About Kate McMillan

Kate McMillan

Kate McMillan is chef and owner of an eponymous catering company, an instructor at Tante Marie’s Cooking School in San Francisco, and the author of three cookbooks, including her most recent title, One Pot of the Day. She lives in San Francisco with her five-year-old twins Emily and Grace, who already enjoy helping in the kitchen—especially when it involves cupcake batter. @k8mcmillan

A broccoli rabe pizza cut into squares on a grey background.

Broccoli Rabe Pizza

We’re not saying broccoli rabe pizza is going to replace pepperoni. We’re merely suggesting it may, under certain circumstances, be an awesomely viable alternative.

A baking dish with chicken thighs topped with garlic cloves, red potatoes, and thyme. A silver spoon is nestled in the dish.

Chicken with 40 Cloves of Garlic

Chicken with 40 cloves of garlic is a classic for one reason—it’s damn good. Using chicken thighs ensures the meat remains juicy. Using our trick for quickly peeling garlic makes it hassle free.

A white enamel pot filled with turkey meatball soup.

Turkey Meatball Soup

This outrageously healthy—yet still satiating—riff on Italian wedding soup swaps traditional beef and pork meatballs for ones made with turkey. Indulgence with decency.

A red Dutch oven filled with beer-braised chicken with root vegetables on a wooden surface.

Beer Braised Chicken Thighs

Chicken thighs are coaxed to incredible taste and tenderness in this stew that sneaks in root vegetables bathed in beer. Simple to make. Complex in taste. Unforgettable all around.

Square plate of a pile of grilled sweet and sticky sriracha drumsticks and grilled scallions

Sweet and Sticky Sriracha Drumsticks

Slightly sweet. Slightly sticky. Slightly spicy. Thoroughly irresistible. That’s what we think—and, more importantly, what we hear—about these easy grilled drumsticks.

Three ancho short rib tacos on flour tortillas, topped with pickled red onion and cilantro.

Ancho Short Rib Tacos

This may seem an improbable melding of short ribs and anchos and red wine. Authentic Mexican? Nah. Worth making? Heck yeah.