Welcome to Evernote’s Food Month!

Posted by on 01 Oct 2009

Posted by on 01 Oct 2009

Mmmmm, food. Mouth-watering, yummy, delicious food. For many of us at Evernote (and many of you out there), food is much more than a necessity—it’s a hobby, a job, a fascination, a passion, and maybe even a bit of an obsession.

If you’re anything like me, then food-related thoughts enter your mind with embarrassing frequency. From recipes to restaurant reviews to gadgets to cookbooks, it seems there’s always something worth throwing into Evernote for later. Without exaggeration, Evernote is the greatest food companion I’ve ever had (sorry friends and family). As it turns out, I’m not the only one who feels this way.

Welcome to Food Month

And so begins Evernote’s Food Month, our exploration of all the many ways gastronomy and Evernote intersect. Throughout October, we will bring you user stories, videos, tips, community projects, giveaways, and tons of other great stuff all around the topic of food and Evernote.

Let’s get cooking!

We’re really excited about our first Food Month activity: seasonal recipe cooking class. We’ve enlisted the help of Laurine Wickett, chef and owner of Left Coast Catering (and Top Chef contestant) to use Evernote to put a new twist on your favorite seasonal recipes.

UPDATE: The video is up! Thanks Kanton for the recipe suggestion.

How it works

Leave a comment on this post telling us your favorite fall main and side dishes. You can either give us the name of the dish, a personal recipe, a favorite one, or link to a recipe on the web. If you provide a recipe, make sure to always give appropriate attribution.

Later in the month, Laurine will use Evernote to prepare her favorites from among the submitted dishes for a special video segment.

Lots more to come

Stay tuned for tons of great ideas on how to use Evernote to turn your notable world into an edible one.

Food Month posts


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31 Comments RSS

  • Levi Wallach

    SPAGHETTI SQUASH with Pesto-Olive sauce

    for 1 serving:
    3/4 cup cooked spaghetti squash*
    1 tablespoon pesto sauce (can use prepared or your
    3 large olives, chopped
    1/2 teaspoon fresh garlic, chopped (more to taste)
    3 one-inch balls of fresh mozzarella (about 2 oz.)
    1 oz. of provolone cheese, shredded
    1 tablespoon pine nuts

    Toss the pesto, chopped olives, fresh garlic, chopped
    mozzarella and shredded provolone with the cooked
    spaghetti squash. Place in a microwave save bowl, and
    top with the pine nuts. Microwave until cheese is
    melted and the pesto sauce has liquified through the
    squash. Toss before serving, with some freshly ground

    Counts for one serving: 434 calories as 24g protein,
    12g carbohydrates, 3g fiber (9g ECC) and 33g fat (15g
    sat., 3g poly and 13g monounsaturated).

    ** I got this recipe from Gaelen on the Protein Power forums some years ago. I haven’t made it recently, but really need to again soon!

  • Kanton

    One of my favorite main dishes – Pork and Orange Stew:

    Great for those cold nights this time of year.

  • maryanne

    butternut squash risotto!

  • Kevin Neely

    I’ll link to recipes in my personal but publicly shared Evernote recipes notebook:

    Main: Roast Chicken and Veggies

    Side: Cranberries with Port Sauce

  • Magnus

    Here is one of my favourite starters at the moment. It’s so good that I have made a whole lot more and served it as a main dish. Just for me… 🙂

    It’s really easy and fast to make and in my experience very appreciated!

    Shrimps in spicy sauce with garlic and red chili

    500g shrimps (ordinary, gambas or large tiger shrimps)
    10-12 cloves of garlic
    2 tablespoons of fish-sauce
    3 tablespoons of olive oil
    2-3 Red Chilies
    1 tablespoon of oyster sauce
    3-4 tablespoons of fresh coriander

    1. Hack all of the garlic. Take 1 tablespoon of garlic and mix it with 1 tablespoon of fish sauce. Put the garlic/fish sauce with the shrimps and let it marinate for 30 minutes. Hack the red chilies.

    2. Fry the shrimps in a hot pan, approx 3-4 minutes depending of the size of the shrimps.

    3. Put the shrimps on a tray. Make the sauce in the same pan: Let all of the chili and the rest of the hacked garlic fry a minute or so in oil.

    4. Add 1 tablespoon of fish sauce and 1 tablespoon of oyster sauce in the pan and let it boil for a minute or so and then pour the garlic/chili sauce over the shrimps. Garnish the shrimps with hacked, fresh coriander. Serve!

    To drink: beer (Staropramen, Singha etc) or some white wine (my favourite: Jean Marc Brocard Petit Chablis).

  • Magnus H. Sorby

    My unrivaled favorite is the Norwegian lamb and cabbage stew, called Fårikål:

    So simple, yet so delicious! Should be accompanied by beer and the Scandinavian caraway-spiced liquor Aquavit ( No side dish required!

  • Claudia

    Autumn season is perfect for potatoes, parsnips and carrots. What about potatoe carrot parsnip pancakes? Great with smoked salmon!

  • Anne

    I just love this recipe (Creamed Lobster Recipe). I saw this on and i fell in love with the taste.

    Here’s the recipe courtesy of


    * 1 1/2 to 2 cups lobster meat (about 2 small lobsters)
    * 1 teaspoon Worcestershire sauce
    * dash Tabasco sauce
    * White Sauce, below
    * 6 English muffins, split and buttered
    * shredded Swiss cheese, about 1/2 cup
    * buttered bread crumbs, 1/4 to 1/2 cup

    Flake lobster meat; stir in Worcestershire sauce and hot pepper sauce. Add enough white sauce to lobster mixture to make a stiff mixture. Toast buttered muffin halves under broiler until lightly browned. Cover muffin halves with lobster mixture. Sprinkle each with a little shredded Swiss cheese and buttered bread crumbs. Bake at 400° for 10 to 15 minutes, or until bread crumbs are lightly browned and cheese is melted.

    White Sauce for Creamed Lobster

    * 3 tablespoons butter
    * 3 tablespoons all-purpose flour
    * 1 1/2 cups milk
    * 1/2 teaspoon salt
    * dash pepper to taste

    Melt butter in a small saucepan; stir in flour until well blended and smooth. Gradually add milk and stir until thick and bubbling. Season with the salt and pepper. Use in creamed lobster (above).

  • Andy McMahon


    do I need to say more?

  • Linda Borders

    Sausage and Pumpkin Soup

    This unusual soup is so good. It is very filling and tastes nothing like you would expect it to.

    Serving Size: 4-6

    – Ingredients –
    1/2 pound breakfast sausage (hot is good)
    1/2 cup minced onion
    1 cup mushrooms; finely chopped
    1 clove garlic; minced
    1 tablespoon Italian Seasoning
    15 ounces canned pumpkin; about 2 cups
    4 cups chicken broth
    1/2 cup half and half

    – Instructions –
    Brown sausage, drain, and then add the onion, mushrooms, garlic and Italian seasoning. When the onions and mushrooms have started to soften, stir in the pumpkin and broth and mix well. Simmer 20-30 minutes. Stir in the half and half. If the soup seems too thick, add about 1/4 – 1/2 of water. Simmer on low another 10-15 min. Taste and add salt/pepper as needed.

  • Laura Chutny

    Fall = Chili. With chunks of meat, not that insipid ground beef my mom used to use… and LOTS of beans. Yum!

  • lamike

    Pork tenderloin done sous vide with port wine reduction sauce.

  • João Carvalhinho

    Well October/November…so the fall is here… so it has to have nuts in it :), and must be a meat with some more ooomph in it… so I must go with lamike’s sugestion, but would escort the pork tenderloin with some boiled nuts, with a small dose of white rice (basmati will do the trick) .

    You will then be able to taste the salty meat with the somewhat sweeter nuts, and the base rice to level things up.
    Serve it with a Monte Velho red wine from portuguese Alentejo (not very expensive) with a strong aftertaste.

    to sum thins up, I would definitely recommend some fruit… like pears boiled in red wine and sugar…

    I would follo

  • David Campbell

    I slow roast shoulder of pork served with crispy roast potatoes. Try this version from Jamie Oliver.
    But put the veg in for 30 mins longer and add some Red Wine to the gravy.
    A great autumn dish to serve to friends.

  • Jannke

    chili is also one of my favorite ‘perfect’ foods….and so is the multi-day ragu for your favorite pasta shape. I need a little help with perfect meatballs though so if someone has suggestions I would love to discuss – I just can’t seem to master the moisture – they are either too dry or too soupy.

  • Betsy G

    Ina Garten’s Turkey sausage Lasagna is the best I’ve ever had and I’ve been cooking a long time. My husband made it exactly as written – superb.

  • Charles Young

    Chili! Either with or without pasta to go with it is my favorite fall comfort food.
    I’m lazy, so I don’t have my own chili recipe other than using diced tomatoes that are “chili ready” with green pepper and onion. After that, just about any of the chili powders out there work for me.

  • Kate Helfman

    I’m looking forward to making Tyler’s Ultimate Chili with Corn Pudding!!!

  • Susie

    Pretty much any veggie risotto (I’m a vegetarian) is amazing & wonderful. As well as pumpkin ravioli!

    Another way cooking & Evernote collide in my life is that I’m often inspired by photos. So I’ll scan ads of dishes that look wonderful (haven’t tried it yet with photos from my cookbooks) to inspire me, whether it’s cooking or going to that eatery. I actually did make a point, this summer, of going to Sweet Tomatos b/c I’d scanned a photo (from one of their ads) of one of their seasonal salads. (It was great.)

  • Neil Williams

    I love shepherd’s pie when the weather starts getting colder.

  • Zul

    Cheesey Chowder

    1 c onion-chopped
    ½ c carrot chopped
    ½ c celery chopped
    2 T butter
    1 ½ t paprika
    3 c chicken broth
    6 oz cheddar chopped
    6 oz Velveeta diced
    ½ c light cream
    1 c milk
    1/3 c flour

    cook onion, carrot and celery in butter 5 min. blend in paprika. Add broth. Bring to boil, simmer covered 10 minutes. Add cheeses, stir til melted. Add cream. Blend flour with milk, add to chowder. Cook and stir til thickened. Add splash Worcestershire sauce and pepper. Ladle into bowls. Sprinkle with parmesan cheese and broil briefly to brown.
    Serve with french bread.

  • Alice

    Emeril’s butternut squash and sausage soup! Perfect fall-weather food.

  • jenna

    SPAGHETTI always my favorite.. and the SQUASH.., hmmm yummy vegetable.. two yummy food in one recipe.. hmmm its gonna be mouth melting and nutritious too.. gonna like it!

  • Cynthia

    Cheddar Cheese Risotto with Caramelized Onions and Smoked Ham
    6 servings

    4 tablespoons unsalted butter
    3 large onions cut into small dice
    2 ribs of celery cut into small dice
    2 cloves garlic minced
    1 pound Arborio rice
    1 cup excellent quality smoked country ham cut into small cubes
    1 tablespoon thyme leaves
    1/2 cup dry white wine
    2 quarts white chicken or vegetable broth (either canned or your favorite stock recipe)
    3/4 pound Vermont cheddar shredded
    salt and pepper

    In a large sauté pan, heat 2 tablespoons butter over high heat. Add onions and celery and cook slowly until caramelized; be careful not to burn. When onions and celery are done, add garlic and cook for 1 minute. Add rice and sauté while stirring with a wooden spoon for 5 to 7 minutes at low heat. When rice begins to stick to bottom then add ham and fresh thyme and continue to stir.

    Add wine and stir for 2 minutes, until nearly absorbed. Ladle about 1 cup of simmering stock into rice. Cook for about 2 minutes, stirring often, until stock is almost completely absorbed.

    Add more stock, a cup at a time, stirring gently until broth is absorbed by the rice, before adding the next cup.

    After about 15 minutes, begin tasting the rice. At this point, add the stock with caution. The rice should be firm, yet cooked through in 18 to 20 minutes total cooking time.

    Stir in all but 4 tablespoons of cheddar cheese and remaining 2 tablespoons of butter. Season with salt and pepper to taste. Garnish with cheese and serve.

  • Katy

    I like anything with pumpkin — especially Pumpkin Spice lattes!

    I do a takeoff with my Pumpkin Spice Latte oats.

    1/2 C old fashioned, rolled oats
    3/4 C strong coffee (warm or chilled)
    2 t pumpkin pie spice (or cinnamon)
    pinch of salt
    1t vanilla
    1/2 C canned pumpkin

    mix all ingredients together and heat on stovetop or in microwave. after cooking, add a splash of unsweetened vanilla almond milk and another dash of spice. eat and fall in love!

  • Elaine Fontaine

    I have just set my recipe notebook to share with the world.

  • Saundra Washington

    My favorite autumn dish is Savory Pumpkin Stew, a recipe I first found in Vegetarian Times Magazine in 1992. Since pumpkins can be challenging to cut up, I make this dish with butternut squash. It’s great comfort food with a wonderful combination of flavors, and a perfect dish for a crisp fall day.

    Savory Pumpkin Stew

    1 onion, diced
    3 gloves garlic, minced
    2 Tbs. vegetable oil
    3 cups peeled, seeded and chopped pumpkin
    2 potatoes, peeled and chopped
    2 Tbs. whole-wheat flour
    2 cups vegetable broth or water
    2 Tbs. prepared mustard
    3/4 tsp. ground cinnamon
    2 Tbs. apple cider vinegar
    1 cup frozen peas
    1 cup frozen corn
    Salt and freshly ground pepper to taste

    Saute onion and garlic in oil until transparent, about 4 minutes. Add pumpkin and potatoes and cook, stirring occasionally, for 5 minutes. Stir in flour until dissolved. Add vegetable broth or water, 1 cup at a time. Stir in mustard, cinnamon and vinegar. Simmer uncovered, stirring occasionally, over medium-low heat for 30 minutes, or until sauce is thick and vegetables are tender. Add peas and corn and cook 5 minutes more. Season to taste with salt and pepper. Serves 4.

  • Maddie Selvridge

    Though I now live in New Zealand, you can guess from my favorite dish where I originally hailed from. Even though I haven’t eaten this dish on home soil for more than two decades, it still remains my favorite.


    This was declared the national dish of South Africa by the United Nations Women’s Organisation in 1954. It has a varied heritage: the Dutch brought ground meat to the local cuisine, the spices were introduced by the slaves from Indonesia and the presentation is reminiscent of English shepherd’s pie. Bobotie used to be made with leftovers from the Sunday roast/

    Preparation time : 30 minutes
    Cooking time : 20 minutes to 25 minutes
    Total time : 50 minutes to 55 minutes

    Serves: 4

    25g Butter
    1 Large onion, chopped
    500g Minced beef
    2 Garlic cloves, crushed
    2cm Fresh root ginger, peeled and grated
    2 tsp Garam masala
    ½ tsp Turmeric
    1 tsp Ground cumin
    1 tsp Ground coriander
    2 Cloves
    3 Allspice berries
    1 tsp Dried mixed herbs
    50g Dried apricots, chopped
    25g Flaked almonds
    3 tbsp Chutney
    4 tbsp Chopped parsley
    4 Bay leaves, plus extra to garnish
    250ml Whole milk
    3 Large eggs

    50g Sultanas

    1. Preheat the oven to 180C/gas 4. Heat the butter in a saucepan and cook the onions until soft. Set aside.
    2. Heat a large frying pan over a high heat and fry the beef, without oil, until golden brown. Remove from the heat and add the onions together with all the other ingredients except the milk and eggs. Mix well and put into 4 x 300ml ovenproof bowls or a large ovenproof dish. Press the mixture down with the back of a spoon.
    3. Beat the milk and eggs together lightly and pour over the mince mixture. Bake for 20–25 minutes for small boboties (and 30–40 minutes for a large one) or until the topping has set and is golden brown.

    Lekker eet!


  • Maddie Selvridge

    I just have to add another – you can’t go without it:

    Sosaties Recipe

    A must for a traditional South African braai. The influence of Malay cooking is very strong. Any other way these are not real sosaties, rather kebabs. Traditionally it should be mutton, but I have made these with venison. Also freeze well. There are as many sosatie recipes as cooks, feel free to adjust curry powder and some recipes will add one or more of black pepper,cloves, ginger and allspice. To me the buttermilk is a must….


    * 2 kg mutton; cubed for kebab
    * Sheep tail fat (or pork back fat) cubed about half size of meat cubes
    * 2 Onions
    * 12.5 ml Curry Powder
    * 6 ml Tumeric
    * 25 ml Sugar
    * 20 ml Maizena
    * 250 – 300 ml Vinegar
    * 15 ml salt
    * 50 – 100 ml chutney
    * 1 Cup dried apricots. Soaked to soften
    * 4 crushed lemon leaves alternatively bay leaves
    * 250 ml Cultured buttermilk


    1. Quarter onions and cut through the root end. Place in saucepan with little water and boil/steam till clear. Pour off water, add a little oil and fry till lightly browned, then add curry powder and tumeric and keep on heat for 2 – 3 min
    2. Add all other marinade ingredients, except buttermilk and bring to boil
    3. Allow to cool and then add lemon leaves and buttermilk.
    4. Place meat in non-aluminium dish, pour marinade over meat and stir to cover all meat.
    5. Allow to marinate in cool place for 2 days, stirring twice daily. Venison should marinate a day or two longer.
    6. Place meat on sosatie sticks. Approx. 6 pieces meat, with 1 -2 pieces apricot, 2 -3 pieces of fat and onion slice between meat pieces.
    7. Barbecue over low heat – marinade must not burn.

    Lekker eet!

    (The Fat Blogger)

  • Cintra

    Just listened to the latest podcast and the idea popped into my mind how it could be good to embed a YouTube demo of cooking a recipe in a note. Experimented a bit with ways of linking to an EvernoteAndrew video, but I’m sure you guy’s might have some better ways of doing it..

    • Andrew Sinkov

      @Cintra At the moment, you aren’t able to embed Flash in a note. If you’re a Premium subscriber, then you can attach a video file, such as a .MOV or .WMV, to your note.