Found in the chef’s cookbookMastering the Art of French Cooking, Vol. 2, the recipe was reposted on the blogKahakai Kitchenso we can enjoy it for the rest of summer and through the later months of the year. Plus, it only takes three steps to make, so to say this soup is easy is an understatement. Here’s how to make Child’s classic recipe that’s a bowl of deliciousness. Child: Bettmann/Getty Images. Soup: Jason Donnelly....
Close Photo:Bob Sacha/Disney General Entertainment Content/Getty Images Bob Sacha/Disney General Entertainment Content/Getty Images I consider myself an experienced home baker, but French pastries are the exception. I’ve made my fair share of chocolate chip cookies and brownies, but never anything as extravagant as a tart or entremet (those fancy layer cakes you see in the windows of French bakeries). Nevertheless, these days I find myself in the mood for dessert that isn’t overly sweet and has a nice freshness to it—a combination that French chefs are famously known for....
Come summer, ourherb gardensare overflowing even more than our favorite fully-loadedcheese and charcuterie boardsand our refrigerator’s Costco-sizedsparkling waterstock. The only thing more prolific in our home gardens (or at our local farmers markets and grocery stores), it seems? Zucchini. You have more options than porch-dropping squash all around town when you’ve had your fill ofzoodlesandzucchini bread, though. And just like with her brilliantno-cook entertaining appetizer hackand helpfulhard-boiled egg advice, Julia Child is once again saving the day....
Active Time:5 minsTotal Time:5 minsServings:6Jump to Nutrition Facts Active Time:5 minsTotal Time:5 minsServings:6 Active Time:5 mins Active Time: 5 mins Total Time:5 mins Total Time: Servings:6 Servings: 6 Jump to Nutrition Facts Jump to recipe For the majority of my life, salad has been my nemesis. Not only do I find chewing on large cuts of leaves to be an unpleasant jaw workout, but I don’t love every vegetable that ends up in salad bowls (yes, I’m talking to you, kale and arugula)....
Title:Contributing WriterEducation:Skidmore College, Ballymaloe Cookery SchoolLocation:Los Angeles, CaliforniaExpertise:Recipe development, writing and editing, food criticism Title:Contributing Writer Education:Skidmore College, Ballymaloe Cookery School Location:Los Angeles, California Expertise:Recipe development, writing and editing, food criticism B.A. in English and International Affairs, Skidmore CollegeCulinary degree from Ballymaloe Cookery School 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....
Title:Recipe Tester/Developer Location:Birmingham, Alabama Education:Associate Degree in Occupational Studies/Culinary Arts, Culinary Institute of America; B.A. in Nutrition, summa cum laude, Johnson & Wales University Experience Julia Levy is an eater, maker and dabbler in all things food. With nearly a decade of work experience, over 1,000 recipes tested, hundreds of recipes developed and just as many articles published, she has become a veritable resource for all of your food questions....
Title:Contributing WriterEducation:Lehigh UniversityLocation:Greenfield, MassachusettsExpertise:Trends, writing and editing, scientific researchJulia Westbrook is a journalist focusing on food and health trends from a research-based perspective. As associate nutrition editor for EatingWell, she managed the “Shop Smart” product review column and the “Good Life” section covering new studies, trends and lifestyle topics. Julia loves making scientific research understandable for everyone and empowering readers to explore new things. She is now an associate news editor at the University of Massachusetts Amherst and lives in Vermont with her husband, toddler, two cats and a dog....
Close Photo:Slaven Vlasic/Getty Images Slaven Vlasic/Getty Images Julianne Hough is a leading force in the health and wellness space, from her legacy onDancing with the Starsand Emmy award-winning choreography to, now, acting as a strategic brand partner and shareholder forBlender Bites. Blender Bites, an instant smoothie brand, prides itself on its innovative product. All you need to do is add water or your liquid of choice to one of their frozen smoothie or frappe cubes, shake or blend and slurp it up....
Close Photo:Jamie McCarthy/WireImage/Getty Image Jamie McCarthy/WireImage/Getty Image Dancer, actor andDancing with the Starsco-host Julianne Hough takes pride in her fitness-heavy lifestyle. She prioritizes nutrient-packed foods in her eating pattern and makes a point to do proper workout recovery to ensure her body feels her best. So through her partnership with Blender Bites, she helped create a new flavor that prioritizes healthy ingredients: theSuperberry Sport 1-Step Smoothie, which boasts 6 grams of protein per serving and no added sugar....
Location:Atlanta, Georgia Education:B.A. in Music, M.A. in Communication, University of Alabama; Master of Music degree in Voice Performance, University of Texas at Austin Expertise:Individual & Corporate Wellness, Stress Management, Communication Experience: Julie works with organizations and their leaders to improve connection, engagement, communication and performance through the active pursuit of personal and organizational wellness. Julie is an Everything DiSC® Certified Coach and Facilitator, a Certified Corporate Wellness Specialist, Certified Personal Trainer and Certified Yoga Instructor with a Master of Arts in Communication....
Title:Contributing WriterEducation:Texas Tech University, Institute of Culinary EducationLocation:Amarillo, TexasExpertise:Southern cooking, writing and editing, recipe developmentJulie Grimes was senior food editor for both Cooking Light and Southern Living and has done work writing, editing and developing recipes for publications including Fine Cooking, Women’s Health and Garden & Gun. She is also the author of the cookbook $10 Dinners: Delicious Dinners for a Family of 4 That Don’t Break the Bank. Julie spent eight years running Black Sheep Kitchen, a gourmet takeout company bringing her favorite homestyle Southern cooking to the tables of busy families....
Title:Contributing Writer Location:Minneapolis, Minnesota Education:B.A. in English/Writing, Webster University; M.A. in English/Writing, University of Missouri Expertise:Food-related nonprofits, restaurants, chefs, food service workers, farmers and ranchers- Award-winning writer- Thought leadership ghostwriter Experience Julie Kendrick writes about the people behind the most delicious food on the planet. Her work has appeared in EatingWell, Allrecipes, Condé Nast Traveler, Livestrong, HuffPost, Costco Connection and the Minneapolis Star Tribune. Julie is happiest in a kitchen, chatting with food professionals, and even happier when someone offers her a taste of a delicious work in progress....
Title:Contributing WriterEducation:Lehigh University, University of DelawareLocation:Philadelphia, PennsylvaniaExpertise:Communications, writing/editing, health and wellness Title:Contributing Writer Education:Lehigh University, University of Delaware Location:Philadelphia, Pennsylvania Expertise:Communications, writing/editing, health and wellness B.A. in Journalism and Economics, Lehigh UniversityM.B.A., University of Delaware 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....
