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Active Time:30 minsTotal Time:1 hr 15 minsServings:6Jump to Nutrition Facts Active Time:30 minsTotal Time:1 hr 15 minsServings:6 Active Time:30 mins Active Time: 30 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)Ingredients1 ¾poundsyuca, peeled and chopped into 2-inch chunks1largeegg, lightly beaten½cupwhole milk1tablespoonextra-virgin olive oil½red bell pepper, finely chopped½smallyellow onion, finely chopped12ouncesground chicken½lemon, juiced½teaspoonpaprika1cupmarinara sauce¾teaspoonsalt½cupshredded Cheddar cheese, divided½cupshredded mozzarella cheese, divided...

Close Prep Time:40 minsTotal Time:40 minsServings:4Yield:4 servingsJump to Nutrition Facts Prep Time:40 minsTotal Time:40 minsServings:4Yield:4 servings Prep Time:40 mins Prep Time: 40 mins Total Time:40 mins Total Time: Servings:4 Servings: 4 Yield:4 servings Yield: 4 servings Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients1 ½poundsfingerling potatoes, halved2tablespoonsextra-virgin olive oil, divided¾teaspoonground pepper, divided½teaspoonsalt, divided1cupfresh sauerkraut, drained¼cupnonfat plain Greek yogurt¼cuplight mayonnaise12ouncesbroccoli slaw1teaspooncoriander seeds1teaspoonfennel seeds1teaspoonmustard seeds¾teaspoonbrown sugar¼teaspoongarlic powder1poundbeef tenderloin (filet mignon), trimmed and cut into 4 steaks...

Title:Contributing Writer Location:Springfield, Virginia Education:B.A. in Communications, University of Washington- M.S. in Arts Administration, Boston University Expertise:Chinese and Southeast Asian cooking, Indonesian culture and cuisine, local and seasonal cooking, cooking with children- Has written cookbooks about Asian cuisines Experience 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.S. from Instituto Tecnológico Autónomo de México, M.A. in Latin American Studies from Georgetown University, Culinary diploma from L’Academie de CuisineLocation:Washington, D.C.Expertise:Mexican cuisine and culture, television presentation, cookbooksPati Jinich is a James Beard Award–winning and Emmy-nominated Mexican American chef and creator of the television showsPati’s Mexican TableandLa Frontera with Pati Jinich. She is the author of the cookbooksPati’s Mexican Table,Mexican TodayandThe New York TimesbestsellingTreasures of the Mexican Table. She is a regular guest on theTodayshow,Good Morning America,The Splendid Tableand NPR’sAll Things Considered, and she has contributed toThe New York TimesandThe Washington Postin addition to many other publications....

Close Photo:Courtesy of Gran Centenario and Pati Jinich Courtesy of Gran Centenario and Pati Jinich Mexican chef, cookbook author and television personality Pati Jinich knows a thing or two about tequila. Her favorite brand isGran Centenario, even before their fitting partnership together. In this exclusive interview withEatingWell, we talked to thePati’s Mexican Tablehost about her favorite pantry staples, vegetables and ways to use and drink tequila. Plus, learn more about the chef’s hosting tips for beginner cooks, her No....

ClosePhoto: Jennifer ChaseHost of the James Beard Award-winning PBS seriesPati’s Mexican Tableand the docuseriesLa Frontera,Pati Jinich was born and raised in Mexico City. She’s the resident chef at the Mexican Cultural Institute in Washington, D.C., where she now lives with her husband and three sons. Her latest cookbook,Treasures of the Mexican Table, which came out in fall 2021, features stories and recipes she collected from her travels throughout the country. We sat down with her to discuss everything from her favorite kitchen tools to the secret to making the perfect taco....

Title:Contributing WriterEducation:B.S. in English, University of Notre DameLocation:New York, New YorkExpertise:Journalism, editing, health communicationsPatrick Clinton is a journalist and educator primarily covering food, health and medicine. Patrick has worked as an editor forPharmaceutical Executive,University Business, theChicago Reader,Men’s JournalandOutside. He taught magazine writing and editing at Northwestern University and authored the bookGuide to Writing for the Business Press.EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990....

Location:Burlington, Vermont Education:Bachelor of Arts, University of Toronto; Grand Diploma, Ecole de Cuisine La Varenne; Professional Certificate, Ecole de Cuisine La Varenne Experience Patsy Jamieson is a culinary professional and published author with over three decades' experience in recipe publishing. She has a long history with EatingWell, where she has served as food editor, test kitchen director, food stylist and recipe editor. Prior to joining EatingWell, she was the test kitchen manager for Canadian Living....

Title: Contributor Location: New York, New York Education: Brown University Expertise: Sustainability, seafood, climate change, diet, environment Experience Paul Greenberg is an award-winning writer with more than 15 years' experience writing for The New York Times, National Geographic, The Guardian, Food & Wine, EatingWell and 20-plus other magazines and newspapers. He is the recipient of a James Beard Award for Writing and Literature, a Pew Fellowship in Marine Conservation, a National Endowment for the Arts Literature Fellowship and many other grants and awards....

Title:Contributing WriterEducation:Grinnell CollegeLocation:Austin, TexasExpertise:Texas food culture, cured foods, barbecuePaula Forbes is a writer, recipe developer, cookbook author and critic with years of experience editing and writing about food. She was the founding editor ofEaterAustin, a deputy editor atEater, senior editor atEpicuriousand a cookbook critic forLucky Peachmagazine before becoming a freelance food writer. Her work has appeared inGQ,Food & Wine,Bon Appétitand many other publications. She is currently a writer-at-large forTexas Monthly, where she recently producedThe Big Texas Cookbook....

Close Photo: William Dickey Active Time:1 hr 20 minsTotal Time:3 hrsServings:10Jump to Nutrition Facts Active Time:1 hr 20 minsTotal Time:3 hrsServings:10 Active Time:1 hr 20 mins Active Time: 1 hr 20 mins Total Time:3 hrs Total Time: 3 hrs Servings:10 Servings: 10 Jump to Nutrition Facts Cook Mode(Keep screen awake)IngredientsMeringue5large egg whites, at room temperature1 ¼cupsgranulated sugar2teaspoonscornstarch1teaspoonwhite-wine vinegar½teaspoonalmond extract½teaspoonvanilla extractPinch of kosher saltLemon Curd & Citrus Salad¼cupwater1teaspoonunflavored gelatin5large egg yolks½cupgranulated sugar plus 2 tablespoons, dividedPinch of kosher salt1teaspoonMeyer lemon zest¼cupMeyer lemon juice¼cuplemon juice6tablespoonsunsalted butter (3/4 stick), at room temperature1grapefruit1Meyer lemon3oranges, such as navel, Cara Caraand/orSumo1vanilla bean½cupheavy cream, whipped to soft peaksFresh mint leaves for garnish...

Close https://www.eatingwell.com/gallery/11578/thanksgiving-desserts-that-arent-pie/attachment/2005123/. Prep Time:1 hrAdditional Time:2 hrs 30 minsTotal Time:3 hrs 30 minsServings:12Yield:12 servingsJump to Nutrition Facts Prep Time:1 hrAdditional Time:2 hrs 30 minsTotal Time:3 hrs 30 minsServings:12Yield:12 servings Prep Time:1 hr Prep Time: 1 hr Additional Time:2 hrs 30 mins Additional Time: 2 hrs 30 mins Total Time:3 hrs 30 mins Total Time: 3 hrs 30 mins Servings:12 Servings: 12 Yield:12 servings Yield: 12 servings Jump to Nutrition Facts...

Close Cook Time:20 minsAdditional Time:2 hrs 20 minsTotal Time:2 hrs 40 minsServings:24Yield:24 servingsJump to Nutrition Facts Cook Time:20 minsAdditional Time:2 hrs 20 minsTotal Time:2 hrs 40 minsServings:24Yield:24 servings Cook Time:20 mins Cook Time: 20 mins Additional Time:2 hrs 20 mins Additional Time: 2 hrs 20 mins Total Time:2 hrs 40 mins Total Time: 2 hrs 40 mins Servings:24 Servings: 24 Yield:24 servings Yield: 24 servings Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients8tablespoonsunsalted butter1cuppacked light brown sugar1 ½cupswhite whole-wheat flour (see Tip)1teaspoonbaking powder½teaspoonsalt2large eggs, lightly beaten2tablespoonsvanilla extract¾cuproasted salted peanuts, coarsely chopped½cupstrawberry all-fruit preserves...