Our Best New Recipes From the Latest Issue of EatingWell Magazine

Welcome warmer weather with these new recipes from the latest issue of EatingWell. These recipes are bright and bold in flavor. Break out your grill for recipes like Herb-Grilled Chicken Frites and Tandoori Grilled Tofu with Red Peppers & Broccolini. And for dessert, try our Mint Chocolate Cake or Lemon Angel Food Cake with Strawberries & Coconut Cream. We hope you enjoy them as much as we do.

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Herb-Grilled Chicken Frites

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We combine fresh herbs, capers, lemon juice and olive oil along with the juices collected from the chicken as it rests to make a simple sauce that livens up this take on poulet frites, or chicken and fries. Source: EatingWell Magazine, May 2020

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Spring Green Soup with Chicken

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Sautéing chicken in a little oil first (rather than poaching in the broth) creates some browned bits in the pan (aka fond) that give this green soup a richer flavor. Source: EatingWell Magazine, May 2020

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Mint Chocolate Cake

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This mint chocolate cake is an homage to Andes Crème de Menthe Thins. It's rich and quite easy to whip up. Add a touch of food coloring to make the mint buttercream filling pale green if you'd like. Source: EatingWell Magazine, May 2020

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Japanese Pancake with Pork (Okonomiyaki)

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There are plenty of ways to make this savory Japanese pancake. In fact, the words okonomi and yaki roughly translate to "what you like to cook." We like to cook ours with pork and top it with a tangy-sweet sauce. Source: EatingWell Magazine, May 2020

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Chili-Rubbed Chicken with Coconut Rice & Mango Salsa

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This recipe is great for meal prep. Divide the salsa, rice and chicken among 4 food-storage containers and you've got 4 days of ready-made meals in your fridge. Source: EatingWell Magazine, May 2020

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Tandoori Grilled Tofu with Red Peppers & Broccolini

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Spiced yogurt does two jobs here as both the marinade and the sauce for this grilled tofu recipe. Source: EatingWell Magazine, May 2020

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Sweet & Peppery Flank Steak with Shishitos

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This flank steak recipe comes together easily on a baking sheet, but if you're itching to take it outside, fire up the grill instead. Just be sure to use a grill basket for the peppers so you don't end up chasing them around the grates, or worse, losing them to the fire. Source: EatingWell Magazine, May 2020

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Scallops & Cherry Tomatoes with Caper-Butter Sauce

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These pan-seared scallops come together in just 20 minutes for a delicious, easy dinner. You'll want some whole-wheat angel hair pasta or polenta to sop up all the rich, briny sauce. Source: EatingWell Magazine, May 2020

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Lemon Shrimp & Orzo Salad

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Consider making a double batch of this easy pasta salad--it's delicious the next day. The orzo will absorb the dressing as it sits, so add a little more olive oil and lemon juice if you'd like. Source: EatingWell Magazine, May 2020

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Peanut Butter-Banana Frozen Yogurt Cake

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This grown-up version of ice cream cake is a little sweet and a little salty. The yogurt cake gets its distinct flavor from freeze-dried banana slices--they can be pulverized into a powder (unlike regular dried bananas, which have a chewy texture). Source: EatingWell Magazine, May 2020

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Coconut-Curry Chicken Cutlets

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This easy chicken cutlet recipe will help you get a healthy meal on the table in just 20 minutes. Coconut milk's creamy consistency is perfect for making quick pan sauces--no need to add a thickener. Source: EatingWell Magazine, May 2020

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Loaded Black Bean Dip

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This is 7-layer black bean dip simplified: just heat and season refried beans, then top with fresh vegetables for a texturally exciting dip. Source: EatingWell Magazine, May 2020

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Grilled Broccoli Wedges with Herb Vinaigrette

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Lightly charring the broccoli then finishing over indirect heat allows the stems to get tender without becoming too burnt. Source: EatingWell Magazine, May 2020

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Mexican Corn (Esquites)

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This street corn dish, known as esquites, is served in cups instead of on the cob for all the flavor of elote without the mess. Source: EatingWell Magazine, May 2020

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Smoky Tajín Margarita

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This easy margarita recipe is like vacation in a glass. A bit of the chile-lime seasoning Tajín on the rim of your glass contrasts with the sweet orange and agave. Source: EatingWell Magazine, May 2020

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Vegan Dark Chocolate Cake

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No one will guess that this moist, decadent devil's food cake is vegan. Aquafaba, the liquid from canned chickpeas, is the secret to whipping up the gloriously light buttercream-like frosting on this vegan chocolate cake. Source: EatingWell Magazine, May 2020

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Cacio e Pepe Pasta with Peas

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The sauce for this pasta dish is just cheese and pepper (aka cacio e pepe in Italian). Try this with kids as a simple yet sophisticated alternative to standard mac and cheese. Lots of black pepper adds a touch of heat, priming picky palates for spicier food. Source: EatingWell Magazine, May 2020

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Strawberry & Bean Sprout Salad with Spiced Potatoes

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This combo may seem wild, but trust us--it works. Indian-American chef and cookbook author Raghavan Iyer developed it to have everything he thinks a perfect recipe should: a balance of heat, sweetness, a little pucker and a hit of salt combined with a tango of textures. Source: EatingWell Magazine, May 2020

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Greek Salad Tomato Salsa

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Here we have all the elements of Greek salad in a fresh tomato salsa form. It's delicious with grilled fish or chicken or as a dip with pita chips. Source: EatingWell Magazine, May 2020

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Pepita & Cilantro Pesto

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Cilantro and pepitas make an interesting alternative to basil and pine nuts in a simple pesto. Stir this cilantro pesto into a grain bowl or serve with chicken or fish. Source: EatingWell Magazine, May 2020

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Mapo Tofu

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Mapo tofu is extremely popular both in and outside of China, perhaps because it was meant to be adaptable. The type and amount of both tofu and meat is often varied and even the spicy sauce can be tuned to the desired level of heat. Source: EatingWell Magazine, May 2020

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Dry Pot Chicken (Gan Guo Ji)

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"Dry pot" is a cooking method that comes from the very popular hot-pot meals where everyone selects their own ingredients to cook in a spicy communal broth. Dry-pot cooking often takes the same ingredients and spices but uses a stir-fry technique to cook them. Source: EatingWell Magazine, May 2020

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Almond Cake with Pineapple-Rum Filling

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This cake is a spin on bizcocho mojadito, which is often served at celebrations in Puerto Rico and the Dominican Republic. We made this gluten-free almond cake using a cup-for-cup blend with xanthan gum, such as King Arthur Gluten-Free Measure for Measure Flour. If gluten-free isn't your priority, you can substitute 1 cup all-purpose flour and 3/4 cup white whole-wheat flour for the GF flour. Source: EatingWell Magazine, May 2020

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Spicy Tomato & Arugula Pasta

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The simplicity of this healthy pasta recipe makes it good family fare. For a touch of heat, mild Anaheim chiles are augmented with crushed red pepper and garlic. Source: EatingWell Magazine, May 2020

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Red Curry Peanut Sauce

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This nutty twist on traditional peanut sauce is a great way to liven up grilled chicken, fish, rice noodles and vegetables. Source: EatingWell Magazine, May 2020

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Ricotta-Stuffed Portobello Mushrooms with Arugula Salad

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This easy vegetarian meal gets a double hit of umami from mushrooms and sun-dried tomatoes. Grill some crusty bread, then rub it with garlic and drizzle it with olive oil to serve alongside these stuffed portobello mushrooms. Source: EatingWell Magazine, May 2020

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Very Versatile Roasted Red Pepper Sauce

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This smoky, tangy sauce takes flavor cues from ajvar, a roasted red pepper spread from the Eastern Mediterranean. Toss it with pasta, mix it with roasted eggplant for a dip, or cook up some baked fish wraps (see Associated Recipes). Source: EatingWell Magazine, May 2020

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Sour & Spicy Sweet Potato Noodles (Suan La Fen)

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Three different ingredients make these hot-and-sour sweet potato noodles quite spicy. One of them, the green Sichuan peppercorns, can be tough to find and there isn't an easy sub, so leave them out if you like. Source: EatingWell Magazine, May 2020

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Baked Fish & Kale Lavash Wraps

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Controlling moisture is key to avoiding soggy lavash in this recipe, so be sure to squeeze as much liquid from the greens as possible. Look for lavash with large sandwich wraps at the grocery store. We prefer the flakier texture of rectangular lavash--the round ones are more like big flour tortillas and bake up a little gummy. Source: EatingWell Magazine, May 2020

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Spicy Chili Crisp Potato Salad (Liang Ban Tu Dou)

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The thinly sliced potatoes (a mandoline makes slicing quicker if you have one) cook until just tender so they keep their shape, but if they do fall apart, they'll taste every bit as delicious. Source: EatingWell Magazine, May 2020

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Lemon Angel Food Cake with Strawberries & Coconut Cream

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Be sure that your tube pan is free from any grease or flour--the batter for this homemade angel food cake needs to be able to climb the sides of the pan as it bakes to hold its structure. Source: EatingWell Magazine, May 2020

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Baby Bok Choy in Vinegar Oyster Sauce

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In China it's common to serve stir-fried greens with a dollop of oyster sauce often mixed with a little bit of mild vinegar. This riff doubles down on the sour by adding Zhenjiang black vinegar, which is full-bodied and pretty puckery. Source: EatingWell Magazine, May 2020

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Sichuan Fava Bean, Pea Sprout & Radish Salad

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This fresh and spicy salad features fava beans, which besides adding heft to this radish salad are a main ingredient in the iconic chili bean paste of Sichuan province. Look for frozen favas with Hispanic foods or in the freezer section in your supermarket. If you want an even more substantial salad, just double the sauce and add cooked sweet potato glass noodles. Source: EatingWell Magazine, May 2020

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Our Best New Recipes From the Latest Issue of EatingWell Magazine

1 of 33

Herb-Grilled Chicken Frites

1 of 33

2 of 33

Spring Green Soup with Chicken

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Mint Chocolate Cake

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Japanese Pancake with Pork (Okonomiyaki)

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Chili-Rubbed Chicken with Coconut Rice & Mango Salsa

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Tandoori Grilled Tofu with Red Peppers & Broccolini

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Sweet & Peppery Flank Steak with Shishitos

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Scallops & Cherry Tomatoes with Caper-Butter Sauce

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Lemon Shrimp & Orzo Salad

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Peanut Butter-Banana Frozen Yogurt Cake

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Coconut-Curry Chicken Cutlets

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Loaded Black Bean Dip

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Grilled Broccoli Wedges with Herb Vinaigrette

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Mexican Corn (Esquites)

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Smoky Tajín Margarita

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Vegan Dark Chocolate Cake

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Cacio e Pepe Pasta with Peas

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Strawberry & Bean Sprout Salad with Spiced Potatoes

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Greek Salad Tomato Salsa

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Pepita & Cilantro Pesto

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Mapo Tofu

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Dry Pot Chicken (Gan Guo Ji)

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Almond Cake with Pineapple-Rum Filling

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Spicy Tomato & Arugula Pasta

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Red Curry Peanut Sauce

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Ricotta-Stuffed Portobello Mushrooms with Arugula Salad