Stephanie Olson is a Vermont-based food stylist and content creator. Before moving to New England, she worked in television production and advertising in Los Angeles. After the birth of her second daughter, their family relocated to Connecticut, where she attended culinary school. Stephanie has worked as a pastry chef, caterer and recipe tester and has run a home-baking business. Her recipes have appeared in EatingWell and on the Healthy Seasonal Recipes blog....
Heres how they taste. Golden State Warriors basketball star Stephen Curry collaborated with the brand to put the new launch together. The four-time NBA champion calls this new product a game-changing hydration beverage. Photo:Getty Images. Breakfast For Dinner. EatingWell design. No nonsense, no shortcutsbecause the next generation deserves better. The new sports drinks come in three flavors: Tropical Punch, Orange Mango Twist and Lemon Lime. Heres how they taste. Breakfast For Dinner....
Stories about the deep ties between land and culture, not just about hot restaurants or cooking trends. Stories toldbypeople from diverse cultures, notaboutthem. His outlet would be a gorgeous print magazine, he decided. He named itWhetstone, after the essential tool cooks use to sharpen knives before they start cooking. The title evoked his focus on origins. Like many enterprising editors, Satterfield launched a crowdfunding campaign in 2017 to raise $50,000 for the magazine....
This energy ball is packed with just the right amount of sugar and spice. To really emulate a sticky bun, we added a caramel pecan topping for a nice extra crunch. you could substitute any nut butter for the cashew butter if you prefer. Photo:Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless Line a large rimmed baking sheet with parchment paper. With clean hands, roll each portion into a ball....
If youre looking for a fun side dish, these corn ribs are an excellent choice. The hoisin glaze coats the ribs for a sweet, salty and tangy bite that you wont soon forget. Smoked paprika mimics the flavor of the grill, but you’re free to use regular. Photographer: Hannah Hufham, Food Stylist: Melissa Gray, Prop Stylist: Abby Armstrong Line a large rimmed baking sheet with foil. Using a sharp knife, trim off both ends of each corn ear to expose cob....
Recipe photo: Jen Causey. The most common symptoms are fatigue, brain fog and post-exertional malaisebut more than 200 symptoms have been reported. They published their findings in February 2025 inNutrients.Heres what they found. Photo:Recipe photo: Jen Causey. EatingWell design. How Was This Study Conducted? Long COVID is difficult to diagnose because its symptoms are also symptoms of other diseases or illnesses. To make it even trickier, symptoms of long COVID can come and go....
Skip the extreme measures and focus on this instead. What happens when you wake up feeling bloated after eating a big meal the night before? Dietitians want you to focus on getting back into your routine. Photo:Getty Images. EatingWell design. However, doing so can actually do more harm than good. Eating breakfast is the perfect opportunity to nourish your body and get your digestion moving. It also promotes a healthy and long-term gut health....
This eclectic stir-fry is a colorful combination of carrot, red bell pepper, corn and romaine lettuce. This recipe exemplifies how to stir-fry vegetables with different textures. Combine salt and sugar in another small bowl. Swirl in 2 teaspoons peanut (or canola) oil. Add ginger and jalapeno and stir-fry until fragrant, about 10 seconds. Add carrot and stir-fry 1 minute. Tips Note: Shao Hsing (or Shaoxing) is a seasoned rice wine....
Cut zest from the orange with a vegetable peeler before you juice it. Heat a wok or large skillet over medium-high heat until hot enough to sizzle a drop of water. Add oil, celery and the orange zest. Stir-fry until the celery is crisp-tender, but still bright green, 3 to 4 minutes. Stir in ginger and garlic. Add the orange juice mixture and onion and stir-fry just until the sauce thickens, about 1 minute....
Omit or decrease the amount of chile paste if serving to kids. Heat a large skillet over medium-high heat. Add canola oil to pan, and swirl to coat. Photo: John Autry; Styling: Cindy Barr Add mushrooms; saute 4 minutes, stirring occasionally. Add garlic and green onions; saute for 1 minute, stirring constantly. Stir soy sauce mixture into mushroom mixture; bring to a boil. Add noodles to pan; toss to coat....
In this variation on Italian piccata, we cook thin strips of pork in a wok. We call for lemon wedges to be served on the side instead. Cut each strip into 14-inch-thick slices. Photo: Jacob Fox Combine the pork, cornstarch, 1 12 tsp. soy sauce, 1 tsp. oil and stir until the pork is lightly coated. broth and the remaining 1 Tbsp. each soy sauce and wine (or sherry) in a small bowl....
Set next to the stove. Swirl in 1 tablespoon oil, then add garlic and ginger and stir-fry until fragrant, about 10 seconds. Push the mixture to the sides and carefully add shrimp, spreading evenly into one layer. Photo: Eva Kolenko Cook undisturbed for 1 minute. Swirl in the remaining 1 tablespoon oil. Add sugar snap peas and salt; stir-fry until just combined, about 30 seconds. Whisk the reserved broth mixture and swirl it into the pan....
Add zucchini and squash; cook, stirring occasionally, until lightly charred, about 2 minutes. Add tomatoes and cook, stirring constantly, until they start to burst, about 1 minute. Transfer the vegetables to a large bowl. Photo: Jacob Fox Add 1 tablespoon oil and shrimp to the pan; cook, stirring, for 1 minute. Transfer the shrimp to the bowl with the vegetables. Add the remaining 1 tablespoon oil and soba noodles. Cook, stirring occasionally, until hot, about 1 minute....
