Posts by joanne
Baked Whole Fish with Rosemary, Olive Oil, and Lemon
Fish, like meat or poultry, has more flavor when it is cooked on the bone. But many people are daunted by the prospect of cooking a whole fish because they have no idea how to fillet it. In fact, if you wait to fillet your fish until after it’s cooked,…
Miniature Goat Cheese Cakes
These are great make-ahead hors d’oeuvres because they reheat so beautifully. They require mini-muffin tins (also known as gem tins), and if you don’t already own some, you may want to buy them. They’re really a worthwhile investment. Suddenly everything you used to make big you will think about making…
Just announced on GMA, my list of the top cookbooks of 2012.
I just revealed on Good Morning America my selections for the top cookbooks of 2012. Here is a link to the list and here is the video.
Season Three of Sara's Weeknight Meals has launched; here's a preview and the latest schedule!
Season Three of my PBS show, Sara’s Weeknight Meals, begins on January 2, 2013. Click here to find out when it is on in your area. You can check out a YouTube tease of Season Three in the video below.
You can catch me at the Fancy Food Show in San Francisco on Monday, January 21.
At 8:30 on Monday, January 21, I will be a part of the San Francisco Winter Fancy Food Show’s Education Program session “Chop, Chat and Charm: Connecting with Your Audience.” Along with Melissa D’Arabian and Joanne Weir, I will discuss how to connect with an audience on camera and beyond.…
Cheese: Fresh or processed mozzarella?
I recently got a question from Frank who wanted to make fried mozzarella cubes that are light, smooth, and stretchy “like eating a toasted marshmallow” rather than heavy and chewy. I told him that the secret is in the mozzarella and he may have to try several kinds before he…
Sara's Kitchen Wins Best Overall in Toquemag's Food App Awards
Sara’s Kitchen was just awarded “Best Overall” in Toquemag.com’s Second Annual Food App Awards. It also won the “Best Branded” and “Best Cookbook/Recipe” categories. You can read all about it at Toque. You can find the review they posted when the App was first released at Review.
Chicken Liver Pâté with Port
A couple of years after I graduated from cooking school I apprenticed at a one-star restaurant in Chartres, France. My apprenticeship lasted for only two months but it was pretty intense nonetheless. (Certainly it didn’t help that I was the only woman in the kitchen.) Still, I learned a ton,…
Sauerkraut with Caraway Seeds
Two 14 1/2 ounce cans sauerkraut, drained 1/2 cup packed dark brown sugar 1/3 cup cider vinegar 2 tablespoons caraway seeds 2 tablespoons unsalted butter 3 medium onions, finely chopped Serves 8 to 12 Combine the sauerkraut in a large saucepan with the sugar, vinegar, caraway seeds, and 2 cups…
Top Tips from Good Morning America
Hope you caught me on Good Morning America addressing 11th hour Thanksgiving day issues along with Sunny Anderson and Amanda Freitag. Here’s a link to the video on the GMA website.