Jessie Price's Blog (Page 1)
Now’s the time to head to the farmers’ market to find just-picked fresh shelling peas. Peas thrive in the cooler weather of late spring and early summer and they’re a good source of fiber, and with vitamins A and K they can help keep your eyes and bones healthy. Keep in mind that unlike their frozen counterparts, fresh peas take a little work. You do need to shell them, after all. But it’s worth it! Especially when you build a special salad around them. Here we leave the peas raw so that their bright grassy green flavor can play with delicate red leaf lettuce, beautiful frisée and the irresistible savory, oniony flavor of fried shallots. The fried shallots give this salad out-of-this-world flavor. And compared with store-bought fried onions they have half the calories and a fraction of the saturated fat and sodium. Toss the...read full post »
When you’re busy and trying to stick to a budget, dinner needs to be quick and cheap. But you also want it to be healthy…and fresh…and delicious too. Is it really possible to have it all? Yes, it is! Save money and time with these cheap and easy weeknight dinner recipes your family will love. All of the main dishes cash in at less than $3 per serving. (P.S. You want a shopping list too? We’ve got that for you: Get a 7-Day Menu Plan & Shopping List for the recipes featured here.)
More Healthy Budget Ideas from EatingWell:
6 Simple Changes That Could Save You $2,997 on Food
As a food lover and food editor of EatingWell Magazine, it’s probably no surprise that I’m not a big fan of any diet where you have to give up a bunch of different foods. No bread or pasta? Forget it. Cabbage soup for two meals a day? No way. That’s why I’m a big believer in the weight-loss and maintenance approach that EatingWell has taken both in the magazine and in our diet books, including EatingWell 500-Calorie Dinners, which I co-authored with Nicci Micco. The idea is that you can eat anything you want. That includes dessert or a glass of wine with dinner. One of the secrets to losing weight on this diet? Portion control, which can naturally help you limit the number of calories you eat each day, your ultimate goal....read full post »
By Jessie Price, Deputy Food Editor for EatingWell Magazine and Cassidy Tawse-Garcia
One telling sign that a career in food was a good fit for me was that I’ve always loved grocery shopping. I can happily spend hours browsing the aisles just to see if I might discover something I haven’t noticed before. Lucky for me, I’m the food editor of EatingWell Magazine and I get to talk with our team of cooks in the EatingWell Test Kitchen about their daily supermarket shopping trips and the new things they’ve noticed during their trips up and down the aisles.
All that shopping and talking helped us come up with this list of trendy foods for 2012. Whether a food has become ubiquitous in the stores, something that’s generating media coverage or simply something that our readers and fans are buzzing...read full post »
I often go to sleep thinking about the cup of coffee I’m going to have the next morning. I adore it! Whether your morning coffee is an estate-grown brew or just the best supermarket blend you can afford, these basic rules from EatingWell Magazine’s editors and contributors will help you learn how to make coffee to prevent unwanted bitterness and virtually guarantee a satisfying cup of coffee every time.
Rule 1: Buy fresh beans.
Without question, coffee is best when used within days of being roasted. Buying from a local roaster (or roasting your own) is the surest way to get the absolute freshest beans. Be...