Featured
Connect with the Chefs
“Great Flavor”
“Presentation is definitely important but it means less if you do not have great flavor and sourcing great ingredients.”
Chef Matthew Basford, Canoe, Atlanta
“My favorite season is spring.”
“My favorite season is spring. There are so many incredible vegetables that are only available in spring: English peas, perfect strawberries, spring garlic. It’s so amazing to go to the farmer’s markets and see all of the colors as spring turns into summer.”
Executive Chef Nathan Coulon, True Food Kitchen
“It’s what I am meant to do”
“Cooking is such a big part of my life ever since I was a kid. I have been cooking my whole life and I know it’s what I am meant to do.”
Executive Chef, Avant Garden, NYC
“Bringing us all Together”
“The way food and cooking brought my family together really helped me see my vision in food, starting with working with my father in the town butcher shop to spending time with my mother and grandmother over the stove, bringing us all together.”
Chef Marcos Campos, Beatnik, Chicago
Featured Recipes
Leftover Thanksgiving Toast from OH! Juice Cafe
Leftover Thanksgiving Toast from OH! Juice Cafe
Looking for something to do with those Thanksgiving leftovers? Try out this healthy Thanksgiving Leftover Toast recipes from OH! Juice Café.
Butter Poached Floridian Lobster from Essensia
Butter Poached Floridian Lobster from Essensia
Chef de Cuisine, Ilde Ferrer, of Essensia at The Palms Hotel & Spa in Miami, FL, shares a delicious Butter Poached Floridian Lobster recipe with Living Healthy.
Korean Picnic Salad & BBQ Shrimp from Brian Malarkey’s Green Acre
Korean Picnic Salad & BBQ Shrimp from Brian Malarkey’s Green Acre
Chef Brian Malarkey shares his Korean Picnic Salad recipe. It's simple enough to craft up at home and tasty enough to be the talk of any dinner party.