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Jessica B. Harris, Ph.D. is a culinary historian and the author of 13 books related to the African diaspora, including Vintage Postcards from the African World (University Press of Mississippi), My Soul Looks Back (Scribner) and High on the Hog (Bloomsbury USA). She is the 2020 recipient of the James Beard Lifetime Achievement Award.EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table....

Location:Burlington, Vermont Education:B.S. in Dietetics, Michigan State University; M.S. in Dietetics, University of Vermont Expertise:Food and nutrition, health, sustainability, food access, cooking skills- EatingWell associate nutrition editor- Uses personal expertise in budget-friendly foods to deliver high-quality content Experience Jessica Ball, M.S., RD, has been with EatingWell for three years and works as the associate nutrition editor for the brand. She is a registered dietitian with a master’s in food, nutrition and sustainability....

Location:New York, New York Education:B.F.A. in Writing and Publishing, Emerson College;- M.S. in Clinical Nutrition, New York University Expertise:Blood sugar, weight management, disease risk reduction, cancer, stress management, anxiety management, heart health- Decade of experience in nutrition and wellness counseling- Creator of the Drama-Free Healthy Living podcast Experience Jessica Cording, M.S., RD, CDN, INHC, is a registered dietitian, health coach and author with a passion for helping people simplify their wellness routines and build sustainable healthy habits....

Title:Contributing WriterEducation:Buffalo State UniversityLocation:Buffalo, New YorkExpertise:Writing, recipe development, culinaryJessica Kelly is a journalist and photographer focusing on culinary, luxury, wildlife and adventure topics. Besides EatingWell, her articles have appeared in Food & Wine, Eater, Bon Appétit, Thrillist, Cosmopolitan and others. She has also worked as an event coordinator and recipe developer. In her spare time, Jessica likes to watch horror movies and eat buttered-popcorn-flavored candy.B.S. in Marketing and Psychology, Buffalo State UniversityEatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990....

Title:Contributing WriterEducation:B.A. in Psychology, New York University; M.S. in Clinical Nutrition, New York UniversityLocation:New Rochelle, NYExpertise:Cooking with kids, food and nutrition, family meal planningJessica Levinson, M.S., RDN, CDN, is a nationally recognized nutrition expert with a focus on culinary nutrition and communications. Jessica’s passion lies in the kitchen, where she develops nutritious and delicious recipes to feed her family and inspire others to do the same. Jessica frequently lends her culinary expertise and practical eating tips to lifestyle magazines and websites....

Jessica Migala is a health and fitness writer. Her work has appeared in more than 40 outlets. She focuses on a variety of topics such as diabetes prevention, vision care, nutrition, skincare, sleep health, pregnancy and post-partum care, among others. A graduate of Syracuse University, Jessica now lives in the Chicago suburbs with her two young sons, rescue beagle, and husband.EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990....

Title:Contributing WriterEducation:University of Nebraska at KearneyLocation:Los Angeles, CaliforniaExpertise:Fitness, health, wellness, nutrition and meal planning, meal prep, coffee makers and products, gift guides, strength training, running, walking for fitness, hiking, outdoor gear Title:Contributing Writer Education:University of Nebraska at Kearney Location:Los Angeles, California Expertise:Fitness, health, wellness, nutrition and meal planning, meal prep, coffee makers and products, gift guides, strength training, running, walking for fitness, hiking, outdoor gear Jessica’s work has been featured in Verywell Fit and Rolling Stone....

Title:Writer and Recipe ContributorLocation:Los Angeles, CAEducation:University of California, Riverside; Los Angeles City College; Waldorf Institute of Southern CaliforniaExpertise:Mexican food, early childhood education, Waldorf education, handcrafts and intentional communities (EcoVillages)ExperienceJessica Ruvalcaba is a new contributor at EatingWell. As a child of immigrants from Mexico, Jessica grew up biculturally and bilingually. From an early age she took to cooking and crafting with her grandmother. Ever since, Jessica has been obsessed with her grandmother’s delicious recipes....

Title:Contributing WriterEducation:Johnson & Wales University, Michigan State University, Howard UniversityLocation:Washington, D.C.Expertise:Culinary nutrition, inflammation, gut health, functional foods, integrative and functional nutrition, cultural foods, cultural competency, nutrition entrepreneurshipJessica Swift Harrell, popularly known as Chef Jess, is a classically trained chef, registered dietitian nutritionist and food-as-medicine expert. As the founder of a medically tailored meal and corporate wellness company, Jess has created wellness programs and partnered with major brands like Kaiser Permanente, Ocean Spray and Beachbody to promote healthy eating and lifestyle changes....

Jessica is a widely published travel and food writer, cook and photographer. She’s the founder of the popular foodie travel website, The Dining Traveler, and the author of the coffee table book, The Dining Traveler Guide to Puerto Rico. Her writing has been featured in Travel Channel, EatingWell, Washington City Paper, Southern Living, and Telemundo publications. Her cooking series, The Dining Traveler Cooking Series, has garnered over 400,000 views in 18 months....

Title:Contributing Writer Location:Los Angeles, California Education:B.A. in Art History and Economics, New York University; Grand Diplôme in Cuisine and Pâtisserie, Le Cordon Bleu Paris; M.A. in Food Studies, New York University Expertise:Cooking, baking, food and culture- Grand Diplôme in cuisine and pâtisserie from Le Cordon Bleu Paris- 12-plus years' experience in the food industry Experience Jessica Yoon is a recipe developer, food writer and product innovation consultant with over a decade of experience working in the food industry....

Close Prep Time:10 minsAdditional Time:1 hrTotal Time:1 hr 10 minsServings:6Yield:6 servingsJump to Nutrition Facts Prep Time:10 minsAdditional Time:1 hrTotal Time:1 hr 10 minsServings:6Yield:6 servings Prep Time:10 mins Prep Time: 10 mins Additional Time:1 hr Additional Time: 1 hr Total Time:1 hr 10 mins Total Time: 1 hr 10 mins Servings:6 Servings: 6 Yield:6 servings Yield: 6 servings Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients1medium headgreen cabbage, cored and shredded1cupshredded red cabbage½cupmayonnaise1tablespooncider vinegar1tablespoonbuttermilk½teaspoonsugar, or to taste½teaspoonsalt, or to taste¼teaspoonground pepper, or to taste...

Close Prep Time:25 minsAdditional Time:2 hrs 50 minsTotal Time:3 hrs 15 minsServings:6Yield:6 servingsJump to Nutrition Facts Prep Time:25 minsAdditional Time:2 hrs 50 minsTotal Time:3 hrs 15 minsServings:6Yield:6 servings Prep Time:25 mins Prep Time: 25 mins Additional Time:2 hrs 50 mins Additional Time: 2 hrs 50 mins Total Time:3 hrs 15 mins Total Time: 3 hrs 15 mins Servings:6 Servings: 6 Yield:6 servings Yield: 6 servings Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients2 ½poundsYukon Gold potatoes, scrubbed2large stalkscelery, minced1smallonion, minced2hard-boiled eggs, coarsely chopped1tablespoonsweet pickle relish1cupmayonnaise½teaspoonsalt, or to taste¼teaspoonground pepper, or to taste...