This series brings to life the magazine of the same name, featuring an ensemble cast of the magazine's food editors, test cooks and recipe developers. For an audience of consumers who are short on time and in need of healthy, everyday cooking solutions, the series offers quick, nutritious and delicious recipes using easy-to-find supermarket ingredients. Hosts are Allison "Allie" Lewis, Sarah Carey, John Barricelli, Margot Olshan and Lucinda Scala Quinn.
Everyday Food Previous Broadcasts
Soups and Salads (Episode #513)
KQED Life: Thu, Dec 23, 2010 -- 11:30 AM
Soups and salads take 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 a bowl of delicate beef broth and rice noodles. Today's "Have You Tried?" ingredient is beets. Lucinda uses them as the star of beet, pear and goat cheese salad. Sarah shows viewers how to pack a bowl of chickpea and pasta soup in a lunchbox. Emma uses juicy grilled chicken, creamy avocado, feta cheese and crispy bacon in grilled chicken Cobb salad, an American classic that never fails to impress family and friends. Margot prepares a light and satisfying steak salad with spinach in "Cooking for One." Skirt steak is broiled quickly and served on a bed of baby spinach with sweet grapes and crumbled blue cheese.
Say Cheese (Episode #412)
KQED Life: Fri, Dec 3, 2010 -- 11:30 AM
Cheese is great for sandwiches and snacking, and it's perfect for cooking. On today's show, EF displays favorite cheeses and shows viewers how to use them in everyday cooking. Margot uses soft, aromatic fontina from Italy in chicken breasts stuffed with cheese, tomato and basil; they're served with a side of broccoli rabe with yellow peppers. Today's "Have You Tried?" ingredient is manchego cheese. Allie tucks slices of this zesty hard Spanish cheese with some juicy ham into panini. It's served with apricot-mustard sauce for dipping and an arugula salad with shaved manchego on the side. For "Healthy Start," Emma makes an egg-white omelet with goat cheese. Soft, moist and creamy goat cheese adds a unique tang to this fluffy omelet. Lucinda prepares ricotta manicotti with tomato sauce. Anyone who likes lasagna and cheese raviolis will love this Italian-American classic. For an after-school snack that's fun for kids - and a guilty pleasure for adults - Sarah prepares cheddar-carrot balls.
Sandwiches (Episode #413)
KQED Life: Mon, Dec 6, 2010 -- 11:30 AM
Sandwiches are the perfect everyday food. For her unique pressed salami sandwich, Sarah hollows out a big round of bread and stuffs it with layers of roasted red peppers, salami, provolone cheese and arugula. It's served with a colorful radicchio and orange salad. Today's "Have You Tried?" ingredient is dried figs. Allie transforms this sweet and chewy dried fruit into a luscious fig spread, perfect for a sandwich with prosciutto. For a sandwich alternative, Margot prepares a spinach and artichoke wrap that's ideal for the lunchbox. For a quick and satisfying dinner, Lucinda makes barbecue pork sandwiches with cabbage slaw. Juicy slices of tender roast pork are smothered in a quick barbecue sauce and topped with a cooling crunchy slaw. Finally, Emma serves up an all-American favorite: grilled cheese. Golden and buttery, with melted cheddar cheese oozing out from the sides, it's a favorite comfort food.
New Spin On Pizza (Episode #511)
KQED Life: Tue, Dec 21, 2010 -- 11:30 AM
EF gives pizza some pizzazz. A special brick oven isn't necessary to make the thinnest-crust pizza with ricotta and mushrooms. Margot uses whole-wheat sandwich wraps to get a crispy, thin crust and tops it with fresh mushrooms and asiago and ricotta cheeses. Allie makes spinach and pepper pita pizzas that are great for a party, especially when served with a big bowl of spinach salad with walnuts. Lucinda prepares today's "After-School Snack": pizza crackers. Kids will love the melted mozzarella cheese and tomato sauce and parents will 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 shows viewers how easy it is to make and freeze broccoli calzone, a delicious vegetable pizza pocket.
Meat and Potatoes (Episode #506)
KQED Life: Tue, Dec 14, 2010 -- 11:30 AM
Everyone has a soft spot for meat and potatoes. Today the cooks create a wide range of recipes for this timeless American comfort food. Sarah starts off with lamb shanks and potatoes, using a slow cooker to create tender, flavorful lamb and creamy potatoes. The side dish is wilted spinach with nutmeg. Today's "Have You Tried?" ingredient is flour tortillas. Lucinda uses this Mexican staple to create spicy beef and potato burritos. Layered with sour cream and cheese, they make a great casual dinner. Emma's "Cooking for One" preparation is steak with bell pepper sauce, served with garlic mashed potatoes. Margot prepares prosciutto-wrapped pork chops with pan-roasted rosemary potatoes. For the perfect end to a decadent dinner, Allie makes red wine and pear sorbet. It's sweet, light and refreshing.
Make Ahead, Serve Anytime (Episode #303)
KQED Life: Tue, Dec 28, 2010 -- 11:30 AM
This episode presents tasty ideas to make ahead - no-fuss dishes to make in advance, like chicken Caesar salad. John shows how to assemble the ingredients ahead and toss them together at the last moment for maximum taste and crunch. Allie is getting ahead in the kitchen with Tex-Mex beef enchiladas. Double the recipe and bake half tonight and tuck the other half in the freezer for an impromptu Mexican dinner party. Today's "Have You Tried?" ingredient is tahini. Sarah uses this rich sesame spread for homemade hummus and shows how to garnish it with feta, olives and pita bread in a Middle Eastern platter. Margot is assembling peppery arugula, thinly sliced salami and smooth cream cheese for the lunchbox. Healthy and satisfying, salami and cream cheese sandwiches can easily be made the night before.. Lucinda layers chewy chocolate brownies with creamy coconut macaroons for black-bottom coconut bars, a decadent indulgence.
Get Saucy (Episode #411)
KQED Life: Thu, Dec 2, 2010 -- 11:30 AM
Creating a good sauce can make a meal great. EF dresses up entrees and desserts with sauces that taste so good they seem hard to make, but couldn't be easier. Elegant pepper-crusted filet mignon with red wine sauce is a tender cut of beef with a lush wine reduction that requires only two ingredients and 10 minutes. It's served with crisp green beans drizzled with lemony vinaigrette. Allie prepares an apricot mustard sauce to grace sauteed pork chops with buttered savoy cabbage on the side. Emma transforms ordinary sweets into extraordinary desserts when she combines them with dazzling sauces: orange sauce on ricotta and strawberry-fig sauce on pound cake. Margot makes an after-school snack of white bean dip with toasted pita chips that's creamy, light and nutritious. Today's "Freeze It" is romesco sauce. Lucinda prepares this classic Spanish sauce of tomatoes, sweet peppers, almonds and bread that's perfect for chicken, fish or meat.
Family Friendly (Episode #502)
KQED Life: Wed, Dec 8, 2010 -- 11:30 AM
Getting dinner on the table every night of the week can be a challenge. Today's episode delivers delicious and nutritious dishes that the whole family can enjoy. Margot serves breaded chicken cutlets two ways: chicken fingers for the kids and for the adults, crispy cutlets dressed with a zesty olive relish. A colorful side of sauteed zucchini, peppers and tomatoes rounds out the meal. Today's "Have You Tried?" ingredient is bittersweet chocolate, which Sarah uses in warm chocolate pudding. Lucinda prepares two after-school snacks that will have the kids racing into the kitchen: frozen fruit salad and warm fruit-and-nut snack. Emma shows viewers how to make EF's version of the classic Italian-American favorite, spaghetti and meatballs. Allie's cranberry-oat cereal bars, with tart dried cranberries, are crunchy, gooey and sweet.
Cooking with Fruit (Episode #512)
KQED Life: Wed, Dec 22, 2010 -- 11:30 AM
EF creates delicious recipes that will put more fruit in the diet. Lucinda starts off with crispy coconut shrimp, serving 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 glaze chicken and serves it with a Persian-inspired couscous with pistachios. Sarah prepares tuna with red pepper salsa. Margot bakes a classic American dessert: pineapple upside-down cake. In today's "After-School Snack," Emma prepares a chunky applesauce that's easy to make and is much healthier than commercial brands
Chicken Cookery (Episode #410)
KQED Life: Wed, Dec 1, 2010 -- 11:30 AM
This episode is all about chicken, one of the most popular and versatile foods. Lucinda coats chicken wings in a crust of crushed corn tortilla chips for crispy chicken wings that are baked to a golden, crunchy perfection. They're served with a refreshing mesclun salad. Today's "Have You Tried?" ingredient is fresh ginger. Allie adds this slightly spicy and highly aromatic herb to chicken. Fans of white meat will love Sarah's chicken roll-ups with crumbled goat cheese and arugula. They look impressive and are great for entertaining. Emma prepares everybody's favorite barbecued chicken drumsticks. These are dusted with chili powder and tossed in a quick homemade barbecue sauce. In today's "Zap It," Margot prepares a hunter-style chicken, with dark thigh meat, tomatoes and mushrooms, that takes just 15 minutes to microwave.
Fresh Food Fast (Episode #306)
KQED Life: Fri, Dec 31, 2010 -- 11:30 AM
The cooks make fresh food fast by using ingredients found in most pantries. Allie tosses together a simple and delicious shrimp, tomato and basil pasta. Today's "Have You Tried" ingredient is edamame; Margot stirs these emerald green soybeans with bacon and potatoes in a creamy corn chowder. Cooking for one tonight? Sarah shows viewers how to make fantastic flounder with tomato onion ragout, and John demonstrates how easy it is to assemble coconut cream tarts. Lucinda shares a recipe for basil pesto and teaches viewers how to store it in the freezer.
Kid-Friendly, Mom Approved (Episode #305)
KQED Life: Thu, Dec 30, 2010 -- 11:30 AM
Kids love food that's colorful and easy to handle. It should be fun and healthy too. The kid-friendly, mom-approved recipes start with Lucinda's healthy version of a fast-food classic: easy-to-make chicken fingers with two dipping sauces. Today's "Have You Tried?" ingredient is acorn squash, which Allie uses in a lasagna that kids of all ages will love. Margot shows viewers how to make and store a healthy and quick afternoon snack: cereal mixed with olive oil and parmesan. For a kid-friendly dessert that adults will love, too, Sarah whips up a batch of easy grape gelatins. No mystery ingredients or artificial colors, just pure grape flavor and a vivid hue. Sarah shows viewers how to make moist and flavorful turkey burgers.
Easy Comfort Foods (Episode #304)
KQED Life: Wed, Dec 29, 2010 -- 11:30 AM
Today, comfort food favorites are made easier and tastier, starting with macaroni and cheese. Lucinda combines two different cheeses and spices things up with just a hint of cayenne pepper. Today's "Have You Tried?" ingredient is buttermilk. Margot makes crunchy buttermilk baked chicken and serves it with a side of creamy buttermilk mashed potatoes. John prepares a tasty, healthy breakfast sandwich, which is quick and easy. For the ultimate comfort food fix, Allie is making chocolate bread pudding, using cinnamon raisin bread to soak up every last drop of chocolate custard. And nothing beats convenience comfort food. Sarah shows viewers that classic tomato soup is a breeze to make. Stored in the freezer, this comfort food will always be within reach.
Time-Saving Recipes (Episode #302)
KQED Life: Mon, Dec 27, 2010 -- 11:30 AM
Lucinda uses just a few ingredients to make a quick and delicious rib eye with garlic thyme marinade, and serves it with baked polenta fries. Today's "Have You Tried?" ingredient is eggplant. John teaches viewers how to use this versatile vegetable in a bubbling eggplant ricotta bake. In the "Cooking for One" segment, Sarah's stirring up tortellini with mushroom sauce, a really easy and hearty pasta dish that's bursting with flavor. Allie's baking an almond torte, which is a simple and elegant dessert that can be made any night of the week. And Margot's filling the freezer with batches of mini-meatballs that can be used in a variety of dishes.
Dinners in a Dash (Episode #301)
KQED Life: Fri, Dec 24, 2010 -- 11:30 AM
Lucinda starts with chili-rubbed skirt steak with a side of polenta rounds and red cabbage salad that take only minutes to make. Today's "Have You Tried?" ingredient is prosciutto. Margot uses this Italian favorite to put a tasty twist on an American classic: a prosciutto, lettuce and tomato sandwich. For the "Cooking for One" segment, Allie prepares delicious chicken with artichokes - a hearty, one-pot meal of sun-dried tomatoes, garlic and scallions, served over Israeli couscous. John fires up the grill for grilled lamb chops and vegetable kebobs. It's a taste of summer that can be enjoyed any time of the year. And Sarah stacks up almond orange shortbread. This versatile cookie dough freezes well and takes only minutes to bake.
Comfort Food (Episode #510)
KQED Life: Mon, Dec 20, 2010 -- 11:30 AM
Today, EF develops 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. Lucinda uses the traditional Japanese breadcrumbs to create crust for juicy panko-crusted pork chops. They're served with a refreshing side of Napa salad. In today's "Lunchbox," Allie makes southern egg salad, teaching viewers how to properly prepare hard-cooked eggs and revealing the secret ingredient that makes this egg salad so flavorful. Chocolate and comfort go hand-in-hand, especially with Sarah's outrageous chocolate cookies. Saving the best for last, Emma makes a big batch of creamy, thick and slightly spicy macaroni and cheese in today's "Freeze It."
The Basics (Episode #509)
KQED Life: Fri, Dec 17, 2010 -- 11:30 AM
EF updates America's favorite recipes, 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. Today's Have You Tried ingredient is Tuna in Olive Oil, used in the French favorite Tuna Salad Nicoise. Sarah teaches how to Pan-Sear Steak like the pros, and make a fast Italian-inspired sauce, Salsa Verde, which cuts through the richness of the meat, and wakes up Green Beans. For dessert, Allie prepares Brownies with Cream Cheese Swirl. Emma shows how to make the best Bolognese Sauce.
One-Pot Wonders (Episode #508)
KQED Life: Thu, Dec 16, 2010 -- 11:30 AM
What if the whole meal could be cooked in just one pot? That's exactly what EF cooks up today. Lucinda starts with easy paella, a dish that people assume is complicated and expensive, but is made simple and affordable with just as much flavor and flair. Sarah shows viewers today's "Must Have": the dutch oven, a thick pot that goes from stovetop to oven. It's perfect for slow-cooking a meal of chicken and dumplings. Allie show viewers how quickly they can make creamy penne with broccoli, today's "Cooking for One." Emma puts cooking skills to a one-skillet test with a flavorful and affordable meal of eggs in spicy tomato sauce. When it comes time to "Freeze It, " Margot prepares a hearty one-dish minestrone that will provide sustenance later.
Pasta Primer (Episode #507)
KQED Life: Wed, Dec 15, 2010 -- 11:30 AM
Today, EF matches pastas with specific sauces and techniques to create fabulous dishes for friends and family. Allie starts with an all-time favorite, tomato-sausage lasagna, layering 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 creamy orzo with porcini, a quick and easy version of Italian risotto. Sarah twirls thin spaghetti with crisp yellow peppers and plump pieces of shrimp in "Cooking for One": sesame shrimp and noodles. Emma prepares rigatoni with tomatoes and mozzarella that's light and fresh. Lucinda tosses fettuccine with prosciutto and peas in a luscious cream sauce.
All-Year Grilling (Episode #505)
KQED Life: Mon, Dec 13, 2010 -- 11:30 AM
EF presents recipes for grilling outside during the summer or inside on the stovetop grill pan any time. To start, Sarah makes a sure-fire recipe for fish: grilled salmon steaks with mustard sauce. 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 grilled chicken with pumpkin seed sauce. Today's "Must Have" is the silicone brush. Emma shows viewers how easy it is to slather homemade barbecue sauce on pork ribs with the help of this handy kitchen gadget. Allie grills colorful and healthy vegetables for tostadas. Lucinda chars juicy peaches to perfection for watercress, endive and grilled peach salad.
Dinners and Leftovers (Episode #504)
KQED Life: Fri, Dec 10, 2010 -- 11:30 AM
Today, EF is all about planning ahead. Sarah starts with tender roast beef with peppers, onions and potatoes. Margot uses the extra roast beef for a healthy and colorful beef mango wrap, a fantastic lunch sandwich. For something more substantial for dinner, the wraps are served 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's a fast and hearty dinner the whole family will enjoy. Sauteed escarole and garlic complete the meal. Allie uses the extra turkey for two salads: a fresh, crisp spinach salad and a pasta salad tossed with mushrooms and dried cranberries.
Herbs and Spices (Episode #503)
KQED Life: Thu, Dec 9, 2010 -- 11:30 AM
Variety is the spice of life - and spices and herbs add variety to cooking. Allie makes an all-purpose spice rub that she uses for grilled chicken, which is served with a mixed tomato salad. Emma demonstrates that spices aren't just for cooking when she whips up a banana-nutmeg smoothie. Lucinda prepares herb-crusted snapper with a blend of thyme, parsley and dill. Sarah uses extra herbs for herbed biscuits, showing viewers how easy it is to make them from scratch and how to store them in the freezer. Margot uses the intoxicating aromas of ginger, cloves and nutmeg to perfume and flavor baked pears with raspberry sauce.
All In One Bag (Episode #501)
KQED Life: Tue, Dec 7, 2010 -- 11:30 AM
Today, EF has the short list needed to stock the pantry, refrigerator and freezer to make five marvelous meals. Lucinda begins with an elegant roasted salmon topped with a zesty, sweet and nutty lemon relish. Allie prepares a Thai-style steak salad with thinly sliced steak flavored with lime juice, soy sauce and red pepper flakes. Margot prepares 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, served with a side of orzo and green beans. For the sandwich lover, Emma assembles a mozzarella and ham panini. She tosses together a red cherry tomato salad that's the perfect side. It's a week's worth of meals, all in one bag.