Lisa Gosselin's Blog (Page 3)
When I first saw Julie & Julia last year, the movie about how Julie Powell cooked and blogged her way through Julia Child’s Mastering the Art of French Cooking, I loved it. What I didn’t realize at the time was how many EatingWell “Julies” are out there, cooking their way through our magazine and books.
I came across Angela Buraglia of Cedar Park, Texas, on Twitter last spring when she was about to hit 50. Not age 50 (the makeup-artist-turned-software-developer is only 35), but about to make her 50th EatingWell recipe in 90 days, a challenge she set for herself and her fiancé. She started with the EatingWell 500-Calorie Dinners cookbook. Each recipe got a Tweet and a...read full post »
I am mad about seafood. Madly in love with how it tastes of the ocean: light, healthy and fresh. Wild fish are the last truly wild (as opposed to farmed) food that’s a regular part of the American diet. Fortunately, more and more companies, ranging from Walmart to Whole Foods, are sourcing their seafood sustainably and labeling it that way. And now that so much of the seafood in the Gulf of Mexico has been threatened by the oil spill (Louisiana has been the second biggest harvester of seafood in the U.S.) there’s even more reason to watch what we eat.
Now I get mad (in the other sense) when I see...read full post »
As I went through the food market yesterday I was thinking about making a good cheap chicken dish. But when I came to the meat counter, I was amazed at the range in price for chicken.
On one side of the meat display was a “family pack” of chicken thighs—$1.29 a pound. Then there was a whole chicken for a mere 77 cents a pound. And then, on the other end, in the “gourmet” section, a whole “all-natural,” organic, locally raised bird at $3.89 a pound.
How to choose? Later on, I asked EatingWell Food Editor...read full post »
I was late for my plane over the holidays but that didn’t keep me from taking a few extra minutes to place my order. I was standing at the Dunkin’ Donuts counter in JFK, weighing two numbers: 2.16 and 510. Which one do you think was the number of calories in the muffin?
The first was the price of a muffin in dollars. The second, the cost of the muffin in calories. Could just seeing those two numbers propel me to count my calories in the same way I might count my pennies? (Find our top 5 picks for healthy foods at the airport.) According to the authors of the Health Care Reform Bill, the answer is yes — so much so that more than 200,000 fast food outlets (as well as...read full post »
What do I have in common with top chefs Alton Brown, Rick Bayless, John Ash and Barton Seaver? (Hint: it is not cooking skill.) As of today, neither they nor I will eat or serve Chilean sea bass, orange roughy, monkfish, shark or dozens of other fish.
Thirty of the country’s most prominent chefs recently signed the Monterey Bay Aquarium’s Seafood Watch pledge not to serve anything on the red list of fish to “Avoid.” (Fish whose numbers have dwindled to the point that if we keep eating them at the rate we have, they may disappear altogether.) This doesn’t mean we will stop eating fish altogether, we’ll just find out how to choose the most sustainable seafood with...read full post »