Content tagged with “November/December 2011”

How to Bake with Whole-Wheat Flour
In the EatingWell Test Kitchen, we bake with whole-wheat flour as much as possible. It has almost four times more fiber...

What You Can Do to Raise Your "Good" HDL Cholesterol
It’s important to know your level of HDL cholesterol. All adults should have this checked every five years along with...

1 Simple Tip for Eating Less
Hard to believe, right? Well, it may be true when you’re eating out, says a study recently published online in the...

The Benefits of Joining a Food Club
When Rebecca Andersson started a Meetup.com group in 2007 for green-minded moms in Portland, Oregon, she had playdates...

Giving Thanks with Recipes from Award-Winning Chef Michel Nischan
Thanksgiving dinner at chef Michel Nischan’s Connecticut home starts like this: As the brined heritage turkey rests and...

3 Food Causes to Care About
Lauren Bush-Lauren, niece of George W. Bush, co-founded FEED Projects after traveling with the World Food Program (WFP...

Gluten-Free Pumpkin Cheesecake with Gingersnap-Walnut Crust
We pulled out a few of our favorite EatingWell tricks to achieve plenty of creaminess in our pumpkin cheesecake without...

Gluten-Free Mocha Yule Log
A bûche de Noël—a cake decorated like a yule log—is a traditional dessert served around Christmastime in France,...

Sugared Rosemary
Use these festive-looking sugared fresh rosemary sprigs to decorate any holiday dessert platter. They look especially...

Candied Walnuts
Use these pretty candied walnuts as a dessert garnish. Try them on top of a pumpkin cheesecake or your favorite holiday...

Temple Emanu-El Brisket
This brisket recipe comes from Roberta Greenberg, the longtime assistant to the rabbis at Temple Emanu-El, a well-known...

Creamy White Beans
These savory white beans—flavored with garlic, thyme and bay leaf—are the perfect accompaniment for roast leg of lamb...

"Use a Spoon" Chopped Salad
When Paul Newman and Michel Nischan opened their Westport, Connecticut, restaurant Dressing Room, Paul’s request was...

Caviar-Egg Gem
Sliced eggs and ruby-colored salmon roe top whole-grain crackers for a sophisticated appetizer.

Pepper & Sopressata Bruschetta
We love the taste of these zesty Italian-style one-bite appetizers—topped with sopressata, red pepper spread and fresh...

Goat Cheese & Veggie Morsel
Crackers topped with tangy goat cheese and a confetti of vegetables make a terrific vegetarian appetizer. Use soft goat...

Feta & Cucumber Nip
Crunchy pita chips make the perfect base for this ultra-quick olive, cucumber and feta appetizer. If you can’t find...

Deconstructed Spicy Crab Roll
Top rice crackers with pickled ginger and crabmeat for a sushi-bar-inspired appetizer. For the best flavor, use...

Blue Corn Botanita
Top blue corn tortilla chips with mango slices, cotija cheese and a squeeze of lime juice for a colorful appetizer....

Savory Chestnut Puree
Try this easy, elegant chestnut puree with roasted quail, turkey or chicken.

Michel Nischan’s Roast Turkey with Potato Pan Gravy
Plan ahead to make this succulent turkey recipe—brining the turkey for 12 to 18 hours before roasting makes the meat...

Roasted Quail with Muscadines
Muscadines are wild grapes indigenous to the Southeast. If you can find them, by all means use them; otherwise use...

Seven-Hour Leg of Lamb
A seven-hour leg of lamb is a traditional technique for slow-cooking lamb until it is fall-off-the-bone tender and...

Whole Roasted Fish in a Salt Crust
Roasting a whole large fish in a salt crust might seem scary, but it’s actually quite simple. It’s just a matter of...

Roasted Stuffed Pumpkin with Spiced Pumpkin Seeds
This roast pumpkin with a mushroom-and-bread stuffing is a beautiful vegetarian entree for the holidays. Use a small...