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 »
Sauerkraut with Caraway Seeds
Two 14 1/2 ounce cans sauerkraut, drained
1/2 cup packed dark brown sugar
1/3 cup cider vinegar
2 tablespoons caraway seeds
2 tablespoons unsalted butter
3 medium onions, finely chopped
Serves 8 to 12
Combine the sauerkraut in a large saucepan with the sugar, vinegar, caraway seeds, and 2 cups water. Bring to a boil over high heat, stirring often. Reduce the heat to low and cover. Simmer, stirring occasionally, until the sauerkraut has absorbed some of the liquid and… 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 »
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 »
Soon after I started making spaetzle as a side dish at home on a regular basis, it occurred to me that you could dress up and sauce this German pasta much as you would any other fresh pasta—an inspiration that automatically promoted spaetzle from a side dish to an entrée. This recipe takes advantage of ingredients available in the spring—asparagus, peas, and fresh herbs—but I want to encourage you to take the basic spaetzle recipe and run with it. Toss… 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 »
Shredded Root Vegetable Latkes
Here is my latest recipe for latkes from Sara Moulton’s Everyday Family Dinners…
. Sometimes in the fall I buy a bunch of root vegetables for a particular recipe and fail to use them all up. Suddenly there’s a lone parsnip or turnip hanging out in my vegetable drawer. How to rescue those worthy orphans? Use them in this recipe, in essence, nothing more than a fancy-schmancy potato latke. The key tool here is the grating disc of your food more »
Creamy Baked Polenta
I have recently been getting a lot of requests for this recipe from Sara’s Secrets for Weeknight Meals
. The cornmeal mush known as polenta
, one of the national dishes of Italy, emerged in its original form as the field ration of the Roman soldier. Although pulmentum…
was made of millet or spelt (cornmeal was unknown to the ancient Romans), it boasted the same versatility that we love in polenta today — you can cook it up and serve more »
Butter-steamed Broccoli with Soy
One of the first restaurants I worked in was Cybele’s in Boston’s Faneuil Hall. We were on a very tight budget, so instead of making 1 or 2 special vegetables for each dish we would serve a one size fits all starch and vegetable and plop them on every plate. I developed this quick and easy way to cook vegetables, which involves just one large skillet. I put the sliced carrots, green beans, cauliflower florets, etc into the pan with… more »
Homemade Pan Gravy
I always get lots of questions about making gravy, so I thought no matter what meat or poultry you are cooking, this recipe would come in handy when you head for the kitchen. I recommend making 1/2 cup gravy per person. You need that much gravy to pour over everything, and for leftovers. So here is the formula: For each cup of gravy you will need 1 cup broth, 1 1/2 tablespoons drippings, fat or butter more »
Fried Green Tomatoes with Ranch Dressing and Yellow Cherry Tomato Salad
Tomato lovers, it doesn’t get much better than this. In this easy summer time recipe from Sara Moulton Cooks at Home
you start with a base of breaded and fried green tomato slices, top it off with a little salad of cherry tomatoes, and spoon on some homemade ranch dressing. Done. Just make sure all the tomatoes are fresh and in season.
For the salad:…
12 to 15 yellow cherry tomatoes, quartered
1/2 teaspoon kosher salt
2 teaspoons chopped fresh mint more »
A Summer Salad from Paris
Cory Van Horn recently 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… more »
"Good Morning America" Breads
Hope you had a chance to see me make bread on Good Morning America
. Bread baking is one of America’s original do-it-yourself projects and you’ll be surprised to find out how easy it is with my no-fuss recipes. The rewards are double; you will save money and have a delicious loaf of bread to share with your family. The recipe for No-Fuss Focaccia and No-Knead Bread follows.
Makes 1 loaf
From King Arthur Flour
Warm, aromatic yeast bread, more »
From Sara Moulton Cooks at Home…
Everyone loves mashed potatoes, particularly if the meal includes simple gravy. My husband (admittedly an extremist on the subject) swears that he’d be content to make a whole meal out of nothing but mashed potatoes and gravy.
There are two main candidates for the preparation of mashed potatoes. The first choice, and the one we are all most familiar with, is the russet or baking potato. (The Idaho potato is the most famous of more »
Grilled Asparagus with Lemon Truffle Vinaigrette
Posted with permission of author, from Girls at the Grill by Elizabeth Karmel
The flavors of fresh lemon juice and white truffle oil are the perfect compliment to grilled asparagus. I didn’t think grilled asparagus could get any better until I created this “truffle lemonade” to dress up my favorite grilled veggie for a friend’s birthday party. Try it, and use any leftover dressing on fresh salads and/or grilled fish. The little bit of cream in the recipe keeps the… 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.