Month: October 2017

This griddle is a nice way to extend the cooking surface of a college student’s small kitchen or busy family’s larger kitchen.

If the job you want doesn’t exist, why not create it? I get a lot of questions on the process, so I’d like to share some personal tips.

Make everything in one pot! Rice noodles, vegetables and cubed tofu cooked in a flavorful yellow curry sauce. Ready in less than 30 minutes.

Spice up movie night popcorn with the Japanese flavors of nori seaweed and soy sauce. A whole grain snack that’s low in calories with lots of flavor!

Traditionally served with beef, but this vegetarian version a Korean classic is just as tasty. A big bowl of rice is piled high with cooked and raw vegetables and topped with a fried egg for a simple, filling meal that looks almost too pretty to eat!

Who doesn’t love a good fried appetizer? This one is a bit healthier, with zucchini covered in panko, pan seared and served with a soy sauce dipping sauce.

It’s over the top on flavor and because of the nutritional yeast and whole-grain popcorn (hello fiber!), it’s also a healthy snack option.

Featuring Japanese eggplant in an umami-rich soy sauce, ginger and miso sauce, this delicious dish may be prepared on a stove-top grill pan or outdoor barbeque.

Considered the liver manifestation of metabolic syndrome, this condition may be managed with lifestyle changes.

This vegan dessert omits ingredients that were rationed during World War I: butter, milk and eggs.

A popular and inexpensive staple in Mediterranean kitchens, the leek offers culinary flexibility for creating both simple and elegant meals.

Food & Nutrition’s FNCE® Social, which took place October 22 in Chicago, 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!

When it comes to nutrition, there is some truth in the saying “an apple a day keeps the doctor away.”

This tea is great iced for those warmer fall days, but can be enjoyed hot, too, in the coming winter months.

Taco night is made easy with beef cooked in a slow cooker in a sweet and spicy Asian-inspired sauce.

In this monthly vlogging series, Stone Soup blogger Celestina Brunetti demonstrates recipes using ingredients featured in the most recent issue of Food & Nutrition Magazine. 

Crispy tofu and spiralized vegetables are gently tossed with a tasty peanut sauce for a simple meal with lots of color and flavor.

My slow cooker will still get plenty of use, but I’ll admit, the pressure cooker has undoubtedly earned its place within my dinner rotation.