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Mexican Chicken Salad
This is my favorite kind of salad because it has so many ingredients—and each with a different texture, from the creamy avocado to the crispy homemade tortilla chips. I have cheated here by using leftover or rotisserie chicken. It would work just as well with leftover pork, shrimp, or beef.…
Spring Spaetzle
Soon after I started making spaetzle as a side dish at home on a regular basis, it occurred to me that you could dress up and sauce this German pasta much as you would any other fresh pasta—an inspiration that automatically promoted spaetzle from a side dish to an entrée.…
National Harbor Wine and Food Festival
Join me on May 5th and 6th for the Fifth Annual Wine and Food Festival at the National Harbor Waterfront on the Potomac in Washington, DC. The event offers VIP Admission from noon to 6pm and General Admission from 1 pm to 6 pm. My demonstration will be on The…
Hope you'll catch me on the Heritage Radio Network!
I recently had the opportunity to appear on Michael Harlan Turkell’s Heritage Radio Network show, The Food Seen. Michael is a freelance photographer and a photo editor of Edible Brooklyn and Edible Manhattan magazines. You can hear the whole thing at The Food Seen Episode 95.
Jelly Egg Cookies
Each spring I get requests for my Jelly Egg Cookie recipe; it is a perfect showcase for fresh unsweetened coconut and a good make-ahead dessert for Easter. Add some raisins and forget the jelly eggs and they are a good lunchbox treat all year round. 1/2 cup (1/2 stick) unsalted…
Reinventing Seder: A celebration of spring and freedom at Balaboosta
If you don’t already have Seder plans you might want to check this out. On Saturday, April 7, at NYC’s Balaboosta Restaurant (214 Mulberry Street), three women chefs, originally from different parts of the world, will share the kitchen to create a very unique dinner for the Second Seder of…
Vegetarian Chili Pie with Monterey Jack Cheese and Corn Bread Crust
Vegetable chili, like any stewed dish, is even better the day after you make it, when all the flavorings have had a chance to sink in. Of course, it’s also fine if you eat it the same day you make it. But whenever you make it, make a double batch…
Nice review of my new iphone app!
On March 20, 2012 Sara’s Kitchen was the subject of Toquemag.com’s Food App Review of the Week. Reviewer Steve Cooper noted, “I’ve reviewed several celebrity food apps in the past . . . and have been generally impressed. So I had some pretty big expectations for Sara’s Kitchen. Just as…
Caramel: Is there an easy, fool-proof way to make caramel?
Norma recently e-mailed the KitchenShrink to ask, “Is there an easy fool-proof way to make caramel?” I had been asked this question so often over the years that I included my favorite way to make caramel in Sara Moulton Cooks at Home. You can find it on page 54 and…
James Beard Foundation Nomination
The 2012 James Beard Foundation Awards nominations were just announced and I am one of the three nominees in the category Media Personality/Host (Television or Video Webcast). The Broadcast and Journalism Awards will be presented on Friday, May 4 as part of the Annual James Beard Foundation Awards weekend in New…