Chilled Two Melon Soup with Balsamic-marinated Strawberries and Sour Cream
This totally refreshing summertime soup is a breeze to make; all you need is a blender. The key is to find really ripe melons.
Stuffed Zucchini Greek Style
A mix of wonderful Mediterranean ingredients (ground lamb, olives, cheese, and tomatoes) fills this sun-ripened zucchoni. A great dish for entertaining, you can prepare it ahead through stuffing, then finish and bake just before serving.
Grilled Potato and Corn Salad with Chipotle Mayonnaise
The secret ingredients here are the chipotles and adobo. It tastes best when the potatoes, corn, and peppers are grilled outdoors, but you can do it all in a broiler, too.
Berry Rice Pudding
My family loves rice pudding but I don't have time 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; here's a tasty way to recycle it.
Slow-roasted Baby Back Ribs
One of my all-time favorite trips for “Cooking Live” was to Memphis to cover the annual barbecue cook-off there. If I’d never understood it before, I do now. Barbecuing, done right, is clearly an art that takes years to perfect.
Creamed Spinach with Crispy Shallots
Creamed spinach was one of those special-occasion side dishes my mom served up as kids. Although she usually worked with frozen spinach, which is fine, it’s even better using fresh spinach.
In “Sara Moulton Cooks at Home” I included “four quick chicken recipes” that all start with the same easy prep and become entirely different entrees once the sauce ingredients are added. This is one of them.
Radish and Orange Salad with Peppery Orange Dressing
Radishes just don’t get enough love; I have no idea why. They are peppery and sweet, crunchy and refreshing. Add oranges, arugula, and olives for a great salad.
I am wild about mushrooms of all kinds and encourage you to substitute your favorites for the ones I’ve built into this recipe—although you might want to keep the dried porcini for their extraordinarily concentrated flavor.
Eggplant Rollatini with Four Cheeses
This recipe improves on the traditional version by roasting the eggplant rather than frying so it a lot easier to prepare and lower in fat. If you don't have the time to make the sauce, substitute your favorite prepared brand.
Grilled Lamb and Onion Kabobs with Olive Aioli
Lemon, olive oil, rosemary, and garlic – this is my favorite marinade for lamb. They work well together because both the marinade and the lamb are products of the Mediterranean.
Cheese Sandwich Souffle
This is a recipe from my grandmother Ruth that I love for its simplicity. It is nothing more than a ham and cheese sandwich over which you pour some beaten eggs and milk, let it soak, and then bake.