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Vegetarian Chili Pie with Monterey Jack Cheese and Corn Bread Crust
Vegetable chili, like any stewed dish, is even better the day after you make it, when all the flavorings have had a chance to sink in. Of course, it’s also fine if you eat it the same day you make it. But whenever you make it, make a double batch…
Nice review of my new iphone app!
On March 20, 2012 Sara’s Kitchen was the subject of Toquemag.com’s Food App Review of the Week. Reviewer Steve Cooper noted, “I’ve reviewed several celebrity food apps in the past . . . and have been generally impressed. So I had some pretty big expectations for Sara’s Kitchen. Just as…
Caramel: Is there an easy, fool-proof way to make caramel?
Norma recently e-mailed the KitchenShrink to ask, “Is there an easy fool-proof way to make caramel?” I had been asked this question so often over the years that I included my favorite way to make caramel in Sara Moulton Cooks at Home. You can find it on page 54 and…
James Beard Foundation Nomination
The 2012 James Beard Foundation Awards nominations were just announced and I am one of the three nominees in the category Media Personality/Host (Television or Video Webcast). The Broadcast and Journalism Awards will be presented on Friday, May 4 as part of the Annual James Beard Foundation Awards weekend in New…
Eat, Drink, and Think Like Julia Child
On the 100th anniversary of Julia Child’s birth, learn about the cultural icon who revolutionized the art of cooking. Join me and Julia Child Biographer Noel Riley Fitch at 2 pm on Sunday, April 22 at NYC’s 92Y Tribeca for the celebration. From 2 to 3 pm, biographer Noël Riley Fitch…
Butternut Squash Soup with Gruyère Pesto
The generic recipe for winter squash soup or puree typically begins by calling for a scary amount of the squash “peeled, seeded, and cubed,” and then steamed or boiled. Have you ever tried to peel, let alone cut, even one of these hard winter squashes? There may be no easier…
Join me in Palm Desert, California, March 24th!
On Saturday, March 24th, 2012, you will find me at the 3rd Annual Palm Desert Food and Wine Festival in Palm Desert, California. My demo will be on the Garden West Stage at 2:15 pm. The festival, which benefits the Culinary Institute of America’s Endowed Scholarship Fund, runs from March 23 to 25. For…
Pine Nuts: Do pine nuts really come from pine trees?
Betty recently e-mailed the Kitchen Shrink to ask, “Do pine nuts really come from pine trees?” Yes, pine nuts (pignoli, piñon) are found inside the scales on pine tree cones. They vary in size and only the seeds of several pine varieties are large enough to process for the market.…
Cauliflower Soup with Caraway and Rye Croutons
What I love about vegetable soups like this one is that they boast the soul satisfying consistency of cream without actually containing any. Cooked and pureed, most vegetables are amazingly creamy all by themselves. (OK, some of them need to be pureed with potato to create the desired effect, but…
Safety: Hand Washing Tips
I recently received a post on Facebook saying that I don’t wash my hands enough when handling raw protein foods. I answered that hand washing is a problem when shooting a show because even if the sink is working (not just a set), you run into the problem of touching…