EatingWell September 2013

How We Test Recipes Each of our recipes is tested in the Eating Well Test Kitchen. Our goal is to provide healthy, delicious recipes that really work. • Recipes are tested on average seven times each. • Each recipe is tested by multiple testers. • We test on both gas and electric stoves. • We use a variety of tools and techniques. • Testers shop major supermarkets to research availability of ingredients. • Testers measure active and total time to prepare each recipe. How We Analyze Recipes • All recipes are analyzed for nutrition content by a Registered Dietitian. • We analyze for calories, total fat, saturated (sat) fat, monounsaturated (mono) fat, cholesterol, carbohydrate, added sugars, protein, fiber, sodium and potassium, using The Food Processor® SQL Nutrition Analysis Software from ESHA Research, Salem, OR. (Note: Nutrition information is updated regularly.…

4-WEEK DINNER PLANNER Your Month of Dinners, Done! What’s for dinner? We’ve done all the planning for you! Our 4-week dinner planner features 28 easy recipes from this issue, plus serving suggestions to make a meal. Print your copy today at eatingwell.com/go/dinnerplanner Win $2,500 for Groceries! Enter our sweepstakes at eatingwell.com/WinGroceries for the chance to win $2,500 to use toward your grocery bills! For more details, see page 108. Download Our Free App Get quick & healthy EatingWell recipes on your phone with our newly updated free Healthy in a Hurry app for the iPhone and Android at eatingwell.com/go/app Get Your Diet Back on Track If you’re trying to clean up your diet, check out nutrition editor Brierley Wright’s list of 6 foods to limit to clean up your diet at eatingwell.com/go/cleandiet Your Personalized Slow-Cooker Cookbook Take our quick quiz to…

Breana Lai, M.P.H., R.D. Associate Food Editor When former sommelier Breana Lai was assigned to the juicing story (“See It, Make It!” on page 23), she was skeptical about whether she’d enjoy drinking her veggies. After developing five juice recipes and testing six machines, she’s a juicing convert. Her favorite is the Green Juice (loaded with parsley, spinach and celery). A Southern transplant who used to work as a cooking school instructor, Breana has a master’s in public health nutrition and is a registered dietitian. Daniel Duane Surfer, Writer & Cook His writing, in such publications as Men’s Journal, The New York Times Magazine and Bon Appétit, has earned Daniel Duane a National Magazine Award and a James Beard Award nomination. For “Chileman & The Pope of Peppers” (page 64), he traveled to New Mexico,…

Send your comments to editor@eatingwell.com. Love at First Sight I just received my first magazine and I can’t put it down. It was a gift from my daughter for Mother’s Day and it was one of the best gifts I could have gotten. The recipes are fantastic!!! Also, the stories are heart-warming. “Bill and the Beanstalk” was wonderful. Thank you for a great magazine. A new subscriber for life! —Earlyne Murray, Holden, MA Praise for Pizz’alads! You’ve done it again! Loved these pizz’alads! This idea combined with your cilantro-lime vinaigrette on my salad brought all sorts of new oohs & ahhs. Within each issue you keep your promise that I’ll find that happy place where good taste meets good health. —Jeremy Joseph, Nashville, TN Search, Then Sip I received my August issue and was excited to see what…

Nothing says fall like an explosively crisp bite of a juicy apple. The fruit is also a powerhouse of polyphenols, potent antioxidants. Eating apples may lower the risk of asthma, lung cancer, stroke and prevent blood sugar spikes. According to a recent Ohio State study, adults eating just one apple a day over four weeks reduced their levels of LDL (“bad”) cholesterol by as much as 40 percent. Taking a capsule containing apple polyphenols did not have as much of an effect. The researchers suspect the difference was due to the combined effect of polyphenols as well as other compounds in the whole apple. The fruit is also rich in pectin, a soluble fiber effective in lowering cholesterol. An apple a day really might keep the doctor away. Apples also offer…

By going trayless in campus cafeterias, the University of Missouri saves 15,000 pounds of food per month. There is a free lunch! On September 19, Tristram Stuart will feed 5,000 New Yorkers a free lunch, using ingredients that would have otherwise been thrown away. Stuart’s tasty meal (really!), known as “Feeding the 5000,” serves to highlight the fact that each year 1.3 billion tons, at least one-third of all food produced, is wasted. He has put on similar events in cities from London to Nairobi, including items like mango smoothies and potato curry. As a teenager growing up in England, Stuart collected more than 25 gallons of leftovers from his school kitchen each day, along with a vanload of leftovers from the town markets, to feed his pigs. He was shocked…