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March/April 2012 Table of Contents

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

EatingWell Magazine

Columns

4 | Recipe Index (pdf format)

7 | From the Editor: Simple Ways to Save

10 | Feedback & Letters

88 | Nourish: My Husband, the Chef
By Marcelle Soviero


Features

46 | Swimming Upstream
Alaska's wild salmon have been heralded as healthy, tasty and sustainable. Even better news, they're back in record numbers. Here's why.
By Rowan Jacobsen | Recipes by Barton Seaver

56 | The Glory of Greens
Break out of the basic-lettuce rut and let our experts guide you through the amazing world of leafy greens.
By Matt Thompson | Recipes adapted from Eataly & Lidia Bastianich

64 | The Breakfast Club
How farmers, award-winning chefs and one enterprising Michigan couple came together to host home-grown breakfasts for a cause.
By Jan Ellen Spiegel | Recipes adapted from Selma Cafeé

72 | Mad About Meatballs
Irresistibly savory and tender, these new takes on meatballs are also surprisingly healthy.
By Carolyn Malcoun

Good

13 | GoodLife: Greens to Forage | Q&A: Elisabeth Hasselbeck

16 | GoodTaste: Healthier Egg Salads | Michelle Obama's New Book

20 | GoodHealth: 5 Foods for a Flatter Stomach | New Cavity-Fighting Foods

Healthy in a Hurry

25 | Weeknights: 5 Dinners in 1 Bag

35 | Fresh Picks: Cauliflower: Fresh & Fast

38 | 4 Ways: New Ideas for Chicken Breast

Test Kitchen

81 | Techniques: Slice & Bake Cookies

85 | Ask Stacy & How To: Shopping for breadcrumbs, making panini, and more

Recipe Guidelines, Nutrient Analysis & Recipe Index

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