Come join me July 9th at the most relaxing and restorative spa on the planet!
Welcome the first days of summer with my latest AP recipe, Pink Sangria.
On June 7th, I joined Jacques and Claudine Pépin for a fund-raising dinner. Here are my photos.
My second article for the UM Alumni magazine, features a wild food author.
Milk Street this week: Joanne Chang on building her baking empire. Chris and I field questions.
You'll find these easy Shrimp and Green Salsa Tacos in my Washington Post column.
Check out Season 7 of "Sara's Weeknight Meals" on Create TV. Learn more here.
Here are both parts of my interview with Ed Levine on his podcast, Special Sauce.
Read my Huffington Post interview about Sexual Harassment in Restaurants.
Latest Video
There is nothing like delicious summer produce, simply prepared. In this video, we celebrate the season starting with Grilled Shrimp in Lettuce Wraps prepared by Top Chef winner Hung Huynh. Then Giuseppe Fanelli makes Agnello Scottadito, a gorgeous lamb and heirloom tomato dish.
Featured Recipes
Summer Salad
I think of this recipe as the perfect summertime salad because it can be prepped ahead and features three of the shining stars of summer—corn, tomatoes, and basil.
Agnello Scottadito with Heirloom Tomato Salad
Check out the video above to see Giuseppe Fanelli make this elegant grilled lamb dish.
Nectarine and Plum Upside Down Cake
When fresh stone fruit are in season there’s no better time to try this easy summer dessert.
Shellfish and Couscous Stew
I first ate clams and pork, the Portuguese equivalent of Surf and Turf, on a trip with Jean Anderson. The sofrito is from Magda Alcayaga.
Two Melon Prosciutto and Feta Salad
This cool, sweet, and salty salad is packed and ready for summer travel. Just pack a fork.
Meatloaf Burgers and Oven Fries
Here's how to serve meat loaf on a weeknight. The whole family will love this easy to make menu.
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.
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.
Sautéed Falafel
Starting with canned beans instead of dried beans and sautéing rather than deep-frying the falafel makes this quicker and less caloric than the standard recipe.
Blueberry Pot Stickers
Summertime is blueberry time, and with local berries abundant in markets right now, it is the perfect time for blueberry desserts. This quick one will surprise and delight family and guests.
Radish and Orange Salad
The best way to slice radishes is with a food processor fitted with the slicing disk. But you could halve them lengthwise, lay them flat on the counter and slice them crosswise.
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.
Sara's Cookbooks
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.”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.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 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.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.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?"On the Road: You'll find more culinary adventures like the Tuscany trip I went on right here.
My friend Paula has openings on a variety of culinary trips similar to the one I went on recently.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.