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Healthy Living: Seared Halibut with Pea-Fava Puree


I apologize for all of you who are sick of my fava-pea kick. Sorry! I've gone a little crazy, I confess, but they are so stinkin' delicious, I just can't help myself! My poor husband Brandon has had to eat peas and favas now more times in the past month than I care to count, but he's been a good sport about it...

My favorite way to enjoy favas and peas (besides the ...more

Summer Travels (and a Delicious Quinoa Salad)


Photos by Signe Birck

I really can't believe August is almost over. Is it just me, or has summer flown by?! The past few weeks have been a blur of travel, writing, and cooking. I was recently in Virginia for a very cool Anthology magazine shoot (more on that later!), then on a road trip to Nashville with my sister Maria – she's getting married in ...more

Why I Love Swiss Chard

Swiss Chard

Swiss chard is one of those "exotic" vegetables that I did not grow up with. Along with its leafy brethren kale, escarole, mustard greens, and broccoli rabe, chard was simply not on my radar until adulthood. My family ate plenty of veggies (mostly from my grandparents' gardens), but we stuck to the usual suspects of the 80's: green beans, corn, broccoli, peas, carrots, and of course, iceberg lettuce. And loads of fresh tomatoes in the ...more

Previously on Healthy Living

In the Kitchen With a Good Appetite
Melissa Clark
Around My French Table
Dorie Greenspan
Sunday Suppers at Lucques
Suzanne Goin
Real Food Fast
Nigel Slater
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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