Halloween is all about sweets and treats, but the candy aisle isn’t your only option. Whip up some of these ghoulish goodies for the kids (or the kids at heart) in your house.
It’s almost Halloween and pumpkins are everywhere you look, but they’re not just for carving. Fresh pumpkin — including the seeds — is a great addition to many recipes. Here are two of my top savory dishes: Pumpkin and Butternut Squash Soup and Roasted Salmon with Pumpkin Seed Chimichurri.
This week, we told you about some of our quick and easy foods — cottage cheese, leftover rice and top picks for jarred pasta sauces. You came back with even more ways to love them. Here are some of our favorite ideas.
This tricky treat is perfect for any Halloween parties on your schedule this week. A healthier take on classic carrot cake, the recipe may call for some lighter ingredients — apple sauce and low-fat cream cheese — but the flavor is rich and delicious. Add on a piece of candy corn or some orange sprinkles for festive flare.
In this week’s nutrition news: Revamping school lunches menus, examining health claims of alcohol and Cocoa Puffs won’t have that “Smart Choice” label for long.
Pizza is a popular on-the-go lunch or dinner choice and a staple at kids’ birthday parties. I’m not one to resist a tempting slice (it’s my favorite food, second to chocolate), but I can enjoy one without overindulging — here’s how.
Americans down 400 million cups of coffee every day. In Italy, people sip 14 billion espressos every year. But the coffee-guzzling king is Finland, where residents drink more coffee than anywhere else in the world. Clearly, coffee is one of our favorite beverages, but is it good or bad?
You might write off cottage cheese as “diet food,” but it’s a true protein powerhouse and a great secret ingredient. Here are the many reasons to love it and some new ways to try it.
You may have spied “palm oil” on an ingredient label or stumbled across the name in a food news story. Here’s the scoop on this new oil that’s replacing the trans fats in your packaged junk foods.
Make extra rice on purpose and use up the leftovers all week. Here are five delicious ways to clean out that fridge stockpile.
I made the mushroom pesto crostini recipe (picture shown on today's post) about 3 weeks ago and although it's not the most appetizing color, it really is delicious and healthy! Another one of Giada's dips that I made last week was her artichoke and bean dip - that was delicious spread on day old bread/crostini!