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Healthy Living: Broccoli Rabe Part I

Broccoli Rabe

Broccoli rabe is one of those vegetables I didn’t try until I was an adult. Actually, there were a long list of those vegetables: kale, Swiss chard, collard greens, cauliflower, fava beans, sugar snap peas, eggplant, red cabbage, fennel, radicchio, endive, arugula, butternut squash, zucchini, wild mushrooms, parsnips, bok choy, radishes...the list goes on and on. It's not like my family didn't eat vegetables growing up (we did!), it's ...more

Day 3: Detox Salad (and taking time to rest).


This morning marks the end of the Week 1 of The Cookbook Diaries. Hard to believe, that after so many years of dreaming, that this is actually happening! Starting next week, there will be weekly newsletters for those of you who've signed up (and if you haven't, just enter your email in the sign-up box on the homepage - ...more

Spicy Seafood Stew for a Cold Night

Seafood Stew

Unfortunately I missed out on the big northeastern blizzard Nemo this weekend (I'm visiting my sister in snow-less D.C.), but I've still got wintry foods on the brain. Contrary to popular belief, winter meals don't have to be heavy, meat-and-potato-laden affairs. This weekend I made a hearty veggie-filled lentil stew one night (which was just as ...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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