From the editor

WE'VE WATCHED a lot of diet fads come and go in the food world, and Sunset's usual take is to stay out of the fray and cheer for balance and moderation. Low-fat cooking? Sure, though we still love using butter and cream in certain dishes too. Low carbs? We never really got on that bus. In fact, our food editors and writers have long been staunch advocates for good carbs and practical diet advice--we've been including nutritional information at the end of each recipe since the late '80s.

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It seems to be in our nature in the West to think healthfully but not too strictly about the way we cook. People who live here are exposed to so many naturally good-for-you foods that achieving balance may be easier than in other areas of the country. And we tend to be more active, which helps us even when we go overboard on a favorite food (cheese of all kinds is my own downfall).

For this issue's special healthy cooking section ("A Whole New You," which begins on page 97), our food team came up with ways to tune up your everyday eating with new flavors and techniques. Try adding these recipes to your repertoire to give yourself a healthy lift.

Whole-grain pastas, for instance, are truly good for you, but I know from experience that you need to pair them with the right type of sauce to play up their nutty, chewy texture. Marinara sauce just doesn't do it. So we created three options for dinners with loads of flavor.

My favorite part of the section is "Feel-Good Foods," a handy chart on page 108. Who knew pineapple was so beneficial? Or that broccoli boosts your immune system? I'm vowing to include a few of these quick hits in my own routine. Let us know what you add to feel good.

Katie Tamony, Editor-in-chief

COPYRIGHT 2007 Sunset Publishing Corp.
COPYRIGHT 2008 Gale, Cengage Learning