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Fresh and Smoked Salmon Salad

I think smoked salmon is a wonderful secret ingredient, it adds not only a unique salmon taste but also an appealing smokiness, and a little goes a long way. This is my favorite way to cook fresh salmon on a weeknight, drizzled with lemon juice and olive oil and baked…

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Sara's Kitchen Revelations: The Ultimate Drink Enhancer – Flavored Ice Cubes

You can freeze anything in an ice cube tray and then float it in a drink. Fruit is an excellent candidate, any kind, pureed and strained (optional – I don’t mind seeds) will make a lovely addition to a summer drink. Or herbal or regular tea. They can be added…

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Andrea’s Berry Crumble

This delicious dessert was contributed by Andrea Hagan who helped with the testing of Sara Moulton Cooks at Home. A native Seattleite, Andrea was 11 years old when she toured England as a member of the Northwest Girls Choir. Choir members bunked with local citizens in the towns they visited…

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Sara's Kitchen Revelations – Don't throw out that leftover coffee, freeze it.

After my morning cup (well, cups) of coffee all I want on a hot summer afternoon is iced coffee and what better way to ice it then with coffee ice cubes – double whammy!   or you can take it even further and throw the cubes into a blender with…

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High altitude baking: What can I do to bake successfully in high altitude?

I recently got an e-mail from Nancy asking, “Why are my cookies always flat?” It turns out that she lives in Calgary and the increased altitude is affecting her baking. Fortunately there is lots of help these days. A recent book by renowned baker, Susan G. Purdy, is devoted to…

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Penne with Slow Roasted Cherry Tomatoes and Goat Cheese

Any excuse to eat ripe tomatoes in season is a good one, but the best reason to check out this delicious vegetarian recipe is that it gives you the chance to sample and support some of the wonderful artisanal cheeses—including homemade fresh goat cheese—now being produced all over the U.S.…

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Sara's Kitchen Revelations – Oversalted it? There is one solution.

I’m sure it’s happened to you – you forgot to taste one more time and added more salt anyway and then realized that suddenly your stew/soup/sauce was so salty it was inedible.     For years I thought the answer was to add one of these three starchy foods:  …

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Couscous Tabbouleh

Here’s a wonderfully refreshing summer salad that can take the place of potato salad or pasta salad at a backyard barbecue. The classic tabbouleh, a Middle Eastern salad is made with bulgur (cracked wheat) not couscous. But I prefer this version, which is based on a recipe developed many years…

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Tomatoes: Can I freeze tomatoes to use in pasta sauces or soups?

I just got an e-mail from Gloria entitled “Tomatoes Everywhere.” She explained that she was overwhelmed by the abundance of tomatoes her garden had produced and wondered if she could freeze some. I have had that problem myself (check out “Too Many Tomatoes”) and have been asked practically the same…

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Sara’s Kitchen Revelations – Tomatoes Need Salt

There is absolutely nothing better in the summer than a ripe tomato. We have a garden in the back field of my parents old farmhouse and some years I can’t keep up with the crop: Even though this kind of harvest makes me feel slightly like Lucy trying to wrap…

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