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Content tagged with “September/October 2010”

EatingWell Taste Test: Hard Cider
The History of Hard Cider When British colonists thought to bring along apple seeds when they sailed across the ocean...
I’m Sorry, Michael Pollan
I am a granola-eating, free-range-chicken-chasing, broccoli-hugging foodie. I recoil from junk food like vampires shun...
Does Eating Red Meat Increase a Woman’s Risk of Breast Cancer?
Does eating red meat increase a woman’s risk of breast cancer? —L. Zaner, Chicago, IL A few studies do suggest that too...
Can Kids Blame Pesticides for ADHD?
Organophosphate pesticides—commonly used on fruits and vegetables (and also for indoor pest control)—could increase the...
3 Everyday Tips for Immune Support
You already know you need to eat well to stay healthy, but scientists are now zeroing in on specific diet strategies...
What’s in Your Veggie Burger?
You may have traded your hamburger for a veggie burger because of concern for your health and the environment, but—...
Bringing Back Heirloom Apples
Red Delicious, Granny Smith, McIntosh: these names are so familiar because only 11 varieties represent 90 percent of...
Why You Should Try This King of New Mexico Chile Peppers
Just 25 miles north of Santa Fe, Chimayó, New Mexico, is a beautiful place. To the east stand the Sangre de Cristo...
Eat Well & Spend Less on Healthy Food
When Yakeline Argueta arrived in the United States, healthy cooking wasn’t a priority; she was simply struggling to get...
Hooked on Hotdish Casseroles
Last fall at my husband’s grandmother’s 100th birthday party in Minneapolis was when I first heard of “hotdish.” The...
New Mexican Red Chile Sauce
This earthy chile sauce is super simple to make and is delicious on enchiladas or burritos. Or use it as the braising...
Green Chile Sauce
Roasted New Mexican green chiles makes a great sauce for enchiladas or burritos.
Chunky Sun-Dried Tomato Pesto
Try this quick, full-flavored sun-dried tomato pesto with roasted vegetables or as a sandwich spread.
Red Chile-Spiked Chocolate Mousse
The idea of chile with chocolate still surprises most people, but the duo pairs beautifully in many chocolate desserts...
Thyme-Braised Brussels Sprouts
Brussels sprouts braised in broth and thyme is a surprisingly simple preparation that yields rich and savory results.
Sautéed Brussels Sprouts with Caraway & Lemon
Thinly sliced Brussels sprouts cook quickly and soak up whatever flavors you add to them—in this case, lemon and...
Roasted Brussels Sprouts with Sun-Dried Tomato Pesto
Here we toss nutty roasted sprouts with a quick sun-dried tomato pesto.
Brown Butter & Dill Brussels Sprouts
When you brown butter, as in this recipe, the flavor intensifies so adding just a little to Brussels sprouts still...
Chili Cornbread Casserole
Here’s a fun way to serve chili and cornbread together. Don’t let the ingredient list intimidate you—this casserole is...
Broccoli, Beef & Potato Hotdish
This easy casserole, full of ground beef, roasted broccoli and topped with hash browns, was inspired by the classic...
Seafood Chowder Casserole
New England seafood chowder inspired the flavors here, but we’ve enhanced them further with Gruyère cheese and a crispy...
Pan-Fried Trout with Red Chile Sauce
This chile pan sauce is much lighter than one you’d pair with enchiladas or burritos, to keep from overwhelming the...
Saucy Coconut-Chicken Stir-Fry
Thai flavors of coconut and basil come together in this fresh and spicy chicken and cabbage stir-fry. If your family...
Quick Chicken Tikka Masala
One of the most popular Indian dishes in the U.S. and the U.K., chicken tikka masala usually involves several steps...
Parmesan-Crusted Chicken Tenders
Crispy, Parmesan-flecked chicken tenders dipped in marinara sauce is an easy dinner the whole family will love. Dipping...
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