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Sample recipes from Sara Moulton Cooks at Home

Crispy Zucchini Sticks with Olive Dip

In the early eighties I worked as chef tournant at La Tulipe, a three-star temple of French gastronomy in New York’s Greenwich Village. O...

(1 Votes)

Butternut Squash Soup with Gruyere Pesto

The generic recipe for winter squash soup or puree typically begins by calling for a scary amount of the squash “peeled, seeded, and cube...

(1 Votes)

Chicken Stock

Whenever I have homemade chicken stock in the freezer, I feel happy. I like starting with a base of nothing but chicken wings, which have...

(1 Votes)

Chopped Salad with Feta, Chickpeas, and Pita Croutons

Maybe it’s just because I’m a girl, but I love almost any kind of salad—and the more ingredients, the better. “Chopped salad,” a catchall...

(1 Votes)

Chicken Piccata

(1 Votes)

Grilled Swordfish with Greek Salad Salsa

When I was 15, my mom took my sister and me to Greece for spring break. Most of the food there was new to me. In fact—big surprise—even t...

(1 Votes)

Carrot “Fettuccine” with Spicy Shrimp

This recipe is the happy result of an unhappy incident. My friend and fellow chef Sandy Gluck was trying out for a job at a very fancy cu...

(1 Votes)

Portobello Burgers with Red Peppers and Gorgonzola

This is an absolutely wonderful meatless summer sandwich. In the center is a marinated and grilled portobello mushroom cap. It is filled ...

(1 Votes)

Tomato, Basil, and Cheese Tart with Pancetta Crust

I developed this tart in the mid-eighties for a column in Gourmet called “Gastronomie Sans Argent,” which loosely translated means “eatin...

(1 Votes)

Dulce de Leche Rice Pudding with Toasted Almonds

When Haagen-Dazs introduced its dulce de leche ice cream several years ago, the company hoped it would sell well to American Latinos, but...

(1 Votes)

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