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Showing only recipes by “Sara Moulton.”

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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...

by Sara Moulton


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...

by Sara Moulton


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...

by Sara Moulton


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...

by Sara Moulton


Chicken Piccata

After working with raw poultry you should wash your cutting board, knives, and hands well with hot soapy water before touching any other ...

by Sara Moulton


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...

by Sara Moulton


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...

by Sara Moulton


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 ...

by Sara Moulton


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...

by Sara Moulton


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...

by Sara Moulton


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