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Content tagged with “Carolyn Malcoun” (Page 2)

Carolyn Malcoun

Carolyn Malcoun combines her love of food and writing as a recipe contributor for EatingWell. Carolyn has a culinary arts degree from New England Culinary Institute and a degree in journalism from University of Wisconsin—Madison. Carolyn lives in Portland, Maine, and enjoys cooking, gardening, hiking and running in her free time.

Homemade spiced nuts in 5 minutes
Hi, my name is Carolyn and I’m addicted to nuts. I definitely blame my genes. My maternal grandfather (may he...
5 secrets to a stress-free Christmas dinner
The first year I planned Christmas dinner was nerve-racking, I didn't really know where to start! Then I thought about...
How to host a cookie swap
I’m hosting my first cookie swap this year. It’s an inexpensive way to get together with my favorite friends and most...
An easy holiday quick bread for gifts and guests
Whether I’m looking for a gift or a fantastic addition to a holiday brunch, I often turn to quick breads and...
3 Awesome homemade holiday gifts for foodies under $8
Despite my best efforts to keep things simple, my holiday gift-giving often turns into some sort of tortuous math...
5 classic and new ways to make Thanksgiving sweet potatoes
I have a confession to make: I never liked sweet potatoes growing up. It wasn’t until I was working as an...
Thanksgiving face-off: apple vs. pumpkin pie
There are always two kinds of pie at my family’s Thanksgiving dinner: pumpkin and apple. My husband, Dan, and I...
5 ways to make more than just soup in your slow cooker
If I had to choose the one kitchen appliance I couldn’t live without, it would definitely be my slow cooker. I...
Our favorite tools to survive Thanksgiving
Thanksgiving is hands down my favorite holiday. I love it so much that we not only spend the big day with our family,...
Old-fashioned apple crisp with way less butter
I was at my mother-in-law's last weekend and she made an amazing apple crisp for dessert one night. Mmmmmm, apple crisp...
The best squash to sauté, roast, stuff & make soup with
One of my favorite things about going to the farmers' market in the fall is seeing all the cool varieties of winter...
How to love 5 of the most hated vegetables
There are some vegetables that are pretty easy to love—red bell peppers and carrots come to mind. But many people...
What’s Fresh: Fall’s 3 best vegetables to keep in your kitchen
I don’t know why it still shocks me when I read that we aren’t eating our vegetables. The Centers for...
Soup simplified: 1 easy recipe, 4 delicious soups
I’m head over heels in love with soup. Once the weather turns cooler, I make a batch of soup (or more!) each week...
5 quick sides to pair with whatever’s for dinner
If you regularly read the EatingWell blogs, you may have gotten the impression that we all make complicated recipes...
How to love your leftovers
I heart leftovers. But I know not everyone does. Maybe it’s because many people think of leftovers as eating-the-...
Easy Labor Day side dishes that “wow”
It seems that most summer parties, at least the ones I’m invited to, are potlucks. And since Labor Day weekend is...
DIY healthy lunchbox treats: homemade fruit bars
When it comes to lunch, not much has changed since I was a kid—even at age 34, I’m still envious when a co-...
4 fast food dinners to steer clear of (and what to order instead)
I guess because I’m a food editor at EatingWell, I shouldn’t be surprised that my friends were shocked when...
Dinner in 5, 10, 15 or 20 minutes. No excuses.
There are about 97,634,347 things I’d rather do after work in the summer than make dinner. (Gardening, hiking,...
Simple ways to cook 20 vegetables
I’m a vegetable lover. I eat vegetables at least three times a day: sautéed chard stirred into scrambled...
5 Food Myths Busted: Grocery shopping mistakes that are costing you money and quality
Are brown eggs really more nutritious than white? Since I work for EatingWell, I get my share of these questions from...
What’s Fresh: Is corn healthy or not?
When I was writing about corn for the July/August issue of EatingWell Magazine, I decided to pose this question...
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