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I am passionate about seafood, but also about eating it responsibly, without depleting the vast culinary gift the ocean offers. That’s also the mission of our guest, Top Chef winner Hung Huynh. He brings us a favorite seafood dish with a nod to his native Vietnam – Grilled Shrimp and Lettuce Wraps. Then his Roasted Branzino for a pull out the stops culinary experience for fish lovers!

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Featured Recipes

Grilled Shrimp in Lettuce Wraps

Top Chef winner Hung Huynh shared this favorite seafood dish inspired by his native Vietnam. It's easy and refreshing.

Nectarine and Plum Upside Down Cake

When fresh stone fruit are in season there’s no better time to try this easy summer dessert based on my Basic Yellow Cake recipe.

Grilled Potato and Corn Salad with Chipotle Mayonnaise

This salad tastes best when the potatoes, corn, and red peppers are cooked on an outdoor grill, but you can do it all in a broiler, too.

Smoked Chicken or Turkey Salad

This is my version of a smoked chicken salad recipe sent to me by a viewer. I added the option of using smoked turkey and spiced the pecans.

Scallop, Basil, and Prosciutto Kebabs

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

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.

Chilled Pea Soup with Mint, Curried Shrimp, and Peanuts

Prepared with all the toppings - curried shrimp, carrots, and peanuts - this is a refreshing warm weather meal.

Grilled Lamb and Onion Kabobs with Olive Aioli

Lemon, olive oil, rosemary, and garlic is my favorite marinade for lamb, whether I am cooking a roast or skewering kabobs.

Two Melon Prosciutto and Feta Salad

This cool, sweet, and salty salad is packed and ready for summer travel. Just add a fork.

Texas Hill Country Brisket

Adapted from Elizabeth A. Karmel's “Taming the Flame: Secrets for Hot-and-Quick Grilling and Low-and-Slow BBQ.”

Asian Green Beans and Pork

I have always loved this Chinese dish but wanted the flavor without a lot of oil. Here's my lighter version.

Fried Catfish BLTs

I’ve added a piece of catfish to the traditional BLT and some fresh basil and lemon zest to the mayonnaise to make this a worthy dinner entrée.

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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.”

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.

Kitchen Shrink: What is the best way to melt chocolate?

Here's how to get perfectly smooth melted chocolate safely.

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