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Seafood Gazpacho
Makes 6 1/2 cups, 4 servings Hands-On Time: 20 minutes Total Preparation Time: 30 minutes Suggested Accompaniments Grilled vegetables, drizzled with olive oil and topped with feta Ingredients 1/4 cup Garlic Croutons (recipe follows, add preparation time) or store-bought garlic-flavored croutons 6-inch piece seedless (English) cucumber 1 large green bell…
Greek Beet Salad and Roasted Lemon Potatoes
Here are just two of the many dishes I will be featuring in the fall when Season 13 of “Sara’s Weeknight Meals” starts airing around the country. Chef Maria Loi shares a few of her unique tips when she shows me how to make these dishes. So stay tuned for…
Antipasto Salad with Parmigiano-Reggiano Dressing
This is the perfect lazy day summer salad since you never have to turn on the oven. You could even buy the blanched broccoli or cauliflower and prepared pasta salad at the salad bar and never turn on the stovetop. Feel free to substitute any meats or cheeses for the…
Are You a Mushroom Lover?
Well then, this is the cookbook for you!! It is a guide to your old favorites as well as newer unfamiliar varieties that you can now find at farmer’s markets around the country. Plus- a wide range of very creative recipes to explore. You must check it out.
Chilled Two-Melon Soup with Balsamic Marinated Strawberries and Sour Cream
1 small very ripe cantaloupe, peeled, seeded, and coarsely chopped (about 6 cups) 2 tablespoons fresh lemon juice or to taste 1/2 very ripe honeydew melon, peeled, seeded, and coarsely chopped (about 6 cups) 3 tablespoons fresh lime juice or to taste 2 teaspoons finely chopped fresh mint, plus several…
Tomato Mozzarella and Basil Tart
There are very few things more delicious than tomatoes in season. Sure you can buy them all year round, but these imports tend to be mealy and flavorless, so why bother? This tart is a celebration of the tomato at the peak of its perfection, namely right now. One important…
Attempting to Drink from a Porron
Well, here I am in Barcelona, at Gelida restaurant with an ex-pat American tour guide, Sam Zucker. He tried to teach me how to drink wine from a porron, the typical Catalan drinking vessal. You are supposed to pour the wine directly into your mouth from a short distance. I…
Cheeseburgers Steamed in Beer
My first official cooking job was in the mid 70’s at a bar in Ann Arbor Michigan (where I went to college) called the Del Rio. The most famous item on the menu, invented by a bored cook one slow day, was a burger called the “Det Burger,” a quarter…
Another Amazing Meal at Dirt Candy!
Dirt Candy is a 1 star Michelin vegetarian restaurant in the lower east side of New York City with some of my hands down all time favorite food. They offer a five course tasting menu with a few extras thrown in. Not only is the food extraordinary, but also the…
My July Fourth Recipe in People Magazine !
And here’s the actual recipe: Red, White and Blue Stuffed StrawberriesServings: 16 stuffed strawberry halves, serving 4 8 large strawberries 2 ounces Neufchatel or one third less fat cream cheese 1 ½ teaspoons sugar 1 ounce white chocolate, finely chopped 1 teaspoon grated lemon zest 1 teaspoon fresh lemon…