dear cooks,

In Everyday Food: Fresh Flavor Fast, you'll find 250 recipes from the kitchens of Martha Stewart Living to help you use what you have on hand to make everyone's favorite foods. With an emphasis on stretching meals (leftovers from a roasted chicken become the base of a quick tasty gumbo!), turning to more economical ingredients that still deliver great results (like flank stank with a parsley-garlic sauce), and making healthier versions of comfort foods (such as a lower-cal chicken pot pie), this is Martha's answer to how we eat now. With a photograph of each dish, this is the cookbook to turn to day after day—no matter what time—for wonderfully simple, delicious meals.

Featured Title:

Everyday Food:
Great Food Fast

about the book

No matter how busy you are, at the end of the day you want fresh, flavorful meals that are easy to prepare. And you want lots of choices and variations—recipes that call for your favorite foods and take advantage of excellent (and readily available) ingredients. In Everyday Food: Great Food Fast the first book, from the award-winning magazine Everyday Food, you'll find all of that: 250 simple recipes for delicious meals that are quick enough to make any day of the week.

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Farfalle with Arugula and White Beans
From Everyday Food: Fresh Flavor Fast

Serves 4
Prep time: 10 minutes; Total time: 25 minutes

Quickly wilted arugula, canned beans, and toasted walnuts add heft to this vegetarian main course. Try spinach in place of arugula and pine nuts instead of walnuts.

Ingredients:

• Coarse salt and freshly ground pepper
• 12 ounces farfalle
• 4 tablespoons (½ stick) unsalted butter, cut into pieces
• 4 garlic cloves, thinly sliced
• 1 pound baby arugula
• 1 can (15 ½ ounces) cannellini beans, drained and rinsed
• ¼ teaspoon chopped fresh rosemary
• ⅓ cup walnut pieces, toasted for garnish

How to:

1. Bring a pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Reserve ½ cup pasta water; drain pasta.

2. Add 1 tablespoon butter and the garlic to the pot; cook over medium heat, stirring, until garlic is fragrant, about 2 minutes. Add arugula; toss just until wilted.

3. Add beans, pasta, and remaining 3 tablespoons butter; season with salt and pepper. Heat, tossing, until butter is melted and beans and pasta are warmed through, about 1 minute. Add enough reserved pasta water to create a thin sauce to coat pasta.

4. To serve, divide among shallow bowls, and garnish with walnuts.