A Savory Moment Podcast
Tips, fun facts, and recipes from Chef Sandra Lewis of Life At The Table to help you answer the most important question of the day, “What’s for dinner?”.
A Savory Moment podcast is available on:
Research shows that people who cook and spend time at the table are healthier and happier at home and work.
We wish you loads of delicious and soul-satisfying time at the table.
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Turmeric Egg Salad
Entice your tastebuds with a turmeric egg salad! It’s everything that makes a traditional egg salad wonderful with mayonnaise, Dijon mustard, and red onion with a fun twist of turmeric, paprika, and cayenne. It’s not your grandmother’s egg salad, but we think she’d like it!
How To Perfectly Boil An Egg
How To Flavor Food
How to flavor food is an important kitchen skill and your senses are your best guide. If you’ve primarily eaten a lot of fresh or processed foods, you will need to train your palate to enjoy a variety of natural flavors. Be bold in trying new foods and flavor combinations.
Crab Cakes
Roasted Asparagus
How To Make Sharing The Table A Priority
Soba Noodle Stir Fry
Take a “staycation” on a weeknight to the Far East. This is a quick, easy, and delicious dinner that can easily involve the whole family. Made from buckwheat flour, soba noodles are naturally gluten-free (make sure you buy 100% buckwheat noodles), high in fiber, and contain all the amino acids you need for good health.
Raspberry Walnut Vinaigrette
Mise En Place for Weeknight Cooking
Maple-Bourbon Ham Glaze
Try this simple and flavorful maple-bourbon ham glaze. It will fill your home with aromas while it cooks and delight your guests at the table. You’ll feel like you’re living high on the hog. And remember that what is truly luxurious is sharing the table with those you love.
Top 10 Fruits and Vegetables for Weeknight Cooking
You can make a delicious meal any night of the week with a handful of fresh vegetables and fruits. Get Chef Sandra Lewis' Top 10 Vegetables and Fruits for Weeknight Cooking. Subscribe to our email list below or text COOK to 66866.
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