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Seared Scallops and Butter Lettuce Salad with Grapefruit Vinaigrette
Makes 4 Servings Hands-On Time: 25 Minutes Total Preparation Time: 25 Minutes Ingredients 1 c all-purpose flour 3/4 pound medium sea scallops Kosher salt and freshly ground black pepper 1/2 c vegetable oil 1/3 c fresh grapefruit juice 1 small shallot 1 T unseasoned rice vinegar 1/8 t sugar 1…
Steak, Mushroom and Tomato Salad with Bearnaise Dressing
Servings: 4 Start to finish: 1 hour 40 minutes (40 minutes without pre-salting) Hands on time: 20 minutes Ingredients 1 pound 3/4- to-1-inch thick steak– such as flat iron, tri tip or boneless short rib Kosher salt 2 cups cherry tomatoes 2 tablespoons vegetable oil 1 1/2 cups thinly sliced…
How do you know which potato variety to use in a recipe?
For many recipes, the kind of potato you use makes a very big difference. There are two important categories of potatoes, baking and boiling. Baking potatoes, or russets (the most famous being Idaho), become soft and fluffy when cooked and are good for any recipe in which you want a…
On this week’s show, guest chef Ming Tsai and I make quick and easy one-pan dinners.
Using just one pan for dinner makes both the cook and the dishwasher happy, plus it’s so easy. In Episode 518: One Pan Wonders, we start with guest Ming Tsai and his Lemongrass Chicken Soup. Then on “Ask Sara,” tips for using the original pot, the wok. Finally, I help a…
Lemongrass Chicken Soup
Serves 4 Ingredients 1 tablespoon grapeseed or canola oil 4 lemongrass stalks, pale parts only, crushed with the flat side of a knife 1 head celery, stalks rinsed and roughly chopped 2 large carrots, peeled and shredded 2 medium onions, thinly sliced 2 Thai or serrano chiles, stemmed and minced…
I was recently interviewed on two Heritage Radio Network Shows, The Morning After and Radio Cherry Bombe.
In the past few weeks, I did two interviews on the Heritage Radio Network about writing “Sara Moulton’s Home Cooking 101: How to make Everything Taste Better.” On Sunday, April 17th I spoke with Sari Kamin and Lesley Stockton on “The Morning After.” You can find the show at Morning…
I was on the Chew to help them celebrate their 1000th episode.
I joined the hosts of the Chew as they celebrated their 1000th episode. Go to The Chew for more information. They promised the “biggest blowout The Chew kitchens have ever seen” and delivered lots of surprises along the way!
Quick Sticky Buns
This is one of the recipes that is so popular every time I make it and I thought I would share it here in case you are planning a Mother’s Day brunch. AKA Biscuit Sticky Buns, it is based on my very quick and easy Cream Biscuits recipe. These are perfect…
This week’s show, Episode 517: Pestopalooza, brings big flavor to the table.
Herbs often have a way of growing abundantly. In Episode 517: Pestopalooza, I solve the problem of too much of a good thing. We start with a traditional basil pesto and use it in Pasta with Pesto, String Beans and Potatoes from guest chef, Giuseppe Fanelli. On Ask Sara, I offer…
NYC Food Lovers: Don’t miss @92Y with @FloFab & @saramoulton on May 25.
Get the lowdown on New York’s hottest eateries — and how to turn your own kitchen into one of them. On May 25th at 7 pm, I will join Florence Fabricant in conversation with Francine Segan on that topic at the 92nd Street Y for their series “Dining Out, Eating In, Living Well,”…