Gah, what a week! Your thoughtful enthusiasm around Feeding a Family’s launch is EPIC and I am so grateful. Know what else I’m grateful for? Getting to bust out of my lonely home office and come meet you guys. I am still working out all the details and destinations of book events but we’re off to a great start. Please find a Feeding a Family event calendar below. I will be updating this page as new details come through so please check back in a bit.

Three cheers for spring and getting out to see you all in person to talk food and family.




April 22rd – Olives & Grace Boston, MA: Comes visit me at the cutest shop in the South End from 2:00-5:00pm. Snack on treats, sip coffee, and get a signed copy of Feeding a Family. Bring your girlfriends!

May 13th – NYC: Find us at the Food Book Fair’s Pop-Up Book Shop from 12:30-1:00pm where we will be signing books along with Sarah Ownes and Amy Chaplin. Check out all the Food Book Fair events here.

June 15th – Edgartown, MA: Book Party at Behind the Bookstore 6:00pm! Book talk and signing along with drinks and complimentary appetizers. More details to come.

June 23rd – Boston, MA: Readable Feast at the Boston Public Library 6:00pm. We are coming to The 2017 Readable Feast for a book signing! Stay tuned for more details.

July 17th – Oak Bluffs, MA: Cook the Vineyard at Lola’s 12:00 noon. A multi-course lunch and cookbook chat with local authors. Event details coming soon.

July 22nd – Edgartown, MA: Cook the book! Join me in a parent-child cooking class at The Farm Institute starting at 10:00am. I will teach three hands-on simple and family friendly recipes from Feeding a Family. All pairs will go home with a copy of the book. For ages 5 & up. Pre-register by calling The Farm Institute.

August 5th – 6th – Chilmark, MA: We are proud to be a part of the Martha’s Vineyard Book Festival this year. Weekend details will be available soon.

August 12th – Edgartown, MA: Cook the book! Join me in a parent-child cooking class at The Farm Institute starting at 10:00am. I will teach three hands-on simple and family friendly recipes from Feeding a Family. All pairs will go home with a copy of the book. For ages 5 & up. Pre-register by calling The Farm Institute.

*Events in Providence, RI / Washington, DC / The West Coast pending details. More soon XO.



Photography for Feeding a Family: A Real-Life Plan for Making Dinner Work by Elizabeth Cecil.



Can you believe Feeding a Family’s publication date is only 7 days away!? I feel like I’ve been waiting years / months / days / hours to finally flip the calendar to April 11th 2017.

I’m having the best time dreaming up all the places I want to take this book and hope to swing through Boston, Providence, NYC, Washington DC, Maine, and maybe even out west this fall. Of course, there will be a ton of local book events here on island as well. I’ll announce all the official dates and details as they roll in but, up first, we will be celebrating at Morrice Florist this Sunday. If you are on Martha’s Vineyard or can make a fun day trip out of it, please come!

Here are the details:

Local authors Susie Middleton and Sarah Waldman, along with photographers Randi Baird and Elizabeth Cecil will be joined in conversation by Edible Vineyard’s Ali Berlow to celebrate the launch of their new cookbooks.

Q&A, book signing, small bites, and refreshments to follow.

Co-hosted and sponsored by Bunch of Grapes Bookstore.

Hosted by Morrice Florist:
149 State Rd, Vineyard Haven
Sunday April 9, 2017
4:00 pm – 5:30 pm
Free and Open to the Public





I am excited to announce that a limited number of tickets are now available for a Martha’s Vineyard Food & Lifestyle Workshop on the 19th – 21st of May 2017. I’ve always wanted you to come visit me on Martha’s Vineyard and here is the chance.

Join us for three days of exploration, creativity, photography and learning on the island.

This May (19th – 21st) photographer, stylist, event designer, and cook Krissy O’Shea of Cottage Farm and I will be hosting an intimate workshop in the charming island village of Chilmark. Known for its rolling hills, breathtaking water views and rural charm, it is home to some of the island’s most beautiful and bountiful working farms and food stories.



Our home base for two nights will be one of the island’s simple but quintessential shingled, white trimmed farmhouses. With bucolic views out over fields, a little pond and the wild Atlantic, it will afford the perfect position for daily expeditions. We will travel to a historic harbor-side fishing village, nearby farm stands, cheesemaker, flower farm, a charming in-town restaurant, and beautiful beaches.

While we explore the local food and cultural landscape on our excursions, there will be conversations and guidance in the art of the photographic narrative and the composition of the lifestyle photograph. And, there will be plenty of photo-rich opportunity as we tour the cheese making process, complete with tasting and picnic lunch at The Grey Barn and Farm, wander the grounds at Tea Lane Flower Farm and spend an afternoon learning the basics of floral design. We will also stop off at the local General Store and a farm stand or two around the island. One evening Chris Fischer, local farmer, chef, and James Beard award winning cookbook author will prepare a meal exclusively for our group gleaning inspiration from the spring season.



In addition we will head out to the tiny historic fishing village of Menemsha, slurp oysters fresh from the sea washing them down with crisp glasses of cold white wine as we walk among the narrow docks, lobster pots and fishing boats. As the sun sets out over the Vineyard Sound, we will turn our attention to a conversation with some of the area’s most knowledgeable food and photography professionals. We will spend time with members of the Edible Vineyard team, Nevette of Farm.Field.Sea, Jenn Bakos photographer and creator of T.E.L.L New EnglandElizabeth Cecil photographer and Bon Appetite contributor, Krissy, and myself. In addition to a conversation of personal journey and professional development there will be an opportunity for questions and further discussions.

While our days will be spent exploring all that the island has to offer, we will spend mornings tucked in at the farmhouse (with plenty of coffee) learning the basics of creating, shooting and styling lifestyle scenes, with a focus on the use of natural light, scene creation and prop selection. In the evenings we will focus on the simple joys of gathering, sharing meals and the camaraderie of conversation. Gathered round the table at our two dinners, this will be a time to reflect, relax and ask questions about everything from social media to pitching freelance work.

We hope you will join us in Martha’s Vineyard this May! We are looking forward to meeting you.


Gay Head


– Dates: 19th – 21st of May 2017

–  Chilmark, Martha’s Vineyard

– Price:

  • $1450 twin bed, shared bunkroom with half bath.
  • $1700 shared room with two twin beds shared bath
  • $1700 shared room with two queen beds shared bath in the properties converted barn
  • $1950 private double bed with shared bath
  • $2100 private queen bed with shared bath

– 8 participants

– 3 days of exploration of the food culture of Martha’s Vineyard & lifestyle photography

– oysters tasting and wine reception

– 2 breakfasts/brunch

– 1 picnic lunch

–  2 dinners. One with James Beard award winning chef Chris Fischer

– Tour and Tasting at Grey Barn Farms

– Tour and Floral Class, including vase and all materials

– Speaker panel of food, publishing and photography industry professionals

Materials, meals and two nights accommodation covered in the cost of the ticket

Nearest major airports are Martha’s Vineyard Airport. Providence, TF Greene. Boston, Logan

Daily ferries from Connecticut, Rhode Island & Massachusetts

Please note, airfare, ferry and transportation to the workshop is not included in the ticket price

Deposit of 50% is needed for registration and a final payment will be due May 6, 2017.

There will be no refunds or cancellation. So please ensure you are able to attend before registering

For reservation or any questions, please contact: krissyoshea@gmail.com

Fancy Dinner


Farm Stand



After two years of hard work I can proudly say that my book Feeding a Family: A Real-Life Plan for Making Dinner Work is available for pre-order. I am so proud of this book and all the hours of research, cooking, writing, shooting with Elizabeth Cecill and editing that went into it. For all of you doing your best to feed the ones you love – this is for you.

You can order online wherever books are sold.

*Cue the champagne, fireworks, high-fives, and victory jumps!*

But first…what is Feeding a Family anyway?

Reclaim the family dinner! In Feeding a Family, nutritionist and mom Sarah Waldman lays out all the tools you need to break out of the mealtime rut and turn dinner into a nutritionally fulfilling and happy occasion—despite busy schedules, long work days, and picky eaters. Through forty complete meals, you’ll discover hearty dinners the whole family will love, including:

-A meal for using up the best summer garden produce: Make-ahead Zucchini, Beef, and Haloumi Cheese Skewers with Chimichurri Sauce paired with Tomato, Peach, and Red Onion Panzanella and Lemon-Blackberry Custard

-A cozy and comforting dinner for a frenzied fall day: Creamy Tomato and Spinach Soup with Grilled Cheese Croutons and Pear Pie in Cornmeal Crust

-The perfect meal for the busiest night of the week: Slow Cooker Indian Butter Chicken with Sweet Peas and Lemon-Pecan Shortbread Cookies

-A warming (and fun) winter meal: One-pot Slurpee Noodle Bowls with simple Chocolate, Peanut Butter, and Date Truffles for dessert

-Sunday suppers for when you have a bit more time to play in the kitchen, such as Homemade Pasta with Heirloom Tomato Sauce and Pavlova with Blueberries

With suggestions for including older kids in mealtime prep, tips for feeding baby, and ideas for extending ingredients for “tomorrow’s dinner,” Feeding a Family is a playbook that includes the whole family.

“Sarah’s recipes are my favorite kind of recipes-wholesome, simple, and most important, strategic. Feeding young kids often requires a bonafide battle plan, and this book outlines that plan deliciously.” – Jenny Rosenstrach, author of Dinner: A Love Story and Dinner: The Playbook

“I consider myself pretty adept at cooking wholesome meals, but since I’ve had kids, I have found it more difficult to make something for dinner that everyone will eat. Sarah’s book is filled with ideas that help put a colorful and virtuous meal on the table without complicating things or taking a ton of time. I am sure I’ll be using this book as a weekly reference.” -Sara Forte, author of Sprouted Kitchen and Sprouted Kitchen: Bowl + Spoon

“Sarah Waldman’s Feeding a Family manages to somehow be beautifully modern and dreamily old-fashioned in equal measure. It reminds us that taking the time to cook from scratch is one of the most full-hearted ways to care for family and provides the tools and season-by-season recipes to make it happen. The deliciously homespun desserts alone are worth the price of the book.” -Katie Sullivan Morford, author of Rise & Shine

“Sarah Waldman’s Feeding a Family is filled with recipes for simple, wholesome, and seasonal meals. Maybe more importantly, it offers a recipe for cultivating a family mealtime tradition where stress and fuss melt away and togetherness takes center stage. Written in a style that’s relatable, upbeat, and encouraging, Feeding a Family gives parents of young children pragmatic tips for reclaiming dinnertime, one meal at a time.” – Erin Boyle, author of Simple Matters and creator of the blog Reading My Tea Leaves



Our first big snow fall hit this weekend and all I can think about is cooking and eating soup and biscuits so forgive me for another soup suggestion. This Spicy Tomato Soup is from Barabara Lynch and it is spicy. If you don’t love a serious kick of heat I would cut the red pepper flakes in half. At its core, this recipe is a 5-ingredient vegan soup built from simple pantry items. And where there is soup there is dipping. Biscuits make mean dippers – especially when they’re covered with everything bagel seed mix. If you’d rather use your biscuits to hold fried eggs, red onion, cheese, and spinach then I’m not stopping you. We started our fair share of mornings that way too.



Barbara Lynch’s Spicy Tomato Soup

serves 6

2 tablespoons extra virgin olive oil

small yellow onion, peeled, halved, and sliced into 1/4-inch-thick slices

teaspoon red pepper flakes (or to taste — I used a 1/2 teaspoon and it was almost too spicy for me)

2 (28-ounce) cans whole tomatoes

1 1/2 cups water

1/4 cup loosely packed fresh basil leaves

Kosher salt

Freshly ground black pepper

Crème fraîche, for garnish (optional)

1. Heat the olive oil in a large saucepan over medium heat until shimmering. Add the onions and red pepper flakes and cook, stirring occasionally, until the onions are translucent and very tender, about 10 minutes.

2. Stir in the tomatoes and their juices, plus the water, and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the flavors have melded, about 30 minutes. (If you’re in a hurry, you can skip the simmer time — just add a bit less water.) Add the basil, season with salt and pepper, remove from the heat, and let cool briefly, about 5 minutes.

3. Set a fine-mesh strainer over a large, heatproof bowl. Using a blender, purée the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam from the hot soup to escape and prevents the blender lid from popping off).

4. Pour the blended soup through the strainer, pressing on the solids with a rubber spatula or ladle; discard the solids. Taste the soup and season with additional salt and pepper as needed.

5. Return the soup to the saucepan and reheat on medium low until hot. If you choose, serve topped with a tablespoon of crème fraîche.


Everything Biscuits from Small Victories

Makes 12 biscuits

2 teaspoons poppy seeds

2 teaspoons sesame seeds

2 teaspoons onion flakes

4 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

2 teaspoon kosher salt

8 tablespoons unsalted butter, cut into ½-in cubes and chilled

1 ½ cups buttermilk, plus more for brushing

1. Line a baking sheet with parchment paper and set aside. (You can skip this if you’d like, since all of the butter in the dough will keep the biscuits from sticking, but I love anything that makes cleaning up easier).

2. In a small bowl, stir together the poppy seeds, sesame seeds, and onion flakes. Set aside. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Whisk more than you think you should — this isn’t just to combine the ingredients but also to aerate them. Plus, how much easier is it to clean a whisk than a sifter, amiright?? Using your hands, work the butter into the flour mixture, rubbing it between your fingers until the mixture turns into coarse crumbs. Using a wooden spoon, gently stir in the buttermilk until the mixture becomes a shaggy dough — no need to overmix here. Stir in half of the poppy seed mixture.

3. Turn the dough out onto a lightly floured work surface and pat it out so that it’s about 1 in thick. Using a 2½-in round cutter (or a juice glass), stamp out biscuits as close together as possible. Transfer the biscuits to the prepared baking sheet, spacing them evenly. Pat the dough scraps together (do not overwork the dough), reroll, and cut out more biscuits. You should end up with a dozen biscuits. Place the baking sheet in the refrigerator and chill the biscuits for about 1 hour. Baking them from cold will yield flakier biscuits (the butter will be slower to melt and will create more distinct layers); but if you don’t have time, don’t worry—the biscuits will still be very good.

4. Meanwhile, preheat your oven to 450°F. Right before baking, brush each biscuit lightly with buttermilk and then sprinkle evenly with the remaining poppy seed mixture.

5. Bake the biscuits until they’re risen and golden, 15 to 20 minutes, turning the baking sheet halfway through baking. Serve warm