Recipes
Huguenot Torte
Serves 8 o 10 2 large eggs 1 ½ cups sugar 4 tablespoons flour 2 ½ teaspoons baking powder ¼ teaspoon salt 1 cup finely diced tart apple 1 teaspoon vanilla extract Whipped cream for garnish 1 cup finely chopped pecans or walnuts Preheat the oven to 325 F.…
Pimento Cheese
Serves 2 to 4 people 8 ounces sharp cheddar, coarsely shredded ½ cup jarred pimentos, drained and finely diced ¼ cup mayonnaise Homemade style whole wheat bread Combine all the ingredients in a bowl and stir well. Spread the cheese on the bread to make sandwiches and cut into quarters.…
Roasted Vegetable and Fresh Ricotta Sandwiches
Makes 4 Servings Hands-On Time: 35 Minutes Total Preparation Time: 35 Minutes Suggested Accompaniments: Roasted kale and parsnip strips 1 small eggplant (about 10 ounces) 1 large zucchini (about 12 ounces) 1 ½ pounds plum tomatoes (about 6 medium) 3 tablespoons extra virgin olive oil Kosher salt and freshly ground…
Smoky Fish Chowder
Makes about 9 cups, 4 servings Hands-on time: 20 minutes Total preparation time: 30 minutes 4 tablespoons (1/2 stick) unsalted butter 8 ounces Canadian bacon 1 medium onion 2 medium celery sticks 1 pound boiling potatoes, such as Yukon gold or Red Bliss 1 tablespoon plus 1 teaspoon fresh thyme…
Chicken, Shrimp, Peanut and Cashew Stew
Chicken, Shrimp, Peanut and Cashew Stew Serves 6 to 8 1 whole chicken (3 to 4 pounds), cut into 8 pieces with the skin on 3 cloves garlic, coarsely chopped 3 tablespoons fresh lime juice ½ pound medium shrimp, peeled and deveined, about 20 shrimp 4 tablespoons dende oil ½…
Grilled Duck Breast on a Honey Roasted Carrot-Farro-Herb Salad with Cider Jus
Makes 4 servings Serve with a pinot noir Two 12-ounce Muscovy Duck breasts Honey Roasted Carrot Farro Salad (recipe below) Cider Jus (recipe below) First score the fat side of the breast by making shallow, crosswise cuts. (This helps the fat melt away into the pan.) Season the breasts well…
Savannah Bee Rosemary Honey and Georgia Peach Chutney Burgers
Serves 4 For Peach Chutney: 1/2 cup cider vinegar 1/2 cup loosely packed brown sugar 1/2 cup Savannah Bee Rosemary Honey 1 large sweet red pepper, seeded, diced 1/4 inch, about 1/2 cup 1 small white onion, peeled and diced, about 1/2 cup 1 small jalapeño pepper, seeded and diced, 2…
Shredded Butternut Squash with Dates and Pistachios
Start to finish: 20 minutes Hands in time: 20 minutes Servings: 4 1 medium butternut squash (1 ½ pounds) 2 medium shallots 1/3 cup shelled natural pistachios 3 large dates 2 tablespoons vegetable oil 4 large mint leaves 1 ½ tablespoons fresh lemon juice Kosher salt Cayenne pepper Peel the…
Rawia Bishara’s Brussels Sprouts with Panko
Adapted from: Olives, Lemons & Za’atar (Kyle Books, 2014) Rawia’s Tip: If you are not a fan of frying, Brussels sprouts can be brushed with oil and oven roasted at 400°F until tender. That being said, I think fried tastes better! Start to finish: 40 minutes Hands-on time: 40 minutes…
Creamy Root Vegetable Soup with Everything Pita Crisps
Start to finish: 1 hour, 20 minutes Hands-on time: 1 hour Servings: 6 (about 10 1/2 cups) 2 tablespoons vegetable oil, preferably grapeseed 1 1/2 cups thinly sliced onion 2 teaspoons minced garlic 1 1/2 pounds carrots, peeled, half cut into 1-inch chunks and half cut into 1/2-inch dice 1…
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…
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…
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…
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…
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…
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…
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…
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…
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…
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…
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…
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…
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…
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…