October 15, 2004
Reading Well with EatingWell

I've recently discovered a food magazine that I like quite a bit and would like to recommend. The name of the magazine is EatingWell, and it comes from Vermont. I'm not sure what it is about New England that produces not just good food but good food journalism.

This is the second incarnation of EatingWell which was originally published from 1990 to 1999. Publication resumed in June of 2002.

The magazine focuses naturally, on food. Short articles tend to be health and nutrition focused like one from the latest issue on reducing salt in your food to the levels necessary to comply with new nutritional guidelines, or another article on how lutein, an antioxidant found in spinach, kiwi, and red grapes may help your vision.

Each issue contains at least one longer article on a specific topic. The latest issue has an article by Peter Jaret on the health benefits of coffee, and is supplemented by: a taste test of six coffees; nine tips on how to brew a perfect cup of American-style coffee; a guide to determine if you're a "java junkie"; a brief on the coffee terms "fair trade" "shade grown", "organic" and "single origin"; and accompanying recipes that use coffee as a main ingredient. The chocolate fudge pudding cake recipe looks especially good.

Other articles feature recipes. Each recipe in EatingWell is clear and is supplemented with nutritional information on the caloric, fat, choleserol, carb, protein, fiber, and sodium content of the finished food - important information for dieters and those with sodium or other dietary restrictions. Food exchange values for each recipe are available on their website. Many recipes are accompanied by bullet point substitution suggestions or shopping tips.

The photography is impeccable. They could have a recipe for liver with pickled prunes in dirt sauce and the photographers would make it look delicious.

One of my favorite features offers suggestions on how to slim down a particular meal or recipe. This current issue turns a supersized bagel with cream cheese, a glass of orange juice, and a Duncan Donuts Swirl Latte with 1083 calories total into a more filling and satisfying half bagel with egg and cheese, an orange, and a skim latte with only 472 calories, equal protein, lower sodium, and much lower fat. EatingWell accomplishes the difficult feat of not being preachy about nutrition and fat, but still getting the essential messages of healthier cooking and eating across.

We often feature recipes on Too Many Chefs that aren't exactly health food. I'll be using the tips in EatingWell to produce some other dishes that will be a little easier on your waistline while fooling your brain into thinking you're being naughty.

How much do I like this magazine? After reading one issue, I subscribed. Check their website for more information and recipes and you might find yourself signing up as well.

Posted by Barrett in Maryland at October 15, 2004 10:54 AM | TrackBack Print-friendly version
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