My latest baking project, these Gougeres from Dorie Greenspan's recipe, made me enormously happy.
Comfort from Your Kitchen: Recipes for Pandemic Times
Milk Street: Vivian Howard on growing up on a tobacco farm in N. C. Chris and I field questions.
Here's my interview with the Julia Child Foundation on the Heritage Radio show "Inside Julia’s Kitchen."
I have a chapter in a new book, just out “One Last Lunch.” It is the perfect read for right now.
Now, when you really need some fun in your life, take a look at "Dishing with Julia." Learn more here.
Here I am with some buddies outside the Del Rio, the home of the Det Burger, in the mid seventies.
Where can I find Season 9 of “Sara’s Weeknight Meals” ?
Breakfast of Champions, or Dagwood Omelet? The Husband made this from last night's leftovers.
For an entertaining distraction from these crazy times, here's Julia Child's first ever cooking episode.
If you want to learn how to paint like this (I did this watercolor pear), check out mybluprint.com.
If you want a box of gorgeous tasty produce delivered to your door, check this out.
This article offers tips about keeping your kitchen organized during the coronavirus shutdown.
Here is the show I did with Floyd Cardoz. A great chef and lovely human being. We will miss him.
My column in the Spring 2020 U of M alumni magazine features small, go-to kitchen gadgets.
When life gives you zested dried out lemons . . . . . . juice them and make frozen lemon cubes.
Although the Jacques Pépin Foundation Benefit was cancelled, their work goes on. Learn more here.
Decided to go back to my online art class since I have all this time right now. Here is my latest.
I am featured in a column in the January 2020 issue of "Total Food Service" magazine. Read it here.
Plain old pasta it’s not, but it’s just as simple to make as your weeknight favorites. That’s the story with my Spicy Greens Ravioli, sophisticated enough for your next dinner party and easy to make. Then guest David Pasternack of NY’s Esca and Eataly shows his flair with fish with a Rock Shrimp Fettuccine. And on Ask Sara, I answer viewers questions about pizza dough and ricotta cheese.
Fried Catfish BLTs
I’ve bulked up the traditional BLT to make it a sandwich worthy of dinner entrée status.
Steak House Salad
From Season 9 of "Sara's Weeknight Meals," here's a meal to welcome summer.
Peppery Vegetarian Rice
This easy dish can serve 2 to 3 as a main dish or 4 as part of a multicourse meal.
Andrea's Berry Crumble
This recipe by Andrea Hagan works well using blackberries, raspberries, blueberries or a mixture.
Spicy Meatball Tagine with Poached Eggs
Middle eastern spices add an exotic touch to this Moroccan dish.
Crispy Buffalo Chicken Salad and Slaw
The flavors and crunch of Buffalo Chicken and Veal Milanese inspired this special dinner.
My quick kimchi recipe is included or use store bought kimchi.
Rustic Potato and Greens Pie
I made one of my favorite savory pies with greens and fingerling potatoes from Chefs Garden.
Asian Green Beans and Pork
You may have all the ingredients in house to make this quick recipe.
Soufflé Omelet filled with Broccoli and Goat Cheese
Here's a dinner for two you can make in 27 minutes.
Inspired by the produce in my box from Chefs Garden, I made one of
Julia Child’s favorite salads – Salade Niçoise.
Tuscan Spinach and Ricotta Dumplings
Try my Tuscan Spinach and Ricotta Dumplings, it’s a very simple comfort food dish for these trying times.
I did a dinner at “Cooking by the Book” in NYC and they reviewed my “Home Cooking 101" on their website. You can read it here.Did a New York Women’s Culinary Alliance dinner at “Cooking by the Book,” a great culinary space in downtown New York City, and they wrote a very nice review of my most recent book “Home Cooking 101.”
I’m cooking with Ming again on the next season of his show, Simply Ming.I'm cooking with my friend Ming Tsai again on Season 17 of his show, Simply Ming. That guy has more energy than a room full of kindergarteners! The show airs on @WGBH. I hope you check it out. Here's a preview. Here's a link to my episode.
You must check out this new movie called “A Fine Line,” about women chefs.“A Fine Line” opens with the quote, “It is easier for a woman to become a CEO than a Head Chef” and tells the story of women chefs who have succeeded in the male dominated industry. Learn more here.
I was interviewed by Rozanne Gold on her podcast, “One Woman Kitchen.”
I was interviewed by Rozanne Gold on her podcast, “One Woman Kitchen.” You can find the podcast here. You can learn more about Rozanne on her Instagram page — @rozannegold.
My good friend and mentor, Jean Anderson, has published a new book. You must check it out!During my visits with Jean to North Carolina potteries, I bought several pieces of pottery but never focused on all their possible uses until I read this book.
On Thursday, September 12th, I was one of the judges on "Beat Bobby Flay!On Thursday, September 12th I was one of the judges on “Beat Bobby Flay!” along with Ariel Fox and Craig Samuel. Learn more here.
A few weeks ago I was interviewed for the KLCS.org website
A few weeks ago I was interviewed for the KLCS.org website. We spoke about my work with Julia Child and my PBS show, “Sara’s Weeknight Meals,” which premieres it’s 9th Season starting on Wednesday, September 4th. Check here to find the interview.
I was recently interviewed by Mat Schuster on Food, Wine & the Culinary Mind.Here is a link to my podcast interview with Mat Schuster on Food, Wine & the Culinary Mind.
You can find a link to my interview with Kathy Saunders of the Tampa Bay Times right here.When I was at Lake Austin Spa in June, I spoke with Kathy Saunders about working with Julia, my Food Network shows and my PBS show, "Sara's Weeknight Meals."
I have a new favorite culinary oil – Argan, from Morocco. Learn more here.Meet Argan, my new favorite culinary oil. It has an absolutely delicious nutty taste and can be used in all sorts of applications.
This guy gave the most incredible speech at the University Club in NYC the other night.
The topic? Food memory. There will never be another Jacques Pepin. He is one of a kind. The food world is so lucky to have him.
My latest column for the U of M alumni magazine focuses on how to enjoy more veggies.As local vegetables appear in markets, now is a great time to add more to your diet. Here are some ideas.
Mystery Solved!People who saw these unusual tomatoes featured on my show when I was in Madremanya, near Barcelona, Spain have been reaching out like crazy to find out where they can get them, or the seeds to grow them, in the US.
I joined Ming Tsai for Episode 1605 of “Simply Ming;” you can find a clip and the recipes here.I joined Ming Tsai for Episode 1605 of “Simply Ming” which aired on Boston’s #WGBH! Focusing on comfort food, we prepared an Alsatian Onion Tart, French Onion Apple soup and a cocktail, Gator Bait.
Here is the "Kitchen Chat" podcast I did with Margaret McSweeney and Jaime Laurita.Among the things we talked about is the fact that Jaime's first TV appearance was on my show, "Cooking Live."
Here is the link to my interview on “Conversations with Jeff Weeks.”In my interview with Jeff Weeks on his WSRE show we discussed my experiences with Julia Child, at Gourmet Magazine, and on the Food Network as well as my books and curent PBS show.
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 foodI 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.
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: When I was in Maine we ate at my cousins' newest restaurant.I had the tastiest meal at my cousins’ newest restaurant, Salt Pine Social, at 244 Front Street in Bath, Maine. My twin cousins, Daphne Comaskey and Eloise Humphrey, pictured here, were already famous in Maine for El Camino, their previous wonderful Mexican restaurant in Brunswick.
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.
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.