Grape Cheese Balls
Stone Soup

Grape Cheese Balls

Growing up in the 1970s and ’80s means I experienced all sorts of interesting — some would say crazy — food trends. Everything from Hamburger Helper to Steak-Ums to casseroles made with cream of mushroom

Roasted Lemon Pepper Asparagus
Stone Soup

Roasted Lemon Pepper Asparagus

Goodbye, boring vegetables! This roasted asparagus is simply seasoned, yet guaranteed to impress your dinner guests.  And it couldn’t be easier to make. I whipped up a light sauce of olive oil, lemon juice, black pepper

No Picture
January-February 2013

The Calorie Counter, 6th ed.

This completely updated and revised edition of the calorie-counting resource features calorie counts for more than 20,000 foods (including 900 take-out options and menu items from more than 110 national and region chains). It also

Tofu Tacos
Student Scoop

Tofu Tacos

Still not sold on tofu? Tofu is a plant-based protein food, often used as a meat substitute, with a texture that often is described as “sponge-like.” It is time, however, to turn this description into something

How to Prepare for the RD Exam
Student Scoop

How to Prepare for the RD Exam

After years of hard work, classes, a year-long clinical dietetic internship, sweat, blood and tears (or OK, no blood, but some sweat and tears), I passed my registration exam last year. What was the experience like? The exam contains

Oven-Baked Omelet Roll
May-June 2017

Oven-Baked Omelet Roll

Add a layer of protein to any meal with this simplified version of the Japanese-style egg roll, Tamagoyaki. Servings: 4 Serving size: 2 rolls (100 grams) Prep time: 10 minutes Cooking time: 13 to 16

Pesto Chicken Rollups
May-June 2017

Pesto Chicken Rollups

A quick spin in the food processor creates a fresh and flavorful four-herb pesto, which brings to life this protein-packed appetizer. Servings: 6 Serving size: 1 rollup (100 grams) Prep time: 30 minutes Cooking time: 20 to

Turkish Eggplant Rolls
May-June 2017

Turkish Eggplant Rolls

Inspired by Turkish flavors, this vegetarian dish features broiled eggplant stuffed with herb-infused rice and topped with tomato sauce and feta cheese. Servings: 4 Serving size: 2 rolls (400 grams) Prep time: 40 minutes Cooking

Managing Multiple Personas
May-June 2017

Managing Multiple Personas

Once upon a time, specifically 1997, there was SixDegrees. This website, which allowed visitors to create a profile and connect with other users, was the world’s introduction to social media as we know it. Today,