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Content tagged with “March/April 2009”

Chinese Braised Mushrooms & Tofu
Ma Po Tofu, a classic dish from the Sichuan province of China, inspired this recipe. The original is made with soft...
Safer Greens
It seems that every month a foodborne-illness outbreak makes the six o’clock news. Leafy greens, such as lettuce and...
The Importance of Bees to Our Food Supply
One day early last spring, Ed Olson’s life got much harder. A few weeks earlier, Olson, a commercial beekeeper, had...
Healing with Honey
The ancient Egyptians, Chinese, Greeks and Romans all considered honey a basic component of any first-aid kit and today...
Which Broccoli Is Better: Raw or Cooked?
Broccoli frequently earns a top spot on “superfoods” lists. This is partly because it delivers a healthy dose of...
Healthy Eating on a Budget
Most Americans are looking for ways to lower their grocery bill, so we asked Adam Drewnowski, Ph.D., director of the...
Eat for Your Eyes
View slideshow of 5 foods for eye health »
Fresh Salads and Salad Dressings
When I planted my first garden in 1980, I marked the perimeter of the small plot with four sticks and string. With a...
Green Bag It: Lunches to Go
Take-along lunches are back in style. Packing your lunch saves money, encourages you to eat a healthy meal and can...
Farrotto with Artichokes
Here farro stands in for rice in a risotto-like dish, full of tomatoes, artichokes and fresh basil.
Cheese-&-Spinach-Stuffed Portobellos
Here we take the elements of a vegetarian lasagna filling—ricotta, spinach and Parmesan cheese—and nestle them into...
Barbecue Portobello Quesadillas for Two
This smoky mushroom-filled quesadilla is reminiscent of pulled pork. A touch of chipotle chile pepper adds extra heat....
Barbecue Portobello Quesadillas
This smoky mushroom-filled quesadilla is reminiscent of pulled pork. A touch of chipotle chile pepper adds extra heat....
Alpine Mushroom Pasta
In northern Italy, the influences of neighboring Austria and Switzerland are apparent in dishes like this pasta...
Toasted Quinoa Salad with Scallops & Snow Peas
This scallop-studded quinoa salad gets an exciting texture from crunchy snow peas, red bell pepper and scallions. Feel...
Salmon Salad Bento Lunch
Watercress acts as a tasty divider between the salmon salad and crackers. Multicolored peppers and grapes add color to...
Crab Salad Melts
This crab and asparagus melt is delicious for a light spring dinner or lunch. You can use any type of crabmeat—...
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