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Close Photo:Dana Gallagher Dana Gallagher Active Time:20 minsTotal Time:2 hrs 10 minsServings:6Jump to Nutrition Facts Active Time:20 minsTotal Time:2 hrs 10 minsServings:6 Active Time:20 mins Active Time: 20 mins Total Time:2 hrs 10 mins Total Time: 2 hrs 10 mins Servings:6 Servings: 6 Jump to Nutrition Facts Cook Mode(Keep screen awake) Ingredients 4ouncesdried mushrooms, such as Polish borowik, porcini, or cepes 2quartshomemadebeef stock, homemade vegetable stock, or store-bought 5celerystalks, finely chopped...

Title:Contributing WriterEducation:Louisiana State UniversityLocation:Dallas, TexasExpertise:Cookware, kitchen tools, grillingMary Claire Lagroue is an editor at EatingWell. She was previously an associate editor at AllRecipes and has written about food since 2017.B.A. in English Literature, Louisiana State University; M.M.C. in Journalism, Louisiana State UniversityEatingWell, 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:Bennington CollegeLocation:Hartford, New YorkExpertise:Local food, sustainability, food distribution systems, farming Title:Contributing Writer Education:Bennington College Location:Hartford, New York Expertise:Local food, sustainability, food distribution systems, farming B.A. in Fine and Studio Arts, Bennington College 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:Ph.D. in Health and Physical Education/Fitness, University of Nevada, RenoLocation:Reno, NevadaExpertise:Exercise and water fitness, health, diabetes educationMary E. Sanders is a registered clinical exercise physiologist and certified diabetes educator specializing in water fitness for older adults and people with chronic conditions. Mary is education director for WaterFit and Mizuno, and she is a member of Thera-Band’s scientific team. She is also an adjunct professor at the University of Nevada, Reno, and associate editor and contributor for the American College of Sports Medicine’sHealth & Fitness Journal, and she has written educational materials for the YMCA’s water fitness programs....

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. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.

Title:Contributing WriterLocation:Lyon, FranceEducation:M.Phil. in Justice and Transformation, University of Cape TownExpertise:Writing, recipe development, Pan-African cuisine, North African cuisine, Middle Eastern cuisineExperienceMary Fawzy is a food and culture writer and recipe developer. She explores the recipes of her Egyptian heritage and its meeting points, historical connections and the nuances of difference with the cuisines she’s encountered throughout her life as an immigrant.Mary’s topics of focus include exploring Pan-African cuisine, North African and Middle Eastern cuisine and culture, and the convergence of any of these with the immigrant experience....

Close Cook Time:35 minsTotal Time:35 minsServings:4Yield:4 servings, 3/4 cup eachJump to Nutrition Facts Cook Time:35 minsTotal Time:35 minsServings:4Yield:4 servings, 3/4 cup each Cook Time:35 mins Cook Time: 35 mins Total Time:35 mins Total Time: Servings:4 Servings: 4 Yield:4 servings, 3/4 cup each Yield: 4 servings, 3/4 cup each Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients2teaspoonsextra-virgin olive oil2 pounds zucchini, (about 4 medium), sliced 1/4 inch thick⅛teaspoonsaltFreshly ground pepper, to taste1/2 cup finely shredded Parmesan cheese, (1 ounce)...

Title:Contributing WriterEducation:B.A. in History, University of Massachusetts Amherst, M.A. in Business Administration, Emory University, A.O.S. in Culinary Arts, Culinary Institute of AmericaLocation:Birmingham, AlabamaExpertise:Recipe development, writing, cookbooksMary-Frances Heck is a James Beard Award–winning food writer, editor and author of the cookbookSweet Potatoes: Roasted, Loaded, Fried and Made into Pie. She is a former senior food editor atFood & Wine, head recipe developer atLucky Peachand test kitchen director atBon Appétit. Her recipes and writing have appeared inCooking Light,Saveur,Rachael Ray Every Dayand many more magazines and cookbooks....

Close Cook Time:45 minsTotal Time:45 minsServings:12Yield:12 servings, about 3/4 cup eachJump to Nutrition Facts Cook Time:45 minsTotal Time:45 minsServings:12Yield:12 servings, about 3/4 cup each Cook Time:45 mins Cook Time: 45 mins Total Time:45 mins Total Time: Servings:12 Servings: 12 Yield:12 servings, about 3/4 cup each Yield: 12 servings, about 3/4 cup each Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients3tablespoonsbutter2cupsdiced white onion1cupdiced celery, plus 1/4 cup chopped celery leaves, divided2pints shucked oysters, liquid reserved¾teaspoonkosher salt½teaspoonpaprika3 ½cupslow-fat milk½cupheavy cream3dashes hot sauceFreshly ground pepper to taste2tablespoonssnipped fresh chives...

Title:Contributing WriterLocation:Burlington, VermontEducation:B.A. in Religion and Sociology, University of VermontExpertise:Cooking, catering, recipe development- Chef-owner of Café Mamajuana, a James Beard semifinalist for Best New RestaurantExperienceMaría Lara Bregatta is the chef and owner of Café Mamajuana, a Dominican and Italian-inspired cafe, pop-up shop and catering kitchen located in the Old North End of Burlington, Vermont.Maria is a first-generation American, third-generation food entrepreneur, darn good mother, homesteader, gardener and a James Beard semifinalist with big dreams of a northern tropical farm and “mixed kid” cookbook....

Close Prep Time:5 minsTotal Time:5 minsServings:1Yield:1 sliceJump to Nutrition Facts Prep Time:5 minsTotal Time:5 minsServings:1Yield:1 slice Prep Time:5 mins Prep Time: 5 mins Total Time:5 mins Total Time: Servings:1 Servings: 1 Yield:1 slice Yield: 1 slice Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients1slicewhole-grain bread, toasted2tablespoonsmascarpone cheese¼cupberries, such as raspberries, blueberries and/or chopped strawberries1teaspoonmint leaves Cook Mode(Keep screen awake) Ingredients 1slicewhole-grain bread, toasted 2tablespoonsmascarpone cheese ¼cupberries, such as raspberries, blueberries and/or chopped strawberries...

Close Cook Time:10 minsTotal Time:10 minsServings:4Yield:4 servingsJump to Nutrition Facts Cook Time:10 minsTotal Time:10 minsServings:4Yield:4 servings Cook Time:10 mins Cook Time: 10 mins Total Time:10 mins Total Time: Servings:4 Servings: 4 Yield:4 servings Yield: 4 servings Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients12fresh figs¼cupmascarpone cheese3teaspoonshoney, divided1teaspoonvanilla extract2tablespoonschopped almonds, toasted1teaspoonfresh mint, chopped½teaspoonorange zest Cook Mode(Keep screen awake) Ingredients 12fresh figs ¼cupmascarpone cheese 3teaspoonshoney, divided 1teaspoonvanilla extract 2tablespoonschopped almonds, toasted 1teaspoonfresh mint, chopped...

Close Prep Time:10 minsAdditional Time:45 minsTotal Time:55 minsServings:6Yield:3 cupsJump to Nutrition Facts Prep Time:10 minsAdditional Time:45 minsTotal Time:55 minsServings:6Yield:3 cups Prep Time:10 mins Prep Time: 10 mins Additional Time:45 mins Additional Time: 45 mins Total Time:55 mins Total Time: 55 mins Servings:6 Servings: 6 Yield:3 cups Yield: 3 cups Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients2butternut squash (about (1 1/2 pounds each), halved lengthwise and seeds removed1tablespoonolive oil2tablespoonsunsalted butter, cut into pieces1teaspoonsalt½teaspoonground allspicePinch of cayenne pepper...