Sara Dickerman
Sara Dickerman is a former restaurant cook, and a James Beard Award-winning food writer. She is the co-creator of Bon Appetit’s popular Food Lover’s Cleanse, and her recipes and writing have also appeared in The New York Times, Sunset, Slate, and many more publications. She lives in Seattle with her family.
Recipes
Bistro Salad with Roasted Vegetables
This salad was inspired by the classic French bistro salad, in which sturdy winter greens are laced with crisp lardons of bacon and a silky poached egg. We’ll never begrudge you a bit of bacon, but here vegetables are roasted to give the salad a leaner form of texture, flavor, and color.
Recipes
Bean and Walnut Salad with Fried Eggs
If you don’t have time to make a batch of flageolets from scratch, choose the best canned cannellini beans you can find. We're a big fan of Bioitalia beans.
Recipes
Aromatic Red Rice
Like many whole grains, Bhutanese red rice can be cooked in a bigger batch ahead of time. Reheat by steaming or microwaving in a covered dish with a spoonful or two of water.
Recipes
Scrambled Eggs with Caramelized Onions and Chèvre
If smoked paprika isn't your thing, you can use chile flakes or Aleppo pepper.
Recipes
Radicchio Salad With Turkey, Pear, and Pomegranate
Mildly bitter radicchio, nutty hazelnuts, and pops of sweetness from pomegranate seeds and pears zhuzh up roasted turkey in this leftover turkey salad
Recipes
Seared Swordfish with Fennel and Endive
Feel free to substitute chard and radicchio for the endive.
Recipes
Chard and Chard Stems with Sautéed Shiitakes
Rainbow chard stems are among the tastiest in the greens department. They do take a bit longer to cook, so get them into the pan a bit before you add the green leaves.
Recipes
Red Rice Congee with Chicken, Kimchi, and Mushrooms
Congee, a savory rice porridge, works for any meal. For a vegetarian version of this recipe, skip the chicken and use vegetable broth instead.
Culture
Everything You Need to Get Ready for the 2015 Food Lover's Cleanse
We are so excited to be launching the Fifth Annual Food Lover’s Cleanse on January 2. Here's how to get prepared
Recipes
Gochujang-and-Sesame-Roasted Winter Squash
This would work with any other winter squash—acorn and delicata don't even have to be peeled.
Recipes
Big Batch of Oven-Steamed Beets
This steam-roasting method (high heat, covered pan) is the best; the liquid prevents the beets from drying out.
Recipes
Beet Soup with Caraway
After making this soup, you'll have plenty of beets left over for tossing into salads at lunch.
Cooking
Sara's Cleanse Diary, Day 15: That's a Wrap!
After two weeks of the Food Lover's Cleanse, Sara Dickerman shares lessons she's learned—and hopes for the coming year
Cooking
Sara's Cleanse Diary, Day 14: Salad Fatigue
Nearly at the end of her Food Lover's Cleanse, Sara Dickerman is succumbing to greens fatigue—and looking forward to some cold pizza
Recipes
Menu for Jan. 15, Day 14 of the Food Lover's Cleanse
Your final dinner for the Food Lover's Cleanse? Salmon. Plus, a filling kale salad, Greek yogurt with apple and pomegranates, and a cheesy snack
Cooking
Sara's Cleanse Diary, Day 13: Breakfast Club
If the Food Lover's Cleanse has taught Sara Dickerman anything, it's that breakfast, often a time for comfort and tradition, can also be full of variety