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At this time of year there are many occasions when a pie or tart, either sweet or savory, is the perfect choice for the menu, but that means making a pie crust. I was never too confident about my pastry-making skills until I discovered this method. I like to call it pie crust for the pastry impaired and anyone can make a delicious pie crust with my foolproof technique.

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Featured Recipes

Braised Short Ribs

The perfect candidate for entertaining, this gets better if made a day before serving and it freezes beautifully so can be made even farther ahead.

Whole Baked Branzino

You can make this elegant entree in just two easy steps; marinate it for 30 minutes and bake it for 20 to 25.

Arugula Salad with Gouda, Savory Praline, and Mustard Dressing

This is a guests are coming for dinner salad, fancier and a little more work, but the extra effort really pays off.

Fresh Ginger Gingerbread

Jean Anderson gave me this recipe for gingerbread made with fresh ginger. It is simple to make, very tasty, and easy to transport and serve.

Roasted Butternut Squash Lasagne

Roasting the squash caramelizes it and concentrates its flavor in this delicious alternative to the classic red sauce lasagne.

Maialino-style Pork Ragu with Broken Lasagna

Maialino Restaurant in New York City serves this hearty pork ragu as a sauce for dried lasagna pasta that has been broken into pieces.

Duck Breasts with Apricot Szechuan Peppercorn Sauce

With a total preparation time of 25 minutes, this easy entree is perfect for holiday entertaining.

Creamed Spinach with Crispy Shallots

Creamed spinach was one of those special-occasion side dishes my mom served when I was a kid.

Chocolate Bread Pudding

I have never met a bread pudding I didn’t like and for this one I used a milk based ganache to deliver an even more intense chocolate flavor.

Jean Anderson's Oven Fried Chicken

Ideal for entertaining, this easy chicken recipe goes into the oven and minds itself while you do other things.

Roasted Salmon with Hot Mustard Cracker Topping

A topping of sour cream or yogurt and English mustard with a sprinkle of wasabi rice crackers adds heat to the flavorful salmon.

Three Mushroom Tart

These days you see all sorts of once exotic mushrooms in the supermarket—portobello, shiitake, chanterelle, etc.—and they don’t cost nearly as much as they used to.

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Blog

News: I was one of five Culinary Institute of America Graduates to receive their Augie award in April.

Created by the CIA in tribute to famed French chef Auguste Escoffier, the Augies recognize the achievement of chefs, entrepreneurs, and other food visionaries.

News: Remembering my Mother and our connection through food

I was interviewed by Jillian Kramer for a Mother’s Day Story that appears on Food and Wine.com. You can read it here. “Even though I lost my mom about five years ago, it’s food that most reliably connects me to her today.”

Read my Huffington Post interview about Sexual Harassment.

Here’s the link to my Huffington Post interview about Sexual Harassment.

On the anniversary of Julia Child's birthday, I was interviewed on "The Connected Table Live."

On August 15th I was interviewed by hosts Melanie Young and David Ransom on their radio show, "The Connected Table Live." We talked about my career and my experiences with Julia Child, as it was the anniversary of her birthday.

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.

News: I was honored to be included in Food & Wine’s article on International Women’s Day.

I'm always in awe of the work done by the inspiring female chefs of today, and I look forward to seeing what the female chefs of the future will accomplish.

Here is all of my Special Sauce Interview with Ed Levine.

Here is Part 1 of the two part interview I did with Ed Levine, the founder of Serious Eats, on his podcast, Special Sauce. And, here is Part 2; the story gets juicier as I plunge headfirst into the issues women still face as chefs.

News: Check out my first quarterly column for the University of Michigan Alumni Magazine.

I have started writing a quarterly column for the University of Michigan alumni magazine. Here is the first article.

News: "Home Cooking 101" right on trend as the New York Times shows more home-cooked meals in America.

A 2017 NY Times article documents Americans preparing more meals at home and purchasing fewer away.

On the Road: I was in Maine last summer and we ate at my cousins' new restaurant.

I had the tastiest meal at my cousins’ new restaurant, Salt Pine Social, at 244 Front Street in Bath, Maine. My cousins, Daphne Comaskey and Eloise Humphrey, pictured here, were already famous in Maine for El Camino, their wonderful Mexican restaurant in Brunswick.

Kitchen Shrink: How can you keep Scalloped Potatoes from curdling?

I received a question from a viewer who asked, “Every time I make scalloped potatoes my sauce breaks. What am I doing wrong.” This seems to be a frequent problem with scalloped potatoes. Here’s my answer.

On the Road: Our Anniversary Viking Cruise on the Rhone River

This Cruise was the perfect way for The Husband and me to celebrate our 35th Anniversary. Travel along right here.

Kitchen Shrink: How can you make sure fruit pies don’t become too soggy when baked?

I recently got a question entitled “Soggy Fruit Pies” from Audrey, a viewer. That got my attention! She asked for my best tip for “making sure fruit pies don’t become too soggy when baked.”

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.

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: 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.

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