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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"

"Would you pay a dollar fifty to come to dinner at my house?" I asked my hippie co-workers at the University of Texas at

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A few weeks ago I took a drive down to Orange County to check out the Natural Products Expo West 2011, one of the

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When I lived in France I discovered the pleasures of rabbit. A lean meat with great depth of flavor, I ordered it often in

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I took a pledge the other day that will surprise my longtime followers. It even surprised me. I pledged to drop the term "low-fat"

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  Working in an Alsatian bakery at Christmastime is a great way to develop your forearm muscles, the ones required for whisking egg whites or

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  "Don't cry darling. Nobody likes the army cook," said my mother when I called her in tears. My co-workers and I had just cleared

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I've always been a whole wheat sort of gal. Beyond its nutritional value, I like its nutty flavor. I use it in just about

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Risottos entered my repertoire in a big way after a long-ago trip to Venice during Carnevale (Venetian Mardi Gras). I delighted in the masked

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