My latest quarterly University of Michigan Alumni article offers two spirited menus for game day.
Join me and Hodgson Mill on Tuesday, November 13th for a live chat about your Thanksgiving feast.
In Episode 810: Found Flavors, "Sara's Weeknight Meals" introduces you to foraged ingredients.
I joined Ming Tsai to cook some comfort food on Episode 1605 of "Simply Ming."
On Milk Street: Explorer Sarah Marquis on cooking in the wild. Chris and I field questions.
My latest AP column features a new idea for Thanksgiving dessert, Grape and Cranberry Crisp.
I was recently interviewed on "Conversations with Jeff Weeks." You'll find the link here.
Check out this Spicy Chicken and Sausage in my latest Washington Post column feature.
Read my Huffington Post interview about Sexual Harassment in Restaurants.
Plain old pasta it’s not, but it’s just as simple to make as your weeknight favorites. That’s the story with my Spicy Greens Ravioli, sophisticated enough for your next dinner party and easy to make. Then guest David Pasternack of NY’s Esca and Eataly creates his Rock Shrimp Fettuccine.
Slow-roasted Spiced Baby Back Ribs
This recipe was inspired by my field trips to Memphis to cover the annual barbecue cook-off there.
Dandelion Greens Salad with Roasted Butternut Squash and Pecan Dressing
If your market doesn't have dandelion greens, arugula will be a delicious stand-in.
Lottie Baumgartner's Cinnamon Cheese Rolls
A viewer sent me this quick idea. These delicious breakfast rolls are made from slices of bread.
Scallops with Black Beans and Zucchini
This quick dinner from Ming Tsai is perfect for a busy night. It cooks in 7 to 8 minutes in a wok.
Vermont Apple Crisp with Maple Sauce
The key to this fall dessert's flavor is Grade B maple syrup, which is more intense than the readily available Grade A.
Peruvian Spiced Chicken Thighs
From Episode 704 of "Sara's Weeknight Meals," this inexpensive meal brings big flavor to your table.
Three Mushroom Tart
These days you see all sorts of once exotic mushrooms in the supermarket—portobello, shiitake, chanterelle, etc.—and they don’t cost nearly as much as they used to.
Jean Anderson's Oven Fried Chicken
Ideal for entertaining, this easy chicken recipe goes into the oven and minds itself while you do other things.
Creamed Spinach with Crispy Shallots
Creamed spinach was one of those special-occasion side dishes my mom served when I was a kid.
This silky smooth pumpkin flan is the ultimate comfort dessert. The secret ingredient that makes it so special is evaporated milk.
White Chicken Chili
I love the white chicken chili on the menu at the burrito palace in our neighborhood; here's my quick-to-make home version.
Spanish Burgers with Oven Fries
Spanish paprika, bottled piquillo peppers or small roasted red peppers, and green olives give a new identity to these burgers.
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.”
Season 8 of “Sara’s Weeknight Meals” has launched! Learn more here.I hope you will join me as I travel the world in search of tempting family recipes to share with you.
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 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.
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.