Jessie Price

The secret to losing weight every cook should know

Nifer — Thu, 12 Jan 2012 17:19:30 +0000

As a food lover and food editor of EatingWell Magazine, it’s probably no surprise that I’m not a big fan of any diet where you have to give up a bunch of different foods. No bread or pasta? Forget it. Cabbage soup for two meals a day? No way. That’s why I’m a big believer in the weight-loss and maintenance approach that EatingWell has taken both in the magazine and in our diet books, including EatingWell 500-Calorie Dinners, which I co-authored with Nicci Micco. The idea is that you can eat anything you want.

Top 15 healthy, trendy foods for 2012

Nifer — Tue, 20 Dec 2011 15:33:37 +0000

By Jessie Price, Deputy Food Editor for EatingWell Magazine and Cassidy Tawse-Garcia

9 rules for a perfect cup of coffee

Penelope Wall-Web Producer/Writer — Fri, 09 Dec 2011 20:45:09 +0000

I often go to sleep thinking about the cup of coffee I’m going to have the next morning. I adore it! Whether your morning coffee is an estate-grown brew or just the best supermarket blend you can afford, these basic rules from EatingWell Magazine’s editors and contributors will help you learn how to make coffee to prevent unwanted bitterness and virtually guarantee a satisfying cup of coffee every time.

6 pots every cook needs

Nifer — Thu, 01 Dec 2011 16:22:09 +0000

Most weekends in the kitchen of my first apartment in San Francisco I would pull out my Dutch oven (one of the few pots I owned) and make a big steaming cauldron of soup. Everything went into the one pot. When I was done, all I had to clean was my cutting board and that pot. It was so simple, but the soups were satisfying, healthy and delicious.

The 8 biggest Thanksgiving mistakes and how to avoid them

Penelope Wall-Web Producer/Writer — Mon, 21 Nov 2011 17:26:02 +0000

I look forward to a big festive Thanksgiving with lots of family and friends every year. I love the food and (no surprise since I’m the food editor of EatingWell Magazine) the cooking too. All this worry that Americans have over the meal seems just plain silly to me. Why does roasting a turkey inspire endless debate about how to keep the meat moist and how to know when it’s done?

5 secrets to making green bean casserole healthier

Matt Malenczak-Tech Producer — Tue, 15 Nov 2011 17:08:58 +0000

Traditionally made with butter, canned soup and canned French-fried onions, Green Bean Casserole—a classic Thanksgiving side dish since its invention more than 55 years ago—is high in calories, sodium and saturated fat. When you taste the lighter version developed by my fellow cooks in the EatingWell Test Kitchen, we’re sure you’ll agree this is one culinary icon that was ready for a re-invention.

5 ways to be a better cook

Matt Malenczak-Tech Producer — Fri, 11 Nov 2011 16:37:40 +0000

As the Food Editor for EatingWell Magazine, I’m always hearing from readers who want to cook dinner, but feel like they don’t have enough time. So as I worked on compiling our latest cookbook, EatingWell One-Pot Meals, which is all about simple, streamlined cooking, I came up with a list of tips that will make you a better cook (in addition to using really delicious, healthy recipes, of course) and will make cooking dinner a snap.
Recipes to Try:

8 cooking tricks for awesome chili

Matt Malenczak-Tech Producer — Wed, 09 Nov 2011 17:37:12 +0000

Chili is the ultimate cold-weather comfort food. More than simply delicious, healthy chili is an easy one-pot meal made with ingredients you already have on hand, and can easily be stretched to feed a crowd on football Sundays or after a long day of raking or shoveling. Use these simple tricks to make chili healthy but still hearty and satisfying.
Recipes to Try:
10 Hearty Chili Recipes: Ultimate Beef Chili, White Chicken Chili & More

Save 851 calories with this Thanksgiving menu makeover

Matt Malenczak-Tech Producer — Thu, 03 Nov 2011 17:13:01 +0000

I adore Thanksgiving, but I don’t adore all the extra calories I consume by eating my favorite foods.
Luckily, the EatingWell Test Kitchen cooks gave the traditional Thanksgiving dinner a healthy makeover that keeps calories in check. With a few simple substitutions, and without changing the classic dishes we all expect at Thanksgiving dinner, we shaved off 851 calories from the entire meal. Best of all, the tricks and techniques used to make these 5 recipes lighter don’t sacrifice taste. Here’s how we did it:

Key foods for a balanced vegetarian diet

Nifer — Thu, 13 Oct 2011 20:54:11 +0000

Kerri-Ann Jennings and I put together this short video that describes some of the essential foods you should include in a vegetarian diet to make sure you’re getting the nutrients you need. Check it out here.

Plan a vegetarian Cinco de Mayo feast

Nifer — Thu, 13 Oct 2011 20:47:25 +0000

Tomorrow is Cinco de Mayo and I don't have plans to go out. But I am going to cook up a Mexican feast. To me, it's just another great excuse to cook Mexican, and maybe drink a michelada (my favorite chile, lime, beer concoction.) I'm going to make Butternut Squash & Bean Tacos with Green Salsa (see the photo below). This recipe was created by cookbook author Vanessa Barrington for a story we did for EatingWell magazine on heirloom beans. (I may just use canned beans, unless I get my act together and put on a pot of pintos to simmer when I get home tonight.)

Vegetarian Pasta Recipes

Nifer — Thu, 13 Oct 2011 20:36:36 +0000

I have been in the mood for pasta. So when I got home last night from a weekend out of town, I knew what I was going to make...Bean Bolognese. It may sounds like an oxymoron, since bolognese is basically meat sauce, but it's not. This recipe has such amazing flavor you won't miss the meat. Actually about half way through the meal, my husband asked, "what kind of meat's in this pasta?" None, honey! It's totally meatless and totally delicious.

Think you don't have time to cook a healthy vegetarian dinner?

Nifer — Thu, 13 Oct 2011 20:27:56 +0000

Forget all this chatter about how it's hard to cook dinner, especially a vegetarian dinner. Erin posted earlier this week in this group saying that it's easy to think of a piece of chicken, a side of broccoli and rice as dinner. And that it's harder to come up with vegetarian dinner ideas. She's right. But once you do a little reimagining of what dinner can be, you'll realize there are tons of options out there, from frittatas to a hearty bowl of soup, to a big salad with lots of veggies and beans.

Quick & delicious vegetarian dinners

Nifer — Thu, 13 Oct 2011 20:10:56 +0000

Recently I haven’t had a ton of time to cook. But just because I don’t have much time, doesn’t mean I throw up my hands and eat frozen dinners. I just simplify. I make sure I have plenty of veggies on hand and then go from there. Pizza is one of my regular standbys. I especially love green pizza loaded up with anything from arugula and broccoli to parsley, chard or kale.

Make Your Own Veggie Burgers

Nifer — Thu, 13 Oct 2011 19:35:49 +0000

I did an interview with Northeast Public Radio this morning. They were doing a story about eating healthier at summer gatherings so of course they wanted to talk burgers. There are plenty of tips on how to make traditional burgers healthier, but better yet, turn them meatless!