On September 8th, I will be Guest Chef at The Lodge at Woodloch in the Poconos.
I discovered my favorite new jam, Raspberry, from Sidehill Farm in Vermont.
To find your favorite "Sara's Weeknight Meals" Episodes and Recipes click here.
I was in Maine recently and had a wonderful meal at my cousins' restaurant in Bath.
This week on Milk Street, saffron and Afghan women farmers; Chris and I answer questions.
New videos have been added to my You Tube collection. Find them here.
August 15th would have been Julia's 105th Birthday! See my memories on Tasting Table.
"Home Cooking 101" named one of Washington Post's Best Cook Books of 2016.
Summer means more of everything and if you have extra herbs, this is the show for you. We start with a traditional basil Pesto, String Beans and Potato Pasta from guest Giuseppe Fanelli. On Ask Sara, I share tips on growing your own windowsill herb garden and how to cook with herbs. And then I cook my phenomenal Brown and Wild Rice with Broccoli Pesto.
Brown and Wild Rice Bowl with Broccoli Pesto and Wild Mushrooms
Choose vegetable broth or water and this becomes an elegant vegetarian entree.
This salad features three of the shining stars of summer—corn, tomatoes, and basil—and all the parts can be prepared ahead and tossed at the last minute.
Aunt Alice's Blueberry Muffins
One bite of these muffins and I’m transported back in time to my childhood visits with Aunt Alice, Uncle Pat, and my cousins in Maine.
Pasta with Pesto, String Beans, and Potatoes
Guest Chef Giuseppe Fanelli makes this easy dish with a traditional basil pesto, string beans, potatoes, and pasta.
Fried Clam Sandwich
I just love fried clams. Anybody who has been to one of the many little food shacks along the New England coast knows how special they are.
Stuffed Zucchini Greek Style
Throughout the Mediterranean, vegetables stuffed with various fillings, including meat, often fill the role of entrée. This features lamb.
Dulce de Leche Rice Pudding with Toasted Almonds
Easy to make, this sweet pudding gets it's intense flavor from concentrated dulce de leche.
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,
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.
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.
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 do you decide which level of the oven to use?Wendell, a viewer, asked me, "How do you decide which level of the oven to use for a given task?"
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 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.”
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: 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.