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Staff Favorites from the New January Issue of EatingWell

By Wendy Ruopp, January 2, 2014 - 12:24pm

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When you look the new January/February issue of EatingWell magazine, there are a couple things you’ll notice right away. First of all: 2014? Already? Then you’ll focus on the gorgeous photo of colorful cauliflower. If you think to yourself, “I love cauliflower—wish I had some new delicious recipes for it,” we can help. Here are some staff-favorite recipes from the issue.

Don't Miss: Recipes from the January/February 2014 Issue of EatingWell

Our January cover vegetable stars in four fabulous recipes by award-winning cookbook author Molly Stevens. They were a big hit with several members of the EatingWell staff:

Cauliflower Steaks with Chimichurri (pictured above)
“I'm not sure which part of the Cauliflower Steaks with Chimichurri recipe I love more, the tender nutty, caramelized cauliflower or the savory, herby chimichurri sauce. This is a new way to love one of my favorite roasted vegetables and now one of my favorite condiments—score!” —Michelle Edelbaum, Digital Director

Parmesan Cauliflower Tater TotsParmesan Cauliflower Tater Tots
”These are fantastic. You get crispy texture from panko breadcrumbs and wholesome goodness from the mashed cauliflower. It's a great way to sneak in some veggies for your kids!” —Geoff Strawbridge, Senior Account/Marketing Director, Licensing

Mediterranean Cauliflower PizzaMediterranean Cauliflower Pizza
”I'm a fan of just about anything topped with sun-dried tomatoes and olives—but the Mediterranean Cauliflower Pizza might be a new favorite in that category. I loved its super-savory flavor and thought the cauliflower crust was a great alternative to pizza dough” —Lindsay Westley, custom content producer

Quinoa Mushroom SoupMushroom Soup and Apple-Cheddar Quinoa Muffins
There are other delicious seasonal recipes in the new issue too. Mushroom Soup and Apple-Cheddar Quinoa Muffins are a perfect cold-weather match: warm and comforting, with quinoa in both (so complementary!). When you make them together you have a satisfying vegetarian meal.

Chopped Ham & Apple Salad with Creamy Parmesan Dressing Chopped Ham & Apple Salad with Creamy Parmesan Dressing is just one of several meal-worthy winter salad recipes in the January issue. Crisp greens like the escarole and endive in this salad are at their most flavorful now—a good reminder that just because it’s deep winter doesn’t mean salads can’t be on the menu.

Glazed Sour Orange & Coconut CakesGlazed Sour Orange & Coconut Cakes
Associate food editor Hilary Meyer singled out this sumptuous and seasonal gluten-free dessert, calling it ”a deliciously sweet dessert that just melts in your mouth. And it's great for people who are eating gluten-free.”

Pumpkin Pancakes
This first issue of 2014 wraps up with a Test Kitchen tutorial on proper pancake making. Jennifer Brown, Manager of Production & Custom Publishing, praised the pumpkin variation: ”Looking to spice up your Sunday mornings? These pumpkin pancakes taste sinfully delicious, and their whole-grain base and the pureed pumpkin are reassuringly healthy. A real morning treat!”

What recipes in the January/February 2014 issue are you excited to try?

What recipes in the new January/February issue are you excited to try? Tell us what you think below.

TAGS: Wendy Ruopp, Food Blog, Breakfast, Budget meals, Dessert, Dinner, Family meals, Vegetarian

Wendy Ruopp
Wendy Ruopp has been the managing editor of EatingWell for most of her adult life. Although she edits all the recipes for the magazine, her husband does the cooking at home.

Wendy asks: What recipes in the new January/February issue are you excited to try?

Tell us what you think:

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