Many of you know I have a real love for coconut oil when cooking. I use it to make my oatmeal, cook my brown rice, saute my vegetables, in green smoothies -- AND in delicious chocolate brownies. My mom introduced me to this wonderful oil (which is also good for your skin and thought to boost your metabolism) over 10 years ago with Thomas Keller's recipe for almond sables with chocolate crunch, and I later became obsessed with serving it, topped with pumpkin butter, on toast. The rest is history...
Melissa Clark of The New York Times recently interviewed me for an article on coconut oil, and it debuted yesterday!
Read on and learn something new about this healthy (yes, contrary to popular thought) oil here.
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