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Food & Wine
EatingWell

EatingWell

March 2020

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

2 min.
what's trending on eatingwell.com

1 Fresh Spring Salads After a long winter, it’s time to give your salad rotation new life. Start with this Spinach-Strawberry Salad with Feta & Walnuts. EatingWell.com/springsalads 2 Cabbage Everything Want a twist on the classic St. Patrick’s Day side dish? Try Roasted Cabbage with Chive-Mustard Vinaigrette or Slow-Cooker Braised Potatoes with Green Cabbage. EatingWell.com/cabbage 3 Spring Reset Join our 30-day challenge to replace overly processed foods in your pantry with whole, nutritious ones! EatingWell.com/springreset GOOD-LIFE GURUS: MEDITERRANEAN EDITION Three international chefs to put on your Insta radar. @massimobottura Chef Massimo Bottura may have three Michelin stars at his Modena, Italy, restaurant, but he cares more about helping people and the planet than culinary stardom. In 2016, he founded Food for Soul (foodforsoul.it), a nonprofit fighting food waste and hunger by transforming surplus food into meals for those in…

2 min.
breakfast for dinner

Get Some Air Kids will get a rise out of helping you make this popover-like pancake while learning how to give foods a lift. TEACH YOUR KIDS HEAT + STEAM Many baking recipes call for a leavening agent like yeast or baking powder, but a Dutch baby gets its height from steam. As the liquid in the batter heats up, it lets off steam, making batter bubbles puff up. FLOUR + EGGS For the pancake to fully inflate, you need to prevent the steam from escaping. This is where proteins from the flour (gluten) and eggs step in to form an elastic trap that holds the steam (similar to blowing bubbles). As the Dutch baby continues to cook, the bubbles set into place as the starches in the batter bake into a crispy outer…

9 min.
weeknight mains

Chile-Lime Cauliflower Quesadillas ACTIVE: 30 min TOTAL: 30 min Poblano peppers add a touch of heat to these quesadillas, but a sweet bell pepper is tasty, too, if you want something milder. 3 tablespoons corn oil, divided1 tablespoon chili-lime seasoning or rub, such as Tajín (see Tip)2 cups chopped cauliflower1 cup chopped poblano peppers8 6-inch corn or whole-wheat tortillas, warmed½ cup reduced-sodium refried black beans¾ cup shredded Cheddar cheeseSalsa for serving 1. Position rack in upper third of oven; preheat broiler to high. Line a baking sheet with foil. 2. Whisk 1 tablespoon oil and seasoning in a medium bowl. Add cauliflower and poblanos; toss to coat. Spread evenly on the prepared pan. Broil on the upper rack until just tender, about 8 minutes. Reduce oven temperature to 200°. 3. Top half of each tortilla with…

1 min.
back to basics

Weeknight Roast Chicken & Carrots With Salsa Verde ACTIVE: 30 min TOTAL: 50 min Nothing says comfort like a roasted whole chicken, but it can take a while to cook. Using chicken parts instead puts it on the weeknight menu. Fresh herbs, lemon juice and capers in this Italian sauce brighten things up. 4 pounds bone-in chicken parts or one 4- to 5-pound whole chicken2 tablespoons extra-virgin olive oil, divided4 cloves garlic, minced, divided½ teaspoon kosher salt¾ teaspoon ground pepper, divided2 pounds small carrots, halved lengthwise1 cup chopped fresh herbs, such as basil, parsley, oregano and/or marjoram2 tablespoons lemon juice1 tablespoon capers, rinsed1 teaspoon anchovy paste1 tablespoon water 1. Place 2 rimmed baking sheets in oven; preheat to 500°F. 2. If using a whole chicken, cut into parts (breasts, leg quarters and wings). Cut any…

2 min.
eat more veg!

Dilly Snap Peas ACTIVE: 25 min TOTAL: 40 min A pickling brine gives these fresh peas a bracing pucker. Serve in place of pickles on a sandwich or as an addition to a cheese board. 1 cup distilled white vinegar1 cup water2 tablespoons kosher salt2 large cloves garlic, sliced1 teaspoon dill seed1 teaspoon mustard seed½ teaspoon crushed red pepper1 pound sugar snap peas, trimmed1 tablespoon chopped fresh dill Combine vinegar, water and salt in a large saucepan. Bring to a boil over medium-high heat. Cook, stirring, until the salt dissolves, about 2 minutes. Remove from heat and add garlic, dill seed, mustard seed and crushed red pepper. Add peas to the brine and let marinate, stirring occasionally, for 15 minutes. Drain. Toss the peas with dill. SERVES 8: ½ cup each Cal 23 Fat 0g (sat…

3 min.
20-minute mains

Old Thymy Salmon With Lemony Mashed Peas ACTIVE: 20 min TOTAL: 20 min Cooking butter until it browns adds a toasty, nutty flavor. Here it gives Old Bay-rubbed salmon a chef-worthy finish—not bad for 20 minutes! 1 pound peas, fresh or frozen¼ cup crème fraîche or sour cream½ teaspoon lemon zest3 tablespoons lemon juice¼ teaspoon salt¼ teaspoon ground pepper1 tablespoon extra-virgin olive oil1¼ pounds skin-on salmon, cut into 4 pieces2 teaspoons Old Bay seasoning1 tablespoon butter2 teaspoons fresh thyme leavesLemon wedges for serving 1. Bring a medium saucepan of water to a boil over high heat. Add peas and cook until tender, about 5 minutes. Reserve ¼ cup of the water, then drain. Combine the peas, the reserved water, crème fraîche (or sour cream), lemon zest, lemon juice, salt and pepper in a food…