News
Mushrooms: Why do you suggest removing the gills from portobello mushrooms?
While it is not necessary to remove the gills from portobello mushrooms before you use them, I feel that there are some good reasons to take the time to do it. The dark gills share their color with everything they touch and will discolor (turn black) any stuffings, sauces, and…
Buying Cookbooks
I have been traveling a lot, mostly on mall tours around the country and I have noticed that people aren’t buying cookbooks the way they used to. I would take it personally but my editor says that with a few notable exceptions (the absolutely hottest new stars on the Food…
Gravy: How can I make lump-free gravy?
Each year around the holidays I get lots of questions about making gravy. There are many ways to make smooth gravy, but the easy one that I learned from my grandmother is to reach for the instantized flour (Wondra.) It can be whisked into either hot or cold broth and…
Sautéed Duck Breast with Gingered Grape Sauce
Makes 4 servings Hands-on time: 15 minutes Total preparation time: 30 minutes Duck and fruit are a classic combination, humans having long ago figured out that the acid in oranges, apples, or pears acts as a great counterbalance to the richness of the duck. Here I’ve used grapes, because I think grapes…
Sautéed Duck Breasts with Apricot-Szechuan Peppercorn Sauce
Makes 4 Servings Hands-On Time: 15 Minutes Total Preparation Time: 25 Minutes Suggested accompaniments: Parsnip puree (recipe below) Pea shoots tossed lightly with olive oil and fresh lemon juice Ingredients 1 t Szechuan peppercorns 4 Pekin duck breast halves Kosher salt and freshly ground black pepper 1/3 c apricot preserves…
Sautéed Duck Breast with Gingered Grape Sauce
Makes 4 servings Hands-on time: 15 minutes Total preparation time: 30 minutes Ingredients 4 Pekin duck breast halves Kosher salt and freshly milled black pepper 1 cup seedless grapes, halved, plus 4 small bunches for garnish 3 large shallots or 1/2 small onion, finely chopped (about 1/4 cup) 1 tablespoon…
On December 13th I made some of my favorite holiday cookies on the Rachael Ray show. See a clip and find the recipes here.
On December 13th I appeared on the Rachael Ray Show demoing a few of my favorite holiday cookies with Rachael. You can find my recipes here: Chocolate Dipped Coconut Meringue Drops, Ruth Moulton’s Spice Balls, Sara Moulton’s French Apple Tart.
News: Hope you have been catching the latest episodes of “Milk Street Radio.” Here’s where you can find them.
The first episode of Chris Kimball’s “Milk Street Radio” podcast aired on October 22, 2016. Each hour-long show includes a segment devoted to listeners’ questions, which I co-host with Chris. Here’s where you can learn more and check out the latest show: Milk Street Radio, iTunes, Tunein, Stitcher. Or on Amazon Echo:…
Turkey Roasting Discoveries
Let me explain. First the dry brine idea. Cook’s Illustrated, the magazine that has been in the forefront of brining (because many years ago Pam Anderson, their food editor, ran a recipe for brining a turkey after she discovered it in one of Jean Anderson’s cookbooks. Jean had learned this…
Turkey: How do you decide which size turkey to buy?
It’s time to think about ordering your Thanksgiving turkey and each year as the holiday approaches I get questions about selecting the right size. The general rule is to buy 1 pound per person you are serving. However no one is disappointed if there is leftover turkey for the day…