I adore cake…a little too much. If it’s in my house, I can’t resist it, even for breakfast.
A few years ago I had a piece of coconut-and-pineapple cake at my grandpa’s 80th birthday party in Midland, Texas. It started a little obsession for me. I decided I wanted to track down that cake recipe, to have at my wedding. Unfortunately the baker was uncooperative. So I decided the next best thing was to enlist my sister Katie, who works here at EatingWell, to come up with a recipe for Pineapple-Coconut Layer Cake. And even though the final cake would certainly be healthier than the original, I wanted to make sure that it was still rich and delicious. It needed to have layers filled with a sweet pineapple curd and covered in frosting. Katie ended up working through endless...read full post »
First it was tainted peanut butter. Now, we’re hearing that some pistachios may not be safe. On March 30, 2009, the FDA reported that pistachios from Setton Pistachio of Terra Bella, Inc., may be contaminated with Salmonella, a bacteria that can cause serious (sometimes fatal) infections in young children, the elderly and others with weakened immune systems.
At the time of the FDA release, there wasn’t proof that tainted pistachios had made anyone sick; still, as a safety precaution, Setton recalled about a million pistachio products. The FDA told consumers to avoid eating pistachios and products containing them unless they could verify that the nuts did not come from Setton. (A searchable list of affected products is available on the FDA’s website...read full post »
I love Easter brunch, but I always thought it was stressful to pull together. I got up at the crack of dawn to get everything on the table by midmorning. Sure, it tasted great but I was always too tired to really enjoy it. This year I’m going with a new strategy. All the recipes for my holiday table can be made ahead of time (with the exception of the drink, but that takes only 10 minutes from start to finish). That way I can relax a little and free up some time to enjoy the day.
Here is my easy Easter Brunch Menu:
Ham & Cheese Breakfast Casserole: This healthy update of a traditionally rich ham-and-cheese breakfast strata is made lighter primarily by losing a few egg...read full post »
I’m so glad that spring is (finally!) here and my farmers’ market is back in the swing of things. I can get my favorite salad greens (here's a recipe for my favorite dandelion-greens salad), garden-fresh rhubarb and fresh-from-the-oven bread directly from the best local purveyors. But shopping at the farmers’ market isn’t the only way I eat local. Here are 5 ways you can eat local beyond the farmers’ market from our new book, EatingWell in Season: The Farmers’ Market Cookbook.
Get the recipe: Dandelion Salad with Goat Cheese & Tomato Dressing
1. Join a CSA: My husband and I have had a community...read full post »
At long last spring is here (though it sometimes feels like it takes an eternity!) and for me that means one thing: time to break out my grill. Some of my favorite spring recipes are great for the grill, which keeps me out of the kitchen and enjoying the longer hours of daylight. Take full advantage of the nice weather with a few of my favorite spring grilling recipes:
Grilled Pork Tenderloin & Apricot Salad: This grilled pork dish offers a triple hit of the fruit with an apricot preserve glaze for the tenderloin plus a grilled apricot and watercress salad with an apricot-spiked vinaigrette. Serve with grilled whole-grain country bread and a chilled Chardonnay, which will...read full post »