EatingWell Magazine, May/Jun 2012

  • Agave scones (page 9)

    from EatingWell Magazine, May/Jun 2012 EatingWell Magazine, May/Jun 2012

    • Categories: Bread & buns, sweet; Afternoon tea
    • Ingredients: all-purpose flour; butter; agave nectar; milk; dried cranberries
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Notes about Recipes in this book

  • Tilapia with tomato-olive sauce

    • dinnermints on June 16, 2019

      Quick and delicious! Well, quick if you buy tapenade instead of making it. My grape/cherry tomatoes weren't tiny but I didn't want to halve them, so cooked the sauce a little longer and that worked out fine. Would definitely make this again.

  • Garlic chicken

    • mharriman on April 17, 2021

      I’m glad I made mashed potatoes as a side dish for this because the sauce for the chicken was similar to chicken gravy and needed something to soak it up. Dish is nothing spectacular but a fairly quick and healthier comfort food chicken leg recipe for a weeknight.

    • Lisentric on July 28, 2025

      Recipe results in a lot of sauce. I deboned the chicken, made reheating a breeze.

  • Chopped tandoori chicken salad

    • Waderu on July 21, 2012

      Made the dressing the night before and added the cucumbers and chickpeas. Served the chicken on the side for the vegetarians. Made 6-8 servings vs the 4 stated in the recipe.

  • Puffed cherry pancake

    • dinnermints on June 16, 2019

      Lovely for company. I was feeding five people and adapted it to the Dutch baby recipe my family makes, so used 1 cup milk, 4 eggs, 1 cup whole wheat pastry flour, and 2 T butter. I added all of the butter to the pan instead of to the batter, blended the batter in a blender, and used a 12" cast iron skillet. Served six with confectioners' sugar and lemon wedges.

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  • Published May 01 2012
  • Format Magazine
  • Page Count 88
  • Language English
  • Countries United States

Publishers Text

EATINGWELL delivers the information and inspiration people need to make healthy eating a way of life.

We speak to a new generation of intelligent, demanding consumers who are passionate about both their food and their health—and conscious of how their choices impact the environment and their communities. Our readers understand the intimate links between good food and wellness, vitality and happiness. They make health and flavor a priority in their lives and EATINGWELL helps them do so.

At a time when food is at the center of society-wide controversy and health concerns, EATINGWELL serves up authoritative, science-based advice on how to shop, cook and eat confidently, and provides delicious answers to the daily question, "What's for dinner tonight?"

Our trustworthy nutrition advice is easy to follow and our delicious recipes are tested over and over so that anyone can make them at home. EATINGWELL is all about "eating well" every day.