Our Best New Recipes From the Latest Issue of EatingWell Magazine

Chilaquiles usually start with a base of fried corn tortillas. We bake ours instead to save some calories and give them a crispy texture, perfect for absorbing all the smoky, spicy sauce.

Currants add a pop of sweetness to the roasted red pepper and arugula topping on this easy chicken cutlet recipe.

The key to getting these noodle bowls ready in a jiff is prepping all your ingredients and having them ready to go by the stove. Once you start cooking, things move fast!

Soba noodles are made with whole-grain buckwheat, upping the fiber count in these brothy bowls and adding nutty flavor. Thick and chewy udon noodles make a good alternative.

This garlic-and-anchovy-based dipping sauce hails from Northern Italy; bagna cauda is Italian for "hot dip." We turn the dipping sauce into a meal by serving it with shrimp and loads of vegetables. Crusty bread is another great dipper.

Coleslaw mix adds extra crunch to this popcorn chicken salad. They vary, so look for one that has red cabbage and carrots for the most color. Making your own easy ranch dressing brings fresh herb flavor and eliminates the added sugar you'll find in most store-bought versions.

Cooking the spicy chorizo on top of the vegetables helps season them—as they cook, the squash and onion absorb the flavorful sausage drippings. Finish these squash and chorizo tacos with hot sauce for even more heat.

If you are questioning whether pears belong on this skillet pizza, trust us. The sugars in the fruit caramelize in the heat, and the sweetness complements the rich, salty bacon and savory leeks.

Spicy greens like arugula or mizuna complement the mild heat from the shichimi togarashi that coats these easy pork chops, but any mix of greens will work well. Grated Asian pears add a sweet note to this zippy salad. If you can't get your hands on them, firm unripe Anjou pears can easily take their place.

Here, mustard topped with fresh herbs makes a crisp, flavorful crust on the roasted pork tenderloin that plays well with the juicy sauce.

The broiler is the key to getting this za'atar chicken golden in color without overcooking the meat—after the chicken roasts, the broiler blasts the top, crisping the skin.

Here, the crust goes on the top instead of the bottom, inverting the classic chicken potpie recipe, so be sure to get the one that comes as a roll instead of already in a tin.

This simple but elegant dish pairs flavorful steamed mussels with crispy oven fries. Uncork an American chardonnay to sip alongside.

This healthy toast recipe combines chickpeas, kale and feta for a savory bite.

This simple goat cheese toast is topped with lentils and walnuts for a satisfying, savory bite.

Pumpkin puree and applesauce provide tenderness and moisture to this pumpkin Bundt cake, eliminating the need for butter or oil.

Chef Jose "JoJo" Ruiz serves up sustainable seafood in "coastal cuisine"—featuring Mediterranean flavors like the combo of citrus, feta and parsley here—at his San Diego restaurants Lionfish and Serēa. Multicolored beets make this farro salad a pretty addition to any table, but if you're short on time, store-bought cooked beets (found in the refrigerated produce section) are just as delicious here.

Here we take advantage of the leftover bacon drippings in the pan to cook the sprouts, infusing them with savory flavor. Plus, cooking Brussels on the stovetop gives you perfect crisp-tender texture.

We like acorn squash because its skin is tender enough to eat (which saves you the hassle of peeling), but any winter squash will work for this nutty, maple-drizzled side.

This take on the classic Thanksgiving pie has the familiar warming spices, like cinnamon and nutmeg, plus rum and coconut for a tropical twist.

Blitzing the onion and celery in a food processor—versus chopping—disperses both flavor and moisture throughout the dish. Fresh cranberries add juicy pops of tangy flavor, while the dried fruit adds chewy bits of sweetness.

The secret to this flavorful gravy is the whole bottle of wine that simmers in the roasting pan while the turkey cooks. It adds acidity and brightness to the pan drippings, plus it helps to keep the meat moist while cooking. Any dry white will do, such as pinot grigio or sauvignon blanc.

A simple combo of fresh parsley, garlic and lemon zest adds bright flavor to green beans for an easy, make-ahead side. Make even quicker work of the gremolata in Step 2 by pulsing the ingredients in a food processor instead of chopping by hand.

Angel biscuits are lighter than traditional buttermilk ones because they contain yeast as well as the usual baking powder and/or baking soda. Making the dough in advance is not only convenient, but also gives the yeasty flavor time to develop and shine.

This buttermilk pie is a stunner—and perfect for the holidays—with its creamy, golden custard marbled with a crimson cranberry swirl.

In this update of a retro dessert, a judicious amount of caramel coats the bottom of the pan before the fruit and batter are added. If you have a melon baller, pull it out—it's the perfect tool for coring pears.

We tend to think of gravy as a last-minute holiday hassle, whisking like mad over a hot stove right before dinner is served. But there's absolutely no reason not to make it ahead of time using turkey parts. For extra flavor, tip any pan drippings from the freshly cooked bird into the reheated gravy.

Here the smoky flavor of the fish pairs exceptionally well with the robust bite of horseradish and onion. Serve with crackers, apple slices or cucumber slices for an easy appetizer.

A cast-iron skillet gives the cornbread nutty brown edges that impart extra color and flavor to the dressing. Serve this sage cornbread dressing as a holiday side or anytime you want some Thanksgiving flavors.

This dressing gets big, bold flavor from pureed lemon—peel, flesh and all. It's a delicious foil when served alongside rich dishes. The recipe doubles easily but shred the sprouts in batches so the food processor bowl doesn't get overpacked. Or use a shredding attachment for your stand mixer.

Vinegar and crispy bits of pancetta brighten up the caramelized squash topping on this healthy appetizer. It also has a generous sprinkle of dried chiles. Two to seek out include Urfa, a smoky, mildly hot Turkish chile pepper, and Aleppo, which has moderate heat and a fruity tang. Find them in specialty markets and from online spice purveyors.

A classic combination in many Indian sweets, cardamom and saffron perfume the creamy filling of this apple custard pie.

wrong!). And you can check dessert off your holiday to-do list by making this ahead. To balance the richness of the filling, add a dollop of lightly sweetened whipped cream or crème fraîche when serving.

Stuffed acorn squash is one of those recipes that can easily take center stage as a plant-based holiday entree or be served as a colorful side dish.

Preserved lemon, with its salty sourness, is the driving force in this festive salad's dressing. Scoop out and discard the soft pulp and rinse the peels to get rid of any excess salt before mincing them. If you can't get Little Gem lettuce, use 8 cups of torn romaine hearts.

This make-ahead cranberry sauce features ponzu, a Japanese soy sauce blend that gets its complexity from the addition of vinegar and citrus juice. For a more nuanced flavor, seek out one made with yuzu—the bumpy citrus fruit is prized for its slightly floral juice.

Herbed ricotta toast gets topped with cannellini beans and roasted red peppers for a colorful, tasty open-face sandwich.

Inspired by the flavors of a Reuben sandwich, kidney beans and sauerkraut top toasted rye bread in this easy, quick recipe.

This easy open-face sandwich recipe uses a jalapeño-Cheddar bagel, but a plain bagel would work just as well. Top each bagel half with black beans and fresh slaw for a satisfying bite.

The slow cooker yields super-tender, pillowy whole-wheat rolls. If you prefer them crustier, arrange the finished rolls on a baking sheet, brush the tops with melted butter and sprinkle with flaky sea salt, if desired. Broil, watching carefully, until lightly browned, 2 to 3 minutes.

Cooking the sweet potatoes in a slow cooker frees up space on the stove if you're cooking a big holiday dinner—plus you can serve it straight from the crock if you'd like.

Puff pastry is the perfect balance of crunchy and buttery for tarts like this one. Serve this potato-leek tart as a first course or alongside roast turkey instead of mashed potatoes.

These easy buttermilk mashed potatoes are flavored with white pepper for a subtle spice and earthiness. Serve alongside roasted turkey or chicken.