Articles by Jill Melton

Bright, fresh green herbs awaken our senses. Arugula Pesto Bright, fresh green herbs awaken the senses! Our featured Food & Nutrition Test Kitchen recipe is Arugula Pesto, developed by Jill Melton, MS, RD. Almost any

A Lighter Mayonnaise The normal ratio of oil to egg yolks is ¾ to 1 cup oil per egg yolk. Cutting back on the oil and incorporating water at the end makes a lighter mayo

As the summer winds down, mountains of juicy tomatoes abound. 
Capturing and concentrating their flavors in sauces is a great way to
 preserve the harvest — not to mention use less-than-perfect-looking 
produce.

A scoop of ice cream is just that — but get out the chocolate sauce, and it’s a sundae! With a jar of homemade caramel or chocolate sauce in the fridge, all seems right with

Ingredients 1⁄3 cup pine nuts 1 pound ground lamb 1 egg 1⁄3 cup raisins 1/2 teaspoon ground cumin 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 4 ciabatta rolls Fresh arugula Feta yogurt

If velvety béchamel sauce suits French food, tangy yogurt sauces befit Mediterranean cuisines. While yogurt is a relative newcomer to the United States, many cultures have relied on yogurt for centuries — not just as

There's a French word making its way through the culinary scene: terroir, meaning the land or "a sense of place." It often appears in the context of wine; however, it also pertains to certain foods.