It was easy to get my co-workers to tell me their favorite recipe from the latest issue of EatingWell—many of them had a hard time picking just one. Here are our “staff picks” from the July/August issue. We think you’ll love them as much as we do.
Our annual neighborhood summer potluck is next weekend. Something to look forward to, right? Hanging out in someone’s pretty yard while kids and dogs chase Frisbees and enjoy the sun… Why should I be nervous about that? At such an event you get to know your neighbors by their food offerings: one makes a killer potato salad, one makes a pasta salad that (unfortunately) looks better than it tastes, someone else brings deviled eggs that disappear instantly. None of those is me, though: I’ve usually kept it simple (and safe from food judgers like me) by bringing interesting beer to the party.
Don't Miss: 19 Potluck Side Dishes...read full post »
Parenting involves compromises—anyone who’s ever had a 3-year-old pass through their lives can attest to that. Of course we hate to compromise when it comes to getting the light of our lives to eat things that are good for them—but when you want to feed them in a restaurant without a fuss, you’re grateful to the inventor of popcorn chicken.
Don't Miss: More Fast...read full post »
EatingWell has published some pretty great turkey burger recipes in the past, and we just keep getting better and better at it. Each is special in its own way, and the latest creation from the EatingWell Test Kitchen, the Korean Turkey Burger, which you’ll find in the July/August issue of EatingWell Magazine, is no exception.
This is a turkey burger you can imagine getting from a Korean food truck—the lean (but not too lean) ground turkey is loaded with Korean chile paste and sesame oil, speckled with scallions and grilled. The heat! The sizzle! You top the burgers with a spicy sauce, cooling cucumbers and, the crowning Korean touch: kimchi. I love that layering of flavor—a...read full post »
A blender can be your best friend for a quick summer supper. I mean, I'll have to make sure the margarita mix is all gone and give it a quick rinse… But then in goes tomatoes, cucumber, bell pepper, a clove of garlic, some good white sandwich bread, oil and vinegar—and out comes gazpacho. It's so easy! I can blend up a batch in the morning and let it chill all day, then spend a few minutes in the evening making crispy, herby croutons to garnish bowls (or margarita glasses) of health-packed, song-of-summer, refreshing cool soup for supper.
This chilled soup—made with fleshy chunks of ripe tomatoes, cucumbers crisper than a cold hilltop morning and topped with cubes of crusty bread—can refresh even the hottest August days. That's one reason the Spaniards and Portuguese developed this regional classic. They blend the garden's best with garlic, vinegar...read full post »