Follow me as I shoot next season's show aboard Riviera, one of @oceaniacruises culinary ships.
Here is my latest column for the U of M alumni magazine. It's about enjoying more veggies.
This is a hearty Greek pilaf I discovered many years ago at a Greek restaurant in Cambridge.
On Milk Street: Chris Elliott talks about the business of food fraud. Chris and I answer your questions.
Season 8 of "Sara's Weeknight Meals" is now available on Create TV. Find the schedule here.
On April 5th and 6th I will be participating in a Food Writing Forum in Manhattan. Find out more here.
Come join me at the Lake Austin Spa Resort on May 14th. Here is the menu I will be making.
I have set up a page of all my favorite kitchen gadgets, large and small on Amazon - take a look.
Let me show you another cool thing you didn't know you could make, homemade "ground" beef.
Latest Video
I am all about empowering women in the kitchen, whether it’s at home or in a restaurant. In this show we feature two up and coming female chefs who are changing their worlds. First, Mashama Baily of Savannah’s The Grey, a hot new restaurant in that city's former Greyhound Station. We cook together, and Mashama gives me a cook’s tour of Savannah. Back in my kitchen, Amanda Cohen of New York’s Dirt Candy stops by to cook her Zucchini and Pasta Noodles with Garlicky Yogurt sauce.
Featured Recipes
Peruvian Spiced Chicken Thighs
These spicy chicken thighs from Episode 704 of "Sara's Weeknight Meals" mind themselves in the oven while you prep the rest of dinner.
Chicken Tomatillo Salsa Nachos
Just add four reserved Peruvian Spiced Chicken Thighs to turn a favorite game day snack into this special dinner.
Strawberry Rhubarb Cobbler with Gingered Biscuit Topping
Strawberries and rhubarb are a delicious way to welcome spring! The sweet strawberries temper the rhubarb's tartness.
"Det" Burgers
Det Burgers, a specialty that I learned to make at my first official cooking job in Ann Arbor, Michigan would be a perfect way to showcase your homemade "ground" beef (See above).
Roasted Salmon with Hot Mustard Cracker Topping
A topping of sour cream and mustard with a sprinkle of wasabi rice crackers adds heat to this flavorful salmon.
Grilled Lamb and Onion Kabobs
Lemon, olive oil, rosemary, and garlic – this is my favorite marinade for lamb, whether I am cooking a roast or skewering kabobs.
Cheatin' Jambalaya
In its authentic form this Cajun specialty is so wonderful that Hank Williams wrote a love song to it. My version is much simpler but does have many of the same elements.
Warm Chocolate Cheesecake
Although I’m not a fool for traditional cheesecake, I’m very partial to this chocolate version, especially when it’s eaten warm.
Spiced Baby Back Ribs
One of my favorite field trips was to Memphis for their annual barbecue cook-off. This is my own version of oven-baked ribs inspired by those I tasted.
Pasta Pizza
Anytime you make angel hair pasta, just cook double the amount you need. The leftover pasta, recast as the star of this recipe, can provide you with the base for dinner the next night.
Steak with Steak Butter
From Episode 601 of "Sara's Weeknight Meals", this quick entree makes a weeknight meal a celebration.
Red Beans and Rice Soup
Red beans and rice is a signature dish in New Orleans but now that all of us everywhere enjoy it, I didn’t see why I can’t turn this classic into a delicious soup.
Sara's Cookbooks
Blog
I joined Ming Tsai for Episode 1605 of “Simply Ming;” you can find a clip and the recipes here.
I joined Ming Tsai for Episode 1605 of “Simply Ming” which aired on Boston’s #WGBH! Focusing on comfort food, we prepared an Alsatian Onion Tart, French Onion Apple soup and a cocktail, Gator Bait.Here is the link to my interview on “Conversations with Jeff Weeks.”
In my interview with Jeff Weeks on his WSRE show we discussed my experiences with Julia Child, at Gourmet Magazine, and on the Food Network as well as my books and curent PBS show.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.”Read my Huffington Post interview about Sexual Harassment.
Here’s the link to my Huffington Post interview about Sexual Harassment.
On the anniversary of Julia Child's birthday, I was interviewed on "The Connected Table Live."
On August 15th I was interviewed by hosts Melanie Young and David Ransom on their radio show, "The Connected Table Live." We talked about my career and my experiences with Julia Child, as it was the anniversary of her birthday.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.
