Our Best New Recipes From the Latest Issue of EatingWell Magazine
Make the most of summer with these new recipes from the latest issue of EatingWell. These recipes highlight the flavors of summer by using fresh ingredients like zucchini, tomatoes and other seasonal produce. Try recipes like Grilled Sausage, Peppers & Onions with Herb Vinaigrette and 20-Minute Chicken Cutlets with Garlic Tomato Sauce for a flavorful and bright dinner. For something sweet, finish your meal with desserts like Peach Cobbler with Ginger Biscuits and Pinya Flan (Roasted Pineapple Flan). We hope you love these recipes as much as we do!
20-Minute Chicken Cutlets with Garlic Tomato Sauce
This quick-cooking, high-protein chicken dish is perfect for any weeknight. Here, we cook down cherry tomatoes with a little wine until they burst and become jammy—making a luscious sauce to pair with chicken. A pinch of sugar at the end balances the sauce's acidity.
Parmesan-Rosemary Baked Zucchini Fries
These fries are great as an appetizer with a dipping sauce, such as ranch dressing or marinara sauce, or alongside just about anything from burgers to fish. Have an air fryer? You can use that too!
Peach Cobbler with Ginger Biscuits
Ginger gives the biscuits of this delicious peach cobbler a flavor boost. Plus, the dish comes together in less than an hour. If you don't have a 2-inch round biscuit or cookie cutter, you can use a narrow drinking glass to cut the biscuit dough. Just dip the rim in flour first to prevent sticking.
Grilled Red Snapper & Okra with Spicy Tartar Sauce
Meaty snapper holds up well on the grill, but any firm white fish will work well in its place. Look for U.S. red snapper caught in the Gulf of Mexico for the most sustainable option according to Seafood Watch. Serve with a cold pale ale or lager.
Egg-in-a-Hole Fried Quinoa
We used quinoa to bump up the fiber and protein in this stir-fry-inspired dish. Rather than making an omelet or stirring in the eggs as you would for fried rice, we cook them in divots right in the veggie-filled quinoa for a fun presentation. Opt for a flat skillet over a wok so you have plenty of room to nestle in the eggs.
Grilled Sausage, Peppers & Onions with Herb Vinaigrette
Adding a bright parsley-tarragon vinaigrette brings fresh flair to sausage and peppers. Serve with some crusty bread to sop it all up.
Spatchcock Chicken with Maple-Tamarind Glaze
Removing the backbone from a whole chicken and flattening it—aka spatchcocking—helps it to roast in about half the time. Serve with grilled seasonal vegetables.
Marinated Charred Green Beans
Grilling green beans before tossing them in the marinade softens them up, helping them to absorb more of the flavor. Serve them as is or toss into a green salad.
Caesar Salad with Grilled Steak
Traditional Caesar salad dressing uses egg yolk to make it creamy. Here we use mayo instead for the same rich results without the raw egg.
Caramelized Leek Dip
Caramelized leeks, fresh scallions and chives give this French-onion-inspired dip a triple hit of allium flavor. Serve with crudités and potato chips.
Pinya Flan (Roasted Pineapple Flan)
When the Spanish colonized the Philippines, they established the epic global trade route known as the Manila Galleon, linking Acapulco and Manila. Plants and products shipped from Mexico included the pineapple. It quickly flourished throughout the Philippines and many pineapple-based dishes were created, including this flan, also introduced by the colonizers.
Clam & Corn Chowder
Clam and corn chowder is a staple in New England during the summer months. Here we make it healthier-and faster-than the traditional cream-laden version, but just as luscious.
Socca with Crispy Potatoes & Scallion-Za'atar Relish
The chickpea pancake that hails from Provence, socca, is a simple canvas for bold flavors. This one is served with sliced potatoes, fried golden brown, and a bright scallion relish, but you can top socca with just about anything. Serve with a knife and fork, or tear off pieces and eat it with your hands.
Gazpacho with Scallop Skewers
We give this classic summer soup a protein-packed upgrade by pairing it with skewers of grilled scallops seasoned with citrusy compound butter. Make a little extra to spread on grilled bread to serve alongside.
Ensaladang Mais (Grilled Corn Salad)
The Spanish introduced the cultivation of corn to the Filipino island of Cebu in the 1700s. This propelled the vegetable to staple status not just in that province, but throughout the country. Yana Gilbuena features this dish in her pop-up kamayan dinners showcasing her culture's cuisine.
English Muffin Pizza with Tomato & Olives
This pizza-inspired English muffin topped with tomato, cheese, olives and oregano does triple duty-it's great as a snack or as part of a delicious breakfast or lunch.
Peanut Butter Crispy Rice Treats with Chocolate & Caramel Drizzle
Peanut butter and corn syrup replace the usual marshmallows in these bars—the combo delivers the sticky Rice Krispies Treats texture you know and love while providing another layer of flavor.
Taco Dip with Tomato Wedges
Enjoy a fresh tomato in all its ripe glory with this simple creamy dip. A little taco seasoning, lime and cheese adds tons of flavor to protein-packed Greek yogurt for a satisfying snack.
A more traditional take on this paella, from the region of Spain where the dish originated, would include rabbit and chicken, but this recipe only calls for easier-to-find chicken thighs. If you want, substitute 1 rabbit (3 1/2 pounds) cut into 2-inch chunks for half the chicken. If you can't find cranberry beans, double the limas.
Chicken Inasal (Grilled Chicken)
Yana Gilbuena has traveled the world, celebrating the cuisine of her Filipino heritage with pop-up kamayan dinners. Her hometown of Bacolod City is known for this dish. Native coconut vinegar and calamansi juice bring a distinct flavor and aroma, and atsuete oil adds vibrant color, as well as a nutty, peppery flavor.
Grilled Corn with Mushroom-Miso Butter
Grilling corn concentrates its sweetness and gives it a nice smoky flavor, which pairs wonderfully with the compound butter's triple punch of umami from mushrooms, miso and Parmesan.
Pineapple Kombucha Mai Tai
This tropical cocktail gets a light sparkle from pineapple kombucha. Almond extract replaces the orgeat almond syrup traditionally found in a mai tai to reduce the sugar while maintaining the flavor.
Grilled Shrimp Boil Foil Packets
Here, we put all the components of a classic shrimp boil into foil packets for cute, individually portioned meals. Be sure to choose extra-large, shell-on shrimp, which stay plump and juicy during the 15 to 20 minutes on the grill.
Spicy Tomato & Seaweed Salad
Adjust the heat in this spicy tomato salad by using a milder pepper or just using a little less of a hot one. Sesame oil, tamari and seaweed add lots of umami and nutty flavor to a fresh tomato.
Lumpiang Sariwa (Fresh Spring Rolls)
These spring rolls (sariwa means fresh in Tagalog) were first introduced to the Philippines by Chinese immigrants and traders. They usually consist of vegetables, meat or seafood, rolled up in lettuce and a thin wrapper.
Arugula, Chicken & Melon Salad with Sumac Dressing
Sweet and savory find harmony in this salad dotted with ripe melon and tossed in a lemony dressing. Melon balls are so adorable but making them leaves some fruit behind—whir up those leftovers into a smoothie.
Tomato, Peach & Feta Salad
This juicy salad is the perfect snack in the height of summer when tomatoes and peaches are at their best.
Honey Cornmeal Cake
If you've been eyeing local cornmeal at your farmers' market, snap it up to make this cake. Cornmeal is ground from hard dried field corn (not the same type you nibble off the cob). And when it's freshly milled, it tastes-apologies in advance-cornier than what you can typically buy at the grocery store. This recipe was created to showcase the cornmeal from Davis Farm in Stonington, Connecticut, which has been growing the same variety of flint corn since the late 1600s. Serve with macerated berries or whipped cream.
Kaning Dilaw (Golden Rice)
In the Philippines, rice is life. There's archaeological evidence of it being grown as early as 3400 B.C. Even so, rice was historically produced in limited quantities for spiritual rituals. Because of its associated luxury, rice was considered only for elite members of the tribe, given as tribute to chiefs. When Spanish colonists introduced plow technology, rice production increased and it became a staple for everyone.
Roasted Eggplant & Tomato Salad with Caramelized Lemon Dressing
When tomatoes and eggplant come into season, the team at Stone Acres Farm in Stonington, Connecticut, combines them in as many ways as possible. This salad is a celebration of these two vegetables. Caramelizing the lemon halves and squeezing their juice into the vinaigrette adds a level of depth you just wouldn't get from straight-up lemon juice. Serve with grilled bread so you can enjoy every bit of the delicious dressing.
Black Pepper Steak with Sour Cherry Sauce
Celebrate the fleeting season of sour cherries with this dinner for two. Eating bright red sour cherries may help you sleep better, reduce soreness after a workout, lower blood pressure and reduce stroke risk. The tart fruits are highly perishable, so snap them up when you find them and use or freeze them right away. Serve with rice, roasted broccoli and a glass of red wine.
Fideuà de Verduras (Grilled Pasta with Vegetables)
Fideos are small strips of pasta that look like 1/2-inch pieces of thin spaghetti, although sometimes they're shaped like mini macaroni. (Broken angel hair pasta is an easy swap.) In Valencia, Spain, dishes that incorporate fideos are called fideuà-pronounced fee-dey-wha-and are cooked like paella.
Broiled Tomatoes with Cheddar & Jalapeños
Give at-their-peak summer tomatoes a Tex-Mex spin with this simple, melty topping.
Pesto & White Bean Stuffed Tomato
This simple 3-ingredient recipe is perfect for a light lunch or snack. Showcasing the midsummer flavors of fresh tomatoes and pesto, this recipe is delicious, nutritious and ready in just five minutes.
Spiced-Yogurt Tomato Salad & Naan
Here we make a creamy tomato salad perfect for scooping up and eating with your favorite naan, or any flatbread you have on hand will do.
Arroz con Bogavante (Grilled Rice with Lobster)
Although popular in Spain, lobsters are actually imported from the United States, making this Valencian dish appropriate to replicate on American grills. For this take on paella, a single cooked lobster is presented in pieces on top of the seafood stock- and saffron-infused rice. Think of the lobster as an over-the-top garnish-each diner gets a little morsel of the crustacean, so you may want to serve this as a side dish, not the main event.
Grilled Sea Bass with Charred Tomato & Corn Salad
Black sea bass is plentiful in the Atlantic near Stonington, Connecticut, home of Stone Acres Farm, source of the summer vegetables that inspired this recipe. Paired with a charred tomato-and-corn salad and served with a lip-smacking beurre blanc, the dish screams summer. The key to the sauce not breaking is to slowly melt the butter into it-if it happens too quickly, move the pan off the heat while you whisk, returning it to low heat as needed.
Fideuà de Marisco (Grilled Pasta with Seafood)
The Costa Blanca, on Spain's Mediterranean coast, was ruled by the Romans for hundreds of years, and the mix of ingredients here reflects that Italian influence. Fideuà, a specialty of Valencia, is cooked like paella, but with pasta instead of rice. Look for Marine Stewardship Council certification or check SeafoodWatch.org to find sustainably sourced seafood.
In the Philippines, the tamarind plant-its flowers, leaves and fruit-is used in an array of dishes. But the most popular is a soup called sinigang. Legend has it that after typhoons, the islands' Indigenous people would gather the fish that had been washed ashore, and the tamarind fruit that had fallen from the trees, and make soup. Hence, sinigang was born. Yana Gilbuena created this dish, using tamarind to flavor poke, when she brought her pop-up kamayan dinners-which celebrate her culture's cuisine-to Hawaii. To make a vegan version, use coconut aminos in place of fish sauce and diced tomatoes or roasted beets or eggplant for the fish.
Ensaladang Ubod (Hearts of Palm Salad)
Ubod, or hearts of palm, are the edible pith of the coconut tree. Yana Gilbuena, who's toured the world sharing her culture's cooking, considers this ingredient to be a great example of how Filipino cuisine honors a plant by using as many parts as possible.