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EatingWellEatingWell

EatingWell

April 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.

Land:
United States
Språk:
English
Utgivare:
Meredith Corporation
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KÖP NUMMER
57,48 kr(Incl. tax)
PRENUMERERA
115,06 kr(Incl. tax)
6 Nummer

I DETTA NUMMER

access_time2 min.
#obsessed

This issue is all about food obsessions. They take many forms, from ingredients to cooking tools. And they can serve to mark the stages of your life. For me there was the going out for sushi every-single-week phase in my 20s. Lidia Bastianich’s cookbooks, recipe after recipe, have dominated way too many phases to count. The arrival of the Big Green Egg for my 40 brought on a second phase of smoking pork shoulders and brisket. The first happened when I got a hand-me-down oil-drum-style smoker from New Braunfels, Texas.The current object of my desire is za’atar. Last fall I found the spice blend everywhere on a trip to Lebanon, most memorably at the breakfast buffet in my hotel. At a farmers’ market I loaded up on several types to…

access_time1 min.
we dig beets

Roasted. Pickled. Spiralized. Raw. We’ll eat this jewel-toned veg any old way. Not only are beets earthy and delicious, they can also (surprise!) up your exercise game. Seriously: An Australian review of 47 studies found that regularly consuming the root veggie helps boost endurance. In one study the researchers looked at, drinking 2 cups of beet juice a day (equal to eating about 1¾ cups of raw beets) for six days helped people work out 25 percent longer during a short, intense bout of exercise. Thank beets’ naturally occurring nitrates, which your body converts to nitric oxide—a molecule that helps broaden blood vessels, improving circulation and reducing the amount of oxygen your muscles need to work effectively. Your morning run just got that much better.…

access_time5 min.
letters

Rip-Out RecipesI was distressed to receive my Cooking Light final issue but I’m delighted with my EatingWell featuring Cooking Light! Cooking Light renewed my love of trying new recipes in the early years of the 2000s. I found myself ripping out recipe after recipe from this current issue. I paged forward and realized I may as well leave the magazine intact and simply try every enticing recipe! I appreciate the inspiration and greatly anticipate the coming issues.Devon Talley, Frisco, TXMy First Issue of EatingWellI was a very long-term subscriber of Cooking Light magazine and looked forward to receiving every issue over the years. I received my first issue of EatingWell magazine in yesterday’s mail and eagerly unwrapped the plastic packaging to take a look. To my delight, I love it! The…

access_time1 min.
what are you #obsessed with?

Pickles—fried, sweet, sour, etc. No, I’m not pregnant!—Karen CollinsThe almighty cauliflower. It’s a lifesaver.—michelle.m.03Vietnamese pho soup.—azrangel+ TRY OUR FIVE-STAR SLOW-COOKER CHICKEN PHO RECIPE! EatingWell.com/phoChips and dip. Any dip will do. I like huge scoops of dip on my chips.—fitmamallama30I make a smoothie every morning. Took my Vitamix on a local vacation to have it! #sorrynotsorry—juliestyerWild Alaskan salmon—any way it’s cooked is good.—Janice JacksonCacio e pepe and red wine.—rvstobbsSesame oil! It goes on almost everything. Even veggies. I learned of it when making my first pork fried rice 30 years ago. My obsession!—Wendy SmithChocolate chip cookies and milk.—annaleemathismayGrain bowls.—pickled.professor+ FIND DOZENS OF DELICIOUS GRAIN BOWL RECIPES: EatingWell.com/grainbowlsI think I’m addicted to peanut butter.—kaylynbilly34Fresh, local, in-season fruits. There’s nothing like it. Nature’s candy.—acraftyescapeDried mango. It gives me jaw pain because I can’t stop until…

access_time2 min.
basil ricotta dumplings & creamy peas

ACTIVE: 40 min TOTAL: 40 minRicotta makes light and fluffy dumplings. For an easy mess-free way to shape the dumplings, see our tip on how to make quenelles, above.2 cups part-skim ricotta cheese2 large egg yolks½ cup all-purpose flour, plus more for dusting½ cup chopped fresh basil, plus more for garnish¼ teaspoon ground pepper⅛ teaspoon salt2 tablespoons extra-virgin olive oil⅓ cup chopped pancetta or bacon2 cloves garlic, chopped1 cup fresh or frozen peas½ cup light cream Shaved Parmesan cheese & pea shoots for garnish1. Bring a large pot of water to a gentle boil. Dust a large baking sheet with flour. Line another baking sheet with paper towels.2. Stir ricotta, egg yolks, flour, basil, pepper and salt together in a medium bowl until combined. Form the mixture into about 20…

access_time1 min.
sheet-pan maple-mustard pork chops & carrots

ACTIVE: 10 min TOTAL: 30 minRainbow carrots add colorful pizazz, but regular orange carrots are a just-as-tasty substitute. Pork dries out easily—using an instant-read thermometer ensures meat is cooked safely, but still moist.4 tablespoons extra-virgin olive oil, divided1 tablespoon whole-grain mustard1 tablespoon maple syrup4 5-ounce bone-in, center-cut pork chops (½ inch thick)1½ pounds rainbow carrots, cut diagonally into ¼-inch slices2 teaspoons finely chopped garlic1 teaspoon coarsely chopped peeled fresh ginger½ teaspoon ground turmeric¾ teaspoon kosher salt¾ teaspoon ground pepper¼ cup chopped flat-leaf parsley1. Position a rack in the lower third of the oven and preheat to 450°F.2. Whisk 1 tablespoon oil, mustard and maple syrup in a small bowl. Place pork chops on one side of a rimmed baking sheet. Brush the tops with the oil mixture. Place carrots on…

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