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 nd 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 avors to dinner all week long."
Martha to the rescue
Martha Stewart has the miraculous gift of knowing what her audience wants and giving it to them. She launched Everyday Food, a digest-sized magazine devoted to simple, satisfying dinners made with a minimum of fuss and filled with maximum flavor, in 2003. Two years later she and her talented minions added a companion TV series that airs on PBS. Now Martha and Co. have gathered 250 recipes from the magazine into a gorgeously illustrated cookbook called Everyday Food: Great Food Fast. The recipes are divided by season and each one has a full-color photograph of the finished, plated dish so you know what you're aiming for. Anyone familiar with Martha-managed recipes knows that the directions are simple and straightforward with extra tips tucked in and the header notes, helpful. It's spring, so try the cream of asparagus soup, lamb chops with fresh mint-pepper sauce, gingered sugar snaps and rhubarb crisp, then keep these easy winner dinners coming as the seasons change.