Blog | Sara Moulton

11.26.10 / Entrees, Featured Recipe, Recipes, Side Dishes

Creamy Baked Polenta

I have recently been getting a lot of requests for this recipe from Sara’s Secrets for Weeknight Meals. The cornmeal mush known as polenta, one of the national dishes of Italy, emerged in its original form as the field ration of the Roman soldier. Although pulmentum was made of millet…

11.20.10 / Entrees, Recipes

Thanksgiving Hens

Rock Cornish Game Hens, a cross between a White Rock Hen and a Cornish Hen, are underrated. Maybe it is because ounce for ounce they are a little more expensive than chicken or perhaps it is because they are a little scary for people who are used to chicken in…

11.20.10 / Entrees, Featured Recipe, Recipes

Jean Anderson's Oven-Fried Chicken

This easy recipe from Sara Moulton Cooks at Home is ideal for entertaining. You can put it into the oven and it minds itself while you do other things. When I told my mentor and good buddy Jean Anderson that this book needed her chicken recipe — it’s become one…

11.20.10 / Entrees, Featured Recipe, Recipes

Jean Anderson’s Oven-Fried Chicken

11.19.10 / Recipes, Side Dishes

Butter-steamed Broccoli with Soy

One of the first restaurants I worked in was Cybele’s in Boston’s Faneuil Hall. We were on a very tight budget, so instead of making 1 or 2 special vegetables for each dish we would serve a one size fits all starch and vegetable and plop them on every plate.…

11.19.10 / Recipes, Side Dishes

Homemade Pan Gravy

I always get lots of questions about making gravy, so I thought no matter what meat or poultry you are cooking, this recipe would come in handy when you head for the kitchen. I recommend making 1/2 cup gravy per person. You need that much gravy to pour over everything, and…

11.9.10 / Kitchen Shrink, Useful Info

Sausage: What is Chouriço?

I recently got an e-mail from Cecilia who wondered why Jasper White was using Spanish chorizo in his Portuguese Cataplana (you can find his recipe at Cataplana) and thought perhaps he was using the Portuguese sausage linguica. I immediately forwarded her question to my friend and cookbook author, Jean Anderson…

11.9.10 / Entrees, Recipes

Cataplana

My guest for Episode 119 of my show is Jasper White, a long time friend from Boston. Although he and I have never worked together, we have many connections. One of his early chef partners was Lydia Shire, my first chef on my first job at the Harvest Restaurant in…

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