April 2011

5 Smart Ways with Coconut

From oil and sugar to milk and water, coconut is enjoying its day in the culinary sun. Use it to add a tropical note to recipes–and some unique nutritional benefits, too.

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Eat Some Eggs

Eggs are one of those foods that got a very bad rap during the low-fat era, poor things. Here’s the real scoop on why you shouldn’t feel guilty eating an Easter egg or two.

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Pizza Dough: A Blank Canvas

Our whole wheat pizza dough is a delicious canvas to unleash your culinary creativity. As we discovered, Nourish Networkers like innovative toppings as well as the classics.

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Yum-Stuffed Chicken Breasts

Alison and I got to talking about chicken the other day and were reminiscing how, when she was my editor at Cooking Light, readers couldn’t get enough of stuffed chicken breasts. And then we remembered why. They’re moist and tasty, quite elegant-looking, and cook faster than you’d think. Because they’re “beefed up” by the stuffing, you can easily serve four with only two breast halves.

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