We celebrate the Jewish holidays with two traditional dishes that are often tricky to prepare. I'll take you through the process, step by step, starting with wine braised brisket. On the side, my husband’s Aunt Rifka’s recipe for matzo balls they call ‘flying discs’ and my Root Vegetable Latkes.

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Featured Recipes

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.

Shredded Root Vegetable Latkes

I created this latkes recipe for my latest book. You can shred whatever root vegetables are left in your fridge with the traditional potatoes.

Braised Brisket with Flying Disks

This recipe came from my husband's Great Aunt Rifka. She called her silver dollar matzo balls "flying disks"and they were famous in the family.

Green Bean Casserole Moderne

My fresh version of this favorite holiday side dish is so hearty it qualifies as a vegetarian entrée and can be found in the vegetarian chapter of "Sara’s Secrets for Weeknight Meals."

Butternut Squash Lasagne

A delicious alternative to the classic meat-and-tomato-sauce lasagne, this makes a perfect vegetarian entrée for the holidays. Roasting squash caramelizes it and concentrates its flavor.

Vermont Apple Crisp with Maple Sauce

The key to the delicious flavor of this fall dessert is Grade B maple syrup which is more intense than the readily available Grade A.

Thanksgiving Hens

I thought it would be nice to come up with a recipe that mimics the Thanksgiving bird but can be made in one tenth the time any time of the year. So these Rock Cornish Game Hens are stuffed à la Thanksgiving and served with a quick gravy.

Fresh Cranberry Sauce

Cranberries are in season right now. You'll be surprised how easy it is to make this classic sauce using fresh cranberries.

Crispy Roast Duck

Duck is one of my absolute favorites, but it is not easy to get it right. The desired result is so wonderful that I’ve spent 25 years trying to figure out how to get it done dependably and easily. The method I use here works well and is not too scary.

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.

Mashed Potatoes

Everyone loves mashed potatoes, particularly if the meal includes simple gravy. My two main choices for preparing them are Russet and Yukon Gold potatoes.

Homemade Pan Gravy

I always get lots of questions about making gravy, so I thought no matter what meat or poultry you are cooking, this recipe would come in handy when you head for the kitchen.

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On the Road: I was in Maine this summer and we ate at my cousins' new restaurant.

I had the tastiest meal recently 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 recent 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 recently got 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 River

This 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.

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