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Choose Your First Featured Ingredient

It’s time to pick the ingredient you’ll be focusing on this week for your 3-ingredient recipes. We’ve chosen four items that are in season now, and you’ll have until tomorrow at 8:59 a.m. EST to vote for the one you want to cook with. We’ll announce the results and give you some inspiration tomorrow!

Click through to vote for your favorite.

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What’s Your Best 3-Ingredient Recipe?

Last summer, for the first time, we did an entire collection recipes that only require three ingredients. It was so popular, that we brought it back this year. (Be sure to be on the look out for the July issue!) Now that we’ve come up with 53 deliciously simple 3-ingredient recipes, we want to give you a chance to share your favorite 3-ingredient recipes.

So, we’ll be running a little challenge here on Simply Stated, our Real Simple Facebook page, and our @RealSimpleFood stream on Twitter. Keep reading to learn how you can participate.

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My Favorite Asparagus Recipe

Last time I posted about favorite spring foods and my personal favorite, asparagus. I mentioned one of my favorite recipes, which includes asparagus, chickpeas, maple syrup, and salmon. Since there were some requests for the recipe, here it is—it’s from this humble little cookbook I got years ago and still cook from quite often, called Simply Shrimp, Salmon, and (Fish) Steaks by Leslie Glover Pendleton. The recipes are really easy and straightforward but give you great ideas for delicious new ways to serve seafood.

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Assemble Your Smoothie at Night to Save Time

Make your mornings easier by doing a little bit of prep work at night. After dinner, put all of the ingredients for your morning smoothie in the jar of your blender and store it in the refrigerator. Then in the morning just pull it out of the fridge, push a button, and breakfast is made.




Not sure what to put in your smoothie? Keep reading for some tasty recipe combinations.


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Gluten-Free Recipes for Your Favorite Cookies

It seems like everyone is trying to go gluten-free these days.  More and more people are diagnosed with celiac disease, have a gluten sensitivity, or just claim to feel better when they cut gluten out of their diets. Here’s the latest cookbook to address the gluten-free craze: Luane Kohnke’s Gluten-Free Cookies, which features 50 recipes for everything from sugar cookies to lemon squares to biscotti. Using ingredients like rice flour, potato starch, and tapioca flour, she offers tasty alternatives for favorite baked goods that would otherwise be off-limits.  


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How I Overcame My Fear of Failure With Chocolate Chip Cookies

When it comes to cooking—and especially baking—I’ve always been more of a stick-to-a-recipe kind of gal. In the past few years, however, as I’ve gotten more confident with my cooking, I’m willing and able to improvise and experiment—subbing in ingredients, adding different spices, making tweaks here and there. But with baking, I’ve almost always stuck strictly to the recipe, as I’ve been taught: Baking is an exact science, and once you start messing around with proportions or substitutions, you risk ruining the whole thing.


Well, I recently took a recipe testing class here in New York that taught me it’s ok to improvise when you’re baking, even if—the horror!—your experiment might fail.

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A Vegetarian Chili (With Chocolate?) for Dinner

Since I’m all about meatless meals and simmering big pots of warm, comforting stews on my stove these days, naturally I made another vegetarian chili recipe recently. This one was very rich and hearty, thanks to two kinds of beans (kidney and chickpeas) and the “secret” ingredient—chocolate.



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A Delicious Meatless Chili Recipe

In an effort to be healthier this year, I’ve been cooking and eating a lot more meatless meals. A recent favorite was our White Bean Chili With Jalapeño Bulgur. Like pretty much all of our recipes, this one was simple to make. The cumin and chili powder gave the chili some great spice (I doubled the cumin because I love it so much), and with all the healthy beans and rich tomatoes, I didn’t miss the meat at all.


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Happy Chinese New Year!

New Year’s Eve—December 31—is a night full of Champagne, noisemakers, and dreaming up unrealistic resolutions that won’t last more than a month (or maybe just a few days). Tomorrow is Chinese (or Lunar) New Year, which is a holiday full of eating. Which is my favorite kind of holiday, by the way. Many Asian families will gather tonight on New Year’s Eve for a big, multi-course feast filled with traditional foods, most of which are symbolic—long noodles for a long life, a whole fish for abundance, a whole chicken for prosperity, and my least favorite, seaweed “hair” with dried oysters for wealth.


Don’t worry—you won’t need to hunt down shredded seaweed or boil shriveled shellfish in order to celebrate the Year of the Rabbit. While you could simply roast a whole chicken or steam a fish, here are a few other Chinese-inspired recipes to make your feast even more festive.



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Kick-Start Your New Year: Celebrate National Chocolate Cake Day


Every once in awhile a made up holiday comes along that is worth celebrating. Today is one of those days. So the tip today is to treat yourself and celebrate “National Chocolate Cake Day.” Luckily we have plenty of recipes to help you pay tribute to that classic dessert.


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