I picked up this magazine after a co-worker mentioned how much she enjoyed it. Having now picked up several issues it seems like the "USA Today" of food magazines because it is extremely visual, digestible and approachable. Because of this, I think it is perfect for a beginning or casual cook who wants to cook delicious, flavorful food, but may not have the time or patience for a lot of steps or ingredients. While it is part of the Martha Stewart family of publications, it feels more casual and practical than Martha Stewart Living and will also appeal to those who appreciate her recipes, but have less interest in more general advice about home and decorating. Most recipes are fairly easy and straightforward to make and do not require hard-to-find ingredients. The magazine also shares some tips and techniques every issue to help cooks improve their skills and become more comfortable in the kitchen. But don't assume that its simplicity means lackluster meals. I have actually been very impressed with everything I have made thus far. Among my personal favorites is a recipe for Chicken Enchiladas with a Spicy Pumpkin Sauce, which delivers exceptional flavor with few ingredients. As a more experienced cook the only thing that amuses me a little is that it sometimes provides recipes for things that are so straight forward they don't seem to justify a recipe (i.e. Eggs in a Basket). However, these recipes are few and far between and from speaking to others who have subscribed to or read this magazine, can be very appealing and helpful to those with less experience. Another notable difference between this magazine and others I enjoy like Cooking Light and Gourmet is that you do not tend to get more in-depth articles about food, nutrition, etc. This magazine is truly all about the recipes. Overall, I think this magazine will be most appreciated by beginning and casual cooks, but that the flavor of the recipes tends to be so spot on that even more advanced cooks may find something to love.

I think when I bought this it said not to expect first delivery until 2 or 3 months later. Actually, within 2 weeks of the order I received last months' issue and this month's issue. I am impressed! Although I'm sure they put 2 months to set expectations there surely must be some people who have to wait that long.

I love this magazine. It is small so I can put it in my purse to look at or take it to the grocery store when shopping. Most of the recipes don't require that many ingredients. I have started to cook with a lot more vegetables because of this magazine. A lot of the recipes have cooking times under an hour. I wish I would've known about this magazine when I first got married because I didn't have a clue how to cook. I've given subscriptions to several of my young married friends and they all love it. The only gripe I would have is that there are quite a few adds.

Everyday Food, a Martha Stewart publication, specializes in giving easy-to-follow recipes that are nutritional and quick to produce. Five fresh ingredient recipes are the key to good health and good cooking, according to Everyday Food, and indeed they seem to be on to something. An economical approach to weeknight dinners that are good enough to impress your guests.

Out of all of my subscriptions this one that gets used the most. The magazine is small but not hard on they eyes and it fits in my bag perfectly so I can take it with me, read it on the bus and by the time I hop off I can use it as my shopping list in any grocery store. I would usually scan or photocopy a recipe from a book or magazine or write out the ingredients but this cuts all those steps, I love it!

The entire layout is very pleasing, from the font to the page colors, pictures and user friendly menus. The only hard part about it is which recipe to pick, because everything always looks good and the food is not pretentious, its food that is meant to be eaten and not constructed with a lot of sweating involved. From macaroni and cheese to rustic stews, fish dishes and new ways to make chicken I am always learning something new and interesting about food and preparation. I have recently enjoyed few dishes from the October 07 issue and amongst my favorites was a tasty Moroccan chicken stew with sweet potatoes with lemon , saffron and cinnamon, a Vegetarian black-bean chili, a sweet and crunchy Apple crisp and I wont forget to mention the Light chicken pot tie made with flaky phyllo crust. It's fun to make new things and add them to my repertoire for future meals, I always try to brighten my horizons when it comes to cooking new things.

The magazine does a wonderful job of educating the reader about spices and herbs, each issue has tips and tricks and keeps an eye on nutrition. And let's face it, if you don't use your cookbook/magazine than what good is it? Sure I like to look at pretty pictures and fantasize of making something one day but when it boils down to the daily grind and coming home tired, a hot tasty meal that is new and easy never disappoints.

- Kasia S.