The tradition of canning is still very close to my heart; that's why I'm so excited to team up with the Ball Home Canning experts at Newell Brands to share how truly rewarding the process can be. — Damaris Phillips Copy Share Image
Some companies out there make a great burger; Beyond Beef does a great job. But making a burger at home that feels soul-satisfying and fatty and protein-based while still being plant-based was a challenge. — Damaris Phillips Copy Share Image
For a food lover with a big imagination, there's nothing worse than eating the exact same meal several days in a row. — Damaris Phillips Copy Share Image
I was going to be a writer, and that turned into journalist. And then that turned into a career in children's literature, which turned… — Damaris Phillips Copy Share Image
For me, meal prep is about doing the work when you have the time, which is usually on the weekend. — Damaris Phillips Copy Share Image
Most people think to make green bean casserole around Thanksgiving and Christmas, but honestly, I make this dish more during the summer, when green… — Damaris Phillips Copy Share Image
Growing up, our meals consisted primarily of vegetables, and then we had small amounts of meat. — Damaris Phillips Copy Share Image
Learn to cook brown rice with a little salt and butter or olive oil. Learn to boil noodles properly or saute onions right. Once… — Damaris Phillips Copy Share Image
I make my food in such a way that people can eat it every single day. My dad passed away from a heart attack,… — Damaris Phillips Copy Share Image
Part of being a really good chef or cook is being able to fix disasters. — Damaris Phillips Copy Share Image
I love Seattle. I lived out in Seattle for a while, and the food there is so phenomenal. It's so fresh and gorgeous, and… — Damaris Phillips Copy Share Image
I did a brief stint with set design and stage design. And I tried playwriting, too. — Damaris Phillips Copy Share Image
My journey was never hard; it just happened. From the second I held a knife, from the second I was in culinary school, it's… — Damaris Phillips Copy Share Image
