Kitchen Tools

Technology for the Well-Managed Kitchen

November 30, 2016 Marisa Moore

Product reviewed: hiku (device and app) A tool for type-A kitchen managers and list-making fanatics alike, the hiku is a device/app combo that remembers your grocery list for you.  Although I’ve used apps to keep up with my kitchen inventory before, this was my

Stone Soup

Should You Be Concerned About Carrageenan in Your Food?

November 28, 2016 Jessica Levings

  Carrageenan is an ingredient that helps emulsify, stabilize and thicken packaged foods. An FDA-approved food additive refined from red seaweed, carrageenan is found in a wide array of items including some dairy foods like ice cream, chocolate milk and sour cream, plant-based milk-alternatives such as soy, almond,

Stone Soup

No-Bake Cranberry Almond Energy Bars

November 23, 2016 Katie Pfeffer-Scanlan

With tons of quick and easy energy bar recipes out there, the options are endless. Nourishing bars that give energy and save you money from the processed versions? Sign me up!  These bars are so versatile and

Siggis

Orange Ginger Crab Salad

November 22, 2016 Carlene Thomas

Crab drizzled with a dressing made with siggi’s yogurt over a bed of arugula topped with fennel, green apple and pine nuts. This sponsored recipe is brought by siggi’s as part of Food & Nutrition‘s

Stone Soup

Vegetarian Lentil Shepherd’s Pie

November 18, 2016 Deborah Murphy

One of the benefits of eating vegetarian or vegan on Thanksgiving is that you can be as creative as you want with your main dish. I love making hearty casserole dishes like this vegetarian lentil

Siggis

Caramelized Pineapple Sundaes

November 17, 2016 Alexandra Caspero

Layers of sweet pineapple are topped with siggi’s yogurt, toasted coconut chips and crunchy macadamia nuts. This sponsored recipe is brought by siggi’s as part of Food & Nutrition‘s Recipe Roundup program. Click for more recipes. Caramelized

Student Scoop

3 Tips for Great Grocery Store Tours

November 17, 2016 Katie Nelson

Have you ever given an educational grocery store tour? Before beginning my dietetic internship, I had never even given the idea a thought. But now that I know what the experience is like, I know that

Stone Soup

Kohlrabi and Potato Soup

November 17, 2016 Tawnie Kroll

When was the last time you cooked with kohlrabi or parsnips?  Kohlrabi is a funny-looking vegetable, and can be a little intimidating at first glance. But it is also rich in vitamin C and phytochemicals,

Stone Soup

Baked Apples Stuffed with Oatmeal

November 16, 2016 Noora Mousa, RDN

These baked apples are a healthy alternative to traditional apple pies. They're high in fiber, naturally sweetened, easy to prep and only bake for 30 minutes! They can be topped with toasted almonds, shredded coconut or

Siggis

Blueberry Cornbread Bites

November 8, 2016 Carlene Thomas

A tasty cornbread with a whole-wheat bonus is topped with siggi’s yogurt and a molasses pine nut brittle. This sponsored recipe is brought by siggi’s as part of Food & Nutrition‘s Recipe Roundup program. Click for

Siggis

Strawberry-Rhubarb Tart

November 3, 2016 Alexandra Caspero

Walnut crust is topped with a creamy strawberry-rhubarb filled and fresh sliced strawberries. This sponsored recipe is brought by siggi’s as part of Food & Nutrition‘s Recipe Roundup program. Click for more recipes. Strawberry-Rhubarb Tart Recipe

FNCE

FNCE Social 2016

November 2, 2016 Food & Nutrition Magazine

Food & Nutrition’s FNCE® Social, which took place October 16 in Boston, celebrated the crème de la crème in nutrition writing and communications as Food & Nutrition writers and editors, Stone Soup bloggers, Academy Spokespeople and community superfans gathered to meet, greet and have fun!

Emile Henry Ramekins
Kitchen Tools

Small Dishes with Big Benefits

November 2, 2016 Bethany Oxender

Product Review: Emile Henry Ramekins Ramekins are known to congregate in opulent French restaurants. They notably appear at the end of the meal holding the piece de resistance; a decadent crème brulee. With a simple design, these

November-December 2016

Butternut Squash and Apple Crumble

November 1, 2016 McKenzie Hall

This dessert showcases the versatility of butternut squash — roasted and gooey in the company of sweet apples — with a whole-grain, high-fiber, low-sugar topping. Butternut Squash and Apple Crumble Developed by McKenzie Hall Ingredients

November-December 2016

Morocco Medallions

November 1, 2016 Cindy Gay

Slices of kasha-filled chicken breasts make a stylish entrée that can be prepared in advance and baked just before dinner. Moroccan Medallions Developed by Cindy Gay Ingredients [2 grams]      ½ teaspoon cumin seeds [1 gram]