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Content tagged with “Fall 2004”

Keep an Eye on Spinach
Nearly two decades ago, optometrist Stuart Richer noticed something funny about patients who began taking multivitamins...
The Best Coffees
For lovers of great coffee, it may be the best of times—with an unprecedented availability of good and even great...
Pasta & Bean Soup
Using basic canned goods and a few other staples, you can make this comforting soup in just minutes. The trick to...
Pork Chops with Apples & Thyme
Round out this lovely autumn meal with barley and pureed winter squash (for added convenience, look for frozen squash).
Orange-Scented Beef Stir-Fry
Orange marmalade is the secret ingredient in this quick stir-fry. For variations, substitute chicken, shrimp, pork or...
White Chili
This fragrant "white" chili is an unusual, delicious alternative to traditional tomato-based chilis. Serve...
Mango Salsa
The tropical flavors of this quick mango salsa complement chicken, pork or mild white fish.
Chicken with Green Olives & Prunes
The delicious combination of sweet, tart and savory flavors makes a simple dish the star of a weeknight meal. Serve...
Penne with Braised Squash & Greens
This chunky sauce is laced with chard and accented with smoked tofu. Convenient packages of peeled and diced butternut...
Spinach, Avocado & Mango Salad
Reader Jennifer Sanders contributed this salad, which offers a wealth of color and texture, as well as antioxidants.
Mushroom & Leek Galette
Tote this savory tart to potlucks and holiday gatherings. It makes perfect party food because it is easy to eat while...
Plum & Apple Compote with Vanilla Custard
Jennifer Sanders of Cambridge, Ontario, came up with this winning combination of plums and apples, which she stews into...
Fettuccine with Shiitake Mushrooms & Basil
EatingWell reader Sidra Goldman of Washington, D.C., contributed this fresh-tasting whole-wheat pasta recipe. Lemon...
Ham-&-Cheese-Stuffed Chicken Breasts
Making a pocket in the chicken breast to hold the stuffing is easy with a good, sharp, thin-bladed knife. Browning the...
Tofu & Veggies with Maple Barbecue Sauce
Nestled in the foothills of the Green Mountains, Mary’s Restaurant is an idyllic retreat in Bristol, Vermont. Chef-...
Beer-Battered Tilapia with Mango Salsa
Lovers of fried fish get the taste without all the calories in this recipe. Seasoned whole-wheat flour improves the...
Roasted Grapes
Roasting isn't just for turkey. Roasting fruit, in this case grapes, brings out its inherent sweetness.
Lemony Carrot Salad
Tangy lemon and fresh dill make a bright dressing for shredded carrots.
Roasted Pear Trifle
Trifle, the quintessential British dessert, can be made in endless variations. This crowd-pleasing version is perfect...
Curry-Roasted Shrimp with Oranges
Shrimp, oranges and curry make a great flavor trio. Serve over rice as a main course or as is for an appetizer.
Chicken Breasts with Roasted Lemons
Tangy roasted lemons harmonize beautifully with chicken. They are also delicious chopped and sprinkled over fish.
Roasted Apple & Cheddar Salad
Roasted apples and Cheddar cheese turn an ordinary mixed green salad into something extra-special. You can use pears...
Pork Tenderloin with Roasted Plums & Rosemary
Lush vanilla- and rosemary-scented plums marry beautifully with succulent pork tenderloin.
Spicy Cranberry Chutney
What could be better with a simple roast or grilled vegetables than a spicy fruit chutney? Nothing, except knowing it...
Everyone Loves This Fruitcake
Ah, the maligned fruitcake. Many store-bought varieties, stuffed with unrecognizable candied bits, deserve their bad...
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