Cinco de Mayo means it’s time to bust out some of your favorite Mexican recipes and start pouring the margaritas. I like my margaritas on the rocks, with salt, please. And I prefer to make them with fresh lime juice—forget the premade mix. You probably have your own favorite take on the margarita…and I’m not going to say it’s wrong, but I would like to suggest a few other delicious drinks that are equally wonderful for a Cinco de Mayo celebration.
The photo above is the Salty Chihuahua. It’s sort of a cross between the salty dog (vodka, grapefruit juice and a salt rim) and a margarita. It has tequila, Cointreau and grapefruit juice. Go for a good-quality juice like Odwalla or squeeze your own....read full post »
I adore the nutty flavors and toothsome textures of whole grains. I always have. When I was a kid, my mom always served barley with her roast leg of lamb and it became my favorite side dish. Often we added mushrooms and topped it with gravy from the lamb. I’m hungry just thinking about it. Now, for a treat, I make EatingWell’s barley and mushroom risotto.
I’m lucky that I was trained from an early age to embrace whole grains, from barley to whole wheat. Now that I am an adult, I’m enjoying new whole grains, such as quinoa and farro, and using EatingWell’s Whole Grain Recipe Collection nearly every day. Why? Because whole grains are just plain healthier than refined grains. On...read full post »
I adore cake…a little too much. If it’s in my house, I can’t resist it, even for breakfast.
A few years ago I had a piece of coconut-and-pineapple cake at my grandpa’s 80th birthday party in Midland, Texas. It started a little obsession for me. I decided I wanted to track down that cake recipe, to have at my wedding. Unfortunately the baker was uncooperative. So I decided the next best thing was to enlist my sister Katie, who works here at EatingWell, to come up with a recipe for Pineapple-Coconut Layer Cake. And even though the final cake would certainly be healthier than the original, I wanted to make sure that it was still rich and delicious. It needed to have layers filled with a sweet pineapple curd and covered in frosting. Katie ended up working through endless...read full post »
About 15 years ago I was at a small café in Rome with my sister. I ordered a sandwich with prosciutto, cheese and tomatoes. They pressed it. It was my first panini. I needed more. I was in love. Thankfully, since then the panini has made it big here in the U.S. You can get them at local delis, the airport and if they’re not there already, they’ll certainly make it to your favorite donut shop soon.
They’re also super-easy to do at home. I make them for a quick dinner. The Southwestern Cheese Panini in this picture is one of my favorite combinations. It includes shredded carrots, zucchini, salsa, cheese and the crowning touch….pickled jalapeños. And I always have tuna on hand so I often make our ...read full post »
I’m really into salads. I don’t mean I like to eat them a lot. I mean I’m totally salad-crazed to the point where it’s a little embarrassing. Most days I bring a salad for lunch. I toss it with dressing in a big bowl and then I try and put it on a plate. But inevitably my salad is so large that it’s hanging off the plate and I’m losing lettuce off the side as I go sit down to eat.
Around the EatingWell Test Kitchen, when we decide on serving sizes for our salad recipes, we often judge them on whether they’re a “Jessie-sized portion” (falling-off-the-plate) or a normal portion. We usually come up with a reasonable compromise that’s plenty generous and will fill you up. To me the fact that you can have a big delicious serving of salad without going overboard in terms...read full post »