Posts by moulton
An Amazing Restaurant/Inn in Turkey!
I just shot a segment for season 14 of “Sara’s Weeknight Meals,” with Damla Ugurtas, the chef/owner of this spectacular place in a little town called Caferli near Kusadasi Turkey. As Damla says on her website: “We like to call ourselves; a ‘Village Restaurant’ with rooms, cooking Mediterranean dishes with…
Stuffed Fried Zucchini Blossoms
Zucchini are marquee items at your grocery stores right about now, but zucchini blossoms – which are generally not for sale at a standard grocery — are a different story. So this recipe is aimed at home gardeners, who know two things for sure. First, like caterpillars to a butterfly,…
Milk Street Radio: Black Cooks and the Making of American Cuisine
We chat with Dr. Jessica B. Harris about her seminal book “High on the Hog,” which offers a diverse and complex history of African American cuisine—from the escape of George Washington’s enslaved master chef to the birth of the catering industry. Plus, we investigate Korean television’s obsession with Subway sandwiches,…
Leftover Chops Turned into Spinach Feta Burgers with Cucumber Yogurt Sauce
Leftovers! Some folks love them, others happily scrape them into the trash. Me, I’m on the love team. Leftovers speak to me. I’d always rather start a meal with a fridge full of tasty bits of this and that than have to confront a blank canvas of raw…
Milk Street Radio: Betrayal, Revenge and Family Secrets: A Frozen Food “Succession”
This week, we share a story of revenge, betrayal and secrets … at a frozen vegetable empire. John Seabrook investigates why running “the biggest vegetable factory on Earth” led to generations of drama in his family, like a real-life version of the TV show “Succession.” Plus, Brendan Liew gives us…
Lunch in Malta!
Took a day off from shooting season 14 of “Sara’s Weeknight Meals,” to go to a lovely little fishing village, Marsaxlok, on Malta, that had these wonderful colorful boats floating everywhere in the harbor. I got to see a local chef cut up a whole swordfish and sampled the best…
Had Lunch at Cafe Cluny in The West Village
A blast from the past! I worked there in the late seventies for my girlfriend Sandy Gluck, a very talented chef. She offered me a job as her sous chef when I first came to New York City. Only then it was called Cafe New Amsterdam. It was a cozy…
Five Ingredient Cheesy Pork Steaks
The appeal of a dish consisting of just five ingredients is pretty obvious – it’s easy to make and it takes almost no time at all to land on the table. Even so, it helps to start with a quick-cooking and naturally tender protein such as the pork tenderloin at…
Milk Street Radio: Secrets of Restaurant Design
Famed architect and designer David Rockwell shares the best, worst and most hidden aspects of restaurant design. He recalls his favorite projects, from Sushi Zen to Union Square Cafe, and the tiny details you should pay attention to the next time you go out to eat. Plus, Nathalie Cooke takes…
Smoked Salmon, Hearts of Palm and Watercress Salad with Buttermilk Dressing
This recipe works because the richness of the salmon is beautifully offset by the pepperiness of the watercress, the heat of the chiles, and the acidity of the lemon and buttermilk. Makes 4 servings Hands-on time: 30 minutes Total preparation time: 30 minutes 2 large hard boiled eggs 6 small…