News
Listen to my Interview with The Food Enthusiast.
Dara Bunjon, an old buddy, asked me questions about Season 12 of “Sara’s Weeknight Meals,” and we talked about many other culinary topics. My favorite question? “What advice would you give your 18 year old self?” Here is the link to the Facebook video https://www.facebook.com/JMORELiving/videos/286881027500424 The Jmore Website has the…
Episode 1203 Starts Airing Today!
Pizza, pizza, pizza, with a little bit of pasta thrown in – today’s episode takes place in two delightful places in Italy: Naples and Sorrento. I hope you will check it out: Episode 1203: Pizza and Lemons, Naples to Sorrento
Lemon Cheese
Makes 6 – 8 small servings of lemon caciotta Hand on preparation time: 20 minutes Total preparation time: 40 minutes 1 half gallon of fresh cow’s milk 2 teaspoons of rennet 1 lemon, zested In a medium saucepan, heat the milk over medium heat to 98 degrees (body temperature). Add…
Lemon Pasta
Makes 4 – 6 Servings Hands on time: 40 minutes Total preparation time: 1 hour and 15 minutes For the pasta: 4 cups 00 flour (Italian milled flour) 2 tablespoons semolina flour 1 large egg 1 tablespoon butter, at room temperature 1 cup milk, at room temperature 3 tablespoons dried…
Sorbillo’s Margherita Pizza
Sorbillo Neapolitan Pizza Makes 2 pizzas 800 centiliters of water (about 3 1/3 cups) 3 grams of fresh yeast 30 grams of salt (about ½ teaspoon) 1 kilo/200 grams of 00 flour (about 9.6 cups) ½-3/4 cup tomato sauce ½-3/4 cup basil leaves ½ – ¾ cup crumbled mozzarella High…
Roasted Salmon with Hot Mustard Cracker Topping
Makes 4 Servings Hands-On Time: 10 Minutes Total Preparation Time: 20 Minutes 1/3 c sour cream or low fat or full fat yogurt (I like the Greek-style) 1 1/2 t prepared English mustard (preferably Colman’s) 1/2 t packed light brown sugar 35 to 40 wasabi rice crackers (Kame is a…
Episode 1202 – Vegetariano Italiano Starts Airing Today!
I learn out to make a a very different “pizza” – celery root crust topped with Mozzarella and several unusual garnishes, with a 1 star Michelin Chef, then I make a spaghetti squash pasta dish with a creamy sauce, and finally we learn all about some special Roman shops…
Spaghetti Squash with Creamy Goat Cheese Sauce and Zucchini
When spaghetti squash is cooked, the scooped-out flesh emerges in thin strings, like transparent strands of spaghetti. Its texture is crisp, its taste is mild, and it can indeed replace actual spaghetti in the recipe of your choice. This is especially good news if you’re searching for an alternative to…
Ellie Krieger Interviewed me on Her Podcast
We had a lovely chat about my career and all things culinary and I realized that she and I really have a lot in common. Check it out! https://www.elliekrieger.com/podcast/ep-65-sara-moulton/
Three Iconic Pastas of Rome
Note: On camera we made half recipes of each pasta, but a full recipe of the base (guanciale, oil, white wine) which was used in all three pastas Spaghetti alla Gricia di Claudio Gargioli Claudio Gargioli’s Spaghetti Alla Gricia Serves 4 to 6 Sea salt 1 pound spaghetti 1 teaspoon…