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Byline: Sara Moulton There are at least three explanations for why the Italians named this dish chicken scarpariello, or 'shoemaker's chicken.' The first is that chicken bones may sometimes stick [...]

Byline: Sara Moulton Here's a great stick-to-your-ribs meal that can also be modified to serve as a main dish for Passover. Before we get to the brisket, let's discuss the [...]

Byline: Sara Moulton Sometimes it's fun to swerve from the typical evening-meal lineup toward breakfast for dinner. And by breakfast, I don't mean Froot Loops - but a hearty, diner-style [...]

Byline: Sara Moulton When it's cold outside and you have ducked into a French bistro, nothing spells c-o-m-f-o-r-t like a hot bowl of French onion soup - right down to [...]

Byline: Sara Moulton This roast chicken is fairly miraculous all by itself. But combined with a rosemary potato pancake and mushroom sauce, it's over the top - a hearty and [...]

Byline: Sara Moulton Nomenclature-wise, country-style pork ribs are a mystery. They don't come from the rib section of the animal, and they are often sold boneless. But tastewise, they make [...]

Byline: Sara Moulton There's hardly a better example of summer's abundance than the simultaneous peak season of corn and tomatoes. Each one is deliriously delicious on its own, but combine [...]

Byline: Sara Moulton Few fresh foods are more tempting than a tomato in season. The only 'preparation' it needs is to be pulled off the vine, sliced, drizzled with olive [...]

Byline: Sara Moulton Moulton is the host of 'Sara's Weeknight Meals,' a public television show now in its sixth season. She writes a weekly column for the Associated Press and [...]

Byline: Sara Moulton Here in the 21st century, most produce is available year-round - even if it needs to come to us from afar. But we happen to be in [...]

Byline: Sara Moulton I love lamb year-round, although I know that for many folks, it happens to be a special-occasion, feast-day dish. This recipe would indeed be great for Easter [...]

Byline: Sara Moulton One of the great things about serving a roast for Sunday supper is that it tends to cook itself. Slip it into the oven, and you're free [...]

Byline: Sara Moulton There are at least three explanations for why the Italians named this dish chicken scarpariello, or 'shoemaker's chicken.' The first is that chicken bones may sometimes stick [...]

Byline: Sara Moulton The Italians don't 'do' burgers, but as an American equally in love with burgers and Italian cuisine (I'm just back from a visit to that 'bel paese'), [...]

Byline: Sara Moulton Good-quality farmed salmon and frozen salmon are available year-round, but fresh wild salmon is a seasonal treat -- and that season is right now. What better excuse, [...]

Byline: Sara Moulton Sometimes, even on a Sunday night, it's fun to forget about the silverware and just pick up the food with your hands. Of course, whenever you eat [...]

Byline: Sara Moulton Pastitsio is a hearty Greek casserole of layered pasta, ground lamb or beef with tomato sauce, and a topping of cream or custard. This vegetable version, with [...]

Byline: Sara Moulton Here's a great stick-to-your-ribs meal that can also be modified to serve as a main dish for Passover. Before we get to the brisket, let's discuss the [...]

Byline: Sara Moulton Sometimes it's fun to swerve from the typical evening-meal lineup toward breakfast for dinner. And by breakfast, I don't mean Froot Loops -- but a hearty, diner-style [...]

Byline: Sara Moulton Few fresh foods are more tempting than a tomato in season. The only 'preparation' it needs is to be pulled off the vine, sliced, drizzled with olive [...]

Byline: Sara Moulton I love lamb year-round, although I know that for many folks, it happens to be a special-occasion, feast-day dish. This recipe would indeed be great for Easter [...]

Byline: Sara Moulton This is the kind of dish that will drive your family crazy because not 10 minutes after you pop it into the oven, the house fills with [...]