Jacqueline Raposo

A Main Selection of the One Spirit Book Club!"Raposo's engaging report on stripping life down will inspire readers looking for manageable tweaks to hectic living." — Publishers WeeklyAt the age of thirty-four, journalist Jacqueline Raposo finds

Hold the olive oil, says chef Nick Balla of San Francisco restaurants Duna and Smokebread. Sure. Many scientific studies conclude that polyunsaturated cooking oils heated high temperatures oxidize and increase our odds of getting cancers and…

[Photographs: Jacqueline Raposo] When I moved to Cincinnati for a yearlong contract of completely unrelated work, I set myself up with a goal to get as much food, booze, and local culture in as possible before heading back to New York. And I think I…

[Photograph: Vicky Wasik We generally think of cilantro as just an herb: something you purée into pesto, chop into guacamole, or sprinkle over tacos. But, as our panel of pros shows, there are more than three ways to bring that bright, distinctive…

[Photographs: Max Falkowitz, unless otherwise noted] Good raw honey is practically a different product from the "Grade A Amber" plastic bears that line supermarket shelves. The latter is accumulated from thousands of colonies, then boiled down until…

Necessity is indeed the mother of invention for dedicated chefs. When a vegetarian guest with an interest in Korean food made a reservation at Ed Lee’s 610 Magnolia in Louisville, the chef realized something “very sad” about the idea of never…