Jessie Price

Healthy spring salad recipe with fresh peas and crispy fried shallots

Nifer — Wed, 15 May 2013 17:44:04 +0000

Now’s the time to head to the farmers’ market to find just-picked fresh shelling peas. Peas thrive in the cooler weather of late spring and early summer and they’re a good source of fiber, and with vitamins A and K they can help keep your eyes and bones healthy. Keep in mind that unlike their frozen counterparts, fresh peas take a little work. You do need to shell them, after all. But it’s worth it! Especially when you build a special salad around them.

5 tasty budget dinners for less than $3 per serving

Nifer — Tue, 21 Aug 2012 19:17:12 +0000

When you’re busy and trying to stick to a budget, dinner needs to be quick and cheap. But you also want it to be healthy…and fresh…and delicious too. Is it really possible to have it all? Yes, it is! Save money and time with these cheap and easy weeknight dinner recipes your family will love. All of the main dishes cash in at less than $3 per serving. (P.S. You want a shopping list too?

Cheap, Healthy Snack Recipes You Can Make At Home

Matt Malenczak — Wed, 06 Jun 2012 12:52:22 +0000

I recently appeared on a Yahoo! Financially Fit segment about how to cook cheap, healthy snack recipes at home. You can get the recipes from the video below and check out my advice here:

5 Meals from 1 Bag of Groceries

Sarah Hoff — Thu, 12 Apr 2012 19:13:10 +0000

I recently appeared on a Yahoo! Financially Fit segment about how to cook 5 meals using one bag of groceries. You can download the shopping list and get the full recipes here. Check out my advice here:

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 — 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 — 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 — 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 — 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 — 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 — 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.)