Day 81: Spelt Pizza with Ricotta and Spicy Greens

Spelt-Pizza

Continuing with our vegetable theme for the week, I wanted to share with you one of my current obsessions: spelt pizza. And not just any spelt pizza, but this one, topped with ricotta, sauteed greens, red pepper flakes, and lemon zest. OMG. The combination not only looks beautiful, but it's absolutely delicious. And compared to many of the cheese-and-meat-laden pizzas out there, it's actually pretty healthy.

I ...more

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

2013_0308 March Wellness-9

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

Healthy Living: Roasted Eggplant

Roasted Eggplant Dip

You may not have heard, but today is our first national Food Day, organized to celebrate healthy, sustainable eating. I'm really pumped that a day like today actually exists, to promote things I feel so strongly about. You can read more about the movement's objectives (like supporting sustainable farming, promoting healthy food choices for kids, and fighting diet-related ...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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