About Sara Foster

Sara Foster

Sara Foster is the founder and owner of Foster’s Market in Durham and Chapel Hill, NC. She has authored four cookbooks, including her most recent titles, Sara Foster’s Southern Kitchen and The Foster’s Market Cookbook. A contributing food editor for Cottage Living magazine, Sara previously worked as a chef for Martha Stewart’s catering company. She and her husband, Peter Sellers, live on a farm outside of Durham. @fostersmarket

A plate of zucchini slaw two ways with strips of zucchini, yellow summer squash, bell pepper and two dressings

Zucchini Slaw Two Ways

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Never give zucchini away again with these equally tempting yet uniquely different slaws. You get to choose—rich and creamy or tart and sweet.

  • 25 M
  • 25 M
  • 16
A slab of fall-off-the-bone baby back ribs with a knife cutting them into individual ribs.

Fall-Off-the-Bone Baby Back Ribs

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The secret to these knee-wobblingly tender little lovelies? Roast ’em low and slow and then toss ’em on the grill for just a short spell. Which means you don’t have to constantly tend a smoker from dawn to dusk.

  • 20 M
  • 2 H, 45 M
  • 22
Black skillet with red, white, yellow, and purple roasted radishes

Roasted Radishes

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Roasting these rotund little root veggies turns them docile as anything dug out of the ground can be.

  • 5 M
  • 35 M
  • 8
Pickle-Brined Fried Chicken

Pickle-Brined Fried Chicken

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Pickle-brined fried chicken?! Oh yes we did! And folks are calling it fried chicken perfection.

  • Quick Glance
  • 45 M
  • 5 H, 30 M
  • 2
Lamb Shank Shepherd's Pie

Lamb Shank Shepherd’s Pie

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This shepherd’s pie recipe is a touch untraditional, relying on tender braised lamb shank rather than the typical ground lamb. Call us rebels.

  • Quick Glance
  • 1 H, 30 M
  • 3 H, 30 M
  • 0
Hummingbird Cake

Hummingbird Cake

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Sweet as nectar. That’s what we think of this Southern classic, a charming stack of pineapple, coconut, bananas, and pecans aplenty.

  • 25 M
  • 1 H
  • 20
Deep Fried Turkey

Deep-Fried Turkey

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Crisp, burnished skin and moist, impossibly tender meat can be yours. The only trick? Not catching the house on fire.

  • Quick Glance
  • 1 H
  • 3 H, 30 M
  • 5
Quito's Barbecue Butt Rub

Quito’s Barbecue Butt Rub

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Sara Foster’s barbecue rub, a cheeky mix of paprika, black pepper, salt, garlic, chili powder, and brown sugar, can be massaged into beef, pork, or chicken.

  • 5 M
  • 5 M
  • 4

Thai-Style Sliced-Beef Lettuce Wraps

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For these beef lettuce wraps, steak is marinated in a soy-ginger sauce, grilled, and then thinly sliced. The beef is wrapped with lettuce and popped in your mouth.

  • Quick Glance
  • 25 M
  • 1 H
  • 0
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