Our Best New Recipes From the Latest Issue of EatingWell Magazine
Roasted Fennel & Italian Sausage Stuffing
This homemade stuffing recipe is special because it comes complete with a sausage-making lesson from the Sausage King himself, author and famed business owner Bruce Aidells.
Slow-Roasted Pork Shoulder with Tequila Citrus Sauce
Pork shoulder makes a wonderful roast because it has enough fat to keep it moist and tender during low and slow cooking. The citrus sauce has a smoky, agave sweetness from the tequila and produces a bright counterpoint to the unctuous meat. Serve any extra sauce for dipping.
Homemade Breadsticks with Chard
Flecks of chard bring an earthy sweetness and festive look to these twisted breadsticks. Spinach would also work.
Quinoa Avocado Salad with Buttermilk Dressing
Persimmons add sweetness to this tossed green salad that sports a healthy salad dressing. A sprinkling of crispy fried quinoa adds unexpected crunch, putting the salad over the top in the best way.
Beef Rib Roast with Mushrooms & Fennel
The edible wild mushrooms you can find depend on where you live. They add woodsy and earthy flavors, but cultivated cremini and white buttons are delicious here too. Well-stocked supermarkets often have cultivated "wild" varieties like hen of the woods, matsutake, yellowfoot and hedgehog—all great in this recipe.
Spiced Potato Tea Cake
A mashed russet potato gives a light and tender crumb to this tea cake recipe. Slices of the loaf are wonderful the next day, toasted and glossed with butter.
Cardamom-Cured Salmon Gravlax
While this type of cured salmon, called gravlax, is usually made with skin-on salmon, this recipe removes the skin and rubs the curing mixture on both sides for better flavor penetration. Ask your fishmonger for a center-cut piece of salmon that's consistently 1½ inches thick for the best results. Green peppercorns are often sold in a brine, but you'll want to seek out dried ones for this recipe.
This gratin dish has all of the craveable flavors of artichoke dip in a more sophisticated form. It makes a terrific side with any roasted meats or poultry.
Mini Sandwiches with Fig & Brie
Turn the basics of a cheese board into adorable mini grilled cheese sandwiches for a satisfying appetizer.
Chicken & Vegetables with Creamy Coconut Noodles
Teach your kids about the power of aromatic compounds with this recipe: Adding coconut milk to the broth not only adds subtle coconut flavor, but the fat in the liquid also helps the ginger, lemongrass and basil "bloom," releasing even more tastiness.
Cranberry-Almond Thumbprint Cookies
A dip in egg white and a quick roll in sugar adds a delightfully crisp crust to these holiday cookies. You'll have leftover jam—perfect for spreading on toast or for glazing the Cranberry Galette with Sesame Frangipane.
Arepas with Spicy Black Beans
These corncakes are a common style of flatbread in Colombia and Venezuela. Arepas are made with precooked cornmeal and served warmed with butter or cheese, or split open and filled, or topped, as we've done here. Our arepas filling is loaded with fragrant spices and vegetables to elevate the dish.
Apple Spice Cake with Cranberry-Mandarin Compote
Apple butter and applesauce make this spice cake exceptionally moist and tender. The bright berry compote and billowy whipped cream provide perfect counterpoints.
Mushroom & Tofu Stir-Fry
Crispy Smashed Potatoes with Green Horseradish Sauce
These roasted smashed potatoes show off all the goodness of russets: fluffy insides surrounded by shatteringly crisp skin. The easy horseradish sauce topping adds a delicious flavor boost.
Roasted Salmon with Spicy Cranberry Relish
This ruby-red cranberry relish recipe gets refreshing crunch from apple and celery. It's also delightful alongside a roast chicken or pork loin.
Cranberry Galette with Sesame Frangipane
Expand your holiday desserts repertoire with this cranberry galette. Frangipane is a sweet pastry cream typically made with ground almonds; here we substitute ground sesame seeds in the form of tahini to give it a complex, earthy flavor.
Roasted Acorn Squash with Double Cranberry Chutney
A tangy Indian-spiced cranberry chutney is a flavorful way to perk up simple roasted winter squash.
Mini Feta & Potato Frittatas
These mini frittatas make a great breakfast or brunch for a crowd, and help keep portion size in check. Grate whole nutmeg on a microplane or box grater for the most fragrant results.
Solstice Holiday Sangria
Kombucha gives a nice fizz to this holiday sangria. Bonus: It's full of probiotic bacteria that may help maintain a healthy gut.
Whipped Potatoes with Sage Brown Butter
Russets are the creamiest, best potatoes for mashed potatoes. A drizzle of browned butter on top adds a nutty flavor that mingles nicely with tangy yogurt and fragrant sage.
Rosemary Deviled Eggs
Why do the yolks of deviled eggs get all the love? This healthy deviled eggs recipe reserves some of the seasoning to sprinkle on the usually bland whites as well.
Winter Greens Salad with Pomegranate & Kumquats
Kumquats deliver a piquant burst of citrus, especially when eaten skins, seeds and all. Here we toss them with a trio of greens for their vivid orange color as much as their zestiness. Pomegranate seeds and pistachios bring a jewellike finish.
Celebration Champagne Sparkler
Sure, the lemon/maple/cayenne combo may evoke the Master Cleanse detox, but they just taste great together, especially in a glass of bubbles.
Baby Kale, Goat Cheese & Red Onion Tart
During the holidays, we need workhorse recipes. This savory tart recipe—which works for breakfast, lunch or a casual dinner—is just that.
Baked Potato Latkes
Making this your best Hanukkah dish starts with choosing the right ingredients, such as the potatoes (russets are tops for their high starch and low moisture content). We've also found that a small amount of baking powder makes them lighter and airier than using eggs alone. Finishing these baked latkes in the oven ensures they come out hot and crispy.
Spiced Poppy Seed Shortbread Cookies
Renowned author and spice aficionado Lior Lev Sercarz loves these French sablé-style cookies so much, he sells a collection of five different flavors twice a year. In this variation, he uses tart amchoor (ground dried green mango) to give them a citrusy brightness. These healthy cookies will get you in the holiday spirit.
Braised Brisket with Dried Fruit
This recipe features a brisket rub to rule all other brisket rubs. Covering the brisket with parchment paper before putting the lid on the pot is a classic French technique that creates a more richly flavored sauce.
Brie Cheese with Spiced Nuts & Caramel Sauce
Topping Brie with a warm caramel sauce helps soften it without the need to bake. Serve this easy Brie recipe with whole-grain rosemary crackers or endive leaves.
Broccoli Rabe with Orange & Sesame
You can go without using oil if you are cooking broccoli rabe in the dry heat of a skillet. It adds a nice sear to the oranges as well. Seasoned with toasty sesame, this healthy vegetable side dish is an easy flavor upgrade.
Winter Honey Whiskey Cocktail
Stay a little warmer this winter with this riff on a classic hot toddy. Ginger gives this healthy cocktail a pinch of spice.
Pork Tenderloin "Rosa di Parma"
It's not unusual to find a Parmigiano-Reggiano-stuffed roasted pork tenderloin like this served at special family celebrations in the Italian province of Parma, but it's often made with beef. This version doubles down on the pork by stuffing it with prosciutto along with the cheese. You can certainly use Italian prosciutto, but consider cured American hams like La Quercia's Tamworth Prosciutto.
Quick Kale Dolmas
For a quick version of stuffed grape leaves, we've put all the flavors of a traditional dolma recipe into a cooked filling that's simply wrapped in blanched kale leaves—no need to simmer for hours.
Mussels with White Beans & Tomatoes
Cooking mussels may seem intimidating, but here we've made it quick and easy. We've added white beans to turn this classic mussels-in-white-wine-sauce dish into a heartier weeknight meal. Serve with whole-grain crusty bread to sop up the flavorful broth.
Chicken Cacciatore Hoagies
This easy chicken cacciatore, the Italian braised hunter's dish, gets a touch of Philly when you turn it into a sandwich and call it a hoagie. This is a chicken sandwich recipe to remember.
Creamy Chicken & Celeriac Noodles
With a little help from a spiralizer, celeriac is transformed into fettuccine "pasta." Tossed with spinach, chicken and a luscious Parmesan cream sauce, lower-carb pasta never tasted so good. You get a bigger portion of celeriac "noodles" and still save more than 100 calories over 1 cup of regular pasta.
This Italian meatloaf riff uses sausage to boost its flavor. When you're already cooking meatloaf, it's not much more effort to prep a second meatloaf. The extra one makes a delicious day-after meal (see Tip for ideas for the leftovers) or freeze it for another time.