Sara Moulton's Home Cooking 101 ─ How to Make Everything Taste Better

In Sara Moulton's Home Cooking 101, Sara helps answer that eternal question, "What's for dinner?" This must-have resource combines 150-plus all-new recipes with time-tested methods that elevate meals from everyday to extraordinary.

Sara guides readers every step of the way, from including detailed instructions in every recipe to ensure the dish comes out perfectly every time to tips about selecting ingredients and balancing flavors . Bright color photographs and straightforward techniques show how easy it is to build flavors in a pan for a one-dish dinner, bake seafood in parchment for a quick healthy meal, and turn fresh seasonal produce into scene-stealing side dishes.

Readers will find recipes to please every palate, including a whole chapter of vegetarian and vegan options. Enjoy fresh-tasting classics such as Sauteed Lemon Chicken with Fried Capers, Steak with Pickled Salsa Verde, and No-Knead Walnut Rosemary Bread, along with inspired new dishes such as Smashed Crispy Jerusalem Artichokes and Seared Scallop Salad with Spicy Watermelon Vinaigrette.Home Cooking 101 also features contributions from some of Sara's favorite fellow chefs, including Rick Bayless, Amanda Cohen, Hiroko Shimbo, Jacques Torres, Marc Vetri, and Grace Young.

Sara's signature mix of energy and warmth makes this invaluable resource a joy to cook from, proving that even a quick weeknight meal can be fun and easy.

Sara Moulton kicked off her fourth season as host of public television'sSara's Weeknight Meals in June of 2014, marking the latest milestone in a storied career that stretches back more than 30 years. As a protegee of Julia Child, founder of the New York Women's Culinary Alliance, executive chef ofGourmet magazine, Food Editor of ABC-TV's "Good Morning America," and the host of several popular shows on the Food Network during that channel's first decade, the diminutive chef has made her mark over and over again. A teacher at heart, Sara's mission has remained the same for decades: to help the home cook get dinner on the table.

In the interest of starting a family, Sara left restaurant work in favor of recipe testing and recipe development, occupations which tend not to require 80 hours a week. She spent two years as an instructor at Peter Kump's New York Cooking School (now known as the Institute of Culinary Education). It was there that Sara discovered her love of teaching, a passion that would give focus to her subsequent work in television. In 1984 Sara took a job in the test kitchen atGourmet. Four years later she became chef of the legendary magazine's executive dining room.

Sara's TV career began in 1979 when she was hired to work behind the scenes on public television's "Julia Child & More Company." Her friendship with Julia led eventually to Sara's gig at "GMA," where what started as another behind-the-scenes position ripened by 1997 into on-camera work. By then Sara had begun hosting the Food Network's "Cooking Live." Six years and over 1,200 hour-long shows later, "Cooking Live" ended its run on March 31, 2002. "Sara's Secrets" began the next day.

Sara is the author of several cookbooks including Sara Moulton Cooks at Home (2002),Sara's Secrets for Weeknight Meals (2005) and Sara Moulton's Everyday Family Dinners (2010). In December of 2011, she launched "Sara's Kitchen," an iPhone app featuring 60 recipes, 60 photos, and 10 videos.