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Q&A with Sara Forte of Sprouted Kitchen

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Photo by Hugh Forte

Sara Forte is one of those people who, even though we've never actually met, I instantly liked. If you read her blog Sprouted Kitchen (and if you don't, you absolutely should!), then you know what I mean: she's warm, she's funny, and in the stories she tells of her life and marriage, she's incredibly real. A self-taught ...more

Watermelon, Grapefruit, and Mint Coolers

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Happy Memorial Day! I hope all of you are enjoying a warm, sunny day off, with a cool beverage in hand. And taking some time to realize how blessed we are to live in a free country.

I read a moving story in The New York Times this weekend about a group of artists who are drawing portraits of service members ...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

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.

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