My Favorite (End of) Winter Salad

Arugula, Raddichio and Fennel Salad

Not that we've had much of a winter this year (I haven't had to wear my fur boots once!), but there are still certain winter foods that I love. Warming soups and stews, hearty pasta dishes, braised pork over creamy polenta, roasted veggies, and homemade chicken pot pies. But alongside these wintry comfort foods, I like to serve a light, colorful, citrusy salad. A sort of palate cleanser, if you will, to cut through the richness of the main ...more

Day 79: An Ode to Vegetables

Veg-Feast

This week on the blog I'm celebrating vegetables. If you've read the blog for awhile, you know about my love affair with dark leafy greens (I sneak them in everything from soup to pot pies to ...more

Healthy Living: Tomato Chickpea Curry with Kale

Tomato Chickpea Curry with Kale

You may have noticed that there is a tab on the blog titled Healthy Living. Since I started the blog, it's been a goal of mine to provide healthy, simple recipes using whole, fresh foods. Of course, given that my last post was on Chocolate Chip Cookies, I should clarify that eating a healthy diet is all about balance! I ...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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