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Q&A with Mike and Megan Gilger of The Fresh Exchange

2013_0308 March Wellness-9

Photos by Mike Gilger

I first met creative powerhouse Megan Gilger last summer in NYC at a party that she and my good friend Amy Anderson were ...more

Quick & Healthy Turkey Chili

Healthy Turkey Chili

I hope everyone had a marvelous Thanksgiving! Several of you wrote me and told me you brined a turkey for the first time...congrats!! That's really exciting. I ended up brining my turkey again this year (thankfully without any of the disasters of last year) and it was so deliciously moist and flavorful. I am officially a brining convert.

(By the way, this post is about chili, I promise–but we have to relive Thanksgiving first! Bear ...more

Quick Stir Fry with Black Rice, Shiitake Mushrooms, & Spinach

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Well, March is over, and despite a few cheat days (like a certain gnocchi party, and a late-night visit to Krispy Kreme in Raleigh!), we have really enjoyed living by #marchwellness principles. I have loved making green smoothies a regular part of our morning ritual, and I unapologetically ...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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