Fresh Ginger Gingerbread
When I was asked to make dessert for a large fund-raising event my good friend and mentor Jean Anderson gave me her recipe for this fresh ginger gingerbread. It is simple to make, very tasty, easy to carry and serve, and was a smash hit.
Roasted Butternut Squash Lasagna
This is a delicious alternative to the classic meat-and-tomato-sauce lasagne. Roasting the squash caramelizes it and concentrates the flavor.
Made with ground dried chickpeas or fava beans, falafel are hot, peppery, meaty, inexpensive, and satisfying – a handy little meal in a pita pocket. This version is both quick to make and less caloric than the standard recipe…but no less lovable.
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. However, my version of this quick-to-make home version is delicious unadorned.
Asian Green Beans and Pork
I have always loved the original version of this Chinese dish when I was served it but wanted to lighten it up a bit by broiling rather than deep-frying the beans.
Portobello Burgers with Red Pepper and Gorgonzola
I enjoy creating vegetable main dishes for my cookbooks. These Portobello Burgers feature a marinated and grilled Portobello mushroom cap filled with melted Gorgonzola, roasted peppers, and mayo.
Sofrito Clams or Mussels with Prosciutto
I was in Portugal with Jean Anderson when I first tasted the brilliant Portuguese pairing of clams and pork. The sofrito is a vegetable and herb mixture that our housekeeper, Magda Alcayaga often makes.
Nectarine and Plum Upside-down Cake
When fresh stone fruit are in season there’s no better time to try this easy summer dessert. You could use all nectarines, all plums, or throw peaches into the mix.
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.
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.
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.
Indonesian-Style Chicken with Spicy Peanut Sauce
This is a great weeknight recipe for the whole family. Chicken thighs should be more popular. The meat is much more flavorful than the white meat and almost always cooks up moist.