Our double issue for November and December is an easy one to love: it’s stuffed with gorgeous photos of fabulous food and it arrives just when you start thinking about cooking for all the season’s celebrations. Everyone who works at EatingWell found recipes they wanted to make at home after getting to taste them at work—and they were happy to tell me about their favorites.
A Light & Fluffy Cheesecake That Tastes as Good as It Looks
Breana Lai, Associate Food Editor, says: “I adore the Cranberry-Lime Cheesecake (pictured above) because of its creamy,...
Smooth, creamy and custardy, a flan is a delectable dessert to enjoy at the end of a special meal, especially Thanksgiving or Christmas. But just looking at that photo with the irresistible baked-sugar glaze on top, I assumed flan would be tricky to make at home—until I tried this healthy recipe for Flan de Queso. (That’s translated as Caramel Cream Cheese Custard, just so there’s no confusion).
Don’t Miss: Fabulous (& Healthier) Cheesecake Recipes
Flan is a traditional Spanish custard dessert and this recipe calls for just 7 ingredients (including reduced-fat cream cheese, which cuts fat and calories from the dish without sacrificing flavor or texture). It takes just 15 minutes to make! The only hard thing about it is...read full post »
Next time you open your pantry, take a closer look at the packaging of your food.
You probably see a cacophony of health claims and healthy–sounding words: High in protein! With omega–3 fatty acids! Contains probiotics! High in calcium! Whole wheat! High fiber! Gluten–free! All–natural! Organic!
This labeling free–for–all is a growing trend by food manufacturers—which Rachael Moeller Gorman reported on recently for EatingWell Magazine. Companies claim they do it to give consumers what we want. And we do want healthy options: a recent NPD Group market analysis found that people are increasingly interested in adding “good things” to food (more is...read full post »
Keeping a box or two of crackers on hand is helpful for whipping up a quick appetizer when guests (not always expected) drop by. They’re also a staple for an easy snack. Unfortunately, many crackers contain excessive sodium, sugar and unhealthy fats. Here’s what to seek out on labels and some brands that meet our criteria.
Check Your Oil:
Some crackers list 0 grams of trans fat but are still made with partially hydrogenated oils. Double-check the ingredient list and pick heart-healthy oils instead.
More Than Wheat:
Whole-wheat is a healthy choice—and crackers are now also made with quinoa, brown rice, whole rye, amaranth and more good-for-you whole grains.
Flavored crackers, while tasty, can tip the sodium scales with 300 mg or more per serving—...
What are you in the mood for tonight—Italian? Mexican? Chinese? Hold the phone! Takeout is tempting, but instead of ordering out (again) you can make a tastier, healthier dinner that will satisfy your craving and be ready in the same amount of time it would take to find the restaurant menu, decide what everyone wants, dial, order and wait.
You may be skeptical that it can really be faster to cook than call. Believe it: our Test Kitchen has developed recipes for five takeout favorites that are ready in 45 minutes—some deliver in under 30. For a night when you’re craving Indian food, there’s a spice-happy Vegetarian Tikka Masala, warming and satisfying, to serve with rice. (Takeout Tikka has as much as 17 grams of saturated fat per serving; ours has 3 grams.) Or make your own General Tso’s Chicken. All it takes is 30 minutes and a wok to reproduce this...read full post »