Sara Moulton

Jan 8, 2024 | saramoulton.com | Sara Moulton

A kind of carbo-licious porridge made from dried and coarsely ground corn, grits are to Southern cuisine what potatoes are to Northern cuisine – a deeply satisfying staple. These days we’re starting to see grits all over the country. Oftentimes, they’ll show up at breakfast seasoned with salt and pepper, topped with a pat of butter, and nestled alongside some bacon and eggs.

Jan 2, 2024 | saramoulton.com | Sara Moulton

Cooked hard-shell clams are an unbeatable two-for-the price-of-one delight – you get the clams themselves and the clam liquid they give off as they cook, which creates an instant sauce with astonishing depth of flavor.  And it’s simple. You just combine the clams with some liquid (and aromatics, if you want – here I’ve added scallions, garlic, and tomatoes), cover them, and let them steam until the shells open. The only tricky part is that all clams don’t cook at the same pace.

Nov 21, 2023 | saramoulton.com | Sara Moulton

Start to finish: 3 hours 15 minutes (45 active) Servings: 6 Pie Dough (recipe below) or 12 1/2 ounces storebought pie dough 2 ½ pounds mixed apples (your choice) peeled cored and sliced ¼-inch thick 3 tablespoons dark brown sugar 2 teaspoons fresh lemon juice ¼ teaspoon table salt ¼ teaspoon cinnamon 2 tablespoons unsalted butter 1/3 cup fresh apple cider ½ cup dried cranberries 2 tablespoons heavy cream 1 heaping tablespoon granulated sugar vanilla ice cream for garnish Roll out the crust on...

Nov 14, 2023 | saramoulton.com | Sara Moulton

11.14.23 / Entrees, Recipes, Sara's Weeknight Meals Season 12, Vegetarian Butternut Squash, Date and Blue Cheese Crostata Start to finish: 2 hours Hands-on time: 45 minutes Servings: 6 1 small butternut squash (about 1 ¼ pounds), peeled, seeded and cut into slices about ¼-inch thick 3 tablespoons extra-virgin olive oil, divided 1/2 teaspoon kosher salt 2 large leeks, white and light green parts sliced, halved, sliced 1/2 -inch thick, rinsed well and patted dry, about 3 cups 1 large red bell...

Oct 24, 2023 | saramoulton.com | Sara Moulton

10.24.23 / Entrees, Episode 1204, Pasta, Sara's Weeknight Meals Season 12 Tagliatelle with Passata, Parmesan Cream and Prosciutto Serves 4 150 gram (5 ounces) thin sliced prosciutto, cut into strips 200 milliters (3/4 cup) whole milk Salt and pepper to taste 50 grams (1/3 cup) butter 50 grams (1/3 cup) 00 flour or potato starch 100 grams (3 1/2 ounces) finely grated Parmigiano Reggiano 250 grams (10 ounces) passata 300 grams (10 ounces) tagliatelle or fettuccine basil sprigs for garnish In a...