On Saturday, May 4, from 2 to 3:30, I will be at the Chef’s Catalog Outlet Store at 5070 Centennial Boulevard in Colorado Springs, Colorado, doing a cooking demo and book signing. For more information, call 719-272-2700.…
Hope to see you May 4th at Chefs Catalog Outlet Store in Colorado Springs.
Hope you saw me on Rachael Ray; here are the videos.
Monday, April 22, I was on The Rachael Ray Show talking about supermarket fraud. We talked about what to watch out for when you go shopping so you don’t get tricked into spending more money on groceries and “rolled out” my Paper Towel Challenge. Here are links to the Shopping Tips and Paper Towel Challenge videos.…
Sunday, April 21st, is Earth Day and I’ll be in Union Square.
All day Sunday, April 21st, I will be in Union Square on East 14th Street in NYC as part of the Earth Day celebration. I will be hanging out at a booth and chatting with attendees to let them know about The Subaru and Sara Moulton Locavore Challenge (the winner will win a private cooking class with me). We will have computers so you can sign up there on the spot. I will be giving out some signed cookbooks as well…
Look for me this Saturday, April 20, at the Green Festival in NYC.
This Saturday, April 20th, at 2 pm, I will do a demo as part of the Green Festival at New York City’s Javits Center. Look for me on Stage C; I will be making Spring Vegetable Crêpes, and giving out some signed cookbooks as well as a Chantal Copper Fusion Pan. Plus, I will be announcing The Subaru and Sara Moulton Locavore Challenge (the winner will win a private cooking class with me). Please come see my demo! For more…
Moroccan Spiced Leg of Lamb with Preserved Lemon Relish
Posted on March 27th, 2013 by Sara Moulton | Filed under Entrees « Featured Recipe « Recipes « Uncategorized | Submit Comment
Butterflied boneless leg of lamb is a great dish for a crowd. I have used a Moroccan-style dry rub here, but you could substitute any chicken or meat marinade, wet or dry. One of my old favorites is a Jacques Pepin recipe that we ran when I was in the test kitchen at Gourmet. He just threw some raw onion, garlic, soy sauce, homey, jalapeno, and fresh ginger into a food processor and then marinated the lamb in it overnight.…
Roasted Ratatouille Crêpes with Goat Cheese
Posted on March 20th, 2013 by Sara Moulton | Filed under Entrees « Featured Recipe « Recipes « Uncategorized | Submit Comment
My mom made ratatouille from the New York Times Cookbook… all the time when we were kids, and I just loved it. This venerable vegetable stew from the south of France with its many flavors layered together has all the complexity of a meat stew without the meat. All the stars of Provençal cuisine play a role—tomatoes, eggplant, zucchini, garlic, onions, and bell peppers. Usually the vegetables in ratatouille are sautéed but I thought roasting them might intensify the flavor.
Two Beard Foundation Broadcast Awards nominations!
Nominations for the Annual James Beard Foundation Awards were just announced and I am a finalist in two categories. Sara’s Weeknight Meals… was nominated for Best TV Program in Studio or a Fixed Location and I was nominated for Outstanding Personality/Host. The winners will be announced on May 3 at the James Beard Foundation Book, Broadcast & Journalism Awards Dinner.
Hope you tuned in to see me on Rachael Ray!
I was on the Rachael Ray Show on March 19th talking about how to save money by making the most of your freezer. Here is a link to the video.…
I travel to Turkey for Episode 310.
Every country has its own weeknight food. For Episode 310, “Turkish Home Cooking,” I take a special journey to Turkey to discover how home cooks use its abundant natural resources to cook delicious everyday meals. We’ll travel to remote farms to cook from the land – kebabs, meatballs, pumpkin fritters and quince liquor. We’ll visit vibrant, bustling open-air markets with Turkey’s top chefs, and go to a home in Istanbul to cook traditional Turkish weeknight meals that are as easy to…
Hope you caught me on Rachael Ray on March 7th!
On March 7, I appeared on the Rachael Ray Show for a chat about how to make your food last longer. Here is the video.…
March 22 and 23, you’ll find me in Palm Desert!
I’m returning to Palm Desert, California on March 22 and 23 for the annual Food & Wine Festival Palm Desert. The event is uniquely educational and benefits the Friends of the James Beard Foundation, The Culinary Institute of America’s Endowed Scholarship Fund, and Les Dames d’Escoffier Scholarships. On Friday the 22nd, for the the James Beard Foundation Award Winning Chefs Gourmet luncheon, I will be making Cannoli Stuffed Strawberries. On Saturday the 23rd at 12:45 pm, I will be demonstrating two meals from one…
Here’s where you’ll find the recipes I made on Rachael Ray on Friday, February 22nd.
I was on Rachael Ray on Friday, February 22, making braised short ribs of beef in the slow cooker and then short rib ravioli with the leftovers. This was a part of Rachael’s Slow Cooker Week as well as a bonus “Cook Once, Eat Twice” idea, which is the theme of this week’s Episode (308) of my show. Here is the link to the Short Ribs and here is the Ravioli.…
In Episode 308, I prepare double dinners that appear in entirely different roles on consecutive evenings.
Posted on February 21st, 2013 by Sara Moulton | Filed under Episode 308 « Uncategorized | Submit Comment
My easy strategy for quick meals in Episode 308 of Sara’s Weeknight Meals… is to cook once, eat twice. Spicy Roast Pork is a simple and delicious meal any night, but a visit with my brother to a Vietnamese food joint inspired me to turn that pork into delectable pork Banh Mi Sandwiches later in the week. Sautéed Duck Breasts one night become delicious Peking Duck Wraps the next. Magic! You will find the recipes right here!
Season Three Schedule
To find my Season Three in your city, download the following SWMECarriage-300s SWME300s_Carriage2013.…
Come join me at The Silo Cooking School on April 6 and 7th!
I will be doing demonstration classes followed by book signings on Saturday, April 6th from 6 to 9 pm and Sunday, April 7th from 11 am to 2 pm. The Saturday Spring Dinner menu will be Spring Vegetable Soup with Bread Dumplings, Exotic Mushroom Pot Pie, Lamb and Feta Burgers, and Strawberry Rhubarb Cobbler with Gingered Biscuit Topping. The Sunday Savoring Spring Tastes Menu will consist of Eggs Baked in Ham with Sofrito, Quick Asparagus Lasagna, Rice, Radish and Snap Pea Salad with Seared…