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March/April 2014 Table of Contents

Great recipes and nutrition information from the current issue of EatingWell Magazine. Subscribe Now!

EatingWell Magazine

Departments

2 | Editor's Letter

6 | Feedback

8 | New on EatingWell.com

102 | Recipe & Nutrition Index (pdf format)


Features

53 | The Truth About Sodium
32 things you need to know about salt.
By Karen Ansel, M.S., R.D.

62 | Cabbage Craft
All it takes are a few easy techniques to transform this humble vegetable into breathtaking dishes.
By Kathy Gunst

70 | The Guru of Grass
How one man made small changes that added up big-time to better, healthier and more sustainable beef.
Story by Jane Black, recipes by Bruce Aidells

84 | Move Over, Muffins!
Here’s a new reason to pull out your muffin tin. It’s the perfect tool to bake up perfectly portioned and irresistibly cute dishes for any occasion.
By Hilary Meyer

92 | Just Add Yogurt
10 new ideas that show you how creamy, tangy yogurt can be the most versatile food in your fridge.
By the EatingWell Test Kitchen

Fresh

11 | Say Hello to Herring
12 | Tiny Gardens: Big Rewards
14 | Diet vs. Exercise
14 | Eat Like This: Fewer Hot Flashes
16 | 4 New Reasons to Drink Coffee
20 | 5 Diet Mistakes to Avoid

Nourish

24 | The Zen of Cooking
By Laura Deutsch

Healthy in a Hurry

27 | Super Bowl Suppers
37 | The Ravishing Radish
45 | The Joy of Tofu

Test Kitchen

97 | Techniques: The New Quiche
101 | Tips & Notes

Tastemakers

104 | Saving Seeds, Saving Diversity
By Jackie Varriano

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