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Photo: Jacob Fox
Welcome spring produce and warmer weather with these new recipes from the March 2022 issue ofEatingWellmagazine. Try recipes like our Gochujang-Glazed Salmon with Garlic Spinach or Roasted Chicken Thighs & Radishes with Lemon Crème Fraîche for a cozy dinner at home. Or start your day with recipes like our Instant Egg & Cheese “Bake” and impress friends with desserts like our Mango Tart. We’re sure you’ll love these recipes as much as we do.
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Trout in Sage Brown Butter with Hearts of Palm Salad
View Recipe
Greg DuPree
02of 39Chicken TingaView RecipeJacob FoxOriginating from Puebla, Mexico, this dish yields tender chicken with a kick thanks to a rich tomato-chipotle sauce.
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Chicken Tinga
Jacob Fox
Originating from Puebla, Mexico, this dish yields tender chicken with a kick thanks to a rich tomato-chipotle sauce.
03of 39Chicken Tinga Baked PastaView RecipeJacob FoxThis 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.
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Chicken Tinga Baked Pasta
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.
04of 39Easy Chicken Tinga Rice BowlsView RecipeJacob FoxLeftover 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.
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Easy Chicken Tinga Rice Bowls
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.
05of 39Chicken Tinga TostadasView RecipeJacob FoxThese 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.
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Chicken Tinga Tostadas
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.
06of 39Mango TartView RecipeJacob FoxThis pretty mango tart combines sweet, juicy mangoes with a creamy, tangy yogurt filling that’s reminiscent of cheesecake.
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Mango Tart
This pretty mango tart combines sweet, juicy mangoes with a creamy, tangy yogurt filling that’s reminiscent of cheesecake.
07of 39Instant Egg & Cheese “Bake"View RecipeJohnny AutryLearn how to cook eggs in the microwave for a quick, delicious breakfast. Spinach and Cheddar cheese make these eggs even more filling.
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Instant Egg & Cheese “Bake”
Johnny Autry
Learn how to cook eggs in the microwave for a quick, delicious breakfast. Spinach and Cheddar cheese make these eggs even more filling.
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Roasted Chicken Thighs & Radishes with Lemon Crème Fraîche
09of 39Garlic-Anchovy Pasta with BroccoliniView RecipeJacob FoxHere, 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.
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Garlic-Anchovy Pasta with Broccolini
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.
10of 39Spicy Coriander-Cumin Chicken ThighsView RecipeJacob FoxToasting 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.
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Spicy Coriander-Cumin Chicken Thighs
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.
11of 39Gochujang-Glazed Salmon with Garlic SpinachView RecipeJacob FoxGochujang, a Korean red chile paste, and honey give this salmon a little bit of sweetness and a whole lot of spice.
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Gochujang-Glazed Salmon with Garlic Spinach
Gochujang, a Korean red chile paste, and honey give this salmon a little bit of sweetness and a whole lot of spice.
12of 39Orange-Mint Freekeh Salad with Lima BeansView RecipeJacob FoxThis salad is loaded with colorful produce: fresh mint, snap peas, radishes and oranges. For pretty snap pea slices, cut them into long, thin strips.
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Orange-Mint Freekeh Salad with Lima Beans
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.
13of 39Fontina & Prosciutto Stuffed Chicken with Spring VegetablesView RecipeJacob FoxLayering 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.
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Fontina & Prosciutto Stuffed Chicken with Spring Vegetables
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.
14of 39Roasted Tofu & Broccoli with Peanut-Curry SauceView RecipeJacob FoxPressing 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!
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Roasted Tofu & Broccoli with Peanut-Curry Sauce
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!
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Doubles
Penny De Los Santos
16of 39Tambran (Tamarind) FishView RecipePenny De Los SantosThe 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.
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Tambran (Tamarind) Fish
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.
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Kuchela (Green Mango Relish)
18of 39Baigan Chokha (Roasted Spiced Eggplant)View RecipePenny De Los SantosThe 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.
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Baigan Chokha (Roasted Spiced Eggplant)
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.
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Caraili (Sautéed Bitter Melon)
20of 39Miso Yakionigiri (Grilled Miso Rice Balls)View RecipeRick PoonThere 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.
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Miso Yakionigiri (Grilled Miso Rice Balls)
Rick Poon
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.
21of 39Gondi (Iranian Jewish Chicken Meatball Soup)View RecipeGreg DuPreeWhile she may be best known for acting in television series likeNCISandCriminal 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.”
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Gondi (Iranian Jewish Chicken Meatball Soup)
While she may be best known for acting in television series likeNCISandCriminal 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.”
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Spicy Coconut Chicken Soup
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Ajiaco Bogotano (Potato Soup with Corn, Chicken & Capers)
24of 39Chicken ChorbaView RecipeGreg DuPree"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.”
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Chicken Chorba
“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.”
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Mushroom & Carolina Gold Rice Stuffed Cabbage Rolls
26of 39Glazed Carrots with Green Harissa & Benne Seed CrunchView RecipeGreg DuPreeAt 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.
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Glazed Carrots with Green Harissa & Benne Seed Crunch
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.
27of 39Farro Risotto with Mushrooms & GreensView RecipeGreg DuPreeGuests 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.
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Farro Risotto with Mushrooms & Greens
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.
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Roasted Butternut Squash Salad
29of 39Cheesy Egg Quesadilla with SpinachView RecipeJohnny AutryA 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.
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Cheesy Egg Quesadilla with Spinach
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.
30of 39Peanut Butter & Hemp BananaView RecipeJohnny AutryHemp hearts add texture and nuttiness to this easy three-ingredient snack. Either creamy or crunchy peanut butter works well here.
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Peanut Butter & Hemp Banana
Hemp hearts add texture and nuttiness to this easy three-ingredient snack. Either creamy or crunchy peanut butter works well here.
31of 39Migas with SpinachView RecipeJohnny AutryThis 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.
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Migas with Spinach
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.
32of 39Spinach & Egg TacosView RecipeJohnny AutryHard-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.
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Spinach & Egg Tacos
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.
33of 39Breakfast Salad with Spinach & EggView RecipeJohnny AutrySalad for breakfast? Yes, please! A hard-boiled egg adds protein to this spinach salad while baked tortilla strips provide texture and crunch.
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Breakfast Salad with Spinach & Egg
Salad for breakfast? Yes, please! A hard-boiled egg adds protein to this spinach salad while baked tortilla strips provide texture and crunch.
34of 39Sesame-Garlic Spinach SaladView RecipeJacob FoxThe 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.
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Sesame-Garlic Spinach Salad
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.
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Sautéed Spinach with Coriander Chutney
36of 39Easy Creamed SpinachView RecipeJacob FoxThis 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.
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Easy Creamed Spinach
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.
37of 39Crispy Portobellos with Marsala SauceView RecipeJacob FoxThe 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.
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Crispy Portobellos with Marsala Sauce
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.
38of 39Smoky Collards & Shrimp with Cheesy GritsView RecipeJacob FoxBe sure to slice the collards extra thin; it will help expedite the cooking process and produce the most tender greens.
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Smoky Collards & Shrimp with Cheesy Grits
Be sure to slice the collards extra thin; it will help expedite the cooking process and produce the most tender greens.
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One & Yum Squid
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