![]() To listen to the rest of the episode, as well as the whole archive of Reading Women, subscribe and listen on iTunes, Stitcher, Spotify, or wherever else you find your favorite podcasts. ![]() I think that comes through in the healthy comfort thing. And I think it comes back to what we were talking about earlier, when Grace was first diagnosed, and that I get to just apply a lot of care and consideration with what I’m cooking. I’m definitely not afraid of flavor, but I’m just very considerate of what I use and how much I use, and I make sure it all serves a purpose. I put sour cream in so many recipes I just love sour cream. And on a logistical level, it doesn’t leave out any ingredient. It’s food that is from different places, but it all comes back to healthy comfort food. I tend to just start talking a lot, as I’m doing right now, and I don’t know how to describe it.Īnd one day, my wife, Grace, was just like, “Julia, you make healthy comfort food.” That’s what you make. ![]() But I’ve had a hard time describing exactly what the recipes are. And that means I’ve always had a hard time describing what kind of food I make when someone’s like, “Oh, what kind of food is in your books?” I always just say, “Oh, it’s home cooking.” Like it’s food that’s easy to make at home. I’ve felt really inspired by so many different types of food. I’ve eaten at all sorts of restaurants during my life-not really over the last year, but in the before times. I’ve worked with different chefs and authors on that. In terms of how this all came to be, like writing the recipes, it’s interesting because I love food from all over the world, and I’ve worked on books that are from different parts of the world, represent different cuisines.
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