This past May 20, a culinary hero of mine, Mama Dip, died at the age of 89.
It's wild salmon season and my new Washington Post column features it with Greek Salad Salsa.
On Milk Street: Chef Edward Lee's new book, "Buttermilk Graffiti." Chris and I field questions.
Want to go on an amazing culinary trip to Tuscany in the fall? Check this out.
My latest AP recipe, Stuffed Fried Zucchini Blossoms, stars an earlier stage of the zucchini.
On June 7th, I joined Jacques and Claudine Pépin for a fund-raising dinner. Here are my photos.
Read my Huffington Post interview about Sexual Harassment in Restaurants.
My second article for the UM Alumni magazine, features a wild food author.
Check out Season 7 of "Sara's Weeknight Meals" on Create TV. Learn more here.
They say opposites attract. There’s something sensational about the sweetness of fruit with the savory taste of meat. First, I make Grilled Pork Tenderloin, a fantastic summer meal with a dressing of watermelon and cucumber. Then my son, Sam, joins me to make one of our family's favorite quick dinners, Chicken with Lemon and Capers. It’s easy and delicious.
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.
Grilled Potato and Corn Salad with Chipotle Mayonnaise
This salad tastes best when the potatoes, corn, and red peppers are cooked on an outdoor grill, but you can do it all in a broiler, too.
Grilled Lamb and Onion Kabobs with Olive Aioli
Lemon, olive oil, rosemary, and garlic is my favorite marinade for lamb, whether I am cooking a roast or skewering kabobs.
Nectarine and Plum Upside Down Cake
When fresh stone fruit are in season there’s no better time to try this easy summer dessert based on my Basic Yellow Cake recipe.
Smoked Chicken or Turkey Salad
This is my version of a smoked chicken salad recipe sent to me by a viewer. I added the option of using smoked turkey and spiced the pecans.
Chilled Pea Soup with Mint, Curried Shrimp, and Peanuts
Prepared with all the toppings - curried shrimp, carrots, and peanuts - this is a refreshing warm weather meal.
Scallop, Basil, and Prosciutto Kebabs
With just 5 ingredients, this grilled entree is ready to serve in no time. Pair it with my Watermelon Lemonade.
Texas Hill Country Brisket
Adapted from Elizabeth A. Karmel's “Taming the Flame: Secrets for Hot-and-Quick Grilling and Low-and-Slow BBQ.”
Two Melon Prosciutto and Feta Salad
This cool, sweet, and salty salad is packed and ready for summer travel. Just add a fork.
Asian Green Beans and Pork
I have always loved this Chinese dish but wanted the flavor without a lot of oil. Here's my lighter version.
Fried Catfish BLTs
I’ve added a piece of catfish to the traditional BLT and some fresh basil and lemon zest to the mayonnaise to make this a worthy dinner entrée.
Here's a ridiculously simple and tasty recipe. Anytime you make angel hair pasta, cook double and recast the leftover pasta as the star of your dinner the next night.
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.”
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.
Kitchen Shrink: What is the best way to melt chocolate?Here's how to get perfectly smooth melted chocolate safely.