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May/June 2015 Table of Contents

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

EatingWell Magazine

Departments

2 | Editor's Letter

26 | Nourish: Breaking Gender Stereotypes
By Terry Lee

94 | Recipe & Nutrition Index (pdf format)

96 | Tastemakers: The Traveling Butcher


FEATURES

52 | Get Your Fiesta On!
Cinco de Mayo is here. But you don't need that as an excuse to fire up this Mexican BBQ from chef Roberto Santibañez.
By JJ Goode & Roberto Santibañez
Recipes by April McGreger

60 | Better, Bolder Bean Salads
These recipes bring fresh, crisp, summery life to that staple of the potluck circuit--three-bean salad. Take one to your next party and you'll be bringing home an empty dish.
By Katie Webster

70 | Into the Woods
Hidden in Washington's rugged mountains, a cast of characters forage for elusive wild mushrooms. Come inside their magical and lucrative kingdom.
By Langdon Cook
Recipes by Cathy Whims

81 | Natural Remedies
The thinking on how lifestyle and diet are linked to cancer has shifted. Here's what you need to know now.
By Laura Beil

Fresh

9 | Watercress in the Wild
10 | Is a Bigger Breakfast Better?
12 | Heirlooms Worth Saving
14 | Tool to Try: Spiralizer
16 | Our Favorite Condiments
18 | Mind Over Body

Nutrition Report

23 | The Milk Debate
Is it time to rethink your three servings a day?
By Karen Ansel M.S., R.D.N.

Healthy in a Hurry

29 | Weeknights: Classic Sandwiches
37 | In Season: Strawberries
43 | Market Pick: Shrimp
50 | See It, Make It: Deviled Eggs

Test Kitchen

91 | Techniques: Blondies
93 | Tips & Notes

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