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Hail Mary Food of Grace

Chef Mary Payne Moran discusses the food we eat, where it comes from and what it does for us. Chef Mary shares her knowledge about food and nutrition while discussing the culinary world from all angles with other professionals, including celebrities, chef de cuisines, organic farmers and health-care professionals.

Entries
  • This Super Bowl Sunday, add a new green salsa to your spread called “Salsa Verde”, which is made from the fruit of the tomatilloPhoto: Mary P. Moran

    Super Bowl Recipe: Salsa Verde

    This Super Bowl Sunday, add a new green salsa to your spread called “Salsa Verde”, which is made from the fruit of the tomatillo Published 5:54 p.m. February 4, 2012 - Comments

     
  • Tomato and Rice Soup from Chef Mary’s Kitchen.Photo: Mary P. Moran

    Recipe: Tomato and rice soup, warm and wonderful on a chilly day

    Tomato and Rice Soup from Chef Mary’s Kitchen. Published 1:28 p.m. January 27, 2012 - Comments

     
  • We know what we are supposed to eat (lean meats, whole grains, dark fruits and vegetables) but it’s implementing these foods and ideas into our daily routine that becomes the challenge. Photo: Mary P. Moran

    Healthy Recipes for NY Resolutions

    We know what we are supposed to eat (lean meats, whole grains, dark fruits and vegetables) but it’s implementing these foods and ideas into our daily routine that becomes the challenge. Published 5:51 p.m. January 17, 2012 - Comments

     
  • On a lazy cold winter Sunday, use your clementines to make these delicious ricotta orange pancakes. Photo: Mary P. Moran

    Clementine Orange Ricotta Pancakes

    On a lazy cold winter Sunday, use your clementines to make these delicious ricotta orange pancakes. Published 12:53 p.m. January 15, 2012 - Comments

     
  • Eggplant is a purple vegetable and, though purple is not an appetizing color, is quite delicious and very appetizing. Photo: Mary P. Moran

    Cooking with eggplant - the Aubergine

    Eggplant is a purple vegetable and, though purple is not an appetizing color, is quite delicious and very appetizing. Published 1:29 p.m. January 12, 2012 - Comments

     
  • This New Year’s Eve celebrate with Blinis and Caviar.Photo: Mary P. Moran

    NYE Recipe: Blinis and Caviar

    This New Year’s Eve celebrate with Blinis and Caviar. Published 12:10 p.m. December 31, 2011 - Comments

     
  • Chef Mary helps you create the perfect prime rib roast with professional tips of the toque!Photo: Chef Mary

    Recipe: Perfect Prime Rib Roast for your holiday table

    Chef Mary helps you create the perfect prime rib roast with professional tips of the toque! Published 4:06 p.m. December 24, 2011 - Comments

     
  • As the holidays near and summer vegetables are a thing of the past, we celebrate our winter vegetables and especially, my favorite, the Brussels sprout.Photo: Chef Mary

    Recipe: Holiday Brussels Sprouts

    As the holidays near and summer vegetables are a thing of the past, we celebrate our winter vegetables and especially, my favorite, the Brussels sprout. Published 3:40 p.m. December 24, 2011 - Comments

     
  • As the holidays near and summer vegetables are a thing of the past, we celebrate our winter vegetables and especially, my favorite, the Brussels sprout.Photo: Mary P. Moran

    Brussel sprouts for the holidays

    As the holidays near and summer vegetables are a thing of the past, we celebrate our winter vegetables and especially, my favorite, the Brussels sprout. Published 12:19 p.m. December 15, 2011 - Comments

     
  • Thanksgiving feast and everything we need to do in order to plan it. Photo: Chef Mary Payne Moran

    Planning for Thanksgiving

    Thanksgiving feast and everything we need to do in order to plan it. Published 4:40 p.m. November 18, 2011 - Comments

     
AUTHOR
Mary Moran

Mary Moran

Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Payne Moran began her professional career shelling crabs at the world-renowned restaurant, Michael's in Santa Monica.  Simultaneously, she launched her own company, Hail Mary’s, founded ...

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Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Payne Moran began her professional career shelling crabs at the world-renowned restaurant, Michael's in Santa Monica.  Simultaneously, she launched her own company, Hail Mary’s, founded upon the belief that good food nurtures the soul, and began catering weddings, parties and large corporate events.

In the fall of 2008, Mary began teaching her culinary skills to others.    Currently she can be found at Hollywood School House teaching her after school cooking class, and teaching her popular "Vegetables or Not Here I Come" assembly.

Most recently, Mary has launched another division in her company as well as a chef she is now also a Certified Nutritionist for high profile clients.  She helps her clients discover their healthy way of eating.  Mary has recently been published in the Los Angeles Magazine, & The New Jersey Star Ledger.

Daily she addresses cooking aficionados through her blog - Cooking with Chef Mary as well as her how-to webisodes on You Tube.

Contact Mary Moran

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