Episode 707 of "Sara's Weeknight Meals" explores seafood around the world.
I will be teaching at The Kitchen Shoppe in Carlisle, PA on Friday, November 10th.
Milk Street this week, "The Quick Palestine Cook." Chris and I answer your questions.
Kitchen Shrink answers, "How do you cook a pumpkin?"
New videos have been added to my You Tube collection. Find them here.
Kitchen Shrink: Is it true you can only safely freeze raw meat once and cooked meat once?
Season Seven of "Sara's Weeknight Meals" has started; see when it airs in your area.
I was on Access Hollywood Live; see it here and learn about my Craftsy class.
Eggs are one of my favorite quick dinner ingredients and I often turn the day upside down by having breakfast for dinner. Savory Waffles Benedict is perfect and perfectly filling. So is my take on the classic Spaghetti with Bacon, Eggs and Toasted Bread Crumbs.
Goan Wild Striped Bass Curry
This recipe from noted Indian Chef Chef Floyd Cardoz is from his native Goa. See it on Episode 707 of "Sara's Weeknight Meals."
Dried Apple and Cheddar Strudel
Inspired by my Grandmother, Ruth Moulton, this is a variation of an old New England tradition of serving apple pie with a slice of Cheddar cheese.
Waffles Eggs Benedict
This variation of the classic Eggs Benedict features creamed spinach and bacon with the poached egg. Double the bacon and egg for a heartier dinner.
Peruvian Spiced Chicken Thighs
In Episode 704 of "Sara's Weeknight Meals" this family meal creates the basis for a second weeknight meal.
Philadelphia chef, Marc Vetri, brings a bold, new sensibility to classic Italian cooking. This dish is based on his father's recipe.
Butternut Squash Lasagne
This is a delicious alternative to the classic meat-and-tomato-sauce lasagne. 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.
Slow Roasted Spiced Baby Back Ribs
When I covered the huge annual barbecue cook-off in Memphis for "Cooking Live", I learned that the one thing on which all the cooks agreed was "cook them slow and low."
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.
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 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: 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.