Jessie Price's Blog
EatingWell is launching an annual list of our top heroes: people who are making food in America better right now. We need your help to make this work! We want to know who you think deserves to be added to our list.
Why is EatingWell doing this? We're committed to shining a light on the most important food, sustainability and nutrition issues of the day. We help readers understand where their food comes from and its impact on the environment, family, health and community. Our list will recognize and celebrate the great work and change happening now.
We want to hear from you! Tell us who you think is an American food hero. We will judge all submissions, paying particular attention to accomplishments in the...read full post »
After work most nights you'll find me in the kitchen. I pour a glass of wine, get organized and start cooking. I listen to the radio. Or chat on the phone. I'm not in a hurry. I buzz along at my own pace, winding down from the day.
But I've got two things going for me: no kids and a husband who loves to eat late. My laid-back take on cooking most nights is not the norm. The editors here at EatingWell tell me about it all the time. Take our senior food editor, Carolyn Malcoun. She gets home by 6 and the whole family is sitting down to eat by 6:30 every night. She's a speedy cook, plus she's got some tactics, like meal planning and shopping on the weekends, that help her get it done.
Even for me there are times when I'm tired...read full post »
Most weekends in the kitchen of my first apartment in San Francisco I would pull out my Dutch oven (one of the few pots I owned) and make a big steaming cauldron of soup. Everything went into the one pot. When I was done, all I had to clean was my cutting board and that pot. It was so simple, but the soups were satisfying, healthy and delicious.
Today I have plenty of counter space and all the pots and pans and kitchen doodads I could hope for, but what I lack most often is time. Cooking a meal all in one pot is perfect for anyone who is busy and wants to get a healthy dinner on the table with little fuss. Having a few good-quality pots at your disposal puts you on the fast track to dinners that are just as easy to clean up after as they are to make. Here are 6 pots every kitchen should have:
Recipes to try:...read full post »
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.
...read full post »
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...read full post »