Healthy Living: Greek Peasant Salad

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Photos by Signe Birck

I went to Greece for the first – and only – time when I was 21. I was studying abroad in Paris at the time, and after finding a cheap ticket to Athens, I decided to backpack around the Greek Isles with a college friend. Despite the intense heat and the $10-per-night accommodations, the trip was spectacular. I'll always remember the brilliant blues and whites ...more

Hearty Sprouted Lentil Stew with Kale

Healthy Lentil Soup with Kale

This is my go-to healthy and hearty recipe for a cold, winter's night. It's simple to prepare, it's packed with vitamins and minerals from the vegetables and–thanks to the sprouted lentils–full of protein, enzymes, and micro-nutrients. It's also vegan and gluten-free. For a creamier soup, feel free to puree half or all of it with an immersion blender (or a food processor) after cooking. It's delicious either way, and tastes even better ...more

Q&A with Sara Forte of Sprouted Kitchen

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Photo by Hugh Forte

Sara Forte is one of those people who, even though we've never actually met, I instantly liked. If you read her blog Sprouted Kitchen (and if you don't, you absolutely should!), then you know what I mean: she's warm, she's funny, and in the stories she tells of her life and marriage, she's incredibly real. A self-taught ...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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