potato takes only fifteen minutes from start to finish—and you end up concentrating the flavor to boot. This recipe dresses up your potato with Southwestern ingredients, but there is no reason… more »
Creamed Spinach with Crispy Shallots
Creamed spinach was one of those special-occasion side dishes my mom served up as kids. Although she usually worked with frozen spinach, which is fine, it’s even better using fresh spinach. The richest and most luxurious way to make this recipe is with—surprise—heavy cream. But because I like a lot of creamed spinach, and I don’t like a lot of heavy cream, I prefer to make it using a béchamel sauce, which is milk, thickened with a butter/flour mixture. I… more »
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 homemade stuff in the fridge. She ended up inventing this very simple, very tasty eggplant side dish, which consists of nothing more complicated than sliced eggplant brushed with vinaigrette and… more »
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 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 »
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 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 »
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 »
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.