Staff Picks from the March/April Issue of EatingWell


Staff Picks from the March/April Issue of EatingWell Blog Post

We’ve put together another delicious issue of EatingWell magazine—our March/April 2014 issue is packed with 46 new recipes that use the best ingredients of early spring. Take, for example, our cover models: colorful radishes. Who knew radishes could be so versatile? You can roast them, slice them thin for gorgeous tea sandwiches (pictured) and blend them into a creamy soup. There’s a feature story on grass-fed beef that includes recipes by meat master Bruce Aidells that you won’t want to miss: Rib-Eye Steaks with Piquillo Pepper Sauce!

Tags: , , , ,

3 Responses to “Staff Picks from the March/April Issue of EatingWell”

  1. Anonymous Says:

    Staff Picks from the March/April Issue of EatingWell will be passed on to the team here.

  2. ErikaHelpsme Says:

    I found your post about Staff Picks from the March/April Issue of EatingWell very helpful.

  3. Pinman Says:

    Staff Picks from the March/April Issue of EatingWell will be passed on to the team here.