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Simple and DeliciousSimple and Delicious

Simple and Delicious

April/May 2019

Simple & Delicious helps busy home cooks get their meals on the fast track—and save both time and money—with easy dishes that fix up quick.acked with 150+ recipes and tips in every issue, you'll enjoy tons of easy, irresistable dishes and fast-to-fix meal ideas...a full color photo of every finished recipe...and so much more!

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Trusted Media Brands Inc.
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access_time2 min.
simple and delicious us

EDITORIAL Chief Content Officer Beth Tomkiw Content Director Jeanne Sidner Deputy Editor James Schend Art Director Kristen Stecklein Senior Editor Rachel Bernhard Seis Editor Dana Meredith Food Editors Peggy Woodward, RDN (senior); Rashanda Cobbins, Susan Stetzel (associate) Copy Chief Deb Warlaumont Mulvey Copy Editors Dulcie Shoener (senior), Chris McLaughlin, Amy Rabideau Silvers, Ann Walter Manager, Editorial Services Kelly Madison-Liebe Production Artist Jill Banks Business Manager Andrea Meiers Senior Rights Associate Jill Godsey Production Assistant Sarah Kosalos Culinary Director Sarah Farmer Prep Kitchen Manager Catherine Ward Food Stylists Shannon Roum (senior), Josh Rink, Sarah Tramonte (associate) Recipe Editor/Recipe Tester Alicia Rooker, RDN Culinary Assistants Sarah Fischer, Maggie Knoebel, Justin Williams Director, Visual Production Stephanie Marchese Photographers Mark Derse, Dan Roberts, Jim Wieland Senior Set Stylist Melissa Franco Market…

access_time1 min.
just add family

Pulling out Grandma’s timeless rhubarb recipes is a sure sign of the season, and our readers have shared some classics starting on page 45. And don’t forget Mom’s Day. Serve up a stress-free brunch with make-ahead recipes that give you extra time to spend with the ones you love, page 61. Make Orange Blossom Mint Tea for a refreshing tribute to Mom, page 70.Our Pan with a Plan contest winners show you delicious ways to use your trusty 13x9, sheet pan, skillet and more on page 74. If it’s quick dishes you need, our 30-minute meals make it easier to gather everyone together—because sharing quality time around the table is what matters the most. Happy spring, friends!…

access_time1 min.
ann walter

Ah, spring. The longer days, warmer temps and greener grass make my winter doldrums history once again. Here are some ways I like to celebrate the season: As soon as the weather warms up, my husband and I take our Miata out for a spin—with the top down, of course! It’s so rejuvenating to feel the wind in my hair and the sun on my face as we zip around the country roads. Fresh fruit tastes so much better in spring. I inherited my love for strawberries from Mom, and in memory of her I plan to spend Mother’s Day eating Nut-Topped Strawberry Rhubarb Muffins, page 46, while watching The Carol Burnett Show. We are prepping for the busy summer, when we travel to watch drum and bugle corps…

access_time27 min.
time crunchers

Artichoke Chicken Pesto Pizza READY IN 15 MINUTES This recipe comes together so quickly, you won’t need to send out for pizza anymore! It’s a great way to use up leftover chicken. My family loves it. FE Trisha Kruse, Eagle, ID Takes: 15 min. • Makes: 8 servings 1 prebaked 12-in. pizza crust1/2 cup prepared pesto2 cups cubed cooked chicken breast2 jars (6 1/2 oz. each) marinated artichoke hearts, drained2 cups shredded part-skim mozzarella cheeseOptional: Grated Parmesan cheese and minced fresh basil Preheat oven to 425°. Place crust on an ungreased 12-in. pizza pan. Spread with pesto. Arrange chicken and artichokes over top; sprinkle with cheese. Bake until golden brown, 10-12 minutes. If desired, top with Parmesan cheese and minced fresh basil. 1 SLICE 381…

access_time3 min.
on the side

Strawberry Arugula Salad 2 cups torn fresh arugula or baby spinach • 3/4 cup quartered fresh strawberries• 1/4 cup slivered almonds• 1/4 cup crumbled Gorgonzola cheese• 2 Tbsp. chopped red onion• 2 Tbsp. olive oil• 1 Tbsp. thawed orange juice concentrate• 1 Tbsp. balsamic vinegar • 1 1/2 tsp. grated orange zest• 1/8 tsp. ground ginger • In a salad bowl, combine the first five ingredients. In another bowl, whisk the oil, orange juice concentrate, vinegar, orange zest and ginger. Pour over salad; toss gently to coat. Serves 2. —Sara Longworth, Worcester, MA Orzo with Feta & Arugula 1 cup uncooked orzo pasta • 6 cups fresh arugula • 1/2 cup crumbled feta cheese• 1/2 cup sliced almonds, toasted• 1/2 cup dried cherries or dried cranberries• 2 Tbsp. extra virgin olive oil• 1/4 tsp. salt• 1/8 tsp. pepper• Lemon wedges, optional •…

access_time6 min.
retro rhubarb

Nut-Topped Strawberry Rhubarb Muffins If the muffin top is your favorite part of the muffin, these crunchy, sweet treats should get your attention. —Audrey Stallsmith, Hadley, PA Prep: 25 min. • Bake: 20 min. Makes: 1 1/2 dozen 2 3/4 cups all-purpose flour1 1/3 cups packed brown sugar2 1/2 tsp. baking powder1/2 tsp. baking soda1/2 tsp. ground cinnamon1/4 tsp. salt1 large egg, room temperature1 cup buttermilk1/2 cup canola oil2 tsp. vanilla extract1 cup chopped fresh strawberries3/4 cup diced fresh or frozen rhubarb TOPPING 1/2 cup chopped pecans1/3 cup packed brown sugar1/2 tsp. ground cinnamon1 Tbsp. cold butter 1. In a large bowl, combine the first six ingredients. In another bowl, whisk egg, buttermilk, oil and vanilla. Stir into dry ingredients just until…