Sara Moulton
Wonton Skins
One of my favorite “secret” ingredients is prepared wonton skins. They are found in the freezer section of the supermarket and occasionally in the refrigerated section. They come in a variety of sizes and shapes and cook up just like fresh Italian pasta. I keep them in my freezer to make…
Food Cubers
With the arrival of harvest time, I have started getting e-mails about the clever little containers I use for freezing measured amounts of stock and other leftover foods. They are perfect for freezing measured amounts of fruits and vegetables from your garden or the farmers’ market. While you can put…
Being Left Handed
I get a lot of questions about being left handed and how it affects the way I do things. Actually, it doesn’t affect me at all. There are several inconveniences I have to suffer of course because this is a right handed world. Every time I have to sign one…
Buying Cookbooks
I have been traveling a lot, mostly on mall tours around the country and I have noticed that people aren’t buying cookbooks the way they used to. I would take it personally but my editor says that with a few notable exceptions (the absolutely hottest new stars on the Food…
Miracle Fruit
Several years ago I was in West Palm Beach Florida for a Gourmet magazine sales meeting staying at the Four Seasons Hotel. I just happened to know the chef, Hubert des Marais, from several projects we had worked on together and the first moment I had a break I sought…
Comfort Food
Several years ago I was asked to contribute a recipe and inspirational message to a cookbook, “The Susan G. Komen/Pink Plaid Cookbook” The money from the sale of this book was to go to cancer research. The recipe was easy. I sent in something very homey, “gingerbread pancakes with butterscotch…