Sara Moulton Reveals Secret For Ordering Restaurant Wine
Cozy Tater Tot Casserole + "New Kid On The Block" Jonathan Knight
Brooke Shields Talks Holiday Plans + Her New Movie "Holiday Harm…
A Master Sommelier's Holiday Meal Wine Pairings
How to Make Pumpkin Semifreddo with Chocolate-Covered Pistachios…
How to Make Korean-Style Stir-Fried Rice Cakes (Tteokbokki) | Ra…
Cheesy Christmas Wreath + DIY Holiday Party Decorations
How to Make Pasta with Beans + Greens | Quick & Easy Kid-Friendl…
How to Make Cranberry and Cornbread Cobbler | Chef Ronnie Woo
Simple Tips to Help Nervous Dogs With Separation Anxiety
How to Make Pear Phyllo Dough "Crumble" | Chef Ronnie Woo
Why Your Pet Rabbit Chews Everything—and How to Stop It
A Must-Try Holiday Dessert + Rach & John Answer Your Qs
How Personal Trainer Bob Harper Avoids Holiday Overeating
3 New Movies to See in Winter 2022
New Deals For Holiday Gifts! Diamond Necklace + More—Between 50%…
How to Make Porcupine Meatballs in Tomato Soup| Rachael Ray
Cornbread & Cranberry Cobbler + Rach's Chicken Pot Pie Casserole
Must-Watch Movies + Can't-Miss Deals on Holiday Gifts
How To Make ADORABLE Gingerbread Man Cupcakes in Hot Cocoa Hot T…
by Lisa Lozano
We all love dining out, but staying within the budget makes a delicious meal out with loved ones taste even better! Sara Moulton reveals the budget-busting markups made by restaurants, and how you can get around them.
Tip #1: Be frugal, and wise, when choosing wine
We've all been in the situation where we're going on a date but we're also on a budget. But, as Sara says, we don't want to seem cheap, so instead of ordering the least expensive wine, we order the second-cheapest bottle of wine. But Sara reveals that restaurants know we do this, and therefore the second-cheapest wine is the most marked up! Sara advises that you take a look at a restaurant's wine list before you go, and see which wine is the best value.
Tip #2: Don't be fooled by "fancy" names
When you order at a restaurant, you want to seem sophisticated so instead of ordering familiar items, you go for something that sounds exotic, like Shrimp Scampi Tagliatelle. But, Sara reveals, that actually translates to "Shrimp Shrimp Noodles"! Bottom line: order what you want to eat, not what you think will make you seem fancy.
Tip #3: Beware the wedge salad
An iceberg wedge salad with blue cheese dressing can be a pricey item on restaurant menus, but it costs pennies on the dollar to make at home. More so – Sara reveals that restaurants don't do a thorough job of washing the lettuce! So skip the restaurant wedge salad and make it at home instead.
Bonus Tip: To properly wash iceberg lettuce, remove the core, turn upside down and run water into the hole left by the core. The water will filter through the leaves, cleaning them. Then just turn over, plop into a strainer and let it dry for about 20 minutes.
Tip #4: Don't pay steakhouse prices
Steakhouses charge exorbitant prices for aged meats. But Sara reveals that it's super easy to do it yourself at home. Just take a typical supermarket steak, wrap it in cheesecloth, put it on a wire rack so that it can breathe and leave it in the coldest part of your refrigerator for about four days. Rachael comments on Sara's home-aged rib-eye, "It has a firm texture to it, and so much tenderness and depth of flavor. It almost becomes earthy as well as meaty."
Tip #5: Make Your Own Restaurant Home Fries
How do restaurants get their home fries so crisp and delicious? Sara is showing you! Just drop cubed russet potatoes into boiling water that contains ½ teaspoon of baking soda. Boil for only one minute, then drain and add back to the hot pan. Cook for about 30 seconds in the pan to develop the starch on the outside of the potatoes (this will get you that amazing crunch factor you're looking for). Add butter and salt to the pan, and when melted, pour potatoes on a hot sheet pan and add a bit of EVOO. Roast at a whopping 500 degrees for 30 minutes. Done!