Our Best New Recipes From the Latest Issue of EatingWell Magazine

Updated January 04, 2021
Credit: Jacob Fox

Start 2021 off deliciously with these new recipes from the latest issue of EatingWell. These healthy recipes are perfect for every occasion—from an easy weeknight dinner to a fun weekend baking project. Transform our No-Knead Refrigerator Bread Dough into Cinnamon-Sugar Pull-Apart Rolls or Ham & Cheese Purses. And for dinner, recipes like Creamy Queso Chili and Spaghetti Squash Nests with Sausage, Mushrooms & Tomatoes are a tasty option. We hope you love these recipes as much as we do!

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20-Minute Creamy Chicken Marsala with Prosciutto

Credit: Jacob Fox
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A bit of prosciutto adds savory flavor to this sauce. Serve this quick-cooking dish with whole-wheat angel hair pasta.

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Creamy Queso Chili

Credit: Jacob Fox
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This mashup of the classic cheesy dip chile con queso with the beans and vegetables of a chili is the best of both worlds.

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Winter Cobb Salad

Credit: Jennifer Causey
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This seasonal twist on a traditional Cobb salad swaps in kale for lettuce and spiced butternut squash for chicken but keeps the essential avocado, blue cheese, bacon and egg.

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Locro de Papas (Potato & Peppers Soup)

Credit: Leigh Beisch
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Traditionally, locros are thick, vegetable-based soups, served mostly during the cold months of the year in Ecuador. They are meant to be hearty and filling enough to stand as a whole meal. Be sure to seek out achiote paste, as there is no good substitute.

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No-Knead Refrigerator Bread Dough

Credit: Jen Causey
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This recipe makes enough dough to bake three specialty breads—boules, breadsticks, rolls and more (see Associated Recipes). The dough will develop a tangier flavor the longer it hibernates in the fridge.

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10-Minute Spinach Omelet

Credit: Carson Downing
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Pull together a nutritious breakfast in just 10 minutes with this delicious spinach omelet recipe. Eggs and cheese help pack it with protein, while fresh dill boosts its flavor. 

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Vegetarian Sliders with Black Beans, Chard & Poblanos

Credit: Ellen Silverman
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These vegetarian sliders are filling, flavorful and make for a great protein-packed main dish. Take your time patting the beans dry: it keeps the sliders from falling apart. You can make 8 larger patties, to fit regular-size buns, but try to keep them about 1/2 inch thick so they’ll heat through under the broiler without burning. 

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Spaghetti Squash Nests with Sausage, Mushrooms & Tomatoes

Credit: Jacob Fox
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Cutting spaghetti squash into horizontal rings instead of in half lengthwise not only cuts down on cooking time, it also makes for a fun presentation.

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Warm Spinach Salad with Chickpeas & Roasted Tomatoes

Credit: Ellen Silverman
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The key to the incredible flavor here is roasting until the onion slices are charred at the edges and the juices from the tomatoes have cooked into a syrupy consistency on the baking sheet.

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Singapore Noodles

Credit: Jacob Fox
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Enjoy this dish for Chinese New Year. The long noodles symbolize a long life. The sweet-and-salty hard Chinese sausage, also called lap cheong, adds richness here. Look for it in Asian markets.

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Ham-&-Cheese Purses

Credit: Jennifer Causey
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With easy bread dough standing by in your fridge, you can bake up these savory muffins in just 20 minutes.

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Bacon & Kale Sheet-Pan Eggs

Credit: Casey Barber
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Our trick for making a big batch of eggs? Get out your sheet pan. With this simple recipe, you can easily meal-prep breakfast for the week. Serve them as is or in a sandwich. A sprinkling of za’atar—a Middle Eastern spice blend that’s a mix of thyme, sumac, salt, sesame seeds and sometimes other herbs—adds big, bold flavor to these frittata-like squares.

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Tuna Melts with Roasted Bell Peppers

Credit: Jacob Fox
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Making your own roasted red peppers is so simple, plus it cuts down on the sodium compared to jarred peppers—giving you more room to add other flavorful ingredients, like mustard, without making the dish too salty.

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Ginger-&-Miso-Glazed Broccoli

Credit: Jacob Fox
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A touch of maple or honey balances the flavor of umami-laden miso while thickening the sauce to coat this stir-fried broccoli.

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Rosemary-Garlic Pecans

Credit: Jennifer Causey
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These savory spiced nuts are perfect for snacking, adding to a cheese board or serving as a mini appetizer.

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Honey-Chipotle Salmon with Cauliflower Rice Pilaf

Credit: Jennifer Causey
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This sweet and spicy glazed salmon is sure to satisfy anyone at your table. Swapping in cauliflower rice for traditional rice not only sneaks in a serving of vegetables, it also saves time, as it takes just minutes to cook.

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Berry Orange Smoothie

Credit: Jennifer Causey
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Keeping a bag of frozen mixed berries on hand is a great way to ensure you get a daily dose, and frozen berries are often less expensive than fresh. Plus they make smoothies a cinch: they can go straight from the freezer to the blender.

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Peanut Butter Brownie Bites

Credit: Jennifer Causey
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These not-too-sweet mini desserts combine the flavors of peanut butter cups and chocolate cake. Quinoa flour adds protein and makes these gluten-free, but feel free to substitute white whole-wheat flour instead.

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Vori Vori (Corn-Dumpling Soup)

Credit: Leigh Beisch
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Vori means “ball” in the Guaraní language of Paraguay; vori vori is the plural form. The name references the spherical dumplings that float in the broth. The soup originated as a fusion of the cuisines of Spanish Franciscan missionaries and the Guaraní people. For the lightest dumplings, use clarified butter, also known as ghee.

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Crusty Wheat Boule

Credit: Jennifer Causey
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The French word “boule” translates to ball, referring to this bread’s shape. Make this delicious boule with only 10 minutes of active time and enjoy a fresh loaf anytime.

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Broccoli, Ham & Cheese Sheet-Pan Eggs

Credit: Casey Barber
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This riff on broccoli, ham and cheese omelets adds all the same flavors to a big batch of easy-to-prep eggs, thanks to your sheet pan. With this simple recipe, you can easily meal-prep breakfast for the week. Serve them as is or in a sandwich.

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Quick Greek Chopped Salad with Chicken

Credit: Carson Downing
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Make lunch in a pinch with this healthy Greek salad recipe, ready in just 10 minutes. It’s packed with protein and fiber, to help keep you full for longer.

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Delicata, Rosemary & Blue Cheese Pizza

Credit: Jacob Fox
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Topping your pie with squash brings a big vitamin A boost to this pizza—it provides 120% of your Daily Value per serving. The delicata contributes extra fiber, too, thanks in part to its edible skin. We make the oven a multitasker to get this winter pizza on the table fast. The crust bakes on the bottom rack while the vegetables roast. Once the pizza is assembled, a blast from the broiler crisps the edges and melts the cheese.

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Crispy Rice Bowls with Fried Eggs

Credit: Leigh Beisch
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We topped this rice bowl recipe with avocado, carrot, radishes and spinach along with eggs, but whatever vegetables you prefer will be just as delicious.

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Shaved Root Vegetable Salad with Pistachios

Credit: Jacob Fox
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This centerpiece-worthy salad calls for buying up the most colorful roots in the produce section. We like using a rainbow of beets and carrots for the most stunning presentation.

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Cinnamon-Sugar Pull-Apart Rolls

Credit: Jennifer Causey
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Get a delicious breakfast treat in the oven in just 15 minutes with this easy pull-apart roll recipe. 

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Escarole, Cannellini Bean & Sausage Soup

Credit: Ellen Silverman
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This soup would be equally satisfying if you took it in a vegetarian direction and skipped the sausage and used no-chicken broth. 

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Beef Bourguignon

Credit: Carson Downing
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Ingredients matter for this traditional French dish. Wine is a crucial component of beef bourguignon (you’ll use a whole bottle of it!). Pinot noir is a medium-bodied wine that won’t overwhelm the stew, but has a good amount of tannins that help tenderize the beef as it simmers. Be sure to choose chuck roast to trim and cut into chunks yourself, versus buying pre-cubed stew meat—those pieces of beef can come from any part of the cow and may vary in taste and fat content. Tomato paste is a super-concentrated ingredient that adds umami—or savoriness—to the stew.

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Pancetta Pangrattato & Leek Pasta

Credit: Jacob Fox
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Pangrattato is simply fresh breadcrumbs with herbs, garlic and salt sautéed in hot olive oil until crunchy to top this quick-cooking pasta. We add pancetta and chopped walnuts for even more richness.

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Pork Chops & Parsnips with Apricot Agrodolce

Credit: Jacob Fox
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This agrodolce (meaning sweet-and-sour in Italian) is sticky and tangy thanks to dried apricots, vinegar and honey. Thin-cut pork chops are great for a weeknight because they cook so fast. If you don’t see any in the case at the store, ask your butcher to cut them for you.

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Sesame Breadsticks

Credit: Jennifer Causey
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These easy sesame breadsticks are ready in just 30 minutes, thanks to our No-Knead Refrigerator Bread Dough. 

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Smoked Salmon & Goat Cheese Sheet-Pan Eggs

Credit: Casey Barber
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Meal-prep breakfast for the week with these easy sheet-pan eggs, which can be served as is or in a sandwich. Smoky salmon, briny capers and creamy goat cheese load these frittata-like slices with flavor.

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Sopa de Albóndigas (Honduran-Style Meatball Soup)

Credit: Leigh Beisch
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While meatball soup can be traced back to ancient Persia, Spanish colonizers brought it to the Americas. In Honduras, this soup is made with chayote, tomatoes, potatoes and zucchini. Serve it with a salad for a full meal. 

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Italian-Style Beef & Pork Meatballs

Credit: Jacob Fox
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This foolproof meatball recipe makes enough to stash away for another day. They’re great to have on hand for easy dinners (see 3 ways to use them, below), but also make good impromptu appetizers.

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Instant-Pot Mujadara

Credit: Jennifer Causey
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Lentils and rice have been served together across the Middle East for centuries; they make a nutritious and satisfying vegetarian meal. This Instant Pot version is inspired by Lebanese mujadara, a variation that combines lentils, rice and caramelized onions.

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