Every Day With Rachael Ray - January 2015 USA

8/9/2019 Every Day With Rachael Ray - January 2015 USA

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TAKE A BITE OUT TA LIFE!

Chocolate-Dipped Everything!

38ways toWAKE UPYOUR COOKING!18 good-for-you soups

Comfort food made healthy$3 exitarian dinners

SpicedChickpea

Smash

Beet &FetaSmash

AvocadoSmash

ButternutSquashSmash

White BeaRosem

Sm

plusgame-day dips fun brunch ideasamazing all-inclusive vacations

SMASH IT!

The restauranttrend you gotta try

at home! page 14

RACHAELRAYMAG.CO

JANUARY/FEBRUARY 20

R E C Y C L E D P A P E

PAGE

104


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Happy Dipping!For 2015, its out with the old and in with the NEW.

So why not spice things up with NEW DeansSriracha Dip?

Now thats a resolution you can look forward to.

DEANS

CRAVE-WORTHY COUNTDOWN OF DIPPABLE DEVICES

10Sweet Potato Fries

9Mini Pizza Bagels

8Shrimp

7Pigs in a Blanket

5Cherry Tomatoes

2Tater Tots

6Tortilla Chips

3Thai Chicken Satays

4Jalapeo Poppers

1Potato Chips

TRYTHIS!Thai Chicken Satays

Get more recipes and dip tips at facebook.com/deansdip.

TRYTHIS!

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NEW CREST SENSISTOP STRIPSWELCOME TO LIFE AFTER SENSITIVITY PAIN

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plusgame-daydips funbrunchideasamazingall-inclusivevacations

TAKE A BITE OUTTA LIFE!

Chocolate-Dipped Everything! PAGE104

38waysto

WAKE UPYOUR COOKING!

18 good-for-you soupsComfort food made healthy$3 exitarian dinners

SpicedChickpeaSmash

AvocadoSmash

ButternutSquashSmash

WhiteBean&Rosemary

Smash

RACH AELRAYMAG. COM

JANUARY/FEBRUARY 2015

R E C Y C L E D P A P E R

Beet&FetaSmash

SMASHIT!Therestaurant

trendyougottatryathome!page 14

on the coverPhotography by Christopher Testanfood styling by Michelle Gatton;

prop styling by Carla Gonzalez-HartRachael portrait by Jim Wright.

Recipes for Toast Smasheson page 14.

RACHAEL RAYS

MINUTE MEALS

Roast your entire dinner

on a sheet pan. Whip up

a warm spinach salad.

Kick off 2015 with these

ingenious new recipes.

MEA L OF FORTUNECelebrate Chinese New

Year with a d im sum

brunch featuring easy

DIY dumplings, spicy

noodles and fun party

favors. Happy Year of

the Sheep!

EVERYTHINGS

BETTER WITH

CHOCOLATE!

This Valentines Day,

dip it all: coffee cake,

fruit, even goat cheese

and chorizo. Yoursweetie will thank us!

page

104

JAN/FE

GO DIGITAL!Get easy access to bonus recipes,party ideas and more when youadd our tablet edition to yoursubscription at RachaelRayMag.com/digitalnow.

pag

3RACHAELRAYMAG.COM


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JAN/FEB

MAKEOVERMEALBOOKLET

11 RACHS NOTEBOOK

Rachaels favorite new

trend for 2015: smashes!

Try our ve cover

recipes today!

THIS MONTHS MENU

Our index of recipes

in the issue

DINER FOOD MADE

HEALTHY!

Pot pies, fries and other

comfort foods for a

fraction of the calories!

INSIDE OUR TEST

KITCHEN

Genius tips and tricks!

PET PROJECT

Are paw booties just

cute or essential? Our

expert weighs in!

KITCHE N CAMEO

Which recipe did

Brooke Shields choose

to cook for her kids?

Find out on page 120.

page77

page58

Dress up anyshoe with an

Arch Tag!archtags.com,$14.99

page52

page25

IN SEASONGe resh wih graperui.

FAST IDEASFifeen no-uss recipes or every meal o he day,plus easy eneraining ideas.

FLAVOR WHEE LAdd hese mix-ins o your mac & cheese o makei even more irresisible.

THATS GENIUSThis Super Bowl, your crowd will go wild orpary classicspizza supreme! jalapeopoppers!ransormed ino cheesy dips.

COOK WITH KIDSLe he litle ones season hese personal-panmini mea loaves o ase.

LIFE OF THE PARTYTurn your bookcase ino a cue bar car . Is easy!

WORD OF MOUTH

Romanic resauran dishes or wo; veggie-lledcookbooks; and more!

GOOD BUYS

Who doesn love a cozy sweaer? Check ou his

winers hotes rend: cable knis in d isguise. LISTS I LIVE BY

Apps or dinner! Wine-asing! Edior-in-ChieLauren Purcell shares her pary ideas or 2015.

TRAVEL LIST

All-inclusive vacaions are giving you more unand avor or your buck han ever. Spring break,here we come!

58 STYLE PICKS

Moorcycle boos ha give your bike a run or ismoney. Vroom-vroom!

WORTH IT?

Pizza lovers: Should you really spend $30 on apizza sone? Find ou!

SUPERMARKET SMARTS

Popcorn avors go wild; batle o he baconcrumbles; a beter buter buying guide; and more

DINNER S FOR A DEALDelicious exiarian meals ha will make bohhe carnivores and veggie-vores happy

GREATEST HITSWarm up wih our 18 mos popular healhy soupso all ime, each under 500 calories per bowl!

food &fun

faves&saves

home &away

page

4


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relief for

rough skinhas arrived

2

014KaoUSAInc.


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FOOD

EXECUTIVE FOOD EDITOR Nina Elder

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EDITORIAL

A FRESH STARTOur editors practice what theypreach! Their 2015 resolutions

are inspired by stories in themagazine. Tag your resolutionphotos with #RR30Days andyou could be featured above!

All aboard the S.S. Adorable!Instagram user @catz722s bulldog

stole our hearts in Novemberscallout for cute pet pics!

READER

WINNER!

Im going to use ourIn Season column to cook

with more fresh produce.Nicole Witko @nwitko

My resolution is to travelmore to the beaches wefeature!Erin Wengrovius

@erinwengrovius

Ripe and readyfor any occasion.

Creamy Coconut & Star Anise

Poached Pears over Yogurt

Pear & Pineapple Green Smoothie

Pear Ginger Chutney

Find these delicious recipes and

more atusapears.org.


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Want it sweet?

Check the neck to know its ripe.

Its easy. Just use your thumb to apply gentle pressure to the neck, near the stem.

If it yields slightly, your pear is ripe, sweet and juicy. If its firm, let it ripen at

room temperature for a day or two. Find our favorite recipes at usapears.org.


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PRESIDENT Tom Harty

EXECUTIVE VICE PRESIDENTS

PRESIDENT, MEDIA SALESRichard Porter

PRESIDENT,

PARENTS NETWORK

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PRESIDENT, WOMENS

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DIGITAL

Jon Werther

PRESIDENT, MEREDITH HOME

GROUPJames Carr

CREATIVE CONTENT LEADER

Gayle Goodson Butler

CHIEF MARKETING OFFICER

Nancy Weber

CHIEF REVENUE OFFICER

Michael BrownsteinGENERAL MANAGER

Doug Olson

SENIOR VICE PRESIDENTS

CHIEF DIGITAL OFFICER

Andy Wilson

DIGITAL SALES

Carolyn Bekkedahl

RESEARCH SOLUTIONSBritta Cleveland

VICE PRESIDENTS

BUSINESS PLANNING &

ANALYSISRob Silverstone

CONSUMER MARKETINGJanet Donnelly

CORPORATE MARKETING

Stephanie Connolly

CORPORATE SALES

Brian KightlingerDIGITAL VIDEOLaura Rowley

DIRECT MEDIA

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BRAND LICENSING

Elise Contarsy

COMMUNICATIONSPatrick Taylor

HUMAN RESOURCESDina Nathanson

STRATEGIC SOURCING,

NEWSSTAND & PRODUCTION

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Stephen M. Lacy

PRESIDENT, MEREDITH

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VICE CHAIRMAN

Mell Meredith Frazier

In Memoriam E.T. Meredith III(19332003)

MEREDITH

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NEW YORK 212-455-1209SALES DEVELOPMENT DIRECTOR Tracie Lichten

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CHICAGO312-281-3518ACCOUNT DIRECTOR Michelle Butler-Mingey

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NATIONAL TRAVEL DIRECTOR Jodie Schafer

DIRECT MEDIA 212-499-6778BUSINESS DEVELOPMENT MANAGER Marie Piraneo

MARKETING

MARKETING DIRECTOR Kristin GuinanDESIGN DIRECTOR Alyssa Dainack

PROMOTION DIRECTOR Alyssa KuppersmithSPECIAL PROJECTS DIRECTOR Cheryl Marker

SENIOR MERCHANDISING MANAGER Allison KellyPROMOTION MANAGER Melissa Grimes

ASSOCIATE MARKETING MANAGER Christine McEneryART DIRECTOR Jiri SegerDESIGNER Sara Douma

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PRODUCTION DIRECTOR Kent PollpeterSENIOR ADVERTISING OPERATIONS MANAGER

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ASSOCIATE CONSUMER MARKETING DIRECTOR Bill WoodRETAIL BRAND MANAGER Jennifer Hamilton

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I resolve to cook Makeover

Meals and work out regularly.Kathleen Krems Terzuoli@kkterzuoli

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Balsamic Soy Sauce Salmon

Sesame Vegetable Stir Fry

Spicy Thai Shrimp Salad

2015 KIKKOMAN SALES USA, INC


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RACHS NOTEBOOK

GREEN TEA & APPLE MARTINI212 oz. brewed green tea, cooled

112 oz. vodka

12 oz. Calvados

12 oz. simple syrup

Thin apple slice

In a cocktail shaker, shake the first

4 ingredients with ice; strain intoa chilled martini glass. Garnish with

the apple slice. Makes 1.

There may be our offi cial seasons, bu I considerJanuary and February a fh ha I like o call sayinside. This is he ime o year when we all wan ohunker down, make res and dig in o comor oodbeore aking a long nap. So his issue is lled wihrecipes hall hi he spo. I love our Makeover Mealear-ou bookle wih healhier versions o dinerdelighs like chicken po pie. Tha said, i youregoing o go or i, I say, go all ouand whas beterhan homemade mac & cheese or ha? Consul ourFlavor Wheel on page 30 or he easies soveopmehod and six delicious avor combos. Plus, checkou how we urned oher avorie comor oods,like pizza supreme and jalapeo poppers, inodelicious game-day dips (page 33). Whichever eamyoure rooing or, I hink we can all say, Go dip!

Speaking o going or a dip, is ime o sarplanning or spring break! Back in he day,I worked or an all-inclusive resor and I gotasay, i wasn much o look a. Boy, have hingschanged! Todays all-inclusives eaure celeb-che resaurans and local ingrediens. Youllnd ve o he mos exciing ones on page 56.

I always say, The way o anybodys anyhing ishrough heir somach. Anyone can make a

reservaion or Valenines Day, bu i you preparesomehing or he one you love, i will alwaysmean more. On page 104, we show you 15 oodsyou canand should!dip in chocolae, hengive o your sweeie.

In 2015, les all resolve o have more meals a homewih riends. Brunch is a grea way o goand youdon have o sick o he usual quiche or eggs. Werecelebraing Chinese New Year wih a dim sum brunch(page 94), complee wih juicy dumplings and spicynoodles. Remember, you don need a whole bar seupa brunch; jus make one abulous cockail, like hemimosa variaion on page 24. Is a riff on a French 75.And youll also love Johns dim suminspired green eacockail eaured here. Cheers o he Year o he Sheep!

Love,

John put a cocktailspin on green tea

to go with ourdim sum brunch

on page 94.

Getting cozy

pag

11


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DISCOVER A FRESHPERSPECTIVE ON GREEN TEA

In 1706, Twinings of London began with one mans vision to try something new.Today, we still believe in keeping things fresh. Thats why our nine Master Blenderstravel from mountaintop to riverside to find the finest ingredients to make our teasunique. Delightfully fresh and flavourful, Twinings Green Teas are filled withdelicious new tastes for you to enjoy.

Available in 8 great-tasting varieties

2014 Twinings North America, Inc. twiningsusa.com/green-tea


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RACHS NOTEBOOK>

Talk to me!

I feel fancier

with diagonal.

Jenny Craig

Most of the time

I dont cut it!Jessica L. Fredete

Across for me.

Diagonally for

my son!

Denise Maher

Diagonal.

I like to bite

the points!

Shirley Maurin

My favorite new food trendSmashesdelicious ingredients mashed together andserved on toastare all the rage! Avocado smashesare the most common on menus, but dont stop there:For this months cover, we took a masher to chickpeas,white beans and more. Then we tried them on toast cutevery which way, which got me wondering: How do youcut your toast? Heres what you said on Facebook.

54%diagonally

9%across

12%depends

on my mood!

TRY OUR WEEKNIGHTMEAL PLANNER!Stuck in a dinner rut? Let us help! Every Sunday, we

post a new meal planner to our blog to help you map

out your dinners for the next five nights. Youll find

the recipes listed at right (along with dozens more) at

RachaelRayMag.com/mealplanner. And follow us on

Facebook and Twitter for weekly menu reminders!

page

14


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Avocado SmashIn a bowl, smash 2 large pitted and peeled

avocados with 1 tbsp. fresh lemon juice and 1 small

grated garlic clove; season. Mound on 4 slices of

toast and sprinkle with pepper.

Spiced Chickpea SmashIn a microwavable bowl, combine 1 can (15 oz.)

rinsed chickpeas, 2 tbsp. olive oil, 1 tbsp. fresh

lime juice, 1 tsp. each ground cumin and ground

coriander, tsp. turmeric, 1 small grated garlic

clove and a pinch cayenne. Heat on high 1 minute.

Smash; season. Mound on 4 slices of toast. Top

with cilantro leaves.

Beet & Feta SmashIn a bowl, smash 6 oz. packaged precooked beets,

1 tbsp. olive oil, 2 tsp. fresh orange juice and 2 tsp.

rice wine vinegar; season. Mix in 3 oz. crumbled feta.

Mound on 4 slices of toast; top with orange zest.

White Bean SmashIn a microwavable bowl, combine 1 can (15 oz.)

rinsed cannellini beans, 2 tbsp. olive oil, 1 tbsp.

chopped fresh rosemary and 1 small chopped

garlic clove. Heat on high 1 minute. Smash;

season. Mound on 4 slices of toast; garnish with

crushed red pepper and drizzle with EVOO.

Butternut Squash SmashIn a microwavable bowl, combine 4 cups (1 lb.)cubed butternut squash, 2 tbsp. olive oil, 1 sliced

scallion and tbsp. sliced fresh sage; season.

Heat on high in 2-minute increments until tender,

6 to 8 minutes. Smash; season. Spread 1 tbsp.

goat cheese on each of 4 slices of toast; mound

with squash. Top with sliced scallions.

Smash hits!Grab a potatomasher or a fork and youre on your

way to terrific toppings for toast!

Cheesy

Mushroom

Kale Risoto

(pictured, lef)

Hanger

Seaks wih

French

Onion Sauce

Rigaoni

wih

Sausage,

Pumpkin &

Tomao

Sauce

Pork Chops

wih Apples

Kale &

Scaloppine

Caesar

Join me and my Yum-o!

partners, Feeding America

and No Kid Hungry, in the

#9MillionMeals challenge.

Every dollar you donate

translates into 10 meals

for hungry Americans. Visit

RachaelRayShow.com/

9-million-mealsfor ways

you can help.

On the show!

#9MILLIONMEALS

1

1

2

3

4

5

3

2

4

5

MON TUES WED THUR FRI


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Key:

BREAKFAST & BRUNCH STARTERS & SNACKS

MEAT & POULTRY

SPREADS & SAUCES

VEGETARIAN & FLEXITARIAN

Avocado Smash p. 15Q Q

Beet & Feta Smashp. 15 Q Q

Chicken ParmMeatballs p. 25 Q

Cheesy Flautas p. 28Q QQ

Italian Hero Dipp. 34

Chicken Burrito Dipp. 37 Q

Crab Cake Dipp. 37

Spiced Chickpea Smashp. 15 Q Q

White Bean Smashp. 15 QQ

Edamame & Shiitake PotStickers p. 102Q Q

Shrimp & Cheesy GritsDip p. 34 QQ

Chicken & Cabbage PotStickers p. 102Q

Skillet Granolap. 27 Q Q Q

Smoked Salmon Scramblep. 27 QQ

Western OmeletsMM QQ

Pizza Supreme Dipp. 34 Q

Jalapeo Popper Dipp. 37

Butternut SquashSmash p. 15 QQ

Sausage & ButternutSquash p. 88 QQ

Mini Meat Loavesp. 40 Q

Chicken Sausage withRapini p. 85 QQ

Chicken & BrusselsSprouts p. 84QQ

Beef & Kale Stir Fryp. 120

Char Siu Ribsp. 103Q

Country-Fried Steakwith Gravy MM Q

Chicken Pot PieMMQ

Pork Chops with GreenBeans p. 83QQ

Pork & Scallion Pot Stickersp. 102Q

Sun-Dried Tomato Jam

p. 27 Q Q Q Q

Ginger-Soy Dipping

Sauce p. 103 QQ

Korean-Style Rice Bowlp. 70Q

Sweet PotatoEnchiladas p. 72Q Q

Root Vegetable &Barley Risotto p. 73Q

Three-Bean Chilip. 74Q Q

Pork Chops & Cider-Braised Brussels Sprouts

p. 23 QQ

QFast (30 min. or less)

QVegetarian

Q Freezer-Friendly

Q Gluten-Free

MM Makeover Meal Booklet


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PASTA & PIZZ A

DRINKS & DESSERTS

BURGERS & SAMMIES

SALADS, SOUPS & SIDES

/ 2015

RECIPE INDEX

Dipit!

Chips!Cheese!

Even

chorizo!

Chocolate-Dipped Everything! p. 104

Greek Pita Pizzap. 28 QQ

Penne alla Senesep. 89 Q

Shells with Gorgonzola& Squash p. 87QQ

Spicy Saffron-ShrimpPasta p. 28 Q

Turkey or Veal MeatballStroganoff p. 92 Q

Orecchiette with Rapinip. 93 Q

Spicy Sesame Noodlesp. 103 Q Q

Beef & Burgundy

Burgersp. 12

Italian Tuna Rolls

p. 25 Q

Grapefruit Cheesecakep. 26 QQQQ

Brownie SundaesMMQ Q

Almond Cookiesp. 103Q Q

Ginger French 75p. 24 Q QQ

Green Tea & AppleMartini p. 11 Q QQ

Avocado & GrapefruitSalsap. 20 QQ

Kale, Pear & SesameSalad p. 25 Q QQ

Cauliflower, Couscous& Mintp. 25 Q Q

Moroccan Carrot Saladp. 28 Q Q Q

Mexican Chicken LimeSoup p. 79

Chickpea Soupp. 91 QQ Q

Warm Spinach withProsciutto p. 91 QQ

Green Beans with Garlic& Oyster Sauce p. 103 Q

Lemon-Herb Mac SaladMM QQ

Crispy Parsnip FriesMMQ

Enlightened ColeslawMM Q QQ

Spiced Tomato Soup Sippers with Coriander-Salt Rimp. 27 QQ Q Q

Creamy Mushroom Pastap. 69 QQ

pag

17


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http://jimmydean.com/


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GET FRESH WITH...

Turn the page for more juicygrapefruit tidbits!

The Greyhoundcocktailgrapefruit

juice with vodkawaspopularized back in 1940

at the Post House, therestaurant chain once

housed in Greyhound busterminals. Happy

trails, indeed!

grapefruit

IN SEASON

Party bus!

pag

19PHOTOGRAPHY BY PLAMEN PETKOV

DINNERS IN A FLASH)MAC & CHEESE)GAMEDAY DIPS

BY ALIA AKKAM


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1 2 3

Juicy fruit!

GIVE IT A SQUEEZE

Look for a grapefruit withfirm skin thats heavy forits size. The heftier thefruit, the juicier it will be.Hot tip: Grapefruit tendsto be sweetest late inthe season.

CHILL OUT

Grapefruit are pickedwhen theyre ripe.Refrigerate them ina sealed plastic bagonce youre home,and theyll stay freshfor up to two weeks.

Ge grapefrui a heir peak now hrough

March. Heres how o pick and sore hem.

Since the 1930s, the grapefruit diet haspromised special fat-burning powers.While that myth was debunked long ago,grapefruit isrich in fiber and full of water,which makes you feel full faster.

The numberof uensils hago beween hedinner plae andhe grapefruispoon, accordingo eiquete guru

Emily Pos

Pink & green salsaMix chopped grapefruitsegments with choppedred onion, diced avocado,chopped cilantro andminced habaero. Seasonand serve over fish.

Citrusy saladToss grapefruit segmentswith shredded cookedchicken, baby greens,thinly sliced napa cabbage,olive oil, lime juice andchopped walnuts.

Grapefruit-Campari granitaStir together 3 parts freshgrapefruit juice, 1 partCampari and sugar totaste. Freeze in 9-by-13-inch baking dish, stirringtwice, 4 hours. Scrapewith fork and serve.

Add some zing!QUICK IDEAS

PUCKER UP!For more fun

recipes (cocktails!cake!) head to

RachaelRayMag.com/

grapefruit.

RUBY REDFirst introducedin Texas in the 1920s, this variety

is supersweet.

WHITE Like em tart?This pale-fleshed fruit is

the one for you.PRO PREP TIP

NO-FUSS SEGMENTS!

Cut off the ends

of the grapefruit.Place one end on

a work surface.

Slice away thepeel in strips,following the

curve of the fruit.

Over a bowl, slice

between themembranes to

remove segments.

PINKThis blushing beauty issweeter than white grapefruit

but tangier than ruby red.

SLIM CHANCE

page

20

food & fun | IN SEASON


23/134

ITS TASTIERTHAN MILK. PEOPLE WITH TASTE BUDS SAID SO.

Silk Vanilla

Almondmilk is

deliciously smooth

and most people

prefer its taste to milk.

Try for yourself.

National Taste Test 2013; Silk Vanilla

Almondmilk vs. dairy milk. Character

is a trademark of WhiteWave Foods.

#silkbloom


24/134


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food & fun | FAST IDEAS

pag

23RECIPES BY ALEXA WEIBEL

PHOTOGRAPHY BY YUNHEE KIM

Pork Chops &

Cider-BraisedBrussels Sprouts2 bone-in pork chops (8 oz.

each) 1 tbsp. canola oil

34lb. Brussels sprouts,

halved 6 tbsp. apple cider

2 cloves garlic, minced

1 tbsp. fresh thyme leaves F

Season chops. In skillet, cook

chops in oil over medium-

high, turning once, until

cooked through, 10 minutes.

Transfer to plate. In skillet,

brown sprouts, stirring,

2 minutes. Add remaining

ingredients; cook until sprouts

are tender, 4 minutes. Season.

Serve with pork. Serves 2.

15YUM!
http://rachaelraymag.com/


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Ginger French 7514cup sugar 1-inch piece

fresh ginger, peeled and thinly

sliced 12cup gin 14cup fresh

lemon juice ice cubes 1 cup

sparkling wine 4 lemon twistsFIn saucepan, boil sugar, ginger

and 14cup water, stirring until

sugar dissolves, 3 minutes; strain.

In shaker, vigorously shake ginger

syrup, gin, lemon juice and ice

until chilled. Strain into 4 flutes.

Top with sparkling wine and

lemon twists. Makes 4.

Sweet idea

Make extra gingersyrup and keep in

the fridge for addingto gin and tonics

or lemonade.

page

24


GENIUSGINGERPEELERSEE P. 116


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Kale, Pear &Sesame Salad2 tbsp. fresh lime juice 1 tbsp.

olive oil 1 tbsp. sesame oil

1 clove garlic, minced 2 tsp.

finely grated ginger 34tsp.

minced Serrano chile 1 bunch

kale, stemmed and chopped

1 pear, quartered and thinly

sliced 112tbsp. white sesame

seedsFIn bowl, whisk first

6 ingredients; season. Add kale,

rub with dressing until tender

and season. Toss in pears; top

with sesame seeds. Serves 4.

Italian Tuna Rolls34cup mayo 13cup chopped fresh

basil 2 cans (5 oz. each) oil-packed

tuna, drained 1 tbsp. fresh lemon

juice 4 small ciabatta rolls, split and

toasted 2 cups baby arugula 14cup

thinly sliced red onion FIn small bowl,

mix mayo and basil. In medium bowl,

toss tuna and lemon juice; season.

Spread basil mayo on rolls; top witharugula, tuna and onion. Makes 4.

Brown bag upgrade

Itsatoss-up!

Peartastesgreat

withkale,butsliced

applesororange

segmentswouldb

e

delicious,too.

Party starter

Chicken Parm Meatballs1 lb. ground chicken 12cup grated

Parmesan 12cup panko 2 tbsp. Italian

seasoning 1 egg 16 cubes (14inch)

mozzarella 3 tbsp. olive oil 1 cup

jarred arrabiatta sauce, warmed F

In bowl, mix first 5 ingredients; season.

Gently form meat around cheese into

112-inch balls. In nonstick skillet, cook

in oil over medium-high, turning,8 minutes. Serve with sauce. Makes 16.

Roasted Cauliowerwith Couscous & Mint1 head cauliflower, cut into florets

4 shallots, quartered 12cup olive

oil 1 cup mint leaves 1 tsp. lemon

zest 2 tbsp. lemon juice 1 cup Israeli

couscous, cookedFOn baking sheet,

toss vegetables with 14cup oil. Roast

at 450 until golden, 20 minutes. Puree

mint, zest, juice and remaining oil. Inbowl, toss all ingredients. Serves 4.

Fast & fresh


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No-Bake GrapefruitCheesecake1 large grapefruit 16 oz. cream cheese,

softened 1 can (14 oz.) sweetened

condensed milk 1 tsp. pure vanilla

extract 9-inch graham cracker crust

1 tsp. sliced fresh mint FWorking

over a bowl, segment grapefruit,

reserving 4 tbsp. juice. In a large bowl,

beat cream cheese, condensed

milk and vanilla with reserved juice;

transfer to crust. Chill until firm,

2 hours. Top with grapefruit and mint.

Serves 6.

Pan-tastic!

Whenusingstore-boughtcru

st,trimtheedgesoffthe

aluminumpanandslipitintoaprettypieplate.

page

26



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Spiced Tomato Soup112cups chopped red onion 14cupolive oil 212tbsp. grated fresh ginger

112tbsp. ground coriander 2 clovesgarlic, minced 14tsp. crushed red

pepper 214cups chicken stock 1 can(28 oz.) crushed tomatoes 12cup finely

chopped cilantroFIn pot, cook first6 ingredients over medium, stirring, until

onion softens, 12 minutes. Add stockand tomatoes. Simmer 10 minutes;

puree. Season. Stir in cilantro. Serves 6.

Rimshot

Moistenmugrims,

anddipinablendof

salt,corianderand

pepper.

Creamy SmokedSalmon Scramble6 eggs 14cup crme frache 2 tbsp.

butter 4 oz. smoked salmon, flakedinto bite-size pieces 1 tbsp. chopped

chivesFIn bowl, whisk eggs and crme

frache. In nonstick skillet, melt butter

over medium-low. Add egg mixture.

Cook, stirring, until almost set, 2 to 3

minutes. Fold in salmon; season. Sprinklewith chives. Serves 4.

Quick brunch

Sun-Dried Tomato Jam4 oz. sun-dried tomatoes, chopped

2 12tbsp. olive oil 2 cloves garlic,minced 12tbsp. balsamic vinegar

2 tsp. brown sugar 12tsp. driedmarjoramFIn pot, bring all ingredientsand 2 cups water to a boil. Cook over

medium-high, stirring, until thick,

20 to 25 minutes; season. Pulse in food

processor. Spread on toasts, burgersor sammies. Makes 114cups.

Skillet Granola3 tbsp. butter 3 tbsp. maple syrup

12cup chopped pecans 2 tbsp.(packed) brown sugar 114tsp. ground

cinnamon 2 cups old-fashionedrolled oatsFIn nonstick skillet, meltbutter into syrup over medium. Add

next 3 ingredients and 12tsp. salt. Cook,

stirring, 2 minutes. Add oats and cook,

stirring, until golden, 5 minutes. Transferto baking sheet to cool. Makes 212cups.

Morning magic Savory spread


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Spicy Saffron-Shrimp Pasta1 lb. medium shrimp, peeled

and deveined 14cup olive oil

5 cloves garlic, minced 1 tsp.

crushed red pepper 34tsp.

saffron 16 oz. farfalle, cooked

1 cup heavy cream chopped

chives 1 lemon, quarteredFIn

saucepan, cook first 5 ingredients

over medium, stirring, 3 minutes;

season. Stir in pasta and cream;

season. Top with chives; serve

with lemon. Serves 4.

Cheaptrick

Insteadofsaffron,

whichcanbe

pricey,youcanuse

currypowder.

Cheesy Flautas12cup tomatillo salsa 12cup cilantro

12avocado, diced 1 jalapeo,

minced 2 cups shredded Monterey

jack 8 corn tortillas 3 tbsp. vegetable

oilFIn blender, puree first 4 ingredients.

Divide cheese among tortillas; roll

tightly. In nonstick skillet, heat oil over

high. Fry flautas, seam side down, until

crisp, turning, 4 minutes. Serve withsalsa. Makes 8.

Mex it up!

Moroccan Carrot Salad14cup olive oil 3 tbsp. fresh lemon

juice 2 cloves garlic, minced 2 tsp.

honey 34tsp. ground allspice 112lbs.

carrotspeeled, shredded and

squeezed dry 34cup minced red

onion 12cup chopped fresh cilantro

12cup raisinsFIn large bowl, whisk

first 5 ingredients; season. Toss with

carrots, onion, cilantro and raisins;season. Serves 4.

Grate idea!Pita party

Greek Pita Pizza4 whole-wheat pitas olive oil 6 tbsp.

store-bought olive tapenade 23cup

sliced roasted red peppers 14cup

thinly sliced red onion 6 tbsp.

crumbled feta 112tsp. fresh oregano

leavesFBrush pitas with oil. Spread

with tapenade, leaving a border. Top

with roasted red peppers, onion, feta

and oregano. Bake at 450 until goldenand crispy, 6 to 7 minutes. Makes 4.

page

28


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STARTHERE!

STIR IN

MELT IN

GREATMAC &CHEESETOPPERS!

SEE P. 116

1. TUNA MELTMelt in:4 cups grated SwissStir in:Chopped celery and shallots,cooked in butter until soft,and oil-packed tuna, drained

3. TEX-MEXMelt in:4 cups grated Colby jackStir in:Shredded rotisserie chicken,chopped fresh cilantro and canned,chopped jalapeos, drained

4. PROSCIUTTO & ASPARAGUSMelt in:4 cups grated smoked GoudaStir in:Steamed asparagus, cutinto 12-inch pieces, and prosciutto,cooked until crispy, then crumbled

2. SAUSAGE & PEPPERSMelt in:4 cups grated provoloneStir in:Italian sausage, cooked andcrumbled, and sliced peppers andonions, cooked in olive oil until soft

6 spins on mac & cheeseEverybodys favorite comfort food gets a delicious

upgrade with these fun mix-ins. Imagine the pastabilities!

5. PASTA PRIMAVERAMelt in:8 oz. goat cheese, crumbledStir in:Baby spinach, halved cherrytomatoes and frozen peas, thawed

6. TOTALLY RAD SHRIMPMelt in:4 cups grated ParmesanStir in:Chopped cooked shrimp andradicchio, shredded and cooked inolive oil until soft

MAKE THE MACARONIIn a pot, melt 1 stick butter over medium. Add 12cup flour; stir until mixture bubbles and thickens,about 2 minutes. Whisk in 1 quart whole milk. Stir until thickened, about 5 minutes. Add 1 lb. cooked macaroni. For a classicmac & cheese, melt in 3 cups grated cheddar and 1 cup grated Parmesanor stir things up with one of these easy twists instead!

5.Pas

ta

Prim

avera

3

.Te

x-Mex

2.Sausage

&P

epp

ers

1.Tun

aMe

lt

6.

To

ta

lly

Ra

d

Sh

rimp

4.P

rosciutto

&A

sparagus

page

30

food & fun | FLAVOR WHEEL

BY CHARLES GRAYAUSKIE

PHOTOGRAPHY BY PLAMEN PETKOV


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34/134WEEKDAYS

check local listings |www.rachaelrayshow.comTM & 2015 CBS Studios Inc. All Rights Reserved.

YOUR NEW YEARS

Rachs got you covered all year long!

BOBHA

RPERS

WEIGHT

LOSS

WARRIORS

RACHAE

LS

RECIPE

GUIDE

PETER

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30-DAYC

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PHOTOGRAPHY BY DANNY KIM

Dips in disguise!Kick off snacking season (as in, from now until the Super Bowl!) with your

favorite indulgences reimagined as ooey, gooey, cheesy dips. These easy appetizerswill make you do a double takeand a double-dip!RECIPES BY STACY ADIMANDO

pag

33JANUARY/FEBRUARY 2015

RACHAELRAYMAG.COM

food & fun | THATS GENIUS

PIZZA SUPREME DIPrecipe, page 34
http://rachaelraymag.com/http://rachaelraymag.com/


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ITALIA

NHER

ODIP

PIZZA SUPREME DIPSERVES8 PREP 10 MIN COOK20 MIN

1 package (8 oz.) creamcheese, at roomtemperature

12 cup marinara sauce12 cup thinly sliced

mushrooms12 cup finely chopped green

bell pepper12 cup sliced black olives

14 slices pepperoni

112 cups shredded mozzarella12 tsp. dried Italian seasoning

Breadsticks, for dipping

1.Preheat the oven to 400.

In a 9-inch pie plate, spread

the cream cheese in an even

layer. Top with the marinara and

half the mushrooms, peppers,

olives and pepperoni. Sprinkle

with the mozzarella. Top with

the remaining mushrooms,

peppers, olives and pepperoni.

2.Bake until the cheese melts,

about 20 minutes. Sprinkle with

the Italian seasoning. Serve with

the breadsticks.

ITALIAN HERO DIPSERVES 8 PREP 15 MIN COOK 25 MIN

1 large loaf ciabatta (about3 by 6 by 14 inches; 1 lb.)

1 jar (16 oz.) giardiniera(Italian pickledvegetables), drainedand chopped

34 cup finely diced salami

4 slices prosciutto, torn

1 tbsp. butter

1 tbsp. flour

1 cup half-and-half, plusmore for thinning sauce

10 oz. shredded provolone

1 tomato, chopped12 cup thinly sliced iceberg

lettuce, for garnish

1.Preheat the oven to 400. Carve

a 2-inch-deep rectangular slice

out of the top of the bread,

leaving 1 inch on the sides and

the bottom. Cut the bread top

crosswise into 1-inch slices.

Transfer the bread bowl to a

parchment-lined baking sheet.

Place 12cup giardiniera and12cup salami in the bottom;

top with three-quarters of

the prosciutto.

2.In a medium saucepan, melt

the butter over medium-high.

Add the flour; whisk until smooth.

Pour in 1 cup half-and-half and

bring to a simmer, whisking

constantly. Reduce the heat

to medium-low and simmer,

whisking occasionally, until

thickened, about 6 minutes.

Add the cheese; stir until melted,

adding more half-and-half if

the sauce is too thick to pour.

Season with salt and pepper.

3.Pour the cheese sauce intothe bread bowl. Top with the

remaining giardiniera, salami and

prosciutto; top with the tomato.

Bake 10 minutes. Put the bread-

top slices on the baking sheet.

Bake until the cheese sauce is hot

and the bread is toasted, about

10 minutes. Garnish with the

lettuce; serve with the bread.

SHRIMP & GRITS DIPSERVES 8 PREP 10 MIN COOK 10 MIN

3 cups whole milk

1 cup quick grits

2 tbsp. butter

2 cups shredded cheddar14 cup jarred pimientos,

drained and diced

Cooked tail-on shrimp,for dipping

Thinly sliced scallions,for garnish

1.Preheat the broiler. In a medium

pan, bring the milk and 2 cups

water to a boil. Whisk in the grits

and cook, stirring, until thickened,

about 5 minutes. Add the butter;

stir until melted. Stir in half the

cheese and half the pimientos.

2.Transfer the grits to a fondue

pot or other ovenproof pot; top

with the remaining cheese and

pimientos. Broil until the cheese

browns, 3 to 5 minutes. Rim

the pot with the shrimp; garnish

with the scallions.

Pictured on previous page



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THINK OUTSIDETHE BAG

Gotta have chips with

your dip? Find our top 10

homemade versions at

RachaelRayMag

.com/chips.

SHRIMP

&

GRITSD

IP

pag

35
http://rachaelraymag.com/chipshttp://rachaelraymag.com/chipshttp://rachaelraymag.com/chipshttp://rachaelraymag.com/chipshttp://rachaelraymag.com/chipshttp://rachaelraymag.com/


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CH

ICKEN

BURR

ITO

D

IP

JALA

PEO

POPPE

RDIP

page

36



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CRABCA

KEDIP

CHICKEN BURRITO DIPSERVES8 PREP 15 MIN COOK 10 MIN

1 cup chopped onion

1 tbsp. chopped garlic

2 cups shredded rotisseriechicken

112 cups canned blackbeans, rinsed

1 cup frozen fire-roastedor regular corn, thawedand drained

1 cup red enchilada sauce

1 medium canned chipotlein adobo, chopped, plus1 tbsp. adobo sauce

2 tsp. ground cumin

3 cups shredded Montereyjack cheese

Sour cream and choppedfresh cilantro, for garnish

Corn chips, for dipping

1. Preheat the broiler. Heat a

medium cast-iron skillet over

medium. Add the onion and

garlic and cook, stirring often,

until the onion is charred in

spots, about 5 minutes. Stir

in the chicken, beans, corn,

enchilada sauce, chipotle and

adobo sauce, cumin and half

the cheese. Increase the heat

to medium-high and bring to asimmer; remove from the heat.

2.Sprinkle with the remaining

cheese. Broil until brown and

bubbly, 3 to 5 minutes. Garnish

with the sour cream and cilantro.

Serve with the corn chips.

JALAPEO POPPER DIPSERVES8 PREP 20 MIN

COOK 30 MIN

3 slices bacon, chopped

1 cup panko

3 cans (4 oz. each) dicedjalapeos, drained

2 packages (8 oz. each)cream cheese, at roomtemperature

1 cup mayonnaise12 cup shredded cheddar

1 small fresh jalapeo,seeded and chopped

1 tbsp. grated Parmesan

Tortilla chips, for dipping

1.Preheat the oven to 400. In a

large skillet, cook the bacon over

medium, stirring occasionally,

until crispy, 6 to 8 minutes.

Using a slotted spoon, transfer

to a paper towellined pl ate.

Drain off all but 2 tbsp. of the

drippings; add the panko and

stir to coat. Remove from heat.

2.In a bowl, mix half the bacon

with the canned jalapeos,

cream cheese, mayonnaise and

cheddar. Transfer the mixture

to a 2-qt. baking dish. Sprinkle

with the panko, remaining bacon,

fresh jalapeo and Parmesan.

3.Bake until golden brown and

bubbly, 25 to 30 minutes. Serve

with the tortilla chips.

CRAB CAKE DIPSERVES8 PREP 15 MIN COOK 25 MIN

1 container (1 lb.) lumpcrab meat, drained andpicked over for shells

1 package (8 oz.) creamcheese, at roomtemperature

23 cup chopped celery12 cup tartar sauce13 cup minced onion

3 tbsp. fresh lemon juice1 tbsp. Dijon mustard

1 tbsp. Worcestershiresauce

Old Bay Seasoning or chilipowder, to taste

34 cup finely crushedsaltines (about 12sleeve)

2 tbsp. cold butter, thinlysliced

Chopped chives, forgarnish

Celery sticks and saltines,for dipping

1.Preheat the oven to 400. In

a medium bowl, mix the first

8 ingredients; season with Old

Bay, salt and pepper. Transfer to

a 2-qt. baking dish; smooth the

top. Sprinkle with the crushed

saltines. Scatter the butter slices

over the saltines.

2.Bake until golden brown and

bubbly, about 25 minutes.

Garnish with the chives. Serve

with the celery and saltines.


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pag39

ets loafaround!Wih hese personal pan mea

loaves, your pin-size chefs

can mix, shape and bake heir

way o a DIY dinner. Wha a

grea way for litle cooks o beef

up heir kichen skills!

GRANDMA

KN OWS BEST

Anna Gershenson(mother of Food Features

Editor GabriellaGershenson) loves cooking

with her grandkids,Gaia, 5, and Eitan, 7.

Itty-bitty meatloaves made just theway you like em!

food & fun | COOK WITH KIDS

PHOTOGRAPHY BY CON POULOS


42/134

page

40

4

53

1

2

Mix in,brush on!Customize your creationwith these fun combos.(Amounts are for one minimeat loaf.)

MedierraneanAnnas favorite!

MIX-INS:1 oz. choppedcremini mushrooms,112tbsp. chopped, drainedoil-packed sun-driedtomatoes, 112tbsp. slicedscallions, large pinchsmoked paprika

GLAZE:1 tbsp. ketchup

All-AmericanMIX-INS:1 tsp. ketchup,1 tsp. yellow mustard,12tsp. Worcestershire

sauce,1

2slice Americancheese, chopped

GLAZE:1 tbsp. ketchup

Litle IalyMIX-INS:1 oz. pancetta,cooked and crumbled,1 tbsp. chopped freshbasil, 1 tbsp. perlini (minimozzarella balls) ordiced fresh mozzarella,2 tsp. marinara

GLAZE:1 tbsp. marinara

Tex-MexMIX-INS:2 tbsp. shreddedMonterey jack, 2 tbsp.taco seasoning mix,1 tbsp. grilled corn, 2 tsp.jarred taco sauce

GLAZE:1 tbsp. taco sauce

Z Preheat the oven to 350. In a food processor,

finely grind the oats. Transfer to a large bowl, stir

in 12cup water and let sit 10 minutes.

Z Add the beef, onion, parsley, egg [1], garlic,

2 tsp. salt and 14tsp. pepper [2]. Add mix-ins [3]

(see Mix in, brush on!, right), if using. Using

your hands, mix everything together[4].

Z Divide the mixture among 6 mini loaf pans.

Brush the tops of the meat loaves with glaze [5]

(see Mix in, brush on!, right), if using.

Z Bake until the meat loaves are firm, anindication that theyre cooked through, 30 to

35 minutes. Serve with a salad.

For a tender texture (and extra ber),Gershenson uses oats instead of breadcrumbs.

12 cup old-fashionedrolled oats

2 lbs. 85% leanground beef

34 cup gratedonion

12 cup mincedflat-leaf parsley

1 egg

2 large clovesgarlic, grated

Mix-ins andglazes (see right),optional

Make-I-MineMini Mea LoavesMAKES6 PREP 15 MIN COOK 30 MIN

food & fun | COOK WITH KIDS


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DRESS IT UP!Upgrade your

salad with Annas

homemade dressing.

Get the recipe at

RachaelRayMag.com/

caesar.
http://rachaelraymag.com/caesarhttp://rachaelraymag.com/caesarhttp://rachaelraymag.com/caesarhttp://rachaelraymag.com/caesarhttp://rachaelraymag.com/caesar


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Start your day on the plus side of delicious with QuakerReal Medleys.

Try new Summer Berry Granola as a delicious snack or topping

thats loaded with crunchy clusters plus real fruit. And theres new

Banana Walnut Oatmeal+, complete with super grains and

packed with bananas and crunchy nuts. #QuakerUp

WHAT

THE

BEST

MORNINGS

ARE

MADE OF.


45/134

Whatll it be?Anything your guests desire, thanks to this

bookshelf-turned-bar cart you can easily make yourself.

Well drink to that! BY SARAH CAVE AND ALLYSON DICKMAN

Add some pizzazzCover the innerwalls and shelves of your bookcase with a

bold peel-and-stick wallpaper (Honeycomb

Geometric, $8 per foot,spoonflower.com).

Smooth out wrinkles by running the edge of

a credit card along the paper as you lay it flat.

Glam up the cart by using mirrored contact

paper ($90 for 50 feet, designyourwall.com)

on the side walls and shelves.

Go mobileAdd casters (from $10 each,at hardware stores)to help you move your cart

from room to room during parties. To install the

casters, drill pilot holes into the four corners of

the bottom of the bookcase, about two inchesfrom the edges. Tightly secure the casters in

place following package instructions.

Divide and conquer Split yourbottom shelf in half to make spaces for a wine

rack and standing bottles: Cut a spare piece of

wood, 112inches thick (from $2, Home Depot),

to the right height. Cover with wallpaper or

contact paper, then apply wood glue to the top,

bottom and back edges and slide the divider

into place. Paint the outside edge if needed.

Get on the case Start with a bookcasethats about 40 to 45 inches tall. If it needs a

touch-up, give the outside a fresh coat of paint.

ROMANTIC TREATS FOR TWO )COOL ALLINCLUSIVE GETAWAYS

LIFE OF THE PARTY

turn for more!

pag

43PHOTOGRAPHY BY BURCU AVSAR
http://spoonflower.com/http://designyourwall.com/http://rachaelraymag.com/http://designyourwall.com/http://spoonflower.com/


46/134

Get stickyTrays are helpful for transporting drinks while yourcart stays put. To prevent them from sliding when your bar is on the

move, add Velcro dots to the corners of the tray bottom, and in

matching spots on the carts top.

Have it handySecure bar tools to the cart for easy access.Hang a wall-mount bottle opener ($52, uncommongoods.com)

on the side, and attach hooks (we used Attest Knobs, $5 for 2,ikea.com)

to hold tools. Loop leather trim or ribbons through the handles to

make gadgets hangable. On the other side, install a towel bar so

you can reach for a bar towel when you need one.

Hang in thereSuspending glasses helps keep dustout and creates extra space below. Screw in hanging

stemware racks ($14, amazon.com)just under the top shelf.

Make sure you leave plenty of space between rows for wide

glasses to hang without hitting each other.

home & away | LIFE OF THE PARTY

Keep it neat Organize andstore an array of colorfulpaper cocktail napkinsupright in a letter sorter ($6,containerstore.com). Thehard case protects napkinsfrom spills and bent edges.

Hold steady

Keep glasses youcant hang fromsliding aroundwith a cork mat.You can also usecolorful felt or anonslip placemat.

Rack em up!Create a wine rack with

4-inch-diameter mailing

tubes. Use a utility knife

to cut each to the depth

of your shelf, slicing

enough tubes to snugly

fill a lower cubby. Stack

the tubes and ensure

the arrangement stays

steady with thin lines of

heavy-duty craft glue.

Line the outer edge of

each with a silver paint

pen for a metallic look.

Now accessorize!

page

44
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Overnight Extra Heavy

*vs. the leading Ultra Regular pad, **vs. the leading store brand Ultra Thin pad of comparable size Procter & Gamble, Inc., 2014

Not every ultra thin was designed to protect you while you sleep.

But Always Ultra Thin Overnight Extra Heavy definitely

was_ with a 75% larger back* and 60% faster absorption**_ to help

you sleep leak-free & worry-free.

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YUM-EAU! As Drew Barrymore was working on hernew Flower fragrances and puzzling over the nishing touches for theSultry scent, she happened to be taking a cooking class at Napas Cooks &

Books & Corks. In the middle of making chickpea carrot pancakes, she

had an epiphany: The Szechuan peppercorn in her hand was just the

hint of spiciness she wanted in her perfume. The result smells delish,

as do three other new ingredient-inspired scents. BY ABBIE KOZOLCHYK

LOccitanessaffron-spiked Arlsienne

is inspired by thetraditional women of Arles,

who cooked with (andwere said to take after) thisromantic, mysterious spice($50, usa.loccitane.com).

B.Balenciagais one of the first scentsto serve up fresh, green

edamamealongsidefloral and woody notes:Think lily of the valley,

violet and cedar(from $82 at Sephora).

Arquistefor J.Crew No. 57

hearkens back to theoaky, aged whiskeyinfused cocktails thatmade a splash on the1940s party scene

(from $25,jcrew.com).

BEST PRISONBREAK PASTRY

The Courtesan au Chocolat is

a towering treat thats usually

cream-filled. But at one point in

TheGrand Budapest Hotel, the

pastry is filled with tiny pickaxes

that our hero, a gallant concierge,

uses to dig out of jail.

BEST SUPPORTING ROLL

The Fools Gold sandwich, a

variation on the Elvis, involves

a loaf of bread, a container of

peanut butter, another of jam

and a pound of bacon. InWhat

If,this creation sets off sparks

between the romantic leads.

BEST SAVE BY A SAMMIE

The Cuban sandwich is no simple

snack in Chef, a flick about a

frustrated foodie: Once he

starts serving this pork-alicious

Latin lunch on a cross-country

food-truck trip, he regains his

family and fame.

BEST PASTAPORN

Oodles of noodles make for

foodlust-inducing close-ups

throughout The Trip to Italy,

a buddy film that follows two

UK-based comedians on a

chat n chew jaunt across

la BellItalia.LANEE LEE

Its a Drewdelicacy!

Sultry Fragrance byFlower Beauty($25 at Walmart)

Continuedfrom page 47

page

48

home & away | WORD OF MOUTH

WHATIF:COURTESYCBSFILMS;THEGRANDBUDAP

ESTHOTEL:COURTESYFOXSEARCHLIGHT;CHEF:MERRICK

MORTON/OPENROADFILMS/COURTESYEVERETTCOLLEC

TION;
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THE LUSTY

VEGAN:ACookbook andRelationshipManifesto forVegans andthe People Who

Love ThemBy Ayind Howell and Zo Eisenberg

Beyond funny relationship adviceon how vegans and omnivorescan coexist, expect Beer-BatteredTempeh Tacos and Epic Biscuitsand Gravyrather than, say, plainsteamed greens (a no-fun no-noin lusty vegan land).

VEGUMIGHT?Could 2015 be the year you go

vegan (even just for MeatlessMondays)? New takes onthe topic may help you make(and keep) the resolution.

FEISTY AND FUNNY

SIMPLE

RECIPES FORJOY:More Than200 DeliciousVegan RecipesBy Sharon Gannon

Written by thecofounder of Jivamukti Yoga, thisbook leans extra-healthy and healing.Try the Very Green Raw Soup (forfiber and easy digestion) and ArameSeaweed Salad (a mineral-richcrowd pleaser at the JivamukteaCaf in New York City).

YOGIC AND YUMMY

SWEETLY RAW

DESSERTS:

Raw VeganChocolates, Cakes,Cookies, IceCream and MoreBy Heather Pace

Kill two birds withone tome and learn some raw-foodtechniques while youre experimentingwith vegan desserts. The short listincludes cakes, cookies, tarts, custardsand chocolates.

SWEETNESS AND LIGHTMake ours a doubleRestaurants across the country are reimagining romance

with unexpected treats for two. BY DAVID FARLEY

When you order theegg

sandwich for twoat the

Rabbit Hill Inn in Lower

Waterford, V T, you get not

only the sliced-in-half supersize sammie

and succulent sweet potato fries, but a

coffee-spiked smoothie with side-by-side

straws.rabbithillinn.com

You and your sweetie wont be

the only dynamic duo at work

on thegrilled cheeseburger

for twoat Outriggers Tiki

Bar & Grille in New Smyrna Beach, FL: Southern

slow-smoked pork and bacon (crowd fave

add-ons) give a double dose of delish to

the big beef patty and bubbling cheddar.

newsmyrnamarina.com/outriggers

Chef Bryan Cates of Bsico

in Charleston, SC, marries his

couple-sizeroasted suckling

pig belly taco platterwith

avocado cream and homemade tortillas.

To spice up the night even more, he gives

you three different kinds of hot sauce.

basicombrc.com

At Masons in Nashville, your

bodies may be in the Deep

South, but your palates will be

on a hot date in the Middle

East with shakshuka for two, a lusty dish

of eggs poached in a spiced tomato sauce.

Add braised leg of lamb, as chef Brandon

Frohne does, and youve got his fave

one-plate date (which he makes for his

own wife, Lessie).masons-nashville.com

Love Italian style, thy name

is Lasagne Napoletana

for Twoat NYCs Rubirosa.

Served in the same baking

dish its cooked in, this rhapsody in

ragu (actually, the sausage ragu is one

of two sauces, the other being a heavenly

house marinara) packs sweet Italian

sausage, ricotta, Parmesan, mozzarella

and a generous helping of mini meatballs.

rubirosanyc.com

page

50

home & away | WORD OF MOUTH
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Nurturing tomorrowsinnovators starts today.

As a technology leader, we look constantly towards the future. Through

the products and solutions we create, we are dedicated to helping the next

generation discover a world of possibilities.

Thats why we created Samsung Solve for Tomorrow, a nationwide initiative

to promote science, technology, engineering, and math (STEM) educationamong students in grades 6-12. A successful STEM program creates critical

thinkers, increases science literacy, and empowers tomorrows innovators.

To learn more, please visitsamsung.com/solve

2013SamsungElectronicsAmerica,

Inc.

SamsungandSamsungSolveforTomorrowaretrademarks/

servicemarksofSamsungElectronicsCoLtd.

West Salem High School,2011 Samsung Solvefor Tomorrow Winners
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Knit picks!Wih he holidays behind us, is oally ne if youre

looking forward o hibernaing for he res of winer!Setle in wih hese comfy nds.

5

1

2 3

4

1.Protect your fancy new smartphone with a Wool Cables iPhone Case. $25,cafepress.com 2.BeeswaxCable Knit Candlesmatch your cold-weatherthrow blankets. $15 for small, $29 for large, arhaus.com 3.Use this Handknit Tuffetas bonus seating or pull it up to the couch for a cozy footrest. $98,anthropologie.com 4. Adjustable Crocheted Headphones will keep your ears warm as you rock out in style. $38,uncommongoods.com 5. The artist pressesthrift-store sweaters into stoneware to create the unique textured finish on this Succulent Planter. From $24,hadleyclay.com

home & away | GOOD BUYS

PHOTOGRAPHY BY DAVID LEWIS TAYLOR
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pag

53

6.Save your table from coffee rings with knit-patternLetterpress Coastersmade on a 100-year-old printing press. $22 for 10,redbirdink.com 7.Fill this ceramicCable Knit Serving Bowl with warm-you-from-the-inside comfort food. $34,mud-pie.com 8. Keep a teapot nice and hot with a Wool Cable Knit Tea Cosy.$45,food52.com 9.Join Just Plain Folk Linencarpet tiles to make a custom-fit, super-homey area rug. $16 each,flor.com 10. ThisWay Over Hamperis great for laundry dayor just everyday storage. $35,modcloth.com 11. The Purl Pendantcomes in five bright colors. $50, brika.com 12. Soak the head of thisFlamingo Rope Dog Toyin water, then freeze and your playful pup will go nuts over i t. From $15,jaxandbones.com

9

6

8

10

11

12

7
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54

I am deeply fondof theme partiesthere was my North v. South bash; the

night of Champagne cocktails I called Any Excuse to Celebrate; I even had a great

idea for a Chinese New Year party, and my own magazine beat me to it (page

94)! But somehow, my theme-mania never translated to dinner parties, which

remained in basic Come over and Ill cook something awesome mode. Until

now! In 2015, Im theming my smaller gatherings, toostarting with these three.

1. Hors dOeuvres for Dinner

Every time I throw (or go to) a cocktail

party, with all those wonderful little nibbles,

I think I wish this were how I ate every night.

So the first party Im hosting this year is a

dinner without a main dish in sight. Think of

it as the best of both party worlds: a small

(and seated) group so we can all be in on

the same conversations, plus the festive

feel you get from having a bite of this, a taste

of that. (A few favorites: Moroccan lamb

meatballs, shrimp with spicy lime dip, goat

cheese croustades. You can get my recipes

at RachaelRayMag.com/laurensmenu.)

2. A Binge-Watching Buffet

Last year, I discovered Breaking Bad

(speaking of parties, I was late to that one!)

and watched all five seasons in a couple of

weekends. You wouldnt have wanted to

be around for that (I may have forgotten

to shower), but now I want to invite a group

over for a marathon evening of Orange

Is the New Blackor True Detective.Well

hunker down in front of the TV and Ill set

out tons of snacks, plus make a pot of chili

or braised short ribs that can simmer away

on the stove until planned intermissions or

guests sneak away to help themselves.

3. Open That Wine, Already!

A couple of years ago, I was given a lovely

Napa Valley Cabernet Sauvignon (thank

you, Silver Oak!), and it has been lying

in my wine rack ever since because no

occasion seems important enough for it.

Well, Im going to remedy that by creatingan occasion: a dinner to which everyone

brings that saving it for something special

bottle and we open them all. Well get the

chance to sample a whole array of great

winesand well toast to how special any

old Friday night can be when good friends,

food and drinks are involved.

ONE-WORDANSWER!

We asked on Facebook:Whats the best theme

party youve thrownor attended? Here are

some of my favoritereplies. (And hey, RockyHorror Picture Show

personthat must havebeen quite a night! Gotphotos??)

GATSBY HAWAIIAN LUAU

TOGA TOGA TOGA

NAUGHTY OR NICEHARRY POTTERBaseballTHRIFT-STORE TACKY

Bacon-themed birthday

WESTERNBlack & whiteDr. Who

GAME NIGHTCOME AS YOUR HERO

Gone with the Wind

SUMMER IN WINTERPajama party!ROARING 20s DISCO

HAT PARTYROCKY HORROR PICTURE SHOW

70sashy and fun

MARDI GRAS!

the queen

f themeLAURENPURCELL,EDITORINCHIEF

home & away | LISTS I LIVE BY

ILLUSTRATION BY

STEPHEN CAMPBELL
http://rachaelraymag.com/laurensmenuhttp://rachaelraymag.com/laurensmenuhttp://rachaelraymag.com/laurensmenu


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Explore this room and more athomedepot.com/homedecorators

2015, HOMER TLC, Inc. All rights reserved.

FROM

TOWELS

TO TUBSFor a room thats one-of-a-kind, y

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your unique style. Combined w

the project know-how youll findThe Home Depot,its everyth

you need to complete a room th

distinctly you.
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Time was, the words all-inclusive conjured up bland buffets, sunburned springbreakers and limbo lines for days. But times they are a-changinto the tune of farm-fresh

fare, big-name chefs and amazing activities (hydrobiking, anyone?).BY JENNA MAHONEY

Go all in!

SANDALS LASOURCE GRENADA

SPICE THINGS UP

WHAT YOULL FIND:Though better known for its swim-up bars

than sit-down restaurants, Sandals is changing its game: Chefs

from all over the world have descended on the newest Caribbean

addition to the romance-centric collectionGrenadas LaSourcetowork menu magic at the 10 resident restaurants. So whether youre

craving the Degustazione di Crostini with smoked duck and truffled

mushroom paste at Cucina Romana or coquilles St. Jacques at Le

Jardinier, you wont be charged so much as a single extra centime.

Theres a focus on local food, too: Nodding to Grenadas rep as the

Spice Island, Spices serves sublimely seasoned local faves (try the

red pea soup spiked with thyme and scotch bonnet pepper). When

youre not feasting, you can kayak, windsurf, hydrobike, dive or wander

the islands famed nutmeg, cinnamon and clove plantations.

WHAT YOULL PAY:From $272 per person per night;sandals.com

page

56

home & away | TRAVEL LIST
http://sandals.com/http://sandals.com/http://rachaelraymag.com/http://sandals.com/


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WHAT YOULL FIND:Spas are famous for catering to your mind,

body and spirit. But your palate gets in on the deal, too, at the

Lodge at Woodloch in Pennsylvanias Pocono Mountains, where

the menu packs such surprises as steak frites. Mind you, the fries

are in fact roasted heirloom fingerlings, and the portion size (of

every offering, not just this one) is moderate: For all the flavor of thefood, this is still a place where people go to drop a few pounds and

shape up, while being pampered silly.

WHAT YOULL PAY:From $229 per person per night;

thelodgeatwoodloch.com

WHAT YOULL FIND:The activity short list includes hiking,

mountain biking, ziplining, stand-up paddle-boarding, rock

climbing and white-water rafting. Yes, Adventures on the Gorge,

set in West Virginias New River Gorge, is an adrenaline junkies

paradise. And the menu takes advantage of the surroundings as

much as the activity planners do: The fixings for the Appalachianspecialties, from fried green tomatoes to venison tenderloin with

morels, come largely from local farmers and foragers.

WHAT YOULL PAY:Rates are all-inclusive in the summer and

start at $179 per person per night; adventuresonthegorge.com

Ladies and gentlemen, boys and girls, vacationers of all ages: What happens when the granddaddy ofall-inclusives runs off and joins the circus? Club Med Creactive by Cirque du Soleil, which debuts in June.For $0 extra, learn the bungee, aerial silk and other Cirque du Soleil signatures. The first property to offer theprogram? Club Med Punta Cana in the Dominican Republic. We know: Twist your arm.clubmed.com

THE LODGE AT WOODLOCH PAADVENTURES ON THE GORGE WV

WHAT YOULL FIND:As you hike or gallop through the Balcones

Canyonlands Preserve that borders Travaasa Austinor simply

learn to two-step back at the ranchyoull quickly start to feel

at home in Texas Hill Country. To seal the deal, hit the resorts

farm for classes in chicken tending, crop seeding, harvesting and

composting. As for the restaurant and bar menu: Think heirloom

tomato tarts, gargantuan grilled veggie plates and an abundance

of fish, meat, dairyand winesfrom local vendors.

WHAT YOULL PAY:From $250 per room per night;travaasa.com

WHAT YOULL FIND:You can get packages that cover not only

your park entrance and hotel, but great eats, too: Unlike the Lost

Boys of Neverland, the Disney World menu has officially grown up.

The new Be Our Guest Restaurant, for one, serves up fab French

fare, plus veggie and gluten-free goodness galore (the GF cream

puffs are the stuff of foodie fairy tales). Theres new non-foodie

fun on offer as well. Start with the Seven Dwarfs Mine Train.

WHAT YOULL PAY:From $91 per person per night if you book

the Play, Stay, Dine and Save package;disneyworld.com

WALT DISNEY WORLD RESORT FL TRAVAASA AUSTIN TX

HORSE AROUNDMAKE MAGIC

GO WILD BLISS OUT
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Re-boot!

PHOTOGRAPHY BY DAVID LEWIS TAYLOR

4

3

1

2

5

76

9

10

1112

8

Step up your shoe collection with motorcycleboots. Their trendy low prole pairs wellwith jeans and skirts alike and keeps youzooming all day long.

page

58

1.Shine bright withRhinestone Strappy Booties. $48, amiclubwear.com 2. Strut your stuff with the metal-plated heels on the Oh My Ankle Boots. $37, shoppriceless.com3.Go rodeo-chic in Leather Boots with Gold Studs. $35,marshallsonline.com4.Walk the extra mile with the IVA boots rugged treads.$79,miashoes.com 5.Two versatiletextures take Leather and Suede Boots from day to night. $150,tjmaxx.com 6.Zebra-print Lucky Penny Boots let you walk on the wild side. $150, seychellesfootwear.com 7.Buckle up with Kai Motorcycle Boots. $90, solesociety.com 8.A bronze wash gives these Tatumm Booties a unique look. $159,vincecamuto.com9.WeatherproofGlasgow Chain boots are made for puddle splashing. $85, davrain.com 10.Studded Booties take it up a notch with a 4-inch heel. $30, amiclubwear.com 11.Put your fancyfoot forward with floral-embossed Fairchild booties. Very Volatile, $80,shoemall.com 12.Open-sided Underneath Boots give your feet some air.$90,bcfootwear.com

home & away | STYLE PICKS

page

58

Theres asecret on

the sole! Seepage 4.
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Supermarket spy

Lime isnt just for chipsanymore. MicrowavableSkinnygirl Lime & SaltPopcornis tart andtastyand just 25calories per cup! ($4.99)

White cheddar popcornfinally joins the partytheparty mix, that isinChex Mix Popped withcheesy crackers and Chexpieces. ($3.79)

Move over, caramelcorn. SmartfoodCinnamon Brown SugarPopcornis the nextaddictive salty-sweetcombo. ($3.99)

The classic British chipflavor adds a tang toAngies BoomchickapopOrganic Sea Salt &VinegarPopcorn. ($3.69)

Popcorn, IndianasVanilla Almond GranolaPopcorn Clusters featurea hearty mix of kernels,oats, flax seeds andalmonds. ($8.99)

PHOTOGRAPHY BY SAM KAPLAN

Pop stars!Make movie nigh a smash hi wih hese exciing new popcorn

avors ha go way beyond buter. BY NICOLE WITKO

pag

65

faves &saves | SUPERMARKET SMARTS


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Tastethe

trend!

4.Drink Q Ginger Beersolo or mix it with lime

juice, vodka and a sprig of

mint for a Moscow Mule.

($7.99 for 4)

shopping showdown!

BATTLE OF THE BACON CRUMBLES

BY ERICA CLARK

ANDTHEWINNERIS

HOMEMADE

None

. per oz

minutes

. per oz

PREP

PRICE

PACKAGED

Real bacon without the mess of agreasy pan? Sounds too good to betrueand it is. What you save in

cost and cleanup, you lose in flavorand texture. The precooked pieceshave an artificial taste and theyllnever be as crispy as homemade.

H2-Oh!When a plain glass ofagua jus won do, giveone of hese botles of waerenhancers a squeeze.BY LAMBETH HOCHWALD

Arctic Grape MiO Fitdrops,with electrolytes and B vitamins,taste great and can keep youenergized. ($3.99)

Pineapple Coconut Dasanidrops create a drink worthy ofa little umbrella. ($3.99)

Red Rose Real Teadrops makeiced tea with a home-brewedflavor. ($4.99)

Arizona Green Tea Peachdrops, with ginseng and Sue Beeorange blossom honey, will helpget you through winter. ($3.49)

Minute Maid Fruit Punchdrops make about 28 servingsfrom a tiny bottle. ($3.99)

HOMEMADE

Theres nothing like the flavor andaroma of freshly cooked bacon,

and making crumbles yourselffora bit more moneygives you controlover the size and crispiness of thepieces. Bonus: You can use the

rendered fat for frying and roasting.

1.Update your cheeseplate: Cabot Farmers

Legacy Collectionfeatures three specialty

cheddars. ($2.80)

5.With dark chocolateand coconut oil, AlterEco Organic Sea SaltTruffles are a sweet

V-Day treat. ($7.99 for 10)

2.What makes AlFresco Frozen Gourmet

Chicken Meatballsso tasty? Caramelized

onions. ($7.99)

3.Bake PillsburyCinnabon Bakery

Inspired Cinnamon Rollsfor an indulgent start to

your day. ($4.49)

Checkout! We esed hundreds of producs o nd he bes new buys for your grocery lis.BY NICOLE WITKO

faves &saves | SUPERMARKET SMARTS


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6.Good news forcoffee-loving vegans: SoDelicious Dairy Free

Almond Milk Creameris a nuty, rich alernaive

o cream. ($2.49)

10.Krave ArtisanalJerkyfancies snack

ime wih ve newavors like Chardonnay

Thyme and FivePeppercorn. ($6.99)

7.Suddenly GrainSalad has i all: Jus

boil he quinoa and ricemix, hen add he

included dried fruior nus. ($2.69)

8.Sprinkled wih chiliand omao powder,Marcela ValladolidAdobada Flavored

Potato Chipsare smokyand swee. ($3.89)

9.Youd never guessVans Whole Grain

Pastasavailable wihhree ypes of sauces, like

herb and garlicaregluen-free. ($3.99)

EUROPEAN

STYLE

This ype has a slighlyhigher fa conen(82 percen and up vs.80 and up for saled).Is oen fermened,giving i a ang.

Use itor pie dough. Theang balances a swee

lling; he high a creaesan exra-aky crus.

SALTED

This popularvariey is he ypeyoure mos likelyo have on hand.

Use ito make aavored buter: mixa sofened sick wihminced garlic andchopped resh herbs.Serve on seak orvegeables.

WHIPPED

This buter spreadseasily when coldbecause is infusedwih nirogen. Iconains abou halfhe calories of oherkinds of buter.

Use iton oas, ordip whole radishes in

i, hen sprinkle hemwih sea sal.

UNSALTED

Because he amoun of sal insaled buter varies by brand,his opion is bes for baking,allowing you o conrol he salin your reas.

Use itas a base or butercreamrosing: Bea 2 sofened sicks wih3 cups conecioners sugar, 2 bsp.milk and a small pinch o sal.

Buter is back!Buters populariy is spreading! A poenial explanaion: Sudies show ha a die rich in asand low in carbs is more effecive han low-a dies or weigh loss, possibly in par because o

as saiaing effecs, says Nina Teicholz, auhor o The Big Fa Surprise. Learn which kindo buter is bes or every kichen ask.BY BETH JANES AND SHAY SPENCE

pag

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Dairydecoder


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Not all Alfredos are created equal.

We start with fresh cream and butter, then add fresh Ricotta.Next, we blend in aged Parmesan, Romano and Asiago cheeses.

All for a clearly authentic Alfredo.

H.J.HeinzCompany,L.P.2015.Allrightsreserved.

For recipe ideas, visit classico.com
http://classico.com/http://classico.com/


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ADD HAMSTEAK

$1.50/SERVING

faves & saves |DINNERS FOR A DEAL

1 lb. fusilli

3 tbsp. plus 1 tsp.olive oil

14 cup panko

8 oz. creminimushrooms,sliced

2 tbsp. choppedfresh sage

1 onion, chopped

2 cloves garlic,minced

34 cup heavycream

12 cup gratedParmesan

2 tbsp. white wine

1.Bring a large pot of water to a boil. Salt the

water and add the fusilli; cook until al dente.

Drain, reserving 12cup pasta cooking water.

2.Meanwhile, in a small skillet, heat 1 tsp. oil over

medium-high. Add the panko and toast, stirring,

until golden, 3 minutes; transfer to a plate.

3.In a large skillet, heat 2 tbsp. oil over medium-

high. Add the mushrooms and sage. Season

with salt and pepper and cook, stirring, until

browned, 5 minutes. Transfer to another plate.

Reduce the heat to medium. Cook the onion

and garlic in the remaining 1 tbsp. oil, stirring,

until softened, 4 to 6 minutes; season.

4.Add the mushrooms, fusilli, reserved pasta

cooking water, cream, Parmesan and wine to

the large skillet. Cook over medium, stirring

often, until the sauce thickens, about 3 minutes;

season. Divide among plates; top with the panko.

MAKE IT MEATY After serving veggie-vores,

stir in 312oz. cubed ham steak per meat eater.

Creamy Mushroom PastaSERVE S4 PREP 10 MIN COOK 20 MIN

Meat mehalfway!Make the carnivores and

veggie-vores at your table happy with

these exitarian meals. Start with

one vegetarian recipe, then just add

meator not!RECIPES BY PETER BERLEY

Fusilli $2.16

Olive oil $.51 Panko $.10

Mushrooms $1.99

Fresh sage $.40

Onion $.50

Garlic $.20

Heavy cream $.91

Parmesan $.48

White wine $.22

TOTAL: $7.47

PER PERSON: $1.87

* Salt and pepper are freebies.

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2 cups jasmine rice,rinsed

2 cups snow peas, thinlysliced lengthwise

3 medium carrots,shredded

14 lb. cabbage, thinlysliced

14 cup vegetable oil

4 eggs

2 scallions, thinly sliced

Sriracha, soy sauceand toasted sesameseeds, for garnish

1.In a small saucepan, bring the rice, 3 cups water and12tsp. salt to a boil. Cover, reduce heat to low and simmer

until rice is tender and water is absorbed, about 18 minutes.

2.Meanwhile, bring a medium saucepan of salted water

to a boil. Add the snow peas and cook until crisp-tender,

about 15 seconds; using a spider or a strainer with a handle,

transfer to a small bowl. Repeat with the carrots and then

the cabbage, transferring each to a separate bowl.

3.In a large nonstick skillet, heat the oil over high. Gently

crack the eggs, one at a time, into the skillet. Cook,

spooning the oil over the eggs, until the whites are just

cooked and the edges are crispy, about 2 minutes.

4.Divide the rice among bowls. Top with separate mounds

of vegetables, egg and scallions; garnish with sriracha,

soy sauce and sesame seeds.

MAKE IT MEATY Add 14lb. cooked shrimp on topper meat eater.

Korean-Style Rice BowlSERVES4 PREP 20 MIN COOK 25 MIN


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Jasmine rice $1.09

Snow peas $.83

Carrots $.37

Cabbage $.25

Vegetable oil $.18

Eggs $.44

Scallions $.19

Sriracha $.25

Soy sauce $.12

Sesame seeds $1.00

Total: $4.72

PER PERSON: $1.18

*Salt and pepper are freebies.

ADD

SHRIMP$2.99/SERVING

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Vegetable oil $.14

Red onion $.99

Garlic $.40 Ground cumin $.40

Brown sugar $.08

Canned chipotle chile $.46

Canned kidney beans $1.50

Documents

Every Day With Rachael Ray - January 2015 USA