Close Photo: Leigh Beisch Active Time:20 minsTotal Time:40 minsServings:6Jump to Nutrition Facts Active Time:20 minsTotal Time:40 minsServings:6 Active Time:20 mins Active Time: 20 mins Total Time:40 mins Total Time: 40 mins Servings:6 Servings: 6 Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients1largesweet potato, peeled and cut into 1/2-inch-wide wedges2tablespoonsextra-virgin olive oil plus 1/4 cup, divided¾teaspoonground pepper, divided½teaspoonsalt, divided6cupsbroccoli spears2linksandouille sausage (about 6 ounces total), each cut into quarters3tablespoonsCreole mustard (see Tip)2tablespoonshoney1tablespoonwhite balsamic vinegar10cupstorn escarole1cupsmall grape tomatoes, halved¾cupthinly sliced red onion½mediumgreen bell pepper, sliced...

Title:Contributing WriterLocation:Parkdale, OregonExpertise:Local food, farming, recipe development Title:Contributing Writer Location:Parkdale, Oregon Expertise:Local food, farming, recipe development 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: Recipe Developer, Nutrition WriterLocation: Birmingham, AlabamaEducation: B.S. and M.S. in Nutrition and Food Science, Auburn University; Registered Dietitian, Coordinated Dietetics Program at the University of AlabamaExpertise: Healthy cooking, diabetes-friendly and heart-healthy cooking, quick and easy cooking, family cooking, holiday cooking, meal planning- Founder and owner of Culinary Med Ed- Former senior editor for Time Inc. BooksExperienceAndrea Kirkland, M.S., RD, is a registered dietitian and culinary expert. For over 20 years, she’s worked in both print and digital media as a cookbook editor, recipe developer, meal planner and digital content creator....

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. Learn moreabout usand oureditorial process.

Andrea Nguyen is a James Beard award-winning author, cooking teacher and consultant. She lives in the Bay Area, where she experiments, writes, and also publishes Vietworldkitchen.com. Her latest cookbook is Vietnamese Food Any Day.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....

Title:Contributing WriterEducation:B.A. in International Relations, Lehigh University, J.D. from Brooklyn Law SchoolLocation:Brooklyn, New YorkExpertise:Food writing, sustainability, lawAndrea Strong is a food journalist, former lawyer and creator of the blogThe Strong Buzz. Andrea co-wrote the cookbookGood for Youwith Akhtar Nawab, and her writing has appeared inFood & Wine,Eater,New York Magazine,The New York Timesand two editions of theBest Food Writinganthology. Andrea runs the copywriting studio Strong Writing and offers a culinary concierge service helping people find their perfect New York City dining experience....

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. Learn moreabout usand oureditorial process.

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. Learn moreabout usand oureditorial process.

Close Braised brisket is one of the first dishes Andrew Zimmern helped his grandmother make and a staple at his family’s holiday table for generations. .Photo: Madeleine Hill I think of my grandmother, Henriette Zimmern, every day in my kitchen. Her salt box, a 150-year-old German ceramic piece, sits on my kitchen counter. My hands touch it whenever I am in my home. The connection is immediate. She taught me to cook, and what she taught me was the gallimaufry of her family’s cooking....

Close Photo: Victoria Seaver Active Time:15 minsTotal Time:15 minsServings:12Jump to Nutrition Facts Active Time:15 minsTotal Time:15 minsServings:12 Active Time:15 mins Active Time: 15 mins Total Time:15 mins Total Time: Servings:12 Servings: 12 Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients1largecarrot, sliced½cuppeanut oilorgrapeseed oil¼cuprice-wine vinegar2tablespoonschopped peeled fresh ginger2tablespoonschopped shallot2tablespoonsreduced-sodium tamariorsoy sauce1½tablespoonstoasted sesame oil1tablespoonfresh lemon juice1½teaspoonssugar¼teaspoonsalt¼teaspoonground white pepper Cook Mode(Keep screen awake) Ingredients 1largecarrot, sliced ½cuppeanut oilorgrapeseed oil ¼cuprice-wine vinegar 2tablespoonschopped peeled fresh ginger...

Close Photo: Johnny Autry Active Time:25 minsTotal Time:1 hr 10 minsServings:12Jump to Nutrition Facts Active Time:25 minsTotal Time:1 hr 10 minsServings:12 Active Time:25 mins Active Time: 25 mins Total Time:1 hr 10 mins Total Time: 1 hr 10 mins Servings:12 Servings: 12 Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients2tablespoonswarm water (100°-110°F)11/4-ounce packageactive dry yeast (2 1/4 teaspoons)1 ¼cupsall-purpose flour, plus more for rolling1 ¼cupswhole-wheat pastry flour1teaspoonbaking powder½teaspoonbaking soda1teaspoonsalt8tablespoons(1 stick) cold unsalted butter, cut into pieces1cupbuttermilk...

Close Photo: Fred Hardy Active Time:25 minsTotal Time:35 minsServings:4Jump to Nutrition Facts Active Time:25 minsTotal Time:35 minsServings:4 Active Time:25 mins Active Time: 25 mins Total Time:35 mins Total Time: 35 mins Servings:4 Servings: 4 Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients8ounceswhole-wheat angel hair pasta1 ½tablespoonsextra-virgin olive oil¾cupfinely chopped yellow onion4large clovesgarlic, thinly sliced2teaspoonsgrated lemon zest12ounceslarge peeled, deveined raw shrimp¼teaspooncrushed red pepper2tablespoonsdry white wine3tablespoonsunsalted butter, cut into pieces¼cupchopped fresh flat-leaf parsley, plus more for garnish2tablespoonslemon juice¼teaspoonsalt⅓cupgrated Parmesan cheese...

Close Photo: Ali Redmond Active Time:20 minsTotal Time:2 hrs 20 minsServings:8Jump to Nutrition Facts Active Time:20 minsTotal Time:2 hrs 20 minsServings:8 Active Time:20 mins Active Time: 20 mins Total Time:2 hrs 20 mins Total Time: 2 hrs 20 mins Servings:8 Servings: 8 Jump to Nutrition Facts Jump to recipe In a Polish Household, There’s Almost Always a Pot of Soup on the Stove In elementary school, my mom always packed hot soup for my lunch....

Title:Contributing WriterEducation:Mississippi State UniversityLocation:Birmingham, AlabamaExpertise:Recipe development, food writing, healthy recipesAnn Taylor Pittman is a longtime food writer, food editor and recipe developer who has won two James Beard Foundation Awards: one for the feature article “Mississippi Chinese Lady Goes Home to Korea” and one, with Scott Mowbray, for writingThe New Way to Cook Lightcookbook. During her 20 years withCooking Lightmagazine, she rose to oversee all food content as well as the operation of the Test Kitchen, developing thousands of gold-standard healthy recipes for print, web and video....

Title:Contributing WriterLocation:GreeceExpertise:Greek cuisine​​Anna Dimitriadou contributed her spanakopita recipe toEatingWellas part of a feature on taperakia, the Greek custom of sending food to adult children after they’ve moved away from home. Anna has been sending food to her son Dimitris for years as a gesture of love.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....