Posts

Close Photo: Ali Redmond Active Time:10 minsTotal Time:55 minsServings:10Jump to Nutrition Facts Active Time:10 minsTotal Time:55 minsServings:10 Active Time:10 mins Active Time: 10 mins Total Time:55 mins Total Time: 55 mins Servings:10 Servings: 10 Jump to Nutrition Facts Jump to recipeAround the time that my father was diagnosed with Lou Gehrig’s disease (amyotrophic lateral sclerosis or ALS), 14 years ago next spring, he started regressing. For instance, one day, he told me that he wasn’t going to eat vegetables anymore....

Photo:EatingWell / Walmart EatingWell / Walmart I’ve been a runner for eight years, but it wasn’t until February that I started feeling sharp pain in my heels. It started out as something surprising I suddenly dealt with in the mornings that would taper off throughout the day, but quickly became an all day, everyday issue I couldn’t escape, no matter howcomfortable my shoes were. My podiatrist diagnosed me with plantar fasciitis, gave me a prescription for an anti-inflammatory, a list of stretches, and a recommendation for insoles to alleviate the pain....

Close Pictured Recipe:Classic Hummus Welcome to Thrifty. A weekly column where assistant nutrition editor and registered dietitian, Jessica Ball, keeps it real on how to grocery shop on a budget, make healthy meals for one or two and make earth-friendly choices without overhauling your entire life. When my weeks start to ramp up, I am all about whole food snacks that have minimal prep. When planning my snacks for the week, I make sure that both protein and produce are involved to keep them healthy and filling, while also hitting the flavors I want....

I love a good glass (or two) ofwineat the end of the night but I certainly don’t love the ensuinghangoverI get after drinking too much. And as I’ve gotten older, I’ve learned that it doesn’t take much for that pestering headache to surface the next day. But thankfully, I’ve figured out a solution where I can still enjoy a few glasses of wine each night, without the horrible next-day hangover. The trick?...

Close Photo: Photography / Jenny Huang, Food Styling / Tyna Hoang, Prop Styling / Nicole Louie Active Time:25 minsTotal Time:35 minsServings:4Jump to Nutrition Facts Active Time:25 minsTotal Time:35 minsServings:4 Active Time:25 mins Active Time: 25 mins Total Time:35 mins Total Time: 35 mins Servings:4 Servings: 4 Jump to Nutrition Facts Cook Mode(Keep screen awake) Ingredients ¼cuplemon juice 4tablespoonsextra-virgin olive oil, divided 3tablespoonstahini 2teaspoonshoney 2smallclove garlic, minced ½teaspoonsalt, divided ⅛teaspoonground pepper plus 1/4 teaspoon, divided...

Close Photo: Photographer: Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Josh Hoggle Active Time:20 minsTotal Time:1 hr 15 minsServings:6Jump to Nutrition Facts Active Time:20 minsTotal Time:1 hr 15 minsServings:6 Active Time:20 mins Active Time: 20 mins Total Time:1 hr 15 mins Total Time: 1 hr 15 mins Servings:6 Servings: 6 Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients1medium head cauliflower, cored and sliced (1/2-inch; about 6 cups)1mediumwhite onion, sliced1largered bell pepper, sliced (about 1 1/2 cups)1mediumpoblano pepper, sliced2tablespoonsextra-virgin olive oil3tablespoonslower-sodium taco seasoning¼teaspoonsalt1(15 ounce) canno-salt-added black beans, rinsed2cupscooked brown rice1cupfrozen corn, thawed1cupchunky salsa1 ½cupsshredded Mexican-blend cheese, divided3cupsunsalted corn tortilla chips, coarsely crushedLoosely packed fresh cilantro leaves and tender stems, sliced jalapeño peppers, sour creamand/orlime wedges for garnish...

Close Prep Time:30 minsTotal Time:30 minsServings:6Yield:6 servingsJump to Nutrition Facts Prep Time:30 minsTotal Time:30 minsServings:6Yield:6 servings Prep Time:30 mins Prep Time: 30 mins Total Time:30 mins Total Time: Servings:6 Servings: 6 Yield:6 servings Yield: 6 servings Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients2large eggs1 ⅓cupsmasa harina (see Tip) or cornmeal½cupsliced scallions½cupwater1tablespoonchili powder1teaspoongarlic powder¼teaspoonsalt1 cup refried black beans, heated1cupshredded pepper Jack cheese2cupsshredded romaine lettuce1mediumripe avocado, thinly sliced¼cupslivered red onion½cuppico de gallo or fresh salsa¼cupchopped fresh cilantro...

Title:Contributor Location:Rural northeast Pennsylvania Education:Master’s degree in Middle Eastern Studies, with a minor in French literature and international public law, University of Bonn, Germany Expertise:International cuisines, gardening for food and edible landscaping, bread-baking, home food preservation, canning Experience Nadia Hassani is a food writer with a passion for fresh, preferably locally grown foods, as well as for digging up the fascinating stories behind dishes from different countries and cultures. In addition to having worked as a recipe editor, translator and writer for Allrecipes International for 13 years, being fluent in several languages and having lived in several countries gave Nadia in-depth knowledge of many cuisines and cultures as well as the ability to turn foreign dishes into easy-to-follow, accessible recipes for home cooks....

Title:ConsultantLocation:Irvine, CaliforniaEducation:B.S. in Human Nutrition, California State Polytechnic University, PomonaExpertise:Heart disease, diabetes, fatty liver disease, sports nutrition, anti-inflammatory diets, sustainable weight loss- Worked in clinical settings and virtual nutrition counselingExperienceNadine Bradley is a registered dietitian nutritionist and certified nutrition support clinician who performs nutrition reviews on EatingWell recipes. She first got into nutrition as a competitive athlete, primarily focusing on how to nourish her body for peak performance. Over time, her interest in nutrition evolved beyond the soccer field and gymnastics mat as she found food freedom and a love for cooking nourishing meals that support health and longevity....

As the host ofNadiya’s Time to Eaton Netflix and season 6 winner ofThe Great British Baking Show, Nadiya Hussain knows her way around the kitchen. So whenEatingWellhad the chance to speak with Hussain, we couldn’t wait to get her advice about cooking and food. Read on to learn more about the ingredients always in Hussain’s fridge, what cooking means to her and more.Finish this sentence: To me, cooking is…“Home.“What is always in your fridge?...

Title:Contributing WriterEducation:Hood CollegeLocation:Ellicott City, MarylandExpertise:Cookbooks, recipe development, culinary lavenderNancy Baggett is a James Beard Award-nominated cookbook author and expert on culinary lavender. She is the author of nearly 20 cookbooks, including The Art of Cooking with Lavender, The All-American Cookie Cookbook, and The International Chocolate Cookbook. Nancy worked as a tech writer and food writer for the Baltimore Sun and The Washington Post before training as a pastry chef under former White House Executive Pastry Chef Roland Mesnier....

Title:Contributing WriterEducation:B.A. in English and Biblical history, Wellesley College, M.A. in Egyptology, American University of BeirutLocation:Camden, MaineExpertise:Mediterranean cuisine, writing, sustainability Title:Contributing Writer Education:B.A. in English and Biblical history, Wellesley College, M.A. in Egyptology, American University of Beirut Location:Camden, Maine Expertise:Mediterranean cuisine, writing, sustainability 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 Geography, Queen’s University; Juris Doctor, University of TorontoLocation:Toronto, OntarioExpertise:Asian cuisine, travel, rice and flatbreadsNaomi Duguid is a writer, traveler and photographer. Her most recent book isThe Miracle of Salt: Recipes and Techniques to Preserve, Ferment, and Transform Your Food(2022). Her previous books includeBurma: Rivers of Flavor(2012) andTaste of Persia: Culinary Travels in Armenia, Azerbaijan, Georgia, Iran, and Kurdistan(2016). In her work, she explores daily home-cooked foods in their cultural context through stories, recipes and photographs....