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And its anti-inflammatory effects may be part of the reason. Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek. In a review of previously published studies, researchers focused on the relationship between vitamin D and colorectal cancer. Photo:Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek. EatingWell design. They published the review in April 2025 inNutrients.Lets break down their findings. How Was This Study Conducted? They also sought out cases where participants were given a vitamin D supplement as part of the study....

Its a night where we enjoy some really delicious food, usually a relaxed potluck. And thats where ourWhipped Feta with Pomegranate, Pistachios & Honeycame in handy. The dip is super easy to makeall you have to do is whip, decorate and toast. Photo:PHOTOGRAPHER: ROBBY LOZANO, FOOD STYLIST: AMANDA STANFIELD, PROP STYLIST: JOSH HOGGLE While the recipe calls for a food processor, I found my blender worked just fine! Its also a perfect make-ahead dish....

This three-bean salad is a wonderful addition to any meal. Prepare an ice bath in a large bowl. Add cut green beans to the boiling water; cook for 3 minutes. Photo:Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek Use a slotted spoon to transfer the beans to the ice bath. Drain in a colander. Daily Values (DVs) are the recommended amounts of nutrients to consume each day....

This Three Sisters Stew recipe is easy to make, nutritious and delicious. Add onion and cook, stirring occasionally, until beginning to caramelize, 4 to 6 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Photo: Nate Lemuel Add bell pepper and cook, stirring occasionally, until slightly softened, about 2 minutes. Add zucchini and cook, stirring occasionally, until slightly softened, about 2 minutes more. Stir in kidney beans, pinto beans, corn and water....

Serve this bean-and-barley soup garnished with chopped fresh cilantro and a squeeze of lime, if desired. Season with 34 teaspoon salt. Photo:Photographer: Jake Sternquist, Food Stylist: Lauren McAnelly, Prop Stylist: Addelyn Evans Photographer: Jake Sternquist, Food Stylist: Lauren McAnelly, Prop Stylist: Addelyn Evans Photographer: Jake Sternquist, Food Stylist: Lauren McAnelly, Prop Stylist: Addelyn Evans

Use whatever beans you have in your pantry. Transfer to a mortar and pestle or spice grinder; grind to a fine powder. Transfer to a small bowl; add chili powder, paprika, oregano and cayenne. Stir to combine; set aside. Heat 1 1/2 teaspoons of the oil in a large heavy pot over high heat. Add beef, in batches if necessary, and saute until browned on all sides, about 3 minutes....

Add beef; cook about 15 minutes or until browned, stirring occasionally. Stir in wine, broth, tomato paste, Worcestershire sauce, pepper sauce, and crushed red pepper. Bring to boiling; reduce heat. Cover and simmer for 1 hour, stirring occasionally. Add potatoes and sweet peppers. Return to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until meat and potatoes are tender. In a small bowl, stir together cold water and cornstarch....

Therese Nelson is a New York-based chef with over 20 years of experience. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.

Her cozy butternut squash-filled quesadillas are simple and nutritiousa win for busy fall evenings. Heres why we love this easy fall-inspired meal. One recipe she makes often is her butternut squash quesadillas. Photo:Leon Bennett/Variety/Getty Images. EatingWell design. She began with making a simple lime-infused sour cream, which is reserved as a garnish for the quesadillas. The result was a dish thats not only satisfying, but also nutritious and delicious. My oldest makes dinner for us once a week, she said....

Tiffany Vickers Davis was raised in North Carolina by an excellent cook, her German-born mother Heide. She was exposed to a great variety of foods, enjoying made-from-scratch meals most nights. Once she started, she was hooked. She returned to Chapel Hill to work for renowned chef Bill Smith at Crook’s Corner. In 2001, Tiffany joined the test kitchens ofCooking Lightmagazine. She worked there for 13 years, ascending to the position of test kitchen director....

Experience Tim Cebula has been a food writer and editor for 23 years. He was also a former judge for both the restaurant and journalism portions of the James Beard Awards. He was most recently senior editor atCooking Lightmagazine, where he worked for 13 years. Education B.A. in Literary Writing, Trinity CollegeM.S. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process....

This is what you should keep in mind before trying Tim Hortons new fall menu. Courtesy of Brand Step aside, Dunkin and Starbuckstheres a regional breakfast chain we should stop overlooking. Were talking about the Canadian and Northeast U.S. staple, Tim Hortons. Photo:Courtesy of Brand Tim Hortons is entirely underrated, according toEatingWellnutrition editor and registered dietitianJessica Ball, M.S., RD. When I go home to Michigan to visit my family, I drive through Canada almost the entire way....

We love finding new ways to use our kitchen tools and appliances. Spread half of each tortilla with avocado. Top with pepper slices and Cheddar. Transfer to a foil-lined toaster-oven pan. Set in toaster oven and toast until the cheese is melted, about 10 minutes. Cut in half and serve with salsa and hot sauce if desired. Daily Values (DVs) are the recommended amounts of nutrients to consume each day....