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
  • Sweeter than onions, leeks resemble large scallions. They are extremely subtle in how they add flavor to a dish making them truly versatile.

    Ask Chef Mary Fridays, "Leeks"

    Sweeter than onions, leeks resemble large scallions. They are extremely subtle in how they add flavor to a dish making them truly versatile. Published 11:51 a.m. March 19, 2010 - Comments

     
  • St. Patrick’s Day leftovers-Now that St. Patrick’s Day is over, and usually there’s quite a bit left over, use what you’ve got with a few other ingredients to make a fun new meal.

    Leftover Corned Beef Recipe Ideas

    St. Patrick’s Day leftovers-Now that St. Patrick’s Day is over, and usually there’s quite a bit left over, use what you’ve got with a few other ingredients to make a fun new meal. Published 11:52 a.m. March 18, 2010 - Comments

     
  • The cabbage; a St. Patrick’s Day favorite is a great vegetable that should be included in your diet during the rest of the year.

    The Cool Cabbage

    The cabbage; a St. Patrick’s Day favorite is a great vegetable that should be included in your diet during the rest of the year. Published 11:30 a.m. March 16, 2010 - Comments

     
  • Dear Chef Mary,
What type of meat is Corned Beef?  Can you make a healthier version of the traditional St. Patrick’s Day favorite?
Patti

    Ask Chef Mary Fridays, "How do I cook corned beef for St. Patrick's Day?"

    Dear Chef Mary, What type of meat is Corned Beef? Can you make a healthier version of the traditional St. Patrick’s Day favorite? Patti Published 11:15 a.m. March 12, 2010 - Comments

     
  • As I began my experience at Disneyland, I considered the eating dilemmas that awaited me.  Instead of worrying, I embraced them as part of life.

    Eating at a theme park

    As I began my experience at Disneyland, I considered the eating dilemmas that awaited me. Instead of worrying, I embraced them as part of life. Published 2:53 p.m. March 10, 2010 - Comments

     
  • Eating for the camera is an art.  Actors and actresses usually have a team of people to help them plan out a regimen leading up to the event

    Ask Chef Mary Fridays "What do Actresses' Eat Before the Oscars?"

    Eating for the camera is an art. Actors and actresses usually have a team of people to help them plan out a regimen leading up to the event Published 11:46 a.m. March 5, 2010 - Comments

     
  • You might want to consider eating your fruit instead of drinking it.

    Whole Fruit or Fruit Juice?

    You might want to consider eating your fruit instead of drinking it. Published 12:00 p.m. March 1, 2010 - Comments

     
  • Forbidden rice with shrimp and a walnut lemon glaze recipe from Chef Mary's kitchen.

    Forbidden Rice with Shrimp and a Walnut Lemon Glaze

    Forbidden rice with shrimp and a walnut lemon glaze recipe from Chef Mary's kitchen. Published 11:55 a.m. February 25, 2010 - Comments

     
  • As a nutritionist, I suggest keeping Walnuts at reach at all times.  You know what they say, “A handful of nuts a day keeps the doctor away.”

    Nuts a Day Keeps the Doctor Away

    As a nutritionist, I suggest keeping Walnuts at reach at all times. You know what they say, “A handful of nuts a day keeps the doctor away.” Published 11:56 a.m. February 23, 2010 - Comments

     
  • Dear Hail Mary, I am always hearing about how root vegetables, like parsnips and turnips, are good for you. Why is this?

    Ask Chef Mary Fridays: Root Vegetables

    Dear Hail Mary, I am always hearing about how root vegetables, like parsnips and turnips, are good for you. Why is this? Published 11:59 a.m. February 19, 2010 - 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 ...

Read More

Question of the Day
Photo Galleries
Featured

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

Popular Threads
Powered by Disqus