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Healthy Living: Broccoli Rabe Part I

Broccoli Rabe

Broccoli rabe is one of those vegetables I didn’t try until I was an adult. Actually, there were a long list of those vegetables: kale, Swiss chard, collard greens, cauliflower, fava beans, sugar snap peas, eggplant, red cabbage, fennel, radicchio, endive, arugula, butternut squash, zucchini, wild mushrooms, parsnips, bok choy, radishes...the list goes on and on. It's not like my family didn't eat vegetables growing up (we did!), it's ...more

Gluten-Free Blue Cornmeal Waffles

IMG_9823

Hello friends! I know it's been awhile since I posted–this month has been a bit crazy juggling a month-long freelance job (with regular office hours!), writing assignments, and normal life stuff (like cooking for 50 for a friend's birthday). Last weekend I snuck away for a much-needed little getaway to Jamaica with my man (will post pictures soon...it was heavenly!). All of this has kept me a tad busy and I find myself having to choose ...more

March Wellness: Getting Started

Farm Produce

So you've decided to join us in our #marchwellness campaign - hooray!! You've been wanting to eat healthier, work out more, and just feel better in general, but you've lacked the motivation. Or maybe the time or the resources. But March is a new beginning and you're ready to make some changes. So now what?!

Our inspiration for #marchwellness is a bit different than for many of you, given that we are dealing with a chronic illness. ...more

Previously on Healthy Living

In the Kitchen With a Good Appetite
IN THE KITCHEN WITH
A GOOD APPETITE
Melissa Clark
Around My French Table
AROUND MY FRENCH TABLE
Dorie Greenspan
Sunday Suppers at Lucques
SUNDAY SUPPERS AT LUCQUES
Suzanne Goin
Real Food Fast
REAL FOOD FAST
Nigel Slater
Kitchen Express
KITCHEN EXPRESS
Mark Bittman

My name is Anna Watson Carl. In a word, I love food, I love France, and I love throwing dinner parties. Over the years, I've worked as a personal chef, taught cooking classes, edited cookbooks, written for magazines, tested and styled recipes, and traveled whenever opportunity has arisen. But at heart, there's nothing I love more than sharing a meal with friends around the yellow table.

For me, cooking has always been a way of life. As a (mildly precocious) ten-year old, I planned and prepared a four-course Valentine's dinner for my parents, birthing a lifelong passion for dinner parties. That was just the beginning. I've been cooking ever since, whipping up souffles at a chateau in Burgundy, searing filet mignon for a wealthy client's dog (bizarre, but true), butchering ducks for confit de canard in Paris, baking the night shift in Nashville, and bathing the floor of my NYC apartment in turkey brine...the story continues.

...more


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