Wendy Ruopp's Blog (Page 14)

April 30, 2012 - 11:38pm

Like Johnny Appleseed setting off with a pocketful of hope and a saucepan for a hat, my children have begun to make their way in the world. They don't have to wear their pots—but their kitchens are tiny enough that they have to choose carefully. Microwave or toaster? Saucepan or skillet? I say skillet—a pan you can cook your whole dinner in. And it will do a better job of keeping off the rain.

Here's some guidance: 6 Pots and Pans Every Home Cook Needs

The five recipes that follow make a good case for stocking your kitchen with two large skillets in particular: nonstick and stainless-steel. For gingery, Indian-inspired Chickpea & Potato Hash, a nonstick skillet keeps the potatoes from clinging...

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April 18, 2012 - 11:30am

Anyone who’s ever watched a teenager (grudgingly) wash one fork at a time when it’s their turn to do the dinner dishes has probably had the thought “I wonder if that’s really the most efficient use of our resources.” Actually, your first thought is probably, “How does the child manage to run the hot water continuously yet get the task done at such a glacial pace?” (Don't Miss: How to Save Time in the Kitchen: Our Best Time-Saving Ingredients & Cooking Tips) In any case, your suspicions that it’s really not the best thing for the environment are borne out by research.


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February 22, 2012 - 3:25pm

Don’t send me to the store if you want to eat tonight. I can wander the aisles for ages, clutching a few ragged coupons, and wind up with a jar of capers, a bag of organic buckwheat flour, 2 kiwis, some Vermont Cheddar and a bag of frozen peas. That’s an Iron Chef challenge, not dinner. (Good thing I’m somewhat more coordinated as managing editor of EatingWell than I am in the grocery store.)

Related: 5 Bad Habits That Make You Spend More at the Grocery Store
How to Grocery Shop When You’re Trying to Lose Weight

But for the...

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February 14, 2012 - 1:20pm

By Wendy Ruopp, managing editor of EatingWell, and Cassidy Tawse-Garcia, editorial intern for EatingWell

I’ll admit that I have had my share of mishaps when it comes to cooking rice. Sometimes when the top came off the pot I’d find a mushy, sticky mess. Other times, the grains were burnt and stuck to the bottom. I always use brown or wild rice. Even though these “real” whole grains take a bit longer to cook, they are worth the wait: unrefined grains maintain more heart-healthy vitamins and antioxidants. Plus, they are high in fiber, which is important for a heart-healthy diet.

Don’t Miss: 7 of the Healthiest Foods You Should Be Eating But Probably Aren't...

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February 18, 2011 - 11:39am

Mad skills I may have (I’m a whiz at spelling, for instance), but getting the timing right for dinner is not one of them. Like an unsuccessful comic whose jokes aren’t clicking, I haven’t mastered the rhythms of the genre—the smooth coordination of getting all the parts of the meal to come together. I start cooking the chicken, and then realize it will be done in 10 minutes, while the brown rice won’t be ready for another 40. Leisurely, one-dish-at-a-time dinner, anyone? As you can imagine, this is not too popular with hungry hecklers. (Or you can have it all done by the time you get home with these Easy, Crock Pot & Slow Cooker Recipes....

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