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Jessie Price's Blog (Page 4)

May 9, 2011 - 1:42pm
By Jessie Price in EatingWell Blogs

I have been in the mood for pasta. So when I got home last night from a weekend out of town, I knew what I was going to make...Bean Bolognese. It may sounds like an oxymoron, since bolognese is basically meat sauce, but it's not. This recipe has such amazing flavor you won't miss the meat. Actually about half way through the meal, my husband asked, "what kind of meat's in this pasta?" None, honey! It's totally meatless and totally delicious. Try it and some of our other fabulous meatless pasta recipes in this collection. Enjoy!

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May 4, 2011 - 10:06am
By Jessie Price in EatingWell Blogs

Tomorrow is Cinco de Mayo and I don't have plans to go out. But I am going to cook up a Mexican feast. To me, it's just another great excuse to cook Mexican, and maybe drink a michelada (my favorite chile, lime, beer concoction.) I'm going to make Butternut Squash & Bean Tacos with Green Salsa (see the photo below). This recipe was created by cookbook author Vanessa Barrington for a story we did for EatingWell magazine on heirloom beans. (I may just use canned beans, unless I get my act together and put on a pot of pintos to simmer when I get home tonight.)

If you’re inspired to cook for Cinco de Mayo, check out this slideshow of meatless Mexican dinner recipes including those...

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May 2, 2011 - 3:06pm
By Jessie Price in EatingWell Blogs

Kerri-Ann Jennings and I put together this short video that describes some of the essential foods you should include in a vegetarian diet to make sure you’re getting the nutrients you need. Check it out here.

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November 2, 2010 - 1:11pm

Ever since I was a kid I've looked forward to Thanksgiving. As soon as Labor Day passed, my sister, my mom and I would scour magazines and cookbooks to find new recipes. Every year we tried a couple of new dishes, some of which became instant classics in our family. Take our cranberry sauce: we loved the one I brought home from nursery school so much we've made it every Thanksgiving since.

Related: EatingWell's Complete Guide to Thanksgiving: Our Best Recipes, Menus, Cooking Tips and More

To this day, planning my Thanksgiving menu is a balancing act. I want to eat my favorite dishes, but the food editor in me wants to try something new. So my solution is this: rather than breaking entirely new ground (no smoked turkey and sage sushi...

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October 12, 2010 - 10:00am

Last fall at my husband’s grandmother’s 100th birthday party in Minneapolis was when I first heard of “hotdish.” The word, spoken with a slight Minnesotan lilt, seemed so much more nostalgic than “casserole,” which is in essence what a hotdish is. Apparently hotdish has been the answer to what’s for dinner in Minnesota, as well as the Dakotas, Wisconsin and parts of Iowa, since at least the 1800s.

Related Link: Healthy Casserole Recipes

To be proper, the dish should include meat of some sort, a starch (potatoes, rice or noodles are common), a bit of vegetable (frozen or canned, preferably, for ease) and a binder, which is typically a creamy soup, such as cream of mushroom...

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