Grilled Polenta with Mushroom Ragout
The mushroom ragout is served here on grilled polenta but it would be delicious tossed with fettuccini, too. The real secret ingredient here, truffle oil, is added at the last minute. Truffle oil is like vanilla extract or Asian sesame oil, a little goes a long way.
Brussels Sprouts with Pancetta and Balsamic Vinegar
When I first started doing “Cooking Live,” Sue Fenniger and Mary Sue Milliken made an appearance on my show. My favorite of their dishes was sautéed shredded Brussels sprouts with lime and brown butter. I have cooked them this way ever since.
Rosemary-scallion Crusted Rack of Lamb
Rack of lamb is my favorite cut of lamb. It’s always delicious – the bones add so much flavor – and the basic preparation requires little more than popping it in the oven and keeping an eye on it until it’s done. It’s really almost impossible to mess up.
Raspberry Almond Rugalach
You'll find these crescent-shaped pastries at fine Jewish delis and bakeries everywhere with a variety of fillings: raisins, walnuts, almonds, cinnamon, chocolate, marzipan, poppy seeds, apricots, or raspberry.
Chorizo Chicken Wings
Game-time snacks are in high demand this time of year and this is one of my favorites. It was inspired by the winning entrée in a GMA low-calorie recipe contest. Although I borrowed some of the ingredients, I have fattened up the recipe a bit.
Fresh Ginger Gingerbread
When I was asked to make dessert for a large fund-raising event my good friend and mentor Jean Anderson gave me her recipe for this fresh ginger gingerbread. It is simple to make, very tasty, easy to carry and serve, and was a smash hit.
Mini Meat Loaves
Why “mini” meat loaves? I just think everyone likes his or her own little individual dish—and when they are this small they don’t take as long to cook as a full-sized loaf. A viewer suggested making twice the recipe and freezing half in a muffin tin so they are ready to go right in the oven.
Peanut Sesame Sauce
Make a double batch of this easy dipping sauce and serve half as an appetizer with fresh vegetables one night then use the remainder as a sauce for grilled chicken, fish, noodles, or lettuce wraps…it’s incredibly addictive!
Vermont Apple Crisp with Maple Sauce
This dessert is made more delicious by using Grade B maple syrup, which is more intense than the readily available Grade A. It can be found in specialty food stores or ordered directly from a producer.
Roasted Butternut Squash Lasagna
This is a delicious alternative to the classic meat-and-tomato-sauce lasagne. Roasting the squash caramelizes it and concentrates the flavor.
Portobello Burgers with Red Pepper and Gorgonzola
I enjoy creating vegetable main dishes for my cookbooks. These Portobello Burgers feature a marinated and grilled Portobello mushroom cap filled with melted Gorgonzola, roasted peppers, and mayo.
In “Sara Moulton Cooks at Home” I included “four quick chicken recipes” that all start with the same easy prep and become entirely different entrees once the sauce ingredients are added. This is one of them.
My one hour holiday special, “Surviving Thanksgiving with Sara Moulton” will start airing this week.