Indonesian-Style Chicken with Spicy Peanut Sauce
Chicken thighs should be more popular. The meat is much more flavorful than the white meat and almost always cooks up moist, which is not something you can say of chicken breast meat. Yes, the thigh is slightly more caloric than the breast, but I prefer it anyway.
This is a great weeknight recipe for the whole family—although you might want to decrease the amount of hot pepper flakes in the dipping sauce for the kids.
For the… more »
Answers to Your Holiday Egg Questions
Each year at this time I get questions about preparing, storing, and using hard-cooked eggs. I just wanted to remind you that you can find the answers to your questions in the Kitchen Shrink archive 24/7 all year long. Here are direct links to the answers to your Holiday Egg questions.
How to Make Perfect Hard-Cooked Eggs
An Easy Way to Peel Hard-Cooked Eggs
How Long Can I Keep Hard-Cooked Eggs?
What is the Best Way to Store Eggs?
And,… more »
Still time to register for my April 13 Easter Spring Brunch demo at the Silo!
Next weekend I will be returning to The Silo Cooking School in New Milford, Connecticut to do two Demonstrations and there are still places available for my Sunday, April 13 Easter Spring Brunch. The menu includes Chilled Pea Soup with Mint, Spiced Shrimp and Peanuts, Green Chili and Zucchini Quiche, Quick Sticky Buns, and Strawberry Rhubarb Pudding Cake. The 11 a.m. to 2 p.m. Demo will include a Tasting and be followed by a Book Signing. For more information and to register for classes, call (860) 355-0300 or… more »
Here are the recipes from my appearance on the Today Show.
Hope you caught my March 24th appearance on the Today Show where I made Cuban Style Braised Pork Shoulder in a slow cooker and then turned the cooked meat into 4 more main dishes from four different parts of the world to serve later on in the week — a pizza, a soup, a salad, and ravioli. Here is a link to the recipes on the Today Show web site.… more »
I’m returning to The Silo on April 12 and 13.
Just in time for the spring holidays, I will be returning to The Silo Cooking School in New Milford, Connecticut for two demonstrations. On Saturday April 12 from 6:30 p.m. to 9:30 p.m. I will make a Spring Holiday Dinner and on Sunday, April 13 from 11 a.m. to 2 p.m. I will make an Easter Spring Brunch. Each will be followed by a Tasting and Book Signing. Saturday’s menu will be Spicy Seafood Cocktail, Goat Cheese Souffles in Phyllo Cups, Rosemary Scallion Rack… more »
Esther’s Chicken Fricassee
Esther Adler, my mother-in-law, gave birth to three sons in less than three years (yikes!) and a daughter three years later. All four kids had hearty appetites, and all four turned out to be fairly strapping individuals. I’ll confess that I’ve often wondered how in the world she managed to feed them. This recipe is one answer.
Esther’s wonderful chicken fricassee was a relatively rare treat. She served it only about once a month, because that’s how long it took… more »
Hope you caught me on Rachael Ray; here’s more about the show.
On Wednesday, February 19th, I was on the Rachael Ray show talking about new versions (clay pot, wonder bag, and smoker) of ancient cooking pots and helping to solve cooking issues for three of Rachael’s viewers, Jennifer, Sara (spelled the right way!) and Kiyo, pictured from left with me and Rachael. Here’s a link to more about the show.… more »
White Chicken Chili
There is one good reason—other than chicken and chilies—why I love the white chicken chili on the menu at the burrito palace in our neighborhood: sour cream. This quick-to-make home version is delicious unadorned. Add the accompaniments and some homemade or store-bought cornbread and it is over the top.
Makes 6 servings
Hands-on time: 15 minutes
Total Preparation time: 40 minutes
4 tablespoons (1/2 stick) unsalted butter
1 medium onion, chopped (about 1 cup)
3 garlic cloves, minced (about 1… more »
The Kitchen Shrink answers, “how can I get more flavor in my chicken soup?”
David recently e-mailed the Kitchen Shrink for help and said “I am making chicken soup for my picky eaters, and . . . . the soup has little chicken flavor and no yellow color. . . . how can I get more chicken flavor and a pleasing yellow color in my chicken soup?
My biggest advice regarding flavor would be to strain out all the solids at the end and reduce the broth by about one-third. Take a look at… more »
Warm Cabbage with Bacon and Gorgonzola
This is a wonderful wintertime side dish and a great way to glorify the humble cabbage. It would go well with lean grilled sausages (lean because this is a relatively heavy side dish), pork chops, or my Blasted Chicken (Sara Moulton Cooks at Home…
, page 66)
6 thick slices bacon, about 6 ounces
3/4 cup dry white wine
1 small shallot, minced
1 tablespoon drained bottled green peppercorns
Kosher salt to taste
3/4 cup heavy cream
1 small more »
Chocolate Orange Lace Cookies
Here are my “Chocolate Orange Lace Cookies” cooling on the parchment paper on top of the rack. They were very easy to peel off the parchment after they had cooled and they held their shape just fine.… more »
Check out Rachael Ray’s “Great American Cookbook Competition”
My friend @RachaelRay is looking for the next great cookbook author! Could it be you? Rachael Ray and her Atria Publishing Group imprint, Rachael Ray Books, are launching “The Great American Cookbook Competition.” The Top 5 Finalists will come to New York City to compete in Rachael’s studio where the ultimate winner will be crowned. Prizes include a book contract, a culinary trip to Cancun, Mexico, and a suite of GE kitchen appliances. You’ll find all the details here.… more »
Check out my tips from the Rachael Ray Show.
Several weeks ago on the Rachael Ray show I did a countdown to Thanksgiving with a lot of organizational tips. Those tips will be just as useful for the upcoming holidays. If you would like to take a look, most of the segments are still up on Rachael’s web site. Here are the links.
Countdown to Thanksgiving Begins
Thawing Your Turkey
Make Ahead Day
Extra Tips: Ideas for Your Leftovers… more »
All About Thanksgiving
Thanksgiving dinner is America’s favorite feast and as cooks ranging from experienced to first-timers head for kitchens across the country questions are sure to arise. With that thought in mind, I included a whole episode in Season Two of my show about Thanksgiving. Here is the link to Thanksgiving 101. You will also find Thanksgiving Recipes and Turkey 101 on the site.… more »
Look for me on the Rachael Ray Show!
Starting Wednesday the 20th, I will be on the Rachael Ray Show every day leading up to Thanksgiving to give advice about what you can do each day so that you will have a stress-free holiday. Please tune in and keep an eye on rachelray.com for my holiday advice and recipes.… 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.