Warm Steak House Salad with Blue Cheese Dressing
For many recipes what kind of potato you use makes a huge difference. Find my advice here.
Asparagus and Goat Cheese Souffléed Omelet
This is a cross between an omelet and a soufflé and doesn’t take too much work as long as you have electric beaters.
Chocolate Bits Pudding
I found this gem in one of the metal file boxes filled with recipes handwritten by my grandmother Ruth Moulton.
Scrambled egg and Smoked Salmon Crêpes
Master the crêpe recipe here and you will be able to make a wide range of flat and rolled crêpes at wlll.
Duck Breasts with Apricot Szechuan Peppercorn Sauce
Duck breasts are remarkably easy to cook and can be found in many supermarkets these days.
Pork Sliders Asian Style
To perfect the seasoning in any raw ground meat mixture such as these sliders, I sauté a small patty of the mixture until it is cooked through and then taste it.
Ruthie's Chocolate French Toast with Raspberry Sauce
You'll find this recipe on page 308 of "Sara Moulton Cooks at Home." It's a perfect choice for a special brunch.
Soon after I started making spaetzle as a side dish at home, it occurred to me that you could dress up and sauce this German pasta as you would any other pasta to make it an entrée.
Strawberry Rhubarb Cobbler with Gingered Biscuit Topping
Strawberries and rhubarb are a delicious way to welcome spring! The sweet strawberries temper the rhubarb's tartness.
Seared Scallops and Butter Lettuce Salad with Grapefruit Vinaigrette
Salads such as this one are so versatile that they can be built up into an eminently respectable stand-alone entrée with a minimum of fuss.
Zucchini Patties with Garlicky Yogurt Sauce
A meal in a sandwich, this is equally as appropriate on a summer’s day in the backyard as on a wintry night in front of the fire.
Roast Chicken Stuffed with Zucchini and Cheese
Here's an easy entree for a special company meal. You can just multiply the recipe to serve a crowd.