category_outlined / Food & Wine


June 2019

What's for dinner? Is it healthy? Is it easy? If you ask these questions, Eating Well is for you. The magazine "Where Good Taste Meets Good Health," Eating Well delivers the information and inspiration you need to make healthy eating a way of life with great, easy recipes (most take 45 minutes or less), the latest nutrition science, gorgeous photos and crisp, evocative prose.

United States
Meredith Corporation
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6 Issues


access_time1 min.
you rock, bok

When it comes to produce with benefits, it’s hard to top bok choy (a type of Chinese cabbage—who knew?). This delicately bitter green leafy veg ranks second on the Centers for Disease Control and Prevention’s list of 41 powerhouse fruits and vegetables. It’s loaded with sulforaphane and carotenoids, antioxidants that protect cells from damage, improve immune function and play a key role in blocking cancer formation. And can we talk beauty perks? A single cup of cooked bok choy delivers more than half of your daily recommended intake of vitamin C, a nutrient that has been shown to guard against UV sun damage and ramp up the production of collagen—a protein that keeps your hair and skin healthy and youthful.Choy to the World! Recipes at eatingwell.com/bokchoy…

access_time2 min.
what’s trending @eatingwell.com

1 Next-Level Backyard BashStep up your party game and serve guests one of our no-fail crowd-pleasers. Think: Zucchini Noodle “Pasta” Salad featuring spiralized zukes (right), Blue Cheese Portobello Burgers and Shrimp Po’ Boys. EatingWell.com/BackyardBash2 Healthy Summer Vacation GuideSchool’s out and we’ve got recipes and tips to keep hungry little bellies well fed. You’ll love our 20-minute no-cook family meal recipes, healthy road trip snacks and top lunch ideas to pack for camp. EatingWell.com/SummerVacation3 Glow from the Inside OutLearn which fruits and veggies you should be eating for gorgeous, healthy skin. And get tons of our favorite recipes for enjoying them. EatingWell.com/GlowGettersMEET THE GOOD-LIFE GURUSThese social media mavens inspire us to explore new tastes and ideas. We chose this trio for our summer parties issue because, well, who wouldn’t want to…

access_time6 min.
wing it!

Honey-Harissa Chicken Wings with Grilled Carrots & CeleryACTIVE: 45 min TOTAL: 45 minMost grills cook unevenly, so it’s important to keep these wings moving around to ensure crispy skin without burning.2 tablespoons honey, divided1½ tablespoons lemon juice, divided1 tablespoon extra-virgin olive oil¼ teaspoon salt¼ teaspoon ground pepper1 pound medium carrots (about 6), halved lengthwise1 pound medium stalks celery (about 6), halved lengthwise3 pounds chicken wings2 tablespoons harissa paste (see Tip)1 tablespoon melted butter1. Preheat grill to medium-high.2. Mix 1 tablespoon each honey and lemon juice, oil, salt and pepper in a small bowl. Place carrots and celery on a rimmed baking sheet and drizzle with the mixture. Toss to coat.3. Grill chicken, turning and moving the pieces around the grill every 2 minutes, until slightly charred on both sides and…

access_time3 min.
20-minute mains

Grilled Short Ribs & Cherry Tomatoes with ChimichurriACTIVE: 20 min TOTAL: 20 minShort ribs lend themselves to braising—but don’t stop there. You can get surprisingly tender results on the grill too. Hailing from South America, chimichurri is a fresh herb sauce that gets a little heat from crushed red pepper.1 pound boneless short ribs (1 to 1¼ inches thick) or London broil¾ teaspoon salt, divided½ teaspoon ground pepper, divided1 pint cherry tomatoes1 cup fresh parsley and/or cilantro leaves1 clove garlic2 tablespoons extra-virgin olive oil2 tablespoons red-wine vinegar11 tablespoon lemon juice¼ teaspoon crushed red pepper1. Place a grill basket on one side of the grill; preheat to medium-high.2. Sprinkle meat with ½ teaspoon salt and ¼ teaspoon pepper. Grill the meat on the grate, turning occasionally, until charred on all sides…

access_time1 min.
the chef’s salad

At her restaurant, Compère Lapin in New Orleans, CHEF NINA COMPTON pairs culinary inspiration from her Caribbean upbringing with Louisiana’s indigenous ingredients, such as the shrimp in this salad. The Top Chef finalist chooses Louisiana wild gulf shrimp for their sweeter flavor.Summer Shrimp SaladACTIVE: 25 min TOTAL: 25 minUse an array of colorful tomatoes to make this salad pop. Cooking the shrimp with fresh herbs and garlic infuses them with flavor without coming off too strong for a light salad perfect for summer entertaining.1¼ pounds raw shrimp (21-25 count), peeled and deveined¼ cup extra-virgin olive oil10 fresh thyme sprigs4 cloves garlic, crushed¼ teaspoon salt¼ teaspoon ground pepper¼ cup lemon juice1 medium English cucumber, diced3 large heirloom tomatoes, chopped½ cup chopped fresh basil, plus more for garnish1. Preheat oven to 350°F.2.…

access_time2 min.
eat more veg!

PICKY EATERS EDITIONPan-Fried OkraACTIVE: 15 min TOTAL: 25 minThese spicy, crunchy pods may be just the recipe to turn okra haters into lovers.1 cup buttermilk2 teaspoons Cajun seasoning, divided8 ounces small okra (about 20 pods)½ cup white whole-wheat flour½ cup cornstarch⅓ cup canola oil¼ teaspoon salt1. Whisk buttermilk and 1 teaspoon Cajun seasoning in a medium bowl. Add okra and toss to coat. Let stand for 10 minutes.2. Meanwhile, whisk flour, cornstarch and ½ teaspoon Cajun seasoning in a medium bowl.3. Drain the okra and toss in the flour mixture until well coated.4. Heat oil in a large nonstick skillet over medium-high heat. Add the okra in a single layer and cook, turning occasionally and tilting the pan to evenly distribute the oil, until golden on all sides, about 6…