What makes a good quick and healthy recipe?
It’s best to start with a high-fat, labor-intensive recipe that has been handed down from generation to generation. If I can get something like that and alter it, I usually have a winner. Q: Do these recipes REALLY taste good? I’ve been dubious of healthy food ever since I had to throw out a box of chocolate-covered, no-fat donuts. They tasted like plastic. A: They do taste good. They’re triple-tested, and they’re also tested on kids, which is important. There are some really bad no-fat and low-fat products on the market, so you have to be careful. I recommend some specific brand names in the first book. For example, a lot of low-fat cheese is horrible and doesn’t melt. I prefer Kraft with 1/3 less fat. Q: Did you encounter any challenges while writing these books? A: Sometimes there was a limit to how many recipes we could test each day because my testers can only eat so much. These recipes are so quick to put together that we really could prepare a lot in one day, but there would be
