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

Flatbread Pizzas with Broccoli Rabe Pesto


As you can tell, I’m still on a broccoli rabe kick. Though it’s available year-round, winter is when this bitter, leafy green vegetable tastes best–and when I crave it the most. Usually I just sauté it in some garlic and olive oil, but recently I decided to try making pesto out of it. I love fresh basil pesto in the summer–its bright green color, intense garlicky-herb-Parmesan flavor, and its versatility. You can put it on pizza, ...more

Hearty Sprouted Lentil Stew with Kale

Healthy Lentil Soup with Kale

This is my go-to healthy and hearty recipe for a cold, winter's night. It's simple to prepare, it's packed with vitamins and minerals from the vegetables and–thanks to the sprouted lentils–full of protein, enzymes, and micro-nutrients. It's also vegan and gluten-free. For a creamier soup, feel free to puree half or all of it with an immersion blender (or a food processor) after cooking. It's delicious either way, and tastes even better ...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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