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. @saradickerman

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

Chicken in a Pot

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.

  • Quick Glance
  • 25 M
  • 2 H, 30 M
  • 2
A grey plate topped with steak and quinoa salad with shaved carrots and mustard vinaigrette.

Steak and Quinoa Salad

An exceptionally easy and ridiculously satisfying use for that leftover grilled steak from your backyard barbecue.

  • Quick Glance
  • 30 M
  • 1 H
  • 0
A white plate topped with a pile of lemony salmon pasta, sprinkled with chives

Lemony Salmon Pasta

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.

  • (1)
  • 25 M
  • 40 M
  • 2
Several irregularly shaped pieces of miso glazed tofu on a black slate background

Miso Glazed Tofu

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

  • Quick Glance
  • 15 M
  • 45 M
  • 0
A white bowl filled with steel cut oats with rhubarb applesauce and chopped pistachios on top.

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.

  • (1)
  • 30 M
  • 1 H
  • 4