For the first time in our lifetime, Thanksgiving and Hanukkah will be celebrated on the same day, Thursday, November 28, 2013. (This won’t happen again for another 77,000 years!) For my multicultural family (my dad is Chinese and Buddhist, my mom’s a Jewish New Yorker), the convergence of these two holidays is special because both commemorate freedom and gratitude. Another perk of this rare holiday combination means two food-centric meals merge into one delicious menu that honors both celebrations.
The menu I put together represents a mix of traditional favorites from each holiday that complement each other. While this menu isn’t for a kosher meal, you can easily adapt the menu: just swap oil for butter in the Brussels sprouts and take a break between dinner and dessert—something you’ll probably want to do anyway to fully savor this “historical” blend...read full post »
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—...