Another fave from the Fancy Food Show, Callie’s Biscuits from Charleston and Atlanta!
On July 28th and 29th, I will be teaching at Nothing To It Culinary Center in Reno, NV.
To find your favorite "Sara's Weeknight Meals" Episodes and Recipes click here.
This week on Milk Street, Brett Anderson on the new New Orleans food scene; Chris and I answer your questions.
Kitchen Shrink answers,"How do you select and cut a mango?"
New videos have been added to my You Tube collection. Find them here.
On June 15th, I was a judge on "Beat Bobby Flay!" Check here to see when it will air again.
"Home Cooking 101" named one of Washington Post's Best Cook Books of 2016.
Sometimes its just too hot to turn on the oven. Here's my summertime solution, easy heat-free recipes. First, my friend chef Giuseppe Fanelli joins me in the kitchen with a terrific meal-sized Bruscetta al Tonno. Then, I whip up my Asian Chicken Salad with Carrot Ginger Sauce. So, cool off with Watermelon Screwdrivers and life is good!
Agnello Scottadito with Heirloom Tomato Salad
Fresh heirloom tomatoes, herbs, and sherry vinegar make the sauce for this fast and refreshing grilled entree.
Nectarine and Plum Upside-down Cake
When fresh stone fruit are in season there’s no better time to try this easy dessert based on my 10-minute Basic Yellow Cake recipe.
Pulled Chicken Barbecue
For a classic make-ahead meal, serve this family favorite on Homemade Beer Bread with my quick Refrigerator Pickles.
Sparkling Watermelon Lemonade
For a spectacular summer cooler, just puree watermelon, sugar, and lemon juice in a blender; serve topped with seltzer and a sprig of fresh mint.
Baby Egg Rolls with Soy Dipping Sauce
Using prepared wonton wrappers makes it possible to prepare this restaurant favorite for your family any night of the week.
Zucchini Patties with Garlicky Yogurt Sauce
This is a meal in a sandwich, a burger made from shredded zucchini, mashed chickpeas, fresh herbs and spices.
I’m a big fan of cannoli, especially the filling of fresh ricotta, chocolate, and candied. This dessert swaps the cannoli’s crunchy cylinder of deep-fried dough for a succulent strawberry.
Seared Scallops and ButterLettuce Salad with Grapefruit Vinaigrette
The reduced grapefruit juice dressing adds a highlight to this refreshing seafood salad.
Crispy Buffalo Chicken Salad and Slaw
This recipe combines the ingredients of Buffalo chicken wings with the concept of Veal Milanese. Triscuits make a unique crust,
Steak with Steak Butter
For this recipe, I make homemade butter from heavy cream. This can be done ahead and refrigerated or frozen or you can use quality prepared butter from the market.
Penne with Cherry Tomatoes and Goat Cheese
Slow roasting brings out the flavor of the cherry tomatoes in this colorful vegetarian dish. Add fresh basil and goat cheese for a quick entree.
Love meatloaf but it takes too long to bake on a weeknight? These burgers deliver all the flavor of your favorite meatloaf and are ready to serve in under 20 minutes.
Kitchen Shrink: How can you make sure fruit pies don’t get soggy when baked?Audrey, a viewer, sent me a question entitled, “Soggy Fruit Pies.” That got my attention! She asked for my best tip for “making sure fruit pies don’t become too soggy when baked.”
News: "Home Cooking 101" right on trend as the New York Times shows more home-cooked meals in America.A recent NY Times article documents Americans preparing more meals at home and purchasing fewer away.
On the Road: Our Anniversary Viking Cruise on the Rhone RiverThis Cruise was the perfect way for The Husband and me to celebrate our 35th Anniversary. Travel along right here.
On the Road: Here's my Heritage Radio Interview from Charleston.While I was at the Charleston Wine and Food Festival in early March to do a demo and judge the biscuit battle, I was interviewed by Caity Moseman Wadler of Heritage Radio.
Kitchen Shrink: How do you decide which cornmeal to use when a recipe doesn’t tell you?Until the last decade, it was difficult to find anything but medium-grind yellow cornmeal in a grocery store. Now there are a lot more options.
Kitchen Shrink: What should you have in a well-stocked pantry?I am often asked this question when I am teaching and always include a pantry section in my books. Here's my well-stocked pantry.
Kitchen Shrink: How can I get more orange flavor and color in my Orange Cake?Viewer Rebecca wanted to have more orange color and flavor in her from-scratch orange cake and wondered how to get it.
News: Here’s where you can find the latest weekly episode of “Milk Street Radio.”Chris Kimball’s “Milk Street Radio” podcast launched in October. Each week I co-host a segment with Chris devoted to your questions.
Kitchen Shrink: Is there a way to save lemon rinds after squeezing out the juice?A viewer's question started me thinking of all the ways empty lemon rinds could be saved for later use.
Kitchen Shrink: How do you clean burned residue from baking pans and keep it from happening again.I got a question from a viewer asking for advice on cleaning burned-on fat from a pan and keeping pans clean.
Kitchen Shrink: What is the difference between baking powder and baking soda?Many bakers aren't quite sure about the difference between baking powder and baking soda. Here's the story.
Kitchen Shrink: What is the best way to melt chocolate?Here's how to get perfectly smooth melted chocolate safely.