Berry Rice Pudding
I love rice pudding, as does the husband, but I am certainly not going to make it from scratch on a weeknight. However, there is a good chance you have leftover rice every so often from a take-out meal, and this would be a very tasty way to recycle it.
Makes about 6 servings
Hands-on-time: 10 minutes
Total preparation time: 10 minutes
1 1/2 cups cooked leftover long-grain white rice or my Simple Boiled Rice
1/2 cup ginger marmalade
1/2… more »
To celebrate Mother’s Day, this is a recipe that I remember my mother and my aunt making frequently—it is a good choice for anyone who doesn’t feel he or she has the time to make homemade dough. I’ve adapted it from my aunt Jean’s recipe where she uses “homemade-style” white bread as a stand-in for pastry. Aunt Jean makes a batch of these rolls, lathers them up with a ton of melted butter and then parks them in the freezer… more »
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 »
Join me for a French River Cruise, May 24 to 31, 2014.
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!
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.
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.
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.
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.
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
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 »
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.