Sara Moulton Makes Life Easy

Sara Moulton is sharing her best tips, techniques and secrets with the goal of making all of us better home cooks through guidance from her latest book, Home Cooking 101.  The TV Chef superstar incorporates step by step instruction and photos, giving readers a visual manual that instils confidence and promotes efficiency.  Fans can easily follow along and craft dishes that make dining at home a pleasure.

She decodes the mysteries of the culinary arts that prevent many of us from achieving success. Pointers in the details, various preparations, flavor pairing, timing, equipment and how to stock a pantry make the magic accessible.

Interested in traditional dishes like fancy stuffed eggs? Sara lays out uncomplicated and enticing versions with advice on fashioning stunning presentations of the melt-in-your-mouth standard.

Moulton points out that King’s Hawaiian rolls are the perfect, comforting foil for her Beef Stroganoff Burgers. If your family adores substantial, meaty dinners, try these.  Not to worry if carbs are not your thing, she gives alternatives such as sour cream, dijon mustard and porcini mushrooms which replace the bread and top the burgers beautifully.

Spicy creamed corn is a swoon inducing dish, uniting summer’s freshest (in winter frozen corn can be used) with Serrano chilies for a zesty kick punctuated by fresh lemon or lime. This heavenly combination is a winning side dish that complements everything you serve.

Chef Moulton takes into consideration dietary preferences, with her omnivore focused book giving nods to vegetarians and vegans through blissfully versatile menus.  Dishes such as root vegetable bourguignon highlight the rich umami found in the original beef based dish without a trace of animal derived ingredients.

Something Sweet, the last chapter of the book, simplifies all those gorgeous desserts we thought were too difficult to even attempt. Now we can impress with the best of them.

Robert Schueller, produce expert and director of public relations at Melissa’s Produce let us know that colorful, prepackaged, simplified preparations of fruit and vegetables are what’s trending in 2017.  We think color and easy to use produce are philosophies that are here to stay and in perfect alignment with Moulton’s message of ease and joy in the kitchen.

If simplicity and grace are what you’re looking for, Sara Mouton’s Home Cooking 101, delivers expertly to those of us who lack the training but still embrace the desire to put out stunning meals for friends and family. Thank you Sara.

Dorie’s Cookies: the Guidebook for the Season

The holidays could aptly be named cookie season, as the tantalizing bites seem to pop-up everywhere this time of year. Which makes Dorie Greenspan’s new book impeccably timed. Timing is a trait highlighted in chapter one, The Perfect-Cookie Handbook. This entree into her world delves deep into techniques, ingredients and gear, exploring the secrets she has amassed over her renowned baking career and lovingly corralled into Dorie’s Cookies.

Don’t be lulled into a false sense of security, these are not your standard cookie recipes. They span continents, ethnicities, cultures, occasions, creative expression, a myriad of textures, tastes, ingredients, the spicy, savory and of course the sweet. We were swept away by the Cocoa-Cayanne (pictured above) and couldn’t get enough of the brilliant Rosemary-Parmesian Cocktail Cookies (below).

The invaluable tips and tricks include achieving uniformity in your cookie size by using baking rings or placing them in muffin tins. Pretty clever in our estimation. Dorie is intent on making us all better bakers and on that she delivers big time.

Crisp French Vanilla Sables are simply divine and had us swooning at first buttery bite.

While Classic Jammers reminded us of grandma’s best.

A perfect holiday gift for all the talented bakers you know or those who aspire to be, Dorie’s Cookies guarantees superior treats for years to come. Check out the two day shipping opportunities at Amazon.com if you want to pick up a few copies of the best seller before the holiday weekend and be sure to luxuriate in the deliciousness of cookie season.

The Vegetable Butcher Spills Her Secrets

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The Vegetable Butcher is a trusted professional who breaks down vegetables with knife lessons, insider tips, and approachable preparations. We love this title because it describes what we have always needed but never knew was missing from our lives. After a lifetime of fad diets that never produced lasting results, we now know that eating more fruits and vegetables makes us feel and look better. Giving up on “short cuts”, we can finally embark on a lifetime of mouthwatering, healthy meals with the help of Vegetable Butcher extraordinaire, Cara Mangini and her new book The Vegetable Butcher.

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Cara studied vegetables on the farms of Long Meadow Ranch in St. Helena and in Napa Valley, where she learned all about produce growth, farming techniques, selection, varieties, storage and preparation. She is one of the first Vegetable Butchers at Eataly in New York City, as well as the owner and executive chef of Little Eater, a produce-inspired restaurant, and Little Eater Produce and Provisions, an associated local and artisanal foods boutique. Cara has a lot to share, which she does succinctly and tastefully in her book.

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The cookbook, after delving into some important knife and cutting basics, is divided by vegetable. It’s easy to pull out whatever natures bounty lurks in our produce drawer and immediately get an overview of its history, varieties, memorable pairings, how to select the best the market has to offer, proper storage and most important how to easily and quickly butcher each vegetable for optimal presentation and incorporation into meals.

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Recipes follow, in well illustrated chapters that simplify everything from crudités to salads, soups, side dishes, main courses and even desserts.

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We used the freshest tomatoes, cucumber, garlic and peppers from Melissa’s Produce in Cara’s Gazpacho recipe which produced a cold soup reminiscent of the splendid summer Andalusian Gazpachos we found on the Costa del Sol in Spain. And we whizzed it all together in no time with our powerful Ninja blender.

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The Vegetable Butcher is brimming with tips that make vegetables accessible. We witnessed Cara’s fast demo which completely transformed our relationship to cauliflower. We no longer look at the cruciferous heads with extreme suspicion, but instead now feel joy at what we can create after a few well placed cuts free the florets. Her secrets and tricks save us tons of prep time, cut fingers, uneven pieces and most important, from missing out on something as exciting as squash blossoms, tomatillos, sunchokes, okra, kohlrabi or fiddlehead ferns, simply because we didn’t know how to work with them.

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Confidently armed with The Vegetable Butcher, we have already transformed our dinner table to include a much wider range of fresh, wholesome and delicious produce based dishes.  Something we did not think possible just a few weeks ago. Thank you Cara for giving us the incentive and instruction we didn’t know we desperately needed.