Ask the Chef: Why is it Okay to Serve Rare Duck Breast?
Carrie H
Here's the latest installment of our Ask the Chef series with the Culinary Exchange's Matthew Robinson. This one's about duck. Quack!
Read MoreDharma Kitchen
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Burning Questions: Q&A with Lisa Howard, author of the Big Book of Healthy Cooking Oils
Carrie H
If you eat fat, you don't get fat—unless it's the nasty, refined, processed stuff. Lisa Howard shows us how we can start incorporating the good, unrefined stuff in her new cookbook The Big Book of Healthy Cooking Oils.
Read MoreFinding Yourself in the Kitchen: A Conversation with Dana Velden
Carrie H
Dana Velden's book Finding Myself in the Kitchen is a must read for anyone who loves mindfulness and the kitchen.
Read MoreChange is The Only Constant
Carrie H
Change begets change. And change is the only constant.
Read MoreFriday Favorites: The Chill Out (Mostly) Herbal Edition
Carrie H
Friday Favorites: The Chill Out (Mostly) Herbal Edition, wherein I share some of my favorite ways to do the opposite of laboring.
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