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.
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).
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
Ultimate 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
Desserts 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.