Everyday Food Blog

smart & delicious, new EDF hits the stands!

Posted by
Say hello to April.

Say hello to April.

We are all super excited about the April issue, which is officially on sale. Look at that scrumptious pulled pork sandwich on the cover! That recipe is from our Big Batch feature, which includes an easy method for pork shoulder that yields enough meat to build a slew of dinners. We'll be digging into that sandwich all summer long.

Also this month, we came up with 5 nights of dinners that can be had for $50--total! Plus check out our easy stir and bake desserts and a great spread for Easter dinner, complete with a grocery list and make-ahead schedule.

If you have your copy and are cooking from it, we'd love to know what your favorite recipes are so far.

Comments (14)

  • avatar

    The Mexican Hot-Chocolate Cookies are amazing. I made them and posted them on my blog at http://www.gzpzguy.com.

  • avatar

    Looks fantastic! I can't wait. I've been talking to people about the fact that you can make a healthy, delicious dinner for 4 for about $10, even using some "convenience" products like jarred pasta sauce and rotisserie chicken, so I'm looking forward to seeing what you've come up with.

  • avatar

    In the recipe for Carmelized Onion and Lentil Soup, the Lentils call for 2 cans. I've never seen canned lentils. Are they available in most markets? If not, can dried lentils be used and, if so, what additional prep would be required?

  • avatar

    Love the magazine...look forward to each one in the mail! Just made the Cherry Almond Brownies in this edition and they didn't turn out very well....super crumbly...and very rich. Curious if the amounts of chocolate were accurate. 12 ounces seems like a lot for an 8 inch pan. Would appreciate your insight....
    Thanks!

  • avatar

    Pat:
    I've seen Progresso brand of canned lentils in the supermarkets, somewhere in the canned foods section.

  • avatar Author Comment:

    The Cherry Almond Brownies are rich and chocolate-y—the 3 ounces of unsweetened chocolate helps lend a deep dark chocolate flavor. The directions say to “whisk gently” after adding the sugar, eggs and coffee to the pan. If you whisk too vigorously it’s possible to incorporate too much air, which could make the brownies more crumbly. Also, if you tried to cut the brownies before refrigerating them they might be a little crumbly, but we enjoyed a warm batch scooped right out of the pan :)

    Hope this helps!

  • avatar

    Mexican Hot Chocolate Cookies was the recipe I HAD to make! They were so good. Making the Baked Eggs tonight.

  • avatar Author Comment:

    Pat,
    Canned lentils are commonly found in major supermarkets along with other canned beans. If you can't find them, we have a delicious lentil soup recipe using the dried variety.

    http://www.marthastewart.com/recipe/vegetarian-lentil-soup-with-croutons

    Hope this helps!

  • avatar

    My husband loves pulled pork sandwiches and your big batch recipes helped me figure out just how to make the pork for these (and yes, they came out great). We also made another great dinner of gringo style "carnitas" tacos. I also roasted tomatoes with fresh thyme and made a wonderful pasta primavera with them. After roasting pork shoulder and tomatoes, I tried out small peppers and chiles which were also a hit (and were great on the tacos - not too spicy, with a little sweetness. Easy and fast recipes - both of us love them!

  • avatar

    We made the Tangy Chicken with Carrot Orzo Pilaf and it was absolutely delicious. My 5 year old devoured it which means I love Everyday Food even more. Great issue guys!

  • avatar

    Is there a place to comment about the latest issue (number 72)of EDF?
    Is There a typ with emeil's kicked up tuna melts. Four cans of tuna and four slices of bread. Surely you jest!

  • avatar

    In the recipe for meatloaf with green beans, it's not clear if you should freeze the individual meatloaves uncooked or baked. It says to bake from the frozen state for 30-35 minutes.
    I haven't tried this yet, but the recipe sounds good.
    Thanks

  • avatar Author Comment:

    Hi Joan, you should freeze the raw meatloaves. Wrap them tightly in plastic and then in foil or place in a freezer bag for extra protection. The frozen meatloaves should keep for about a month.

  • avatar

    I have made the pulled pork sandwiches twice now. I love that recipe.

Post a comment

Comments are moderated, and will not appear on this weblog until the author has approved them.