An inspiring collection of recipes in the Summer Issue of Everyday Food!

Being a mom of two little ones makes it challenging to cook intricate meals or even those that are different week-to-week. My most inspiring cooking time happens when I make soups where I experiment with new flavors and recipes from around the world. As much as I love this time, I also want to think outside of the box when it comes to cooking meals for my family. I often take inspiration from blogs and magazines and I recently had the opportunity to preview Everyday Food’s Summer Issue – an exciting full-size magazine featuring gorgeous food photography and delicious recipes from Martha Stewart, Tom Colicchio, Rick Bayless, author Mindy Fox, bloggers Aran Goyoaga and The Pioneer Woman and much more.

A first-time venture for the Everyday Food brand, this summer special includes a delicious collection of recipes featuring fresh and seasonal fare that I am really excited to test out. In particular, I loved reading the how to make you make your own peace slab article complete with a step-by-step guide to making a perfect crust and the full-color spread of inspiring and healthy ice pops ranging from innovative recipes like a neapolitan ice pop using Greek yogurt, vanilla extract strawberries and heavy cream and a fruit salad ice pop using seasonal whole fruit.

The issue is also packed with informative articles covering tips on how to have healthy summer, ideas for meals under 30 minutes featuring weeknight salad suppers, one-pot wonders, grilled dinners, and five-ingredient dishes and tips and tricks in the kitchen such as how to reuse old egg cartons and vitamin bottles. There are also shorter recipe pieces like how to use Greek pesto and an inspiring article on how to make marinades and vinaigrettes using garlic, scallions, herbs, blue cheese etc to enhance the flavors in a variety of International dishes.

Of course, the first thing I usually look for in magazines is the soup recipes and this summer issue features a gorgeous recipe by Aran Goyoaga, the blogger behind Cannelle Et Vanille. I love how she enhanced the flavors of corn with shallots, red peppers, garlic and butter to a create this refreshing chilled soup (see recipe below).

After reading through magazine and looking at the vibrant pictures, I am definitely inspired to test out their easy-to-follow seasonal recipes and quick meal ideas — making for a summer filled with delicious and flavorful new meal options.

Chilled Corn Soup
Recipe by Aran Goyoaga, Cannelle et Vanille blog. Originally featured in the Special Summer Issue of Everyday Food magazine. (Reprinted with permission)

Serves 6
Active Time: 45 min
Total Time: 45 min + chilling

8 ears corn, husks and silk removed
2 cups whole milk
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 medium shallots, roughly chopped
2 garlic cloves, roughly chopped
coarse salt and ground pepper
1 red bell pepper, diced small
4 scallions (white and light-green parts only), thinly sliced
chopped fresh cilantro leaves or cilantro flowers (optional), for serving

1. Cut off tips of corn and stand in a wide shallow bowl. With a sharp knife, cut kernels off cobs. Place cobs in a large pot, along with milk and 6 cups water; bring to a boil over high. Reduce to a simmer and cook until liquid is slightly reduced, 15 minutes. Discard cobs.

2. Meanwhile, in a large skillet, heat oil and butter over medium-high. Add shallots and garlic; cook until soft and translucent, 2 minutes. Add corn kernels and cook until crisp-tender, 4 minutes. Season with salt and pepper. Transfer corn to pot with milk mixture and bring to a boil. Reduce to a simmer and cook until corn is soft, 15 minutes.

3. In batches, fill blender halfway with soup and purée until smooth. (Use caution when blending hot liquids: Remove cap from lid and cover opening with a dish towel.) Pour liquid through a fine-mesh sieve set over a large bowl, pressing on solids; discard solids. Season soup to taste with salt and pepper and refrigerate until cool, 1 hour (or, covered, up to overnight). Divide chilled soup among bowls and top with bell pepper, scallions, and cilantro.

Nutritional Information per serving: 271 cal; 15 g fat (5 g sat fat); 9 g protein; 32 g carb; 3 g fiber

This special full-size summer issue of Everyday Food hit newsstands Monday, July 4 and is on sale for $4.99. To purchase a copy online, go to A digital edition of the Everyday Food special summer issue will be available exclusively for NOOK Color by Barnes & Noble for $3.99. For more information on the Everyday Food special summer issue, visit

I was not paid for this post but I did receive a free issue to preview.

Posted: Thursday, July 7th, 2011 @ 11:37 am
Categories: Articles, chilled soups, soup articles.
Tags: , , , , , .
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One Comment

  1. Posted November 29, 2011 at 3:18 pm | Permalink

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