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The Best of Everyday Food Magazine on Our Blog

After Martha Stewart Living Omnimedia’s announcement to cut out Everyday Food as a standalone magazine, we take a look back at the best of one of our favorites on the blog.

One of the best little (literally) food magazines is going by the wayside thanks to corporate cutbacks, which are understandable, sure, in today’s belt-tightening economy. Still it’s hard to let go of Everyday Food magazine so easily.

Despite its smaller—but very convenient—digest size, there were lots of reasons to love this Martha Stewart publication. Practical, helpful, creative and on and on. And no, you didn’t have to be a domestic virtuoso like Martha to pull off most of the easy-to-make recipes featured in every issue.

Word is that Everyday Food will become part of Martha Stewart Living, but will be published as a five-times-a-year supplement rather than a standalone title.

The company also says it will “continue in digital media,” so at least it’s not disappearing completely. While it won’t be quite the same, the magazine will live on—in what has become contemporarily customary—in archived issues swapped and sold on the Internet, food bloggers who cook and review the recipes and maybe, just maybe the Everyday Food Recipes app.

In this spirit of nostalgia and appreciation for Everyday Food, we’re taking a look back and the best recipes we’ve tried and tested over the past couple of years. Enjoy this helping of one of our food magazine favorites.

Mini Triple-Treat Cupcakes: With ideas like this on how to use up excess Halloween candy (including ever-present candy corn), the magazine is certainly nothing if not practical.

Roasted Sweet Potatoes and Bacon: Another Everyday Food recipe victory, just not as sweet. Side suggestions, such as this one, are notoriously quick, easy and delicious.

Tortilla Cups with Yogurt and Fresh Fruit: Leave it to Martha to think of making everything but muffins in a muffin pan. This is but one of her many creative uses for the kitchen staple.

Oatmeal Cream Pies: Once again, Martha tackles an iconic treat, and it’s even easier than you might think. Some even say it’s better than the “real thing.”

Minted Chocolate Cookies: Using a few easy shortcuts from Martha, you too can closely copy a certain Girl Scout cookie favorite. (Danger: Indulgence ahead.)

Mini Triple-Treat Cupcakes

Everyday Food’s Mini Triple-Treat Cupcakes a Sweet-and-Salty Balance of Reese’s Peanut Butter Cups

Wondering what to do with all that Halloween candy on hand? These Mini Triple-Treat Cupcakes are a must to make—especially if you love chocolate and peanut butter.

Reese’s Peanut Butter Cups are to me what Kryptonite was to Superman. They are my chocolate-covered weakness, and I am rendered nearly powerless to resist them. That’s why it’s difficult for me to imagine why (oh why) they must be used as an ingredient in a recipe rather than being savored alone.

So imagine my surprise—and willpower—when I was able to part with two dozen of the Reese’s Peanut Butter Cup miniatures to make a recipe from the October 2011 issue of Everyday Food magazine. (OK, so I had to cut all the amounts in half because I ate the other two dozen cups that were called for.)

The Mini Triple-Treat Cupcakes employed my weakness as a way to add a little chocolate and boost the peanut butter flavor of bite-sized treats topped with candy corn. The recipe was one of five intended as festive favors for Halloween parties—or to make good use of those trick-or-treating leftovers.

Natural peanut butter gives a rich flavor to the batter, and that bakes up nicely around the Reese’s Peanut Butter Cup placed in the center of each cupcake liner. Right out of the oven, the treats are topped with a piece of candy corn. But for variation, any small seasonal candy can be used.

The end result is good—really good—so good I’m thinking about putting it right up there with the Reese’s. The off-the-shelf is a perfect balance of sweet and salty, but the batter adds a little more on the salty side of the scale, while the candy corn boosts the sweetness.

In effect, the modifications the recipe makes to the Reese’s Peanut Butter Cup evens out the ideal qualities of my favorite candy, and it’s so good you’ll think you’re eating the real thing. Almost.

Skewers on the Grill

The 10 Best Magazines for Great Grilling Recipes and Advice

Whether you’re a grill master or an aspiring one, you’ll find all the tools of the trade and plenty of recipes to make while honing your skills in these ten magazines.

Grilling season may unofficially run from Memorial Day to Labor Day, but don’t think you have to have to put away the grill and tongs just yet. Fall is the perfect time to keep it burning!

The weather’s nice and cooler, plus what goes hand in hand with tailgating better than breaking out the grill?

Whether you’re watching the game from your own luxury suite at home or you’re traveling to support your favorite team, you’ll need plenty of good recipes and advice to try something new or hone your skills, if even just a little.

These are the ten best magazines for tips, shortcuts and recipes for any occasion or meal, so don that apron and fire up the grill!

1. Food Network Magazine: Every issue contains pointers from the network’s celebrity chefs, including grill master Bobby Flay.

2. Southern Living: In the South where football is nearly akin to religion, this magazine reveres the tailgate. In fact, check out its recently published Official SEC Tailgating Cookbook too, which is packed with spirited treats prepared on and off the grill.

3. Cooking Light: Enjoy the fruits of the flame even by cutting back on calories, fats and more, all while searing in good—and good-for-you—flavor.

4. Every Day With Rachael Ray: An all-grilling issue is published in the summer, but Rachael’s still got great advice and recipes to share year-round.

5. Food & Wine: If you want to go beyond the grilling basics—chicken, beef and pork—you’ll find tips for preparing other meats, like lamb, here.

6. Cook’s Illustrated: Marinade not sticking? Meat overdone? This in-depth how-to publication explains what’s going wrong—and how to make it right.

7. Everyday Food: Throw the whole meal on the grill, including simple and flavorful sides often found in this magazine.

8. Taste of Home: Don’t forget dessert! Fruits like peaches can be prepared over the open flame to complement a main dish, enjoy as an in-season appetizer or after-dinner treat.

9. Clean Eating: Vegetarians and carnivores alike will find palatable recipes in this healthy publication. Think everything from grilled Portobello burgers to grilled shrimp skewers.

10. Whole Living: Turn here for tips on preparing the healthiest of grilled fare while being mindful of your environmental footprint. For example, opt for charcoal rather than using lighter fluid as it’s easier on the ozone. Same goes for fabric napkins and sturdy plastic flatware—over just tossing the cheaper versions after one use.


The 10 Best Magazines to Keep in the Kitchen

Make sense of everything that goes on in your kitchen with these must-have magazines. You’ll never have to wonder what to cook or how to store, budget or plan ahead again.

There’s a seemingly endless list of dilemmas we face in the kitchen—from how to best store fresh produce to organizing grocery lists and preparing healthy, but quick (of course) meals. Often, the answers to these culinary conundrums come a little too late—if we’re even aware to seek them out at all. But that’s exactly why these ten magazines made our list of must-haves in the kitchen.

Cook’s Illustrated: Even if the trial and error behind each recipe doesn’t interest you, the double-page spread of reader-submitted tips is packed with enough useful storage, organization and prep advice to make this worthwhile.

Everyday Food: This Martha Stewart publication not only makes the grade for its very convenient size, but also for its in-season profiles and multiple recipes in every issue that help you get the most out of  the freshest fruits and veggies.

Cooking Light: Lighter eating doesn’t have to mean blah. Not with these made-over meals that trim the fat and calories from foods you’ll actually want to eat. Budget-conscious beer and wine pairing advice and recommendations included.

Family Circle: Who isn’t trying to feed a family on a budget these days—much less trying to make it healthy, fast, tasty and exciting? It may sound impossible, but these recipes cover a lot of ground for less—and even break down the cost per serving.

Every Day With Rachael Ray: Take that budgeting and meal planning a step further with Rachael’s weeknight planner, shopping list and projected grocery bill in each issue. You’ll never get halfway through a recipe and realize you forgot an ingredient.

Food Network Magazine: Your favorite cooking celebs bring out the fun in food with creative presentation and recipes “copied” from famous restaurants. Each issue’s tear-out booklet features 50 variations on one food, like milkshakes, burgers and more.

EatingWell: Snacking can be the slippery slope that derails the best of us when it comes to healthy eating. Not so with these low-fat, low-cal treats that include everything from cookies and pies to prepared fruits and, yes, even cheesecake.

Vegetarian Times: Even if your diet isn’t meat-free, these recipes are worth having on hand for any guests—or for incorporating a vegetarian night into your own regimen. Regardless, it’s a great resource for hearty salads and sides.

YUM Food & Fun for Kids: Banish summer boredom or come to the rescue on rainy days with nutritious snack ideas and creative desserts kids can help make themselves. Your little ones will be well-fed—and entertained.

Cookbook Digest: Cookbook addicts, this is for you—one way or another. This magazine previews new cookbooks and lets you “try” multiple recipes before you buy, meaning you may add less—or more—to your collection.

EatingWell magazine April 2012

5 New Ways to Enjoy In-Season Asparagus

EatingWell magazine April 2012You never liked it as a kid, sure, but asparagus can be one of the most delicious (and nutritious) veggies when properly prepared.

Asparagus spears are sprouting up everywhere, from the grocery aisle to pages of April food and cooking magazines. The veggie is in season right now, so if you go for the freshest produce at the market, you’ll likely be buying a lot of it.

It’s only been a few years since I’ve incorporated asparagus into my diet, but eating them steamed or sautéed all by their lonesome can get old before too long if the veggie is a regular part of your menu. These five ideas culled from the latest issues of food magazines can take asparagus from breakfast to dinner and give new life to these tasty green spears.

1. Potato, asparagus and mushroom hash: This all-around healthy breakfast dish from EatingWell magazine gets the day off to a nutritious start. Containing no cholesterol and plenty of vitamins, these steamed, then sautéed veggies can stand alone or be topped with an egg and served with whole wheat toast.

2. Romaine, asparagus and watercress salad with shrimp: Cooking Light magazine’s protein-packed salad is ideal for lunch—or a light dinner. Shrimp and asparagus are sautéed in a mix of garlic, red pepper, fresh basil, paprika, black pepper and lemon juice, then tossed with romaine and topped with watercress for a whopping 26.2 grams of protein per serving.

3. Asparagus and cheese tart: With the combination of fontina and Gruyere cheeses, shallots, seasonings and, of course, asparagus, this hearty side for dinner or brunch from Food Network Magazine will look—and taste—like you slaved over it. But by using frozen puff pastry as your base, your hands-on time is only 20 minutes.

4. Parmesan-crusted asparagus: This flavorful and crunchy appetizer from Cook’s Country magazine’s test kitchen preserves the tenderness of the asparagus within a coating of cheese and bread crumbs. Honey helps the coating stick to the spears and adds just a touch of sweetness.

5. Beef-and-asparagus curry: Everyday Food magazine puts a Far East spin on asparagus by flavoring it (along with sirloin steak) with curry paste, peppers, fish sauce, brown sugar and coconut milk. Served over rice noodles with fresh lime wedges and cilantro, this dish packs in a lot of taste but doesn’t take much time to fix—only 30 minutes total.

Everyday Food magazine March 2012

Easy and Traditional Ways to Prepare a Festive St. Patrick’s Day Party Menu

Everyday Food magazine March 2012If you’re donning green this St. Patrick’s Day, get even more festive with these party planning menu ideas.

Whether you live in a city that shuts down when St. Patrick’s Day rolls around or you just want an excuse to throw a party, you can do more than wear something green to properly mark March 17. The wearing of the green is important to be sure, but to really get Irish eyes smiling, your menu must reflect the hue of the day as well.

Few March food and cooking magazines went all out in providing ideas for green grub, but what you will find ranges from fairly fast to very traditional—meaning you still have time to pull together your own lucky celebration.

Everyday Food magazine’s suggestions are perfect for last-minute party planning with two quick and easy recipes. Serving Irish bucks—a blend of ice, Irish whiskey, lime juice and ginger ale—will help get guests into the spirit. And for even more touches of green, garnish with lime wedges.

Though Everyday Food’s leek-and-cheddar dip won’t match the color of the day, it does at least incorporate Ireland’s favorite brew—Guiness—in its creamy, cheesy mix. The magazine suggests it’s best served with mini toast or crackers.

Better Homes & Gardens offers more kid-friendly ideas if you’ve got little ones on the guest list as well. For a non-alcoholic punch, simply combine lime sherbet and ginger ale in individual glasses and serve with shamrock-shaped sugar cookies for dunking.

For something a little more filling, cut spinach tortillas into shamrocks using a cookie cutter. Toast at 350 degrees for five minutes, then serve with a festive salsa verde, salsa or cheese dip.

Heartier options for the whole family include making shamrock-shaped toasts topped with pesto that are served with potato soup or spaghetti. Or Better Homes & Gardens’ very green pasta that incorporates spinach, basil and pistachios tossed with–what else?–spinach pasta that’s seasoned with cheese and red pepper.

To really up the ante on your celebration, go very traditional with Cook’s Country magazine’s corned beef and cabbage, the meal commonly served in St. Patrick’s honor. The magazine’s test kitchen went through quite the trial and error process to develop a recipe that would yield a moist—but not too salty—brisket, complemented with tender vegetables.

And if you’re not feeling leftovers on the day after, Cook’s Country’s creamed chipped beef on toast repurposes the holiday meal to make something a little different.