Wannabe homesteader, mom of 1 spunky lady, crucifer crusader, craft-beer nerd and live-music lover.
Senior food editor Carolyn Malcoun develops recipes and feature content for EatingWell magazine and the brand’s many cookbooks. In fact, she’s created well over 250 recipes for EatingWell and more than 400 throughout her career. Carolyn spent five years as associate food editor at EatingWell, then wrote and developed recipes for Cooking Light, Women’s Health, Parents.com, Fitness, DRAFT Magazine, Vegetarian Times, Green Mountain, Kellogg’s and Share Our Strength in a freelance capacity before returning in September 2014 to EatingWell in her current role.
Carolyn has a bachelor’s degree in journalism from the University of Wisconsin and a Culinary Arts degree from New England Culinary Institute. Her culinary interest is rooted in her childhood: baking thousands of Christmas cookies every year with her mom (her favorite: Pecan Tartlets), picking leaves off bunches of parsley to make tabbouleh with her Lebanese dad, and churning out Beef Bourguignon and French Silk Pie at age 10. A craft-beer nerd (she’s a sucker for sour beers, farmhouse ale and citrusy IPAs), Carolyn is also studying for the Beer Judge Certification Program.
Though she’s lived in Michigan, Arizona, Texas, Maine, Wisconsin and Minnesota, Carolyn says Vermont felt like home from the moment she arrived there. A self-described wannabe homesteader, she has a way-too-big garden growing primarily vegetables, herbs and berries, plus apple and cherry trees. Next on the wish list: chickens and bees. She loves exploring the outdoors (be it hiking, ski touring, snowshoeing, biking, camping) with her husband, young daughter and two dogs. Carolyn has a deep-seated love for live music, sustainable living and just about any Mexican food.
My point of view:
What does “eating well” mean to me?
Eating fresh, local, in-season food as much as possible, and enjoying it with family and friends as often as possible.
The three ingredients I simply couldn’t live without…
• Coffee: It’s not just the caffeine, it’s the ritual.
• Salt: It makes everything taste better.
• Onions: I start almost every meal by chopping onions.
My go-to dinner for nights when there’s no plan…
Sautéed greens with onion and garlic, tucked into warm corn tortillas with crumbled feta and salsa.
The healthy habit I’ve committed to…
Eating more vegetables. They’re so diverse and you can do so much with them!
My favorite EatingWell recipe…
I love so many EatingWell recipes and cook at lot of them at home, but these Salmon Burgers with Green Goddess Sauce (the only way my daughter will eat salmon!) are certainly at the top of the list.
What I work on:
• Chef Seamus Mullen: From Overweight and Sick to Healthy and Fit Eating Delicious Food
• The One Formula You Need to Make a Killer Healthy Salad
• The Secret to Stress-Free Summer BBQs: Use Your Slow Cooker
• How to Shop for Pre-Cut Butternut Squash + 4 Fast Dinners• How to Get the Most Out of Your CSA
• Why Turkey Sausage Is a Weeknight Dinner Lifesaver