By Freya Bellin Ripe, fresh tomatoes are elusive this time of year, but good quality canned tomatoes do the trick in this hearty soup. They can be just as sweet as the ones you find in the middle of August, and you get to skip over the washing and chopping step. Plus, they break down…
Perfect Pizza Sauce By Food & Wine This ultra-simple sauce is incredibly flavorful thanks to high-quality San Marzano tomatoes. Best Pizza Places in the U.S. INGREDIENTS One 28-ounce can whole San Marzano tomatoes 1 tablespoon extra-virgin olive oil Salt DIRECTIONS 1. Pass the tomatoes through a food mill set over a large bowl. Blend the…
By the Editors of EatingWell Garlic infuses delicious flavor into dishes and preparing it in certain ways can boost both its flavor and health benefits. Find out how to prepare and cook with garlic to for maximum potency and how to cure garlic breath and get rid of garlic smell on hands. 1. Use Fresh…
This delicious breakfast dish could become a staple of your Saturday mornings. During the week, our family goes pretty basic for breakfast – cold cereal, yogurt, a banana, or a frozen muffin. But on the weekend, we love to sit down together and have a delicious, unhurried breakfast. It makes every weekend feel like something…
By Freya Bellin As the weather finally becomes mild, the word picnic has returned to my vocabulary, and I’ve started mentally collecting good recipes for outdoor eating. Not all tasty dishes make tasty picnic fare, but fortunately, most pasta salads will do the trick—especially if they taste good at room temperature, like this one.…
Bran Flakes Oreos by Kemp Minifie As human beings we like to think we’re generous, but if we’re really honest with ourselves, most of us have to admit to secretly stashing favorite food treats, so that when the time’s right or the craving hits, we’ll have it all to ourselves. I polled a wide swath…
Have you tried cooking with ramps? The wild leeks, native to the forests of eastern North America, are often the first edible plants to break through the soil in the early spring. Their season is short, but their unique flavor somewhere between garlic and onion is a treat. Brightened with lemon zest and dolloped with…
French toast: not as easy as you think French toast is the champion of brunch. Nothing says “weekend” like tucking into what should be a dessert (it’s basically fried bread pudding) and washing it down with something bubbly that you can cloak in orange juice and serve in a flute. But there’s also a practical…
We know: It seems impossible to improve on a creamy swipe of mayonnaise. But spiking our favorite decadent spread with another ingredient or two makes it even more complex and flavorful. Just stir one of these components into store-bought mayo. WHERE TO BEGIN: Our base isn’t a made-from-scratch ail. We love Helmann’s, also known…
Chicken Tikka Masala: The yogurt helps tenderize the chicken; the garlic, ginger, and spices in the marinade infuse …There’s a reason chicken tikka masala is so popular at Indian restaurants: The creamy tomato sauce, with its heady spices, is deeply comforting. There’s also a reason most of us don’t attempt it at home: It seems like…
By Wendy Ruopp, Managing Editor of EatingWell Quinoa is all the rage these days–and once you’ve made a few quinoa recipes, it’s not hard to see why. It cooks in 15 to 20 minutes, which means it is a truly convenient whole grain, and makes itself at home in lots of different kinds of recipes–soups,…
Cold brewed iced coffee As temperatures rise, our steamy morning cups of joe and afternoon lattes and macchiatos suddenly seem too darn hot. With the coming of spring, we start thinking, “mmm…iced coffee.” Most iced coffee is made from old hot coffee and tends to taste bitter and stale (pass the sugar and half and…