Homemade Chicken Noodle Soup

SOUP

After our whirlwind holiday travels, I've been excited to get back home and get back to work. I've had big plans for the blog–for healthy new recipes and tips to stick to your New Year's healthy eating goals–as well as all sorts of projects I want to do around the apartment, like clean out the closet, the pantry, the bathroom, and the file cabinet. (OK, in all honesty, Brandon's the one who usually initiates these organization projects, ...more

Simple Roasted Cauliflower

Simple Roasted Cauliflower

If you're not a cauliflower fan (as I used to claim I wasn't), try roasting it. Tossed with a little olive oil, salt, and pepper and blasted in a hot oven, cauliflower is utterly transformed. The normally bland, white, cruciferous vegetable (most commonly seen on crudité trays with ranch dip) turns into a golden, salty, addictive snack, with a slightly crispy exterior and meltingly soft interior. I love it simply roasted, or with the ...more

Healthy Living: Two Delicious Party Dips

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'Tis the season for holiday parties, and despite the trays of pigs-in-a-blanket and bowls of cheesy spinach dip you'll encounter, there's no need to fear. The key to feeling good this holiday season (and to avoid packing on the pounds) is simple: eat your vegetables! If you're eating a balanced diet with plenty of veggies–and making sure to get in some exercise–then you can enjoy your holiday treats guilt-free. Of course moderation is ...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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