5 ways to use up your leftovers: lemons, celery and more

Submitted by admin on Wed, 04/14/2010 - 17:26

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.

The #1 food you should eat (and probably don't)

Submitted by admin on Wed, 04/14/2010 - 14:22

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?

4 ways to make better meatloaf

Submitted by admin on Thu, 04/08/2010 - 12:06

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.)

The secret to killer guacamole

Submitted by admin on Thu, 04/01/2010 - 11:43

I heart guacamole. I can eat it morning, noon and night (really). I like to have the ingredients on hand to make it for a pre dinner snack or for when guests stop by on a moment’s notice. The key to making awesome guacamole, like Roasted Garlic Guacamole with Help-Yourself-Garnishes from Rick Bayless’s upcoming book, Fiesta at Rick’s, is to use the freshest ingredients.