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Pictured Recipe: Baked Vegetable Soup
Pictured recipe: Two-Ingredient Dough
You don't need to be a kitchen pro to make this two-ingredient pizza dough. You also don't need any special equipment, fancy techniques or several hours to let the dough rise. Sound too good to be true?
We thought so too, until we tried it. Then we couldn't stop riffing on delicious ways to use it.
Photo courtesy of Foodandwine.com
Pictured Recipe: Sweet Potato & Black Bean Chili
For someone with a picky-eater kid whose favorite foods are bacon, steak, A.1. sauce and chicken (in that order), you have to wonder what crazy sort of thinking got into my head when I decided to cut meat from our family dinner rotation for a month.
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Photo courtesy of Fortune.com
I think it’s a happy coincidence that January is not only national soup month, but also the peak of people’s efforts to lose weight. Research shows that soups can help you lose weight: in one study, published in the journal Physiology & Behavior, people consumed the fewest calories on days when they ate soup rather than the same ingredients in solid form. Soup has a high water content, which can help you feel full. Broth-based soups packed with veggies give you the biggest bang for your caloric buck.
When it comes to cooking a “starch” for your meal, there are few sides easier to make than couscous. It’s simple, versatile and incredibly fast to cook—it’s ready in just 5 minutes! I made a lot of couscous when testing recipes for our story on this super-fast pantry staple in the January/February 2012 issue of EatingWell Magazine. And through all of that cooking I picked up on these 5 mistakes to avoid in the pursuit of perfect couscous.