It's easy to imagine that today's health-conscious chefs grew up eating gourmet foods, prepared simply, with loads of fruits and vegetables and only the leanest cuts of meat. But that would be, well, a big fat lie. “I was a little butterball until I was about nine,” admits Sara Moulton, executive chef at Gourmet magazine. “Hot dogs, ice cream, and French fries were my favorite foods, much to my mom's chagrin.” … Back to Article
- Discounts on travel and everyday savings.
- Subscription to AARP The Magazine.
- Free membership for your spouse or partner.