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Here's an easy Homemade Holiday Gift everyone will love. You might want to make a jar of this special Hot Chocolate Mix for your own cupboard.

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Featured Recipes

Grilled Polenta with Mushroom Ragout

The mushroom ragout is served here on grilled polenta but it would be delicious tossed with fettuccini, too. The real secret ingredient here, truffle oil, is added at the last minute. Truffle oil is like vanilla extract or Asian sesame oil, a little goes a long way.

Brussels Sprouts with Pancetta and Balsamic Vinegar

When I first started doing “Cooking Live,” Sue Fenniger and Mary Sue Milliken made an appearance on my show. My favorite of their dishes was sautéed shredded Brussels sprouts with lime and brown butter. I have cooked them this way ever since.

Rosemary-scallion Crusted Rack of Lamb

Rack of lamb is my favorite cut of lamb. It’s always delicious – the bones add so much flavor – and the basic preparation requires little more than popping it in the oven and keeping an eye on it until it’s done. It’s really almost impossible to mess up.

Raspberry Almond Rugalach

You'll find these crescent-shaped pastries at fine Jewish delis and bakeries everywhere with a variety of fillings: raisins, walnuts, almonds, cinnamon, chocolate, marzipan, poppy seeds, apricots, or raspberry.

Chorizo Chicken Wings

Game-time snacks are in high demand this time of year and this is one of my favorites. It was inspired by the winning entrée in a GMA low-calorie recipe contest. Although I borrowed some of the ingredients, I have fattened up the recipe a bit.

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.

Mini Meat Loaves

Why “mini” meat loaves? I just think everyone likes his or her own little individual dish—and when they are this small they don’t take as long to cook as a full-sized loaf. A viewer suggested making twice the recipe and freezing half in a muffin tin so they are ready to go right in the oven.

Peanut Sesame Sauce

Make a double batch of this easy dipping sauce and serve half as an appetizer with fresh vegetables one night then use the remainder as a sauce for grilled chicken, fish, noodles, or lettuce wraps…it’s incredibly addictive!

Vermont Apple Crisp with Maple Sauce

This dessert is made more delicious by using Grade B maple syrup, which is more intense than the readily available Grade A. It can be found in specialty food stores or ordered directly from a producer.

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.

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.

Chicken Piccata

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.

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Blog

"Home Cooking 101" right on trend as the New York Times shows more home-cooked meals in America.

A recent NY Times article documents Americans preparing more meals at home and purchasing fewer away.

Need to give a special gift; here are my Homemade Holiday Gift Recipes from Episode 210.

I think the ultimate holiday gift is a homemade tasty treat, artfully packaged to share with family and friends.

Our Anniversary Viking Cruise on the Rhone River

This Cruise was the perfect way for The Husband and me to celebrate our 35th Anniversary. Travel along right here.

How can I tell that I am buying real Parmigiano-Reggiano?

Parmesan cheese is available everywhere, but only cheese made in a special area of Italy is the traditional Parmigiano-Reggiano. Here's how you can tell.

What should you have in a well-stocked pantry?

I am often asked this question when I am teaching and always include a pantry section in my books. Here's my well-stocked pantry.

What are some good ways cook kale?

These days we think of kale and we think salad, but this traditional fall vegetable is just as delicious cooked.

What is the difference between baking powder and baking soda?

Many bakers aren't quite sure about the difference between baking powder and baking soda. Here's the story.

Can you give me an easy, all-purpose salad dressing recipe?

I frequently get requests for a good all-purpose salad dressing recipe. Here's my favorite.

What is the easiest way to roast peppers?

There are a number of ways to roast peppers; all are easy but this is my favorite.

What is Farro and how do you cook it?

This ancient grain is becoming a favorite on menus across the country.

What is the best way to melt chocolate?

Here's how to get perfectly smooth melted chocolate safely.

How do you cook a pumpkin?

It's pumpkin time in Farmers' Markets and roadside stands; they are beautiful in windows and on front porches, make great Jack-O-Lanterns, but how do you cook them?

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