Everyday Food Blog

Pork Medallions with Apple-Walnut Slaw

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Here's something you probably already know: the EDF test kitchen loves chicken! But even though we're fans of fowl, occasionally we're looking for something a little bit different (but just as easy to prepare). Today, Sarah Carey is in the kitchen with a recipe that fits right into that category: pork medallions with an apple-walnut slaw. It couldn't be easier to make; just slice your pork tenderloin into rounds before cooking for a few minutes over a medium-high flame. Serve with a crunchy and tart slaw to make this seasonal meal complete. Enjoy!

Ready to get cooking? Shop for these ingredients:

  • 1 apple, cut into matchsticks
  • 1/3 cup chopped toasted walnuts
  • 1/3 cup chopped dried cherries
  • Juice from half a lemon
  • 3 tablespoons olive oil
  • 1 pork tenderloin

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Salmon with Fennel, Bell Pepper, and Olives

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We know you don't have countless hours to make dinner -- neither do we! When we're short on time but still have to feed the people we love, we turn on the broiler and let the oven do the rest of the work! Today Sarah Carey is making a simple broiled salmon with sliced oranges, fennel, and olives all on one sheet pan. This stunning meal comes together in just 20 minutes, which will give you plenty of time to get out of the kitchen and back to your busy life. Enjoy!

Ready to heat things up? First, grab these ingredients:

  • 1 navel orange
  • 1 large bulb fennel, cored and thinly sliced, 1/4 cup fronds reserved
  • 1 yellow bell pepper, thinly sliced
  • 2 tablespoons olive oil
  • 4 skinless salmon fillets (4 to 6 ounces each)
  • Salt and pepper
  • 1/3 cup pitted black olives, quartered

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Tortellini with Lemon and Brussels Sprouts

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Here's something you've heard us say before: We absolutely love Brussels sprouts. So it should come as no surprise that we're adding them to many dishes all winter long. Today, Sarah Carey is sauteing them with a bit of olive oil and lemon before tossing them with tortellini. The finished dish is a vibrant and comforting meal -- and, best of all, it takes just more than 20 minutes to prepare. Bon appetit!

  • 1 pound brussels sprouts, trimmed and quartered
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, thinly sliced
  • 1 pound frozen cheese tortellini
  • Zest and juice from 1 lemon

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Chicken with Cauliflower and Parsley

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Hello, holiday season! Right now, you're probably looking for a few simple -- and simply delicious -- meals that will keep you well-fed through these next few festive weeks. Today's recipe for roasted chicken thighs with cauliflower and parsley is not only an incredibly comforting meal, it's an easy one to whip up -- it has just five ingredients! And while this recipe creates wonderfully crispy chicken skin, it's the gently browned and richly flavored roasted cauliflower that's completely irresistible. Bon appetit!

Heading to the market? Grab these ingredients:

  • 4 bone-in, skin-on chicken thighs (6 to 8 ounces each)
  • Coarse salt and ground pepper
  • 1 head cauliflower (about 1 pound), cut into large florets
  • 1/4 cup fresh parsley leaves, chopped
  • 2 tablespoons sherry vinegar
  • 1 tablespoon capers, rinsed

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Apricot-Pistachio Biscotti

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One of our favorite parts of the holiday season: baking cookies, of course! And as much as we love eating them, there's really nothing better than being able to spread the festive spirit by sharing the goods with friends. Today, EDF editor Sarah Carey is making a big batch of apricot-pistachio biscotti from the December issue of Everyday Food. This easy recipe makes plenty of cookies -- so there'll be more than enough to enjoy with your friends and family (that is, if they ever make it out of the kitchen!). Get your holiday on track with these elegant treats.

Just mix, bake, slice, bake! But first, get your ingredients:

  • 2 cups all-purpose flour (spooned and leveled)
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 1/2 stick unsalted butter, room temperature
  • 2 large eggs
  • 1 cup dried apricots, finely chopped
  • 1 cup shelled pistachios, chopped
  • 1 1/2 teaspoons fennel seeds, chopped

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