Juicy peaches, sweet plums, and perfectly plump cherries—we can’t get enough of our fresh stone fruit. What’s stone fruit, you might ask? It’s a fruit with edible flesh that encloses a stone or shell; it’s currently in season and ready for eating! And if you’re looking for recipe inspiration, check out some of our simple and delicious ways to get cooking with stone fruit.
When you have to eat right but you can’t resist the pull of nostalgic foods that don’t generally make the “healthy foods” list, go for lighter versions of the classics.
The editors at Everyday Food magazine have a few great tips for how to substitute some ingredients, cut back on a few others and still come out with a delicious result that’s sure to please the whole family.
Read on for cooking tips and recipes to help lighten everything from entrées to dessert. Continue reading
The baking pros at Martha Stewart’s Everyday Food magazine have assembled a group of holiday baking tips and tricks to help make sure your cookie creation is fast, foolproof and fuss-free.
Read on to learn more: Continue reading
Leftovers are a conundrum for me. I’m not a fan, but I hate to waste food. If there were ever an opportunity to enjoy leftovers though, Thanksgiving is it. It’s a great opportunity to double-utilize some really beautiful food.
Haricots verts work beautifully with a fresh dose of olive oil and lemon juice to top up a frisee salad. Take the chill off the beans, re-season them to taste, then dress some frisee with more of that olive oil, lemon juice, salt and pepper.
If you really want a treat, dice and render some of that leftover bacon and cook up a few sunny-side-up farm-fresh eggs in the bacon fat. Toss your dressed frisee with shaved Parmesan, green beans and bacon. Add the eggs on the top and voila-la! You have a lovely brunch on-hand. (Croutons optional). Continue reading
For close to a decade, my dear friends Toph and Josslynne Welch open their home every November and host a pre-Thanksgiving potluck. The premise is simple: the hosts cook the turkey (plus some appetizers, a few sides, a couple desserts…) and the guests bring everything else. Josslynne says, “New York is a transient city, we created this party almost 10 years ago when we realized all of our friends scattered for the holidays; it is a wonderful opportunity to gather around a table to share the food and the people we love before the holiday crunch.”
This annual event, affectionately known as The Turkey Party, occupies a most-revered spot on my social calendar. It is a chance for friends to come together, celebrate the advent of the holidays and, best of all, feed each other delicious food.
In the early years, we stuck pretty closely to standard Thanksgiving fare and family recipes, impressing each other (and ourselves) with our burgeoning dinner party skills. Now that we’re older, wiser and much more comfortable in the kitchen, the Turkey Party has become a great excuse to try a new recipe or reinvent a family classic. Our hosts generously encourage us to try new things, “We want the flavors of each dish to be reminiscent of something mom made, but nothing you’ll find at her table three weeks later when the real deal rolls around.” Continue reading
The countdown to Thanksgiving is underway. Are you ready to tackle the turkey, submit the stuffing and declare victory over the hors d’ouvres?
With so many guests and different seasonal dishes (and just one oven), this is a holiday that causes pre-show jitters even for veteran cooks. But a little preparation in advance can help you identify issues now and lay the groundwork for a flawless feast.
Read on for a collection of turkey tips from the pros at Martha Stewart’s Everyday Food Magazine to help you get through the big meal in style. Continue reading
Think making your own applesauce is difficult? Think again.
Not only is making applesauce easy, it’s also a great way to relieve stress. Yes, stress. The repetitive motion of peeling apples is calming and chopping and mashing can be satisfying, especially on a challenging day.
The best part, you don’t really need any special equipment. Just follow these easy steps: Continue reading
It seems like a riddle, doesn’t it? After all, all apples look the same. So, does it really matter which apple you use to make a pie? Um, yes.
If you want your apple pie to be super tasty, you need to choose an apple with great texture that’s also tart and sweet. The apple you choose needs to hold its shape after baking, which means it needs to be just mushy enough but still melt in the mouth. Continue reading
I have three requirements when I make dinner for myself at the end of a busy day (already spent in the kitchen!). 1) Preparations must be fast 2) It should be pretty healthy 3) Ingredients must be great.
It’s the last requirement which really allows me to keep things simple. If you have great ingredients, less is more. And I don’t like leftovers but also hate wasting food, so rarely do I over-produce, which allows me to keep portions manageable.
Normally I’ll make a salad or some mixed grain and greens and then top up with a cooked protein – which I cook à la minute. So where most of the components are a quick mix, a chop or a stir, the only real cooking is a simple hunk of protein. From my recently launched line of vegetarian meals, I frequently use their components within them in broader and newly combined ways, particularly the grains. Let me explain….
Long before he was a Top Chef Masters winner, Chef Floyd Cardoz was a fan favorite of mine. In addition to creating the tasty Tabla dishes for FreshDirect (his favorite’s the Tabla Banana-Leaf Wrapped Salmon), Floyd is a father based in Verona, NJ who loves to garden and cook for his family.
I was excited to have the opportunity to chat with him about what he learned from winning Top Chef Masters and his cooking advice for both parents and those who say they don’t know how to cook.