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Join me for a French River Cruise, May 24 to 31, 2014.
Posted on April 13th, 2014 by Sara Moulton  |  Filed under Uncategorized  |  Submit Comment
Plan ahead for your spring vacation in the French countryside. From May 24th to 31st, I will be teaching cooking classes on an A-ROSA Rhône/Saône river cruise. We will discover delicious French ingredients and recipes that use them as we cruise from Lyons to Arles and back with stops at Lyon, Mâcon, Chalon-sur-Saône, Châteauneuf-du-Pape, Avignon, Arles, and La Voulte. For more information, go to Rhône/Saône Culinary Cruise or call 855-552-7672.… more »


Still time to register for my April 13 Easter Spring Brunch demo at the Silo!
Posted on April 7th, 2014 by Sara Moulton  |  Filed under Uncategorized  |  Submit Comment
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… more »


Here is the link to all my tips from the the Rachael Ray Show.
Posted on April 6th, 2014 by Sara Moulton  |  Filed under Uncategorized  |  Submit Comment
I appeared on The Rachael Ray Show to share my tips for bringing almost dead ingredients back to life – limp lettuce, stale baguettes, rock hard brown sugar. I have a fix for all those dilemmas and more. Here’s a link to the video on Rachael’s web site.… more »


Here are the recipes from my appearance on the Today Show.
Posted on March 20th, 2014 by Sara Moulton  |  Filed under Uncategorized  |  Submit Comment
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’ll be at Kings in Short Hills on April 26.
Posted on March 10th, 2014 by Sara Moulton  |  Filed under Uncategorized  |  Submit Comment
On April 26, I will be doing a Cooking Demonstration Class at Kings Cooking Studio from 11 am to 2 pm. The menu will be: Smoked Salmon Rillettes, Open Faced Zucchini Omelet with Spicy Tomato Sauce and Feta, Falafel Salad with Creamy Garlic Dressing, Korean Style Burgers, and Cannoli Stuffed Strawberries. Kings Cooking Studio is located at 778 Morris Turnpike, Short Hills, NJ 07078. For more information or to register for the class go to Kings Cooking Studio or call… more »


I’m returning to The Silo on April 12 and 13.
Posted on March 10th, 2014 by Sara Moulton  |  Filed under Uncategorized  |  Submit Comment
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… more »


Esther’s Chicken Fricassee
Posted on February 19th, 2014 by Sara Moulton  |  Filed under Entrees « Featured Recipe « First Courses « Recipes « Uncategorized  |  Submit Comment
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.
Posted on February 15th, 2014 by Sara Moulton  |  Filed under Uncategorized  |  Submit Comment
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
Posted on January 30th, 2014 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes « Uncategorized  |  Submit Comment
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?”
Posted on January 17th, 2014 by Sara Moulton  |  Filed under Uncategorized  |  Submit Comment
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
Posted on January 15th, 2014 by Sara Moulton  |  Filed under Featured Recipe « Uncategorized  |  Submit Comment
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
Posted on December 31st, 2013 by Sara Moulton  |  Filed under Uncategorized  |  Submit Comment
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”
Posted on December 12th, 2013 by Sara Moulton  |  Filed under Uncategorized  |  Submit Comment
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.
Posted on November 30th, 2013 by Sara Moulton  |  Filed under Uncategorized  |  Submit Comment
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 Prep Day Final Tips Extra Tips: Ideas for Your Leftovers… more »


Look for me on the Rachael Ray Show!
Posted on November 15th, 2013 by Sara Moulton  |  Filed under Uncategorized  |  Submit Comment
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 »