X

Entrees

Korean BBQ Tacos

Serves 4 Gochujang Roasted Tofu Filling 2 T. gochujang (Korean chili paste) 3 T. sesame oil 2 T. maple syrup 1 lb. extra firm tofu Preheat Oven to 400 degrees. Line a pan with parchment paper and lightly oil it’s surface. In a small mixing bowl, whisk together the gochujang,…

More


Sauteed Fish Meuniere with Sauce Grenobloise

Recommended side dish: buttered green beans and roasted potatoes tossed with parsley Makes 4 servings Hands-on time: 15 minutes Total preparation time: 40 minutes Four 6-ounce pieces, skinless, mild-flavored fish fillets, such as trout, tilapia or catfish 2 cups milk 1 cup unbleached all-purpose flour Kosher salt and freshly ground…

More


Steak with Homemade Steak Butter

STEAK BUTTER Start to finish: 10 minutes Hands-on time: 10 minutes Servings: Makes about 16 tablespoons (1/2 pound) 1/2 pound Homemade Butter (see recipe below) or store-bought unsalted butter, cut into tablespoons and softened to room temperature 2 tablespoons Worcestershire sauce 1 tablespoon Dijon mustard 1 garlic clove, finely minced…

More


Salmon with Crispy Skin and Pepperoncini Lemon Sauce

NOTE: On the show I mentioned that I like East coast salmon because it has a higher fat content than the west coast variety, but I want to clarify that in general wild salmon from the Pacific west coast is a much more sustainable and healthier choice than east coast…

More


Blackened Fish

Makes 4 servings Hands-on prep time:  20 minutes Total preparation time:  58 minutes 1 1/2 pounds tilapia 2 cups whole milk 3/4 cup all-purpose flour 3 tablespoons Creole Spice mix, recipe follows 1 teaspoon kosher salt 4 to 6 tablespoons vegetable oil Lemon wedges, for garnish Tartar Sauce, recipe follows…

More


Jambalaya

NOTE: This recipe can be cut in half and all proteins don’t have to be used (i.e. shrimp can be omitted) but are highly recommended. Serves 6 to 8 2 tablespoons butter 1 small onion, diced 3 celery stalks, diced 1 small green bell pepper, diced 4 garlic cloves, minced…

More


Creamy Cauliflower Soup with Chorizo and Greens

Soup for supper!  Creamy Cauliflower Soup with Chorizo and Greens — it’s so easy to make.  No chorizo around?  Any pork product will do:  Canadian bacon, pancetta, Italian sausage, regular bacon, kielbasa…heck, even hotdogs.  Don’t eat meat?  Just leave out the pork and add a generous sprinkling of smoked Spanish paprika.  Serve…

More


Vegetarian Tortilla Pizza

You can make this Vegetarian Tortilla Pizza in 25 minutes with mostly pantry ingredients! I love black beans and the way they play so nicely with other ingredients. In this recipe, those ingredients include garlic, onions, and chipotles. Spread on cumin-and-oregano-scented tortillas, you end up with little Mexican pizzas. When…

More


Grilled Eggplant Wraps with Lemon Aioli, Feta, and Mint

Many of my favorite flavors from Greece are contained in this one fragrant little vegetarian wrap – Grilled Eggplant Wraps with Lemon Aioli, Feta and Mint. You can make them indoors year round using a grill pan or a broiler. Stick a skewer sideways through the onions to keep them…

More


Learn more about stir frying from Grace Young. I did!

Nobody is as expert at stir frying as my buddy, Grace Young, the Stir Fry Guru. I was lucky to learn the basics from her several years ago on season four of “Sara’s Weeknight Meals” We made this delicious Chinese Burmese Chili Chicken. Are you scared of stir frying? You must…

More


Dale Talde’s Angry Chicken was one of most popular recipes ever on my show.

One of the most popular recipes ever on “Sara’s Weeknight Meals,” was Dale Talde’s Angry Chicken (fair warning – there is a bit of heat in there). You can find the recipe here. You probably know Dale from Top Chef and perhaps his many restaurants. His newest venture is actually open (in a safe way),…

More


This dish from Top Chef winner Hung Huynh will be the perfect choice for a hot evening.

Here is the perfect light summer grilled dish from many time Top Chef winner Hung Huynh, who was my guest on season five of “Sara’s Weeknight Meals” – Grilled Shrimp and Lettuce Wraps. You can find the recipe here and watch the show here.

More


I discover Brazilian food with cookbook author and chef, Leticia Moreinos Schwartz.

Way back in season 3 of Sara’s Weeknight Meals, I got together with a Brazilian cookbook author and chef, Leticia Moreinos Schwartz, first to taste and learn about some of the iconic dishes of Brazil and then to shop for the essential ingredients – dende oil, salt cod, and a…

More


Restaurateur Einat Admony showed me how to prepare the most delicious dish called Sinaya.

One of my favorite guests from “Sara’s Weeknight Meals,” is a notable New York City chef, Einat Admony, owner of several restaurants including Balaboosta (Yiddish for perfect housewife), which just reopened on July 7 – hooray!! She showed me how to prepare the most delicious dish called Sinaya, a layered…

More


Giant Stuffed Mushrooms

These stuffed mushrooms are a giant version of a recipe my Mom used to make as a side dish. She would use plain old cultivated mushrooms which were considered very elegant at the time and stuff them simply with chopped mushrooms, onions and breadcrumbs. I started with three of my…

More


Black Bean Tortilla Pizza

Vegetarian Tortilla Pizza in 25 minutes with mostly pantry ingredients! I love black beans and the way they play so nicely with other ingredients. In this recipe, those ingredients include garlic, onions, and chipotles. Spread on cumin-and-oregano-scented tortillas, you end up with little Mexican pizzas. When you top them off with your…

More


Asian Green Beans and Pork

Here’s a 25 minute recipe which only needs rice to round it out and you may have all the ingredients in house. You can leave out the rice wine if necessary and ground turkey or beef would be a fine substitute for the pork. The original version of this Chinese dish…

More


Det Burgers

Here I am with some buddies outside the Del Rio, the bar where we worked in the mid seventies. Right now, it reminds me of a very peaceful uncomplicated time in my life. The Del Rio was famous for (among many things) – the Det Burger, the perfect recipe for these…

More


Cheese Sandwich Soufflé

I found this recipe for Cheese Sandwich Soufflé in a file card box that belonged to my Grandmother, written in her old fashioned lovely script. It is a tasty, yet really simple recipe, that I am sure would work with the whole family. Start to finish: 2 hours (15 minutes active)…

More


Rustic Potato and Greens Pie

Servings: 6 I made one of my favorite savory pies with greens and fingerling potatoes from Chefs Garden. When I was working in Gourmet’s test kitchen in the mid-Eighties and we styled a dish to be photographed that didn’t look perfect, we’d turn a negative into a positive by calling…

More


Salade Niçoise

Inspired by the produce in my box from Chefs Garden, I made one of Julia Child’s favorite salads – Salade Niçoise. Anytime she invited people over for lunch she made this salad. You can see both the fresh baby lettuces and also a mix of micro greens, micro herbs (those…

More


Tonight’s dinner: Butternut Squash Soup with Kielbasa, Chiles, Rosemary and Feta. Oh, and round two of (3 year old yeast) Walnut Rosemary Bread (but with olives this time).

First I cut a butternut squash in half and roasted it, cut side down in a 400° F oven for 40 minutes or until it was very tender and then pureed it in a food processor. Meanwhile, I had some kielbasa in the freezer so I chopped that up and…

More


Tuscan Spinach and Ricotta Dumplings

Start to finish: 1 1/4 hours Servings: 4 1 ½ tablespoons extra-virgin olive oil 8 ounces baby spinach 1 cup whole milk ricotta 1 large egg, beaten lightly ½ ounce grated Parmigiano-Reggiano, plus extra to garnish the finished dish 1 ½ teaspoons grated lemon zest ¼ teaspoon kosher salt ¼…

More


Crawfish Etouffee

Serves: a crowd 2 sticks of butter 3 onions, finely chopped 1/2 bell pepper, finely chopped 3 stalks celery, finely chopped 2 cloves of garlic, minced 3 pounds cleaned crawfish tails 1 to 2 tablespoons “Slap Ya Mama” seasoning (or other Cajun seasoning) 1 tablespoon cornstarch mixed with water (enough to…

More