No matter how busy you are, at the end of the day you want fresh, flavorful meals that are easy to prepare. And you want lots of choices and variations—recipes that call for your favorite foods and take advantage of excellent (and readily available) ingredients. In the first book from the award-winning magazine Everyday Food, you’ll find all of that: 250 simple recipes for delicious meals that are quick enough to make any day of the week. 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 find 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 flavors to dinner all week long.

This enhanced edition of Everyday Food: Light includes hundreds of color photographs and 13 instructional step-by-step videos that demonstrate stir-frying, cooking in parchment, pan-searing fish, and more! Cook what you want to eat, without all the fat The editors of Everyday Food magazine know that it’s not enough to get dinner on the table in a snap—it also has to be good for the whole family. Everyday Food: Light features delicious, healthful recipes, all under 500 calories. Organized seasonally so you can take advantage of the freshest ingredients, this book shows you how to quickly make your favorite dishes in a way that’s light but nonetheless tempting. Making simple adjustments to your weeknight arsenal is easy with the step-by-step instructions on cooking techniques (like stir-frying and roasting), kitchen tools to help cut down on calories (such as a steamer basket and a citrus zester), and great low- or no-fat flavor boosters (marinades, herbs, and spices). And each recipe is accompanied by a beautiful color photograph and nutritional information to keep you motivated all week long. Here are some of the recipes you’ll find inside: • Oven-Fried Chicken • Saucy Shrimp and Grits • Lighter Eggplant Parmesan • Grilled Marinated Flank Steak • Olive-Oil Mashed Potatoes • Lighter Creamed Spinach • Tomato Salad with Olives and Lemon Zest • Light Chocolate-Chunk Brownies • Pear and Berry Crisp • Mini Mocha Cheesecakes Tips throughout explain what makes these recipes light, whether by using simple substitutions (such as whole-wheat tortillas instead of pizza crust), smart ways to cut back on fat (topping fish with bread crumbs rather than coating it in batter), or healthy cooking methods (baking onion rings instead of frying them). You’ll also find prep and cook times for each recipe, and plenty of one-pot meals that make great weeknight dinners for the whole family. Staying on track for a healthy lifestyle doesn’t have to mean relying on gimmicky diets or eating flavorless meals. With Everyday Food: Light, cooking fulfilling and tasty dinners has never been easier or more inspiring.

With 250 tempting recipes to take you from breakfast all the way through dessert, Everyday Food: Fresh Flavor Fast is the indispensable collection that home cooks yearn for. Organized into familiar categories—including sandwiches and pizzas, appetizers, salads, soups and stews, pastas, main courses, and side dishes—this highly anticipated follow-up to the bestselling Everyday Food: Great Food Fast helps you whip up the perfect dish any time of day. Here is a book for the way we cook and eat now, with an emphasis on stretching meals (for example, leftovers from a roasted chicken are used to make a quick gumbo and roasted vegetables perform a second act as a vibrant pizza topping), turning to economical ingredients that deliver great results (such as flank steak, served with a piquant parsley-garlic sauce), and making healthier versions of comfort foods without skimping on flavor (like a lower-calorie chicken potpie). A section on enticing vegetarian main dishes as well as a roster of irresistible desserts round out this comprehensive collection. Here’s a taste of what’s inside: Breakfast: Jam-Filled French Toast Sandwiches and Pizzas: Eggplant and Mozzarella Melt Appetizers: Goat Cheese Crostini Salads: BLT Salad with Buttermilk Dressing Soups and Stews: Minestrone Pastas: Spaghetti Puttanesca Main Courses: Meatballs with Rosemary Vegetarian: Mushroom and Parmesan Risotto Side Dishes: Roasted Sweet Potato Fries Desserts: Gingered Blackberry and Plum Shortcakes Brimming with great time- and budget-saving tips as well as smart kitchen techniques, Everyday Food: Fresh Flavor Fast helps you use what you have on hand to make everyone’s favorite foods. With an easy-to-read format, a photograph of each and every dish, and plenty of ideas to keep you inspired, this is the cookbook you will turn to day after day for wonderfully simple, delicious meals. Note: This eBook edition of Everyday Food: Fresh Flavor Fast includes photographs that will appear on black-and-white devices but are optimized for devices that support full-color images.

A must-have for busy home cooks who want to make flavorful, healthful meals morning, noon and night. All are made with easy-to-find ingredients in a short amount of time.

Imagine having Martha Stewart at your side in the kitchen, teaching you how to hold a chef’s knife, select the very best ingredients, truss a chicken, make a perfect pot roast, prepare every vegetable, bake a flawless pie crust, and much more. In Martha Stewart’s Cooking School, you get just that: a culinary master class from Martha herself, with lessons for home cooks of all levels. Never before has Martha written a book quite like this one. Arranged by cooking technique, it’s aimed at teaching you how to cook, not simply what to cook. Delve in and soon you’ll be roasting, broiling, braising, stewing, sautéing, steaming, and poaching with confidence and competence. In addition to the techniques, you’ll find more than 200 sumptuous, all-new recipes that put the lessons to work, along with invaluable step-by-step photographs to take the guesswork out of cooking. You’ll also gain valuable insight into equipment, ingredients, and every other aspect of the kitchen to round out your culinary education. Featuring more than 500 gorgeous color photographs, Martha Stewart’s Cooking School is the new gold standard for everyone who truly wants to know his or her way around the kitchen. This best-selling cookbook originally inspired Martha Stewart's beloved PBS series of the same name and includes some of the recipes the show featured in its first seasons.

Martha Stewart’s Cooking School Now a PBS Series Lesson 2 is a culinary master class in the techniques essential to cooking egg dishes, with 8 video demonstrations to guide you on poaching an egg, cooking a perfect omelet, making homemade mayonnaise, and more, along with color step-by-step photographs. Eggs are the basis for so many delicious culinary creations, and in this lesson you’ll learn the cooking fundamental techniques for elevating the everyday egg through soft-cooking, scrambling, baking, coddling, poaching, and frying. Video demonstrations by Martha Stewart Living food editor Sarah Carey will show you how to poach an egg, cook an omelet, and make mayonnaise. Then, practice your skills with recipes for tempting dishes such as Steamed Artichokes with Smoked Salmon, Poached Eggs, and Hollandaise; Huevos Rancheros; and Squash and Goat Cheese Frittata. Lesson 2 also includes the Basics, where you’ll learn about the equipment, knife skills, ingredients, and routines that will enable you to cook with confidence. Color photographs and video demonstrations teach you how to chop an onion, mince garlic, prep and chop fresh herbs, zest and suprême citrus, and more.

Martha Stewart’s Cooking School Now a PBS Series Lesson 3 is a culinary master class in the techniques essential to prepping and cooking meat, fish, and poultry, with 14 video demonstrations to guide you on cutting up a chicken, filleting a fish, roasting a rack of lamb, and more, along with 64 recipes and dozens of color step-by-step photographs. Arranged by cooking technique, this lesson explores the fundamentals for roasting, grilling, braising, stewing, steaming, poaching, simmering, sautéing, stir-frying, and frying, and teaches you how to apply these techniques to various types of meat, fish, and poultry. Video demonstrations by food editor Sarah Carey will show you how to cut up a chicken, braise a pork shoulder, steam fish in parchment, pan sear a steak, and more. Then, practice your skills with 64 recipes and variations for tempting classics such as the Perfect Roast Turkey with Perfect Gravy and Chestnut Stuffing; Braised Fish with Fennel and Tomato; Lobster Rolls; and Buttermilk Fried Chicken. You’ll also find information on meat cuts and cooking temperatures, carving a chicken, frenching a rack of lamb, preparing confit (a method of salting and preserving), grinding your own meats, and preparing pre- and post-grilling flavor enhancers, such as rubs, marinades, salsas, and chutneys. Lesson 3 includes the Basics, where you’ll learn about the equipment, knife skills, ingredients, and routines that will enable you to cook with confidence. Color photographs and video demonstrations teach you how to chop an onion, mince garlic, prep and chop fresh herbs, zest and suprême citrus, and much more.

Martha Stewart’s Cooking School Now a PBS Series Lesson 4 is a culinary master class in the techniques essential to cooking vegetables, with 8 video demonstrations to guide you on prepping and cooking artichokes, pureeing vegetables, making vinaigrette, and more, along with more than 40 recipes and dozens of color step-by-step photographs. Integrating vegetables into your meals isn’t just about establishing a healthy diet—the range of flavors and textures that vegetables offer cooks is nearly infinite. Learn how to cook them properly to bring out their brightest colors and best flavors. In this lesson, you’ll find a guide on buying, storing, and preparing vegetables and more than a dozen versatile cooking methods, such as steaming, wilting, blanching, simmering, roasting, stir-frying, sautéing, frying, braising, and grilling. Video demonstrations by food editor Sarah Carey will guide you every step of the way through simple and more challenging techniques. Then, build on your skills with more than 40 recipes and variations for dishes like Steamed Artichokes with Tarragon Butter, Roasted Autumn Harvest Salad, Herbed Rosti with Wild Mushrooms, and Spicy Stir-Fried Vegetables. Lesson 4 includes the Basics, where you’ll learn about the equipment, knife skills, ingredients, and routines that will enable you to cook with confidence. Color photographs and video demonstrations teach you how to chop an onion, mince garlic, prep and chop fresh herbs, zest and suprême citrus, and more.

From award-winning chef Peter Berley: mouthwatering seasonal vegetarian menus that can be created in under an hour Sophisticated, home-cooked vegetarian meals without the fuss. Is that too much to ask? Absolutely not. True to his roots as a restaurant chef, cooking teacher, and family man, award-winning vegetarian chef Peter Berley has a passion for meals that taste incredible, salute the seasons, and are easy to prepare in under an hour. In Fresh Food Fast, he provides forty-eight meals -- twelve for each season -- including recipes, a shopping list, an equipment list, and a game plan that takes you step-by-step through the menu. Included are substantial, satisfying meals that will bring pleasure to vegetarians and omnivores alike: Spring bibb lettuce and radish salad with crème fraîche citronette braised spring vegetables with grits, poached eggs, and chives summer spicy corn frittata with tomatoes and scallions cucumber salad fall pasta with spicy cauliflower, chickpeas, and cherry tomatoes pan-grilled radicchio salad with honey- balsamic glaze over frisée winter balsamic-roasted seitan with cipollini onions garlic mashed potatoes and parsnips Berley also provides delectable dessert recipes for each season, including spring's Warm Honey Lemon Curd over Strawberries, summer's Blueberry-Nectarine Crisp, fall's Roasted Grapes with Red Wine, and winter's Caramelized Bananas with Blood Orange and Pistachio. In a world where fast food is generally prepackaged and second-rate, Peter Berley teaches us how we can live without compromise and enjoy fresh, wholesome meals any night of the week as we connect with family and friends.