About 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 Times, Food & Wine, and Slate, for which she won a James Beard award. Dickerman lives in Seattle with her husband and two young children. @saradickerman

A whole chicken in a pot surrounded by vegetables including carrots, baby turnips, and spinach.

Chicken in a Pot

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If only we could go back in time to the days when politicians were a little more humble and promised every person a chicken in their pot.

A grey plate topped with steak and quinoa salad with shaved carrots and mustard vinaigrette.

Steak and Quinoa Salad

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An exceptionally easy, ridiculously satisfying, and even righteously healthy use for that leftover steak in the fridge. (And yes, there is such a thing as leftover steak…)

A white plate topped with a pile of lemony salmon pasta, sprinkled with chives.

Lemony Salmon Pasta

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We think of this gorgeous lemon salmon pasta as the Audrey Hepburn of pasta recipes given how it graciously brings both elegance and simplicity to the party.

Several irregularly shaped pieces of miso glazed tofu on a black slate background

Miso Glazed Tofu

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Lunch just got a lot less boring thanks to this simple miso glaze that packs a touch of heat and a wallop of umami.