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Portia de Rossi and Ellen DeGeneres decided to go vegan for ethical and health reasons, but they were worried that they would feel deprived. When non-vegan chef Roberto Martin interviewed for the job as their personal chef, he didn’t know if he could cut it. What all three discovered was that one could create delicious vegan fare by keeping the technique and changing the ingredients. That is the basis of Martin’s cookbook, Vegan Cooking for
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When I was a kid, I dreaded the sight of Mom’s old slow cooker—because there were only a few things that my mom made in her slow cooker, and they were generally brown and mushy. Now, however, I love my slow cooker. I love being able to throw some ingredients together during my lunch break and have them waiting for me when I finish work for the day. And thanks to books like Phyllis Pellman Good’s Fix-It and Forget-It Cookbook, I’ve got
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The best fresh mozzarella that I’ve ever tasted was in Sorrento, Italy. Unlike the American version, which is hard and rubbery, this was soft and flavorful, and it melted in my mouth. When I came back to the U. S., I sent myself on a mission to find a similar cheese. Whether I put down most of my cash at a gourmet market or simply ordered ensalada Caprese at a five-star restaurant, nothing came close. In fact, I even phoned a California cheese
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