EatingWell

What's for dinner? Is it healthy? Is it easy? If you ask these questions, Eating Well is for you. The magazine "Where Good Taste Meets Good Health," Eating Well delivers the information and inspiration you need to make healthy eating a way of life with great, easy recipes (most take 45 minutes or less), the latest nutrition science, gorgeous photos and crisp, evocative prose.

Plan Your Feast

Thanksgiving 2020

What’s Trending on EatingWell.com

The Big Pivot • Chef Edward Lee explains how he shifted his Louisville-based eatery to meet the needs of restaurant workers and farmers impacted by the pandemic—and mobilized chefs nationwide to do the same.

4 Cancer-Fighting Strategies • Research-backed habits that have been shown to reduce your risk for many different types of the disease.

Let’s Talk Turkey • Namely, how to make sure your bird (and all the other Thanksgiving dishes) is as safe as it is delicious.

Shopping in the Cloud • The pandemic pushed me—and many others—to rethink the ways I get my food, shifting from supermarkets to super-local farms and delivery services. Will it stick?

Pretty Please? • If you’ve got a four-legged beggar on your hands, here’s how to break the habit before the turkey hits the table.

Do This for Better Digestion • Indigestion, bloating, constipation and other belly woes are incredibly common—but that doesn’t mean you have to live with them. These proven lifestyle tweaks can help you feel better now.

Stuffed & Scrumptious • Baked Sweet Potatoes with Burst Cranberries & Turkey, page 34

Weeknight Mains

Breakfast for Dinner

Pork Primer • Armed with these tips, your kids will be able to help you shop for pork and cook it too.

20-Minute Mains

The Chef’s Salad

Slow Cooker

Sheet Pan

The United States of Thanksgiving • A feast of gyoza, osso buco, winter melon soup and berry Jell-O. An oysters-and-Champagne brunch for friends, family and seemingly half the county. A 23-guitar, Bowie-belting potluck. These stories—from people across the country—prove that there are so many wonderful ways to celebrate this holiday. And for that, we are thankful.

Choosing Sides • The bird may get all the attention but let’s be real: the sides are WHERE THE MAGIC HAPPENS. And if you don’t believe us, just check out this selection of sage-infused marshmallow fluff-topped squash casserole, quince-glazed Brussels sprouts, creamy corn pudding and more.

The Bird Simplified • WE’VE MADE A LOT OF TURKEYS in our Test Kitchen over the years, but this method has always been a favorite. Why? It’s dead simple and endlessly adaptable, so you can make it your own—and make it different every time. Turn the page to see some of our favorite ways to season it, plus a gravy to match and our foolproof carving guide.

Thanksgiving, Meet Chile • Just as they do every other day, NEW MEXICO’S FAMED CHILE PEPPERS play a central role in the holiday menu at Albuquerque’s Los Poblanos inn.

Sweets by Virginia • VIRGINIA WILLIS grew up in Georgia and when Thanksgiving rolls around, she taps into her Southern roots for inspiration come dessert time. Think: sweet potato, chocolate chess and pecan pies, pumpkin roll cake and buttermilk poundcake. But since she also has some serious cooking cred—Willis has penned several cookbooks, worked in Michelin-starred restaurants and run the kitchens behind the scenes of Martha Stewart’s and Bobby Flay’s TV shows—she couldn’t help but give these recipes her own spin.

Change Your Range • We tapped a chef who puts hers to serious use for the key features to look for when you shop.

Pass the Rolls, Please! • These buttery, slightly sweet dinner rolls originated at Boston’s Parker House hotel in the 1870s—thus the...