More Healthy Eating Articles

This recipe is about as healthy as a sweet treat can get while still tasting good. Read More
This dish works as a vegetarian meal when accompanied by sautéed leafy greens like kale or collards. It's also a great side dish for barbecued chicken or a turkey burger.

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Toasted walnuts, olive oil, and freshly grated cheese create a flavorful sauce whose creamy texture belies its hearthealthy components.

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By substituting cholesterol-busting rolled oats for fatty ground beef—and bumping up the anti-inflammatory quotient with chili powder and chipotles—this crowd-pleaser ensures second helpings. Read More
This refreshing salad gets a punch from the pickling juice and spices, yet most of the sugar is discarded when the pieces are drained and patted dry.

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This side dish can be served at room temperature or chilled. On its own, it's the perfect lunch. Pair it with grilled seafood, chicken sausage, or a vegetable rice pilaf for dinner.

 

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"I honestly don't miss hot food—even in cold weather," says Alt. Like all raw foodies, she refrains from eating anything heated over 116 degrees. In her no-cook cannelloni recipe, the warming flavors of rosemary and sage do the trick to ward off a winter chill. Read More
Tony Hill, author of The Spice Lover's Guide to Herbs and Spices (Wiley, 2005), tells you how to get more out of your spices. Read More
A well-stocked, organized pantry is an invitation to cook (and eat) your best. Read More
More labor-intensive than a tuna sandwich, this frittata, made with quality canned salmon (like Trader Joe's Red Salmon, a canned sockeye) and organic canned corn (like John Cope's), is worth the extra minutes.

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