News
Dave Pasternack
Very sad day! My favorite fisherman and chef buddy Dave Pasternack had to close his amazing restaurant, Esca, on west 43rd street, a casualty of the pandemic (and an uncooperative landlord). He was a trail blazer. His food will be sorely missed. Hopefully when the dust settles we will find…
On this week’s show, I’ll help you give Mom a day off!
Give Mom a break for a day with my easy but elegant recipes. Episode 415: Mom’s Day Off, gives you step-by-step instructions even cooking novices (like Dad and the kids) can master in a snap. You can make my clever Cheese Sandwich Soufflé or glazed individual Meatloaf Burgers – both very…
Hooray!!! We got the go ahead to shoot season 10 of “Sara’s Weeknight Meals.”
Hooray!!! We got the go ahead to shoot season 10 of my public tv show, “Sara’s Weeknight Meals,” later this year! (don’t worry, when is it safe). It will be airing in the fall. But now, I need your help. We are going to be taking questions from viewers on…
Learn about Chinese New Year traditions from this new children’s book.
Friday is the start of the Chinese New Year. My buddy Jeannie Chen, an accomplished food stylist and recipe developer, is also a fine illustrator and has done all the illustrations for this new children’s board book by Michele Wong McSween. It’s the perfect introduction for little humans to learn all about…
“How can I keep chocolate chip cookies from spreading during baking. I love a plump cookie” 🍪 is a question from Karen McCarthy Pratt addressed to my website column, “The Kitchen Shrink.”
My answers are based on the assumption that you used the original Tollhouse cookie recipe. There are several reasons why your cookies might be spreading: The dough is too soft. It might have sat out too long on the counter before you baked the cookies, or you might have let the…
Brownie Tips from the Road
So I am in Chapel Hill, NC, staying at the house of my good friend Jean Anderson while I am on book tour in her neck of the woods, and in the process of making brownies for my book signing tonight at Quail Ridge Books, I learned several new things.…
Cookies: Why do cookies deflate after baking?
Pam recently e-mailed the Kitchenshrink with several questions. With the help of my friend Jean Anderson, I answered one last week and Jean and I will take on the second this week, “Why do cookies deflate when you take them from the oven. Especially chocolate chip?” My thought was that…
Cheese: What causes cheese sauce to have a gritty texture?
Pam recently e-mailed the Kitchenshrink to ask, “When I make a cheese sauce starting with a roux of flour and butter then adding milk and cheese it sometimes gets a gritty texture. What causes this?” I thought perhaps it was caused by overheating but wasn’t sure so I asked my friend Jean…
Jean Anderson’s “Crisps, Cobblers, Custards & Creams.”
Jean Anderson describes her latest book, “Crisps, Cobblers, Custards & Creams,” as “a global collection of the puddings I like best, all-time family favorites retrieved from dusty attics plus dozens of unusual recipes that caught my fancy while traveling at home and abroad.” Chances are you’ll find your favorite desserts…
My buddy, Chef Rick Bayless, has started an online video subscription; you should sign up.
I bet you could use a few quick Mexican cooking classes to perk you up. My buddy, Chef Rick Bayless, one of the best teachers on the planet, has started an online video subscription as a way to raise money to pay for his workers. You should sign up! Here are more…