To find your favorite "Sara's Weeknight Meals" Episodes and Recipes click here.
Yasmin Khan gives us a look at Iranian food on Milk Street Radio; Chris and I answer your questions.
I will be returning to the Lake Austin Spa Resort on May 15th for Pizza Madness.
New videos have been added to my You Tube collection. Find them here.
Jerusalem Post article by Faye and Yakir Levy features "Home Cooking 101."
I was recently interviewed for a "Tasting Table" article about onions. Find it here.
"Home Cooking 101" named one of Washington Post's Best Cook Books of 2016.
I joined SFA President Phil Kafarakis to announce the winners; find them here.
When it comes to comfort food, chicken is the number one choice the world over. In this video, I make my no-fuss White Chicken Chili with lots of toppings; then Jean Anderson’s Fried Chicken. Everyone loves fried chicken and with this easy recipe there's no need for your deep fryer as it goes into the oven.
Apple Nutmeg Bites
These easy to make snacks are so delicious no one will guess they are made with ingredients any Mom would love. Perfect for cheese platters as well as lunch boxes.
Asparagus and Goat Cheese Souffléed Omelet
Although we can buy asparagus year round these days, it still seems like a sign of spring. This quick entree would be a good holiday breakfast, brunch, or easy supper.
Braised Brisket with Flying Discs
This traditional dish can be tricky to prepare; here are step by step directions that demystify the process starting with Braised Brisket. Plus, my husband’s Aunt Rifka’s recipe for matzo balls they call ‘flying disks.’
Dandelion Greens Salad with Roasted Butternut Squash and Pecan Dressing
Find this local salad at The Grey, in Savannah's former Greyhound Station.
Strawberry-Rhubarb Cobbler with Gingered Biscuit Topping
Strawberries and rhubarb are a delicious way to welcome spring. I added some crystallized ginger to the biscuit topping for a surprise crunch.
Grilled Lamb Chops with Steak Butter
This quick springtime dinner can be made with either round bone or blade shoulder lamb chops or leg of lamb steaks. Just don't skip the butter!
Spring Soup with Bread Dumplings
This is a spring soup. It’s meant to be made when asparagus and fava beans are in season. Eat this soup when our half of the planet is awakening from a long winter nap.
Matzo Brie with Creamed Spinach and Crispy Onions
This traditional matzo dish is delicious for breakfast, lunch, or dinner year round.
I’m a big fan of cannoli, especially the filling of fresh ricotta, chocolate, and candied. This dessert swaps the cannoli’s crunchy cylinder of deep-fried dough for a succulent strawberry.
Zucchini and Pasta Noodles with Garlicky Yogurt Sauce
This is one of the creative vegetable dishes Amanda Cohen serves at her New York restaurant, Dirt Candy.
Picadillo Sloppy Joes
The counterpoint of prunes and green olives brings big flavor to this satisfying sandwich and it is quick and easy to prepare.
Grilled Shrimp in Lettuce Wraps
An abundance of fresh produce stars in this delicious, low-calorie, portable entree from Top Chef winner Hung Huynh.
Kitchen Shrink: How do you clean burned residue from baking pans and keep it from happening again.I got a question from a viewer asking for advice on cleaning burned-on fat from a pan and keeping pans clean.
News: "Home Cooking 101" right on trend as the New York Times shows more home-cooked meals in America.A recent NY Times article documents Americans preparing more meals at home and purchasing fewer away.
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.
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.
Kitchen Shrink: How do you decide which cornmeal to use when a recipe doesn’t tell you?Until the last decade, it was difficult to find anything but medium-grind yellow cornmeal in a grocery store. Now there are a lot more options.
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.
Kitchen Shrink: How can I get more orange flavor and color in my Orange Cake?Viewer Rebecca wanted to have more orange color and flavor in her from-scratch orange cake and wondered how to get it.
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: Is there a way to save lemon rinds after squeezing out the juice?A viewer's question started me thinking of all the ways empty lemon rinds could be saved for later use.
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 easiest way to roast peppers?There are a number of ways to roast peppers; all are easy but this is my favorite.
Kitchen Shrink: What is the best way to melt chocolate?Here's how to get perfectly smooth melted chocolate safely.