Sara Dickerman
Food52
Seattle, WA, United States
Contact Sara
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Past articles by Sara:
Rhubarb Bread Crumb Cake Recipe on
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. So far, I’ve steeped rhubarb in vodka for an entirely new kind of Cosmopolitan, I’ve made quick sweet-tart sauces, and I’ve adapted the apple cake from my… → Read More
9 very helpful rules on when to throw things out
Does it pass the sniff test? → Read More
9 Very Helpful Rules on When to Throw Things Out
Cookbook author and chef Sara Dickerman gives us some very general rules for determining whether to keep or toss those leftovers. Helpful tips from her new book, Secrets of Great Second Meals. → Read More
8 Easy Steps to Keep Your Pantry Clean Forever
Don't be scared. You can do this. → Read More
How to Care for (& Keep Track of!) All Your Food Storage Containers
Glass versus plastic, square versus round, so many choices! → Read More
12 Restaurant Pantry Tips We're Stealing for Our Own Kitchens
Including one very clever storage solution! → Read More
A Speedy Guide to Getting Your Kitchen Sparkling
Step 1: Get in the right mindset. → Read More
How to Organize Your Spices So You Don’t Lose Your Dang Mind
Rules that can help, whether you lean towards perfection or eclectic. → Read More
Big Batch of Oven-Steamed Beets Recipe
This steam-roasting method (high heat, covered pan) is the best; the liquid prevents the beets from drying out. → Read More
Beet and Arugula Salad with Quinoa, Avocado, and Sunflower Seeds Recipe
Beet and Arugula Salad with Quinoa, Avocado, and Sunflower Seeds Recipe → Read More
Spicy Orange Hazelnut Chocolate Bark Recipe
Dark chocolate is an antioxidant-rich treat that rounds off a day of hard work and good eating. Here, we’ve made things a bit spicier with a pinch of cayenne pepper. If you prefer your chocolate without spice, feel free to leave it out. → Read More
Why You'll Want a Dehydrator—Even If You Don't *Need* One
My dehydrator, a 9-tray Excalibur, is a big clunky box of a thing that whirs perpetually when it’s on, so much so that I’ve banished it from the kitchen to the garage. It’s not as lovely as my copper jam pot, or put to use quite as frequently as my Scanpan skillet. And yet I love the bulky dehydrator. I love it enough, in fact, to have written a book about it, Dried & True: The Magic of Your… → Read More
Whole Grain Mustard Walnut Vinaigrette Recipe
Avoid whole grain mustards that are aggressively sweetened with honey; you want a bit of sharpness here. → Read More
Kimchi Miso Dressing Recipe
The active cultures in kimchi and miso may also provide your body with an immunity boost. This recipe can also easily be halved. → Read More
The Green Tahini Sauce to Have on Hand for a Week of Meals
Take advantage of Sunday afternoon and you won't be panicking come Wednesday night. → Read More
The Complete Menu for the Final Day of the Food Lover's Cleanse
The complete menu for the final day of the Food Lover's Cleanse. → Read More
How to Do the Food Lover's Cleanse While You're Traveling
It's hard to eat clean while you're on the road—here's how Sara Dickerman, author of the Food Lover's Cleanse, pulls it off. → Read More
Food Lover's Cleanse 2016 Menu for Day 1
Welcome to Day 1 of the Food Lover's Cleanse 2016! Here's everything you need to get you started on our two-week clean eating plan. → Read More
Millet Tabbouleh Recipe
This fresh take on tabbouleh eliminates the bulgur entirely and uses the golden seeds of millet instead, which give a nutty, cornlike taste to the salad. (Here's how to master millet). But it's really all about the green herbs: Feel free to add too many! → Read More
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. → Read More