Jill Wendholt Silva

Jill Wendholt Silva

Jill Wendholt Silva is an award-winning food journalist and editor for the Kansas City Star. She is the author of the cookbook "Eating for Life" ($24.95, Kansas City Star Co.), featuring 100 recipes from her weekly column. Contact her at jsilva@kcstar.com.

Latest Stories

Jill Wendholt Silva: Chicken breasts are what's for dinner

ONCE THERE was a chicken in every pot. Now there's a boneless, skinless chicken breast in every skillet. Economical, versatile and quick-cooking chicken breasts are often what's for dinner.

Jill Wendholt Silva: Caribbean Shrimp Soup's got shrimp & spice, mon, with less sodium

CAN'T AFFORD a Caribbean cruise? Let your taste buds transport you to the tropics. Caribbean Shrimp Soup is a zesty dish that will help you get bikini-ready without taking a vacation from flavor. The soup's taste and quick assembly come from using a combination of low-sodium vegetable juice with vegetable stock, plus plenty of minced ginger and jalapeño for heat.

Jill Wendholt Silva: In a crisp, cherry is cheery

BRIGHT RED and juicy, cherry tomatoes are usually tossed into salads, eaten out of hand as a snack or used for a cheery garnish. But there's no reason you can't work the tiny tomatoes into a savory side dish.

Jill Wendholt Silva: For tasty protein, try a little lentil

LOOKING FOR new ideas for delicious, nutritious, quick-cooking and budget-conscious meals? Make lentils your go-to legume. One of the first foods ever cultivated, lentils have never really entered the mainstream of American cuisine. But that may be changing.

Jill Wendholt Silva: Sweet news: These potatoes aren't just for the holidays anymore

SWEET POTATOES are, well, suh-weet. In 1991, the Center for Science in the Public Interest ranked the sweet potato as the No. 1 veggie based on its high natural sugar content, complex carbohydrates, protein, vitamins A and C and calcium.

Jill Wendholt Silva: Put this in your pot & melt it: Fondue lite, with low-fat cheese, low-cal beer, veggie dippers

WHEN IT COMES to cold weather entertaining, fondue is a classic. This time of year, I typically pull out my pots - one copper and one ceramic that I got as wedding gifts in the late '80s.

Jill Wendholt Silva: Stripped-down stuffing

STEPHEN SCHMIDT, a cooking teacher and cookbook author who revised the poultry section of "The Joy of Cooking," once told me he preferred the term stuffing to dressing.

Jill Wendholt Silva: Low-fat holiday cookie? It's a snap

LOOKING FOR a holiday cookie for the Big Guy to make him, um, less big? Try Holiday Ginger Cookies, a chewy version of a low-fat ginger snap.

Jill Wendholt Silva: Berry good holiday muffins: The secret is naturally sweetened dried cranberries

LIKE A CHOIR of holiday angels, cranberries wear the halo of good health. But are all cranberries created equal?

Jill Wendholt Silva: Spicy Mexican meatball trims fat, adds taste

LONG BEFORE the meatball rolled off of spaghetti, the plump little darling had become a globe-trotter. Various food encyclopedias list the Danish fikadeller, the German Klopse, the Greek keftedes and the Spanish albondiga as prime examples of meatball cuisine.