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Come join me on July 9th at the most relaxing and restorative spa on the planet.

I will be back at the Lake Austin Spa Resort on July 9th teaching a 2 pm class on Summer Soups for the guests of the spa. The menu will be Pea Buttermilk Soup with Smoked Salmon and Wasabi Peas, Cold Southwestern Cucumber, Avocado, and Corn Soup, and Three Melon…

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On June 7th I will be the Keynote Speaker for “Savor: A Spectacular Evening with Jacques Pépin” at Newport Vineyards.

On Thursday, June 7th, I will join Jacques Pépin for a Fund-Raising Dinner Gala celebrating the 20th Anniversary of the Community Kitchen at the RI Food Bank and it’s new collaboration with the Jacques Pépin Foundation. The event will be held at the Newport Vineyards in Middletown, Rhode Island. I…

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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.” “I learned a lot from cooking with her,…

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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.

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Here’s Part 1 of my Special Sauce interview with Ed Levine.

Here is the first of a two part interview I did with Ed Levine, the founder of Serious Eats, on his podcast, Special Sauce. We talk about leftovers and lots more.

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Check out my column in 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.

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The Culinary Institute of America honored five graduates who are “Stars of the Small Screen” at its 2018 Augie Awards in New York City on April 25th.

I was one of five Culinary Institute of America Graduates  to receive the school’s Augie award on April 25. Created by the CIA in tribute to famed French chef Auguste Escoffier, the Augies recognize the achievement of chefs, entrepreneurs, and other food visionaries. Receiving the 2018 award along with me were Anne…

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Thank you to everyone who wrote to me about joining Season 8 of Sara’s Weeknight Meals!

  Hope you contacted me with your recipe or culinary conundrum. Shooting for Season 8 has started so we are no longer looking for guests. Please keep an eye on this site to see when and where you can find Sara’s Weeknight Meals in your area.

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This stick-to-your-ribs meal makes entertaining easy.

Here’s a great stick-to-your-ribs meal that makes an easy main dish for a company dinner. My current Washington Post recipe, Red Wine-Braised Brisket with Aunt Rifka’s Flying Discs, is a favorite in my family. It is my husband’s aunt’s  recipe for a delicious braised brisket with matzoh ball dumplings. You’ll find it…

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I was honored to be included in Food & Wine’s article on International Women’s Day.

I felt honored to be included in Food & Wine’s article celebrating International Women’s Day in which they interviewed 21 women chefs. 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…

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