Everyday Food Blog

See Sarah Cook! New Video Recipes, Served Daily

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Hi! Sarah Carey here. I’m the editor in chief of Everyday Food, and when I’m not brainstorming ideas for the magazine, I’m thinking about what I’m going to make for dinner tonight for my two (hungry!) kids. The good thing is that after 13 years in the Martha Stewart test kitchens, I’ve mastered a few pretty awesome weeknight meals. That’s why I’ve started this new video series: Every day, I cook up something fresh, easy, and delicious and share it with all of you.

If you’re a fan of our daily recipe posts, you’ll love the videos: They’re the same great recipes brought to life, plus I let you in on all my favorite shortcuts and ingredient swaps. Our recipes are all awesome, but this is real life and sometimes you’ve gotta improvise! Sign up here to get the daily video delivered to your inbox. You can also check this blog every afternoon; we'll be posting the videos as "today's recipe."

The whole EDF team has worked really hard on these videos and we are super proud of them. Let us know what you think: Any feedback is appreciated, so don't be shy! Comment here or shoot me an email at emailSarah@marthastewart.com.

Comments (8)

  • avatar

    I have been watching your videos on YouTube since day one, every weekday I check for the new video... and they are just the best thing ever!! Keep em coming.

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    Great idea. Would love to be able to subscribe to these, in specific, on Facebook.

  • avatar

    Love these videos - just wish my fried chicken skin would stay put like Sarah's! And I can't be the only one that would like it be a fun night to hang out with Sarah and LSQ noshing on food. Love those 2! :)

  • avatar

    I LOVE the videos!!!!! They really inspire me to make the recipes. Sarah does a fantastic job. The recipes are great! I have made a lot of them since the videos started. I especially liked the week of recipes before Memorial Day - I made them all for the weekend, and they were really liked by all. Actually, I've made the Strawberry Rhubarb Sangria twice and the chive dip four times! Right now, the mexican style lasagna is in my oven. Thanks so much and please don't stop!!!!

  • avatar

    Please, please put nutritional information with your recipes.

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    please give extra information about protein..

  • avatar

    Hi Sarah, i have been making stock from the bones/skin of rotiserrie chickens to extend the savings. usually i have no issues and get up to 5 quts at a time. this time after cooling in refrigerator overnite to remove the fat prior to packing it up for freezing. the stock is not clear, looks more like a soup than a stock. i let it simmer longer than normal and added water midway as it got stronger. my question is , is this stock still good to use when not clear, should i toss it for my family's safety. thanks for your input

  • avatar

    I love your video Sarah. This is what I watch when I turn on my laptop at 6:00 in the morning (pacific time zone). I even make my husband subcribe your video so that he can get the ingrdients ready when I come home from work.
    My husband and I are in the process of designing a new kitchen, and I love the way the ED test kitchen look. Mind if you can one day give us a tour of the area where you demontrate all the cooking?

    cheers.

    Juliana from Victoria, BC, Canada

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