Sara’s Weeknight Meals Season 3
Three Cheese Wonton Ravioli
Makes 4 servings Ingredients 3 cups Quick Tomato Sauce (recipe below) or your favorite store bought brand ½ cup squeezed, chopped, cooked fresh or frozen spinach ½ cup coarsely grated mozzarella ½ cup ricotta (whole milk or low fat) ½ cup freshly microplane grated Parmigiano-Reggiano plus extra for sprinkling ¼…
Spaghetti In Parchment with Clams and Scallions
Note from Marc: The pasta in this dish cooks twice, so be sure to undercook it when you first boil it. Then when it bakes in the parchment, it will absorb all the briny, garlicky, wine-soaked, chile-flecked juices from the seafood. That’s how you create flavor! It also helps to…
Sal’s Old School Meatballs
Note from Marc: My father instilled three things in me: (1) Always work for yourself—no matter what, be the boss; (2) Always have integrity—you are only as good as your word; (3) Always use veal, pork, and beef in meatballs. Life really is that simple! Makes about sixty 1-ounce meatballs…
Meatloaf Burgers
Makes 6 Servings Hands-on time: 25 minutes Total preparation time: 30 minutes Ingredients 2 tablespoons vegetable oil 1 medium onion, finely chopped (about 1 cup) 1 celery rib, finely chopped 3 garlic cloves, minced (about 1 tablespoon) 1 pound ground beef chuck 1/2 pound ground pork…
Shredded Root Vegetable Latkes
Makes about 12 latkes, 4 servings Hands-on time: 25 minutes Total preparation time: 25 minutes Ingredients 1 pound assorted root vegetables, such as turnips, beets, parsnips, and carrots 1/2 pound boiling potatoes, such as Yukon Gold or Red Bliss 1 small onion 1 large egg 1/3…
Smoky Fish Chowder
Makes about 9 cups, 4 servings Hands-on time: 20 minutes Total preparation time: 30 minutes Ingredients 4 tablespoons (1/2 stick) unsalted butter ½ pound Canadian bacon 1 medium onion 2 medium stalks celery 1 pound boiling potatoes such as Yukon Gold or Red Bliss 1 tablespoon…
Bistro Duck Breasts
Recommended side dishes: coucous and butter braised baby carrots Makes 4 servings Ingredients 6 Peking duck breast halves Kosher salt 1 shallot, minced (about ¼ cup) 1 cup chicken broth ¼ cup dry red wine 2 teaspoons coarsely crushed black peppercorns 1/2 teaspoon cornstarch dissolved in 2 teaspoons water 2…
My third PBS season starts this week!
“Winter Comfort Food,” Episode 301 of Sara’s Weeknight Meals starts airing this week around the country. I’ll be making Smoky Fish Chowder and Root Vegetable Latkes, after a visit to Stone Barns Center, a sustainable farm in Pocantico Hills, New York, with my nephew Peter. This episode is my salute to…