This easy recipe from Sara Moulton Cooks at Home is ideal for entertaining. You can put it into the oven and it minds itself while you do other things. When I told my mentor and good buddy Jean Anderson that this book needed her chicken recipe — it’s become one…
This easy recipe from Sara Moulton Cooks at Home is ideal for entertaining. You can put it into the oven and it minds itself while you do other things. When I told my mentor and good buddy Jean Anderson that this book needed her chicken recipe — it’s become one…
One of the first restaurants I worked in was Cybele’s in Boston’s Faneuil Hall. We were on a very tight budget, so instead of making 1 or 2 special vegetables for each dish we would serve a one size fits all starch and vegetable and plop them on every plate.…
I always get lots of questions about making gravy, so I thought no matter what meat or poultry you are cooking, this recipe would come in handy when you head for the kitchen. I recommend making 1/2 cup gravy per person. You need that much gravy to pour over everything, and…
Photo by Jamie Tiampo Soba noodles are thin Japanese buckwheat noodles that are rich in protein and fiber. The Japanese usually serve them cold, in salads, but they’re also great served hot. Anytime you steam clams, you get an instant full-flavored sauce in the form of clam broth. In this…
When Haagen Dazs introduced its dulce de leche ice cream several years ago, the company hoped it would sell well to American Latinos, but I don’t think it had any idea that everyone would quickly end up loving it. Hey, what’s not to love! Long popular throughout South America, where…
Tomato lovers, it doesn’t get much better than this. In this easy summer time recipe from Sara Moulton Cooks at Home you start with a base of breaded and fried green tomato slices, top it off with a little salad of cherry tomatoes, and spoon on some homemade ranch dressing. Done. Just…
I enjoy cooking and serving vegetable main dishes all year long. I love to let the vegetables shine in the center of the plate. You’ll find a whole chapter of meatless recipes in all three of my cookbooks. My Portobello Burgers are absolutely wonderful meatless sandwiches. In the center is…
This recipe is based on a Japanese dish called shabu-shabu, but I left out the kombu (dried kelp) and the tofu, then poked it here and pinched it there, so I can’t pretend that my version is even remotely authentic. But both recipes are built around poached beef. I’d almost…
Cold soups generally leave me cold. They just seem like an excuse for a cold drink. But this one is an exception. Prepared with all the prescribed accoutrements – curried shrimp, shredded carrots, and toasted nuts – this dish is a perfectly refreshing warm-weather meal. Makes 4 servings Hands-on…
The Husband tends to scorn the BLT as an “air sandwich.” Of course, it’s delicious—how can it not be as long as bacon is involved—but it’s hardly what you’d call filling. That’s why I’ve bulked up the traditional BLT with some “fried” fish. I’ve also tricked up the standard-issue mayo…
The Husband tends to scorn the BLT as an “air sandwich.” Of course, it’s delicious—how can it not be as long as bacon is involved—but it’s hardly what you’d call filling. That’s why I’ve bulked up the traditional BLT with some “fried” fish. I’ve also tricked up the standard-issue mayo…
I first learned about “pasta pizza” from Leslie Glover, one of Gourmet’s test cooks, who developed it for “In Short Order.” It is ridiculously simple and so tasty. Anytime you make angel hair pasta, just cook double the amount you need. The leftover pasta, recast as the star of this…
This dish, from Sara’s Secrets for Weeknight Meals, is perfect for those warm summer nights when you don’t even want to switch on the stove. Melon and prosciutto is such a refreshing summertime appetizer that I wondered if there was a way to make it entrée-hearty without ruining its essential…
This recipe from Sara Moulton Cooks at Home is the happy result of an unhappy incident. My friend and fellow chef Sandy Gluck was trying out for a job at a very fancy cutting-edge restaurant in New York City in the early eighties. One of the many reasons she decided…
My favorite eggs are poached or fried (I love those runny yolks), but scrambled eggs are a close second, as long as they’re properly cooked. The right way to do it is slowly and at a very low temperature; this guarantees the eggs’ creaminess, but it also requires a measure…
Although this recipe from Sara Moulton Cooks at Home is called Breakfast Strata and the dish was originally designed for a weekend brunch, it will solve your busy-night dinner problems as well. You set it up the night before and then just put it in the oven 60 minutes before…
Hope you had a chance to see me make bread on Good Morning America. Bread baking is one of America’s original do-it-yourself projects and you’ll be surprised to find out how easy it is with my no-fuss recipes. The rewards are double; you will save money and have a delicious loaf…
Hope you had a chance to see me make bread on Good Morning America. Bread baking is one of America’s original do-it-yourself projects and you’ll be surprised to find out how easy it is with my no-fuss recipes. The rewards are double; you will save money and have a delicious loaf…
Here is everything you want in one candy–chocolate, caramel, and nuts–and these truffles couldn’t be simpler to prepare. Make a big batch, box them attractively, and you have the perfect holiday gift. Makes about 40 truffles Ingredients 1 cup sugar 2/3 cup heavy cream 9 ounces bittersweet chocolate, finely chopped…
The baby chickens called poussins by the French are often tastier than large supermarket chickens because they are not mass-produced. If you cannot find poussins for this recipe, use Cornish game hens, which are about the same size as poussins but more widely available. (Look for Cornish game hens in…
From Sara Moulton Cooks at Home Everyone loves mashed potatoes, particularly if the meal includes simple gravy. My husband (admittedly an extremist on the subject) swears that he’d be content to make a whole meal out of nothing but mashed potatoes and gravy. There are two main candidates for the…
Posted with permission of author, from Girls at the Grill by Elizabeth Karmel The flavors of fresh lemon juice and white truffle oil are the perfect compliment to grilled asparagus. I didn’t think grilled asparagus could get any better until I created this “truffle lemonade” to dress up my favorite…