How do you make a dish delicious and healthful at the same time? This is a nagging question facing chefs in every onsite segment, and it was a topic that chef/author John Ash (Cooking One on One, From Earth to Table, etc.) discussed during a presentation at the Tastes of the World Chef's Culinary Conference at the University of Massachusetts this past summer. "How do we deliver flavor in food without killing ourselves in the process?" he asked in his introduction. Part of the answer lies in ...
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