EatingWell November - December 2017

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.

Land:
United States
Sprache:
English
Verlag:
Meredith Operations Corporation
Erscheinungsweise:
Bimonthly
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10 Ausgaben

in dieser ausgabe

2 Min
the cookbook for your holidays

As I was writing headlines with our food editor, Jim Romanoff , we both decided that this was our favorite holiday issue ever. Here’s why: we turned a big chunk of the magazine into a cookbook. Just like Jim, I’m a cookbook collector. Yes, still. I know it’s easy to Google recipes. I do on occasion. Plus, my mental Rolodex is bursting with recipes from 13-plus years working at EatingWell. (I’ve tasted over 3,500 diff erent recipes in my time here!) But here’s the thing about cookbooks: much like magazines, they are a better way to discover dishes I had no inkling I wanted to make. As I flip the pages, the name of a recipe or a beautiful photo or an oddball ingredient catches my eye. I stop and read.…

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1 Min
what’s your quirkiest holiday food tradition?

My son always gets “Th e gift of Christmas pizza” under the tree. (We wrap a large pie.) It started when he was 5 and he wrote “pizza” on his list! Erica Cuz Jell-O salad from a ’60s cookbook of my mother’s. Weird, but we all LOVE it!! Linda Morrison Donley Cheez Whiz on celery. We don’t eat it any other time. Kristin Campbell Eggnog pie on Christmas. My mom got the recipe off the eggnog container about 55 years ago and it has been tradition ever since. Pat Caff rey Rzonca A Feast of Seven Fishes on Christmas Eve—even though we’re not remotely Italian! When the kids were little, we’d cheat and throw in Swedish fish and Goldfish as part of the seven. –Shaun Dreisbach, Nutrition & Features Editor Correction: We misspelled the author of “Aged…

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1 Min
4 books to give this season

For the Eco- Conscious Bread Is Gold by Massimo Bottura. This chef heads one of the world’s top five restaurants and fights food waste too. His first cookbook is an ode to transforming mundane or discarded ingredients— water, oil, stale bread and cheese rinds—into delicious, approachable meals. For the Bold Palate Istanbul & Beyond by Robyn Eckhardt. A visual journey across Turkey’s multifaceted food landscape, this cookbook highlights culinary gems beyond kebabs and baklava, from drinking-house pilaf with smoky Urfa pepper to iced almonds like those hawked street-side in Istanbul. For the Baker Sweet: Desserts from London’s Ottolenghi by Yotam Ottolenghi and Helen Goh. White sugar and all-purpose flour take a back seat to Mediterranean ingredients like dates, molasses and almond meal in Ottolenghi’s latest roster of recipes. Think: Tahini-halva brownies and almond cakes with…

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2 Min
riff it good

One way to get out of a meal-planning rut is to tweak your favorite recipes. That’s the goal of our column Riff It. In it, we give you four ways to make one recipe. After you fall in love with these Cocoa-Rubbed Chicken Thighs with Orange-Pomegranate Salsa, switch up the salsa, revamp the rub or try it with fish instead of chicken to keep things fresh. Cocoa-Rubbed Chicken Thighs with Orange-Pomegranate Salsa ACTIVE: 40 min TOTAL: 40 min Make a big batch of the cocoa-infused spice rub in this recipe and let it be your weeknight secret weapon. It’s also great on salmon (see below), steak and tofu. 2 tablespoons light brown sugar 2 teaspoons unsweetened cocoa powder 2 teaspoons ground coriander 1 teaspoon smoked paprika 1 teaspoon kosher salt, divided ½ teaspoon cayenne pepper 6 large bone-in chicken…

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1 Min
5 ingredients

Scallops with Radicchio-Apple Slaw ACTIVE: 25 min TOTAL: 25 min The secret to getting a nice golden-brown sear on your scallops is to buy ones that are labeled “dry.” That means they haven’t been treated with sodium tripolyphosphate (STP), a preservative that helps them retain water, which prevents them from browning well. 2 tablespoons cider vinegar 1 teaspoon Dijon mustard 2 medium Granny Smith apples, julienned 2 cups thinly sliced radicchio 1 pound dry scallops, muscle removed 1. Whisk vinegar and mustard with 2 tablespoons extra-virgin olive oil in a large bowl. Season with a pinch of salt and pepper to taste. Add apple and radicchio and toss to coat. Set aside. 2. Thoroughly pat scallops dry, then sprinkle with ¼ teaspoon salt. Heat 2 tablespoons canola oil in a large skillet over high heat. Add the scallops and…

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1 Min
30-minute solution

Adobo Chicken & Kale Enchiladas ACTIVE: 15 min TOTAL: 30 min Put out your favorite toppings for these layered enchiladas, such as cilantro, sour cream, guacamole and jalape–os. 1 tablespoon extra-virgin olive oil 8 cups chopped kale ¼ cup water 2 cups shredded or diced cooked chicken 1 teaspoon ground cumin ¼ teaspoon salt ¼ teaspoon ground pepper 1 10-ounce can red enchilada sauce (1¼ cups) ¼ cup sour cream 2-3 tablespoons minced chipotles in adobo 12 corn tortillas ¾ cup diced white onion, divided 1½ cups shredded Mexican blend cheese, divided 1. Preheat oven to 450°F. 2. Heat oil in a large cast-iron skillet (12-inch) over medium-high heat. Add kale and water; cook, stirring, until bright green and wilted, about 2 minutes. Stir in chicken, cumin, salt and pepper; cook for 1 minute more. Transfer to a large bowl. 3. Combine enchilada sauce, sour cream and chipotles…

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