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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"

Main photo: Black-Eyed Peas Salad. Credit: Martha Rose Shulman

I used to think of black-eyed peas as a purely American food, much loved in the South. Despite the time I spent living in

Food wrapped for a potluck. Credit: Martha Rose Shulman

Making dishes for holiday potlucks is usually more pleasurable than transporting them to the occasion. There's always the fear that things will tip over

Pecan pie with gluten-free crust. Credit: Martha Rose Shulman

For years my sister, who cannot tolerate gluten, has foregone stuffing at Thanksgiving, and carefully scraped her pumpkin pie filling away from the crust.

Green tomatoes on the vine. Credit: Martha Rose Shulman

Anybody who grows tomatoes during the summer reaches that fall day when the weather may have cooled (though not so far in this scorching

Martha Rose Shulman's vegetarian black bean tostadas. Credit: Martha Rose Shulman

In the summer of 1968, I was introduced to the secrets of Mexican cooking. At that time Mexican food was not something you knew

Big Bowl with Quinoa, Roasted Beets, Beet Greens and Garlic Yogurt. Credit: Laurie Smith

There's something incredibly comforting about a meal in a bowl. Noodle bowls -- ramen, soba, phô -- are familiar to most people these days,

In La Semilla, New Mexico, FoodCorps service members are learning to help students love kale in salad and tacos. Credit: Courtesy of School Meals That Rock Pinterest board

Dayle Hayes, a registered dietician, was not happy. That was clear from the moment she began her presentation at the Culinary Institute of America's

Prebiotic stars among spring vegetables. Credit: Martha Rose Shulman

Probiotics have been quite the hot topic for some time now. We are beginning to understand more about the importance of these beneficial bacteria,