News
I’ll be at Mohonk Mountain House on April 23rd and 24th.
On April 23rd and 24th, I will be at the International Wine Masters’ New Paltz Wine and Food Festival. The Festival will be held at the Mohonk Mountain House, 1000 Mountain Road in New Paltz, NY from April 22nd to 24th. I will be demoing Cream Biscuits topped with Homemade Herb Butter on…
Just out from the Washington Post; read it here!
Just out from Washington Post Food Writer and author of the Post’s weekly “Dinner in Minutes” column, Bonnie S. Benwick, a review of “Sara Moulton’s Home Cooking 101; How to Make Everything Taste Better” and much more! You’ve got to read it!
If you missed “Sara’s Weeknight Meals” Season 5, you can catch it on CREATE!
American Public Television has just announced that starting May 18, Create TV will include the Fifth Season of “Sara’s Weeknight Meals.” It will appear on Mondays, Tuesdays, Wednesdays, Thursdays, Fridays, and Sundays at 6:30 pm (EST) and again at 9:30 pm.
I stayed at the most charming B and B in Louisiana
When we shot our crawfish segment at Randy Thibodeaux’s farm in Crowly, Louisiana, Natalie, my producer partner and I stayed at a sweet little place, Masion D’Memoire, nearby in a small town called Rayne. The innkeepers offer 4 cottages, each one unique, each one with a history (ask them). The…
Episode 516 takes me to the Louisiana Bayou to catch some crawfish.
Because Louisiana’s iconic cuisine is one of America’s favorites, in Episode 516: Louisiana Style, we journey to the bayou to catch some crawfish and learn to make Randy Thibodeaux’s Crawfish Étouffée. It’s Mardi Gras any time of the year with my easy Spicy Sautéed Creole Duck Breasts. To find the show in your…
Randy Thibodeaux’s Crawfish Etouffee
Serves: 10 to 12 Ingredients 2 sticks of butter 3 onions, finely chopped 1/2 bell pepper, finely chopped 3 stalks celery, finely chopped 2 cloves of garlic, minced 3 pounds cleaned crawfish tails 1 to 2 tablespoons “Slap Ya Mama” seasoning (or other Cajun seasoning) 1 tablespoon cornstarch mixed with water…
Season Five of Sara’s Weeknight Meals is on air now; please tune in!
“Sara’s Weeknight Meals” Season Five launched with Episode 501: Sustainable Surf. Sara is passionate about seafood, but also about eating it responsibly, without depleting the vast culinary gift the ocean offers. That’s also the mission of our guest, Top Chef winner Hung Huynh. He brings us a favorite seafood dish with…
On April 28th, The Left Bank Restaurant in Larkspur, California will feature recipes from my book.
On April 28th, The Left Bank Restaurant in Larkspur, California, will serve a menu, planned in conjunction with Bay Area bookstore, Book Passage, using recipes from “Home Cooking 101.” Part of Book Passage’s “Cooks with Books” series, the dinner includes wine, tax, tip and a copy and of my new…
When frying breaded chicken, how do you keep the coating on the meat?
The Kitchenshrink recently got an e-mail from Sandi who asked for help making fried chicken. She said,”the crust either separates from the chicken or comes off in the pan.” Although she used the traditional three ingredient coating method, there are a few changes in technique that may help. First of all…
Duck Breast Salad with Pear Walnut Dressing and Blue Cheese
Servings: 4 For the duck: 2 whole duck breasts with the skin (4 halves, about 2 lbs. total) 1 very ripe pear, peeled, cored and sliced ½-inch thick 1/2 cup distilled white vinegar 1 tablespoon honey 1/2 teaspoon Kosher salt 1/8 teaspoon ground black pepper 1/4 cup walnut oil 6…