Posted on March 20th, 2012 by Sara Moulton | Filed under Uncategorized | Submit Comment
The 2012 James Beard Foundation Awards nominations were just announced and I am one of the three nominees in the category Media Personality/Host (Television or Video Webcast). The Broadcast and Journalism Awards will be presented on Friday, May 4 as part of the Annual James Beard Foundation Awards weekend in New York City. For more information go to Awards.… 
On the 100th anniversary of Julia Child’s birth, learn about the cultural icon who revolutionized the art of cooking. Join me and Julia Child Biographer Noel Riley Fitch at 2 pm on Sunday, April 22 at NYC’s 92Y Tribeca for the celebration. From 2 to 3 pm, biographer Noël Riley Fitch will paint a vivid portrait of the celebrated chef at all stages of her life—from her exuberant youth and her years at Smith College, to her time in the OSS… 
On Saturday, March 24th, 2012, you will find me at the 3rd Annual Palm Desert Food and Wine Festival in Palm Desert, California. My demo will be on the Garden West Stage at 2:15 pm. The festival, which benefits the Culinary Institute of America’s Endowed Scholarship Fund, runs from March 23 to 25. For more details go to Palm Desert.… 
On March 14 from 4 to 6 pm, I will take part in a panel discussion at The New York University Fales Library entitled YELP? HELP! Is There a Return to Actual Expertise in Food? Other panelists include, Eric Asimov, Chief Wine Critic & Former Temporary Restaurant Critic for The New York Times; Scott Hocker, Editor in Chief of Tasting Table; Jonathan Milder, Research Librarian at The Food Network; Krishnendu Ray, Author & NYU Food Studies Faculty; and Moderator, Clark Wolf, Food &… 
I have gotten lots of requests for the 11th hour substitutions that I demonstrated on the Rachael Ray Show. I am delighted that so many viewers enjoyed the show. Here are all my tips!
Oil Substitutes in a dressing:
Chicken broth version: Whisk together 1 tablespoon vinegar, pinch salt, little Dijon mustard, 2 tablespoons chicken broth, until the salt is dissolved, whisk in tablespoon oil
Tomato juice version: Whisk together 1 tablespoon vinegar, 2 tablespoons tomato juice, tiny pinch salt,… 
I am going to be on the Rachael Ray show today, February 21, talking about 11th hour substitutions. Hope you will tune in for lots of useful tips.… 
Sheila recently e-mailed the Kitchen Shrink to ask, “in making pancake syrup, how do I keep sugar from settling on the bottom in hard form?” If your syrup crystallizes in the bottom of the bottle either the proportion of sugar to water is too high or the mixture wasn’t heated long enough to dissolve every sugar crystal in the mixture. Any sugar crystals remaining in the syrup can cause others to crystallize. Adding a little corn syrup or an acid such… 
Hope you’ll have a chance to catch Episode 220 of my show, Dinner for Two. There is no nicer valentine for your valentine any night of the year, than a homemade meal and a nice bottle of wine. Going out to a restaurant is what everyone else does, flowers and a box of chocolates (heavily marked up) are what everyone else does. So distinguish yourself and prepare a tasty meal for the favorite person in your life. Here’s a link to… 
(Calabacin del Patio con Sofrito de Tomate Cereza y Picada de Almendras, Cacao y Perejil)
Copyright @Maricel E. Presilla
Makes 4 servings
Hands-On Time: 30 minutes
Total Preparation Time: 1 hour 15 minutes
Suggested Accompaniments
Rice or shredded Napa cabbage seasoned with just a bit of olive oil and salt.
Ingredients…
1/4 cup extra-virgin olive oil
3-4 garlic cloves, mashed with mortar and pestle or finely chopped
1 medium yellow onion, cut in half lengthwise and thinly sliced
1/2 pound 
On Saturday, March 10, I will be the Keynote Speaker at Celebrating Food! Cooking, Careers, Communications: Eighth Salute to Women in Gastronomy co sponsored by the Washington, DC Chapter of Les Dames d’Escoffier International, The Hotel Restaurant Management Program at University of Maryland Eastern Shore, and the Universities at Shady Grove. The event which costs $99 inclusive will take place at The Universities at Shady Grove from 8:30 am until 5:45 pm. For more information or to register go to… 
On Friday, February 24, 2012, from 3 to 5 pm, I will be demoing Quick and Easy Weeknight Meals at the Rhode Island Food and Wine Festival. The Festival is part of the Rhode Island Spring Flower and Garden Show which runs from February 23 to 26 at the Rhode Island Convention Center, One Sabin Street in Providence. It sounds amazing so I am looking forward to walking around and checking out the whole show while I am there. For… 
Makes 4 Servings
Hands-On Time: 15 Minutes
Total Preparation Time: 25 Minutes
Suggested Accompaniment
steamed baby potatoes with parsley
Ingredients…
Quick Kimchi (recipe below) or store bought kimchi
4 medium scallions
One 3/4 inch piece fresh ginger
3 T soy sauce (low sodium if you prefer)
1 1/2 T unseasoned rice vinegar
1 T firmly packed dark brown sugar
1 1/2 t toasted sesame oil
1 garlic clove
1 1/2 pounds ground beef chuck, round, sirloin, or bison
Kosher salt 
On January 10, 2012 at 6:30 pm, I will be one of the panelists as New York Women In Film & Television “Go Behind the Scenes with TV’s Tastemakers.” You won’t want to miss this conversation about the history of food television and what’s happening these days. The event takes place at Facebook Headquarters (335 Madison Avenue) and costs $15 for NYWIFT members and $25 for nonmembers. You can register on line right here.… 
I appeared on Good Morning America… this morning, December 28, to announce my favorite cookbooks of the year. Just in case you missed it, you can see the video here. For a list of the cookbooks and more information about each, go to the GMA website. My selections are divided into the following categories to meet the needs and interests of anyone who heads for the kitchen: “For the busy cook;” “For the man in the kitchen;” “For beginners;” “For 
On Thanksgiving Day you can find me on Good Morning America answering all your last minute questions about the dinner you are just going to put in the oven. You can send me questions now and I will answer as many as possible on air this Thursday. Just go to Ask Sara on the GMA web site and follow the instructions.… 
