Prepare to Get Sated

sated issue1 cover

Dear readers,

It’s been a little while since my last cookbook was published. Some of my friends have been asking me what my next project would be, and I’m so excited to finally be able to announce it to the world:

I have been collaborating with Stephanie of the beautiful Desserts for Breakfast to create a new food magazine! About nine months ago, while sharing thoughts about our personal goals, we started tossing around the idea of producing our own magazine, to reflect our own particular vision of food. The idea evolved over months of late night discussions and lots of hard work, into sated magazine.

Sounds ambitious and a little crazy, right? Yes to both. There were several times when Stephanie and I looked at each other and we weren’t sure when the light at the end of the tunnel would appear. Obviously there’s so much more to creating a publication than writing words and taking photos. But in the end, all the behind-the-scenes work is worth it if you, the audience, can see our words and images presented the way we envisioned them being seen.

What is sated? sated is a quarterly production dedicated to beautiful images and thoughtful writings about food. Each issue will explore a single subject, such as chocolate, flour, or fruit, through recipes, interviews, stories, art, and photography. The end result is an intersection of culinary magazine and coffee table artbook.

sated is intended to be a print publication – although we’re working out an electronic option, we think it’s best appreciated in hardcopy format. Our hope is that sated is the type of magazine you keep on your bookshelf  or leave on your coffee table, not the kind of monthly magazine that gets read once and then recycled. That’s also why we’re starting out quarterly: to give us the time to research and produce the quality of content we want.

Here’s the concept statement I wrote in my notebook: sated is a peek into the notebook of your well-traveled bon vivant friend with a deep appreciation for the past and a streak of whimsy. She is the one who knows the origin of opera cake and finds a way to make a modern twist on it. She is the one who can talk about the differences between ten kinds of butter in a simple and funny way that makes you want to go out and buy all of them. When you open her journal, you’ll find notes on why using a molinillo to froth chocolate works best, a recipe for cinnamon brioche she wrangled from the owner of a fabulous B&B she just visited, a favorite quote from MFK Fisher, a photo of an apple orchard in fall afternoon light. She takes the best of the past and the present and combines it into her own ideal world.

sated is food with intimacy and personality. We want readers to feel like they are being invited into their friend’s home – their friend who is eager to share her enthusiasm for food . There’s so much information on food out there today that people feel overwhelmed with the need to be up to date on everything. sated isn’t looking to be trendy. sated is a leisurely exploration into the sideways and byways of food  – its history, its meaning, and most importantly its beauty.

Our first issue of sated is dedicated to dark chocolate – a fairly easy choice for two dessert lovers! We’ll put the table of contents up on the sated site soon, but we’ve put together some pretty great content I’m proud of: articles about the craft chocolate movement, how-to features, chocolate guides, and, of course, lots of chocolate recipes accompanied by Stephanie’s stunning photography. We are wrapping up production and we’re looking to announce its release within the next couple of weeks. So prepare yourself to get sated.

I’ve been blogging about food for five and a half years now, and I’ve gotten some truly amazing opportunities through my site. I hope I never stop blogging, but as my Facebook profile says, I’m always looking for the next horizon. Having written my own books and for other publications, I wanted to take on a new creative project that would challenge me and help me expand both my existing skills and develop new ones.

I’m a pretty private (shy) person, which may sound strange for someone who writes about her life weekly on a public blog. I’m still surprised when friends or acquaintances outside the food world come up to me and say they’ve visited my site. I tend not to broadcast my inner thoughts and aspirations too publicly – probably stemming from my twin tendencies to be self-reliant and to fear failure. Easier to share things when they’re all finished and done, and all the rough edges hidden away behind the curtain. So yes, I downplayed this magazine for a while, even to my friends, so I wouldn’t have to answer anyone, “oh, that magazine thing I was working on? Yeah, I have no idea what I’m doing or where it’s going,” or “oh, the magazine project? yeah, that didn’t quite pan out the way I planned.”

But the time for self-doubt is over. So sated is me throwing my windows open to the world, a public statement from me and Stephanie about how we feel about food, so I hope you’ll support us, and tell all your friends about it, and let us know what you think. Visit the website to learn about the magazine – we’ll be posting up more material and updates, and when the magazine is published you’ll be able to purchase it through the site. Also, if you’re interested in contributing to sated, use the e-mail links on the site.  I mentioned that I have a hard time asking for help, but a magazine is not a two-person job, and I have no problem saying that out loud now! To fully realize the vision we have for sated, we’ll need many more talented people on our team. If you’re intrigued by the sated mission, drop us a line!

chocolate sables overhead

To help celebrate the announcement of this magazine, I’m sharing a recipe that I made for the San Francisco Food Bloggers Bake Sale last weekend. Thank you to all of you who came out and supported us, by the way – it was a great event and everyone enjoyed themselves, and we raised quite a bit for Share Our Strength!

I made a duo of cookies, one of which was Chocolate Raspberry Sablés. Sablés are one of my favorite cookies for their dreamy, crumbly texture – butter and sugar meshed into a delicate cohesion, ready to melt at the lightest bite into crisp-tender goodness in your mouth. Two secrets: don’t overwork the dough and don’t overbake. I added some freeze-dried raspberries (chocolate and raspberry are one of my favorite combinations) for a bright burst of contrast. These are wonderfully poppable – and addictive.

Also, we’re running a giveaway to celebrate sated. We are giving away two copies of the premier issue of sated to Dessert First and Desserts for Breakfast readers. There are several chances for you to enter:

1)Leave a comment on this post for one entry.

2) Leave a comment on the Desserts for Breakfast post for one entry.

3) Follow sated on Twitter and tweet about it for one entry (you do not need to post a comment here; we’ll track it through Twitter).

4) Like sated on Facebook and leave a comment on the page for one entry (you do not need to post a separate comment here).

5) Sign up to be on sated’s mailing list for one entry (you do not need to post a separate comment here).

The giveaway will run until May 18, at which point we’ll choose two lucky winners at random to receive the very first issue of sated.


Thanks so much and good luck! Please stay tuned for more updates, including previews of issue one!

chocolate sables

Chocolate Raspberry Sablés

makes about 3 dozen cookies
  • 1 1/4 cups (156 g) all purpose flour
  • 1/3 cup (29 g) cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 11 tablespoons (156 g) unsalted butter, room temperature
  • 3/4 cup (150 g) sugar
  • 1 large egg, room temperature
  • 1/3 cup freeze dried raspberries
  • Whisk together the flour, cocoa powder, baking powder and salt in a medium bowl.
  • Beat butter in a stand mixer until light and creamy, about 3 minutes. Add sugar and cream for another 3-4 minutes until light and fluffy.
  • Add in egg and beat to combine.
  • Add in flour mixture and beat just until combine and the mixture starts to come together. Do not overmix - it should still be crumbly but if you press it together with your hands it will stick together.
  • Divide dough in half and roll into 1 1/2 inch diameter logs. The dough should hold together; if it does not you can mix it a little more in the mixer but try not to turn it into a completely solid ball of dough.
  • Wrap logs in plastic wrap and chill for a couple hours until firm.
  • Preheat ovens to 325 degrees F. Line baking sheets with parchment paper or silicone baking mats. Using a sharp knife, slice 1/2" thick rounds from the cookie logs. Place cookies about 2 inches apart on baking sheets.
  • Bake for 10 to 12 minutes, rotating halfway through. Remove from oven and let cool on wire racks.


  1. 1


    Congrats on your new magazine! If it’s like your two blogs, I think sated will be quite the success! All the best to you! :)

  2. 2


    I think this is a great idea. So many new cook books are coming out right now which is cool, I always love new books but good magazines are few and far between. I wish you guys luck :)

  3. 4


    I’m excited to see what you guys created, it all sounds very cool and I’m sure it will be wonderful.

  4. 5

    Jessica says

    Definitely sounds like my kind of magazine! Also, I need to make these cookies. What brand do you use for freeze dried fruit? Do you get it from the store or online?

  5. 8

    Arlene T. says

    Congrats on Sated! I can’t wait to look through it once I win a copy!

  6. 13

    Maple Syrup says

    This is such an amazing idea for a magazine, I’m really excited for the first issue!!

  7. 15

    martina says

    good luck with this ambitious project! I’m sure it will be a huge success (and soo rewarding for you!).
    I love chocolate and the sable’ looks divine. Martina

  8. 26

    Darienne says

    Congratulations on the new magazine. Hope to subscribe to it.

    I do enjoy your blog very much. Thanks.

  9. 29

    fran says

    No such thing as being “sated” on your recipes, musings, photos.

    I’ll take all I can get!

    Best on your new endeavor.

  10. 34

    Lucie says

    Congrats on magazine and best of luck!!
    So these chocolate sables look great!!
    Reviewed recipe but, there’s no mentioned of when freeze dried raspberries should be added to batter so based on pictures are these just sprinkled on top of each cookie after they’re baked?r
    Thanks for your wonderful blog too!!

  11. 38

    Keri says

    mmmm. The pictures are amazing and I so need to try this! Good luck with the launch!

  12. 42

    Anna says

    Congratulations!!! How exciting! I am looking forward to reading them!

    (Mike’s cousin) 😉

  13. 43


    I’m already a huge fan of this venture. I’m a big fan of food and dessert, of course, but also the fact that you’re focusing on making it a print publication. I love magazines, and although electronic versions have a “cool” factor, they always pale in comparison to the hard copy. (Oddly, I don’t feel this strongly about books vs. e-books, though!) Also: the idea that it won’t be a typical magazine you flip through, then recycle. It’ll be something you’ll want to keep. I love this, and I am very much looking forward to reading your first issue!

    P.S. I would very much be interested in contributing! I’m a photographer and writer, and food is one of my favorite subjects. :)

  14. 44

    Anita says

    Thank you for a super idea to create a special topics mag along with beautiful images. Through Desserts for Breakfast, which is very inspiring, I came to know your website today! Best of Luck to you both on this new adventure! Anita

  15. 53

    Diane says

    Great idea and very needed. Used to get another dessert magazine until it switched to only recipes in quantities for professionals. Best of luck!

  16. 57

    Jarrah says

    This is really exciting – the preview photos look beautiful and if there’s one thing I love it’s a beautiful food magazine.

  17. 61

    Deanne says

    Congratulations on your new publication, Sated!! It looks like its going to be fantastic!! I love magazines, and appreciate you going to the trouble of creating a publication!! Good Luck & BRAVO! 😀

  18. 62


    It was great seeing at the bake sale last weekend. I’ll need your secret how you keep so healthy while baking all these yummy treats. :)
    Also congratulations on the new move! I can see how thoughtful you and Stephanie have put into this magazine.

  19. 63

    Stephanie says

    OMG!!!! Dark chocolate. My pastor passed on his chocolate obsession to my husband and I. Want is too small of a word. Need. LOVE….MUST HAVE everything to do with dark chocolate. You’ve got me hooked.

  20. 73

    Sharon Der says

    Exciting news! Those cookies look divine! Now i have a craving for chocolate!

  21. 78


    This looks beautiful, what a brilliant project, I can’t wait to get my hand on a copy! I am much the same way with things I’m working on, tending to downplay them and not share too much until it is at fruition. So glad this is working out for you and Stephanie :)

  22. 79

    Stella says

    Good luck with the magazine launch. I’m hoping for shipment outside the US … or an online issue. ^^

  23. 80


    Congrats to you and Steph! Sounds like a magazine many bakers like myself would love to pick up and read!

  24. 81


    Anita, I have been so busy lately that I hadn’t had time to read my favorite blogs. On my day off I was catching up and luckily saw your post. I am so excited for you, this is such a great idea and I look forward to reading the magazine, which I am sure it is going to be terrific.

  25. 85

    Christine T says


    Congrats on your new magazine :) I’m so excited for you.

    I believe your magazine will be a huge success.. I for one would love to subscribe it.


  26. 86

    karen says

    gorgeous mag and excellent photography. best with this awesome project!

  27. 95

    Stephanie says

    Wow…I can’t believe all the press this magazine is getting!!! By the way as a graphic designer I love the visuals and the type spfrom what I can see is well done.

  28. 96

    Angela says

    Seriously cannot wait to flip through each page of what sounds like a delicious journey of thoughtful themes and gorgeous photos. I truly love that you “want readers to feel like they are being invited into their friend’s home – their friend who is eager to share her enthusiasm for food”. This sums up one of the greatest things in life for me ~ food and friendship and the experience of that celebration together. :)

  29. 101


    I can only imagine how much work you have put into pulling something like a publication together. And what’s more, I am positive it will look effortless in how elegant and enthralling it will be. This is so exciting!

  30. 104

    sj says

    Yes! I am such a magazine who… person who loves magazines! fantastic idea.

  31. 107


    If the magazine is anything like your blog, Anita, I’m sure it will be a runaway success. I can’t wait to get the first issue!

  32. 109

    Leslie says

    Can’t wait to see the first issue of Sated! Congratulations. And thank you for the lovely recipe – can’t wait to try it.

  33. 112

    Terry says

    Hooray for dark chocolate!
    Your magazine looks so enticing!

    Congratulations on your accomplishment!

  34. 113

    Kathy says

    wow Chocolate and raspberry my favourite combination…the mag looks amazing

  35. 114

    JoAnne says

    Wishing you all the best on the launch of the magazine and this exciting new chapter for you.

  36. 116


    CONGRATS Anita! Great news… can’t wait to check it out. It was a pity that I didn’t have to chance to meet you back in SF. Did manage to catch up with Stephanie.. hopefully will get to meet both of you together when I do pop by SF again.. ALL THE BEST!!!!!!! cheers, Jo

  37. 118


    That looks like such a beautiful magazine! And dark chocolate, well… you’ve got my attention! I’d love to get a copy.

  38. 120

    Victoria says

    I just discovered your blog through “Desserts for Breakfast.” Excited about your new venture with Sated magazine and can’t wait to indulge in its pages and recipes! And thanks for that delectable recipe above! Dark chocolate is my main food group!

  39. 121


    Cannot WAIT to see your 1st publication of Sated! It reminds me of Australian VOGUE’s Entertaining and Travel magazine in it’s luscious intimacy of food! Nicely done!

  40. 122

    Ng says

    I am exciting and anxious to get a copy of your magazine soon! The idea of having each issue focused on a topic is brilliant and useful. Readers get to read more on the topic and open up on ingredients that they previously don’t feel excited about.


  41. 123

    Alice Zou says

    The magazine looks classy! I’d love to get a copy and learn more about ingredients and cooking :)

  42. 126

    sudhakar says

    Well done on the magazine and the cookie pictures look luscious.

  43. 129

    Elaine says

    I’ve only just found you online but I am truly excited for this magazine. I love food and I love looking at it as an art rather than just a means of survival. Thank you for sharing!

  44. 133

    Amanda says

    These look so yummy and simple! I found you via Pinterest, and I am so glad- it looks like Sated is going to be great and I love dark chocolate!

  45. 134

    bill says

    i’m really looking forward to this issue as my grandfather had a chocolate shop and made all his own molded chocolates!!

  46. 139

    Jen S says

    Congrats on the upcoming food magazine! Dark chocolate is a fantastic choice for a debut theme.
    I’m off to find freeze-dried raspberries to make these chocolate sable cookies.

  47. 140

    Caro says

    these looks so beautiful and delish!! Congratulations on the new edition, looking forward to reading and devouring it’s content :)

  48. 141


    Beautiful! Enter me please–I want to start a magazine for food and design at my college, this looks like lovely inspiration 😀

  49. 143


    This is so exciting! The world needs more beautiful food magazines. Can’t wait to see the first issue.

  50. 147


    Congratulations! It’s always exciting & scary to start something new, but the magazine looks like it’s going to be great. :)

  51. 161

    Esther says

    Congrats on and good luck with your magazine venture…..the first issue looks stunning!

  52. 163

    Orchid says

    You have no idea how ridiculously excited I am for this magazine! Can’t wait for the release of Sated! :)

  53. 164

    amy says

    Congratulations and thank you for offering the giveaway. I only recently came across your site and I love it. In an odd way, you have given me confidence, so thank you. I used to always shy away from desserts, but now I take them on with no fear!

  54. 166

    Susy says

    Hi Anita! Congratulations, I think this is soo exciting! I have been a long time reader of your blog and I absolutely love it! Always wanted to tell you that. :)
    I hope I’m a lucky winner!

  55. 168


    Reading your description of your new adventure is like talking to a good friend. Congrats on undertaking this wonderful journey.
    I knew of Stephanie’s blog but yours is getting added to my feeds this instant :)

  56. 170

    e. says

    Congrats! the picture look awsome and these sablés sure make me hungry!!

    wish you luck and will definitely follow this great project!

  57. 173

    Tressa Bruess says

    Congratulations, on the new mag! Looking forward to reading and trying out the recipes!

  58. 174

    Lorena Sims says

    I’m getting anxiety just thinking about the Magazine! I saved the cover pic and just keep stareing at it. : )

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