Wendy Ruopp's Blog (Page 14)
My sister and her husband have a lot of parties and they have the perfect setting: a big, beautifully restored barn in the Finger Lakes region. They have enough glasses, plates and silverware to entertain dozens of people—plus that special platter designed to hold dozens of deviled eggs, with an indentation for each creamy white-and-yellow oval. My sister makes a killer deviled egg, too, and they disappear about as fast as she can fill the platter.
More Crowd-Pleasing Recipes:
Bobby Flay’s Baked Beans and More Celebrity Potluck Favorites
Tomato-Basil Skewers and More 100-Calorie Finger Foods
Popular...read full post »
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...read full post »
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.
Related:...read full post »
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.)
But for the...read full post »
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.read full post »