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He may be a celebrity chef, but to Jamie Oliver's four kids, he's just a dad making a healthy dinner. And it doesn't stop at his own table: He's on a mission to get every child to eat better. In honor of Food Revolution Day on May 17th, Everyday Food editor Sarah Carey shows you how to make Jamie Oliver's colorful shredded salad.
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Shredded Rainbow Salad
2 raw medium beets (any color), trimmed, scrubbed, and quartered
1/4 red cabbage, quartered
2 large carrots, scrubbed and trimmed
1/4 white cabbage, quartered
2 pears, stems removed and quartered
1 cup walnut halves, roughly bashed
2 handfuls fresh curly parsley or mint, chopped
For the Dressing:
1 tablespoon mayonnaise
2 teaspoons mustard
3 tablespoons cider vinegar
6 tablespoons extra-virgin olive oil
Sea salt and ground pepper
Worcestershire sauce
Hot sauce
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1. Put a coarse grater attachment into a food processor and push ingredients through in the followin
Grilling is supposed to be easy. You just heat up the grill and throw your food on there, right? Well, not exactly -- but truth be told, it isn't much more complicated than that. As summer approaches, don't let popular grilling "wisdom" overcomplicate the issue. Read on to find out which so-called tips you can definitely ignore.
1. DON'T: Skip the salt. You might have heard that salting meat before grilling will toughen it. Nope, it won't! In fact, season your meat about 30 minutes before you get grilling.
2. DON'T: Use lighter fluid to get the grill going. You'd be better off using a chimney starter-unless you like the taste of lighter fluid.
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3. DON'T: Press hard on your burgers -- especially while they're cooking. Do this, and you'll watch the flavor and moisture drip right into the grill. Instead, place them on the grill and then leave them alone until they need to be flipped (which should only happen once!).
4. DON'T: Flip out. Grilling ...Read More »
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Anchovies? Capers? Everyday Food Editor Sarah Carey wants you to love the ingredients in this recipe -- and we bet you will if you try it! See her make this dinner by layering flavors in the pan.
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Pork Chops Puttanesca
1 tablespoon olive oil
4 bone-in pork chops (1-inch thick)
Salt and pepper
1 clove garlic, minced
1 can (28 ounces) whole peeled tomatoes, drained and coarsely chopped
1/3 cup pitted Kalamata olives, halved
1 tablespoon capers, rinsed and drained
3 anchovy fillets, chopped
1. Preheat oven to 450 degrees. In a large cast-iron skillet, heat oil over high. Season pork chops with salt and pepper and cook until deep brown on one side, 5 minutes. Flip and cook, 1 minute more. Transfer to a plate and reduce heat to medium-high.
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2. Add garlic to pan and cook until fragrant, 30 seconds. Add tomatoes, olives, capers, anchovies, and pork chops. Transfer pan to the oven and cook until sauce is reduced and
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A hit of lemon at the end of cooking gives this dinner bright flavor. Plus, see Everyday Food editor Sarah Carey whip up an easy sauce.
Chicken Thighs Braised in White Wine
8 bone-in skinless chicken thighs (about 2 3/4 pounds)
Coarse salt and ground pepper
4 cloves garlic, thinly sliced
1 cup dry white wine
1/4 teaspoon dried thyme
1 lemon, cut into 8 thin slices, plus 1 tablespoon fresh lemon juice
1 tablespoon cold butter, cut into pieces
2 tablespoons chopped flat-leaf parsley
Cooked rice, for serving (optional)
1. In a 12-inch skillet with a tight-fitting lid, arrange thighs, bone side up; season with salt and pepper. Add garlic, wine, and thyme. Bring to a boil; reduce to a simmer. Cover and cook, 30 minutes.
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2. Turn chicken over. Place a lemon slice on each piece; cover and continue simmering until tender, about 15 minutes. Leaving garlic and liquid in skillet, transfer chicken and lemon slices to a platter. Cover tightly with foil to keep warm.
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No need to go to the ballpark to celebrate baseball season. Whip up your own caramel corn at home. Everyday Food editor Sarah Carey shows you how to make this classic sweet snack.
Caramel Corn with Peanuts
Nonstick cooking spray
14 cups popped popcorn (from 1 cup kernels)
1 1/4 cup red-skinned peanuts
1 stick plus 2 tablespoons butter
1 1/4 cup packed light brown sugar
1/3 cup molasses
3/4 teaspoon salt
1/4 teaspoon baking soda
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1. Heat oven to 250 degrees. Spray two rimmed baking sheets with cooking spray. In a large bowl, combine popcorn and peanuts. In a medium saucepan combine butter, sugar, molasses, and salt over medium high until butter has melted. Stir once to combine. Bring mixture to a boil without stirring until the temperature reaches 248 degrees on a candy thermometer, about 7 minutes. Remove from heat; stir in baking soda.
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2. Working quickly, add caramel to popcorn and peanuts and stir to coat.
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Hollandaise doesn't have to be hard. See Everyday Food editor Sarah Carey use an immersion blender to make this easy sauce. Use it in eggs Benedict (or Florentine, or Norwegian), or simply ladle it over peak-season asparagus. Mom will love it!
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No-Fail Hollandaise Sauce
2 large egg yolks
1 tablespoon warm water
1 tablespoon fresh lemon juice
3/4 teaspoon coarse salt
1/2 cup (1 stick) unsalted butter
1. In a measuring cup or small bowl using an immersion blender combine egg yolks, water, lemon juice, and salt; blend with until frothy.
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2. Heat butter in the microwave or in a small saucepan over medium until bubbly (do not let brown). With blender running, pour in hot butter in a very thin stream, leaving milk solids behind, blending until sauce is thick and emulsified.
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Easy, Everyday Meatless Recipes
10 Healthy and Delicious Smoothie Recipes to Try
31 Delicious, No-Fail
Another Monday means it's time to refocus on fast cooking. To get dinner on the table quickly, choose the right techniques and start with high-quality ingredients (so you don't have to do a lot to them). Read on to see how you can be a speedier cook.
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Set yourself up for success. Prep ahead if you can. When you have extra time on the weekends to make broth or marinara, make large batches and freeze the leftovers. You'll thank yourself later when a recipe's ingredient list calls for them. The work is already done for you!
Use high-impact ingredients. Soy sauce and Parmesan have something in common: Both are robust ingredients where someone else has put in all the effort (they take over a year to produce). Take advantage of the convenience and lean on these ingredients to add quick flavor.
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Choose fast-cooking methods and foods. There's a reason we love broiling and other no-fuss ways to coo...Read More »
...Read More »After taste-testing dozens of margaritas, entertaining queen Ina Garten came to two conclusions: "The good news is that the cheapest tequila makes the best margaritas," says the Barefoot Contessa star, "but you must use freshly squeezed lime juice." Sounds like a fair trade to us. Whip up these exceptional iced margaritas for Cinco de Mayo...or, you know, a Wednesday. We won't judge.
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Iced Margaritas
1/2 cup coarse salt
1/2 cup freshly squeezed lime juice (about 4 limes' worth), plus more for garnish
2 tablespoons freshly squeezed lemon juice (about 1 lemon)
1 cup triple sec
1 cup white tequila
1. Pour the salt onto a small plate. Rub the outside rim of each glass with the cut lime. Dip each glass into the reserved salt; set aside.
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2. Place lime juice, lemon juice, triple sec, and 3 cups ice in a blender, and puree on low speed until completely blended. Add tequila and blend for 2
If your taco nights consist of ground beef and a seasoning packet, we're here to help. Let this year's Cinco de Mayo celebration inspire you to master the art of the taco. Though taco parties are often a free-for-all, there's a serious method to the madness, and a great taco is all about one thing: balance. Crack the code for perfect tacos with this foolproof guide.
Related: 10 Sensational New Mexican Recipes
The Base
We won't take sides on the hard versus soft or corn versus flour debate. There's a time and a place for everything, so do what feels right. We only insist on one thing-warm them up! Bland, rigid tortillas will ruin any taco. Either wrap them in in parchment-lined foil and pop in a 400 degree oven for 5 minutes, or toast them over medium heat in a heavy skillet. We love to see few spots of char dot the surface. Even those crunchy tortillas need a few minutes to toast up in the oven. Really want to wow your guests? Make them from scratch.
The Protein (or Veg!)
Your opti...Read More »
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A few key ingredients come together to make a flavorful, healthy taco filling. Everyday Food editor Sarah shows you how to make this Mexican-inspired meal.
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Tacos with Tangy Cilantro Chicken
1 1/2 pounds boneless, skinless chicken thighs, quartered
Salt and pepper
2 tablespoons vegetable oil
1 medium white onion, diced small
1 1/4 teaspoons ground cumin
1 serrano chile, diced small (optional)
1/2 pound tomatillos, diced large
3/4 cup roughly chopped fresh cilantro
12 crisp taco shells
1 1/2 cups shredded Monterey Jack (6 ounces)
2 cups shredded romaine lettuce
Related: Favorite One-Pot Meals for the Family
1. Pat chicken dry with paper towels and season with salt and pepper. In a large heavy pot, heat oil over medium-high. Add chicken and cook, stirring occasionally, 5 minutes. Add onion, cumin, and chile, if using, and cook 3 minutes. Add tomatillos and 1 cup water, scraping up any browned bits with a wooden spoon; season with salt and p
