Shredded Butternut Squash with Dates and Pistachios

Start to finish: 20 minutes Hands in time: 20 minutes Servings: 4  1 medium butternut squash (1 ½ pounds) 2 medium shallots 1/3 cup shelled natural pistachios 3 large dates 2 tablespoons vegetable oil 4 large mint leaves 1 ½ tablespoons fresh lemon juice Kosher salt Cayenne pepper Peel the…


Rawia Bishara’s Brussels Sprouts with Panko

Adapted from: Olives, Lemons & Za’atar (Kyle Books, 2014) Rawia’s Tip: If you are not a fan of frying, Brussels sprouts can be brushed with oil and oven roasted at 400°F until tender. That being said, I think fried tastes better! Start to finish: 40 minutes Hands-on time: 40 minutes…


Creamy Root Vegetable Soup with Everything Pita Crisps

Start to finish: 1 hour, 20 minutes Hands-on time: 1 hour Servings: 6 (about 10 1/2 cups) 2 tablespoons vegetable oil, preferably grapeseed 1 1/2 cups thinly sliced onion 2 teaspoons minced garlic 1 1/2 pounds carrots, peeled, half cut into 1-inch chunks and half cut into 1/2-inch dice 1…


This week, in Episode 602, I pair fruit and meat in two refreshing entrees.

I have always thought that there’s something sensational about the sweetness of fruit with the savory taste of meat. This week in Episode 602: Fruit and Meat, I start with Grilled Pork Tenderloin with Cucumber Cantaloupe Salsa and Creamy Feta Dressing.  Then my son, Sam, joins me to make a family favorite: Sautéed…


Sauteed Lemon Chicken with Fried Capers

  Start to finish: 45 minutes Hands on time: 45 minutes Servings: 4 1 pound chicken breast cutlets, preferably thin sliced 1/4 cup plus 1 tablespoon vegetable oil, divided 3 tablespoons rinsed, drained and dried capers Kosher salt and freshly ground black pepper All-purpose flour (preferably wondra) for dredging the…


Grilled Pork Tenderloin with Cucumber Cantaloupe Salsa and Creamy Feta Dressing

  Start to finish: 40 minutes Hands-on time: 30 minutes Servings: 4 1/2 cup thinly sliced red onion 4 ounces feta cheese, crumbled, divided 1/3 cup low-fat buttermilk 1/4 cup mayonnaise (low-fat if you prefer) 1 tablespoon fresh lemon juice 1 tablespoon extra-virgin olive oil, plus extra for brushing the…


I am going to be teaching a class at the Lake Austin Spa Resort on May 15.

I am going to return to the Lake Austin Spa Resort to teach a class for guests on May 15th. Come join me! The theme will be Pizza Madness; the menu will feature Personal Margherita Pizzas and Spiced Beef and Hummus Pita Pizzas. To learn more or make your reservation, call 800-847-5637. Keep an…


Season Six of “Sara’s Weeknight Meals” launches today. Learn more here.

Season Six of “Sara’s Weeknight Meals” launches today with Episode 601: On the Table in 20. First up, I’ll make Indian Scrambled Eggs with Pappadams. Then, on “Ask Sara”, I’ll answer a viewer’s question about how to hard boil eggs. Next we’ll visit a dairy where every cow is a lady and is treated like…


Steak with Steak Butter

STEAK BUTTER Start to finish: 10 minutes Hands-on time: 10 minutes Servings: Makes about 16 tablespoons (1/2 pound) 1/2 pound Homemade Butter (see recipe below) or store-bought unsalted butter, cut into tablespoons and softened to room temperature 2 tablespoons Worcestershire sauce 1 tablespoon Dijon mustard 1 garlic clove, finely minced…


Indian Scrambled Eggs with Pappadams

Ingredients 1⁄4 cup vegetable oil Four 8-inch pappadams 1⁄2 small onion One 1-inch piece fresh ginger 3 tablespoons unsalted butter 1 large serrano chile 3⁄4 teaspoon ground cumin 1⁄2 teaspoon ground turmeric 8 large eggs 1⁄3 cup plain low-fat or full-fat Greek-style yogurt (see page 49) Kosher salt 1⁄2 pound…


Instagram Feed


Stay tuned for exclusive recipes, tips and announcements.


Facebook Twitter Instagram LinkedIn G+