There’s nothing like a basket of fresh strawberries to give you the feeling that summer’s on the way. Strawberries are one of the most popular fruits — in fact, ninety-four percent of households in the U.S. consume strawberries, and the average person eats about 3.4 pounds of fresh strawberries per year and 1.8 pounds of frozen berries. Continue reading
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.)
That slight chill in the air hinting the cooler winds of winter are ahead may make you think the beach is the last place you’d want to be.
But before the temperatures drop too low, an escape to the coast is pretty peaceful about this time of year, you know, when the masses of summer vacationers have returned home.
If a trip isn’t in the cards, there’s always the next best thing—a subscription to Coastal Living magazine, which celebrated its 15th anniversary this summer.
Every bimonthly issue takes you inside coastal homes and retreats from sea to shining sea, then shares makeover tips and decorating advice to bring a little of that sun-kissed vibe into your own space.
With that easy, breezy weather for which most coasts are known, it’s no surprise that there’s a focus on outdoor spaces, like grilling areas or patios.
Maybe you’re landlocked and want to make the most of your coastal getaway. Travel tips and recommendations abound in each issue as well, for destinations ranging from Kennebunkport, Maine, New Orleans, Louisiana, Santa Monica, California, and, for the really adventurous, Brazil, South America.
All you need to know is covered—from where to stay and where to dine, to where to shop, where to tee off and where your furry friend will be welcomed. Not to mention the many ways to channel the coastal lifestyle in fashion, skin care, fragrance and more.
Whether you live on the coast or inland, Coastal Living’s recipes and entertaining advice will help you capture that relaxed state of mind so often associated with sticking our toes in the sand.
If you’re lucky enough to call a coast home, that could mean incorporating fresh catches into your meal as a way to eat local. Or it could mean creating a beach-inspired tablescape as a reminder of a summer vacation.
In short, Coastal Living can help you plan a trip to the coast or make you feel like you’ve been there.
Rated 4.5 out of 5 stars by our customers, Coastal Living subscriptions are offered at our everyday low price of $10 for one year and $20 for two years of issues.
Yes, its name is sadly unappetizing, and often the way squash is prepared makes the name seem perfectly suitable. But here are five delicious ways to work the super nutrient food into your diet.
My husband is the perpetual squash-hater. When we were first married I cooked recipes with acorn squash, butternut squash and yellow squash, and while polite and thankful for the food, he just couldn’t get over the texture.
A few years later, I’ve picked up a few skills for getting the vitamin A-, alpha-carotene- and beta-carotene-rich food into our diet — and even getting my husband to enjoy it. Here are some great recipes that have worked for us:
1. Butternut Squash Soup With Sage and Parmesan Croutons from Real Simple Magazine:
This delicious recipe uses the nutty flavor of butternut squash accented with some onion, celery, sage and parmesan to create a delectable bisque that even the pickiest eater can’t turn down. If you’re working with an especially avid squash-hater, you can also add crumbled bacon to add additional flavor.
2. Roasted Vegetables from Whole Living Magazine:
Infuse winter veggies with the flavors of olive oil and any assortment of herbs you like. Roasting with this recipe crispens up the outside of the veggies while making the insides nice and tender and flavorful. The diversity of this recipe allows you to play around with the herbs and spices you enjoy.
3. Summer Squash Pizza from Cooking Light Magazine:
Who doesn’t love a good pizza? With this recipe from Cooking Light, you can get a little zucchini and yellow squash into your meal by including it on a pizza. For those who don’t like the texture of squash, just cut your pieces a little smaller than called for in this recipe. This hides the texture and lets the squash add flavor and nutrients without adding anything else.
4. Summer Squash and Applesauce Muffins from Vegetarian Times Magazine:
Did you know you can even work squash into something as delicious as a muffin? Try this recipe from Vegetarian Times, and you don’t even have to tell anyone you snuck some squash into their snack. If you think about it, it’s not that different than sneaking carrots into carrot cake.
5. Panang Vegetable Curry from Bon Appetit Magazine:
Go gourmet with your squash and enjoy this recipe from Bon Appetit that incorporates the flavors of homemade curry paste, tons of squash and an assortment of herbs. Who ever said squash had to be boring?
With these and other recipes you can start to make squash a staple in your fall and winter diet. For the freshest squash, take a trip to your local farmers market and select from an assortment of just-picked seasonal produce.
Photo by Jim Franco
I just finished reading “Cake Boss: Stories and Recipes From Mia Famiglia” (Free Press, 2010), as in cover-to-cover (minus the recipes) in one sitting. From Day 1, I’ve been a fan of “Cake Boss,” the popular TLC show featuring Buddy Valastro, the aforementioned boss, who also authored the book.
Lured into the show for decorating and baking inspiration, I became a fan of the cast of characters too and more than once wondered how the close-knit family ended up with a television series.
It’s a question that isn’t fully answered in the show, at least not to the level the book devotes to explaining it. Admittedly, I was skeptical about the story part of it, prematurely dismissing it as just another feel-good book to market another successful TV show.
Honestly, I bought “Cake Boss” for the recipes it promised inside, and there are plenty. Almost 70 pages worth! And they cover everything from cakes and pies to Italian pastry favorites like lobster tails, cannoli, cream puffs and tiramisu.
While I was pleasantly surprised by the amount of recipes, I was just as–or maybe more–surprised by the heartfelt story and the hard work (and a little luck) behind the “Cake Boss” phenomenon.
I wouldn’t want to give away all the goods and ruin the story for anyone, but one of the surprises–at least for me–was putting it all together that Buddy’s father’s name wasn’t Carlo, as in Carlo’s Bakery.
His name, or nickname rather, was Buddy too, and he is described as having had the gregarious, larger-than-life personality that his son and namesake observed and picked up from him. That, along with his baking prowess, helped catapult him into the Cake Boss role.
Sure, there is a feel-good element to the story, but it is paved with plenty of heartbreak and challenges to overcome too. Overall, it’s a fun, inspirational and easy read, but also one that will make you appreciate everything the Cake Boss has been able to accomplish.