She was also a spokesperson and instructor for King Arthur Flour in Vermont. Barbara died in July 2022. Education B.A. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.

Use leftover or rotisserie chicken to make this healthy dinner in a jiff. Serve with a salad or some cooked greens. (Alternatively, bake potatoes at 425 degrees F until tender, about 45 minutes.) Transfer to a clean cutting board and let cool slightly. Preheat oven to 425 degrees F. Heat chicken and broth in a small saucepan over medium heat until hot. Pinch the ends to expose the flesh. Divide butter, salt and pepper among the potatoes, scraping with a fork to incorporate the butter....

Serve with shredded napa cabbage tossed with low-fat mayonnaise, cider vinegar, celery seed and honey to taste. Add chicken, onion and garlic; stir to combine. Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours. Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve. For easy cleanup, try a slow-cooker liner....

Look for it at home-brew stores or order it online, along with malted barley flour. With the mixer on medium-low, add water and mix for 6 minutes. The dough should be somewhat sticky, but pull away from the sides of the bowl. Turn the dough out onto a lightly floured surface and shape into a ball. Coat one side of a piece of plastic wrap with cooking spray and cover the bowl with it....

Experience Barry Estabrook is a three-time James Beard Awardwinning journalist. His bookJust Eat: One Reporter’s Quest for a Weight-Loss Regimen That Workswas published in February 2021. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.

This chard and spinach green soup has a complex flavor from slowly cooked onions and lemon juice. A small amount of rice gives it body and a velvety texture. What Makes the Soup So Green? This soup gets its vibrant green color from green chard and spinach. Look for slender stalks and crisp, dark green leaves with no signs of yellowing or wilting. Is Green Soup Healthier than Other Soups? Chard is a low-calorie vegetable withnumerous health benefits....

This roasted chicken recipe may be the most useful recipe you’ll ever find. Remove giblets from chicken and reserve for another use. Place lemon and garlic in the cavity. Tie the legs together with kitchen string. Place carrots, celery and onion in a large broiler-safe pot. Place the chicken breast-side up on the vegetables and put the lid on. Roast the chicken for 1 hour. Increase oven temperature to broil....

Drizzle this basil salad dressing over sliced tomatoes or cooked green beans. Or toss it into a grain salad for a pop of fresh summertime flavor. Tips To make ahead: Refrigerate for up to 5 days. The vinaigrette will discolor, but will remain flavorful. Daily Values (DVs) are the recommended amounts of nutrients to consume each day. (-) Information is not currently available for this nutrient.

Grate your own Parmesan instead of buying pre-grated–the cheese will melt better for a silkier sauce. Add flour and garlic; cook, stirring constantly, until fragrant, about 1 minute. Add broth and bring to a boil over high heat. Cook, whisking occasionally, until reduced by half, about 5 minutes. Reduce heat to medium-low. Slowly whisk in half-and-half. Add basil sprig and cook, stirring often, until thickened, about 8 minutes. Remove from heat; discard basil sprig....

whole-grain weeknight dinner champ. Bring to a boil. Remove from heat, cover and let stand for 5 minutes. Fluff with a fork, then stir in Parmesan and butter. Cover to keep warm. Meanwhile, heat 1 tablespoon oil in large skillet over medium-high heat. Add kale and cook, stirring, until bright green, 1 to 2 minutes. Add water, cover and cook, stirring occasionally, until the kale is tender, about 3 minutes....

Plus this recipe for healthy bean and barley soup freezes beautifully. Mash 1/2 cup of the beans. Stir the mashed and whole beans, tomatoes, broth and barley into the pot. Bring to a boil over high heat. Reduce heat to medium and simmer, stirring occasionally, until the barley is tender, about 15 minutes. Stir in spinach and cook until wilted, about 1 minute. Remove from the heat and stir in cheese and pepper....

Experience Becky Duffett is a food writer, editor and content strategist living in sunny California. Becky has launched culinary content programs for several businesses, including Good Eggs, Pastel and Fitbit. As a former Williams-Sonoma cookbook editor, she edited dozens of cookbooks and countless recipes. Becky also has a particular fondness for pastriesher favorite food is butter. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives....

Make it a Meal: Serve with fresh cilantro, red onion and Monterey Jack. Add cornbread on the side and your favorite hot sauce. Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds. Stir in salsa (or sauce) and water; bring to a simmer. Stir in beans and cook until heated through, about 1 minute. Tips Make Ahead Tip: Cover and refrigerate for up to 3 days....