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Chickpea Patties with Creamy Garlic Dressing
Photo by Jessica Leibowitz For this weeknight salad I have streamlined and speeded up the process of making falafel. I’ve renamed it “Chickpea Patties” since it is not the same as the authentic version. I start with canned chickpeas instead of dried chickpeas or favas. Then I shape them into…
Come Join Me at a Special Dinner in Amherst New Hampshire!
Get Tickets Now Join New Hampshire PBS and me for a Mediterranean feast at LaBelle Winery in Amherst, New Hampshire. LaBelle Winery’s Executive Chef Justin Bernatchez will be preparing a menu based on my recipes which will be paired with special wines selected by Founder and Winemaker Amy LaBelle. And bonus! — all ticket…
Cream Biscuits
This is a recipe I developed while working in the Gourmet magazine test kitchen. It is so easy and versatile that I use it as the basis for any biscuit-related recipe I make. See Apricot Scones (p 302) and Biscuit Sticky Buns (p 303) in Sara Moulton Cooks at Home,…
My interview for the podcast “Friends of Anthony Bourdain,” went live this week!
The hosts, Emily Fedner, Fabrizio Villalpando, and I discuss a million things including what the heck is going on in this photo. https://www.youtube.com/watch?v=d6fVBJ6hmG8
Roast Duck with Mustard Green Peppercorn Sauce
Serves 4 One 5-pound Long Island (Pekin) duck Kosher salt and freshly ground black pepper to taste 1 tablespoon vegetable oil 1 small onion, coarsely chopped 1 small carrot, coarsely chopped 2 garlic cloves, smashed with the side of a knife 1 cup dry red wine 1 small celery rib,…
Rosemary Honey and Georgia Peach Chutney Burgers
Serves 4 For Peach Chutney: 1/2 cup cider vinegar 1/2 cup loosely packed brown sugar 1/2 cup Savannah Bee Rosemary Honey 1 large sweet red pepper, seeded, diced 1/4 inch, about 1/2 cup 1 small white onion, peeled and diced, about 1/2 cup 1 small jalapeño pepper, seeded and diced, 2…
Miniature Goat Cheese Cakes
These are great make-ahead hors d’oeuvres because they reheat so beautifully. They require mini-muffin tins (also known as gem tins), and if you don’t already own some, you may want to buy them. They’re really a worthwhile investment. Suddenly everything you used to make big you will think about making…
Chicken Piccata
Although none of us wants to devote more than 45 minutes or so to getting dinner on the table during the workweek, we still want to eat well. In Sara Moulton Cooks at Home, I included “ four quick chicken recipes” that all start with the same easy prep and…
Roasted Salmon with Lentil Salad
photo by Jessica Leibowitz French lentils are tiny green lentils that cook in no time and have a wonderful texture and flavor but if you can’t find them go ahead and use plain old green lentils. If you don’t eat pork you can just leave out the pancetta or you…
The Cassoulet War is Back!
30+ participating chefs (including yours truly!) will serve up their best version of the iconic stew and we need you to vote for the People’s Choice cassoulet. Our esteemed panel of celebrity chefs will choose the Most Authentic and Most Daring cassoulets. Don’t miss this convivial event, complete with French…