Content tagged with “November/December 2010” (Page 3)

Roast Chicken with Pomegranate Glaze
This sweet-tart pomegranate molasses glaze is delicious combined with the citrusy sumac spice rub, and gives the...

Winter Salad with Roasted Squash & Pomegranate Vinaigrette
In a combination of gorgeous colors, textures and tastes, this salad stars radicchio, frisee, pomegranate seeds and...

Paprika & Red Pepper Soup with Pistachio Puree
Richly satisfying, this luscious-looking soup made with red bell peppers gets a touch of heat from Thai chile. For an...

Rosemary Flatbread with Yellow Split Pea Spread
This flatbread and yellow split pea spread are full of big, bold rosemary and black pepper flavor.

Blood Orange-Pomegranate Mimosas
This twist on the mimosa is made with blood orange juice and pomegranate juice. It’s a special way to start any weekend...

Mini Brie & Apple Quiches
We love the way Brie and apples taste together in these mini quiches. Mini phyllo cups make it swift and simple to...

Is a High Protein Diet Bad for Bones?
Your high-protein diet may help you lose weight, but it could also increase your risk of osteoporosis. Recent research...

The Locavore Christmas
I moved to Vermont, in part, because of an old general store and all that it stood for. The small clapboard building...

3 Champions of Sustainable Food
Founded in Boston in 1993, Chefs Collaborative was one of the first national chef organizations to “steer the...

Why Whole Grains, Garlic and Onions are Better Together
Adding sautéed onions or garlic to whole-grain dishes takes them beyond ordinary—and new research suggests it can make...

The Hidden Health Risks of Food Dyes
Americans are now eating five times as much food dye as we did in 1955. That statistic isn’t as surprising when you...

EatingWell Interviews White House Pastry Chef Bill Yosses
In his 28-year career as a pastry chef, Bill Yosses has worked at many notable establishments, including New York City’...

Healthy Nuts for Cooking and Snacking
Nuts add flavor and crunch to any meal and they’re chock-full of vitamins, minerals and heart-healthy fats. Need more...

Lemon-Dill Green Beans
This lemon and dill vinaigrette is a natural complement to green beans. It's also great tossed with steamed...

Creamed Onions
A holiday staple in many households, creamed onions are usually bathed in a rich white sauce made with heavy cream. In...

Delicata Squash with Orange & Pistachios
If you haven’t tried delicata squash, it’s worth seeking out. The skin is tender enough to eat when cooked, so there’s...