Jessie Price's Blog (Page 1)
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...
I look forward to a big festive Thanksgiving with lots of family and friends every year. I love the food and (no surprise since I’m the food editor of EatingWell Magazine) the cooking too. All this worry that Americans have over the meal seems just plain silly to me. Why does roasting a turkey inspire endless debate about how to keep the meat moist and how to know when it’s done?
I’m not saying everything about my Thanksgiving meal is always perfect. In fact, one year I sloshed half the pan-drippings from the turkey onto the brown suede boots I was wearing as I pulled the bird out of my dad’s tiny oven. But what’s the big deal if your turkey gets a little dry or the carver cuts a few ragged edges into your perfectly roasted bird? If you’re sitting down to a Thanksgiving meal with friends and family then you have...read full post »
Traditionally made with butter, canned soup and canned French-fried onions, Green Bean Casserole—a classic Thanksgiving side dish since its invention more than 55 years ago—is high in calories, sodium and saturated fat. When you taste the lighter version developed by my fellow cooks in the EatingWell Test Kitchen, we’re sure you’ll agree this is one culinary icon that was ready for a re-invention.
4 Ways to Make Healthier Sweet Potato Casserole