Content tagged with “January/February 2008”

Meet the Farmer: Hawaii Pineapple Farmer Ken Love
Hawaii’s “Pineapple Island,” Lana’i, was where I first visited a pineapple field. It was a sultry day. The heat rose...

Can Food Really Get You in the Mood?

Secrets to Staying Slim Past 40
If you’ve celebrated your fortieth birthday, you probably suspect that your metabolism isn’t quite what it used to be....

Ladies, Take Heart!

Inflammatory Foods
As a nutrition professor, I thought I was up to speed on which healthy habits can help you prevent heart disease—until...

Change the Way You Think About Food
“Sarah” (not her real name) remembers one particularly argumentative telephone call from her ex-husband a few years ago...

Flaxseed for Hot Flashes?
New research suggests that lignans, estrogen-like compounds in flaxseeds, may help relieve hot flashes. In the pilot...

Cooking for Kids With Diabetes

Lower Your Cholesterol with Stanols and Sterols

Cooking in the Slow Lane
Some years ago, I had the distinct pleasure of visiting the idyllic Turkish village of Sirince, in the orchard-lined...

Indonesian Tofu Satés
Here we skewer and broil cubes of extra-firm tofu and serve them with peanut sauce for a vegetarian version of the...

Ginger, Split Pea & Vegetable Curry (Subzi dalcha)
Protein-rich yellow split peas combined with fresh vegetables yields a hearty, stewlike curry—perfect for a cold winter...

Black Bean Croquettes with Fresh Salsa
Staples like canned black beans and frozen corn transform into spicy croquettes in mere minutes. Serve with warm corn...

Basmati Rice & Curry Casserole (Chana aur Sarson ka Saag Biryani)
Biryanis are rice-based casseroles that combine a saucy meat, vegetable or legume curry with basmati rice, whole spices...

Barley Risotto with Fennel
This convenient alternative to traditional stovetop risotto uses healthy, fiber-rich whole grains—either barley or...

Linguine with Escarole & Shrimp
Lots of tangy lemon, fresh tomatoes, escarole and shrimp create an incredible sauce for whole-wheat pasta. Serve with a...

Baked Cod with Chorizo & White Beans
This recipe follows the Spanish and Portuguese tradition of pairing mild white fish with full-flavored cured sausage—...

Szechuan Braised Meatballs
We braise these spicy beef meatballs and Chinese cabbage in a bit of beef broth. Make it a meal: Ladle over brown rice...

Mini Shepherd's Pies
In EatingWell's take on Shepherd's Pie, we replace the potato topping with convenient, delicious frozen...

Nasi Goreng
Whole almonds add beneficial monounsaturated fats to EatingWell's spin on this Indonesian-style fried rice. For...

Pear & Blue Cheese Flatbread
The classic combination of pears, walnuts and blue cheese isn't just for salad. Toss the same ingredients onto...

Spicy Stewed Potatoes & Spinach with Buttermilk (Aloo chaas)
This stewlike potato and spinach curry can be served as a side dish or as part of a vegetarian buffet. The touch of...

Scallops Yakitori
“Yakitori” is a Japanese word that literally means “grilled bird,” a reference to chicken bits on skewers in a sticky/...

Mussels South of Two Borders
Prince Edward Island may account for a healthy share of the world's mussel production, but this recipe takes those...

Sesame-Crusted Tofu with Spicy Pineapple Noodles
The tropical flavors of the hot chile-spiked pineapple noodles that accompany the crispy tofu in this dish will take...