Good for you and good for the planet, vegetarian food will have even more converts once they taste the hearty and flavorful food I’ve got in this episode, starting with a recipe by vegan cook Adam Sobel. He makes Korean Barbecue Tacos with a satisfying kick of heat. I’ve got a new…
Viewers love five ingredient meals and I’ll deliver with three simple, tasty recipes from the land and from the sea. First, I revisit my years working with Julia Child with one of Julia’s favorite French dishes – a simple Fish Meuniere. Later my brother joins me for a manly steak slathered in…
Who is the greatest culinary technician on the planet? Who can cut up a whole chicken in 20 seconds and make it look easy? Jacques Pepin! and now you too can learn from the great man himself. The course is called “Jacques Pépin: A Legacy of Technique.” A collaboration with @rouxbe,…
This week, the second Episode of “Sara’s Weeknight Meals” Season 10 lets you snack your way through dinner with four delicious recipes for “small bites” from all over the world. Hope you’ll tune in! You can find the recipes and use a link to learn when and where to see…
Welcome to my new season! Here’s my photo crew. Season 10 will have more of my trademark tips and tricks, easy family meals and guests from every corner of the world. Hope you’ll tune in! In the first episode, “Creole Kitchen Secrets”, I share a very special jambalaya recipe and…
Here is my latest version of the Chicken recipe that I made on The Rachael Ray Show on September 15th. I originally learned how to make it from my friend and mentor, Jean Anderson (see photo below). When Rachael asked me to come on her show and make someone else’s…
Hope you caught me on the Rachael Ray Show. Curtis Stone, Jacques Pépin and I each cooked a recipe from one of our own favorite chefs that we wish we had written. Find it here.
I married this guy on September 6th forty-two years ago. Here we are on our second anniversary in 1982. One thing is still true: life is not dull with Bill Adler.
Had a great time chatting with guest host V Spehar on @cherrybombe’s Radio Cherry Bombe! I share how I got the job as Julia Child’s assistant and what it was like working with her. V and I talk about my favorite summer produce and just what to do with it. You…
Jolene, a friend and food writer from my Gourmet days, just wrote a comprehensive science of Baked Alaska! It’s worth a read! You’ll find it in her Time Travel Kitchen here.
If you have never been to this iconic restaurant on Cornelia Street in NYC you must go now. I dined there with the fam and yikes, it was so good I almost forgot to take photos. I loved everything – the raw oysters, the fried oysters, the crispy shrimp with…
A few weeks ago we found ourselves in Providence, Rhode Island and we dined at this amazing restaurant, Oberlin, which is all about seafood. Everything was superb but especially the crudo. If you find yourself downtown, you must go there!! And then wander around – RISD has clearly put its…
Corn and Tomatoes!!! my two favorite vegetable/fruits. Here is my latest U of M Alumnus magazine article sharing everything I know about these two stars of summer. You’ll find the article here.
This is not about my Napoleon complex. I really mean it. We little people work better with a bigger knife. Actually, mostly, big people chop more efficiently with a bigger knife too. Why? The heaviest part of any knife is where the blade meets the handle. This is where you…
As a professional chef, I am often asked about the things I like to use when cooking in my own kitchen. You can take a look inside my cupboards and drawers to see my favorite things and I will tell you why I like to use them. You can find…
Here is my son’s dog “Puddles” catching a little nap. Who’s a good dog?
When I was staying at my sister’s a few weeks ago we needed to repair a blanket so we opened up my Mom’s sewing table and I was floored to see the contents. How beautifully my Mom had arranged them. Reminded me of her watercolors which she kept neatly ordered…
Cherry Bombe magazine celebrated the life and legacy of Julia Child from April 22nd to 29th as part of a special virtual conference. The tribute, in conjunction with the Julia Child Foundation, included a whole issue of Cherry Bombe about Julia as well as a JC festival online. Learn more…
The Jacques Pepin Foundation has been very busy this spring. Their principle, annual fundraiser, “A Night with Jacques and Claudine Pepin” was virtual this year on Friday May 14. The hour-long Zoom event offered culinary technique demonstrations and a lot of entertainment from the father-daughter duo! You can learn more…
The matriarch chef of the best fried chicken restaurant on the planet (in my estimation), Martha Lou’s Kitchen in Charleston SC, died on April 1 at the age of 91. Back in 2016 I was lucky enough to visit and cook the famous fried chicken with her granddaughter, Melanie Alston…
Last Sunday, Easter, I splurged on oysters for the family and am so proud of myself for finding just the right platter to put them on: I dusted off some artichoke plates I use maybe once or twice a year (artichokes are expensive! but then again so are oysters…) Anyway,…
Happy Easter! In 2020 as the pandemic started, I posted this picture with the note “every year I pull out these eggs we decorated years ago and they make me happy, especially this year.” We are not out of this yet, and we all have to work hard to get…
I got to interview Rick Bayless, Chef, Restaurateur and TV host, about his pandemic year, for my latest University of Michigan Alumnus Magazine article. He tells not just his story but reflects on the state of the restaurant industry in general and it is grim. Meanwhile, who knew that Rick…
The Jacques Pépin Foundation recently released Cook with Jacques & Friends: Volume 2 and I’m proud to have a recipe featured in the Video Recipe Book. For many chefs, Jacques is a mentor who is generous beyond compare. His foundation supports free culinary and life skills training to individuals in…