{"id":529,"date":"2015-04-20T11:50:56","date_gmt":"2015-04-20T11:50:56","guid":{"rendered":"http:\/\/welfare.cmsmasters.net\/?page_id=529"},"modified":"2015-04-20T11:50:56","modified_gmt":"2015-04-20T11:50:56","slug":"about-us","status":"publish","type":"page","link":"https:\/\/dapor.my\/index.php\/about-us\/","title":{"rendered":"About Us"},"content":{"rendered":"

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ABOUT US<\/h3>\n<\/div>
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get Good Food magazine<\/h3>\n<\/div>
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Premium magazine that\u2019s built to survive in your kitchen.<\/h2>\n<\/div>
subscribe<\/span><\/a><\/div>\n<\/div><\/div>\n
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Cooking Classes from Good Food<\/h3>\n<\/div>
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Learn to cook from award-winning chefs like Connor Walker and Max Taylor.<\/h2>\n<\/div>
learn more<\/span><\/a><\/div>\n<\/div><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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Our Philosophy<\/h6>\n<\/div>\n<\/div><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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T<\/div>his blog resembles the pages of a glossy food magazine with a fleet of stylists making sure every bite looks impossibly scrumptious. But behind the scenes, there\u2019s just one incredible couple, Amy and Dylan Jameson. The division of labor is simple: She<\/span><\/div>\n<\/div>\n<\/div><\/div>\n
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cooks and blogs; he photographs. The result elevates whole-food ingredients to epic proportions. Sandwiches, noodles, green salads, and other divine dishes have earned the attention of many in the food world, including magazine, which named Good Food one of the best original<\/span><\/div>\n<\/div>\n<\/div><\/div>\n
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recipe blogs. The blog below contain out-of-this-world recipes, insightful posts on diet trends, and realistic tips to help you eat smarter\u2014whether you’re Paleo, vegetarian, gluten-free, or just happen to love food.
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CHEFS<\/h2>\n<\/div>
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Our best cooks<\/h6>\n<\/div>
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Professional Cook<\/h5><\/div>

Connor Walker<\/h3><\/header>

Chef Walker developed his cooking skills over 20+ years of traveling in Thailand, where he learned from the best street vendors and home cooks. Back home, his Thai food has earned him a James Beard Award and a Michelin star for his restaurant.<\/p>\n<\/div><\/div><\/div><\/article>\r\n\r\n\r\n<\/div>\n

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Professional Cook<\/h5><\/div>

Dylan Jameson<\/h3><\/header>

I used to spend a lot of time in the kitchen. I mean A LOT. Before we had kids, back when I was a grad student, I would spend 1.5-2 hours per day making dinner. If we were having friends over I\u2019d start pre-making things a week in advance. I loved every minute of it.<\/p>\n<\/div><\/div><\/div><\/article>\r\n\r\n\r\n<\/div>\n

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Professional Cook<\/h5><\/div>

Nick Bohn<\/h3><\/header>

I knew that I needed to spend less time cooking but I was afraid that the food wouldn\u2019t be as good or that I wouldn\u2019t love cooking as much. I had to stay true to my inner cook and continue to make delicious homemade food. I just had to do it more simply and more quickly.<\/p>\n<\/div><\/div><\/div><\/article>\r\n\r\n\r\n<\/div>\n<\/div>\n<\/div>

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Prep: 10 min<\/div><\/div>
Cook: 10 min<\/div><\/div>
Ready In: 20 min<\/div><\/div>
Level : Difficult<\/div><\/div><\/div>
\"Appetizer
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Appetizer Mussels<\/a><\/h4><\/header>