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Martha Rose Shulman is the award-winning author of more than 25 cookbooks, including "The Simple Art of Vegetarian Cooking," "The Very Best of Recipes for Health,"  "Mediterranean Harvest: Vegetarian Recipes From the World's Healthiest Cuisine," "Mediterranean Light," "Provençal Light" and "Entertaining Light." Her food combines pleasure and health, drawing from inherently healthful cuisines with big flavors. She currently writes Recipes for Health, a daily recipe column on Martha's articles have appeared in Bon Appétit, Food & Wine, Cooking Light, Saveur, Los Angeles Times, Health Magazine, Vegetarian Times,, and After living in Paris from 1980 to 1993, she now resides in Los Angeles. Shulman has co-authored books with pastry chefs Jacquy Pfeiffer and Sherry Yard, Wolfgang Puck, Dr. Dean Ornish and Mark Peel, and collaborated with the Culinary Institute of America on two books, "Culinary Boot Camp" and "Spain and the World Table."

Recent collaboration: "The Art of French Pastry," published in December 2013, winner of an IACP Award and a James Beard Award.

Published in April 2014: "The Simple Art of Vegetarian Cooking"

Jacquy Pfeiffer's coconut macarons. Credit: Paul Strabbing

At this time of year we're always looking for recipes for gluten-free sweets, especially cookies, as more and more of our friends have forsaken

Cheese quiche. Credit: Paul Cowan / iStock

In the heyday of 1970s vegetarianism, quiche was the go-to dish. Everybody was making them. When I taught vegetarian cooking classes then, quiche (not

These pecan cinnamon macarons are easy to make for the holidays. Credit: Copyright 2015 Martha Rose Shulman

Finally, there's an easy macaron that is as enticing as the French classic but can be made in less than half the time. French

Uri Scheft's pistachio financiers are baked in small pyramid-shaped molds. Credit: Copyright 2015 Martha Rose Shulman

Recently, master baker Uri Scheft of Breads Bakery in New York and Lehamim Bakery in Tel Aviv shared this recipe for his pistachio financiers.

An endive and baby arugula salad with pears and toasted hazelnuts. Credit: Copyright 2015 Martha Rose Shulman

Salads are the last thing we think about when we're planning a Thanksgiving menu, but they are a great way to begin the feast.

Stir-fried Tofu and Beans. Credit: 2015 Martha Rose Shulman

Every summer I go to a farmhouse in Provence with friends. We do one major supermarket shop on the first day to stock up

Bolted lettuce in the garden. Credit: Copyright 2015 Martha Rose Shulman

Water scarcity is not the only issue that climate change is forcing those of us in California who garden, whether on a small or

Tuna, white bean and green bean salad. Credit: Copyright Martha Rose Shulman

I have a repertoire of quick, easy dinners that I make when there is no produce in the house. It does happen; after I