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Cream Biscuits
This is a recipe I developed while working in the Gourmet magazine test kitchen. It is so easy and versatile that I use it as the basis for any biscuit-related recipe I make. See Apricot Scones (p 302) and Biscuit Sticky Buns (p 303) in Sara Moulton Cooks at Home,…
My interview for the podcast “Friends of Anthony Bourdain,” went live this week!
The hosts, Emily Fedner, Fabrizio Villalpando, and I discuss a million things including what the heck is going on in this photo. https://www.youtube.com/watch?v=d6fVBJ6hmG8
Roast Duck with Mustard Green Peppercorn Sauce
Serves 4 One 5-pound Long Island (Pekin) duck Kosher salt and freshly ground black pepper to taste 1 tablespoon vegetable oil 1 small onion, coarsely chopped 1 small carrot, coarsely chopped 2 garlic cloves, smashed with the side of a knife 1 cup dry red wine 1 small celery rib,…
Rosemary Honey and Georgia Peach Chutney Burgers
Serves 4 For Peach Chutney: 1/2 cup cider vinegar 1/2 cup loosely packed brown sugar 1/2 cup Savannah Bee Rosemary Honey 1 large sweet red pepper, seeded, diced 1/4 inch, about 1/2 cup 1 small white onion, peeled and diced, about 1/2 cup 1 small jalapeño pepper, seeded and diced, 2…
Miniature Goat Cheese Cakes
These are great make-ahead hors d’oeuvres because they reheat so beautifully. They require mini-muffin tins (also known as gem tins), and if you don’t already own some, you may want to buy them. They’re really a worthwhile investment. Suddenly everything you used to make big you will think about making…
Chicken Piccata
Although none of us wants to devote more than 45 minutes or so to getting dinner on the table during the workweek, we still want to eat well. In Sara Moulton Cooks at Home, I included “ four quick chicken recipes” that all start with the same easy prep and…
Roasted Salmon with Lentil Salad
photo by Jessica Leibowitz French lentils are tiny green lentils that cook in no time and have a wonderful texture and flavor but if you can’t find them go ahead and use plain old green lentils. If you don’t eat pork you can just leave out the pancetta or you…
The Cassoulet War is Back!
30+ participating chefs (including yours truly!) will serve up their best version of the iconic stew and we need you to vote for the People’s Choice cassoulet. Our esteemed panel of celebrity chefs will choose the Most Authentic and Most Daring cassoulets. Don’t miss this convivial event, complete with French…
Green Posole with Chicken – A Quick Easy Weeknight Meal!
Photo by Jessica Leibowitz Makes 4 to 6 servings Hands-on time: 25 minutes Total preparation time: 30 minutes 1 recipe Tomatillo Salsa (recipe follows, add preparation time) or 1 cup bottled green salsa 1 medium onion 2 tablespoons vegetable oil 4 cups chicken broth 1 rotisserie chicken Two 15-ounce cans…
Warm Chocolate Cheesecake
Makes 4 Servings Hands-On Time: 15 Minutes Total Preparation Time: 35 to 40 Minutes One 3.5 oz bar bittersweet chocolate 8 oz full-fat or 1/3 less-fat cream cheese (Neufchâtel) 1 teaspoon pure vanilla extract 1/4 cup plus 2 tablespoons sugar 2 teaspoons unbleached all-purpose flourkosher salt 1 large egg Preheat…