News
Here I Am with My Stellar Crew!
On one of the many nights we took a break from shooting season 14 of “Sara’s Weeknight Meals.” You can see that we know how to have a good time! From left to right: Jeannie Chen (culinary producer), me, Dave Ryan (sound), Natalie (producer), James Ogle (camera), Srael Boruchin (DOP).
Stuffed Strawberries
I’m a big fan of the wonderful Italian pastry called cannoli – especially the filling of fresh ricotta, candied zest and chocolate. My dessert swaps the cannoli’s crunchy cylinder of deep-fried dough for a large succulent strawberry. I’ve also replaced the ricotta in the filling with low-fat cream cheese, because…
Spaetzle Primavera
Start to finish: 1 hour (30 active) Servings: 4-6 ½ teaspoon kosher salt plus extra for salting the water 1 pound asparagus 1 pound shelled fresh or defrosted frozen peas 8 ounces assorted whole mushrooms, halved or quartered, if large 2 tablespoons vegetable oil 2 cups chicken or vegetable…
We Have Started Shooting Season 14!
Here I am on the new set of “Sara’s Weeknight Meals.” We shot 8 new segments that will start airing in the fall. Stay tuned!
Lydia Shire: My Very First Culinary Mentor
Last week I was in Cambridge, MA, for a dinner at the Harvest Restaurant to celebrate its 50th anniversary. Harvest was the first restaurant I ever worked at, right out of cooking school and I was lucky to get a nightly one on one tutorial from the chef at that…
Mashama Bailey – The Chef of The Grey in Savannah
The other night I watched “Chef’s Table” on Netflix for the first time, and the episode I picked was about Mashama Bailey, the chef and co-owner of two iconic restaurants in Savannah Georgia – The Grey, and the Grey Market. It is a lovely episode. Mashama won the title of…
Strawberries Baked Alaska
This recipe celebrates one of the first – and sweetest — harbingers of spring: local strawberries. Sure, the supermarket offers strawberries all year ‘round, but the gems that are grown locally and show up in season boast way more flavor than their cousins from the other side of the world. …
The Carlsbad Cookbook Group Featured My Cookbook!
They call it “The Cook the Books! Cookbook Group.” They pick a cookbook and then everyone chooses a recipe from the book to bring to a potluck held at the Carlstadt library in New Jersey. I’m honored they picked “Home Cooking 101,” Look at the all the dishes they made!!
Antipasto Salad
Feel free to substitute any meats or cheeses for the ones suggested below. Makes 6 to 8 servings Hands-on time: 25 minutes Total preparation time: 25 minutes Kosher salt ½ small head broccoli or cauliflower 1 ounce sun dried tomatoes (about ½ cup) One 6 ½ -ounce jar marinated artichoke…
Here’s the Menu for my April 11 Harvest Dinner!
The Harvest, located in Harvard Square in Cambridge MA, is one of the first seasonally focused restaurants on the east coast and the first restaurant I ever worked at (and the only one that is still standing!) in 1977. Many great chefs worked there including Lydia Shire, Bob Kinkead and…