From the editor

Sunset, Feb, 2008 by Katie Tamony

FOOD IN FEBRUARY inspires two opposing feelings: It's winter, so you want to tuck into hearty, comforting meals to get you through the cold and wet. But you don't want to carbo-load so much that you feel guilty until the first spring daffodils appear. At my house, this means cheesy enchiladas one night, followed by a "makeup dinner" of steamed halibut the next.

[ILLUSTRATION OMITTED]

For this issue, food editor Margo True and our writers created 18 delicious recipes for healthy winter dining, from a rich-in-taste-but-not-in-calories chicken dish (that's quick enough for a weeknight meal) to a veggie lasagna bursting with flavor. If, like me, you love the idea of food that tastes more indulgent than it truly is, you'll also be excited about our story on the Chinese technique of steaming (page 86). "It's been around for centuries," Margo notes. "Steaming delivers all the flavor and richness you desire without the fat. I was stunned to discover that the scallops-and-kabocha-squash dish in this story has only 1 gram of fat."

To complete this month's Healthy Eating section, Margo's team also developed new ways to take advantage of the nutty flavor of brown rice (our favorite healthy grain). The section's sweet treats are from our readers, who sent in yummy light desserts that leave you feeling satisfied.

Of course, for those nights when we need something with a little fat in it, Margo's team updated classic stews and slow-cooked suppers (page 68). My favorite is the salsa verde-simmered pork. It tastes like a lot of effort but has a short ingredient list and cooks for hours on its own. Plus, it reheats well in the microwave, making perfect leftovers for lunch the next day.

With winter food this good, you'll wish February were the longest month of the year.

Katie Tamony, Editor-in-chief