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Crispy Buttermilk Soaked Pork Chops
The key to this recipe is the buttermilk, a great tenderizer. On the inside the chops turn out very juicy. On the outside the panko breadcrumbs create a wonderfully crispy crust. It’s almost as if you had deep-fried them. Makes 4 servings Hands-on time: 30 minutes Total preparation time: 1…
I have a new favorite town – Clarksdale, Mississippi
Here I am with my producer/partner on “Sara’s Weeknight Meals,” Natalie Gustafson, at the crossroads of highway 61 + 49 where the legendary blues artist Robert Johnson sold his soul to the devil. We were in town to eat BBQ (you must try the pulled pork sandwich at Abe’s which…
Milk Street Radio – The Most Dangerous Wine
We interview Jason Wise about his film “Somm: Cup of Salvation,” which tells the story of winemaker Vahe Keushguerian, who smuggled ancient grapes from Iran to make the first Persian wine in over 40 years. Plus, food scientist Anwesha Sarkar explains how she built a 3D-printed human tongue to study…
The Animals of Sara’s Weeknight Meals Season 13
I particularly liked this guy (gal?) that I saw at the market in Barcelona.
Cucumber Tomato Salad with Yogurt and Toasted Cumin Seed Dressing
This salad would go especially well with a spicy dish because it has sugar and dairy in it, two ingredients which naturally tame a chiles’s heat. But it would also be a delightful side dish for any fish, poultry, or meat entree. Makes 4 servings Hands-on time: 15 minutes Total…
Milk Street Radio: Refrigerator Revolution
This week, it’s all about food inventions and innovations. Nicola Twilley reveals the secret history of refrigeration, from ingenious fridge designs to Rwanda’s pioneering “coldscape.” Plus, meat scientist Chris Calkins invents new cuts of steaks, and Dan Pashman wonders if the food tech takeover is actually a bust. Finally, we…
Seafood Gazpacho – The Perfect Summer Soup
This is a very adaptable cold soup. You could substitute any kind of seafood for the shrimp and crabmeat or replace them with cooked fish–or another cooked protein like chicken, pork, or beef for that matter. Whatever protein you use this is a very refreshing yet filling summertime entrée. Makes…
Retsina Party!
Here I am with Chef Maria Loi, my cooking buddy in Greece and Natalie Gustafson, my producer partner on “Sara’s Weeknight Meals,” shooting at a rooftop bar in Athens. Did you notice the view behind us? As they say, it is a rough job…. Season 13 will start airing around…
Milk Street Radio: Rent a Falcon, Save Your Vineyard!
Falcons are smart, fast and lethal––but they can also be a farm’s greatest defense against losing an entire harvest. Master falconer Alina Blankenship tells us about protecting fields of grapes and blueberries with her flock of highly-skilled birds, from the falcon that operates like a jet-fighter to the hawk that…
Southwestern Chicken Salad
This is my favorite kind of salad because it has so many elements and, from the creamy avocado to the crispy homemade tortilla chips, they all have different textures. I have cheated here by using leftover or rotisserie chicken. You could substitute leftover cooked pork, shrimp, or beef too. You…