X

Recipes

Sauteed Lemon Chicken with Fried Capers

  Start to finish: 45 minutes Hands on time: 45 minutes Servings: 4 1 pound chicken breast cutlets, preferably thin sliced 1/4 cup plus 1 tablespoon vegetable oil, divided 3 tablespoons rinsed, drained and dried capers Kosher salt and freshly ground black pepper All-purpose flour (preferably wondra) for dredging the…

More


Grilled Pork Tenderloin with Cucumber Cantaloupe Salsa and Creamy Feta Dressing

  Start to finish: 40 minutes Hands-on time: 30 minutes Servings: 4 1/2 cup thinly sliced red onion 4 ounces feta cheese, crumbled, divided 1/3 cup low-fat buttermilk 1/4 cup mayonnaise (low-fat if you prefer) 1 tablespoon fresh lemon juice 1 tablespoon extra-virgin olive oil, plus extra for brushing the…

More


Steak with 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


Indian Scrambled Eggs with Pappadams

Ingredients 1⁄4 cup vegetable oil Four 8-inch pappadams 1⁄2 small onion One 1-inch piece fresh ginger 3 tablespoons unsalted butter 1 large serrano chile 3⁄4 teaspoon ground cumin 1⁄2 teaspoon ground turmeric 8 large eggs 1⁄3 cup plain low-fat or full-fat Greek-style yogurt (see page 49) Kosher salt 1⁄2 pound…

More


My one hour holiday special, “Surviving Thanksgiving with Sara Moulton” will start airing this week.

My one hour holiday special, “Surviving Thanksgiving with Sara Moulton” will start airing on public TV this week around the country. Check the schedule of your local Public Television station to find out when the Thanksgiving Special will be aired in your neighborhood. Here are all the recipes:     Apple Nutmeg Bites…

More


On this week’s show, guest chef Ming Tsai and I make quick and easy one-pan dinners.

Using just one pan for dinner makes both the cook and the dishwasher happy, plus it’s so easy. In Episode 518: One Pan Wonders, we start with guest Ming Tsai and his Lemongrass Chicken Soup. Then on “Ask Sara,” tips for using the original pot, the wok. Finally, I help a…

More


Chicken Stock

I understand that most people are going to reach for a can of chicken broth on a weeknight (and yes, let’s be honest, even on a weekend) but I am hoping that one weekend, when you have a little time on your hands and you plan ahead at the supermarket…

More


Grilled Salmon, Arugula & Grilled Corn Salad, Sweet Pea & Avocado Crostini

Makes 4 servings Suggested Accompaniment Serve with a Chardonnay Ingredients Four 6-ounce boneless, skinless filets of salmon seasoned with extra virgin olive oil to coat and a liberal sprinkling of salt and pepper Sweet Pea Hummus (recipe below) Crostini (recipe below) 2 ears of fresh corn shucked, grilled and cut…

More


Grilled Salmon, Arugula & Grilled Corn Salad, Sweet Pea & Avocado Crostini

Makes 4 servings Suggested Accompaniment Serve with a Chardonnay Ingredients Four 6-ounce boneless, skinless filets of salmon seasoned with extra virgin olive oil to coat and a liberal sprinkling of salt and pepper Sweet Pea Hummus (recipe below) Crostini (recipe below) 2 ears of fresh corn shucked, grilled and cut…

More


Duck Breast Salad with Pear Walnut Dressing and Blue Cheese

Servings: 4 For the duck: 2 whole duck breasts with the skin (4 halves, about 2 lbs. total) 1 very ripe pear, peeled, cored and sliced ½-inch thick 1/2 cup distilled white vinegar 1 tablespoon honey 1/2 teaspoon Kosher salt 1/8 teaspoon ground black pepper 1/4 cup walnut oil 6…

More


In Episode 508: Family Choice I make kid-friendly dishes everyone will like.

I have two kids of my own, so I’ve always found ways to please finicky palates with food adults love too. Take my easy weeknight Mini Meatloaves baked in a muffin tin that kids will love to make themselves. In Episode 508: Family Choice, I have two kids helping me in the…

More


Holiday Recipe Collection

Each year as the Holidays approach, I get requests for many of the traditional recipes that everyone wants to make for entertaining. Here are a few of my favorites. Links to the recipes for the Collection appear below. Appetizers: Crispy Zucchini Sticks with Olive Dip (recipe) Oven-baked Rosemary Potato Chips (recipe)…

More


Quick Sticky Buns

This is one of the recipes that is so popular every time I make it and I thought I would share it here in case you are planning a Mother’s Day brunch. AKA Biscuit Sticky Buns, it is based on my very quick and easy Cream Biscuits recipe. These are perfect…

More


Roasted Red Pepper and Prosciutto Lasagna

Wonton skins, which can be found in the frozen food section of your supermarket, cook up beautifully, just like fresh Italian pasta, and I see no reason not to stock them in your freezer at home and thaw them out whenever you want to make “homemade” ravioli or lasagna. Your…

More


Simple Boiled Rice

Makes 4 to 6 servings Hands-on time: 3 minutes Total preparation time: 22 minutes Kosher salt 1 cup long grain white rice 2 tablespoons unsalted butter or to taste Freshly ground black pepper Bring a large pot of salted water to a boil over high heat. Gradually pour in the…

More


This week on the show, we feature Meatless Mondays with Amanda Cohen.

There are so many exciting vegetable choices at the supermarket these days why not designate one day a week as a no meat meal. In Episode 507: Meatless Mondays, Amanda Cohen, chef of the much talked about NY restaurant ‘Dirt Candy’ introduces me to a fantastic new tool, called a…

More


Smoked Salmon and Salmon Roe on Crispy Potato Pancakes

I often make these appetizer latkes from Sara Moulton Cooks at Home for special occasions when it’s just the four of us at home, because you can dress them up or down. Sam leaves the salmon and caviar alone in favor of the unadorned potato pancakes. Ruth also favors the pancakes…

More


Creamed Corn

You can make creamed corn without cream and still get just what you want from the dish: the texture of cream and the flavor of corn. In fact, creamed corn without cream is a distinct improvement on creamed corn with cream. Relying on the corn’s own starch for thickening guarantees that…

More


Tomato Gratin

This dish tastes best when the tomato season is at its height. As with almost any recipe featuring tomatoes, I pre-salt them to remove their excess liquid and concentrate their flavor. You can top them off with any kind of cracker—even plain old bread crumbs would be fine—but I like…

More


Sautéed Falafel

Falafel are a favorite of connoisseurs of street food from Jerusalem to New York City.  Made with ground dried chickpeas or fava beans, they’re hot, peppery, meaty, inexpensive, and satisfying – a handy little meal in a pita pocket.  Given that we’re starting with canned beans instead of dried beans…

More


Grilled Shiitake, Sweet Potato, and Eggplant Kebobs

Shiitake mushrooms, sweet potatoes, and eggplant are all very “meaty” vegetables. Similarly there’s a creaminess to Sesame Miso Sauce, although it contains no cream. Put them together and you’ve got a very filling dish. Tasty too, of course. Grilling these vegetables as kabobs brings out their natural sugars. (You can…

More


Asian Green Beans and Pork

I have always loved the original version of this Chinese dish when I was served it. The only trouble is that the green beans are usually wok-fried in lots of oil. I wanted to lighten it up a bit so I figured out a way to crisp the beans without…

More


Barbecued Kielbasa

In my research for Sara’s Secrets for Weeknight Meals I found a recipe for my grandmother Ruth’s “Barbecued Frankforts” on a three- by five-inch index card in an old metal box, handwritten in her own beautiful curly script. Granny was a superb ye olde New England cook, so I gave…

More


Asparagus and Goat Cheese Souffléed Omelet

This is a cross between an omelet and a soufflé and doesn’t take too much work as long as you have electric beaters. Make sure you beat your egg whites just to soft peaks; otherwise they won’t fold properly into the egg yolk base. Any leftover cheese or vegetable such…

More


Instagram Feed

Subscribe

Stay tuned for exclusive recipes, tips and announcements.

Connect

Facebook Twitter Instagram LinkedIn G+