January 03, 2017 by Contributor in Simply Recipes

Skillet Chicken with Baby Bok Choy

Print Photography Credit: Coco Morante This dinner of chicken cutlets and baby bok choy is so fast and easy. It only takes about half an hour from start to finish. Put a pot of rice on the stove when you begin cooking, and everything will be hot just in time

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January 02, 2017 by Contributor in Simply Recipes

Sustenance Stew with Sweet Potatoes and Swiss Chard

Reprinted with permission from The Perfect Blend, copyright 2016 Tess Masters. Published by Ten Speed Press, an imprint of Penguin Random House LLC. (Photography copyright 2016 by Anson Smart) Ingredients For the cauliflower rice: 2 medium heads cauliflower, cut into florets 1/4 cup (60ml) extra-virgin olive oil 1 teaspoon salt, plus

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December 29, 2016 by Contributor in Simply Recipes

Smothered Turkey Wings

1 Prep the turkey wings: Use poultry sheers or a sharp knife to separate each turkey wing into 3 segments—drumette, flat, and tip. Set aside the tips for making stock. 2 Slow roast the turkey wings: Place turkey wing drumettes and flats, skin side up, onto a rimmed baking sheet or

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December 28, 2016 by Contributor in Simply Recipes

Holiday Punch

Print Photography Credit: Garrett McCord Want an easy cocktail for your New Year’s party without playing bartender all night? Punch is the perfect solution. A good punch mixes together spirits, juice, and spices in a communal bowl. Guests serve themselves, and you can relax and enjoy the night as the

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December 27, 2016 by Contributor in Eating Well

Top 10 Healthy Food Trends for 2017

I can’t believe 2016 is almost over. It certainly was a big year. Food wise, we saw cauliflower everything, avocado toast start to pitter out (although it’s still popular), doughnut shops take hold, and smoothie bowls everywhere. So what’s coming up for 2017? I asked EatingWell’s editors what healthy food

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December 27, 2016 by Contributor in Simply Recipes

Roasted Broccoli Salad with Feta, Barley, and Pomegranate

Print Photography Credit: Sally Vargas Just because it’s winter doesn’t mean we have to abandon salads! We just have to rethink how we make them. Dark greens, roasted vegetables, and citrus fruits of all colors and stripes are the real players in January and February. They make salads that are

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