Blog
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…
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…
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…
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.…
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…
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…
Kitchen Revelations: Greek Wines Taste Good
The first time I ever got drunk I was fifteen. I was on spring break with my mother and sister and we were sitting on the dock of the bay in Athens Greece. There was quite an interesting assemblage of people sitting around the table put together by my mother…
Kitchen Revelations – Don't throw out that rotisserie chicken carcass!
When I was a few years out of cooking school I went to France to do a 3 month apprenticeship at a 1 star restaurant in Chartres France. I certainly expanded my cooking knowledge but most of all I learned how to be thrifty. The French (and most Europeans, and…
Kitchen Revelations: my favorite pans
When I went on book tour in 2010 with my most recent book, “Sara Moulton’s Everday Family Dinners,” my sponsor was this elegant little cookware company called Chantal. They were relaunching a line called Chantal Copper Fusion, ” and wanted me to use it for my demos on the road.…
Kitchen Revelations – My new blog starting today
I just started taking a blog writing class by Steven Shaw at the International Culinary Center (formally, the French Culinary Institute) – I was going to sit in on the first class to see what it was all about because I might be teaching another media class at the school,…
Check out my interview in LSA Magazine
I was recently interviewed for an article in the latest edition of LSA Magazine, the Alumni Publication of my alma mater, The College of Literature, Science, and the Arts at the University of Michigan. You can read the article, Dinner With Sara, at LSA. Here are the featured recipes: Roasted…
Hope you'll catch me on the Heritage Radio Network!
I recently had the opportunity to appear on Michael Harlan Turkell’s Heritage Radio Network show, The Food Seen. Michael is a freelance photographer and a photo editor of Edible Brooklyn and Edible Manhattan magazines. You can hear the whole thing at The Food Seen Episode 95.
Wonderful Read for You or the Hip-Hop Lover in Your Life…written by my husband!
It’s a beautiful art book, published by Rizzoli, entitled Def Jam Recordings: The First 25 Years of the Last Great Record Label. It was co-written by Bill Adler, my husband, the record label’s first publicist, and Dan Charnas. If I were forced to explain what makes my husband, Bill Adler,…
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…
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…
One spot available on my trip to Perigord, France
There is one spot available on my September 29 to October 6 trip to Perigord. In this beautiful setting, I will be teaching classes, exploring local markets, tasting wine at a chateau, visiting an artisan goat farm and much more — with eight students. Of course there will be many…
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…
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…
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…
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…
Thanksgiving Cooking Lessons
Every year in preparation for “Turkey 911,” On Good Morning America I read up on the latest turkey roasting methods and generally try out a few. This year I tried two new things (at least they were new to me): dry brining and cooking a turkey in an oven bag.…
Gourmet’s New Cookie Book
It’s always time to bake cookies and if you caught me on the NBC Today Show when I showed lots of delicious options from the new Gourmet Cookie Book you know just where to start. Here is a link to that segment and the Polish Apricot-filled Cookie recipe that I…
Gourmet's New Cookie Book
It’s always time to bake cookies and if you caught me on the NBC Today Show when I showed lots of delicious options from the new Gourmet Cookie Book you know just where to start. Here is a link to that segment and the Polish Apricot-filled Cookie recipe that I…
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…