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Milk Street Radio: Jacques Pepin – The Art of the Chicken
This week, we’re celebrating French cuisine. Jacques Pépin offers a masterclass in deboning chicken and recalls his early days tending the coal stove at the Plaza Athénée. Plus, Aleksandra Crapanzano provides tips for effortlessly Parisian cakes; Alex Aïnouz puts a very French spin on the classic American burger; and we…
If you want a box of gorgeous tasty produce delivered to your door, you must check out this new opportunity.
The Chefs Garden, a huge farm in Huron, Ohio, has been supplying chefs around the country with delicious produce for many years. Now that most restaurants are closed and produce is sitting in the field, Lee Jones, the founder of chef’s garden (a friend, and a guest many years ago…
Salade Niçoise
Inspired by the produce in my box from Chefs Garden, I made one of Julia Child’s favorite salads – Salade Niçoise. Anytime she invited people over for lunch she made this salad. You can see both the fresh baby lettuces and also a mix of micro greens, micro herbs (those…
Butterscotch Pudding Cake
When I was a kid and we visited Cambridge, my parents used to take me to an old-fashioned ice cream parlor in Harvard Square. They served a butterscotch sundae made of coffee ice cream, hot butterscotch sauce, and whipped cream. Boy it was good! This pudding cake reminds me of…
My new book comes out soon and can be preordered now; here’s a preview.
Here is another sneak peek at one of the recipes from my new book, “Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better,” that is coming out on March 8th. Each week in this spot we will feature one of the recipes from the book that has appeared on…
Here’s a peek at my new book; it arrives on March 8th but can be preordered now.
If you would like a sneak peek at some of the recipes from my new book, “Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better,” that is coming out on March 8th, keep an eye right here. Each week we will feature one of the recipes from the book…
Eggs Baked in Ham with Sofrito
photo by Jessica Leibowitz Makes 4 servings Hands-on time: 15 minutes Total preparation time: 30 minutes Eggs baked in ham cups with creamed mushrooms underneath appeared on the February 2002 cover of Gourmet magazine. I made them on my show and was astonished (I don’t know why – everything is…
Baked Orzo and Cheese
I can’t tell you how hard I tried when the kids were little to come up with a homemade macaroni and cheese that they would choose to eat over that stuff in the box. They just weren’t interested. But now that they are older and have traveled a little bit,…
Holiday Recipe Collection
Each year as the Holidays approach, I get requests for many of the traditional recipes that everyone wants to make for entertaining. Here are a few of my favorites. Links to the recipes for the Collection appear below. Appetizers: Crispy Zucchini Sticks with Olive Dip (recipe) Oven-baked Rosemary Potato Chips (recipe)…
The Smoothest Mashed Potatoes
I’ve made mountains of mashed potatoes in my little life by faithfully adhering to the method I learned in cooking school. And I’ve always been reasonably happy with the results. But really, how far wrong can you go with potatoes, butter, and cream? Who cares if the mashed potatoes are…