"Sara's Weeknight Meals" Episode 903: Latin Twist is on air now. Check here to see what I'm cooking.
Milk Street: Dave Stroup takes us to the Academy Awards of water. Chris and I answer questions.
Where can I find the new season, Season 9, of “Sara’s Weeknight Meals” in my home town?
"Sara's Weeknight Meals" Episode 902: Simple Elegance has started airing! Learn more here.
"Sara's Weeknight Meals" Episode 901: Havana Weeknights has started airing! Learn more here.
Too many tomatoes? Check out my suggestions for saving them all.
When I was at Lake Austin Spa, I spoke with Kathy Saunders of the Tampa Bay Times. Here is her story.
Previous seasons of "Sara's Weeknight Meals" are available on Create TV. Here's the schedule.
I was recently interviewed by Mat Schuster on the Food, Wine, and the Culinary Mind Podcast.
No time to cook? No problem. I have some great recipes to help you get food on the table fast. First up – Indian scrambled eggs with the crunch of the Indian flatbread, pappadom. I answer a viewer’s question about how to hard boil eggs without that ugly green ring around the yolk. We’ll visit a dairy where every cow is a lady and is treated like one, down to a daily shampoo of her tail. Finally, my brother Peter joins me to make steak and butter. And we really are making butter. It’s easy!
Chorizo Chicken Wings
I like to buy the chicken wings whole and cut them up myself, then I have the wingtips to use for stock.
Stuffed Zucchini Greek Style
This is a great dish for entertaining, because you can set up the whole thing ahead to the point of stuffing the zucchini.
Apple picking season is just around the corner so keep this dessert from Episode 607 of "Sara's Weeknight Meals" in mind.
Green Bean Casserole Moderne
Don't wait until Thanksgiving to make this traditional dish. My fresh version is so hearty it qualifies as a vegetarian entrée.
Slow-roasted Spiced Baby Back Ribs
Inspired by a trip to the annual barbecue cook-off in Memphis, this is my version of oven-baked ribs.
Roasted Salmon with Hot Mustard Cracker Topping
Only wild-caught Alaskan salmon is certified sustainable and the best choice.
Braised Short Ribs
This is my adaptation of a recipe by a very talented New York chef, Tom Valenti. The secret is a whole bottle of red wine.
Portobello Burgers with Red Pepper and Gorgonzola
You can make these outdoors on a grill or indoors on a grill pan.
Nectarine and Plum Upside Down Cake
Local stone fruit are still in season so there’s no better time to try this easy dessert.
Seared Hanger Steak with Mustard Basil Butter
Cook this no more than medium-rare, then slice it thin across the grain.
Asian Chicken Salad
Crumbled ramen noodles make a surprise topping for this boldly flavored salad.
Vary the seafood in this hearty soup depending on what's good in the market.
On Thursday, September 12th, I was one of the judges on "Beat Bobby Flay!On Thursday, September 12th I was one of the judges on “Beat Bobby Flay!” along with Ariel Fox and Craig Samuel. Learn more here.
A few weeks ago I was interviewed for the KLCS.org website
A few weeks ago I was interviewed for the KLCS.org website. We spoke about my work with Julia Child and my PBS show, “Sara’s Weeknight Meals,” which premieres it’s 9th Season starting on Wednesday, September 4th. Check here to find the interview.
I have a new favorite culinary oil – Argan, from Morocco. Learn more here.Meet Argan, my new favorite culinary oil. It has an absolutely delicious nutty taste and can be used in all sorts of applications.
This guy gave the most incredible speech at the University Club in NYC the other night.
The topic? Food memory. There will never be another Jacques Pepin. He is one of a kind. The food world is so lucky to have him.
My latest column for the U of M alumni magazine focuses on how to enjoy more veggies.As local vegetables appear in markets, now is a great time to add more to your diet. Here are some ideas.
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 "Kitchen Chat" podcast I did with Margaret McSweeney and Jaime Laurita.Among the things we talked about is the fact that Jaime's first TV appearance was on my show, "Cooking Live."
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 foodI 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.
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: When I was in Maine we ate at my cousins' newest restaurant.I had the tastiest meal at my cousins’ newest restaurant, Salt Pine Social, at 244 Front Street in Bath, Maine. My twin cousins, Daphne Comaskey and Eloise Humphrey, pictured here, were already famous in Maine for El Camino, their previous 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 RiverThis 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.