Posts by jpdstudio
Spring Soup with Bread Dumplings
photo by Jamie Tiampo First things first: This is a spring soup. It’s meant to be made when asparagus and fava beans are in season. Just because you can find these items in the supermarket in November, when they have been flown in from the other half of the world,…
Giant Chocolate Turnovers with Orange Custard Sauce
Looking for something decadent and chocolate for a special dessert? These enticing treats from Sara Moulton Cooks at Home couldn’t be easier. Good frozen puff pastry and quality chocolate are both readily available throughout the country these days. I find that the key to success with puff pastry (homemade or…
Oven-baked Rosemary Potato Chips
In the late eighties, when I left Gourmet’s test kitchen to become chef of Gourmet’s dining room, I walked into the ideal situation for a chef. The dining room was small–I never had to make lunch for more than 16 people at a time–and I had no budget restrictions. I…
Crispy Zucchini Sticks with Olive Dip
In the early eighties I worked as chef tournant at La Tulipe, a three-star temple of French gastronomy in New York’s Greenwich Village. One of our best-loved–and most unlikely–appetizers was fried zucchini. I know it sounds déclassé: fried zucchini at a three-star restaurant? But Chef Sally Darr took this typical…
Creamy Cauliflower Soup with Chorizo and Greens
This is a very substantial and satisfying soup, perfect for these last cold days of winter. Thickened by pureed cauliflower and potato, it is luxuriously creamy without any cream. The sausage, greens, and paprika give it heat, and the cauliflower florets give it crunch. Serve this soup with garlic bread…
Aprons: My Aprons and Chefs Jackets
After the peppermill question, one of the most frequent queries I get in my e-mail is, “Where can I find the beautiful aprons you wear on Sara’s Secrets.” With the holidays only a week away, those e-mails are coming in so I thought I would make it easy for those…
Reuben Pizza
When I was just getting started on this book, I asked Jennifer Day, my chef de cuisine at Gourmet, to put on her thinking cap and pass along her best recipe ideas. She and her husband, Matt, cook dinner at home almost every night, and they’re always experimenting with new…
Homemade Pan Gravy
I always get lots of questions about making gravy, so I thought no matter what meat or poultry you are cooking, this recipe would come in handy when you head for the kitchen. I recommend making 1/2 cup gravy per person. You need that much gravy to pour over everything, and…
Soba Noodles with Asian Clam Sauce
Photo by Jamie Tiampo Soba noodles are thin Japanese buckwheat noodles that are rich in protein and fiber. The Japanese usually serve them cold, in salads, but they’re also great served hot. Anytime you steam clams, you get an instant full-flavored sauce in the form of clam broth. In this…
Middle Eastern Pizza
Makes 4 servings Hands-on time: 15 minutes Total preparation time: 35 minutes plus rising time 1 recipe Food Processor Pizza Dough 1/4 cup pine nuts 3/4 pound ground lamb or beef 1 small onion, finely chopped (about 1/2 cup) 1 medium plum tomato, seeded and finely chopped (about 1/3 cup) 1/4medium green…