Every Day Is Saturday: Recipes + Strategies for Easy Cooking, Every Day of the Week by Sarah Copeland

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Notes about Recipes in this book

  • Spicy tomatillo-lime sauce

    • peaceoutdesign on February 22, 2021

      This was good but if there's a next time I would hand chop everything after roasting and only blend until chunky rather than smooth. Instead of broiling, I roasted at 450 for the same amount of time because I was also cooking the "Magic Pork Shoulder" at that temperature.

  • Easy smoky black beans

    • peaceoutdesign on March 31, 2021

      This is an easy recipe but there are just as easy black bean recipes that are a bit better.

  • Shallow-fried plantains

    • peaceoutdesign on March 30, 2021

      You don't need a recipe to make these.

  • Fish contramar

    • peaceoutdesign on March 31, 2021

      I could not find a whole fish so I had to use fillets. Maybe my rating would go up if I prepared as directed, definitely willing to try again but there would have to be a big improvement to up the recipes standing.

  • Magic pork shoulder

    • peaceoutdesign on February 22, 2021

      I used only a 2.5-pound shoulder. I browned it for 20 minutes at 450, then cooked covered at 300 for 2-2.5 hours in convection mode. It was very flavorful and would definitely work well for a crowd.

  • Good-with-everything pickled onions

    • peaceoutdesign on February 21, 2021

      Good but follow the recipe only cut the garlic once or use less otherwise the garlic outweighs the onion.

    • KristenS on July 31, 2020

      These are good. Just what I was looking for. And the quantity is realistic, too -- one onion, not a couple pounds. Will definitely make again.

  • Chocolate snacking loaf

    • averythingcooks on January 03, 2020

      For my first try, I cut this in half to make 1 loaf which was easy except for the 5 large eggs .....which = 1 cup. I had also purchased extra large eggs for some Barefoot Contessa holiday recipes & discovered that 2 extra large eggs = 1/2 cup - problem solved. I baked it for around 67 minutes.......and then panicked and took it out. Once cooled , it is fudgy (maybe undercooked at the bottom? I refuse to consider that) and totally delicious !!

  • Grilled skirt steak with chimichurri

    • averythingcooks on March 26, 2021

      I made this version of chimichurri (which does NOT call for cilantro) to spoon over thin slices of a thick grilled strip loin steak. It added a lovely fresh pop of flavour to our plates and the only change I made was to mince a small (hot!) red chili from my freezer stash in place of the dried red pepper flakes. A great little lemony garlicky touch to make dinner a little more special :)

  • Always-on vegetable soup

    • averythingcooks on September 27, 2020

      This recipe served as the inspiration for a great pot of vegetable noodle soup. I love a soup recipe that uses up fridge and pantry odds & ends. My mixed veg (added after the aromatics) included corn, some aging orange & yellow peppers, a couple of smallish Yukon golds and some frozen butternut squash cubes. I added a minced fresh cayenne chili, some chickpeas from the freezer and the end of a package of fine egg noodles. I now have a rich, broth based veggie laden soup with a lovely hit of background heat.

  • Potato-corn chowder with basil-poblano-garlic relish

    • averythingcooks on August 26, 2021

      The basic soup recipe is VERY good but as I wanted a more substantial main, after giving it a quick mash and adding far less cream than called for, I added a handful of ham and some chopped roasted red peppers. This is a great soup using fresh seasonal ingredients AND the poblano-basil relish swirled into each bowl really did take it to a new level. We both really enjoyed this chowder.

  • Lemon-shallot vinaigrette

    • averythingcooks on February 15, 2021

      This a really nice vinaigrette that I used with a pile of green leaf lettuce studded with lots of little add ins (cucumber, red onion, celery, grated carrots and feta).....acid from the lemon with sharpness from the shallots & Dijon all tempered by sweet from the honey......just lovely.

  • Spicy vegetable stock

    • averythingcooks on August 24, 2019

      This is a nice, "richer" than usual veg stock. I used a "red chili paste" which is really hot! Not sure if that is what she actually meant by "red pepper paste". I packaged the stock in much smaller portions to use in spicier soups, chilli etc as I'm not sure it is suitable everywhere I would use stock.

  • A chocolate chip cookie for modern times

    • bwhip on February 27, 2020

      These turned out fantastic for us. Dough was kind of thick and crumbly compared to a more traditional cookie recipe, but the cookies were wonderful. Great flavor, with an excellent mix of crispy edges and soft center. Almond flour really made a difference here. Ratio of chocolate to dough was quite high, which didn't bother me at all. I chopped up Ghirardelli 70% bars for the chocolate. This could be my new favorite chocolate chip cookie recipe.

  • Chocolate chip-buckwheat-banana pancakes

    • bwhip on July 21, 2019

      These were interesting and different. Really tasty and relatively light and fluffy considering the lack of eggs. I made them with whole milk, and would like to try them with almond milk as well. I’ll definitely make these again.

  • Almost-famous cranberry Bundt cake

    • KristenS on March 06, 2021

      This is a very good pound cake type cake with cranberries. Wait a day before eating/serving as it improves greatly overnight. If I make again I will double the orange zest. I used orange oil instead of bitters.

  • Spaghetti with bacon and sopressata meatballs

    • Indio32 on March 21, 2021

      Made this for a Sunday lunch..... probably the last hearty? meal till the weather starts to close in again later on in the year. As a whole it was fine but I found the meatballs a little fussy with too many flavours competing. I think if I do this again I'll swap out the bacon for a hint of chilli.

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  • ISBN 10 1452168520
  • ISBN 13 9781452168524
  • Linked ISBNs
  • Published Jun 04 2019
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Chronicle Books

Publishers Text

From beloved cookbook author and recipe developer Sarah Copeland, Every Day Is Saturday brims with inspiration. More than 100 beautiful recipes that make weeknight cooking a breeze, gorgeous food and lifestyle photography, and easy-to-follow tips for cooking delicious, healthful, sustaining food provide a joyous Saturday mentality of taking pleasure in food and occasion, whatever the day of the week. Recipes cover every course, from breakfast to dessert, including dishes perfect for the life occasions of a busy family: potlucks, picnics, lazy Sundays, and casual dinners with friends. Here is a delightful and inspiring resource—in a bright and beautiful jacketed package—for weeknight cooks, weekend dreamers, and working parents who want to put great meals at the center of the table where their family gathers.

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