Everydayfood october2013 by Martha Stewart Digital

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Cook IT ALL ON One Pan! Roast Pork and Veggies p.16 p.29

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A HEALTHY BALANCE OF TASTE. NUTRIENTS ®

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PROTEIN, FIBER AND OMEGA-3, COMBINED FOR A MORE BALANCED MEAL. One box of Barilla PLUS® provides the approximate nutritional equivalent of: the fiber in 35 leaves of Swiss chard, the omega-3 in 6 ounces of walnuts and the protein in 11 eggs*. BARILLA PLUS®. IT’S PASTA, PERFECTED™.

*USDA NUTRIENT DATABASE

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from Sarah

watch it!

Check out my daily video recipes for lots of dinner ideas at everydayfood.com.

one-pot wonders Roast pork with Parsnips Toss whole peeled parsnips and shallots with olive oil, salt, and pepper. Season a 3-pound pork loin roast. Place on a baking sheet, arranging vegetables around pork. Roast at 450° until pork registers 145° on an instant-read thermometer and vegetables are browned and tender, about 50 minutes.

strategy : streamline! Fall brings cool, crisp air; colorful leaves; and cozy evenings. It also brings a bit of chaos—

anson Smart; COVER: photo by andrew purcell; prop styling by megan hedgpeth

I’m looking at you, “back to school.” At my house, we take it easy on ourselves by keeping mealtimes simple. Cooking everything in one pot (or sheet pan, slow cooker, or skillet) makes meal prep and, even better, cleanup a cinch. Macaroni and cheese (page 26), skillet chicken and apricots (page 20), and roasted salmon and kale (page 28) are a few of my favorites—as are the three ideas on this page. sarah carey Editor in chief

Asian Chicken and rice Brown 4 chicken thighs in a large straight-sided skillet. Remove. Sauté 1 minced onion, 1 tablespoon minced garlic, 1 tablespoon minced ginger, and 1 teaspoon cumin in 2 tablespoons oil. Stir in 1 1/2 cups Arborio rice and 3 1/2 cups chicken broth. Bring to a boil and return chicken to skillet. Bake at 375° until chicken is cooked through and liquid is absorbed, about 25 minutes. fall-vegetable soup Sauté 1 diced onion and 2 cloves garlic in 2 tablespoons butter. Add 2 diced potatoes, 4 cups broccoli florets, 2 medium chopped carrots, and 4 cups chicken broth. Simmer until vegetables are tender. Add 3 cups shredded greens (such as kale, spinach, or Swiss chard) and simmer until soft. Season and puree (use caution when blending hot liquid).

founder and Chief Cre ative Officer Martha Stewart Editorial and Brand director Eric A. Pike editor in chief Sarah Carey editor at l arge Amy Conway senior digital editor Mallory Stuchin senior associate food editor Samantha Seneviratne culinary producer Jessie Damuck Design production manager Beth Eakin print production/digital quality director Denise Clappi print quality manager Sally Stopper digital imaging specialist Kiyomi Marsh general manager, editorial operations Meesha Diaz Haddad EVP, chief revenue officer Joe Lagani SVP, publisher Peter Medwid vp, Circulation marketing Mark Winkler svp, partner marketing Kerry Tucker avp, production director Marsha L. Hager svp, publishing and digital media operations Claudio Goldbarg chief administrative officer, general counsel Daniel Taitz chief financial officer Kenneth West Contributors James Dunlinson (art director), Sarah Sims Erwin (senior design production associate), Megan Hedgpeth (prop stylist), Cary Midland (managing editor), Andrew Purcell (photographer)

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anytime eggs BR EAKFAST, lu nc h , or D INN E R? You decide! These ideas let you get cracking on easy meals that are great from morning to night.

Crispy- chicken and egg sandwich se rv es 4 // a c ti v e time: 3 5 min // tota l time: 3 5 MI N

1/4 cup mayonnaise 1 small garlic clove, grated with zester 2 teaspoons grated lemon zest plus 2 tablespoons juice coarse salt and pepper 4 slices rustic bread, toasted 4 bone-in, skin-on chicken thighs 1 teaspoon olive oil 4 large eggs 1 tomato, sliced 1/2 cup fresh parsley

1 In a small bowl, combine mayonnaise, garlic, and lemon zest. Season with salt and pepper. Spread on bread. With a paring knife, cut the bone out of each chicken thigh, keeping skin intact.

2 In a large nonstick skillet, heat oil over mediumhigh. Season chicken and cook, skin side down, until skin is golden brown, about 6 minutes. Flip and cook until chicken is cooked through, about 4 minutes. Transfer chicken to a plate and drizzle with lemon juice.

3 Reduce heat to medium and add eggs to skillet. Season and cook until whites are set and yolks are runny, about 3 minutes.

4 Assemble sandwiches with bread, tomato, chicken, egg, and parsley.

recipes by jessie Damuck

per serv: 450 cal; 28 g fat (6 g sat fat); 26 g protein; 23 g carb; 2 g fiber

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poaching tip

Add 2 teaspoons white vinegar to the simmering water. It helps the whites firm up quickly.

SautĂŠed Spinach with Poached Eggs se rv es 4 // ac t i v e t ime: 15 min // tota l tim e: 1 5 MIN

recipes by jessie Damuck

1 tablespoon olive oil, plus more for drizzling 3 bunches flat-leaf spinach (10 1/2 cups), stems removed coarse salt and pepper 1 cup packed fresh cilantro 4 large eggs 2 cups cooked quinoa, warmed

1 In a straight-sided skillet, heat 2 inches water over medium to a gentle simmer until a few bubbles break the surface.

2 Meanwhile, in a large skillet, heat oil over mediumhigh. Add spinach to pan and toss until slightly wilted. Season with salt and pepper. Cover and cook 1 minute. Add 3/4 cup cilantro, then transfer to a colander and press excess liquid from greens. 3 Crack 1 egg into a small bowl and gently tip into simmering water. Repeat with remaining 3 eggs. Cook until whites are set and yolks are runny, 2 to 3 minutes. With a slotted spoon, transfer to a plate lined with paper towels to drain. Divide quinoa, spinach, and eggs among 4 bowls, and season with salt and pepper. Sprinkle with remaining 1/4 cup cilantro, and drizzle with olive oil to serve. per serv: 240 cal; 11 g fat (2 g sat fat); 16 g protein; 24 g carb; 7 g fiber

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an y t i m e e ggs

Mushroom, Cheddar, and Toast Frittata se rv es 4 // a c ti v e time: 3 0 min // tota l tim e: 4 0 m in

Thick cubes of bread make this dish feel like an inside-out egg sandwich. 10 1/4 2

1/2

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

1 Preheat oven to 425째. In a large bowl, whisk together eggs and milk and season with salt and pepper. In a 10-inch oven-safe, nonstick skillet, melt 1 tablespoon butter over medium-high. Add bread and cook, turning, until golden on all sides, about 4 minutes. Transfer to a plate.

2 Add remaining tablespoon butter and the mushrooms, and cook until softened, about 4 minutes. Lower heat to medium, add scallion whites, and cook until soft, 3 minutes more. Season. Add egg mixture to skillet, stirring until large curds form and eggs are halfway set, about 2 minutes. Press bread into eggs.

3 Sprinkle with cheese and bake until puffed and center is just set, 5 to 7 minutes. Top with scallion greens. per serv: 446 cal; 28 g fat (11 g sat fat); 25 g protein; 24 g carb; 2 g fiber

Watch SARAH Make this dish!

marthastewart.com/mushroom -cheddar-toast-frittata

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an y t i m e e ggs

Tomato, Egg, and Prosciutto Tarts M A K ES 8 // a c t iv e t ime: 2 0 mi n // T O T A L TI M E 3 0 M I N

These rich yet simple tarts offer the best of both worlds: flaky crust and runny yolks. (17.3 ounce) box frozen 1 puff pastry, thawed 2 cups cherry tomatoes, halved 1 tablespoon olive oil 1 teaspoon chopped fresh thyme coarse salt and pepper 9 large eggs 1/2 cup grated fontina (1 1/2 ounces) 8 thin slices prosciutto

1 Preheat oven to 400째. Unfold each sheet of puff pastry onto a parchment-lined baking sheet and cut each into 4 squares. With a paring knife, lightly score a border 1/4 inch from edges. Freeze 10 minutes.

2 Meanwhile, combine tomatoes, olive oil, and thyme, and season with salt and pepper. 3 Lightly beat 1 large egg and brush border of each pastry square. Pile some fontina, tomato mixture, and a slice of prosciutto onto each square. Bake until tarts are golden brown and tomatoes have softened, 15 to 20 minutes.

4 Use a spoon to create a well for each egg, then carefully crack 1 egg onto each tart. Bake until whites are just set and yolks are runny, 10 to 12 minutes. per serv: 412 cal; 27 g fat (8 g sat fat); 18 g protein; 23 g carb; 2 g fiber

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ELEMENT:COOKING / EVERYDAY FOOD/ WHRB3053 Client: Whirlpool Mundocom Project #: 640-174914 Arc Project Name: 13b Whirlpool Print August/September Studio Artist: Buhrke/Palmer Date Modified: 7-29-2013 12:44 PM Version #: 2 File Name:

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Your new secret ingredient? Complete control.

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Yellow,

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five ways Think beyond hummus. Protein-packed and so versatile, C anned cHICK PEAS are a pantry must-have that can make a meal in minutes. Try our easy ideas for serving up these super staples. Curried Chickpeas

Chickpea Fritters In a food processor, pulse together 1 can (15.5 ounces) rinsed and drained chickpeas, 1/2 cup sliced scallions, and 1/3 cup chopped cilantro until a coarse paste forms. Pulse in 1/2 cup flour, 1 large egg, and 1 teaspoon coarse 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 until golden brown on both sides, turning once, 4 to 5 minutes. Serve with salad and lemon wedges. Makes 6 fritters

Watch SARAH Make this dish!

marthastewart.com/ chickpea-fritters

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Photos by Bryan Gardner (this page and opposite); recipes by Sarah Carey

SautĂŠ 1 minced onion, 2 tablespoons julienned ginger, and 1 tablespoon minced garlic in 1 tablespoon vegetable oil. Add 1 teaspoon curry powder and cook 30 seconds. Stir in 1 tablespoon tomato paste and cook 1 minute. Add 1 can (15.5 ounces) rinsed and drained chickpeas and cook until heated through; season. Serve with yogurt and cilantro sprigs. Serves 2

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Chickpea, Sausage, and Kale Pasta Cook 1/2 pound short pasta, then drain. In a skillet, cook 3/4 pound Italian sausage meat in 1 tablespoon olive oil until opaque, breaking up with a spoon. Add 2 tablespoons minced garlic and cook 30 seconds. Add 1 can (15.5 ounces) rinsed and drained chickpeas and cook 3 minutes. Add 5 cups ribbed and shredded kale and wilt. Add pasta and 1/2 cup grated Parmesan; season. Drizzle with olive oil and lemon juice. Serves 4

Photos by Bryan Gardner (this page and opposite); recipes by Sarah Carey

Herbed Chickpea Sandwich Mash together 1 can (15.5 ounces) rinsed and drained chickpeas, 2 tablespoons extra-virgin olive oil, and 1 tablespoon lemon juice. Stir in 1/2 cup crumbled feta and 1 tablespoon chopped fresh dill; season. Divide mixture among 4 slices toasted rustic bread. Top with halved cherry tomatoes. Drizzle with olive oil and top with dill sprigs. Serves 4

Chickpea and Cauliflower Salad On a rimmed baking sheet, toss 1 can (15.5 ounces) rinsed and drained chickpeas and 3 tablespoons drained capers with 1 tablespoon extra-virgin olive oil; season. Roast at 475째 until chickpeas are golden brown, about 20 minutes. Whisk together 1/4 cup olive oil and 2 tablespoons red-wine vinegar. Toss together 1/2 head sliced cauliflower; 1/2 cup chopped, roasted, salted almonds; 1/3 cup golden raisins; 1/2 cup chopped fresh parsley; chickpea mixture; and dressing. Season. SERVES 4

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Instant Party Just five ingredients combine to make these irresistible A si a n inspire d Win g s. Pair them with a refreshing spiced-up beer.

ginger - scallion wings

sweet and spicy beer punch

s e rv es 6 // a c t iv e t i me: 15 mi n // tota l tim e: 4 5 MIN

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

1 Preheat oven to 450째. Lightly oil two baking sheets and divide chicken wings between sheets; season with salt. Bake until deep golden brown and cooked through, 35 minutes, flipping chicken and rotating sheets halfway through. 2 Meanwhile, in a food processor, puree scallions, ginger, 1 teaspoon salt, and oil. Transfer wings to a large bowl, add sauce, and toss to coat. Return wings to sheets and bake until set, about 10 minutes.

Dip the rim of a pint glass into a shallow dish of honey, then into a shallow dish of coarse salt. To the glass, add 1 teaspoon each honey and hot water and stir until honey is dissolved. Add 1/3 cup orange juice, 4 teaspoons lime juice, and 4 dashes hot sauce and stir to combine. Fill glass with ice and top off with pale lager. Garnish with a lime slice. Makes 1 drink

recipe by Sarah Carey (Wings); recipe by Jessie Damuck (punch)

per serv: 426 cal; 32 g fat (7 g sat fat); 32 g protein; 2 g carb; 0 g fiber

Watch SARAH Make this dish!

marthastewart.com/ ginger-scallion-wings

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Slow Cooker Start simmering these rob u s t f al l St e ws in the morning, and their irresistible flavors will greet you at dinner time.

cold comfort

recipes by samantha seneviratne

Freeze leftovers as individual servings for quick lunches or dinners later.

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Beef, Barley, and Vegetable Stew se rv es 6 // a c ti v e time: 20 min // total time: 4 HOURS 20 min

Some slow cookers have a stovetop-safe insert, so you can do all the cooking in one pot. If yours doesnâ&#x20AC;&#x2122;t, use a skillet and then transfer the ingredients to the slow cooker. (This will work for the recipe on the following page, too.) 2 tablespoons olive oil, divided coarse salt and pepper 1 pound beef chuck, cut into 3 pieces 3 garlic cloves, minced 4 thyme sprigs 4 cups chicken or beef broth, divided 1/2 pound small potatoes, halved 1/2 medium butternut squash (1 pound), peeled and diced medium (2 cups) 1/2 cup pearl barley

1 In a large skillet, heat 1 tablespoon oil over mediumhigh. Season beef with salt and cook until pieces are browned on all sides, about 6 minutes. Transfer to a 5-to-6-quart slow cooker.

2 To the skillet, add remaining tablespoon oil, the garlic, and thyme and sautĂŠ until fragrant, 1 minute. Add 2 cups broth and cook, stirring and scraping up browned bits with a wooden spoon. Transfer mixture to slow cooker.

3 Add potatoes, squash, barley, 2 cups water, and remaining 2 cups broth to slow cooker, cover, and cook on high until meat is very tender, 4 hours (or 8 hours on low). Using two forks, shred beef. Season to taste with salt and pepper. per serv: 306 cal; 13 g fat (4 g sat fat); 18 g protein; 30 g carb; 5 g fiber

recipes by samantha seneviratne

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S low C ooker

Pork and Hominy Stew se rv es 6 // a c ti v e time: 2 5 min // tota l time: 4 H OU RS 25 min

If you canâ&#x20AC;&#x2122;t find hominy, swap in white or kidney beans.

2 tablespoons vegetable oil, divided coarse salt 1 1/4 pounds boneless pork shoulder, trimmed and cut into 4-inch pieces 1 medium white onion, chopped 4 garlic cloves, minced 2 tablespoons chili powder 4 cups chicken broth, divided 2 cans (15 ounces) hominy, drained and rinsed diced avocado and lime wedges, for serving

1 In a large skillet, heat 1 tablespoon oil over mediumhigh. Season pork with salt and cook until pieces are browned on all sides, about 8 minutes. Transfer to a 5-to-6-quart slow cooker.

2 To the skillet, add remaining tablespoon oil, the onion, garlic, and chili powder and sautĂŠ until soft, 4 minutes. Add 2 cups broth and cook, stirring and scraping up browned bits with a wooden spoon. Transfer to slow cooker. Add remaining 2 cups broth to slow cooker, cover, and cook on high until meat is very tender, 4 hours (or 8 hours on low).

3 Using two forks, shred pork. Stir in hominy. Season to taste with salt. Serve with avocado and lime. per serv: 317 cal; 15 g fat (4 g sat fat); 21 g protein; 25 g carb; 5 g fiber

BRIGHT IDEA

Squeeze a bit of lime juice directly onto avocados after chopping to prevent browning.

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shop smart Attention, serious taste seekers: Here’s a guide to our F A V O R I T E s low - coo ker C U T S . Silky, tender, and flavorful, these options make great low-maintenance meals. Once you start counting on your slow cooker for delicious, almost noeffort dinners, it’s tempting to throw just about any ingredient into this amazing appliance. But for the tastiest results, you need to know which meats do best in it. Delivering low, even heat over a long period of time, slow cookers break down the connective tissue in typically tough cuts of meat, making them meltingly tender. (Bonus: These cuts are often less expensive!) Here are our go-to choices.

BEEF brisket

CHICKEN thighs

LAMB shank

Beef Slowly cooked brisket becomes incredibly tender. Look for marbling— the white streaks of fat that add flavor—when shopping. Beef chuck is another favorite for long braises. CHICKEN Cheaper and richer in flavor than white meat, dark meat—thighs and drumsticks—stands out in soups and stews. Brown or remove the skin before cooking for the best results.

Pork Always a classic, pork shoulder is a tough cut that becomes silky and flavorful after hours spent simmering in its own juices. PORK shoulder

Bryan Gardner

LAMB Cooked low and slow, lamb shanks become rich with complex flavors. Have your butcher slice them crosswise to fit more into your machine. Lamb shoulder is also a great choice for slow cooking.

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Everyday Food

4-Color 5.25”x7.375”

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Oct 2013 100%

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on the side Tart AP PLES infuse simple sides and salads with classic fall flavor. Apple Slaw In a large bowl, whisk together 1/2 cup buttermilk, 4 tablespoons cider vinegar, and 2 tablespoons extra-virgin olive oil; season. Add 1 bag (12 ounces) broccoli slaw and 1 Granny Smith apple cut into matchsticks and toss to coat. serves 8 per serv: 58 cal; 4 g fat (1 g sat fat); 2 g protein; 6 g carb; 1 g fiber

per serv: 96 cal; 9 g fat (1 g sat fat); 1 g protein; 6 g carb; 1 g fiber

recipes by Jessie Damuck

Warm - Apple Salad Heat broiler with rack 8 inches from heat. In a large bowl, whisk together 5 tablespoons extravirgin olive oil, 2 tablespoons cider vinegar, and 1 teaspoon grainy mustard; season. Add 2 Granny Smith apples cut into 3/4-inch wedges and toss to coat. Transfer to baking sheet and broil until browned at edges and softened, 5 to 8 minutes. Toss 8 cups torn red leaf lettuce with apples and any juices. Sprinkle with sliced chives. serves 8

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Apple, the Apple logo and iPad are trademarks of Apple Inc., registered in the U.S. and other countries. App Store is a service mark of Apple Inc. Everyday Food, Martha Stewart and the Martha Stewart circle logo are trademarks of Martha Stewart Living Omnimedia, Inc. Copyright © 2013, Martha Stewart Living Omnimedia, Inc. All rights reserved.

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skillet suppers It browns, it bakes, it belongs in your kitchen (or even on your table). The tr us t y s k il l e t is the ultimate multitasker.

try these

recipes by Samantha Seneviratne

Salt-packed capers deliver a more pure caper flavor. Just soak, drain, and rinse them before using.

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skillet Chicken with Apricots and capers se rv e s 4 // activ e tim e: 30 m in // to tal time : 5 5 min

We love the tangy-sweet flavor of California apricots, but Turkish apricots are delicious, too. 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

1 Preheat oven to 450Â°. In a large straight-sided, oven-safe skillet, heat oil over medium-high. Season chicken with salt and pepper. Cook chicken until golden brown, about 5 minutes per side. Transfer to a plate.

recipes by Samantha Seneviratne

2 Add onion and sautĂŠ until translucent, about 4 minutes. Stir in couscous, apricots, and capers and cook until couscous is lightly toasted, 3 minutes. Add broth and bring to a simmer. Season with salt and pepper. Add chicken, skin side up, and transfer to oven. Bake until couscous is tender and chicken is cooked through, 15 to 20 minutes. Serve with cilantro. Watch SARAH Make this dish!

per serv: 685 cal; 26 g fat (7 g sat fat); 53 g protein; 55 g carb; 4 g fiber

marthastewart.com/ chicken-with-apricots

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s k i l l et s u p per s

SKILLET SPINACH PIE se rv es 4 // a c ti v e time: 2 5 min // tota l tim e: 55 MIN

Opa! This spanakopita-inspired dish is a great vegetarian main or a hearty side for meat or chicken. 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

1 Preheat oven to 375째. In a 10-inch nonstick, oven-safe skillet, melt butter over medium. Transfer 2 tablespoons to a small bowl. Add onion to skillet and cook, stirring, until softened, 5 minutes. Remove from heat and let cool slightly. Stir in spinach, ricotta, eggs, feta, dill, 1 teaspoon salt, and 1/4 teaspoon pepper.

2 Lay 1 sheet phyllo on a work surface and lightly brush with reserved melted butter. Lay over spinach mixture, folding edges under to fit inside skillet. (Keep extra phyllo covered while you work.) One at a time, brush remaining 3 sheets and add to skillet, rotating and scrunching each sheet slightly so edges are offset and top is ruffled. Bake until golden brown and heated through, about 30 minutes. per serv: 381 cal; 27 g fat (15 g sat fat); 20 g protein; 18 g carb; 5 g fiber

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squeeze please

Have a potato ricer? Use it to press excess liquid from the spinach.

Watch SARAH Make this dish!

marthastewart.com/ skillet-spinach-pie

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New look. Same garden quality .

Grown in America. Picked and packed at the peak of ripeness. Same essential nutrients as fresh.

DLMMBDP34112_D_EDFOOD_TOM.indd 1

13-07-31 4:10 PM

DLMMBDP34112_D_EDFOOD_TOM.indd from T11-0771

360 Adelaide St W, Toronto, ON Canada M5V 1R7 main: 416.413.7301 fax: 416.972.5486

REV: 1 7-31-2013 4:10 PM

Job Client Ad # Release Dt Insert Dt Live Trim Bleed Release Info Pubs

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Job info DLM-MBD-P34112 Del Monte P34112 - TOMATO / NTL July 31, 2013 October Issue 4.5” x 6.625” 5.25” x 7.375” 5.5” x 7.625” None Everyday Food

Printed At None

by DeSousa, Rubene / Pratt, Rodman Art Director Copywriter Account Mgr Studio Artist Proofreader Producer Notes None

Louis Duarte None Chris M Rubene Angie N Toby

Fonts Sauna (Regular) Images Tomato_Can_Comp_2013.06_m.psd (CMYK; 883 ppi; 33.97%) Inks Cyan,

Magenta,

Yellow,

Black

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s ki llet s uppe rs

Skillet Paella with Shrimp and Tomatoes se rv es 4 // a c t iv e t i me: 10 mi n // t o t a l ti m e: 3 5 m i n

3 5 1 1/2 2

tablespoons olive oil garlic cloves, minced cups Arborio rice ounces dried chorizo, cut into 1/4 -inch cubes 1 /4 cup dry white wine 1 1/2 cups chicken broth 1 can (14.5 ounces) diced tomatoes, drained 3/4 pound large shrimp (31 to 35), peeled and deveined (tails left on, if desired) 1 cup frozen peas, thawed coarse salt and pepper Boost the flavor of your recipes with delicious, gardenquality diced tomatoes.

S H O PPING TI P

1 In a large skillet, heat oil and garlic over medium. Cook until garlic is fragrant, 1 minute. Stir in rice and chorizo and cook until rice is translucent, 3 minutes.

2 Add wine and cook, stirring, until evaporated, 2 minutes. Add broth and tomatoes and bring to a simmer. Cover and cook until rice is tender and most of liquid is absorbed, stirring occasionally, 10 minutes.

3 Stir in shrimp and peas, cover, and cook until shrimp is opaque throughout, 6 minutes. Season with salt and pepper. per serv: 436 cal; 17 g fat (4 g sat fat); 27 g protein; 39 g carb; 2 g fiber

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Make iT your OWN Comforting and crave-worthy, MAC ARON I A N D C H EESE is hard to improve. But we think weâ&#x20AC;&#x2122;ve done it. Try this one-pot version with four tempting variations. Watch SARAH Make this dish!

photos by Bryan Gardner (this page) and Andrew Purcell (opposite); recipes by Samantha seneviratne

marthastewart.com/ bacon-mac

test kitchen favorite

Crisp bacon instantly infuses the classic with rich, smoky flavor.

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Skillet Macaroni and Cheese se rv es 8 // a c t iv e t i me: 4 0 mi n // tota l tim e: 4 0 min

6 1 1/4 1 1/2 6 3/4 3

tablespoons unsalted butter cup fresh breadcrumbs cup grated Parmesan small yellow onion, diced small cup all-purpose flour cups 2% milk pound elbow macaroni cups grated sharp white cheddar 1 cup grated Gruyère 1 teaspoon Dijon mustard salt and pepper

1 Heat broiler. In a large straight-sided, oven-safe skillet, melt butter. Remove 1 tablespoon butter and combine with breadcrumbs and Parmesan. 2 Add onion to skillet and cook until softened. Whisk in flour and cook, stirring, 1 minute. Very gradually whisk in milk and bring to a simmer. Add macaroni and cook, stirring constantly and scraping bottom of pan, until tender, about 6 minutes. Remove from heat, stir in remaining cheese and the mustard, and season with salt and pepper. Top with breadcrumb mixture and broil until golden brown, 1 to 2 minutes. per serv: 621 cal; 32 g fat (18 g sat fat); 30 g protein; 54 g carb; 2 g fiber

photos by Bryan Gardner (this page) and Andrew Purcell (opposite); recipes by Samantha seneviratne

Mushroom Fontina Mac

Swap onion for 8 ounces sliced cremini mushrooms. Swap cheddar for fontina. Swap mustard for 2 teaspoons chopped fresh thyme leaves. per serv: 618 cal; 31 g fat (19 g sat fat); 30 g protein; 54 g carb; 2 g fiber

JalapeÑo Mac

Swap onion for 2 seeded, diced jalapeños and 4 sliced scallions. Reduce cheddar to 1 cup and swap Gruyère for 3 cups shredded Monterey Jack. Swap mustard for 2 cups corn kernels. per serv: 650 cal; 32 g fat (19 g sat fat); 31 g protein; 62 g carb; 3 g fiber

Bacon Mac

Cook 8 slices bacon until crisp. Remove from skillet and crumble (discard bacon fat). Omit onion. Swap cheddar for gouda. Stir in bacon with cheese. per serv: 673 cal; 36 g fat (20 g sat fat); 34 g protein; 53 g carb; 2 g fiber

Primavera Mac

Swap onion for 2 large leeks, white and light-green parts only, washed well and sliced. Add 2 cups thinly sliced mixed vegetables after milk. Swap Gruyère for 4 ounces crumbled goat cheese. Omit mustard. per serv: 621 cal; 31 g fat (18 g sat fat); 29 g protein; 56 g carb; 3 g fiber

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SHEET- PAN Dinners

Roasted Salmon with kale and cabbage see recipe, page 30 >>

Watch SARAH Make this dish!

marthastewart.com/salmon -with-kale-and-cabbage

recipes by samantha seneviratne (salmon, pork), recipe by Sarah Carey (chicken)

Love using just one pot? Why not try one pan? Arrange your main course and sides on a s ing l e sheet and cook an impressive spread all at once.

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recipes by samantha seneviratne (salmon, pork), recipe by Sarah Carey (chicken)

spicy pork with parsnips and sweet potatoes see recipe, page 30 >>

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Roasted Salmon with Kale and Cabbage

Spicy Pork with Parsnips and Sweet Potatoes

se rv es 4 // a c t iv e t i me: 10 mi n // To t a l Ti m e: 25 m i n

s erves 4 // acti ve ti m e: 20 m in // Tota l Time: 4 5 min

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

1 Preheat oven to 450째. On a rimmed baking sheet, toss kale and cabbage with 2 tablespoons oil and spread in an even layer; season with salt and pepper and bake 6 minutes. Stir. Season salmon and add to baking sheet. Bake until salmon is cooked through, about 10 minutes. 2 Meanwhile, whisk together lemon zest and juice, dill, mustard, and remaining 1/4 cup oil. Season. Drizzle salmon and vegetables with dressing before serving. per serv: 554 cal; 39 g fat (7g sat fat); 38 g protein; 14 g carb; 4 g fiber

1 large sweet potato, peeled, halved, and sliced 1/2 inch thick 3 large parsnips, peeled, halved, and cut into 2-inch pieces 1 tablespoon finely grated peeled fresh ginger 3 tablespoons olive oil, plus more for serving 2 tablespoons light-brown sugar 1/4 teaspoon cayenne pepper 1 pork tenderloin (about 12 ounces), excess fat and silver skin removed coarse salt 1 bunch watercress, trimmed lime wedges, for serving

1 Preheat oven to 475째. On a rimmed baking sheet, toss sweet potato, parsnips, and ginger with oil and spread in an even layer. Mix together brown sugar and cayenne and rub all over pork; add to sheet. Season pork and vegetables with salt and roast until an instant-read thermometer inserted in center of pork reads 145째, 20 to 22 minutes. Let pork rest 10 minutes before serving. 2 Toss vegetables with watercress, drizzle with olive oil, and season. Thinly slice pork and serve with any accumulated juices from sheet, the salad, and lime wedges.

Beyond the Peel

To remove ginger skin easily, scrape with the edge of a spoon.

per serv: 327 cal; 13 g fat (2 g sat fat); 20 g protein; 32 g carb; 5 g fiber

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Chicken with provenĂ&#x2021;al Vegetables

SHEET- PAN Dinners

se rv es 4 // a c t iv e t i me: 15 min // to t a l ti m e: 1 h ou r 10 min

If you like your potatoes extracrispy, return the pan to the oven while the chicken is resting.

1 large zucchini (10 ounces), sliced 1/8 inch thick on the diagonal 2 small tomatoes (6 ounces each), sliced 1/2 inch thick 1 large onion (10 ounces), sliced 1/8 inch thick 1 /4 cup olive oil, divided coarse salt 1 pound small potatoes, sliced 1/4 inch thick 3 bone-in, skin-on chicken breast halves (2 1/2 pounds total), ribs removed

1 Preheat oven to 450Â°. On a rimmed baking sheet, toss zucchini, tomatoes, and onion with 2 tablespoons oil. Season with salt and spread over half of sheet. Toss potatoes with remaining 2 tablespoons oil, and season. Spread over second half of pan. Roast until potatoes are beginning to brown, 25 minutes.

2 Remove from oven and flip vegetables. Add chicken to center of pan, brush skin with pan juices, and season. Roast until chicken is cooked through and skin is golden brown, 20 to 30 minutes more. Let chicken rest 10 minutes, then slice and serve. per serv: 475 cal; 19 g fat (3 g sat fat); 46 g protein; 31 g carb; 5 g fiber

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Sweet Spot Baking, simplified: One pan and two steps create this soft, gooey, gian t c ook ie.

SKILLET CHOCOLATE CHIP COOKIE se rv es 8 // a c t iv e t i me: 10 mi n // tota l tim e: 3 0 min u tes + co o ling

6 tablespoons unsalted butter, room temperature 1/3 cup packed dark-brown sugar 1/2 cup granulated sugar 1 large egg 1 teaspoon pure vanilla extract 1 cup all-purpose flour (spooned and leveled) 1/2 teaspoon baking soda 1/2 teaspoon coarse salt 1 cup semisweet chocolate chips

1 Preheat oven to 350째. In a large bowl, combine butter and sugars with a wooden spoon. Stir in egg and vanilla. Stir in flour, baking soda, and salt. Stir in chips. Transfer to a 10-inch cast-iron skillet; smooth top.

2 Bake until cookie is golden brown and just set in the center, 18 to 20 minutes. Let cool 5 minutes. per serv: 326 cal; 16 g fat (9 g sat fat); 3 g protein; 47 g carb; 2 g fiber

Feeling nutt y?

recipe by Samantha Seneviratne

Add 1 cup chopped walnuts to the batter for an added crunch.

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Super-sharp knives in sharp colors

The #1 Swiss Brand of Cookware and Cooks’ Tools

Kuhn Rikon was the first to make high-quality knives wildly colorful. Why? You love color, and so do we! See our knives at kuhnrikon.com

KUHN RIKON Job No: KR.015-2013 Pub: Everyday Foods

Contact at Kuhn Rikon:

Description: Full Page (bleed ad) Insertion date: Ocober 2013 Close date: July 30, 2 013 Additional 2013 insertions:

Title: Colori Paring Knife Live: 4.9375”x6.875” Trim: 5.1875”x 7.375” Bleed: 5.4375”x 7.625”

Leslie McCarty or Rebecca Arnn Tel 415.883.1101 Fax 415.883.5985

File Name: KR15-13_ColoriPK_EDF_v1.indd | Application: InDesign CS5 | File: PDF/X-1a | Placed Images: KR_ParingKnives_Wave_r3_cmyk.tif and BlueGrid.ai | Fonts: Helvetica Neue LT Std - Roman, Bold, Bold Cond., Light Cond. and Futura - Plain, Bold | Date: 7.18.13

B:5.75” T:5.25” S:4.75”

T:7.375”

B:7.875”

S:6.875”

Eggs have high-quality protein for incredible mental energy. And are a naturally good source of Vitamin D, too. *Microwave Egg, Ham ’n’ Cheese Muffin.

*Average amount of cholesterol in one egg is 185 mg, down from 215 mg. Brought to you by America’s egg farmers.

200 FIFTH AVENUE NEW YORK, NY 10010

THIS ADVERTISEMENT PREPARED BY

CLIENT: American Egg Board PRODUCT: EGG JOB#: AEBEGG-P10818_B ART DIRECTOR: E. Buchler

GREY WORLDWIDE SIZE, SPACE: 5.25” x 7.375”, 4CB PUBS: None ISSUE: None COPYWRITER: None

JOB #: AEBEGG-P10818_B

PROOF: 2

CLIENT: American Egg Board

OP: GMc

SPACE/SIZE: B: 5.75” x 7.875” T: 5.25” x 7.375” S: 4.75” x 6.875” LEGAL RELEASE STATUS

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