I first fell in love with rhubarb during a summer break from college. My mom had moved to a farm and I went to help her with her plans to grow and sell vegetables. One of my jobs was to harvest rhubarb and deliver it to the local market. I didn’t so much “harvest” as “attack.” Rhubarb is a beast of a plant—the leaves are enormous, it grows like crazy and you have to reach way into the giant leafy plants and get to the bottom of them, then hack their stalks off with a knife.
Get the recipe: Rhubarb Waffles with Rhubarb Sauce
Eventually I got good at harvesting and even thought it was fun to whack at my food. Along the way I fell in love with the stuff too. Strawberry-...read full post »
When I left San Francisco to move to Vermont I left behind my terrible sea-air-corroded grill on my fire escape. My first purchase in my new home was a shiny new grill. I was thrilled because grilling is my favorite way to cook. So of course I get into all of the holidays that are about grilling: Memorial Day, Labor Day, July 4th and Father’s Day.
This year we included six grill-roasting recipes in our May/June issue of EatingWell that are awesome. The idea of grill roasting is that you cook your food on the grill over indirect heat rather than over searing flames. Why do this? It allows you to cook big thick roasts or whole birds without scorching them on the outside and leaving them raw inside. It takes a little while, but you end up with perfectly cooked,...read full post »
When it comes to dessert, give me something with fruit. Sure, I’m sometimes swayed by an especially dark and gooey-sounding chocolate treat, but for the most part I’m a fruit-dessert gal all the way. I love sweet peaches, plums and pears. But it’s really the tartness of many fruits that makes my mouth water. So lemons and limes are obviously in my tasting “sweet” spot. And then there’s Key lime pie. To me this pie is just straight-up genius. And don’t make it sticky-sweet for me, please. I love lots of fabulous puckery lime flavor.
This lightened version of Key lime pie, which appeared in our Comfort Foods Made Healthy cookbook, is a dream. It’s got an easy graham cracker crust, a lightened healthier filling and a fluffy meringue topping that has a...read full post »
Now that summer has finally arrived in Vermont, my garden is planted, our farmers’ markets are in full swing and we just released our newest book, EatingWell in Season: The Farmers’ Market Cookbook. Good timing, huh? It’s all about savoring fresh fruits and vegetables while they’re in season.
The book is loaded with amazing recipes, such as Apricot-Almond Clafouti, and the good stuff that’s ripe at the market right now (cherries, strawberries, greens, sweet onions and radishes). Plus, there’s a whole section on which kitchen tools will make your life easier when you’re chopping, slicing, dicing, cleaning and pitting those delicious fruits and veggies.
I went to a cocktail party recently and brought along a platter of these EatingWell Deviled Eggs. Let me preface this by telling you that I made a double batch with 24 eggs (48 halves) and I went to a party with about 10 people. I have a hang-up about not making enough food so I always overcompensate and usually end up with lots of leftovers. But not so this time. (Going to a party? Here are 6 light and easy makeovers of my favorite potluck recipes.)
When I walked in, people started rushing me…not to say “Hi,” give hugs and kisses, etc. Instead it was more like a stampede with exclamations of “Oh my god, you made deviled eggs!” “I was...read full post »