Posts by Hail Mary Food of Grace

For more information go to: http://www.summerartacademy.com/ArtCamp/instructors.html#Anchor-AGOURA-47857 MARY PAYNE MORAN LE CORDON BLEU CHEF Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Moran began her professional…

Greatest thing ever: I went to Starbucks the other day to get a mocha frappachino light. Normally, I don’t love their frappachino’s but I was there and wanted something cold to drink. The…

This Friday I’m off to the Food and Wine Classic in Aspen California. I’m interviewing and talking to some of the best chef’s in the country. I’ll also be twittering about it…

This recipe is so easy and goes with tons of great things. Fish, chicken, lamb, tilapia, pita, bread, the list goes on and on! Tzatziki 1 peeled and deseeded cucumber…

Dear Chef Mary, I’m curious to know what kind of salt you use, what’s the difference between table, kosher and sea salt, and when do you like to season foods…

Ashley Stanley, owner of Loving Spoonfuls, is single-handedly trying to repurpose food, but expired and almost expired food to the homeless shelters in Boston, Mass.. After a large family dinner during…

Dear Chef Mary, My mom loves pancakes, but I’m tired of plain pancakes. Any suggestions? Kylie Dear Kylie, Pancakes are wonderful. I have a few ideas that would be delicious instead…