Hope you will join me for a small group culinary tour of Tuscany, May 5th to 12th.
Here's my Huffington Post interview about Sexual Harassment in Restaurants.
There's nothing like my homemade Onion Beer Bread to bring the family to the table.
Looking for the perfect gift? Give "Home Cooking 101" with a signed book plate.
On Milk Street this week, Anne Fadiman talks about her father; Chris and I answer questions.
My Clam Stew in the Washington Post "will warm the cockles of your heart."
Check here to see when and where to find "Sara's Weeknight Meals" in your area.
I am passionate about seafood, but also about eating it responsibly, without depleting the vast culinary gift the ocean offers. That’s also the mission of our guest, Top Chef winner Hung Huynh. He brings us a favorite seafood dish with a nod to his native Vietnam – Grilled Shrimp and Lettuce Wraps. Then his Roasted Branzino for a pull out the stops culinary experience!
This is one of my quartet of "quick chicken recipes.” They all start with the same easy prep and get their identity from the sauce.
Giant Chocolate Turnovers with Orange Custard Sauce
Looking for something decadent and chocolate for a special dessert? These enticing treats couldn’t be easier.
Spicy Roast Pork Tenderloin
Cook two pork tenderloins but serve only one. Refrigerate the remaining for a head start on Bahn Mi the next day.
Picadillo Sloppy Joes
This flavorful filling can be made ahead to heat and serve in large or small rolls or over rice.
Warm Chocolate Cheesecake
Although I’m not a fool for traditional cheesecake, I’m very partial to this deeply chocolate version, especially when it’s eaten warm.
Roasted Salmon with Hot Mustard Cracker Topping
One of my favorite ways to cook salmon is simply to roast it in the oven. As long as you don’t overcook it, it will be juicy and delicious.
Butterscotch Bread Pudding
When I was a kid, one of my all time favorite desserts was coffee ice cream and hot butterscotch sauce. This pudding boasts that delicious butterscotch and coffee combo.
Salad Dressing Chicken with Escarole and Bean Salad
The chicken in this easy entree can be marinated in either homemade or store-bought salad dressing.
Italian Onion Soup with a Poached Egg
This is my simpler version of the soup Chef Cesare Casella used to serve in his New York restaurant, Beppe.
Crispy Zucchini Sticks with Olive Dip
Inspired by the Fried Zucchini we used to make at La Tulipe Restaurant in NYC. It was one of the restaurant's best loved appetizers.
Butternut Squash Lasagne
A delicious alternative to the classic meat-and-tomato-sauce lasagne, this makes a perfect vegetarian entrée. Roasting the squash caramelizes it and concentrates its flavor.
Fresh Ginger Gingerbread
When I had to cook a dish for a large fund-raising event my good friend Jean Anderson gave me her recipe for this gingerbread made with fresh ginger.
On the Road: I was in Maine this 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.
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.
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.
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 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.”
Kitchen Shrink: How do you decide which level of the oven to use?Wendell, a viewer, asked me, "How do you decide which level of the oven to use for a given task?"
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.
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.