November/December 2010

The Antioxidant Power of Pomegranates

Penelope Wall — Fri, 22 Oct 2010 19:02:04 +0000

Winter Jewels

Six little pomegranate seeds—that’s what we can blame winter on, at least according to Greek mythology. Pomegranates were the one food that the goddess Persephone was tempted to eat while she was imprisoned in Hades, thus condemning her to return to the Underworld for six months every year. During this time, her mother, Demeter, goddess of the harvest, mourns her absence and allows nothing to grow on Earth.

EatingWell Editors

Health benefits of this potent winter fruit.

November/December 2010

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Healthy Pomegranate Recipes

5 winter fruit desserts in 15 minutes or less!

EatingWell Picks the Best Holiday Cookies of 2010

Penelope Wall — Fri, 22 Oct 2010 18:56:25 +0000

Winning Cookies

Thank you, dear readers! You did it again. We asked for your best recipes for healthy, festive holiday cookies and more than 300 recipes flooded my mailbox.

As the Test Kitchen manager, I’ve looked forward to our annual cookie contest for the past six years. Even though I was on maternity leave during most of this year’s contest, overseeing the selection process was one part of my job that I just couldn’t give up.

Stacy Fraser

EatingWell Editors

How we found the best winning holiday cookies.

November/December 2010

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2010 Holiday Cookie Contest Winning Recipes

Behind the Scenes: The EatingWell Holiday Cookie Contest Taste Test

EatingWell Annual Holiday Cookie Contest

Foods to Ward Off Garlic Breath

Penelope Wall — Fri, 22 Oct 2010 18:50:00 +0000

Garlic is delicious, but its dragon-breath aftereffects can last days. New research suggests certain foods may offer a remedy. Studies show that parsley, apples, spinach, basil and other phenolic-rich foods help kick garlic breath. The polyphenols (compounds that act like antioxidants) break down the smelly sulfur compounds in garlic. “But only when they’re mixed with garlic,” says Sheryl Barringer, Ph.D., professor of food science and technology at Ohio State.

Amy Paturel

What to eat for fresh breath.

November/December 2010

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8 of the World's Healthiest Spices

Health Benefits of Garlic

Why Whole Grains, Garlic and Onions are Better Together

Should You Be Worried About Antibiotics When You Eat Meat?

Penelope Wall — Fri, 22 Oct 2010 18:45:23 +0000

Ask Our Nutritionist

If you heard that the FDA called the misuse and overuse of antibiotics in meat animals a serious threat to public health, you’re probably thinking: yes. But by the time meat (beef, poultry, pork) and dairy products reach your plate, there are no antibiotics present. If a farmer treats an animal with antibiotics, the farmer can’t use its meat or milk until after a set waiting period, during which the antibiotics clear the animal’s system.

Brierley Wright, M.S., R.D.

November/December 2010

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Antibiotic-Free Food Labels to Look For

Three Food Safety Tips to Avoid Antibiotic-Resistant Bacteria in Your Food

Green Choices: Meat & Poultry Buyer’s Guide

What Makes a Better Chicken

Supermarket Chickens vs. Pasture-Raised Chickens

The Dirty Dozen Plus: 14 Foods You Should Buy Organic

Food label lies: how to sort truth from hype

A Natural Alternative to Farming Without Antibiotics

Pomegranate

Penelope Wall — Wed, 20 Oct 2010 22:38:18 +0000

November/December 2010

The Benefits of Probiotics

Penelope Wall — Wed, 20 Oct 2010 22:23:43 +0000

The Power of Probiotics

To hear Sandor Katz tell it, our world would be a very different place without fermented food. It’s not merely that we wouldn’t have much of the fare we cherish most: wine, beer, cheese, yogurt, to name but a few.

Ben Hewitt

Joyce Hendley

For years, Sandor Katz has been fermenting foods, convinced that the probiotics they contain are keeping him healthy despite his compromised immune system.

November/December 2010

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Can Probiotics Really Help Your Health?

Penelope Wall — Wed, 20 Oct 2010 22:02:54 +0000

Can Fermented Foods Really Help Your Health?

Reams of research have looked into the health effects of probiotic (“good”) bacteria that ferment our foods. But most of these trials test specific strains of bacteria delivered in supplement form—or via a heavily fortified food, such as a yogurt that bills itself as probiotic-enhanced. (All yogurts contain probiotics; some manufacturers add large amounts of specific strains of probiotics associated with certain health benefits.) These probiotic strains are often patented by the manufacturers who paid for the research.

Joyce Hendley

Health benefits of fermented foods.

November/December 2010

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The Benefits of Probiotics

September/October 2010 Letters to the Editor

Penelope Wall — Tue, 19 Oct 2010 19:08:20 +0000

You Loved…

...Our focus on vegetarian meals

Thank you, thank you, thank you for the “Meatless Any Day of the Week” recipes [Weeknights, September/October]. I’m a new vegetarian and was getting discouraged by the lack of meatless mains. So, thank you for the latest issue and please, keep the meatless recipes coming.
—Julie Wolfe, Salt Lake City, UT

Editors’ reply: We will, Julie! We are also working on a meatless cookbook, to be published in the spring.

EatingWell Editors

November/December 2010

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September/October 2010 Table of Contents

EatingWell September/October 2010 Recipe Index

Oyster Stew

Erin McCormick — Fri, 15 Oct 2010 15:19:14 +0000

Oyster Stew

This oyster stew can be transformed from a comforting one-pot meal to an elegant dish for guests when you top it with Caviar Toasts: Dollop toasted slices of baguette with 1 teaspoon sour cream, 1/2 teaspoon caviar and a sprinkle of herbs. Place each toast atop a steaming bowl of stew. Serve with a salad of butter lettuce, orange segments and red onion tossed with vinaigrette.

Curried Cashews

Erin McCormick — Fri, 15 Oct 2010 15:10:09 +0000

Curried Cashews

These curried cashews are impossibly addictive—every time we made them in the Test Kitchen they disappeared in a flash. If you use salted cashews, omit the added salt.

Chile-Lime Peanuts

Erin McCormick — Fri, 15 Oct 2010 15:06:39 +0000

Chile-Lime Peanuts

These spicy nuts were inspired by ones sold by street vendors across Mexico. If you can only find salted peanuts, omit the added salt. Add the maximum amount of cayenne pepper if you want an extra hit of spice.

Five-Spice Pistachios

Erin McCormick — Fri, 15 Oct 2010 15:01:13 +0000

Five-Spice Pistachios

Chinese five-spice powder is a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns; it adds subtle flavor to these pistachios. Look for it in the spice section at the market or with other Asian ingredients. Omit the added salt if you use salted pistachios.

Fig-Anise Compote

Erin McCormick — Fri, 15 Oct 2010 14:51:53 +0000

Fig-Anise Compote

Cook the figs in this compote down until they can be spread with a knife or spoon. The compote is equally delicious as a condiment on a cheese plate, as an accompaniment for roast pork or as a spread on toast. If you’re giving this as a gift, include a card with serving suggestions.

Spaghetti with Quick Meat Sauce

Erin McCormick — Fri, 15 Oct 2010 14:47:17 +0000

Spaghetti with Quick Meat Sauce

Instead of opening a jar of sauce, try this easy spaghetti with meat sauce on a weeknight. Serve with steamed broccoli and garlic bread. The recipe makes enough for 8 servings. If you’re serving only four for dinner, cook 8 ounces of spaghetti and freeze the leftover sauce.

French Onion Beef Tenderloin for Two

Erin McCormick — Fri, 15 Oct 2010 14:41:47 +0000

French Onion Beef Tenderloin for Two

We took the comforting flavors of French onion soup and turned them into an easy bistro-style steak dinner. Tender filet mignon gets smothered with sweet caramelized onions and topped by a crispy, Swiss cheese-covered crostini. Serve with green beans and smashed potatoes with buttermilk and chives.