Stone Soup

This is a mindful effort to use food before it becomes waste, and to minimize purchasing new food when an existing pantry or fridge item would work instead.

In the wake of natural disasters across the United States coupled with the fast-approaching holiday season, many people are looking for ways to give back.

This recipe includes earthy-sweet roasted golden beets and the crunch and hint of licorice from thin slices of fennel bulb.

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.

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.

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

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.

As rescue and recovery began, dietitians were among the first responders as members of the U.S. Public Health Service Commissioned Corps’ Rapid Deployment Force team.

This product works very much like a modern-day Dutch oven or slow cooker, conducting heat with gentle, uniform efficiency to cook slowly and evenly.

While I enjoy the occasional PSL before a trip to the pumpkin patch, I opt for adding real pumpkin to my foods to reap the nutritional benefits.

Nutrition and health for kids is a nonpartisan issue, and one that all of us can get behind and celebrate.

Topped with a few berries and some fresh mint, this will make you feel like you’re on a tropical island somewhere having a super indulgent treat.

This is truly my favorite conference every year because there is so much to learn and see and so many people to connect with.

Incorporating more fermented foods into my diet is a goal of mine, and having the Easy Fermenter makes home fermentation much less daunting.

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

This sponsored recipe is brought to you by Unilever, whose Agents of Change Program celebrates the innovative registered dietitians working to create a healthier, more sustainable future — through food that tastes good, does good and doesn’t cost the earth.

This sponsored recipe is brought to you by Unilever, whose Agents of Change Program celebrates the innovative registered dietitians working to create a healthier, more sustainable future — through food that tastes good, does good and doesn’t cost the earth.