Make this Greek Diner Omelet with me at the Fantastic Food Fest, February 10th and 11th.
My Clam Stew in the Washington Post "will warm the cockles of your heart."
This week on Milk Street, wok master Grace Young; Chris and I answer your questions.
This week's AP recipe is duck breasts with a creamy mustard peppercorn sauce.
Looking for the perfect gift? Give "Home Cooking 101" with a signed book plate.
Check here to see when and where to find "Sara's Weeknight Meals" in your area.
Kitchen Shrink: What can you do with lemon rinds when juicing lemons?
New videos have been added to my You Tube collection. Find them here.
The big game and a cold night are both perfect times to enjoy a hearty bowl of soup, so first I'll make my Smoky Fish Chowder, a take on traditional New England chowder. Then I’ll join Brazilian chef Leticia Moreinos Schwartz on a shopping trip to a Brazilian market to buy the ingredients for her Chicken, Shrimp, Peanut and Cashew Stew. Soups on!
Italian Onion Soup with a Poached Egg
This is my simpler version of the soup Chef Cesare Casella used to serve in his New York restaurant, Beppe.
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.
Fettuccine with Rock Shrimp, Corn, and Jalapeño
In this recipe by NYC Chef Dave Pasternack, fettuccine is a great carrier for the small ingredients ensuring each bite is full of corn, shrimp, and arugula.
Butterscotch Bread Pudding
When I was a kid, one of my all time favorite desserts was coffee ice cream and hot butterscotch sauce. This pudding boasts that delicious butterscotch and coffee combo.
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.
Chorizo Chicken Wings
This is one of my favorite game day snacks. Look for more snacks and hors d‘oeuvres in the recipe section on this site.
Green Bean Casserole Moderne
My fresh version of this favorite holiday side dish is so hearty it qualifies as a vegetarian entrée and can be found in the vegetarian chapter of "Sara’s Secrets for Weeknight Meals."
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.
Broccoli and Goat Cheese Souffled Omelet
This is a cross between an omelet and a soufflé and doesn’t take too much work as long as you have electric beaters.
Butternut Squash Lasagne
A delicious alternative to the classic meat-and-tomato-sauce lasagne, this makes a perfect vegetarian entrée. Roasting the squash caramelizes it and concentrates its flavor.
Fresh Ginger Gingerbread
When I had to cook a dish for a large fund-raising event my good friend Jean Anderson gave me her recipe for this gingerbread made with fresh ginger.
Crispy Zucchini Sticks with Olive Dip
Inspired by the Fried Zucchini we used to make at La Tulipe Restaurant in NYC. It was one of the restaurant's best loved appetizers.
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.
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.
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 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 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: 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.