Blog Posts by Everyday Food

  • Easy Halloween Party Treats Your Ghouls Will Be Goblin Up

    Unwrapped treats may be a no-no when going door to door, but a class party or evening event deserves more than a fun-size variety pack. These simple sweets and snacks are hauntingly delicious -- watch them vanish, ghostlike, before your very eyes.

    Crisp Candy-Corn Treats

    Spike the colored layers of these marshmallow crispy treats with orange and lemon zest for a new take on Halloween's signature candy.

    Cooking spray
    9 tablespoons unsalted butter, divided
    12 cups miniature marshmallows, divided
    3/4 teaspoon fine salt, divided
    9 cups crisp puffed-rice cereal, divided
    1 tablespoon grated orange zest
    Yellow and red food coloring
    1 tablespoon grated lemon zest

    1. Lightly coat a 5-by-9-inch loaf pan with cooking spray. In a large saucepan, melt 3 tablespoons unsalted butter over medium. Add 4 cups miniature marshmallows and 1/4 teaspoon fine salt; stir until melted. Stir in 3 cups crisp puffed-rice cereal and immediately transfer to pan. Coat an offset

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  • Get Cozy with This Chicken and Potato Hash

    Looking for a meal that's hearty enough for dinner, but stress-free enough for breakfast? Why not try a hash? It's a perfect way to use the leftovers taking up space in your fridge, while creating something that's incredibly delicious in the process. Today, we're combining cooked chicken with Yukon gold potatoes and fresh spinach. This comforting meal is packed with protein and nutrient-rich greens, so you can go back for seconds without giving it a second thought!

    Chicken, Potato, and Spinach Hash

    Related: 10 New Ways to Use Leftover Bacon Grease

    2 bone-in, skin-on chicken breasts (6 to 8 ounces each)
    6 teaspoons olive oil
    Coarse salt and ground pepper
    2 teaspoons fresh thyme leaves
    1 1/2 pounds Yukon gold potatoes, cut into 3/4-inch pieces
    2 large shallots, diced small
    2 garlic cloves, minced
    1/2 pound spinach, trimmed, washed, and coarsely chopped
    Fresh lemon juice

    Related: 15 New Ideas for a Healthy, Delicious Breakfast

    1. Preheat oven to

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  • Meet the Fristrata

    Most of our favorite early-morning foods are straightforward recipes that can be prepared quickly.What's not to love? Today, we've combined two a.m. classics -- the frittata and strata -- by
    baking thick cubes of crusty bread inside a mushroom and cheddar frittata. The "EDF" test kitchen named this unusual recipe the "fristrata," and we have a feeling you'll love it as much as we do!

    Mushroom, Cheddar, and Toast Frittata

    Related:15 New Ideas for a Healthy, Delicious Breakfast

    10 large eggs, lightly beaten
    1/4 cup whole milk
    Coarse salt and pepper
    2 tablespoons unsalted butter, divided
    2 slices sourdough bread, cut into 3/4-inch cubes
    1/2 pound button mushrooms, trimmed and sliced
    6 scallions, thinly sliced, white and green parts separated
    1/2 cup shredded cheddar (1 1/2 ounces)

    Related: Healthy Afternoon Snacks You'll Dream About All Day

    1. Preheat oven to 425 degrees. In a large bowl, whisk together eggs and milk and season with salt and pepper. In a 10-inch oven-safe,

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  • Get Tailgate-Ready with These Ginger-Scallion Wings

    "I never know when recipe inspiration will strike. The idea for today's ginger-scallion chicken wings came to me while I was having dinner in New York's Chinatown. This finger food is completely addictive and the recipe is one of the easiest I've ever created. All you'll need to do is bake your chicken wings and combine ginger, scallions, and oil in a food processor. Once ready, simply toss chicken in the sauce and serve. These tart and spicy wings will be a guaranteed hit at your next tailgate (but they'll be just as good if eaten at your dinner table!)."

    -- Everyday Food's Sarah Carey

    Ginger-Scallion Wings

    Related: 10 New Ways to Use Leftover Bacon Grease

    1/4 cup vegetable oil, plus more for pans
    4 pounds chicken wings, cut in half at joint (wing tips removed)
    Salt
    8 large scallions, trimmed and sliced
    1/4 cup chopped peeled fresh ginger

    Related: Healthy Afternoon Snacks You'll Dream About All Day

    1. Preheat oven to 450 degrees. Lightly oil two baking

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  • Meet Your New Favorite Pie (It's Packed with Spinach and Cheese!)

    Love spanakopita? This classic Greek hors d'ouevre served as our inspiration for today's recipe. It's a rich and cheesy spinach pie that's made entirely in one skillet -- with absolutely no complicated phyllo folding instructions! Simply combine cooked onions with frozen spinach, ricotta, feta, eggs, and some chopped dill, before adding to your skillet and layering with buttered phyllo. Bake until the top is golden and the inside is just set (the wafting aroma of spinach and cheese will also let you know it's nearly done). This side dish is dinner-party-ready, so try it out the next time you're hosting guests!

    Skillet Spinach Pie

    Related: 10 New Ways to Use Leftover Bacon Grease

    1/2 stick unsalted butter
    1 small yellow onion, chopped
    20 ounces frozen chopped spinach, thawed and squeezed dry
    1 cup whole-milk ricotta
    3 large eggs
    1/4 cup crumbled feta
    2 tablespoons chopped fresh dill
    Coarse salt and pepper
    4 sheets frozen phyllo dough, thawed

    Related: Healthy Afternoon Snacks

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  • Give Oktoberfest Pretzels a Whole New Twist

    This dough is excellent with any of the mix-ins listed; experiment to find your favorite. And get the kids involved -- forming the twisty shape is a fun activity for little helpers.

    Sweet Soft Pretzels

    Related: 35 Beyond Delicious No-Bake Dessert Recipes

    1 pound store-bought pizza dough, thawed if frozen
    All-purpose flour, for work surface
    1/3 cup finely chopped nuts or 1/2 cup chopped chocolate or 2 tablespoons fennel seed
    Olive oil, for bowl and baking sheet
    3 tablespoons baking soda
    2 tablespoons coarse sugar

    Related: 15 New Ideas for a Healthy, Delicious Breakfast

    1. Place dough on a lightly floured work surface; sprinkle with nuts, chocolate, or fennel seed. Gently knead to incorporate. Transfer to an oiled bowl, cover with plastic wrap, and let rest 1 hour.

    2. Divide dough into 8 equal pieces. On a lightly floured work surface, roll each piece into an 18-inch-long rope. To shape dough into pretzels, form each dough rope into a U-shape and twist

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  • The Easiest Salmon Recipe Ever (and One of the Most Delicious, Too!)

    "All week long, I've been cooking dishes from Everyday Food's October issue, which was dedicated to one-pot cooking. But I couldn't forget about meals made in one pan! Today's salmon with kale and cabbage offers a streamlined approach to a seriously tasty (and healthy!) dinner. Just arrange your greens on a baking sheet and cook for a few minutes before adding your salmon to the same pan. After 25 minutes, you'll have dinner on the table and just one pan to wash! Bon appetit!"

    - Everyday Food's Sarah Carey

    Baked Salmon with Kale and Cabbage

    Related: 10 New Ways to Use Leftover Bacon Grease

    1 bunch Tuscan kale, tough stems removed, leaves thinly sliced (about 5 cups)
    1/2 head Savoy cabbage, cored and thinly sliced (4 cups)
    6 tablespoons olive oil, divided
    Coarse salt and pepper
    4 skinless salmon fillets (4 to 6 ounces each)
    1 teaspoon lemon zest plus 2 tablespoons juice
    1/4 cup fresh dill, chopped
    1 teaspoon Dijon mustard

    Related: Healthy Afternoon Snacks You'll Dream About All

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  • Shorter Days, Shorter Meal Prep: Fall Slow-Cooker Faves

    It's a busy cook's dream: dinner that makes itself. With a slow cooker, it's a reality. Toss together a few flavorful ingredients, push a button, and find a comforting meal ready at supper time. (If only it could wash your dishes, too.)

    QUICK TIPS FOR COOKING SLOWLY

    Tough, cheap cuts are great for the slow cooker. To convert any favorite stew recipe, reduce the liquid called for by half -- slow cookers trap moisture, providing plenty of sauce.

    Browning your vegetables and meat isn't always necessary before adding them to the slow cooker, but we do like to brown chicken (it deepens flavor and improves the skin's texture).

    For best results, your slow cooker should be at least halfway but no more than two-thirds full when you start cooking. This will prevent overcooking and overflowing.

    Need even more time than a recipe allows? Chilling the crock and ingredients buys 1 to 1 1/2 more hours of cooking time.

    You may be tempted to peek, but don't lift that lid too often.

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  • Give Your Taste Buds a Present (and Make This Chicken with Apricots and Capers!)

    We know we shouldn't choose favorites, but the straight-sided skillet is probably our favorite pan. There are just so many ways to use it. Today, we're making chicken with pearled couscous, apricots, and capers. All of the ingredients in this slightly exotic and fragrant meal cook in the same pan -- meaning you'll get big flavors with very little to clean up! The final dish is as gorgeous as it is hearty, making it a perfect midweek family meal.

    Chicken with Apricots and Capers

    Related: 10 New Ways to Use Leftover Bacon Grease

    1 tablespoon olive oil
    Coarse salt and pepper
    3 bone-in, skin-on chicken breast halves, cut in half (3 pounds)
    1 small yellow onion, chopped
    1 1/2 cups Israeli couscous
    1/2 cup sliced dried apricots
    1/4 cup capers
    2 1/2 cups chicken broth
    Fresh cilantro, for serving

    Related: Healthy Afternoon Snacks You'll Dream About All Day

    1. Preheat oven to 450 degrees. In a large straight-sided, oven-safe skillet, heat oil over medium-high. Season chicken with Read More »from Give Your Taste Buds a Present (and Make This Chicken with Apricots and Capers!)
  • You Need to Make These Chickpea Fritters Tonight!

    Do you have a can of chickpeas in your pantry? We bet you do! And today's recipe uses chickpeas to make really quick and flavorful fritters. To make them, just add your chickpeas to a food processor with scallions and cilantro, before lightly frying them on your stovetop. This light meal also happens to be completely vegetarian. Try it out for dinner tonight!

    Chickpea Fritters

    Related: 10 New Ways to Use Leftover Bacon Grease

    1 can (15.5 ounces) rinsed and drained chickpeas
    1/2 cup sliced scallions
    1/3 cup chopped cilantro
    1/2 cup flour
    1 large egg
    1 teaspoon coarse salt
    Olive oil
    Salad and lemon wedges, for serving

    Related: Healthy Afternoon Snacks You'll Dream About All Day

    1. In a food processor, pulse together chickpeas, scallions, and cilantro until a coarse paste forms. Pulse in flour, egg, and salt. Heat 1/4 inch olive oil in a large skillet over medium high. Add chickpea mixture to skillet, 1/4 cup at a time, pressing to form patties. Cook

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