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New Discoveries

What is Farro and how do you cook it?

I’ve been getting questions about farro ever since we cooked it in Season 2, Episode 211. This delicious, nutty, crunchy grain is now appearing on restaurant menus all over the country and is finally pretty easy to find in supermarkets as well. Farro can be any of three ancient species…

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Sara's Kitchen Revelations – Don't throw out that leftover coffee, freeze it.

After my morning cup (well, cups) of coffee all I want on a hot summer afternoon is iced coffee and what better way to ice it then with coffee ice cubes – double whammy!   or you can take it even further and throw the cubes into a blender with…

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Sara's Kitchen Revelations – The Secret Ingredient to Juicy Tender Chicken

Southerners always soak their chicken in buttermilk before dipping it in flour and deep frying it – that is what I learned on my live call in show on the food network. I thought it was a just a Southern thing, I didn’t realize it was a science thing. I…

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Sara's Kitchen Revelations: Milk is the Great Deodorizer

Love fish but wish it didn’t smell quite so fishy? And how about gamey venison or livery calves liver? How do you turn that assertive aroma and taste down a tiny notch? Soak that strong tasting ingredient in milk! I learned this years ago when I worked at a 3 star…

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Sara's Kitchen Revelations – Watch out Beluga, there are some new caviars in town

Last Thursday I had a spectacular dish at INK in LA – Burrata with trout roe, garlic flowers, kataifi and much more Who says that cheese and fish don’t go together? But meanwhile, this trout roe reminded me how many new choices there are in the market in the fish…

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Sara's Kitchen Revelations – Raw Beets are Very Tasty

When I was grating my beets for a quick saute for The Husband I happened to taste a little bit of the shredded beets in the raw state shredded gold and red beet salad   and discovered that they had a very fresh, mild beet flavor with a lovely crunch.…

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Sara's Kitchen's Revelations – You Can Cook Beets in 3 Minutes

The Husband loves beets. Me, not so much. I think they taste like dirt. They take forever to cook – 45 minutes to boil or to steam, and if you steam them you have to keep adding water.  They take a whopping 1 1/2 hours to roast, which is the…

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Sara's Kitchen Revelations – That artichoke stem is edible!

It is not only edible but also dense and tasty just like the artichoke heart. Last night I was preparing some monster artichokes for my son Sam’s birthday chez us, when I decided to get out the camera and film the process of trimming the stems. I actually learned this…

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Cool Things You Didn’t Know You Could Make Part Three

The first time I ever made ricotta cheese was in my dining room at Gourmet Magazine. It was based on a family recipe from the magazine’s art director Richard Feretti. And it was amazing. Not only did it taste so much better than the supermarket version (anything homemade tastes better…

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Cool Things You Didn't Know You Could Make Part Three

The first time I ever made ricotta cheese was in my dining room at Gourmet Magazine. It was based on a family recipe from the magazine’s art director Richard Feretti. And it was amazing. Not only did it taste so much better than the supermarket version (anything homemade tastes better…

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Cool Things You Didn’t Know You Could Make, Part 2

I don’t know about you but I have always been vaguely suspicious about anything labeled “ground beef” or “hamburger.” I am even more suspicious since I’ve read a few articles about what a meat purveyor is legally allowed to put in to that mix. For awhile, I was recommending to…

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Cool Things You Didn't Know You Could Make, Part 2

I don’t know about you but I have always been vaguely suspicious about anything labeled “ground beef” or “hamburger.” I am even more suspicious since I’ve read a few articles about what a meat purveyor is legally allowed to put in to that mix. For awhile, I was recommending to…

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Cool things you didn’t know you could make

I love it when I figure out how to make something that seemed so out of reach, particularly if that something can be made from scratch with good ingredients and no additives. I like being in control. I have three of those kind of discoveries that I would like to…

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Cool things you didn't know you could make

I love it when I figure out how to make something that seemed so out of reach, particularly if that something can be made from scratch with good ingredients and no additives. I like being in control. I have three of those kind of discoveries that I would like to…

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My Black Thumb

My Black Thumb Whenever I teach a cooking class I always tell my students to read the whole recipe through from start to finish, before they begin to cook. That way they can avoid that unfortunate moment when the guests are seated and waiting at the dining room table and…

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Malaysian Cuisine

Suddenly I have noticed that there are Malaysian restaurants popping up all over New York City. I have never focused before on this particular kind of Asian cuisine and so I decided to check out a restaurant in my neighborhood (which has a woman chef!) called Laut. I tasted roti…

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