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September/October 2014 Table of Contents

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

EatingWell Magazine

Departments

4 | From the Editor

6 | Feedback

24 | Nourish: Food for Sad Times
By Maggie Downs

106 | Recipe & Nutrition Index (pdf format)

108 | Tastemakers: Andrew Wilder, October Unprocessed


The Italian Table

62 | Savoring Sicily’s Olives
Come along to experience Italy’s most nuanced cuisine and the time-honored tradition of harvesting and curing olives.
By Nancy Harmon Jenkins

72 | A Way with Pasta
Forget complicated. At his cooking school in Verona, Giuliano Hazan shows you how stunning simple can be.
By Giuliano Hazan

80 | Grown in Puglia
From fava, olive oil and broccoli rabe to some of the best seafood in the country, the heel of the boot is Italy’s breadbasket. You don’t want to miss a taste of this region.
By Jane Black

90 | Faith’s Florence
Thirty years ago author Faith Willinger fell in love with the simple foods of this picturesque city. Join her for an insider's gastro-tour of the place she now calls home.
By Faith Willinger


Nutrition Report

49 | The New Fat Revolution
Bacon is everywhere. Butter is the new darling. Seems that fat is back big time. But should it be?
By Shaun Dreisbach

Fresh

13 | The Joy of Almonds
16 | The Smoothie Formula
18 | Diet Advice for Lovers
20 | Do This for Younger Skin
22 | Can You Eat Too Much Kale?

Healthy in a Hurry

27 | Weeknights: Sheet-Pan Dinners
37 | In Season: Mushrooms
44 | Makeovers: Apple Bavarian Torte

Test Kitchen

101 | Techniques: Creamy Chowders
104 | Tips & Notes
104 | Olive Guide
105 | Ask Stacy: Is pink pork safe?

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