This story originally appeared on Shape.com by Faith Brar.
Photo: RONALDO SCHEMIDT/Getty Images
This story originally appeared on Foodandwine.com by Mike Pomranz.
We asked Kansas City BBQ queen Judith Fertig (she's an award-winning cookbook author who's co-authored eight barbecue books) to share her favorite grilling tools. Here are her picks for everything you need to grill meat, fish and veggies—without burning your food or yourself!
Once you're geared up, get grilling with one of our many healthy BBQ and grilling recipes.
Pictured recipe: Deviled Eggs 3 Ways
Hosting a holiday meal is fun but can also be pretty stressful, what with the cleaning, cooking, decorating and potential for family drama. While we can't come over this Easter and hide eggs for you (or stop your uncle from making off-color remarks), we can help you make sure the food is great and that menu planning is a breeze.
My choice to study nutrition at Penn State was solidified by an advisor I spoke to in my first few days on campus. I had applied to study architecture, but was torn between that and a budding interest in food and nutrition science. I had lost weight, become an avid consumer of nutrition and health information and, to be honest, was becoming a little bit obsessive with my own eating patterns. She said I should try the Nutrition 101 class that semester—just to see what I thought of the topics—so I enrolled right there in her office.
Tomato paste is an essential pantry staple to have on hand for whipping up delicious, deeply flavored meals—it can transform a ho-hum recipe, like a soup or sauce, into something really special. A little bit goes a long way, though, which is why you'll most often find tomato paste in small 6-ounce cans. With most recipes only calling for a tablespoon or two of tomato paste, even if you buy the tiniest can, you'll still have so much left over.