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

Search this book for Recipes »
    • Categories: Breakfast / brunch
    • Ingredients: rolled oats; wheatgerm; walnuts; apple juice concentrate; mixed dried fruits
    • Categories: Beverages / drinks (no-alcohol); Breakfast / brunch
    • Ingredients: silky tofu; berries of your choice; pomegranate juice; honey
    • Categories: Beverages / drinks (no-alcohol); Breakfast / brunch
    • Ingredients: bananas; blueberries; yogurt
    • Categories: Beverages / drinks (no-alcohol); Breakfast / brunch
    • Ingredients: rolled oats; yogurt; bananas; milk; honey; ground cinnamon
    • Categories: Beverages / drinks (no-alcohol); Breakfast / brunch
    • Ingredients: peaches; strawberries; milk; dried milk
    • Categories: Cakes, small; Breakfast / brunch
    • Ingredients: raisin bran cereal; whole wheat flour; ground cinnamon; store-cupboard ingredients
    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Vegetarian
    • Ingredients: store-cupboard ingredients; egg whites; cottage cheese
    • Categories: Sauces for desserts
    • Ingredients: rhubarb; sugar; fresh ginger
  • Jam-filled French toast
    • Categories: Breakfast / brunch
    • Ingredients: Italian bread; apricot jam; cream cheese; ground cinnamon
    • Categories: Salads; Side dish; Vegan; Vegetarian
    • Ingredients: oranges; pineapple; kiwifruits
    • Categories: Egg dishes; Breakfast / brunch; Vegetarian
    • Ingredients: whole wheat bread; eggs; Tabasco sauce
    • Categories: Egg dishes; Breakfast / brunch; Vegetarian
    • Ingredients: onions; dried red pepper flakes; canned tomatoes; eggs
    • Categories: Egg dishes; Breakfast / brunch; Vegetarian
    • Ingredients: egg whites; goat cheese; salsa
    • Categories: Egg dishes; Breakfast / brunch; Vegetarian
    • Ingredients: eggs; feta cheese; dill; whole wheat pita bread
    • Categories: Egg dishes; Breakfast / brunch; Italian; Vegetarian
    • Ingredients: scallions; shiitake mushrooms; eggs; Parmesan cheese
  • Canadian-bacon strata
    • Categories: Egg dishes; Breakfast / brunch; Italian
    • Ingredients: English muffins; Canadian bacon; cheddar cheese; Parmesan cheese; eggs; milk; Dijon mustard; Tabasco sauce
    • Categories: Sandwiches & burgers; Main course
    • Ingredients: country bread; artichoke hearts; basil; mayonnaise; dried red pepper flakes; Fontina cheese; spinach; salami
    • Categories: Dips, spreads & salsas; Vegetarian
    • Ingredients: artichoke hearts; basil; mayonnaise; dried red pepper flakes
    • Categories: Sandwiches & burgers; Main course
    • Ingredients: baguette bread; dried figs; prosciutto; Asiago cheese; arugula
    • Categories: Dips, spreads & salsas; Vegan; Vegetarian
    • Ingredients: dried figs; store-cupboard ingredients
    • Categories: Sandwiches & burgers; Main course; French
    • Ingredients: round bread; store-cupboard ingredients; canned tuna; cucumbers; red onions; tapenade; basil
    • Categories: Sandwiches & burgers; Main course; Vegetarian
    • Ingredients: breadcrumbs; eggplants; Italian bread; store-cupboard ingredients; canned tomatoes; dried oregano; mozzarella cheese
    • Categories: Sandwiches & burgers; Main course; Vegetarian
    • Ingredients: balsamic vinegar; red peppers; portabello mushrooms; hamburger buns; goat cheese
    • Categories: Sandwiches & burgers; Main course
    • Ingredients: ground beef; hamburger buns; cheddar cheese
    • Categories: Sandwiches & burgers; Main course; Mexican; Vegetarian
    • Ingredients: corn; scallions; limes; flour tortillas; Monterey Jack cheese; yellow squash; red peppers

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.

    • chezlarios on September 23, 2022

      I sliced the chard stems and added them in to cook with the sausage. I used a "saucisse rôtir porc" "de la region" as I could not find US-style Italian sausages here, but it worked just fine. I didn't even mind the raisins! in fact the flavors all come together really well, and it was a good way for me to use up half-opened bags of pasta I had lying around.

  • 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

  • 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.

  • 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

  • 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.

  • 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.

  • 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.

  • Banana-oat smoothies

    • hbakke on February 22, 2022

      I used almond milk in place of milk. I've been on a smoothie kick lately, and this one might be my favorite so far. I liked the hint of cinnamon and the added texture from the oats.

  • 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.

  • Caramelized pears

    • chezlarios on October 06, 2022

      Pears were perhaps not as sweet as I thought theyd be the but the sugar caramelised nicely.

  • Brazilian black beans

    • chezlarios on February 24, 2021

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

  • Cottage-cheese pancakes

    • chezlarios on September 24, 2022

      I don’t like cottage cheese—or at least, I haven’t touched the stuff as an adult after being disgusted by it as a kid—but these pancakes were actually good!

  • 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.

  • 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.

  • Linguine with cauliflower and brown butter

    • chezlarios on February 08, 2022

      Easy to make and delicious! Cooked the cauliflower a bit longer so that it got nice and pan-roasted.

  • Couscous with carrots and cilantro

    • chezlarios on April 04, 2022

      Nothing out of this world, quite simple, but an easy side.

  • Chicken with tomatoes, olives, and cilantro

    • chezlarios on September 06, 2020

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

  • 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.

  • 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.

  • Coconut and beef curry with noodles

    • chezlarios on January 09, 2022

      Not super special, but used less than the recommended coconut milk (250ml package) and already cut beef (émincé). Gets points for being quick and simple to make, however.

  • Tex-Mex turkey and bean chili

    • chezlarios on August 20, 2022

      Used ground chicken instead of turkey and cut it by a third (used 1 kg). Also didn’t have enough chili powder so made my own. Used 3 yellow chiles instead of jalapeños as the latter are hard to find here. Great flavors married together!

  • Watercress and cucumber salad

    • chezlarios on September 04, 2022

      Used normal rather than English cucumber and micro watercress. Gets extra points for being so quick to put together !

  • Orange, roasted beet, and arugula salad

    • H_Leblanc123 on March 27, 2022

      This recipe is really delicious and simple. All ingredients are working really well together.

  • Shiitake fried rice

    • H_Leblanc123 on September 18, 2022

      I let the rice cool and I used more oil and added a little bit of sesame oil and sever with green onions and hot sauce

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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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