News
“Sara’s Weeknight Meals” Season 14 starts airing on Oct 1!
Here I am with the owner of La Bodega, a delightful little tapas place in Barcelona. In Season 14, I travel and cook in Barcelona, Istanbul, Kusadasi, Lesvos, and Rome, share some of my own recipes and also answer viewer’s questions. Stay tuned for info about how you can find…
My Kind of Dessert: Peach and Blueberry Crostata
We made this with local peaches and blueberries while we were on vacation at the family farm a few weeks ago. It is a recipe from “Cucina Simpatica,” the Al Forno Restaurant cookbook and couldn’t be simpler – you make 9-10 ounces of pie dough, let it rest for an…
Warm Steak and Potato Chip Salad with Blue Cheese Dressing
Start to finish: 1 hour 40 minutes (40 hands on) Servings: 6 2 tablespoons extra-virgin olive oil plus extra for brushing on the potato slices 1 large russet potato (about 12 ounces), scrubbed but not peeled Kosher salt 2 tablespoons sherry vinegar 1 tablespoon fresh lemon juice 1 tablespoon Worcestershire…
My Favorite Summertime Lunch!
Here it is: salted tomatoes, red onion, extra sharp cheddar, (this year’s new addition – sliced pepperoncini), all arranged on sourdough toast and melted. The Husband calls it The Air Sandwich, but I find it very satisfying.
Green Chile Cheese Portobello Burger
Some of the greatest chiles you’ll ever eat hail from New Mexico’s Hatch Valley, which is why – naturally enough – tiny Hatch, New Mexico is known as “The Chile Capital of the World.” This being the season for Hatch chiles, I thought it might be fun to showcase them…
Crispy Tomato Salad
Even though fresh local tomatoes start popping up at the market in July, they don’t really hit their peak until August – and that’s when I get happy. The tomato is absolutely my favorite vegetable (even if it is technically a berry). This crispy tomato salad combines cooked tomatoes and…
Turkish Breakfast By the Water
When we were shooting Season 14 of my show in May I got to have breakfast at Digermen Diftlik https://degirmenltd.com/kahvalti/ an organic farm, cannery, restaurant and olive museum https://www.oleatrium.com/on the coast outside of Kusadasi, Turkey, where a women’s collective produces everything from cheeses to jams and canned olives. Turkish breakfast…
Blueberry Streusel Tart
If you happen to be one of those folks who’s daunted by the mechanics of pie-making – all that rolling out and crimping! –then this may be the tart of your dreams. The tin used here boasts a fluted edge, which means there’s no fancy crimp work required of y-o-u. …
Casa Gispert – One of Barcelona’s Oldest Food Stores
Not only do they roast all kinds of nuts in house (the place smells heavenly), they also feature many Catalan spices and ingredients as well as foreign delicacies. I may or may not have bought a ton of small bags of freshly toasted nuts to bring back home. We visited…
Three Melon Soup
This soup, a real showstopper, is as much fun to look at as it is refreshing to eat. The key, though, is to start with the ripest and most fragrant fruits available. In the case of the cantaloupes and honeydews, the first move is to smell the stem end to…