“Let food be thy medicine and medicine be thy food." We were reminded of that wise Greek guy when we talked to Dr. Mark Hyman, a modern-day Hippocrates. The author of seven New York Times #1 bestsellers, Hyman heals with food. He pioneers Functional Medicine, which targets the roots of chronic disease by balancing the body system rather than Band-Aid the symptoms.
Cookbook author and blogger Shauna James Ahern, also known as Gluten-Free Girl, shares with us her love story and most romantic recipe. This quiche is perfect for Valentine's Day, or everyday.
Ok, let’s be honest: have you already swept your New Year’s resolutions under the rug? We shared our resolutions and heard from some food friends as well.
How do the eating and drinking pros recover after a night (or entire holiday season) of overindulging? We've got the insider tips!
Bet you can't guess how this organic, sustainable restaurant started. One hint: it involved the kindness of strangers.
Is a macrobiotic diet right for you? Find out what this philosophy means, and how to make a quick macrobiotic meal, from chef Shandoah Goldman.
Hooni Kim, chef at the newly-opened modern Korean restaurant Hanjan, shares his tips for creating a toothsome, umami taste without using MSG.
In an exclusive article for Martha Stewart's Whole Living Daily, we interview chef/jam and fermentation guru Jessica Koslow about what she's pickling now—and share a recipe.
Mott Green launched Grenada Chocolate Co. in 1999, possibly the first organic, tree-to-bar chocolate makers, with a dozen local cocoa farmers as shareholders in the chocolate co-op.
Frank Reese knows turkey. After sixty years in the bird biz, the Godfather of American poultry found a few feather-free minutes to discuss heritage breeds, sustainability and Thanksgiving shopping tips.