Posts by moulton
Baked Penne with Prosciutto and Fontina
Start to finish: 1 hour 30 minutes (25 active) Servings: 6 10 ounces penne pasta ½ teaspoon kosher salt plus extra for salting the water Olive oil for oiling the mini casseroles 3 ounces thinly sliced prosciutto, torn into 1-inch pieces 3 ounces coarsely grated Italian Fontina cheese 1…
Three Iconic Pastas of Rome
Note: On camera we made half recipes of each pasta, but a full recipe of the base (guanciale, oil, white wine) which was used in all three pastas Spaghetti alla Gricia di Claudio Gargioli Claudio Gargioli’s Spaghetti Alla Gricia Serves 4 to 6 Sea salt 1 pound spaghetti 1 teaspoon…
Guess Who I Just Had Lunch With?
Here I am with some legendary restaurateurs and chefs after lunch at Magnolia Restaurant in Keswick Virginia- from top left: one of my dearest friends, Maria Reuge, originally an editor at Gourmet Magazine and later, co owner of Mirabelle restaurant in St James, Long Island, Moi, Maryvonne Gasparini (co owner…
Fresh Chickpeas are So Tasty!!
Just visited the Bellwood Drive-In Flea on Jefferson Davis Hwy, near Richmond Virginia which is more of a clothing and produce market than a flea market, but oh what amazing produce at amazing prices did we find – including these fresh chickpeas in the pod. You can eat them raw…
Season 12 of Sara’s Weeknight Meals Starts Airing on October 4!
One of the highlights of the season is my trip to Italy. Here you see me with a very jolly local tv star and tour guide, Amadeo Colella, who gave me a tour of three top pizza places in the home of pizza – Naples. You should definitely check out…
Sunset on the Maine Coast
Just got back from a lovely visit with my sister and brother in law in southern Maine. We sat out at the end of every day, drank wine and witnessed this kind of show every night, which changed from minute to minute, only getting better.
Brussels Sprouts Sauteed with Pancetta and Balsamic
Photo by Jessica Liebowitz If you are a Brussels sprouts hater this recipe will turn you into a believer. The trouble with the usual cooking methods for Brussels sprouts –boiling, steaming, even sautéing- is that by the time the center of this tiny cabbage cousin becomes tender it has also…
Painting Corner
When I was visiting my sister in Maine we set ourselves up to paint watercolors at this new table my brother in law built in their cottage. It was the perfect cozy spot with the perfect light and view.
Season 12 of “Sara’s Weeknight Meals” Starts Airing in October!
In Episode 5 I will be making Tagliatelle Con Crema di Parmigiana Passata, a very tasty pasta dish, with Chef Carlo Casoni in the region of Parma. Be on the lookout for my new season which starts airing on your local public tv station in October.
Grilled Personal Pizzas
Servings: 6 personal pizzas 1 recipe Ten-Minute Pizza Dough (recipe below) or 1 1/2 pounds room temperature store-bought pizza dough divided into 6 balls 1/2 cups Speedy Marinara Sauce or your favorite store-bought variety (note: omit, if making simple margherita pizza which consists of tomato, mozzarella and basil) 3 cups…