News
When life gives you zested dried out lemons . . . read more here.
When life gives you zested dried out lemons . . . juice them and make frozen lemon cubes to add to all those soups and stews you might be making while you are stuck at home.
Decided to go back to my online art class. Here is my latest.
Decided to go back to my online art class since I have all this time (indoors) on my hands right now. Here is my latest.
Although their Annual Founders Benefit Dinner was cancelled, the Jacques Pépin Foundation continues their critical work for the food service industry. Learn how you can help here.
This happy photo of me, Jacques, and Rick Moonen was taken last June, in Newport, RI where the Jacques Pépin Foundation co-hosted a dinner in collaboration with the community kitchen at the RI Food Bank. Although the Third Annual Founders Benefit Dinner for the JPF, which was to be held at The Yale…
You must check out this new movie called “A Fine Line,” about women chefs.
You must check out this new movie called “A Fine Line.” Opening with the quote, “It is easier for a woman to become a CEO than a Head Chef,” it shows women chefs who have succeeded in the male dominated industry and tells their stories. Find the trailer here. The movie…
I was interviewed by Rozanne Gold on her podcast, “One Woman Kitchen.”
I was interviewed by Rozanne Gold on her podcast, “One Woman Kitchen.” You can find the podcast here. You can learn more about Rozanne on her Instagram page — @rozannegold.
Did a dinner at Cooking by the Book in NYC last week and they wrote a very nice review of “Home Cooking 101.”
Did a dinner at “Cooking by the Book,” a great space in downtown New York City for cooking classes and corporate team building, for my New York Women’s Culinary Alliance last week and they wrote a very nice review of my most recent book “Home Cooking 101.” You can find…
I was recently featured in a column in the January 2020 issue of “Total Food Service.” You can find it here.
I was recently featured in the column Spotlight On Top Women in Metro NY Foodservice and Hospitality in the January 2020 issue of Total Food Service. You can find the article by Joyce Appelbaum on their web site here. You’ll find the digital version of the magazine here. Scroll to page 54 to…
I interview Zingerman’s food finders Mo Frechette and Brad Hedeman in the latest “Michigan Alumnus.”
I recently interviewed food finders for Zingerman’s, Michigan Grads, Mo Frechette, ’92, MBA’06, and Brad Hedeman, ’98, who roam the world together sourcing the best-tasting products to sell in the store where they have worked since they were students. You’ll find it in my “Maize Graze” column from the latest…
In “Sara’s Weeknight Meals” Episode 910: Mouth of the South, I head to Charleston and then the Louisiana Bayou.
In this, the last show of my 9th Season of “Sara’s Weeknight Meals,” I tour the South for some mouthwatering favorites. I start in the Church Tea Rooms of Charleston, South Carolina where every spring parishioners serve local favorites like Crab Soup, Huguenot Torte and Pimento Cheese Sandwiches. Then it’s off to the Louisiana…
Crawfish Etouffee
Serves: a crowd 2 sticks of butter 3 onions, finely chopped 1/2 bell pepper, finely chopped 3 stalks celery, finely chopped 2 cloves of garlic, minced 3 pounds cleaned crawfish tails 1 to 2 tablespoons “Slap Ya Mama” seasoning (or other Cajun seasoning) 1 tablespoon cornstarch mixed with water (enough to…