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Just 5 Feature on The Fresh Exchange

TYT-04.02.13-008997

Happy Friday everyone!

I just wanted to share a fun collaboration that I recently did with my favorite food photographer Signe Birck for my friend Megan Gilger's blog The Fresh Exchange. Though Megan's a graphic designer by trade, ...more

Winter Squash Salad with Kale & Pomegranate Seeds

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Full disclosure: I am obsessed with this salad. I started making it a week or so ago and have now eaten it almost every day. It is that good. (And super-healthy and dinner-party beautiful!) It was inspired by a salad I ate last winter at Emporio, a great Italian restaurant in our neighborhood. I loved their combination of kale, roasted winter squash, pomegranate seeds and Pecorino shavings and figured it would be easy enough to ...more

Yellow Tomato Gazpacho & Cumin-Rubbed Shrimp

Yellow Tomato Gazpacho & Cumin-Rubbed Shrimp

As you can tell from my previous post on heirloom tomatoes, I’m clearly a fan. AND given that it's early September, our days are numbered to enjoy these beauties. But if I had to pick a favorite, I’d confess that I especially love the bright yellow ones. Slightly sweeter and less acidic than their red brethren–and only available for a few weeks out of the year–golden tomatoes are fantastic pureed with cilantro, cucumber, and a dash ...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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