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Content tagged with “May/June 2008”

Burgers to Flip Over
30 years of sausage making has left Bruce Aidells, author of 11 cookbooks, including The Complete Meat Cookbook, and a...
Pulling for Pollinators
Last year, when David Yudkin, co-owner of HOTLIPS Pizza restaurants in Portland, Oregon, heard the buzz about the...
Is Your Health Food Really Healthy?
My friend’s husband, Henry, recently bought a huge box of Yogos, confident that these “yogurty-covered, fruit-flavored...
3 Antidotes to Overeating
We’re all guilty of overindulging sometimes—an extra helping of potatoes here, a wedge of key lime pie there. But...
Greener Kitchen Tools Made with Recycled Materials
We’re fans of the new line of everyday kitchen tools from Preserve Kitchen by Recycline. These practical items—...
Visiting Denmark
Going There Copenhagen is a city of 1.7 million people with a vibrant cosmopolitan center, world-class ballet and opera...
Denmark's Fresh, Simple Cuisine
On a bright spring day I pushed my way past thickets of parked bicycles and well-dressed sun worshippers at café tables...
Black Bean & Hominy Succotash with Barbecued Portobello Mushrooms
Here smoky-flavored grilled mushrooms are served over a black-bean-and-hominy succotash. Serve with: Cornbread and an...
Broccoli & Goat Cheese Souffle
This elegant broccoli and goat cheese soufflé will wow your family and friends. Soufflés are surprisingly easy to make—...
Italian Roasted Snap Peas
Serve this Italian-inspired combination of sweet snap peas, leeks and tomatoes with roast chicken or garlic-rubbed...
Lemon-Mint Snap Peas & Lima Beans
Fresh-tasting lemon-mint vinaigrette dresses up snap peas and lima beans in a hurry. The creamy texture of limas is a...
Strawberry-Rhubarb Strudel
Spring's best combo—strawberries and rhubarb—fill this simple strudel for two.
Duck & Strawberry Salad with Rhubarb Dressing
Strawberries provide a sweet counterpoint to rich duck breasts. Here, they meet in a quick salad for two, dressed with...
Shrimp & Cheddar Grits
The South's version of creamy polenta, grits are easy to make on a weeknight—especially when topped with quickly...
Shrimp Veracruzana
Veracruzana is a dish full of onions, jalapeños and tomatoes from the Mexican state of Veracruz. Here we pair the zesty...
Shrimp Po' Boy
This twist on the Louisiana favorite piles grilled shrimp and creamy-dressed cabbage onto a crusty bun. Bread that...
Savory Prosciutto Muffins
Chopped onion caramelized in butter gives these muffins a sweet and savory flavor. The prosciutto adds a hit of salt...
Grilled Pork Tenderloin & Apricot Salad
This grilled pork dish offers a triple hit of the fruit with an apricot preserve glaze for the tenderloin plus a...
Grilled Chicken Tenders with Cilantro Pesto
Cook chicken tenders quickly on the grill and top with pesto made with cilantro and sesame seeds for a zesty, speedy...
Honey-Mustard Turkey Cutlets & Potatoes
Potatoes, leeks and turkey burst with intense flavor when roasted with honey, mustard and curry. Serve with: Steamed...
Caramelized Onion Lasagna
This unusual lasagna with portobello mushrooms, sweet onions, spinach and Gorgonzola cheese has a rich, complex flavor...
Spicy Onion Jam
Any type of onion will work for this chile-and-pomegranate-infused jam. Spread crostini with goat cheese and top with...
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