30-Minute Black Bean Soup

Black Bean Soup

I love black beans. As in LOVE. I could eat them every day: with rice, in tacos and quesadillas, in salads (with mangoes and cilantro), and–my favorite way–in this deliciously spicy soup. Lucky for me, black beans are incredibly healthy–they're full of protein (a 1-cup serving has 15 grams) and packed with fiber. This weekend I was craving black bean soup, but only had 30 minutes to throw it together before we headed over to a friend's ...more

Healthy Living: Greek Peasant Salad

greeksalad1

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

Quinoa Salad with Fennel & Pomegranate

Quinoa Salad with Fennel & Pomegranate

Hello friends! I hope everyone has enjoyed their holidays thoroughly. If you've noticed I haven't posted for the past week, it's because we've been trekking across the eastern half of the country visiting family. In the past week we've traveled from NYC to Nashville, TN (my family) to Adairville, KY (my extended family) to Kalamazoo, MI (B's family). There's been lots of cooking, eating, movie-watching, shopping for (and opening of) ...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


© 2011–2012 THE YELLOW TABLE
Mobile Analytics