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category_outlined / Cuisine et Vin
EatingWellEatingWell

EatingWell

November 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.

Pays:
United States
Langue:
English
Éditeur:
Meredith Corporation
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access_time1 min.
thanksgiving menus

TRADITIONAL Roast Turkey with Giblet Gravy, p.74 Chorizo, Apple, Chestnut & Brussels Sprout Stuffing p.82 Roasted Garlic Mashed Potatoes, p.92 Green Beans with Rosemary-Garlic Vinaigrette & Fried Shallots, p.82 Spice Roasted Carrots with Marshmallow Fluff & Toasted Coconut, p.78 Clementine, Date & PortCranberry Relish, p.82 Brown Butter Apple Pie p.101 Pumpkin Cream Cheese Pie with Pecan Streuselp.98 WINE PAIRINGS: Red: 2018 Domaine Faury Collines Rhodaniennes IGP Syrah, Rhône, France ($24) White: 2017 Château Ducasse Bordeaux Blanc, Bordeaux, France ($17) Vegetarian Whole Roasted Romanesco with Labneh & Curry Oil p.86 Cranberry Sauce with Star Anise* Chipotle Mashed Sweet Potatoes, p.92 Cornbread & Oyster-Mushroom Stuffing* Apple, Fig & Brussels Sprouts Salad* Pumpkin Cream Cheese Pie with Pecan Streusel p.98 WINE PAIRINGS: Red: Bouquetin Gamay, Vallée d’Aoste, Italy ($22) White: 2017 Novellum Chardonnay, Languedoc-Roussillon, France ($13) FRIENDSGIVING Spatchcocked Turkey with Sage & Thyme* Mashed Celeriac with Herbs p.92 Green Beans with Rosemary-Garlic Vinaigrette & Fried Shallots, p.82 Roasted Rainbow…

access_time2 min.
what’s trending on eatingwell.com

1 Perfect T-Day Cocktails This holiday, why not mix up a few options for your guests, like this Sage Gin Gimlet (right) or our Cranberry-Prosecco Cocktail? (We don’t mind if you call them your signature drinks.) EatingWell.com/thanksgivingcocktails 2 EatingWell to the Rescue Our team of kitchen pros tells you how to avoid—and fix—every classic Thanksgiving mistake. If you’ve ever panicked about your gravy, bird or pie crust, you’ll want to read this. EatingWell.com/testkitchenfix 3 Black Friday Shopping Hey, Santa’s helpers: Start with our expert recommendations for the best foodie gifts to buy this Black Friday. EatingWell.com/giftguide MEET THE GOOD-LIFE GURUS Let these creative cooks inspire your holiday entertaining. @acouplecooks Hosting any vegetarian or vegan guests this Thanksgiving? For plant-based recipes sure to satisfy, look no further than this Instagram feed, full of colorful dishes like Quinoa Stuffed Acorn Squash…

access_time2 min.
weeknights that wow!

Miso-Maple Salmon ACTIVE: 15 min TOTAL: 15 min TO MAKE AHEAD: Refrigerate leftovers for up to 2 days. White miso packs an umami punch. But being the mildest and sweetest variety of the fermented paste, it won’t overpower this dish. Use any leftover salmon to make one of the recipes at right. (Photo: page 9.) 2 lemons2 limes¼ cup white miso2 tablespoons extra-virgin olive oil2 tablespoons maple syrup¼ teaspoon ground pepperPinch of cayenne pepper2½ pounds skin-on salmon filletSliced scallions for garnish 1. Position rack in upper third of oven; preheat broiler to high. Line a large rimmed baking sheet with foil. 2. Juice 1 lemon and 1 lime into a small bowl. Whisk in miso, oil, maple syrup, pepper and cayenne. Place salmon, skin-side down, on the prepared pan and spread the miso mixture on top.…

access_time3 min.
20-minute mains

Corned Beet Reuben Melts ACTIVE: 20 min TOTAL: 20 min TO MAKE AHEAD: Refrigerate beets and sauce (Step 2) separately for up to 3 days. Tossing beets with coriander, mustard seeds, cinnamon and allspice gives them corned beef flavor for a meatless rendition of a classic Reuben sandwich. 1½ pounds cooked peeled beets (see Tip), very thinly sliced1 tablespoon extra-virgin olive oil2 teaspoons ground coriander2 teaspoons mustard seeds½ teaspoon ground cinnamon¼ teaspoon ground allspice3 tablespoons mayonnaise2 tablespoons ketchup1 tablespoon dill relish1 teaspoon hot sauce4 slices rye bread, toasted¾ cup sauerkraut, rinsed and squeezed dry4 ounces sliced Swiss cheese 1. Position rack in upper third of oven; preheat broiler to high. 2. Toss beets with oil, coriander, mustard seeds, cinnamon and allspice in a large bowl to coat. Combine mayonnaise, ketchup, relish and hot sauce in a…

access_time7 min.
weeknight mains

Greek Burgers With Herb-Feta Sauce ACTIVE: 25 min TOTAL: 25 min These burgers get a Mediterranean twist with a yogurt sauce seasoned with oregano, lemon and feta cheese. If you can’t find ground lamb, ask the butcher to grind some for you. 1 cup nonfat plain Greek yogurt¼ cup crumbled feta cheese3 tablespoons chopped fresh oregano, divided¼ teaspoon lemon zest2 teaspoons lemon juice¾ teaspoon salt, divided1 small red onion1 pound ground lamb or ground beef½ teaspoon ground pepper2 whole-wheat pitas, halved, split and warmed1 cup sliced cucumber1 plum tomato, sliced 1. Preheat grill to medium-high or preheat broiler to high. 2. Mix yogurt, feta, 1 tablespoon oregano, lemon zest, lemon juice and ¼ teaspoon salt in a small bowl. 3. Cut ¼-inch-thick slices of onion to make ¼ cup. Finely chop more onion to make ¼…

access_time1 min.
eat more veg!

Roasted Honeynut Squash With Spicy Agrodolce ACTIVE: 25 min TOTAL: 55 min Agrodolce is a sweet-and-sour Italian sauce made by reducing vinegar and sugar. The spicy kick from the serrano pepper in this version complements the squash. 2 honeynut or 2 small butternut squash (about ¾ pound each), halved lengthwise and seeded2 tablespoons extra-virgin olive oil, divided½ teaspoon salt, divided¼ teaspoon ground pepper1 small onion, diced1 small serrano pepper, thinly sliced¾ cup cider vinegar¼ cup chopped dried apricots3 tablespoons light brown sugar¼ cup chopped toasted walnuts 1. Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray. 2. Drizzle squash with 1 tablespoon oil and sprinkle with ¼ teaspoon salt and pepper. Place, cut-side down, on the prepared pan. Bake until starting to soften, about 15 minutes. Turn the squash over and continue…

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