Carolyn Malcoun

4 tips to build an energy-boosting power salad

Erin McCormick — Thu, 21 Jul 2011 15:33:29 +0000

To freeze coffee or not? 7 myths about making coffee answered

Erin McCormick — Wed, 06 Jul 2011 20:39:50 +0000

7 no-fail baking substitutions that won’t ruin your recipe

Penelope Wall — Tue, 05 Jul 2011 14:55:25 +0000

5 expert tips to make the best, healthiest iced tea

Penelope Wall — Tue, 28 Jun 2011 15:45:39 +0000

Baby, it's hot outside. And a perfect drink to cool down is a frosty glass of iced tea. Plus, as Joyce Hendley reported in a recent issue of EatingWell Magazine, studies show if you drink tea regularly, you may reduce your risk of Alzheimer's and diabetes, plus have healthier teeth and gums and stronger bones. How? Tea is rich in antioxidants called flavonoids, which are most potent when tea is freshly brewed.

How to pick the 5 best ripe summer fruit

Penelope Wall — Fri, 24 Jun 2011 15:48:49 +0000

The healthiest and worst ice cream picks

Penelope Wall — Mon, 20 Jun 2011 16:05:05 +0000

What’s the best pan to cook with?

Penelope Wall — Fri, 10 Jun 2011 15:18:08 +0000

Mexican takeout makeover: big bold burrito with a fraction of the calories of Taco Bell and Chipotle

Erin McCormick — Wed, 01 Jun 2011 14:01:25 +0000

Mix-and-match rubs and marinades

Erin McCormick — Wed, 25 May 2011 16:17:54 +0000

How to make perfect pasta salad

Matt Malenczak — Mon, 16 May 2011 18:20:17 +0000

Do you know how many calories are in your cupcake?

Erin McCormick — Fri, 13 May 2011 19:21:57 +0000

I don’t care what the trendsetters say about whether cupcakes are hot or not, they are—and forever will be—my go-to dessert when I’m entertaining. They don’t take as long to bake and cool as a cake does. Plus decorating a cupcake is a lot less intimidating than decorating a cake—I just need to swipe on a dab of frosting rather than getting all artsy-fartsy with a layer cake. And, for whatever reason, if I’m seeking variety, preparing more than one kind of cupcake seems like a lot less work than baking and decorating two cakes. (Not Intimidated?

Overcome your fear of shellfish: How to cook with clams, mussels and oysters

Matt Malenczak — Fri, 06 May 2011 18:14:52 +0000

Really easy homemade spring rolls

Matt Malenczak — Wed, 04 May 2011 17:27:18 +0000

5 creative ways to reinvent Easter ham

Matt Malenczak — Tue, 19 Apr 2011 15:23:21 +0000

When I was a kid, I loved hunting for Easter eggs and searching for my Easter basket. But now I look forward to Easter for a completely different reason—the leftover ham. After all our guests depart, I slice and dice up the leftovers. Some of it gets transformed into other recipes the following days. I tuck the rest away in my freezer for when I have a hankering for ham. When I feel like firing up the grill, I make Chicken Cordon Bleu Burgers.

How to spring-clean your kitchen in minutes, plus 5 healthy staples to stock

Matt Malenczak — Wed, 13 Apr 2011 15:26:03 +0000

While I always do some sort of grand spring-cleaning project, usually involving the basement, garage and my closet, I never think to clean out my pantry. But when my friend Lucy told me that she found a bottle of vinegar that expired in 2006 and boxes of gelatin with a use-by date in 2008 when she cleaned out her kitchen, I thought perhaps it was time to take a look.