News
Kitchen Revelations: my favorite pans
When I went on book tour in 2010 with my most recent book, “Sara Moulton’s Everday Family Dinners,” my sponsor was this elegant little cookware company called Chantal. They were relaunching a line called Chantal Copper Fusion, ” and wanted me to use it for my demos on the road.…
Kitchen Revelations – Don't throw out that rotisserie chicken carcass!
When I was a few years out of cooking school I went to France to do a 3 month apprenticeship at a 1 star restaurant in Chartres France. I certainly expanded my cooking knowledge but most of all I learned how to be thrifty. The French (and most Europeans, and…
Kitchen Revelations: Greek Wines Taste Good
The first time I ever got drunk I was fifteen. I was on spring break with my mother and sister and we were sitting on the dock of the bay in Athens Greece. There was quite an interesting assemblage of people sitting around the table put together by my mother…
Sara's Kitchen Revelations – That artichoke stem is edible!
It is not only edible but also dense and tasty just like the artichoke heart. Last night I was preparing some monster artichokes for my son Sam’s birthday chez us, when I decided to get out the camera and film the process of trimming the stems. I actually learned this…
Sara's Kitchen's Revelations – You Can Cook Beets in 3 Minutes
The Husband loves beets. Me, not so much. I think they taste like dirt. They take forever to cook – 45 minutes to boil or to steam, and if you steam them you have to keep adding water. They take a whopping 1 1/2 hours to roast, which is the…
Sara's Kitchen Revelations – Raw Beets are Very Tasty
When I was grating my beets for a quick saute for The Husband I happened to taste a little bit of the shredded beets in the raw state shredded gold and red beet salad and discovered that they had a very fresh, mild beet flavor with a lovely crunch.…
Sara's Kitchen Revelations – Watch out Beluga, there are some new caviars in town
Last Thursday I had a spectacular dish at INK in LA – Burrata with trout roe, garlic flowers, kataifi and much more Who says that cheese and fish don’t go together? But meanwhile, this trout roe reminded me how many new choices there are in the market in the fish…
Sara's Kitchen Revelations: Milk is the Great Deodorizer
Love fish but wish it didn’t smell quite so fishy? And how about gamey venison or livery calves liver? How do you turn that assertive aroma and taste down a tiny notch? Soak that strong tasting ingredient in milk! I learned this years ago when I worked at a 3 star…
Sara's Kitchen Revelations – The Secret Ingredient to Juicy Tender Chicken
Southerners always soak their chicken in buttermilk before dipping it in flour and deep frying it – that is what I learned on my live call in show on the food network. I thought it was a just a Southern thing, I didn’t realize it was a science thing. I…
Sara's Kitchen Revelations – You can bake a cake at 10,000 feet
I am not much of a baker but I certainly would not bother at all if I lived in Santa Fe, New Mexico or McCall Idaho, that is unless I owned this book: It is written by one of my most trusted baking experts, Susan Purdy, who spent years testing…