X

Latest Video

Nothing’s faster and easier than cooking a meal in one pan. This beautiful yellow Squash Soup, and fast but elegant Pearl Couscous with Shellfish are examples of my secret for weeknight success.

View More


Featured Recipes

Chicken Piccata

One of my "Four Quick Chicken Recipes" from "Sara Moulton Cooks at Home", this easy dish cooks in minutes.

Cream Biscuits

I developed this biscuit recipe while working in the "Gourmet" magazine test kitchen. It is so easy and versatile you can adapt it to many uses.

Oven-baked Chowder

I was born and bred in New York, but my family's roots are in New England, so you might say that chowder is in my blood.

Deep Hot Chocolate

Perfect for a cold winter afternoon pick-me-up or after dinner, spiked with a little liqueur. It's definitely Hot Chocolate season.

Serrano Ham and Manchego Roulade

The beauty of a roulade for both entertaining and family dinner is that you can make it a day ahead, chill it, and fill it just before serving.

Braised Short Ribs

The perfect candidate for entertaining, this is also a good choice for weeknight meals as it can be made a day before serving and freezes beautifully too.

Rustic Potato and Greens Pie

You can use chard, spinach, collards, mustard greens or a mixture of your favorites for this pie. For a quicker version use prepared pie crust.

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.

Butterscotch Pudding Cake

I often tell people that this is my favorite dessert. The flavor combination reminds me of my favorite sundae when I was a child, coffee ice cream topped with hot butterscotch sauce.

Red Beans and Rice Soup

You could leave out the sausage and ham and substitute vegetable stock for the chicken stock for a lean vegetarian version. This is also the perfect opportunity to use leftover rice.

Roasted Butternut Squash Lasagne

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

Italian Onion Soup with a Poached Egg

This recipe was inspired by a soup I used to enjoy at Beppe, a restaurant that was in our neighborhood a few years ago.

View All Recipes



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.

View All Posts