6 Secrets of Healthy Toddler Tummies (Guest Post)

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Many of you told me that for #marchwellness you'd love to have some ideas on how to get your kids to eat healthy foods. Given that I have very little experience in that area(!), I am handing over today's blog post to one of my very dear friends – and one of the most talented writers I know – Beth ...more

Day 94: Lemongrass Salmon Burgers

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It's only been pretty recently that I've started liking burgers again. I ate them a lot growing up, but then I went through my "I won't eat anything with fat" phase in high school and college, and hamburgers sort of went off my radar. Now I love a good burger every once in awhile (with blue cheese, and preferably from Spotted Pig), but what I've come to realize is that I actually prefer non-beef ...more

Just 5 Feature on The Fresh Exchange

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Happy Friday everyone!

I just wanted to share a fun collaboration that I recently did with my favorite food photographer Signe Birck for my friend Megan Gilger's blog The Fresh Exchange. Though Megan's a graphic designer by trade, ...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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