I'm very glad that a partnership we've been working on for a long time—recipes from EatingWell magazine and EatingWell.com, one of the best-run and most useful cooking sites I know, on the Food Channel, and some of our pieces on theirs—has come to fruition just in time for the weeks when a lot of us get our kitchens into high gear, and for the next six weeks food will be on our minds, and in our refrigerators and pantries, in greater excess, I mean abundance, than any other time of year.
So ideas from EatingWell come just in time to save you from the worst of the regret and remorse that will drive people en masse to its site on January 2. Its recipes are not just sensible but good, in a very unfussy and doable way that has been the hallmark of the magazine since it began, in beautiful Charlotte, Vermont, down the road from Shelburne Farms.
I was the magazine's first restaurant critic, and many of the most significant friendships I formed during my years getting to travel around the country looking for local- and sustainability-minded chefs, then very unfashionable and very very much in the minority, have stayed with me to this day. As have my deep admiration for our very own Barry Estabrook and the incomparable editor Rux Martin, who brought me there in the first place.