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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. Although this show aired in time for the spring holidays, these favorites are a celebration whenever you serve them. We start with Wine Braised Brisket and on the side, my husband’s Aunt Rifka’s recipe for matzo balls they call ‘flying discs’. Then I harvest fresh winter vegetables to make my Root Vegetable Latkes.

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Featured Recipes

Sal's Meatballs

Philadelphia chef, Marc Vetri, brings a bold, new sensibility to classic Italian cooking. This dish is based on his father's recipe.

Odd Lots Mac and Cheese

With a peek into the fridge, you can create a new experience each time you make this all-time favorite.

Braised Brisket with Flying Discs

Your family will welcome this holiday specialty on any cool fall evening. Delicious leftovers the night after are a plus.

Creamy Root Vegetable Soup with Everything Pita Chips

Freshly harvested root vegetables bring big flavor to this hearty soup. Make it ahead for a quick weeknight meal.

Vermont Apple Crisp with Maple Sauce

The key to the delicious flavor of this fall dessert is Grade B maple syrup which is more intense than the readily available Grade A.

Brown and Wild Rice Bowl with Broccoli Pesto and Wild Mushrooms

Choose vegetable broth or water and this becomes an elegant vegetarian entree.

Aunt Alice's Blueberry Muffins

One bite of these muffins and I’m transported back in time to my childhood visits with Aunt Alice, Uncle Pat, and my cousins in Maine.

Pasta with Pesto, String Beans, and Potatoes

Guest Chef Giuseppe Fanelli makes this easy dish with a traditional basil pesto, string beans, potatoes, and pasta.

Fried Clam Sandwich

I just love fried clams. Anybody who has been to one of the many little food shacks along the New England coast knows how special they are.

Stuffed Zucchini Greek Style

Throughout the Mediterranean, vegetables stuffed with various fillings, including meat, often fill the role of entrée. This features lamb.

Dulce de Leche Rice Pudding with Toasted Almonds

Easy to make, this sweet pudding gets it's intense flavor from concentrated dulce de leche.

Zucchini Patties with Garlicky Yogurt Sauce

This is a meal in a sandwich, a burger made from shredded zucchini, mashed chickpeas, fresh herbs and spices.

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Blog

On the Road: I was in Maine this summer and we ate at my cousins' new restaurant.

I had the tastiest meal recently 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.

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 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.

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: 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: 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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