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Video

In this video we celebrate the Jewish holidays with two traditional dishes that are often tricky to prepare. I'll take you through the process, step by step, starting with wine braised brisket.

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Featured Recipes

Spring Soup with Bread Dumplings

Enjoy this soup when asparagus and fava beans are in season and half of the planet is awakening from its long winter nap.

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.

Strawberry Rhubarb Cobbler with Gingered Biscuit Topping

Strawberries and rhubarb are a delicious way to welcome spring. Pairing the rhubarb with strawberries tames its tartness.

Chicken Piccata

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.

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.

Deviled Bones

Well seasoned short ribs in a red wine sauce make an easy and satisfying holiday dinner for family and friends.

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.

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.

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.

Stuffed Strawberries

I’m a big fan of cannoli; this dessert swaps the cannoli’s crunchy cylinder of deep-fried dough for a large succulent strawberry.

Rosemary Scallion Crusted Rack of Lamb

Rack of lamb is my favorite cut of lamb. It’s always delicious and the basic preparation requires little more than to pop it in the oven and check on it occasionally.

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.

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Blog

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.

On the Road: The Tuscany trip that I am going on is filled but more are available.

Although the trip that I will be going on is filled, my friend Paula has openings in several other trips later on in the year.

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 River

This 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.

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