Sara Kate Gillingham's Recent Articles
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From The Email: Weeknight Fish for Two
A version of this post was originally sent to our email subscribers on June 26th. To receive Sara Kate’s weekly email, sign up in the column to the left or click here. Something tasty will arrive in your inbox every Thursday.Ask most “good cooks” and they’ll probably admit that sometimes, even for them, it’s a struggle to get dinner made during the week. This is especially so when you’ve been writing about food all day long.
Feb 3, 2020
How to Cook a Whole Fish
My adventure with this big fish peaked as I tried shoving it — lovingly stuffed and carefully sewn up with pink thread — into my twenty-inch apartment-sized oven. There was swearing and a little dance of frustration. Maybe even a lump in the throat. Then I hacked it in half and moved on. It turns out the easiest part of making a whole fish is prepping and roasting it.
Feb 3, 2020
Recipe: No-Knead Fennel & Anchovy Pizza
A version of this post was originally sent to our email subscribers yesterday, January 29. To receive Sara Kate’s weekly email, sign up in the column to the left or click here. Something tasty will arrive in your inbox every Thursday.
Feb 3, 2020
Recipe: Endive, Fennel and Parmesan with Anchovy Date Dressing
I’m still in LA, and Maxwell finally joined me a few nights ago. I took him straight from the airport to dinner at Mozza, a Nancy Silverton/Mario Batali/Joseph Bastianich production in Hollywood that I’ve been wanting to try. We sat at the bar and nibbled on this knock-out salad: a concoction of crispy crimson endive, whisper thin fennel and slabs of Parmesan cheese tossed with a dressing made from dates and anchovies.
Feb 3, 2020
Recipe: Panzanella with Mint and Anchovy
I always giggle a little at how universally disappointing it is to eat Tuscan bread. Saltless, with a completely unsatisfying texture, it can be real let-down when the carb cravings hit. And yet, it comes from Italy, a country revered deeply for its culinary traditions.But then, like clouds parting, those savvy Italians redeem themselves with panzanella, the traditional Tuscan bread salad that combines their stale, tasteless bread with tomatoes. Suddenly, that bread has a purpose.
Feb 3, 2020
Recipe: Tomato & Anchovies with Bread Crumbs, Basil & Red Onion
Lately it’s been hot as all get-out in New York and this week the pilot light went out on my range, so I feel like I’m completely ensconced in no-cook cooking.One of my favorite ways to feel like I’m getting a good dose of vitamins and protein without turning on the stove is a simple dish with slabs of tomato and anchovies marinated in vinegar, known as boquerones. Sometimes it’s enough for lunch, sometimes even dinner with a hunk of bread and a good cheese.
Feb 3, 2020
Recipe: Sardine Salad with Chickpeas and Feta
My mom grew up in the 40s and 50s camping in Yosemite where she dined on my grandfather’s version of a sardine sandwich: a Ritz cracker with a slice of cheddar, a lump of sardine packed in mustard, and a bit of dill pickle on top.Sixty years later, there aren’t many fish left that we can eat without feeling like we’re destroying the environment or poisoning ourselves with mercury, but the sardine is still a great choice.
Feb 3, 2020
True Greek Recipe: Paximadi Bread Salad with Tomatoes, Feta and Capers
When I embarked on my trip to Greece last week, I knew I’d be documenting the heck out of it, and when I landed in Athens, the first thing I did was order a Greek salad, take notes, and snap it with my iPhone. It was beautiful: ripe red tomatoes from Crete, substantial chunks of feta cheese, perfectly sweet raw purple onions, and lots of fragrant olive oil and dried oregano. Seemed familiar, and yet I relished in the experience of consuming these simple ingredients on foreign soil.
Feb 3, 2020
Recipe: Italian Wedding Soup
A classic bowl of comfort that needs nothing but good, crusty bread.
Feb 3, 2020
Coconut Eggnog Recipe: Puerto Rican Coquito
You’re either an eggnog person, or you’re not. I’m convinced that most people who say they don’t like it are holding a grudge not against its flavor, but against the fact that it has the potential to get you totally bombed and make your clothes no longer fit all in one go. For me, it’s that slick layer of fat that builds on the roof of my mouth if the eggnog is too fatty.
Feb 3, 2020
Recipe: Colombian Chicken and Potato Soup (Ajiaco)
Around the World in 30 Soups: This month we’re collaborating with chefs, cookbook authors, and our own Kitchn crew to share a globetrotting adventure in soups from countries and cuisines around the world. Today’s stop: Colombia. This amazingly flavorful soup comes from the kitchen table of Sara Kate, one of Kitchn’s founders, passed to her by a Colombian friend who shared the secret ingredient of this traditional soup.
Feb 3, 2020
Recipe: Wheat Berry Fools with Grand Marnier Figs
When I spoke with Maria Speck this week about the diversity of whole grains, she offered me this recipe for Wheat Berry Fool with Grand Marnier Figs — a rather “lofty dessert” — made with thick Greek yogurt, chewy grain berries and drunken figs. I had to share it with you.
Feb 3, 2020
Recipe: Flat Bread with Dried Figs, Roquefort Cheese, and Rosemary
Last year I spent some time on Kea, a completely un-touristy Greek island off the coast of Athens. I went to spend a week cooking with Aglaia Kremezi, a thoughtful cook and talented teacher of Mediterranean cuisine. She had just finished the manuscript for a vegetarian cookbook and so many of the dishes I learned came from that body of work. My stained photocopied recipes and frayed notes from that trip have occupied a permanent place in my kitchen ever since that trip.
Feb 3, 2020
Recipe: Egyptian Tomato Soup
If you know me just barely, you know that I’m summer’s biggest fan, and after 20 winters in the Northeast, I still moan and groan over winter’s double-whammy: no fresh vegetables in season and freezing temperatures. So today, in frigid Brooklyn, I give you a piece about a hot tomato soup a friend brought back from a recent trip to Egypt.
Feb 3, 2020
Recipe: Simplest Spiced Lamb Stew
This is the light, fragrant stew created with spring celebrations in mind. Unlike the rich beef stews you cozied up with in winter, this one opts for a subtly spiced, brothy base studded with ultra-tender chunks of lamb and vegetables. It’s casual enough for a simple Sunday supper, although if you spoon it over a bowl of buttery couscous and top with a splash of fresh herbs, it becomes the centerpiece of a dinner party.
Feb 3, 2020
Spring Grilling Recipe: Grilled Asparagus with Bacon Vinaigrette
I attribute my early-in-life distaste for asparagus to my grandmother’s habitual over-cooking of all things green, but now I love to eat it raw and flash-cooked. And now is the time. Last week I wrote about rhubarb bursting forth from the garden. Next in line in spring’s parade of gifts is asparagus. When it comes, it really comes. Bundles of it give a new fresh texture to the market, their tight little cone heads poking up into the sun.
Jan 29, 2020
Recipe: Raspberry Vinaigrette
Every once in a while during the summer, I stumble on the sale of the season. I’m not talking about clothes or shoes — this is far better. I’m talking about fresh, ripe raspberries for $1 per pint. Considering these berries can be upwards of $5 at the grocery store, I stock up! While I could easily eat my way through pint after pint, popping berries from the container straight to my mouth, I do my best to show a little restraint.
Jan 29, 2020
Recipe: Mexican Sprout Slaw
Corn and sunflower sprouts jumped out as a perfect accompaniment for the Mexican themed Goat Taco dinner party I had going that night.
Jan 29, 2020
Recipe: Sustainable Seafood Stew
Winter storms have a way of making me want to cook something that has me over the stove for a good stretch of time. I love a fish stew, but these days you need to be careful if you want to make environmentally responsible seafood choices. The lists of what’s sustainable and fine to fish versus what’s not can shift often. I also wanted a dish with some heat and depth, without being too thick and heavy — no cream, this isn’t a time for chowder. The result?
Jan 29, 2020
Recipe: Mango Salsa
A friend left this recipe on my refrigerator while I was out. They must have known that mangoes are one of the two non-local items I cannot live without (avocados are the other.
Jan 29, 2020
From JJ Goode in Brooklyn: Roasted Tomatillo Salsa with Chipotle and Árbol Chiles
I am interested in real working kitchens and so I asked JJ if I could come over and scope out his “office.” He invited me for salsa on what ended up being the hottest day of the year so far. We pushed the chiles to the limit, and without air conditioning, we slurped salsa from spoons while we we kicked back and talked about how a regular guy like JJ in a regular apartment (and tiny kitchen) in Brooklyn can make a great Mexican chef’s recipes make sense to the rest of us.
Jan 29, 2020
End of Summer Recipe: Tomato Salsa Salad
How many ways can you make a tomato salad? Last weekend I loaded up on gorgeously ugly and misshapen but absolutely succulent heirloom tomatoes and started the challenge. There was a messy caprese salad with chopped tomatoes, basil, and mozzarella with a little olive oil and balsamic. There was an even more simple affair with delicate multi-colored tomato slices with really good salt and pepper and a touch of oil.
Jan 29, 2020
Recipe: Pickletini
This weekend we were treated to a special dirty martini from our favorite pickle joint in town, Rick’s Picks. Just in time. In an effort to get you ready for summer, we’re going to kick off a week of original cocktail recipes, and we begin with a bang: it’s Pickletini time.This weekend we held a little book party here in the office for the launch of Maxwell’s new book.
Jan 29, 2020
Recipe: Kale and Potato Gratin
Here is a simple, nourishing side dish for fall: a light gratin with shredded kale and potatoes. Our local farm has potatoes galore right now, and the kale is starting to sweeten up as the nights cool. This dish will take you into late fall and early winter and still be considered seasonal and local for those of us living in much of the northern hemisphere.
Jan 29, 2020
Recipe: Tomato and Squash Gratin
Every season, there’s that moment when the whole idea of “seasonality” wears thin — when you’re done with a particular variety of produce before it’s done with you. Or maybe it’s just the inundation of summer squash, zucchini, and tomatoes that bring on those feelings. When it does, I throw together this simple little casserole and fall in love all over again.
Jan 29, 2020
Recipe: Super-Power Morning Smoothie
Now and then, a girl needs a little magic to get through the day and fly above it all. I have a couple of pretty gigantic projects going on right now, and while moving a mile a minute isn’t my preferred way to live, it’s been a reality. At times, I move so fast that I forget to eat, and I get clumsy and frantic. That’ll knock the wind right out of a lady’s magic fairy wings. To make sure I stay on top of it all, I need a nourishing and energizing breakfast.
Jan 29, 2020
Recipe: Margaritas To Make Men & Women Giggle
We’ve been drinking these margaritas for as long as we can remember, and I mean year-round.Right about now as the days get longer and warmer, the rest of the world catches up and decides it’s margarita time. With Cinco de Mayo celebrated today, what better time to share the recipe? Watch out, they’re strong.
Jan 29, 2020
Recipe: Roasted Beets and Sautéed Greens with Hazelnuts and Goat Cheese
The beets in our garden are big enough to eat, which, in my world, means they’re the size of golf balls. In the fall, when the beets are huge and the greens not as young, I like to make the Beet Box, but when the root and tops are tender and young, we celebrate the beet a different way. Last night we yanked up a handful and roasted them, then sautéed the greens in some Herb Butter and topped with toasted hazelnuts and cold goat cheese.
Jan 28, 2020
Recipe: Chicken Breast Sautéed in Sweet Red Onion & Lemon
One of the most exciting sections of the upcoming Kitchn Cookbook is the up-close-and-personal tours of ten kitchens. This week I revisited several of our subjects to do follow-up interviews. Bridget, who lives on New York’s Upper West Side, has been an empty nester for over ten years and she’s great at cooking for one.
Jan 28, 2020
Recipe: Big Pancake (Dutch Baby)
Hands down, my favorite breakfast is a whimsical, slightly sour, oven-baked creature that my mom used to make for me when I had sleepovers at our house as a kid. We called it Big Pancake; others know it as a Dutch Baby or German Pancake. In the morning I’d hear the blender going and know she was making the batter. About 45 minutes later, a gaggle of pajamaed girls would gather around the over and watch the pancake’s showy, doughy display.
Jan 22, 2020
Recipe: Sour Cream & Onion Doughnuts
While I love the idea of a little hand-held, deep-fried ringlet of sweetness, most doughnuts make my teeth hurt and coat the roof of my mouth with a fatty film, so I avoid them, and most other overly sweet desserts. But I do like a challenge, so lately I have been playing around in the kitchen with the idea of a savory take on sweets. This week my inspiration came as I eyed a bag of sour cream and onion potato chips at the corner deli, displayed next to a box of powder sugar doughnuts.
Jan 22, 2020
Recipe: Harvest Cake with Goat Cheese Frosting
Ursula turned two yesterday, so we had a little party. We don’t do much sugar with her, but I was told by a trustworthy source that she needed “a proper cake.” So I set out to develop a cake recipe that was delicious, yet not packed with refined sugar and empty calories. One of the beautiful things about having a baby on September 28th was that it felt like a bountiful time to me. Harvest time. What better time to bring into the world a nice ripe, plump baby?
Jan 21, 2020
Party Recipe: Carrot Cake with Tangy Orange Frosting
I’ve long adored carrot cake. It’s usually paired with cream cheese frosting which I find utterly addictive, and the inclusion of carrots gives a sense that having a big slice is somehow beneficial to my health. Mental health, at least.I have many carrot cake notches in my belt; I make it often and each time the recipe gets a little tweak. Carrot cake is a great culinary example of how cooking is a never ending quest to discover the best combinations of ingredients.
Jan 21, 2020
Summer Recipe: Foraged Berry Tart
I get really excited when I see berries growing on the side of the road. I inherited this obsession from my mother who, during our vacation each summer in northern Idaho, would go on a walk with a big bag and not allow herself to return until she had picked a thousand huckleberries. We’d make dozens of jars of jam, huckleberry pancakes, and frozen kiddie drinks. I don’t remember us ever looking at a recipe.
Jan 21, 2020
My Tussle with Royale Icing
Oh yes I did. Last Monday night I whipped up some sugar cookie dough, and bought some colorants for royale icing that would transform my plain Jane cookies into some hopeful sunrise cookies for election day.I was inspired by all the Obama cookies I found online and in particular the one I featured in my election night menu ideas post. Plus, with an invitation to an election party featuring “Real American Food” I figured some sugar, white flour and dye was in order.
Jan 21, 2020
Recipe: Free-Form Apple Tart
As we wrap up edits on The Kitchn’s upcoming cookbook, I’ve been thinking a lot about my first book, The Greyston Bakery Cookbook, published in 2007. I learned many tough lessons that first go-around about how to make a book, but one thing I still return to and use is the recipes. There are many I make regularly when it comes time to get dessert on the table.
Jan 21, 2020
Recipe: Onion and Mushroom Tart
This is the time of year when I start craving savory tarts. This vegetarian tart has vinegar-roasted onions, mushrooms, and ricotta cheese, making it a great appetizer for a group, or a dinner for two when served with a side salad. Why not? It’s getting cold out there and sometimes you just need a dinner that feels like the food equivalent of sliding on a cashmere sweater: decadent and yet perfectly functional.
Jan 21, 2020
Recipe: Cranberry Tart with Nut Crust
I know about a secret cranberry spot on Long Island, and from foraging trips there, this recipe was born. Each fall I’d spend two or three weekends on my knees in my wellies, gathering those ruby jewels autumn. I’d rinse and freeze enough for Thanksgiving, then use the rest to play with in the kitchen.
Jan 21, 2020
Reader Recipe: Easy Blueberry Cobbler
It’s been a while since we had a reader recipe: this one comes from Melinda in Pittsburgh. “I picked up fresh blueberries at the Farmer’s Market this week and made this super simple dessert from my South Carolina childhood. There are many different types of cobbler crusts/toppings–buckles, crumbles, brown-bettys–but this is my favorite, a sweet, buttery, rich batter, with crispy and chewy bits. Delicious plain, but even better with vanilla ice cream.
Jan 21, 2020
How to Make Onion-Skin Easter Eggs
It’s Easter egg time at our house. Last year we brought you the story of Huevos Haminados, a Passover tradition of dying eggs with onion skins. This year, I decided to try it with both yellow and red onions, on white and brown eggs. The result was a gentle palate of reds and browns.My favorites were the chocolaty brown eggs that came from dying brown eggs with red skins.This is a great, natural way to make subtly beautiful Easter (or Passover) eggs.
Jan 21, 2020
Recipe: Chocolate Moon Cake
You may remember from last week that I’ve been involved in the creation of a meal around a very challenging theme: space. Last week I shared with you the Tang Cocktail that kicked off the evening. Today, I’m sharing the dessert. This dinner had been an auction item at a fundraiser for my daughter’s school, and in addition to the space theme, the friend who ultimately bought this dinner also wanted to celebrate her partner’s birthday. My challenge was the cake.
Jan 21, 2020
Recipe: Rosemary Apple Turnovers with Honey
This Valentine’s Day I have two hot dates: my husband, Maxwell, and our daughter, Ursula. And since Monday is neither the sexiest night of the week, nor a night when we usually eat dessert (especially the little one), it seemed like a nice excuse to come up with something different for this year’s Valentine’s present, which is always something homemade.
Jan 21, 2020
Recipe: Tropical Banana Bread with Macadamia Nuts, Pineapple & Coconut
Recently, while nosing around in the freezer section of the market, I noticed that frozen fruit mixes labeled “tropical” always contain banana, pineapple and strawberry. I found the same thing in the dried fruit section. Strawberry? Doesn’t “tropical” refer to the steamy and fertile band of earth near the equator, between the tropics of Capircorn and Cancer? This is not a place where strawberries thrive.
Jan 21, 2020
Recipe: Smashed Potatoes with Crème Fraîche
This week our writers are giving you lots of posts about fall vegetables, so I thought I’d offer up one of the most simple and satisfying recipes from my new book, Good Food to Share. It’s a lazy mashed potato dish with lots of creamy crème fraîche and bright thyme.With the seemingly endless variety of spuds appearing in the markets this time of year, it’s the best time to make this dish and let those potatoes take a starring role on your table.
Nov 15, 2019
Pati Jinich’s Mexican Thanksgiving Turkey
There’s a little turkey at Eight Mile Creek Farm in upstate New York who will soon sacrifice her life for our Thanksgiving meal. We’ve named her Patita, after our good friend Pati Jinich, a brilliant and effervescent Mexican cook, television show host, and cookbook author.
Nov 14, 2019
Recipe: Weeknight Coq au Vin
Close enough to classic coq au vin to feel like the real deal.
Nov 7, 2019
Smitten Kitchen’s Chocolate Chip Brioche Pretzels
Our friend Deb Perelman, who runs the enormously adored cooking site Smitten Kitchen just published her first cookbook and I got to spend an afternoon in her kitchen making one of the recipes, an insanely decadent breakfast treat: think pretzel meets chocolate meets the most tender brioche dough you’ve ever laid teeth on. (Here’s a peek into her kitchen!) This is just one of over 100 recipes (and more than 300 photographs, all by Deb) 105-plus recipes. 300+ full-color photos.
Sep 12, 2019
Recipe: Beet Box
This is a Restaurant Reproduction from Little Giant, a wonderful little restaurant on the Lower East Side serving “Seasonal American” food. Sautéing the beet greens in the pancetta may not be how it’s done at the restaurant, but we really liked the flavor. Of course, you can simply sauté in olive oil instead.
Jul 12, 2019