Advertisement

EatingWell Blogs (Page 11)

March 15, 2016 - 11:31am

A well-seasoned cast-iron skillet is virtually nonstick, so it’s worth taking the time to season (or re­season) correctly. If you have a new skillet or an old one you want to rehab, the method is the same:

Don't Miss: 23 Healthy Recipes for Your Cast-Iron Skillet

• Cover the bottom of the pan with a thick layer of kosher salt.

• Add about half an inch of oil and place over high heat.

• When the oil starts to smoke, pour the salt and oil into a heatproof bowl to cool before discarding.

• Using a ball of paper towels, rub the inside of the pan until smooth.

• When you clean your cast-iron skillet, don’t use soap or a dishwasher. Just scrub it with a stiff brush and...

read full post »
March 15, 2016 - 9:25am

I have a CSA share—that means I pay in advance to get a bag of vegetables each week from a local farm. I typically get a squash in the cooler months so I'm always on the hunt for new squash recipes.

Luckily my family loves to eat squash. And that's a good thing, as all varieties give you a big bang for your nutrition buck. One cup of cooked winter squash is high in both vitamin A (214% of the recommended daily value) and vitamin C (33%), as well as being a good source of vitamins B6 and K, potassium and folate.

Here are 6 of my favorite varieties plus delicious squash recipes to cook. Many squash varieties are interchangeable, so don't be afraid to experiment.

...read full post »
March 12, 2016 - 1:02pm

You probably already know that you're supposed to be eating fish twice a week. Fish are a lean, healthy source of protein—and the oily kinds, such as salmon, tuna, sardines, etc., deliver those heart- and brain-healthy omega-3 fats you've probably also heard you should be getting in your diet. (Find out if you need an omega-3 supplement here.)

Featured recipe: Garlic Roasted Salmon...

read full post »
March 7, 2016 - 9:48am

There's nothing more comforting than coming in from a cold day to a bowl of piping-hot soup. And this Slow-Cooker French Onion Soup recipe has become my go-to. Here's why.

My family has their favorites—Dad always wants chicken noodle soup with matzo balls and Mom prefers seafood-heavy cioppino—but since learning to make French onion soup in culinary school, I can't get enough of the cheesy-topped broth. It only requires a few staple ingredients, but every bite feels so luxurious.

Creating the best, sweet...

read full post »
March 1, 2016 - 9:53am

Bitter foods have a bevy of health benefits. But if you've hated Brussels sprouts since you were a kid or the thought of kale makes you cringe, you're missing out on their nutrients. With some culinary craftiness and a little bit of perseverance, you can teach yourself to genuinely like the taste of bitter and get all the health benefits those foods have to offer. Try broccoli rabe, kale, grapefruit and more in these delicious recipes for bitter foods and implement these...

read full post »
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner