Ask the Test Kitchen

The EatingWell Test Kitchen food and nutrition experts answer your healthy cooking questions.

Ask the Test Kitchen
The Best Condiments to Keep on Hand, According to Our Test Kitchen
The Best Condiments to Keep on Hand, According to Our Test Kitchen

Healthy Recipes

Whipped Frozen Pink Lemonade
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Feeling in the pink? It's berry easy to bring a blush to your cheeks when you whip up this creamy frozen pink lemonade made with frozen strawberries. It's the perfect balance of tangy and sweet--a better-for-you indulgence that you can whip up quickly with homemade lemon simple syrup. Use your favorite neutral-flavored nondairy milk in this vegan treat, though almond milk and other nut milks will add a stronger nutty flavor than coconut milk or oat milk.
Frozen Rainbow Margaritas
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Celebrate Pride Month--or any other occasion that calls for rainbows--with these vibrant, tropical-flavored frozen margaritas! This four-layer fruity cocktail uses only natural ingredients and colors, including a quick infusion made with dried butterfly pea flowers that makes for a dramatic pop of blue. This rainbow margarita is bright and citrusy, with dominant flavors of strawberry and pineapple. Feel free to use fresh or frozen fruit in these pretty margs.
Pasta with Fresh Tomato Sauce
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To avoid a watery sauce, choose tomatoes that are fleshy and have few seeds. Romas (aka plum tomatoes) fit the bill, but there are plenty of heirlooms with a similar flesh-to-seed ratio. The addition of cherry tomatoes brings a burst of sweetness to the dish.
Ginger Pickled Carrots
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This pickling liquid gives bright flavor to carrots--try it with green beans or peppers as well.
Koji-Brined Pork Shoulder
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Shio koji is a fermented mixture of grain inoculated with mold (koji), water and salt that is used in marinades and brines. Chef Ben Bebenroth of Cleveland's Spice Catering loves how it gives this pork shoulder recipe funky umami flavor, while also helping to tenderize the meat. Miso, which also contains koji, is an easier-to-find substitute. Serve with Ginger Pickled Carrots (see Associated Recipe)--their acidity balances the richness of the dish.
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