6 simple secrets for perfect, velvety deviled eggs

Submitted by admin on Thu, 06/23/2011 - 10:53

When it comes to bringing an appetizer to a party, I know I can never go wrong with deviled eggs. The last time I brought a double batch of them to a party (48 servings!), people started rushing me…but not to say “Hi,” give hugs and kisses, etc. Instead it was more like a stampede with exclamations of “Oh my god, you made deviled eggs!” People were grabbing the little puppies straight off the platter—it was clean 15 minutes later.

All-American food faceoff: Which is healthier, potato salad or pasta salad?

Submitted by admin on Fri, 06/17/2011 - 13:04

Back when my parents were young, “salad” referred to any food bound together with some mayonnaise and maybe some chopped celery (think ham salad, apple salad, carrot salad). Nowadays, salad for me is more likely to feature vegetables, and mayonnaise is not the dressing of choice. But there are two exceptions—pasta salad and potato salad. Since typical versions of these dishes follow the basic equation of starch plus mayo, you can bet that both are high in calories…but which is worse and which is the better option? I did some research and found out.

5 myths and truths about peanuts

Submitted by admin on Tue, 06/14/2011 - 12:30

When we wrote about 4 of the healthiest nuts to eat in a recent issue of EatingWell Magazine, some of you wanted to know why we left peanuts off the list. Our number one reason? They're technically a legume, not a nut. Despite that distinction, they do share a lot of properties with other nuts—they deliver heart-healthy mono- and polyunsaturated fats, vitamin E and zinc, for instance.

What’s the best pan to cook with?

Submitted by admin on Fri, 06/10/2011 - 10:18

If my house was burning down, I’d try to lug every single skillet in my kitchen out the door with me (after first making sure my husband and dogs were safe, of course…) Sure, if you ask my husband, I have a few too many pans. But they all serve a purpose (and it’s great to have a few extra on hand when I’m entertaining or developing recipes). I’m not advocating that anyone take up collecting skillets like I do, but it is good to have a variety for different tasks.