About Sara Dickerman

Sara Dickerman

Sara Dickerman cooked in restaurants from California's Campanile and Chez Panisse to Seattle's Le Pichet and The Harvest Vine as she was developing as a food writer. Her work has appeared in Bon Appétit, Saveur, The New York TimesFood & Wine, and Slate, for which she won a James Beard award. Dickerman lives in Seattle with her husband and two young children.

Steel Cut Oats With Rhubarb Applesauce Recipe

Steel-Cut Oats with Rhubarb Applesauce

Our latest and greatest incentive to get out of bed in the morning. Sweet, tangy, pale pink applesauce made with rhubarb is going to rock your bowl of breakfast oats.

  • Quick Glance
  • 30 M
  • 1 H
  • 2
Steak and Quinoa Salad Recipe

Steak and Quinoa Salad

An exceptionally easy and ridiculously satisfying use for leftover grilled steak from this weekend’s barbecue.

  • Quick Glance
  • 30 M
  • 1 H
  • 0
Chicken in a Pot Recipe

Chicken in a Pot

If only we could go back in time to candidates who simply promised a chicken in every pot.

  • Quick Glance
  • 25 M
  • 2 H, 30 M
  • 2