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Provençal Tomatoes
Nothing beats fresh tomatoes in season. Usually I just slice them, salt them, drain them, and eat them straight up with avocado and basil and a drizzle of olive oil. (My sister-in-law Janis introduced me to this perfect lunch one summer vacation.) But even perfection gets boring after a while,…
Check out my favorite secret ingredient on iVillage.com!
A writer from iVillage recently asked me to talk about my favorite secret ingredient for an article entitled 13 Secret Ingredients Chefs Love. It had to be an ingredient that I always have on hand in my kitchen. Here’s what I said.
Shrimp Niçoise Salad
Niçoise salad, fairly well known in America these days, is a specialty from the city of Nice in the south of France. It consists of tuna, tomatoes, blanched string beans, boiled potatoes, hard cooked eggs, and a vinaigrette dressing. I have adapted it by pureeing the tuna in the sauce…
My PBS 100th Birthday Tribute to Julia
To celebrate August 15, 2012, the 100th Anniversary of Julia Child’s birth, PBS has created a new “Cook For Julia” section on their web site. I hope you will take a look at my special written reminiscence and the video that we taped for the occasion. Go to The Story of Sara Moulton…
Yeast Breads: Why do my cinnamon rolls shrink after baking?
I recently got an e-mail from Carol saying, “I’ve made cinnamon rolls for more years then I can remember,but lately they seem to shrink after I take them out of the oven. By shrinking I mean they get wide spaces between the layers. I’m wondering if maybe I’m letting them…
Look for me on GMA on Wednesday, August 15
Wednesday, August 15th would have been Julia Child’s 100th birthday and I will be on Good Morning America between 8:30 and 9:00 to talk about my memories of Julia, what it was like to work with her, and what I learned from her.
I'm cooking healthy on weightwatchers.com.
Need some help cooking healthy for your family? Check out “Sara Moulton’s Tips and Tricks for Cooking Healthy: Expert techniques, ideas and hands-on help,” nine new videos I just made for weightwatchers.com. You have a choice of How to Make Great Burgers, Add Buttermilk to Your Weekly Lineup, Chicken Breast Alternatives, Comfort Foods that…
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…
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…
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…