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Spending less doesn’t mean less flavor or less healthy. Here are some tricks for using less expensive ingredients in big ways for inexpensive, but delicious meals like a Greens and Potato Pie and tasty Italian Onion Soup with a poached egg on the top.

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Featured Recipes

Red Wine Braised Beef Brisket with Flying Discs

This recipe comes from my husband Bill's Aunt Rifka. The Flying Discs are really matzo balls.

Three Mushroom Tart

These days you see all sorts of once exotic mushrooms in the supermarket—portobello, shiitake, chanterelle, etc.—and they don’t cost nearly as much as they used to.

Dandelion Greens Salad with Roasted Butternut Squash and Pecan Dressing

If your market doesn't have dandelion greens, arugula will be a delicious stand-in.

Jean Anderson's Oven Fried Chicken

Ideal for entertaining, this easy chicken recipe goes into the oven and minds itself while you do other things.

Three Citrus Flan

This delicious make-ahead dessert is perfect for entertaining. I learned the recipe from my pal Sandy Gluck in the early eighties.

Agnello Scottadito

Here's the recipe for Giuseppe Fanelli's lamb and heirloom tomato dish. Make it now as local tomatoes are at their best.

Spanish Burgers with Oven Fries

Spanish paprika, bottled piquillo peppers or small roasted red peppers, and green olives give a new identity to these burgers.

Butter Steamed Broccoli with Soy

I developed this quick and easy way to cook vegetables at my first job. It involves just one large skillet.

Warm Chocolate Cheesecake

These easy cheesecakes are deeply chocolate with the slight tang of cream cheese. They can be chilled but are especially good served warm.

Fried Clam Sandwich

Clams were made to be fried. Anybody who has been to one of the many little food shacks along the New England coast knows how special they are.

Grilled Potato and Corn Salad with Chipotle Mayonnaise

For the best flavor, cook the potatoes, corn, and red peppers on an outdoor grill, but you can broil them if necessary.

Five Ingredient Scallop and Prosciutto Kebabs

With just 5 ingredients, this grilled entree is ready to serve in no time. Pair it with my Pink Sangria.

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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.”

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.

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