Everyday Food: Fresh Flavor Fast: 250 Easy, Delicious Recipes for Any Time of Day by Martha Stewart Living Magazine

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Notes about this book

  • rnugent on September 13, 2010

    One of my favorites.

Notes about Recipes in this book

  • Curried shrimp

    • Vrogg99 on September 28, 2010

      Excellent Simple

  • Pasta with sausage, Swiss chard, and pine nuts

    • nicolepellegrini on May 02, 2017

      Good base recipe; I would say off the bat it needs twice the amount of parmesan cheese and I would not discard the chard stems. Just chop them up and saute along with the sausage before adding the leaves. Definitely needs the reserved pasta water as there is no broth or other liquid here, so don't forget to save it. I used spicy instead of sweet sausage which I think added a nice note to balance the sweetness added by the raisins.

  • Braised chicken with shallots

    • sookie on October 26, 2011

      p. 165 - 8 bone in, skinless chicken thighs - 1 lb small shallots (about 12) - 5 garlic cloves - 1 pint cherry tomatoes - fresh tarragon leaves (optional)

    • sookie on November 01, 2011

      A winner. Very good flavor with a sauce that has a slight tang. Med heat works for me instead of med high.

  • Chipotle pork posole

    • sookie on October 17, 2011

      1 lb. pork tenderloin, 20 oz chicken broth, 2 cans hominy, 1 can diced tomatoes in juice

  • Brown-rice bowl with shrimp, snow peas, and avocado

    • Nancith on May 22, 2015

      This was a relatively quick, easy to make dish-- If instant brown were used it would be a lot quicker. Very healthy, with a tasty lemon-soy sauce. My husband had it with shrimp, while I used Quorn Chik'n Tenders. Filling, but not overwhelming. Definitely on my favorites list.

  • Flourless chocolate cake

    • Nancith on April 17, 2016

      Those who ate this said it tasted great, but it was very gooey. Time in oven was 45 minutes, it looked set in the middle, but was a mess when trying to cut it. It was more pudding-like rather than "fudgy" as the recipe stated. I even used a slightly larger pan than called for. Maybe it needed more time in the oven?

  • Chicken and dumplings

    • Rinshin on September 26, 2020

      Very tasty and quick comfort food. The addition of dill to dumplings came through great providing nice flavor. Added celery and more chicken broth.

    • julesamomof2 on August 12, 2021

      Simple and perfect- no need to try another chicken and dumplings recipe

  • Grilled steak with Southwestern three-tomato salsa

    • julesamomof2 on August 12, 2021

      Meh- the salsa didn't add much and gilled steak is grilled steak. Would not make the salsa again.

  • Asian salmon patties

    • julesamomof2 on March 15, 2021

      These salmon patties were better than I expected. The key is to keep them small-here they are 1 inch each. Any larger and they fall apart in the skillet. Served with the suggested noodles and a leafy asian salad.

  • Stuffed onions

    • julesamomof2 on August 12, 2021

      Time consuming and just ok. Might be good as a side to something very simple like a roast as it does take a bit of time to core the onions and prepare the stuffing.

  • Stuffed poblanos

    • hbakke on July 22, 2020

      An easy vegetarian dinner. I used a blend of heirloom beans in place of the black beans, and white cheddar in place of the pepper jack cheese. It kind of looked like gloop after cooking, but it tasted good. I would make this again.

  • Creamy lemon squares

    • hbakke on May 04, 2020

      Very quick and simple to make. I used 5 lemons to equal 3/4 cup of lemon juice. The crust is very good, like a shortbread, although it was very crumbly before being pressed into the pan. The filling is nice and lemony and not too sweet. The only thing I really miss with this recipe is the bright yellow color of a traditional lemon bar. Tasty none the less.

  • Brazilian black beans

    • chezlarios on February 24, 2021

      I cooked the black beans and beets together in a pressure cooker to save time.

  • Goat cheese-leek tart

    • chezlarios on January 16, 2021

      Good enough flavors, although not special enough to spend time making your own dough, I'd say. Make sure you have the kind of goat cheese log that you can whip together with the eggs, etc. (I had the kind with a rind, so it didn't really whip. I made it work though!) Nice with a green salad on the side.

  • Orzo with chicken, corn, and green beans

    • chezlarios on August 10, 2021

      A winner for me. Quick, simple, very few ingredients, yet somehow really delicious.

  • Chicken with tomatoes, olives, and cilantro

    • chezlarios on September 06, 2020

      Made wild rice mix and simple green salad to accompany. Fast and delicious!

  • Pasta with roasted summer vegetables and basil

    • chezlarios on July 27, 2021

      Is there anything better than roasted vegetables? I used 300g of spelt pasta and it turned out great.

  • Manhattan fish chowder

    • chezlarios on October 05, 2020

      Bf-approved. Would recommend cutting the potatoes in pieces smaller than 2-inch chunks, though, and making sure the bacon is in pieces. I subbed in half chicken stock/half water for the clam juice.

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  • ISBN 10 0307405109
  • ISBN 13 9780307405104
  • Linked ISBNs
  • Published Feb 23 2010
  • Format Paperback
  • Page Count 384
  • Language English
  • Countries United States
  • Publisher Crown Publishers Inc.

Publishers Text

No matter how busy you are, at the end of the day you want fresh, flavorful meals that are easy to prepare. And you want lots of choices and variations--recipes that call for your favorite foods and take advantage of excellent (and readily available) ingredients. In the first book from the award-winning magazine Everyday Food, you’ll find all of that: 250 simple recipes for delicious meals that are quick enough to make any day of the week.

Because a change in weather affects how we cook as much as what we cook, the recipes in Everyday Food are arranged by season. For spring, you’ll find speedy preparations for main-course salads, chicken, and poached salmon that minimize time spent at the stove; summer features quick techniques for grilling the very best burgers and kabobs as well as no-cook pasta sauces; for fall, there are braised meats and hearty main-course soups; and winter provides new takes on rich one-dish meals, roasts and stews, and hearty baked pastas. Finally, a chapter on basics explains how to make year-round staples such as foolproof roast chicken, risotto, couscous, and chocolate sauce.

Designed in a contemporary and easy-to-read format, Everyday Food boasts lush, full-color photography and plenty of suggestions for substitutions and variations. With Everyday Food, even the busiest on-the-go cook can look forward to meals that bring freshness, nutrition, and a range of flavors to dinner all week long.

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