Thai food is so flavorful and so full of healthful fresh vegetables—why don’t I cook it at home more? Naomi Duguid’s story “Thai Tonight” in the May/June 2013 issue of EatingWell Magazine helped me realize what I’m missing: a few easy-to-find Thai ingredients.
Don't Miss: 10 Essential Ingredients of Thai Cooking
I just need to slow down in the “Asian” aisle at the supermarket and add a jar of fish sauce and a jar of curry paste to my shopping cart along with a couple cans of “lite” coconut milk (so when I use one this week I still have one for the next time I need it).
Don’t Miss:...read full post »
Does it ever occur to you to make Caesar salad at home? I never think of it until I’m at a restaurant and it suddenly looks like the best thing on the menu—especially with some grilled chicken on top (even if I have to pay extra for that).
With this recipe dreamed up by the EatingWell Test Kitchen, it’s not just the chicken that’s grilled—the romaine lettuce is too! (Another thing I’d never think of.) That lightly charred lettuce adds more delicious smokiness to the Caesar salad filling for this easy meal rolled up in a warmed spinach wrap.
Because you can pick it up and eat it, this...read full post »
Unpredictability may spice up a marriage, sure—but predictability can be comforting without being boring. For instance, when my husband and I go out to eat, we can predict with a pretty high degree of accuracy what each other will order. If we’re out for Asian food he’ll go for spicy and garlicky—and I’m going to want sticky chicken with sesame seeds.
The unpredictable part is that it turns out I can make sticky chicken we’ll both love at home (it’s so easy!). This EatingWell recipe for Oven-Barbecued Asian Chicken is everything we’re looking for. The sauce has fresh ginger and plenty of garlic and just enough...read full post »
How many meals can you make with a corn tortilla? The outside-the-box cooks in the EatingWell Test Kitchen gave themselves the challenge of creating a few new dinners based on corn tortillas for the May/June 2013 issue of EatingWell Magazine. But they really outdid themselves with this new Chicken Taco Bowls recipe and guess where they found their inspiration? At the bottom of a muffin tin.
By flipping the muffin tin over and nestling a tortilla into the creases between four cups, they were able to turn softened tortillas into little bowls. They filled the bowls with an easy-to-whip-up filling of...read full post »
Confession time: I’m a brownie snob. For years I’ve turned up my nose at “blondies.” (OK, maybe there’s a little “brunettes vs. blondes” thing going on too.) Given the choice, I’d always pick a fudgy brownie over a wan beige blondie more defined by its lack of chocolate than the presence of any particular identity of its own.
But recently I’ve reconsidered my prejudices. A story in the March/April issue of EatingWell Magazine, “Rediscovering Quinoa,” brought Almond Butter-Quinoa Blondies into my life and that changed everything.
These beautiful squares mix up in 10 minutes with just a few...read full post »