Our Best New Recipes From the Latest Issue of EatingWell Magazine

At Topsoil restaurant in Travelers Rest, South Carolina, chef Adam Cooke takes advantage of the crops his business partner Wendy Lynam tends on her nearby front-yard farm to gussy up the dish with wilted greens and herbs. Ask your fishmonger to butterfly your trout, which removes the bones without separating the fillets.This trout with brown butter sauce is served with a salad made with fresh hearts of palm, but canned hearts of palm are a good substitute.

Originating from Puebla, Mexico, this dish yields tender chicken with a kick thanks to a rich tomato-chipotle sauce.

This spicy baked pasta features leftover chicken tinga, a dish hailing from Puebla, Mexico. The rich tomato-chipotle sauce adds heat and creaminess to the dish.

Leftover chicken tinga, pinto beans and bell peppers combine to make a hearty, flavorful rice bowl. Finish with your favorite toppings like avocado and lime wedges.

These chicken tinga tostadas are topped with cotija cheese for a salty bite, while cilantro adds a pop of flavor and color. We bake the tortillas to ensure a crispy base, while also using less oil than deep-frying.

This pretty mango tart combines sweet, juicy mangoes with a creamy, tangy yogurt filling that's reminiscent of cheesecake.

Learn how to cook eggs in the microwave for a quick, delicious breakfast. Spinach and Cheddar cheese make these eggs even more filling.

Roasting radishes helps mellow out their spiciness. We reduce food waste by using their tops, too—they add color and a slightly bitter bite. If your radishes come without tops, sub in another dark leafy green, such as chopped kale.

Here, we sprinkle the final pasta dish with crumbled goat cheese for nice tangy bites throughout. But if you prefer a creamy sauce, stir the cheese into the pasta in Step 3 along with the reserved cooking water.

Toasting whole ancho chile pieces with coriander, cumin and fennel seeds before grinding with a little lime zest makes a fragrant and flavorful spice blend for the chicken here.

Gochujang, a Korean red chile paste, and honey give this salmon a little bit of sweetness and a whole lot of spice.

This salad is loaded with colorful produce: fresh mint, snap peas, radishes and oranges. For pretty snap pea slices, cut them into long, thin strips.

Layering fontina and prosciutto on top of butterflied chicken breasts then folding them closed gives you gooey cheesiness in every bite. A little half-and-half stirred into this one-pan dish at the end of cooking creates a creamy sauce to coat the chicken and veggies. Serve with rice and a glass of chardonnay.

Pressing the tofu before roasting rids it of some excess moisture for crispy results. If you have the time, let it sit for more than 10 minutes—the longer it's pressed, the better!

Created by a Trinidadian family of Indian descent in the 1930s, this popular breakfast food of curried chickpeas served between two pieces of fried dough is also a late-night favorite after a good lime, the Trini term for hanging out. It is often mistakenly thought that doubles are the Trinidadian version of channa bhatura or chole bhatura, but they're more likely related to a type of vada or flatbread served with spiced beans. It's common to northern India, from where many indentured Indian laborers traveled to Trinidad. The original dough for doubles was made entirely of besan, or chickpea flour, but was eventually adapted to wheat flour; here we use a combination of the two.

The Caribbean's tropical climate is ideal for growing tamarind, or tambran as it is colloquially called in Trinidad. Often thought of as a native Indian fruit, tamarind is actually indigenous to Africa but was likely brought to India via trade routes millennia ago. Once transplanted to the subcontinent, tamarind quickly became a staple of Indian cooking and is used in sauces, drinks, desserts and stews. It came to South America and the Caribbean with European colonizers in the 16th century, so was already on the scene when indentured East Indians arrived in the West Indies.

This condiment of spiced green mango is a Trinidad favorite and can be eaten with anything, but is a must-have with doubles. Amchar masala, which includes fenugreek, peppercorns, coriander and fennel, is a seasoning specific to Trinidad but was likely inspired by spice mixes used in India for pickling fruits and vegetables. You can find it online or in Caribbean markets.

The term "chokha" in Hindi means "tempering" and largely refers to a collection of dishes that feature roasted vegetables that are mashed or pureed. In Trinidad, "chokha" has come to mean "mashed" and applies to a variety of recipes for vegetables that are roasted or scorched in hot oil or even braised, then mashed and eaten with roti or bake, the local fry bread.

Caraili, called kerala in India, is a type of bitter melon, a standard vegetable in the Trinidadian diet. It is light green and resembles a knobby-skinned cucumber. If you like radicchio, broccoli rabe or other bitter vegetables, you'll find caraili appealing as well. It is readily available in Asian and Middle Eastern markets. If your caraili are on the large side, cut them in half lengthwise and discard the seeds. Salted codfish is a common ingredient in the Caribbean—brought to the islands as part of the Atlantic trade. It introduces enough salt to the dish, so no extra is called for. For a vegetarian version, omit the salted cod and add a pinch of salt.

There is a long tradition of grilling in Japan—even rice, which is shaped into balls (onigiri) and brushed with lightly sweetened miso. The shape is a matter of preference. Cookbook author and cooking teacher Sonoko Sakai says that, in her family, they always make them triangular but you can also form them into rounds or ovals. Be sure to use sticky short- or medium-grain rice; the long-grain kind will not hold together. Serve them right off the grill, while they are still hot and crispy.

While she may be best known for acting in television series like NCIS and Criminal Minds, Naz Deravian's popular Persian food blog launched her into the culinary world. "I was hungry for the dishes that comforted me—the scents, sounds and spices that defined me and my culture," she says. A popular dish in Iran is gondi: meatballs in broth sprinkled with fresh herbs, often served for Friday night Shabbat in Iranian Jewish households. Though not Jewish herself, Deravian loves the classic soup for its cardamom-perfumed meatballs and fragrant, turmeric-based broth. She says, "The spices give it a depth and unique warmth. And nutrient-rich chickpea flour—a common ingredient in Iranian dishes—makes the meatballs tender and satisfying."

Food from Sri Lanka, located off the southern tip of India, has flavor combinations not seen in other cuisines because of its position at the intersection of trade routes and cultures, says Kentucky-based chef Samantha Fore, whose family is from the country. This soup exemplifies the essential, mouthwatering combo of sweet, sour and heat; bright acidity from fresh lime juice is balanced by coconut milk, which adds richness without being heavy. Spices grown on the island—like cinnamon, cardamom, coriander and cumin—lend toasty notes to the broth and add a layer of gentle heat behind the fiery dried chile. The Tuk spice blend is one Fore created (named after her pop-up restaurant, Tuk Sri Lankan Bites) and is available online through spicewallabrand.com. "It is basically everything I would put into a chicken curry," she says, including ginger, lemongrass and turmeric.

Ajiaco celebrates a key crop in the Andes Mountains region, where more than 4,000 potato varieties are grown. There are three types in this soup. Cookbook author and food stylist Mariana Velásquez uses russets to stand in for Sabanera potatoes, which practically dissolve into the broth, giving it body. Yukon Golds and tiny creamer potatoes replace Pastusas and Criollas—the former lends a golden hue and the latter a sweet, almost buttery flavor. Guascas—a fragrant herb also known as galinsoga, gallant soldier or potato weed—imparts a slightly bitter taste unmatched by anything else, Velásquez says. (Look for it dried online or in the few Colombian markets in the U.S.; you can also find it fresh at farmers' markets.) The soup takes her back to her childhood in Bogotá. She remembers one Friday each month being "Ajiaco Day" at her all-girls school. "They would bring the bowls of broth to each of us and then place the avocados, corn, chicken, capers and cream in the center of the table," she says. "It was the most special lunch and we all loved it."

"Chorba" comes from the Arabic word for drink, referring to this soup's thin broth. It's popular across North Africa and is prepared in numerous ways—with fish, meat or just veggies. This no-frills recipe was passed down to London-based chef Nargisse Benkabbou from her maternal grandmother. The simple ingredients make a tasty meal that evokes her past. "In Morocco, chorba is often enjoyed during Ramadan, so it always reminds me of the times we used to gather with my family to break the fast," she says. Benkabbou—who frequently flies to Marrakech, where she's the executive chef at L'Mida—aims to celebrate her heritage with every dish. But she doesn't hesitate to add her own modern twist. "I love spicy food," says Benkabbou. "So I always end up adding harissa to my chorba, although it's a bit untraditional."

At Fork and Plough in Greenville, South Carolina, chef Shawn Kelly creates dishes packed with herbs and veggies from his partner, Greenbrier Farms. The restaurant also sources from local makers, like Dark Spore Mushrooms in nearby Piedmont and the Dutch transplants at Forx Farm, who make buttery Gouda for these cabbage rolls.

At The Anchorage in Greenville, South Carolina, chef Greg McPhee has a waste-free ethos and uses the entire carrot, including the greens, for this spicy, nutty side dish made with benne seeds, a local variety of sesame. To make sure they cook evenly, halve larger carrots lengthwise so they are all about the same size and no wider than 1 inch.

Guests who choose to wander around Oak Hill Café in Greenville, South Carolina, know that chef David Porras has his own farm out back. This dish is a tasty way he uses up stems from leafy greens, flowers from bolted herbs, and other odds and ends from his copious beds.

Butternut squash is an abundant shoulder-season crop at Stage 22, the Greenville County, South Carolina, farm operated by Craig Weiner, who grows for the Greenville area's Hotel Domestique. At its Restaurant 17, chef Haydn Shaak garnishes the dish with pepitas from the farm's pumpkins and whatever fresh herbs Weiner has in abundance.

A cheesy, spinach-packed quesadilla is topped with a sunny-side-up egg for a quick, protein-packed breakfast. Top with hot sauce for a kick of spice.

Hemp hearts add texture and nuttiness to this easy three-ingredient snack. Either creamy or crunchy peanut butter works well here.

This take on migas, a dish originating in Spain, includes spinach for a boost of color and nutrition while diced avocado provides a creamy textural finish.

Hard-boiled eggs are combined with spinach, cheese and salsa for a quick, flavorful breakfast. Mashed avocado provides a creamy element while a squeeze of lime juice brings acidity.

Salad for breakfast? Yes, please! A hard-boiled egg adds protein to this spinach salad while baked tortilla strips provide texture and crunch.

The magic of this easy spinach salad is the warm, garlic-infused dressing, which makes the spinach, carrots, radishes and scallions slightly tender and helps them absorb a bit of the dressing.

This side was inspired by Indian palak chaat. Look for coriander (or cilantro) chutney in the international aisle of well-stocked grocery stores.

This creamed spinach with cream cheese and Parmesan is reminiscent of the crowd-pleaser you'd get at an old-school steakhouse but saves you about 70 calories, 8 grams of saturated fat and up to 1,000 milligrams sodium over restaurant versions.

The sweetness of Marsala wine pairs nicely with earthy portobello mushrooms, but dry sherry and port are good substitutes. Serve over whole-wheat pasta or mashed potatoes, with a salad.

Be sure to slice the collards extra thin; it will help expedite the cooking process and produce the most tender greens.

When cooking squid, the golden rule is to cook it fast (like this method, shared by Irish chef Clodagh McKenna from her new book, In Minutes) or cook it slow. Otherwise, it can turn out too chewy. Paired with spicy chorizo, earthy chickpeas, peppery kale and crunchy almonds, this dish feels like an instant taste-escape to Spain.