Today, Everyday Food has strategic tips for your next trip to the market. The short list you’ll need to stock your pantry, refrigerator, and freezer to make five marvelous meals! Lucinda will begin with an elegant Roasted Salmon. It’s topped with a zesty, sweet and nutty Lemon Relish. Allie prepares a Thai-Style Steak Salad with thinly sliced steak flavored with limejuice, soy sauce, and red pepper flakes. You’ll never talk turkey the same way again when Margot prepares our Mustard Crusted Turkey Breast. Sarah reaches into the freezer to bring a little sunshine to the table with a classic Greek Taverna recipe: Baked Shrimp with Tomatoes and Feta, which we serve with a side of Orzo and Green Beans. For the sandwich lover, Emma assembles a Mozzarella and Ham Panini that’s as impressive as it is delicious. She’ll toss together a gorgeous red Cherry Tomato Salad that’s the perfect side. A week’s worth of meals, all in one bag. Now that’s Everyday Food!

Getting dinner on the table every night of the week can be a challenge. On today’s Everyday Food, we deliver delicious and nutritious dishes that the whole family can enjoy. Margot serves our Breaded Cutlets Two Ways: As fun chicken fingers for the kids and for the adults, our crispy chicken cutlets get dressed with a zesty Olive Relish. A colorful side of Sautéed Zucchini, Peppers and Tomatoes rounds out the meal. Today’s Have You Tried ingredient is Bittersweet Chocolate, which Sarah uses in our Warm Chocolate Puddings. Lucinda prepares two After-school Snacks that will have the kids racing into the kitchen: Frozen Fruit Salad and Warm Fruit-and-Nut Snack. Everyone grows up on Spaghetti and Meatballs. Today, Emma will show you how to make Everyday Food’s version of this classic Italian-American favorite. Allie’s Cranberry-Oat Cereal Bars are crunchy, gooey and sweet, with tart dried cranberries. Gather everyone into the kitchen… we’ve got the best family recipes on Everyday Food.

Variety is the spice of life. At Everyday food, it’s spices and herbs that add variety to cooking. When our kitchen starts to overflow with dried herbs and spices, and we have leftover fresh herbs in the refrigerator, we know it’s time to come up with more recipes that can put them to good use. Allie makes a great All-Purpose Spice Rub that we use for our Spice-Rubbed Grilled Chicken. We serve it with a festive Mixed Tomato Salad. Emma shows us that spices aren’t just for cooking when she whips up a Banana-Nutmeg Smoothie. A five-minute Refreshment that will surely spice up your day. Lucinda prepares an Herb-Crusted Snapper with a blend of thyme, parsley and dill. Sarah uses extra herbs for our Herbed Biscuits. We’ll show you how easy it is to make from them scratch and how to store them in the freezer. Margot uses the intoxicating aromas of ginger, cloves, and nutmeg to perfume and flavor our Baked Pears with Raspberry Sauce. It’s all about herbs and spices, today on Everyday Food.

Today it’s all about planning ahead. We developed delicious and strategic two-for-one meals that can be made for dinner tonight and with the help of a few additional ingredients, transform into entirely different meals. Sarah starts with a tender Roast Beef with Peppers, Onions and Potatoes. Margot uses the extra roast beef for our Beef Mango Wraps. Healthy and colorful, it’s a fantastic sandwich to have for lunch. For something more substantial for dinner, serve the wraps with a bowl of Black-Bean Relish. With the extra mangoes, Emma prepares a quick dessert- Mango Brown Betty. Lucinda makes a Spice-Rubbed Turkey Breast with Sweet Potatoes that is a fast and hearty dinner that the whole family will enjoy. We Sauté Escarole and Garlic to complete the meal. Allie used the extra turkey for our Turkey with Two Salads: a fresh, crisp spinach salad, and a pasta salad tossed with mushrooms and dried cranberries. Smart planning and good eating, with Everyday Food.

Grilling is a fast and tasty way of cooking. At Everyday Food we have great recipes that you can do on the grill outside during the summer or inside on your stovetop grill pan any time of the year. To start, Sarah makes a sure-fire recipe for grilled fish: Grilled Salmon Steaks with Mustard Sauce. They’re moist, firm and perfectly seasoned. They’re served with tender spears of Grilled Asparagus. Today’s Have You Tried ingredient is Pumpkin Seeds, which Margot toasts and purees into a creamy southwest-style sauce for our Grilled Chicken with Pumpkin Seed Sauce. Today’s Must Have is the silicone brush. Emma shows us how easy it is to slather our Homemade Barbecue Sauce on Pork Ribs with the help of this handy kitchen gadget. Allie grills colorful and healthy vegetables for our delicious Grilled Vegetable Tostadas. Lucinda chars juicy peaches to perfection for our Watercress, Endive and Grilled Peach Salad. Look no further; we’ve got the best grilling recipes right here at Everyday Food.

Everyone has a soft spot for meat and potatoes. On today’s Everyday Food, we create a wide range of recipes for this timeless American comfort food. Sarah starts off with Lamb Shanks and Potatoes. We use a slow cooker to create tender, flavorful lamb and creamy potatoes. On the side, we serve Wilted Spinach with Nutmeg. Today’s Have You Tried ingredient is Flour Tortillas. Lucinda uses this Northern Mexican staple to create our spicy Beef and Potato Burritos. Layered with sour cream and cheese, it’s a great casual dinner. Emma’s Cooking for One is Steak with Bell-Pepper Sauce. A real treat during the midweek. Served with Garlic Mashed Potatoes, you might never need to go to a steakhouse ever again. Margot prepares Prosciutto Wrapped Pork Chops with golden, Pan-Roasted Rosemary Potatoes. And for the perfect end to a decadent dinner, Allie makes Red Wine and Pear Sorbet. It’s sweet, light and refreshing. We’ll show you our secret for creating great meat and potatoes dishes. That’s Everyday Food.

Whether you’re a fan of fettuccini and spaghetti or a lover of lasagna, at Everyday Food our pasta dishes promise to be delicious, fast, and easy. Today, we’re matching pastas with specific sauces and techniques to create fabulous dishes for your friends and family. Allie starts with an all-time favorite: Tomato Sausage Lasagna. We’ll create layers of tender lasagna noodles sweet Italian sausages and tomato sauce, mozzarella and Parmesan. Today’s Have You Tried ingredient is Dried Mushrooms. Margot uses their concentrated, earthy flavor to enhance our Creamy Orzo with Porcini. It’s a quick and easy version of Italian risotto. Sarah twirls thin spaghetti with crisp yellow peppers and plump pieces of shrimp for our Cooking for One: Sesame Shrimp and Noodles. Emma prepares a Rigatoni with Tomatoes and Mozzarella that’s light and fresh. Lucinda tosses Fettuccine with Prosciutto and Peas in a luscious cream sauce. We’re serving up everyday pastas on Everyday Food.

What if your whole meal could be cooked in just one pot? That’s exactly what we’ve cooked up for you at Everyday Food. Lucinda starts with Easy Paella. A dish that people assume is complicated and expensive but we make it simple and affordable with just as much flavor and flare. Sarah shows us today’s Must Have- the Dutch Oven. A thick pot that goes from stovetop to oven, perfect for slow cooking our meal of Chicken and Dumplings. Allie will show us how quickly you can make Creamy Penne with Broccoli. It’s our Cooking for One. Emma puts our cooking skills to a one-skillet test with a flavorful and affordable meal of Eggs in Spicy Tomato Sauce. And when it comes time to Freeze It: Margot prepares a hearty one-dish Minestrone Soup that will provide good sustenance later, when you need it. That’s smart cooking. That’s Everyday Food!

Today on Everyday Food, we’re updated America’s favorite recipes and making them tastier and healthier, without adding extra time in the kitchen. Margot prepares a Lemon-Herb Roasted Chicken that is sure to become a classic in your home. Today’s Have You Tried ingredient is Tuna in Olive Oil. Lucinda uses supermarket staple in our version of the French favorite: Tuna Salad Nicoise. In today’s Cooking for One, Sarah will teach us how to Pan-Sear Steak like the pros, and make a fast Italian-inspired sauce, Salsa Verde. Tangy and sharp, Salsa Verde cuts through the richness of the meat, and wakes up our Green Beans. For dessert, Allie prepares an all-American favorite, with a twist: Brownies with Cream Cheese Swirl. Emma will show us how to make the best Bolognese Sauce. Our recipe for this hearty Italian meat sauce will yield plenty for dinner tonight… and for dinner any night after we teach you how to properly freeze leftovers. We’re going back to the basics and updating the classics. Only on Everyday Food.

Comfort Food. Just saying it brings a smile to your face. Today on Everyday Food, we’re developing ways to make comfort food tastier, easier, and BETTER! Margot starts with an irresistible and delicious plate of Meatloaf and Baked Mashed Potatoes. Today’s Have You Tried ingredient is Panko Breadcrumbs. Lucinda uses these traditional Japanese breadcrumbs, to create an unbelievable crust for our juicy Panko Crusted Pork Chops. It’s served with a refreshing side of Napa Salad. In today’s Lunchbox, Allie makes Southern Egg Salad. We’ll teach you how to properly make hard cooked eggs, and we’ll reveal the secret ingredient that makes our egg salad so flavorful. Chocolate and comfort go hand in hand, especially when you sink your teeth into Sarah’s Outrageous Chocolate Cookies. And we’re saving the best for last, Macaroni and Cheese. Emma makes a big batch of our creamy, thick, and slightly spicy Mac and Cheese in today’s Freeze It. Can it get any better? Comfort Food on Everyday Food.

Today on Everyday Food, we’re giving pizza some pizzazz. You won’t need a special brick oven to make our first pizza: Thinnest-Crust Pizza with Ricotta and Mushrooms. Margot uses whole-wheat sandwich wraps to get a crispy thin crust, and top it with fresh mushrooms, and Asiago and Ricotta cheeses. Allie makes Spinach and Pepper Pita Pizzas that are great for your next party. Serve them with a big bowl of Spinach Salad with Walnuts and your party is complete. Lucinda prepares today’s After-School Snack: Pizza Crackers. Your kids will love the melted mozzarella cheese and tomato sauce, and you’ll love that they’re served on whole wheat crackers and topped with broccoli. Emma’s low-carb Pizza Frittata will be a hit with family, and friends. And for those busy weeknights, Sarah will show us how easy it is to make and freeze Broccoli Calzone, a delicious vegetable pizza pocket. It’s a new spin on pizza, today, on Everyday Food.

On it’s own, ripe, fresh fruit is sweet and healthy. Today on Everyday Food, we’ll make delicious recipes that will get more fruit in your diet. Lucinda starts off with Crispy Coconut Shrimp. We serve them with two dipping sauces: Mustard Curry Yogurt and Sweet and Sour Sauce, and two perfect sides, Steamed Broccoli with Lime Dressing and fluffy White Rice. Today’s Have You Tried ingredient is Pomegranate Juice. Allie uses this sweet and tart juice to coat our Pomegranate-Glazed Chicken. We serve it with a Persian-inspired Couscous with Pistachios. Sarah will prepare Tuna with Red Pepper Salsa. It takes minutes to sear the fresh tuna steaks and even less time to toss together a colorful, fresh citrus salsa. Margot bakes a classic American dessert: Pineapple Upside-Down Cake. In today’s After-School Snack, Emma makes a Chunky Applesauce that’s so easy to make, and it’s much healthier than commercial brands. We’re transforming fruits into amazing sweet and savory dishes, today on Everyday Food.

Soups and salads can be much more than just side dishes and starters. Today on Everyday Food, we’re putting soups and salads center stage, with recipes that will excite the eyes and the palate. Allie cooks a Seared Beef and Noodle Soup using thin slices of sirloin steak nestled in bowl of delicate beef broth and rice noodles. Warm and satisfying it’s a substantial dinner in a bowl. Today’s Have You Tried ingredient is Beets. These brightly colored root vegetables become sugary sweet when they’re roasted. Lucinda uses them as the star of our Beet, Pear and Goat Cheese Salad. Sarah shows us how to pack a bowl of our Chickpea and Pasta Soup in your Lunchbox for those times when you’re on the go. Grilled Chicken Cobb Salad is an American classic. Emma uses juicy grilled chicken, creamy avocado, feta cheese and crispy bacon in our version that never fails to impress family and friends. Margot prepares a light and satisfying steakhouse dinner in our Cooking for One: Steak Salad with Spinach. We quickly broil skirt steak and serve it on a bed of baby spinach with sweet grapes and crumbled blue cheese. It’s all about soups and salads, on Everyday Food.