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Brown and Wild Rice Bowl with Broccoli Pesto and Wild Mushrooms
Start to finish: 45 Hands on Time: 25 Servings: 4 Ingredients 2/3 cup brown rice plus 1/3 cup wild rice or 1 cup wild and brown rice blend 2 cups vegetable broth, chicken broth or water (if water add ½ teaspoon salt to the water), divided 1 cup broccoli pesto…
Pasta with Pesto, String Beans and Potatoes
Makes 4 to 6 Servings Ingredients 6 oz or 2 bunches fresh basil leaves 1/3 cup pine nuts or walnuts or even almonds (toasted) 1 cup freshly grated Parmigiano-Reggiano 3/4 cup extra virgin olive oil 2 medium sized garlic cloves, minced Salt and freshly ground black pepper to taste 3…
Brown and Wild Rice Bowl with Broccoli Pesto and Wild Mushroons
Start to finish: 45 minutes Hands on time: 25 minutes Servings: 4 2/3 cup brown rice plus 1/3 cup wild rice or 1 cup wild and brown rice blend 2 cups vegetable broth, chicken broth or water (if water add 1/2 teaspoon salt to the water), divided 1 cup broccoli…
I’ll be at Mohonk Mountain House on April 23rd and 24th.
On April 23rd and 24th, I will be at the International Wine Masters’ New Paltz Wine and Food Festival. The Festival will be held at the Mohonk Mountain House, 1000 Mountain Road in New Paltz, NY from April 22nd to 24th. I will be demoing Cream Biscuits topped with Homemade Herb Butter on…
Just out from the Washington Post; read it here!
Just out from Washington Post Food Writer and author of the Post’s weekly “Dinner in Minutes” column, Bonnie S. Benwick, a review of “Sara Moulton’s Home Cooking 101; How to Make Everything Taste Better” and much more! You’ve got to read it!
If you missed “Sara’s Weeknight Meals” Season 5, you can catch it on CREATE!
American Public Television has just announced that starting May 18, Create TV will include the Fifth Season of “Sara’s Weeknight Meals.” It will appear on Mondays, Tuesdays, Wednesdays, Thursdays, Fridays, and Sundays at 6:30 pm (EST) and again at 9:30 pm.
I stayed at the most charming B and B in Louisiana
When we shot our crawfish segment at Randy Thibodeaux’s farm in Crowly, Louisiana, Natalie, my producer partner and I stayed at a sweet little place, Masion D’Memoire, nearby in a small town called Rayne. The innkeepers offer 4 cottages, each one unique, each one with a history (ask them). The…
Episode 516 takes me to the Louisiana Bayou to catch some crawfish.
Because Louisiana’s iconic cuisine is one of America’s favorites, in Episode 516: Louisiana Style, we journey to the bayou to catch some crawfish and learn to make Randy Thibodeaux’s Crawfish Étouffée. It’s Mardi Gras any time of the year with my easy Spicy Sautéed Creole Duck Breasts. To find the show in your…
Randy Thibodeaux’s Crawfish Etouffee
Serves: 10 to 12 Ingredients 2 sticks of butter 3 onions, finely chopped 1/2 bell pepper, finely chopped 3 stalks celery, finely chopped 2 cloves of garlic, minced 3 pounds cleaned crawfish tails 1 to 2 tablespoons “Slap Ya Mama” seasoning (or other Cajun seasoning) 1 tablespoon cornstarch mixed with water…
Season Five of Sara’s Weeknight Meals is on air now; please tune in!
“Sara’s Weeknight Meals” Season Five launched with Episode 501: Sustainable Surf. Sara is passionate about seafood, but also about eating it responsibly, without depleting the vast culinary gift the ocean offers. That’s also the mission of our guest, Top Chef winner Hung Huynh. He brings us a favorite seafood dish with…