Carolyn Malcoun's Blog (Page 8)
If my house was burning down, I’d try to lug every single skillet in my kitchen out the door with me (after first making sure my husband and dogs were safe, of course…) Sure, if you ask my husband, I have a few too many pans. But they all serve a purpose (and it’s great to have a few extra on hand when I’m entertaining or developing recipes). I’m not advocating that anyone take up collecting skillets like I do, but it is good to have a variety for different tasks. If you’re wondering which pans you should have on hand in your kitchen, here are 5 tips from the EatingWell Test Kitchen to help you choose.
Mexican takeout makeover: big bold burrito with a fraction of the calories of Taco Bell and Chipotle
The burrito joint I frequented in college boasted a sign on its window that said, “Burritos as big as your head!”® And were they delicious! Lots of juicy meat, seasoned rice, all the accoutrements your heart could desire. And, yes, I measured once, and one of their burritos was about as long as my head.
Don’t Miss: 9 “Bad” Foods You Should Be Eating
That was many more years ago than I’d like to remember, but apparently that idea caught on because...read full post »
My go-to side dish to bring along wherever I’m invited—pasta salad—is simple to make and easy to tote. It seems to have been invented for summer picnics, potlucks and backyard barbecues!
Recipes to Try: Our Best Pasta Salad and Potato Salad Recipes
But typical versions consist of white pasta drowning, often tastelessly, in a heavy mayonnaise dressing. Luckily, it’s easy to make a light and creamy pasta salad with a lot less fat that’s still super-yummy!
Here are 4 of my simple tips to help you make your favorite pasta-salad recipes healthier.
Don’t Miss: ...read full post »
I don’t care what the trendsetters say about whether cupcakes are hot or not, they are—and forever will be—my go-to dessert when I’m entertaining. They don’t take as long to bake and cool as a cake does. Plus decorating a cupcake is a lot less intimidating than decorating a cake—I just need to swipe on a dab of frosting rather than getting all artsy-fartsy with a layer cake. And, for whatever reason, if I’m seeking variety, preparing more than one kind of cupcake seems like a lot less work than baking and decorating two cakes. (Not Intimidated? Try: Banana Cream Layer Cake and More Light and Luscious Spring Cakes.)
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Because I’m a food writer and recipe developer, my friends and family ask me for lots of cooking and recipe advice. More than half the time, those questions are about seafood, particularly oysters, clams and mussels. What should I buy? How do I know it’s sustainable? How do I know if it’s fresh? What do I do with it once I get home? Oh, and do you have a good recipe for it?
I can’t say I blame them. If you haven’t cooked shellfish at home, it can be intimidating the first time. But once you get over that hump, you’ll be doing it all the time. Here’s some...read full post »