X

Featured Recipe

Three Citrus Flan

This delicious make-ahead dessert is perfect for entertaining. I learned the recipe from my pal Sandy Gluck when I was her sous chef at the Café New Amsterdam in New York’s West Village in the early eighties. We’d met in 1977, both of us fresh out of cooking school, both…

More


Vegetarian Chili Pie with Monterey Jack Cheese and Corn Bread Crust

Vegetable chili, like any stewed dish, is even better the day after you make it, when all the flavorings have had a chance to sink in. Of course, it’s also fine if you eat it the same day you make it. But whenever you make it, make a double batch…

More


Eggplant Rollatini with Four Cheeses

This recipe improves on the traditional eggplant rollatini by calling for roasted, not fried, eggplant. Consequently, it is easier to prepare (no baby-sitting the slices in the pan) and easier on your waistline (roasting requires far less oil than frying). You’re welcome to stuff the eggplant with cheeses other than…

More


Butternut Squash Soup with Gruyère Pesto

The generic recipe for winter squash soup or puree typically begins by calling for a scary amount of the squash “peeled, seeded, and cubed,” and then steamed or boiled. Have you ever tried to peel, let alone cut, even one of these hard winter squashes? There may be no easier…

More


Cauliflower Soup with Caraway and Rye Croutons

What I love about vegetable soups like this one is that they boast the soul satisfying consistency of cream without actually containing any. Cooked and pureed, most vegetables are amazingly creamy all by themselves. (OK, some of them need to be pureed with potato to create the desired effect, but…

More


Spanish-style White Bean, Kale, and Chorizo Soup

In the early nineties, I went on a weeklong press trip to Spain. Other than learning everything there is to know about olive oil—the stated purpose of our trip—all we did for a week was eat ourselves silly and drink many bottles of beautiful Spanish wine. Not surprisingly, I fell…

More


Gingery Chicken Broth with Wonton Ravioli

This soup combines two of my favorite recipes—Eileen Yin Fei Lo’s gingery Chinese chicken broth and Jacques Pépin’s chicken breast stuffing—with one of my favorite techniques, wonton as ravioli. Eileen introduced me to Chinese-style chicken broth when she appeared on my show to make recipes from her book The Chinese Way.…

More


Warm Chocolate Cheesecake

Makes 4 Servings Hands-On Time: 15 Minutes Total Preparation Time: 35 to 40 Minutes Ingredients One 3.5 oz bar bittersweet chocolate 8 oz full-fat or 1/3 less-fat cream cheese (Neufchâtel) 1 t pure vanilla extract 1/4 c plus 2 T sugar 2 t unbleached all-purpose flour 1 large egg Directions…

More


Oven-baked Chowder

I was born and bred in New York, but my roots are in New England, so you might say that chowder is in my blood.  My family has always made New England-style chowder by starting with whole cod or haddock on the bone, because the bones are the key to…

More


Southern Manhattan Corn Chowder with Fried Pickles

Everyone knows that corn and tomatoes go together like love and marriage.  Adding pickles to the mix is my own little twist. Originally, I wanted to create a Manhattan Corn Chowder on the model of a Manhattan Clam Chowder. But when I thought of Manhattan, I thought of delis. When…

More


Smoky Salmon Chowder with Lemon Pepper Crackers

This hot and hearty chowder is a great dish for a winter weeknight. Made with milk, not cream, it’s healthier and lighter than a classic chowder but seems plenty substantial as you are enjoying it. (The downside is that it is a bit more likely to look a little curdled…

More


Yellow Squash Soup with Zucchini Crisps

Makes about 10 cups, 4 – 6 servings Hands on time: 50 minutes Total preparation time: 60 minutes Suggested Accompaniment Tomato and Frisée Salad Ingredients 2 pounds yellow summer squash (about 6 medium) 1 large yellow bell pepper 4 medium carrots 1/2 pound Yukon gold potatoes (about 2 medium) 1…

More


Dried Apple and Cheddar Strudel

My grandmother Ruth Moulton was a fabulous old New England cook. She attended the Garland School of Home Economics in Boston, a competitor of the original Fanny Farmer’s cooking school. Roast Beef and Yorkshire pudding, fish chowder, Johnny cakes, and other regional fare–these were her signature dishes. When I was…

More


Mini Meat Loaves

One evening I was making individual free-form meat loaves on Cooking Live when a viewer called in and said she used a similar recipe but always mixed up a double batch and then froze half in muffin tins. On evenings when there was nothing else in the fridge, she‘d just…

More


Sweet Potato and Black Bean Burrito

Some time ago Good Morning America ran a low-fat, low-calorie Healthy Eating contest that asked viewers to submit original recipes for Best Entrée and Best Dessert. We received hundreds and hundreds of entries, narrowed them down, then flew the winner in each category to New York to make their dish…

More


Hungarian Pork Cutlets

This is one of the four quick meat sautés that I included in Sara Moulton Cooks at Home. You start by pounding the meat nice and thin which allows it to cook quickly. Then you coat it in seasoned flour which keeps it from drying out when it is cooked,…

More


Baby Egg Rolls with Soy Sesame Dipping Sauce

It was always a pretty scary proposition when my kids came onto the show to cook with me when they were young. Unlike almost all of my other guests, they were not chefs, or grown-ups, or practiced television performers. They were sweet and funny, of course, but they were children,…

More


Cooking Duck with Ariane Daguin!

I love duck, cook it frequently, and have included it in all my books. Recently Ariane Daguin, founder of D’Artagnan, invited me to cook with her in an Episode of her video series, Back of the House. Please take a look. Ariane really knows duck; she was raised in Auch,…

More


Chicken Scaloppine with Fresh Tomato or Salsa Sauce

Although none of us wants to devote more than 45 minutes to getting dinner on the table during the workweek, we still want to eat well. Now that children are back to school, time is even more critical. In Sara Moulton Cooks at Home, I included four quick family-friendly chicken…

More


Grilled Southwestern Pizza

Makes 2 medium pizzas Hands-on time: 15 minutes Total preparation time: 30 minutes plus rising time 1 recipe Food Processor Pizza Dough, divided into 3 balls Olive oil for brushing and drizzling 3 cups grated Monterey Jack cheese 3 scallions, white and 1 inch of the green parts, thinly sliced 1 fresh or…

More


Salmon Cakes

If you live on the East Coast and your electricity has been out for more than 48 hours, do take a look at the “From the Pantry” chapter of Sara’s Weeknight Meals. In most recipes, you don’t need anything from your refrigerator. If frozen ingredients are called for, you can…

More


Tomato Pie

Make this pie during the high tomato season and you just can’t lose; those big ripe local tomatoes will do all the work for you. After you slice and salt the tomatoes and roll out the dough, the rest is simple. (If you want to cheat, use a store bought…

More


Spicy Shrimp and Avocado Salad with Cashews

Haven’t you often wondered how they make the delicious citrus dressing that glorifies the Iceberg salads often served at sushi restaurants? The orange dressing in this recipe is my attempt at duplicating it, and I think I’ve come pretty close. With the dressing in hand, I wondered just which ingredients—other…

More


Cool Summer Drinks

It’s summertime, the sun is blazing, and, if you’re lucky, you’re sitting on the beach or by the pool. But wherever you are, city or country, there’s one thing you want more than anything else: an ice-cold drink. Three of my favorites appeared in Sara Moulton Cooks at Home and…

More