"EverydayFood" news and stories

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'Everyday Food: Great Food Fast'
From the Kitchens of Martha Stewart Living
Clarkson Potter -- 2007
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Launched in 2003, "Everyday Food" was designed for home cooks who didn't have a lot of time on their hands to make elaborate weeknight dinners but did have a desire to make high-quality, satisfying meals.

The diminutive magazine, which was put out by Martha Stewart Living Omnimedia, gained a devoted following thanks to its practical recipes, approachable ingredient lists and low-fuss food that yielded great flavor.

"Everyday Food," the cookbook, offers these same qualities, with 250 recipes that put both the seasons of the year and multiple variations on favorite foods front and center.

See what we tested and whether the book's worth buying after the jump.

I've always had a love/hate relationship with upscale cookbooks and food magazines. I enjoy flipping through them, ogling the stunning food images and imagining a life where I have the time and energy to create dishes that take 7 pots, 11 hours and 26 ingredients. However, it's that level of intensity that so frustrates me, as while those recipes are nice to look at, reality says that they aren't something I can tackle. It's one of the reasons that the only food magazine that I've consistent subscribed to over the last five years is Everyday Food (the recipes are just so darn accessible).

However, according to an article in today's New York Times, it appears that those more refined and haughty food magazines are changing their ways and including recipes that home cooks can make on a budget and in that window of time that exists between the end of your commute home and the start of the dinner (half) hour.

Gourmet is including a new feature in their monthly publication called "Cook Smart" that tries to help the folks at home with easy, budget-friendly meals that will produce leftovers and keep them from calling out for pizza in desperation. Other publications like Food & Wine and Bon Appétit are choosing similar paths.

As readers and consumers of food media (I'm guessing that at least a few of you still subscribe to some of the glossies), what are you looking for? Do you use the food magazines that land in your mailboxes each month? Would you appreciate it if those glossies started printing more useful recipes?

Looking at this picture makes me realize that I haven't had a single piece of barbecued chicken this summer. Seems I'll have to do something about that before the grilling season is out, possibly with this exact recipe (the volume of Everyday Food from which it comes is currently sitting on a stack next to my bed). This picture comes to us from the guys over at The Bitten Word, who discovered that until this batch of chicken, they'd been making barbecue the wrong way all their lives. However, it seems that they are now converts to this dry rub prior to cooking, saucing at the end of grilling technique.

Thanks Clay and Zach, for adding your image to the Slashfood Flickr pool!

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This month's Everyday Food magazine has an article about the five essential pots and pans that should be in every kitchen. They definitely picked out the right things, too. If you are missing one of these, or perhaps haven't gotten around to breaking in your kitchen after moving out of the dorms, you will be able to cook most things if you pick up all five items. On the list are:

• 10-inch nonstick skillet - Nonsticks are great because they don't requite much cleanup, but stick to anodized aluminum brands, like Analon and Calphalon, if you want to avoid potentially toxic PFOAs. Use it for scrambling eggs and searing delicate meats, like seafood.
• 12-inch skillet - The best choice for sauteing because you'll have lots of room to work, large skillets will allow for higher surface heat and better searing. Make sure that it balances well on your stove and isn't off balance by a too-heavy handle.
• Large saucepan - A 3 or 4-quart saucepan is the most versatile kitchen pot because it can be used for sauces, small batches of soups or pasta for one for a quick  lunch. Don't get an aluminum one (unless its anodized) because its reactivity with utensils and metal cooking implements can quickly lend an unwelcome taste to your sauces.
• Large pot - Stocks, soups and stews can all be made in a big 8 or 10-quart pot, but the most common use for a pot like this is to make pasta. Lots of pasta.
• Dutch oven - These can work both in the oven and on the stove top. They retain heat better than most other cookware, too, so they're ideal for slow cooking and making soups or chili. Look for enameled cast iron, anodized aluminum or stainless steel with a copper/aluminum base.