Posts by joanne
This week’s show, Episode 517: Pestopalooza, brings big flavor to the table.
Herbs often have a way of growing abundantly. In Episode 517: Pestopalooza, I solve the problem of too much of a good thing. We start with a traditional basil pesto and use it in Pasta with Pesto, String Beans and Potatoes from guest chef, Giuseppe Fanelli. On Ask Sara, I offer…
NYC Food Lovers: Don’t miss @92Y with @FloFab & @saramoulton on May 25.
Get the lowdown on New York’s hottest eateries — and how to turn your own kitchen into one of them. On May 25th at 7 pm, I will join Florence Fabricant in conversation with Francine Segan on that topic at the 92nd Street Y for their series “Dining Out, Eating In, Living Well,”…
Kitchen Shrink: What is the best way to melt chocolate?
One of the most frequent questions that come in to the Kitchen Shrink is, “How can I melt chocolate without the risk of it scorching or suddenly getting firm.” Chocolate is very sensitive to heat and it is best to melt it slowly. I like to melt it in the…
Episode 516 takes me to the Louisiana Bayou to catch some crawfish.
Because Louisiana’s iconic cuisine is one of America’s favorites, in Episode 516: Louisiana Style, we journey to the bayou to catch some crawfish and learn to make Randy Thibodeaux’s Crawfish Étouffée. It’s Mardi Gras any time of the year with my easy Spicy Sautéed Creole Duck Breasts. To find the show in your…
I stayed at the most charming B and B in Louisiana
When we shot our crawfish segment at Randy Thibodeaux’s farm in Crowly, Louisiana, Natalie, my producer partner and I stayed at a sweet little place, Masion D’Memoire, nearby in a small town called Rayne. The innkeepers offer 4 cottages, each one unique, each one with a history (ask them). The…
If you missed “Sara’s Weeknight Meals” Season 5, you can catch it on CREATE!
American Public Television has just announced that starting May 18, Create TV will include the Fifth Season of “Sara’s Weeknight Meals.” It will appear on Mondays, Tuesdays, Wednesdays, Thursdays, Fridays, and Sundays at 6:30 pm (EST) and again at 9:30 pm.
When frying breaded chicken, how do you keep the coating on the meat?
The Kitchenshrink recently got an e-mail from Sandi who asked for help making fried chicken. She said,”the crust either separates from the chicken or comes off in the pan.” Although she used the traditional three ingredient coating method, there are a few changes in technique that may help. First of all…
Just out from the Washington Post; read it here!
Just out from Washington Post Food Writer and author of the Post’s weekly “Dinner in Minutes” column, Bonnie S. Benwick, a review of “Sara Moulton’s Home Cooking 101; How to Make Everything Taste Better” and much more! You’ve got to read it!
On April 28th, The Left Bank Restaurant in Larkspur, California will feature recipes from my book.
On April 28th, The Left Bank Restaurant in Larkspur, California, will serve a menu, planned in conjunction with Bay Area bookstore, Book Passage, using recipes from “Home Cooking 101.” Part of Book Passage’s “Cooks with Books” series, the dinner includes wine, tax, tip and a copy and of my new…
I’ll be at Mohonk Mountain House on April 23rd and 24th.
On April 23rd and 24th, I will be at the International Wine Masters’ New Paltz Wine and Food Festival. The Festival will be held at the Mohonk Mountain House, 1000 Mountain Road in New Paltz, NY from April 22nd to 24th. I will be demoing Cream Biscuits topped with Homemade Herb Butter on…