A couple of weeks ago, my lovely colleague Penelope blogged about lazy lasagna & more sneaky comfort food shortcuts. I’m all about taking shortcuts, especially when I’m pressed for time and have to get dinner on the table fast (In fact, I’m the one who developed that “lazy” recipe for Inside-Out Lasagna in the EatingWell Test Kitchen.)
Every year, I look forward to Cinco de Mayo. Of course I’m very happy for the Mexican Army’s successes over the French in 1863, but that’s not why I’m excited. Cinco De Mayo is the perfect excuse to finally crawl out of my winter cocoon and share some fresh, delicious Mexican recipes with my friends.
Cinco de Mayo is just around the corner and I’ve been thinking about my party menu. I’ve got the main dishes covered but I know if I don’t serve margaritas at my Cinco de Mayo party, my friends will be bummed. I mean, what’s a fiesta without the “margies,” as my girlfriends and I endearingly call them?
I know it can be hard to limit your added sugars intake—just last week I tried to drink a cup of coffee without any sugar thinking I might not notice. I did! But a new study published today in the Journal of the American Medical Association, which adds to evidence that eating too many added sugars may be taking a toll on our heart health, gives us another good reason to keep trying.
Have you seen Food, Inc., the Oscar-nominated documentary exposing the inner workings of our industrialized food industry? As I recently re-watched the film’s interviews with experts like author Michael Pollan (find out the one food he won’t eat here) and took in the truths about how our food is grown, treated and processed, I was reminded of what a powerful influence this movie has been on how I, and probably many of you, make food choices and think about food.
As much as we try really hard in the EatingWell Test Kitchen to use the entire “thing” when we call for an ingredient (e.g., we like to call for a whole can of broth, an entire vegetable, etc.), sometimes we just can’t. And since I cook at home most nights, often from recipes, I know how annoying and wasteful that can be if I don’t think of a good way to use the leftovers before they go bad. I’ve composted my share of wilted celery bunches, dumped out moldy marinara sauce and forgotten about more than one half-used lemon in the back of my produce drawer.
My dad’s family is from Norway and for as long as I can remember we’ve been eating fish balls, fish puddings, pickled fish, fish in a tube and fish in a can. Most people thought it was a little weird.
But these days, I’m feeling less like an outcast when I bust open a can of fish, especially sardines. I know a lot of you have strong feelings about sardines, but want to know why I love them?
We’ve all had those days, sometimes even weeks, when we find ourselves endlessly hungry. When it takes a lot of food to fill you up.
When I recently shared my secret for making Philly cheese steaks without the meat, I wasn’t surprised to get a little pushback from meaty cheese steak lovers. (I get it. Some people just don’t want their meat messed with.)
There must be something in the air, because I’ve talked about one of my favorite comfort foods—meatloaf—three times this week. One morning my office-mate and I discussed our common meatloaf craving, then my sister called the next day and asked for my favorite meatloaf recipe, then my friend e-mailed me the day after that wondering if she could substitute something leaner for the ground pork in her favorite meatloaf recipe. (The answer: of course.)