I love a good burger, as much for its juicy beefiness as for what I get to put on top. And I’m not talking about the bun. I love experimenting with (many) different burger toppings. Bring on unusual varieties of pickles, ketchup and mayonnaise and my mouth starts watering. I’m a condiment junkie. There, I said it.
My co-workers in the EatingWell Test Kitchen know the power of a delicious condiment—using just a little can add a lot of flavor to your meal for only a few calories or replace full-fat mayonnaise and cheese that can really pack unnecessary calories and fat. I like homemade condiments because I know what’s in my food (some processed foods have a long list of ingredients I can’t...read full post »
One of the most fun interviews I’ve done this year has been with King Corn filmmakers Curt Ellis and Ian Cheney. I talked with these hilarious friends for our new issue of EatingWell Magazine about their new Truck Farm project: part political statement, part urban agriculture experiment and all-around great fodder for their next film, Truck Farm. The guys planted arugula, lettuce, tomatoes, hot peppers and more in the bed of the gray 1986 Dodge Ram that Cheney’s granddad gave him, the pair’s only vehicle (and the same ride they drove cross-country for their award-winning documentary King Corn).
If you live in Red Hook, Brooklyn, you may have seen these guys cruising around town with their garden planted in the back of the pickup. (If you don’t live in Brooklyn,...read full post »
Have you seen Food, Inc., the Oscar-nominated documentary exposing the inner workings of our industrialized food industry? As I recently re-watched the film’s interviews with experts like author Michael Pollan (find out the one food he won’t eat here) and took in the truths about how our food is grown, treated and processed, I was reminded of what a powerful influence this movie has been on how I, and probably many of you, make food choices and think about food. (If you haven’t seen the movie or want to watch it again, tune in to PBS on Wednesday night. Check pbs.org for TV schedules in your area.)
So when I interviewed director Robert Kenner by phone last week, I was curious about how he’s...read full post »
Seafood Watch, the program run by the Monterey Bay Aquarium, has updated their “Super Green: Best of the Best” list of seafood that’s good for you and good for the environment. To read an updated blog post on healthy seafood, click here.
Even though I keep up with the news on fish and health, I still get confused when it comes to buying seafood. Between worrying about contaminants like mercury and chemicals such as PCBs that I should avoid, wanting to get enough of the healthy omega-3 fats that are good for my heart and brain, and feeling like I should make an environmentally friendly choice, I have a hard time figuring out which fish is OK to eat given all my concerns. (...read full post »
Since it’s spring, I’m doing all the traditional spring things: I’ve packed up my winter sweaters and I’m digging into spring cleaning. But I haven’t put away my slow cooker. Since it’s still light when I get home from work, I want to take a walk with my son and husband or play with our dog in the yard, not spend a half hour or more making dinner. Slow cooker recipes that practically cook themselves are my answer to having it all.
So I’m still cranking away on my slow-cooker routine: