Hope you will join me for a small group culinary tour of Tuscany, May 5th to 12th.
My AP recipe for Steamed Mussels in Spicy Coconut Broth makes a perfect meal.
On Milk Street this week, cooking from southeast India with Archana Pidathala; Chris and I answer questions.
It's Breakfast for Dinner in my latest Washington Post column. Check it out here!
Check here to see when and where to find "Sara's Weeknight Meals" in your area.
Looking for the perfect gift? Give "Home Cooking 101" with a signed book plate.
Here's my Huffington Post interview about Sexual Harassment in Restaurants.
Looking for more meat-less meals? In this video we veg out with the hottest vegetable chef around – Amanda Cohen, chef of the much talked about NY restaurant ‘Dirt Candy.’ We’ll follow her for a day to learn more about her fascinating philosophy of food, then she joins me in the kitchen for some fantastic vegetable dishes.
Mu Shu Vegetables with Pancakes
This is one of my favorite vegetarian dishes to make for my family. It is so good you almost feel like you’re being bad.
This is one of my quartet of "quick chicken recipes.” They all start with the same easy prep and get their identity from the sauce.
Chocolate Bits Pudding
I found my grandmother Ruth Moulton's recipe for this deep chocolate pudding in a metal file box in the kitchen at my parents’ old farmhouse.
Spicy Roast Pork Tenderloin
Cook two pork tenderloins but serve only one. Refrigerate the remaining for a head start on Bahn Mi the next day.
Picadillo Sloppy Joes
This flavorful filling can be made ahead to heat and serve in large or small rolls or over rice.
Roasted Salmon with Hot Mustard Cracker Topping
One of my favorite ways to cook salmon is simply to roast it in the oven. As long as you don’t overcook it, it will be juicy and delicious.
Butterscotch Bread Pudding
When I was a kid, one of my all time favorite desserts was coffee ice cream and hot butterscotch sauce. This pudding boasts that delicious butterscotch and coffee combo.
Red Beans and Rice Soup
Warm up with this meal in a bowl that gets it's "big easy" flavor from my homemade Creole Seasoning.
Salad Dressing Chicken with Escarole and Bean Salad
The chicken in this easy entree can be marinated in either homemade or store-bought salad dressing.
Warm Chocolate Cheesecake
Although I’m not a fool for traditional cheesecake, I’m very partial to this deeply chocolate version, especially when it’s eaten warm.
Italian Onion Soup with a Poached Egg
This is my simpler version of the soup Chef Cesare Casella used to serve in his New York restaurant, Beppe.
Butternut Squash Lasagne
A delicious alternative to the classic meat-and-tomato-sauce lasagne, this makes a perfect vegetarian entrée. Roasting the squash caramelizes it and concentrates its flavor.
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: "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 this 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.
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 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?"
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.
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.
Kitchen Shrink: What is the best way to melt chocolate?Here's how to get perfectly smooth melted chocolate safely.