Blog Posts by The Editors of EatingWell Magazine

I'm one of those people who insists on doing her own taxes. I like to see exactly where my money is going, and usually, it's not going where I want it to. So instead of going out to a local dive bar for a burger and fries to ease the stress, I'm going to tighten my belt and make these delicious recipes for cheap eats. Take the Stuffed Pork Sandwich (recipe below), for example. At 353 calories it still has that ooey goey melted cheese that I crave without all the calories, plus at $3 a serving it's better for my bank account. Feel like going to the local cantina for dinner? Save some money by preparing some inexpensive Mexican food at home. The beauty of Mexican food is that you don't need to invest in expensive ingredients to have a delicious meal.

What some more budget-friendly inspiration for tax season? Here are a few of my favorite recipes from our budget-friendly recipe collection:

The EatingWell Taco (under $2 per serving): Building the perfect taco is a very personal

EatingWell Deviled EggsThere's nothing more fun than dyeing Easter eggs and hiding them. But once the kids find them, what are you to do with 20 hard-boiled eggs? My co-worker Carolyn hates to waste food so she suggested these recipes for hard-boiled eggs as well as other yummy egg recipes. Why throw those brightly colored, yet perfectly good eggs away when they could be turned into lunch or even dinner? Not me.

Here are a few recipes that can use hard-boiled Easter eggs:

EatingWell Deviled Eggs (see recipe below): Deviled eggs are a perennial potluck favorite. Our recipe replaces some of the egg yolks with nonfat cottage cheese-keeping the filling velvety and rich while reducing some of the fat. No one will know the difference.

Smorgastarta: Don't let the name intimidate you. This delicious take on the Swedish "savory sandwich torte" is sure to please family and guests alike. We've transformed this traditional smoked-fish dish into a light layered sandwich that captures the essence of

I love sugar. Not a lot of sugar, just a little. But the small scoop in my coffee every morning or the crunchy caramelized layer atop crème brulee is essential. My future sister-in-law, Amy, however, is my polar opposite: she sweetens her coffee with maple syrup and makes desserts using agave nectar. I had never bothered to try agave, but a few months ago I noticed that Amy wasn't the only one trading white sugar for agave nectar. Agave nectar is popping up in the ingredient lists for chocolate, granola, energy bars and soda! (In 2008, 29 new products with agave hit supermarket shelves.) With agave nectar gaining popularity, I wanted to know: is it healthier than sugar or other sweeteners?

Here's what Cynthia Sass, M.P.H., R.D., found for EatingWell's April issue:

• Agave's GI value is about five times lower than table sugar's, according to a study in the American Journal of Clinical Nutrition. Foods with a higher glycemic index (GI) tend to trigger a greater surge in blood

I adore cake…a little too much. If it's in my house, I can't resist it, even for breakfast.

A few years ago I had a piece of coconut-and-pineapple cake at my grandpa's 80th birthday party in Midland, Texas. It started a little obsession for me. I decided I wanted to track down that cake recipe, to have at my wedding. Unfortunately the baker was uncooperative. So I decided the next best thing was to enlist my sister Katie, who works here at EatingWell, to come up with a recipe for Pineapple-Coconut Layer Cake (recipe below). And even though the final cake would certainly be healthier than the original, I wanted to make sure that it was still rich and delicious. It needed to have layers filled with a sweet pineapple curd and covered in frosting. Katie ended up working through endless tests to get this cake just right. We stoically tasted all the attempts along the way until it was perfect. This recipe makes 16 servings, so it didn't work for my wedding, but it is just right for

First it was tainted peanut butter. Now, we're hearing that some pistachios may not be safe. On March 30, 2009, the FDA reported that pistachios from Setton Pistachio of Terra Bella, Inc., may be contaminated with Salmonella, a bacteria that can cause serious (sometimes fatal) infections in young children, the elderly and others with weakened immune systems.

At the time of the FDA release, there wasn't proof that tainted pistachios had made anyone sick; still, as a safety precaution, Setton recalled about a million pistachio products. The FDA told consumers to avoid eating pistachios and products containing them unless they could verify that the nuts did not come from Setton. (A searchable list of affected products is available on the FDA's website, fda.gov/pistachios).

It's all a little scary, but the good news is this: This recall involves only one pistachio producer. If your pistachios didn't come from Setton, they're safe. In fact, they're more than safe: pistachios are

I love Easter brunch, but I always thought it was stressful to pull together. I got up at the crack of dawn to get everything on the table by midmorning. Sure, it tasted great but I was always too tired to really enjoy it. This year I'm going with a new strategy. All the recipes for my holiday table can be made ahead of time (with the exception of the drink, but that takes only 10 minutes from start to finish). That way I can relax a little and free up some time to enjoy the day.

Here is my easy Easter Brunch Menu:

Ham & Cheese Breakfast Casserole (see recipe below): This healthy update of a traditionally rich ham-and-cheese breakfast strata is made lighter primarily by losing a few egg yolks and using nonfat milk. Gruyère cheese has a delicious, nutty aroma and flavor, which means that with the relatively small amount in this recipe you still get a big impact.

Asparagus Topped with Creamy Tarragon Sauce: This sauce is like a luscious, creamy bearnaise sauce without all

At long last spring is here (though it sometimes feels like it takes an eternity!) and for me that means one thing: time to break out my grill. Some of my favorite spring recipes are great for the grill, which keeps me out of the kitchen and enjoying the longer hours of daylight. Take full advantage of the nice weather with a few of my favorite spring grilling recipes:

Grilled Pork Tenderloin & Apricot Salad (see recipe below): This grilled pork dish offers a triple hit of the fruit with an apricot preserve glaze for the tenderloin plus a grilled apricot and watercress salad with an apricot-spiked vinaigrette. Serve with grilled whole-grain country bread and a chilled Chardonnay, which will harmonize beautifully with the smoky-sweetness of grilled apricots.

Cashew Salmon with Apricot Couscous: Yogurt sauce flavored with lemon, cumin and cilantro tops this Indian-inspired grilled salmon and apricot couscous. Try this quick, easy recipe for entertaining. Serve with steamed

Try our Ginger Broccoli recipeBroccoli is my go-to everyday vegetable: it's affordable and available year-round. And the icing on the cake is that it frequently earns a top spot on "superfoods" lists. This is partially because it's packed with an array of vitamins and minerals. And partly because it delivers a healthy dose of sulforaphane, a compound thought to thwart cancer by helping to stimulate the body's detoxifying enzymes. EatingWell has dozens of delicious recipes for broccoli (try our Ginger Broccoli recipe below).

According to recent research in the Journal of Agricultural and Food Chemistry, raw broccoli provides significantly more of this beneficial nutrient than cooked. (Cooking locks sulforaphane in, making it unavailable to your body.) In the small study, men were given about 1 cup of broccoli, raw or cooked. Those who ate the raw broccoli absorbed sulforaphane faster and in higher amounts compared to those who ate it cooked. The findings add to growing evidence that links diets rich in