I have a new favorite culinary oil, Argan, from Morocco. Learn more here!
On Milk Street: The culture of Chefs, Drugs and Rock & Roll. Chris and I answer your questions.
Kitchen Revelations: These flavorful fruit cubes will add another dimension to summer drinks.
My Summer Salad features corn, tomatoes, and basil at the height of their flavor.
"Sara's Weeknight Meals" is always available on Create TV. Find the schedule here.
Showcase your local summer squash in this Yellow Squash Soup with Zucchini Crisps.
Here is the Raw Asparagus, Mushroom and Parsley Salad that I demonstrated at the Lake Austin Spa.
This guy gave the most incredible speech at the University Club in NYC the other night!
It's strawberry season! My Strawberries Baked Alaska is a delicious way to dress them up.
Latest Video
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 for fish lovers!
Featured Recipes
Radish and Orange Salad with Peppery Orange Dressing
Teamed up with oranges, arugula, and olives, radishes make a great side salad.
Crispy Buffalo Chicken Salad and Slaw
Buffalo chicken wings and veal Milanese are two of my favorite dishes, this salad combines their flavors.
Blueberry Pot Stickers
Summertime is blueberry time, and with local berries abundant in markets right now, it is the perfect time for blueberry desserts.
Grilled Lamb and Onion Kabobs with Olive Aioli
Lemon, olive oil, rosemary, and garlic – this is my favorite marinade for lamb, whether I am cooking a roast or skewering kabobs.
Seared Scallops and Butter Lettuce Salad with Grapefruit Vinaigrette
Salads such as this one are so versatile that they can be built up into an eminently respectable stand-alone entrée with a minimum of fuss.
Grilled Polenta with Mushroom Ragout
Be sure to add some exotics to the mushroom mixture but the real secret ingredient in this hearty vegetarian entree is a splash of truffle oil.
Slow Roasted Spiced Baby Back Ribs
After covering the huge annual barbecue cook-off in Memphis, I decided to develop my own version of oven-baked ribs. Here it is.
Nectarine and Plum Upside Down Cake
You'll find this variation of my 10-minute Basic Yellow Cake in the Easy Desserts chapter of "Sara’s Secrets for Weeknight Meals."
Fried Clam Sandwich
Clams were made to be fried. Anybody who has been to one of the many little food shacks along the New England coast knows how special they are.
Warm Steak House Salad with Blue Cheese Dressing
For many recipes what kind of potato you use makes a huge difference. Find my advice here.
Zucchini Patties with Garlicky Yogurt Sauce
A meal in a sandwich, this is equally as appropriate on a summer’s day in the backyard as on a wintry night in front of the fire.
Salad Dressing Chicken
Escarole can be a little bitter; when you wilt it with the hot dressing it becomes a delicious partner to this easy baked chicken.
Sara's Cookbooks
Blog
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: 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 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.