Posts by joanne
On July 9th, I will be the Celebrity Chef at the Fourth Annual Grafton Food Festival
You’ll find me in Vermont on July 9th for the Fourth Annual Grafton Food Festival, the Grafton Inn’s annual celebration of Southern Vermont’s artisanal foods. This year, over 25 local vendors will offer tastings and there will be Chef Demos during the day. I am going to make Cream Biscuits with Homemade Herb…
Catch a mini-marathon of my show on Create, July 16th and 17th.
American Public Television just announced that on the weekend of July 16th and 17th they will air a 6-hour marathon of “Sara’s Weeknight Meals” on Create TV. Hope you will tune in! Here’s the schedule. Saturday 16th: 6:00 am – 12:00 pm ET Saturday 16th: 6:00 pm – 12:00 am…
What is Farro and how do you cook it?
I’ve been getting questions about farro ever since we cooked it in Season 2, Episode 211. This delicious, nutty, crunchy grain is now appearing on restaurant menus all over the country and is finally pretty easy to find in supermarkets as well. Farro can be any of three ancient species…
Here are some tips from my discussion with Florence Fabricant and Francine Segan at the 92 street Y last week.
When I was on a panel discussion with Florence Fabricant and Francine Segan at the 92 street Y last week, I learned a few new tips. We discussed dining out and dining in and I brought some of my favorite small kitchen tools for show and tell, including a giant…
“Sara’s Weeknight Meals” Goes Outdoors for a 5 Ingredient Cookout!
This week in Episode 520: 5 Ingredient Cookout we make cooking outside so easy you won’t be able to resist. What’s not to love about my Scallop, Basil and Prosciutto Kebabs? Especially served with my Quick Pink Sangria. And, since we’re barbecuing, we decided to go to the master. Carolina Cue To…
This week’s show is all about salads that cut the calories but not the flavor.
If you you’re looking to shed a few pounds as summer approaches, here’s some help. In Episode 519: Significant Salads, I introduce you to some entree salads that cut the calories without cutting the flavor. Take a look at my Steak, Mushroom and Tomato Salad with Bearnaise Dressing, and my Seared Scallops and…
How do you know which potato variety to use in a recipe?
For many recipes, the kind of potato you use makes a very big difference. There are two important categories of potatoes, baking and boiling. Baking potatoes, or russets (the most famous being Idaho), become soft and fluffy when cooked and are good for any recipe in which you want a…
On this week’s show, guest chef Ming Tsai and I make quick and easy one-pan dinners.
Using just one pan for dinner makes both the cook and the dishwasher happy, plus it’s so easy. In Episode 518: One Pan Wonders, we start with guest Ming Tsai and his Lemongrass Chicken Soup. Then on “Ask Sara,” tips for using the original pot, the wok. Finally, I help a…
I was recently interviewed on two Heritage Radio Network Shows, The Morning After and Radio Cherry Bombe.
In the past few weeks, I did two interviews on the Heritage Radio Network about writing “Sara Moulton’s Home Cooking 101: How to make Everything Taste Better.” On Sunday, April 17th I spoke with Sari Kamin and Lesley Stockton on “The Morning After.” You can find the show at Morning…
I was on the Chew to help them celebrate their 1000th episode.
I joined the hosts of the Chew as they celebrated their 1000th episode. Go to The Chew for more information. They promised the “biggest blowout The Chew kitchens have ever seen” and delivered lots of surprises along the way!