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Content tagged with “January/February 2007”

Trend on Trial: Detox Diets
January is a time when many people are looking to undo the damage caused by weeks of holiday indulgence. For some, a so...
Tackling a Weight Problem with Game-Day Favorites
Nacho chips smothered in cheese sauce. Spicy chicken wings begging to be dunked in creamy blue cheese dressing—those...
Food for the Heart
Winner of the International Association of Culinary Professionals' Bert Greene Award in the Essay division. At home, I...
Good Things Come in [Omega] Threes
As someone with a family history of heart problems, I struggle with far-from-perfect cholesterol numbers. I’m ever...
Retrain Your Taste Buds
Even after decades of hiding uneaten peas, you can learn to prefer healthy foods. This writer’s husband did just that—...
EatingWell Taste Test: Chicken Sausage
Precooked chicken sausage is truly convenient. Keep a package or two on hand to accompany Sunday morning pancake...
Garlic-Rosemary Mushrooms
These simple sautéed mushrooms work as a quick, weeknight side dish. To turn them into a main course, toss with cooked...
Sesame Roasted Mushrooms & Scallions
Roasting brings out the natural sweetness of mushrooms. Here they are paired with full-flavored sesame oil, ginger,...
Egyptian Edamame Stew
A riff on the Egyptian classic ful medames, a highly seasoned fava bean mash, this version is made with easier-to-find...
Edamame Succotash with Shrimp
We give succotash—traditionally a Southern dish made with corn, lima beans and peppers—an update using edamame instead...
Hoisin Beef & Edamame Noodles
Sweet hoisin sauce and tangy lime juice balance perfectly in this quick, colorful, Asian-inspired noodle dish. Make it...
Provencal-Style Edamame Saute
Provence, in southeast France, has earned the culinary trademark a la Provencal for dishes prepared with plenty of...
Warm Chicken Sausage & Potato Salad
This super simple bistro-style salad is substantial with potatoes, arugula and chicken sausage.
Catfish Amandine
Here, we use healthier extra-virgin olive oil with a bit of butter added for its flavor instead of the tablespoons of...
Roasted Portobello Caps
Think of a jumbo stuffed mushroom without all the high-fat ingredients but with all the flavor. Serve these alongside...
Sauteed Mushroom Salad
Here we make a warm sherry-mushroom dressing to toss over bitter greens. The dressing wilts the greens until they are...
Spicy Rouille
This bright red garlicky sauce (pronounced roo-EE) has a nice kick of cayenne. Traditionally an accompaniment for...
Cream of Mushroom & Barley Soup
This sophisticated take on creamy mushroom soup is rich with earthy porcini mushrooms and has the added goodness of...
Ginger-Steamed Fish with Troy's Hana-Style Sauce
This shoyu-based sauce with fresh ginger, garlic and sesame is a classic at the Hotel Hana-Maui, Hawaii. Aloha Shoyu is...
Bittersweet Chocolate-Orange Truffles
While orange adds an exotic note, much of the flavor of these simple yet sophisticated candies comes from the chocolate...
Grapefruit Brulee
Here's a simple dessert, a fit cure for wintertime blues. Simply broil the grapefruit slices until warm and...
Tangelo Pork Stir-Fry
This pork and pepper stir-fry uses strips of tangelo zest and bright tangelo juice, which offers a little sunshine on a...
Spicy Blue Cheese Dip
Make this your dip for Boneless Buffalo Wings and crunchy vegetables instead of a higher-fat blue cheese dressing. We...
Rich Homemade Chicken Stock
We love using convenient, store-bought chicken broth, but making your own is easier than you think and the full flavor...
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