Sally Sampson

Sally Sampson
Did you know?

Sally helped her friend Gretchen Holt start a fundraiser called Cookies for Kids’ Cancer. The group raises money by organizing bake sales online. Since its inception in 2007, Cookies for Kids’ Cancer bake sales have raised more than $600,000 for pediatric cancer research.


Sally Sampson
Sally's Featured Recipe
Chicken Burger with Black Olives and Caramelized Onions

Click here for recipe

Sally Sampson is the founder and president of ChopChop, and a cookbook author and food writer who has written 11 cookbooks and been the coauthor of seven more.  


ChopChop is a quarterly magazine dedicated to reversing and preventing childhood obesity. Sally is the founder and president of the publication.


ChopChop’s first issue was published in April 2010. It is a magazine for kids aged 5 to 12 and their families and is published by Kid2Kid, Inc, a non-profit organization based in Massachusetts. ChopChop’s website is and you can follow it on Twitter at @chopchopmag and on Facebook.


Her most recent cookbook is The 100-Calorie Snack Cookbook.  


Sally wrote the Recipe of the Week cookbook series, which is comprised of four books: Ice Cream; Cookies; Kabobs; and Burgers. She also wrote $50 Dinner Party, a James Beard Award nominee; The Bake Sale Cookbook;  Party Dips!; Party Nuts! and Recipes from the Night Kitchen: A Practical Guide to Spectacular Soups, Stews, and Chilies. She collaborated on several other books, including The Olives Table, The Olives Dessert Table, and The Figs Table, all with Chef Todd English.


Sally also writes on topics other than food. Her book, What Your Divorce Lawyer May Not Tell You: The 125 Questions Every Woman Should Ask, written with Margery Rubin, comes out this summer.


Sally has contributed to publications such as Bon Appetit magazine, Food & Wine magazine, The Boston Globe, Boston Magazine, The Boston Phoenix, Mode, Self, Fine Cooking and The Brookline Tab. She was a senior writer for Cook’s Illustrated magazine.


She lives with her teenage children, Ben and Lauren, outside Boston, Massachusetts. Her website is



Latest Recipes

Classic Burgers with Homemade Tomato Ketchup

While I am not a huge fan of most store-bought ketchup, I love this homemade version. I especially like it left chunky.

(1 Votes)

Curried Chicken Burgers with Chutney Mayonnaise

I have used this combination of classic Indian flavors on roast beef sandwiches, crab cakes, tuna sandwiches and salmon. I haven't yet f...

(1 Votes)

Chicken Burger with Black Olives and Caramelized Onions

Although sage is considered a pungent and herby herb, when used in moderation (as it is here) I especially like it: it perfectly balance...

(1 Votes)

Portobello Burger

My friend Susan Benett taught me how to cook a better portobello mushroom: remove the black insides. Without them, the mushroom stays dr...

(1 Votes)

Dijon Tuna Burger

Whatever you do, do not use a food processor to cut the tuna. You want it to be chopped, not ground!

(1 Votes)

Caramelized Onions and Blue Cheese Burgers

Caramelizing onions takes a bit of time but the end result is sweet, rich and sensuous. Like Roasted Garlic , having some on hand can ma...

(1 Votes)

Spicy Chipotle Turkey Burgers

Wrinkled and dark brown in color, canned chipotles are readily available in adobo sauce: a thick liquid of tomato, vinegar and spice. Th...

(1 Votes)

Spicy Black Bean Burgers

A little bit like a black bean taco, these burgers are spot-on when accompanied by lettuce, tomato, guacamole, salsa, jack cheese and so...

(1 Votes)

Lamb Burgers with Herbs

Instead of serving these with ketchup try thickening some yogurt by leaving it overnight in cheesecloth.

(1 Votes)

Vanilla Ice Cream with Bittersweet Cocoa Sauce

Nearly all recipes for vanilla ice cream call for either vanilla beans or vanilla extract. Vanilla extract is made by extracting the fla...

(1 Votes)

Caramelized Onion and Chickpea Burgers

Serve these a little smaller than most other burgers: they are incredibly rich and filling. Try them on a bed of greens with lots and lo...

(1 Votes)

Egg Nog Ice Cream

Mostly associated with Christmas and New Year’s, eggnog, traditionally made from milk, sugar, cream, eggs, nutmeg and sometimes liquor, ...

(1 Votes)

Dark Chocolate Ice Cream

Jean Anthelme Brillat-Savarin, the famous gastronome from the 1700s, said: “Those who have been to long … at their labor, who have drunk...

(1 Votes)

Rocky Road Ice Cream

Rocky Road Ice Cream comes in all different guises though always composed of chocolate (sometimes the ice cream and sometimes pieces), n...

(1 Votes)

Cookie Dough Ice Cream

Chocolate chip cookie dough is the classic choice, but you can use anything you like: In fact, you should probably buy my cookie book, Re...

(1 Votes)

Pumpkin Gelato

When I was in college there was a-now defunct-ice cream shop that made the most irresistible pumpkin ice cream. After initially turning ...

(1 Votes)

Banana Ice Cream with Burnt Caramel Sauce

The intriguing combination of the bananas, rum and burnt caramel will transport you to a Caribbean island. Garnish with toasted almonds ...

(1 Votes)

Coconut Apricot Sorbet

Often used interchangeably on menus, there is actually a big difference between sorbet and sherbet (aka sherbert). Sorbet is made from i...

(1 Votes)

Cranberry Lime Sorbet

Brilliant pastry chef Paige Retus taught me how to make this wonderfully tart sorbet without the aid of an ice cream machine. I have bee...

(1 Votes)

Sugar Syrup

The few recipes that are eggless call for sugar syrup, which can sit In the fridge for a full month: I like sugar syrup because it elimi...

(1 Votes)
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