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Staff Picks from the July/August Issue of EatingWell

By Wendy Ruopp, July 7, 2014 - 12:39pm

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We celebrate summer in the July/August issue—starting with multicolored heirloom tomatoes on the cover. (Use your summer tomatoes in recipes like Heirloom Tomato Salad with Fried Capers or Tuna Salad-Stuffed Tomatoes with Arugula from this issue.) If you’ve got okra from the farmers’ market or your garden (lucky you), we’ve got four new recipes to make with it, including a very Southern Black-Eyed Peas & Okra. Head off an overabundance of zucchini by adding Sausage-&-Quinoa-Stuffed Zucchini or Mozzarella, Basil & Zucchini Frittata to your summer supper rotation. The next time I go berry picking, I’ll try to save enough to make Strawberry Meringue Cake or Cornmeal-Blueberry Shortcakes with Honey Whipped Cream… OK, I’m going to get those berries right now.

Don't Miss: Recipes from the July/August 2014 Issue of EatingWell

Summer Parties Sensational Summer Parties
The EatingWell staff is very entertaining—in many ways. A lot of us really like to cook for people, and summertime provides plenty of opportunities to entertain. The July/August issue serves up plenty of recipes that are perfect for entertaining, including a whole menu from chef Tom Douglas (find the recipes and menu planner here).



Easy Sangria Recipes Cocktail Time: Sangrias
I love sangria!! (It’s great to have a nonalcoholic sangria option, too, so the kids aren’t left out.) —Nicci Micco, Content Director, Custom Publishing & Licensing

I've been waiting for those sangria recipes. Gorgeous to look at, and the ones I tried were all tasty. —Laura Carlsmith, Licensing, Audience Development



Thai Chile-Plum GlazeUltimate Backyard Barbecue: Chicken Edition
I love the Thai Chile-Plum Glaze. Not only is it the perfect blend of sweet, salty and spicy, it's also incredibly versatile. Spread it on grilled chicken, pork or fish or use it as a condiment for the best turkey sandwich you've ever had. —Breana Lai, Associate Food Editor

Whether you call it “spatchcocked” or simply “butterflied, the Spatchcocked Chicken with Sweet & Spicy BBQ Rub really upped the grilled-chicken ante for me. It’s become one of my favorite recipes to serve to a crowd—it’s easy, delicious and you can assign a guest grill duty so you can prep a salad or—let’s be honest—enjoy a glass of rosé while the chicken sizzles. —Lindsay Westley, Custom Content Producer

Grasshopper Ice Cream PieDesserts to Chill With: Grasshopper Ice Cream Pie
EatingWell's ice cream pies are a special treat because although they are made with healthier ingredients, they taste like a frozen dessert should: rich and creamy with satisfying flavor combinations (including blackberry-lemon and mango-coconut). I look forward to making a couple of these for summer potlucks! —Jennifer Brown, Manager of Production & Custom Publishing


What new recipes are you excited to try? Tell us what you think below.

TAGS: Wendy Ruopp, Food Blog, Budget meals, Dessert, Dinner, Family meals, Quick meals, Vegetarian, What's in season

Wendy Ruopp
Wendy Ruopp has been the managing editor of EatingWell for most of her adult life. Although she writes about food for the Weeknights column of EatingWell Magazine, her husband does the cooking at home.

Wendy asks: What new recipes are you excited to try?

Tell us what you think:

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