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Content tagged with “Matthew Thompson” (Page 2)

Matthew Thompson

Matthew Thompson is a former associate food editor for EatingWell Magazine.

5 brunch mistakes to avoid
Brunch is one of life's simple pleasures. I love sitting with a few friends, enjoying a leisurely cup of coffee and...
How to make skinny margaritas, chips & guacamole for Cinco de Mayo
When it comes down to it, there are very few foods I’d pick over a creamy bowl of guacamole and crispy tortilla...
The best & worst fast-food muffins
For several years, when I was getting started in the New York magazine world, my regular breakfast was a muffin—...
What to buy & what to skip to save money at the supermarket
In the last few months, my wife and I have managed to cut our grocery bill by a solid $50-$60 per week. Needless to say...
Classic meaty meals made vegetarian
As a certified meat lover, it’s hard to imagine cutting tasty bacon, savory chicken thighs or buttery steak from...
4 ways to make healthier egg salad
It was egg salad that made me fall in love with hard-boiled eggs. Prior to that, I’d always seen those perfect...
A delicious Easter brunch menu on a budget
My dad was a minister, so I’m not just bragging when I tell you I’m an old pro when it comes to Easter....
How to make perfect potatoes 5 ways
Oh potatoes, I can’t stay mad at you! No matter how many people want to badmouth you for your carbs, your habit...
Light Beer Taste-Test Winners
Nine times out of 10, when I reach for a beer it's something dark, hoppy and (lets be honest) packed with calories. For...
5 myths about asparagus busted
As a resident of the icy tundra that is Vermont, I get pretty excited about signs of spring. Asparagus, with its...
The best natural peanut butters and jellies
There was a year of my life, first grade, when I literally ate peanut butter and jelly sandwiches every single day...
Fast recipes for winter greens
While many people think of winter as produce’s “off” season, that couldn’t be further from the...
Super-fast valentine’s desserts
For my wife and me, Valentine’s Day is a bit of a conundrum. Sure, we want to celebrate—who wouldn’t want an excuse for...
Healthier super bowl desserts
Here’s a little secret I try to keep around the office: I’m a huge football fan. Give me half a chance and...
Frito pie made healthier
As a native of New England, I had never heard of Frito Pie until a Texas-born co-worker offered me some. And then...
6 Ways to Save $250 on Groceries This Month
A few months ago, my wife and I noticed an interesting phenomenon: Our grocery bill, which used to be so consistent,...
7 of the healthiest foods you should be eating but aren't
When it comes to choosing what to eat, I like to get a lot of nutritional bang for my buck, so to speak. The best deals...
Easy, no-cook New Year’s appetizers
When New Year’s Eve rolls around, you won’t find me on the couch waiting for a ball to drop. I love a good...
A complete christmas dinner for under $5 per person
My wife and I are just stunned by what happens to our bank account in December. Like an odometer in reverse, you can...
The top 5 food stories of 2011
It's been a big year in food news. Here's a look, in no particular order, at 5 of the food trends of 2011, the stories...
Food Feud: Why Chick-fil-A is trying to squash kale
The media has been buzzing this week since popular chicken-sandwich chain Chick-fil-A threatened to shut down a small-...
Holiday baking tip 5: Embrace natural ingredients
Many of us need to face facts: “the way Mom used to make” and “all-natural” aren’t necessarily equivalent statements....
Holiday baking tip 4: Consider whole-grain flour
Here’s a holiday baking conundrum: you want to keep things relatively nutritious, but every recipe you run across calls...
Holiday baking tip 3: Discover creative ways to decorate
When I think of Holiday Cookies, I think beautiful: bright red frosting piped around the edges of a star-shaped...
Holiday baking tip 2: Ditch the excess sodium
Call me crazy, but when I think of the nutritional impact of sugar cookies, I think of sugar. Weird, right? I’m sure...
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