Recipes by Sara Barth

United States Chef

	Beef Stew to Chase Away the Chills by Sara Barth TabsWhen the weather gets cold, you need something warm and substantial to satisfy your appetite. Try this beef stew recipe to nourish your stomach, as well as your soul...Add any vegetables you have in your kitchen. When it comes to soups & stews, the rule is - there are no rules!In a dutch oven (or large pot), heat oil over…	1 vote 647 views
	Taco Tuesday - Meet Tostada Tuesday by Sara Barth TabsTostadas in Spanish translates to "toasted" in. When used in cooking terms, it refers to a flat or bowl shaped tortilla that is toasted or deep fried.This version is an easy, delicious twist on the ol' taco. Try this for a weeknight meal - Taco Tuesday now meets Tostada Tuesday!Toasty TostadasPreheat oven to 400 degrees.Brush both…	1 vote 358 views
	Marinated Flank Steak by Sara Barth Stuck in the snow-ridden Northeast, food has been a big focus of my comfort these days... During these bitter cold days, the heat of the kitchen has been keeping me warm.My good friend Priya gave me this Flank Steak recipe after a successful run in her kitchen. Flank steak is a flavorful, affordable cut of beef. With a little prep,…	1 vote 1766 views
	Chili with a touch of something different... by Sara Barth Be diligent with seasoning with salt and pepper each step of the way. You are building flavor, layer by layer, and adding salt and pepper at the end just won't cut it.Cooking the chili low and slow will produce tender, sumptuous meat from a tough cut of beef.Heat oil in a large dutch oven over medium heat. Add onions and garlic,…	1 vote 617 views
	Sweet Potato and Swiss Chard Gratin by Sara Barth My New Year's resolution was to eat healthier and also more organically, sustainably, & locally. My diet has always been on the healthy side, typically organic, and often locally produced, but I just wanted to push myself a little more and rid my kitchen of anything with unpronounceable ingredients shipped from some city in Guam.So…	1 vote 1 comment 534 views
	Pink Shrimp with Bacon and Onions by Sara Barth As part of the Foodbuzz Tastemaker Program, I received two new Bertolli® sauces to try: the Four Cheese Rosa and Arrabiata. The sauces came in an attractive package, complete with several recipes to try with each sauce.My my fiance/photographer/taste-tester Ryan and I were blown away by the complexity of the Four Cheese Rosa sauce.…	1 vote 537 views
	Chicken with Papaya BBQ Sauce by Sara Barth Chefs, home cooks, and anyone in between rejoice! The Cooking Channel has arrived!This sister channel to the Food Network has all that the Food Network (cluttered with reality-style programming as of late) has been missing. Plain and simple - cooking shows. No mundane shows on the history of cotton candy, no timed gingerbread…	1 vote 616 views
	The Most Delicious Chicken Salad by Sara Barth Many chefs have what they believe to be the best chicken salad technique. The debate for the perfect way to keep that bird nice and moist is ongoing. Most think that roasting a bone-in, skin-on chicken breast is the only way to keep it moist. This is certainly a good option, but just too much trouble for me when I am looking for a…	1 vote 1398 views
	Meat Free Monday, by Sir Paul McCartney by Sara Barth Gwyneth Paltrow has a website called GOOP (funny name, I know). She writes a weekly newsletter about her personal travel notes, recipes, and personal advice. Now, I don't typically get caught up in celebrity lifestyles, but Gwyneth is, in my opinion, such a beautiful person who lives her life in an admirable way.I was reading one of…	1 vote 364 views
	Meatless Monday - Chik’n & Avocado Quesadillas by Sara Barth Last week, I showed you how to make tostadas. I thought this week's Meatless Monday recipe would be a great chance to do a twist on Mexican food, using a chicken substitute product that even almost fooled my roommate, aka recently named fiance, Ryan the Carnivore!Avocados are usually so substantial, they fill me up. But, I wanted to…	1 vote 369 views