News
My show has been nominated for a James Beard Foundation Award.
The nominees for the 25th Annual James Beard Foundation Awards were just announced at the James Beard House in New York City and I have been nominated in the Broadcast Media: Television Program, In Studio or Fixed Location category. The awards will be presented on Friday, April 24th at Pier Sixty in…
On May 30th and 31st, you'll find me at the Wine and Food Festival of New Paltz.
On the last weekend of May, I will be at the International Wine Masters’ Wine and Food Festival of New Paltz. The Festival will be held at the Mohonk Mountain House, 1000 Mountain Road in New Paltz, NY from May 29th to 31st. I will be doing a demo on Saturday at 5:15 pm…
Need some vegetable-rich main dishes? Check out my Veggie Entrée Collection.
Spring is in the air and spring holidays are almost here. Each year at this time I receive lots of requests for hearty, healthy vegetable entrées that will satisfy active families. My web site has always been an excellent source for easy and delicious vegetarian entrées and now I have selected…
Check out my segment from the Rachael Ray show!
On March 6th I was on the Rachael Ray show giving pointers about how to get more bang for your buck when you dine out, and also revealing a few tricks to make restaurant quality food at home (at one tenth the price). Here’s what I had to say.
Cooking questions? Go to my new "Sara's Weeknight Meals" You Tube site.
Now you can find answers to some of your toughest cooking questions all at one place, my “Sara’sWeeknight Meals” You Tube site. Here is the link. This collection of my videos will give you step-by-step directions on How to Carve a Bird, How to Season a Wok, How to Make Hot Chocolate…
Join me on Monday, March 9 at the NY Restaurant Show!
On Monday, March 9, from 12:30 to 1:30 pm, you’ll find me at the Culinary Demonstration Theater (Booth 2267) of the International Restaurant & Foodservice Show of New York. The theater (AKA the Food Trends Demonstration Theater) is an educational, interactive and entertaining area for restaurant and foodservice professionals attending the show. I will discuss…
Mardi Gras Recipe Collection
Mardi Gras is all about good food and you can make it a celebration no matter where you are. Each year at this time I pull out some of my favorite Creole- and Cajun-inspired recipes and head for the kitchen. Here’s my Mardi Gras Recipe Collection: Cheatin’ Jambalaya (recipe) Red…
You can help Northeast FLAVOR magazine produce a special collector's issue!
My friends at Northeast FLAVOR magazine have an exciting announcement! Today they are launching their Kickstarter campaign, and as one of their culinary advisors, I’m excited to be able to offer personally inscribed cookbooks as one of the rewards. Follow this link to learn more and help spread the word!…
Stuffed Strawberries
I’m a big fan of the wonderful Italian pastry called cannoli – especially the filling of fresh ricotta, candied zest and chocolate. My dessert swaps the cannoli’s crunchy cylinder of deep-fried dough for a large succulent strawberry. I’ve also replaced the ricotta in the filling with low-fat cream cheese, because…
Pancetta: What is Pancetta and how do you cook it?
Marvin e-mailed the Kitchen Shrink that he had enjoyed scallops with pancetta at a restaurant and wondered what pancetta is, how you cook it, and where to buy it. Although pancetta is often called Italian bacon, it is somewhat different from American bacon in that it is made only from pork…