Jessie Price's Blog

June 25, 2013 - 11:47am

By Jessie Price, Editorial Director for EatingWell Magazine

When the Fourth of July comes around, I tend to go a little overboard with the red, white and blue theme. I’m not talking about sparklers and little American flags everywhere. I like to roll out my favorite red, white and blue recipes. Lots of red, white and blue recipes get their patriotic look from synthetic food coloring. But I prefer to get creative with naturally vibrant ingredients like red raspberries, red tomato salsa, red peppers, blueberries and blue potatoes to put color in my dishes. Here are 6 irresistibly cute, super-easy recipes I worked on with the cooks in the EatingWell Test Kitchen to help you put some red, white and blue foods on your July 4th party table this year.


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June 20, 2013 - 9:53am

This spring “Sweet Summer Corn,” Barry Estabrook’s August 2012 ­article on genetically modified sweet corn, won the 2013 Bert Greene Award for Writing That Makes a Difference from the International Association of Culinary Professionals. And “Solving the Sugar Puzzle,” Rachael Moeller Gorman’s report (October 2012) on the impacts of sugar on our health, won the James Beard Journalism Award in the Health and Well-Being category. "What I Know," Diane Goodman’s Nourish essay (February 2013) was selected for the...

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May 15, 2013 - 1:36pm

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...

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August 21, 2012 - 3:15pm

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

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January 12, 2012 - 12:26pm

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....

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