Carolyn Malcoun's Blog (Page 25)
My poor husband. He grew up in a family full of sweet tooths, a family who always ate dessert after dinner. I, on the other hand, was raised by a mother who always had a bag of Cheetos stashed in the corner cupboard and a father who is psyched when he can get a cheese plate for dessert when we go out to dinner.
So when we first moved in together I was just plain confused when I’d watch him root around the cabinets looking for something sweet after dinner. Dessert? Every night? Really?
I could only take his pitiful pillaging for so long. I decided it was time to whip up some healthy fruit desserts. Not only does he get a serving of fruit from his dessert, but they’re all ready in 15 minutes or less, so I don’t spend too much extra time in the kitchen. And I...read full post »
The idea of making jam used to freak me out a bit. (They didn’t exactly teach us how to make jam from scratch in culinary school.) A few years ago I decided it was time to overcome my fear. Luckily, my friend had already made a batch that summer, so I had someone to hold my hand through the process.
Get the recipe: Fresh Fruit Jam
It seems that I had nothing to be nervous about after all: it was way easier than I thought. And the jam was truly better than anything I had tasted.
Making homemade jam—or chutney or fruit butter—is a great way to preserve the best fruits of summer. You don’t need to go to culinary school either. Just follow these easy tips and you’ll never be afraid of...read full post »
I love eating local in the summertime, but living in Vermont there are very few local wines to drink. So I started looking for great-tasting “green” wines to pair with my summer suppers. And, of course, I wanted to save some green too!
I tried some of the earth-conscious wines recommended by master sommelier Andrea Robinson in the latest issue of EatingWell Magazine and found 3 summer wines I love—and they’re all under $15! Plus, these wines are made with grapes grown according to certified-organic standards and processed in certified organic facilities.
Try these 3 summer wines under $15 paired with healthy EatingWell recipes:
- Bonterra Chardonnay,...
I ate vegetarian for a while, and perhaps the most annoying thing about it was going to a barbecue and seeing that a plain-Jane-veggie-burger-from-a-box was my only option for dinner. Now don’t get me wrong, a veggie burger can make a mighty fine meal. But when my meat-eating friends were enjoying smoked ribs slathered with homemade barbecue sauce, I felt like my meal was simply an afterthought.
But these delicious vegetarian recipes for the grill are anything but afterthoughts. Who needs ribs when you can have...read full post »
For me, summer entertaining means I pull out my favorite grilling recipes. But many of these use smaller cuts of meat, which isn’t really the best way to go when you’re throwing a party. See, when you have individual pieces of chicken, chops or steaks, you are essentially tied to the grill, turning and taking them off as they (unevenly) finish cooking. I hardly have time to chat with my friends! So when I read this story and recipes by master cooks Bruce Weinstein and Mark Scarbrough in the most recent issue of EatingWell about roasting larger cuts of meat on the grill, I was intrigued. Their recipes work, serve 6 or more and only require that I turn things occasionally because the meat cooks over low, indirect heat, which means I can actually have a cocktail with my friends. These recipes are going to change the way I entertain this summer. Thanks, Bruce and...read full post »