Warm Delicata Squash & Israeli Couscous Salad
One of my favorite things about being a food writer—aside from the eating, of course—is that I get paid to research and write about foods I might never have tried otherwise. Such is the case with delicata squash. I’d seen it on restaurant menus and in food magazines, but until I sat down to work ...Keep Reading
Big Changes Coming to Weight Watchers
Sound the alarms: On November 29, Weight Watchers is unveiling a new program. From what I’ve read, ProPoints (as it’s called in the UK, and possibly here) will still be points-based, but fruits and vegetables are free. Which must mean they’re adjusting the points values of everything else as well; word on the street is ...Keep Reading
Soup Week 2010: A Handy Dandy List of Soupy Goodness
Sad but true, Soup Week 2010 is over. I don’t know about you, but I’m nearly souped out. Just in case all these meals-in-a-bowl have left you pining for more, here’s a rundown of all the soups I’ve posted on Words to Eat By, plus a bunch of good-looking recipes from other sites. It’s a ...Keep Reading
Soup Week 2010: A Duo with Greens and Grains
To wind up Soup Week 2010, I thought I’d give you a little something extra: Two Italian recipes in one post. Both pair greens, so abundant this time of year, with grains, but with quite different results. The first is, well, minimalist—which makes sense, since it’s my adaptation of a recipe from Mark Bittman’s “Minimalist” ...Keep Reading
Soup Week 2010: Sopa de Ajo
A soupy trip to Asia and the Subcontinent gave way to something vaguely Middle Eastern. Today, let’s head a little further west, for a guest post from Danielle of Good. Food. Stories. Don’t miss a single recipe from Soup Week: subscribe to Words to Eat By, either in a reader or your in-box. Garlic soup ...Keep Reading
