more about: recipe

Day 12: Shrimp with White Beans and Toast

Today’s recipe was prepared by Erin Henry, assistant editor/producer for Like Antigoni (who prepared yeterday’s recipe), Erin builds the stories on


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Day 11: Chicken Paprikash

Kicking off week three of our Four-Week Dinner Plan is Antigoni Gouras, producer on Antigoni is one of the people responsible for building the  articles and galleries on the site.

Chicken Paprikash Ingredients B

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Day 10: Ravioli with Brussels Sprouts and Bacon

Our last recipe of week two comes from art director Abbey Prokell. Part of our magnificient design team, Abbey designs several of the features each month, including the story that all these recipes are coming from—Your Four-Week Dinner Plan.


Ingredients for Ravioli with Brussels Sprouts and Bacon


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Day 9: BONUS! – A Veggie Take on Chorizo and Potato Tacos

We’re doubling up today! Our editorial production director Jeff Nesmith created a vegan spin on the Chorizo and Potato Tacos with Black Bean Salsa. Jeff is the one on our staff who keeps everything running smoothly. He sets deadlines and makes sure we stick to them. (If you see him outside your office door it means it’s time to pick up the pace!)


Every Sunday evening comes our ritual of gathering with folks to cook food, drink wine, and watch True Blood and Mad Men. This often means picking a recipe out from the latest issue of Real Simple. This is sometimes tricky since my partner and I do not eat meat or dairy and my guests are looking for a night of creative vegan food.


This time, we went through Your Four-Week Dinner Plan feature and picked the Chorizo and Potato Tacos with Black Bean Salsa recipe to whip up, even though it was not week two, nor was it Thursday.




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Day 8: Red Currant-Glazed Chicken with Spinach

Today’s update on a classic weeknight staple (chicken) was prepared by Didi Gluck, Real Simple’s beauty and health director. In addition to helping you look your best (in the least amount of time), Didi also oversees the fitness and wellness coverage in the magazine.


If there’s one food I’ve cooked more than any other it’s chicken. It’s healthy, it’s easy, it’s a crowd pleaser. So I love a chicken recipe—and this one did not disappoint. The preparation was simple; Because I am a rookie home cook, it usually takes me longer than the recipe says it will to make it. But the steps were so basic that I really did have dinner on the table 35 minutes from when I started. This alone was a triumph in my family’s eyes.




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Day 7: Lamb Meatballs with Couscous and Feta

Today’s recipe was prepared by Maggie Shi, deputy editor of and a recent addition to our blogger lineup in the Food & Recipes channel. For the website, Maggie oversees all of our food coverage as well as everything in the Work & Life channel.

When I saw the recipe for Lamb Meatballs with Couscous and Feta in this month’s issue, I knew I had to tackle it. Why? Because apparently, many of you RS cooks out there don’t like lamb. Salmon? Sure. Shrimp? Yes. Chicken? Forget about it. But lamb seems to be an unpopular choice for a lot of you.


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Day 6: Curry Shrimp and Snow Peas

To kick off week two of our four-week meal plan, we have deputy editor Noelle Howey. She oversees several sections of the magazine including the money section, the life lessons essays, and the stories about real women. She also leading this month’s No-Obligation Book Club on Simply Stated.


I love Thai food. I would be happy to dine three times a day on Tom Kha Gai (coconut chicken soup) alone, even though this would be next to impossible to do where I live in northern New Jersey, where there is a real paucity of Thai restaurants. So I was thrilled to make Curry Shrimp with Snow Peas, a Thai-infused dish.




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Day 5: Steak with Roasted Carrots and Onions

To round out our first week, we have our food assistant Lindsay Funston (who is also a new blogger in our Food & Recipes channel on Simply Stated!). Lindsay works on the food road tests, writes the food daily finds, and on top of all that contributes to the Simple Solutions section of the magazine.

A Life-Changing (and Simple!) White Wine Sauce

For a meal I’m preparing myself, I wouldn’t typically opt for red meat; I’ve been trying to cut down on my intake. But I am a sucker for mustard-wine sauces so I was excited to make this recipe. Now, you should understand that I am in the food department, so I’m lucky enough to taste all of the recipes we run in our test kitchen before they go to print. Since this story had so many tasty options, it was a tough decision on which to actually make!


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Day 4: Pork Cutlets with Spicy Noodles

Our recipe today comes from an aspiring foodie in our fashion department, assistant editor Elinor Smith. Elinor does market work, helps with photo shoots, and writes fashion stories including some of the fashion daily finds on

Since I consider myself somewhat of a foodie (at the risk of offending “real” foodies), it was a no-brainer for me to jump on any opportunity having to do with eating and writing, like this one. The actual cooking part, though, was a bit more daunting since I still have a lot to learn when it comes to navigating my tiny Manhattan kitchen with ease and confidence. Luckily this recipe for Pork Cutlets with Spicy Noodles, like all of Real Simple‘s, makes food preparation, well, real simple—even for this 26-year-old NYC resident. 


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Day 3: Turkey Burgers with Romaine Slaw

Our third brave chef is Kaitlyn Pirie a reporter in our research department. Like Claudia she checks the facts in our stories and also helps out if a story needs some additional information.

Any cooking skills that I possess stem from an eagerness to experiment and “just see what happens.” Thankfully, the Turkey Burgers with Romaine Slaw secured itself a spot on my list of successful experiments.


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