I could cook when it’s hot, but why would I when I can just as easily make a no-cook dinner? These five recipes are excuse-proof for those of you burnt out on making dinner: they remove cooking from the equation altogether. Plus they can be made—in under 25 minutes—by anyone wielding nothing more than a sharp knife and a good attitude. There’s nothing a hungry family has to wait around for: roll up an easy Creamy Avocado & White Bean Wrap and dinner is ready. Smoky Ham & Corn Salad and Chopped Greek Salad with Chicken take advantage of the summer-fresh...read full post »
If it fits through a straw, it can’t contain very many calories, right?
With the exception of water, I find it easy to forget that what I drink adds to my daily calorie tally—and maybe more so than you’d think. For example, a 5-ounce glass of wine has 125 calories and a 12-ounce beer 150 calories. That’s enough to tip even a disciplined dieter over the top.
But what I find downright disturbing is that some of my favorite summer cocktails are chock-full of calories, to the point that I could trade just one of them in for a meal. Yep, that’s right, a meal.
Here’s how much “damage” your favorite summer sipper can do. (Plus, find more than 20 delicious lower-calorie summer drink recipes here.)
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After college I moved to San Francisco where my Texas-born, steak-loving friend Amy introduced me to the city’s manly steakhouses. We may not have looked like we fit in—two young, single, wine-sipping women perched in the high-backed leather booths, surrounded by dark wood, ornate carpets and groups of men slugging back straight Scotch. But when the bone-in rib-eyes arrived, we could hold our own. I blush to think of the huge slabs of red meat I put away at each sitting.
But age brings…if not wisdom, then a realization that there is not only virtue but enjoyment in moderation. Now I take a more sustainable approach to steak. Smaller portions of interesting cuts of beef—from pricy filet mignon to the humble cube steak—teamed with a variety of sauces, seasonings and plenty of vegetables, make steak a perfect addition to any healthy diet.
I happen...read full post »
Anytime we talk about high-fructose corn syrup (HFCS) at EatingWell, we get a lot of passionate input from our readers. Some thank us for our careful reporting, while others argue that we got the story all wrong—and some are just confused. Sometimes they get HFCS mixed up with plain old fructose, and sometimes they assume that HFCS and corn syrup are the same thing. (Both are mistakes.)
So in this final installment of our 5-part series on HFCS, we’re simply going to tell you the real truth about what HFCS is and what it is not. The easiest way to do this is to define HFCS and all the other sugars that you...read full post »
I have a confession to make: I’m addicted to summer sweet corn. And living in Vermont, the season starts much too late and ends much earlier than I’d like. When corn season hits, I’m the first in line at my favorite corn farmer’s stand at the farmers’ market. I also stop at a farmstand on my way home from work when I see the plump, bright green husks piled on the table. (You might even say I brake for corn.)
Then at home, the culinary alchemy begins. For starters, I’ll cut the kernels off an ear so I can snack on it raw while I make dinner. I might cook up one of my all-time favorite recipes, Roasted Corn with Basil-Shallot Vinaigrette. The roasting corn gets super-sweet...read full post »