Putting delicious first
I couldn't write about foods for good health if I didn't believe wholeheartedly in the benefits of delicious, satisfying eating. (Put the emphasis on eating, not juicing, or brothing, or detoxing or whatever verb is popular right now.) The Bon Appetit Food Lover's Cleanse has served as a guide to the sensual pleasures of cooking and eating whole foods, and enjoying them in good company. Pleasure is a key to making good eating choices a lasting habit rather than a flash in the pan.
Since 2011, I have worked with registered dietician Marissa Lippert and Bon Appetit to create a yearly 2-week Bon Appetit Food Lover's Cleanse recipe plan, and now we are delighted to have a book on the way, which gives readers a plan for each season and 140 recipes to enjoy throughout the year.
Before settling in as a food writer, I cooked in restaurants for many years, starting in California at Campanile and Chez Panisse before moving to Seattle where I worked at Le Pichet, The Harvest Vine and Vios. Cooking in kitchens gave me a of respect for ingredients, layered flavors, efficiency and frugality that has informed my cooking to this day.
Today my perspective as a writer is also informed by being a working mother, juggling the complexities of daily life, but still striving to bring a little drama to the table every night.
My articles have appeared in The New York Times, Saveur, Seattle Magazine, The Stranger, Organic Life, Men's Health, and Slate, where my writing won a James Beard Award. Along the way I’ve also been the restaurant critic for The Stranger, the food editor of Seattle Magazine, and a regular guest on Seattle NPR affiliate KUOW.
When I am not writing and developing recipes, I spend as much time outdoors as I can: paddling around the Puget Sound, hiking and skiing in the Cascades, and swimming long distances in nearby lakes and bays.
You can reach me at sara (at) saradickerman.com or on the social media below.