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Title:WriterEducation:Connecticut CollegeLocation:Cohasset, MassachusettsExpertise:Food Writing, Marketing, Communications Title:Writer Education:Connecticut College Location:Cohasset, Massachusetts Expertise:Food Writing, Marketing, Communications In 2014 she became the marketing and communications manager for the Harvest Restaurant Group, a midsize, family-run restaurant group in Northern New Jersey specializing in farm-to-table and seasonal cuisine. At Harvest Restaurant Group, Marisa created and managed the marketing department from the ground up. She worked closely with chefs and front-of-house staff for professional development and education advancement opportunities while managing the media and culinary contacts....

Title:Contributing WriterLocation:New York, New YorkExpertise:Health, medicine, sustainabilityMarissa Conrad is a journalist based in New York. Her work has appeared in The New York Times, The Chicago Tribune, The Boston Globe and Psychology Today, among other publications. Marissa has written about mental health for Time Out, about the meat industry for New York Magazine and about agriculture and the environment for EatingWell.EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990....

Marissa Donovan is a registered dietitian and contributing writer to EatingWell and Culture magazines. While at school at Tufts, she spent a summer internship at EatingWell, where she did nutrition research, idea generation, fact-checking and writing.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:Contributing WriterEducation:B.A. in English Language and Literature, University of Alabama A.S. in Culinary Arts, Johnson & Wales UniversityLocation:Birmingham, AlabamaExpertise:Wood-fired cooking, recipe development, salesMark Driskill was food studios coordinator for the former Meredith Corporation. Mark has worked as a chef at Highlands Bar and Grill and Bottega under Frank Stitt, then Brick & Tin under Mauricio Papapietro, and he opened his own restaurant, Ash, with his wife, Ashley. Mark wrote the cookbookEssential Homemade Saucesand has contributed recipes and food styling to many other cookbooks and magazines....

Close Photo:Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower Active Time:45 minsTotal Time:45 minsServings:4 Active Time:45 mins Active Time: 45 mins Total Time:45 mins Total Time: Servings:4 Servings: 4 Jump to recipeIf you likeMarry Me Chicken, you are going to loveMarry Me Butternut Squash Steaks,our delicious vegetarian take. Simple ingredients with big flavors are married (pun intended!...

Close Photo:Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel Active Time:30 minsTotal Time:30 minsServings:4 Active Time:30 mins Active Time: 30 mins Total Time:30 mins Total Time: Servings:4 Servings: 4 Jump to recipe Tips from the EatingWell Test Kitchen These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!...

Close Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower Active Time:25 minsTotal Time:45 minsServings:8Jump to Nutrition Facts Active Time:25 minsTotal Time:45 minsServings:8 Active Time:25 mins Active Time: 25 mins Total Time:45 mins Total Time: 45 mins Servings:8 Servings: 8 Jump to Nutrition Facts Jump to recipeMarry Me Chicken & Spaghetti Squash Casseroleis the protein-packed dish you need to try....

Close Photo: Photography / Brie Passano, Styling / Sammy Mila / Holly Raibikis Active Time:20 minsTotal Time:30 minsServings:4Jump to Nutrition Facts Active Time:20 minsTotal Time:30 minsServings:4 Active Time:20 mins Active Time: 20 mins Total Time:30 mins Total Time: 30 mins Servings:4 Servings: 4 Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients⅓cupslivered oil-packed sun-dried tomatoes, plus 2 tablespoons oil from the jar1cupchopped onion1cuphalved and sliced carrots2largecloves garlic, minced1teaspoonItalian seasoning2tablespoonsall-purpose flour2cupswhole milk2cupslow-sodium chicken broth½teaspoonsalt½teaspoonground pepper1mediumzucchini, halved and sliced3cupscoarsely chopped fresh spinach2cupschopped cooked chicken1tablespoonwhite-wine vinegar...

Active Time:25 minsTotal Time:1 hr 15 minsServings:4Jump to Nutrition Facts Active Time:25 minsTotal Time:1 hr 15 minsServings:4 Active Time:25 mins Active Time: 25 mins Total Time:1 hr 15 mins Total Time: 1 hr 15 mins Servings:4 Servings: 4 Jump to Nutrition Facts Jump to recipe Tips from the EatingWell Test Kitchen These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!...

Active Time:35 minsTotal Time:35 minsServings:4 Active Time:35 mins Active Time: 35 mins Total Time:35 mins Total Time: Servings:4 Servings: 4 Jump to recipeIf you like Marry Me Chicken, you’re going to fall in love withMarry Me Chickpea Soup with Kale. With the perfect amount of creaminess from heavy cream, cream cheese and Parmesan cheese, this vegetarian version of our “marry me” recipes replaces the chicken with fiber- and protein-rich chickpeas. Tangy sun-dried tomatoes complement the sweet shallots and garlic, while kale not only provides a dose of leafy greens but also adds earthy heartiness that balances the warm, rich broth....

Active Time:25 minsTotal Time:25 minsServings:4Jump to Nutrition Facts Active Time:25 minsTotal Time:25 minsServings:4 Active Time:25 mins Active Time: 25 mins Total Time:25 mins Total Time: Servings:4 Servings: 4 Jump to Nutrition Facts Photographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Renu Dhar Cook Mode(Keep screen awake)Ingredients2tablespoonsoil from sun-dried tomato jar1largeshallot, chopped2/3cupdrained julienne-cutsun-dried tomatoes in oil with herbs, chopped3mediumcloves garlic, minced2(15-oz.) cansno-salt-added chickpeas, rinsed1cuplower-sodiumvegetable broth1/2cupwater1teaspoonpaprika, preferably Hungarian sweet1teaspoondried Italian seasoning1/2teaspooncrushed red pepper, divided1/2cupheavy cream2tablespoonschopped fresh basil, divided2/3cupfinelygrated Parmesan cheese, divided2teaspoonsunsalted butter, melted4ouncescrusty whole-wheatbaguette, halved lengthwise, then cut crosswise into4equal pieces...

Close Photo:Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle Active Time:20 minsTotal Time:1 hr 55 minsServings:8Jump to Nutrition Facts Active Time:20 minsTotal Time:1 hr 55 minsServings:8 Active Time:20 mins Active Time: 20 mins Total Time:1 hr 55 mins Total Time: 1 hr 55 mins Servings:8 Servings: 8 Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients3/4cupdrained and choppedsun-dried tomatoes in oil1tablespoonoil from sun-dried tomatoes jar1mediumshallot, chopped3clovesgarlic, chopped1/4teaspoonsalt2teaspoonsno-salt-added tomato paste1teaspoonchoppedfresh thyme, plus more for garnish1tablespoonall-purpose flour2 1/2cupswhole milk2poundsYukon Gold potatoes, scrubbed and sliced crosswise into 1/8-inch rounds3/4cupgrated Parmesan cheese, divided...

Title:Contributing WriterEducation:Metro State UniversityLocation:Sioux Falls, South DakotaExpertise:Nutrition, diabetes, complex chronic health conditions, optimal aging and longevityMarsha McCulloch is a registered dietitian and nutrition/health writer with a particular interest in integrative and functional medicine. Marsha spent several years in nutrition marketing before becoming a full-time health writer for the former Meredith Corporation, where she worked with brands including Diabetic Living, Heart Healthy Living and Diet magazine. Marsha has also worked as a health coach and nutrition consultant, and her writing has appeared in numerous publications including Mother Earth Living, Vegetarian Times, Better Homes & Gardens, Delicious Living, Taste for Life, Today’s Dietitian, Environmental Nutrition and Women’s Nutrition Connection....