Milk Street: Bizarre adventures with Andrew Zimmern. Chris and I answer your questions.
Serve dinner in a hurry with this Shellfish and Couscous Stew from "Sara's Weeknight Meals."
I was recently interviewed for the KLCS.org website. You can find the link right here.
"Sara's Weeknight Meals" is always available on Create TV. Find the schedule here.
Adding sautéed onion and red pepper to these low-fat turkey burgers makes them moist and delicious.
Leslie Lennox's book on pesto provides a master recipe for fresh herb sauces from your garden.
When I was at Lake Austin Spa, I spoke with Kathy Saunders of the Tampa Bay Times. Here is her story.
A viewer asked for easy and flavorful ground beef recipes without the usual canned ingredients.
I was recently interviewed by Mat Schuster on the Food, Wine, and the Culinary Mind Podcast.
Bivalves are the name of the game today when I make a flavorful Mussels and Bok Choy dish with a side of Tea Pilaf. And it’s down to Chinatown with Chef Dale Talde to get the ingredients for a unique Oyster and Bacon Pad Thai. Speaking of oysters, we’ll discover how they are harvested when we take to the sea with an oysterman
Texas Hill Country Market Style Brisket
An easy grilling recipe by Elizabeth Karmel, this flavorful slow-cooked beef is a summer cookout star.
Because all the parts can be prepared ahead of time and tossed together at the last minute, this salad is perfect when serving a crowd.
Peach and Blackberry Dessert Tamales
Invented for our locavore competition by Suzie Trivisonno this dessert features seasonal fruit.
You can vary the seafood in this summertime supper depending on what's good in the market.
Portobello Burgers with Red Pepper and Gorgonzola
Make these outdoors on a grill or indoors on a grill pan.
Salad Dressing Chicken
Escarole can be a little bitter; when you wilt it with the hot dressing it becomes a delicious partner to this easy baked chicken.
Tomato, Basil, and Cheese Tart with Pancetta Crust
This is an inexpensive and satisfying way to enjoy locally grown beefsteak tomatoes in season.
Turkey Club Salad
This salad is composed of all the elements found in the classic turkey club sandwich, except that the bread has been turned into croutons.
Grilled Pizza with Blistered Corn and Asparagus
This recipe is so fast that you can start it when you get home from work and be grilling your pizza 30 minutes later.
Dulce de Leche Rice Pudding with Toasted Almonds
This cool dessert combines two favorite comfort foods.
Fried Clam Sandwich
Clams were made to be fried. Anybody who has been to one of the many little food shacks along the New England coast knows how special they are.
Cool Summer Drinks
When it’s summer and the sun is blazing, whether you are in the city or country, there’s nothing like an ice-cold drink. You'll find links to three of my favorites here.
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.