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The Real Greek Salad
When we were shooting on Santorini in May for “Sara’s Weeknight Meals,” I learned what a real Greek salad should be made with. You will have to tune in to Season 13 which starts airing on PBS in the fall.
Milk Street Radio: Welcome to our Cocktail Hour!
It’s a very happy hour of Milk Street Radio: Chef Edward Lee returns for a tour of Kentucky’s bourbon distilleries, where the water is sweeter, the barrels are (accidentally!) charred, and the rickhouses are sacred territory. Plus, Gary Shteyngart recounts his wet, dry, twisted and dirty martini tour of New…
Seafood Gazpacho
Makes 6 1/2 cups, 4 servings Hands-On Time: 20 minutes Total Preparation Time: 30 minutes Suggested Accompaniments Grilled vegetables, drizzled with olive oil and topped with feta Ingredients 1/4 cup Garlic Croutons (recipe follows, add preparation time) or store-bought garlic-flavored croutons 6-inch piece seedless (English) cucumber 1 large green bell…
Greek Beet Salad and Roasted Lemon Potatoes
Here are just two of the many dishes I will be featuring in the fall when Season 13 of “Sara’s Weeknight Meals” starts airing around the country. Chef Maria Loi shares a few of her unique tips when she shows me how to make these dishes. So stay tuned for…
Milk Street Radio: State Fairs
We dive into the world of state, county and agricultural fairs with Marla Calico to learn about their history, impact and why roast beef sundaes are all the rage at fairgrounds across the country. Plus, we head to the Iowa State Fair to meet the woman who carves cows out…
Antipasto Salad with Parmigiano-Reggiano Dressing
This is the perfect lazy day summer salad since you never have to turn on the oven. You could even buy the blanched broccoli or cauliflower and prepared pasta salad at the salad bar and never turn on the stovetop. Feel free to substitute any meats or cheeses for the…
Milk Street Radio: The Glory Days of In-Flight Dining
Is airplane food bad on purpose? Historian Richard Foss takes us through the turbulent history of food in flight, from extravagant meals aboard zeppelins, to the flaming Baked Alaskas once served en route to Singapore, to the truth about mediocre food service on planes today. Plus, Rebecca Rupp tells us…
Are You a Mushroom Lover?
Well then, this is the cookbook for you!! It is a guide to your old favorites as well as newer unfamiliar varieties that you can now find at farmer’s markets around the country. Plus- a wide range of very creative recipes to explore. You must check it out.
Chilled Two-Melon Soup with Balsamic Marinated Strawberries and Sour Cream
1 small very ripe cantaloupe, peeled, seeded, and coarsely chopped (about 6 cups) 2 tablespoons fresh lemon juice or to taste 1/2 very ripe honeydew melon, peeled, seeded, and coarsely chopped (about 6 cups) 3 tablespoons fresh lime juice or to taste 2 teaspoons finely chopped fresh mint, plus several…
Tomato Mozzarella and Basil Tart
There are very few things more delicious than tomatoes in season. Sure you can buy them all year round, but these imports tend to be mealy and flavorless, so why bother? This tart is a celebration of the tomato at the peak of its perfection, namely right now. One important…