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EatingWellEatingWell

EatingWell

December 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.

Country:
United States
Language:
English
Publisher:
Meredith Corporation
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10 Issues

IN THIS ISSUE

4 min.
what’s trending on eatingwell.com

1 Tamales for the Holidays Mexican chef and Eat Mexico cookbook author Lesley Téllez shares the recipe she makes every Christmas (right), plus her best tamale tips! EatingWell.com/Tamales 2 Gifts You Can Grow Special heirloom seed packets, a sprout-your-own microgreens kit and more Eating​Well editors’ picks—these gifts keep on giving with a harvest of fresh herbs and veggies all winter. EatingWell.com/GiftsThatGrow 3 Self-Care Challenge Get our ideas for carving out time to relax every day this month, from DIY face scrubs to a 5-minute meditation, plus recipes to help you feel good from the inside out. EatingWell.com/SelfCareChallenge LETTERS A Brighter Future I always look forward to the latest issue in the mail, and [the October one] was FANTASTIC. I’m usually an “all pictures” kind of a magazine reader, but I absolutely love the tone of your articles. They’re…

3 min.
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 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. CLARK Research Editor ANNE TREADWELL Editorial Assistant RACHEL STEARNS Production Director KENT POLLPETER Senior Production Manager ADAM PEUSE Advertising Production Supervisor MATTHEW FISCHELS Quality Director JOSEPH KOHLER EATINGWELL.COM Director, Content Strategy, Food MICHELLE EDELBAUM Digital Content Manager ASHLEY KAPPEL Executive Editor PENELOPE WALL Senior Digital Editor, Nutrition LISA VALENTE, M.S., R.D. Senior Digital Editor, Meal Plans VICTORIA SEAVER, M.S., R.D. Senior Digital Editor, Food MEGAN STEINTRAGER Digital Editor, News & Lifestyle JAIME MILAN Social Editor SOPHIE JOHNSON Assistant Editor, News LAUREN WICKS Assistant Editor, Nutrition JESSICA BALL, M.S.,…

2 min.
the ingredients of the season

During my 20s, with little vacation time and even less money, I stayed put on the West Coast for the holidays most years. I celebrated with my then-boyfriend’s extended family in San Francisco, instead of my own scattered around the East Coast 3,000 miles away. Though I pitched in with the cooking, I don’t particularly remember the food, except for persimmon pudding. A neighbor had a persimmon tree and each year she’d harvest it to make that dish. The pudding itself was forgettable. But those persimmons, to my Pennsylvania-raised mind, seemed to embody some exotic, bountiful California mystique. This holiday issue is organized around seasonal ingredients like those persimmons I still think about. Often all it takes to make a meal memorable is a few intentionally selected ingredients. You end up…

1 min.
a pop of pomelo

Don’t let the bright pink sections fool you, this is not a grapefruit. It’s a pomelo. This Southeast Asian ancestor is the biggest of all the citrus fruits, with an easy-to-peel skin and a sweeter taste. Like grapefruit, pomelo is a fabulous source of vitamin C—1 cup of segments has nearly double your Daily Value of the stuff—plus healthy doses of fiber and potassium. It also contains the flavonoid naringin, a naturally occurring plant compound that gives citrus its bitterness, along with several health benefits, like helping to lower cholesterol and blood sugar levels. (Because pomelo can interact with medications the way grapefruit can, talk to your doctor before eating it.) This compound also appears to protect against sun damage—yep, important even in winter—which keeps your skin looking young. And…

2 min.
cooking for comfort

Creamy Celeriac Noodles With Chicken ACTIVE: 45 min TOTAL: 45 min With a little help from a spiralizer, celeriac is transformed into fettuccine “pasta.” Tossed with spinach, chicken and a luscious Parmesan cream sauce, lower-carb never tasted so good. 2½ pounds celeriac (celery root), peeled1 cup low-sodium chicken broth½ cup dry white wine1 pound chicken tenders8 large cloves garlic, peeled8 cups baby spinach1 tablespoon cornstarch mixed with 1 tablespoon water1 cup grated Parmesan cheese, divided½ cup sour cream3 tablespoons unsalted butter⅛ teaspoon ground pepperPinch of freshly grated nutmeg1 tablespoon chopped fresh parsley 1. Put a large pot of water on to boil. Using a spiral vegetable slicer, cut celeriac into long strands. You should have about 10 cups of celeriac “noodles.” 2. Combine broth, wine, chicken tenders and garlic in a medium saucepan. Bring to…

2 min.
big batch

Sausage-Spiked Meatloaves ACTIVE: 30 min TOTAL: 1½ hrs TO MAKE AHEAD: Freeze for up to 3 months. It’s not much more effort to prep a second meatloaf when you’re already cooking one. The extra makes a delicious day-after meal (try one of the ideas below) or freeze it for another time. 2 tablespoons extra-virgin olive oil1 cup chopped yellow onion1 cup chopped celery6 cloves garlic, finely chopped2 large eggs, lightly beaten1 cup panko breadcrumbs, preferably whole-wheat12 tablespoons ketchup, divided½ cup chopped fresh parsley, plus more for garnish2 tablespoons Worcestershire sauce¼ teaspoon salt1 teaspoon ground pepper1 pound 90%-lean ground beef12 ounces ground turkey8 ounces ground pork8 ounces Italian turkey sausage, casing removed 1. Preheat oven to 350°F. Coat two 9-by-5-inch loaf pans with cooking spray. 2. Heat oil in a large skillet over medium heat. Add…