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I have two children so I've always found ways to please finicky palates with food adults will love too. Take this easy weeknight Mini Meatloaves baked in a muffin tin that kids will love to make themselves. Or Odd Lots Mac and Cheese, homemade with leftovers from the fridge. And speaking of cheese, we visit a Benedictine nun who is the world’s foremost expert on raw cheeses.

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Featured Recipes

Roast Chicken Stuffed with Zucchini and Cheese

Here's an easy entree for a special Holiday meal. You can just multiply the recipe to serve a crowd.

Seared Scallops and Butter Lettuce Salad with Grapefruit Vinaigrette

Salads such as this one are so versatile that they can be built up into an eminently respectable stand-alone entrée with a minimum of fuss.

Rosemary Scallion Crusted Rack of Lamb

Rack is my favorite cut of lamb. It’s always delicious and the basic preparation requires little more than popping it in the oven and keeping an eye on it until it’s done.

Penne with Slow Roasted Cherry Tomatoes and Goat Cheese

This delicious vegetarian recipe gives you the chance to enjoy some of the wonderful artisanal cheeses now produced in the US.

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.

Roasted Whole Branzino

A marinade of balsamic vinegar, 
soy sauce, and honey makes this easy entree from Episode 501 of "Sara's Weeknight Meals" a winner.

Moroccan Spiced Leg of Lamb with Preserved Lemon Relish

For an easy Passover entree, check out this Moroccan Spiced Leg of Lamb with Preserved Lemon Relish

Steak with Steak Butter

From Episode 601 of "Sara's Weeknight Meals," this quick entree makes a weeknight meal a celebration.

Spring Spaetzle

Soon after I started making spaetzle as a side dish at home, it occurred to me that you could dress up and sauce this German pasta as you would any other pasta to make it an entrée.

Butterscotch Pudding Cake

Once baked, this pudding separates into a layer of cake and a layer of hot, rich butterscotch pudding sauce. It's one of my favorite desserts.

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.

"Det" Burgers

Det Burgers are a specialty that I learned to make at my first official cooking job in Ann Arbor, Michigan.

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Mystery Solved!

People who saw these unusual tomatoes featured on my show when I was in Madremanya, near Barcelona, Spain have been reaching out like crazy to find out where they can get them, or the seeds to grow them, in the US.

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.

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