From the Magazine

Rice Dosai with Coconut Chutney

August 9, 2018 EA Stewart

Inspired by rava dosai, a popular South Indian dish, this recipe for rice dosai pairs crispy gluten-free crepes with a fresh and spicy coconut and yogurt chutney. Serve as a snack or appetizer.

Bowl of borscht on white background
From the Magazine

Vegetarian Borscht

December 15, 2017 EA Stewart

Sliced beets give a gorgeous magenta-red hue to this nourishing and satisfying spin on Ukrainian borscht.

March-April 2017

Dark Chocolate Muesli Breakfast Cupcake

February 27, 2017 EA Stewart

Treat yourself to a decadent yet healthy breakfast cupcake with whole-grain muesli, chocolate chips, cinnamon and dates. Servings: 2 Serving size: 1 cupcake (80 grams) Prep time: 7 minutes Cooking time: 40 seconds Ingredients 3

January-February 2017

Creamy Dutch Oven-baked Parmesan Risotto

January 1, 2017 EA Stewart

Wow dinner party guests with this elegant vegetarian risotto topped with crispy broccolini, peppery arugula, toasted pine nuts and a sprinkle of Parmesan cheese. Creamy Dutch Oven-baked Parmesan Risotto Developed by EA Stewart Servings: 4

July-August 2016

Kitchen Shears Can Do More Than You Think

July 1, 2016 EA Stewart

What can be snipped, snapped or crunched with kitchen shears? The list is seemingly endless: fresh herbs and leafy greens, bacon, poultry meat and cartilage, dried fruit, fish, pie dough, whole canned tomatoes, crab claws,

March-April 2016

Citrus Juicers Make an Appeal

February 26, 2016 EA Stewart

Although the cultivation of citrus fruit began more than 4,000 years ago, the oldest known citrus juicers were discovered in Kütahya, Turkey, in the early 18th century. Made of ceramic pottery and exquisitely detailed with

March-April 2016

Baked Berry French Toast with Ginger-Lemon Berry Sauce

February 26, 2016 EA Stewart

Baked Berry French Toast with Ginger-Lemon Berry Sauce Bursting with flavor, frozen berries play the starring role in this baked breakfast favorite. See more “Celebrate Spring” recipes! Developed by EA Stewart, MBA, RDN Ingredients French

November-December 2015

Are You Using the Right Whisk for the Job?

December 18, 2015 EA Stewart

Whisks have come a long way since the 1700s, when bundles of twigs from fruit trees were used to mix ingredients and to help blend a hint of apple or peach into food. The modern-day

Kitchen Tools

Morocco in My Kitchen: My Tagine Love Affair

April 10, 2014 EA Stewart

Product Reviewed: Emile Henry Tagine Step in to my home, decorated with vibrantly colored tiles, arches leading into almost every room, and Moorish iron scroll work adorning my railings and staircases, and you will have