Discover
Experience Life magazine
July/August 2026
Your healthiest life starts here — subscribe now to be inspired every issue.
SEARCH
Search
SEARCH
Subscription
Experience Life magazine
July/August 2026
Your healthiest life starts here — subscribe now to be inspired every issue.

Melissa D’Arabian

Melissa D'Arabian

Melissa D’Arabian

After winning season five of The Next Food Network Star, Melissa d’Arabian launched her own television program, Ten Dollar Dinners, focusing on affordable recipes. She writes a nationally syndicated weekly column for the Associated Press and has penned two cookbooks, Ten Dollar Dinners and Supermarket Healthy.

Latest stories

homemade protein bars

d’Arabian Family Protein Bars

My family is always on the go, and we love protein bars. But so many of them have preservatives and ingredients I don’t like. By making our own, I can control what’s going into them. Best of all, my kids love them.
By Melissa D'Arabian
Snacks
Chicken Braised in Carrot Juice

Chicken Braised in Carrot Juice

Combined with aromatics like onions and ginger, carrot juice tenderizes and sweetens the chicken while it slowly braises in the oven, giving the chicken more depth. For an all-in-one meal, add a few small red potatoes to the baking dish before placing it in the oven.
By Melissa D'Arabian
Lunch & Dinner
salmon and herbed salad

Salmon and Herbed-Bean Salad

Canned salmon is an often-overlooked protein. It keeps well in the pantry, it’s relatively inexpensive and easy to use, and it doesn’t require turning on the oven.
By Melissa D'Arabian
Salads
asparagus soup

Supermarket Healthy: 5 Budget-Friendly Recipes From Melissa d’Arabian

Keep your body and your budget healthy with these savvy recipes that make the most of whole-food ingredients.
By Melissa D'Arabian
Cooking & Food
asparagus soup

Almost-Raw Asparagus Soup

When asparagus is completely raw, I find it tastes quite grassy. This simple technique maintains the asparagus’s freshness while giving it a warm, roasted flavor. The asparagus roasts in the oven just long enough to become a bit sweet, and is then puréed until smooth.
By Melissa D'Arabian
Soups
Back To Top