It's wild salmon season and my new Washington Post column features it with Greek Salad Salsa.
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.
Milk Street this week: Cooking for civil rights with John T. Edge. Chris and I field your questions.
On June 7th, I joined Jacques and Claudine Pépin for a fund-raising dinner. Here are my photos.
My second article for the UM Alumni magazine, features a wild food author.
Read my Huffington Post interview about Sexual Harassment in Restaurants.
Here are both parts of my interview with Ed Levine on his podcast, Special Sauce.
Check out Season 7 of "Sara's Weeknight Meals" on Create TV. Learn more here.
Sometimes its just too hot to turn on the oven. I have a solution with these two easy heat free recipes. First, my friend, chef Giuseppe Fanelli, joins me in the kitchen with a terrific meal sized Bruscetta al Tonno. Then, I whip up Asian Chicken Salad with Carrot Ginger Sauce. Cool off with my Watermelon Screwdrivers and life is good!
Asian Chicken Salad
This recipe was an excuse for me to repurpose the super-refreshing Carrot Ginger Salad Dressing served at sushi restaurants.
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.”
I think of this recipe as the perfect summertime salad because it can be prepped ahead and features three of the shining stars of summer—corn, tomatoes, and basil.
Nectarine and Plum Upside Down Cake
When fresh stone fruit are in season there’s no better time to try this easy summer dessert.
Meatloaf Burgers and Oven Fries
Wish you could serve meat loaf on a weeknight? The whole family will love this easy version.
Salad Dressing Chicken with Escarole and Bean Salad
The chicken in this easy meal can be marinated in either homemade or store-bought salad dressing.
Shellfish and Couscous Stew
I first ate clams and pork, the Portuguese equivalent of Surf and Turf, on a trip with Jean Anderson. The sofrito is from Magda Alcayaga.
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.
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.
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?"
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.