EatingWell December 2013

THANKS GIVING 56 Bay-Spiced Roast Turkey 59 Cauliflower, Romanesco & Broccoli Gratin 60 Maryland Oyster Stew 60 Crab Cake Stuffing 62 Winter Greens Salad with Squash & Cranberry Vinaigrette 68 Roasted Brussels Sprouts with Pancetta & Sage 81 Orange Cranberry Sauce 104 Chive & Buttermilk Mashed Potatoes 63 Phyllo-Wrapped Apple Dumplings with Apple Cider Sauce WINE PAIRINGS Steininger Grüner Veltliner ‘Grand Gru,’ Austria 2011 ($23) Santa Barbara Winery Chardonnay, California 2012 ($17) Bethel Heights Estate Pinot Noir, Oregon 2010 ($28) Pierre-Marie Chermette Fleurie Poncié, France 2011 ($24) GLUTEN-FREE THANKS GIVING 56 Bay-Spiced Roast Turkey 62 Winter Greens Salad with Squash & Cranberry Vinaigrette 66 Pomegranate Molasses-Glazed Carrots with Pistachios 104 Cheddar, Scallion & Bacon Mashed Potatoes Riesling Baked Pears HANUKKAH Temple Emanu-El Brisket Crispy Potato Latkes Kale Salad with Preserved Lemon & Walnuts Flourless Honey-Almond Cake CHRISTMAS 83 Cranberry-Rosemary Stuffed Pork Loin 67 Green Bean Bundles with Garlic Browned Butter 104 Black Pepper & Blue Cheese Mashed Potatoes Bold Winter…

Holley Grainger, M.S., R.D. Nutritionist Holley Grainger is a nationally recognized lifestyle, culinary and nutrition expert. She has instructed millions of home cooks on how to make healthy, family-friendly meals. Grainger understands the temptation to overindulge during the holidays. When writing “Stay Trim This Season (Without Even Trying),”page 28, she wanted to share practical, calorie-saving advice without making readers feel that a “nutrition nanny” was standing over their shoulders. Leigh Beisch Photographer Award-winning food photographer Leigh Beisch studied painting and photography. After opening her studio in San Francisco, she quickly attracted major clients like Williams-Sonoma. “My work as a painter influences my photography,” says Beisch, who shot “Galettes for All” (page 70), delectable pastries that each look as gorgeous as a painting. “Color, shape, texture and the boundaries of the frame are subjects…

Send your comments to editor@eatingwell.com. Love for Labels As a registered nurse, I believe Rachael Moeller Gorman did an excellent job featuring the mistruths contained in the labels of many foods we eat [“The Truth About Food Labels”]. I truly learned a lot. Armed with this new information, I can’t wait to go to the store to see if I’m being fooled by some of my choices. Thank you for such an interesting article. —Pam Herbold, Indianapolis, IN Chile Burn While I was thrilled to read Daniel Duane’s article [“Chileman & The Pope of Peppers”], it’s distressing to see the vibrant community in which we live maligned: “La Posta, an old-timey Tex-Mex restaurant,” “bleak little Las Cruces,” “abject desert.” La Posta is not a Tex-Mex restaurant. The restaurant offers many traditional “New Mexico” Mexican…

“Only humans and birds have color vision,” notes David Heber, director of UCLA’s Center for Human Nutrition. He believes the ability to see color probably evolved as a way for us to better see—and eat—the bounty of colorful fruits and veggies. Lucky us! Colors don’t just make food pretty: they’re a sign of nutritional power. And purple is mighty. This royal shade comes from anthocyanins—disease-fighting antioxidants. The pigment produces red, blue and violet foods, depending on the type of anthocyanin (there are hundreds). “The deeper the red-purple, the higher the anthocyanin concentration,” explains Heber, author of What Color Is Your Diet? Purple potatoes, for example, have antioxidant levels equal to kale and spinach. There’s plenty of evidence to support the power of purple: Research on anthocyanins indicates they may be effective in…

Hunger in this country is much more prevalent than people think,” says Mariana Chilton, director of the Center for Hunger-Free Communities at Drexel University’s School of Public Health. About 50 million people in the United States don’t always know where their next meal is coming from, including 8.3 million children. During this season of food-filled holidays, it’s a fitting time to consider those less fortunate. “There’s not a single congressional district in this country that doesn’t have food insecurity,” Chilton states. More accurate than hungry, “food insecurity” describes the lack of access to enough food for a healthy life, which, over time, can take a toll, especially on children. “We see an impact on growth, on emotional and cognitive development, increased infections, more hospitalizations, increased anemia.” The issue can seem daunting,…

Keeping a box or two of crackers on hand is helpful for whipping up a quick appetizer when guests (not always expected) drop by. They’re also a staple for an easy snack. Unfortunately, many crackers contain excessive sodium, sugar and unhealthy fats. Here’s what to seek out on labels and some brands that meet our criteria. —Lisa D’Agrosa, M.S., R.D. Check Your Oil: Some crackers list 0 grams of trans fat but are still made with partially hydrogenated oils. Doublecheck the ingredient list and pick heart-healthy oils instead. Numbers to Look For Serving Size About 30g* *Servings sizes may vary. Amount per serving Saturated Fat ≤ 0.5g Trans Fat 0g Sodium < 200mg Dietary Fiber ≥ 2g Sugars ≤ 2g Ingredients to look for: Healthy oils (olive, canola), whole grains (whole wheat, brown rice, whole rye) Watch out for: Partially hydrogenated oils,…