Grilled Fish Tacos with Avocado & Kale Slaw

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With the warmer weather, I'm starting to crave lighter, summery dishes. Like grilled fish and citrusy slaws and anything with avocado. I cooked dinner the other night for my friend Signe's birthday, and because I just got back from Miami, I decided to try and recreate the super-fresh fish tacos I ate down there. (And Key Lime Pie, but that's for another post!)

I love making tacos for parties, because they are so easy to make, and fun ...more

Q&A with Mike and Megan Gilger of The Fresh Exchange

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Photos by Mike Gilger

I first met creative powerhouse Megan Gilger last summer in NYC at a party that she and my good friend Amy Anderson were ...more

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

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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