September/October 2016 Table of Contents

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

EatingWell Magazine


4 | Editor's Letter

8 | Chatter

130 | Recipe & Nutrition Index

132 | Tastemakers


88 | Roast & Ready
Why roast just one chicken when you can cook two and get a jump on dinners for the rest of the week? This foolproof method and recipes will make you love your leftovers.
By David Bonom

99 | Frozen Food Hacks
The frozen food section gets a bad rap, but it’s possible to find healthier options. We help you navigate the cold—plus give you creative ways to turn our picks into dinner.
By Carolyn Malcoun

110 | Get Spicy Tonight!
Two Texas sisters show you how to cook the Indian cuisine they grew up with any night of the week.
By Cheryl Sternman Rule
Recipes by Shefaly Ravula & Amee Meghani

Special Report
74 | Complicated Cups
There are countless ways to get a great cup of coffee. But are you paying attention to what’s going on behind the beans—how they were grown and got from bush to cup? Here’s the venti-size scoop on what’s really important.
By Barry Estabrook

Fresh: Ideas For A Better You

15 | Pumpkins with Purpose
16 | Farm to School
18 | The Vegan Butcher
20 | Dogs on the Farm
25 | Instagram Yourself Fit
26 | Bone Builder Snack
28 | The New Breast Cancer Research

Nosh: Easy Healthy Recipes

33 | Veg Head
38 | Pasta in 20
40 | Fish in a Flash
44 | Slow-Cooker Chinese Pork
46 | Healthier Hot Chicken
48 | Bean Soup 5 Ways
50 | Turkey Meatloaf
52 | Snacks to Go
54 | Enchilada Stuffed Squash
56 | Get Your Omega-3s
58 | Spicy Steak & Veggies
60 | No-Cook Dinner
66 | Protein-Packed Quick Bread
70 | Handheld Apple Pies

Morsels: Smarts From Our Test Kitchen

124 | Shop Smart: Cake mixes
126 | What’s Fresh in Fridges
128 | Facts on Freezing; Tips & Notes

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