Patsy Jamieson
Patsy Jamieson

Patsy Jamieson

Title: Recipe Editor, Former Food Editor, Test Kitchen Director, Food Stylist

Location: Burlington, Vermont

Education: Bachelor of Arts, University of Toronto; Grand Diploma, Ecole de Cuisine La Varenne; Professional Certificate, Ecole de Cuisine La Varenne

Expertise: Healthy recipes, French cooking, baking

- Edited The Essential EatingWell Cookbook, finalist for a James Beard Award
- Numerous TV appearances including Good Morning America and Today

Experience

Patsy Jamieson is a culinary professional and published author with over three decades' experience in recipe publishing. She has a long history with EatingWell, where she has served as food editor, test kitchen director, food stylist and recipe editor. Prior to joining EatingWell, she was the test kitchen manager for Canadian Living.

Her recipes have been featured in EatingWell, Better Nutrition, Vegetarian Times, Cooking Club and other national and regional publications.

Patsy holds a Grand Diploma and Professional Certificate from Ecole de Cuisine La Varenne in Paris. She has appeared on numerous television shows, including Good Morning America, Today and Sara's Secrets. She developed recipes for Disease Free and Magic Foods (Reader's Digest) and is the author of Celebrating Herbs (Cooking Club of America) and Cooking for Health & Flavor (National Health & Wellness Club).

She is known for creating healthful recipes that don't compromise on flavor. She has a large and devoted following among cooks who value recipes that call for healthful ingredients and that can be counted on to work every time.

She has also served as a culinary instructor for OLLI (Osher Lifelong Learning Institute) at the University of Vermont.

About EatingWell

EatingWell has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Learn more about us.
Canned chickpeas combined with tahini thicken this simple vegetable soup and give it a creamy consistency. The chickpeas also provide satisfying plant protein and combine with the veggies to add plenty of fiber, vitamins and minerals. Serve this easy dinner with baguette slices.
Advertisement
Warm Cabbage Salad with Bacon
Rating: Unrated
New!
This warm cabbage salad bursts with flavor from a tangy Dijon vinaigrette and crispy bacon.
Chipotle Coleslaw
Rating: Unrated
New!
Serve this slightly spicy slaw as a side—or topping—on taco night.
This hearty, richly flavored soup comes together easily, thanks to convenient frozen vegetables, canned beans, cooked chicken, and spices. Garnishes of crisp tortilla strips, creamy avocado, melting cheese, and fresh cilantro make this soup special.
Tucking fresh herbs and garlic between the skin and the breast infuses the meat with flavor. We use thyme here, but you can also use fresh rosemary or parsley. If you have a rack, place the chicken on it to allow the hot air to circulate. You can also improvise a rack (as we do here) by setting the chicken on the neck and giblets.
Set yourself up for three days of healthy eating with diabetes by preparing key ingredients ahead of time.
In Costa Rica, this popular breakfast bean dish is called gallo pinto, which means spotted rooster, referring to the dark beans amid the pale rice. We call for cooked barley here, but you can use whatever leftover cooked grain you may have on hand.
Advertisement
Overnight oats can simplify your morning routine while still providing a hearty, nutritious breakfast. You can prepare this in a 2-cup mason jar or other to-go container if you usually transport your breakfast.
Easy Anchovy Vinaigrette
Rating: Unrated
New!
This quick homemade salad dressing is just right for a Niçoise salad, or to add some savory flavor to any tossed salad.
In Costa Rica, this popular breakfast bean dish is called gallo pinto, which means spotted rooster, referring to the dark beans amid the pale rice. We call for cooked barley here, but you can use whatever leftover cooked grain you may have on hand.
Overnight oats can simplify your morning routine while still providing a hearty, nutritious breakfast. You can prepare this in a 2-cup mason jar or other to-go container if you usually transport your breakfast.
Easy Anchovy Vinaigrette
Rating: Unrated
New!
This quick homemade salad dressing is just right for a Niçoise salad, or to add some savory flavor to any tossed salad.
Catchall Lunch Salad
Rating: Unrated
New!
This easy salad is great for using up any small amounts of leftover canned foods and produce you have on hand.
Chicken & Veggie Quesadilla
Rating: Unrated
New!
This easy quesadilla recipe uses canned cooked chicken to save time. You can also use leftover cooked chicken or turkey if you have it. Dice the vegetables up to 1 day ahead for even speedier prep.
Advertisement
Shredded zucchini keeps these lean turkey burgers moist and sneaks extra vegetables into your meal.
A leftover cooked pork cutlet and coleslaw from earlier meals make this lunch a breeze to put together.
This hearty bean salad is packed with vibrant colors and contrasting textures. Center-cut boneless pork chops (also called pork cutlets), make a convenient and economical protein to round out the meal. This recipe makes one extra cutlet, which can be refrigerated for another use (see Associated Recipe).
Classic Niçoise Salad
Rating: Unrated
New!
This colorful platter salad with origins in the south of France makes a well-balanced and satisfying hot-weather meal. Coating the potatoes in dressing while they are still hot helps them absorb the flavors.
Whole-Wheat Pizza Dough
Rating: Unrated
10
To improve the nutritional profile of pizza, use half whole-wheat and half all-purpose flour, which yields a light crust with a distinctive nutty taste. Quick-rising yeast shortens rising time to just 10 minutes, making homemade pizza a possibility for busy weeknights. Use a food processor, stand mixer fitted with a paddle attachment or your hands to mix the dough. Add enough liquid to the dry ingredients to make a soft dough. If kneading by hand, toss, rather than push, the dough onto the counter for about 10 minutes; this allows the gluten to develop without incorporating too much flour.
Carrot Cake
Rating: Unrated
18
Carrots give carrot cake a health-halo effect--people think it's health food, but it's usually very high in fat and calories. But our version has about 40 percent less calories and 50 percent less fat than most. First, we use less oil in our batter. Then we skip the butter in the frosting (don't worry, it's still light and smooth). To ensure the cake is moist, we add nonfat buttermilk and crushed pineapple.
Blackberry Sauce
Rating: Unrated
1
Serve this easy blackberry sauce with ice cream, lemon mousse, angel food cake or sliced peaches—the list goes on!
Advertisement
Morning Glory Muffins
Rating: Unrated
11
These Morning Glory muffins are full of everything you'd expect in the bakery favorite-carrots, apple and raisins, topped with nuts and toasted wheat germ. If raisins aren't your favorite, substitute an equal amount of the dried fruit of your choice.
When you have a craving for a comforting dessert, try this pudding cake, which forms its own rich-tasting sauce as it bakes. The coffee flavor is subtle, but it adds complex depth to the cake's flavor.
Making an omelet isn't as complicated as it seems.
The one-two punch of searing and roasting results in this perfectly browned, moist, and tender skillet chicken recipe.
This technique sears chicken thighs before braising. Serve this vibrant skillet chicken dish with rice or cauliflower rice.
With these techniques, you'll be creating your own recipes.
A fast dinner recipe perfect for busy weeknights, this easy stir-fry recipe will quickly become a favorite. To save time, use precooked rice or cook rice a day ahead.