A portrait of Carolyn Malcoun
A portrait of Carolyn Malcoun

Carolyn Malcoun

As EatingWell magazine's food editor, Carolyn Malcoun searches for cool farmers, chefs and other food stories to tell on the pages of the magazine. She has a bachelor's degree in journalism from the University of Wisconsin and a culinary arts degree from New England Culinary Institute. She started at EatingWell as an intern in the Test Kitchen in 2005 and joined the editorial team soon after.

Her culinary interest is rooted in her childhood: baking thousands of Christmas cookies every year with her mom (her favorite: pecan tartlets), picking leaves off bunches of parsley to make tabbouleh with her Lebanese dad, and churning out beef bourguignon and French silk pie at age 10.

Though she's lived in Michigan, Arizona, Texas, Maine, Wisconsin and Minnesota, Carolyn says Vermont felt like home from the moment she arrived there. She has way-too-big of a garden and loves exploring the outdoors (be it hiking, ski touring, snowshoeing, biking, camping) with her husband, daughter and two dogs. Carolyn has a deep-seated love for live music, sour beers and Mexican food.
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Plus his favorite baking tools (they're some of ours too!) and what the couple packs in their kids' lunches
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We tested out this secret ingredient in our Healthy Banana Bread recipe and couldn't believe how delicious it turned out.
You may be wondering if it's OK to eat the peel of your banana. Read on to learn the truth about banana peels and whether or not you should be incorporating them into your recipes.
They're a good choice for your body, your wallet and the planet.
From craft beer and chocolate-dipped yogurt bars to tea towels and candles, there's something for everyone!
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Don't skip salting the cucumbers in this quick cucumber salad recipe—just 10 minutes pulls out some of their excess moisture, concentrating the flavor and keeping the salad from being watered down. Serve this smashed cucumber salad at a summer cookout alongside burgers and hot dogs.
These chickpea blondies are packed with peanuts and chocolate chips for a fudgy, fiber-packed treat.
From craft beer and chocolate-dipped yogurt bars to tea towels and candles, there's something for everyone!
Don't skip salting the cucumbers in this quick cucumber salad recipe—just 10 minutes pulls out some of their excess moisture, concentrating the flavor and keeping the salad from being watered down. Serve this smashed cucumber salad at a summer cookout alongside burgers and hot dogs.
These chickpea blondies are packed with peanuts and chocolate chips for a fudgy, fiber-packed treat.
This lemon-lentil soup gets a boost of color and nutrition with the addition of chard
Basic Mashed Black Beans
Rating: Unrated
New!
These simple mashed black beans can be used a filling in chiles rellenos or served on its own for a tasty side dish.
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These vegetarian chiles rellenos are stuffed with black beans and cheese for a satisfying main dish.
Lemon-Garlic Vinaigrette
Rating: Unrated
3
We could eat it by the spoonful.
This quiche recipe is full of broccoli, Cheddar cheese and smoky ham surrounded by a crispy hash brown crust. Look for precooked shredded potatoes in the dairy section or in the produce section--or use frozen hash brown potatoes in this easy quiche recipe.
Got extra veggies? Broccoli starting to soften? Here's how to turn them into silky smooth soup with a simple formula.
Take the worry out of holiday planning!
This set-it-and-forget-it slow-cooker recipe simmers away all day so you come home to a warm and healthy dinner the whole family will love. Using bone-in chicken is the key to making rich soup without adding broth.
Sun-dried tomatoes are used twice in this healthy dinner recipe: the oil from the jar is used to cook the chicken while the tomatoes are added to the cream sauce for a rich, flavorful dish. This recipe was adapted from our popular Chicken Cutlets with Sun-Dried Tomato Cream Sauce to serve two instead of four.
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Whether it's for a get together or to have something more transportable, these products make a compelling case for wine in a box.
Celery stars in this quick side alongside fragrant spices, crunchy cashews and bright citrus juice.
This pork tenderloin recipe roasts apples and acorn squash alongside for an easy, delicious weeknight meal.
A simple jar of sun-dried tomatoes is used in two delicious ways for this healthy dinner recipe. The flavorful oil they're packed in is used to sauté the shrimp, and the tomatoes go into the cream sauce. This recipe is a variation on our popular Chicken Cutlets with Sun-Dried Tomato Cream Sauce recipe by Carolyn Malcoun.
Sun-dried tomatoes do double duty in this easy weeknight dinner—we use the flavorful oil they're packed in to sauté shallots and use the actual tomatoes in the creamy sauce. Served with perfectly cooked salmon, you really can't go wrong with this recipe.
Crushed plantains add flavor and flair to this chicken tender recipe. Using a rack to cook these baked chicken tenders ensures they get crispy on all sides without a soggy bit in sight.
The simplest way to make artichokes: cook them whole and eat your way to the tender heart leaf-by-leaf. And they cook up in less than 10 minutes in the microwave!