Ever since I’ve discovered Everyday Food magazine earlier this year, I keep asking myself, “How did I miss this before?” Though Martha Stewart launched it in 2003, I’m over seven years behind experiencing its usefulness, but at least now I can (try to) make up for lost time.
Why do I feel so strongly about this tiny treasure? Well, in the spirit of giving thanks this month, I’ll give you six reasons why I appreciate Everyday Food magazine–and why you might too if you check it out.
1. Its size. At first I was taken aback at the smaller digest-sized publication, but it’s easier to manage, whether on a bookshelf, magazine bin or even on your counter while cooking. The only tear-out grocery list relates to its “Grocery Bag” feature for five meals to last a week, but you could slip the whole magazine into your purse if you choose.
2. It’s creative. It is a Martha Stewart publication after all. The Grape-Lemonade Ghost Ice pops for Halloween with honeydew melon “eyeballs” topped off with raisins make for a simple and spooky treat. Other fun ideas have included turning pizza dough into tasty desserts or the many (many) uses for a muffin pan that don’t include muffins.
3. It’s seasonally appropriate. Lots of good things come in this small package, including everything from barbecue ideas for summer cookouts, refreshing beverages to beat the heat of summer and, of course, entertaining for the holidays. November’s “The Pumpkin Patch” spread covered recipes for Pumpkin Doughnut Muffins, Citrus-Glazed Pumpkin Carrot Cake, and Pumpkin-Chocolate Tiramisu.
4. It’s practical. Don’t have time to whip up something terrific from scratch? The handy “At Your Convenience” section in every issue gives tips on how to cut corners with recipes using its featured store-bought ingredient. Or the “Cooking For One” column pares nutritious and delicious meals down to size.
5. It’s helpful. Which section to brag on first? “Dinner 1-2-3″ comes to the rescue with directions for preparing a meal in three easy steps. “How To” goes in-depth on one technique with tips and illustrations, along with recipes to test it out. And “In Season” tells all about the freshest bounty, as well as how to select, cook and store veggies and fruits.
6. But it’s still very Martha. Even seasoned chefs will find something to suit their tastes among each issue’s recipes. A sampling from November includes Chopped Salad with Shrimp and Lime-Buttermilk Dressing, Fennel and Apple Meatloaf, Curried Turkey Casserole, and Goat-Cheese and Vegetable Sandwich.