Rachael Ray Every Day 2016 05

Simple. That’s how I like my recipes. That’s why I worked with a team of pet nutrition experts to create a line of food and treats that is naturally wholesome and delicious. The result? Rachael Ray™ Nutrish®. And how great is this? My personal proceeds from sales of Nutrish go to Rachael’s Rescue®, an organization that helps animals in need.

Good-for-your-cat recipes that taste great.

Real chicken or fish is always the number one ingredient in every bag of Rachael Ray™ Nutrish® for Cats. There’s no ground corn, wheat or soy. And there’s never any poultry by-product meal, artificial flavors or artificial preservatives. Just real meat or fish and wholesome veggies plus the vitamins, minerals and taurine your cat needs to be healthy and happy. SwitchtoNutrish.com

Makes you wish you had a spoon, doesn’t it? Get the recipe on page 99.

F E AT U R E S

40

T OTA L PA RT Y CONFIDENCE! Ten tips that will take you from planning your get-together to patting yourself on the back afterward. Never feel nervous about entertaining again!

84

R AC H A E L R AY ’ S 30 -MINUTE MEALS

94

H AC K YO U R D I N N E R PA RT Y ! Cook one centerpiece dish and MacGyver the rest—with these genius cheats, the only person who’ll be the wiser is you!

FOOD STYLING BY MICHELLE GATTON; PROP STYLING BY ANGHARAD BAILEY.

Have a spring fling with fresh takes on dinner sammies, veggie-packed main dishes and more!

Photography by MARCUS NILSSON

R A C H A E L R AY M A G .C O M | M AY 2 01 6

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p.

May p.

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36 FOOD & FUN

25 IN SEASON Get fresh with peas!

FOUND IN EVERY ISSUE

Bonus pet page! Isaboo shares her favorite canine comfort-food recipe.

9 COOK THE C OV E R

31 FA ST I D E A S Fourteen quick and easy spring dishes

RECIPE INDEX

HOME & AWAY

47

The latest and greatest pitchers do more than just pour.

Set up a potluck flower bar and everyone goes home with a bouquet!

64

10

62 COUNTER INTELLIGENCE

LIFE OF THE PA RT Y

p.

Nacho nirvana!

FAVES & SAVES

Bonus pet page! Brush up on your party pet-iquette.

55 N OW TRENDING Steal these cool restaurant design ideas for your own home. Check, please—we’ve got some shopping to do!

Bonus pet page! Handy finds for your furry friends

66

Shop once, eat all week.

13

Four vacations that combine wine tasting with outdoor adventure

LETTER F R O M R AC H

71 T W I ST S O N A DISH Get the party started with eight fun, fresh takes on margaritas.

77 Cooking with tea; battle of the veggie platters; and more

Rachael’s dog, Isaboo, guest edits the issue!

14 R AC H ’ S BURGER OF THE MONTH Pass the napkins for sloppy joes!

17 WORD OF MOUTH Cinco de Mayo trivia and more

80

107

ST Y L E P I C K S

SCRATCHPAD

No matter what kind of party you’re off to next, we’ve got just the bag for you.

Test-kitchen tricks

ON THE COVER Photography by Art Streiber; set design by Rob Strauss Studio; food styling by Michelle Gatton; fashion styling by Jane Harrison Fox; makeup by Joe J. Simon for Giorgio Armani Beauty; hair by Patty Mocarski; table from Ikea; top, necklace, belt & shoes by Isabel Marant; jeans by Ralph Lauren Denim & Supply. R A C H A E L R AY M A G . C O M | M AY 2 01 6

H E A LT H Y WEEKNIGHT MEAL KIT!

T R AV E L L I ST

SUPERMARKET S M A RT S

4

Te a r - o u t booklet

110 PET P R OJ E CT Instagram pets you gotta follow

112 KITCHEN CAMEO Veep star Anna Chlumsky shows us who’s boss.

WE’RE POURING MORE INTO PAINT. In every color. For any budget. From one-coat coverage to kid-proof finishes. Low odor. Fade resistance. This is the next generation of paint, exclusively at The Home Depot. ®

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TRADE SECRET

“Monograms on glassware are nice, but I love the EDITORIAL surprise of a FOOD message you see EXECUTIVE FOOD EDITOR Nina Elder only when you finish your drink. FOOD FEATURES EDITOR Gabriella Gershenson All it took to FOOD EDITORS Alexa Weibel, Cecily McAndrews customize these cocktail glasses LIFESTYLE were letter stencils EXECUTIVE LIFESTYLE EDITOR Jennifer R. Beck and glass-etching BEAUTY AND TRAVEL DIRECTOR Abbie Kozolchyk cream from the crafts store. I like a HOME AND MARKET EDITOR Lisa Freedman mix of funny TEST KITCHEN phrases: Refill? TEST KITCHEN DIRECTOR Janet Taylor McCracken Last call! How about another?” TEST KITCHEN ASSOCIATE Charles Grayauskie

DESIGN ART DIRECTOR Phoebe Flynn Rich ASSOCIATE ART DIRECTORS Erin Wengrovius, Elizabeth Zuhl

PHOTOGRAPHY PHOTO DIRECTOR Kim Gougenheim PHOTO EDITOR Anna M. Karadimas ASSOCIATE PHOTO EDITOR Samantha Ulban

PRODUCTION PRODUCTION DIRECTOR Betsey Barnum PRODUCTION MANAGER Hollis Yungbliut

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Mell Meredith Frazier In Memoriam — E.T. Meredith III (1933–2003)

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R A C H A E L R AY M A G . C O M | M AY 2 01 6

Photography by AARON DYER

CRAFT & PROP STYLING BY MORGAN LEVINE .

RACHAEL RAY EDITOR-IN-CHIEF LAUREN PURCELL CREATIVE DIRECTOR HEATHER HAGGERTY EXECUTIVE EDITOR DANA BOWEN MANAGING EDITOR ANNE ROHAIEM

FOUNDER AND EDITORIAL DIRECTOR

EatWisconsinCheese.com

© 2016 Wisconsin Milk Marketing Board, Inc.

C O O K T H E C OV E R

Macho nachos! Take everybody’s favorite stacked snack to supreme heights with this melty, cheesy, crispy, crunchy, fully loaded tower of deliciousness.

Mile-High Nachos Supreme with Avocado Cream PROP STYLING BY ROB STRAUSS STUDIO; FOOD STYLING BY MICHELLE GATTON.

SERVES 8

PREP 15 min

COOK 20 min

6 oz. white cheddar, grated (about 2 cups) 6 oz. orange cheddar, grated (about 2 cups) Cooking spray 1 bag (16 oz.) yellow or white corn tortilla chips 1 can (15 to 15.5 oz.) black beans, rinsed 1 tsp. chili powder 1 large ripe avocado, halved and pitted 1 ⁄ 2 cup sour cream 1 ⁄ 2 tsp. lime zest plus 2 tbsp. juice Whole milk, for thinning sauce

Recipe by JANET TAYLOR McCRACKEN

Sliced radishes, sliced jalapeños, cilantro leaves, chopped red onion and diced tomatoes, for topping

1. Preheat the oven to 350°. In a large bowl, toss the cheeses together. 2. Spray a large baking dish or ovenproof platter with cooking spray. Cover the bottom of the dish with a few handfuls of chips; sprinkle with about 1/2  cup of the cheese mixture. Continue layering chips and cheese, making each

Photography by ART STREIBER

chip layer about an inch smaller than the previous layer to create the mile-high mountain shape. Bake the nachos until all the cheese is melted (pry up a few chips and check to see if the cheese in the center is gooey) and the chips are browned in spots, about 20 minutes. 3. Meanwhile, in a bowl, toss the beans and chili powder. Scoop the avocado flesh into a food processor.

Add the sour cream, lime zest and lime juice. Process the sauce until smooth, adding milk by the tablespoon until just thin enough to drizzle. Season with salt and pepper. 4. Scatter the beans, sliced radishes and jalapeños, cilantro leaves, red onion and tomatoes over the hot nachos; drizzle with the avocado sauce. Serve the remaining sauce on the side.

R A C H A E L R AY M A G .C O M | M AY 2 01 6

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M AY 2 0

16

BURGERS & SAMMIES

14 Texas Pulled-Beef Chili Sloppy Joes

recipe SOUPS & SALADS

32 Bagel Sammies with Beet Relish & Lox

36

B

Haute Dogs

Minestrone with Cheese Toast

32 Chicken, Chard & Quinoa Soup

86 Blue Caesar with Chicken “Croutons”

36 Antipasti Salad

MEAT

Turkey Pastrami & Savoy Cabbage Reuben Sandwiches 91 B

SIDES, STARTERS & SNACKS

Classic Mu Shu Pork

B Pork Chops with Zesty Tomato Sauce & Chard

77 Sweet Tea Ribs

87 Korean-Style Hanger Steak in Lettuce Cups

96

31 Lamb with Fennel, Tomatoes & Beans

Radishes with Goat Cheese Dip

9 Mile-High Nachos Supreme with Avocado Cream 32

102 Korean Bo Ssäm Pork

36

112 Red Beans & Rice with Merguez and Eggplant

Smoky Spanish Potato Salad

32 Quick-Pickled Shrimp with Curry Mayo

10

| M AY 2 01 6

Grilled Zucchini with Feta & Pine Nuts

>> KEY

Fast (30 min. or less)

34 Strip Steak with Roasted Tomatoes & Blue-Cheese Butter

Freezer-friendly

Vegetarian

Gluten-free B Tear-out booklet

Healthy weeknight BY MARGE PERRY & DAVID BONOM | PHOTOGRAPHY BY JOSEPH DE LEO

SHOP ONCE, EAT ALL WEEK

Monday Seared Scallops with Orange Sauce & Napa Cabbage Salad Tuesday Classic Mu Shu Pork Wednesday Minestrone with Cheese Toast Thursday Mushroom, Swiss Chard & Cheddar Quesadillas Friday Pork Chops with Zesty Tomato Sauce & Swiss Chard

SHOPPING LIST 2 cans (14.5 oz. each) diced tomatoes with basil

2 cans (19 oz. each) kidney beans

1 jar (8.5 oz.) hoisin sauce

1 box (16 oz.) ditalini pasta

1 loaf (about 16 oz.) sourdough bread

2 packages (8 count) 6-inch flour tortillas

4 navel oranges

1 lb. carrots

3 lbs. Swiss chard (about 4 bunches)

1 bunch scallions

1 head (11 /4 to 11 /2 lbs.) napa cabbage

1 lb. white mushrooms

1 bag (8 oz.) shredded reduced-fat sharp cheddar

2 lbs. sea scallops

21 /4 lbs. boneless center-cut pork chops*

FROM YOUR PANTRY & FRIDGE: Olive oil, canola oil, butter, cider vinegar, hot sauce, low-sodium vegetable stock, onions (yellow and red), garlic, ground cumin, tomato paste *Freeze 11 /4 lbs. pork (4 chops) and thaw overnight on Thursday. / 2 /

FO O D ST Y L I N G BY M I CH E L LE GAT TO N ; P R O P ST Y L I N G BY C O U RT N E Y D E W E T.

15 ingredients, 5 healthy meals

Sea scallops are meaty and delicious, and they’re also low in calories and fat. So go ahead—serve them with a buttery sauce!

M O N D AY

Seared Scallops with Orange Sauce & Napa Cabbage Salad SERVES 4

PREP 20 min

3 navel oranges ⁄ 2 napa cabbage, thinly sliced (about 6 cups) 1 ⁄ 3 cup thinly sliced red onion 2 tbsp. olive oil 3 tsp. cider vinegar 2 lbs. sea scallops 4 tbsp. butter 1 clove garlic, finely chopped 1 tbsp. finely chopped scallion

1

1. Zest the oranges. Cut off the peel to remove the pith and outer membrane. Working over a large bowl, cut between the membranes

COOK 15 min

to release the segments into the bowl; squeeze the juice from the membranes into the bowl. Add the cabbage, onion, 1 tbsp. oil and 1 tsp. vinegar. Season the salad with salt and pepper and toss to coat. 2. Season the scallops. In a large skillet, melt 1 tbsp. butter over medium-high. Working in two batches, cook the scallops, turning once, until browned and just opaque in the center, 5 to 6 minutes. Transfer the scallops to a plate.

3. Reduce the heat to medium-low and add the remaining 1 tbsp. oil. Add the garlic and cook, stirring, until starting to brown, about 1 minute. Add the remaining 2 tsp. vinegar; stir 10 seconds. Off heat, add the orange zest, the remaining 3 tbsp. butter and the scallion; stir until the butter melts. Return to the heat, add the scallops and toss quickly to coat; season. Serve with the salad.

372 PER SERVING 20 g SERVING CALORIES

FAT PER

T U E S D AY

Classic Mu Shu Pork SERVES 4 PREP 15 min COOK 15 min

4 center-cut boneless pork chops (about 4 oz. each), cut into thin strips 1 ⁄ 2 cup hoisin sauce 1 ⁄ 4 cup orange juice (from 1 ⁄ 2  navel orange) 3 tsp. canola oil 8 oz. white mushrooms, sliced 1 ⁄ 2 napa cabbage, shredded (about 6 cups) 2 carrots, peeled and shredded 4 scallions, thinly sliced 8 6-inch flour tortillas, warmed

Thanks to orange juice and cabbage, this meal is loaded with vitamin C, which can boost your immune system and your mood. Talk about a happy meal!

1. In a medium bowl, toss the pork, 2 tbsp. hoisin sauce and the orange juice. 2. In a large nonstick skillet, heat 2 tsp. oil over medium-high. Add the pork mixture and cook, stirring occasionally, until lightly browned and cooked through, about 4 minutes. Transfer the pork to a plate. 3. Add the remaining 1 tsp. oil to the skillet. Add the mushrooms; cook, stirring often, until lightly browned and softened, about 6 minutes. Stir in the cabbage and carrots; cook, stirring often, until crisp-tender, about 3 minutes. Add the pork, remaining 6 tbsp. hoisin sauce and the scallions; cook, stirring constantly, until heated through, about 1 minute. 4. Place warmed tortillas on plates and top with the pork mixture. Fold over.

491

CALORIES PER SERVING

15 g SERVING FAT PER

W E D N E S D AY

Minestrone with Cheese Toast 1 tbsp. olive oil 1 large onion, roughly chopped 3 carrots, peeled and roughly chopped 3 ⁄ 4 lb. Swiss chard, stems removed, leaves coarsely chopped 1 can (14.5 oz.) diced tomatoes with basil 4 cups low-sodium vegetable stock 2 ⁄ 3 cup ditalini pasta 1 can (19 oz.) kidney beans, rinsed 2 large slices (about 1 inch thick) sourdough bread, toasted 1 ⁄ 2 cup shredded reduced-fat sharp cheddar

SERVES 4

1. In a large pot, heat the oil over medium-high. Add the onion and carrots and cook, stirring occasionally, until the vegetables soften slightly, 4 to 5 minutes. Stir in the Swiss chard and cook, stirring often, until the chard wilts, about 2 minutes. Add the tomatoes and cook, stirring constantly, until slightly reduced, about 1 minute. Pour in the broth and bring to a boil. Reduce the heat to medium and simmer the soup, stirring often, until the flavors blend, about 10 minutes. Season with salt and pepper.

PREP 15 min

COOK 40 min

2. Stir in the pasta, increase the heat to medium-high and bring to a boil. Cover, reduce the heat to mediumlow and cook, stirring occasionally, until the pasta is tender, about 12 minutes. Stir in the beans and cook until heated through, about 2 minutes. Season. 3. Preheat the broiler. Cut each bread slice in half crosswise and top with the cheese. Place on a foil-lined baking sheet and broil until the cheese melts, about 1 minute. Serve the cheese toast with the soup.

399 PER SERVING 8 g SERVING CALORIES

FAT PER

Together, the beans and pasta in this dish make a complete protein— which means you get all your essential amino acids in just one meal.

/ 5 /

A half cup of cooked Swiss chard has triple the amount of the recommended daily dose of vitamin K, which is key to healthy bones.

T H U R S D AY

Mushroom, Swiss Chard & Cheddar Quesadillas SERVES 4

PREP 10 min

COOK 20 min

1 tbsp. olive oil 2 medium onions, thinly sliced 2 cloves garlic, minced 8 oz. white mushrooms, sliced 3 ⁄ 4 lb. Swiss chard, stems removed, leaves coarsely chopped 6 6-inch flour tortillas 2 cups shredded reduced-fat sharp cheddar 1 can (19 oz.) kidney beans with liquid 1 ⁄ 2 tsp. ground cumin 1 ⁄ 4 –1 ⁄ 2 tsp. hot sauce, such as Tabasco

1. In a large nonstick skillet, heat the oil over mediumhigh. Add the onions and / 6 /

garlic and cook, stirring occasionally, until the vegetables start to soften, about 3 minutes. Add the mushrooms; cook, stirring often, until the mushrooms are tender and the onions start to brown, 5 to 6 minutes. Add the Swiss chard and cook, stirring occasionally, until tender, about 2 minutes. Season with salt and pepper and remove from the heat. 2. Arrange the tortillas on a work surface. Sprinkle half the cheese on the bottom half of each tortilla. Top each with the onion mixture, then the remaining

cheese. Fold the tortillas in half; press lightly to flatten. 3. In a small saucepan, heat the beans with their liquid, the cumin and the hot sauce over medium, stirring often, until hot, 2 to 3 minutes; season with salt and cover. 4. Wipe out the skillet. Cook 2 quesadillas over medium until the cheese melts and the tortillas brown, 2 to 3 minutes per side. Repeat with the remaining quesadillas. Cut each quesadilla in half. Serve the beans on the side. PER 494 PER SERVING 20 g FAT SERVING CALORIES

F R I D AY

Pork Chops with Zesty Tomato Sauce & Swiss Chard SERVES 4 PREP 10 min COOK 20 min

3 tbsp. olive oil 4 boneless center-cut pork chops (about 5 oz. each) 1 medium onion, chopped 1 carrot, peeled and finely chopped 6 cloves garlic, minced 1 can (14.5 oz.) diced tomatoes with basil 1 tbsp. tomato paste 1 1 ⁄ 2 lbs. Swiss chard, stems removed, leaves coarsely chopped

1. In a large skillet, heat 1 tbsp. oil over medium-high. Season the chops with salt and pepper and cook until browned, about 3 minutes per side; transfer to a plate. 2. In the same skillet, heat 1 tbsp. oil over medium. Add the onion, carrot and 4 cloves garlic. Cook, stirring occasionally and scraping up browned bits, until the vegetables are tender, 5 to 6 minutes. Add the tomatoes and tomato paste. Bring to a simmer; cook, stirring often, until the sauce thickens, 5 to 6 minutes; season. Add the pork and any juices to the skillet; turn to coat. Reduce the heat to medium-low. 3. In a large skillet, heat the remaining 1 tbsp. oil over medium-high. Add the remaining 2 cloves garlic. Cook, stirring often, until starting to brown, about 1 minute. Add the Swiss chard and cook until wilted and tender, about 3 minutes. Season. Serve with the pork.

346 PER SERVING 17 g SERVING CALORIES

FAT PER

Flavorful center-cut pork chops may seem indulgent, but they have nearly the same fat and calories as boneless, skinless chicken breasts.

index SEAFOOD

B Scallops with Orange Sauce & Napa Cabbage

102 Summertime Shrimp Boil

34 Coconut Cod with Rice Noodles

77 Smoky Tea-Poached Salmon

CherrySage Margarita

88

Margarita shake-up!

Seafood St. Jacques Rolls

8 awesome twists on summer’s coolest cocktail. 71

PASTA & GRAINS

h h h h

Watermelon-Basil Cherry-Sage Celery-Carrot-Cumin Pear-Ginger

h h h h

Pom-Grapefruit Cucumber-Jalapeño Honeydew-Cilantro Mango-Mint

DRINKS & DESSERTS 28 Pea & Parm Ravioli

34 Spinach Risotto with Orange Gremolata

35

34

89 Fusilli with Sausage & Peas

92

The Tipsy Earl

Berry Soft Serve

96 Triple-Orange Crepes

102 Blueberry Angel Cakes with Bourbon Cream

35 Salted Caramel Cereal Bars

87 Swordfish & Pasta with Five Herbs and Cherry Tomatoes

Spaghetti with Garlic, Tomatoes & Basil

VEGETARIAN MAINS

B Mushroom, Swiss Chard & Cheddar Quesadillas

77 Soba Noodles in Green Tea Broth

93 Black Bean Chalupas with Raw Salsa Verde

102 Coconut-Mango Lime Sorbet

99 Make-Your-Own Falafel Bar

POULTRY

91

90 Tarragon-Scented Chicken Tetrazzini

Curry Turkey Naan Bread “Tacos”

96 Chicken & Chorizo Paella

99 Halva Sundaes

96 Churros with Chocolate Sauce

L E T T E R F R O M R AC H

Let’s celebrate!

T

his issue brings you tons of recipes and tips for entertaining, and, to me, it works out nicely that this is also the month of Mother’s Day. Take some time to celebrate Mom, Grandmom and the moms-in-law in your life! I’m double-lucky. My mom is and has always been my inspiration and icon for so many reasons, from her compassion for animals, to her advocacy for children and those less fortunate, to her tireless work ethic and her ability to see beauty in just about everything, including work itself. She is an easy mom to love and celebrate. And my motherin-law is unflappable: steady, calm and loving, even under the toughest of circumstances. She always wears a smile on her face— even when she’s sleeping! She has an appetite for

And of course, Isaboo’s and my funny double cover celebrates another reason to entertain: Cinco de Mayo, baby! As you can see, we both wanted to dig into the Mile-High Nachos Supreme. Go to page 9 to make them yourself, and turn to page 71 for eight twists on the classic margarita. (My husband, John, also makes a great ’rita: fresh lime juice, St-Germain elderflower liqueur and tequila. Yum!) Plan the rest of your fiesta—or any party— with our 10 road-tested entertaining tips (page 40) and some truly ingenious dinner party hacks (page 94). Then, don’t forget to invite Mom!

PHOTO BY JAMIE CHUNG/ T RUNK ARCHIVE ; I S A B O O P O RT R A I T BY J E F F L I P S K Y.

Test your Cinco de Mayo IQ, page 17.

life, good food, good wine and laughter. She is always dressed smartly, even when the rest of us are in jeans and sweats (we need to raise our game here, Mom!). Whatever your mom’s personality, I bet the one thing she wants more than anything this Mother’s Day is time with her family. That’s right: The one thing most moms want doesn’t cost a nickel. As a Mother’s Day treat for me, my loving pitbull daughter, Isaboo, returns to the magazine as co-cover girl and guest editor of some special bonus pet stories that we created in partnership with Nutrish, the pet food line I launched seven years ago. One of the things I’m proudest of is that 100 percent of my personal proceeds from the line funds Rachael’s Rescue, which provides food, medical care and more for animals in need. Recently, donations made by Rachael’s Rescue topped $14 million, so a huge thank you to our customers on behalf of the countless lives saved in the pet community.

13

Move over, burgers, this month we celebrate a really delicious hot mess—a Texan take on sloppy joes!

THE COFFEE CONNECTION PAGE 108

Texaseef Pulled-lB ppy Chili S eos Jo 8

5 dried chiles, mild to moderate heat level, such as guajillo, ancho, pasilla, New Mexican and/or mulato

1 tbsp. cayenne red pepper sauce, preferably Frank’s RedHot

2 tbsp. olive or vegetable oil

1 tbsp. Worcestershire sauce

1 2 1 ⁄ 2 -lb. beef chuck roast (about 11 ⁄ 2 inches thick)

1 can (15 to 15.5 oz.) kidney beans, rinsed

Salt and pepper

6 cloves garlic, sliced or chopped 1 tbsp. (a scant palmful) ground coriander 1 tbsp. (a scant palmful) ground cumin 2 tsp. instant espresso powder 1 tsp. dried Mexican oregano

14

1 rounded tbsp. light or dark brown sugar

1 container (32 oz.) beef stock (4 cups)

1 large or 2 medium onions, chopped

1

1 bottle (12 oz.) light beer (I used Corona)

⁄ 2 tsp. ground allspice

R A C H A E L R AY M A G . C O M | M AY 2 01 6

8 soft white sandwich or hamburger rolls, toasted Sliced bread-and-butter pickles and chopped raw white onion, for topping h Stem and seed the chiles; transfer to a large saucepan. Add the stock; bring to a low, rolling boil over medium. Cook until the chiles soften and the stock is infused, 30 to 45 minutes. Working in

batches, puree chiles and stock in a food processor to make the chile sauce. h Position a rack in the center of the oven; preheat to 325°. h In a large Dutch oven, heat the oil over medium-high. Season the beef with salt and pepper. When the oil smokes, add the beef and cook until well browned, about 4 minutes per side; transfer to a plate. Add the onion, garlic, coriander, cumin, espresso powder, oregano and allspice to the pot; season and stir until the onions soften, just a few minutes. Add the beer and cook, stirring occasionally, until the liquid is reduced by about

one-third, 8 to 10 minutes. Add the chile sauce, brown sugar, red pepper sauce and Worcestershire. Add the beef to the pot; cover and transfer to the oven. Cook until the meat is very tender, about 2 1/2  hours. h Place the pot on the stovetop; transfer the beef to a plate. Skim the fat from the juices in the pot. Using two forks, shred the meat and return to the pot. Mix in the beans; season, and cook until heated through, a minute or two. Divide the beef mixture among the roll bottoms, then top with some pickles, chopped onion and the roll tops.

Photography by LUCAS ZAREBINSKI

Lettering by JOEL HOLLAND

FOOD STYLING BY MICHELLE GATTON; PROP STYLING BY WENDY SCHELAH.

MAKES

There’s Nothing Artificial in Mmmmm, Either.

No artificial preservatives or flavors. Always made with milk.

A COMBO PLATTER OF COOL FINDS, HOT TRENDS AND GOTTA-KNOW NEWS

A. 1 million pounds B. 50 million pounds

5. In the hierarchy of epic beerguzzling days in the U.S., Cinco de Mayo ranked: A. Behind Super Bowl Sunday and Saint Patrick’s Day

C. 114.5 million pounds

B. Ahead of Super Bowl Sunday and Saint Patrick’s Day

Before you salt those glasses, prove you’re worthy of a Cinco de Mayo celebration! Score well on this quiz, and you can toss back a ’rita or dos with pride.

C. Ahead of the 4th of July and Labor Day

BY LAMBETH HOCHWALD

6. The holiday commemorates: A. Mexico’s victory over Bolivia for silver-market dominance during the Spanish Colonial era B. The expulsion of French occupying forces from Mexico during the 19th century

1. One of the most popular Cinco de Mayo party accessories, the piñata, was born in: A. China

B. Mexico

C. Spain

C. Mexican independence

3. Mariachi ban bands, s, a musical sical mainstay of the holiday, have little use for:

A. Trumpets

B. Maracas

C. Violins

4. In Mexico, Cinco de Mayo is a huge deal in:

7. Last year, the holiday made the Guinness Book of World Records for: A. The world’s biggest parade of costumed dogs B. The most Chihuahuas in costume C. The most people wearing sombreros at once

A. All 31 of the country’s states B. About half the states C. Just one state Key: 1. A; 2. C; 3. B; 4. C (Puebla, the state where the battle against the French was won); 5. B; 6. B; 7. All of the above (trick question—sorry!)

PHOTOS: GUACAMOLE BY ISTO CK ; BEER BY GETTY; PIÑATA BY GETTY; TRUMPET BY ISTO CK ; MARACAS BY ISTO CK ; VIOLIN BY ISTO CK ; SOMBREROS BY ALAMY.

Earn those margaritas!

2. If last year was any indication, avocado consumption in the U.S. on Cinco de Mayo will be around:

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WOR D OF M OU T H

A CUT ABOVE Sneak peek at Chapter 7: a butternut squash ravioli lesson.

Let her entertain you! Long before the housewives of anywhere were a glimmer in Bravo’s eye, Lauren Conrad ruled reality TV from the O.C. Then came the star’s fashion line, lifestyle website, huge Instagram following and, now, Celebrate, an entertaining book in which she reveals that she’s anything but conventional when it comes to parties. BY LANEE LEE Q: In your book, you mention the “mourning for your youth” surprise 30th birthday party that your dad threw for your mom. Is that an acceptable party theme? A: I think it’s important to have a sense of humor and laugh at yourself. My mom was stressed about the milestone, and the funerary theme—complete with Grim Reaper–chic decor and a request that all the guests wear black—was my father’s way of making her laugh. That said, you

18

really have to know the guest of honor to get away with something like that! Q: Is there a kind of celebration that should take itself more seriously? A: Not really. I recently attended a wedding with a bounce house and giant lawn games. Traditional? No. Fun? Absolutely!

Q: Any crazy party fails in your past? A: I once had a pipe burst and a bathroom flood in the middle of a dinner party. Water was everywhere! Knowing there was nothing that could be done, we shut off the water and moved on to dessert. Q: Greatest party host, dead or alive, fictional or real? A: Jay Gatsby. No question.

Remember Laguna Beach: The Real Orange County? C’mon, admit it! You do!

“Couldn’t you watch him all day?” Rachael asks the audience during one of butcher Ray Venezia’s many demonstrations on her show. Now there’s an alternative to binge-watching his cameos— The Everyday Meat Guide: A Neighborhood Butcher’s Advice Book, in which he breaks down his know-how from decades in the biz into easily digestible nuggets on how to buy, store, cut, tie and cook meat of all kinds. Novices will appreciate the photo glossary of cuts, which lets you know just what to look for at the market.

L AU R E N C O N R A D B O O K P H OTO S C O U RT E SY W I L L I A M M O R R O W & D E Y ST R E E T B O O K S ; G R O U P P H OTO BY C O R B I S ; M E AT B O O K P H OTO BY P E T E R A R D I TO ; R ACHAEL PORTRAIT BY JIM WRIGHT.

R AC H R E C O M M E N D S

YOUR BIKE CAN HELP OTHERS

MOVE FORWARD. YOUR DONATIONS TO GOODWILL HELP FUND JOB PLACEMENT AND TRAINING FOR PEOPLE IN YOUR COMMUNITY. ®

DONATE STUFF. CREATE JOBS.

TO FIND YOUR NEAREST DONATION CENTER GO TO

GOODWILL.ORG

A whimsical cake from A Baker’s Tale in Chicago

WOR D OF M OU T H

Cuisine’s getting curiouser and curiouser This month, on the heels of the 150th anniversary of Lewis Carroll’s Alice’s Adventures in Wonderland, catch James Bobin’s Alice Through the Looking Glass, the movie. And if you still can’t get enough Alice, these quirkily themed spots have a table for you. BY DAVID FARLEY

A Baker’s Tale

Mad Hatter Bistro

CHICAGO, IL

BIRMINGHAM, MI

A keen eye at A Baker’s Tale, an Alice-themed bakery in Chicago, is sure to spot a sign on a door-within-a-door that reads “Keep out, we’ve gone mad!” You might agree once you see the cupcakes in the form of playing cards and Cheshire cats. But the stuff is mad good, winning the place a best bakery in Chicago award. a-bakers-tale.com

Time doesn’t actually go backward at the Mad Hatter Bistro, a tearoom, bar and restaurant in downtown Birmingham, MI, but you’d be excused for thinking so. Counterclockwise-ticking timepieces bedeck the exposed brick walls, along with oversize playing cards and framed mirrors. Menu items include everything from Alice’s Veggie Omelette to the Red Queen’s Pasta. madhatterbistro.com

Oreo cookie soldiers at the Sanderson Hotel in London

Rabbit Hole Bar ALHAMBRA, CA

The White Rabbit may have been watch-obsessed, but you won’t be at the Rabbit Hole, an L.A.-area cocktail bar where you’ll likely forget about time after a few sips of the signature drinks. (The Inkwell, for one, packs Bombay gin, Lillet Blanc, fresh

lemon, orgeat and crème de violette.) And the drinks aren’t all that will make you think you’ve gone down a rabbit hole: One room, which glows purple and crimson, has lamps that hang upside down from the ceiling; another has a ceiling “lawn,” complete with a frolicking rabbit display that, naturally, is also twisted upside down (or is that right side up?). therabbitbar.com

The Sanderson Hotel LONDON, UK

Hit the Mad Hatter’s Afternoon Tea at London’s Sanderson Hotel and you’ll order from menus printed in books, drink from teapots adorned with kings and queens, and eat finger sandwiches from plates decorated with birdcages and served on towering cake stands. sandersonlondon.com

NOW THAT’S A DISHY DATE! Calling itself “Tinder for Food,” the new FoodMe app lets you score a meal the same way so many people score a date: by swiping and liking. As soon as you input your location and food hankerings, you’ll see a series of participating restaurants. Say OK to one, and photos of its specialties start popping up on your screen. Spot a dish you like? “Heart” it to order it. Just know that unlike with dating apps, the craziest your night’s going to get after a “hot and spicy” search is a rendezvous with, say, Jamaican jerk chicken. 20

R A C H A E L R AY M A G . C O M | M AY 2 01 6

ALICE’S ADVENT URES IN W ONDERLAND PH OTO COURT ESY DISNEY; R ESTAURANT PHOTO S COURT ESY A BAKER ’S TALE , MA D HAT T ER BI ST RO, LONDON’S SANDERSON HOTEL ; FOODME I C O N C O U RT E SY F O O D M E .

Tea time at the Mad Hatter Bistro in Birmingham, MI

It’s missing ingredients you’re not miss. `iÜðÀ>vÌ>V>ÀE

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You know you love it.

Fresh squeeze You’re so used to fruit cropping up in beauty products that even pomegranate potions probably don’t seem exotic anymore. But these five finds contain some produce you may not be so familiar with. Your skin and

Dragon Fruit Foot Lotion a vitamin C eradicate dead cells and boost new ones.

Durian is famously pungent when raw, but you’d never know it from Murad Intensive Wrinkle Reducer for Eyes, enriched with the Asian fruit’s oils. $70 with discount code EVERYDAY25, murad.com

Known in Asia as the queen of tropical fruits, mangosteen is the seeming love child of vanilla ice cream and a juicy peach. The fruit has antiinflammatory-packed pulp whose soothing properties allow Lather Mangosteen & Green Tea Moisturizer to leave your body royally silky. $18, lather.com

WHAT’S YOUR BEAUTY FAVE? Industry organization Cosmetic Executive Women (CEW) is partnering with Meredith (our parent company) to introduce a Consumers’ Choice Award as part of its 22nd annual Beauty Insider Awards—considered the “Oscars” of the beauty industry. Beginning on March 26, 2016, visit beautybash.me to vote for your favorite iconic brand from among the finalists, and enter for a chance to win a $1,000 beauty gift card!

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R A C H A E L R AY M A G . C O M | M AY 2 01 6

Thanks to a short growing season (and supply)—at least in the U.S.—white strawberries are extra elusive. But their fresh, faintly pineapple-y fragrance is scenting ever more products, such as Herbal Essences Naked 0% Clean & Refresh Shampoo. $5, at drugstores

FRUIT PHOTOS BY ISTO CK . NO PURCHASE NECESSARY TO ENTER OR WIN. SUB JECT TO OFFICIAL RULES AVAILABLE AT BEAUTYBASH.ME . THE VOTE FOR BEAUTY SWEEPSTAKES BEGINS AT 12 : 01 A . M. CT O N 3/2 6 /16 AN D E N DS AT 11: 59 P. M. CT O N 4/28/ 16. OPEN TO LEGAL RESIDENTS OF T HE 50 UNIT ED STAT ES AND T HE DIST RICT O F COLUMBIA , 18 YEARS OR OLDER . LIMIT ONE (1) ENTRY PER PERSON AND PER EMAIL ADDRESS. VOID WHE RE PRO HIBITE D. SPO N SO R : ME RE DITH CO RPO RATIO N . SWEEPSTAKES IS OFFERED BY MEREDITH CORPORATION AND MAY BE PROMOTED BY ANY OF MEREDITH’S PUBLICATIONS IN VARIOUS CREATIVE EXECUT IONS ONLINE AND IN PRINT AT AN Y TIME DURIN G THE SWE E PSTAK E S.

WOR D OF M OU T H

©2016 ©20 16 P&G

AMERICA’SUVMOISTURIZER Olay Complete protects against the  cause of aging skin — damage from the sun.* So your skin won’t show your age.

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Whole food ingredients you can see, for a whole taste your dog will love.

Real chicken or beef is the number one ingredient in DISH from Rachael Ray™ Nutrish®. There’s never any corn, wheat or soy. You’ll also find pieces of real slow-roasted chicken, fruit and veggies in every recipe. Look for DISH where you shop for your family’s groceries. SwitchtoNutrish.com

BONUS PAGE FOR PETS!

Easy peasy Had a ruff day? I recommend a little comfort food: These baked veggie bites are a snap for your human to whip up, and they’re totally worth begging for. —ISABOO

Sweet Pea Snacks In a medium bowl, use a fork to mash 1 cup cooked peas; stir in 1 cup whole cooked peas and 1 beaten egg. Stir in 1 ⁄ 2  cup flour, adding more by the teaspoon if needed, until the mixture can be rolled into balls. Using lightly floured hands, form

24 one-inch balls. Transfer to a large bowl and toss with 1 ⁄ 4  cup unseasoned dried breadcrumbs to coat. Spray a rimmed baking sheet with cooking spray; arrange snacks on the sheet, spacing 1 inch apart. Spray with cooking spray and bake at 375° until golden brown and

D O G P H OTO BY I STO C K ; S W E E T P E A S N AC K P H OTO BY P E T E R A R D I TO ; F O O D ST Y L I N G BY E U G E N E J H O ; P R O P ST Y L I N G BY M I C H E L L E LO N G O ; I S A B O O P H OTO BY J E F F L I P S K Y.

crispy, about 40 minutes. Let cool before serving. Store in an airtight container in the refrigerator. Makes 24. RECIPE BY SARAH ZORN Recipe reviewed by the ASPCA. Every pet is different, so check with your vet to see if this recipe

R A C H A E L R AY M A G . C O M | M AY 2 01 6

26

Made with the same ingredients you’d find in your recipes. SUPER PREMIUM FOOD FOR DOGS

Apples

Garden & Field Peas

Potatoes

Real

CHICKEN PIECES

U.S. farm-raised chicken or beef is the #1 ingredient

Never any corn, wheat, soy or gluten

No poultry by-product meal, fillers, artificial preservatives, colors or artificial flavors

Delicious bits of real chicken, carrots, peas, potatoes and apples

LIGHTS ND OTHER DE EXPLORE IT A

It’s like a © 2016 Offi ce of the Governor, Economic Development and Tourism.

Crunchy Walnut-Crusted Salmon Fillets

Pasta Puttanesca with Mixed Olives & Walnuts

FOR THE BEST SIMPLE DINNERS EVER A SPRINKLE OF CRUNCHY CALIFORNIA WALNUTS ADDS FLAVOR, TEXTURE AND HEART-HEALTHY * GOODNESS TO ALL YOUR FAVORITE RECIPES. FOR THESE RECIPES AND MORE GO TO WALNUTS.ORG.

Per one ounce serving. Heart-Check food certification does not apply to recipes unless expressly stated. See heartcheckmark.org/guidelines.

Chinese Chicken Walnut Stir Fry

walnuts.org

Walnut-Goat Cheese Stuffed Chicken Breasts

* Supportive but not conclusive research shows that eating 1.5 ounces of walnuts per day, as part of a low saturated fat and low cholesterol diet and not resulting in increased caloric intake, may reduce the risk of coronary heart disease. (FDA) One ounce of walnuts provides 18g of total fat, 2.5g of monounsaturated fat, 13g of polyunsaturated fat including 2.5g of alpha-linolenic acid – the plant based omega-3.

14

T S S A F DE A I 1. Radishes with Goat Cheese Dip

FOOD STYLING BY MICHELLE GATTON; PROP STYLING BY STEPHANIE HANES.

4 oz. goat cheese • 1⁄ 2  cup plain yogurt • 2 tbsp. minced chives • 2 tsp. minced mint • 1 1⁄ 2  tsp. lemon zest • 2 bunches radishes (about 20) with greens  In food processor, puree goat cheese and yogurt. Add chives, mint and lemon zest; pulse to combine. Season. Serve dip with whole radishes. Serves 6.

Sprrread the love! The creamy, cheesy dip is tangy enough to hold its own in sandwiches, too.

Recipes by ALEXA WEIBEL Photography by SARAH ANNE WARD

R A C H A E L R AY M A G .C O M | M AY 2 01 6

31

FAST I D EAS

Breakfast, brunch or lunch!

2. Open-Face Bagel Sammies with Beet Relish & Lox 8 oz. cooked beets, grated • 2 tsp. jarred horseradish • 1⁄ 2  tsp. apple cider vinegar • 2 everything bagels, split and toasted • 8 oz. cream cheese • 1⁄ 2  small red onion, sliced paper thin • 8 oz. sliced smoked salmon • 2 tbsp. chopped dill  In bowl, mix beets, horseradish and vinegar; season. Top bagels with cream cheese, red onion, smoked salmon and beet mixture; sprinkle with dill. Serves 4.

Perk up your picnic

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3. Quick-Pickled Shrimp with Curry Mayo 1 lb. cooked and peeled shrimp • 1⁄ 3  cup white wine vinegar • 1⁄ 3  cup olive oil • 1⁄ 2  jalapeño, thinly sliced • 2⁄ 3  cup mayonnaise • 1 tsp. Dijon mustard • 1⁄ 2  tsp. grated garlic • 1⁄ 2  tsp. curry powder • 1⁄4  tsp. turmeric • 1⁄ 2  tsp. lime zest plus 1 1⁄ 2  tsp. juice  In large bowl, toss shrimp with vinegar, oil and jalapeño; chill 20 minutes. Meanwhile, in small bowl, whisk remaining ingredients. Drain shrimp; season and serve with dip. Serves 4 to 6.

4. Smoky Spanish Potato Salad

5. Chicken, Chard & Quinoa Soup

2 lbs. baby Yukon Gold potatoes, quartered • 3 tbsp. minced parsley • 5 tsp. white wine vinegar • 1 tbsp. Dijon mustard • 2 cloves garlic, minced • 1⁄4  cup olive oil • 1 ⁄ 2  cup diced roasted red peppers • 1 ⁄ 2  tsp. smoked paprika • 1⁄4  cup minced cured chorizo  In pot, cover potatoes with cold salted water. Cook over high until tender, 25 minutes; drain. In bowl, mix next 4 ingredients; whisk in oil. Stir in remaining ingredients; season. Serves 6.

6 cups chicken stock • 1 cup quinoa • 1⁄4  cup olive oil • 4 cloves garlic, minced • 6 ribs celery, thinly sliced on an angle, leaves reserved • 1⁄ 2  bunch rainbow Swiss chard, stemmed, leaves torn • 2 cups shredded rotisserie chicken • 1⁄ 3  cup thinly sliced basil  In pot, boil first 4 ingredients, 8 minutes. Add celery and chard; boil until quinoa is tender, 5 minutes. Stir in chicken, basil and celery leaves; season. Serves 4.

15-minute supper

FAST I D EAS

7. Strip Steak with Roasted Tomatoes & Blue-Cheese Butter 1 stick butter, softened • 2 tbsp. Gorgonzola • 1 1⁄ 2  lbs. cherry tomatoes • 8 cloves garlic, smashed • 3 tbsp. olive oil • 2 strip steaks (1 lb. each)  In bowl, mix butter and cheese. In baking dish, toss tomatoes, garlic and 2 tbsp. oil; season. Roast at 450° until blistered, 25 minutes. Brush steaks with remaining oil; season. In skillet, cook steaks over mediumhigh, 3 to 5 minutes per side for mediumrare. Let rest 5 minutes. Serve sliced steak with veggies and butter. Serves 4.

One-pot dinner

Butter up 6. Spinach Risotto with Orange Gremolata

Using parchment paper, roll the butter into a log, chill, then cut into neat slices.

3 tbsp. minced parsley • 2 tsp. orange zest • 1 1⁄ 2  tsp. minced garlic • 2 cups arborio rice • 1 cup white wine • 3 shallots, minced • 1 1⁄ 2 sticks butter • 4 cups chicken stock, warmed • 8 oz. baby spinach • 1 cup mascarpone  In bowl, mix parsley, zest and garlic. In pot, cook next 4 ingredients over medium, 5 minutes. Add stock, 1 cup at a time; cook, stirring until each cup is absorbed and adding spinach and mascarpone with the last cup, 18 minutes total. Season; top with gremolata. Serves 4.

8. The Tipsy Earl 1

Minty-fresh cocktails

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R A C H A E L R AY M A G . C O M | M AY 2 01 6

⁄ 2  cup sugar • 1⁄ 4  cup minced

mint, plus 4 mint sprigs • 2 tsp. Earl Grey tea leaves • 3 oz. vodka • 3 oz. fresh ruby red grapefruit juice • ice • 1⁄ 2  cup seltzer  In pot, boil 1/2 cup water with sugar, minced mint and tea leaves over medium-high until sugar dissolves, 4 minutes; strain through fine-mesh strainer. In cocktail shaker, mix tea mixture with vodka and grapefruit juice; strain. Divide among 4 ice-filled glasses; top with seltzer. Garnish with mint sprigs. Makes 4.

WHAT’S UP WITH LEMONGRASS? PAGE 107

Restaurantworthy fish

9. Coconut Cod with Rice Noodles 1 can (13.5 to 14 oz.) light coconut milk • 1 cup chicken stock • 3 tbsp. paper-thin slices fresh lemongrass • 1 tbsp. fish sauce • 1 tsp. turmeric • 4 cod fillets (6 oz. each) • 10 oz. frozen shelled edamame • 8 oz. pad thai rice noodles, cooked • torn basil • sliced red chile • lime wedges  In saucepan, boil first 5 ingredients, 5 minutes. Simmer cod and edamame over medium until fish is flaky, 8 minutes. Serve over noodles. Top with basil, chile and squeeze of lime. Serves 4.

Helping hands

Frozen dessert, without the freezer

Prevent sticky fingers: Skewer the treats onto cute straws for fussfree snacking.

10. Berry Soft Serve 3

11. Salted Caramel Cereal Bars 2

⁄ 3  cup jarred caramel topping • 1 package (10 oz.) marshmallows • 7 cups crisped-rice cereal • 1⁄ 2  cup butterscotch morsels • 1 1⁄ 2  tsp. flaky sea salt  In pot, stir caramel over low until bubbly, 3 minutes. Add marshmallows; stir until melted. In bowl, toss cereal, butterscotch morsels and salt; gently mix in melted caramel. Pour into 8-inch dish. Using greased wax paper, press to flatten. Let cool and cut into squares. Serves 8.

T. I H S A W ST ® U J ’T N O D

. T I K S I W Dramatization: Hidden body oils and sweat on cotton t-shirt after workout under blacklight

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This shirt is filthy white. Sure it looks clean, but after a workout, it’s full of hidden odor-causing body oils and sweat. Wisk Deep Clean® with Micro-Cleaners® helps remove more of the unseen some other detergents can leave behind*, attacking the odor source so clothes are deep down clean. *Compared to the leading variant of the top three liquid value brands.

© 2016 The Sun Products Corporation. All Rights Reserved.

⁄4 cup each fresh raspberries and blackberries • 1 tbsp. orange liqueur • 2 tsp. sugar • 1 tsp. minced fresh ginger • 1 lb. frozen raspberries • 1⁄2 cup sweetened condensed milk • 1 tsp. fresh lemon juice • sliced mint  In bowl, toss first 4 ingredients. In food processor, blend frozen raspberries, condensed milk, lemon juice and 1/4 tsp. salt until creamy, about 5 minutes. Top with fresh berries and mint. Serves 4.

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Feta & Pine Nuts

Smoked Sausage and Orzo Stuffed Peppers Prep Time: 15 minutes Cook Time: 25 minutes Makes: 6 servings INGREDIENTS 1 TBSP. olive oil 1 PKG. Hillshire Farm® Smoked Sausage, cut into 1/4 inch wide, half moons 1 medium onion, 1/2 inch diced 1 CLOVE garlic, minced 1 TBSP. Italian seasoning 1 TBSP. white wine vinegar 2 CUPS orzo pasta, cookED according to package directions 1/2 TSP. each salt and pepper 1/2 CUP shredded mozzarella cheese 1 3/4 CUPS marinara sauce 1/4 TSP. cinnamon 6 bell peppers

GET GREAT GRILL MARKS! PAGE 107

2 lbs. zucchini, sliced on an angle • 2 tbsp. canola oil • 2 tbsp. olive oil • 1 tbsp. minced parsley • 2 tsp. minced oregano • 1 clove garlic, minced • 1⁄4  cup crumbled feta • 2 tbsp. pine nuts, toasted  Preheat grill over medium-high. Brush zucchini with canola oil. Grill until tender, 3 minutes per side; season. In bowl, mix next 4 ingredients; season. Top zucchini with dressing, feta and pine nuts. Serves 4 to 6.

Desk-lunch upgrade

Use your favorite sausage

PREPARATION 1. PreHeat Oven to 400°F. 2. Heat oil in skillet over medium heat. add smoked sausage, onion, garlic and seasoning. Cook 6-9 minutes until onions are soft and smoked sausage is brown. Stir in vinegar, cooked orzo, salt, pepper and 1/4 cup OF mozzarella. Remove from heat, set aside. 3. Mix marinara sauce and cinnamon, stir 1/4 cup of the sauce into the skillet. Spoon remaining sauce into 9x9 inch baking dish. 4. Cut the pepper tops off and remove seeds. Stuff them with the orzo-smoked sausage mixture; place in baking dish. Sprinkle WITH REMAINING mozzarella CHEESE; bake 25 minutes.

Discover more delicious weeknight meals at hillshirefarm.com/recipes

13. Antipasti Salad

14. Haute Dog

1 shallot, minced • 2 tbsp. plus 1 1 ⁄ 2  tsp. olive oil • 1 tbsp. plus 1 1 ⁄ 2  tsp. Champagne vinegar • 5 oz. mixed greens (6 cups) • 1 ⁄ 2  head radicchio, torn • 2 oz. prosciutto, torn • 1 ⁄ 3  cup thinly sliced basil • 3 ⁄ 4  cup mini mozzarella balls • 1⁄ 3  cup large green olives, pitted and halved  In large bowl, whisk shallot, oil and vinegar; season. Toss with greens, radicchio, prosciutto and basil; season. Top with mozzarella and olives. Serves 4.

4 chicken-and-apple sausages (about 3 oz. each) • 4 potato hot dog buns • 8 oz. sliced Fontina • 2⁄ 3  cup store-bought creamy coleslaw • 1⁄ 2  small red onion, thinly sliced • small fresh dill sprigs  In grill pan, cook sausages over mediumhigh until charred in spots and heated through, 7 minutes. In 375° oven, toast buns until golden, 4 minutes. Top with cheese; bake until cheese melts, 2 to 3 minutes. Top with sausages, coleslaw, red onion and dill. Makes 4.

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R A C H A E L R AY M A G . C O M | M AY 2 01 6

®©2015 TYSON FOODS, INC.

Hillshire Farm® smoked sausage is seasoned perfectly. So it’s easy for you to create dinner deliciously.

Easy Smoked Sausage Skillet Serving Size: 4-6

Total Time: 20 minutes

Ingredients :

Instructions :

1 pkg. Hillshire Farm® smoked sausage, diagonally sliced thin 2 cloves garlic, crushed ¼ cup olive oil 1 large red bell pepper, sliced thin 1 small yellow onion, sliced thin 1 pkg. frozen broccoli, thawed ½ cup chicken broth (or water) ½ cup tomato sauce 2 cups instant rice ½ cup shredded Mozzarella cheese

Heat olive oil and garlic in skillet, stir in smoked sausage slices and cook until browned. Add pepper, onion, broccoli, broth and tomato sauce and simmer for 10 minutes until the vegetables are tender and the liquid is absorbed. In the meantime, prepare rice according to package instructions. Stir rice into the skillet, sprinkle with cheese and serve.

Visit HillshireFarm.com/recipes for delicious recipes perfect for any night of the week.

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WHEN IT COMES TO HOSTING A PARTY, FAST AND FUN RECIPES ARE THE NAME OF THE GAME. Take a look at these crowd-pleasing, yum-inducing, certifiably genius appetizers. Don’t let them fool you, they may be easy to make but they taste like a million bucks!

APPS IN A SNAP THE BITE OF EVERYTHING Spread cream cheese on Everything Pretzel Crisps® and top with a slice of lox

DON’T FORGET DESSERT! Dip Original Pretzel Crisps® into melted semisweet chocolate and top with colorful sprinkles for a simply sweet treat

THE MELON ME CRAZY Top Original Pretzel Crisps® with a 1 inch cube of melon and wrap with a slice of prosciutto

THE CRUNCHY CAPRESE Top Garlic Parmesan Pretzel Crisps® with tomato and mozzarella cheese

Share your Snack Factory® Pretzel Crisps® creations with @PretzelCrisps and discover more genius recipes at PRETZELCRISPS.COM.

What’s better than a crazy delicious appetizer made with baked, low-fat Snack Factory® Pretzel Crisps®? NOT MUCH! So go ahead, invite some friends over and let your inner genius out.

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party CONFIDENCE So you get a little nervous about entertaining? Here’s a reassuring thought: Even the most seasoned hosts admit to occasional anxiety before guests come through the door. To your rescue: Rachael and the rest of the editors of this magazine, who have thrown parties for every occasion you can imagine. (It’s Wednesday? Let’s have people over!) These 10 entertaining truths are all you need to know to plan a gathering you’ll be proud of. BY LISA FREEDMAN

40

!

1

The people make the party.

The true key to party success isn’t cool cocktails or delectable hors d’oeuvres (though don’t let us stop you from providing those!), it’s a great guest list. Creating one can be a little tricky (you didn’t know Judy and Fred were frenemies? Whoops!), but the right mix is simple party math: Invite mostly big talkers, funny folks or storytellers—you know, the types of people who are just downright interesting to talk to. Then, as best you can without being rude, trim the deadwood (boring coworkers, your neighbors who happen to be chronic wallflowers) to no more than 10 percent of your list. Last, try to make sure that, for each guest, there are at least two or three people they don’t already know. There’s nothing better than people saying they met at that amazing party you threw years ago!

GET TOGETHER

2

THINK THEME. (A LITTLE CHEESE IS EXPECTED AT PARTIES.)

Whether it’s an ’80s night, a luau or a Mexican fiesta, a theme—even if it sounds a bit geeky at first—helps your guests get into the spirit before the party even begins. Themes tell people what to wear, help you plan what to cook and how to decorate your space, and provide an instant ice breaker (even if it’s, “Can you believe we had to dress up like flappers?!”). Remember, the more specific the theme, the better the Instagram pics!

Flying solo is for Amelia Earhart— and look what happened to her. A party shouldn’t be a one-woman show. When guests arrive and ask how they can help, don’t brush them off. Ask one friend to keep an eye on the ice bucket, another to replenish the napkins if the stack gets low. Consider asking your best friend to come 30 minutes ahead of time to entertain early arrivals while you deal with the finishing touches (or your final swipe of lipstick). The goal is to wake up the next day with good memories and plans for your next bash, not party PTSD.

4

TRIED AND TRUE IS BETTER THAN BRAND NEW.

Listen up, overachievers: Now ow is not the time to try out that th t complicated new recipe you’re so sure will be a hit. Serve your y ur famous meatballs (or crea cream puffs or sangria). Yes, even to people who’ve had them 10 times already. lready. There’s a reason they’re fa famous! ous!

5

Put on your game face (the confident one, not the paintedin-team-colors one). A host’s mood has been scientifically proven to soak into a party’s atmosphere and set the vibe for the entire evening. OK, there isn’t any real research on this that we know of, but you know in your heart it’s true. Do whatever it takes to feel relaxed and upbeat: Sneak a few store-bought cheats into your otherwise homemade menu to take some pressure off. Make those famous meatballs (see Rule 4) in advance. Throw the party in your backyard if you don’t have time to clean the house. Meditate, medicate, whatever it takes!

42

Reach for RELPAX Savings Talk to your doctor about whether prescription RELPAX® (eletriptan HBr) is right for you.

With the RELPAX $10 Co-pay Card,* you may pay less than you would for a generic prescription.† *Terms and Conditions apply. Please see below.

†

According to IMS data from June 2015, the average co-pay for generic prescriptions on commercial health plans ranges from $9.45-$18.55. Products may not be comparable with regard to efficacy or safety. Products may also have different indications.

Terms and Conditions By using the RELPAX $10 Co-pay Card, you acknowledge that you currently meet the eligibility criteria and will comply with the terms and conditions described below: • Co-pay cards are not valid for prescriptions that are eligible to be reimbursed, in whole or in part, by Medicaid, Medicare, or other federal or state healthcare programs (including any state prescription drug assistance programs and the Government Health Insurance Plan available in Puerto Rico [formerly known as “La Reforma De Salud”]). • Co-pay cards are not valid for prescriptions that are eligible to be reimbursed by private insurance plans or other health or pharmacy benefit programs that reimburse you for the entire cost of your prescription drugs. • Patients must be 18 or older. • By using a co-pay card, a patient may pay only $10 per prescription. Savings provided by each co-pay card are limited to $100 per month. Each co-pay card may be used once per month for twelve (12) months. Provided you continue to meet the eligibility criteria, you may be eligible to receive a second co-pay card during the offering.

RSE771711-01

© 2015 Pfizer Inc.

All rights reserved.

• Each patient is limited to one active co-pay card at a time during this offering period and the co-pay cards are not transferable. • You must deduct the value received under this program from any reimbursement request submitted to your insurance plan, either directly by you or on your behalf. • The co-pay card cannot be combined with any other rebate or coupon, free trial, or similar offer for the specified prescription. • The co-pay card will be accepted only at participating pharmacies. • The co-pay card is not health insurance. • This offer is good only in the United States and Puerto Rico. • Pfizer reserves the right to rescind, revoke, or amend the co-pay card without notice. • Offer valid from 4/1/11 to 12/31/17. No membership fees apply. For help with the RELPAX $10 Co-pay Card, call 1-800-926-5334, or write: Pfizer, ATTN: RELPAX, PO Box 2225, Morrisville, PA 19067-8025. www.pfizer.com You are encouraged to report negative side effects of prescription drugs to the FDA. Visit www.fda.gov/medwatch, or call 1-800-FDA-1088.

Printed in USA/August 2015

GET TOGETHER

6

There is a prize for participation.

7

BE A PLAYER.

Ambiance is one of those snooty words you roll your eyes at, but all it really means is setting an appealing mood. Luckily, the easiest thing you can do to achieve that is choose an engaging playlist. Not a natural DJ? Take advantage of Pandora or Spotify by searching for playlists that fit your party’s vibe, like “hip cocktail party” or “soulful brunch.” If you’ve followed Rule 2, match the tunes to your theme. (See how that just made the whole music thing a lot easier? Get a theme, already!)

9

YOU’RE A GUEST, TOO.

You know how people always tell the bride to stop for a second on her wedding day to take it all in? You should do the same when you’re a host. Granted, your Groundhog Day party may not be quite as big a deal as a wedding, but it’s still pretty easy for the entire night to pass by in a blur. Stop refilling platters, washing glasses and picking up dirty napkins long enough to enjoy yourself and your guests.

44

10

8

Move ’em or lose ’em.

The quickest way to kill a party? Sit down. Give a party that lively, swirly vibe by making sure guests don’t glue themselves to the couch, talking to the same folks all night long. Unless you’re serving dinner (in which case everyone deserves a chair), provide one seat for every three guests who RSVP. Another crowd-dispersal device: Serve different foods in different rooms, and put the drinks in yet another.

Every party is a surprise party.

Something’s going to go awry. Accept it now and you can stop agonizing about it. Anticipate the textbook problems—you’re gonna want to have extra food, ice and redwine stain remover on hand. But realize that there’s no way to plan for dropping the spinach dip on the dog, or for the fallout when your friend asks your not-pregnant sister-in-law when she’s due. Remind yourself that no matter how awkward they feel, embarrassing events rarely derail a party so long as you don’t turn them into freak-out moments. And, hey, they give guests something fun to talk about at your next party.

OPENING PAGES PHOTO BY GETTY IMAGES. PREVIOUS PAGE PHOTOS, FIRST ROW: LEVI BROWN/ TRUNK ARCHIVE , GETTY; SECOND ROW: GETTY (2), CHRIS CRAYMER/ TRUNK ARCHIVE ; THIRD ROW: GETTY, SAM KAPLAN/ TRUNK ARCHIVE . THIS PAGE PHOTOS, FIRST ROW: GETTY (2); SECOND ROW: OFFSET; THIRD ROW: GETTY (2).

It’s called a successful party! Conversation and connection are what make a get-together great, and a surefire way to get partygoers to mingle is to give them something to do. If you let guests help themselves—and each other—at a self-serve bar (or dessert table or partypic photo booth), they’ll strike up conversations naturally. Set up, say, a baked potato station and, chances are, your friend Sarah will end up teasing your cute coworker about hogging all the bacon.

You’ll love it as an adult.

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Specialty recipes for your pets, without a special trip.

With Nutrish® Zero Grain, there are zero grains, glutens or fillers. Real meat or fish is always the #1 ingredient combined with wholesome vegetables, plus the vitamins and minerals that your pet needs for a complete and balanced meal. Look for Zero Grain where you shop for your family’s groceries. SwitchtoNutrish.com

Make arrangements for your guests to have some fun with flowers at your next get-together. Set up a “potluck” floral bar and everyone goes home with a pretty DIY bouquet! By LISA FREEDMAN

Photography by BETH GALTON

47

BONUS PAGE FOR PETS!

Party pet-iquette “My mom and dad take me everywhere. I even went to their 10th anniversary party—in Italy! So listen up, pooches (and your humans), to these mustfollow tips for well-behaved party animals.” —ISABOO

If the party is at your place: To keep Duke from barking and jumping every time the doorbell rings, move him into another room before guests arrive. “A calm place away from the action can prevent him from being overwhelmed early on,” says Patricia McConnell, Ph.D., a Madison, WI–based animal behaviorist. Bring him out to meet the crowd (and get belly rubs) when everyone is settled. During the party, make sure he has a private space to escape to if you—or he—think he needs a break. Photography by BETH GALTON

If you and your pup head to another dog’s house: Take your pooch for a nice long walk before you go to the party, to help burn off excess energy. Then, at the host’s house, let the dogs greet each other outside, where they’re less likely to feel stressed. “Just like us, dogs can feel tension more acutely when they are in enclosed spaces,” says McConnell. Remember, if things get rowdy, it’s the guest dog’s job to pack up and go home.

If lots of dogs are on the guest list: Whether you have two or 20 dogs at your backyard bash, stash away your pooch’s toys, which could cause a scuffle. Playing around is to be expected, so “the most important thing is to be a careful observer,” McConnell advises. “If the play gets too intense, step in and break it up.” And when it comes time for treats, hand them out individually so each four-legged guest gets a reward for being a good dog. —SARAH ZORN

48

what’s so different about

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? PETS’ NATURAL DIETS ARE LOW IN GRAINS. That’s why real meat or fish is the #1 ingredient.

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SOME PETS NEED A MORE ALLERGY-FRIENDLY FOOD. Zero Grain is a natural food that contains zero grains, glutens, fillers or artificial ingredients, so it may be a more allergy-friendly food for your dog. NATURALLY, IT’S A SAFE PET FOOD. Zero Grain recipes are prepared in American facilities with safe, quality ingredients.

IT’S EASY TO FIND. Zero Grain is available where you shop for your family’s groceries.

L IF E OF T H E PA RTY BEST BUDS Cylinder suggests these options for your flower bar because they’re easy to find at farmers’ markets and grocery stores, and even novice florists can make them look great in arrangements.

Full stem ahead

Gerbera daisies Hydrangea Mums Peonies Roses Snapdragons Sunflowers Sweet peas Tulips Greenery (like ferns and eucalyptus)

Set up your flower bar with these tips from famed floral designer Carly Cylinder.

2

BUILD YOUR BOUQUETS Start your arrangements with the largest blooms, advises Cylinder. Try her easy cheat: With strips of clear floral tape, make a tight grid over the opening of the vase. “That lets you position flowers exactly where you want without any of them drooping over.” And have fun with the colors: Contrasting hues, like vibrant oranges and pastel pinks, work well together, Cylinder says.

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R A C H A E L R AY M A G . C O M | M AY 2 01 6

3

WRAP ’EM UP For a finishing touch, wrap twine around the jars and attach gift tags. Supply brown craft paper for guests who want to skip the jar and use their own vase at home. Get more pro bouquet-building and floral-arranging tips in Cylinder’s new book, The Flower Chef ($28, amazon.com).

PREVIOUS PAGES: PROP STYLING BY KAITLYN DUROOS. THIS PAGE : PHOTO BY RICH BEGANY/ THELICENSINGPROJECT.COM.

1

ASSEMBLE THE SUPPLIES Put your pals on potluck duty: Assign each friend a type of bloom to bring by the bunch. (For pricier varieties, like peonies, have multiple guests bring smaller amounts.) Before the party starts, fill several vases, buckets or pitchers with a few inches of water so guests can stash their flowers as they arrive. You’ll also need pretty jars or vases so your pals can take home their arrangements, floral tape, tags and markers, twine, scissors and craft paper.

SHALL WE BE ORIGINAL? Nothing Else Tastes Like

Or hit the sweet spot? Nothing Else Tastes Like

© 2016 Kraft Foods

CAN BRING OTHERS

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N OW TRE N D I N G

Dining room upgrades (restaurant style!) You can’t—shouldn’t!—swipe the silverware from your favorite trendy eatery, but you can steal these seven clever design ideas from pros whose job it is to make a space feel inviting. Eating at home is going to be as much fun as going out! BY ELIZABETH JENKINS

PHOTO BY LAU RE JOLI ET.

Turn wallpaper into ceiling paper Continuing a pattern from the walls to the ceiling can make a dining room feel extra cozy, which is what Catherine Johnson and Rebecca Rudolph, the cofounders of the cheekily named Design, Bitches, had in mind at Nong Lá Cafe, a Vietnamese restaurant in Los Angeles (shown). It can also define an eating area in an open kitchen. Be careful about the pattern, though: “It should be large enough to read from across the room,” Johnson says. Busy, small-scale prints can make a space feel tight.

55

Bring the outdoors in Hanging lamps aren’t the only way to add interest above your dining room table or kitchen island. At Nong Lá Cafe (above), Johnson and Rudolph let pothos (right) and heart-leaf plants cascade over the sides of planters hung above the tables. “We like to bring nature inside in unexpected ways,” says Johnson. Because the plants replaced pendant lights at the restaurant, the designers tucked track lighting between the exposed ceiling beams. You can mimic the effect by arranging a few plants around your existing fixture. Just be sure to hang the planters high enough so the vines don’t block your view of your dining companions!

Fake a separate space the restaurant closes the curtains; when they’re open, the space looks expansive but the fabric adds softness to the room, Casey says. Hang your drapes from ceiling-mounted tracks and shut them completely to enclose an area, or leave them partly open to create the illusion of an entryway to a separate space.

NONG LÁ PHOTO BY LAURE JOLIET; BOWERY MEAT COMPANY PHOTO BY MICHEL ARNAUD; PLANT AND FABRICS PHOTOS BY PETER ARDITO; PROP STYLING BY WENDY SCHELAH.

Create a quiet nook in a large space by hanging floorto-ceiling fabric. “Curtains allow you to instantly change the shape and size of a room,” says Mike Casey of the design firm Meyer Davis Studio, who installed a pair at Bowery Meat Company in New York City (right). For private events,

TRY THE TREND The popular stationery site Minted.com is now in the

curtain biz! Most of the designer-created patterns it offers come in many colors, giving you more than 22,900 options—all shoppable online.

N OW T RENDING

Do a little legwork

Get funky with tile Go bolder than the expected hardwood or carpet under your dining room table: Cement tiles create the fun hexagon pattern chosen by Meyer Davis Studio designers for Corsair in Aventura, FL (above). “Tile gives greater opportunity to create pattern,” says team member Kelly Ardoin. And unlike with carpet,

If you’re looking for a project you can complete in an afternoon, consider an easy table transformation. At Bestia in downtown Los Angeles (below), designer Greg Bleier of Studio Unltd painted the legs of the restaurant’s tables to match an orange oven visible from the dining room. “It’s a subtle thing, but it’s a nice accent that gets noticed,” he says. Start by sanding the legs, then prime and paint them with a semigloss paint. Finish with a clear coat for extra protection. “And don’t bother painting the legs if you’re going to choose a subtle or dark color,” Bleier urges. “Go big or go home!”

messes can be wiped right up. Choose a tile design that picks up a color in your chairs, table or art. At Corsair, the designers went with a pattern that has midnight blue to match the restaurant’s vinyl banquettes. Another tip: Use a dark grout; lighter colors can discolor in the welltrafficked space around a table.

TRY THE TREND

CORSAIR PHOTO BY ANDREW THOMAS LEE ; BESTIA PHOTO COURT ESY STUDI O UNLTD; PAINT BUCKETS BY ISTO CK ; TABLE PHOTO BY PETER ARDITO; PROP STYLING BY WENDY SCHELAH.

Which type of tile is right for your space? Find out with this quick guide to the three most popular materials.

TRY THE TREND

The options in the paint aisle can be overwhelming, so let Bleier help you decide! His current favorites:

CERAMIC Commonly used on walls or in bathrooms, ceramic tiles are made from clay and are easy to maintain. They also tend to be the most cost-conscious option. Drawback: Ceramic is more likely to crack upon impact. Careful with that soup pot! PORCELAIN Also made from clay, porcelain tiles are fired at a higher temperature than ceramic tiles, so they’re usually more durable and ideal for high-traffic areas. CEMENT These tiles can range in price drastically and need to be resealed when they show signs of wear. But design fiends love them for their bright patterns and colors.

Fresh Lemon Lime by Glidden “It’s almost restlessly lying between green and yellow, which makes it a versatile accent color.”

Obstinate Orange by SherwinWilliams “It’s an orange that works well when it’s set off by a dark, neutral color, like a deep brown or gray.”

Cote D’Azur by SherwinWilliams “This color is a nice, deep pop of teal that’s joyful without being too obnoxious.”

57

NOW T R E ND ING

Raise your glass game

Here’s a brighterthan-usual idea: Install several small pendant lights instead of one large one—a trick that adds a mod look to Woodbar in Houston (below). Designer Amanda Medsger of RMMR Projects suspended pendants (22 of them!) in a grid throughout one small section of the restaurant to get people looking up. At home, keep the

Give your table a quick and easy refresh by swapping out your old clear glasses (so safe!) for brightly tinted ones (so fun!). At Herringbone (below) and Searsucker restaurants in California and Texas, chef Brian Malarkey and designer Thomas Schoos chose blue water glasses from Anthropologie because they were a simple purchase that added a lot of character. “The intense pop of colored glass looks great against a plain table setting,” Malarkey says.

size of your fixtures in mind. “The space between the pendants needs to be larger than the pendants themselves,” advises Medsger. And don’t blind your guests! Put the standard 40- or 60-watt bulbs on a dimmer and adjust it throughout the night as necessary. “We always recommend dimmers to set the mood,” Medsger says.

Threshold Pendant Lamp $50, target.com

Wiry Pendant $49, landofnod.com

TRY THE TREND

2

Blue is the “it” hue; choose from these three fun styles:

Brushed Nickel Warehouse Pendant $30, homedepot.com

1. Marta Midnight Blue Cooler $3.50, cb2.com 2. Skoja $1.50, ikea.com for stores 3. Clarity Acrylic Stemless Wine Glass $7, pier1.com

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3 1

TRY THE TREND

These pendants are all $50 or less, so you can install multiples without spending a fortune!

H E R R I N G B O N E P H OTO BY C H A N T E L L E P H OTO G R A P H Y; W O O D B A R P H OTO C O U RT E SY R M M R P R OJ E CTS ; G L A S S E S BY P E T E R A R D I TO ; L A M P S C O U RT E SY O F TARGET, LAND OF NOD AND THE HOME DEPOT.

Light up your space

life is eating, laughing, loving and a place to enjoy it together.

MÖRBYLÅNGA table

699

$

TogetherWeEat.com MÖRBYLÅNGA table $699 Stained and waxed oak veneer. 5HTXLUHVDVVHPEO\/ƙî:Ƙî+Ɨ%URZQ See IKEA store for country of origin. Valid in US stores only. ,QWHU,.($6\VWHPV%9

Naturally delicious wet food recipes your pet will love. Rachael Ray™ Nutrish® is the first natural wet food for dogs and cats inspired by recipes from Rachael’s kitchen. Every recipe is made with simple, natural ingredients like real meat or fish plus added vitamins and minerals. And there’s never any meat by-products, artificial preservatives or flavors.

SwitchtoNutrish.com

for

DOGS

for

CATS

water, it’s time to consider something... splashier! The finds on page 64 do way more than pour.

61

At home If it seems like more water ends up on the floor than in your dog’s (or cat’s) mouth, the Neater Feeder Deluxe can help: The elevated bowls nestle in a plastic tray (available in four sizes) that catches drips and stray pieces of kibble. From $35, neaterfeeder.com

On the road Go on an all-day adventure with the AutoDogMug. When you squeeze the BPA-free plastic bottle, water is sucked up the internal straw and fills the attached cup for easy slurping. When you let go, the water drains back into the container. $20, americandesignclub.com

BONUS PAGE FOR PETS!

Take a lap We dogs need to drink about an ounce of water for every pound of body weight each day—more if it’s hot out or we’re super active. We all know the toilet bowl is strictly off limits, so point your family toward these handy tools that help pets stay hydrated and healthy. —ISABOO

By LISA FREEDMAN

Photography by CLAIRE BENOIST

PROP STYLING BY ANGELA CAMPOS; PRODUCT PHOTOS BY PETER ARDITO; ISABOO PORTRAIT BY JEFF LIPSKY.

In your yard The Dog Faucet Waterer attaches to any outdoor spigot. When your pooch licks the nozzle, water flows out. Now Fido has unlimited access to fresh H2O—and no bowl to get warm and attract bugs. $9, petsmart.com

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RASPBERRY SHORTCAKE FROM YOUR PATIO We are pleased to offer this dwarf Raspberry variety with full size berries. The carefree, compact shape means no big garden spaces are required. BrazelBerries® Raspberry Shortcake™ grows to a height of 3’ making it perfect for compact spaces or container gardening, requiring no staking. Plants are self-pollinating, sending out lots of new canes each spring that produce more midseason fruit every year. Plus there are no thorns to get in your way! Ships in a 1 gallon pot in spring 2016 at the proper planting time for your hardiness zone. Recommended for zones 5–9. Item MM004721, $24.95 each plus shipping.

and along the edges of sunny borders in the landscape. Ships in a 1 gallon pot in spring 2016 at the proper planting time for your hardiness zone. Recommended for zones 5–10. Item MM068424, $31.95 each plus shipping.

COUNT ER INT ELL I G E N C E

Tip-top tap water

Pitching in

These pitchers purify water—and actually look good doing it.

These sleek new vessels, all equipped with smart features, deserve a spot in your fridge and on your table.

PRETTY USEFUL The heat-resistant glass IKEA 365+ can hold up to 51 ounces and features the ultimate party trick: You can use a thumbtack to stick a label onto the cork lid, so guests know what you’re serving. $7, ikea.com for stores

EASY TO STASH Especially great for small (or always-packed) fridges, the plastic Lustroware Pitcher has a lid that forms a leakproof seal, so you can store the whole thing on its side. You can even toss it in a bag to bring nearly 74 refreshing ounces of punch on a picnic. $14, gracioushome.com

The 72-ounce plastic Autoseal Pitcher Set comes with two removable cores. One can hold herbs or fruit to add flavor, and another can be filled with water and frozen, to chill liquids without diluting. $30, gocontigo.com

MIX AND SERVE

NIF-TEA BREWER

Home bartenders, meet your new best friend: The glass Zing 54 includes interchangeable top pieces that allow you to muddle or juice. A built-in strainer keeps pulp from ending up in your cup. $40, zinganything.com

Put your choice of tea leaves or bags in the stainless-steel mesh core and the plastic Big Iced Tea Pitcher will steep up to a gallon of your favorite cold or hot drink. $30, primulaproducts.com

WHO KNEW?

Ever notice how some waiters pour drinks out of the side of the pitcher instead of through the spout? They do it to get more ice in the glass. Try it. You just might get some cash tips! 64

R A C H A E L R AY M A G . C O M | M AY 2 01 6

The EveryDrop PopOut Filter & Pitcher can be separated, so the filter can work with a carafe you already have. $30, $12 for an additional filter; everydropwater.com

The 80-ounce Soma Pitcher includes a filter made of contaminantabsorbing coconut-shell carbon. You can sign up to receive new filters by mail every two months. $39, $13 for an additional filter; drinksoma.com

PHOTOS BY P ET ER ARDITO.

COOL TRICK

The Monterey tracks the amount of time that has passed since you last replaced the filter and lets you know when you need a new one. $30, $8 for an additional filter; brita.com

All trademarks are owned by Frito-Lay North America, Inc. © 2015

TRAVEL LIST

Trip ’n’ sip! Your next set of #vacationgrams will be just the right mix of virtue and vice: Work up a sweat horseback riding, hiking, biking or rafting, then kick back with a vino or a brew. BY JILL K. ROBINSON

W I L L A M E T T E VA L L E Y, O R

Hot to trot

66

R A C H A E L R AY M A G . C O M | M AY 2 01 6

well as sustainably grown grapes. Between riding and tasting, each excursion lasts from two-and-ahalf hours to all day, and you can choose the exact combo you want. Rides start at $150 per person, equestrianwinetours.com EAT OUT The new and already beloved The Barberry in McMinnville serves globally inspired Northwest specialties, like steamer clams and mussels with red curry broth. thebarberry.com REST UP The Brookside Inn in Carlton is a B&B with 21 strollable acres of waterfalls, ponds and forests. From $225 per night, brooksideinn-oregon.com

T H E V I R G I N I A C R E E P E R T R A I L , VA

Step right up You’ll hike over streams, waterfalls and trestles on the Virginia Creeper Trail, near the North Carolina border. A former railroad route, the trail is named for the trains that used to struggle uphill (“creepers”) without the incentives you’ll have: great beer and wine to sip en route. If you’re not up for the whole 33-mile trek, try the gorgeous 15.5 miles between Damascus and Abingdon. Start at the Damascus Brewery, which cans on demand for hikers (the D-Town Brown Ale even has a trekking stick figure on

the label). Next stop? About seven miles away at the Abingdon Vineyard & Winery, where you’ll sip a tasty Traminette. vacreepertrail.com EAT OUT Hikers can carbo-load on palacinki (Balkan crepes) at Abingdon’s Balkan Bakery. thebalkanbakery.com REST UP Let the North Fork of the Holston River lull you to sleep at The River Garden Bed and Breakfast. From $150 per night, rivergarden bedandbreakfast.com Illustrations by GREG CLARKE

EQUEST RIAN WINE TOURS PHOTO BY A NDREA JOH NSON.

There’s a lot of Pinot-producing ground to cover here, so horseback riding to wineries (where, of course, you dismount to drink) is not only fun, but efficient. Over the course of a two- or three-day series of rides with Equestrian Wine Tours, your mellow Tennessee Walking Horse will give you a serious taste of the valley—plus Cascade Mountain panoramas at almost every turn. Among the spots you may hit: Wine Country Farm, home to fab Riesling (and an equally fab 1870 barn); the White Rose Estate, one of Oregon’s oldest Pinot Noir purveyors and best place to ogle Mounts Hood, Jefferson and St. Helens; and Winter’s Hill Vineyard, home to gorgeous fir and oak forests, as

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MONARCH BUTTERFLY GARDEN Enjoy the beauty of Monarch butterflies while joining efforts to help support them with our colorful Monarch Butterfly Garden. The garden includes two varieties of Milkweed, the essential (and only) food Monarch caterpillars eat, plus other favorite plants such as Liatris, Coneflower, Salvia, and Joe Pye Weed. These host and nectar-rich plants will help sustain Monarchs through all their life stages, and keep them—and other pollinators— coming all season long year after year. Grown exclusively for us by the experts at White Flower Farm, the garden includes 15 plants and covers about 48 sq ft. Planting diagram included. Ships in 1 pint pots at the proper time for spring planting in your zone, weather permitting. Recommended for zones 4-7S/9W. Item MM083193, $99 each plus shipping.

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TRAVEL LIST

TUOLUMNE RIVER, CA

Make a splash

O. A .R .S. PHOTO BY JAMES KAISER ; KATY TRAIL PHOTO COURTESY MISSOURI STATE PARKS.

Whitewater rafting just outside Yosemite National Park, you’ll earn the evening treats on O.A.R.S. Wine on the River Trip. Within the first two miles of your two-day journey, you’ll hit some of the neighborhood’s most renowned rapids: Rock Garden (boulders aplenty to navigate), Nemesis (more boulders) and Ram’s Head (more zigzags and drops). When you’re not laser-focused on all of the above (or other adrenaline-upping twists in the river),

you’re floating through placid pools and taking in your Sierra Nevada surroundings, from pines to peaks. At day’s end, your whitewater wine steward will introduce the vinos he’s vetted for the feast to come; O.A.R.S.’s gourmet camping kitchens serve up the likes of bacon beignets with osso buco and fresh berry tartlets. From $599, oars.com EAT OUT Though all meals during your rafting adventure are included, be sure to hit Fork & Love before or

after. Part of the Hotel Charlotte in Groveland (where the trip begins and ends), the new restaurant serves dishes like braised pork with buttermilk spaetzle, seasonal ale and mustard pork jus. (There’s a great local wine list, too.) hotelcharlotte.com REST UP You’ll find the above-mentioned Hotel Charlotte on the National Register of Historic Places, but the cozy retreat has free Wi-Fi and other 21st-century amenities. From $99 per night, hotelcharlotte.com

K AT Y T R A I L , M O

Wheelie amazing! Squeezed between the Missouri River and limestone bluffs, the nation’s longest rail-to-trail path runs right through the so-called Missouri Rhineland—and makes for a beautiful bike ride with wine breaks aplenty. The 18 vineyards and wineries that line the Katy Trail are the legacy of 19th-century German immigrants who, by the late 1800s, had Missouri producing more wine than any other state. (See bikekatytrail.com for wine maps and bike rentals.) While diehards do all 241 miles, the 80-ish-mile stretch between Hermann and Rocheport is a great intro. One must? Adam Puchta, America’s oldest familyowned winery, born in 1855 and home to prize-winning wine from the Zinfandellike Norton grape. Multiday trips start at $575, independenttourist.com EAT OUT The Blufftop Bistro at Rocheport’s Les Bourgeois Vineyards is known for house-smoked meats and vast vistas. missouriwine.com/blufftop-bistro/ REST UP The Inn at Hermannhof— once a series of 19th-century wine shops—takes you back in time (except for the flat-screen TVs). From $159 per night, innathermannhof.com

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FOOD, FUN, CELEBRITY FRIENDS

THIS MAY

EVERYBODY NEEDS A LITTLE R&R!

WEEKDAYS check local listings www.rachaelrayshow.com TM & © 2016 CBS Studios Inc. All Rights Reserved.

FOOD ST YLI NG BY VI CTORI A GRANOF; PROP ST YLING BY EMILY MU LL IN. LET TERING BY JOEL HOLLAND.

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ON ISTS

IS AD

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Why limit yourself to limes when you can make mind-blowing margaritas with all kinds of fruits, veggies, herbs and spices? These eight amazing takes on the classic will have you shaking and sipping all summer long! BY CHARLES GRAYAUSKIE PHOTOGRAPHY BY HANNAH WHITAKER

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TWISTS ON A DISH

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Fancy a frozen margarita Give any of these recipes a whirl in a blender with lots of ice.

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STA RT H E R E !

CLASSIC MARGARITA MAKE THE SYRUP In a large jar with a tight-fitting lid, vigorously shake 2 ⁄ 3  cup sugar and 2 ⁄ 3  cup water until the sugar dissolves, about 1 minute. Pour the syrup into a pitcher. MIX THE DRINK Add 1 1 ⁄ 2  cups tequila, 1 cup orange liqueur (such as Cointreau) and 1 cup fresh lime juice to the pitcher; stir. RIM THE GLASS Pour 2 tbsp. fresh lime juice on a plate. Spread 2 tbsp. kosher salt on another plate. Dip the rims of 8 glasses into the lime juice, then into the salt. DRINK UP Fill the glasses with ice, then add the margarita. Garnish with lime wedges. Makes 8 to 10.

WATERMELONBASIL MAKE THE SYRUP Add 2 tbsp. chopped fresh basil to the sugar and water before shaking; strain into a pitcher. MIX THE DRINK In a food processor, puree 4 cups chopped watermelon; strain. Add the watermelon juice (about 2 cups) to the margarita mixture. RIM THE GLASS Mix 2 tsp. chopped fresh basil with the salt. Garnish with basil sprigs.

CHERRY-SAGE MAKE THE SYRUP Add 2 tbsp. chopped fresh sage to the sugar and water before shaking; strain into a pitcher. MIX THE DRINK Add 2 cups tart cherry juice to the margarita mixture. RIM THE GLASS Mix 2 tsp. lime zest with the salt. Garnish with a lime twist.

CELERYCARROT-CUMIN MAKE THE SYRUP Add 2 ⁄ 3  cup finely chopped celery, with some leaves, to the sugar and water before shaking; strain into a pitcher. MIX THE DRINK Add 1 ⁄ 4  cup more lime juice and 2 cups carrot juice to the margarita mixture. RIM THE GLASS Mix 1 tsp. ground cumin with the salt. Garnish with celery sticks.

PEAR-GINGER MAKE THE SYRUP Add 2 tbsp. peeled chopped fresh ginger to the sugar and water before shaking; strain into a pitcher. MIX THE DRINK Add 3 cups pear juice to the margarita mixture. RIM THE GLASS Replace the salt with 2 tbsp. sugar mixed with 1 tsp. ground ginger. Garnish with a large slice of crystallized ginger.

POMEGRANATEGRAPEFRUIT MAKE THE SYRUP Add 2 tbsp. grapefruit zest to the sugar and water before shaking; strain into a pitcher. MIX THE DRINK Add 2 cups pomegranate juice to the margarita mixture. RIM THE GLASS Replace the salt with 2 tbsp. sugar mixed with 2 tsp. grapefruit zest. Garnish with a grapefruit twist.

CUCUMBERJALAPEÑO MAKE THE SYRUP Add 2 chopped jalapeños to the sugar and water before shaking; strain into a pitcher. MIX THE DRINK In a food processor, puree 8 chopped small (Persian) cucumbers; strain. Add the cucumber juice (about 2 cups) to the margarita mixture. RIM THE GLASS Mix 1 tsp. ancho chili powder with the salt. Garnish with cucumber ribbons.

HONEYDEWCILANTRO MAKE THE SYRUP Add 2 tbsp. chopped fresh cilantro to the sugar and water before shaking; strain into a pitcher. MIX THE DRINK In a food processor, puree 6 cups chopped honeydew; strain. Add the honeydew juice (about 2 cups) to the margarita mixture. RIM THE GLASS Mix 2 tsp. chopped fresh cilantro with the salt. Garnish with cilantro sprigs.

MANGO-MINT MAKE THE SYRUP Add 2 tbsp. chopped fresh mint to the sugar and water before shaking; strain into a pitcher. MIX THE DRINK Reduce the lime juice in the classic margarita to 1 ⁄ 2  cup and add 2 cups mango juice. RIM THE GLASS Replace the salt with 2 tbsp. sugar mixed with 2 tsp. chopped fresh mint. Garnish with mint sprigs.

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SUPERMARKET SMARTS

Bag of tricks

T E A R E C I P E P H OTO S BY P E T E R A R D I TO ; F O O D ST Y L I N G BY E U G E N E J H O ; P R O P ST Y L I N G BY M I C H E L L E LO N G O.

If you think tea is just for sipping, you’re missing out! Infuse your cooking with different tea varieties to add great flavor to soups, sauces and more. Pinkies up!

Sweet Tea Ribs TEA TO TRY Twinings Lapsang Souchong, $3.69 for 20 bags In skillet, boil 3 cups vegetable stock. Off heat, add 3 Lapsang Souchong tea bags; steep 3 minutes. Discard tea bags. Bring to simmer over medium; add 2 seasoned salmon fillets. Cook until opaque in center, 5 to 8 minutes. Place fillets in bowls. Add 1 ⁄ 2  cup arugula, 1 sliced radish and 1 ⁄ 4  cup tea mixture to each bowl. Serves 2.

By ANANDA EIDELSTEIN

In bowl, whisk leaves from 3 black tea bags with 1 tbsp. (packed) dark brown sugar, 1 tbsp. salt, 1 ⁄ 2  tsp. pepper and 1 ⁄ 4  tsp. ground cumin. Rub tea mixture all over one 2-lb. rack baby back ribs. Wrap in foil; place on baking sheet, meaty side up. Bake at 325° until tender, about 1 hour. Carefully open foil; broil until browned, 3 to 5 minutes. Let rest 5 minutes before slicing. Serves 2.

Photography by DAVID DE STEFANO

$4.49 for 16 bags In pan, boil 4 cups water. Off heat, add 3 green tea bags; steep 2 minutes. Discard tea bags. Heat over medium-low; add 1 can (15 oz.) baby corn and 3 small carrots, peeled into ribbons. Cook 3 minutes; season. Divide tea mixture and 8 oz. cooked soba noodles between 2 bowls. Top with scallions, crumbled seaweed snacks and sriracha. Serves 2.

R A C H A E L R AY M A G .C O M | M AY 2 01 6

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SUPERMARKET SMARTS

What’s in store To get closer to their customers, many food companies have opened restaurants. Here’s where to dig into the trend.

ER WINN

Eataly’s Nutella Bar CHICAGO AND NEW YORK CITY

It’s all chocolate and hazelnut all the time—slathered on brioche, croissants and crepes—at these cafes inside Eataly markets. B AT T L E O F T H E …

Amy’s Drive Thru

Veggie platters

ROHNERT PARK, CA

Make the healthiest option at your shindig the tastiest one, too. BY ERICA CLARK

Store-bought With zero prep required, a ready-made tray is handy, but it’s definitely the sadder platter. You’re stuck with whatever dip is in the package, and sometimes (though not always) the veggies are dried out—enough to make you reach for the chips instead.

CHECKOUT! We tasted 127 products this month to find the ones that deserve a spot in your cart! BY GRACE RASMUS

Homemade

PREP

0

10

minutes

minutes

PRICE

$7.06 $3.77 per platter

per platter

Prefer broccolini to broccoli? Found some appealing farmers’ market carrots? Hey, it’s your party! Ten minutes of prep earns you a fresh-tasting spread of whatever produce and dip you like. Your platter will look prettier, and it’s cheaper, too. Tray chic!

“Suja Pressed Probiotic Water in Ginger Lime ($2.99) is super healthy, but I also want to make a cocktail with it!” —Heather Haggerty, creative director

“White Cheddar Chicpea Lentille Cheeze Puffs ($4) satisfy my craving for salty snacks—plus I get 4 grams of fiber per serving.” —Lauren Katz, editorial assistant

Amy’s Kitchen, the popular organic brand, serves up fresh versions of comfort classics. The veggie burger with creamy special sauce is a must-have.

Magnum New York NEW YORK CITY

Chill out at the brand’s first U.S. shop, opening this spring, where you can customize your ice cream bar with toppings like nuts, goji berries— and gold flakes!

“Dave’s Killer Bread in White Bread Done Right ($6) is made with ancient grains; it’s my new go-to for grilled cheese.” —Erin Wengrovius, associate art director

PHOTOS BY PETER A RDI TO; FOOD STY LING BY EUGENE JHO, PROP STYLING BY MICHELLE LONGO; NUTELLA BAR PHOTO COURTESY EATALY. ILLU STRATION BY JUNGYEON ROH.

BY MANDY MAJOR

Spa day at the supermarket Pamper Mom (especially if that’s you!) with spa treatments from your kitchen. They’re even better than breakfast in bed for giving her an ahhh-some Mother’s Day! BY JOY HERNON Stir in 3 ⁄ 4  cup brown sugar.

SCRUB

CHOCOLATE & STRAWBERRIES Berries and cocoa are high in skin-protecting antioxidants, and coarse sugar gently exfoliates, says Philip Berkovitz, food beauty guru and founder of Philip B Botanical Products.

>> In a food

processor, blend 5 trimmed strawberries until smooth. Transfer the berries to a bowl and mix with 3 ⁄ 4 (such as Sugar in the Raw).

Add 1 tbsp. cocoa powder. Massage into damp skin, then rinse with warm water.

FAC E M AS K

YOGURT & TURMERIC Turmeric exfoliates skin; it’s also an anti-inflammatory, which soothes dryness. Antibacterial honey fights acne, and yogurt’s lactic acid leaves skin looking smooth.

>> Put 1 tbsp.

in a bowl.

Add 1 tbsp. honey.

B AT H

VANILLA SOY MILK Soy brightens your skin, oatmeal is calming, and agave and vanilla both have antiaging properties.

Add 1 1 ⁄ 2  tsp. ground turmeric. Apply evenly to a clean face, leave on 5 minutes, then wipe off with a damp towel.

Stir in 1 tbsp. vanilla extract. >> In a food processor,

blend 1 ⁄ 4  cup rolled oats until powdery.

Transfer oats to a bowl; mix with

“With a bag of crispy Crunchies Strawberry Banana ($5.99) freeze-dried fruit at my desk, getting my five-a-day is a lot easier.” —Cecily McAndrews, food editor

“Cheesy, chipotle-spiced Red’s Natural Foods’ Chicken Taquitos ($4.99) go great with my homemade margaritas.” —Samantha Ulban, associate photo editor

Add 1 ⁄ 4  cup agave nectar. Pour mixture into a warm bath.

Extra-crunchy Back to Nature Quinoa Almond Chocolate Chip Cookies ($4.49) are sweet enough for dessert and virtuous enough for breakfast.” —Nina Elder, executive food editor

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Look extra festive at your spring and summer celebrations by carrying one of these new party purses, all hand-picked by Rach’s stylist Jane Harrison Fox.

1. The pattern on the La Regale Mesh Zig Zag Print Wallet Clutch “reminds me of Missoni, one of my favorite Italian designers,” Rachael says. And for a much gentler price! $65, laregale.com 2. Fox is obsessed with the Betsey Johnson Kitsch Camera Crossbody bag: “It lets me channel my old-school shutterbug even though I’m actually taking party pics with my phone.” $88, dillards.com 3. Add fresh-squeezed fun to any outfit with the Kate Landry Fruit Frame Clutch. It packs a chain so you can go hands-free. $60, dillards.com 4. Grommets on the Deux Lux Berlin Pouch make a just-edgy-enough statement. $110, deuxlux.com 5. “Rachael always has her eye out for colorful boho clutches,” Fox says. A versatile one: the Shiraleah Kerr Zip Pouch. $53, shiraleah.com 6. The colorful satin Lailey bag gets a bit of glam style via a jeweled clasp made of costume rubies. $70, ninashoes.com 7. Moyna’s beaded silver leather bag dresses up anything from jeans to your go-to LBD. $99, moynabags.com

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Photography by DAVID LEWIS TAYLOR

PROP STYLING BY KRIS JENSEN; MARKET EDITING BY JANE HARRISON FOX AND CARA APOTHEKER .

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FOOD STYLING BY MICHELLE GATTON; PROP STYLING BY WENDY SCHELAH.

Photography by LUCAS ZAREBINSKI

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Swordfish and Pasta with Five Herbs & Cherry Tomatoes (recipe, page 87)

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R A C H A E L R AY M A G .C O M | M AY 2 0 1 6

Photography by JOSEPH DE LEO

This month, I’m whipping up veggie-packed pastas, hearty salads and lots of fun dinner sandwiches. Spring has sprung!

3

BY

Rachael Ray

minute meals

Blue Caesar with Chicken “Croutons” 2 1 1 2

2 4 1 8

large hearts of romaine lemon, juiced (about 1 ⁄ 4  cup) tbsp. white balsamic vinegar tsp. coarsely ground black pepper About 1 to 1 1 ⁄ 2 tsp. Worcestershire sauce cloves garlic, pasted anchovy fillets, minced, or 1 rounded tsp. anchovy paste rounded tsp. Dijon mustard About 1 ⁄ 2 cup EVOO oz. smoked blue cheese, preferably Oscar’s (oscarsadksmokehouse.com), or Maytag blue cheese, crumbled (about 1 1 ⁄ 2  cups)

1 1

1

1

About 1 ⁄ 4 cup (a handful) freshly grated Pecorino Romano tbsp. olive oil lb. skinless, boneless chicken thighs, diced into 1 ⁄ 2 -inch pieces Salt and pepper scant tsp. granulated garlic (a conservative 1 ⁄ 3  palmful) scant tsp. dried oregano (a conservative 1 ⁄ 3  palmful) A small handful flat-leaf parsley, chopped

SERVES 4

h Rinse the romaine hearts, with core trimmed but attached, in cold water. Pat dry, then halve each romaine heart lengthwise. Transfer to plates or a serving platter. h In a medium bowl, whisk the lemon juice, vinegar, pepper, Worcestershire, garlic, anchovies and Dijon. Gradually whisk in the EVOO. Stir in half the blue cheese crumbles and all the Pecorino Romano.

h In a large nonstick skillet, heat the olive oil, one turn of the pan, over medium-high. Add the chicken and season with the salt, pepper, granulated garlic and oregano. Cook, stirring occasionally, until the chicken is browned and cooked through, 5 to 8 minutes. Stir in the parsley. h Pour the dressing over the hearts of romaine; top with the chicken “croutons” and the remaining blue cheese crumbles.

Swordfish and Pasta with Five Herbs & Cherry Tomatoes SERVES 4 I sometimes top this pasta with my grandpa’s anchovy breadcrumbs. To make them, melt anchovies in olive oil, add chopped garlic and breadcrumbs and stir until golden. Once cool, add chopped parsley, grated Parm and pepper. 3 tbsp. olive oil 1 lb. swordfish, skinned and cut into 1 ⁄ 2 - to 3 ⁄ 4 -inch-thick slices, any dark-red parts discarded, then cut into bite-size pieces Salt and pepper 1 pt. cherry tomatoes, halved 2 large shallots, chopped 4 cloves garlic, chopped 1 tsp. crushed red pepper 1 ⁄ 2 cup dry vermouth or white wine 1 lb. penne rigate 1 cup (packed) mixed herbs, such as flat-leaf parsley, mint, rosemary, thyme and basil EVOO, for drizzling

FOOD ST YLI NG BY SIM ON A NDREWS; PR OP STYL ING BY M EGAN HEDGPETH .

h Bring a large pot of water to a boil for the pasta. h In a large skillet, heat the oil, three turns of the pan,

over medium-high. Add the fish. Cook, stirring occasionally, until cooked through, about 5 minutes. Season with salt and pepper. Add the tomatoes, shallots, garlic and crushed red pepper; stir until the shallots soften, 2 to 3 minutes. Add the vermouth. Reduce heat to medium; simmer to reduce slightly, 1 to 2 minutes. h Salt the boiling water, add the pasta and cook to almost al dente. Reserve 1 cup of the starchy cooking water, then drain the pasta. h Chop the herbs. h Toss the pasta with the fish and herbs, over medium, adding some starchy cooking water as necessary to coat pasta; season. Serve in shallow bowls with a fat drizzle of EVOO.

Korean-Style Hanger Steak in Lettuce Cups 1

1

1 ⁄ 4 –1 ⁄ 2 lbs. hanger steak About 1 ⁄ 3 cup tamari or dark soy sauce 1 ⁄ 4 cup or 1 single-serving container unsweetened applesauce 2 limes—1 juiced (about 2 tbsp.), 1 cut into small wedges 1-inch piece fresh ginger, grated or finely chopped 3 large cloves garlic, finely chopped or grated 1 tbsp. (a scant palmful) Korean red pepper flakes (gochugaru) or 11 ⁄ 2  tsp. Aleppo or crushed red pepper 2–3 tbsp. stir-fry oil infused with garlic and ginger or any light, high-temperature oil, such as grapeseed Toasted sesame seeds, for garnish 1 bunch scallions, whites and light-green parts, thinly sliced on an angle 2 heads Bibb lettuce or 1 head iceberg, cored, leaves separated

SERVES 4

h Freeze the meat until firm, about 15 minutes. (This will make it easier to slice thinly.) h Meanwhile, in a shallow dish, whisk the tamari, applesauce, lime juice, ginger, garlic and red pepper flakes for the marinade. h Thinly slice the beef on an angle and add to the marinade; turn to coat. h In a large, round-bottom skillet or wok, heat 1 tbsp. oil, one turn of the pan, over high. Working in two or three batches, stir-fry the meat, adding more oil between batches, until the meat is reddish brown and very crispy, 5 to 8 minutes per batch. Transfer the meat to a platter; top with the sesame seeds and scallions. Serve with the lettuce and lime wedges.

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WATC H & LE AR N !

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Seafood St. Jacques Rolls SERVES 4 Want a side to go along with this springtime alternative to summertime lobster rolls? I dress a bag of storebought coleslaw mix with white vinegar, olive oil or vegetable oil, salt, pepper, celery seed and a little superfine sugar for a refreshing salad. 4 large brioche or white, hoagie-shaped rolls, preferably Hot Bread Kitchen Melted butter for rolls, plus 3 tbsp. butter for seafood sauce Freshly grated Parmigiano-Reggiano 2 large shallots, chopped 2 large cloves garlic, chopped 3 tbsp. flour 1 ⁄ 2 cup dry sherry or dry white wine 2 cups milk, warmed 1 ⁄ 2 tsp. dry mustard A little freshly grated or ground nutmeg Salt and white pepper 1 ⁄ 2 lb. medium shrimp, peeled and deveined, then halved horizontally 8 sea scallops, side muscle removed, then halved horizontally 8 oz. cooked lump crabmeat 8 oz. cooked lobster meat, chopped Finely chopped flat-leaf parsley and chives, for garnish h Heat a griddle pan over mediumhigh. To make New England–style buns, trim about 1/4  inch along the sides of the rolls to form two flat sides [1]. Cut down the center of each roll, being careful not to cut all the way through [2]. Lightly brush the cut sides of the rolls with the melted butter; sprinkle with some Parm. Place on the griddle pan and toast until golden, about 1 minute per side [3]. h In a large skillet, melt 3 tbsp. butter over medium to medium-high. Add the shallots and garlic; stir until softened, about 2 minutes. Stir in the flour. Bring to a bubble; whisk in the sherry and then the warm milk. Cook until the sauce thickens, about 2 minutes. Season with the mustard, nutmeg, salt and pepper. Add the shrimp and scallops. Cook, stirring often, until cooked through, 2 to 3 minutes. Add the crab and lobster; remove from the heat. Stir until heated through. Fill the rolls with seafood; top with the herbs.

Fusilli with Sausage & Peas 2 tbsp. olive oil 1 lb. sweet Italian sausage with fennel, casings removed 1 small onion, finely chopped 2 cloves garlic, chopped Salt and pepper 1 cup chicken stock 1 lb. fusilli or cavatappi 1 1 ⁄ 2 cups shelled fresh spring peas or frozen peas, preferably organic, thawed 1 head escarole or green leaf lettuce, coarsely chopped 1 ⁄ 2 cup flat-leaf parsley (a fat handful), chopped 1 ⁄ 4 cup mint leaves (a small handful), chopped 1 ⁄ 2 lemon, juiced (about 2 tbsp.) Grated Pecorino Romano, for serving EVOO, for drizzling h Bring a large pot of water to a boil for the pasta. h In a large skillet, heat the oil, two turns of the pan, over medium-high. Add the sausage and cook, stirring occasionally and breaking up with a spoon,

SERVES 4

until browned, about 5 minutes. Add the onion and garlic, season with salt and pepper and cook, stirring often, until the vegetables soften, 2 to 3 minutes. Add the stock; simmer until the liquid is reduced by about half, about 5 minutes. Season. h Salt the boiling water, add the pasta and cook to almost al dente. Reserve 1/ 2  cup of the starchy cooking water, then drain. h Add the peas to the sausage mixture, then add the escarole and cook, stirring often, until wilted, about 2 minutes. h Toss the pasta with the sausage mixture, over medium, adding some of the reserved starchy cooking water if too dry. Stir in the parsley, mint and lemon juice; season. Serve on a platter or in shallow bowls topped with a little grated cheese and drizzled with EVOO.

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Tarragon-Scented Chicken Tetrazzini 2 tbsp. olive oil 1 lb. chicken breast tenders, thinly sliced on an angle Salt and pepper 1 ⁄ 2 stick butter 12 oz. cremini mushrooms, thinly sliced 2 shallots, finely chopped 4 cloves garlic, finely chopped 3 tbsp. flour 1 ⁄ 2 cup dry sherry or dry white wine 2 cups whole milk

90

1

⁄ 2 cup chicken stock 1 tsp. dry mustard A little freshly grated or ground nutmeg 1 ⁄ 2 cup (a couple handfuls) grated Parmigiano-Reggiano 1 lb. egg tagliatelle or linguine 1 cup shelled fresh spring peas or frozen peas, preferably organic, thawed 1 ⁄ 4 cup tarragon leaves, chopped h Bring a large pot of water to a boil for the pasta.

R A C H A E L R AY M A G . C O M | M AY 2 01 6

SERVES 4

h Heat a large nonstick skillet over mediumhigh. Add the oil, two turns of the pan. Add the chicken and season with salt and pepper. Cook, stirring occasionally, until lightly browned, about 3 minutes per side; transfer to a plate. h Add the butter to the skillet. When it melts, add the mushrooms and cook, stirring often, until lightly browned, about 2 minutes; season. Add the shallots and

garlic. Cook, stirring often, until the shallots soften, 2 to 3 minutes. Sprinkle with the flour and stir to combine. Whisk in the sherry and cook, stirring often, until reduced by half, about 1 minute. Add the milk and stock and boil, stirring occasionally, until the sauce thickens, about 8 minutes. Add the dry mustard and a little sprinkle of nutmeg to the sauce; stir in the cheese and season.

Return the chicken to the skillet; reduce the heat to low. h Salt the boiling water, add the pasta and cook to almost al dente. Reserve 1/2  cup of the starchy cooking water, then drain the pasta. h Add the peas and tarragon to the sauce and return to a bubble. Toss in the pasta, adding some of the reserved starchy cooking water if too thick. Serve in shallow bowls.

Turkey Pastrami & Savoy Cabbage Reubens

Curry Turkey Naan Bread “Tacos” 2 tbsp. olive oil or vegetable oil 1 lb. ground turkey or ground turkey breast 1 bunch scallions, whites finely chopped, green tops thinly sliced on an angle 1-inch piece fresh ginger, peeled, then grated or pasted 4 cloves garlic, finely chopped 1 fresh red chile, such as Fresno or red jalapeño, minced or finely chopped 1 tbsp. (about a palmful) garam masala or curry powder 1 tsp. (about 1 ⁄ 3  palmful) ground coriander 1 tsp. (about 1 ⁄ 3  palmful) ground cumin 1 ⁄ 2 tsp. dry mustard Salt and pepper 1 cup chicken stock 1 ⁄ 2 cup mango chutney, preferably Patak’s 4 garlic or plain naan breads 2 tbsp. melted butter, for brushing naan TACO FIXIN’S Plain Greek yogurt, chopped lettuce, seeded and diced yellow tomatoes, toasted sliced almonds h In a large skillet, heat the oil, two turns of the pan, over medium-high. Add the turkey and cook, stirring often and

SERVES 4

breaking up with a spoon, until browned, 5 to 6 minutes. Add the scallion whites, the ginger, garlic, chile and the dried spices; season with salt and pepper. Cook, stirring constantly, until the scallions soften and the spices are aromatic, 2 to 3 minutes. Stir in the stock and chutney; let simmer until thickened, about 6 minutes. h Heat a large nonstick skillet or griddle pan over mediumhigh. Splash a little water on the pan (it should dance). Add 2 naan breads to the skillet and cook until the bread browns in spots, about 1 minute per side. Lightly brush tops of breads with butter; repeat with the remaining naan. Cut the naan in half crosswise, making two half-moon-shaped “soft tacos” from each large, oval-shaped piece of bread. h To make the tacos, arrange the naan, buttered side up, on a work surface. Slather with yogurt; top with the turkey mixture, lettuce, tomato, scallion greens and almonds.

2 tbsp. olive oil or canola oil 1 small savoy cabbage (about 11 ⁄ 2  lbs.)— quartered, cored and very thinly sliced 1 tsp. caraway seed 1 ⁄ 2 tsp. celery seed 1 ⁄ 2 tsp. cumin seed or ground cumin 1 bay leaf Salt and pepper 1 tbsp. white vinegar or cider vinegar A little freshly grated or ground nutmeg 1 cup sour cream 1 ⁄ 4 cup ketchup 3 tbsp. sweet relish or dill relish About 1 tsp. Worcestershire sauce Softened butter, for brushing bread 8–12 slices rye, pumpernickel or marble-rye bread Spicy brown mustard, preferably Gulden’s Sliced bread-and-butter or dill pickle chips About 1 ⁄ 2 lb. deli-sliced Swiss 1 lb. sliced turkey pastrami or beef pastrami About 1 ⁄ 2 lb. deli-sliced Havarti with dill h In a large skillet, heat the olive oil, two turns of the pan, over medium. Add the

MAKES 4 to 6

cabbage, caraway seed, celery seed, cumin seed and bay leaf; season with salt and pepper. Cook, stirring often, until the cabbage is crisp-tender, about 5 minutes. Add the vinegar and nutmeg to taste. Reduce the heat to low; simmer to keep warm. Discard the bay leaf before using. h In a small bowl, mix the sour cream, ketchup, relish and Worcestershire; season the dressing. h Lightly butter one side of each bread slice. h Heat a grill or griddle pan over medium. h Build the sandwiches by topping half the bread, buttered side out, with mustard, pickles, Swiss, loosely piled pastrami, the savoy cabbage mixture, Havarti, some of the dressing and the remaining bread, buttered side out. h Grill the sandwiches until the bread is golden and the cheese melts, 3 to 5 minutes per side. Serve the remaining dressing on the side for dipping.

Fat Spaghetti with Garlic, Cherry Tomatoes & Basil

SERVES 4

This Tuscan dish, called pici all’Aglione, is made at nearly every restaurant in the region. My mom has already requested it for Mother’s Day dinner! If you can’t find pici, use bucatini, a thick, hollow spaghetti that’s lots of fun because it makes a slurping sound when you eat it. 1

⁄ 4 cup EVOO 6 large cloves garlic, crushed into coarse pieces or sliced 3 pts. cherry tomatoes, halved Salt 1 cup (loosely packed) basil leaves 1 lb. or 500 grams pici pasta or bucatini pasta 2 tbsp. butter A couple handfuls freshly grated Parmigiano-Reggiano, for tossing and serving Crushed red pepper, for passing at the table

h Bring a large pot of water to a boil for the pasta. (Heads up: If you can find pici, it takes about 20 minutes to boil to al dente. Bucatini will take only about 7 minutes, so time your sauce accordingly: It’ll take just under 30 minutes.) h In a large skillet, heat the olive oil, four turns of the pan, over medium-low. Add the garlic and cook, partially covered, stirring

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occasionally, until the garlic is soft, about 5 minutes. Add the tomatoes to the pan. Increase the heat to medium-high; season the tomatoes with salt. Cover and cook, occasionally shaking the pan, until the tomatoes soften, about 20 minutes. During the last 5 minutes of cooking, coarsely tear the basil and add it to the sauce. h Salt the boiling water, add the pasta, and cook to almost al dente. Reserve 1/2  cup of the starchy cooking water, then drain the pasta. Return the pasta to the hot pot. Add the butter, the reserved starchy cooking water and half the sauce; toss, over medium, to combine. Add a couple handfuls cheese, tossing with the pasta to coat. Serve the pasta in shallow bowls topped with the remaining sauce. Pass the crushed red pepper and more cheese at the table for topping.

Black Bean Chalupas with Raw Salsa Verde SERVES 4

2 tbsp. olive oil or vegetable oil, plus more for shallow-frying tortillas 8 corn tortillas 1 large or 2 medium white onions, chopped 3 cloves garlic, chopped 2 jalapeño or Serrano chiles, seeded 1 tsp. ground cumin (about 1 ⁄ 3  palmful) 2 cans (15 to 15.5 oz. each) black beans, preferably Goya organic, rinsed A handful cilantro tops 1 tbsp. cayenne pepper sauce, preferably Frank’s RedHot Salt 6 tomatillos A small handful mint leaves 2 limes, juiced (about 4 tbsp.) 2 cups shredded Monterey or pepper jack Chopped or shredded heart of romaine or iceberg lettuce Pickled jalapeño rings or crispy fried jalapeños, preferably Deano’s Jalapeños in white cheddar or ranch h In a small skillet, heat 1/8 inch oil over medium to medium-high. Fry the tortillas, one at a time, until browned, about 1 minute per side. Drain on paper towels, then arrange on a baking sheet. h In a medium skillet, heat 2 tbsp. oil, two turns of the pan, over medium to mediumhigh. Add three-quarters of the onion, 2 cloves garlic, 1 chopped jalapeño and the cumin. Cook, stirring often, until the onions are soft, about 5 minutes. Add 3/4  cup water; simmer until the liquid is reduced to about 1/4  cup. Add the beans, half the cilantro and the hot sauce; stir until heated through, about 2 minutes. Season with salt; reduce the heat to low. h Husk [1], rinse and chop the tomatillos; add to a food processor [2]. Add the remaining onion, garlic, jalapeño and cilantro, the mint, half the lime juice and 2 tbsp. water. Process until almost smooth; transfer to a bowl [3] and season with salt. h In the processor, puree half the bean mixture and the remaining lime juice into an almost smooth paste. h Position a rack in the center of the oven; preheat the broiler. h Spread tortillas with the pureed beans; top with the whole-bean mixture, then the cheese. Broil until cheese melts. Top with the lettuce, salsa verde and jalapeño rings.

WATC H & LE AR N !

1

2

3

Hack Ha H ack

your

BY JANET TAYLOR McCRACKEN PHOTOGRAPHY BY MARCUS NILSSON

dinn ner r par y! party

Put together a low-effort but killer gathering by making one standout centerpiece dish (hey, we didn’t say no effort!) and using some store-bought shortcuts for the appetizers, side dishes and dessert. A few smart cheats, and everybody eats!

MAKE THIS HACK THE REST!

Paella PARTY Recipes on page 96

R A C H A E L R AY M A G .C O M | M AY 2 01 6

95

Chicken & Chorizo Paella SERVES 8

PREP 10 min

COOK 40 min

3 tbsp. olive oil 1 1 ⁄ 2 lbs. boneless, skinless chicken thighs 8 oz. cured chorizo, thinly sliced 1 large onion, chopped 1 red bell pepper, cut into strips 2 cloves garlic, chopped 2 bay leaves 1 1 ⁄ 2 tsp. smoked paprika 1 1 ⁄ 2 cups (about 11 1 ⁄ 2 oz.) shortgrain rice, such as arborio, Bomba or Valencia 6 cups chicken stock 1 cup frozen peas, thawed Chopped flat-leaf parsley, for garnish

1. In an 18- to 20-inch paella pan, large Dutch oven or deep skillet, heat 2 tbsp. oil over medium-high. Season the chicken with salt and pepper. Cook until browned on one side, 5 to 7 minutes; turn. Scatter the chorizo around the chicken. Cook, stirring the chorizo occasionally, until the chicken is cooked through and the chorizo is browned, about 5 minutes; transfer to a bowl. (If using a Dutch oven, transfer the chicken to a bowl and continue cooking the chorizo until browned, 2 to 3 minutes more; add to the bowl.) 2. Reduce the heat to medium; add 1 tbsp. oil, the onion, bell pepper, garlic, bay leaves and paprika. Cook, stirring often, until the vegetables soften, about 5 minutes. Stir in the rice. Add 5 cups stock; bring to a boil. Reduce the heat to medium; simmer, stirring occasionally and adding more stock by the 1/4  cup if too dry, until the rice is almost al dente, 13 to 15 minutes. 3. Meanwhile, slice the chicken into thin strips. 4. Increase the heat to high. Stir the chicken and chorizo into the rice; season. Scatter with the peas; cook, without stirring, until the rice is al dente and forms a crust on the bottom of the pan, about 5 minutes. Top with the parsley.

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H AC K YOU R APP

h Add oomph to supermarket olives by simmering them in olive oil with grated garlic, rosemary sprigs and strips of orange zest over low heat for 10 minutes. Serve warm or at room temperature. HACK YOUR SIDES

h Scatter a container of baby arugula over a platter; top with marinated artichoke hearts—yep, straight from the jar!—with some of their juices and shaved Manchego. h Grill or toast slices of rustic bread. Drizzle with EVOO and rub with garlic cloves and the outside of a lemon.

Churros with Chocolate Sauce SW E E T C H E AT Frozen churros or fresh cinnamon doughnut holes 1 cup cream • 1⁄ 4  cup corn syrup • 1⁄ 4  cup

sugar • 8 oz. bittersweet chocolate, chopped • 1 tsp. pure vanilla extract • 1 package (8 oz.) frozen churros, cooked according to package directions, or 24 cinnamon doughnut holes In a medium saucepan, bring the cream, corn syrup and sugar to a boil. Remove from the heat. Add the chocolate and vanilla; let stand 1 minute, then whisk until smooth. Serve with churros or doughnut holes. Serves 8.

MAKE IT

Roasted Leg of Lamb with Fennel, Tomatoes & White Beans SERVES 8 1

PREP 20 min

COOK 1 hr 10 min

⁄ 2 cup plus 2 tbsp. olive oil 2 tsp. finely chopped fresh rosemary, plus 5 sprigs 2 cloves garlic, finely chopped 1 butterflied boneless leg of lamb (6 to 7 lbs.) 2 large bulbs fennel, stalks removed and cut into 1 ⁄ 2 -inch wedges with some core attached 2 pts. cherry tomatoes 2 cans (14 to 15.5 oz. each) cannellini beans, rinsed

1. Preheat the oven to 400°. In a small bowl, whisk 1/4  cup olive oil, the chopped rosemary aand the garlic. Open the lamb like a book; season generously with salt and pepper and rub all over with the rosemary-garlic oil. Roll up the lamb and, using 8 two-foot-long pieces of kitchen twine, tie up the leg, spacing the strings about 2 inches apart. 2. In a large roasting pan set over two burners, heat 2 tbsp. oil over medium-high. Season the lamb and cook, turning occasionally, until browned all over, about 10 minutes. In a medium bowl, toss the fennel wedges with 2 tbsp. oil; season. Arrange the fennel and the rosemary sprigs around the lamb; roast 30 minutes. 3. In the same medium bowl, toss the tomatoes, beans and the remaining 2 tbsp. oil; season and add to the roasting pan around the lamb. Stir to combine with the fennel. 4. Continue roasting the lamb and the vegetables until an instant-read thermometer inserted into the center of the lamb registers 130° for medium, about 30 minutes more. Transfer the lamb to a cutting board; let rest 10 minutes. Transfer the vegetables and their juices to a large, deep platter. Untie and slice the lamb; arrange over the vegetables.

H AC K YO U R AP P

h Instead of buying lots of different kinds of cheese, serve one big wheel with toasted bread and condiments. Spruce up store-bought tapenade with chopped parsley and capers, sprinkle fig jam with lemon zest, and mix fresh thyme into your favorite honey. Voilà! HACK YOUR SIDE

h Thanks, deli counter salad bar, for those grilled veggies! Top them with EVOO, red wine vinegar and crumbled feta. Your grill never even saw the light of day!

Triple-Orange Crepes SWE E T C H E AT Store-bought crepes

3 large oranges • 1 stick butter • 1⁄ 4  cup sugar • 2 tbsp. orange liqueur, such as Grand Marnier • 16 store-bought crepes (plain flat or rolled and chocolatefilled) • confectioners’ sugar Grate 1 tsp. zest from 1 orange, then juice it. Cut the peel and white pith from the remaining oranges; cut between the membranes to release the segments. In a large skillet, melt the butter over medium. Add the sugar and juice; simmer until thickened, 3 to 5 minutes. Add the liqueur and orange zest; simmer 1 minute. Add the orange segments; stir until warm, about 1 minute. Arrange the crepes on plates; top with the oranges and sauce. Dust with sugar. Serves 8.

FOOD STYLING BY MICHELLE GATTON; PROP STYLING BY ANGHARAD BAILEY.

MAKE IT

CHOOSE THE RIGHT MEAT THERMOMETER PAGE 108

MAKE THIS H AC K T H E R E ST !

French country FEAST

MAKE THIS H AC K THE RE ST !

Falafel BAR B R

98

MA K E I T

Make-Your-Own Falafel Bar SERVES 8 PREP 20 min (plus soaking) COOK 10 min

1 lb. dried chickpeas 3 cups chopped onions 1 cup (firmly packed) mixed fresh flat-leaf parsley and mint leaves 1 ⁄ 4 cup flour 8 cloves garlic, coarsely chopped 2 tbsp. ground coriander 2 tbsp. ground cumin 1 tbsp. baking powder 1 ⁄ 2 tsp. cayenne Vegetable oil, for frying and brushing 8 pita breads Sesame seeds Chopped lettuce, tomatoes and cucumbers, for serving Tahini sauce (see Hack Your Sides, right)

1. Place the chickpeas in a large bowl and add enough water to cover by 3 inches. Refrigerate overnight. Drain. 2. In a large bowl, mix the chickpeas, onions, herbs, flour, garlic, coriander, cumin, baking powder, cayenne and 1 tbsp. salt. Working in two batches, transfer to a food processor and pulse into a coarsely textured paste. Transfer to a bowl. Cover and chill at least 1 hour or overnight. Form rounded tablespoons of the mixture into balls. Flatten slightly into about 1/ 2-inch-thick disks; place on a baking sheet. 3. Pour 3/4  inch of oil into a large skillet; heat over medium until a deep-fry thermometer registers 350°. Working in batches, fry the falafel, turning occasionally, until deep golden brown, 2 to 3 minutes per batch. Transfer to paper towels to drain. 4. Heat a griddle or a large n nstick skillet over medium-high. B ush the pitas with oil; sprinkle with sesame seeds. Cook until browned, br ned, about 1 minute per side. Slice in half and open pita pockets; serve with the falafel, lettuce, tomatoes, cucumbers and tahini sauce.

HACK YOUR APPS

h Sprinkle prepared baba ghanoush with parsley leaves and pomegranate seeds; drizzle with EVOO. hMix ground cumin and coriander into hummus; top with paprika and drizzle with EVOO. HACK YOUR SIDES

h Buy tabbouleh and dress it up with fresh mint and halved cherry tomatoes. hTurn jarred tahini into a sauce: Add grated garlic, lemon juice, salt and water to thin.

Halva Sundaes SW E E T C H E AT Everything in this fancy ice cream treat is straight from the supermarket!

1 qt. vanilla ice cream • 1 cup salted caramel sauce • 1 cup crumbled halva (large pieces) • sesame seeds • chopped, roasted, salted pistachios In 8 glasses, layer ice cream, sauce, halva, sesame seeds and pistachios. Makes 8.

Southern

SHRIMP BOIL Recipes on page 102

MAKE THIS HAC K THE REST!

100

R A C H A E L R AY M A G .C O M | M AY 2 0 1 6

MAKE IT

Spicy Boiled Shrimp, Corn & Potatoes with Parsley Butter SERVES 8

PREP 20 min

COOK 20 min

4 lbs. extra-large unpeeled shrimp 1 can (12 oz.) lager beer 3 ⁄ 4 cup Old Bay or Crab Boil seasoning, plus more for serving 2 onions, quartered 1 head garlic, halved crosswise, plus 1 small clove garlic, peeled 4 lemons—2 halved, 2 cut into wedges 1 stick butter, at room temperature 2 tbsp. chopped flat-leaf parsley 2 lbs. small red potatoes, halved 8 ears of corn, husked and broken in half

1. Using scissors or a small, sharp knife, cut through the shell along the rounded back of each shrimp; remove the vein. In a large pot, stir 4 quarts water, the beer and the Old Bay; season with salt. Add the onions and the halved garlic head. Squeeze in the juice from the 2 halved lemons, then add the lemon halves; bring to a rolling boil. 2. Meanwhile, in a food processor, puree the butter, parsley and garlic clove to form a smooth paste. Transfer to a saucepan and heat over medium until the butter melts; season. Cover and keep warm. 3. Add the potatoes to the large pot; cook until almost tender, about 12 minutes. Add the corn and cook until tender, about 5 minutes. Remove from the heat; add the shrimp and let stand, stirring occasionally, until the shrimp are just opaque in the center, about 3 minutes. 4. Using a large slotted spoon, transfer the shrimp, potatoes, corn and garlic to a large platter (discard the onions and lemons); drizzle with the parsley butter. Serve with the lemon wedges and more Old Bay for sprinkling.

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HACK YOUR APP

h Slice a hothouse cucumber into rounds (no need to even peel it). Top with store-bought pimento cheese and snipped chives. HACK YOUR SIDES

h Mix a stick of softened butter with honey and hot sauce to taste. Serve with store-bought cornbread. Addictive! h Grab a tub of vinegary (not creamy) coleslaw from the supermarket. Toss with your favorite barbecue sauce.

Blueberry Angel Cakes with Bourbon Whipped Cream SW E E T C H E AT Store-bought angel food cake 1 1 ⁄ 2  lbs. fresh or frozen

blueberries, thawed • 1⁄ 2  cup plus 2 tbsp. sugar • 1 tsp. fresh lemon juice • 1 cup heavy cream, chilled • 2 tbsp. bourbon • 1 tsp. pure vanilla extract • 1 angel food cake, cut into 8 slices and toasted • 1 ⁄ 4  cup toasted sliced almonds In a saucepan, cook the berries and 1 ⁄ 2  cup sugar over medium-high, stirring often, until the sugar dissolves, 5 to 10 minutes. Stir in the lemon juice; let cool. In a bowl, using an electric mixer, beat the cream, 2 tbsp. sugar, the bourbon and vanilla until peaks form. Top cake with berry mixture, whipped cream and almonds. Serves 8.

MAKE IT

Korean Bo Ssäm Pulled Pork SERVES 8 PREP 10 min (plus resting) COOK 6 hr

1 ⁄4 3 ⁄4 2 3

2 ⁄2 1 ⁄4 2

1

boneless pork shoulder (7 to 8 lbs.) cup sugar cup kosher salt bunches scallions, thinly sliced 4-inch piece fresh ginger, peeled and grated tbsp. reduced-sodium soy sauce cup vegetable oil cup fresh lemon juice tsp. toasted sesame oil Bibb lettuce leaves, steamed rice and sriracha, for serving

1. Place the pork in a large bowl. In a small bowl, mix the sugar and salt; sprinkle all over the pork. Cover; chill at least 6 hours or overnight. 2. Preheat the oven to 300°. Pat the pork dry. Transfer to a large roasting pan and roast, basting with pan juices every hour, until very tender, about 6 hours. 3. In a small bowl, mix the scallions, ginger, soy sauce, vegetable oil, lemon juice, sesame oil and 2 tbsp. water to make the dipping sauce. 4. Let the pork rest 15 minutes; transfer to a work surface and coarsely shred, discarding the fat. Serve with the dipping sauce, lettuce leaves, rice and sriracha.

HACK YOUR APPS

h Top store-bought kimchi with scallions sliced on an angle (it looks fancy that way!). h Make quick cucumber pickles (and we mean fast— marinating for even 10 minutes adds great flavor): Toss sliced cucumbers with rice vinegar, sliced red chiles and salt. h Cut firm tofu into slices; drizzle with ponzu sauce and sprinkle with sesame seeds. HACK YOUR SIDE

h Top cooked rice (did you know you can buy it cooked?) with cilantro, toasted sesame oil and a dollop of miso paste mixed with sriracha.

Coconut-Mango Lime Sorbet SWE E T C H E AT No ice cream machine required!

2 cans (14 oz. each) coconut milk • 1⁄ 2 cup sugar • 1 tbsp. lime zest plus 1⁄ 4  cup juice • 1⁄ 2  cup chopped fresh or frozen mango • sliced peeled kiwi Whisk coconut milk, sugar, lime zest and juice in a 9-inch square or round cake pan. Add mango and freeze until firm, about 2 hours. Scrape into a food processor; puree. Return to the pan; freeze until firm, at least 1 hour. Let stand 10 minutes before scooping into bowls. Top with kiwi. Serves 8.

Korean pork ROAST

MAKE THIS H AC K T H E R E ST !

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W E W E N T T O C O O K I N G S C H O O L S O YO U D O N ’ T H AV E T O

D E PA R T M E N T O F G R I L L I N G

Leave your mark Give your grilled meat and veggies major street cred with crosshatch marks that GRILLED ZUCCHINI would make a grill master WITH FETA & PINE NUTS FROM PAGE 36 proud. With some smart prep and a few easy steps, you’ll be charring like a champ in no time.

COCONUT COD WITH RICE NOODLES FROM PAGE 34

PRODUCE PRO

L E M O N G R A S S P H OTO BY I STO C K .

When life gives you lemongrass

1. GET READY To make great grill marks, you need a hot surface and as little moisture as possible. Get the grill scorching, or preheat a grill pan to high. Pat the food dry with paper towels and make sure it’s at room temp—cold food will sweat and prevent marks from developing. Brush the food lightly with oil to prevent sticking, then season.

2. MARK IT Place your food at a 45-degree angle to the grates, pointing left, toward 10 o’clock. Give it some space—crowded ingredients will steam, not sear. Once you set the food down, leave it alone. It will release easily when the first set of grill marks appears, in 1 to 3 minutes. If the food is still sticking, let it cook a little longer.

3. TURN IT When the first set of marks is done, rotate the food so it’s at a 45-degree angle to the grates, pointing right, toward 2 o’clock. Cook until the food releases easily, about 1 to 3 minutes more.

4. FLIP & REPEAT Turn the food over and repeat Steps 2 and 3 on the other side. Admire that perfect crosshatch, then celebrate your grill-mark mastery by cracking open a cold one.

Illustrations by HOLLY EXLEY

What looks like leeks, smells like lemons and tastes great? Lemongrass, an aromatic plant that gives dishes like chicken curry or beef satay their signature fragrant flavor. Look for the fresh stuff at Asian markets, and choose firm stalks with green leaves. Before using, trim the tops and ends, and remove any loose outer leaves. Lemongrass is stringy, so slice it thin for stir-fries or stews, or pulse it in a food processor for sauces or curries. To give chicken soup a lemony lift, whack the stalk with the flat edge of a knife blade to release its oils, add to the broth… then inhale.

R A C H A E L R AY M A G .C O M | M AY 2 01 6

107

TOOLS OF THE TRADE

Temperature check

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FROM P PAGE E 97

Digital instant-read thermometer This tool reads food temps almost instantly, thanks to an electronic sensor located in the tip of the probe. The go-to for roasted chicken, pork chops and roasts—foods that need to reach a specific temperature to be safe to eat—a digital thermometer reads temps faster than the old-school kind with the dial.

Candy or deep-fry thermometer Don’t attempt homemade peanut brittle or french fries without this essential gadget. It’s made to withstand the very high temperatures that hot oil and molten sugar must achieve to get the job done. A useful clip that attaches the thermometer to the side of the pot leaves your hands free for cooking.  

Probe thermometer Meet the lazy man’s thermometer. Stick the probe in whatever you’re cooking (like turkey or pork shoulder), then close the oven door and forget it. The probe is connected by a wire to a digital readout that sits on your counter. Punch in the desired temp and the device will alert you when your food hits that number.

Oven thermometer Ever wonder why the cake you just baked took 20 minutes longer than it was supposed to? This tool will help—it gauges whether the temperature in your oven matches the temperature on the dial. You can also use it to detect hot spots by placing it in different areas in your oven.

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ROASTED LEG OF LAMB WITH FENNEL, TOMATOES & WHITE BEANS

The coffee connection In Rach’s recipe for sloppy joes, one unusual ingredient might have caught your eye—instant espresso. The caffeinated, quick-to-dissolve crystals that perk you up in the morning can also wake up TEXAS PULLED-BEEF CHILI SLOPPY JOES the flavor of savory and sweet dishes. Add a spoonful FROM PAGE 14 to gravy, marinade or brine—it won’t make it taste like coffee, but it will add rich, toasty depth. If you do want a java-flavored treat, stir some crystals into vanilla yogurt or pudding. But coffee’s very best friend? That would be chocolate. A bit of freeze-dried coffee in brownie batter or hot fudge sauce makes the chocolate taste deeper, darker and, if you can believe it, even more delicious. 108

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INSTANT-READ THERMOMETER COURTESY WEBER ; CANDY, PROBE AND OVEN THERMOMETERS COURTESY TAYLOR .

That lone thermometer you have rattling around in your kitchen drawer: Is it a candy thermometer, an instant-read—did you ever really know? Stop guessing and use this handy cheat sheet to help you figure out the right temp-taking tool for the task.

Paw-parazzi

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PET P R O J E CT

How do you get the most aww-inducing pics of your furry friends? Follow these tips from the parents of Instagramfamous pets. Say #allthelikes!

Insta-cute!

Keep on snappin’

For more adorableness, check out these popular hashtags. Just clear your schedule for the rest of the afternoon!

55.4k

@harlowandsage 1.2m followers

Most pets aren’t natural posers, so getting the perfect shot can be a bit tricky. Brittni Vega, owner of Insta-celebs Harlow (middle), Indiana (far right) and Reese (left), takes dozens at once by holding down her iPhone’s shutter button. “Sometimes the in-between shots are better than the one I was actually going for,” she says. Keep the camera shooting in burst mode and see what you get.

#CATOFTHEDAY #CATSINBOXES #CATSAGRAM

81.8k

#CATURDAY #CRAZYCATLADY

Seek good lighting

#CUTENESS OVERLOAD

“My best and most popular photos of Nala are the ones taken on my phone in natural light,” says her owner, Pookie Methachittiphan. If you can’t get outside, stage a photo session by the window or shoot in a bright room—and don’t use a flash because it can reflect off your pet’s eyes, or worse, startle her. But don’t be afraid to shoot at night. “Nala’s pupils are dilated then, so they’re bigger and rounder,” Methachittiphan says.

#DOGSHAMING

79.9k

Get a little crazy

54.7k

@tunameltsmyheart 1.7m followers

# D O G S I N C LOT H E S #FATCAT #FURBABY #INSTACATS #KITTEN PROBLEMS #MYDOGIS THECUTEST # P U G S N OT D R U G S #SLEEPYPUPPY #SPOILEDPUPPY #WEEKLY FLUFF

6.3k R

“Sometimes I look like a maniac in order to get a good photo,” says Courtney Dasher, owner of Tuna. “I jump around, make up songs and crinkle empty water bottles to get his attention.” If all else fails, Dasher uses a free app called BarkCam, which plays different ear-perking sounds, like a doorbell or a mooing cow. Do whatever it takes—your pet will never tell anyone what a doofus you are!

# D O G S I N CA R S

Rachael Ray Every Day (ISSN 2381-3830); May 2016, Volume 11, No. 102, 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 offices. Subscription prices, $24.00 per year in the U.S.; $29.00 (U.S. dollars) in Canada; $29.00 (U.S. dollars) overseas. Rachael Ray Every Day is a trademark 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 507.1.5.2); NON-POSTAL AND MILITARY FACILITIES: Send address corrections to Rachael Ray Every Day, 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 to Rachael Ray Every Day, 2835 Kew Drive, Windsor, ON, N8T 3B7. © Meredith Corporation 2016. All rights reserved. Printed in the U.S.A.

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By JESSIE SHOLL

AC

HA

ELSRESCUE. OR

G

RESCUE™ A PORTION OF PROCEEDS FROM SALES OF RACHAEL’S PRODUCTS GOES TO HELP ANIMALS IN NEED.

PHOTOS FROM TOP TO BOTTOM: COURTESY HARLOWANDSAGE (2); NALACAT (2); TUNAMELTSMYHEART (2).

@nala_cat 2.7m followers

KI TCHE N CAM EO C E L E B S T E L L U S W H AT T H E Y C R AV E , W E T E L L T H E M W H AT T O C O O K !

Chlumsky won America’s heart in My Girl at age 11. Now she’s all grown up and earning raves (and Emmy nominations) as a tough-as-nails political operative on HBO’s Veep. Her kitchen skills are fierce, too—witness her take on Rach’s recipe! BY LAURA MORGAN

So, what’s your cooking cred? How would you rate your skills? I was raised in my father’s restaurants (one was an oyster bar) and made my first tart at age 7. More recently, I’ve catered friends’ baby showers. The stove or oven is always on in my house. Have any favorite dishes? I’ve lived in Brazil, so I’ve become a bit of an expert on having beans and rice with anything and everything. Anything you won’t eat? We eat everything in my house! Roasts, slow-cooker creations, you name it! Vegetables are a must at every meal.

“I subbed in sweet Italian sausage for the merguez because my daughter doesn’t enjoy spicy food.”

OK, then make this... th Red Beans & Rice with Merguez and Eggplant 2 tbsp. butter • 1 1 ⁄ 2 tsp. sweet paprika • a pinch of saffron • 1 1 ⁄ 4  cups long-grain rice • 2 cups chicken stock • 1 tomato, seeded and chopped • 2 tbsp. olive oil • 1 lb. spicy fresh lamb sausage, such as merguez, casings removed • 1 small, firm eggplant ( 1 ⁄ 4  lb.), partly peeled to form lengthwise strips, then cut into 1 ⁄ 2 -inch pieces • 1 red bell pepper, seeded and chopped • 1 onion, chopped • 3 to 4 cloves garlic, chopped • 2 tbsp. chopped fresh thyme • 1 ⁄ 2  cup dry white wine • 1 can (15 to 15.5 oz.) kidney beans, rinsed • chopped fresh parsley, for topping h In a medium saucepan, heat the butter over medium until it foams; stir in the paprika and saffron. Add the rice; stir 1 minute. Add the stock

and tomato; season with salt and pepper. Bring to a boil, then reduce the heat to low. Cover and simmer until the rice is tender, about 18 minutes.

Meanwhile, in a large skillet, heat the oil over medium-high. Crumble in the sausage; cook, stirring and breaking up with a spoon, until browned, about 8 minutes. Add the eggplant, bell pepper, onion, garlic and thyme; season. Partially cover and cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Stir in the wine, scraping up any browned bits. Stir in the beans, then the rice. Top with parsley. Serves 4.

Well... how did it go? “I didn’t expect to find something that would go into my everyday repertoire, but this recipe is getting added. Terrific one-pot meal!” 112

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PHOTO GRAPHY BY SARA H ANNE WAR D; FOOD ST YLING BY SIM ON ANDREW S; PROP ST YLIN G BY CARLA GONZALEZ-HART; ANNA CHLUMSKY PORTRAIT BY AP IMAGES; ALL OTHER IMAGES COURTESY ANNA CHLUMSKY.

Anna Chlumsky