Deliciously Punny Oscars 2016 Party Menu

Tuesday, February 16th, 2016
Deliciously Punny Oscars 2016 Party Menu Blog Post

My family hosts an Oscar party every year—even in northern Vermont about as far away from Hollywood as we could be, we're starstruck and red-carpet ready. We like to serve nominee-related food and drink (we don't go full Wolfgang Puck, but we have our moments). The Oscars 2016 nominees are a challenging bunch, edibly speaking, but we'll do our best to recognize the potential winners in pun form while still serving delicious party food. Here are some menu ideas, featuring some favorite EatingWell recipes renamed for the occasion:

Drinks:

Host an EatingWell Oscar Party

Tuesday, February 17th, 2015
Host an EatingWell Oscar Party   Blog Post

EatingWell’s Oscar-Ready Party Menu for 2015

My family hosts an Oscar party every year and each time we try to outdo ourselves when it comes to the party food and menu. It’s a fun challenge to pair dish ideas with nominees, giving our inner punners free rein. (In past years, for instance, we’ve had Lord of the Onion Rings and Dallas Buyers Club Sandwiches.)

Here’s the food we’ll be serving on Oscar night (Sunday, Feb. 22) in honor of this year’s eight Best Picture contenders.

Staff Picks from the July/August Issue of EatingWell

Monday, July 7th, 2014
Staff Picks from the July/August Issue of EatingWell Blog Post

We celebrate summer in the July/August issue—starting with multicolored heirloom tomatoes on the cover. (Use your summer tomatoes in recipes like Heirloom Tomato Salad with Fried Capers or Tuna Salad-Stuffed Tomatoes with Arugula from this issue.) If you’ve got okra from the farmers’ market or your garden (lucky you), we’ve got four new recipes to make with it, including a very Southern Black-Eyed Peas & Okra.

Staff Picks from the May/June Issue of EatingWell

Thursday, April 17th, 2014
Staff Picks from the May/June Issue of EatingWell Blog Post

Look at those gorgeous scallions on the cover of our May/June issue. We hope they inspire you to cook as much as they’ve inspired the EatingWell staff. Of course you’ll find scallions in plenty of recipes in this issue, but also cherries, snap peas, fresh greens…the magazine is packed with dishes that make the most of what’s showing up in your farmers’ market right now. Here are some of the recipes we particularly want to bring to your attention.

Staff Picks from the March/April Issue of EatingWell

Wednesday, March 5th, 2014
Staff Picks from the March/April Issue of EatingWell Blog Post

We’ve put together another delicious issue of EatingWell magazine—our March/April 2014 issue is packed with 46 new recipes that use the best ingredients of early spring. Take, for example, our cover models: colorful radishes. Who knew radishes could be so versatile? You can roast them, slice them thin for gorgeous tea sandwiches (pictured) and blend them into a creamy soup. There’s a feature story on grass-fed beef that includes recipes by meat master Bruce Aidells that you won’t want to miss: Rib-Eye Steaks with Piquillo Pepper Sauce!