News
Beef Roast: Why aren’t my roasts tender?
I recently got an e-mail from Virginia saying, “All my roasts come out tough; any help would be appreciated.” This is a great question and there isn’t a simple solution. I am not sure whether she is referring to pot roasts or more tender cuts such as rib roasts that…
Salma and Savannah’s Salsa
This recipe comes from my friend Sally Villagomez. Many years ago I taped a holiday special with her family for my show “Cooking Live,” on the Food Channel. We spent a whole day making the most delicious tamales which are featured in my first cookbook, Sara Moulton Cooks at Home…
Oven-baked Rosemary Potato Chips
In the late eighties, when I left Gourmet’s test kitchen to become chef of Gourmet’s dining room, I walked into the ideal situation for a chef. The dining room was small–I never had to make lunch for more than 16 people at a time–and I had no budget restrictions. I…
Chorizo Chicken Wings
Game-time snacks are going to be in high demand for the next few weeks, so I am going to share some of my favorites right here. Several years ago we invited the viewers of Good Morning America to compete in a “Cut the Calories” contest. The winning entrée was Oven-Fried…
Crispy Zucchini Sticks with Olive Dip
In the early eighties I worked as chef tournant at La Tulipe, a three-star temple of French gastronomy in New York’s Greenwich Village. One of our best-loved–and most unlikely–appetizers was fried zucchini. I know it sounds déclassé: fried zucchini at a three-star restaurant? But Chef Sally Darr took this typical…
Cool things you didn't know you could make
I love it when I figure out how to make something that seemed so out of reach, particularly if that something can be made from scratch with good ingredients and no additives. I like being in control. I have three of those kind of discoveries that I would like to…
Cool things you didn’t know you could make
I love it when I figure out how to make something that seemed so out of reach, particularly if that something can be made from scratch with good ingredients and no additives. I like being in control. I have three of those kind of discoveries that I would like to…
Cakes: What causes the line near the edge of cake layers?
Scott recently e-mailed me to ask what causes cake layers to have a line about 3/4- to 1-inch from the sides of the pan. He said, “I bake square cakes and rectangular cakes. For some reason the finished product has a square inside the square. ” I passed his e-mail…
Food Safety:Food Safety Help
All through the year I get many questions about safely entertaining. While cooking ahead and buffet serving is a traditional way of serving large groups, it is essential that food safety guidelines are followed. The USDA Meat and Poultry Hotline (888-674-6854) is available from 10 to 4 on weekdays to…
GMA's Cookbook Roundup
I just announced this year’s Top Ten Cookbooks on Good Morning America. Hope you had a chance to tune in. You can check out the announcement on GMA’s web site. A copy of the list follows along with some additional cookbooks that are worth a look. GMA’s 2010 Cookbook Roundup…