Blog Posts by The Editors of EatingWell Magazine

  • 5 kitchen tools you didn't know you needed

    Now that summer has finally arrived in Vermont, my garden is planted, our farmers' markets are in full swing and we just released our newest book, EatingWell in Season: The Farmers' Market Cookbook. Good timing, huh? It's all about savoring fresh fruits and vegetables while they're in season.

    The book is loaded with amazing recipes, such as Apricot-Almond Clafouti, and the good stuff that's ripe at the market right now (cherries, strawberries, greens, sweet onions and radishes). Plus, there's a whole section on which kitchen tools will make your life easier when you're chopping, slicing, dicing, cleaning and pitting those delicious fruits and veggies.

    Here are my top five favorite kitchen tools right now:

    Onion Goggles: OK. Let's just get this out on the table. Onion goggles are absurd-looking. Don't believe me? Here's a picture of assistant editor Hilary Meyer sporting the goggles in the EatingWell Test Kitchen:

    But if you're not too vain, I highly recommend

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  • Sweet strawberry season

    I never really tasted a strawberry until I spent a summer visiting my grandmother on her family's tiny island off the southeastern coast of Norway. Sure, I had eaten strawberries before. They usually came from a plastic container, picked out of season, underripe and shipped from some distant location. But after tasting the sweet real thing, I could hardly consider those strawberries anymore. Now, whenever berries are in season, I buy cartons of them (or pick them myself). I love to eat them fresh, but I also have a few great strawberry recipes that I go back to again and again.

    Here are a few of my favorite savory and sweet strawberry recipes:

    Green Salad with Strawberries & Goat Cheese (see recipe below): This lively salad captures the essence of early summer with ripe strawberries, chives and baby spinach. To make it a meal, top it with grilled chicken breast.

    Strawberry-Orange Muffins (click for recipe): We love the combination of strawberry and orange in this sweet

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  • Devilishly delicious eggs made healthy

    I went to a cocktail party recently and brought along a platter of these EatingWell Deviled Eggs (recipe below). Let me preface this by telling you that I made a double batch with 24 eggs (48 halves) and I went to a party with about 10 people. I have a hang-up about not making enough food so I always overcompensate and usually end up with lots of leftovers. But not so this time. (Going to a party? Here are 6 light and easy makeovers of my favorite potluck recipes.)

    When I walked in, people started rushing me…not to say "Hi," give hugs and kisses, etc. Instead it was more like a stampede with exclamations of "Oh my god, you made deviled eggs!" "I was going to make deviled eggs and I didn't. I'm so glad you did." People were grabbing the little puppies straight off the platter. I was just standing there, still in my coat, with my bottle of wine in the other hand, trying not to drop anything. That platter was clean 15 minutes later. I'm just glad I made this healthier version, as

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  • Summertime and the grilling is easy

    For me, summer entertaining means I pull out my favorite grilling recipes. But many of these use smaller cuts of meat, which isn't really the best way to go when you're throwing a party. See, when you have individual pieces of chicken, chops or steaks, you are essentially tied to the grill, turning and taking them off as they (unevenly) finish cooking. I hardly have time to chat with my friends! So when I read this story and recipes by master cooks Bruce Weinstein and Mark Scarbrough in the most recent issue of EatingWell about roasting larger cuts of meat on the grill, I was intrigued. Their recipes work, serve 6 or more and only require that I turn things occasionally because the meat cooks over low, indirect heat, which means I can actually have a cocktail with my friends. These recipes are going to change the way I entertain this summer. Thanks, Bruce and Mark!

    Middle Eastern Roast Lamb with Tahini Sauce (recipe below): The Test Kitchen crew fought over every last bit of

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  • 5 skinny cookies, 100 calories (or less!)

    I love cookies! Hands down, they're my favorite dessert.

    People's jaws, including a few of my co-worker's, hit the floor when I say that. How could I, a dietitian, love something so inherently unhealthy-and (gasp!) eat them too?

    Well, I do! But I like to keep my cookie needs in check-and not waste a day's worth of calories fulfilling a craving-so I often turn to EatingWell's cookie collection to find something satisfying, but not loaded with calories.

    Here are my 5 favorite diet-friendly cookies (that don't taste one bit diet-friendly). They're all 100 calories-or less-so you can indulge without breaking the calorie bank.

    Think you have a winning cookie recipe? Enter the 5th Annual EatingWell Holiday Cookie Contest today!

    5 diet-friendly cookies:

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  • Yes! You can learn to cook

    Seared Chicken with Apricot SauceSeared Chicken with Apricot SauceMake a fresh start this spring and learn to cook. And while you're at it, you can learn to cook more healthfully. I know, I know, if you're not comfortable in the kitchen, cooking can seem a bit overwhelming. But if you're armed with some basic knowledge and the right tools, cooking is easier than you think-really! And when you cook your own meals, you'll eat better and save money-both good things, right?

    1. Get the right tools. Like any good workspace, your kitchen needs to be equipped with the right tools, such as comfortable knives, mixing bowls and cutting boards. Use EatingWell's Tools for the Healthy Kitchen as a checklist to see what you have and what you should consider investing in. You don't need to buy everything top of the line, but buy the best that you can afford.

    2. Plan ahead. Once you're properly equipped, try planning a week of meals. Even if it sounds super annoying, it pays to sit down once a week to make a menu for the coming days. Not only will you

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  • Who gets a bigger buzz from coffee: men or women?

    Pop quiz: who gets a bigger mental boost from caffeine?

    A. Men
    B. Women
    C. Neither

    The answer? Drum roll, please…

    A. Men. According to new research from the University of Barcelona, men feel more alert-more quickly-than women do after drinking a caffeinated beverage. In the study, participants sipped a caffeinated espresso (do you know the best coffees to drink?), then rated how alert they felt 10, 20 and 30 minutes later. Men reported feeling less drowsy after only 10 minutes and sustained the mental boost for the entire half hour. Women got a "kick" from the espresso, too, but rated it weaker than the men did. (Don't drink coffee? Find out how your "energy" drink stacks up against coffee.)

    Rest assured, ladies: I too was annoyed that men get the better end of the deal. But don't forget that coffee does offer some health perks-it contains soluble fiber and antioxidants and may lower your risk of developing type 2 diabetes. Iced coffee anyone?

    And

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  • Crowd pleasers! Get set for summer with three light and easy potluck salads

    For me the best part of potlucks (besides how easy they are) is the fact that you get to nibble on a bunch of different things. I always head straight for the salads.

    » Get the recipe: Broccoli-Bacon Salad

    Broccoli-bacon salad is one that appears over and over on potluck lineups. But usually it's made with too much mayonnaise and bacon. (Bacon really seems to play an important role in potluck lineups…and for good reason. It's delicious, but needs to be used judiciously to keep things healthy.) We made a healthier broccoli-bacon salad this summer with less bacon and low-fat mayonnaise. Our version has only 1 gram of saturated fat and 200 mg of sodium.

    » Get the recipe: Seven-Layer Salad

    When we got a request from a reader begging us to "please reduce the fat and sodium" in her recipe for seven-layer salad, we knew this one was a perfect candidate for a makeover. It's basically layered greens, veggies, cheese and bacon, topped with mayonnaise (or "dressing"

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  • Better burgers for Memorial Day

    Memorial Day and burgers on the grill go hand in hand, but burgers can often be grease-laden calorie bombs-not so appealing for those of us who want to get the summer off to a healthy start. So here at EatingWell we've come up with a suite of Healthy Burger Recipes that are sure to please the palate without plumping your waistline. The key is to think outside the box and experiment with your ingredients. That way you can enjoy a juicy burger on Memorial Day, and many days ahead.

    Here are a few of my favorite healthy burger recipes:

    Inside-Out Cheeseburgers (see recipe below): Why put the cheese on top of the burger when half of it just melts off? Instead, form the burger around the cheese so you can char the meat and safeguard the more delicate flavors. Use any mixture of hard or semihard cheeses-Emmentaler and Gouda or Asiago and Parmigiano-Reggiano also pair well.

    Spanish Pork Burgers (click for recipe): This Spanish-themed burger is boldly flavored with sautéed onions

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  • Potluck winners! Healthy, delicious and cheap casseroles to bring to your next party

    The weather's warm, the shorts are out and school's almost over. That means it's party season. Here in Vermont, we love to throw potlucks, where everyone comes and brings a dish. I've been attending an annual potluck here in Charlotte for about 30 of my last 35 summers that usually gets about 200 people. It's a blast and everyone shares in the cooking. The funny thing is there are certain things that always appear on these potluck spreads. (Check out this collection of potluck recipes for a sampling.) They're things like potato salad or pasta salad, carrot cake and Waldorf salad. And then there are the casseroles. This happens to be my personal favorite category. I love them because they're homey and comforting and so often topped with cheese. What's not to love?

    So last summer I was at a smaller potluck, only about 35 people were there, and on the table I saw two different rice and zucchini casseroles and three mac and cheeses. And by the end of the party they were completely

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