Sara Dickerman

KUOW Photo/Bond Huberman

Winter is winding down, but spring vegetables and fruits haven't arrived quite yet. Food writer and chef Sara Dickerman shows KUOW's Marcie Sillman a new way to use the old winter standby: butternut squash.

KUOW Photo/Bond Huberman

In the Pacific Northwest we're not pummeled by the Polar Vortex, but winter does drag on. By the end of January, we start to jones for daylight and fresh produce. The fruits and vegetables of summer won't be here anytime soon, but chef and food writer Sara Dickerman has created a salad that will add a little zip to the gray, mid-winter days.

Flickr Photo/The Greatist

Marcie Sillman talks with chef Sara Dickerman about the food lover's cleanse.

Flickr Photo/Gabriel Li

Marcie Sillman talks with chef Sara Dickerman about what to serve your overnight holiday guests for breakfast.

Flickr Photo/Eric Horst

Marcie Sillman talks with food writer Sara Dickerman about making gravy and how to work with the labels on your turkey.

KUOW Photo/Bond Huberman

Cauliflower. It's a pretty white vegetable that most of us were served boiled, steamed and frankly, pretty tasteless. But autumn cauliflower has the potential for big flavor, according to former chef and Seattle food writer Sara Dickerman. The trick lies in how you prepare it.