FALL 2019
TABLE OF
CONTENTS
Tex-Mex Polenta
Bowl, page 81
Photo by Brie Passano
03 WHAT TO EAT The
Forks Over Knives diet explained.
06 THE FEED Fresh ideas,
expert tips, real-life inspiration,
and news you can use.
16 ASK THE EXPERTS
No-nonsense answers to your health
and nutrition questions.
18 GEAR UP Top tools for
baking like a boss.
20 PLANT-LIFE HACKS
Six smart ways to save on your
grocery bills.
22 PLANT-POWERED
ATHLETE Cycling champion
Dotsie Bausch wants us all to steer
clear of dairy.
24 SOUTH-OF-THE-
BORDER FLAVORS Healthy
homemade variations on Mexican
restaurant favorites.
32 WHOLESOME GRAIN
SALADS Meal-worthy recipes
packed with fresh colors and fl avors.
40 FLATBREADS
Start with an easy homemade
dough, then try our sweet and savory
topping ideas.
44 FALLING FOR SQUASH
Easy, tasty ways to cook with winter
squash, including acorn, butternut,
calabaza, and kabocha.
50 HOW TO EAT WELL ON
$7 A DAY A week of healthy,
satisfying, budget-friendly meals
and snacks.
62 FAST-FIXIN’ SLOW
COOKER FAVORITES
These comforting recipes practically
make themselves.
66 FRIENDS GATHER HERE
Delicious, travel-friendly recipes for
holiday potluck gatherings.
76 BASICS YOU CAN’T
BUY Sometimes when you want
something made right, you just have
to make it yourself.
80 PRIMO POLENTA
Get to know this versatile
whole grain comfort food.
86 COOK ONCE, EAT
TWICE Big-batch recipes that can
be enjoyed once and then repurposed
into a completely diff erent meal.
92 FABULOUS FALL
PUDDINGS Sweet and creamy
guilt-free desserts.
96 KITCHEN TRICKS Five
clever hacks for your Instant Pot
multicooker.
97 RECIPE INDEX Find what
you’re looking for, fast.
Festive
puddings
PAGE^92
2
FO
R
KS
O
V
ER
K
N
IV
ES
.C
O
M
FO
R
KS
O
V
ER
K
N
IV
ES
.C
O
M
