The kitchen and I? We’re likethis!

There’s something bewitching about using fresh whole foods to craft a luscious dish to feed others. Food is evocative and nourishing. It joins people in shared experience. As they say, food is love.

My earliest memories are tightly interwoven with the scents and flavors of my childhood kitchen. The sweet muskiness of warm apples boiling on the stove for applesauce takes me back to when my aunt and I would peel, core, slice and cook apples to go with homemade potato pancakes. The sultry robust flavor of sweet Italian sausage stirs memories of swiping bits of sausage from my grandmother as she whipped up sausage and peppers for the whole family. Steamy lobsters remind me of our massive family reunions on Cape Cod, filled with laughter, volleyball and the happy din of close bonds.

These days, my kids are the ones dragging chairs to the counter to help imagine, prepare and cook delicious family meals. My oldest is Will. He’s nine-years-old and loves food. His favorites? Sushi, lobster, pasta, chicken, broccoli and tomatoes. My daughter, Paige, is seven. Like her older brother, she appreciates good food. She adores berries, sushi, veggies of all kinds and chicken.

My name is Sarah Walker Caron and I am a freelance writer, editor and recipe developer. I’m also the senior editor, features, for Maine’s largest newspaper, The Bangor Daily News, where I write a food column and blog called Maine Course.

Grains as MainsMy first cookbook, Grains as Mains: Modern Recipes Using Ancient Grains, will be released on March 3, 2015. It’s a delicious look at creating meal-ready recipes using a variety of ancient grains including farro, buckwheat, quinoa and amaranth. From creative takes on risotto to black bean burgers, this book has something for everyone.

Sarah’s Cucina Bella was named one of the Top 25 Foodie Blogs by FriendsEat in 2009 and was also named one of the “Sites We Love” by Saveur Magazine. One of my recipes and tips for getting kids to eat well was featured in the 2010 cookbook No Whine with Dinner by Liz Weiss and Janice Newell Bissex. I was also a judge for the National Mango Board’s Mango Hometown Tour in Hartford in 2011.

My food writing has appeared in BELLA Magazine, Yum for Kids Magazine and on websites including Betty Crocker, iVillage, Pillsbury and SheKnows. Here are a few of my favorite clips:

You can see more of my writing clips on SarahCaron.com.


How long have you been writing Sarah’s Cucina Bella?

I started Sarah’s Cucina Bella in 2005, after attending a writing conference at Barnard College. A food writer called blogging the wave of the future — so I decided to give it a go. I never expected to love it as much as I do.

Are your kids really not picky?

They really aren’t, and I know that makes me super lucky. My kids love good food and will try just about anything once. They’ve been raised with the expectation that they would eat everything, and it’s worked for us.

Are you a chef?

No. I’m a home cook with a passion for good, wholesome food. I learned to cook through trial and error. While I’ve taken a cooking class or two, I largely learned to cook well as an adult after I got married. But I have been cooking on some level — whether it was helping my family in the kitchen as a child, baking as a teen or experimenting in college — my whole life.

Who do you develop recipes for?

In addition to the recipes that I develop for Sarah’s Cucina Bella, my recipes appear regularly in my newspaper food column, Maine Course, in the Bangor Daily News. In the past, I developed recipes for BettyCrocker.com, Pillsbury.com, allParenting.com and other sites. They’ve also appeared in BELLA NYC Magazine and First for Women Magazine. You can read more about my writing and recipe development experience on my portfolio website, SarahCaron.com.

Do you take your own photos?

Sure do! I usually shoot with a Canon Rebel XTi and a Tamron 28-75mm F/2.8 lens. My photos are processed in Photoshop Elements.

I’d love to hire you for a project. Are you available?

Really? I’m flattered! I am passionate about food writing and recipe development. Check out my Work with Me page for details, then email me at sarah@sarahcaron.com — Let’s chat!

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