Eating Well magazine because it always contains some interesting ideas and healthy recipes -- and that's a good thing, since most of the recipes I come up with contain copious amounts of cheese.
One thing I've noticed, however, is that the recipes tend to take shortcuts. I'm sure this is to make them user-friendly for the busy home cook, but some things can't be rushed. To wit: sauteeing onions. When I made the Eggplant Bulgur Pilaf in the October issue, I followed the instructions. I put the eggplant in first, never stopping to consider the natural order of saute handed down from mother to daughter since the earth cooled.
I just blithely went ahead, and ended up with chewy onions and not much aromatic flavor in the eggplant. If only you'd spoken up a little sooner, Mr. Onion. Lesson learned.