This is a super simple recipe that can be made with staples from the pantry and freezer, but I give some examples below of ways to dress it up into what feels like a refined and sumptuous, savory dish that can be served as a side or main. I highly recommend ripping off hunks of Read More
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Chef Michelle Hauser, MD
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This recipe is being posted due to popular demand—yes, it tasted as good (maybe better) than it looks! Here, I provide a short-cut version of how to make ravioli at home using pre-made pasta dough that can be found in most supermarkets. Look in the refrigerated compartment in the produce section for something called egg Read More
Make your own Easter egg dyes naturally, at home using vegetables, spices, and vinegar.
This recipe came about as many do in my kitchen—from trying to Iron Chef with what I have around. For context, I don’t often shop with a detailed list of the produce I need. Instead, I add generic comments like, “fruit”, “vegetables”, or “greens”. Alternatively, I may know that I want to make a salad, Read More
Wondering how to stay fit over the holidays? How about tips for eating healthy during holiday travel or while visiting relatives? Check out Chef in Medicine’s interview with Stanford’s Scope for this second post in a three-part series on staying healthy while enjoying the holidays.
A chef-MD and a nutrition expert from Stanford share strategies to enjoy the celebratory foods you love around the holidays without throwing your health goals out the window (part 1 of 3).
5 tips for a Delicious, Healthy Breakfast
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Health Breakfast tips are heading your way!