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Egg, Canadian Bacon, and Cheddar Biscuit Sandwiches
This hearty sandwich from Sara’s Secrets for Weeknight Meals (page 103) is featured on Episode 104 of my public television show, Sara’s Weeknight Meals. Lots of folks prefer breakfast to any other meal. These range from the relative few who pour themselves a bowl of cereal in the evening and…
My new cookbook "Sara Moulton’s Everyday Family Dinners"
My new cookbook is arriving in bookstores today and I have to say I think it is my best one yet. My first cookbook, Sara Moulton Cooks at Home, was really my autobiography with 200 recipes (my greater family on both sides just loves that book since most of them…
My new cookbook “Sara Moulton’s Everyday Family Dinners”
My new cookbook is arriving in bookstores today and I have to say I think it is my best one yet. My first cookbook, Sara Moulton Cooks at Home, was really my autobiography with 200 recipes (my greater family on both sides just loves that book since most of them…
Malaysian Cuisine
Suddenly I have noticed that there are Malaysian restaurants popping up all over New York City. I have never focused before on this particular kind of Asian cuisine and so I decided to check out a restaurant in my neighborhood (which has a woman chef!) called Laut. I tasted roti…
Meat: How can you check the flavor of homemade sausages without tasting raw meat?
Tom e-mailed the Kitchen Shrink that he likes to make homemade sausage but each time he does so they turn out differently. He wondered how he could prevent that from happening. I love to add a variety of seasonings to my burgers as well as to meat mixtures for my…
Ramps: What are ramps and how do you cook them?
This week I got an e-mail from Cindy saying she had seen ramps in her local farmers’ market and she wondered what they were and how they are used. Ramps (Allium tricoccum), aka “wild leeks,” belong to the onion family. Their flavor is somewhere between that of onions and very…
Bananas: Are bananas good to eat after they have been refrigerated?
Marla e-mailed the Kitchen Shrink that she had accidentally put her bananas in the refrigerator in a bag of groceries and now the skins are black. She wondered if they are still good to use. Bananas are still just fine to use if they have been refrigerated and the skins…
Sauces: How do you use cornstarch and arrowroot to make clear thickened sauces?
Michael e-mailed the Kitchen Shrink with this question. He said that he wanted to make clear dessert sauces and had heard that cornstarch or arrowroot was the answer but he had never used either. Cornstarch and arrowroot are similar ingredients to work with. Both have almost twice the thickening power…
Coconuts: How do I open a fresh coconut?
A few weeks ago Blondell asked the Kitchen Shrink how to open a fresh coconut and, with the spring holidays just around the corner, this seems like the perfect time to share my favorite method for this tricky procedure. I have tried lots of different ways of cracking a coconut…
Garlic: Is there an easy way to peel garlic?
Frank e-mailed the Kitchen Shrink that he likes to use lots of garlic but hates to pick the white papery skin off. He wondered if there is an easy way to do this. I usually arrange the cloves, with a flat side down, on my work surface and whack them…