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Season 13 of “Sara’s Weeknight Meals” Starts Airing Today!
I cook with local chefs and home cooks in Tunisia, Mallorca, Barcelona, Athens, Santorini, Istanbul and then head home to make a few dishes in my own home kitchen. Please check it out by going to the bar at the top of this homepage, clicking on Sara’s Weeknight Meals” followed…
I Just Spent the Weekend at Mackinac Island with 8 Amazing Chefs
I was there to emcee a food and wine weekend at the Grand Hotel called “Cork and Fork.” Even though I lived in Michigan for 5 years when I went to U of M, I never made it to Mackinac Island, a very beautiful small island on Lake Huron (no…
Salt Cured Bluefish
2 small bluefish, filleted coarse sea salt 1 tablespoon four peppercorn mix 2 tablespoons mustard seeds 3 garlic cloves zest and juice of 2 lemons 6 to 7 thyme sprigs olive oil for topping off the jar Sprinkle salt on both sides of the fish, cover and chill for 30…
Walnut Poppyseed Bread
1 lb whole wheat dough from the bakery 2 handfuls whole walnuts 1 tablespoon poppy seeds 1 tablespoon butter Preheat the oven to 475 F. Crush walnuts into large pieces with your hands; make a well in the middle part of the dough and sprinkle with walnut pieces as well…
Cokertme Kebabi
½ pound beef tenderloin 2 garlic cloves, minced 4 to 5 sprigs oregano 1 tablespoon yellow mustard seeds, crushed 1 teaspoon milled four peppercorn mix 1 dried hot pepper Salt ¼ cup olive oil 2 medium potatoes Sunflower seed oil for frying the potatoes 2 cups tomato sauce 1 cup…
Shakshuka
Shakshuka is one of the stars of Tunisian cuisine. This dish, found throughout North Africa, It is exported all over the world and adapts to all cultures. It’s secret? ease and speed of execution coupled with a tasty mixture of inexpensive vegetables and added runny eggs. Etymologically, some attribute a…
Three Mushroom Tart
When I developed the original version of this recipe for a Gourmet column on mushrooms in the mid-eighties, porcini and enoki mushrooms were considered very exotic; the white button mushroom was still king. These days you see all sorts of once exotic mushrooms in the supermarket—portobello, shiitake, chanterelle, etc.—and they…
Milk Street Radio: The Secrets of Cooking Fish with Eric Ripert
This week, we get a seafood masterclass from one of the world’s greatest chefs, Eric Ripert. He also explains why sauce is the hardest technique to master and reflects on the moment he decided to change the way he ran Le Bernardin. Plus, Milk Street’s science editor, Guy Crosby, joins…
Chicken Posole
2 tablespoons vegetable oil 1 medium onion, finely chopped (about 1 cup) 1 cup bottled green salsa or 1 recipe Mexican Tomatillo Salsa, (recipe follows) 4 cups canned chicken broth or Chicken Stock (see Episode 103) 1 rotisserie chicken, skin and bones discarded and meat shredded Two 15-ounce cans white…
Cooking in Tuscany with My Buddy Rachael Ray
Earlier this year I flew to Tuscany to record two episodes for Rachael Ray’s new series on A+E — “Rachael Ray’s Tuscany.” and the episode is airing now on A+E and FYI. Rachael lives in a beautiful house in an astonishingly beautiful part of Italy. We had so much fun…