foodto

our 2nd annual editionBy liz pearson | photography By levi Brown

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Chopsticks

✸hurry, folks, time’s running

out on this priceless deal!(Offer null and void in towns without

Chinese restaurants.)

✸OMG!

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Brownie PointsWe can’t believe people are still using boxed mixes!The BesT Basic Brownies Preheat the oven to 350°. Grease a 9-by- 9-inch baking pan. In a large bowl, combine 2 cups sugar, 1½ sticks melted unsalted butter and ½ teaspoon salt. Whisk in 3 eggs, 1 at a time. Stir in 1 cup unsweetened cocoa powder and 1 cup flour. Transfer the batter to the baking pan and bake until just set, 25 to 30 minutes; let cool.

around-the-ClockWake up and smell the coffee! these breakfast staples deserve the spotlight all day long.

1 Turn toast into a creamy herbed mushroom dish for lunch. Brown sliced mushrooms in extra-virgin olive oil, add a splash of heavy cream and chopped fresh thyme and

simmer until thickened. Spoon over a thick slice of toast and serve with a salad on the side.

2 Turn cornflakes into cornbread for a side dish. Stir crushed cornflakes and fresh corn kernels into cornbread batter, top with cheese and bake until golden.

3 Turn oJ into chili for dinner. Add orange juice to browned ground pork and onions, then stir in fire-roasted tomatoes, chipotle chiles in adobo sauce and white beans. Simmer

until thickened. Top with shredded cabbage and cilantro.

4 Turn yogurt into ice pops for dessert. Combine equal parts pureed fruit—we like peaches and strawberries—and low-fat vanilla yogurt, then freeze in ice-pop molds.

2nd annual

food a to z

➺

✸they’re not just for

Chinese food anymore!

Use ’em to stir veggies in the skillet! Fish a bay leaf out of the pot! Coax pickles from a jar! With a simple rinse, cleanup is a cinch!

but wait, there’s more!Create an instant trivet! Just place a handful of chopsticks on the table and set that hot casserole on top. Keep a pot ajar by arranging chopsticks across the rim before setting down the lid. At just pennies a pair, they’re the cheapest tools you can buy. Ordered takeout lately? Your cost is slashed even more—to nothing. That’s right, zilch! Just grab that leftover pair in your kitchen drawer!

rachaelraymag.com

1,250 to 2,500

Scoville* unitS

Low heaT

Roast and stuff this big fella

with meat or cheese. When he’s dried, his

buddies call him Ancho.

2,500 to 8,000

Scoville unitS

ModeraTe To high heaT

You can handle this guy in small doses. When he’s red and

smoke-dried, he goes by chipotle

and hangs around in

adobo sauce.

10,000 to 23,000

Scoville unitS

ModeraTe To high heaT

this tough son of a gun really stirs things up. Stick him into your salsas,

sauces and marinades.

50,000 to 100,000 Scoville unitS

high heaT

Don’t be fooled by her small stature.

She’s a very spicy gal, so use her sparingly.

Drop one into a pot of chili

or soup.

100,000 to 350,000 Scoville unitS

exTreMeLy hoT

this guy should go directly to

jail...but then we wouldn’t

have his dangerous charm to spice up

creamy dips and sauces.

PauLie “The PussycaT” PoBLano

Joey “The sneak”

JaLaPeño

saMMy “The sauce” serrano

rudie

“Tiny Terror”

Thai

hoTTy “hiTMan” haBanero

Scoville ratings measure each chile’s spiciness in units that correspond to how much capsaicin they have. (That’s the stuff that gives them their heat.)

“in this economy”Are you as tired of hearing that as we are? Everyone’s cutting costs and tightening their belts—we get it. But we’ve known all along that good food doesn’t have to cost a lot. For family dinners that cost 10 bucks or less, check out $10 Spot at rachaelraymag.com.

Sounds fishyPeople, it’s time to get over your beef with fish. Any time we run a seafood recipe the ratings tank.* We think you’re really missing out. For one, fish isn’t fishy. A fresh catch has a pleasant scent. And it’s one of the healthiest foods you can eat. Here are some ideas we think will finally reel* you in. *Puns totally intended.

➺ grilled tuna or swordfish kebabs make for a meaty alternative to steak. ➺ Flounder stuffed with spinach, mushrooms and parmesan gives baked manicotti the night off. ➺ Tilapia coated with cayenne-laced breadcrumbs and pan-fried beats chicken. ➺ salmon with barbecue sauce has rich, juicy flesh that’s a perfect swap for ribs. GeT PoInTerS aT rachaelraymaG.com/vIdeo.

Glazethe word alone is delicious. this flavor-boosting technique puts a glossy coat on sweet or savory foods—and these three can be whipped up in minutes.1 Fiery gLaze to brush on beef, pork or chicken: Stir ¼ cup balsamic vinegar into ¹⁄³ cup apricot preserves; season with hot sauce.

2 goLden gLaze for carrots, broccoli and asparagus: Boil 1 tablespoon honey with ¼ cup chicken broth, then whisk in 4 tablespoons butter.

3 Pink gLaze for cupcakes and cookies: mash ¼ cup ripe raspberries through a fine strainer, add 1 tablespoon melted butter and beat in 1¼ cups confectioners’ sugar.

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little devilSChiles are so flavorful, it’s criminal not to cook with them. But they can be a bit intimidating for the uninitiated. that’s where our lineup comes in. the next time you spot one in the produce alley, you’ll know just what to do.

2nd annual

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rachaelraymag.com

ingredients for Success

this cheat sheet will help you stay hip to what’s

hot and what’s not.

arTiFiciaLLy FLavored coFFees

like hazelnut and irish cream.

kiTchen gadgeTslike mango pitters,

bagel slicers and mushroom

scrubbers.

suPersize MeaLs served family-style.

sweeT and sour

Long-cooking, heavy, carb-rich

casserole cuisine.

Buying “green” until you’re blue

in the face.

Quirky Tea FLavors like rooibos (a fragrant red tea) and white pear.

sTreaMLining your TooLs. You’ll save money and love the way your drawers look once the clutter’s gone!

TaPas-sTyLe MeaLs with lots of small dishes.

sweeT and saLTy

viBranT asian FLavors in dishes like tangy curries.

Buying siMPLe, safe products that you use all the time. jack-of-all-trades

The award for smartest tool at your fingertips goes to...your hands! They can judge the weight of your ingredients, test the doneness of meat, and shape cookies or meatloaf. Best of all, they’re free. High five, y’all!

Kitchen ComfortsAll you need to turn the busiest room in the house into a stress-free zone...glass of wine not included.

1 Sore feet and fatigue will trip up any cook. arrange cushioned mats in front of the sink, stove and countertop to support your back and keep those dogs from barking.

2 Lighting is one of those things you don’t notice unless it’s bad. You’re a better cook when you can see all the details, so keep your kitchen well lit with

under-cabinet lighting to help you read recipes and see inside the soup pot.

3 A garbage pail doesn’t have to be stylish, but it does have to work. choose a sturdy, medium-size pail, since large ones mean garbage gets stinky before

you fill it and small ones lead to too many trips outside. Opt for a pail that opens with a step, and avoid swinging lids, as trash and food scraps stick on their way in.

500°

out in ➺

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HigHt heatIf the temperature knob on our oven broke while it was set to

we probably wouldn’t call the repairman. Think of it as the sweet spot for tender, fast-cooking foods: It perfectly browns them on the outside without overcooking them on the inside. High heat = texture (letting pizza crust poof quickly and get crispy on the bottom) and flavor (caramelizing the surface of small cuts of meat, fish and veggies for that characteristic roasted taste).

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lunch Break sorry, but your lunch is boring. We update the meal that gets you over the midday hump.1 Turn your go-to salad into a pasta: Toss your usual caesar, chef’s or Greek salad with penne.

2 give mayo the day off: Make tuna salad using mashed avocado and lemon juice, then serve as a sandwich on

whole wheat bread with lettuce, tomatoes and red onions.

3 graze: Nibble on assorted berries, roasted almonds, some cheese, and dried apricots and figs over the course of a few hours.

4 Make it the main meal of the day: Serve the heartiest meal for lunch (mmm, braised chicken in wine sauce with roasted veggies) and eat light at night. While you’re at it, invite people over for a lunch party!

5 Make the world’s fastest French onion soup: Simmer beef broth with caramelized onions; top with garlic croutons and Swiss cheese.

6 Turn a routine sandwich into a kebab: Thread lunch meat,

cubes of cheese and chunks of raw veggies onto skewers and pack with ranch dressing for dipping.

7 Take a nostalgia trip: Pack a lunch of deviled eggs and gherkins, just like Mom used to make.

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musicKeep yourself company in the kitchen (even when you’re alone) with playlists for Rach’s favorite 30-Minute Meals. Music To

chop to when you’re making caponata Frittata with grilled Panettone

the First cut is the Deepest by Sheryl Crow + cuts like a Knife by Bryan Adams + Another one Bites the Dust by Queen + into the Groove by Madonna + every time i eat vegetables it Makes Me think of You by The Ramones

Music To

stir to when you’re making Jambasta

Daydreaming by Corrine Bailey Rae + Stop and Stare by OneRepublic + i Still Haven’t Found What i’m looking For by U2 + Five Minutes More by Frank Sinatra + Born on the Bayou by Creedence Clearwater Revival

Music To

grill to when you’re making grilled chicken and eggplant stacks with Fire-roasted Tomato sauce

Don’t Stand So close to Me by The Police + not Dark Yet by Bob Dylan + love Me tender by Elvis Presley + Burn by The Cringe + Hot Pants by James Brown

use Your noodlespaghetti and meatballs is one of the most searched-for meals on our Web site. now we’ve got fork-twirling spins on the dish to keep you satisfied all year long.FaLL Toss warm spaghetti with ricotta cheese and grated lemon peel, then top with beef meatballs and oven-roasted broccoli, cauliflower and red onions. winTer Whisk broth and browned butter into mashed butternut squash to make a sauce, then toss with spaghetti, fresh sage and pan-fried turkey meatballs. sPring mix finely chopped raw, fresh asparagus with ground chicken. Form into mini meatballs and simmer in a pot of chicken broth; stir in spaghetti and toss with sugar snap peas. suMMer combine ground beef and sausage with scallions and breadcrumbs; form into meatballs, thread onto skewers and grill. Serve over spaghetti with fresh-basil-laced marinara sauce.

Mind youR PS&QS When you’re down to the details, temperature is a key ingredient in raising your game.➺ When you’re drinking: Chill light, fruity red wines to make them more refreshing, and serve full-bodied whites outside the ice bucket. ➺ When you’re serving: Refrigeration dulls the flavor of foods, so take the chill off and serve fruit and cheese at room temperature. ➺ When you’re baking: Ice-cold butter is your secret weapon for baking sugar cookies and piecrusts. The tiny nuggets of butter puff to create flaky dough.

The Big O Can’t get enough of it? We’re talking about oil, silly! Of course we love EVOO,

but there are other kinds of kicks.

➺ Canola Oil It’s the type we mean when we say vegetable oil. Canola oil is mild-flavored but can stand up to the high heat of sautéing and pan-frying. ➺ Sesame Oil Pungent and nutty tasting, this “transitional” oil can take some heat, which makes it perfect for adding to stir-fries, but also for sprinkling on finished dishes like broiled fish, chicken and pasta. ➺ Walnut Oil This is a great accent oil—use it in cold or room-temperature vegetable dishes or in a vinaigrette.

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2nd annual

food a to z

Dearest Ramekin,

When I first laid eyes on you, I wasn’t even sure how to

pronounce your name. Now I can’t imagine life without

you. You’re hard to break and indispensable,

my love, two things I’ve always searched for

in a kitchen companion.

Ramekin, you look ravishing at the dinner

table, holding single servings of baked

casseroles, desserts or votive candles. And my,

do you ever keep me organized: holding my

chopped ingredients, seasonings, salad dressings

and sauces just right. But please forgive my

wandering eyes. I know there are others just like

you, in so many different sizes and practically a

dime a dozen.

Please don’t leave me, little problem solver. M

y heart

still skips a beat when I whisper your name: RAM-e-kin.

Smooches,

Your true love

Another One Bites the Dust Queen

✗o✗o

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Sneaky Spices These flavor agents are watching out for your health...even when you’re not.

Condition: You want to kick back with a speakeasy meal of dry martinis and thick lamb chops. rX: Slather the chops with ground turmeric. It could bolster your liver function and help relieve your hangover.Condition: It’s that time of month, when you’re craving dessert. rX: Try one that’s loaded with cinnamon. It may make cramps less painful and help regulate that sugar high.Condition: Sunday supper at Grandma’s means plenty of garlicky Italian sausage. rX: Ask her to go heavy on the fennel seed. It’ll sweeten your breath and may aid your digestion.

time MachineAmericans are embracing more diverse ingredients than ever. Here’s what we found on a recent trip to Wal-Mart, and what we predict you’ll see on your neighborhood grocery shelves in 2015.

uRBAn legendS

kimchi,the Korean dish

of preserved veggies, marries

the pucker of pickles with

the sizzle of chiles.

Mangosteen, a tropical fruit

from Southeast Asia, is the base

for the most amazing frozen margarita you’ll

ever imbibe.

goats’ milkis higher in calcium and

vitamin A than cow’s milk. try it the next time you whip up a box of mac and cheese.

Fava beans could replace edamame as the hottest

veggie trend.

heirloom tomatoes

add complex flavor and

visual interest to salads and

sauces.

ostrich burgers are a lean, iron-rich

alternative to beef or turkey

burgers.

Fig jam turns an ordinary

peanut butter sandwich into a Fig newton impersonator.

instant quinoa delivers a

high-protein, low-carb grain to your table faster than you can say

“superfood.”

hot wasabi peas have a spicy kick.

So, unlike with potato chips, you

won’t have to down a whole bag to feel satisfied.

Fish sauce has lived in

the shadow of soy sauce long enough. it will

add authenticity to your Asian

cooking.

2009

2015

Munchers with a bag-a-day habit may find carrots’ pigment accumulating in their skin. It’s harmless and reversable, but if you’re looking for something to absentmindedly munch on all day, you may want to switch to celery.

eating too ManY CarrotS turnS You orange

true!

Cheese contains tryptophan, the same stuff that makes you nod off after that turkey dinner, so it can make you sleepy. But dreaming the moon is made of stinky cheese? There’s no real proof.

CheeSe giveS You nightMareS falSe!

It’s not the only ingredient, but yep, there are anchovies in there. (Go on, read the label. We’ll wait.)

worCeSterShire SauCe ContainS fiSh

true!

Some common red food colorings are made from dried insects called cochineal.

food Coloring iS Made froM ground BugS

true!

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sLiced sTeak

sTeak hash

PorToBeLLo MushrooM

sTir-Fry

Juicy PorToBeLLo MushrooM

sTeak

T-Bone sTeak

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2nd annual

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vegetarian Who says you can’t become a vegetarian overnight? We did it over the course of one meal. Check out our time-lapsed dinner, as it easily goes from meaty to meat-free.➺ T-bone steak, served with a big, buttered baked potato (large meat and starch portions) ➺ sliced steak, from the lean part of the T-bone, served with sautéed spinach and roasted (baking) potato wedges (minimize beef, lighten potato option, introduce vegetable) ➺ coarsely chopped steak and red potato hash with chopped onions and peppers and sliced mushrooms (minimize beef and potatoes, introduce multiple vegetables and mushrooms) ➺ Portobello mushroom stir-fry with ground beef and broccoli (minimize beef, increase mushroom size, add green vegetable) ➺ Juicy portobello mushroom steak with sweet-potato fries and broccoli rabe (maximize mushroom, introduce new green vegetable and a nutrient-rich, colorful starch)

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weekendseating out on saturday night is the best part of the weekend. or is it? Meals at home are just as memorable when you steal these restaurant secrets.

Yuck-O!the following foods have a bit of an image problem. We decided to stage an intervention. Watch them go from yuck-o to yum-o in one easy step.

Sneak in one last bite with these nightly rituals. ➺ Snuggle up with a fellow foodie. It’s called spooning, after all.➺ Snack on animal crackers and sip a tall glass of milk. ➺ Read a foodie book, like Candyfreak by Steve Almond ($22, Algonquin Books), to sweeten your dreams.➺ Pour yourself a hot toddy (a nip of liquor mixed with hot water, honey or sugar, and spices).➺ When all else fails, count lamb chops.

Start by serving a signature

drink of the evening.

Use cloth napkins (colorful,

mismatched kitchen towels

will do).

Put a basket of warm bread

on the table with unsalted

butter.

garnish soups and

salads with fresh herbs,

sliced scallions or croutons.

compose each plate in the

kitchen. Keep it colorful

with plenty of bright veggies.

And don’t forget to treat

yourself. Save room

for dessert.

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the X-factor water is colorless, tasteless and scentless. But despite this bland reputation, it’s still the most important ingredient you’ll ever cook with. H2O is the ultimate base for soups and stews, and offers all you need to turn drippings into sauce. (Sorry, broth, wine and cream: We don’t need your salt, booze or fat.) A splash will gently nudge ingredients that are sticking to the pan, or bring overly thickened tomato sauce back to its desired consistency. Water’s strongest asset of all? It lets other ingredients steal the show.

Broccoli only needs 3 or 4 minutes to cook in a pot of boiling, salted water. When it’s bright green and just fork-tender, serve immediately or drop into ice water to stop the cooking. Give fillets a nudge in the middle. When they’re done, the silky flesh will flake. Keep an ear out for your coffeepot and pour the java as soon as it’s done brewing. if you take yours with milk, you’ll notice a fresh cup is a rich, dark caramel brown.Pasta is ready when it’s firm but doesn’t stick to your teeth. Give it a taste about 2 minutes before the package says it’s done.eggs take seconds to cook, so scoot them out when they’re still moist, glossy and buttery smelling. WaTch hoW aT rachaelraymaG.com/vIdeo.

Mushy, oLive-coLored BroccoLi

Tough, Too-Fishy saLMon

BurnT, gray coFFee

LiMP, waTerLogged PasTa

ruBBery, sMeLLy scraMBLed eggs

problem solution

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food a to z

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