Carolyn Malcoun's Blog
Before I went to culinary school, I worked at a recreational cooking school and event center. The center hosted singles parties complete with a make-your-own-appetizer station. At one of these events, we decided to make spring rolls. It’s a popular Thai restaurant appetizer, but we knew many people had no idea how to make them. What better way to get people talking to one another, we thought.
Recipes to Try: Thai Takeout Favorites Made Healthy
We were right, it definitely got people interacting. Those who had made spring rolls before swooped in to save the poor souls who ended up staring perplexedly at a pile of ingredients sitting on top of a dry rice-paper wrapper, wondering what the heck...read full post »
When I was a kid, I loved hunting for Easter eggs and searching for my Easter basket. But now I look forward to Easter for a completely different reason—the leftover ham. After all our guests depart, I slice and dice up the leftovers. Some of it gets transformed into other recipes the following days. I tuck the rest away in my freezer for when I have a hankering for ham. When I feel like firing up the grill, I make Chicken Cordon Bleu Burgers. Ham & Swiss Rosti is a fast and satisfying dinner on a busy weeknight. Broccoli, Ham & Pasta Salad is perfect for potlucks and picnics; leftovers make a terrific brown-bag lunch. Ham & Red Pepper Spread is a tasty snack or appetizer; I like to spread it on cucumber slices or toasted baguette. And don’t...read full post »
While I always do some sort of grand spring-cleaning project, usually involving the basement, garage and my closet, I never think to clean out my pantry. But when my friend Lucy told me that she found a bottle of vinegar that expired in 2006 and boxes of gelatin with a use-by date in 2008 when she cleaned out her kitchen, I thought perhaps it was time to take a look.
Luckily, it was easier than I thought. Here’s how I did it (and if you use these guidelines it’ll just take you a few minutes, since you won’t have to spend time debating whether to keep or not to keep).
• Almost everything in my pantry was tagged with a date and one of these phrases: “Use By,” “Best By” or “Use Before.” I ditched everything that was past its date (see ya, chicken...read full post »
One thing I love about working in the EatingWell Test Kitchen is that we can make just about any recipe healthier. Even though Asian food in general has a healthier halo (often lean meat or fish and lots of vegetables cooked with little fat, over rice or noodles), it’s easy to end up with a plate piled with chunks of fried meat drowning in a sauce sweeter than fake maple syrup over a pile of white rice.read full post »
On a cold, rainy, early spring day last March, assistant food editor Hilary Meyer and I were testing recipes in the EatingWell Test Kitchen. Conversation segued into Whine Fest 2010 about our gardening prospects for the upcoming season—I had moved into a new apartment that didn’t have any space to garden and she was sick of trying to coax tomatoes and other sun-loving plants from her decidedly shady garden. Then, a eureka moment: there was plenty of flat, sunny, open land right next to our office. Why not plant a garden there?
With the help of our husbands, we transformed a pretty substantial chunk of land into a really amazing garden. We wrote about our EatingWell garden in the March/April issue of EatingWell Magazine, where Hilary compiled this list of 5 essential tools to help you get your garden off...read full post »