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Everyday Food: Great Food Fast by Martha Stewart Living Magazine

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Notes about this book

  • Eat Your Books

    See Recipe Girl's take on Glazed pork tenderloin with pineapple from this cookbook.

  • debrakp on May 17, 2011

    The book is organized by the four seasons, so it is easy to find recipes to fit what is available and fresh at all times of the year.

  • sck on July 28, 2010

    Perfect everyday cookbook for quick meals. We've really enjoyed the baked shells with winter squash, the lamb burgers, and the pasta with proscuitto and peas. Lots of things in here you can make with what's already in your pantry and refrigerator.

  • Ltepp on April 04, 2010

    Great Everyday Cookbook

  • Breadcrumbs on March 10, 2010

    This book appeals on many levels. Photos are plentiful, accurately depicting finished product. Instructions have been clear and succinct. True to the book's title, most recipes indeed produce "Great Food Fast".

  • nomadchowwoman on January 05, 2010

    The title describes accurately what's inside. Every recipe I've tried is wonderful, from the blueberry crumb cake to the Indian-spiced chicken burgers, Vietnamese beef sandwiches to chicken w/prosciutto and sage.

Notes about Recipes in this book

  • Sauteed chicken in mustard-cream sauce

    • Breadcrumbs on April 28, 2010

      p.32 - 4 x 6oz b/s chx breasts - cooked on stove top. April 2010 - first use of this rec. Super simple with great results. I used a butter evoo combo instead of pure evoo, otherwise I didn't change anything. Sauce was delicious and recipe took less than 30 mins start to finish. Definitely will make again.

    • Lindalib on August 02, 2012

      Quick meal on a weeknight. Nice combination of flavors.

  • Roasted salmon with lentils

    • sarahcooks on November 03, 2012

      Easy and tasty. I served it with roasted brussels sprouts.

  • Fish tacos

  • Chicken stir-fry wraps

    • emcoughlin on August 25, 2010

      A tasty stir fry! I made some changes based on what I had on hand - I used white wine vinegar and added a little sugar, added carrots, and served the stir-fry over rice instead of the lettuce wraps. There is nothing amazing or highly unique about the recipe, but it's easy to make, has a basic ingredients list, and is healthy, so we'll definitely have it again!

  • Iceberg wedges with thousand island dressing

    • JKDLady on January 17, 2016

      The dressing was a bit too thick and sweet. I guess I would add more milk, but I don't think that I would make the recipe again.

  • Carrot cupcakes

    • swegener on February 01, 2015

      These were bad, I actually ended up throwing them away mostly uneaten, which is rare for me.

  • Pasta with prosciutto and peas

    • JKDLady on September 18, 2014

      This is nice for a hot summer day. The lemon added a nice lightness. I substituted milk for the cream, but would leave it out entirely next time and simply use the pasta water. It was hard for me to keep the prosciutto from clumping. Next time, I think I would sauté it just after the onions before adding everything else in.

  • Beef and orange stir-fry

    • JKDLady on September 22, 2014

      This was a nice simple dish that was full of flavor. We enjoyed it very much. I did add 1 tablespoon of Grand Marnier, which I think intensified the orange flavor.

  • Chicken with cranberry sauce

    • sarahcooks on December 06, 2010

      This was easy and turned out great! I made it with the mashed beans and also threw some brussels sprouts on the same tray as the chicken and it was a great meal. The chicken took longer than the recipe said, but they were probably bigger breasts than it called for.

  • Cashew chicken

    • seherhussain on August 24, 2011

      good tip, added a pepper too

    • BethNH on May 11, 2017

      Meh. This dish has no flavor. I added a red pepper and subbed a leek for scallions. Hoisin sauce and rice vinegar are not enough to add flavor to all the chicken. We added some spicy Szechuan sauce we keep on hand and it dramatically improved the dish. I wouldn't make this again.

    • esack on April 11, 2011

      Added pineapple and red pepper

  • Roasted chicken and vegetables

    • bethihearyoucalling on July 07, 2011

      subbed chicken thighs, cooked chicken 40 minutes. drizzled balsamic on dish at last 10 minutes of cooking

    • TCuiziniere on January 20, 2016

      http://www.marthastewart.com/332628/roasted-chicken-and-vegetables

  • Beef bulgogi

    • JKDLady on January 15, 2016

      We really loved this, and it was easy to make. I added chopped bok choy because we like more veggies. It was a nice addition. I cooked the veggies in one skillet and the meat in another and combined it. That just worked better for me. I would increase the meat to 2 pounds and use the same amount of marinade. I will definitely make this again.

  • Tortilla and black bean pie

    • JKDLady on September 25, 2014

      The flavor of this was very good, but it was pretty messy to serve. The filling didn't hold together, so it spilled out onto the counter as I was trying to serve it. I'm not sure how to solve this problem.

  • Pear custard pie

    • sarahcooks on April 04, 2011

      This is so easy! Make sure your pears are nice and ripe - if they're hard, they won't soften in the oven like apples would.

    • Cheri on May 24, 2011

      Love this fall dessert. Easy, comforting. Have made this many times and served to a wide variety of palates, all with success

  • Salmon steaks with hoisin glaze

    • JKDLady on January 16, 2016

      Boring. It wasn't bad, but it isn't worth repeating.

  • Chicken chilaquiles

    • vikingcook on April 13, 2015

      Calls for 2 chipotle chiles which makes this too spicy for children in my opinion. However, it was right up to the top of the spice-o-meter for my husband & I. Tasty & very easy to make.

  • Tomato and grilled bread salad

    • Lindalib on June 18, 2012

      Very Good. We grilled (slightly stale) store-bought garlic cheese bread, and used fresh tomatoes, English cucumber (both salted and drained) and fresh basil from the garden.

  • Barbecued chicken

    • Nancith on July 14, 2016

      Really liked the barbecue sauce, tangy & flavorful, although maybe too sweet for some folks. Oven-roasted the chicken, rather than grilled, due to inclement weather. Sauce was very nice with my mock-chicken cutlet as well.

  • Blueberry crumb cake

    • Breadcrumbs on March 17, 2010

      Note: only uses 1/4c buttermilk, 1 1/2 cups blueberries

    • Cheri on January 23, 2011

      Streusel topping makes a lot, cut down by 1/3. This is good, not too sweet. Used frozen blueberries. Took 1 hr 40 min @ 350 to bake.

    • JKDLady on September 11, 2014

      I doubled the blueberries to 3 cups because we like more fruit than cake. We really enjoyed it. I personally would not cut down on the streusel on top, but I agree that there is a lot. I used a 10" springform pan, and it cooked in about an hour.

  • Lentil soup

    • bethihearyoucalling on July 07, 2011

      Cooked bacon low and slow, cooked lentils longer than recipe called for, added water as needed. Served with shaved parmesan on top.

  • Crispy apricot pork chops

    • HunyBadger on April 07, 2011

      Very easy albeit uninspired. Used Grey's Chutney instead of apricot jam and panko flakes instead of breadcrumbs. Came out very moist.

    • HunyBadger on April 07, 2011

      pg 296

  • Corn and radish salad

    • Nancith on July 14, 2016

      Really liked this simple-to-prepare salad. The lime juice is fabulous touch. Substituted scallions for the jalapeño chile, & used frozen corn. Fresh corn would take it over the top.

  • Cod with leeks and tomatoes

    • Cheri on January 25, 2016

      I made this with red snapper. It was fabulous! The leeks cooked in the pan while the oven was coming to temp, then added tomatoes & fish. 20 min was perfect time. Served over brown rice, arugula salad on the side. Recommended, quick, easy, healthy.

  • Flank steak with lime marinade

    • Cheri on March 31, 2011

      This was pretty good. Served wrapped in tortillas with salsa, sr. cream, guacamole and romaine lettuce. Everyone had seconds. Easy

  • Grilled sweet potatoes with scallions

    • sarahcooks on July 04, 2012

      Simple and excellent. Just don't burn them.

  • Oven-baked polenta

    • mfto on January 04, 2012

      p 201 - I usually make polenta in the microwave following Cook's Ill recipe but decided to try cooking in the oven. You put water, polenta and salt in covered casserole, bake in 425 oven for 15 minutes. Remove and stir. It was very liquidy. Put back in oven for 15 minutes. It had thickened a little but still looked too thin. Yikes! I had warmed 1/4 cup milk and 2 tbs butter as instructed and added this along with majoram. Still unsure but I whisked and whisked and miraculously, the polenta thickened perfectly. Very delicious. Especially liked the marjoram. Served 4 and could have served at least 5. Online http://www.marthastewart.com/317466/oven-baked-creamy-polenta

  • Sloppy joes

    • Breadcrumbs on March 10, 2010

      pg. 216 - March 2010: First time using this recipe. Very quick and easy. Directions straight-forward, thorough and succinct. In addition to listed ingredients I added: 2 tbsp of tomato paste, 1/2 tsp dry oregano, 1 tbsp cider vinegar, 1 tbsp dark brown sugar. While dish was good, I found it a bit bland, lacking a depth of flavour. Next time I'd add additional Worcestershire and, oregano.

  • Pecan-crusted catfish

    • Lindalib on December 15, 2013

      Delicious, very quick and easy. Will absolutely do again.

    • Locavore on January 02, 2016

      made with walnuts instead of pecans -- easy, tasty, and gluten-free

  • Chili-rubbed skirt steak

    • apronless on November 07, 2011

      This is a stand-out recipe. I use ancho chile powder. The jalapeno-cilantro sauce that is served with the steak is stellar. The spice level on either one is low but good.

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Reviews about this book

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Reviews about Recipes in this Book

  • Enchiladas with pumpkin sauce

    • Lisa Is Cooking

      Pumpkin with spicy chiles is a yes, and pumpkin with cheddar is another yes. There was no way these enchiladas could be anything but good. Actually, they were great.

      Full review
  • ISBN 10 0307354164
  • ISBN 13 9780307354167
  • Published Mar 13 2007
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Random House
  • Imprint Clarkson Potter

Publishers Text

In the first book from the award-winning magazine Everyday Food, which reaches more than 850,000 readers monthly, here are 200 indispensable recipes for familiar--yet innovative--food. These fast and easy recipes are arranged by season to highlight the freshest ingredients available, so readers will find vegetable risottos and poached salmon for spring; the very best burgers, grilled kabobs, and no-cook pasta sauces for summer; braised meats and main-course soups for autumn; and tender roasts, hearty stews, and baked pastas that bring flavor and warmth to winter. Everyday Food is the eagerly awaited one-stop resource for meals the whole family will enjoy.

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