Pulling the trigger on a food magazine is tough—I’ve had one for Cooking Light and Food & Wine but the first was too overwhelming (you’ll have enough recipes for 5 years after 3 issues!) and the next was a little too travel focused for my taste (although it had some great regional cuisines).
I’m loving Everyday Food right now for a few reasons. First, it’s quick–there’s enough recipes to keep you interested and the departments are topics that actually appeal to my life (In Season; Tonight’s Dinner, Tomorrow’s Lunch; Dinner for One). Second, it JUST focuses on food so I don’t feel like I’m wasting paper with travel, health, or beauty pages I never read. Finally, the recipes are really good.
So before I buy a year’s worth, I wanted to make sure it would be a productive investment. I decided to buy the current issue and see how often I use it in a week.
My first recipe:
Roasted Eggplant and Chickpea Soup
- Preheat oven to 400 degrees. Peel and cut into 1-inch cubes 2 medium eggplants, salt the pieces and add to a roasting pan. Add 1 small yellow onion (diced medium), 2 garlic cloves (unpeeled) and drizzle everything with olive oil (about 4 t.) Season with Salt and Pepper. In a second roasting pan, toss 1 can chickpeas (rinsed, drained, and patted dry) with 1-2 t. olive oil. Roast both pans until eggplant is golden and chickpeas are slightly crunchy and whistling (30-35 minutes).
- Set aside chickpeas. Unpeel garlic and place in a pot with the eggplant, onion, and 4 cups unsalted chicken stock. Bring mixture to a simmer over a medium-high heat, and then mash together until soup is thick and chunky. Add chickpeas back into soup and season with salt and pepper. Top with oregano and plain yogurt (or goat cheese.
I meant to link to this article The Washington Post ran earlier. There is another roasted eggplant soup at the bottom, but it seems much more complicated. If anyone tries it, let me know!