Carolyn Malcoun

Waste-Less Packaging

Erin McCormick-Interactive Producer — Fri, 04 Mar 2011 21:31:46 +0000

Waste-Less Packaging

Food packaging generates nearly a third of the municipal solid waste in the U.S. Some manufacturers are trying to curb the trash and the more innovative companies are using “food” to do it.

Here are three examples:

Yogurt containers made from corn. Moving away from petroleum-based packaging, Stonyfield Farm uses 93 percent corn-based plastic for its multi-pack cups, reducing its carbon footprint by 2,000 tons of carbon dioxide a year. If every dairy company in the U.S. made the same switch, carbon dioxide emissions could be reduced by 739,908 tons a year.

Carolyn Malcoun

How innovative companies are making packaging from food.

March/April 2011

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More Green News & Information

5 Tips for a Greener Diet

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Trace Your Food

Fresh Recipes from EatingWell’s Garden

Erin McCormick-Interactive Producer — Fri, 04 Mar 2011 19:21:03 +0000

First Harvest

Late in February, I declared to my husband, Dan, that I was done with winter. I longed for the first tender leaves of spinach and lettuce and the satisfying “snap” of a spring pea, fresh from the vine. When I looked down at my dinner plate, those fresh spring vegetables were nowhere to be seen. I sighed and dug in.

Carolyn Malcoun

Hilary Meyer

Fresh spring recipes and inspiration came when we planted and cooked from our own garden.

March/April 2011

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Recipes Inspired by the EatingWell Garden

Spring Turnip Frittata

Radish, Celery & Snap Pea Salad

Chicken with Creamy Braised Leeks

Roast Leg of Lamb, Cauliflower & Shallots

Seared Strip Steaks with Horseradish-Root Vegetable Slaw

Chard Dumplings in Chive Broth

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10 Spring Dinners in 30 Minutes

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EatingWell Garden Plan PDF

Gardening

EatingWell Taste Test: Hard Cider

Erin McCormick-Interactive Producer — Mon, 30 Aug 2010 18:07:16 +0000

Ciders to Sip

The History of Hard Cider

When British colonists thought to bring along apple seeds when they sailed across the ocean it wasn’t to grow eating apples in their new home but to plant orchards to produce their beloved beverage—hard cider. Indeed, cider was such an integral part of British culture that a farm worker’s wages were paid in part with pints of cider until the practice was outlawed in 1887.

Carolyn Malcoun

How hard apple cider is making its comeback.

September/October 2010

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Jamaican Spice

Sarah Hoff — Mon, 30 Nov 2009 22:27:49 +0000

The one common theme strung through all of my trips to Jamaica has been jerk—jerk chicken, jerk pork, jerk goat, jerk fish, jerk everything. You’ll be hard pressed to travel very far on the island and not run into a jerk hut or shack. They’re on the side of the road, on the beach, in city centers, lining the outside of the farmers’ market. The process of jerking started out of necessity centuries ago by the Maroons, escaped African slaves who evaded capture by the British by fleeing deep into the Blue Mountains of Jamaica.

Carolyn Malcoun

Simple recipes bring bold island flavors to your table.

January/February 2010

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Jamaican Beef Patties

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Jamaican Food From An Editor's Travels

Visiting Jamaica

Winter Greens Buyer's Guide

Penelope Wall-Web Producer/Writer — Wed, 04 Nov 2009 14:47:00 +0000

Feature on landing page

feature

In the short days of winter, dark leafy greens are at their best: celebrate the beauty of kale, collard greens, chard and more in nutrient-packed dishes.

Dark leafy greens are particularly rich in vitamins A, C and K. Collards, mustard greens and escarole are also excellent sources of folate, important for women of child-bearing age. You may have avoided these nutritious greens in the past because of their bitter reputations, but when you pair them with judicious amounts of intensely flavorful ingredients—like feta cheese, bacon and walnuts—it is easy to balance their bitterness. Now is the time to celebrate the dark side this winter and welcome these beautiful greens into your kitchen.

Standard Image:

Beet Greens

Beets are the pagan symbol for love and beauty. Find beet greens still attached to the beets or separate in bunches. The color of the veins indicates the color of their root—the beet. Common varieties include red, gold and chioggia, an Italian heirloom variety that has concentric circles of white and pink, purple or red. Each beet has several greens growing from it. The greens have a rich, earthy flavor.

Chard

Chard is not Swiss; in fact, the first varieties have been traced back to Sicily. Look for chard’s shiny ribbed leaves and the multicolored stems of the rainbow variety, the red-speckled leaves of red (or ruby) chard, or white chard’s white stems and veins. Some find white chard has the most mild taste—quite similar to spinach, in fact, and red chard to have a stronger, earthier flavor, like that of beets (chard is from the beet family).

Collard Greens

Southerners traditionally serve collard greens on New Year’s Day, along with black-eyed peas, to ensure wealth in the coming year. You can spot collards by their flat, broad leaves. While many other greens wilt down when cooked, collards keep most of their volume. Perhaps the most neutral in taste, they benefit from other big flavors in a dish.

Escarole

A type of chicory (whose botanical name, cichorium intybus, means “January plant”), escarole has tender, broad, pale green leaves that can be eaten raw in salads or lightly cooked in soups, pasta or as a side dish. Seek out escarole near other lettuces in your supermarket. Balance its bitter flavor with a touch of sweetness—think chunks of apple in a salad or dried fruit in a sauté.

Kale

Social clubs in northwestern Germany take “kale tours” in January, visiting country inns to consume large quantities of kale, sausage and schnapps. Popular varieties include red Russian, lacinato (or dinosaur) and curly kale (which can range from green to deep purple). Kale’s sharp, peppery flavor is best balanced by a touch of acidity or sweetness.

Mustard Greens

These pungent, peppery greens are popular around the globe, showing up in everything from Southern soul food to Asian stir-fries. Identify them by their frilly edges. Their flavor is bold so you may want to combine them with other more mild dark leafy greens, like chard, to balance their strong flavor.

Dealing with Dark Leafy Greens

Most winter greens are sold in bunches—the exception is escarole, which grows in a lettucelike head. Look for fresh, crisp, brightly colored greens; avoid those that are wilted or blemished. Wash greens well as dirt likes to hide in their nooks and crannies. Fill your sink with lots of cold water and let them soak for a bit, give them a swish, then dry them in a salad spinner. Though all of the stems are edible, we prefer to use only chard and beet stems, discarding the tough stems of collards, kale and mustard greens. If you do choose to use the stems, keep them separate when prepping and cook them for 3 to 5 minutes longer than the leaves.

2009 Holiday Cookie Contest Winning Recipes

Nifer — Fri, 09 Oct 2009 15:09:58 +0000

We tested and tasted hundreds of cookies to find 6 winners worthy of passing down through the generations. Delight your friends and family with these delicious holiday cookies.

Double Nut & Date Tassies

Orange Spice Molasses Cookies

Almond Cherry Bites

Chocolate Coconut Meringues

Fig ’n’ Flax Thumbprint Cookies

Double Peanut Butter-Chocolate Chewies

Winning Holiday Cookies

Nifer — Wed, 07 Oct 2009 20:22:52 +0000

The aromas of vanilla, cinnamon and chocolate that hung in our offices during the weeks we tested this year’s cookies brought back many memories from my childhood. My great-grandma baked oodles of cookies each year for the grand cookie platter that served as the only dessert on Christmas Day. She also filled 5-pound coffee cans with cookies to give to each family as a gift.

Carolyn Malcoun

We tested and tasted hundreds of cookies to find 6 winners worthy of passing down through the generations

November/December 2009

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2009 Cookie Contest Finalists:

Double Nut & Date Tassies

Orange Spice Molasses Cookies

Almond Cherry Bites

Chocolate Coconut Meringues

Fig ’n’ Flax Thumbprint Cookies

Double Peanut Butter-Chocolate Chewies

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Super Snacks

Paula Joslin — Tue, 15 Sep 2009 17:49:54 +0000

Forget Thanksgiving or Christmas: Super Bowl Sunday is my favorite holiday. I’ve been watching football since I was a little kid and no matter who’s playing, the big game is cause for celebration every year. My husband and I have a houseful of friends and a huge spread of food. Chips and dips are always on the menu—they’re easy to make and they’re easy to huddle around. But this year I’ll make healthier versions of some of my favorites.

Carolyn Malcoun

Be an MVP and serve these healthier chips and dips on game day.

January/February 2009

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Healthy Dip Recipes

Chile Con Queso

Creamy Spinach Dip

French Onion Dip

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Healthy Chip Recipes

Chile-Lime Tortilla Chips

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Burgers to Flip Over

Penelope Wall-Web Producer/Writer — Wed, 02 Sep 2009 17:17:20 +0000

30 years of sausage making has left Bruce Aidells, author of 11 cookbooks, including The Complete Meat Cookbook, and a contributing editor here, with a solid understanding of how flavors work together. Bruce gave Associate Editor Carolyn Malcoun the lowdown on how to make the best possible burger. And we’re sharing his secrets with you.

CM: What do you think the secrets are to a tasty burger?

Carolyn Malcoun

Top tips from meat expert and cookbook author Bruce Aidells.

May/June 2008

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Fresh Recipes for Green Beans

Sarah Hoff — Mon, 24 Aug 2009 16:29:09 +0000

If you're growing green beans this year, no need to worry about the plants reaching up into the clouds as they did in Jack and the Beanstalk. Those magic beans were most likely a variety called castor beans, which can grow up to 10 feet high. But do pay attention to whether your green bean seeds are of the "pole" or "bush" variety. Pole beans climb, so they need to be supported by a fence or trellis to prevent them from falling over. Bush beans, on the other hand, grow into stubby plants that can support themselves. But the real magic in green beans is their bounty of nutrients: vitamins A, C and K, manganese, potassium, folate and iron, as well as fiber, make green beans a healthy addition to any meal. Flavor steamed green beans with a garlicky-yogurt dressing or lemon-dill vinaigrette. A quick braise of summer vegetables makes an excellent side dish for any grilled meat. Or toss warm green beans with blue cheese and walnuts for a steakhouse-worthy accompaniment. Whether you grow your own or buy them at the farmers’ market, enjoy green beans' incomparable flavor this summer. <strong>Bean Basics</strong> * "Green" beans aren’t just green. Look for purple or yellow varieties too. * You only need to trim the stem-end of green beans—the opposite tip is edible. * One pound of green beans makes about 4 servings. * Try green beans on a platter of vegetables and dip. To keep them bright green and crunchy, boil for 2 to 3 minutes, then cool in ice water.

Lemon-Dill Green Beans

Braised Green Beans & Summer Vegetables

Blue Cheese-Walnut Green Beans

Green Beans with Creamy Garlic Dressing

Creamy Green Beans

Paprika Shrimp & Green Bean Saute

Asian Green Bean Stir-Fry

Sauteed Green Beans & Cherry Tomatoes

Green Bean Salad with Corn, Basil & Black Olives

Packet-Roasted Balsamic Green Beans & Peppers

Orange-Scented Green Beans with Toasted Almonds

Garlicky Green Beans

Sizzled Green Beans with Crispy Prosciutto & Pine Nuts

Green Beans with Bacon & Hazelnuts

Easy Sweet Corn Recipes

Sarah Hoff — Mon, 24 Aug 2009 16:11:22 +0000

While nothing quite beats eating quickly boiled or grilled corn on the cob with butter dribbling down your chin, taking a slightly exotic approach can be nice too. So get shucking—while corn is available year-round, your local farmstand’s got it fresh from the field right now. How healthy is corn? 1 cup of fresh sweet corn kernels (about 1 large ear) has 4 grams of fiber, plus it’s rich in lutein and zeaxanthin, compounds that help keep your eyes healthy as you age.

Mexican Grilled Corn

Coconut Creamed Corn

Corn with Bacon & Mushrooms

Macque Choux

Corn & Broccoli Calzones

Smoky Corn & Black Bean Pizza

Avocado-Corn Salsa

Southwestern Calico Corn

Curried Corn & Crab Cakes

Lemon-Garlic Glazed Corn on the Cob

Tilapia Corn Chowder

Cool Fresh Corn Relish

Corn & Tomato Sauté

Green Bean Salad with Corn, Basil & Black Olives

Grilled Corn on the Cob

Roasted Corn with Basil-Shallot Vinaigrette

Spaghetti with Clams & Corn

Southwestern Corn & Black Bean Salad

Grilled Steak with Fresh Corn Salad

Rice & Corn Cakes with Spicy Black Beans

Curried Corn Bisque

Corn & Basil Cakes

Goat Cheese Grits with Fresh Corn

Lemon-Garlic Glazed Corn on the Cob

Roasted Corn & Shiitake Mushrooms

Creamed Corn

Black Bean & Hominy Succotash with Barbecued Portobello Mushrooms

Fresh Ideas for Zucchini Recipes and Summer Squash Recipes

Sarah Hoff — Mon, 24 Aug 2009 14:46:24 +0000

If you love zucchini and summer squash, two of summer's most prolific vegetables, that's a good thing: they're a good source of the antioxidants lutein and zeaxanthin, which have been shown to protect your eyesight. Our Test Kitchen cooks like to cook zucchini and summer squash in quick breads, pasta dishes, crispy herb-flecked cakes, soups and more. And the healthy fats in these recipes not only add flavor, but also help your body to absorb their nutrients better. <h3>Squash Basics</h3> <h4>At the Market</h4> Smaller summer squash (under 8 inches) are sweeter and have fewer seeds. <h4>Storage</h4> Refrigerate in a plastic bag for 4 to 5 days. <h4>Prep</h4> Leave the skin on; gently scrub under running water. Cut off stem end. <h4>Planning</h4> 1 pound of squash makes about four 1/2-cup servings. <h4>Variation</h4> These recipes work with summer squash, zucchini or a mix of the two.

Zucchini-Walnut Loaf

Pesto-Topped Grilled Summer Squash

Oven-Fried Zucchini Sticks

Kusa Mihshi

Chocolate Zucchini Bread

Parmesan-Squash Cakes

Mary's Zucchini with Parmesan

Golden Summer Squash & Corn Soup

Gnocchi with Zucchini Ribbons & Parsley Brown Butter

Garden Pizza

Roasted Squash & Fennel with Thyme

Zucchini-Potato Latkes with Tzatziki

Tex-Mex Summer Squash Casserole

Zucchini Rice Casserole

Summer Squash & White Bean Sauté

Tortellini & Zucchini Soup

Tilapia & Summer Vegetable Packets

Roasted Zucchini & Pesto

Parmesan-Squash Cakes

Braised Green Beans & Summer Vegetables

Athenian Pasta Primavera

Zucchini Salad with Shaved Parmesan

EatingWell Zucchini Bread with Chocolate Chips

Zucchini Chile-Cheddar Mash

Zu-Canoes

Easy Homemade Panini

Nifer — Fri, 21 Aug 2009 18:41:15 +0000

Panini are hot! Hailing from Italy, these simple pressed sandwiches are generally found at Italian truck stops, airport food stands and bars, where you’ll often be presented with a variety of cold assembled sandwiches that are pressed to order. Now they’re making their mark in America. Restaurants devoted entirely to these delights have opened across the country. Even supermarket chains have jumped on the panini bandwagon, giving customers the option to have their sandwiches made into panini.

Carolyn Malcoun

Quick pressed sandwiches in minutes—no fancy equipment required.

July/August 2007

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Nearly all kitchenware stores and catalogs now sell panini presses—they range from $25 to over $1,000). But if you’ve been wary of trying to make panini at home because you thought you needed to buy a panini press, think again. Our simple stovetop technique allows anyone to make panini—sans press. It’s an ideal summer meal: your stove is on for mere minutes. All you need are two skillets and four cans, and panini can be yours—no trip to Italy required.

Stovetop Panini Technique

1. Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove.

2. Assemble sandwiches.

3. Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat. Place 2 panini in the pan. Place the medium skillet on top of the panini, then weigh it down with the cans. Cook the panini until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the panini, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more. Repeat with another 1 teaspoon oil and the remaining panini.

Healthy Panini Recipes to Try:

Southwestern Cheese Panini
Turkey & Tomato Panini
Mediterranean Tuna Panini
More Panini Recipes

How to Pair Beer and Food

Sarah Hoff — Wed, 19 Aug 2009 14:37:31 +0000

Carolyn Malcoun

Malt, yeast and hops create food-friendly drinks.

In the heat of summer, most of my evenings are spent tending the grill, cold beer in hand. It’s the perfect time to explore craft-brewed beers; those produced by independently-owned breweries making less than 2 million barrels annually. With endless flavors, aromas and textures, you can find a beer to pair with practically any food.

Recently I drove down to one of my favorite local breweries, Otter Creek Brewery in Middlebury, Vermont (they also make Wolaver’s Certified Organic Ales) to talk to their president/owner Morgan Wolaver and brewmaster Steve Parkes about pairing beer with food. “The main thing to remember is synergy rather than conflict,” Steve says.

The three main ingredients in beer—malt, hops and yeast—are the elements to consider when pairing.

* Malt is sweet; it’s often roasted, which caramelizes its natural sugars. “Beers like stouts and porters have coffee and chocolate notes from the malt, which pair beautifully with chocolate desserts,” says Steve. And if you thought those beers are too dark for summer, their robust character also goes well with barbecued meats.
* The wide variety of hops used to flavor beer are either spicy, bitter or floral and frequently fruity. “If you’re eating spicy food, there should be an element of spice in the beer you’re drinking, think Mexican food with a hoppy India Pale Ale,” Morgan suggests. Pale ales, less bitter than India Pale Ales (which were historically brewed with more hops to preserve them on long ocean voyages), are quite balanced and food-friendly.
* Then there’s yeast, which is, well, yeasty. (Maybe that’s why beer and pizza go so well together.) American wheat beers, Belgian witbiers and German hefeweizens generally have stronger yeast flavors and are great with lighter foods, like salads and seafood.

With more than 2 billion bottles of craft-brewed beer produced each year in the U.S., it can be overwhelming to know where to start. If you’ve only been drinking mass-produced beers and are looking to take a baby step, try a lighter beer, like a kölsch, lager or pilsner with a Chicken & Fruit Salad. Or go to the opposite extreme: “When someone new to craft beers says they like coffee, I immediately reach for a stout or porter,” Morgan says. The rich flavors of both styles will be familiar to a coffee lover. Trying adding a scoop of homemade chocolate ice cream to a glass for an adult float.

Fresh Asparagus Recipes

Paula Joslin — Tue, 18 Aug 2009 20:20:47 +0000

Carolyn Malcoun

Get your fill of asparagus while it’s in season with these 4 easy recipes.

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Healthy Asparagus Recipes

Prosciutto-Wrapped Asparagus

Roasted Asparagus with Garlic-Lemon Sauce

Asparagus & Radish Salad

Asparagus with Curry Butter

The start of spring speaks to all of our senses. The call of peepers in the marshes, the squishy mud under our boots, the first bright red buds on maple trees and that iconic “spring” smell signal warmer weather on the way. But for me, spring has finally sprung when I take that first bite of tender, grassy asparagus.

Even before we realized that asparagus was a culinary treat, ancient people used it medicinally. Ancient Greeks used it to treat bee stings and toothaches; Chinese herbalists treated arthritis with dried asparagus-root tea, possibly since its high level of asparagusic acid is a diuretic and can ease swelling. The bright green stalks are also high in folic acid and a good source of potassium, fiber and vitamins A, B6 and C.

Thick or thin, asparagus can make an array of tasty side dishes using a variety of cooking methods. Grilled bundles of asparagus wrapped in prosciutto look fancy but are an easy side for entertaining. Curry butter gives an aromatic accent to sautéed asparagus. Toss lightly steamed asparagus with crunchy radishes and a gingery sauce or top roasted asparagus with a Caesar-inspired sauce. Unless you’re lucky enough to have a patch in your backyard, grab a bunch from the farmers’ market and celebrate spring’s fresh flavor.