Content tagged with “November/December 2010”

The Antioxidant Power of Pomegranates
Six little pomegranate seeds—that’s what we can blame winter on, at least according to Greek mythology. Pomegranates...

EatingWell Picks the Best Holiday Cookies of 2010
Thank you, dear readers! You did it again. We asked for your best recipes for healthy, festive holiday cookies and more...

Foods to Ward Off Garlic Breath
Garlic is delicious, but its dragon-breath aftereffects can last days. New research suggests certain foods may offer a...

Should You Be Worried About Antibiotics When You Eat Meat?
If you heard that the FDA called the misuse and overuse of antibiotics in meat animals a serious threat to public...

Pomegranate

The Benefits of Probiotics
To hear Sandor Katz tell it, our world would be a very different place without fermented food. It’s not merely that we...

Can Probiotics Really Help Your Health?
Reams of research have looked into the health effects of probiotic (“good”) bacteria that ferment our foods. But most...

September/October 2010 Letters to the Editor
You Loved… ...Our focus on vegetarian meals Thank you, thank you, thank you for the “Meatless Any Day of the Week”...

Oyster Stew
This oyster stew can be transformed from a comforting one-pot meal to an elegant dish for guests when you top it with...

Curried Cashews
These curried cashews are impossibly addictive—every time we made them in the Test Kitchen they disappeared in a flash...

Chile-Lime Peanuts
These spicy nuts were inspired by ones sold by street vendors across Mexico. If you can only find salted peanuts, omit...

Five-Spice Pistachios
Chinese five-spice powder is a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns; it adds...

Fig-Anise Compote
Cook the figs in this compote down until they can be spread with a knife or spoon. The compote is equally delicious as...

Spaghetti with Quick Meat Sauce
Instead of opening a jar of sauce, try this easy spaghetti with meat sauce on a weeknight. Serve with steamed broccoli...

French Onion Beef Tenderloin for Two
We took the comforting flavors of French onion soup and turned them into an easy bistro-style steak dinner. Tender...

French Onion Beef Tenderloin
We took the comforting flavors of French onion soup and turned them into an easy bistro-style steak dinner. Tender...

Chorizo-Stuffed Pork Tenderloin
This mouthwatering pork tenderloin is stuffed with chorizo, cheese and spinach. Once you master stuffing a pork...

Salmon with Red Wine-Morel Sauce
Dried mushrooms give this rich red-wine sauce an almost meaty flavor. Look for them in the produce department of well-...

Lemon-Garlic Sardine Fettuccine for Two
Even sardine skeptics will enjoy this lemony pasta with crispy breadcrumbs. Substitute a 5- to 6-ounce can chunk light...

Lemon-Garlic Sardine Fettuccine
Even sardine skeptics will enjoy this lemony pasta with crispy breadcrumbs. Substitute two 5- to 6-ounce cans chunk...

Dijon Chicken Stew
This satisfying stew stars chunks of chicken and tender braised escarole in a flavorful Dijon wine sauce. Try it with...

Creamy Cajun Chicken Pasta
This zesty Cajun-style pasta is full of lean chicken, peppers and onions. Serve with sautéed green beans.

Mediterranean Couscous Cabbage Rolls
We love the subtle flavor of cinnamon with fresh mint in these vegetarian cabbage rolls stuffed with couscous, olives...

Braised Winter Vegetable Pasta
In this vegetable-studded vegan dish we braise cauliflower, butternut squash and pasta in white wine and broth in an...

Fettuccine with Creamy Mushroom Sauce
Any variety of mushroom will work in this creamy vegetarian pasta sauce, but we particularly like a combination of...