Sara Kramer
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Articles by Sara Kramer
Summer melon spoon salad
Meant to be scooped into your mouth with a spoon -- all the better to capture the lemony dressing in each bite -- this cool monochrome salad of juicy sweet melon and crisp cucumbers is especially refreshing. The chefs Sarah Hymanson and Sara Kramer don't serve it at their Los Angeles restaurants, but they created it for "Kismet" (Clarkson Potter, 2024), their cookbook of the same name.
Chicken and Tomato Salad with Spicy Vinaigrette
This recipe is brought to you by the SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe, celebrating our favorite authors and recipes. Join us as we cook through a new book every month, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.
Whipped Tahini Dip with Honeyed Kumquats
This recipe is brought to you by the SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe, celebrating our favorite authors and recipes. Join us as we cook through a new book every month, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.
Grilled Corn with Pepperoncini Butter
This recipe is brought to you by the SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe, celebrating our favorite authors and recipes. Join us as we cook through a new book every month, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.
Breakfast-lunch-dinner soup
A substantial, delicious vegetable soup with good chicken stock as the base — you'll want to eat it for breakfast, lunch or dinner — combines the styles of several soups, described as avgolemono meets minestrone. View comments
Kismet's Marinated Feta Original
Creamy feta cheese marinated in oil infused with lemon and spices is something you probably want to have on hand all the time. You can infuse the oil in advance and use it for salad dressings and marinades. View comments
Marinated feta with spice-roasted tomatoes and grapefruit
(Catherine Dzilenski / For The Times) Tomatoes roasted with spices are something you can make any time of year with great results — that means you can add these to winter citrus such as grapefruit. It's an unexpectedly magical combo, fantastic with creamy marinated feta. Tasting Table What To Avoid When Buying Asparagus At The Grocery Store Asparagus goes bad quickly - so quickly that it might even be bad before you take it home from the grocery store. Here's how to avoid that pitfall.
Marinated feta with spice-roasted tomatoes and grapefruit Original
Tomatoes roasted with spices are something you can make any time of year with great results — that means you can add these to winter citrus such as grapefruit. It's an unexpectedly magical combo, fantastic with creamy marinated feta. View comments
Broccoli with pumpkin seed jazz Original
You might never want to cook broccoli any other way again. Add the jazz — a mix of seeds and spices — and you've got layers and layers of flavor. View comments
Broccoli with pumpkin seed jazz
Sara Kramer, Sarah Hymanson 9 April 2024 at 2:20 am (Catherine Dzilenski / For The Times) You might never want to cook broccoli any other way again. Add the jazz — a mix of seeds and spices — and you've got layers and layers of flavor. SETHLUI.COM 25-Prawn Noodles recipe The post 25-Prawn Noodles recipe appeared first on SETHLUI.com.
Tove Jansson - Reactor
"It is shocking to find how many people do not believe they can learn, and how many more believe learning to be difficult.”
Recipes Weekly
Pumpkin season has arrived, and the sweet orange flesh is popping up on menus everywhere. But the seeds deserve your attention too! From soft, seed-studded halvah to mole verde and a pesto-dressed salmon head, these seeds pack texture and toasty, nutty flavor.
Grilled Gyro Flatbread Recipe
Ingredients 2 teaspoons Morton or 4 Diamond Crystal kosher salt ¾ cup whole wheat flour 3 cups all-purpose flour, plus more 1 ¼-ounce envelope active dry yeast (about 2¼ teaspoons) 1½ teaspoons sugar 2 tablespoons olive oil, plus more Recipe Preparation Combine salt, whole wheat flour, and 3 cups all-purpose flour in a large bowl. Whisk yeast, sugar, and 1¼ cups warm water in a medium bowl and let sit until foamy, about 5 minutes.
In Memory of Menachem Gelbtuch, a’h
By Sara Kramer It’s hard to believe that a year has passed since the petirah of my wonderful brother Menachem. At the age of 33, he was taken from us in the prime of his life. I remember the day all too clearly. It was seemingly just another Wednesday morning which had begun as any other. Menachem was extremely scheduled and had a specific seder to his day.
Seared Sweet Potatoes with Sausage and Radicchio
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Chickpeas and Chard with Poached Eggs
The recipe didn't all make sense. The idea and flavors are good, but I'd simplify it if I made it again. I'd skip the first part and use canned chickpeas and squeeze lemon and garlic powder on them. Then sautee the diced onion and garlic together for about 5 mins, then add the chard and a little water, along with the baharat spice (mint, oregano, cinnamon, coriander, cumin and nutmeg) and s&p. Put the lid on and let the chard wilt.
Pistachio-Yogurt Sauce Recipe
Close Menu Icon We didn’t know how much this sauce was missing from our lives until we had it; serve with grilled or roasted meat, or as a side to crisp-skinned fish, such as broiled salmon. Ingredients 1 cup raw pistachios 1 garlic clove, finely grated 1 teaspoon finely grated lemon zest ¼ cup olive oil, plus more Kosher salt, freshly ground pepper 1 cup plain whole-milk Greek yogurt Recipe Preparation Preheat oven to 350°.
Listen to Steal the Stars Episode 3: “Turndown Service”
Steal the Stars is the story of Dakota Prentiss and Matt Salem, two government employees guarding the biggest secret in the world: a crashed UFO. Despite being forbidden to fraternize, Dak and Matt fall in love and decide to escape to a better life on the wings of an incredibly dangerous plan: they’re going to steal the alien body they’ve been guarding and sell the secret of its existence.
The Galleon is Out of Control: Inflation in the World of Harry Potter
The world of Harry Potter is one that is rich, complex, and detailed. J.K. Rowling made it that way, because that is what J.K. Rowling does. Arguably, one of the greatest strengths of the original seven book series is how totally immersive it is. You can lose yourself completely in Hogwarts, or Wizarding London, or Hogsmeade. It seems to be a big part of the reason so many of us love the books as much as we do.
How Tove Jansson Can Change Your Life
Tove Jansson’s books are full of what self-help books call “life lessons.” But the lessons, such as they are, are so artfully embedded in her spare, elegant novels and in her charming melancholy children’s stories, that you might miss them if you aren’t on the lookout. What’s more, Jansson wasn’t interested in soothing us or in tidying the messy corners of our minds.
The Great Stephen King Reread: Just After Sunset
It wasn’t just novels. In the early 2000s, Stephen King seemed existentially exhausted. He’d started the decade with two books about the limitations and failures of storytelling (From a Buick 8 and The Colorado Kid), gone back into the hospital for surgery still dealing with his 1999 accident, emerged with memory problems, then turned in one of his least popular novels (Cell), before getting his groove back with Lisey’s Story and Duma Key in 2006 and 2008.
This Unexpected Fruit Salad Is a Summer Champion
At Kismet , we’re always thinking about how to build more flavor into our dishes, to make them multilayered without getting unnecessarily complicated. This salad is a twist on a classic Israeli salad , the base of which is just cucumbers and tomatoes with herbs and sometimes onions. We added fruit into the mix to create something that accentuates in-season ingredients without drawing any attention away.
Chickpeas and Chard with Poached Eggs Recipe
Heat 2 Tbsp. oil in a medium saucepan over medium-high. Add lemon and halved onion, cut side down, and 2 garlic cloves and cook, turning garlic occasionally, until golden brown, about 4 minutes. Add bay leaves and chickpeas; add water to cover by 1”. Bring to a boil and skim surface. Reduce heat, cover, and gently simmer 30 minutes. Stir in 2 tsp. salt and continue to simmer until chickpeas are tender, 10–20 minutes. Remove from heat; discard lemon, onion, and bay leaves.
Fried Fish Sandwiches Recipe
Preheat oven to 200°. Whisk flour, cayenne pepper, and 1½ tsp. salt in a shallow bowl to combine. Place eggs in another shallow bowl. Combine potato chips and panko in a third shallow bowl. Pour oil into a large pot to come 2" up sides; fit with thermometer. Heat over medium-high until thermometer registers 350°. Meanwhile, working with 1 piece at a time, dip fish in flour mixture, shaking off excess, then dip in egg, letting excess drip back into bowl.
Braised Chicken with Fava Beans
In a small bowl, mix 1 1/2 teaspoons of the baharat with 1 tablespoon of salt. Rub the mixture all over the chicken legs and let sit at room temperature for 1 hour. Preheat the oven to 250°. In a large enameled cast-iron casserole, heat the oil. Add 3 of the chicken legs and cook over moderately high heat, turning once, until browned, 10 minutes; transfer to a plate. Repeat with the remaining chicken, then pour off the fat.
Grilled Spring Onions with Pistachio Butter
In a small saucepan, combine the vinegar, sugar, bay leaf, 1/2 teaspoon of salt and 3/4 cup of water. Wrap the cardamom, peppercorns and coriander seeds in a cheesecloth bundle and add to the saucepan. Simmer the brine over moderate heat for 10 minutes. Put the prunes in a heatproof bowl, pour the brine over them and let stand for 2 hours. Drain the prunes, reserving the brine. Discard the spice bundle and bay leaf.
Crispy Rice with Dried Mint and Lemon
In a medium saucepan, boil 8 cups of water with the bay leaves and 2 tablespoons of salt. Add the rice and cook until it begins to soften but still has a bite, 6 minutes. Drain the rice and rinse with cold water; discard the bay leaves. Transfer to a large bowl. In the saucepan, melt 2 1/2 tablespoons of the butter in the olive oil. Add the lemon zest and mint and cook over low heat until fragrant, 5 minutes.
Freekeh Fritters with Spring Pea Relish
In a small saucepan of salted boiling water, blanch the peas until just tender, 30 seconds. Drain and rinse under cold water; pat dry. In a skillet, toast the coriander until fragrant, 2 minutes. Pulse in a spice grinder until coarsely ground. In a food processor, pulse the peas with the olives, capers, spring garlic and coriander until coarsely chopped. Transfer the relish to a bowl and stir in the olive oil and lemon juice. Fold in the herbs and season with salt and pepper; refrigerate.
Mackerel with Cauliflower "Couscous" and Tahini
Use one 2-pound mackerel if you can’t find smaller ones, or substitute arctic char or trout.
Seared Sweet Potatoes with Sausage and Radicchio Recipe
Close Menu Icon These days, it goes without saying that if you’re a vegetarian, you can simply leave out the sausage. Ingredients 1 garlic clove finely grated 3 tablespoons plus ½ tsp. olive oil 2 large or 4 small sweet potatoes, preferably garnet, scrubbed Kosher salt ¼ cup pecans, chopped 1 head Treviso radicchio, leaves separated and torn into pieces 2 tablespoons plus 1 tsp. olive oil 8 oz.
Freekeh Paella with Clams and Almond Aioli Recipe
Close Menu Icon Fair to say we're pretty much obsessed with this nut-based (egg-free!) aioli. Try it with walnuts, too.
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