To find your favorite "Sara's Weeknight Meals" Episodes and Recipes click here.
Milk Street goes to Cape Town for insane barbecue; Chris and I field questions.
You'll find me in Vermont on July 8th as Guest Chef at the Grafton Food Festival.
New videos have been added to my You Tube collection. Find them here.
Here's the Jerusalem Post Magazine article about “Home Cooking 101.”
I'm interviewed by fellow SOFI Awards Judge Jerry James Stone; see more here.
You can find my thoughts about onions in this "Tasting Table" article.
"Home Cooking 101" named one of Washington Post's Best Cook Books of 2016.
Michele Scicolone has elevated the humble slow cooker to an instrument of high art, and we’ve got two of her best recipes – Pork Ragu with Broken Lasagne and Meatball Tagine with Couscous. It's so easy; just set it and forget it!
Spicy Meatball Tagine with Poached Eggs
Middle eastern spices add an exotic touch to this Moroccan recipe for little meatballs cooked in a spicy tomato sauce. !t's irresistible.
Andrea's Berry Crumble
Andrea Hagan, who helped test "Sara Moulton Cooks at Home," found this dessert on a trip to England. The recipe works equally well using blackberries, raspberries, or blueberries.
Seared Scallops and ButterLettuce Salad with Grapefruit Vinaigrette
The reduced grapefruit juice dressing adds a highlight to this refreshing seafood salad.
Love meatloaf but it takes too long to bake on a weeknight? These burgers deliver all the flavor of your favorite meatloaf and are ready to serve in under 20 minutes.
Spring Soup with Bread Dumplings
This is a spring soup. It’s meant to be made when asparagus and fava beans are in season. Eat this soup when our half of the planet is awakening from a long winter nap.
Penne with Cherry Tomatoes and Goat Cheese
Slow roasting brings out the flavor of the cherry tomatoes in this colorful vegetarian dish. Add fresh basil and goat cheese for a quick entree.
Apple Nutmeg Bites
These easy to make snacks are so delicious no one will guess they are made with ingredients any Mom would love. Perfect for cheese platters as well as lunch boxes.
Steak, Mushroom, and Tomato Salad with Bearnaise Dressing
The components of this salad can be made and chilled ahead then assembled just before serving.
Jean Anderson's Oven Fried Chicken
This easy recipe from "Sara Moulton Cooks at Home" is ideal for entertaining. You can put it into the oven and it minds itself while you do other things.
Asparagus and Goat Cheese Souffléed Omelet
Although we can buy asparagus year round these days, it still seems like a sign of spring. This quick entree would be a good good for breakfast, brunch, or an easy supper.
Grilled Lamb Chops with Steak Butter
This quick springtime dinner can be made with either round bone or blade shoulder lamb chops or leg of lamb steaks. Just don't skip the butter!
I’m a big fan of cannoli, especially the filling of fresh ricotta, chocolate, and candied. This dessert swaps the cannoli’s crunchy cylinder of deep-fried dough for a succulent strawberry.
How can you make sure fruit pies don’t get soggy when baked?Audrey, a viewer, sent me a question entitled, “Soggy Fruit Pies.” That got my attention! She asked for my best tip for “making sure fruit pies don’t become too soggy when baked.”
News: "Home Cooking 101" right on trend as the New York Times shows more home-cooked meals in America.A recent NY Times article documents Americans preparing more meals at home and purchasing fewer away.
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 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.
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.
Kitchen Shrink: How can I get more orange flavor and color in my Orange Cake?Viewer Rebecca wanted to have more orange color and flavor in her from-scratch orange cake and wondered how to get it.
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: Is there a way to save lemon rinds after squeezing out the juice?A viewer's question started me thinking of all the ways empty lemon rinds could be saved for later use.
Kitchen Shrink: How do you clean burned residue from baking pans and keep it from happening again.I got a question from a viewer asking for advice on cleaning burned-on fat from a pan and keeping pans clean.
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.