Saramoulton - saramoulton.com - Sara Moulton | Chef, Cookbook Author, Television Personality
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Tomato, Basil, and Cheese Tart with Pancetta Crust 27 Aug 2013 | 06:31 pm
I developed this tart in the mid-eighties for a column in Gourmet magazine called “Gastronomie Sans Argent,” which loosely translated means “eating well on a budget.” It was for an August issue, and t...
I’ll be in Greenwich on October 5th for the Wine + Food Festival. 27 Aug 2013 | 06:18 pm
On October 5, I will be at the Greenwich Wine + Food Festival, signing cookbooks at 3:30 pm and demonstrating three 5-Ingredient Main Dishes in 30 minutes! (Yes, I can!) Come join me! You’ll find me i...
Look for me at Chicago Gourmet, September 28. 25 Aug 2013 | 06:46 pm
On Saturday, September 28 at 2 pm, I will be doing a demo with Gale Gand on the Bon Appétit Main Stage at Chicago Gourmet: A Celebration of Food and Wine. I will make Bistro Duck Breasts, Gale will ma...
Summer Salad 22 Aug 2013 | 05:33 am
I think of this recipe as the perfect backyard cooking for a crowd summertime salad because it features three of the shining stars of summer—corn, tomatoes, and basil—and because all the parts can be ...
Ruthie’s Summer Camp Zucchini 15 Aug 2013 | 05:21 am
When my daughter Ruthie was six, she started attending “summer camp,” which was actually extended day care based out of the house of a teacher she’d come to know and love. There were only four kids in...
Chicken: How do you keep poached chicken moist? 9 Aug 2013 | 08:32 pm
One of the most frequent requests e-mailed to the Kitchen Shrink is, “Where can I find your method for poaching chicken breasts so they will be moist?” I have been asked for that technique so often t...
Fresh Corn Spoon Bread with Broccoli and Sharp Cheddar 8 Aug 2013 | 06:30 am
I have always loved Southern spoon bread—that creamy, airy cross between cornbread and a soufflé. I have added sharp Cheddar cheese and broccoli so that it becomes a substantial breakfast for dinner. ...
Mexican-style Street Corn 1 Aug 2013 | 06:13 am
Grilled corn slathered with mayo and coated in grated cheese is a well-loved staple of Mexican street fare. Several years ago Gourmet magazine ran a recipe for this tradition using shredded cotija, a ...
Corn and Jalapeño Cakes with Goat Cheese 24 Jul 2013 | 07:07 pm
When I made the first batch of these corn cakes and topped them off with a slice of tomato and goat cheese, they were so substantial they reminded me of a burger. The fresher the corn the tastier thes...
Meat: At what temperature is meat safely cooked? 23 Jul 2013 | 09:54 pm
I recently got an e-mail from Linda asking how long to cook a turkey meatloaf. As I took a look at several of my meatloaf recipes, I was reminded that there are slight differences in the final safe te...
