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Roasted salmon topped with lemon relish; Thai-style steak salad; mustard-crusted turkey breast; baked shrimp with tomatoes and feta.
Chicken fingers for children; chicken cutlets with olive relish; sauteed zucchini, peppers and tomatoes; warm chocolate pudding.
Variety is the spice of life. At Everyday food, it’s spices and herbs that add variety to cooking. When our kitchen starts to overflow with dried herbs and spices, and we have leftover fresh herbs in the refrigerator, we know it’s time to come up with more recipes that can put them to good use. Allie makes a great All-Purpose Spice Rub that we use for our Spice-Rubbed Grilled Chicken. We serve it with a festive Mixed Tomato Salad. Emma shows us that spices aren’t just for cooking when she whips up a Banana-Nutmeg Smoothie. A five-minute Refreshment that will surely spice up your day. Lucinda prepares an Herb-Crusted Snapper with a blend of thyme, parsley and dill. Sarah uses extra herbs for our Herbed Biscuits. We’ll show you how easy it is to make from them scratch and how to store them in the freezer. Margot uses the intoxicating aromas of ginger, cloves, and nutmeg to perfume and flavor our Baked Pears with Raspberry Sauce. It’s all about herbs and spices, today on Everyday Food.
Roast beef with peppers, onions and potatoes; mango wrap; mango brown betty; spice-rubbed turkey breast with sweet potatoes.
Grilled salmon steaks with mustard sauce; grilled asparagus; grilled chicken with pumpkin seed sauce; pork ribs with barbecue sauce.
Everyone has a soft spot for meat and potatoes. On today’s Everyday Food, we create a wide range of recipes for this timeless American comfort food. Sarah starts off with Lamb Shanks and Potatoes. We use a slow cooker to create tender, flavorful lamb and creamy potatoes. On the side, we serve Wilted Spinach with Nutmeg. Today’s Have You Tried ingredient is Flour Tortillas. Lucinda uses this Northern Mexican staple to create our spicy Beef and Potato Burritos. Layered with sour cream and cheese, it’s a great casual dinner. Emma’s Cooking for One is Steak with Bell-Pepper Sauce. A real treat during the midweek. Served with Garlic Mashed Potatoes, you might never need to go to a steakhouse ever again. Margot prepares Prosciutto Wrapped Pork Chops with golden, Pan-Roasted Rosemary Potatoes. And for the perfect end to a decadent dinner, Allie makes Red Wine and Pear Sorbet. It’s sweet, light and refreshing. We’ll show you our secret for creating great meat and potatoes dishes. That’s Everyday Food.
Tomato-sausage lasagna; orzo with porcini; sesame shrimp and noodles; rigatoni with tomatoes and mozzarella.
"Everyday" paella; cooking chicken and dumplings in a Dutch oven; penne with broccoli; eggs in tomato sauce.
Today on Everyday Food, we’re updated America’s favorite recipes and making them tastier and healthier, without adding extra time in the kitchen. Margot prepares a Lemon-Herb Roasted Chicken that is sure to become a classic in your home. Today’s Have You Tried ingredient is Tuna in Olive Oil. Lucinda uses supermarket staple in our version of the French favorite: Tuna Salad Nicoise. In today’s Cooking for One, Sarah will teach us how to Pan-Sear Steak like the pros, and make a fast Italian-inspired sauce, Salsa Verde. Tangy and sharp, Salsa Verde cuts through the richness of the meat, and wakes up our Green Beans. For dessert, Allie prepares an all-American favorite, with a twist: Brownies with Cream Cheese Swirl. Emma will show us how to make the best Bolognese Sauce. Our recipe for this hearty Italian meat sauce will yield plenty for dinner tonight… and for dinner any night after we teach you how to properly freeze leftovers. We’re going back to the basics and updating the classics. Only on Everyday Food.
Comfort Food. Just saying it brings a smile to your face. Today on Everyday Food, we’re developing ways to make comfort food tastier, easier, and BETTER! Margot starts with an irresistible and delicious plate of Meatloaf and Baked Mashed Potatoes. Today’s Have You Tried ingredient is Panko Breadcrumbs. Lucinda uses these traditional Japanese breadcrumbs, to create an unbelievable crust for our juicy Panko Crusted Pork Chops. It’s served with a refreshing side of Napa Salad. In today’s Lunchbox, Allie makes Southern Egg Salad. We’ll teach you how to properly make hard cooked eggs, and we’ll reveal the secret ingredient that makes our egg salad so flavorful. Chocolate and comfort go hand in hand, especially when you sink your teeth into Sarah’s Outrageous Chocolate Cookies. And we’re saving the best for last, Macaroni and Cheese. Emma makes a big batch of our creamy, thick, and slightly spicy Mac and Cheese in today’s Freeze It. Can it get any better? Comfort Food on Everyday Food.
Today on Everyday Food, we’re giving pizza some pizzazz. You won’t need a special brick oven to make our first pizza: Thinnest-Crust Pizza with Ricotta and Mushrooms. Margot uses whole-wheat sandwich wraps to get a crispy thin crust, and top it with fresh mushrooms, and Asiago and Ricotta cheeses. Allie makes Spinach and Pepper Pita Pizzas that are great for your next party. Serve them with a big bowl of Spinach Salad with Walnuts and your party is complete. Lucinda prepares today’s After-School Snack: Pizza Crackers. Your kids will love the melted mozzarella cheese and tomato sauce, and you’ll love that they’re served on whole wheat crackers and topped with broccoli. Emma’s low-carb Pizza Frittata will be a hit with family, and friends. And for those busy weeknights, Sarah will show us how easy it is to make and freeze Broccoli Calzone, a delicious vegetable pizza pocket. It’s a new spin on pizza, today, on Everyday Food.
On it’s own, ripe, fresh fruit is sweet and healthy. Today on Everyday Food, we’ll make delicious recipes that will get more fruit in your diet. Lucinda starts off with Crispy Coconut Shrimp. We serve them with two dipping sauces: Mustard Curry Yogurt and Sweet and Sour Sauce, and two perfect sides, Steamed Broccoli with Lime Dressing and fluffy White Rice. Today’s Have You Tried ingredient is Pomegranate Juice. Allie uses this sweet and tart juice to coat our Pomegranate-Glazed Chicken. We serve it with a Persian-inspired Couscous with Pistachios. Sarah will prepare Tuna with Red Pepper Salsa. It takes minutes to sear the fresh tuna steaks and even less time to toss together a colorful, fresh citrus salsa. Margot bakes a classic American dessert: Pineapple Upside-Down Cake. In today’s After-School Snack, Emma makes a Chunky Applesauce that’s so easy to make, and it’s much healthier than commercial brands. We’re transforming fruits into amazing sweet and savory dishes, today on Everyday Food.
Soups and salads can be much more than just side dishes and starters. Today on Everyday Food, we’re putting soups and salads center stage, with recipes that will excite the eyes and the palate. Allie cooks a Seared Beef and Noodle Soup using thin slices of sirloin steak nestled in bowl of delicate beef broth and rice noodles. Warm and satisfying it’s a substantial dinner in a bowl. Today’s Have You Tried ingredient is Beets. These brightly colored root vegetables become sugary sweet when they’re roasted. Lucinda uses them as the star of our Beet, Pear and Goat Cheese Salad. Sarah shows us how to pack a bowl of our Chickpea and Pasta Soup in your Lunchbox for those times when you’re on the go. Grilled Chicken Cobb Salad is an American classic. Emma uses juicy grilled chicken, creamy avocado, feta cheese and crispy bacon in our version that never fails to impress family and friends. Margot prepares a light and satisfying steakhouse dinner in our Cooking for One: Steak Salad with Spinach. We quickly broil skirt steak and serve it on a bed of baby spinach with sweet grapes and crumbled blue cheese. It’s all about soups and salads, on Everyday Food.
