Sara Dickerman
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Articles by Sara Dickerman
Baked Feta With Honey Recipe
Christopher Testani for The New York Times. Food Stylist: Simon Andrews. A drizzle of honey and a blast of heat transform a standard block of crumbly feta into an unexpectedly luscious, creamy spread for pita and vegetables. This, with a hunk of crusty bread and a glass of chilled white wine, is the perfect warm weather supper. If you can't get your hands on thyme honey, the regular sort will do just fine.
The Cookbook Podcast
Secrets of Great Second Meals By Sara Dickerman Intro: Welcome to the Cookery by the Book podcast with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table talking to cookbook authors. Sara: Hi, I'm Sara Dickerman and this is my latest cookbook, "Secrets of Great Second Meals". Suzy Chase: The last time we chatted was about the "Bon Appetit: Food Lover's Cleanse" cookbook that you wrote.
The best kitchen tools to buy in multiples.
Picks Photo illustration by Slate. Photo by chefn.com. Slate has relationships with various online retailers. If you buy something through our links, Slate may earn an affiliate commission. We update links when possible, but note that deals can expire and all prices are subject to change. All prices were up to date at the time of publication. In search of the perfect gift? Read more of Slate’s holiday gift guides here. Holiday cooking and baking can be a stressor to our kitchens (and our emotions!).
Try This, and You’ll Never Buy a Pint of Ice Cream Again
Picks Slate has relationships with various online retailers. If you buy something through our links, Slate may earn an affiliate commission. We update links when possible, but note that deals can expire and all prices are subject to change. All prices were up to date at the time of publication. In search of the perfect gift? Read more of Slate’s holiday gift guides here.
Doable New Year’s resolutions for a healthy 2021. Original
Picks Photo illustration by Slate. Photo by SYR Supply. Slate has relationships with various online retailers. If you buy something through our links, Slate may earn an affiliate commission. We update links when possible, but note that deals can expire and all prices are subject to change. All prices were up to date at the time of publication. 2021: We thought we’d never get here.
Tunisian-Style Poached Eggs in Red Pepper Sauce Recipe
Ingredients 2 tablespoons olive oil 1 medium red onion, chopped 2 garlic cloves, finely chopped 4 red bell peppers, cored, cut lengthwise into 1/2”-wide strips 1 1/2 teaspoons kosher salt, divided, plus more for seasoning 1 large tomato, cored, grated using the large holes on a box grater 1 tablespoon (or more) harissa paste 4 large eggs 1 teaspoon white wine vinegar or apple cider vinegar Flaky sea salt, such as Maldon Harissa, a spicy North African red chile paste, is available at Middle...
Beet Soup with Caraway Recipe
Close Menu Icon After making this soup, you'll have plenty of beets left over for tossing into salads at lunch.
Food52's Guide to Spring Clean Your Life
Cleaning The One-Stop Guide to Cleaning the Oven It's everything you need to stop making excuses. Cleaning How to Clean (Almost) Your Whole House With Vodka You may have outgrown your days of cheap shots, but this humble grain alcohol is still here to serve you. Cleaning This Laundry Staple Is the Key to Cleaning a Burnt Pan Those pans aren’t ruined—they’re one secret ingredient away from being perfect again. Cleaning Like, right this minute.
Salmon with the Greenest Tahini Sauce
Easy to find and full of good-for-your-heart omega-3 fatty acids, wild salmon is a staple for my household. Though king salmon gets the biggest hype for its ultra-silky flesh, I’m fond of sockeye, which is redder, firmer, and less meltingly rich. In the end, though, I pick whatever fish looks best in the market.
Rhubarb Bread Crumb Cake
Photo by Rocky Luten Test Kitchen-Approved Author Notes Spring is the time of year of the great pinkening in my kitchen. When, fed up with a winter of stored apples and fleetingly good citrus shipped in from far away, there’s finally some fresh produce to bake into desserts. Enter: rhubarb.
19 Essential Sauces, Spices, and Condiments for the Home Chef’s Pantry
Picks Here’s what will really make your food taste better. Photo illustration by Slate 15 Mother’s Day Gifts for the Burned-Out Mom in Your Life 10 Ways to Tell Your Child’s Teacher Thank You After This Horrific Year How I Finally Kicked My Most Wasteful Kitchen Habit I Never Thought My Bedding Mattered That Much. I Was So Wrong. There might be a treasure lurking in your refrigerator right now: last night’s dinner.
Why We’re So Obsessed with How Politicians Eat
There were many stories from former staffers of Amy Klobuchar that portray her as a difficult boss. But the tale of the Minnesota senator eating a salad with a comb, that’s the one that has become iconic. You probably already know it: An aide didn’t manage to bring utensils for a meal aboard a plane, and so the senator dug a comb out of her bag and proceeded to eat with it.
9 very helpful rules on when to throw things out
Food52 By Sara Dickerman on Mar 10, 2019 at 7:53 am Get your daily dose of good news from Grist Subscribe to The Beacon This post originally appeared in Cooking with Scraps on Food52. My new cookbook, Secrets of Great Second Meals, is based on the principle that leftovers can be a springboard for more inventive and confident cooking in your life.
9 Very Helpful Rules on When to Throw Things Out
Photo by Bobbi Lin My new cookbook, Secrets of Great Second Meals, is based on the principal that leftovers can be a springboard for more inventive and confident cooking in your life. If you learn to be truly comfortable working with leftovers, you can save time (on both shopping and prepping), money (by not throwing out so much food), and also reduce your carbon footprint (less wasted water, carbon, and landfill).
A Novel That Reminds Me of the Boring Parts of Porn
King of Joy is full of flowing prose, but it's also druggy and vague. Richard Chiem reads Tues March 5 at Elliott Bay Book Company. Brooks Calison I had just reached the hippos when an e-mail came through declaring King of Joy "a most anticipated book of 2019." We'll see, I thought. I was partway through the novel, and the outlook wasn't good.
Seattle's Oldest Brewery Is Now in Its 30th Year
To celebrate Big Time Brewing, I bought a bottle of 29-year-old barley wine. Big Time Brewery owner Rick McLaughlin pouring a 10-year-old barley wine. lester black In 1990, a brewer walked into Big Time Brewery & Alehouse in the University District, which had been open since 1988, and started to make a beer. The smell of steaming wort probably wafted over the Ave as the brewer mixed hot water with barley.
The 59 Best Things To Do in Seattle This Week: February 25-March 3, 2019
Starting this Friday, Shakespeare's most misread play Romeo + Juliet gets a new treatment from ACT artistic director John Langs. Photo by Dai Ross. Our music critics have already chosen the 39 best music shows this week, but now it's our arts critics' turn to pick the best events in their areas of expertise.
The 58 Best Things To Do in Seattle This Week: February 25-March 3, 2019
Starting this Friday, Shakespeare's most misread play Romeo + Juliet gets a new treatment from ACT artistic director John Langs. Dai Ross Our music critics have already chosen the 39 best music shows this week, but now it's our arts critics' turn to pick the best events in their areas of expertise.
Meatball Frittata with Mozzarella and Tomatoes
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Barbecued Pork Fried Rice with Mushrooms and Extra Ginger
Active Time 10 minutes Total Time 10 minutes Ingredients 3 tablespoons neutral oil, such as canola or grapeseed 2 cups (about 4 ounces) cultivated mushrooms, brushed free of dirt (I like a mix of oyster, shiitake, and cinnamon top mushrooms) Fine sea salt to taste 1 tablespoon minced Fresno or jalapeño chile 2 tablespoons minced ginger 1 bunch scallions, finely sliced white and dark green parts, kept separate 3/4 cup (about 3 ounces) shredded barbecued pork ribs or cooked pork shoulder 2 cups...
Why Kitchen Islands Rule
Party hub, command station, dinner table—why kitchen islands rule. Every night, my kitchen island is covered with after-school snack plates, my dinner prep, homework, and—despite my scolding—everybody’s backpacks and workout bags, even my own. Sometimes I wonder why I did not choose a kitchen with a door to shut my mess out and their mess in, but like so many other food-possessed Americans, I wanted an open-plan kitchen that mingles living spaces and food preparation.
Big Batch of Oven-Steamed Beets Recipe
Close Menu Icon This steam-roasting method (high heat, covered pan) is the best; the liquid prevents the beets from drying out. Ingredients 4 pounds red beets, scrubbed, halved if large 2 tablespoons olive oil Kosher salt and freshly ground black pepper Handful of thyme, 1 sprig rosemary, and/or 2 bay leaves Recipe Preparation Preheat oven to 425°. Toss beets with oil in a 13x9” baking dish; season with salt and pepper. Add whatever herb you're using and ¼ cup water.
Beet and Arugula Salad with Quinoa, Avocado, and Sunflower Seeds
cup leftover beets from Beet and Escarole Salad with Avocado and Walnuts (click here for recipe)
Whole Grain Mustard Walnut Vinaigrette Recipe
Ingredients 2 tablespoons Dijon mustard 2 tablespoons whole grain mustard 2 tablespoons Sherry vinegar ½ cup olive oil ½ cup walnut oil Kosher salt and freshly ground pepper Recipe Preparation In a medium bowl, whisk together Dijon and whole grain mustards, vinegar, olive oil, and walnut oil; season with salt and pepper. Alternatively, place ingredients in a 1-pint jar with a lid and shake vigorously to combine. Refrigerate until ready to use.
The Greenest Tahini Sauce Recipe
Close Menu Icon If you leave this on the thicker side, it’s a great crudités dip. Or, thin it and pour onto salad. Ingredients 2 cloves garlic, peeled 1 teaspoon kosher salt, plus more 1 bunch watercress, thick stems trimmed 1 cup fresh mint leaves ½ cup fresh flat-leaf parsley leaves ½ cup tahini (sesame seed paste) 2 tablespoons (or more) fresh lemon juice Recipe Preparation Cook garlic in a medium saucepan of boiling salted water until slightly softened, about 30 seconds.
San Diego’s Thriving Craft Beer Scene
No doubt Mr. Cramer and his colleagues planned that expansion with an eye on the magnetism of Stone Brewing Company, headquartered in Escondido, north of the city. Stone, the largest craft brewery in Southern California and still expanding, is known for its signature brews, with nose-thumbing names like Arrogant Bastard Ale and Ruination IPA.
I'm in a Serious Relationship with Ikea's $6 Food Container Set—but It's Complicated
I have a lot of important relationships in my life. There are the obvious ones: my family, friends, and work colleagues. There are the less obvious ones, like the exceptionally nice man at my corner deli who never charges me extra for avocado in my breakfast burritos (thus proving that love is indeed real).
How to Save A Dish That's Too Spicy (or Sweet, or Salty, or Rich)
Click the heart, it's called favoriting. Favorite the stuff you like. Save and organize all of the stuff you love in one place. One of the cardinal cooking rules is to taste as you go, adjusting a little of this or that to craft the perfect plate. But even the best chefs have off days. Your BBQ sauce is tooth-achingly sweet, the chili lights your mouth on fire, or potato salad tastes like the Dead Sea. Don’t fret—there’s a way to fix your broken dish.
Foodie Friday:Roasted Feta With Honey – Jewel 92 Hamilton, KW, Burlington, Brantford
A drizzle of honey and a blast of heat transform a standard block of crumbly feta into an unexpectedly luscious, creamy spread for pita and vegetables. This, with a hunk of crusty bread and a glass of chilled white wine, is the perfect warm weather supper. If you can’t get your hands on thyme honey, the regular sort will do just fine. 1Preheat the oven to 400 degrees.
The Très Simple Organizing Hack You Wish You'd Known Sooner
Like most people who love spending time in the kitchen, I get all googly-eyed at a well-organized pantry. But I’ll admit I spend more time looking at photos of well-organized pantries than I do keeping my own in order. One day, I tell myself, I will go to Staples, buy those label thingies, stick them on my spice jars, alphabetize them, and never have to send out a small search party every time a recipe calls for smoked paprika again.
How Anthony Bourdain Overhauled the Celebrity-Chef-Industrial-Complex
Food Bourdain in 2010. Neilson Barnard/Getty Images When Anthony Bourdain rose to fame in the early aughts, the celebrity-chef-industrial-complex was reaching its most bloated moment. Food Network stars like Mario Batali, Bobby Flay, Wolfgang Puck, and Emeril Lagasse were seemingly everywhere at once, using their very familiar faces to launch countless restaurants, with which they had varying degrees of actual connection. Bourdain was different.
All the Things You May Not Think to Clean but 100% Should
Welcome to Spring Clean Your Life, your one-stop shop for gotta-try-those tips & bookmark-me inspiration to spruce up your kitchen and home this season—and well beyond. There’s a difference between a space being clean and feeling clean, and I’m perpetually in search of the latter. My home is clean (or: the floors are swept, the clothes are folded, the bed is made, the kitchen sink is empty). But even after all that sweeping and folding and dishwashing, I’m left dissatisfied.
8 Easy Steps to Keep Your Pantry Clean Forever
Welcome to Spring Clean Your Life, your one-stop shop for gotta-try-those tips & bookmark-me inspiration to spruce up your kitchen and home this season—and well beyond. I am a person who likes to hold on to messes. I think a little disorder in my daily life signals that I have other things to do but clean. But every now and then, I get struck with a hot fury to tackle some part of the accumulated disorder; cleaning projects are more absorbing than daily tidying.
How to Care for (& Keep Track of!) All Your Food Storage Containers
Welcome to Spring Clean Your Life, your one-stop shop for gotta-try-those tips & bookmark-me inspiration to spruce up your kitchen and home this season—and well beyond. I have a fantasy of a completely uniform kitchen, where every scrap of food is stored in a container that coordinates with all the others, where every bag of rice or spice is immediately decanted into something gleaming and glassy and well-labeled. The fantasy looks something like this.
12 Restaurant Pantry Tips We're Stealing for Our Own Kitchens
Welcome to Spring Clean Your Life, your one-stop shop for gotta-try-those tips & bookmark-me inspiration to spruce up your kitchen and home this season—and well beyond. Organization is a necessity in restaurants, where multiple cooks have to be able to communicate and work without constantly asking, “Do you know where the Maldon salt went?” Though they often have romantic streaks, chefs tend to be pragmatic when it comes to kitchen organization.
Original Chatham Artillery Punch Recipe
Email Grocery List Squeeze and strain the lemons to make 16 ounces of juice. Peel the lemons and muddle the peels with the sugar. Let the peels and sugar sit for an hour, then muddle again. Add the lemon juice and stir until sugar has dissolved. Strain out the peels.
Spring Clean Your Life recipes and how-tos from Food52
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
A Minute-by-Minute Guide to Getting Your Kitchen Sparkling
Welcome to Spring Clean Your Life, your one-stop shop for gotta-try-those tips & bookmark-me inspiration to spruce up your kitchen and home this season—and well beyond. I am here to tell you how to get your kitchen sparkling in 30 minutes. This is funny to me. The whole reason I signed up for lifetime cooking duty is because I don’t like cleaning very much. I spent my childhood wondering why my mother spent so much time cleaning when she could be making a glorious chocolate cake instead.
How to Organize Your Spices So You Don’t Lose Your Dang Mind
When I moved back into my house last year after a kitchen renovation, I saw it as the clean slate I needed for every single organization project I had been meaning to get done but never did. What can I say, the years months just got away from me. I decided to start micro, so the first order of business was my spice drawer. Plus, I finally now had a place for them to land. Their home was to be a long drawer, almost 4-feet long, that pulled out of a narrow gap next to the fridge.
In Los Angeles, Places to Eat Persian Food
Disinclined to end our leisurely lunch, we walked across the street to the Rose Market, dimly lighted and crowded with tables displaying open boxes of nuts sold by the pound. We were greeted by a seated, nearly lapless man, who regally instructed his employee behind the counter to serve up samples of the store’s own ice creams.
Spiced Pumpkin Seed and Cashew Crunch Recipe
IngredientsNonstick vegetable oil spray1 large egg white1 teaspoon light agave syrup (nectar)½ teaspoon garam masala or curry powder½ teaspoon kosher salt? teaspoon cayenne pepper¼ cup raw cashews, coarsely chopped¼ cup shelled pumpkin seeds (pepitas)¼ cup shelled sunflower seedsRecipe PreparationPreheat oven to 300°. Coat a rimmed baking sheet with nonstick spray. Whisk egg white, agave, garam masala, salt, and cayenne in a medium bowl. Add nuts and seeds and toss to coat.
Chickpea and Eggplant Curry with Mint Chutney Recipe
Heat oil over medium-high in a large skillet or Dutch oven. Add cumin and mustard seeds and cook 30 seconds, then add garlic and ginger. Stir constantly until garlic just begins to brown, about 1 minute, then stir in onion and a generous pinch of salt. Cook, stirring frequently, until onion is tender, about 5 minutes. Stir in turmeric and cayenne. Pour in tomatoes and their juices, scraping up any browned bits with a wooden spoon.
Curry and Rice with Greens and Pumpkin Seeds Recipe
Recipe PreparationServe warm curry over rice. Toss lettuce and arugula with olive oil and arugula. Top with pumpkin seeds.Recipe by Sara Dickerman, Photos by Danny KimNutritional ContentHide Nutritional ContentCalories (kcal) 660 Fat (g) 35 Saturated Fat (g) 10 Cholesterol (mg) 0 Carbohydrates (g) 60 Dietary Fiber (g) 11 Total Sugars (g) 11 Protein (g) 13 Sodium (mg) 220
Pomegranate-Chia Seed Yogurt Parfait Recipe
Ingredients¼ cup pomegranate juice2 tablespoons chia seeds1 cup Greek yogurt or sheep’s-milk yogurt2 tablespoons shelled pistachios, chopped2 tablespoons pomegranate seedsRecipe PreparationWhisk together pomegranate juice and chia seeds in a small bowl; refrigerate overnight.Layer chia mixture with yogurt, and top with pistachios and pomegranate seeds.Recipe by Sara Dickerman, Photos by Danny KimNutritional ContentHide Nutritional ContentCalories (kcal) 150 Fat (g) 8 Saturated Fat (g) 3...
Curried Brussels Sprouts, Chickpeas, and Sweet Potatoes Recipe
Ingredients2 tablespoons coconut oil or canola oil1 teaspoon cumin seeds1 teaspoon mustard seeds2 medium onions, choppedKosher salt and freshly ground pepper3 garlic cloves, finely chopped1 tablespoon chopped peeled ginger1½ teaspoons ground turmeric1 teaspoon garam masala (optional)Pinch of cayenne pepper1 pound Brussels sprouts, trimmed, halved1½ pounds sweet potatoes, peeled, cut into ½” cubes1 15-oz. can chickpeas, rinsed?
Why are they always together?
In another lifetime, I worked briefly for Spago Beverly Hills, where one of my jobs as the lowest ranking member of the fish station was to prepare the mashed potatoes. Quantities were large, and one day, just before service, a clench-jawed sous chef came walking up to me in crisp military strides. “Taste these,” he said, holding forth a container of the pureed yellow finns I’d prepared earlier. I did, and my face dropped.
Cooking Comfort-Food Vietnamese Recipes
In 2000, when Sophie Banh couldn’t find the Vietnamese dishes she was craving in Seattle, she persuaded her brother Eric to open a restaurant with her. Called Monsoon, it was the first of several restaurants from the Banhs that have introduced Seattle to a modern Vietnamese cuisine grounded in traditions from their childhood in Saigon. “It makes Sophie and me happy to cook what we remember,” says Eric.
Mahi-Mahi with Fennel, Olives, and Orange Recipe
Ingredients 4 ounces leftover mahi-mahi from Mahi-Mahi with Smashed White Beans and Sage (click here for recipe) 1 orange or blood orange supremes 1 cup shaved fennel 2 tablespoons black olives 3 cups butter lettuce Olive oil, for serving Recipe Preparation Toss orange supremes, fennel, and olives with lettuce. Top with mahi-mahi and drizzle with olive oil.
Moroccan Lamb Shanks with Pomegranate
We've flavored the lamb shanks with North African spices and woken up the rich meat and vegetables with a handful of pomegranate seeds and fresh mint leaves sprinkled on just before serving.
Trump Megadonor Rebekah Mercer Makes Terrible Cookies
The Piña Colada is not a drink, but a cookie. Topped with a thin thatch of blond shredded coconut, it marries the sweet bombast of coconut and pineapple puree and artificial rum flavoring in a cakey-base studded with middling chocolate chunks. There’s a Love Boat-style fantasy of a poolside vacation in here somewhere, but the flavors are murky, the texture kind of gummy, and who wants chocolate in their tropical rum drink, anyway?
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