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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 NYTimes.com/Health. Martha's articles have appeared in Bon Appétit, Food & Wine, Cooking Light, Saveur, Los Angeles Times, Health Magazine, Vegetarian Times, BasilandSpice.com, FoxNews.com and Reuters.com. 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"

The person who taught me to cook, my beloved stepmother Mary, died in January at the age of 95. She came into my life

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Quail with grapes, a French bistro classic

On a Monday night in Paris, I sat with my 85-year-old friend Christine, my "French mother" and my son's godmother, in one of our

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The breakfast table at Il Frantoio. Credit: Martha Rose Shulman

Imagine being 7 years old and being offered an array of cookies and cakes for breakfast every morning. For my son Liam, that was

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Seafood paella. Credit: iStockphoto

I was so saddened by the recent death of food writer Penelope Casas. I never met her, but I've long depended on her work

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Making an omelet

"You must have the courage to be rough or the eggs will not loosen themselves from the bottom of the pan."  -- Julia Child,

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Farmers market spinach. Credit: iStockphoto

In the '90s, prewashed and bagged baby salad greens changed salad eating in America forever. I was as excited about bagged baby spinach as

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Lasagna with bolognese ragu.

This lasagna recipe is Martha Rose Shulman's family favorite, a two-day affair with made-from-scratch Bolognese ragù. I was awakened one beautiful morning in June, when

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Diced cucumber salad with fromage blanc

Recently I listened to cookbook author Maricel Presilla, an authority on the cuisines of Latin America, talking on NPR. She was making yucca fries

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