Look at those gorgeous scallions on the cover of our May/June issue. We hope they inspire you to cook as much as they’ve inspired the EatingWell staff. Of course you’ll find scallions in plenty of recipes in this issue, but also cherries, snap peas, fresh greens…the magazine is packed with dishes that make the most of what’s showing up in your farmers’ market right now. Here are some of the recipes we particularly want to bring to your attention.
Don't Miss:...read full post »
I can hardly wait for strawberry-picking season to roll around each summer—and then, when we finally get to go pick strawberries, I can hardly wait to get them home before eating most of them. But next time I have a bounty of ruby-sweet berries, I’m committed to saving at least 3 cups of them for a refreshing and super-simple desert that celebrate the best of strawberries.
This recipe for Vanilla Strawberries with Lemon Ricotta is by sustainable-food advocate and chef Jesse Ziff Cool. (To read more about sustainable organic strawberry farming,...read full post »
We’ve put together another delicious issue of EatingWell magazine—our March/April 2014 issue is packed with 46 new recipes that use the best ingredients of early spring. Take, for example, our cover models: colorful radishes. Who knew radishes could be so versatile? You can roast them, slice them thin for gorgeous tea sandwiches (pictured) and blend them into a creamy soup. There’s a feature story on grass-fed beef that includes recipes by meat master Bruce Aidells that you won’t want to miss: Rib-Eye Steaks with Piquillo Pepper Sauce! Flat-Iron Steak Salad with Mustard-Anchovy...read full post »
OK, I admit, football makes no sense to me. Yet that doesn’t stop me from enjoying the whole Super Bowl extravaganza. No matter who’s playing, I’ll be watching. And eating. That’s half the fun, right?
Don't Miss: What Is the Healthiest Super Bowl Food?
Of course, I have no desire to end up as big as those guys on the field. To not go overboard with extreme snacking, I’m going to make this healthy Buffalo Chicken Sandwich recipe. The chicken is crispy, tender and loaded with flavor; the secret is boneless, skinless chicken thighs that are coated in whole-wheat breadcrumbs and sautéed until golden in just a touch of oil. The sandwich then gets topped with the iconic fixings for Buffalo wings—carrots, celery,...read full post »
When you look the new January/February issue of EatingWell magazine, there are a couple things you’ll notice right away. First of all: 2014? Already? Then you’ll focus on the gorgeous photo of colorful cauliflower. If you think to yourself, “I love cauliflower—wish I had some new delicious recipes for it,” we can help. Here are some staff-favorite recipes from the issue.
Our January cover vegetable stars in four fabulous recipes by award-winning cookbook author Molly Stevens. They were a big hit with several members of the EatingWell staff:
...read full post »