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Slow-roasted Spiced Baby Back Ribs
One of my all-time favorite field trips for “Cooking Live” was to Memphis to cover the huge annual barbecue cook-off there. It is an astonishing event that attracts more than 200 teams from all around the country, from funky little crews of like-minded friends to heavily financed corporate outfits. Everyone…
Won Ton Skins: What are won ton skins?
Won ton skins, also called won ton wraps or wrappers, are ready-to-use thin squares of a flour-based dough designed to be filled with a meat, seafood, or vegetable filling and shaped into won tons. However, they are so similar to fresh pasta that they can be a great shortcut when…
Orzo and Basmati Pilaf with Spring Vegetable Ragout
Orzo is a rice-shaped pasta from Italy. Basmati is a fragrant Indian long-grain rice with a wonderful nutty taste. The two of them combine to make a great side dish, but you can top it with anything and turn it into a main dish. Here we’ve chosen asparagus, mushrooms, and…
Check out my interview in LSA Magazine
I was recently interviewed for an article in the latest edition of LSA Magazine, the Alumni Publication of my alma mater, The College of Literature, Science, and the Arts at the University of Michigan. You can read the article, Dinner With Sara, at LSA. Here are the featured recipes: Roasted…
Mexican Chicken Salad
This is my favorite kind of salad because it has so many ingredients—and each with a different texture, from the creamy avocado to the crispy homemade tortilla chips. I have cheated here by using leftover or rotisserie chicken. It would work just as well with leftover pork, shrimp, or beef.…
Spring Spaetzle
Soon after I started making spaetzle as a side dish at home on a regular basis, it occurred to me that you could dress up and sauce this German pasta much as you would any other fresh pasta—an inspiration that automatically promoted spaetzle from a side dish to an entrée.…
National Harbor Wine and Food Festival
Join me on May 5th and 6th for the Fifth Annual Wine and Food Festival at the National Harbor Waterfront on the Potomac in Washington, DC. The event offers VIP Admission from noon to 6pm and General Admission from 1 pm to 6 pm. My demonstration will be on The…
Hope you'll catch me on the Heritage Radio Network!
I recently had the opportunity to appear on Michael Harlan Turkell’s Heritage Radio Network show, The Food Seen. Michael is a freelance photographer and a photo editor of Edible Brooklyn and Edible Manhattan magazines. You can hear the whole thing at The Food Seen Episode 95.
Jelly Egg Cookies
Each spring I get requests for my Jelly Egg Cookie recipe; it is a perfect showcase for fresh unsweetened coconut and a good make-ahead dessert for Easter. Add some raisins and forget the jelly eggs and they are a good lunchbox treat all year round. 1/2 cup (1/2 stick) unsalted…
Reinventing Seder: A celebration of spring and freedom at Balaboosta
If you don’t already have Seder plans you might want to check this out. On Saturday, April 7, at NYC’s Balaboosta Restaurant (214 Mulberry Street), three women chefs, originally from different parts of the world, will share the kitchen to create a very unique dinner for the Second Seder of…