Annie Peterson
Annie Peterson

Annie Peterson

Title: Contributing Food Editor

Location: Des Moines, Iowa

Education: B.F.A. in Fine/Studio Arts, Iowa State University

Expertise: Canning and preserving, recipe development, garden-to-table cooking

- More than 15 years as a contributing food editor
- Avid home cook and vegetable gardener

Experience

Annie Peterson manages Better Homes & Gardens food magazines from start to finish—from conceptualizing stories to recipe development, working on layouts and signing off on final proofs. She also edits recipes and manages special projects for Allrecipes magazine.

She has built her career around her passion for food, working as a contributing food editor to Better Homes & Gardens food publications for more than 15 years. She received her bachelor's degree from Iowa State University in 2003 and completed the Better Process Control School at the University of Tennessee in 2020. She has contributed to various cookbooks, including several Whole30 titles, as well as the 15th, 16th and 17th editions of the iconic Better Homes & Gardens New Cook Book. She also serves as recipe editor for Allrecipes magazine and as a writer for EatingWell.

Annie has more than 15 years of experience as a contributing food editor. Her passion for food and cooking has allowed her to write, develop recipes and edit for many food magazines and cookbooks. She is also an avid home cook, vegetable gardener and urban chicken enthusiast.

About EatingWell

EatingWell has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Learn more about us.
Chicken Enchilada Soup
Rating: Unrated
4
Corn tortillas thicken this chicken enchilada soup, but Cheddar and cream cheese give it the richness you'd expect from an enchilada. Serve it with something fresh and crunchy like a jicama slaw dressed with a little olive oil and lime juice for a healthy dinner that will appeal to the whole family.
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Beef Bone Broth
Rating: Unrated
New!
Look for soup bones--including necks, shanks, knuckles, backs and marrow bones--at the meat department at your supermarket. (You may need to ask the butcher.) Be sure to roast the bones until they become very dark brown in color (almost burnt in some places) to give your broth the richest flavor and deepest color. To remove the most fat, refrigerate the broth overnight.
If you're a fan of the classic dipping duo of toasty grilled cheese and tomato soup then you'll want to try this combo: cheese-filled pasta floating in an earthy tomato base gives you that same craveable carb-and-creamy mashup, without all the crumbs. This family-friendly tomato tortellini soup is popular with kids, but adults will love it too--both its flavor and the fact that it requires less than 30 minutes of active time to prepare.
This bubbling stewlike soup is a great way to use up leftover cooked chicken or turkey--and a perfect excuse to indulge in crispy, puffy tater tots. This easy dinner recipe is sure to be a hit with the whole family.
Creamy Mac & Cheese Soup
Rating: Unrated
3
A package of frozen pureed winter squash adds sweetness and good nutrition--namely vitamin A, potassium and fiber--to this soup version of a family favorite, mac and cheese. It also lends its orange color to the soup, making it seem cheesier without actually adding more cheese. Feel free to swap in your favorite shape of medium-size pasta for the elbow macaroni. Using convenience items like the frozen squash means that this healthy kid-friendly dinner takes just 30 minutes to prep.
Using bone-in chicken thighs in this soup ensures the meat stays moist over the long cooking time. Not only are chicken thighs inherently juicier than breast meat, but cooking chicken on the bone also helps it stay succulent.
Green Eggs & Ham Soup
Rating: Unrated
New!
Would you, could you make this creamy green soup recipe? How about if we told you it's dairy-free--just flavorful pureed veggies topped with a perfectly poached egg and ham? Trust us, whether you eat it in a box or with a fox, in a house or with a mouse, both you and your kids will love this storybook-perfect soup.
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Lentil & Root Veggie Soup
Rating: Unrated
1
French green lentils and black lentils hold up well to long, slow cooking without becoming mushy. Save the rinds from used-up blocks of Parmesan in a resealable plastic bag or tightly sealed container in the refrigerator. They give soup broths a rich, savory flavor.
Green Eggs & Ham Soup
Rating: Unrated
New!
Would you, could you make this creamy green soup recipe? How about if we told you it's dairy-free--just flavorful pureed veggies topped with a perfectly poached egg and ham? Trust us, whether you eat it in a box or with a fox, in a house or with a mouse, both you and your kids will love this storybook-perfect soup.
Lentil & Root Veggie Soup
Rating: Unrated
1
French green lentils and black lentils hold up well to long, slow cooking without becoming mushy. Save the rinds from used-up blocks of Parmesan in a resealable plastic bag or tightly sealed container in the refrigerator. They give soup broths a rich, savory flavor.