I'm cooking with Ming again on his show. That guy has more energy than a room full of kindergarteners!
This week on "Sara's Weeknight Meals" Episode 906: Meaty Salads, it's leafy greens plus meat.
Milk Street: A visit to the bizarre world of catering with Matt and Ted Lee. Chris and I field questions.
Where can I find the new season, Season 9, of “Sara’s Weeknight Meals” in my home town?
My friend and mentor Jean Anderson has a new book out! You must check it out.
Ginger stars in food and drinks this week on "Sara's Weeknight Meals" Episode 905: Ginger Mix Up.
On "Sara's Weeknight Meals" Episode 904: French Eggs, it's classic French recipes for simple meals.
"Sara's Weeknight Meals" Episode 903: Latin Twist is on air now. Check here to see what I'm cooking.
"Sara's Weeknight Meals" Episode 902: Simple Elegance has started airing! Learn more here.
"Sara's Weeknight Meals" Episode 901: Havana Weeknights has started airing! Learn more here.
Kitchen Revelations: What is the secret ingredient to juicy tender chicken? It's a science thing.
Kitchen Shrink: What is the easiest way to roast peppers? There are a number of ways; all are easy.
Latest Video
Entertaining is easy with my elegant but super simple recipes, even if your only guests are your immediate family on a weeknight. Try my Duck with Gingered Grape Sauce for an impressive entrée, and for food that’s fun, you can’t go wrong with my fabulously interactive Japanese Beef Fondue.
Featured Recipes
Whole Baked Branzino
This easy entree bakes in just 20 to 25 minutes for a quick and spectacular company dinner.
Braised beef Brisket with Aunt Rifka's Flying Discs
A tradition in my husband's family, this meal is great for entertaining as it is started a day ahead.
Raw Asparagus, Mushroom and Parsley Salad
Pistachios and parmesan cheese top this special occasion salad; garnish with fresh herbs if you have some on hand.
Fresh Ginger Gingerbread
Jean Anderson shared this recipe with me to bake for an event. It is simple to make, very tasty, and easy to transport and serve.
Roasted Butternut Squash Lasagne
Here's a delicious alternative to the classic meat-and-tomato-sauce version.
Duck Breasts with Apricot Szechuan Peppercorn Sauce
Serve this festive main dish with my Parsnip Puree.
Smoked Salmon and Salmon Roe on Crispy Potato Pancakes
I serve these appetizer latkes for special occasions because you can top them as you like.
Green Bean Casserole Moderne
Don't wait until Thanksgiving to make this traditional dish. My fresh version is so hearty it qualifies as a vegetarian entrée.
Braised Short Ribs
This is my adaptation of a recipe by a very talented New York chef, Tom Valenti. The secret to it's flavor is a whole bottle of red wine.
Raspberry Almond Rugalach
Although Rugelach are not identified with any special holiday, they are a welcome addition to a celebration.
Roasted Salmon with Hot Mustard Cracker Topping
Only wild-caught Alaskan salmon is certified sustainable and the best choice.
Fried Green Tomato Sandwich with Goat Cheese
Green tomatoes were usually harvested when a frost was near but now you can find them for a longer season.
Sara's Cookbooks
Blog
On Thursday, September 12th, I was one of the judges on "Beat Bobby Flay!
On Thursday, September 12th I was one of the judges on “Beat Bobby Flay!” along with Ariel Fox and Craig Samuel. Learn more here.A few weeks ago I was interviewed for the KLCS.org website
A few weeks ago I was interviewed for the KLCS.org website. We spoke about my work with Julia Child and my PBS show, “Sara’s Weeknight Meals,” which premieres it’s 9th Season starting on Wednesday, September 4th. Check here to find the interview.
I was recently interviewed by Mat Schuster on Food, Wine & the Culinary Mind.
Here is a link to my podcast interview with Mat Schuster on Food, Wine & the Culinary Mind.You can find a link to my interview with Kathy Saunders of the Tampa Bay Times right here.
When I was at Lake Austin Spa in June, I spoke with Kathy Saunders about working with Julia, my Food Network shows and my PBS show, "Sara's Weeknight Meals."I have a new favorite culinary oil – Argan, from Morocco. Learn more here.
Meet Argan, my new favorite culinary oil. It has an absolutely delicious nutty taste and can be used in all sorts of applications.This guy gave the most incredible speech at the University Club in NYC the other night.
The topic? Food memory. There will never be another Jacques Pepin. He is one of a kind. The food world is so lucky to have him.
My latest column for the U of M alumni magazine focuses on how to enjoy more veggies.
As local vegetables appear in markets, now is a great time to add more to your diet. Here are some ideas.Mystery Solved!
People who saw these unusual tomatoes featured on my show when I was in Madremanya, near Barcelona, Spain have been reaching out like crazy to find out where they can get them, or the seeds to grow them, in the US.I joined Ming Tsai for Episode 1605 of “Simply Ming;” you can find a clip and the recipes here.
I joined Ming Tsai for Episode 1605 of “Simply Ming” which aired on Boston’s #WGBH! Focusing on comfort food, we prepared an Alsatian Onion Tart, French Onion Apple soup and a cocktail, Gator Bait.Here is the "Kitchen Chat" podcast I did with Margaret McSweeney and Jaime Laurita.
Among the things we talked about is the fact that Jaime's first TV appearance was on my show, "Cooking Live."Here is the link to my interview on “Conversations with Jeff Weeks.”
In my interview with Jeff Weeks on his WSRE show we discussed my experiences with Julia Child, at Gourmet Magazine, and on the Food Network as well as my books and curent PBS show.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 food
I 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.”Read my Huffington Post interview about Sexual Harassment.
Here’s the link to my Huffington Post interview about Sexual Harassment.
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.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: When I was in Maine we ate at my cousins' newest restaurant.
I had the tastiest meal at my cousins’ newest restaurant, Salt Pine Social, at 244 Front Street in Bath, Maine. My twin cousins, Daphne Comaskey and Eloise Humphrey, pictured here, were already famous in Maine for El Camino, their previous wonderful Mexican restaurant in Brunswick.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.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.