News
Thank you to everyone who wrote to me about joining Season 8 of Sara’s Weeknight Meals!
Hope you contacted me with your recipe or culinary conundrum. Shooting for Season 8 has started so we are no longer looking for guests. Please keep an eye on this site to see when and where you can find Sara’s Weeknight Meals in your area.
Chocolate Bits Pudding
On a shelf in the kitchen at my parents’ old farmhouse in Northern Massachusetts are metal file boxes filled with recipes written by my grandmother Ruth Moulton. I plucked this gem from one of those boxes. Using regular old chocolate chips, Ruth somehow concocted a very dense essence of chocolate…
Check out my column in the University of Michigan alumni magazine.
I have started writing a quarterly column for the University of Michigan alumni magazine. Here is the first article.
I was honored to be included in Food & Wine’s article on International Women’s Day.
I felt honored to be included in Food & Wine’s article celebrating International Women’s Day in which they interviewed 21 women chefs. I’m always in awe of the work done by the inspiring female chefs of today, and I look forward to seeing what the female chefs of the future will…
My latest Washington Post recipe is Root Vegetable Pancakes With Smoked Salmon, Eggs and Horseradish Cream
For my latest Washington Post recipe I decided that sometimes it’s fun to swerve from the typical evening-meal lineup toward breakfast for dinner. This recipe touches all the bases. For starters, there are crisped potato pancakes, with your choice of grated root vegetables mixed in (bonus: beets will turn the pancakes…
Hope you saw me on Pickler and Ben on January 11th.
On Thursday, January 11th I joined country music star Kellie Pickler and Emmy-winning television personality Ben Aaron in Nashville for their show, Pickler and Ben. The show will rerun occasionally on CMT. Here’s the schedule; here’s where you can get in touch with Kellie and Ben. Instagram: @PicklerandBen Facebook: Pickler & Ben …
News: A New York Times article documents that Americans are doing more home cooking these days!
A New York Times article shows that busy Americans are enjoying more home-cooked meals and fewer commercially- prepared meals these days. With more new and returning home cooks in the kitchen, “Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better” would be a great guide and right on time to offer…
Answers to Your Holiday Egg Questions
Each year at this time I get questions about preparing, storing, and using hard-cooked eggs. I just wanted to remind you that you can find the answers to your questions in the Kitchen Shrink archive 24/7 all year long. Here are direct links to the answers to your Holiday Egg…
Eggs: How long can I keep hard-cooked eggs?
Each year just after the spring holidays the Kitchen Shrink gets e-mails asking about storing hard-cooked eggs. According to the American Egg Board’s Eggcyclopedia, hard-cooked eggs should be cooled and refrigerated as soon as they have been cooked. Store them in their shells and use them within one week.
Eggs: Can I substitute another size egg for large eggs in a recipe?
Marilee e-mailed the Kitchen Shrink that she always buys jumbo eggs and wondered if it is all right to use them when a recipe calls for large eggs. Most recipes call for large eggs because that is the size that is purchased most often in American supermarkets. If you are…