Her other books include Fresh & Fast and the first Sur La Table cookbook, Things Cooks Love. Her cookbooks have won the James Beard Award and the Julia Child Cookbook Award. Education B.S. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
Marissa Donovan is a registered dietitian and contributing writer to EatingWell and Culture magazines. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
To riff on this recipe, you could swap the chickpeas for white beans, like cannellini or navy. Add 1 chopped shallot; cook, stirring often, until softened, 2 to 3 minutes. Gradually stir in 1/3 cup Parmesan until melted and combined, 30 to 45 seconds. Photographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Renu Dhar Brush 2 teaspoons melted butter on cut side of bread pieces. Heat a large cast-iron skillet over medium-low heat....
Title:Writer Location:Honolulu, Hawaii Education:B.A. She manages writers and works with teams on each article from concept to publication. She launched a grilled cheese food truck and a pop-up restaurant. Her interest in food led to a career in writing about Hawaiian culture and cuisine. She is the author of The Poke Cookbook. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process....
Just in time for spring, try this 60-second trick to cook craveable spears. After a looong winter, it’s almost prime time forspring produce. Today, my asparagus garden in Bedford is quite large and very productive. Getty Images / Science Photo Library With an overflowing crisper drawer of fresh asparagus, Stewart has ample practice with a wide variety ofasparagus recipes. So what has she learned along the way? (Stewart designed this Straight Peeler to make the job quick and easy....
This delicate oyster soup recipe sets the tone for celebration at any meal. We made this stew healthier by primarily using low-fat milk and increasing the amount of vegetables. Don’t worry about shucking the oysters–most supermarket seafood departments carry shucked oysters. Serve with crusty bread to sop up all the delicious bits at the bottom of the bowl. Meanwhile, cut oysters in half or quarters, depending on size. Pour the oyster liquid through a fine-mesh sieve to strain out any grit....
Cover and bring to a boil over high heat. Adjust heat to maintain a lively simmer. Cook until the vegetables are tender, about 15 minutes. Meanwhile, preheat oven to 350F. Coat a 9-by-13-inch baking dish with cooking spray. Drain the vegetables and return to the pot; mash with a potato masher. Scrape into the prepared baking dish. Sprinkle with the remaining 2 teaspoons thyme. Bake until golden brown on top, 1 to 1 1/4 hours....
Cream cheese makes this all-purpose pie dough malleable. Plus, whole-wheat pastry flour adds fiber and other nutrients. Use this easy pie dough recipe as a base for pumpkin, pecan and other holiday pies. Add cream cheese and pulse until combined. Add butter and pulse until it is about the size of peas. Drizzle in water and vinegar and pulse just until the dough comes together to form a ball. (It should be moist but not wet....
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, 6 to 8 minutes. Transfer the chicken to a clean bowl and let cool slightly. Toss with cilantro and set aside. Meanwhile, add the remaining 1 tablespoon oil to the pan. Add onion, red pepper, green pepper and 1/4 teaspoon salt. Reduce heat if vegetables are getting too dark....
Cubed deli turkey takes the place of chicken while Cheddar replaces blue cheese in this easy Cobb-inspired salad. Feel free to swap out the turkey for cooked chicken or chickpeas to mix things up. Divide the dressing among 4 small glass jars. Just before serving, add avocado (if using) and dressing to the salad and toss to coat. Daily Values (DVs) are the recommended amounts of nutrients to consume each day....
Title: Contributing Writer Location: Keene, New Hampshire Education: B.S. in Nutrition and Dietetics, summa cum laude, University of New Hampshire; B.A. She is a contributing writer for EatingWell, and her work has appeared in Healthline and VeryWell. She is the CEO of The Hormone Dietitian LLC and an expert in women’s health and hormones. She’s an award-winning integrative and functional dietitian with a background in marketing. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives....
Arrange in a single layer in a 9-by-13-inch metal baking pan. (Do not use a glass dish, which could shatter.) Roast the carrots until browned, 25 to 30 minutes, flipping once halfway through. Photographer: Robby Lozano, Food Stylist: Amanda Stanfield, Prop Stylist: Abby Armstrong Carefully add the mixture to the pan. Sprinkle with 1 teaspoon dill. Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Photographer: Robby Lozano, Food Stylist: Amanda Stanfield, Prop Stylist: Abby Armstrong...
Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
