Every Day With Rachael Ray

© Procter & Gamble Inc., 2013 ORAL-14647

SOME FRIDAY NIGHTINTO TUESDAY.

THROW

The ultimate combination of

Crest Clean & Scope Fresh creates chemistry.

life opens up when you do

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on the cover Photograph by Gentl & Hyers;

food styling by Maggie Ruggiero; prop styling by Angharad Bailey. Cupcake photograph by Sang An.

88 RACHAEL RAY’S

30-MINUTE MEALS

Kick off 2014 with

juicy steaks, hearty

pastas and delicious

warm-you-up soups.

98 ROCK YOUR GUAC!

You’ll twist and shout

for these cool new

guacamole mash-ups.

Grab some chips, then

dip right in!

102 SLOW COOKER S.O.S.

No mat er what’s

stressing you out in

the kitchen, you’ll f nd

the f x with these eight

great recipes.

112 LOVE BITES

Super-cute sweet

treats inspired by

the classic Valentine’s

Day box of chocolates.

How romantic!

Sweet spot! Treat your sweetie (and yourself!) to our most popular chocolatedessert recipes ever at r

RachaelRayMag.com/sweettreats.

Adorablepecan-pie pops

page 112

JAN/FEB 2014


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page

2JANUARY/FEBRUARY 2014

RACHAELRAYMAG.COM

HEALTHY

HELPING!

BOOKLET

6 OUR 25 MOST

POPULAR

CHOCOLATE

DESSERTS EVER!

From hot cocoa cookies to white-chocolate fondue, we’ve got all your cravings covered.

8 THIS MONTH’S

MENU

Our index of recipes in the issue

DRINK (JUICE!) TO

YOUR HEALTH

Why spend money at thejuice bar? These good-for-you sips are delish andeasy: no juicer required!

11 RACH’S NOTEBOOK

Here’s to more timein the new year for friends, hobbies and,of course, great food.

123 INSIDE OUR TEST

KITCHEN

Genius tips and tricks126 PET PROJECT

Dogs need comfort food, too! Your pooch willlove this stick-to-his-ribs chicken dish.

128 PLAY WITH

YOUR FOOD!

Whipped cream cutouts in shapes that warm the heart.

59 LIFE OF THE PARTY

Send one of our custom Valentine’s Day e-cards to your beloved foodie!

62 THE RELIEVED RENOVATOR

Now that her kitchen makeover is f nished, editor-in-chief Lauren Purcell shares what she learned.

64 GOOD BUYS

Stay on time with these adorable kitchen timers! 66 LOOKING GOOD: STYLE

Try Rach’s out-on-the-town black-and-white look.

home & away

43 WORD OF MOUTH

Maple syrup menus, agave-spiked beauty loot, Sweethearts through the ages and—touchdown!—edible snack stadiums

50 COCKTAILS, ANYONE?

Cheer on the Winter Olympics with these colorful (and tasty) “rings” for your drinks.

53 EATING RIGHT

Break out of your mealtime rut. Home cooks and experts share their strategies for bringing fun back to the table.

news & how-to’s

71 WORTH IT?

Should you spend $15 on a kitchen scale? 73 SUPERMARKET SMARTS

Global supper starters, jarred vs. fresh peanut but er,butcher secrets and lef over-Champagne tips.

81 DINNERS FOR A DEAL

Get your greens with $3 main-dish salads.

faves & saves

food & fun 17 FAST IDEAS!

Fif een wintry meals, snacks and drinks! 26 IN SEASON

Get fresh with ginger! 29 EXPRESS-LANE SUPPERS

One grocery bag; three fast meals 32 COOK WITH KIDS

Let the good times roll with these baked lasagna wraps. 35 HOT TOPIC

Chefs are reinventing classic Jewish deli food! Try new takes on brisket, latkes and more.

page 17

page 50

JAN/FEB 2014

page 64

page 74


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For the inside scoop on what we’re doing (and eating!), follow us on Instagram @RachaelRayMag.

“Rock Your Guac!” (page

98) used four avocados per

recipe, and the prettiest

of the 44 shells became serving bowls.

We work so far ahead that

Editor-in-Chief Lauren Purcell

took a break from this issue to talk

Halloween on NBC New York.

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lifesaver inthe kitchen?

Find out onpage 102.

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page

6

CHOCOLATE CAKE CHOCOLATE–PEANUT

BUTTER BOMBES

CANDY BAR FUDGE

HOT CROCK

CHOCOLATE PUDDING

It’s your lucky day, chocoholics! Just for

all you Hershey-bar-in-your-purse-

for-“emergencies” types, we’ve collected

our most viewed, shared, printed and

pinned chocolate desserts of all time.

Now stop drooling and go get the recipes

at RachaelRayMag.com/chocolate!

QUICK &

EASY!

HOT COCOA COOKIES

THE

#1

FAVE!


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FAST FUDGY BROWNIES

FROZEN HOT

COCOA

DOUBLE CHOCOLATE COOKIES

WITH A PEPPERMINT PATTY

SURPRISE

BLACK-BOTTOM CUPCAKES

CHOCOLATE WHISKEY CAKE

CHOCOLATE-RASPBERRY

TRUFFLE BARS

GERMAN CHOCOLATE

PECAN PIE

HEAVENLY

WHITE-CHOCOLATE FONDUE

CHOCOLATE BABY CAKES

WITH CHOCOLATE GLAZE

FRIED CHOCOLATE PUDDING

HAND PIES

ALMOND JOY

LAYER CAKE

CHOCOLATE–ZUCCHINI

SNACK CAKE

CHOCOLATE RED-WINE

CUPCAKES WITH

MASCARPONE ICING

TAKES

10

MINUTES!

HOT MAINE MUDSLIDES

WITH CHOCOLATE BISCOTTI

LIGHT-AS-AIR

CHOCOLATE MOUSSE

SUBTLY SPICY

CHOCOLATE-CHILI

BROWNIES

TRIPLE CHOCOLATE

ICE CREAM CAKE

THE BEST BASIC

BROWNIES

HEAT

THINGS

UP!

CHOCOLATE LAYER CAKE

HOT FUDGE

SUNDAE CAKE


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BREAKFAST DIPS & SNACKS

Cheese Blintz Hot Cakes p. 18 Q�Q

Maple-Raisin Oatmeal p. 20Q�Q

Eggplant-Parm Grilled Cheese p. 94Q�Q

SAMMIES

Key:Q�Fast (30 min. or less)

Q�Vegetarian

Q�Freezer-Friendly

Q�Gluten-Free

HH Find these recipes

in our Healthy Helping!

tear-out booklet.

Burgers with Blue Cheese Aioli p. 12 Q

Lamb Meatball Subs

p. 20QLatke Reuben

p. 35

Bubbly Cheese Fondue p. 74 Q�Q

Buffalo Dip p. 21Q�Q

Sweet Chile Hot Wingsp. 103

11 great guacs!

Classic Guacamole p. 98Q�Q�Q

Mango & Mint Guacamole p. 98Q�Q�Q

Swedish Chef Guacamole p. 99 Q�Q

Bacon & Egg Guacamole p. 99Q�Q

Spicy Sesame Guacamole p. 99Q�Q�

Seven-Layer Guacamole p. 100Q�Q�Q

East Meets Mex Guacamole p. 100Q�Q�Q

Pom-Walnut Guacamole p. 100Q�Q�Q

Tuscan-Style Guacamole p. 101Q�Q�Q

Greek to Me Guacamole p. 101 Q�Q�Q

Chipotle Chicken Guacamole p. 101Q�Q

SALADS & SIDES

Butternut Squash & Arugula Salad p. 81 Q�Q

Warm Spinach & Roast Pork Salad p. 84 Q

Tarragon Grapefruit Salad

p. 22Q�Q�QVino-grette Salad

p. 74 Q�Q�Q

Spinach Salad with Quinoa p. 21 Q�Q�Q

Shrimp, Radicchio & Couscous Salad p. 83Q

Warm Wedge Salad

p. 82Q

Roasted Root Vegetable Tzimmes p. 38 Q�Q


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YOUR JAN/FEB 2014

RECIPE INDEXDRINKS

DESSERTS

Honey-Do! Juice HHQ�Q�Q

Green Cleanse Juice HHQ�Q�Q

Orange Aid Juice HHQ�Q�Q

Red Hot Juice HHQ�Q�Q

Mexican Magic Bars p. 21Q�Q�Q

Hail to Kale Juice

HH Q�Q�Q

Mellow Yellow Juice

HH Q�Q�QPineapple 75 p. 21 Q�Q�Q

Pear-adise Juice HHQ�Q�Q

MEAT, CHICKEN & SEAFOOD

Tagliata with Celery & Mushroom Salad p. 91 Q�Q

Shrimp & Grits

p. 20QCod with Mushrooms

p. 24Q�Thai Pork Chops

p. 24QBlackened Chicken with Broccoli Slaw p. 20 Q�

Chicken & Broccoli Stromboli p. 30Q

Asian Chicken Lettuce Cups p. 30Q

Coffee-Braised Brisket p. 36Q

Chicken in Champ-pan Sauce p. 74 Q�Q

Smoky Beef Tacos p. 111

Low & Slow Chipotle-Maple Beef p. 110Q�Q

Slow-Cooker Paella p. 105 Q�

Flatiron Steak Soba

p. 97Q

Brussels Sprouts Pasta p. 24 Q�Q

Pizza Supreme p. 25 Q

Sesame Beef Noodle Bowl p. 110

Beef Ravioli with Sage Butter p. 111

Pasta Pinwheels p. 33�Q�Q

Chicken Ragu with Fennel p. 93Q

Quick Bean & Porcini Ragu p. 94 Q�Q

Sausage, Bean & Spinach Stew p. 108 Q�

Chicken Meatball & Vegetable Soup p. 30 Q�

Mushroom Soup with Marsala p. 91Q�Q

Sausage, Zucchini & Potato Soup p. 97Q�Q�

Parsnip & Potato Soup p. 88 Q�Q�

SOUPS & STEWS

Veal & Eggplant Ragu p. 92 Q

PIZZA & PASTA

Challah & Honey Bread Pudding p. 37 Q

Bourbon Cherry Cordial Cupcakes p. 115Q

Orange Tartp. 17Q�Q

Spiked Sorbet p. 74 Q�Q�Q�Q

Creamy Orange Panna Cottas p. 116

Pecan Pie Pops

p. 117 Q

Spiced Wine-Poached Pears p. 106�Q�Q

Raspberry Caramel Sundaes p. 114 Q�Q

Coconut Whoopie Pies

p. 114 Q

page

9


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Tom’s of Maine makes a dif erence for

your smile without putting artifi cial

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No animal testing or animal

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No artificial colors, flavors,

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We believe what’s inside matters.

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NOW THAT THE BUSY HOLIDAYS ARE OVER, ’tis the

season to slow-cook. I braise just about everything in January and February—you can even slow-cook a romantic Valentine’s Day dinner, including dessert! Take a slow ride to our delicious warm-you-up recipes and ideas on page 102. And remember—if you don’t own a slow cooker, you can always cook slow and low in your oven.

The Super Bowl is happening this year at the MetLife Stadium in New Jersey (home of my beloved Jets), and John and I will be watching from our place in upstate New York. As always, we have tons of ideas for your Bowl party: 11 easy twists on guacamole (page 98), big-batch, f nger-lickin’-good wings (page 103) and tips for serving it all in an over-the-top way: snack stadiums (page 48). And here’s a bonus tip: Set up an interactive buf et such as a chili bar with multiple toppings for your guests to choose from. And make it BYOB—bring your own beer!

Whenever I’m interviewed around the New Year, people ask me what’s on my resolutions list. I make a daily resolution that I will try to do bet er than I did the day before. Every day is a clean slate for every one of us, so, in my opinion, April 28th is asimportant as January 1st. Any day can be the f rst day of the rest of your life. My general goals for the year? To take my Italian class more seriously, read more actual (not digital) books, get back into my drum lessons… train for a half marathon? (That dream may be a mile or two too far!)

Whatever is on your list for the year, I hope it includes happiness and good health, lots of time in your kitchen and at your table with those you love and, most certainly, more sharing of good food.

Love,

PH

OTO

GR

AP

H B

Y J

IM W

RIG

HT.

RACH’S NOTEBOOK

Ring in the new!

Italian classes

Drum lessons

Half marathon?

Read more books


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PHOTOGRAPH BY JOHN KERNICK

RACH’S NOTEBOOK

BURGERS

2 lbs. ground sirloin or chuck

2 tbsp. Worcestershire sauce

2 tbsp. grainy Dijon mustard

2 tbsp. prepared horseradish

Kosher salt and coarse black pepper

Melted butter, for basting

12 oz. (3⁄4 lb.) sliced sharp white cheddar

6 burger rolls, toasted

Green leaf or butter lettuce

Sliced beefsteak tomatoes

1 Vidalia or other mild sweet onion, thinly sliced

HOMEMADE MAYO

1 organic egg yolk

1 tsp. Dijon mustard

2 tbsp. fresh lemon juice

2⁄3 cup grapeseed oil

Sea salt

CHUNKY BLUE CHEESE AIOLI

1 cup Homemade Mayo or store-bought mayo

6 oz. crumbled blue cheese or smoked blue cheese crumbles

2 tbsp. fi nely chopped fl at-leaf parsley

1 tbsp. grainy Dijon mustard

1 large clove garlic, grated or pasted

�Z In a large bowl, combine the

beef, Worcestershire, Dijon and

horseradish; season with salt

and pepper. Shape into 6 patties.

Heat a griddle or cast-iron

skillet over medium-high. Cook

patties, turning occasionally and

basting with melted butter, about

8 minutes for medium-rare. Top

with slices of cheddar and cover

for the last minute or two of

cooking until the cheese melts.

�Z For the mayo, in a medium

bowl, whisk the egg yolk, Dijon

and lemon juice; then, continuing

to whisk, slowly stream in the oil,

letting it pour down the sides of

the bowl. Season with sea salt.

�Z For the aioli, in a medium

bowl, mix the mayo, blue cheese,

parsley, Dijon and garlic.

�Z Divide the cheeseburgers

among the roll bottoms; spread

the aioli on the roll tops. Top the

burgers with lettuce, tomato,

onion and the roll tops.

Spicy Cheddar Burgers with Chunky Blue Cheese Aioli MAKES 6

National Cheeseburger Day lands in the fall, but winter is when a hearty beef-and-bun

combo like this—with two types of cheese!—can really hit the spot. BY RACHAEL RAY

12

FO

OD

STYLIN

G B

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RA

FTU

S M

CD

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ELL; P

RO

P S

TYLIN

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page WorldMags.netWorldMags.net

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For more information and delicious recipe ideas, visit mrsdash.com.

Salt-free, all natural meal solutions. Try all 10 fl avor-fast varieties.

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ash

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FREE STUFF! We’re giving out tons of gratis

goodies that’ll brighten your

life in the new year. Consider

it our gif to all of you!

RACH VS. GUY

ROUND 3!We’re back and ready to rumble! With

one win each under our belts, Guy and I

are battling for bragging rights in the third

season of Rachael vs. Guy: Celebrity

Cook-Off, premiering January 6 on Foodff

Network—and we’re entrusting celebrities

like rapper Vanilla Ice, actress Florence

Henderson and reality-TV star Jake Pavelka

to duke it out for us! The winner’s charity

will receive $50,000. Don’t miss it!

Pizza! Making it together

is fun and we get to pick

what we want to put on top.

—Susan Du Toit Roy

Your pasta

carbonara!

—Angie

Mortimore

Marciniak

If you ask me,

there’s nothing

more romantic

than a delicious

homemade

dinner. So for

Valentine’s

Day, John and

I keep it simple:

I always make

him pasta

carbonara and

we stay in with

our pup, Isaboo.

What’s your

favorite romantic meal?

My guy’s salmon with

mushroom risot o. It’s

how he won my heart!

—Tamela Renee Flynn

My hubby

spoils me!

He always

makes my

favorite:

French

onion soup.

—Melissa But s

Homemade

tomato

sauce with

pasta and

meatballs,

wine and

Sinatra

playing in the

background.

—Debbie Porto

Lombardo

I think you’redishy.

VALENTINE’SDAY CARDSSend sweet, punny

foodie messages to your

loved ones this

Valentine’s Day with our

downloadable cards. Whether

you send them via email, snail

mail or hand-deliver them

with a kiss, you’ll defi nitely

leave them hungry for more!

RachaelRayMag.com/vdaycards

OUR SWEETESTTREATSWe’ve got your next dinner party

dessert covered! Fast FFF udgy

Brownies! Frozen Hot Cocoa!

Check out our 25 most

popular chocolate

treats of all time.

RachaelRayMag

.com/desserts

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DESSERT PHOTOS on pages 6–7 by (left to right, top to bottom): Tom Schierlitz, Kate Sears, Chris Craymer, Milwaukee, Sang An, Kate Sears, Tom Schierlitz, James Carrière, Stephen Scott Gross, Romulo Yanes, John Kernick, Antonis Achilleos, Romulo Yanes, Deborah Jaffe, Marcus Nilsson, Kate Sears, Stephen Scott Gross, Stephen Scott Gross, Con Poulos, Levi Brown, James Baigrie, Antonis Achilleos, Con Poulos, Ben Fink, Stephen Scott Gross.

RACH’S NOTEBOOK

>

Talk to me!

page

14

DID YOU KNOW?On Valentine’s Day,

John’s the one who

gets a bouquet—of

a dozen different

salamis! I think it’s

way more romantic

than fl owers. And

more delicious!


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B E C A U S E

I LO V E F O O DW H Y I CO O K

SM TO F E E L L I K E A N

A R T I S T

TO FEED MY

C R E AT I V I T Y

B E C A U S E A N E W

I N G R E D I E N T I S L I K E

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I S M Y S A N C T UA RY

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O F H O M E

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© 2013 CSC Brands LP


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Grown in America. Picked and packed at the peak of ripeness. Same essential nutrients as fresh.

New look. Same garden quality.

©2013 Del Monte Corporation. All Rights Reserved.


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page

17

no-fuss

DESSERT!

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RECIPES BY ROCHELLE PALERMO

PHOTOGRAPHY BY JOSEPH DE LEO

Orange Tart1 blood orange • 1 navel orange • 1 sheet frozen puff pastry,

thawed • 1⁄3 cup orange marmalade • 3⁄4 cup heavy cream

• 1 tbsp. confectioners’ sugar FPeel oranges and remove

pith; slice each into 8 rounds. Put pastry on parchment-

lined baking sheet; spread with marmalade. Top with

oranges. Bake at 425° until crisp, 25 minutes. Let cool. Beat

cream and sugar until thick; serve with tart. Serves 6 to 8.

15YUM!

YAY, GINGER! )�LASAGNA FOR KIDS ) DELI, UPDATED


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Cheese Blintz

Hot Cakes

2 eggs • 1⁄2 cup fl our • 1⁄4 cup

milk • 11⁄2 tbsp. sugar • 1⁄4 tsp.

baking powder • 1 cup cottage

cheese • 2 tbsp. butter • jam

and confectioners’ sugar

FIn blender, mix eggs,

fl our, milk, sugar and baking

powder, 10 seconds. Add

cottage cheese; blend until

just incorporated. On griddle,

heat butter over medium.

Working in batches, spoon

batter by 1⁄4 cupfuls onto

griddle. Cook, fl ipping once,

until golden, 5 minutes. Repeat

with remaining batter. Top with

jam; dust with sugar. Makes 8.

brunch

FAVE!

page

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food & fun | FAST IDEAS


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HELLMANN’S.® BRING OUT THE BEST.

®

©2012 U

nilever

PARMESAN CRUSTED

CHICKEN1/2 CUP HELLMANN’S® REAL MAYONNAISE

1/4 CUP GRATED PARMESAN CHEESE

4 CHICKEN BREAST HALVES

4 TSP. ITALIAN SEASONED BREAD CRUMBS

COMBINE HELLMANN’S® WITH CHEESE.

ARRANGE CHICKEN ON BAKING SHEET.

TOP WITH MAYONNAISE MIXTURE.

SPRINKLE WITH BREAD CRUMBS. BAKE 20

MINUTES AT 425°. FIND MORE CHICKEN

RECIPES AT FACEBOOK.COM/HELLMANNS

the secret to Juicy chicken.


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Blackened Chicken with Broccoli Slaw2 lemons • 1⁄3 cup mayo

• 1 bag (12 oz.) broccoli

slaw • 11⁄3 lbs. chicken

tenders • 3 tbsp. Cajun

seasoning • 2 tbsp. canola

oil FPreheat skillet over

medium-high. In bowl,

whisk juice of 1 lemon

with mayo. Toss with slaw;

season. Cut remaining

lemon into wedges. In

skillet, combine chicken

with Cajun seasoning

and oil. Arrange in an

even layer and cook over

medium until browned

on both sides, 5 minutes.

Serve with slaw and lemon

wedges. Serves 4.

Maple-Raisin Oatmeal 3⁄4 cup golden raisins • 1⁄2 cup pure

maple syrup • 1⁄2 tsp. ground cinnamon

• 1 cup milk • 2 cups quick-cooking rolled

oats • 1⁄2 cup chopped pecans FIn pot,

cook raisins, syrup and cinnamon over

low, 3 minutes. In large pan, simmer

milk and 3 cups water, then add oats

and cook, stirring, 3 minutes. Serve with

syrup mixture and nuts. Serves 4.

Oat-standing breakfast Dinner hero!

Lamb Meatball Subs11⁄2 lbs. ground lamb • 1⁄2 onion, grated

• 2 tbsp. EVOO • 3 cups marinara • 1 tsp.

ground cumin • 4 hoagie rolls • 4 oz.

shredded mozzarella FMix lamb and

onion; season. Form into 12 balls. In

skillet, heat EVOO over medium. Cook

meatballs 10 minutes. Add marinara

and cumin; simmer 10 minutes. Spoon

into rolls; top with cheese. Makes 4.

family

NIGHT

Southern supper

Shrimp & Grits 3⁄4 cup instant grits • 11⁄2 cups corn

• 1 cup shredded cheddar • 11⁄2 lbs.

peeled and deveined shrimp • 1⁄3 cup

beer • 3 tbsp. butter • chopped parsley,yy

for garnish FCook grits according to

package directions; stir in corn and

cheese. In skillet, cook shrimp, beer

and butter over high, 2 minutes. Serve

grits with shrimp and parsley. Serves 4.

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Spinach Salad with Beets, Quinoa & Goat Cheese1 lemon, zested and juiced • 1 shallot,

fi nely chopped • 3 tbsp. EVOO • 5 oz.

baby spinach • 3⁄4 cup cooked, cooled

quinoa • 2 cooked beets, peeled and cut

into wedges • 3 oz. goat cheese • 1⁄2 cup

walnuts FIn bowl, whisk 2 tsp. zest,

3 tbsp. juice, shallot and EVOO;

season. In large bowl, toss

remaining ingredients

with the dressing.

Serves 4.

Buf alo Dip1 cup sour cream • 1⁄3 cup buttermilk

• 2 tbsp. crumbled blue cheese

• 1⁄4 tsp. celery seed • 11⁄2 tsp. hot

sauce • 4 tbsp. chopped scallions

• veggies FIn blender, puree fi rst four

ingredients with 1 tsp. hot sauce and

3 tbsp. scallions; season. Transfer to

bowl; top with remaining scallions

and hot sauce. Serve with veggies.

Makes 13⁄4 cups.

Sports-bar snack

Pineapple 751 cup ice • 1⁄4 cup pineapple juice

• 2 tbsp. gin or vodka • chilled

sparkling wine • 1 lemon FIn a

cocktail shaker, shake ice, pineapple

juice and gin until thoroughly mixed;

strain into a Champagne fl ute. Top

with sparkling wine. Using a vegetable

peeler, cut a strip of lemon peel and

curl over rim. Makes 1.

hearty &

HEALTHY

Elegant eye-opener

QUICKGRAINTRICKSEE P. 124

Raising-the-bar cookie!

Mexican Magic Bars11⁄3 cups crushed graham crackers

• 1 stick butter, meltr ed • 11⁄2 cups

chocolate chips • 1⁄2 tsp. ground

cinnamon • 1 cup pecans • 11⁄2 cups

unsweetened coconut flakes • 14 oz.

sweetened condensed milk FIn

9x13-inch baking dish, mix crackers and

butter; press onto bottom. Layer with

remaining ingredients. Bake at 375°

until browned, 25 minutes. Makes 24.


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Tarragon Grapefruit Salad2 grapefruits, chilled • 1 tbsp. red wine

vinegar • 1 tbsp. EVOO • 1⁄2 small red onion,

thinly sliced • 3 tbsp. chopped toasted

almonds • 1⁄2 tsp. chopped fresh tarragon

FGrate 1 tsp. zest from one grapefruit, then

peel and segment both. In bowl, mix vinegar

and EVOO; season. Arrange grapefruit on

4 plates. Top with onion, almonds, tarragon,

zest and the dressing. Serves 4.

citrus

STUNNER

TAKE THE BITE OUT OF ONIONS!SEE P. 125

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Brussels Sprouts Pasta1 tbsp. EVOO • 1 lb. Brussels sprouts,

sliced • 2 tbsp. minced garlic • 11⁄2 cups

heavy cream • 1 cup grated Pecorino

• 12 oz. cooked farfalle, plus 1⁄2 cup

pasta water • 1 tsp. lemon zest FIn

skillet, cook fi rst three ingredients over

medium, 5 minutes. Stir in cream and

cheese; simmer 2 minutes. Add pasta

water to thin sauce; toss with pasta

and season. Top with zest. Serves 4.

Meatless meal

Cod with Mushrooms

12-oz. cod fi llet • 10 oz. oyster

mushrooms • 3 tbsp. EVOO • 1⁄2 cup

fish stock • 1⁄3 cup white wine • 1 tbsp.

minced garlic • 1 tbsp. chopped

chives FOn parchment-lined baking

sheet, season cod. Roast at 450° for

12 minutes. In pan, cook mushrooms in

EVOO over high, 2 minutes. Stir in stock,

wine and garlic; boil 3 minutes. Top cod

with mushrooms and chives. Serves 2.

Skillet supper Date night!

Thai Pork Chops1 tbsp. EVOO • 4 bone-in pork chops

(3⁄4 inch thick) • 1 onion, sliced • 1 green

bell pepper, sliced • 14 oz. coconut

milk • 1⁄4 cup red curry paste • 11⁄2 tbsp.

grated ginger • 1⁄2 cup cilantro FIn

skillet, heat EVOO over high. Season

pork; brown, 5 minutes per side. Transfer

to plate. Bring next 5 ingredients to a boil;

simmer 10 minutes. Return pork to pan;

top with cilantro. Serves 4.

food & fun

| FAST IDEAS


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Pizza Supreme

8 oz. pizza dough • 2 tsp. EVOO • 1 red

bell pepper, thinly sliced • 2 cloves

garlic, thinly sliced • 1 tsp. fresh

thyme • 1⁄3 cup ricotta • 1 hot Italian

sausage, casing removed FStretch

dough into 10-inch round; transfer to

baking sheet. Brush with EVOO; top

with remaining ingredients. Bake at

500° until bottom of crust is golden,

15 minutes. Serves 2.

bet er than

TAKEOUT!

* serving = ½ cup ©2013 CSC Brands LP

Kids and moms love V8 V-Fusion® 100% juice

for totally diferent reasons. Kids because

the fruit makes it taste great. Moms because

it has 1 full serving of fruits and 1 full serving

of vegetables* with no sugar added. A family

favorite for a reason. (Or two.)

NUTRITIOUS


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food & fun | IN SEASON

TEXT BY GANDA SUTHIVARAKOM

PHOTOGRAPH BY PLAMEN PETKOV

Hot stuf

The term racy was once

used to describe foods spiced

with ginger. The English called

ginger races—from the Spanish for

“roots”—and thought these dishes

revved up the sex drive. That’s

debatable, but ginger def nitely

revs up the taste buds!

page

26


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Take your pickDial up the spice of dishes with

these dif erent styles of ginger.

1. FRESH GINGERThe shiny underground stem of the Zingiber offi cinale plant e

lends the freshest fl avor.

Q Pick Look for fat, fi rm “fi ngers” with smooth, shiny skin. Avoid specimens that are soft or have green shoots.

Q Prep Use a spoon to scrape off the skin, then grate the fl esh and squeeze out juice to use in salad dressing; slice into coins and simmer in tea; or mince for stir-fries or curries.

Q Store Keep whole ginger in the crisper in a zip-top bag for up to two months; once it’s cut, use within a few days.

2. GROUND GINGERThis potent powder amps up desserts like gingerbread or pumpkin pie, and adds a subtle kick to soups and stews and marinades. Sprinkle some of it into whipped cream!

3. PICKLED GINGERThese paper-thin sheets are a sushi staple, but are also tasty sliced and tossed into fried rice or salad.

4. CANDIED GINGERChop these chewy, sweet-hot slices and add to cookie dough or brownie batter, or sprinkle over ice cream.You can also eat them plain!

HEALING MEAL Simmer

chicken broth with ginger coins

and garlic cloves for a delish,

invigorating cold remedy.

SWEET SIDE Simmer sliced

carrots with butter, chopped

ginger, sugar and enough water

to cover; cook, covered, until

carrots are tender and glazed.

BIG DIPPER Mix chopped

ginger with rice vinegar, soy

sauce, scallions and sesame

oil for a quick dipping sauce.

COCKTAIL HELPER Boil

sliced ginger in 2 cups water

for 10 minutes; add 2 cups

sugar and stir until dissolved.

Stir cooled syrup into drinks.

FRESH TAKES WITH GINGER!

The number of baby girls per million

christened Ginger in the 1970s, when thepopularity of the name was at its peak in the U.S. (Sorry, Spice Girls —it didn’t even rank in the ’90s.)

Here, ginger is a f avor. In the U.K., it’s a

hair color! Can you tell which three celeb

redheads are for real?

HAIR IQ:

EMMA STONE

real or dyed?HAIR IQ:

JESSICA CHASTAIN JULIANNE MOORE

CHRISTINA HENDRICKS LUCILLE BALL

LINDSAY LOHAN

Answers: Stone, dyed; Lohan, real; Chastain, real; Moore, real;Hendricks, dyed; Ball, dyed.

More than a tummy tamerWhen in doubt, have some ginger: It’s chock-full of healing compounds that help with all kinds of ailments, from colds and fever to pain and infl ammation!

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.


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Prototype shown with options. Production model will vary. ©2013 Toyota Motor Sales, U.S.A., Inc.

Learn more at toyota.com/corolla

The all-new Corolla features the perfect combination of modern technology

and premium style, from an available 6.1-in. touch-screen display to a

piano-black center stack. It’s beyond an upgrade. It’s a whole new level.

ELEVATED INSIDE AND OUT.


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FO

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PANTRY ITEMSYELLOW ONIONS, GARLIC, EVOO,CHICKEN BROTH, VEGETABLE OIL,SOY SAUCE, SALT AND PEPPER

SHOPPING LIST

Your supermarket run just got easier!Speed through the 10-items-or-less

lane and still dine deliciously!

Asian Chicken Let uce Cups

Chicken & Broccoli Stromboli

Chicken Meatball & Vegetable Soup

1 BUNCH SCALLIONS

8 OZ. MOZZARELLA,

SHREDDED

2 SMALLHEADS

BROCCOLI

1 BOX ORZO

1 LARGE HEAD

BUTTERLETTUCE

HOISINSAUCE

RECIPES BY HEATHER MELDROM

PHOTOGRAPHY BY CON POULOS

2 CANS(14.5 OZ. EACH)

DICED TOMATOESWITH ITALIANSEASONING

21 ⁄2 LBS. GROUNDCHICKEN

OR TURKEY

2 LARGE CARROTS

1 LB. PIZZA DOUGH

The ultimate

time-saver!

Shop faster with our digital shopping checklist. Get it at RachaelRayMag

.com/ janlist.

page

29

& fun | EXPRESS-LANE SUPPERS

food


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EASY BAKE Wrap the baked

stromboli in foil and freeze for up

to 2 months. Reheat in a 350° oven.

HOT TIP! Add some heat

by serving the lettuce cups with

sriracha for drizzling.

FLAVOR BOOSTER Amp up

the meatballs by mixing in some grated

Parmesan or chopped fresh herbs.

Asian Chicken Let uce CupsSERVES 4 PREP 15 MIN COOK 10 MIN

1⁄4 cup hoisin sauce

1 tbsp. soy sauce

2 tbsp. vegetable oil

1 lb. ground chicken or turkey

1 large carrot, peeled and finely diced

3 cloves garlic, finely chopped

4 scallions—whites and greens separated and chopped

1 large head butter lettuce,leaves separated

1. In a small bowl, combine the hoisin

sauce and soy sauce with 1⁄3 cup water.

2. In a large skillet or wok, heat 1 tbsp.

oil over medium-high. Add the chicken

and cook, breaking apart with a wooden

spoon, until browned, 4 minutes.

3. Reduce the heat to medium, add the

carrot and the remaining 1 tbsp. oil and

cook, stirring, 2 minutes. Add the garlic

and scallion whites and cook 1 minute.

Stir in the hoisin mixture and cook until

the sauce thickens and coats the chicken

and vegetables, 1 to 2 minutes.

4. Divide the lettuce leaves among

4 plates. Top each leaf with the chicken

mixture; sprinkle with the scallion greens.

Chicken & Broccoli StromboliMAKES 4 PREP 25 MIN BAKE 15 MIN

1 yellow onion, chopped

4 tbsp. EVOO

1 small head broccoli, chopped1⁄2 lb. ground chicken or turkey

1 lb. pizza dough, thawed if frozen

8 oz. mozzarella, shredded (2 cups)

1 can (14.5 oz.) diced tomatoes with Italian seasoning

1. Preheat the oven to 425°. In a skillet, cook

the onion in 1 tbsp. EVOO over medium,

3 minutes; transfer one-third to a plate.

Add the broccoli and 1⁄2 cup water; cook

3 minutes. Transfer tff o a large bowl. In the

same skillet, cook the chicken in 1 tbsp.

EVOO over medium-high, breaking apart

with a wooden spoon, until browned,

4 minutes. Transfer tff o the bowl; season

with salt and pepper.

2. Coat a baking sheet with 1 tbsp. EVOO.

Divide the dough into 4 pieces. Stretch

each into an 8-by-4-inch oval and sprinkle

with 1⁄4 cup cheese. Spoon one-quarter of

the chicken mixture down the center of

each, then top with remaining cheese. Fold

one long side over the filling and fold in the

ends; roll into a log. Transfer tff o the baking

sheet, seam side down. Brush each with the

remaining EVOO and cut 2 diagonal slits

in the top. Bake until golden, 15 minutes.

3. Meanwhile, in the skillet, cook tomatoes

and reserved onion over medium,

5 minutes. Season; serve over stromboli.

Chicken Meatball & Vegetable SoupSERVES 4 PREP 15 MIN COOK 20 MIN

2 tbsp. EVOO

1 yellow onion, chopped

1 large carrot, peeled and thinly sliced

4 cups chicken broth

1 can (14.5 oz.) diced tomatoes with Italian seasoning

1 lb. ground chicken or turkey1⁄2 cup orzo

1 small head broccoli, cut into fl orets

1. In a large pot, heat the EVOO over

medium-high. Add the onion and cook,

stirring occasionally, until golden, 5

minutes. Add the carrot and cook for

1 minute. Add the broth and tomatoes;

season with salt and pepper and bring

to a simmer.

2. In a large bowl, gently mix the chicken

with 1 tsp. salt and 1⁄4 tsp. pepper. Roll

1 tbsp. of the chicken between your palms,

forming a ball, and drop into the broth.

Repeat with the remaining chicken (you

should have about 20 meatballs).

3. Stir in the orzo and simmer 5 minutes.

Add the broccoli and simmer until the

meatballs are cooked through, the orzo

is al dente and the vegetables are tender,

about 5 minutes. Season before serving.

page

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food & fun | EXPRESS-LANE SUPPERS


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Sometimes Kids Need More.

Additional ways to supplement your child’s nutrition… Multivitamins and more!

Disney/Pixar Elements ©Disney/PixarDisney Elements ©DisneyManufactured by NatureSmart, LLC

*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease.

13-DS-1135dr

Kids can get Omega-3s, Calcium, Fiber,

Vitamin C and a Sugar-Free Multivitamin

in a great tasting gummy.


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food & fun | COOK WITH KIDS

PHOTOGRAPHY BY CON POULOS

Ready to r ll!

Timothy Marshall,10, twirls up a panful of pinwheels in no time fl at.

Try this cool new twist on baked pasta: Spread lasagna noodles with

a cheesy spinach f lling, then roll, bake and devour! BY TRACEY SEAMAN

page

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EVOO

8 dried lasagna noodles

1 bag (5 oz.) baby spinach

1 container (15 oz.) ricot a

1 egg, beaten

1 ⁄4 cup f nely gratedParmesan, plusmore for serving1 ⁄4 tsp. pepper

21 ⁄2 cups marinara sauce

4 sticks string cheese, halved crosswise

INGREDIENTS

EQUIPMENT

PASTA PINWHEELS

Dry measuring cups

Colander

Food processor

9-inch square baking dish

Serrated knife


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Dig in!

“I liked cooking this dish with my mom, but the recipe was so easy that I could do most of the stuff on my own.”

Timothy made the spinach fi lling with the help of his mom, Catherine. “The food processor chopped everything up so fast!” he said.

Helping kids grow, one recipe at a time: Go to yum-o.org, Rach’s nonprofi t organization, for more superdelicious,

family-friendly dishes and suggestions for healthy snacks. You can also fi nd ideas for improving the food at your child’s school, share your

favorite good-for-you recipes, and get inspired by organizations and people who are changing the way America eats. How cool is that?!

Pasta PinwheelsSERVES 4 PREP 30 MIN BAKE 45 MIN

PREHEAT the oven to 400°. Bring a

large pot of salted water to a boil. Add a

splash of EVOO and the lasagna noodles.

Cook until al dente. Drain, then rinse with

cold water, being careful not to tear the

noodles. Transfer the noodles to a large

bowl of cold water until ready to use.

RINSE out the pot, add 1 inch of

water and bring to a boil. Add the

spinach and cook, stirring, until wilted,

1 to 2 minutes. Drain and rinse with

cold water. Using your hands, squeeze

all the liquid from the spinach.

PULSE the spinach, ricotta,

egg, Parmesan and pepper in a food

processor to blend. Transfer the mixture

to a medium bowl.

GREASE a 9-inch square baking

dish. Spread 13⁄4 cups of the marinara

sauce in the dish.

PLACE 4 noodles on a work

surface and spread each with 1⁄4 cup

of the spinach-ricotta mixture. Place

a piece of string cheese horizontally

across one end of each noodle.

Roll up the noodle around the cheese.

CUT each pinwheel in half

crosswise with a serrated knife.

Arrange pinwheels, cut side down,

in the baking dish. Repeat with the

remaining 4 lasagna noodles, spinach-

ricotta mixture and string cheese.

COVER the dish tightly with foil.

Bake until the sauce is bubbling and

the spinach-ricotta mixture is fi rm,

about 45 minutes. Let stand 5 minutes.

WARM the remaining 3⁄4 cup

marinara sauce in a small saucepan

over medium heat. Spoon some sauce

onto each plate. Top with pinwheels.


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*For complete details of trip payout please refer to the Official Rules at www.facebook.com/TysonAnytizersSnackTime.

NO PURCHASE OR PAYMENT OF ANY KIND IS NECESSARY TO ENTER OR WIN THIS SWEEPSTAKES. ODDS OF WINNING WILL DEPEND ON THE TOTAL NUMBER OF ENTRIES RECEIVED. Void where prohibited. Open to legal residents of the

50 U.S. states or D.C., who are the age of majority in their state of residence (19 in NE and AL, 21 in MS and 18 in all other states) at the time of entry. Go to www.facebook.com/TysonAnytizersSnackTime for full Official Rules. Begins

12/30/13, ends 2/9/14. Sponsor: Tyson Foods, Inc., 2200 Don Tyson Pkwy, Springdale, AR 72762. ® / © 2013 Tyson Foods, Inc.


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Latke Reuben

SERVES 4 PREP 25 MIN COOK 20 MIN

1. Position racks in the upper and lower thirds of the

oven; preheat broiler. Working in batches, transfer

the potatoes and onion to a towel; wring out liquid

and transfer to a medium bowl. Stir in the eggs, matzo

meal, baking powder and salt and pepper.

2. In a medium ovenproof skillet, melt 1 tbsp. butter

over medium-low heat. Spoon half (about 1 cup) of the

potato mixture into the skillet. Using a spatula, fl atten

the mixture into a 6-inch disk. Cook, turning once, until

golden-brown and crisp, 5 to 7 minutes. Transfer the

latke to a cooling rack set inside a baking sheet. Repeat

with the remaining butter and potato mixture. Keep

the latkes warm on the lower oven rack.

3. In the same skillet, arrange the meat in an even

layer; scatter the sauerkraut on top. Cover; cook over

medium until heated through, 2 to 3 minutes. Top with

the cheese; broil until melted, about 2 minutes.

4. Spread the Russian dressing on one of the latkes;

top with the meat-and-cheese mixture and the other

latke. Cut into quarters to serve.

1 lb. potatoes, peeled and shredded

1 onion, shredded

2 eggs1⁄4 cup matzo meal 1⁄4 tsp. baking powder

1 tsp. salt

1 tsp. pepper

2 tbsp. butter1⁄2 lb. deli-style sliced

corned beef1⁄2 cup well-drained

sauerkraut

2 slices Swiss cheese

2 tbsp. Russian dressing

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.

If a deli run for matzo ball soup or a pastrami

sandwich sounds good to you, you’ll love this

trend: Chefs are adding cool new twists to classic

Jewish dishes, and making them even tastier.

Bubbe would approve! BY JACQUELYNN POWERS

David Weinstein, ownerRYE DELICATESSEN Minneapolis, MN; ryedeli.comThe latke—a crisp potato pancake that’s a Hanukkah staple—does doubleduty as bread in this spin on the classicReuben sandwich. “It’s a great way to bring together two of the most popularitems on our menu,” Weinstein says.

MEGA BITEThis behemoth is made to slice and share, but you can make minis, too!

PHOTOGRAPHY BY ROMULO YANES

food & fun | HOT TOPIC

page

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Cof ee-Braised Brisket

SERVES 6 PREP 45 MIN (PLUS RESTING) ROAST 4 HR 15 MIN

When buying brisket, ask your butcher for the second cut (sometimes called the deckle)—its high fat content makes the meat especially succulent.

1. Preheat the oven to 325°. Place a large roasting

pan over two burners. Add 2 tbsp. oil and heat over

medium. When the oil shimmers, add the brisket

and cook until browned, 8 to 10 minutes per side.

Transfer the brisket to a rimmed baking sheet.

2. Add the remaining 2 tbsp. oil to the pan. Add

the onions and garlic and season with salt. Cook

over medium heat, stirring often, until the onions

are golden-brown and soft, about 15 minutes. Stir

in the paprika and cumin and cook for 1 minute.

Add the tomato puree and brown sugar and cook,

stirring, for 5 minutes. Stir in the coffee, chicken

broth and cardamom pods and bring to a simmer.

3. Return the brisket to the pan. Cover snugly

with foil and transfer to the oven. Roast until the

brisket pulls apart easily, 31⁄2 to 4 hours.

4. Transfer the brisket to a cutting board and

let cool for 30 minutes. Skim any fat from the

braising liquid; season with salt and pepper. Slice

the brisket against the grain 1⁄4 inch thick and

return to the roasting pan. Place the roasting pan

over two burners. Warm the brisket over medium

until heated through, about 10 minutes.


5–6 lbs. beef brisket (preferably the second cut), trimmed

3 onions, sliced

6 cloves garlic, sliced1⁄4 cup sweet paprika

2 tbsp. ground cumin

1 can (14 oz.) tomato puree

1⁄2 cup (packed) light brown sugar

2 cups brewed coffee

2 cups chicken broth

6 cardamom pods, cracked open

MAKE-AHEAD

FEAST

Brisket is even better on

Day 2. Cover and chill

overnight. Before serving,

reheat it for 45

minutes at 325°.

Michael Solomonov, chef-owner ZAHAV Philadelphia, PA; zahavrestaurant.comBrisket is traditionally Mom’s territory, andSolomonov pays tribute to his mother withthis version. “Coffee-braised brisket was herwinning dish,” he says. Solomonov makes ithis own by using strong Turkish coffee andspices like cumin and cardamom.

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Challah & Honey Bread Pudding with Custard Sauce SERVES 8 PREP 40 MIN BAKE 55 MIN

1. Fill a large bowl with ice water. In a medium bowl, whisk the egg yolks and 1⁄4 cup of the sugar until blended. In a medium saucepan, whisk 2 cups of the

half-and-half and 3 tbsp. honey; bring to a simmer over medium, whisking

occasionally. Remove from the heat.

2. Slowly whisk the warm half-and-half mixture into the yolk mixture; return to

the saucepan. Cook over medium heat, whisking constantly, until the custard

thickens and registers 160° on an instant-read thermometer, 3 to 5 minutes.

3. Using a fi ne-mesh sieve, strain the custard into a medium bowl. Stir in the

bourbon, salt and vanilla. Set the bowl over the ice water and stir until the

custard is cold, about 10 minutes. Cover and refrigerate until serving.

4. Preheat the oven to 350°. Grease a 9-by-13-inch baking dish. In a large bowl,

whisk 3 eggs and the remaining 1⁄3 cup honey and 1⁄4 cup sugar. Whisk in 4 cups

half-and-half. Add the challah, toss gently and let soak for 15 minutes.

5. Gently stir the ricotta and pine nuts into the bread mixture. Stir in the melted

butter and spread the mixture evenly in the baking

dish. Cover with foil. Bake for 40 minutes. Remove

the foil, increase the oven temperature to 425° and

bake until puffed and golden, about 15 minutes. Let

cool for 15 minutes. Serve with the custard sauce.

3 egg yolks plus 3 eggs1⁄2 cup sugar

6 cups half-and-half

3 tbsp. plus 1⁄3 cup honey

1 tbsp. bourbon

1 tsp. kosher salt

1⁄2 tsp. pure vanilla extract

1 loaf challah, cut into 3⁄4-inch cubes (about 12 cups)

11⁄2 cups ricotta, preferably fresh1⁄4 cup pine nuts, toasted

4 tbsp. butter, melted

SAUCE SHORTCUTIf you’re pressed for time, serve the pudding with whipped cream and honey.

Einat Admony, chef-owner BALABOOSTA New York, NY; balaboostanyc.comAdmony’s decadent bread pudding is inspired by honey cake, traditionally served on the Jewish New YearYY . It usesa loaf of challah as the fluffy base. “I liketo surprise people by cooking what theydon’t expect,” she says.


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AD

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Roasted Root Vegetable Tzimmes SERVES 6 TO 8 PREP 45 MIN COOK 35 MIN

1. Position racks in the upper and lower thirds of the oven and

preheat to 425°. In a small saucepan, bring the orange juice,

honey, dried fruits and cinnamon to a simmer over medium-

high heat. Remove from the heat.

2. Divide the sweet potatoes, carrots, parsnips and onions

between two rimmed baking sheets. Toss with the oil, season

with salt and pepper and spread evenly on the pans. Roast,

switching pans halfway through cooking, until the vegetables

are tender and browned, about 25 minutes.

3. Transfer the vegetables to a large, high-sided skillet. Add the

juice mixture and simmer over medium heat, stirring frequently,

until the vegetables are glazed, 5 to 10 minutes. Season.

1 cup orange juice1⁄3 cup honey1⁄3 cup dried cherries1⁄3 cup dried cranberries 1⁄3 cup pitted prunes,

roughly chopped

1 tsp. ground cinnamon

2 lbs. sweet potatoes, peeled and cut into sticks 1⁄4 inch by 2 inches

1 lb. carrots , peeled and cut into sticks 1⁄4 inch by 2 inches

1 lb. parsnips, peeled and cut into sticks 1⁄4 inch by 2 inches

1⁄2 lb. cipollini or pearl onions, peeled


LET’S DO BRUNCH!Dice any leftovers and make a delicious veggie hash the next morning.

Ken Gordon, chef-owner

KENNY & ZUKE’S

Portland, OR; kennyandzukes.com

Gordon’s lighter take on tzimmes, astick-to-your-ribs carrot dish typicallymade with prunes and beef, loses themeat and ups the fruit and veggies. Howdid he come up with it? “You fiddle,” hesays, “which is what cooking is all about.”

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Switch from milk to Silk and save 350 calories a week.Drinking Silk Unsweetened Almondmilk instead of skim milk for one week can

save you 350 calories. That’s just one serving a day. Cut the calories without

cutting the delicious creamy taste. That’s how Silk Helps You Bloom.™

*350 calories saved per week is calculated based on calorie content for Silk Unsweetened Almondmilk (30 calories per serving) and typical skim milk

(80 calories per serving) with consumption of 1 cup per day. Dairy data sourced from USDA National Nutrient Database for Standard Reference, Release 25.

#mybloom


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DGS DelicatessenWashington, DCThis gleaming new-school deli makes most everything in-house, from the pickle plate

to the smoked salmon

and corned beef. (dgsdelicatessen.com)

Josh’s DeliSurfside, FL Chef-owner Josh

Marcus’s homemade

deli meats star in

sammies like the

“Jewban”—a Cuban

sandwich layered with

pastrami and roast pork. (joshsdeli.com( )

Kutsher’s TribecaNew York, NY The hip Manhatan

ofshoot of a legendary,now-shutered Catskills

resort serves gussied-up

favorites, like duck and

chicken–liver pâté

and a matzo ball soup

that just may be

bet er than Mom’s. (kutsherstribeca.com)

Mile End DelicatessenBrooklyn and New York, NY New York City’s frst fand only Montreal-style deli serves an

authentic version of the Canadian city’siconic “smoked meat”sandwich—think the

love child of corned

beef and pastrami on

rye. (mileenddeli.com)

Saul’s Restaurant & DelicatessenBerkeley, CAThe bagels are

schmeared with locally

made cream cheese

at this sustainably

sourced revamp of a

classic Bay Area deli. (saulsdeli.com)

Wise Sons Jewish DelicatessenSan Francisco, CAThis former pop-up now

serves deli-inspired

nosh like smoked

mushroom Reubens

and pastrami cheese

fries. (wisesonsdeli.com)

Hungry for more?Check out even more next-gen Jewish spots in a city near you.

BONUS RECIPES ONLINE!

Whip up Fried Noodle Kugel from

Wise Sons Jewish Delicatessen

(pictured), Smoked Whitefish Salad

from Mile End Delicatessen and

more new Jewish recipes at

RachaelRayMag .com/jewish.

food & fun

| HOT TOPIC

Calories of Sugar &2 Grams of Carbs per Serving

©2013 D

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dominosugar.com/light


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geico.com | 1-800-947-AUTO (2886) | Local Offi ce

Some discounts, coverages, payment plans and features are not available in all states or all GEICO companies. GEICO is a registered service mark of Government Employees Insurance Company,Washington, D.C. 20076; a Berkshire Hathaway Inc. subsidiary. GEICO Gecko image © 1999-2013. © 2013 GEICO.

Your low GEICO quote with arrabbiata sauce.

See how easy it is to save money.

What’s black,white, and red

all over?


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I love, love a perfect pear.

How can I tell when you’re

ripe and juicy?

Simple. Check my neck,

right next to my stem. If it

feels soft, then I’m ripe and

ready to eat.

Well, that’s easy enough.

Me, served in Asian

chicken lettuce wraps.

Now I’m hungry.

Text REDPEAR to 33733

and I’ll send you the recipe.

See you at the dinner table.

USA Pears Text For More Info. T/C & Privacy Policy: http://bit.ly/10D65UF.

Msg&data rates may apply.For recipes go to usapears.org

A most interesting fruit.


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OLYMPIC COCKTAILS ) BUST OUT OF A FOOD RUT

WORD OF MOUTH

SAPHAPPY!EVEN IF you’ve never heard of sugar shacks, you’ve got to love the sound of them. And the reality is even bet er: Dot ing the continent’s Maple Belt—especially in New England and Quebec—these heaven-scented huts boil local sap into syrup from late winter into spring. Many have traditionally served samples, but some shacks are now upping the ante so much (multicourse meals! mapletinis!) that syrup sojourners are arriving from far and wide. Time to hit the tap trail! —DAVID FARLEY

PHOTOGRAPHY BY SAM KAPLAN

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Continued from page 43

news & how-to’s | WORD OF MOUTH

Cabane à Sucre Au Pied de Cochonoutside Montreal

At this sugar shack spin-off of Montreal’s world-famous Au Pied de Cochon restaurant, you’ll sip almost as much syrup as you’ll eat: Maple-vodka martini or maple beer, anyone? But arguably the best part of the meal is the ever-changing dessert selection, which may include maple-glazed doughnut fritters,maple-sugar crème caramel, maple-sugar honeycomb toffee or maple-coated popcorn.

(Open February to May; cabaneasucreaupied decochon.com)

Sugar & Spice Mendon, VT

This rustic retreat is a great breakfast stop, serving up maple-walnut waffles, maple-walnut pancakes and—the crowd favorite—pumpkin pancakes with maple syrup. If you visit for lunch, you’ll have to wait until dessert to get your maple fix: a maple crunch sundae with homemade ice cream. And because the tables are in an open gallery, you can watch the syrup-boiling process while you eat, if your timing’s right.

(Open all year, but March is generally the best for watching the sugaring; vtsugarandspice.com)

The Farm Stand at Madava FarmsDover Plains, NY

Visit chef Jacob Griffin’s café on the grounds of Madava Farms, and you’ll find that the panini alone are a maple maniac’s dream: There’s maple-smoked pork with pickled peppers, cheddar and caramelized onions; sausage and cheddar with spicy maple mustard and sauerkraut; BBQ chicken with maple-guava sauce; and more.

(Open weekends from February until mid-December, though tapping happens in the early part of January; crownmaple.com)

Matrix BiolageStyling Agave

Nectar Control Gel gives you

nonsticky hold and a frizz-

fi ghting bonus ($16, matrix.com

for salons).

H2O PlusAgave Mist

Shower and Bath Gel

hydrates as it cleanses ($10,h2oplus.com).

BEAUTY SHOTSPerhaps to make amends for everything agave has done to you in tequila form,

the plant’s nourishing nectar is turning up in ever more prettifi ers—no salt

or lime required. —ABBIE KOZOLCHYK

Agave Healing Oil bestows

shine andsmoothness onyour hair ($24,sephora.com).

Freeman Feeling Beautiful Blue Agave Facial Hydrating Paper Mask softens and soothes your face ($2, freemanbeauty.com).

Carol’s Daughter Hair Milk RefresherSpray lets you restyle curls midday without

having to get back in the shower ($18,

carolsdaughter.com).

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Use as directed occasional sleeplessness. Read each label. forKeep out of reach of children.

© Procter & Gamble, Inc., 2014

®

Katherine Heigl, Real-Life User and Snoozer.

The non-habit forming sleep-aid from the makers of NyQuil.® It’s not for colds.It’s not for pain. It’s just for sleep so you can wake refreshed.

Follow us @ZzzQuil

ZzzQuilTM

SLEEP-AID.

BECAUSE SLEEP IS A BEAUTIFUL THING.TM


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Not for nothing are Necco Sweethearts some of the nation’s best-selling Valentine’s candy. They’ve long served as classroom crowd-pleasers and tiny, pastel

Cyranos for the shy and tongue-tied. But “Be mine” is just the beginning, literally. Check out how the messages have morphed through the ages. BY LANEE LEE

LETTER

ING

BY J

USTIN

METZ.

page

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BLACK GREEN HERBAL ORGANIC & FAIR TRADE CERTIFIED™ COLD BREWED ICED TEA K-CUP® PACKS© 2

013 T

wTT

inin

gs N

ort

h A

me

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The most flavourful teas don’t just come from one place. That’s why at Twinings of London®,our nine master blenders travel the globe in search of the finest teas, spices, herbs, and fruit

infusions. The result is over 50 mouthwatering varieties to help you steep in a world of flavour.Discover more at TwTT iningsusa.com

TURNS OUTTHE WORLD’S BEST TEAS COME FROM

ALL OVER THE WORLD.


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Meet the Super Bowl centerpiece everyone’s going to gobble up: edible stadiums! Snackadiums, for short, are under construction all over, from the Rachael Ray show to Pinterest. We’ve gone to the best builders for tasty tips and tricks. BY ALLYSON DICKMAN

TOUCHDOWN TREATS

LO

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LEFT: P

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Fly high! Those stadium pennants are skewered-then-baked tortilla strips. JAMES “JD” DIBELLA, WINNER ON THE RACHAEL

RAY SHOW, RED STAR BAR IN BROOKLYN, NY

Line a bowl with sprinkle-coated pizza dough and bake for a sweet, petite playing field. DOROTHY KERN,

CRAZYFORCRUST.COM

Mini hot dog players wear black

olive and tomato helmets.

FROM THE CULINARY TEAM AT PILLSBURY

Sweet victory! A kiwi tart doubles as turf.NATALIE MCLAURY,

THESWEETSLIFE.COM

Score big with a pepperoni football!CHAD NIKAZY,

TRIFATHERHOOD.COM

EXTRA POINTS!

Score more snackadium

building tips on our blog

at RachaelRayMag .com/

snackadium.


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© 2014 Blue Diamond Growers. All rights reserved.

/BlueDiamondAlmonds

Offi cial Snack Nut of the U.S. Ski Team.


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RINGS OF GLORYDon’t just cheer for your country during this year’s Winter Olympics—cheers r to it with

cocktail rims inspired by those five iconic circles. Let the drinking games begin!

BY ALLYSON DICKMAN | PHOTOGRAPH BY SAM KAPLAN

news & how-to’s | COCKTAILS, ANYONE?B

LU

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: CR

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LUE HARD CANDY POUR IN: A COSMO


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GAME ON!

Hey, beginner bartenders!

Get the recipes for these

classic cocktails at

RachaelRayMag .com/

olympics.

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The Thck & Crmy Tste U Lv

Enjoy the thick and creamy light dressing

that could only come from Hidden Valley.

For light ideas, visit Hiddenvalley.com/light

We cut a little, but left what matters.


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ILLUSTRATIONS BY SHOUT

There are plenty of reasons why dinner can start to feel like

Groundhog Day (with ketchup). But it’s easier than you think to transform

your routine with simple strategies that can add f avor

to your life and banish mealtime monotony for good. BY BETH JANES

BUSTOUT

OFYO

UR FOOD RUT

news & how-to’s | EATING RIGHT

page


RACHAELRAYMAG.COM


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FIND NEW INSPIRATIONPost a message on Facebook asking friends to send you recipes they love. Venture outside your comfort zone: For instance, if you’re a meat-and-potatoes girl, ask for vegan dishes!

—PATRICIA FRANCEK,

66, HUNTINGTON, CT

WHY IT WORKS

A sense of ownershipTurning dinnertime into a hands-on experience for the kids made them more invested in the final product and turned meal prep into an enjoyable activity.

“It’s important to have fun around food,” says Todd Essig, Ph.D., a psychologist in New York City who studies how food influences well-being. Play music while you cook, or let kids goof around in the kitchen by plating foods to look like a smiley face. Being involved will help everybody feel like they are part of the entire process, not just forced to eat whatever someone else places in front of them.

Bonus reader tip!

Rachel Young and her husband, Gabe, usedto be culinary Magellans, but when their kids,ultra-picky Noah, 8, and Sadie, 6, started joining family dinners, adventurous recipes and exotic foods gave way to plain chicken or burgers with a side of oven fries. “Trying new foods with them got to be really stressful,” Rachel says. “It was a lot easier to keep making the same few things that didn’t lead to a meltdown.”

Rachel Bodzin YoungAGE: 39

JOB: Assistant

professor at the

University of Iowa

HOME: Iowa City, IA

THE RUT

Your kids’ palates dictate dinner

THE FIX

Let the kids play chefA build-your-own-plate concept now keeps both kids and parents happy at the Youngs’ dinner table. Rachel first tested the idea with one of her favorite dishes, Korean bibimbap, a bowl of rice topped with seasoned beef or marinated tofu, sautéed veggies and a fried egg. Instead of combining the ingredients during prep, she turned the dinner table into a mini buffetso everyone could choose exactly what they wanted in their bowls.

“Not only did Noah and Sadie love creating their own meals, but they stopped taking food off their plates,” she says. To do the same in your home, look for dishes with a main “base” ingredient (rice, noodles, pizza dough, tortillas or salad greens) and pair it with veggie and protein-packed components you can mix and match at the table. “Now the kids put new foods on their plates without us begging them to try them,” she says.


page JANUARY/FEBRUARY 2014

RACHAELRAYMAG.COM54


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WHY IT WORKS

A feeling of accomplishmentDon’t try to change your routine too fast, advises Essig. Kim set an aggressive challenge for herself and her family, but she made sure it was something she could handle. Set small, attainable goals—even trying just one new food or recipe a week is an accomplishment. If your goal isn’t overly ambitious, you’ll be more likely to meet it—and that will inspire you to stick with the plan and enjoy long-term success.

TRAVEL WITH YOUR TASTE BUDSNeed some dinnerinspiration? Choosea country or region(or have your kids close their eyes and randomly point to a place on a map), then google the country name and “easy recipes” to fi nd tasty new ideas. Landing on China might result in dumplings; Peru might net you lomo saltado,a beef and potato stir-fry that’s the country’s national dish.

—KRISTY HARCARUFKA,

35, TECUMSEH,

ONTARIO, CANADA

THE FIX

Put your plan in writingA calendar with the week’s meal plan and a fridge full of groceries nowhelps keep Kim’s dinners on track. And 15 minutes of planning is all she needs to set up her week for success. Each weekend Kim sits down with a binder of recipes that she’s been adding to for the past few years. She picks a few new dishes to experiment with and a few tried-and-true dinners she knows her family loves. Then she places an online grocery order and writes the week’s menu on a chalkboard calendar in her kitchen

for all to see. “When I come home and see that dinner is all planned out,and I know I have everything I need in the fridge, it’s a lot easier to feelmotivated,” she says. At the end of the week, she adds the best recipes to her binder and ditches the duds. Now, four years later, she has more than 100 pre-approved options to choose from when planning. “And we don’t see much of the delivery guy anymore!”

THE RUT

You’re on a fi rst-name basis with the delivery guy

Long and tiring workdays for Kim Gougenheim and her husband, Louis, coupled with caring for their two young daughters, Stella, 6, and Sofie, 9, meant ordering in meals most nights. “It was too exhausting to come home after work, think of something to cook and thenhope that I had everything on hand to actually make it,” Kim admits. But she knew she needed to drastically rethink her supper M.O. when, one evening, Sofie heard the apartment buzzer and yelled, “Dinner!”

Kim Gougenheim AGE: 42

JOB: Every Day

with Rachael Ray ’s

photo director

HOME: New York City

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Bonus reader tip!

page


RACHAELRAYMAG.COM


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Just before becoming coworkers, Nicole Moke andLiz Miersch both banned gluten from their diets and, in the process, eliminated a lot of variety from their meals. “In the beginning I didn’t really know what to make or buy,” says Liz, who often relied on easy (but boring) staples like frozen veggie burgers and boxed gluten-free macaroni and cheese. Meanwhile, Nicole, a once-adventurous cook and avid baker, was playing it safe by OD’ing on egg whites at every meal. “I was afraid I’d forget gluten was in something and get sick, so I stuck with the same safe foods day after day,” she says.


RACHAELRAYMAG.COM56

WHY IT WORKS

A desire to inspire“Creative inspiration, a shared challenge, healthy competition and mutual learning can all motivate you to make positive changes in your life,” Essig says. It always feels good to be acknowledged for a job well done. But whether you get family raves for a new recipe or you give a thumbs-down to your latest experiment, take a sec and celebrate stepping out of your comfort zone, he advises. Feeling a sense of achievement or pride can push you to add new things to your repertoire and keep on cookin’.

HAVE A PREP PARTYInvite three friends over and ask each to bring enough storage containers and the ingredients to prep a family-size freezermeal for each guest plus yourself (four total). At the party (make sure there’s wine!) each friend preps her meal and doles out servings to the other guests. Everyone leaves with afew new dishes she can heat and eat at home.

—DIANA BUSHMAN, 36,

WASHINGTON, MI

Nicole Moke and Liz MierschAGES: 29 and 30

JOBS: PR manager

and editor-in-chief

of Q digital magazine

at Equinox gyms

HOMES: New York City

THE RUT

Your new diet is throwing you for a loop

THE FIX

Buddy up!Unable to ignore her sweet tooth, Nicole put her fears aside and started experimenting with recipes for gluten-free baked goods, which she found online. One day she brought a batch of chocolate chip scones into the office to share with Liz and received rave reviews, which prompted her to test out more recipes on her friend. Liz quickly became inspired to repay Nicole for the tasty treats with creations of her own. (Her first: broccoli quiche.) Now both women swap recipes, tips and ideas, along with leftovers and g-free store-bought finds. Liz often checks Instagram for snaps tagged #glutenfree or searches for specific ingredients like quinoa. “I love seeing what other people add to their quinoa or stir-fries, and then trying them out on my friends,” she says. The pals also treat themselves to a night on the town at least once a month to check out a restaurant that features g-free offerings.

“It’s great to have a partner you can share the experience with,” Nicole says.


Bonus reader tip!


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A LE ON RICH IN

HEART-HEALTHY FLAVOR.

Containing at least 12 g of protein and 110 mg

of omega-3’s per serving, StarKist® Albacore

Tuna is a flavorful way to make any meal

deliciously healthy.

Delicious StarKist® Albacore Tuna is certified by

the American Heart Association®.

Albacore, Tomato & Cucumber Salad w/ Lemon Yogurt-Dill Dressing

While many factors affect heart disease,

diets low in saturated fat and cholesterol

may reduce the risk of this disease.

©20

13 S

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Exclusive Cedar Cove Collection

© 2

014, H

OM

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let’s Master the bath with style.

Home Decorators Collection, available exclusively at The Home Depot,® makes decorating so doable. Shop the collection or

use the Style Made Simple icons to pull together a designer look with ek ase. Start off the new year in style. Let’s do this.™

homedepot.com/homedecorators


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Turn for more adorable cards!

PHOTOGRAPHY BY BURCU AVSAR

KITCHEN RENOVATION SURVIVAL )�TOP TIMERS )�RACH’S MIAMI STYLE

LIFE OF THE PARTY

I chews you!

page

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If you’ve found the spaghet i to your meatball, tell him so this Valentine’s Day with our one-of-a-kind foodie love notes. Goto RachaelRayMag .com/ecards

to download and email a card (or print and mail, if you’ve got an old-school romance). And don’t forget to seal it with a kiss!

PR

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Continued from page 59

HUNGRY

FOR LOVE!When the best way to his

heart is through his stomach, send a food-centric

love message at RachaelRayMag .com/

lovenotes.


RACHAELRAYMAG.COM60

home & away | LIFE OF THE PARTY


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Notes for next timeMy kitchen renovation is f nally done, and my foremost thought is: “Never

again.” Buuut... now that the kitchen looks so beautiful, it’s apparent that my

apartment’s entryway is crying out for a makeover, too! One thing’s for sure:

If I do commit to another construction project, I’m going to remember a few

things I wish I had done during this go-round. —LAUREN PURCELL, EDITOR-IN-CHIEF

Renovation-survival rewards!Maybe the best part of renovating a kitchen: the “need” for new things to accessorize it!

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Stacking salt boxes My new salt cellars (from

Rachael, of course!) are filled with Wellfleet Sea Salt, which is harvested

by an old friend. $35, rachaelraystore.com; $8,

wellfleetseasaltcompany.com

Soda maker

I’m a SodaStream fanatic, and this shiny

new white one matches my shiny new kitchen. I can bring my old black one to the office. $99,

sodastream.com

Motion-operated soap dispenser

The perfect companion to my new, beloved motion-operated faucet. It’s the soap dispenser of the future! $48, touchofclass.com

Tea kettle I couldn’t resist

it—the cork handles match my new floors.

$80, oxo.com

Vintage Florida dish towels They provide a little visual break from the kitchen’s spare lines and calm expanses of gray and white. And they honor my home state! Various prices, etsy.com

EnamelwareI’m notorious for creating mini versions of any recipe I can. My individual blueberry tortes would look gorgeous in these. $12 each, williams-sonoma.com

DID THIS SHOULDA DONE THIS, TOO

TOOK A VACATION. During the dustiest,loudest, most disruptive phase of the renovation—the demolition of the old kitchen—I was at the beach. Smart move.

RELIED ON EXPERT ADVICE. Luckilyfor me, my designer understood my insane schedule, and for most big design decisions, she presented me with a carefully curated array of options (f ve paint colors, not 25), so I could make choices quickly.

LISTED MY MAJOR MUST-HAVES. Forinstance, I clearly articulated my ideal appliance layout (fridge and range on the same wall); cabinet conf guration (f oorto ceiling); and f ooring (cork). That helped streamline the design process.

PLANNED ANOTHER GETAWAY SIX WEEKS LATER. That’s around the time I really hit my limit on living in my bedroom on toaster-oven cuisine and takeout Thai. By the time I was able to emerge from my lady-cave, I was almost too cooped-up and cranky to appreciate the beautiful new space.

PICKED A FEW DETAILS TO FOCUS ON. Making choices from a limitedselection was def nitely ef cient. But as it turns out, the aspects I love most about my new kitchen are the ones I got more involved with—like the ceiling f xture, which I picked out af er a long, enjoyable af ernoon at the lighting showroom. In retrospect, I wish I had done the same with a few other items. I think I’d love my backsplash even more if the tile felt like my personal discovery.

MENTIONED THE LITTLE STUFF. What I didn’t communicate very well were some of the details that make a big dif erence in my day-to-day. All my lights are on dimmers (big request), but the switches themselves aren’t the kind I prefer—too f ddly. Of course they’re easily changed. But next time, I’ll remember to bring up anything I’m opinionated about, not just the biggies. Wait! Did I just commit in writing to a next time?

page

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$10,000 Sweeps!

It’s your turn! Enter to win $10,000 to renovate your kitchen at RachaelRayMag.com/kitchen. Rules on

page 14.


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1.

2.

4.

5.6.

7.

9.

10.

8.

3.

PHOTOGRAPHY BY DAVID LEWIS TAYLOR

home & away | GOOD BUYS

1. Cuckoo Timer, $14, fab.com 2. Telephoto Camera Lens Kitchen Timer, $14, thinkgeek.com 3. T-Timer, $14,

fab.com 4. Little Ben Timer, $10, kitchencollection.com 5. Magnetic Kitchen Timer, $18, kikkerland.com 6. Chow

Down to the Minute Kitchen Timer, $7, modcloth.com 7. Smart Dial Timer, $10, usa.zyliss.com 8. Robot Time-

Out Kitchen Baking/Cooking Timer, $16, amazon.com 9. Campbell’s Soup Kitchen Timer, $8, urbanoutfi tters.com

10. Turntable Kitchen Timer, $14, perpetualkid.com

Wait a second! When did kitchen timers get so cute?

We’ve found a collection so adorable you’ll want to

make room for more than one on your countertop.

page

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14.

15.

16.

17.

18.

19.

20.

21.

11.

12.

13.

11. Ice Cream Cone Timer, $10, surlatable.com 12. Smart Cube Kitchen Timer, $35 for two, brookstone.com 13. Cilio

“Tower of Pisa” Kitchen Timer, $15, amazon.com 14. “Tea for Two” Teapot Timer, $8, kateaspen.com 15. “It’s About

Time! Let’s Celebrate” Champagne Bucket Timer, $7, kateaspen.com 16. Time-M Matryoshka Timer, $15, neatoshop

.com 17. Color Alert Timer, Amco, $10, casa.com 18. Spin Timer, $19, pylones-usa.com 19. Duck Kitchen Timer, $60,

aplusrstore.com 20. Safe Kitchen Timer, $15, allmodern.com 21. Vintage Streamline Kitchen Timer, $25, nordstrom.com

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4

2

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1

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1. HATS OFF

Rach’s stylist, Jane Harrison Fox, loves this hat’s “Holly Golightly” vibe. $45, americanapparel.net

2. TRAIL BLAZER

This isn’t your average office blazer. A faux-leather collar and bottom panel dress it up for a night out. Jessica Simpson Collection, $98, macys.com

3. GLITZ AND GLAM

The sparkly sequined trim on this satin tank means you can skip a necklace. Rock & Republic, $48, kohls.com

4. OFF THE CUFF

Who says pretty can’t be tough? The two go hand in hand on a gunmetal chain and glass-stone bracelet. Crystal and Chain Cuff, $30, solesociety.com

5. BOLD STATEMENT

Add a little fun to an all-black-and-white getup with a graphic diamond-print pant. La Vie Bohemian Trouser, $16, forever21.com

6. MAKE A POINT

Try a new twist on a standard pump like a pointed-toe heel with a trendy ankle cuff. Zenah by BCBGeneration, $89, zappos.com

7. CHAIN MAIL

Wear this crocodile-print purse cross-body style, or double the chain to use it as a shoulder bag. $168, whitinganddavisbags.com

8. BEHIND THE LENS

The festival is on the beach, so Rach keeps a pair of UV-shielding cat-eye shades on hand. $14, icing.com

In February, when Rach hits the South Beach Wine & Food Festival, she’ll be wearing her Miami color combo of choice. Nope, not hot pink and bright blue. Black and white!

Night on the

town

page

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Rach’s Miami eats“When I’m in Miami, I’ll wear black

and white to dinner at my favorite

Miami restaurant, Escopazzo, run

by my pal, chef Giancarla Bodoni.

And—nice coincidence!—now

Giancarla’s also the chef at

Oreade, at the Monteverdi Villas

in Tuscany, owned by my friends

Scott Drexel and Gina Cioffi .”

home & away | LOOKING GOOD: STYLE


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kitchen scale?SHOULD I SPEND $15 ON A...

NO MAYBEYES �

Spend it if...1. You’re trying to drop some pounds. Thanks to gargantuan restaurant portions and oversize dishes, we’ve lost sight of what a three-ounce piece of meat really looks like. A scale can help you relearn—and eventually eyeball—reasonable portionsizes and it lets you count calories accurately. After all, an apple may have 80 calories or it may have 120. But six ounces of apple is always 88 calories.

or

2. You love to bake, especially bread and cakes. Baking is a science, and precision counts. Takeflour: Depending on howyou measure—digging the measuring cup into the bin, scooping the flour into the cup with a spoon—you can end up with different amounts. A scale gives you an accurate measurement,which leads to lighter, fluffier treats. (But don’t blame us if that takes youback to scenario No. 1!)

BY LAMBETH HOCHWALD

PHOTOGRAPH BY TRAVIS RATHBONE

page


RACHAELRAYMAG.COM


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faves & saves | SUPERMARKET SMARTS

PHOTOGRAPH BY PLAMEN PETKOV

page

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Savvy shopper

AddMoroccan-spicedSaffronRoadHarissa

Simmer Sauce to cooked lamb andcarrots and serve overcouscous. ($2.99)

Italian fortwo in 15? Itcan be done!Cook chickenbreasts inCampbell’s’’

Skillet Sauces Marsala with Mushrooms &Garlic and serve withpasta. ($2.49)

With roastedtomatoes andsmoky chiles,Old El PasoMexican Cooking

Sauces Chipotle is versatile enough to jump-start everything fromtacos to tamales. ($2.49)

Each ThaiKitchenCurry Kitincludesthe makingsfor red or

green curry sauce, plusjasmine rice. You provideyour meat and veggiesof choice. ($2.99)

Maya Kaimal Tikka MasalaSimmerSauce makesprepping the creamy Indian

dish (pictured above) a breeze: Cook with chicken and serve on rice with naan. ($4.99)

hy oW rder in your favorite international dishes when

you can whip them up in your own kitchen? BY MORGAN GIBSON


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3. Make tasty salads in a

snap with Dole All Natural Chopped Salad Kits in

f avors like Bacon & Blue or

Chipotle & Cheddar. ($3.99)

2. High in antioxidants,

Kashi Heart-to-Heart Nutty Chia Flax Cereal is a barley-and-oat mix

with nuts galore. ($3.99)

Checkout! Brand-new buys to shake up your grocery list. BY KAYLA ALEWEL

1. Cake Boss Cake Mixes & Frostings

let you re-create

Buddy’s famous baking

concoctions. ($4.49 each)

5. Touchdown! Ultra-

creamy Dannon OikosGreek Yogurt Dips will

win big at your Super

Bowl party. ($3.49)

4. Simply7 Sea SaltPomegranate Chips are

seasoned with sea salt

and lightly sweetened with

the tart fruit. ($3.49)

QUESTIONS FOR A BUTCHER

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Lef over love

Be a f zz whizThe ball dropped, the cork popped... now what to do with those

half-full bot les of bubbly? Try these sparkling ideas! BY DAISHA CASSEL

YOU’VE GOT... MAKE...

Spiked sorbet Make a simple syrupby boiling equal parts bubbly andsugar in a pan until reduced by half; refrigerate overnight. In a food processor, blend frozen berries and mangoes with a splash each bubblyand the simple syrup, scraping the bowl frequently. Freeze, stirring every 15 minutes, until f rm.

Bubbly cheese fondue In a saucepan,bring one part bubbly to a simmer and whisk in two parts shredded cheese until melted and smooth. Rub the inside of a fondue or other heavy-bot omed pot with a cut garlic clove.Transfer cheese mixture to the pot and season with ground nutmeg and salt. Serve with cubed bread.

Vino-gret e Whisk equal parts lef over bubbly, OJand EVOO with some grainy mustard, balsamic vinegar, sliced scallionsand chopped basil. Season,then toss with greens.

Beef up your butcher counter IQwith Sean Saenz, who oversees 276 meat departments for Vons’.BY GANDA SUTHIVARAKOM

According to tests by

food scientist Harold

McGee, the best way to

extend the bubbles in

your bottle is by storing it

open. Who knew?!

HOW LONG DOES MEAT STAY

FRESH? A good rule of thumb is tocook or freeze fresh meat within two days of buying it. You can also extend its life by cooking it—cooked meats will keep three to fouradditional days in the refrigerator.

HOW CAN I SERVE STEAK

WITHOUT BREAKING THE BANK?

Your best option is to look foraffordable cuts like top sirloin steak, which is lean and tender,much like the prized tenderloin.You can also try tri-tip, a fl avorful sirloin cut. It’s often sold as a larger roast, but you can ask to have itcut into smaller individual steaks. Like the top sirloin, it’s about half the cost of a strip steak.

ANY BUTCHER’S TRICKS

SHOPPERS SHOULD ASK FOR?

If you’re buying a less-expensive,less-tender cut of meat, such asLondon broil or eye-round steak, ask your butcher to run it through the tenderizer once, even if it’s thick—the machine separates the muscles, which allows rubs or marinades to permeate and helps the meat cook evenly and quickly.

Champ-pan- sauce In a skillet,cook sliced onion in but er until translucent; add chicken and mushrooms and sauté until cooked through. Transfer chicken to a plate and add bubbly to the skillet.Stir in heavy cream, but er and chopped tarragon. Simmer until thickened; drizzle over chicken.


DON’T PUT

A CORK IN IT!


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For Coupons and Recipes Visit

CountryCrockSimplyDelicious.com

Introducing Country Crock Simply Delicious. Made with real, simple ingredients such as canola oil,

creamy yogurt, and a pinch of salt.

Simple Ingredients.Simply Delicious.


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8. Whip up a batch of

Krusteaz Artisan Beer Bread Mix using your

favorite brew for a toasty,

f avorful loaf. ($2.60)

7. Amy’s Andy’s Dandy Candy bars cloak nougat,

tof ee and other decadent

f llings with organic

chocolate. ($2.69)

6. Nabisco’s gluten-free

answer to Wheat

Thins? Toasty, crunchy

Rice Thins in three

f avors! ($3.69)

10. Two great comfort

foods unite in Annie’s

Rising Crust Macaroni & Cheese Pizza. Crispy crust

topped with cheesy pasta?

Seconds, please! ($7.99)

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9. Farm Rich Crispy Dill Pickles, Chili Cheese

Bites and Toasted Ravioli make easy party apps—or

too-good-to-stop-eating

snacks! ($5)

Trend alert

YES, CHEF! At Publix Aprons Cooking Schools in Florida and Georgia, cookbook authors and chefs teach shoppers everything from ÒCooking Like JuliaÓ (3 sessions; $150) towhoopie pieÐmaking ($40/class)in grocery-store kitchens.

BETTER BITES Long prized forits prepared fare, Whole Foods now boasts about 40 in-storerestaurants, from Yuji Ramen in NYC to CaliforniaÕs the Buzz Hive, which serves honey-centric small plates and local meadÑand donates a portion of sales to local beekeepers.

EXPERT ADVICE What to serve with the dinner in your cart? At 201central, a store in Charlotte, NC, thatÕs part of the Harris Teeter grocery chain, wine consultants are on hand to help customers select from (and sample!) more than 3,100 bottles.

HOLY COW! Dubbed the Disneyland of dairy stores, Stew LeonardÕs in Connecticut and New York embraces its start as a dairy farm: Each store features animatronic displays with singing cows and roving greeters in cow costumesÑplus a roster of live cows, goats and other farm animals.

PREP TIME

PRICE

FRESHGrinding peanut butter in those cool DIY grindersat the store is as simple as the flick of a switch.What goes in—toasted, unsalted peanuts—is

what comes out. It’s a healthy option, but it has ’a gritty texture and tends to separate.

1 minute

$0.27 per oz.

JAJJ RREDIt’s convenient, it’s cheap and if you pay attention

to labels (beware of sugar and hydrogenated oils), you’ll find many natural options that areas pure as fresh. Plus you can choose creamy,y

crunchy and flavored varieties, too.

None

$0.22 per oz.

BY BETH JANES

DESTINATION:

SUPERMARKETIt’s not just for groceries anymore!BY LAMBETH HOCHWALD


page

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PROMOTION

• Share your opinions through

occasional surveys

• Sample products before

they’re available in stores

Join now and you will:

Have your voice heard!

EVERY DAY

PEOPLE HAVE

A LOT TO SAY. And we want

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be a dad today.Take time to

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According to the USDA Nutrient Database for Standard Reference, the average amount of vitamin D in one large egg is 41 IU, up from 25 IU. Brought to you by America’s egg farmers.

/IncredibleEdibleEgg

Eggs now have even more Vitamin D,naturally. Nothing artificial. And they’re a good source of high-quality protein too.


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These fresh and f avorful winter salads are

hearty enough for dinner—and at less than $3 per plate,

light on the wallet! BY SARA FORTE

Eat your greens!

1. Preheat the oven to

450°. On a rimmed baking

sheet, drizzle the squash

with 1 tbsp. EVOO and

sprinkle with cayenne.

Season generously with

salt and pepper and toss

to coat. Roast until the

squash is tender and the

edges begin to brown,

25 to 30 minutes. Let cool.

2. In a small bowl, whisk

the balsamic vinegar,

mustard and brown sugar

with the remaining1⁄4 cup EVOO; season.

In a large bowl, toss the

squash, arugula and

beans with the dressing.

Divide the salad among

4 plates and top with

the cheese; season.

faves & saves | DINNERS FOR A DEAL

AN EXTRA BUCK WILL BUY YOU...

TOASTED NUTS.

Add crunch with choppedwalnuts, pecans or hazelnuts.

11⁄2 lbs. butternut squash, cut into 1⁄2-inch cubes

5 tbsp. EVOO1⁄4 tsp. cayenne

2 tbsp. balsamic vinegar

1 tbsp. Dijon mustard

1 tbsp. (packed) dark brown sugar

1 bag (5 oz.) arugula

1 cup cannellini beans, rinsed1⁄3 cup shaved Parmesan

But ernut Squash & Arugula SaladSERVES 4 PREP 15 MIN ROAST 30 MIN

But ernut squash $2.25

EVOO $.57

Cayenne $.01

Balsamic vinegar $.22

Dijon mustard $.07

Dark brown sugar $.03

Arugula $3.29

Cannellini beans $.63

Parmesan $.81

TOTAL: $7.88

PER PERSON: $1.97Salt and pepper are freebies.

page

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faves & saves | DINNERS FOR A DEAL

CR

AN

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RIE

S, IS

TO

CK

PH

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M.

TAME RAW ONIONSSEE P. 125

AN EXTRA BUCKWILL BUY YOU...

DRIED

CRANBERRIES.

Sprinkle the fruit on top of the wedge for a

sweet-tart bite.

1. Preheat the oven to 350°.

In a medium bowl, toss the

bread with 1 tbsp. EVOO;

season generously with

salt and pepper. Spread on

a baking sheet and bake until

crunchy, 8 to 10 minutes.

Let cool.

2. Meanwhile, in a large

skillet (preferably cast-

iron), cook the bacon over

medium until crisp; transfer

to a paper towel–lined plate.

Drain the skillet, reserving

2 tbsp. of the drippings. Let

the bacon cool, then chop.

3. In the same skillet, heat

1 tbsp. EVOO over medium.

Add the lettuce wedges,

cut side down, and cook

until lightly charred, about

45 seconds per side.

4. In a small bowl, whisk the

reserved bacon drippings

with the lemon juice, mustard

and the remaining 2 tbsp.

EVOO until smooth; season.

Divide the wedges among

four plates and top with

the croutons, bacon, red

onion and cheese. Drizzle

with the dressing; season.

Warm Wedge SaladSERVES 4 PREP 15 MIN COOK 15 MIN

3 slices pumpernickel bread, cut into smallcubes

4 tbsp. EVOO

4 slices bacon

1 head iceberg lettuce,quartered

4 tbsp. lemon juice

1 tbsp. Dijon mustard1⁄2 small red onion,

thinly sliced1⁄2 cup crumbled

blue cheese

Pumpernickel bread $.50

EVOO $.38

Bacon $1.50

Iceberg let uce $.99

Lemon juice $.89

Dijon mustard $.07

Red onion $.40

Crumbled blue cheese $1.74

TOTAL: $6.47



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PEP

PER

S, P

ETER

AR

DIT

O.

AN EXTRA BUCK WILL BUY YOU...

ROASTED

RED PEPPERS.

Toss in a little color andsweetness with some

chopped peppers.

Shrimp, Radicchio & Couscous SaladSERVES 4 PREP 15 MIN COOK 10 MIN

1 cup Israeli couscous1⁄4 cup EVOO1⁄2 head radicchio, thinly sliced

2 cloves garlic, minced

2 tbsp. red wine vinegar

1 tsp. dried oregano1⁄2 tsp. crushed red pepper1⁄2 lb. frozen cooked tail-on

peeled shrimp, thawed1⁄3 cup crumbled feta1⁄4 cup chopped fl at-leaf

parsley

1. Bring a medium pot of water

to a boil. Add the couscous and

cook until tender, 8 to 10 minutes.

Drain and rinse with cold water.

Transfer to a large bowl. Drizzle

with the EVOO and stir to coat.

Stir in the next six ingredients;

season with salt and pepper.

Transfer to a serving platter.

2. Top the salad with the feta

and parsley; season.

Israeli couscous $1.51

EVOO $.38

Radicchio $.96

Garlic $.13

Red wine vinegar $.12

Dried oregano $.19

Crushed red pepper $.04

Frozen cooked shrimp $6.50

Crumbled feta $1.33

Flat-leaf parsley $.25

TOTAL: $11.41


page

83

GOT THE RIGHT COUSCOUS?SEE P. 123


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GOAT CHEESE, PETER

ARDITO.

Warm Spinach &

Roast Pork Salad SERVES 4 PREP 15 MIN COOK 25 MIN

AN EXTRA BUCKWILL BUY YOU... GOAT CHEESE.

Give the salad a creamy touch with sliced or

crumbled goat cheese.

1 lb. pork tenderloin

4 tbsp. EVOO

1 small shallot, fi nely chopped

11⁄2 tbsp. white wine vinegar

2 tsp. Dijon mustard

2 tsp. honey

1 bunch spinach, washed and dried

1 pear, cored and sliced

1⁄2 small red onion,thinly sliced

1. Preheat the oven to 450°. Season the pork with

salt and pepper. In an ovenproof skillet, heat 2 tbsp.

EVOO over medium. Add the pork and cook until

browned on all sides, about 8 minutes. Cover the

pork loosely with foil, then transfer the skillet to

the oven. Roast until the pork registers 145° on an

instant-read thermometer, 10 to 13 minutes. Let

rest while you make the dressing.

2. Wipe out the skillet, then heat the remaining 2 tbsp.

EVOO over medium. Add the shallot and cook until

softened, about 2 minutes. Stir in the vinegar, mustard,

honey and a pinch of salt, scraping up any browned bits

from the bottom of the pan. Remove from the heat.

3. Cut the pork into 1⁄1 2⁄⁄-inch-thick slices, then into strips.

4. In a medium bowl, toss the pork, spinach, pear

and red onion with the warm dressing; season.

Pork tenderloin $5.99

EVOO $.38

Shallot $.41

White wine vinegar $.22

Dijon mustard $.05

Honey $.05

Spinach $1.99

Pear $.79

Red onion $.40

TOTAL: $10.28


faves & saves

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½ cup skim milk

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Better it withLike us on Facebook

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Add it to water.

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Every package holds a promise from our family to yours that you're enjoying the best-tasting

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ORGANIC

VEGAN

GLUTEN-

FREE

NON

GMO

KOSHER

WHOLE

GRAIN

Lundberg.com


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PHOTOGRAPH BY TOM SCHIERLITZ

FO

OD

STYLIN

G B

Y B

RIA

N P

RESTO

N-C

AM

PB

ELL.

JANUARY

FEBRUARY

2014

Hearty 30-Minute Meals p. 88 • Holy Guacamole! p. 98

8 Reasons to Love Your Slow Cooker p. 102 • Valentine’s Day Sweets p. 112

Take a

outta life!

page


RACHAELRAYMAG.COM

/


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For 2014’s f rst

installment of

30-Minute Meals, I’m

playing the numbers:

steak 2 ways, 3 new

ragus, 3 fast soups and

1 gooey grilled cheese!

minuteMEALS

0:25

minutes

0:28minutes

0:05minutes

0:10

minutes

Parsnip & Potato SoupSERVES 4

My favorite bacon comes from Oscar’s Adirondack Smoke House in Warrensburg, NY. If you’re not in the area, they’ll ship it to you!

6 slices bacon, cut into thirds

2 tbsp. butter

11⁄4 lbs. starchy potatoes (such as russet), peeled and diced

1 lb. parsnips, peeled and diced

1 onion, chopped

4 cloves garlic, chopped1⁄8 tsp. freshly grated or

dried ground nutmeg

Salt and pepper

1 small bundle fl at-leaf parsley,tied with string

4 cups chicken stock1⁄2 pt. heavy cream

Toasted pepitas (pumpkinseeds), for garnish

Chopped chives, for garnish

4 English muffi ns orsourdough rolls

Softened butter, for serving

PHOTOGRAPHY BY JOHN KERNICK

BY RACHAEL RAY

�Z In a soup pot, cook the bacon over medium-high heat until crisp, about

5 minutes [A]. Transfer to a cutting board and fi nely chop. Spoon off all but a few

tablespoons of the drippings. Melt the butter in the bacon drippings, then reduce

the heat to medium. Stir in the potatoes, parsnips, onion, garlic and nutmeg.

Season with pepper and add the parsley [B]. Partially cover and cook, stirring

occasionally, until the vegetables soften, 15 to 20 minutes. Discard the parsley.

�Z Working in batches if necessary, puree the vegetable mixture with the chicken

stock in a food processor or blender [C] (or add the stock to the soup pot and

use an immersion blender). Stir in the cream and bacon bits [D]; season with

salt and pepper. Ladle the soup into bowls, then sprinkle with pepitas and chives.

Serve with toasted, buttered English muffi ns for dunking.


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page

RACHAELRAYMAG.COM 89JANUARY/FEBRUARY 2014


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0:20

minutes

0:25minutes

0:05

minutes

0:15

minutes


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page


RACHAELRAYMAG.COM

Mushroom Soup with MarsalaSERVES 4

1⁄2 oz. (about 1⁄2 cup) dried porcini mushrooms

4 cups chicken or vegetable stock1⁄4 cup EVOO, plus more for ff

frying bread

1 lb. cremini (baby portobello) mushrooms, thinly sliced

4 shallots, chopped

4 cloves garlic, chopped

1 large bay leaf

2 tbsp. fresh thyme, chopped

Salt and pepper

1 cup marsala

Good-quality white, peasantor Italian bread, sliced

1⁄2 cup flat-leaf parsley, fiyy nelychopped

Juice of 1⁄2 lemon

Grated Parmigiano-Reggiano

�Z In a medium pot, simmer the

porcini mushrooms in the stock to

soften, about 10 minutes [A].

�Z In a soup pot, heat 1⁄4 cup EVOO over

medium-high. When the oil begins to

ripple, add the cremini mushrooms and

cook until lightly browned and tender,

12 to 15 minutes. Add the shallots, garlic,

bay leaf and thyme [B]; season with

salt and pepper. Stir until the shallots

soften, 2 to 3 minutes. Add the marsala,

scraping the bottom of the pan [C].

Cook until reduced by half.

�Z Remove the porcini mushrooms

from the stock, chop, then add to the

pot. Pour the porcini stock into the

soup pot, being careful not to add the

last few spoonfuls where grit may have

settled. Add 2 cups water to the pot,

then let simmer until fl avors combine,

about 10 minutes, and season.

�Z In a skillet, heat a thin layer of EVOO

over medium. Add the bread and cook

until light golden and crisp [D].

�Z Before serving, stir the parsley and

lemon juice into the soup. Place a piece

of fried bread in each soup bowl, sprinkle

with a little cheese and top with soup.

Tagliata with Celery & Mushroom SaladSERVES 4

Tagliata is an Italian term for a juicy, seasoned steak that’s served sliced.

4–5 ribs celery with lots of leafy tops, cutcrosswise into 3-inch pieces, then thinly sliced lengthwise

1 bunch scallions, halved crosswise and sliced lengthwise

5–6 tbsp. EVOO

3 large cloves garlic, very thinly sliced

2 sirloin steaks, 11⁄2 inches thick, at room temperature

Kosher salt and black pepper

2 tbsp. finely chopped fresh rosemary

11⁄2 lemons

Fine sea salt flakes

A generous handful flat-leaf parsley, chopped

4 portobello mushrooms,gills scraped offff ,ffmushrooms verythinly sliced

Shaved Parmigiano-Reggiano or Pecorino

30-MINUTEMEALS

�Z Preheat a griddle or cast-iron skillet over medium-high.

Place the celery and scallions in a bowl of ice water.

�Z In a small skillet, heat the EVOO, fi ve turns of the pan, over

low to medium-low. Add the garlic in a single layer and cook

until light golden, 3 to 5 minutes. Using a fork, transfer the garlic

to a paper towel. Pour the EVOO into a small dish and let cool.

�Z Pat the steaks dry, brush with the garlic-infused EVOO,

then season with kosher salt, pepper and rosemary. Add the

steaks to the hot griddle and cook, turning occasionally, to

desired doneness, 10 minutes for medium-rare. Sear the edges;

transfer to a cutting board and let rest 5 minutes. Slice the

steaks crosswise against the grain. Douse with the juice of half

a lemon; sprinkle with sea salt.

�Z Drain the celery and scallions. Toss with the parsley,

mushrooms, juice of 1 lemon, sea salt, pepper and cheese.

Serve the steak with the salad.


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page

92

30-MINUTEMEALS

Veal & Eggplant RaguSERVES 6

1 small to mediumeggplant, half the skin peeled off instrips, then fl esh diced

Salt and pepper

2 tbsp. EVOO

1 tbsp. butter

11⁄2 lbs. ground veal

10–12 leaves fresh sage, thinlysliced

A feff w grates fresh nutmeg or a pinch ground nutmeg

1 small onion, finely chopped

2–3 cloves garlic, chopped

2 tbsp. tomato paste

1⁄2 cup dry white wine

11⁄2 cups chicken stock

1⁄3 cup half-f and-half

1 lb. strozzapreti,pici or othersturdy cut pasta

GratedParmigiano-Reggiano

�Z Season the eggplant with salt and let drain on a

kitchen towel for a few minutes.

�Z Bring a large pot of water to a boil.

�Z In a Dutch oven or large, deep skillet, heat the

EVOO, two turns of the pan, over medium; melt the

butter into the EVOO. Add the veal and cook, breaking

up with a wooden spoon, until lightly browned, about

5 minutes. Season with salt and pepper; add the sage

and nutmeg. Increase the heat to medium-high; stir

in the onion, garlic and eggplant. Partially cover the

pan and cook, stirring, until the vegetables soften, 7 to

8 minutes. Add the tomato paste; cook 1 minute. Add

the wine, scraping the bottom of the pan. Add the

stock and half-and-half. Reduce the heat to medium-

low and simmer the ragu while the pasta cooks.

�Z Salt the boiling water, then cook the pasta until al

dente. Drain, reserving half a mug of cooking water. Stir

some of the cooking water into the ragu, then toss the

pasta with the ragu. Season; top with grated cheese.


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2–4 tbsp. EVOO

11⁄2 tsp. fennel seed (about 1⁄2 palmful)

11⁄4 lbs. ground chicken1⁄2 small bulb fennel, fi nely chopped,

plus a few tablespoons chopped fronds for garnish

1 rib celery, fi nely chopped, plus a few tablespoons chopped leaves for garnish

1 small onion, fi nely chopped

2–3 cloves garlic, fi nely chopped

Salt and pepper1⁄2 cup dry white wine

1 cup chicken stock1⁄3 cup half-and-half

1 lb. egg tagliatelle or fettuccine1⁄2 cup grated Grana Padano or

Parmigiano-Reggiano, plus more for serving


�Z In a large, deep skillet, heat the

EVOO over medium-high. Stir in the

fennel seed [A]. Add the chicken and

cook until browned and crumbly, about

5 minutes. Add the chopped fennel,

celery, onion and garlic; season with salt

and pepper [B]. Partially cover the pan

and cook over medium heat until the

vegetables soften, 8 to 10 minutes. Add

the wine, scraping the bottom of the pan.

Add the stock and half-and-half. Reduce

the heat to medium-low and simmer

the ragu while the pasta cooks.

�Z Salt the boiling water, then cook the

pasta until al dente. Drain, reserving

half a mug of cooking water. Stir the

cooking water into the ragu [C], then

toss the pasta with the ragu and 1⁄2 cup

of the cheese; season. Garnish with

the chopped fennel fronds and celery

leaves [D]. Serve with more cheese.

Chicken Ragu with FennelSERVES 4 TO 6

0:30

minutes

0:05

minutes

0:10

minutes

0:25

minutes


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RACHAELRAYMAG.COM94

30-MINUTEMEALS

Eggplant-Parm Grilled CheeseSERVES 4 TO 6

1 fi rm medium eggplant

Salt

4–5 tbsp. EVOO

2 cloves garlic, very thinly sliced

1 sprig rosemary, leaves fi nely chopped

A generous pinch crushed red pepper

Softened butter

8–12 slices good-quality white bread or fi rm Italian semolina bread

Quick Bean & Porcini RaguSERVES 4 TO 6

1⁄2 oz. (about 1⁄2 cup) dried porcini mushrooms

3 cups vegetable stock

3 tbsp. EVOO

2 ribs celery, finely chopped, plus a feff w tablespoons chopped leaves for garnishff

1 onion, finely chopped

1 carrot, finely chopped

3–4 cloves garlic, finely chopped

1 large bay leaf

Salt and pepper

2 cans (15 oz. each) cannellini beans or Roman beans, drained

1⁄2 cup dry white wine

1 lb. bucatini or spaghetti

Grated Pecorino


�Z In a small pot, simmer the mushrooms in 11⁄2 cups of the stock to soften,

about 10 minutes.

�Z In a large, deep skillet, heat the EVOO, three turns of the pan, over medium-

high. Add the celery, onion, carrot, garlic and bay leaf; season with salt and

pepper. Partially cover and cook until the vegetables soften, about 10 minutes.

�Z Meanwhile, in a food processor, puree half the beans with the remaining

11⁄2 cups stock.

�Z Add the wine to the pan, cook 30 seconds, then stir in the pureed beans

and the remaining whole beans. Using a slotted spoon, remove the mushrooms

from the pot. Chop the mushrooms, then stir into the bean mixture. Pour in the

mushroom stock, being careful not to add the last few spoonfuls where grit may

have settled. Reduce the heat to low and simmer the ragu as the pasta cooks.

�Z Salt the boiling water, then cook the pasta until al dente. Drain, reserving

half a mug of cooking water. Stir the cooking water into the ragu, then toss the

pasta with the ragu and some cheese. Sprinkle with the chopped celery leaves.


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0:05

minutes

0:15

minutes

0:20

minutes

0:25

minutes

1–11⁄2 cups grated Parmigiano-Reggiano

1 lb. fresh mozzarella, thinly sliced

2 vine or Roma tomatoes, thinly sliced

A handful fresh basil leaves, torn

�Z Preheat the broiler.

�Z Peel the skin off two

opposite sides of the eggplant,

then slice eggplant into 1⁄4-inch-

thick planks [A]. Season with salt

and let drain on a kitchen towel

for a few minutes.

�Z In a small skillet, heat the

EVOO, fi ve turns of the pan,

over medium. Add the garlic

in a single layer and cook until

light golden, about 3 minutes.

Remove with a fork, let cool,

then chop; reserve. Add the

rosemary and crushed red

pepper to the EVOO in the skillet.

�Z Pat the eggplant dry; brush

with the rosemary–red pepper

EVOO. Broil on baking sheet until

tender, 2 minutes per side [B].

�Z Heat a griddle or large

nonstick skillet over medium.

�Z Lightly butter one side of

the bread slices and sprinkle

with the Parmigiano-Reggiano.

Build sandwiches [C], layering

bread (buttered side down), a

mozzarella slice, grilled eggplant

(folded in half), tomato, reserved

crispy garlic, basil, another

mozzarella slice and another

bread slice (buttered side up).

Grill, turning once, until the bread

is golden and the cheese melts,

about 5 minutes [D]. Serve with

a green salad or tomato soup

for dipping (fi nd a recipe at

RachaelRayMag .com/dipper).


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http://RachaelRayMag.com/dipper



FO

OD

STYLIN

G B

Y C

YD

RA

FTU

S M

CD

OW

ELL;

PR

OP

STYLIN

G B

Y H

EATH

ER

CH

ON

TO

S.

WHAT THE HECK IS LIQUID AMINO?SEE P. 125


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RACHAELRAYMAG.COM

30-MINUTEMEALS

Flatiron Steak SobaSERVES 4

Flatirons are a tasty beef cut from theshoulder, or chuck. And good news: They’re super af ordable!

6 tbsp. tamari or liquid amino, such as Bragg

4 tbsp. mirin

4 tbsp. canola oil

1 tbsp. Worcestershire sauce

2 large cloves garlic, grated or fi nely chopped

11⁄2 lbs. flatiron steak, about 11⁄2 inchesthick, at room temperature

Pepper

1 cup beef stock3⁄4 lb. shiitake mushrooms, stemmed

and thinly sliced

12 scallions—trimmed, cut into 3-inch pieces and sliced lengthwise

10–12 oz. soba noodles

1 pkg. (about 5 oz.) enokimushrooms, bottoms trimmedand mushrooms separated

A faf t handful green or red shiso leaves or red leaf lettuce, shredded

Gomasio (sesame salt) or toastedwhite or black sesame seeds

�Z In a shallow dish, combine 2 tbsp.

tamari, 1 tbsp. mirin, 2 tbsp. oil, the

Worcestershire and the garlic. Add the

steak and turn to coat; season with

pepper. Heat a grill pan or griddle over

medium. Add the steak and cook, turning

occasionally, to desired doneness, 8 to

10 minutes for medium-rare. Transfer to a

cutting board and let rest 5 minutes.

�Z Meanwhile, bring a large pot of water

to a boil.

�Z In a small pot, over medium heat,

warm the stock and the remaining 4 tbsp.

tamari and 3 tbsp. mirin. In a large skillet,

heat the remaining 2 tbsp. oil over high.

When the oil starts to smoke, add the

shiitakes and cook until brown, then add

the scallions and toss to combine.

�Z Cook the soba in the boiling water

until tender. Drain and rinse with cold

water, then return the soba to the pot.

Add the cooked shiitakes, the enoki

mushrooms and the sauce; stir to heat

through. Divide the soba among plates,

then top with the shiso and gomasio.

Thinly slice the steak crosswise against

the grain. Serve with the soba.

Sausage, Zucchini & Potato StoupSERVES 4

Stoup is thicker than soup and thinner than stew—and hearty and delicious!

2 tbsp. EVOO

1 lb. hot Italian sausage, casings removed

11⁄2 lbs. small round potatoes, quartered

Salt and pepper

1 bulb fennel, trimmed and sliced into thin wedges

1 large or 2 medium onions—peeled, halved lengthwise and sliced into thin wedges

3–4 cloves garlic, sliced

2 firm medium zucchini, halved lengthwise, then sliced 1⁄2 inch thick

1 pt. cherry tomatoes or 12 to 16 cocktailtomatoes (a little biggerthan cherry tomatoes)

4 cups vegetable orchicken stock

1 cup tomato sauce or passata

1⁄4 cup flat-leaf parsley,yychopped

Crusty bread or rolls,for servingf

�Z In a soup pot, heat the EVOO over medium. Add the sausage

and cook until browned and crumbly, 5 minutes. Transfer to a

plate. Add the potatoes to the pot, season with salt and pepper

and cook until lightly browned, 5 minutes. Add the fennel, onion,

garlic, zucchini and tomatoes. Cover and cook until the vegetables

soften and the tomatoes burst, 7 to 8 minutes. Add the stock and

tomato sauce. Stir in the sausage and parsley. Simmer until heated

through, about 10 minutes. Serve with warm bread.


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MANGO &

MINT

Mix mashed avocado with diced

mango, sliced red chiles, orange juice

and chopped fresh mint and scallio

ns.

page

98

THE CLASSIC

Mix diced avocado with diced

tomato, finely chopped onion,

chopped cilantro and ja

lapeño

and a generous squeeze of lime.

Dip some chips into these 11 delicious

avocado mash-ups!

RECIPES BY TRACEY SEAMAN

PHOTOGRAPHY BY TOM SCHIERLITZ


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SPICY SESAME

Mix mashed avocado with wasabi paste,

sesame oil, rice wine vinegar and soy

sauce. Sprinkle with black and white

sesame seeds and chopped scallions.

SWEDISH C

HEF

Mix mashed avocado with diced

cooked shrimp, EVOO, le

mon

juice and chopped fresh dill.

Garnish with cooked shrimp.

BACON & E

GG

Mix diced avocado with chopped

cooked bacon, chopped hard-

boiled egg, chopped onion, le

mon

juice and a touch of mayo.


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SEVEN LAYER

Mix diced avocado with black beans,

diced cheddar and tomato, chopped

pickled jalapeño, slic

ed black olives

and lemon juice. Top with sour cream.

EAST MEETS M

EX

In a food processor, puree avocado,

tomato, cilantro, ja

lapeño, chickpeas,

tahini and lime. Top with EVOO, chickpeas

and smoked paprika. Serve with pita chips.

POM-W

ALNUT

Mix mashed avocado with lim

e

juice, pomegranate seeds, chopped

walnuts and finely chopped garlic,

shallot and ja

lapeño.

FO

OD

STYLIN

G B

Y B

RIA

N P

RESTO

N-C

AM

PB

ELL.

page

100

PICK THE PERFECTAVOCADO!SEE P. 124


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TUSCAN STYLE

Combine diced avocado with smashed

roasted garlic cloves, cannellini beans, diced

tomato, chopped red onion, chopped fresh

parsley and a dash of balsamic.

GREEK TO ME

In a food processor, puree

avocado with plain Greek yogurt

and lime juice. Stir in chopped

radish and fresh chives. CHIPOTLE CHICKEN

Mix avocado chunks with chopped

cooked chicken, roasted corn, diced

red onion, lemon juice and chopped

chipotle chiles in adobo sauce.

BONUS DIP!

Personalize your guac

with whatever you’ve got!

Watch our how-to video

at RachaelRayMag.com/

guacamole for tips

and tricks.


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page

102

Ever wish you could send out a dinner distress call? Help! I need a

last-minute weeknight dinner! Or easy appetizers. Or an impressive dessert. No mat er the mealtime emergency,

your slow cooker is here to rescue you.

FO

OD

STYLIN

G B

Y M

AG

GIE

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TYLIN

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LOW

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BELLA

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, $

55

, AVA

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BY TERI TSANG BARRETT

PHOTOGRAPHY BY GENTL & HYERS

SLOW COOKER+�+�+ S.O.S.+�+�+

(SAVE OUR SUPPER!)


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1. In a large slow cooker,

whisk the soy sauce, honey

and sriracha until blended.

Add the wings and toss to

coat. Press the wings to

submerge (add water or

chicken broth, if necessary).

Cover and cook on high

heat until the wings are

tender, 31⁄2 to 4 hours.

2. Preheat the broiler.

Using tongs, divide the wings

between two foil-lined

baking sheets. Broil, turning

once, until crispy, 5 to

10 minutes. Transfer the

wings to a platter; sprinkle

with the cilantro.

SWEET CHILE

HOT WINGS

SERVES 10 TO 12

PREP 10 MIN

SLOW-COOK 4 HR

1 cup soy sauce

1 cup honey1⁄4–1⁄3 cup sriracha

4 lbs. chicken wingettes and/or drumettes

3 tbsp. roughly chopped cilantro, for garnish

RESCUE

ME!

I NEED AN EASY

APPETIZER THAT FEEDS

A CROWD.


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SLOW-COOKER PAELLA

SERVES 8 PREP 30 MIN SLOW-COOK 2 HR

2 tbsp. EVOO

2 lbs. boneless, skinless chicken thighs, cut into bite-size pieces

3 tsp. sweet smoked paprika

2 cups short- or medium-grain rice, such as Arborio

1 can (14.5 oz.) whole tomatoes, diced

1 cup low-sodium chicken broth1⁄2 cup dry white wine

1 pkg. (8 oz.) cured chorizo, thinly sliced

1 onion, fi nely chopped

3 cloves garlic, fi nely chopped

A pinch saffron (optional)

1 tbsp. salt

2 cups thawed frozen peas1⁄2 cup chopped fl at-leaf parsley

1 lemon, cut into 8 wedges

1. In a large skillet, heat the EVOO

over medium-high. Add the chicken

in a single layer and sprinkle with

11⁄2 tsp. paprika; season with salt and

pepper. Cook, turning occasionally,

until light golden, about 5 minutes.

Using a slotted spoon, transfer the

chicken to a large slow cooker.

2. Add the rice to the skillet and

cook, stirring, until light golden,

3 minutes. Add the rice, tomatoes,

broth, wine, chorizo, onion, garlic,

saffron, if using, 1 tbsp. salt and

11⁄2 tsp. paprika to the slow cooker.

Stir to combine. Cover and cook

on high heat until the rice is tender,

about 13⁄4 to 2 hours. Stir in the

peas; cover and let stand for

10 minutes. Top with the parsley;

serve with the lemon wedges.

page

105

I NEED A DINNER-PARTY

DISH, BUT I CAN’T SPEND

ALL DAY IN THE KITCHEN.

RESCUE

ME!THE TRUTH ABOUT CANNED TOMATOESSEE P. 123


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1 bottle red wine

1 cup sugar

1 cinnamon stick

8 whole cloves

3 pods star anise (optional)

6 fi rm but ripe pears—stems left on, peeled, halved and cored

Vanilla ice cream, for serving

1. In a large slow cooker, stir together

the wine, sugar, cinnamon, cloves

and star anise, if using. Add the

pear halves and arrange, round

side up, in an even layer. Add

water, if needed, so that the pears

are submerged. Cover and cook

on high heat until the pears are

fork-tender, about 21⁄2 hours.

2. Using a slotted spoon, transfer

the pears to bowls. Top with ice

cream and drizzle with a little of

the cooking liquid.

SPICED WINE–POACHED PEARS

SERVES 6 PREP 15 MIN SLOW-COOK 21⁄2 HR

RESCUE

ME!

I’M HAVING FRIENDS

OVER AND FORGOT ABOUT

DESSERT.


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107


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SAUSAGE, BEAN & SPINACH STEW

SERVES 8 TO 10 PREP 30 MIN SLOW-COOK 4 HR

1. In a large slow cooker, stir together

the beans, chicken broth, onion,

carrots, celery, garlic, thyme, bay leaf

and Parmesan rind, if using. Cover

and cook on high heat until the beans

are nearly tender, about 31⁄2 hours.

2. Place the sausage meatballs on

top of the beans. Cover; cook until

the meatballs are no longer pink in

the center, about 25 minutes.

3. Discard the thyme sprigs, bay

leaf and Parmesan rind. Stir in the

spinach, then cover and let stand

until the spinach wilts, 10 minutes.

4. Stir in the lemon juice; season.

Serve with crusty bread.

1 lb. dried large white beans, such as great northern, rinsed and picked through

8 cups low-sodium chicken broth

1 onion, peeled and fi nely chopped

2 carrots, peeled and fi nely chopped

2 ribs celery, fi nely chopped

6 cloves garlic, fi nely chopped

8 sprigs fresh thyme

1 bay leaf

Parmesan rind (optional)

1 lb. sweet or spicy Italian sausage, casings removed, shaped into 1⁄2-inch meatballs

1 bunch spinach, trimmed

Juice of 1⁄2 lemon

Crusty bread, for serving

RESCUE

ME!

I’D LIKE A HEARTY

SLOW-COOKER STEW THAT’S

NOT CHILI.

MORE DINNERS!

You’ll find 20 more

slow-cooker suppers, like

Chicken and Dumplings,

at RachaelRayMag .com/

slowcooker.


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page

109


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SESAME

BEEF

NOODLE

BOWL

Toss cooked fl at rice

noodles (sometimes

called pad Thai

noodles) with some of

the shredded beef.

Pour some of the

braising liquid over

the noodles. Drizzle

the noodles with

sesame oil and soy

sauce, then top with

a handful of bean

sprouts and thinly

sliced scallions.

DINNER 1

LOW & SLOW

CHIPOTLE-MAPLE BEEF

SERVES 12 TO 14 PREP 15 MIN SLOW-COOK 6 HR

Turn the beef a few times

to coat, then arrange fat

side up. Cover and cook on

high heat until fork-tender,

about 6 hours.

2. Using a knife, scrape the

fat off the surface of the

beef; transfer the beef

to a work surface. Using

two forks, shred the beef,

discarding any excess fat. In

a large bowl, toss the beef

with 2 cups of the cooking

liquid. Let stand until most

of the juices are absorbed,

about 10 minutes, then

season with salt and pepper.

Serve as a main course with

side dishes, or try the beef

in one of the recipes here.

3 chiles plus 3 tbsp. sauce from 1 can chipotle chiles in adobo sauce

1 cup pineapple juice1⁄2 cup pure maple syrup

3 tbsp. tomato paste

2 tsp. salt

1 tsp. pepper

6 lbs. boneless chuck roast, cut in 8 pieces

1. In a blender, puree

the chiles, adobo sauce,

pineapple juice, maple

syrup, tomato paste, 2 tsp.

salt and 1 tsp. pepper until

smooth. Pour the chile

mixture into a large slow

cooker and add the beef.

I NEED A DO-AHEAD

DISH THAT I CAN QUICKLY TURN

INTO DIFFERENT DINNERS.

page

110

RESCUE

ME!


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SMOKY

BEEF TACOS

Serve the pulled beef

with warm corn tortillas

and your favorite taco

toppings. (We used

diced avocado, diced

white onion and a little

chopped cilantro.)

LEFTOVER TORTILLA TRICKSSEE P. 125

DINNER 2

BEEF

RAVIOLI

WITH SAGE

BUTTER

Lay wonton

wrappers on a

work surface; brush

with water. Spoon a

tablespoon of beef

on each wrapper.

Top each with

another wrapper,

pinching the edges

to seal in the fi lling.

Simmer the ravioli

in salted boiling

water until tender,

about 3 minutes.

Meanwhile, melt

butter for a sauce in

a skillet over medium

heat. Add a handful

of sage leaves and

cook until the sage

is crispy and the

butter browns, about

2 minutes. Using

a slotted spoon,

transfer the sage to

a plate. Transfer the

ravioli to the skillet;

season and toss

with the sauce. Serve

with the sage and

shaved Parmesan.

DINNER 3


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Love BitesThink outside the chocolate box!

Make your sweetheart swoon with dreamy

desserts inspired by your favorite

bite-size treats.

BY KATIE BARREIRA

PHOTOGRAPHY BY SANG AN

page

112


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Coconut Whoopie Pies

INSPIRATION Coconut creams

Bite-size coconut cakes

and fudgy frosting come together

in these couldn’t-be-cuter

sweets (recipe on

page 114).


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Coconut Whoopie PiesMAKES 14 PREP 35 MIN BAKE 40 MIN

2 ⁄1 2 cups sweetened shredded coconut

2 cups fl our

2 ⁄1 2 tsp. baking powder

1 tsp. salt

13⁄4 sticks butter, at room temperature3⁄4 cup sugar

1 whole egg, plus 1 egg white

2 tsp. pure vanilla extract

1 ⁄1 4 cups coconut milk (from a 13.5-oz. can)

3 ⁄1 2 cups confectioners’ sugar 3⁄4 cup unsweetened cocoa powder

1. Position racks in the upper and lower thirds of the

oven and preheat to 375°. On a baking sheet, toast 1⁄2 cup of the shredded coconut, 5 to 7 minutes.

2. In a medium bowl, whisk the fl our, baking

powder and 3⁄4 tsp. salt. In a large bowl, using an

electric mixer, beat 1 stick of butter with the sugar

on high speed until fl uffy, about 5 minutes. On

low speed, beat in the egg, egg white and 1 tsp. of

the vanilla. Beat in the fl our mixture and 3⁄4 cup

of the coconut milk in two additions, alternating

between the two. Fold in the toasted coconut.

3. On 2 parchment-lined baking sheets, drop

2-tbsp. scoops of the batter spaced 2 inches apart.

Bake, switching pans halfway through, until the

cakes’ edges are golden, 16 to 18 minutes. Transfer

the cakes to a rack. Repeat with remaining batter.

4. Using an electric mixer, beat 3⁄4 stick butter,

2 cups confectioners’ sugar, the cocoa powder,1⁄4 cup coconut milk, 1 tsp. vanilla and 1⁄4 tsp. salt on

low speed to combine. Beat the frosting on high

until fl uffy, 2 minutes.

5. Whisk 11⁄2 cups confectioners’ sugar into 1⁄4 cup

coconut milk. Working with half the cakes, dunk

the rounded side of each into the coconut glaze;

sprinkle with shredded coconut. Frost the fl at sides

of the plain cakes. Top with the glazed cakes.

Raspberry Caramel Sundaes

MAKES 4 PREP 10 MIN (PLUS CHILLING) COOK 10 MIN

2 cups frozen raspberries, thawed

6 tbsp. heavy cream

1 cup sugar

1 pt. chocolate ice cream

Whipped cream, fresh raspberries and

chocolate sprinkles, for serving

1. Press and scrape the thawed berries

through a fi ne-mesh sieve; discard the solids.

Stir the cream into the strained liquid.

2. In a medium saucepan, stir the sugar

and 1⁄4 cup water over high heat until the

sugar dissolves, 2 minutes. Using a wet

pastry brush, wipe down the sides of the pan.

Cook, undisturbed, until amber-colored, about

5 minutes. Remove from the heat. Stir in 1 tbsp.

of the berry cream (the caramel will bubble up

rapidly), then stir in the rest. Chill completely.

3. Layer the sauce and ice cream in glasses. Top

with whipped cream, fresh berries and sprinkles.

INSPIRATION

Raspberry caramels

(Pictured on previous page)


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2 sticks butter

10 ⁄1 2 oz. dark chocolate, chopped

3 eggs, beaten

1 tsp. pure vanilla extract

2 ⁄1 2 cups fl our

2 cups sugar

1 ⁄1 2 tsp. baking soda

⁄1 2 tsp. salt

2 tbsp. bourbon (optional)

1 cup cherry preserves

Confectioners’ sugar, for dusting

1 jar (24 oz.) pitted sour cherries

1. Position a rack in the center of the oven and preheat to 350°.

Line 2 muffi n pans with baking liners. In a large saucepan, melt the

butter in 2 cups water over medium heat. Remove from the heat.

Whisk in the chocolate until melted. Whisk in the eggs and vanilla,

then the fl our, sugar, baking soda and salt.

2. Divide the batter among the cups, fi lling to just below the rim.

Bake until a toothpick inserted in a cupcake comes out clean, about

25 minutes. Let cool completely in the pans.

3. In a small bowl, stir the bourbon, if using, into the preserves. Using

a cupcake corer or a paring knife, cut a 1-inch-deep hole into each

cupcake. Dust with confectioners’ sugar. Place one sour cherry in

each hole. Fill with 2 tsp. of the preserves. Top with 3 more cherries.

Bourbon Cherry Cordial Cupcakes

MAKES 2 DOZEN PREP 40 MIN BAKE 25 MIN

FO

OD

STYLIN

G B

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OF; P

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page

115

INSPIRATION

Cherry cordials


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Cooking spray

1 envelope (13⁄4 tsp.) unfl avored gelatin

3 oranges—1 tbsp. zest, 1 cup juice and

4 strips peel for spirals

⁄1 2 cup sugar

1 cup heavy cream

⁄1 3 cup sour cream

Chocolate syrup, for serving

1. Coat four 6-oz. ramekins with cooking spray. In a small saucepan,

sprinkle the gelatin over the orange juice. Let sit 5 minutes.

2. Stir juice over low heat until gelatin dissolves, 1 minute. Add the sugar

and zest. Stir until the sugar dissolves, 2 minutes. Using a fi ne-mesh

sieve, strain the mixture into a medium bowl. Let cool for 10 minutes.

3. Whisk the heavy cream and sour cream into the gelatin mixture,

then divide among the ramekins. Chill until set, 4 hours or overnight.

4. Run a knife around the edges of the ramekins and invert onto

plates. Drizzle with chocolate syrup and top with the orange peels.

Creamy Orange Panna Cottas

MAKES 4 PREP 20 MIN (PLUS CHILLING) COOK 5 MIN

CHOCOLATE FIX!

Get our 25 most popular chocolate desserts of all time at RachaelRayMag

.com/choc.

page

116

INSPIRATION

Orange creams


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http://rachaelraymag.com/choc




Pecan Pie Pops

MAKES 2 DOZEN PREP 30 MIN BAKE 30 MIN

1 pkg. (14.1 oz.) refrigerated piecrusts

1 cup semisweet chocolate chips

3 tbsp. butter

⁄1 2 cup toasted pecans, chopped

⁄1 2 cup (packed) light brown sugar

⁄1 4 cup dark corn syrup

2 eggs, beaten

⁄1 4 tsp. salt

24 6-inch lollipop sticks

1. Position a rack in the center of the oven

and preheat to 350°. On a lightly fl oured

surface, unroll the piecrusts. Using a

21⁄2-inch round cookie cutter, cut out

12 circles from each crust. Press the dough

circles into the cups of 2 mini-muffi n pans.

2. In a bowl, microwave the chocolate

chips at medium power in 20-second

increments, stirring in between, until

smooth. Spoon 1⁄2 tsp. chocolate into

each cup; refrigerate until ready to fi ll.

Reserve the remaining chocolate.

3. In a small saucepan, melt the butter

over low heat. Remove from the heat.

Whisk in the pecans, brown sugar, corn

syrup, eggs and salt. Divide the fi lling

among the dough cups. Bake until set,

25 to 30 minutes. Let cool for 10 minutes.

Transfer pies to a cooling rack.

4. Using a skewer, make a hole in the

side of each pie. Rewarm the chocolate;

drizzle over the pies. Let set 20 minutes.

Insert a lollipop stick into each hole.

INSPIRATION

Pecan clusters


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Take a peek at some of our every day favorites. We think you’ll like them too!

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HEALT

HY

HELPI

NG!

One easy—and enjoyable—way to stick to your resolution to eat better:

Get your fruits and vegetables in a glass! You can whip up these cool juices at home—no juicer

required. Cheers!

BY LESLIE PRICE PHOTOGRAPHY BY JAMIE CHUNG

DRINK (JUICE!)

TO YOUR HEALTH


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2

BIG MOUTH JUICE EXTRACTOR Theoversize tube takeson large pieces of produce. $70;hamiltonbeach.com

BELLA 5-SPEED DIGITAL JUICESTATION Fivespeed settings give you extra control. $100; amazon.com

T-FAL BALANCED LIVING JUICEEXTRACTOR Alarge pulp bin lets you juice morebefore dumping.$80; t-falusa.com

Home juicing how-to:1 Wash ingredients; remove stems and

peel citrus. Thin-skinned fruits and vegetables, like apples or cucumber, don’t need to be peeled.

2 Halve large fruits and vegetables so they’ll fi t into the juicer’s tube.

3 Turn the juicer on and feed ingredients into the tube one at a time. Juice hardvegetables at a high speed and softer fruits at a low speed. Pour into a glass and drink up!

Tools of the tradeReady to graduate fromyour food processor to ajuicer? Try these well-pricedmodels we recommend.

YOUR NEW MAIN SQUEEZE!Packed with vitamins, nutrients and more produce than you’re likely to eat in any one meal (up to four servings!), fresh juice is a delicioushealth booster. If you’ve been buying your juices, consider this: Making them yourself is easy and will save you a chunk of change. Thirsty yet?

No juicer?NO PROBLEM!Run firm ingredients

through a food processor fittedwith a grating disk. Transfer to a bowl, remove the disk and insert

the standard blade. Puree the ingredients for 5 minutes,

then press through afine-mesh strainer.


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ALL JUICED UP

Try the trend with these delicious sippers. They all pack the powerful punch of nutrients that you’d expect from a produce-fi lled glass, but sweet ingredients like pears and oranges make them pleasing for any palate.

* Each combo makes 1 serving, roughly 11⁄2 to 2 cups of juice.

2 heaping cups pineapple chunks

2 ribs celery1 lemon1 lime

5 medium tomatoes 2 ribs celery2 carrots1 lemon2-inch piece fresh horseradish

(or 2 tbsp. prepared) Sea salt (optional)

Mellow Yellow

Red Hot


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55

4 large beets2 pears2 large ribs celery

Pear-adise

4 large carrots2 apples1 orange1-inch piece

fresh ginger

OrangeAid


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6

SIP YOUR SALADGreens are in, especially if you’re drinking them. These veggie-packed juices are outselling fruit blends three to one in many juicebars and stores, according to recent sales fi gures. If you’re not used to drinking your veggies and herbs, ease yourself in with the fruityHoney-Do! and then work your way up to the more robustly vegetal Green Cleanse and Hail to Kale, adaptations of popular blends from two of the biggest names in juicing.

Green Cleanse recipe adaptedfrom BluePrint. Hail to Kalerecipe adapted from The

Juice Generation by Eric Helms (Touchstone/Simon & Schuster, 2014).

5 large leaves romaine2 cups cubed honeydew melon1 cucumber1 jalapeño 1 handful cilantro or

fl at-leaf parsley 1 lime

Honey-Do!

GETA GRIP

To help your juicer process

leafy greens, ball them

up and push them through

with something solid, like

a piece of carrot

or apple.


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1 bunch curly kale2 heaping cups

watermelon chunks1 tart apple1 lemon

3 ribs celery1 bunch Swiss chard1 bunch Tuscan kale1 handful baby spinach1 apple1 lemon1⁄2 cucumber1⁄2 bunch fl at-leaf parsley1⁄4 head romaine

Green Cleanse

Hail toKale


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BUILD A BETTER JUICE

Become a mix master with this guide to themost nutrient-packed ingredients. Follow the pairing suggestions or create your own signature blend. Bottoms up!

ORANGE

HAS: Potassium to keep blood pressure in check PAIRS WITH: Grapefruit,

lemon, cilantro

PINEAPPLE

HAS: Manganese for brain function

PAIRS WITH: Ginger, leafy greens, herbs

WATERMELON

HAS: Vitamin B6 to promote a healthy metabolism

PAIRS WITH: Mint, basil, lime

LEMON

HAS: Immunity-boosting vitamin C

PAIRS WITH: Apple, carrot, beet

CARROT

HAS: Beta-carotene for eye health

PAIRS WITH: Beet, parsley, celery

8


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TOMATOHAS: Lycopene, a

cancer-fighting antioxidantPAIRS WITH:

Celery, carrot, lemon

JALAPEÑOHAS: Capsaicin for

reducing inflammationPAIRS WITH:

Cilantro, orange, lime

CHARDHAS: Bone-strengthening

vitamin KPAIRS WITH:

Other leafy greens, lemon, ginger

BEETHAS: Energy-boosting

antioxidants PAIRS WITH:

Lime, cucumber, carrot

turn for more!

PEARHAS: Soluble fiber to help

regulate digestionPAIRS WITH:

Cucumber,celery, leafy greens


WorldMags.net



10

SPINACH

HAS: Soluble fiber to help lower cholesterol

PAIRS WITH: Apple, beet, lemon

CELERY

HAS: B vitamins to ease stress

PAIRS WITH: Leafy

greens, pear, apple

APPLE

HAS: Cholesterol-regulating pectin

PAIRS WITH: Leafy greens,

lemon, ginger

KALE

HAS: Iron for energyPAIRS WITH:

Chard, spinach, lemon

PARSLEY

HAS: Zinc for maintaining sharp senses

PAIRS WITH: Celery,

beet, lemon

LIME

HAS: Detoxifying flavonoids

PAIRS WITH: Melon, cilantro, jalapeño

CUCUMBER

HAS: Potassium to help regulate blood pressure

PAIRS WITH: Kale,

spinach, ginger


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CILANTRO

HAS: Antibacterial properties

PAIRS WITH: Lime, orange, jalapeño

GINGER

HAS: Stomach-soothing compounds

PAIRS WITH: Pineapple, apple, pear

ROMAINE

HAS: Vitamin A for eye health

PAIRS WITH: Other leafy greens, cucumber, apple

HONEYDEW

HAS: Vitamin A for healthy skin

PARIS WITH: Lime, ginger, cucumber

HORSERADISH

HAS: Pungent compounds to help clear sinuses

PAIRS WITH: Carrot, celery, lemon


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CHEF TIPSCheck out the

crazy-delicious juice blends chefs are dreaming up at

RachaelRayMag .com/juices.

FO

OD

STYLIN

G B

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OF; P

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TYLIN

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RIA

NA

SA

LVATO

.


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Ring in the New Year with

ALL-NEW SHOWS

ALL-NEW RECIPES

ALL-NEW RACH!

Now that’s a resolution

you can keep.

WEEKDAYScheck local listings | www.rachaelrayshow.com

TM & © 2014 CBS Studios Inc. All Rights Reserved.


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Take the first step to earning $40,000/yr and more!*Now you can train at home to work at home or in a doctor’s office, hospital or clinic making great money...up to $40,000 a year and more as your experience and skills increase! It’s no secret, healthcare providers need Medical Billing Specialists. **In fact, the U.S. Department of Labor projects a significant increase in demand in future years for specialists doing billing for doctors’ offices!

Experts train you step by step…be ready to work in as little as four months!With our nationally accredited program, you learn step by step with easy-to-understand instruction, plenty of examples, plus Toll-Free Hotline & E-mail Support. Graduate in as little as four months and be ready to step into this high-income career!

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TODAY’S LESSON: SUBLIME SALADS WITH TUNA CREATIONS®

Lasso some zesty lunchtime flavor with delicious, seasoned tuna

varieties like new Ranch. Each single-serve, no-drain pouch is 110

calories or less. Tear, pour and love your salad.

© 2013 StarKist Co. All Rights Reserved.

or starkist.com to see allGo to

of our delicious Tuna Creations® flavors


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WE WENT TO COOKING SCHOOL SO YOU DON’T HAVE TO

INSIDE OUR TEST KITCHEN

ILLUSTRATIONS BY ALICE TAIT

page

123

MOROCCAN COUSCOUS

is the smallest, most common

variety and is best used in a salad

or as an accompaniment to stews;

lef overs make a great stuf ng or a

coating for chicken before baking.

ISRAELI (OR “PEARL”)

COUSCOUS is about the size of

a peppercorn when cooked. Use

it as you would any tiny pasta,

like ditalini. One idea: chicken

couscous soup!

LEBANESE COUSCOUS

boasts the largest granules

of all, each about the size of a

caper. Try these starchy balls

in place of rice in a risot o or

in your favorite mac ’n’ cheese.

INGREDIENT INTEL

KNOW YOUR COUSCOUSIt may look like a grain, but couscous is made of semolina f our

and water, so it’s technically a pasta! Try these three main types:

SHRIMP, RADICCHIO & COUSCOUS SALAD page 83

SLOW-COOKER PAELLA page 105

PANTRY RAID

WHY WE LOVE CANNED TOMATOESWinter isn’t exactly tomato

season, but there’s one place

where the fruits are forever

at their best: the canned

food aisle. The tomatoes are

picked at the peak of ripeness,

then quickly preserved, so

the fresh flavor is locked in.

Opt for whole canned tomatoes

rather than crushed or diced,

which often have preservatives

added to help the cut tomatoes

hold their shape. You can easily

cut them yourself—or do as we

do in the test kitchen and crush

them by hand!


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INSIDE OUR TEST KITCHEN

THE RIPE STUFF

HOW TO PICK THEPERFECT AVOCADOThe best guacamole is made with creamy feshed Hass

avocados at the peak of ripeness. Here’s how to pick ’em:

KITCHEN COACH

COOL IT, QUICK!To make a light, f uf y grain salad, you need cooled cooked grains,

but letting them chill out in the pot or strainer will leave you

with a clumpy, gummy mess. The solution is as close as your

cupboard. Grab a baking sheet and save your salad this way:

ROCK YOUR GUAC ! page 98

1. Transfer drained, just-cooked grains

to a rimmed baking sheet.

2. Using a spatula, spread the grains

in an even layer. Let cool completely,

about 30 minutes for 4 cups of grains.

(For even quicker cooling, stick the pan

in the refrigerator; it’ll take half the time.)

2. Cradle it in the palm of your hand and gently squeeze. Guac-ready fruit will give slightly.

SPINACH SALAD WITH BEETS, QUINOA & GOAT CHEESE page 21

3. Flick off the stem.If it pops off easily and what’s underneath is bright green (brown means it’s overripe),you’re good to go!

1. Look for a forest-green fruit.Darker skin means riper flesh.


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TECHNIQUE TWEAK

MELLOW OUTTHOSE ONIONS

SHELF SLEUTH

WHAT ARE LIQUID AMINOS?Lately, we’ve noticed more

and more recipes calling for

this slightly salty condiment, which has long been sold inhealth-food stores as a protein

supplement. Made from water

and soybeans, and containing

some naturally occurringsodium, the liquid vegetableprotein (Bragg is the best-known

brand) is like an unfermented

and gluten-free version of soysauce. Cooks use it as a seasoning

to enhance food’s favor. Try itin a stir-fry, drizzle it over rice,toss it with popcorn, or mix itinto mayonnaise and use forpotato or egg salad.

FLATIRON STEAK SOBA

page 97

SMOKY BEEF TACOS page 111

Raw red or white onions should be the perfect balance of sharp and sweet, but sometimes theirnatural pungency can take over a dish (not tomention your breath!). Tame the burn by submerging

sliced onions in an ice-water bath for about 15

minutes, which will remove the harsh natural sulfurs

from the cut surfaces. Drain and pat dry before using. Bonus: The refreshing dip crisps them up, too!

TARRAGON GRAPEFRUIT SALAD page 22

DON’T THROW THAT AWAY

CORN TORTILLAS—REBORN!Give dried-out corn tortillas new life as sweet snacks (fry bite-size

pieces and toss in cinnamon sugar), savory toppings (brush strips with

EVOO, season and bake) and hearty mains (use in place of lasagna

noodles or whirl them in a food processor and use like breadcrumbs).


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Every Day with Rachael Ray (ISSN 1932-0590); January/February 2014, Volume 9, No. 79, is published monthly (except bimonthly in January/February and July/August) by Meredith Corporation, 1716 Locust Street, Des Moines, IA 50309-3023. Periodicals postage paid at Des Moines, IA, and at additional mailing off ces. Subscription prices, $24.00 per year in the U.S.; $29.00 (U.S. dollars) in Canada; $29.00 (U.S. dollars) overseas. Every Day with Rachael Ray is a registeredtrademark of Ray Marks Co. LLC. TAKE A BITE OUTTA LIFE is a registered trademark of Meredith Corporation. POSTMASTER: Send all UAA to CFS. (See DMM 707.4.12.5); NON-POSTAL AND MILITARY FACILITIES: Send address corrections to Every Day with Rachael Ray, P.O. Box 37508, Boone, IA 50037-0508. In Canada: mailed under Publications Mail Sales Product Agreement No. 40069223; Canadian BN 12348 2887 RT. Return undeliverable Canadian addresses toEvery Day with Rachael Ray, 2835 Kew Drive, Windsor, ON, N8T 3B7. © Meredith Corporation 2014. All rights reserved. Printed in the U.S.A.

IN THE BAG

It may not be your favorite job,

but heart-shaped baggie holders

remind you that it’s a labor of

love. $6 for ref llable holder and 40 bags, doggievogue.com

ANOTHER DOG SAVED:

DIXIE 61⁄2, Australian cattle

dog mix

Adopted by: Michael and

Sandra Mensinger, from the

Delaware Humane Association

in Wilmington (dehumane.org)

Meant to be: When Michael

read a Facebook post about

Dixie, who is blind, he had to

have her. “I know how many

dogs need homes,” Michael

says. “It was really important

for me to adopt.”

Sixth sense: Michael is

impressed by how Dixie

manages to get around. “She

can tell where objects are by

the way sound bounces off

things,” Michael says. “I

believe she has something

like echolocation!”

Snuggle buddy: “She’s a

10-pound dog in a 50-pound

body!” Michael says. “She loves

cuddling on the couch.”

Home is where the bark is:

“It’s so nice coming home to a

wagging tail,” Michael says. “To

look at us, you’d think I’d had

her since she was a puppy!”

MAIN PHOTOGRAPH BY CATHERINE LEDNER

Puppy loveDon’t forget your BFF on Valentine’s Day! Woo him with this

nutritious, delicious slow-cooker supper. BY SARAH ZORN

I’m head over paws for this

dinner! —Sam, 10 weeks,

cocker spaniel

Dixie and Michael Mensinger

Cozy Slow-Cooker Chicken ’n’ Brown RiceMAKES 101⁄2 CUPS

PREP 15 MIN COOK 4 TO 5 HR

3 cups cubed butternut squash

1 cup chopped celery3⁄4 cup chopped carrots

6 boneless, skinless chicken thighs, cut into 2-inch cubes

3 cups low-sodium chicken broth

1 cup brown rice

Place the squash, celery and

carrots in a large slow cooker.

Top with the chicken, broth

and rice. Cover and cook on

high until rice is tender and

chicken is cooked through,

4 to 5 hours. (Leftovers can

be refrigerated for up to

4 days or frozen for up to

3 months.)

Recipe reviewed by the ASPCA. Every pet is dif erent, so please check with your vet to see if this recipe is suitable for your dog.

PET PROJECT

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http://rachaelsrescue.org




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PlayFood!

with

your

PHOTOGRAPH BY DAN SAELINGER

Have a heart!Warm up your valentine with these whipped-cream cutouts.

This tasty treat couldn’t be easier!

Spread a 1-inch layer of whipped

cream—real, canned, even Cool

Whip—on a parchment-lined baking

sheet and pop in the freezer until

frozen, about an hour. Then, use

a metal cookie cutter (it creates

a neater cut than plastic) to make

hearts. Place them on top of

piping-hot cocoa and melt your

date’s heart with each sweet sip.

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RACHAELRAYMAG.COM128


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How to Make It

1. Heat oven to 350ºF. Lightly grease a 13x9x2-in. baking dish. Stir the chicken, soup, sour cream, tomatoes and green chiles, beans and seasoning mix in large bowl.

2. Layer half the chicken mixture, 3 cups tortilla chips andhalf the cheese in baking dish. Layer with remaining chicken mixture and tortilla chips. Cover the baking dish.

3. Bake for 30 minutes. Uncover the baking dish. Sprinkle with the remaining cheese.

4. Bake, uncovered, for 10 minutes or until hot and bubbling and the cheese is melted. Sprinkle with the chopped tomato, green onion and cilantro before serving, if desired.

Campbel lsKitchen.com

“If you come to a fork in the road,use it to eat Chicken Taco Casserole.”

The Wisest Kid in the Whole WorldTM

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CHICKEN TACO CASSEROLEPREP: 15 MIN. BAKE: 40 MIN. MAKES: 8 SERVINGS

What You’ll Need

4 cups shredded cooked chicken2 cans (10 3/4 oz. each) Campbell’s® Condensed Cream

of Chicken Soup (Regular or 98% Fat Free)r1 cup light sour cream1 can (10 oz.) diced tomatoes and green

chiles, undrained1 can (about 15 oz.) black beans, rinsed and drained1 envelope (about 1 oz.) reduced-sodium taco

seasoning mix 5 cups coarsely crushed tortilla chips2 cups shredded cheddar cheese (about 8 oz.) Chopped tomato, sliced green onion and

chopped fresh cilantro leaves (optional)

M’m! M’m! Good!®


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Sterling silver charms starting at $25

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A PANDORA bracelet makes the perfect Valentine’s Day gift. Especially if you’re

receiving it. If the love of your life wants to know what will make you happiest,

drop a few hints, or in this case hearts, from our new Valentine’s Collection.

Visit us at PANDORA.net.

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PANDORA GIFT SET!VAILABLE�STARTING�*ANUARY��

3EE�PARTICIPATING�STORE�FOR�DETAILS��'OOD�WHILE�SUPPLIES�LAST��


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Documents

Every Day With Rachael Ray