Thanksgiving is hands down my favorite holiday. I love it so much that we not only spend the big day with our family, we also host a Thanksgiving party for our friends the weekend before the real deal so we can have that yummy meal two times each year.
After testing a few Thanksgiving stories in the EatingWell Test Kitchen and hosting my own pre-Thanksgiving dinners, I realized that there are three tools that make getting the feast on the table a whole lot easier. Are they in your kitchen?
Here are my top picks.
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I was at my mother-in-law's last weekend and she made an amazing apple crisp for dessert one night. Mmmmmm, apple crisp! I don't have much of a sweet tooth, but when fall comes around, I start craving apple crisp, apple pie, apple bars—pretty much any kind of apple dessert.
As we were cleaning the kitchen after dinner, I took a peek at the recipe on her windowsill. The first ingredient? 1 1/2 sticks of butter. For a crisp that filled a regular-size pie plate. I could feel my arteries...read full post »
One of my favorite things about going to the farmers' market in the fall is seeing all the cool varieties of winter squash. I love their funky shapes and stunning colors.
Though I usually declined winter squash as a kid (so often drenched in brown sugar and butter, it didn't please my salty-tooth), I'm a huge fan of it now. Added bonus: A cup of cooked squash provides more than twice the recommended daily value of vitamin A, plus plenty of vitamin C.
Winter squash's creamy texture is versatile in so many applications. Here are my favorite squash to sauté, stuff, make soup with and roast. With recipes this delicious, squash may become a regular on...read full post »
There are some vegetables that are pretty easy to love—red bell peppers and carrots come to mind. But many people have hangups about certain vegetables. Sometimes it just takes the right preparation of one of those vegetables on your “nasty” list to change your mind.
Related Link: The Easiest Ways to Cook 20 Vegetables
Take my husband, for instance: when I met Dan, he hated Brussels sprouts...until one fine fall day. I braised them in a little chicken broth with fresh thyme and sliced shallots until they were perfectly tender. Dan whined a bit when he saw them on his dinner plate, but he’s good about trying things he doesn’t like. His eyes lit up after his first bite. He now...read full post »
I don’t know why it still shocks me when I read that we aren’t eating our vegetables. The Centers for Disease Control and Prevention recently reported that most Americans eat less than half the amount of recommended vegetable servings. What gives, people? Vegetables are so awesome! You just have to cook them right.
So here’s my challenge to you: pick one new vegetable to try each week. To get you started, I’ve selected three of my favorite fall vegetables. Not only are they ripe right now and at their most delicious and nutritious, they all keep well and are endlessly versatile. Plus you can get good deals on them if you shop smart. Here are my best tips for cooking these 3 vegetables and how to get the best deal on them at the grocery store.