Mystery Solved! People have been asking about these unusual tomatoes featured on Episode 803.
On Milk Street: Filipino cuisine goes global with Yana Gilbuena. Chris and I answer your questions.
What is the best way to wow your favorite person? Try this home cooked meal? Trust me, it works.
Season 8 of "Sara's Weeknight Meals" is now available on Create TV. Find the schedule here.
I have set up a page of all my favorite kitchen gadgets, large and small on Amazon - take a look.
Come join me at the Lake Austin Spa Resort on May 14th. Here is the menu I will be making.
Kitchen Shrink: What is the best way to melt chocolate without it scorching or getting firm?
I joined Ming Tsai to cook some comfort food on Episode 1605 of "Simply Ming."
Hope you'll save my foodie gift ideas from the UM Alumni Magazine. They're good any time.
The Chinese have mastered the quick weeknight meal with stir fry and, on this show, the master of stir fry, chef Grace Young, will be my guest. She’ll make two favorite recipes – Chinese-Burmese Chili Chicken and Peppery Vegetarian Rice. Both are fast, easy and delicious ways to celebrate the Lunar New Year. Plus, Grace will share her tips on seasoning a new wok.
Baby Egg Rolls
This easy appetizer is made with wonton wrappers that may be found in the produce, dairy or freezer section of many supermarkets.
Steak with Steak Butter
From Episode 601 of "Sara's Weeknight Meals", this quick entree makes a weeknight meal a celebration.
Warm Chocolate Cheesecake
Although I’m not a fool for traditional cheesecake, I’m very partial to this chocolate version, especially when it’s eaten warm.
This easy dish is one of my "Four Quick Chicken Recipes" from "Sara Moulton Cooks at Home." They all start with the same easy prep and become entirely different entrees.
I’m a big fan of cannoli, especially the filling. In this dessert, I swap the cannoli’s crunchy cylinder of deep-fried dough for a large succulent strawberry.
Grilled Lamb and Onion Kabobs
Lemon, olive oil, rosemary, and garlic – this is my favorite marinade for lamb, whether I am cooking a roast or skewering kabobs.
Spiced Baby Back Ribs
One of my favorite field trips was to Memphis for their annual barbecue cook-off. This is my own version of oven-baked ribs inspired by those I tasted.
Anytime you make angel hair pasta, just cook double the amount you need. The leftover pasta, recast as the star of this recipe, can provide you with the base for dinner the next night.
Chorizo Chicken Wings
These spicy wings make a perfect weeknight meal as well as a snack. If you don’t have rice krispies in house you could substitute cornflakes or crackers.
Roasted Salmon with Hot Mustard Cracker Topping
A topping of sour cream and mustard with a sprinkle of wasabi rice crackers adds heat to this flavorful salmon.
Dried Apple and Cheddar Strudel
A variation on the old New England custom of serving a slice of warm apple pie with a wedge of sharp Cheddar. The strength of the flavors make this a winner.
This generously-topped burger is one of my all-time favorites. I learned to make it at my first official cooking job in Ann Arbor, Michigan.
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.
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 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.
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.