menu
close
search
EXPLOREMY LIBRARYMAGAZINES
CATEGORIES
FEATURED
EXPLOREMY LIBRARY
searchclose
shopping_cart_outlined
exit_to_app
category_outlined / Food & Wine
EatingWellEatingWell

EatingWell October 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
Read Morekeyboard_arrow_down
SPECIAL: Get 40% OFF with code: BLACK40
SUBSCRIBE
$9.99
10 Issues

IN THIS ISSUE

access_time2 min.
editor’s letter

Embrace the Change This October issue is different. We devoted nearly half of our pages to covering how food is likely to change in the not-too-distant future. The stories touch on a range of topics, including how gene editing may deliver food that’s more abundant and nutritious and has a lighter impact on the planet. What’s that grumble I hear? GMOs aren’t the way to get you excited about this issue? Hear me out. Whether you like it or not, foods that appear perfectly normal (they might even look like the tomato on our cover), developed using the next-generation, more sophisticated genetic modification technique known as CRISPR, will be at your local supermarket very soon. And the net effect of this CRISPR technology on our food supply may end up being…

access_time3 min.
trick-or-treat

What candy do you steal from your kids’ bags? “Sour Patch Kids! The yellow, green and blue ones are my favorites.”—Hilaria Baldwin THE GOOD-LIFE GURU Q&A What are your favorite Halloween traditions? “Out here in the Hamptons, there’s this place called Hank’s Pumpkintown that the kids [Carmen, 6, Rafael, 4, Leonardo, 3, and Romeo, 1] go crazy for. They have a train, fun little mazes, and we get our pumpkins there. Then for trick-or-treating, the kids wear two costumes. One is to their school or preschool. And then—I assume one year they’ll stop going for it—they’ve been into doing a group dress-up thing. We did the Wizard of Oz one year and The Incredibles another year. Last year we were astronauts. I’m going to eat it up until they stop wanting to do that…

access_time1 min.
juicy news

That purple pigment so deep and lush it’s almost black? It comes courtesy of anthocyanins—phytonutrients that give blackberries their beautiful hue and some major health benefits. In a recent study published in the journal Nutrients, overweight men who ate about 4 cups of blackberries a day for a week had improved insulin function. Insulin is a hormone that regulates blood sugar, and when it’s out of whack, it’s linked to type 2 diabetes, heart disease, nonalcoholic fatty liver disease and even dementia. (Granted, you’re probably not eating 4 servings of these fruits at a time, but it does make a compelling case for enjoying plenty of purples.) And balanced blood sugar may have skin-deep pluses too. University of California, Davis researchers report that anthocyanins may help reduce moderate breakouts—because in-check…

access_time2 min.
the chef’s salad

Butternut Squash & Piquillo Pepper Salad ACTIVE: 50 min TOTAL: 1 hr 10 min TO MAKE AHEAD: Refrigerate pickled celery, roasted squash and the goat cheese mixture separately for up to 1 day. Sour celery pickles, tangy goat cheese, spicy peppers and sweet squash seasoned with fragrant coriander and cumin create a flavor explosion for a tasty alternative to leafy green salads. 1⅓ cups water, divided½ cup rice vinegar2 tablespoons chopped jalapeño pepper2 tablespoons sugar1 tablespoon kosher salt plus ¾ teaspoon, divided1 teaspoon grated fresh ginger1 teaspoon yellow mustard seeds2 stalks celery, cut into ½-inch pieces8 cups cubed (1-inch) peeled butternut squash6 tablespoons extra-virgin olive oil, divided1 tablespoon ground coriander1 tablespoon ground cumin2 tablespoons red-wine vinegar1½ teaspoons whole-grain mustard1 teaspoon honey1 clove garlic, grated½ teaspoon ground pepper, divided1 10-ounce jar piquillo peppers, rinsed and…

access_time4 min.
eat more veg!

PICKY EATERS EDITION Spiralized Onions with Crispy Parmesan Breadcrumbs ACTIVE: 15 min TOTAL: 45 min EQUIPMENT: Spiralizer You may not have considered onions as candidates for the spiralizer, but you should. They create beautiful ribbons that make this recipe reminiscent of fried shoestring onions. 2 large onions (about 2 pounds), peeled2 tablespoons extra-virgin olive oil3 slices whole-grain country bread, lightly toasted¼ cup grated Parmesan cheese½ teaspoon ground pepper½ teaspoon salt, divided¼ teaspoon cayenne pepper 1. Position racks in upper and lower thirds of oven; preheat to 425°F. Coat 2 large rimmed baking sheets with cooking spray. 2. Using a vegetable spiralizer, cut onions into long thin strands. Place in a large bowl and toss with oil. 3. Pulse bread in a food processor into crumbs. Add to the onions along with Parmesan, pepper, ¼ teaspoon salt and cayenne;…

access_time10 min.
weeknight mains

Linguine With Creamy Mushroom Sauce ACTIVE: 40 min TOTAL: 40 min Here’s an excuse to buy wild mushrooms, available at many grocery stores these days. Or if you prefer white buttons, those will work well too. 8 ounces whole-wheat linguine pasta2 tablespoons extra-virgin olive oil6 cloves garlic, sliced1½ pounds mixed mushrooms, sliced1 cup diced shallots1 tablespoon chopped fresh thyme1 cup dry white wine½ cup sour cream or crème fraîche¼ cup grated Parmesan cheese plus more for garnish1 tablespoon butter½ teaspoon salt¼ teaspoon ground pepperFinely chopped fresh parsley for garnish 1. Bring a large pot of water to a boil over high heat. Cook pasta according to package directions. Reserve ½ cup of the pasta water, then drain the pasta. 2. Meanwhile, heat oil and garlic in a large skillet over medium heat until fragrant, about…

help