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.
Culture
We're Halfway There + Food Lover's Cleanse Day 8 Menu
The halfway point of the Cleanse is always a little tough. But now's the time to buckle down
Culture
What the Food Lover's Cleanse Snack Means + Day 4 Menu
The thing that distinguishes quality snacking from grazing or gobbling is a plan.
Culture
All About Food Lover's Cleanse Lunches + Day 3 Menu
A little repetition isn’t a bad thing when you are trying to build new habits, and salad for lunch a great place to start.
Culture
Welcome to the 2015 Food Lover's Cleanse + Day 1 Menu
We're ready to go! Welcome to the 2015 Food Lover's Cleanse
Recipes
Papaya with Orange and Lime
To pick a ripe papaya, look for skin that has more yellow-orange-red tones than green. It should yield slightly when gently squeezed.
Recipes
Snapper in Packets with Squash, Date, and Lemon Compote
Cooking in packets makes for a wonderful moment of revelation: you open the foil (or parchment) wrapper and get a warm puff of fragrant steam to go with your tender fish. Snapper’s just one way to go in this recipe: any flaky white fish will work well. Just add more cooking time for a thicker slice of fish.
Recipes
Roasted Pork Tenderloin with Porcini Broth
Pork tenderloin is a delicious lean cut, but it can get dry quite easily. Use an instant-read thermometer and cook pork to 140° to ensure juiciness.
Recipes
Barley Pilaf with Leeks and Lemon
The addition of buttermilk gives the barley a sour cream and onion vibe. But if you're not into the tang, feel free to leave it out.
Recipes
Big Batch of Caramelized Onions
Little effort and big flavor. Use these in everything—sandwiches, salads, yogurt dips, roasted vegetables, and more.
Recipes
Braised Chicken Thighs with Mustard and Chestnuts
Keep the heat on low after you stir in the mustard—the sauce could break unattractively if it boils.
Recipes
Pineapple with Toasted Coconut and Pink Peppercorns
With their fruity astringency and pretty color, pink peppercorns go beautifully with pineapple. No need to run out and buy them, but if you’ve got them, give them a try.
Recipes
Roast Chicken With Butternut-Tahini Purée
Whiz any cooked squash with tahini, lemon, and garlic for hummus-like spread that tastes great with roast chicken.
Recipes
Chia Pudding With Dried Apricots and Pineapple
Try to get this in the fridge the night before for the best texture. If you're short on time, just top some pineapple chunks with chopped dried apricots and some pan-toasted chia seeds for a little crunch and protein.
Recipes
Curried Brussels Sprouts, Chickpeas, and Sweet Potatoes
Sometimes more is more: Brussels sprouts, with their bitter edge and stout texture, can take on big flavors like bacon, vinegar, or, in this case, abundant Indian-inspired spices.
Recipes
Morning Barley with Squash, Date, and Lemon Compote
One way to break up the monotony of morning oatmeal is to play around with different whole grains. Here, we lean on a pre-cooked big batch of barley to make a toothsome porridge.
Recipes
Pomegranate–Chia Seed Yogurt Parfait
Chia seeds form a gel when they’re soaked in liquid for awhile, making it a kind of high-protein analog to tapioca pudding. Though you’ll find tubfuls of chia pudding at your local health food store, it tastes especially good when cut with another texture like the yogurt here.
Recipes
Sundubu Jjigae With Clams
A Korean stew made with an earthy red chile stock and delicate curds of silky tofu, sundubu is traditionally served in preheated stone bowls. You can re-create that effect by heating a stone bowl or a cast-iron pot in a 400° oven.