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Featured Recipe

Slow-roasted Spiced Baby Back Ribs

One of my all-time favorite field trips for “Cooking Live” was to Memphis to cover the huge annual barbecue cook-off there. It is an astonishing event that attracts more than 200 teams from all around the country, from funky little crews of like-minded friends to heavily financed corporate outfits. Everyone…

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Chocolate Bits Pudding

On a shelf in the kitchen at my parents’ old farmhouse in Northern Massachusetts are metal file boxes filled with recipes written by my grandmother Ruth Moulton. I plucked this gem from one of those boxes. Using regular old chocolate chips, Ruth somehow concocted a very dense essence of chocolate…

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Mexican Chicken Salad

This is my favorite kind of salad because it has so many ingredients—and each with a different texture, from the creamy avocado to the crispy homemade tortilla chips. I have cheated here by using leftover or rotisserie chicken. It would work just as well with leftover pork, shrimp, or beef.…

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Spring Spaetzle

Soon after I started making spaetzle as a side dish at home on a regular basis, it occurred to me that you could dress up and sauce this German pasta much as you would any other fresh pasta—an inspiration that automatically promoted spaetzle from a side dish to an entrée.…

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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…

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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…

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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…

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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…

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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…

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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…

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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.…

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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…

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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…

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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…

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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…

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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…

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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…

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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…

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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…

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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,…

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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,…

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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,…

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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…

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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…

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