September/October 2011 Table of Contents

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

EatingWell Magazine


4 | Recipe Index (pdf format)

10 | From the Editor: Simpler, Healthier, Tastier Solutions

12 | Feedback & Letters

96 | Nourish: The E-Mail Home By Ann Hodgman


Special Report

52 | Going Clean
Pesticides. BPA. Mercury. Sure, they're scary, but you can keep your food pure with 7 simple solutions. By Melinda Wenner Moyer

Don't Miss:
7 Simple Ways to Detox Your Diet and Your Home

Cooking Class

60 | Speed Wok
Grace Young is on a mission to teach everyone why the wok is the ultimate tool for fast, fresh, wholesome, easy dinners. Try her amazing recipes and you're sure to be a convert too. By Grace Young

A Taste of Place

70 | The Secret Ingredient
Cooks around the Mediterranean have had a long love affair with eggplant. Here are five inspiring recipes to show you why. Recipes by Sheilah Kaufman

Cooking In Season

78 | The Soup for Life
A steaming bowl of these green elixirs, packed with fall's freshest vegetables, will invigorate your body and soul. By Anna Thomas | Plus 2 quick-bread recipes by Stacy Fraser


The Latest Trend in Local | A Food Event Not to Miss | The Smartest Protein | Cancer-Fighting Foods | What Your Dinner Plate Should Look Like | Should I Go Gluten-Free?

27 | Healthy in a Hurry

28 | Weeknights: 20-Minute Meals

36 | See It, Make It: Wholesome Popcorn Balls

39 | Pick of the Season: The Vogue Veggie

44 | 4 Ways: Essential, Easy Recipes for Lentils

89 | From Our Test Kitchen

90 | Techniques: Thin-Crust Pizza

92 | Ask the Test Kitchen: What you need to know about store-bough stock & broth

92 | Tips & Notes: How To: Roast garlic, caramelize onions, and more

Recipe Guidelines, Nutrient Analysis & Recipe Index

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