Close Alfonso Ribeiro is best known for being the host ofAmerica’s Funniest Home VideosandDancing with the Stars,as well as for his iconic role as Carlton Banks in the ’90s sitcomThe Fresh Prince of Bel-Air. But Ribeiro is also a full-time husband and father, meaning he’s always on-the-go and constantly busy. That’s why he’s been partnered with Bob Evans for years due to their convenient, easy-to-make products. Now, he’s helping the company to fill his shoes as they search for the next spokesperson....

Title:Contributing WriterLocation:Burlington, VermontExpertise:Ethiopian/Eritrean cuisine and culture, pop-up restaurants, catering Title:Contributing Writer Location:Burlington, Vermont Expertise:Ethiopian/Eritrean cuisine and culture, pop-up restaurants, catering EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives....

Education:Montclair State University Location:New Jersey Ali Faccenda is a lifestyle and pop culture writer with experience in video content creation. Highlights: She graduated with a BA in English and a minor in Journalism from Montclair State University. When Ali isn’t writing, she’s most likely spending time on Instagram@alifacc, shopping or hanging out with her dog Frank. BA in English and a minor in Journalism from Montclair State University. EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990....

Close Photo:Jason Kempin/Getty Images Jason Kempin/Getty Images Manno has gone as far as partnering with Mrs. T’s Pierogies, the frozen potato dumpling company, to invite parents like herself to take on theGo-Fun-Me Challenge. In our interview, Manno toldEatingWell, “We’re encouraging families to make quick dinner recipes and take the time saved to spend quality time with your family.” Plus, the easy sign-up could land you a sizable cash prize. We talked with Manno about how to sign up for this challenge, and we also got the chance to ask about her family’s favorite ways to spend quality time together....

Ali Ramee is a recipe developer and food stylist for EatingWell. A College of Charleston graduate with a communications major, Ali began her culinary career in the kitchens of chef Hugh Acheson in her hometown of Savannah, Georgia. After an internship with America’s Test Kitchen in Boston, Ali moved to San Francisco to continue her culinary education in some of the top tier restaurants in the city, like Flour & Water and Petit Crenn....

Title:Contributing WriterEducation:B.A. in Geography, University of California, BerkeleyLocation:Brooklyn, New YorkExpertise:Recipe development, writing and editing, easy mealsAli Slagle is a recipe developer specializing in low-effort, high-reward recipes. She was nominated for a James Beard Award for her cookbookI Dream of Dinner (So You Don’t Have To), and she edited the International Association of Culinary Professionals Award–winningGenius Recipes. Ali is a frequent contributor toTheNew York TimesandTheWashington Post, and her recipes have also appeared inEatingWell,MyRecipes,Bon Appétit,The Kitchn,Epicurious,Saveur,GQ, theLos Angeles Timesand theChicago Tribune....

Title:Contributing WriterEducation:B.A. in Musical Theatre, Wagner College; M.S. in Elementary Education, Wagner CollegeLocation:Staten Island, New YorkExpertise:Home and garden, food and recipes, lifestyle and entertainingAlice Knisley Matthias writes about food, home and garden, lifestyle and education. She is a regular contributor toAllrecipes,Better Homes & Gardens,EatingWell,Taste of Home,Birds & Blooms,Family Handyman,Food Network,Parade,Redbook,Woman’s Day,Good Housekeepingand Scholastic. She has also contributed to an America’s Test Kitchen cookbook. Alice, who holds a master’s degree in elementary education, is passionate about children’s media and has written forThe New York Times for Kids,Time for Kids,Kids Discover,Washington Post KidsandHighlights....

Title:Contributing WriterLocation:Leesburg, VirginiaExpertise:Restaurants, travel, dining out- 15 years' experience as a restaurant critic- 2014-2015 Seven Daysies award for best print journalistExperienceAlice Levitt is an award-winning restaurant critic and food editor who’s always in search of the next delicious discovery. As a writer, she has written for some of her favorite publications, including Vox, The Boston Globe, The Art of Eating, Gastro Obscura, Allrecipes, Eater, Culture and Insider. In her 15 years as a restaurant critic, she has worked for Seven Days newspaper and Houstonia magazine....

Title:Contributing WriterLocation:Berkeley, CaliforniaExpertise:Chocolate, baking, recipe development, cookbooks Title:Contributing Writer Location:Berkeley, California Expertise:Chocolate, baking, recipe development, cookbooks EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives....

Title:Contributing WriterEducation:B.A. in Nutrition and Dietetics, University of Nebraska-Lincoln, M.S. in Nutrition, University of KansasLocation:Flower Mound, TexasExpertise:Nutrition, macro tracking, recipe developmentAlisa Fields is a registered dietitian specializing in personal nutrition coaching. Alisa has worked in community nutrition, nutrition counseling, and for corporations including IHOP and Chili’s. She has been a contributing author toCuisine at Homeand to the reference bookRecipe Nutrient Analysis, and she co-founded the nutrition tracking app Log Eat. Alisa currently runs her own nutrition coaching company, Eat Fit Dallas....

Title:Contributing WriterEducation:University of Southern California, Le Cordon Bleu Los AngelesLocation:Marina del Rey, CaliforniaExpertise:Recipe development, content strategy, food photographyAlison Ashton is a recipe developer, food photographer and content strategist. She was senior food editor for Cooking Light magazine, where she wrote feature stories and developed recipes in addition to editing and managing the magazine’s food coverage. Alison is the founder of Content Kitchen, a food-focused content strategy and production company she has been running for over 15 years....

Close Photo:Blaine Moats Blaine Moats Congratulations! You’ve landed on a goldmine of the only sun-dried tomato dishes you’ll ever need. The tart and tangy vegetable acts as a base for a delicious cream sauce that works well in anything, from noodle soups and cheesy casseroles to skillet dip and veggie steaks. Recipes like our Chicken Cutlets with Sun-Dried Tomato Cream Sauce and Creamy Sun-Dried Tomato & Spinach Soup with Ravioli are so good and comforting, you’ll want to make them again and again....

ClosePhoto: Getty ImagesWe’re crazy about chanterelle mushrooms—the nutrient-packed meaty morsels that makevegetarian disheseven committed carnivores will enjoy. Learn how they grow, where to get them, their nutrition perks and how to cook with them.What Are Chanterelle Mushrooms?Chanterelle mushrooms grow mostly in the wild. They’re mustard-yellow in color and are loosely shaped like a funnel. They’re toothsome in texture and have an earthy-savory flavor. Mushroom hunters forage for them on moist forest floors under beech, maple and oak trees....

Close Prep Time:15 minsTotal Time:15 minsServings:2Yield:2 bowlsJump to Nutrition Facts Prep Time:15 minsTotal Time:15 minsServings:2Yield:2 bowls Prep Time:15 mins Prep Time: 15 mins Total Time:15 mins Total Time: Servings:2 Servings: 2 Yield:2 bowls Yield: 2 bowls Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients1banana, frozen1pear, chopped1apple, chopped¼cupspinach¼cupwatercressUnsweetened almond milk1kiwi, chopped½green apple, chopped2tablespoonspumpkin seeds2tablespoonsunsweetened coconut flakes Cook Mode(Keep screen awake) Ingredients 1banana, frozen 1pear, chopped 1apple, chopped ¼cupspinach ¼cupwatercress Unsweetened almond milk...

While I’ve always been on #TeamBean, I’ve been cooking them more frequently at home for the past year or so. One reason is that my husband keeps wanting togo vegan(for both health and sustainability reasons) but can’t quite bring himself to fully make the switch, so I’ve been making largely plant-based meals for dinner as a sort-of compromise. Beans, peas and lentils (aka pulses) have become the focus of three or four meals a week....