Scallops with Black Beans and Zucchini

Servings: 4 Ingredients 2 tablespoons grapeseed or canola oil 2 tablespoons minced fermented black beans 1 tablespoon minced garlic 1 bunch scallions, thinly sliced, white and green parts separated Kosher salt and freshly ground black pepper 1 pound medium (U-20) scallops, muscles removed, halved 2 cups 1/4-inch sliced zucchini 2…


Salad Dressing Chicken with Escarole and Bean Salad

Servings: 4 Ingredients: 4 bone in-skin-on chicken legs For the salad dressing (or buy pre-made salad dressing): 2 shallots- minced 1 tablespoon Dijon mustard 2 tablespoons sherry vinegar 1 tablespoon rice wine vinegar 1/4 cup extra virgin olive oil 1 tablespoon honey Salt and pepper (to taste) For the salad:…


I made Five-Ingredient Fall Entrees on Access Hollywood Live, Tuesday, Sept 19th; see it here.

Exciting news! I was on Access Hollywood Live with Natalie Morales and Kit Hoover making 5 Ingredient Fall Entrees on Tuesday, Sept 19th. Check it out here and find out how to access my Craftsy class Cook Smarter: Solutions for Weeknight Dinners free!


Sal’s Meatballs

Note from Marc: My father instilled three things in me: (1) Always work for yourself—no matter what, be the boss; (2) Always have integrity—you are only as good as your word; (3) Always use veal, pork, and beef in meatballs. Life really is that simple! Makes about sixty 1-ounce meatballs…


Salt Baked Pesce per Due

Serves 2 Hands-On Time: 30 minutes Total Preparation Time: 1 hour One 2-pound fish (such as branzino, dorado, or black sea bass) 3 1/2 cups fine sea salt 3 large egg whites 4 sprigs flat-leaf parsley, stems and leaves separated, leaves chopped, for garnish 2 sprigs rosemary 1 clove garlic…


Kitchen Shrink: Is it true that you can only freeze raw meat once and cooked meat once? Why?

Randall, a viewer, asked “The rule had always been, you could freeze raw meat once and cooked meat once.  Is this true and why?” I think it is a pretty good rule of thumb. However, the United States Department of Agriculture Food Safety and Inspection Service web site which gives…


Season Seven of “Sara’s Weeknight Meals” premiered September 6th with Episode 701: Soul of the South.

In Episode 701 of “Sara’s Weeknight Meals” I travel to Charleston, South Carolina to learn the secrets to the Southern Fried Chicken wih Steamed Cabbage and Ham at Martha Lou’s Kitchen. Then I talk with local culinary experts to learn about the hidden history of Southern cooking and ingredients developed by African…


Red Beans and Rice Soup

    Makes about 10 cups, 6 servings Hands on time: 25 minutes Total preparation time: 40 minutes 2 tablespoons vegetable oil 6 ounces ham 1 large onion 4 medium celery stalks 1 large green bell pepper 3 garlic cloves 1 tablespoon Creole Seasoning (recipe follows) 1 pound fully cooked…


Martha Lou’s Fried Chicken and Braised Cabbage with Ham

Martha Lou’s Fried Chicken Note: if you don’t have Lawry’s products handy substitute the homemade seasoning salt for both the Lawry’s products in the ingredient list Serves 6 1 1/2 tablespoons Lawry”s Seasoned Salt 1 1/2 tablespoon Lawry’s Garlic Salt ½ teaspoon Black pepper one 3 to 4 pound chicken, cut…


On October 4th and 5th, I will be teaching at Kitchen Art in West Lafayette, Indiana.

From 6:30 to 9:00 pm on Wednesday, October 4th and Thursday, October 5th, I will be teaching at Kitchen Art: The Store for Cooks in West Lafayette, Indiana. The menu will be Smoky Broccoli Cheddar Soup, Baked Chicken Thighs with Pancetta, Olives, and Cherry Tomatoes, and Ruthie’s Chocolate French Toast with Raspberry Sauce. Kitchen Arts is…


Instagram Feed


Stay tuned for exclusive recipes, tips and announcements.


Facebook Twitter Instagram LinkedIn G+