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Hilary Meyer's Blog (Page 8)

June 22, 2012 - 11:51am

Even though I’ve cooked meat on the grill (and on my stovetop) one zillion times, I still get a little anxious about cutting into it once it’s off the heat in case it’s not done–especially if I’m serving people other than my immediate family. There’s nothing worse than taking meat off the grill only to sheepishly return soon after and put your partially cooked steak, chicken or burger back on the flames. It’s downright embarrassing.

Don’t Miss: EatingWell’s 13 Best Grilling Tips

I could use a thermometer, but since I work as an associate food editor at EatingWell Magazine, quite frankly I feel I should “just know” when my meat is done. This...

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June 13, 2012 - 9:07am

Although I love a steak or a burger hot off the grill, it’s vegetables that I really prefer cooking over flames. They cook quickly and are so delicious with just a hint of smoke from the fire. Plus you don’t have to panic about whether they’re over- or underdone in the middle like you do with meat. In most cases, you can tell if they’re ready just by looking at them.

Don’t Miss: 9 Great Vegetables to Cook on Your Grill

Here are my tips for perfect grilled vegetables:

1. Oil Them Up: Vegetables dry out when they hit the heat without a little oil. Before they go on the grill, toss them with a light coating of oil. Don’t use too much—it not only adds...

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June 8, 2012 (All day)

I am guilty of letting some things “go” in my fridge. I don’t finish all my salad greens, so they wilt and I throw them out or I find blue fuzzy mold in the sour cream, so I toss it. A little waste here and there feels harmless, but I certainly wouldn’t ever throw dollar bills in the trash can and, in a roundabout way, that’s what I’m doing when I throw out rotten food.

Don’t Miss: 6 Ways to Save $2,997 on Groceries

I bet if I figured out how much food I wasted over the course of a year, I might be a little more aggressive about using it all up. The average American wastes more than 200 pounds of food a year—that’s a lot of wasted dollars too! Here are a few tips...

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May 29, 2012 - 12:45pm

I have a small kitchen that doesn’t have a lot of storage space. Because of that, my refrigerator looks more like a pantry—a very full, disorganized pantry. After one of the shelves on the door broke off for about the 100th time under the strain of every condiment known to man, I decided to finally do something about it.

Don’t Miss: How to Stock Your Pantry

Some items needed to leave the fridge. But what? After some research, I learned a few things that made me feel a little better about my fridge situation—amongst the chaos, there were indeed some foods that truly belonged. Here are 5 surprising foods you might want to refrigerate:

1. Natural Peanut Butter
Natural peanut butter is peanut...

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May 22, 2012 - 11:38am

Macaroni salad is one of those dishes that you just have to have at a Memorial Day gathering. The ingredients are cheap, it’s easy to make (and make a lot of) and has a wonderfully creamy texture and mild flavor that everyone loves.

But if you think your typical macaroni salad is harmless, think again. Right when you’re about to squeeze back into that bikini, good old macaroni salad will make that task a little more difficult. A typical 1-cup serving packs 370 calories and 22 grams of fat. Yikes.

Don’t Miss: Pasta Salad vs. Potato Salad. Which Is Healthier?

Before you throw that salad into the swimming pool, know that you can enjoy that same 1-cup serving...

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