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Episode 1411 Goes Live this Week!
…new tasty tapa (that could be turned into a tasty dinner) on a food tour of Barcelona. After all, every country around the world has its version of weeknight meals….
Caught Up with Some Old Friends Last Night!
Here I am with – first, on the left, Marcus Samuellson chef/owner of many restaurants in NYCity and around the world. He reminisced about how the first time ever he…
Episode 1402: Spice Route from Istanbul to Turkey
…how to prepare a deeply flavored Chicken Tagine with Apricots and Three Sauces from a chef/cooking instructor who has traveled the world. You can find all the recipes here: https://saramoulton.com/show/saras-weeknight-meals-season-14/episode-1402-spice-route-istanbul-to-morocco/…
I am featured in the “Cool Beans” newsletter this week!
Photo by Liza Shoenfein “Cool Beans,” is a newsletter that explores the recipes, tips, and techniques you need to save the world from your kitchen—without going vegan. (They are featuring…
Being Left Handed
…I have to suffer of course because this is a right handed world. Every time I have to sign one of those charge it machines at the supermarket the pen…
Strawberries Baked Alaska
…locally and show up in season boast way more flavor than their cousins from the other side of the world. What you’re looking for is a bright red color from…
Finding the Right Cooking School
I am frequently asked how to find information on cooking schools around the country and occasionally around the world. I usually recommend picking up a copy of The Guide to…
Our Anniversary Viking Cruise on the Rhone River
…more times. A large mural on the back of the stage depicts a number of world-class performers. On its far right, trumpet to his mouth, is none other than Mr….
Strawberries Baked Alaska
…than their cousins from the other side of the world. What you’re looking for is a bright red color from stem to tip. These local heroes are perfect even if…
No-Knead Walnut Rosemary Bread
…1 (10-inch) loaf 1/2 cup coarsely chopped walnuts (50 grams) 2 cups bread flour (266 grams) 1 cup whole-wheat flour (133 grams) 11/4 teaspoons table salt (8 grams) 3/4 teaspoon…
I interview Zingerman’s food finders Mo Frechette and Brad Hedeman in the latest “Michigan Alumnus.”
I recently interviewed food finders for Zingerman’s, Michigan Grads, Mo Frechette, ’92, MBA’06, and Brad Hedeman, ’98, who roam the world together sourcing the best-tasting products to sell in the…
This guy gave the most incredible speech at the University Club in NYC the other night.
The topic? Food memory. There will never be another Jacques Pepin. He is one of a kind. The food world is so lucky to have him….
Tapioca Starch: How do you use tapioca starch?
…root, which is grown in Central and South America, Florida, the Caribbean Islands, and temperate climates around the world. While sweet cassava roots can be used as you would a…
On the Road: Here’s my Heritage Radio Interview from the Charleston Wine and Food Festival.
…was interviewed by Caity Moseman Wadler of Heritage Radio. We talked about “Home Cooking 101,” what I learned from Julia Child, and the changing food world. You can listen here….
Check out my visit with Mashama Bailey of Savannah’s The Grey.
Here’s a throwback to Episode 608, Girl Power, where I got to cook with a new star in the food world, Mashama Bailey of Savannah’s The Grey, a hot new…
It’s Day 5 and we follow Thomas Jefferson’s footsteps in the small town of Vienne.
…more times. A large mural on the back of the stage depicts a number of world-class performers. On its far right, trumpet to his mouth, is none other than Mr….
Check out my Interview on Bite of the Best!
…The site, which she describes as an “interactive foodie website highlighting the best offerings of the culinary world,” changes weekly so check it out now! You can find it here….
This week’s “Sara’s Weeknight Meals” features comfort food with chicken.
When it comes to comfort food, chicken is the number one ingredient choice the world over. This week in Episode 515: Chicken Comfort, I make two easy family favorites starring…
This week's "Sara's Weeknight Meals" features comfort food with chicken.
When it comes to comfort food, chicken is the number one ingredient choice the world over. This week in Episode 515: Chicken Comfort, I make two easy family favorites starring…
In Episode 508: Family Choice I make kid-friendly dishes everyone will like.
…with a cool and refreshing Creamsicle drink for dessert. And speaking of cheese, we visit a Benedictine nun who is the world’s foremost expert on raw cheeses. Don’t miss it!…
Here are the recipes from my appearance on the Today Show.
…4 more main dishes from four different parts of the world to serve later on in the week — a pizza, a soup, a salad, and ravioli. Here is a…
In Episode 505 Sara's Weeknight Meals explores the amazing foods of Spain.
…Shrimp and Chorizo, a paella like dish that uses noodles instead of rice. Delicious! We’ll also visit a specialty maker of chorizo, the spicy sausage beloved throughout the Spanish-speaking world….
Look for me at the Boston Wine Expo on February 15th!
…my favorite tips for cooking duck. The Expo will be held at the Seaport World Trade Center and Seaport Hotel, 200 Seaport Boulevard, Boston, MA 02210 on February 14th and…