Just in the last few months, two or three new artisanal steak restaurants have opened in town. I’m usually the last to know that something is trendy, catching on just as it goes from cool to cliché—but even I can notice that locally sourced steak is a hot food trend right now. A hot and expensive trend. Happily married as I am, thinking about going to a nice restaurant for a fancy steak dinner makes me wish I were still dating (it’s not as much fun when you have to pay for both dinners: “Oh, I’m not that hungry—I’ll just have a salad.”)
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It may not be as trendy to eat dinner at home, but the EatingWell Test Kitchen’s revelatory new recipe for Seared...read full post »
In its classic form, chicken parm (short for Parmesan, but of course you knew that) is a dish you order at a family-style Italian restaurant when you want a big piece of chicken breast fried, coated in buttery, cheesy breadcrumbs, topped with melted mozzarella and served with a pile of pasta and tomato sauce and a solid dusting of Parmesan cheese. To replicate this dish at home, you’d go through the process of dredging and breading the chicken breasts, then getting them crispy and golden in a frying pan with plenty of oil, followed by baking them in the oven topped with gooey cheese—not to mention the homemade sauce. So delicious. So much work.
Want to enjoy this favorite dinner at home for a fraction of the effort (and calories)? EatingWell’s genius recipe makeover of chicken Parmesan (pictured above) gives you all that Italian-...read full post »
Quick. Easy. Tasty. There’s just something about casseroles. People love them: we’re all just looking for comfort and deliciousness in one dish. While the word might conjure nostalgic memories of a well-coifed 1950s housewife in a frilly apron combining cans of creamy soup with leftovers to make dinner, our palates today call for dishes that are healthier and even more delicious.
EatingWell’s healthy casserole recipes aren’t “open cans...read full post »
You heard the buzz (Everybody’s talking about quinoa!) and succumbed to the lure of its popularity (Everybody’s eating quinoa!), so you bought some quinoa. Quinoa (pronounced KEEN-wah) is a delicately flavored grain and one of the only plant foods that is a complete protein, meaning it has balanced quantities of 9 essential amino acids. Both white and red quinoa are available in most natural-foods stores and the natural-foods sections of many supermarkets. Toasting the grain before cooking enhances its flavor and rinsing removes any residue of saponin, quinoa’s natural, bitter protective covering.
Learn All About It: How to Cook Quinoa
So now that you have the hot grain-of-the-moment in your very own kitchen—...read full post »
We have an open-door policy when it comes to Thanksgiving: we welcome in anyone who turns up. Especially this year, when the wild fall weather has made travel planning difficult and unpredictable, chances are a lot more people will be staying closer to home. Their last-minute plans mean I’ll want to cook a big turkey, to make sure we have enough. Chances are good that I’ll go overboard (Thanksgiving math always trips me up—is it 20 ounces per person or 20 minutes per pound?) and that means leftovers.
Good—I love leftovers. They call for creativity and resourcefulness so it doesn’t taste like you’re eating the same thing night after night. Here are 5 dinner recipes that use leftover turkey in deliciously new, healthy ways.
...read full post »