Sara's Secrets For Weeknight Meals by Sara Moulton

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  • Farfalle with cauliflower and sautéed bread crumbs

    • Breadcrumbs on November 29, 2010

      No farfalle in the pantry so conchiglie won the day. Fresh breadcrumbs are toasted in butter while cauliflower roasts in the oven and pasta boils. Pancetta is cooked after the breadcrumbs are removed from the pan and definitely adds the delicious salty touch. Everything gets tossed together with some chicken stock and, in my case, some Parmesan cheese. I only used half the suggested amount of stock and, added the breadcrumbs after plating to maintain their crunch. Also added some poached chicken for K. First time I’ve made this and we both loved it. So quick and easy for a weeknight meal, definitely something I’d make again.

  • Fish tacos

    • Breadcrumbs on November 30, 2010

      In the past, I’ve always made my fish tacos with catfish and wasn’t sure what to expect from Tilapia. The batter is made by mixing flour and spices w a dark beer, in my case Guinness. I had to add some more beer to reach the desired consistency. Fish is cut into bite-sized pieces then dusted in seasoned flour prior to battering and frying stove-top in a skillet. A really yummy yogurt/mayo/chipotle mixture is made as a topping and we used coleslaw I had on hand instead of making my own as the recipe suggests. My coleslaw has a sweet and sour vinaigrette and the sweetness definitely worked well with all the other ingredients. These tacos really exceeded our expectations, K even had seconds (not common unless we’re having Italian!!). The batter on the fish was really flavourful and crispy. These were better than my usual fish tacos and I’d definitely make then again but not on a weeknight. Too many steps/dishes and then the clean up!

    • BethNH on May 08, 2017

      Awesome! The recipe is described in detail in an earlier review so I won't repeat. The beer batter and spiced flour gave great taste to the fish. The chipotle flavored yogurt/mayonnaise topping was spicy and delicious. The cabbage with rice vinegar cut through some of the fat. This was messy and dirtied a lot of dishes but it was quick to make and we loved everything about it.

  • Nacho pie

    • Ivy on August 12, 2015

      The recipe suggests using salad bar green peppers and onions to save time. To make a long story short I cut my own. I used the whole 15.5oz can of black beans instead of the called for 1 cup. The only chipotle salsa I could find was medium/hot (I prefer mild) but I used it anyway. The overall dish has heat but not super spicy. I prefer mild heat but I topped my portion with sour cream to cut the heat. The recipe called for using a 2 1/2 quart pan to bake the concoction in. I used my largest lasagna pan (about 9x13) and it was perfect. Baked for slightly less than the recommended 30 minutes because the top was getting too brown. This recipe is a crowd pleaser and I like that it's vegetarian. Definitely will serve with some type of green salad.

  • Seared scallops with shredded zucchini and lemon cream

    • Cathyschuh on February 13, 2021

      Easy fast recipe that reheats well. I used frozen bay scallops and really pressed out the water left from defrosting them first. I dont know that I would use the flour coating next time, I think I would do the same recipe but saute in ghee instead.

  • Pearl couscous and shellfish stew

    • Shelmar on June 28, 2021

      Ok stew, fabulous couscous.

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  • ISBN 10 076791659X
  • ISBN 13 9780767916592
  • Published Oct 18 2005
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Broadway Books
  • Imprint Broadway Books

Publishers Text

Heeding the pleas of modern multitasking home cooks, Television Food Network's Sara Moulton returns with 200 delicious and quick main dishes, sides, and desserts for busy workweek dinners.

As the host of Cooking Live and Sara's Secrets, the food editor of Good Morning America, and the bestselling author of Sara Moulton Cooks at Home, Sara Moulton is one of this country's most popular and accessible celebrity chefs. It was while touring the U.S. promoting her first book, in fact, that Sara's fans begged her for fast, tasty, and wholesome weeknight entrees. She realized that she, too, had a need for those kinds of dishes, which was all her busy schedule would allow. In writing this book, Sara rethought dinner itself, so that mealtimes no longer featured the same predictable recipes. Instead she offers "breakfast for dinner" or hearty soups or sandwiches.

The result is a cookbook filled with easy and popular ethnic dishes to spice up the repertoire, her own versions of American classics, dishes to whip up from pantry staples as well as supermarket salad bar and deli items, and slow-cooking recipes for leisurely weekends.

With recipes that will satisfy taste buds as well as time constraints, Sara's Secrets for Weeknight Meals covers the spectrum from entree salads (Thai-style Steak Salad with Spicy Mint Dressing), substantial sandwiches (Scampi Heroes), hearty soups for supper (Creamy Cauliflower Soup with Chorizo and Greens), breakfast foods for dinner (Potato Pancakes with Smoked Salmon and Fried Eggs), pasta (Quick Asparagus Lasagna), seafood (Steamed Mussels in Curried Coconut Broth), vegetable plates (Exotic Mushroom Pot Pie), meat dishes (Meatloaf Burgers), double-duty dishes (leftover rice in Cheatin' Jambalaya), weekend dishes to cook ahead (Slow-cooked Chinese Spareribs), recipes that either can be put together in no time with prepared supermarket ingredients (Crispy Polenta Slices with Gorgonzola and Leeks) or from a well-stocked pantry (Linguine with White Bean, Sun-dried Tomato, and Olive Sauce), to delectable desserts (Chocolate Bread Pudding, Gingerbread Pancakes with Butterscotch Apples, Nectarine and Plum Upside-down Cake).

Recipes include hands-on cooking time and total cooking time as well as suggestions for side-dish pairings. Twenty-four beautiful color photos, warm and friendly headnotes, and lots of Sara's tips and shortcuts (including advice on stocking a pantry, basic recipes, simple sides, quick sauces, and mail-order sources) make this another cookbook for Sara's fans to cherish.

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