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category_outlined / Comida & Vinho
EatingWellEatingWell

EatingWell July/August 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.

País:
United States
Língua:
English
Editora:
Meredith Corporation
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ASSINATURA
US$9,99
6 Edições

NESTA EDIÇÃO

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editor’s letter

Grab Your Reusable Shopping Bags! One of the things that’s so great about our food editor, Jim Romanoff, is that he tells me all the time how much he loves his job. But his real passion is shopping for food—a day at the Jean-Talon food hall in Montreal, a stop at the Indian grocery in his neighborhood, a scouting trip through the Publix when he visits his parents in Florida. His hands-down fave is a Saturday outing to the farmers’ market here in Burlington, Vermont. So when it came time to edit our 27 tips on how to crush the farmers’ market like a pro (starting on page 96), Jim and I had some of the more lively (read: too loud for the office) discussions we’ve had in a while. See, part…

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divine from the vine

Ah, tomato season—that special time of year when a rainbow of varieties arrive, tasting like nothing short of sunshine. In addition to their juicy deliciousness, tomatoes contain an antioxidant called lycopene (found most abundantly in the red-hued beauties) that has been shown to guard against certain cancers, like stomach and prostate cancer. And a Harvard review of clinical studies found that eating the fruit, and products made from it—well hello, marinara sauce!—reduces cardiovascular disease risk. The antioxidant also helps protect skin from sun exposure, especially when paired with its natural partner: olive oil. Women who consumed 16 mg of lycopene daily (equivalent to noshing one medium tomato) along with the good-for-you fat had significantly fewer signs of UV damage after 12 weeks, according to a study published in the British…

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what’s trending @eatingwell.com

1 Fourth of July We’ve got everything red-white-and-blue for your festive crew. Find sides, mains and desserts like Flag Cake, Mixed Berry Hand Pies and Mini Angel Food Strawberry Shortcakes (right). EatingWell.com/July4th 2 Protein-Powered Dinners Try our most popular protein-packed meals. How does Vegan Meatballs, Bruschetta Chicken Pasta or Grilled Lemon-Pepper Salmon in Foil sound? EatingWell.com/ProteinPowered 3 Pickle It Throw a preserving party to make fun recipes like Bloody Mary Garnishes by the Jar, Quick Pickled Beets and Olive-Cured Okra Pickles. EatingWell.com/Pickling MEET THE GOOD-LIFE GURUS These social media influencers are inspiring us to make this summer our healthiest yet! @fitmencook In 2009, Kevin Curry embarked on a weight-loss journey, changing his eating habits and also adding exercise. By 2012, he reached his goals and started a blog, “FitMenCook,” to share pre- and post-workout snacks and meals like Tex-Mex…

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eating well

Editor-in-Chief JESSIE PRICE FOOD & TEST KITCHEN Food Editor JIM ROMANOFF Food Features Editor CAROLYN MALCOUN Senior Food Editor DEVON O’BRIEN Test Kitchen Manager BREANA KILLEEN, M.P.H., R.D. Lead Recipe Developer ADAM DOLGE NUTRITION Nutrition & Features Editor SHAUN DREISBACH Associate Nutrition Editor JULIA WESTBROOK Nutrition Consultant EMILY LACHTRUPP, M.S., R.D., C.D. ART & PRODUCTION Creative Director JAMES VAN FLETEREN Managing Editor WENDY S. RUOPP, M.S. Photo Director MARIA EMMIGHAUSEN Senior Designer CAREY BASS Production Designer JOLEE MAIN Associate Editor LUCY M. CASALE Research Editor ANNE TREADWELL Editorial Assistant RACHEL STEARNS Production Director KENT POLLPETER Senior Production Manager ADAM PEUSE Advertising Production Supervisor PAIGE DEBONT Quality Director JOSEPH KOHLER EATINGWELL.COM & COOKINGLIGHT.COM Director, Content Strategy, Food MICHELLE EDELBAUM Digital Content Manager ASHLEY KAPPEL Executive Editor PENELOPE WALL Senior Editor CHRIS MICHEL Senior Digital Food Editor MEGAN STEINTRAGER Digital Nutrition & News Editor LISA VALENTE, M.S., R.D. Meal Plan Editor VICTORIA SEAVER, M.S., R.D., C.D. Associate Editor JAIME MILAN Senior Social Editor KAYLEE HAMMONDS Social…

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letters

Food for the Intellect I just wanted to express gratitude to you and your staff for such a great issue [March 2019]! I especially loved the dimension and depth you added with Barry Estabrook’s article [“From the Fields to Your Table”]. Articles like these are food for the intellect and heart, for sure. I hope that more of us care about our brothers and sisters in the fields and farms. They are seldom in a position to speak up for their own well-being, and so the more we can advocate, the better their lives will be. Hopefully issues like the March one will help more and more of us see the light. Thank you for adding awareness, compassion and humanity to the world! More, please! —Char Schmoker, Longmont, CO #EatingWellEats My husband and I…

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pop of color

Charred Eggplant & Tomatoes With Polenta ACTIVE: 45 min TOTAL: 45 min The sweet flavor and plump flesh of ripe tomatoes are a natural fit with the silky texture that eggplant gets from grilling. You can get the same effect by broiling for about 4 minutes per side. (Photo: page 13.) 4 cups water1 cup cornmeal1 tablespoon butter½ teaspoon salt, divided1 pound plum tomatoes, chopped4 tablespoons extra-virgin olive oil, divided2 teaspoons chopped fresh oregano1 clove garlic, grated½ teaspoon ground pepper¼ teaspoon crushed red pepper1½ pounds eggplant, cut into ½-inch-thick slices½ cup chopped fresh basil¼ cup shaved ricotta salata or crumbled feta cheese 1. Bring water to a boil in a medium saucepan over high heat. Slowly whisk in cornmeal and reduce heat to maintain a simmer. Cook, stirring occasionally, until thickened and the cornmeal…

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