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It’s not just a backyard. It’s a memory maker.
July / August
FOOD ST YLI NG BY SI MON ANDREWS; PR OP ST YLI NG BY CA RL A GONZALEZ-HA RT.
CONTENTS
Coconut shrimp made easy, page 45
F E AT U R E S
102 R AC H A E L R AY ’ S 3 0 - M I N U T E M E A LS
112 F R U I T S A L A D REFRESH!
These recipes are all hands-on! Choose from wraps, tacos, pizzas and more for a fork-free (fuss-free!) supper tonight.
Celebrate the season with fruit salad like you’ve never seen it before. Add a little cheese, a little heat, a little spice—the possibilities are endless!
Photography by SARAH ANNE WARD
118 D I N E R
R E V I VA L !
Chefs across the country are bringing new life to old-school diner fare. Channel your inner line cook to whip up these revamped classics right at home.
R A C H A E L R AY M A G . C O M | J U LY/A U G U S T 2 01 6
3
p.
July /
FOOD & FUN
FOUND IN EVERY ISSUE
31 IN SEASON
8
Get fresh with blueberries!
RECIPE INDEX
14
35
38
COOK THE C OV E R
FA ST I D E A S
p.
Malted S’mores Ice Cream
Seventeen quick summer dishes
FAVES & SAVES
46
COUNTER INTELLIGENCE
Te a r - o u t booklet
Shred like a pro with these handy graters.
H E A LT H Y WEEKNIGHT MEAL KIT!
TA ST E T E ST Best. Chips. Ever.
69
HOME & AWAY
73 49 LIFE OF T H E PA RT Y
p.
66
28
DINNERS FOR A DEAL
Nothing says summer like grilled corn.
Shop once, eat all week.
Fire up the grill for al fresco dinners at less than $3 a plate.
19
Turn pool noodles into fun crafts.
52
85
GOOD BUYS
SUPERMARKET S M A RT S
It’s a beautiful day, so take this issue outside!
These new tools are a grill’s best friend.
58 N OW TRENDING Colorful kitchen transformations
O-infused beauty.
LETTER FROM R AC H
Easy pie shortcuts; battle of the hummus; grocery-store recipes rated and more
20
93
Rise and shine for BLD Burgers.
T H AT ’ S GENIUS What will your supermarket be like in 25 years? Experts weigh in on the intriguing future of food shopping.
R AC H ’ S BURGER OF THE MONTH
23 WORD OF MOUTH The best biscuit joints, National Park eats and more
131 S C R AT C H PA D Test-kitchen tricks
ON THE COVER Photography by Marcus Nilsson; prop styling by Angharad Bailey; food styling by Michelle Gatton; Rachael portrait
134 P E T P R OJ E CT Cool Fido down with carrot pup-sicles.
136
88 4
KITCHEN CAMEO Actress Sela Ward rocks Rach’s risotto.
TRADE SECRET
“I love cooking foods over smoldering hardwoods, and now I also love this shortcut: new briquettes that contain applewood. They’re easy to light and make my ribs taste like they were cooked at a BBQ joint!”
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FOUNDER AND EDITORIAL DIRECTOR
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OVER 130 YEARS OF ITALIAN CRAFTSMANSHIP. ENDLESS WAYS TO SLICE AND ENJOY.
The Galbani Caprese Crostini
Experience the timeless taste of Italy with Galbani® fresh mozzarella. Find delicious recipes and more at galbanicheese.com.
ITALY’S FAVORITE CHEESE BRAND ©2016 Lactalis American Group, Inc. Galbani is a
® of S.p.A. Egidio Galbani. Our Fresh Mozzarella is freshly crafted in the U.S.A.
J U LY/ 0 1 6 2 AU G U ST
BREAKFAST & BRUNCH
SIDES, STARTERS & SNACKS
16 Avocado Smash Corn on the Cob
35 40 Loaded Potato-Parmesan Wafles with Eggs
40 Blueberry Cofee Cake Mufins
Asian Charred Broccoli Salad
36 Goat Cheese Poppers
16 JalapeñoLime Corn on the Cob
SAMMIES & BURGERS
40 Curry Snack Mix
111
40 Bufalo Onion Dogs
Crispy Chicken Sandwiches
16 BBQ Crunch Corn on the Cob
44 Cherry Tabbouleh 16 Garlic Breadcrumb Corn on the Cob
127 Spicy Egg Salad Sandwiches
121
44 Grilled Carrots with Carrot-Top Salsa Verde
Broccoli with Herb Butter
16 Sriracha & Sesame Corn on the Cob
SEAFOOD
B Tilapia Po’boy with Grilled Corn
B Grilled Tilapia with Chimichurri & Corn Salad
20 BLD Burgers
SALADS & STEWS 80
45 Coconut-Crunch Shrimp
B
B Chicken Panzanella Salad
Chicken & Corn Chili
8
Shrimp & Green Gazpacho 109
36 French Fish Stew
45 Mexican Wedge Salad
Grilled Shrimp & Tomatillo Fajitas
124 Stufed Avocado Quinoa Salad
R A C H A E L R AY M A G . C O M | J U LY/A U G U S T 2 01 6
110
B Summer Squash Pasta
>> KEY
Fast (30 min. or less)
Smoky Mexican Stir-Fry Veggie Quesadillas
Freezer-friendly
Vegetarian
136 Lemon-Artichoke Risotto
Gluten-free B Tear-out booklet
MEALKIT! BY MARGE PERRY & DAVID BONOM | PHOTOGRAPHY BY PETER ARDITO
SHOP ONCE, EAT ALL WEEK
Monday Chicken Panzanella Salad Tuesday Chicken & Corn Chili Wednesday Tilapia Po’boy with Grilled Corn Thursday Summer Squash Pasta Friday Grilled Tilapia with Chimichurri & Corn Salad
SHOPPING LIST
1 can (7 oz.) chipotle chiles in adobo sauce
2 cans (15 to 15.5 oz. each) low-sodium red kidney beans
10 oz. fettuccine
2 soft baguettes (10 oz. each)
10 oz. reduced-fat feta
9 ears corn
1 small English cucumber
2 orange bell peppers
1 head red-leaf lettuce
9 large tomatoes (about 41 /2 lbs. total)
3 medium yellow summer squash (1 lb.)
1 large bunch fresh mint
Tilapia: four 4-oz. and four 8-oz. fillets (3 lbs. total)*
21 /2 lbs. boneless, skinless chicken breasts
1 large bunch fresh basil
FROM YOUR PANTRY: olive oil, red wine vinegar, lemon, canola mayonnaise, seasoned breadcrumbs, egg, garlic, onions, capers, chili powder *Freeze. Thaw the 4-oz. fillets in the fridge overnight Tuesday, and the 8-oz. fillets overnight Thursday. / 2 /
FOOD STYLING BY ROSCOE BETSILL ; PROP STYLING BY COURTNEY DE WET.
15 ingredients, 5 healthy meals
Reduced-fat feta gives you all the tangy flavor of the regular version but with half the fat and almost 30 percent fewer calories. M O N DAY
Chicken Panzanella Salad 1 soft baguette (10 oz.), cut into 3 ⁄ 4 -inch cubes 1 1 ⁄ 2 lbs. boneless, skinless chicken breasts, pounded to about 1 ⁄ 2 inch thick 3 tbsp. olive oil 2 large tomatoes, each cut into 8 wedges 1 small English cucumber, halved lengthwise and cut into 1 ⁄ 4 -inch pieces 1 ⁄ 2 red onion, halved and thinly sliced
SERVES 4
PREP 20 min
4 oz. reduced-fat feta, crumbled (about 3 ⁄ 4 cup) 1 ⁄ 3 cup fresh basil leaves, thinly sliced 3 tbsp. red wine vinegar 1 tbsp. drained capers
1. Preheat the oven to 400°. Arrange the baguette cubes on a rimmed baking sheet. Bake until toasted, about 10 minutes. 2. Meanwhile, heat a large grill pan over medium. Brush the chicken with 1 tsp. oil; season with salt and pepper.
COOK 10 min
Grill the chicken until charred in spots and cooked through, about 5 minutes per side. Let the chicken rest 5 minutes. Cut into 3 ⁄ 4 -inch squares. 3. In a large bowl, toss the tomatoes, cucumber, onion, feta, basil, vinegar, capers, remaining 2 tbsp. plus 2 tsp. oil, the chicken and the baguette cubes; season. FAT PER PER SERVING 19 g SERVING 524 CALORIES
/ 3 /
T U E S D AY
Chicken & Corn Chili 2 4 1 1 1 4 1 2 1 2 2
tbsp. olive oil cloves garlic, minced red onion, chopped orange bell pepper, chopped tbsp. plus 11 ⁄ 2 tsp. chili powder large tomatoes, seeded and chopped chipotle chile in adobo sauce, seeded and finely chopped, plus 1 tsp. sauce ears corn, kernels cut from the cob (about 1 1 ⁄ 2 cups) lb. boneless, skinless chicken breasts, cut into 3 ⁄ 4 -inch pieces cans (15 to 15.5 oz. each) low-sodium red kidney beans, rinsed tbsp. sliced fresh basil
SERVES 4
PREP 15 min
1. In a large saucepan or a Dutch oven, heat 1 tbsp. oil over medium. Add the garlic and most of the onion (save a small handful for garnish). Cook, stirring often, until the onion starts to soften, about 3 minutes. Add the bell pepper; cook, stirring often, until the pepper starts to soften, about 2 minutes more. Add the chili powder; cook, stirring until aromatic, about 30 seconds. 2. Add the tomatoes, chipotle and adobo sauce.
COOK 25 min
Cover; simmer, stirring often, until the tomatoes are tender, about 6 minutes. Stir in the corn; simmer 5 minutes. Add the chicken and beans; cook, stirring often, until the chicken is cooked through, 5 to 10 minutes. Season with salt and pepper. Top with the basil and reserved onion. FAT PER PER SERVING 13 g SERVING 558 CALORIES
Put down the sports drink! Red kidney beans have more magnesium and potassium (which you lose when you sweat) than the blue stuf in the bottle.
Carrots aren’t the only vision-friendly food. Corn also has two nutrients (lutein and zeaxanthin) that help keep your eyes healthy.
W E D N E S D AY
Tilapia Po’boy with Grilled Corn 1 large egg ⁄ 3 cup seasoned breadcrumbs 4 four-oz. tilapia fillets 1 ⁄ 3 cup canola mayonnaise 1 small chipotle chile in adobo sauce, seeded and finely chopped, plus 1 tsp. sauce 1 soft baguette (10 oz.), cut into 4 pieces, each piece split 4 leaves red-leaf lettuce 4 ears corn, shucked 2 tbsp. olive oil 8 slices tomato (from 2 large tomatoes) 1
SERVES 4
1. In a shallow bowl, beat the egg. Spread the breadcrumbs on a large plate. Season the fish with salt and pepper. Working with 1 fillet at a time, dip in the egg, then breadcrumbs, pressing to adhere. 2. In a small bowl, whisk the mayonnaise, chipotle and adobo sauce; season. Spread the cut sides of the baguette pieces with the chipotle mayonnaise. Top the bottom halves of the baguette with 1 lettuce leaf. 3. Heat a large grill pan over medium. Add the corn; cook,
PREP 15 min
COOK 20 min
turning often, until browned in spots, about 10 minutes. 4. Meanwhile, in a large nonstick skillet, heat 1 tbsp. oil over medium. Add 2 tilapia fillets and cook until browned on the outside and opaque in the centers, about 4 minutes per side. Repeat with the remaining 1 tbsp. oil and 2 fillets. Place 1 tilapia fillet on each baguette bottom; top with 2 slices tomato and the baguette top. Serve with the corn. FAT PER PER SERVING 18 g SERVING 532 CALORIES
Summer squash noodles are a great way to lighten up pasta—the vegetable weighs in at 18 calories per cup, versus 210 for a cup of fettuccine.
T H U R S D AY
Summer Squash Pasta SERVES 4 PREP 20 min COOK 15 min
10 oz. fettuccine 3 medium yellow summer squash, trimmed (1 lb.) 3 tbsp. olive oil 1 medium red onion, chopped 6 cloves garlic, sliced 1 large tomato, seeded and chopped 1 tbsp. drained capers 6 oz. reduced-fat feta, crumbled (about 1 cup) 1 ⁄ 4 cup torn fresh mint leaves
1. Bring a large pot of water to a boil. Salt the water, add the fettuccine and cook until al dente. Reserve 1⁄ 2 cup of the pasta water, then drain the pasta. 2. Using a vegetable peeler, shave the squash into ribbons. In a large nonstick skillet, heat 2 tbsp. oil over medium-high. Add the squash; cook, tossing occasionally, until tender, 3 to 4 minutes. Transfer to a bowl. 3. Add the remaining 1 tbsp. oil to the skillet; heat over medium-high. Add the onion and garlic; cook, stirring occasionally, until starting to soften, about 3 minutes. Add the tomato and capers; cook until the tomato softens, about 2 minutes. Add the squash; cook until heated through, about 1 minute. Add the fettuccine and 3 tbsp. pasta water. Cook, tossing often and adding more pasta water by the tablespoon if dry, until the pasta is heated through, about 1 minute. Of heat, stir in the feta and mint. Season with salt and pepper. FAT PER PER SERVING 18 g SERVING 496 CALORIES
F R I D AY
Grilled Tilapia with Chimichurri & Corn Salad SERVES 4 1
PREP 15 min
COOK 10 min
⁄ 4 cup chopped fresh basil 3 tbsp. chopped fresh mint 4 tbsp. olive oil 1 tbsp. fresh lemon juice 3 tsp. red wine vinegar 3 ears corn, kernels cut from the cob (about 21 ⁄ 2 cups) 1 ⁄2 orange bell pepper, chopped (about 1⁄2 cup) 3 tbsp. finely chopped red onion 4 eight-oz. tilapia fillets
1. In a small bowl, stir the basil, mint, 2 tbsp. olive oil, the lemon juice and 2 tsp. vinegar. Season the chimichurri with salt and pepper. 2. In a medium bowl, mix the corn, bell pepper, onion, 1 tbsp. oil and the remaining 1 tsp. vinegar; season. 3. Heat a large grill pan over medium-high. Brush the fish with the remaining 1 tbsp.
oil; season. Grill until grill marks form and the fish is opaque in the center, about 4 minutes per side. Transfer to plates; top with the chimichurri and corn salad. FAT PER PER SERVING 20 g SERVING 438 CALORIES
Want protein? An 8-ounce tilapia fillet is packed with 46 grams— that’s nearly your full recommended daily intake.
/ 7 /
PASTA & PIZZA
42 Sausage, Tomato & Fennel Shells
Ripe now! 74
Grilled Sausage & Radicchio Pizza
Show off summer’s best fruit with these 5 fresh takes on fruit salad. 112 h Plum & Goat Cheese Carpaccio with Mint
124
107 Grilled White Pizza
h Red Fruit Salad with
Balsamic Vinegar & Basil
Macaroni au Gratin
h Grilled Melon & Escarole Salad with Prosciutto
h Berry-Peach Salad
107 Grilled Pizza Margherita
with Cardamom, Coconut & Pistachios h Mango-Tomato Salad with Chili Vinaigrette
MEAT
DRINKS & DESSERTS
36 Coriander-Crusted Steak with Squash
82
79 Pork Chops with Cucumber Salad
Kofta Kabobs with Herb Salad 36 Sangria Slushie
105 Plum-Sauce Pork or Chicken Lettuce Wraps
105 Beef, Baked Bean & Cheese Crispy Burritos
121 Chef Happy’s Pot Roast
POULTRY
Watermelon-Mint Pops
44 Spiced Plum Crumble
85 Snack Attack Pie
44
85 Peach & White Chocolate Crostata
32 Chicken with Blueberry Salsa
108 Za’atar Chicken or Lamb Wraps
38 Malted S’mores Ice Cream
76 Tandoori Chicken Thighs Grilled Chicken & Poblano Tacos with Pineapple Relish
104
109 124 Barbecue Turkey & Apple Cast-Iron Roast Chicken Hash Crispy Burritos with Garlic & Herbs
85 Frozen Strawberry Smoothie Pie
127 Classic Key Lime Pie
9
When you try to make the world’s best cofee, you end up making the world’s most thoughtful cofee.
To make great coffee, you cannot cut corners. It starts with respect for the land and the people who coax the greatness of coffee from it. From harvesting to sorting and roasting, we provide the most carefully selected coffee in the world. That means we must give the best back too, caring at every step from seed to cup. Look for a new brand to emerge from Distant Lands in the near future. It’s a quality cup of sustainably produced cofee 50 years in the making. Learn more at DLCoffee.com To shop Distant Lands Coffee, visit DLCoffeeStore.com
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Av o c
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.. BBQ C
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C O O K T H E C OV E R
We’re all ears! Do butter one better with five genius topping combos for grilled corn. Try your cobs avocado smashed, barbecue-chip crunched, garlicky breadcrumbed and more. Summer fun starts here! Recipes, page 16 14
Recipes by ANANDA EIDELSTEIN
Photography by MARCUS NILSSON
©Inter IKEA Systems B.V. 2015
life is trying a recipe that’s adventurous, and a kitchen where finding the tools isn’t
SEKTION/BROKHULT kitchen
$
2799*
*Based on a 10'×10' kitchen
IKEA-USA.com/kitchen
TM
KNOW
STA RT H E R E !
GREAT GRILLED CORN
MOUTHS DON’T WATER FOR
PROCESSED CHEESE.
After years of cooking corn, we’ve arrived at a simple, foolproof method. Preheat a greased grill over medium-high. Grill husked corn, turning often, until deep yellow and charred in spots, about 10 minutes; season with salt and pepper.
4 tbsp. butter, at room temperature 1 1 ⁄ 2 jalapeños—1 thinly sliced, 1 ⁄ 2 seeded and finely chopped 1 ⁄ 2 tsp. lime zest plus 2 tsp. juice 4 ears corn, grilled 2 oz. queso fresco, finely grated (about 1 ⁄ 2 cup) 2 tbsp. fresh cilantro leaves
Avocado Smash Corn on the Cob
In a bowl, mix the butter, chopped jalapeño, and lime zest and juice; season. Spread the mixture all over the warm corn; top with the cheese, cilantro and sliced jalapeño.
1 ⁄3 1 1 ⁄2 1 4 1
cup chopped red onion cup white wine vinegar tbsp. sugar tsp. yellow mustard seeds avocado, pitted, scooped from skin ears corn, grilled
1. Place the onion in a bowl. In a saucepan, bring the vinegar, sugar, mustard seeds, 1/2 cup water and 1 tsp. salt to a boil, stirring until the sugar and salt dissolve. Strain over the onion. Let cool; drain. 2. In another bowl, roughly smash the avocado with the back of a fork; season. Top the warm corn with the avocado, onion and black pepper.
In their eyes, the only cheese is 100%. It’s what makes mouths water. Taste buds happy. It gives grilled cheese inner glory. Sargento® Natural Cheese Slices. Always 100% real, natural cheese.
BBQ Crunch Corn on the Cob 1 2 1 1 ⁄2 4 2 1 ⁄4
tbsp. (packed) brown sugar tsp. ground cumin tsp. smoked paprika tsp. garlic powder ears corn, grilled 5 minutes tbsp. butter cup barbecue sauce, plus more for drizzling 1 ⁄ 2 cup crumbled barbecue potato chips
1. In a bowl, mix the sugar, cumin, paprika, garlic powder, 2 tsp. salt and 1 tsp. pepper for the rub. Roll the hot corn in the butter, then in the rub. 2. Return the corn to the grill. Cook, turning often, until the rub melts into the corn, about 5 minutes. Drizzle with 1/4 cup barbecue sauce. Top with chips; drizzle with more sauce.
16
Jalapeño-Lime Corn on the Cob
R A C H A E L R AY M A G . C O M | J U LY/A U G U S T 2 01 6
Garlic Breadcrumb Corn on the Cob 1 ⁄4 1 ⁄4 2 1 ⁄4 1 ⁄2 1
tsp. butter tsp. grated garlic cup panko tsp. chopped fresh parsley cup mayonnaise tsp. Old Bay Seasoning, plus more for sprinkling 4 ears corn, grilled
1. In a small skillet, melt the butter over medium-high. Add the garlic; cook, stirring often, until fragrant, 1 to 2 minutes. Add the panko and cook, stirring often, until golden, 3 to 4 minutes; stir in the parsley. 2. In a bowl, mix the mayonnaise and 1/ 2 tsp. Old Bay; brush on the warm corn. Top with the panko mixture; sprinkle with more Old Bay.
Sriracha & Sesame Corn on the Cob 1
⁄4 1 4 2 1
cup mayonnaise tsp. sriracha, plus more for drizzling ears corn, grilled tbsp. toasted sesame seeds scallion, thinly sliced on an angle
In a bowl, mix the mayonnaise and 1 tsp. sriracha; season and brush on the warm corn. Top with the sesame seeds and sliced scallions. Drizzle with more sriracha.
PROP STYLING BY ANGHARAD BAILEY; FOOD STYLING BY MICHELLE GATTON.
>> Continued from page 14
Discover the diference at Sargento.com/natural-cheese
REAL CHEESE PEOPLE
TM
BELIEVE THE ONLY CHEESE IS
100% REAL, NATURAL CHEESE.
51% vs. 100% American singles* are only required to contain 51% real cheese. And we all know mouths don’t water for half of anything. Try Sargento® 100% real, natural cheese slices.
*Pasteurized process cheese food
© 2016 Sargento Foods Inc.
L E T T E R F R O M R AC H
Take it outside ur message in this issue can be summed up in two words: Get out! Outdoors, that is. You’ll find lots of inspiration for eating outside, starting with my 30-Minute Meals on page 102. My Shrimp & Green Gazpacho is a summer go-to meal for me. And grilling up pizzas is fun for the whole family. They cook quickly, and you can top them with tons of ingredients: I am partial to my Grilled White Pizza with kale. The kids’ fave is always the Grilled Pizza Margherita. (Another thing to love about these dishes: No utensils required!) And you know how much I love burgers, but dogs are their best
FOOD ST YLI NG BY CHRI S LANIER ; PROP ST YLI NG BY CA RL A GONZALEZ-HA RT.
O
buddies. Wait ’til you grill up my Bufalo Onion Dogs with blue cheese and celery—everyone will be panting for them! You don’t have to spend a fortune on your al fresco feasts: This month’s Dinners for a Deal are all hot of the grill. Turn to page 73 for super suppers like Vietnamese Pork Chops with Cucumber-Radish Salad and Kofta Kebabs—all less than $3 per serving. And what’s more refreshing than eating grilled food followed by a fruit salad? Cool it down with a new take on the classic. How about Red Fruit Salad with Balsamic Vinegar & Basil or Plum & Goat Cheese
Carpaccio with Mint? You can even grill heads of escarole and sliced melon and serve it with prosciutto—my personal favorite. And if you plan to entertain around the pool, we’re going to show you how to noodle the endless uses for pool noodles: Turn them into candle holders, garland and even vases! The noodlebilities are endless. So have fun in the sun—and don’t forget the sunscreen!
Grill this delicious Sausage and Radicchio Pizza (page 74).
Photography by CHRISTOPHER TESTANI
R A C H A E L R AY M A G . C O M | J U LY/A U G U S T 2 01 6
19
These sausagespiked burgers are great for breakfast, lunch or dinner. Open wide!
BLD Burgers
8 slices meaty bacon 1 stick butter, at room temperature 1 large shallot, finely chopped 1 ⁄ 4 cup (a small handful) cilantro or parsley tops, finely chopped 2 tbsp. chives, finely chopped 2 cloves garlic, grated Salt 4 sandwich-size English mufins (I like Thomas’.) 1 lb. ground 80-percentlean sirloin 1 tbsp. Worcestershire sauce Black pepper 1 ⁄ 2 lb. bulk spicy pork breakfast sausage
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4 slices sharp white cheddar (I like Oscar’s XXX, oscars adksmokehouse.com.) or sharp white American cheese (I like Cooper.) 1 ⁄ 2 cup ketchup 3 tbsp. chipotle hot sauce, such as chipotle Tabasco 4 eggs h Preheat the oven to 375°. Arrange the bacon on a slotted broiler pan or a metal rack inserted into a rimmed baking sheet; bake until crispy, about 18 minutes. h In a small bowl, mix the butter, shallot, cilantro, chives and garlic; season the herb butter with salt.
h Heat a large nonstick skillet or cast-iron griddle over medium-high. Spread the cut sides of the English muins with the herb butter. Add to the skillet, buttered side down, and cook until deeply golden and crispy, about 5 minutes. h In a medium bowl, mix the beef with the Worcestershire and season with salt and pepper. Add the sausage; mix to combine. Form into 4 patties that are thinner in the centers for even cooking and a bit larger than the English muins to allow for shrinkage when the patties
are cooked. Cook, turning occasionally, until cooked through, 8 to 10 minutes. During the last 30 seconds of cooking, top the patties with the cheese and tent with foil to melt. Transfer the patties to a plate. h In a small bowl, mix the ketchup and hot sauce. h Heat the same skillet over medium. Crack in the eggs; fry until cooked to over-easy or over-medium, 3 to 4 minutes. h Top the English muin bottoms with the patties, bacon, eggs, spicy ketchup and English muin tops.
Photography by LUCAS ZAREBINSKI
Lettering by JOEL HOLLAND
FOOD STYLING BY MICHELLE GATTON; PROP STYLING BY CHLOE DALEY.
MAKES 4
A COMBO PLATTER OF COOL FINDS, HOT TRENDS AND GOTTA-KNOW NEWS
M A I N I M AG E A N D B I S C U I T B OX P H OTO S BY C L A R E B A R B OZA ; B I S C U I T H E A D P H OTO BY A M Y W E ST E R ; S C R ATC H B I S C U I TS P H OTO C O U RT E SY S C R ATC H BISCUITS; FANCY BISCUIT PHOTO BY KARI ALTIZ E R .
Despite the name, this Seattle food truck thinks outside the you-know-what when it comes to biscuits.
WAY BEYOND BUTTERMILK Biscuit-centric eateries are giving the Southern staple a mouthwatering makeover with over-the-top fillings, spreads and toppings. Yum, y’all! BY YELENA MOROZ ALPERT
Biscuit Box
Biscuit Head
Scratch Biscuits
The Fancy Biscuit
SEATTLE, WA
ASHEVILLE, NC
PHILADELPHIA, PA
RICHMOND, VA
Locals know to keep an eye out for the roving Biscuit Box vintage camper. The toppings for the rich, pillowy biscuits are highly seasonal and local, ranging from sweet and simple strawberry freezer jam (above) to foraged-mushroom gravy or rosemary-marinated pork trotters under cheese fondue. mobilemavensseattle.com
If the jam-and-butter bar, which has around 30 spreads (including an addictive bananas Foster version), doesn’t get you to Biscuit Head, then the mimosa fried chicken with sweet potato butter or the restaurant’s take on eggs Benedict with charred scallion cream cheese on a biscuit (above) sure will. biscuitheads.com
Sample mix-and-match fillings like catfish, brisket, pimiento cheese and other Southern faves at Scratch. Or take the easy road and order one of 12 specialty options like the buttermilk Fried Chicken Picnic Biscuit, with slaw, corn relish and cayenne ranch dressing (above). There are gluten-free biscuits, too. eatscratchbiscuits.com
This restaurant’s claim to fame is making biscuits even more Southern than they already are. Try the Black Dog (above)—a flaky biscuit that serves as a base for stone-ground grits with a cheddary bite and shrimp topped with tasso ham gravy. Be sure to save room for the crispy cheddar-grit tots. fancybiscuitrva.com
R A C H A E L R AY M A G . C O M | J U LY/A U G U S T 2 01 6
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WORD OF M OU T H
America, the foodie-ful If you’re planning to celebrate the National Park Service’s 100th birthday, you’re likely to work up an appetite. Park your taste buds on the best foods available at these national wonders. BY ALEXANDRA PECCI COWBOY COOKOUT Hitch a ride in a covered wagon to the Old West Dinner Cookout ($60 per adult) in Yellowstone National Park. Be on the lookout for bison and elk as you roll down an old stagecoach road from Roosevelt Lodge to the cookout site. There, you’ll be serenaded by a crooning cowboy and tuck into steak, baked beans, chuck-wagon corn and cofee brewed over an open fire. yellowstone nationalparklodges.com
JUICY BEACH READS FOR FOODIES If you’re into chick lit READ: MARGHERITA’S NOTEBOOK, $16 Enjoy a story that follows one of the oldest plot lines: seducing a man with food. Complete with recipes befitting the book’s Tuscan countryside setting, this lighthearted read by Elisabetta Flumeri and Gabriella Giacometti is full of the type of temptation you hate to love, but can’t resist.
BREW-TASTIC How do you make the famous water at Arkansas’s Hot Springs National Park even better? Turn it into beer! Superior Bathhouse is a circa-1916 bathhouseturned-brew pub, and the only brewery inside a national park. Don’t miss the DeSoto’s Folly Golden Stout ($6 for a pint), developed especially to make use of the park’s 143° spring water. superiorbathhouse.com
If you like memoirs
adult) through Resurrection
If you want fiction that reads like a made-for-TV movie READ: PASTA WARS, $15 After breaking up with her fiancé, the newly single CEO of a diet-focused pasta company finds love— and a love of carbs—in Elisa Lorello’s seventh book.
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Illustrations by ANDREW LYONS
PHOTO BY PET ER ARDI TO.
Alaska doesn’t get wilder—
READ: 32 YOLKS, $28 This look into the life of chef Eric Ripert, the talent behind one of New York City’s most famed restaurants, Le Bernardin, takes you on a suspenseful ride in and out of the kitchen, complete with moments of heartbreak and surprise, plus plenty of jaw-dropping tales.
WORD OF M OU T H
FRESH PICKS! If you rely on the same veg-centric cookbooks each summer, get produce inspo from this bumper crop of recent releases. Then, look out, farmers’ market! BY LEAH KOENIG THE EXPERT S
THE TRAILBLAZERS
THE G LO B E -T R OT T E R S
THE A-TO -Z GUIDES
THE VISIONARIES
IF YOU LIKE
IF YOU LIKE
IF YOU LIKE
IF YOU LIKE
IF YOU LIKE
Vegetable Literacy by Deborah Madison
Moosewood Cookbook by Mollie Katzen
Madhur Jafrey’s World Vegetarian by Madhur Jafrey
Chez Panisse Vegetables by Alice Waters
Plenty by Yotam Ottolenghi
YOU’LL LOVE
YOU’LL LOVE
Near & Far by Heidi Swanson Take an updated tour around the world with Swanson, the popular Bay Area all-natural food blogger, as she shares her favorite recipes from home and from her travels to Morocco, France, Italy, India and Japan. Squash and wild rice soup (home) and carrot sake salad (Japan)? Yes, please. $30
EatingWell Vegetables by the editors of EatingWell With a huge array of produce available today, it’s handy to have a comprehensive reference. You’ll find fresh ideas for eggplant (stuf it with pork and shrimp), chard (make quesadillas) and pretty much everything else in this guide from the sister publication of Rachael Ray Every Day. Bonus: Each recipe includes nutritional info. $35
Gjelina by Travis Lett Much like Ottolenghi, California chef Lett will make home cooks see vegetables diferently in this book named for his restaurant in Venice, CA. His recipes transform simple ingredients—think beets with herbed yogurt and horseradish—into minimasterpieces by leaving on greens and slipping in savory stock. $35
YOU’LL LOVE
Crossroads by Tal Ronnen Restaurant-quality vegetarian food is easier to make at home than you think. Like Katzen, Ronnen, the L.A.-based chef of Crossroads, is a pioneer of produceheavy cuisine. His global vegan dishes, like kale spanakopita with mint oil and hearts of palm “calamari,” are crafted without meat, dairy or eggs, but even carnivores will find themselves craving seconds. $35
YOU’LL LOVE
PHOTOS BY PETER ARDITO.
YOU’LL LOVE
The Vegetable Butcher by Cara Mangini As the chef behind Little Eater in Columbus, OH, Mangini wrangles veggies for a living. The more than 250 step-bystep photos in her book mirror the encyclopedic Vegetable Literacy, while sharing updated, essential know-how for everything from cleaning sandy greens for creamed spinach crepes to prepping fresh artichokes for the grill. $30
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Illustrations by JENNI SPARKS
© 2016 2016 Jenni e e-O enn O Turk Turkey y Store re, e, LLC LLC 15 15,3 5,3 391,5 91, 63 uniqu ique iqu ue pe p ople ople op le ((as assumi suming ng g on ne perr household ouse useho hold o d) ol old boug bo bou gh htt a JENN ENN N IEIE-O E-O E E-O O® tu turkey ey y pro pr duct duc ct in 2015 201 0 ac acc cc cord ordi rdi rd ding d ng to o Cons onsu on su umer m Ins me Insi ns ghts htss da dat d ata. a
EVERY 3 SECONDS
SOMEONE CHOOSES
TURKEY. ONE BITE AND YOU’LL
SEE WHY. L.A. MIAMI DENVER NYC SEATTLE
I
HERE WE COME. I
I
I
THE UNBREAKABLES
can go in the oven or microwave so you can easily serve up From $30 for four bowls, amazon.com This lightweight Acrylic Drink Dispenser is still a heavy hitter: It can hold up to 2.5 gallons of your favorite cold beverage. $45, pier1.com like stoneware, but they’re actually
© Johnson & Johnson Consumer Inc. 2016. BAND-AID® is a registered trademark of Johnson & Johnson. The RED CROSS Design is a registered trademark of Johnson & Johnson. Products bearing this trademark have no connection with The American National Red Cross. © Disney/Pixar. © &™ Lucasfilm LTD. © Spin Master PAW Productions Inc.
set of four, potterybarn.com
Glassware and hard patio floors don’t mix well, so welcome the plastic Wine Decanter, which can hold an entire bottle. (We can’t promise it will stay full for long, though!) $20, govinowine.com
PHOTOS BY PETER ARDITO; PROP STYLIN G BY MICHE LLE LO N GO.
Oops-proof your next cookout with this virtually indestructible gear. BY LISA FREEDMAN
Spy games If you’ve ever wondered what your furry friend does while you’re at work all day, you might want to check out the new animated movie The Secret Life of Pets, in theaters July 8. Or you can use one of these new live-feed cams or apps in your home for a more documentary-like approach. They’ve all been tested by Rachael Ray Every Day editors and their pets, and received two thumbs—and paws—up! —LF
Stick with the one camera included in the Arlo Q kit, or connect up to 15 so you can keep watch on several rooms. You can use your smartphone to listen and talk to your pet, and set the device to send motion-activated alerts. “My husband sends me at least three videos of our cats a day from his phone,” says creative director Heather Haggerty. $220, arlo.com
The Dog Monitor app is extra-easy and inexpensive because you don’t need additional equipment—just a phone and a tablet. Download the app, then set up the tablet where it can capture a view of your pet. “It will even send an alert to let me know if my puppy is being noisy,” says test kitchen director Janet Taylor McCracken. $4, dogmonitorapp.com
Use all products as directed.
THE SECRET LIFE OF PETS PHOTO COURTE SY ILLUMIN ATIO N E N TE RTAIN ME N T AND UNIVERSAL PICTURES; PETCU BE AN D ARLO Q K IT PHOTO S BY P E T E R A R D I TO ; D O G M O N I TO R A P P LO G O C O U RT E SY TA P P Y TA P S .
“I swear I’ve been a good boy while you were gone,” said no dog ever.
Grill fearlessly. Build the first aid kit that’s right for your BBQ. PLAY ON.™
Bad news for your productivity level: Not only does the tiny Petcube camera allow you to watch your pet via your iOS or Android smartphone, you can also call him over and point a laser for him to pounce on. “I spent... let’s just say more than a few minutes playing with my cat,” confesses assistant managing editor Margaret Farley. $199, petcube.com
IN SEASON
F O O D ST Y L I N G BY V I CTO R I A G R A N O F.
True
RED, WHITE AND BLUEBERRY Rachael’s beloved, left-leaning Austin is widely known as “the blueberry in the tomato soup” of Texas. The phrase first surfaced about 10 years ago, and since then it has cropped up on T-shirts, blogs and even Jimmy Kimmel’s show.
By GRACE RASMUS
Photography by PLAMEN PETKOV
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IN SEASON
Blueberries are at their sweetest and juiciest during the height of summer. Use these tips make the most of them.
T RY T H E S E I D E A S !
Chicken with blueberry salsa Chop 1 half-pint container (6 oz.) blueberries; toss with 1/ 2 cup chopped cucumber, 1/2 jalapeño, seeded and finely chopped, 1/4 tsp. lime zest, 11/2 tsp. lime juice and 2 tbsp. torn fresh mint leaves; season. Serve with chicken cutlets. Serves 4. Summer berry corn bread Fold in a handful each of blueberries and corn kernels to boxed corn bread mix. Bake as directed. Fruity farro salad Toss cooked, chilled farro with blueberries, feta and chopped celery. Dress with lemon juice and olive oil; season. Blueberry cheesecake shake In a blender, puree a few scoops vanilla ice cream, 1/2 cup blueberries, a spoonful of cream cheese and milk as needed to thin. Top with whipped cream.
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HIGHBUSH The most common blueberry variety hails from New Jersey, but it’s now grown in 38 states.
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BUY Look for firm, dry, smooth berries. Size isn’t a predictor of sweetness, but color is: Reddish blueberries are often sour. Don’t worry if you see a silvery sheen. It’s a natural protective coating called bloom. Tiny, nutrientrich wild blueberries aren’t typically sold fresh, but the frozen ones are delicious and widely available.
STORE Refrigerate blueberries in the plastic pack they came in or in a bowl, loosely covered with plastic, for up to a week. PREP Wash blueberries just before eating; added moisture can make them spoil faster. When baking with blueberries, toss them in flour—it will prevent them from sinking to the bottom of the pan.
The number of letters in MIIN-AAN BAASH KIMINI-SIJ-I-GAN BITOOYIN SIJ-I-GAN-I BUKWAYSZHIIGAN, the longest word in the Ojibwe language. The translation? Blueberry pie. Bet you can’t say it one time fast!
P U P O R PA S T RY ?
Twitter user @teenybiscuit noticed an uncanny resemblance between blueberry muins and Chihuahuas. We think our version of her illustration (above) is pretty cute, but her collage of photos comparing the two was retweeted more than 26,000 times!
« B R A I N T RU S T
Note to self: Eat more blueberries. According to a recent study conducted with older adults, anthocyanins, the antioxidants in blueberries, can help with memory retention and might even prevent the progression of Alzheimer’s disease. To reap the benefits, snack on a cup of blueberries several times a week. Time to mix up a round of smoothies!
CHICKEN WITH BLUEBERRY SALSA RECIPE BY ANANDA EIDELSTEIN, PHOTO BY PETER ARDITO, FOOD STYLING BY EMMA FEIGENBAUM, PROP STYLING BY KRISTINE TREVINO; PUP OR PAST RY PHOTOS BY GETTY IMAGES. ILLUSTRATION BY GARY TAXALI.
The berry best
Wok star This crunchy salad is tasty straight out of the pan, and it’s also delicious chilled—in the unlikely case there are leftovers!
7 1
T S S A F DE A I
FOOD ST YLI NG BY SI MON ANDREWS; PR OP ST YLI NG BY CA RL A GONZALEZ-HA RT.
1. Asian Charred Broccoli Salad 3 tbsp. plus 2 tsp. peanut oil • 1 1⁄4 lbs. broccoli florets • 1 tbsp. ponzu sauce • 2 tsp. rice vinegar • 1 tsp. finely chopped garlic • 1⁄ 2 cup cilantro leaves • 1⁄4 cup chopped honeyroasted peanuts • sliced red chile In wok or large skillet, heat 3 tbsp. oil over high. Add broccoli and cook, stirring, until crisptender and charred in spots, 6 to 8 minutes; season. In bowl, whisk ponzu, vinegar, garlic and 2 tsp. oil; toss with broccoli to coat. Top with cilantro, nuts and chile. Serves 4. Recipes by ALEXA WEIBEL
Photography by SARAH ANNE WARD
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FAST I D EAS
3. Coriander-Crusted Steak with Squash 1 lb. yellow squash, halved and sliced • 3 tbsp. drained capers • 2 tbsp. sliced basil • 3 tbsp. olive oil • 2 tbsp. mixed peppercorns, crushed • 1 tbsp. coriander seeds, crushed • 2 strip steaks (1 lb. each) In skillet, cook squash, capers and basil in 2 tbsp. oil over mediumhigh, stirring until tender, 2 to 3 minutes; season. On plate, mix spices. Pat steaks dry; season. Press to coat in spices. In skillet, cook steaks in 1 tbsp. oil over medium-high, 4 to 5 minutes per side for medium-rare. Serves 4.
2. French Fish Stew 1 bulb fennel, thinly sliced • 2 zucchini, quartered and sliced • 2 leeks, trimmed and thinly sliced • 5 tbsp. olive oil • 6 cups chicken stock • 8 oz. clam juice • 3⁄4 cup orzo • 1⁄2 cup white wine • 1 lb. cod • crème fraîche • tarragon In pot, cook vegetables in oil over medium-high, stirring, until tender, 5 minutes. Add stock, clam juice, orzo and wine; simmer until orzo is al dente, 10 minutes. Add cod; cook, stirring, until fish is flaky, 5 minutes. Top with crème fraîche and tarragon. Serves 4.
Smash hit To quickly crush whole spices, put them in a resealable plastic bag, then whack them with a rolling pin.
1 cup dry red wine, such as Pinot Noir • 3⁄4 cup ginger ale • 12 oz. mixed frozen berries • 3 tbsp. triple sec • 2 tbsp. finely chopped fresh ginger In blender, mix all ingredients until slushy. Makes 4.
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5. Goat Cheese Poppers 2 ⁄ 3 cup sliced almonds, toasted and finely chopped • 2 tsp. finely chopped fresh parsley • 1 tsp. finely chopped fresh chives • 1 tsp. lemon zest • 4 oz. goat cheese In shallow dish, toss almonds, parsley, chives and lemon zest with 1/8 tsp. each salt and pepper. Roll cheese into 1-inch balls, then roll in nut mixture. Makes about 16.
G OAT C H E E S E P O P P E R S P H OTO BY J O H N N Y M I L L E R .
4. Sangria Slushie
FAST I D EAS
GREAT USES FOR MALTED MILK POWDER! PAGE 132
Scoop smart Want to serve this ice cream in a cone? Before you scoop, stuff a mini marshmallow in the tip to prevent drips.
6. Malted S’mores Ice Cream 1
⁄ 2 cup mini marshmallows • 1 pt. vanilla ice cream, softened • 1⁄ 4 cup malted milk powder • 3 graham crackers, crumbled • chocolate syrup On parchment-lined
baking sheet, bake marshmallows at 425° until just golden, 1 to 2 minutes. In large bowl, mix ice cream with malted milk powder. Using rubber spatula, fold in graham crackers and cooled marshmallows. Freeze until firm, at least 1 hour. Divide among bowls; drizzle with syrup. Serves 4.
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Restore your body’s rhythm with ® IMODIUM
Diarrhea can throw your body out of rhythm. Soothe your symptoms and restore harmony with IMODIUM®.
Use only as directed. © Johnson & Johnson Consumer Inc. 2016
FAST I D EAS
All-star breakfast For a Fourth of July take on fried eggs, place star-shaped metal cookie cutters in the skillet, crack an egg in each and cook until set.
8. Loaded PotatoParmesan Wafles with Eggs 7. Crispy Chicken Sandwiches 1
⁄ 2 cup mayo • 1⁄ 3 cup chopped
dill pickles, plus 2 tsp. pickle juice • 4 boneless, skinless chicken thighs (1 lb. total) • 1⁄ 2 cup buttermilk • 2 cups seasoned dried breadcrumbs • canola oil • 4 potato rolls, toasted • lettuce • sliced red onion In bowl, mix mayo, pickles and pickle juice. Season chicken; coat in buttermilk then breadcrumbs. In skillet, heat 1/2 inch oil over medium-high. Cook chicken through, 2 to 3 minutes per side. Build sandwiches with all ingredients. Makes 4.
9. Curry Snack Mix 2 tbsp. (packed) brown sugar • 1 tbsp. coconut oil • 1 cup toasted rice cereal, such as Rice Chex • 1 cup coconut chips • 1 cup pretzel chips, broken into pieces • 1 cup peanuts • 1⁄ 2 cup corn nuts • 1⁄ 2 cup raisins • 1 tsp. curry powder In large nonstick skillet, melt sugar in oil and 1 tbsp. water over medium-high. Add cereal, coconut, pretzel chips, peanuts and corn nuts; stir until glazed, 8 to 10 minutes. Add raisins and curry powder; stir 2 minutes. Season. Makes 6 cups.
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10. Blueberry Cofee Cake Mufins 1 stick butter, at room temperature • 3⁄4 cup sugar • 2 eggs • 2 tsp. lemon zest • 1⁄2 tsp. ground cinnamon • 4 oz. almond paste, crumbled • 11⁄4 cups self-rising flour • 11⁄2 cups blueberries Using electric mixer, beat first 5 ingredients with half the almond paste until flufy. Beat in flour; fold in berries. Divide among 12 paper-lined muin cups; sprinkle with remaining almond paste. Bake at 400° until toothpick comes out clean, 20 minutes. Makes 12.
CURRY SNACK MIX RECIPE BY CHARLES GRAYAUSKIE . BLUEBERRY COFFEE CAKE MUFFINS RECIPE BY LENA BIRNBAUM; PHOTO BY KATE MATHIS.
1 1⁄ 2 lbs. russet potatoes • 1⁄ 3 cup shredded Parmesan • 5 tbsp. butter, melted • 1 large shallot, grated • 4 fried eggs • 4 slices bacon, cut into 1 ⁄ 2 -inch strips and cooked • chopped parsley Peel and grate potatoes; squeeze dry in dish towel. In bowl, mix potatoes with cheese, butter and shallot; season. Coat waffle iron with cooking spray. Using a quarter of the mixture for each waffle, cook over high until golden and crispy, 6 to 8 minutes. Top with egg, bacon and parsley; season. Makes 4.
®
TM
*Contains 10g Total Carbohydrate, 3% Daily Value per serving. See nutrition label for information on Total Fat, Saturated Fat, Cholesterol and Sodium values.
© 2016 Tyson Foods, Inc.
FAST I D EAS
11. Sausage, Tomato & Fennel Shells 3
⁄ 4 lb. sweet Italian sausage, casings
removed • 1 bulb fennel, chopped, fronds reserved • 1 cup white wine • 6 oz. cherry tomatoes • 4 tbsp. butter • 1 shallot, finely chopped • 3⁄4 lb. pasta shells, cooked, 1⁄ 2 cup cooking water reserved • grated Parmesan • lemon zest In large skillet, cook sausage over medium-high, breaking up with a spoon, until browned, 5 minutes. Add chopped fennel, wine, tomatoes, butter and shallot; cook until softened, 12 to 14 minutes. Stir in pasta and cooking water; season. Top with Parmesan, lemon zest and fennel fronds. Serves 4.
Top that! Fennel fronds have a mild, licorice-like flavor that’s also great tossed in salads or sprinkled on grilled or roasted meat.
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FAST I D EAS
Nice serve! For a cute little ice pop stand, turn a halved melon upside down, slice slits in the rind, then insert the sticks.
12. Spiced Plum Crumble 3
⁄4 lb. plums, pitted and sliced into thin wedges • 1⁄2 cup sugar • 1⁄2 tsp. Chinese five-spice
powder • 1 tsp. fresh lemon juice • 1⁄3 cup old-fashioned rolled oats • 4 tbsp. butter, diced • 2 tbsp. plus 1 1⁄2 tsp. flour In bowl, toss plums with 2 tbsp. sugar, five-spice powder and lemon juice. Divide among 4 small ramekins. In bowl, using fingertips, mix oats, butter, flour and remaining 6 tbsp. sugar with a pinch of salt; sprinkle on plums. Bake at 425° until topping is golden and juices bubble, 15 to 18 minutes. Makes 4.
13. Watermelon-Mint Pops 1
⁄3 cup sliced fresh mint • 1⁄4 cup sugar • 1 tsp. thinly sliced habanero chile
• 1 lb. seedless watermelon, chopped • 3 tbsp. fresh lime juice In small pan, boil mint, sugar and habanero with 1/2 cup water, stirring, until sugar dissolves; strain syrup. In blender, puree watermelon, lime juice and syrup; strain through fine-mesh strainer. Divide among ice pop molds; freeze until solid, about 4 hours. Makes about 6.
14. Cherry Tabbouleh 1 1⁄ 2 cups pearl couscous • 1⁄ 3 cup EVOO • 1 tsp. orange zest plus 3 tbsp. juice • 2⁄ 3 lb. cherries, pitted and quartered • 2 small (Persian) cucumbers, chopped • 3⁄4 cup each chopped fresh parsley and mint • 1⁄ 2 cup finely chopped red onion In saucepan, cook couscous according to package instructions; rinse in cold water. In large bowl, toss couscous with oil, orange zest and juice; season. Toss with cherries, cucumbers, parsley, mint and onion; season. Serves 4 to 6.
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15. Grilled Carrots with Carrot-Top Salsa Verde 1 3⁄4 lbs. thin carrots, peeled, plus 3 tbsp. chopped carrot greens • 6 tbsp. EVOO • 2 tbsp. each chopped fresh parsley and basil • 1 clove garlic, chopped • 1 tsp. lemon zest plus 1 tsp. juice • 1 tsp. red wine vinegar Preheat grill to high. Brush carrots with 1 tbsp. oil. Grill, turning, until tender, 10 to 15 minutes; season. In food processor, coarsely puree remaining ingredients; season. Drizzle over carrots. Serves 4 to 6.
Find a Swim Team at USASwimming.org
BUILDING CHAMPIONS 16. Coconut-Crunch Shrimp 1
⁄ 3 cup unsweetened shredded coconut • 1⁄ 4 cup panko • 1⁄ 2 lb. medium shrimp, peeled, tails left on • 1 tsp. curry powder
• 2 eggs, beaten • coconut oil • Thai sweet chili sauce On plate, mix coconut and panko. In bowl, toss shrimp, curry powder and 1/2 tsp. salt. Dip shrimp in egg then coconut mixture, pressing to adhere. In large skillet, heat 1/ 2 inch coconut oil over medium-high. Cook shrimp until golden and cooked through, 2 to 3 minutes per side. Serve with chili sauce. Serves 4.
JENNY THOMPSON World Championship Swimmer, Physician, Mom
17. Mexican Wedge Salad 1
⁄ 3 cup EVOO • 1 tbsp. agave nectar • 2 tsp. lime zest plus 4 1⁄ 2 tsp. juice • 2 1⁄ 2 tsp. finely chopped jalapeño • 2 tsp. finely chopped garlic • 1 head iceberg lettuce, quartered • 1⁄4 lb. fresh chorizo, casings removed • sliced red onion • chopped cilantro • crumbled feta In bowl, whisk oil, agave, lime zest and juice, jalapeño and garlic; season. Brush on lettuce wedges; transfer to platter. In nonstick skillet, cook chorizo over high, breaking up with a spoon, until browned, 5 minutes. Top wedges with chorizo, onion, cilantro and feta. Serves 4. R A C H A E L R AY M A G . C O M | J U LY/A U G U S T 2 01 6
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TAST E T E ST
Chip, chip hooray!
BEST YELLOW CORN The Better Chip Sweet Corn These chips taste like fresh corn because the kernels go from farm to chip in a week. Crumble them on black bean soup for a touch of sweetness. ($3.99 for 6.4 oz.)
We tore into 140 bags of tortilla chips to find the tastiest salsa scoopers for your next backyard bash.
BEST WHITE CORN Simply Balanced Organic White Corn Light and crispy with a pure corn flavor, this is an all-purpose chip for any kind of dip. Bonus: only four ingredients! ($2.99 for 12 oz., at Target stores)
BEST BLUE CORN Stonewall Kitchen Blue Corn
B E S T M U LT I G R A I N Late July Sea Salt by the Seashore You can feel good indulging in these crunchy chips made with organic chia and flaxseeds. Hearty quinoa and millet give them a wholesome flavor. ($3.49 for 6 oz.)
BEST SPICED Brad’s Organic Salsa Verde Dusted with a zesty seasoning and totally addictive, these cilantro-and-jalapeñoflavored chips are queso’s partner in crime. ($2.99 for 9 oz.) BEST LIME Lundberg Fiesta Lime Made of brown rice, these tangy, citrusy chips are thicker than most, which means more crunch at munch time. So good, you can skip the dip. ($3.49 for 6 oz.)
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By ANANDA EIDELSTEIN
Photography by LUCAS ZAREBINSKI
FOOD STYLING BY MICHELLE GATTON; PROP STYLING BY WENDY SCHELAH. ADDITIONAL RESEARCH BY DINA CHENEY.
This blue corn chip has an earthier flavor than most, and it’s also nutty and sweet. Thanks to its heartier texture, it won’t crack under pressure. Think nachos! ($4.95 for 7.5 oz.)
Jacob Sanchez Diagnosed with autism
Lack of speech is a sign of autism. Learn the others at autismspeaks.org/signs.
1 in 5 children faces hunger. There’s more than enough food in America for every child who struggles with hunger. Help get kids the food they need by supporting Feeding America, the nationwide network of food banks. Together, we can solve hunger™. Join us at FeedingAmerica.org
floats!
PROP STYLING BY BLAKE RAMSEY.
L I F E O F T H E PA RTY
Use your noodle
With a little creativity, foam pool tubes can become way more than just flotation devices. Dive in to these easy projects and make a splash at your next pool party. By LISA FREEDMAN
Photography by AARON DYER
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L IFE OF T H E PA RTY
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Floating serving tray
Drink markers
Measure the sides of a thick plastic cutting board. With a non-serrated knife, cut the pool noodle into pieces about 1 inch longer than each side of the cutting board. Cut the ends at 45-degree angles, then make a slit through the length of each piece and attach around the board so the ends match up. Now enjoy some snacks and drinks in the water!
Slice an inch off a bunch of colorful pool noodles. Cut a slit through the side of each slice and slide it around the stem of a wineglass, suggests blogger Kathy Beymer, of Merriment Design. Use a permanent marker to write guests’ names on each. The rest of the noodle can be tossed in the pool and used like nothing ever happened!
Candlestick holders Standard taper candles fit perfectly inside a pool noodle’s hollow core. Cut different-colored pool noodles into various sizes. Stack a few together, add candles and you’re done, suggests Jade Harrington, the brains behind the DIY blog Jaderbomb. If it’s windy, put the whole thing in a hurricane vase to keep the candle from tipping.
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Bud vases Buy a few test tubes (Amazon has packs of 10 for less than $10) and trim pool noodles to pieces that are longer than the tubes. For an extra flourish, carve pieces out of the foam (at the top or along the length of the vase). Paint a wood disk (available at craft stores) and hotglue it to the bottom of the noodle. Slide the test tube into the noodle, then add water and some flowers.
Colorful garland Cut pool noodles into 1 ⁄ 2 -inch-thick slices. Thread a needle with dental floss or fishing line, and poke it through each disk. Repeat until your garland reaches the desired length, then hang it up!
CAN BRING OTHERS
A BRIGHT FUTURE . ®
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
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G O O D B U YS
P R O P ST Y L I N G BY K R I S J E N S E N ; F O O D ST Y L I N G BY C L AU D I A F I C CA .
Grill seekers
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These sizzling-hot new barbecue tools will get you fired up for cookout season. BY LISA FREEDMAN | PHOTOGRAPHY BY DAVID LEWIS TAYLOR 1. Ideal for foods (like stuffed tomatoes) that might otherwise roll around on the grate, the Accordion Veggie Skewer has 11 spikes to hold ingredients in place. $15, Outset, amazon.com 2. Each stainless steel tool in this BBQ Ash Grill Set
features a charcoalcolored handle made from the same wood as baseball bats. From $25 each or $100 for a four-piece set, schmidtbrothers.com 3. Let Rach lend a hand: Her new 15-inch BBQ Oven Mitt covers more of your forearm than other options on the market. No sizzled
arm hairs on her watch! $17 for two, Best Brands, amazon.com 4. The blocks on these reusable Himalayan Salt Skewers flavor food as it cooks. Shrimp and lemons are (obviously!) not included. $13 for a set of two, williams-sonoma.com
5. For guys who love their toys, the Stingray BBQ Multitool features all sorts of gadgets: a fork that pushes food from its prongs when the handles are squeezed, locking tongs, a spatula and a bottle opener. $25, thegrommet.com
6. Use this Cast Iron Grill with Wood Trivet to cook meat and veggies and you won’t have to worry about small pieces falling through the grate. $89, uncommongoods.com 7. Part sauce pot, part brush, the Silicone Basting Spoon has a built-in ladle, so you can
easily slather meat with the good stuff. $10, charbroil.com 8. The Deluxe Grid Brush’s rigid, brightred nylon bristles are great for cleaning your grill, and they’re easy to spot should they accidentally wind up on a burger. $10, mrbarbq.com for info
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Tried and hue This bold kitchen by designer Diana Wiesner of Lampert Lumber in the Midwest features custom-painted cabinets—not a project you’re going to tackle!
N OW TRE N D I N G
Strokes of genius Get the brilliant effect of color in the kitchen without committing to a crazy, time-consuming saga. The easy-to-tackle projects on the next two pages require less effort on your end than an overall redo—and still give your kitchen a fun new look. You’ve got this! BY LISA FREEDMAN
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NOW TREN D I N G
If you have a couple of hours...
PAINT THE BACKS OF OPEN CABINETS Make a match Another thing to consider when picking an accent color: the adjoining rooms. You don’t want to see a clashing color in the kitchen when you’re sitting in the dining room.
If you have an afternoon...
PAINT A FEW CABINET OR DRAWER FACES For this eclectic kitchen, designer Joel Fraley of Fraley and Company in Portland, OR, targeted the lacquered cabinet doors around the refrigerator and swapped them out for cheerfully painted plywood ones to distinguish the area from the rest of the room. He kept it from feeling random by making another swap on an opposite wall. Tip: Paint looks best on closed-grain (smooth-to-thetouch) woods like maple, poplar and birch, Fraley says.
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SCOUTING: ELIZABETH JENKINS. PREVIOUS PAGE : COURTESY OF DIANA WIESNER OF LAMPERT LUMBER . THIS PAGE , FROM LEFT: RENEWAL DESIGN + BUILD; AARON ZILTENER .
This is a simple project with big impact. When choosing a color for cabinet interiors, think about what you’ll be putting on the shelves, says Heather Shuster of Renewal Design-Build in Atlanta. The owner of this kitchen had a collection of beautiful plates, and Shuster landed on Warm Springs by Benjamin Moore, a soft bluish green that picked up a detail in the dinnerware’s pattern. Adding color also created an unexpected focal point in the kitchen. “Otherwise, that corner would have disappeared,” Shuster says.
BEAUTIFUL BLINDS. SMARTER SHADES. STATE-OF-THE-ART SHOPPING EXPERIENCE. From cordless and motorized shades to wood-look blinds, window treatments from The Home Depot® are anything but basic. And our custom online configurator makes the shopping process as refreshing as the result. Visit homedepot.com/blinds
© 2016, HOMER TLC, Inc. All rights reserved.
NOW TREN D I N G
Reassembly made easy Your island probably has a ton of drawers and doors, which all need to come off for prepping and painting. Keep track of what goes where by labeling the back of each piece with painter’s tape and a marker.
If you have a day...
PAINT THE KITCHEN CEILING
If you have a long weekend...
PAINT YOUR KITCHEN ISLAND “I treat islands more like pieces of furniture,” says designer Alison Kandler, who used Plum Perfect by Dunn-Edwards Paints in this Santa Monica, CA, kitchen. Just as you might get a fun accent chair or a colorful sofa for the living room, a brightly painted island is a good way to add personality to a room. This treatment typically works best if the rest of your cabinets are a neutral white, cream or light gray.
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FROM LEFT: GREEN STREET STUDIO; MARK LOHMAN.
People often overlook the ceiling, but designer Nikki Pulver of Shaker Interiors thinks of it as a room’s fifth wall, and she’ll often paint it a different color from the rest of the walls. “Paler shades give a more serene look, while deep tones— like forest green or navy—are more dramatic,” she says. For a subtle nod to the blue-ceilinged porches in the South, Pulver used Bird’s Egg by Benjamin Moore in her own kitchen. “It gives the feeling of way more height to the otherwise average eight-foot ceiling,” she says.
Don’t Wait. Communicate.
Make your emergency plan today. Visit Ready.gov/communicate
LO O K I N G G O O D
Refresher course! H₂O is usually a base for beauty products. But just as restaurants are upping the agua ante—with water menus and sommeliers— now plain water simply won’t do! The latest must-haves feature sparkling, fruity and other varieties your skin will drink up! BY ABBIE KOZOLCHYK | PHOTOGRAPHY BY MARKO METZINGER
SPARKLING WATER
You can feel your face tingle as soon as you apply Laneige Brightening Sparkling Water Foam Cleanser. Made with mineral water from the South of France, it froths into a thick foam that helps to remove dirt and minimize pores. $23, target.com
FRUITY WATER
Reinvigorate your face after a long flight or a restless night with a mist of organic, fragrance-free Caudalie Grape Water. Made with whole grapes, the spray acts as an anti-inflammatory and can reduce redness and dry skin. Use it as a toner, before applying makeup or to hydrate when you need a little pick-me-up. $13, us.caudalie.com
POWDERED WATER
Some places are famed for their healing waters, but now you don’t have to travel to experience one of them. Just add Innisfree Jeju Sparkling Mineral Powder to water and you can enjoy an efervescent wash with dehydrated H2O from Sanbang Mountain on South Korea’s Jeju Island, which is said to have medicinal properties. $2.50 per packet, innisfreeworld.com
Let’s get FIZZ-ical! The easiest way to try this trend: Dunk your face in sparkling water or seltzer. The bubbles are said to help unglue dead skin cells and wash out pores. The practice is so popular with beauty bloggers that SodaStream has a how-to on its site: Simply fill a bowl with bubbly water and submerge your face for 10 to 20 seconds. Ahhhhh!
DETOX WATER
French makeup artists have long sworn by micellar water, which is filled with molecules that help flush dirt from pores. Swipe a cotton pad doused with Garnier Micellar Cleansing Water across your face to remove makeup and cleanse— no rinsing required. $9, at drugstores R A C H A E L R AY M A G . C O M | J U LY/A U G U S T 2 01 6
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SHE’S BEEN DREAMING OF THIS DAY
for a long time...
WE’RE HERE TO HELP. Whether she has been looking at wedding dresses since she was 10 or didn’t envision walking down the aisle until the ring was placed on her finger, planning her wedding will be one of her life’s greatest adventures. With planning resources, access to local professionals and customized tools designed to bring her wedding day vision to life, mywedding is the trusted guide for everything from ‘yes’ to ‘I do”.
Checklist & Budget Tools | Inspiration Galleries | Registries Local Vendor Search | Free Wedding Websites
STY LE P I C KS
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Summer lovin’ Slip into the season’s laid-back look with cool new picks from Rachael’s buddy and stylist Jane Harrison Fox. Talk about easy-breezy!
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1. Cap of your look and keep the sun out of your eyes with the superlightweight Aerie Raw Edge Straw Hat. $25, ae.com 2. An open weave in a soft cotton blend makes the Popcorn Knit Lace-Up Hoodie a cover-up that will keep you comfy on chilly evenings. $50, vintagehavana.com 3. Clumsy folks, take note: With flexible arms that bend without snapping and polarized lenses that resist shattering, Red Metallic Soft Touch Glasses will stay intact, no matter what fun you get into. $50, reksoptics.com
4. The stitched leather band on the Thick Cuts Bracelet is adorned with one of 23 sterling-silver epicurean charms (cow, crab and other animals are also options). $85 each, delicaciesjewelry.com 5. The handmade jute Fair Trade Trotter Tote has plenty of room to stash your stuf and an easy-to-clean fabric that stands up to the elements at the farmers’ market or the beach. $45, zinkeveryday.com 6. The distressed Low Rise Crop Jeans hit just below the knee, so they’re great when it’s too hot for pants but shorts just won’t cut it. $84, tractrjeans.com 7. Colorful tassels add a playful touch to the Platform Gladiator Sandals. $89, soludos.com
Photography by DAVID LEWIS TAYLOR
PROP STYLING BY KRIS JENSEN; MARKET EDITING BY JANE HARRISON FOX AND CARA APOTHEKER .
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A better shredder
PROP STYLING BY ANGELA CAMPOS.
Tons of gadgets will grate your cheese, cho carrots and more, but the ones on the next pagecolate, do a superior job—and have handy features you’ll be grateful for. (Yep, we went there.)
By LISA FREEDMAN
Photography by CLAIRE BENOIST
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C O U N TE R I N TE L L I GE N CE
Did you know handwriting sparks creativity?
The grater goods Our experts shredded 10 blocks of cheddar and five pounds of potatoes to find the best picks for your kitchen.
ZEST OF THE BUNCH ALL-INCLUSIVE The Complete Grate & Slice Set has it all: coarse and medium graters, plus blades for straight and julienne slicing and a finger guard for help with smaller ingredients. Toss old, redundant tools and go with this compact kit (the storage lid measures as you work). $30, oxo.com
Use this Rasp Grater for zesting citrus or when you want a fine powder from ingredients like nutmeg and cinnamon. The protective cover also works as a catcher, plus its end has a built-in scraper that cleans the blade of every last piece of food. $15, zylissusa.com
EASY TO HANDLE Push a button on the handle of the Twist Grater and the shaft turns from straight to a 90-degree angle for leverage on countertops. Genius! And our pros loved the unique feature of the two-sectioned blade (paddle graters usually have just one option). $18, josephjoseph.com
GOOD TO KNOW!
For fun handwriting activities visit
Microplane is one of the best-known names in the grater and zester biz. Our experts swear by the company’s Gourmet Series Ribbon Grater, which shreds foods in two directions, rather than just one, so you’re done in half the time. $17, us.microplane.com
If you need room-temperature butter but forgot to take it out of the fridge or freezer ahead of time, don’t panic. Grate too-hard butter and it’ll soften in a snap.
BICFight ForYourWrite.com © 2016 BIC USA Inc.
STURDY WORKHORSE
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BIC is America’s #1
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© 2016 BIC USA Inc., Shelton, CT 06484 *The NPD Group, Inc./Retail Tracking Service/U.S. Actual Unit Sales/ Jan 2015-Dec 2015
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DINNERS FOR A DEAL
Kofta Kebabs with Herb Salad (recipe, page 82)
Recipes by SUE LI
Photography by CHRISTOPHER TESTANI
Playing with fire! Take your summer grilling from good to grate with these surprising suppers. At less than $3 a plate, they’ll leave you with money to burn!
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DINNERS FOR A DEAL
Grilled Sausage & Radicchio Pizza SERVES 4 PREP 5 min COOK 30 min
⁄ 2 lb. fresh hot or sweet Italian sausages 1 small head radicchio, cut into 8 wedges 4 tbsp. olive oil 1 lb. store-bought pizza dough, at room temperature 4 oz. fresh ricotta 2 tbsp. chopped chives
1. Preheat a grill or grill pan over medium-high. Cook the sausage, turning often, until cooked through, 13 to 15 minutes. Transfer to a cutting board. 2. In a large bowl, toss the radicchio with 1 tbsp. oil; season with salt and pepper. Grill, turning occasionally, until charred in spots, 5 minutes. Transfer to the cutting board. Slice the sausage and chop the radicchio. 3. Stretch the dough into a large oval; drizzle with 1 tbsp. oil. Grill until pufed and lightly charred, about 5 minutes per side. 4. Transfer the grilled dough to a cutting board; spread with the ricotta. Top with the radicchio, sausage and chives; drizzle with the remaining 2 tbsp. oil. Slice into 8 pieces.
$2.47 PER PERSON
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FOOD ST YLI NG BY CHRI S LANIER ; PROP ST YLI NG BY CA RL A GONZALEZ-HA RT.
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No Artificial Preservatives. No Artificial Flavors. No Leftovers.
No artificial preservatives or flavors. Always made with milk.
DINNERS FOR A DEAL
Tandoori Chicken Thighs with Pineapple Relish SERVES 4 PREP 10 min COOK 20 min
1 tsp. ground coriander 1 tsp. ground cumin 1 tsp. hot paprika 1 ⁄ 4 tsp. cayenne 4 bone-in, skin-on chicken thighs (about 1 1 ⁄ 4 lbs.) 1 ⁄ 2 pineapple—peeled, cored and cut into 1 ⁄ 2 -inch-thick slices 1 white onion, peeled and cut into 1 ⁄ 2 -inch-thick slices 1 tbsp. vegetable oil 1 ⁄ 2 cup chopped fresh cilantro 1 tbsp. fresh lime juice
1. Preheat a grill or grill pan over medium-high. 2. In a small bowl, mix the spices with 1 tsp. salt and 1/ 2 tsp. pepper. Season the chicken on both sides with
the spice mixture. Grill, skin side up, 5 minutes, then turn and grill until the skin is crispy and the chicken is cooked through, about 5 minutes more. Transfer to a plate. 3. Meanwhile, in a large bowl, toss the pineapple and onion with the oil; season. Grill, turning occasionally, until charred in spots, 8 to 10 minutes. Transfer to a cutting board; chop into small pieces. In the same large bowl, toss the chopped pineapple and onion with the cilantro and lime juice; season. Serve the pineapple relish with the chicken.
$1.37 PER PERSON
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DINNERS FOR A DEAL
$1.67 PER PERSON
Vietnamese Pork Chops with Cucumber-Radish Salad SERVES 4 PREP 15 min COOK 10 min
1 1 2 1 1 4 4 1 1
1 1
tbsp. fish sauce clove garlic, grated tbsp. rice vinegar tbsp. plus 1 tsp. vegetable oil tbsp. plus 1 tsp. light brown sugar pork chops (1 1 ⁄ 2 lbs.) tsp. fresh lime juice Serrano chile, thinly sliced large bunch radishes, quartered, greens reserved small (Persian) cucumber, sliced cup basil leaves
1. Preheat a grill or grill pan over medium-high. 2. In a small bowl, whisk the fish sauce and garlic with 1 tbsp. each vinegar, oil and brown sugar until the sugar dissolves. 3. Season the pork chops with salt and pepper and grill until grill marked, about 5 minutes. Turn the pork; brush with the vinegar mixture. Grill, brushing with the remaining vinegar mixture, until the chops are glazed and cooked through, about 5 minutes more. Transfer to plates. 4. In a medium bowl, whisk the lime juice and chile with the remaining 1 tbsp. vinegar, 1 tsp. oil and 1 tsp. sugar. Toss with the radishes, radish greens, cucumber and basil; season. Serve with the pork chops.
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You always have something to say. Sharing your wishes for end-of-life care can bring you closer to the people you love. Visit TheConversationProject.org for inspiration, personal stories, and a step-by-step guide to get you started.
DINNERS FOR A DEAL
Grilled Shrimp & Tomatillo Fajitas SERVES 4 PREP 10 min COOK 15 min 1
⁄ 2 lb. tomatillos—husked, rinsed and halved 2 bunches scallions, trimmed 2 tbsp. vegetable oil 1–2 tbsp. chopped chipotle chiles in adobo sauce 1 clove garlic, grated 1 lb. frozen peeled and deveined small shrimp, thawed 8 small flour tortillas 1 ⁄ 4 cup mayonnaise 2 tbsp. Mexican hot sauce, such as Cholula 1 lime, cut into wedges
$2.70 PER PERSON
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1. Preheat a grill or grill pan over medium-high. 2. In a large bowl, toss the tomatillos and scallions with 1 tbsp. oil; season with salt and pepper. Grill until tender and lightly charred, 8 to 10 minutes; transfer to a cutting board and roughly chop. 3. In a medium bowl, mix the chipotles, garlic and the remaining 1 tbsp. oil; season. In another large bowl, toss half the chipotle mixture with the shrimp. Thread the shrimp onto skewers (soak wooden skewers in water 30 minutes before cooking) and grill until charred in spots and opaque in the center, 1 to 2 minutes per side. Slide the shrimp of the skewers and into the bowl with the remaining chipotle mixture; toss. 4. Grill the tortillas until charred in spots, 1 to 2 minutes per side. 5. In a small bowl, whisk the mayonnaise and hot sauce. Serve the shrimp with the tortillas, vegetables, spicy mayonnaise and lime.
Learn more at www.bumblebee.com/albacore
©20 6 Bu ©201 B mble bl Bee Sea Seafood foodss food
DINNERS FOR A DEAL
Kofta Kebabs with Herb Salad SERVES 4 PREP 20 min COOK 15 min
1 lb. ground beef 1 large egg 1 clove garlic, grated 1 ⁄ 2 tsp. ground cinnamon 1 ⁄ 4 tsp. ground nutmeg 1 large red onion, cut into 16 two-inch cubes 3 ⁄ 4 lb. eggplant, cut into 16 two-inch cubes 2 tbsp. olive oil 3 cups fresh flat-leaf parsley leaves 1 1 ⁄ 2 cups fresh mint leaves 4 oz. feta, crumbled 1 tbsp. fresh lemon juice
1. Preheat a grill or grill pan over medium. 2. In a large bowl, mix the beef, egg, garlic, cinnamon and nutmeg; season with 1 tsp. salt
and 1/2 tsp. pepper. Form into 8 meatballs. 3. In another large bowl, toss the onion and eggplant with 1 tbsp. oil; season. Onto each of 8 skewers (soak wooden skewers in water 30 minutes before cooking), thread 1 piece onion, 1 piece eggplant, 1 meatball, another piece onion and another piece eggplant. Grill, turning, until the vegetables are tender and the beef is cooked through, 12 to 15 minutes. 4. In a medium bowl, toss the parsley, mint, feta, lemon juice and the remaining 1 tbsp. oil; season. Serve the kebabs on top of the herb salad.
DO YOU KNOW YOUR KEBABS? PAGE 133
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$2.52 PER PERSON
A snack full of protein your teens won’t roll their eyes at.
®/©2016 Tyson Foods, Inc.
SUPERMARKET SMARTS
Easy as pie FOOD STYLING BY MICHELLE GATTON; PROP STYLING BY CHLOE DALEY.
Baking is a breeze when you use these new grocery-store items to hack your summer desserts. BY CECILY McANDREWS
Snack Attack Pie In food processor, pulse a 5-oz. bag Snack Factory Gluten-Free Pretzel Crisps ($3.29), 1 stick unsalted butter, melted, and 1 ⁄ 3 cup (packed) brown sugar until pretzels are ground. Press into 9-inch pie dish. Bake at 350° until firm, 22 to 24 minutes; cool. Fill with chocolate pudding, whipped cream and Smartfood Delight Sea Salted Caramel Popcorn ($3.99).
Photography by LUCAS ZAREBINSKI
Peach & White Chocolate Crostata
Frozen Strawberry Smoothie Pie
In bowl, toss 1 1⁄2 lbs. sliced peeled peaches, 3.5-oz. bar Frey Chocobloc White chocolate ($1.99), chopped, 1 tbsp. flour and 1⁄2 tsp. cinnamon. Mound in center of a Wholly Wholesome Whole Wheat Pie Dough ($6.99). Fold edges over, brush with cream and sprinkle with raw sugar. Bake at 400° until filling bubbles, 40 minutes.
In blender, puree a 6-oz. container Stonyfield Grassfed Strawberry Yogurt ($1.69), 2 bananas and 1 ⁄ 2 cup strawberry jam. Pour mixture into a 9-inch store-bought chocolate-crumb crust. Freeze until solid, about 6 hours. Top with chopped strawberries and Kashi GoLean Clusters in Vanilla Pepita ($3.99).
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SUPERMARKET SMARTS
Nitro power! Bring the periodic table to your table with nitrogen-infused beer. Creamy pints full of tiny bubbles? This trend’s a gas! BY GLORIA DAWSON
IT’S A
Nitro IPA ($8.99 for 6), velvety bubbles soften the hops’ bitter bite. >> Serve rich, chocolaty Left Hand Brewing Company Milk Stout Nitro ($10.99 for 6) with dessert or, better yet, for dessert by dropping a scoop of vanilla ice cream into your next pint. Beer floats, please! >> Made with coriander and orange peel, bright-tasting Sam Adams Nitro White Ale ($10.99 for 4) is just begging to be served with grilled food.
TIE!
B AT T L E O F T H E . . .
Hummus Which dip is worthy of your pita chips? Get the scoop on the tastiest chickpea spread possible! BY ERICA CLARK
Store-bought We’ve all bought a tub of the packaged stuf at some point, and for good reason: It’s good for you and there are tons of flavors to choose from. Though it’s pricier and some brands are grainy, store-bought is a good, convenient choice.
Homemade
PREP
0
5
minutes
minutes
PRICE
35¢
19¢
per 2 tbsp.
per 2 tbsp.
Puree just a few ingredients for snack-time bliss! Homemade has a fresher flavor and silkier costs about half as much. If you don’t mind dirtying up your food processor, it’s worth giving homemade a whirl.
MAKE YOUR OWN In food processor, puree 2 cans (15 oz. each) rinsed chickpeas, 1 ⁄ 2 cup tahini, 1 tbsp. fresh lemon juice, 1 clove garlic and 1 ⁄ 2 cup water; season. Transfer to a bowl and top with EVOO, a few chickpeas and chopped parsley.
CHECKOUT! We risked brain freeze tasting 82 new frozen treats to find the coolest summer goodies. BY GRACE RASMUS
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“Tangy LaLoo’s Goat Milk Ice Cream in Sea Salt Caramel ($6.99 for a pint) is naturally lower in fat than regular ice cream.” —Ananda Eidelstein, editorial assistant
“With layers of ice cream and crunchy chocolate bits, Breyers Ice Cream Cake ($5.99 for 48 oz.) is a party in a carton!” —Lisa Freedman, home and market editor
“Made with elderflower tea, DeeBee’s Organic TeaPops in Strawberry Harvest ($5.29 for 4) are great alone, or dunked in prosecco.” —Cecily McAndrews, food editor
PHOTOS BY PETER ARDITO; HUMMUS FOOD STYLING BY EMMA FEIGENBAUM; BEER FOOD STYLING BY MARIA DEL MAR . ILLUSTRATIO N BY JUN GYE O N RO H.
>> In the new Guinness
1 Add ½ cup of milk to ½ cup uncooked Old Fashioned Quaker® Oats.
2 Layer on your favorite fruit, nuts, yogurt or other toppings.
3 Chill overnight.
Wake up to a delicious breakfast that’s done and done. FOR MORE OVERNIGHT OATS RECIPES VISIT WWW.QUAKEROVERNIGHTOATS.COM
SUPERMARKET SMARTS
Grocery store grill- off! Supermarket websites have some pretty awesome recipes. We scoped out those from well-known chains and tried a Greek burger from each to find the sites that most deserve a bookmark. BY CHARLES GRAYAUSKIE
The burger
The burger
The burger
The burger
No need to load Whole Foods Market’s Greek Lamb Burger with toppings, because the ground lamb gets mixed with lots of flavorful stuff (feta, olives and oregano) before grilling. This easy, tasty recipe came out on top in our taste test.
Stop & Shop’s Grecian Turkey Burger is topped with a cleverly simple sauce (ranch dressing and cucumber). The chain’s own herb-y feta is in the patty and on top, making for one super-cheesy burger.
This burger is messy in all the right ways, with artichokes and cheese in the patty, and hummus on the top and bottom buns. The only downside? Aldi’s Greek Turkey Burger calls for nearly 20 ingredients!
Compared to all these souped-up patties, Hannaford’s FetaStuffed Lamb Burger looks a little plain— until you take a bite and discover the lemony, garlicky feta filling!
The site
The site
The site
Visual learners, Stop & Shop has you covered. Its photos are colorful and inspiring, and 175 videos will teach you knife skills, sushi-making and loads more.
The website lacks a search function, but health-minded cooks will appreciate that many of Aldi’s 800 recipes include nutritional information.
The site makes shopping easy—many locations let you order right from the recipe for pickup at the store. Smart categories (kid-friendly, inexpensive) mean you can find what you need fast.
With almost 4,000 recipes, there’s lots to like. Many incorporate trendy, healthy ingredients, like chia in pudding or cauliflower in hummus.
“Weight Watchers Dark Chocolate Mint Ice Cream Bars ($4.99 for 12) remind me of one of my favorite treats: frozen Thin Mints. I never would’ve guessed they’re low-cal.” —Betsey Barnum, production director
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“When the nearest campfire is miles away, I’m going to get my marshmallow, graham cracker and chocolate fix courtesy of Klondike S’mores Stickless Bars ($3.99 for 6).” —Dana Bowen, executive editor
The site
“Ben & Jerry’s P.B. & Cookies NonDairy Frozen Dessert ($5.69 for a pint) uses peanut butter and almond milk to get the satiny richness of real ice cream.” —Gabriella Gershenson, food features editor
PHOTOS BY PETER ARDITO; BURGER FOOD STYLING BY MARIA DEL MAR .
Staff pick! This burger was our fave, but they’re all good. Get the recipes at RachaelRayMag.com/ GroceryGrillOf.
heck local listings WEEKDAYS | cwww.rachaelrayshow.com
THAT ’ S GE N I US
Supermarket of the future!
What will grocery shopping look like in 25 years? Six food gurus look into their crystal balls and see pigs flying (in the form of drone-delivered pork), vegetables growing on walls and grocery shelves that know your name. Here’s what’s in store. BY LARISSA ZIMBEROFF | ILLUSTRATIONS BY MICHAEL KIRKHAM
Smarter shelves You’re going to be a VIP at your supermarket (and everyone else will be, too). From the minute you walk in, the store will know who you are, courtesy of data beamed from your phone. “This way, you can personalize what items the store shows you,” says Mike Lee, founder of Studio Industries, which works with food companies to develop trendy products. you’ll use touch screen selection based on past purchases or data that you enter. Hundreds of shops already use a service called Birdzi that ofers something stores that send you deals in real time, based on what you’re standing—hover score cheap spaghetti!
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THAT ’S G ENI U S
2 3 Specialty shopping To make grocery runs feel more personal,
Pasture to pantry Soon, supermarket technology will help you see exactly where your food comes from—and what’s in it. According to Marco Gualtieri, the founder of Seeds & Chips, an international food and technology summit held in Milan, you’ll be able to slip on a virtual reality headset and do things like watch a cow being milked—and then get a gallon of milk from that very cow. “As consumers become more informed, they’re going to want certified products,” he says, which is why you’ll also be able to use technology to get to know the other items on your shopping list. For instance, Target is developing a food spectrometer, a gadget that consumers could potentially use to scan produce to see how long it’s been on shelves and how nutritious it is.
supermarkets will become more like farmers’ markets, with many vendors under one roof. A landlord would rent a spot to a produce person, a butcher, a seafood purveyor, etc.—kind of like how your grandmother had her meat guy and her favorite bakery. If paying at many different stalls sounds like a pain, there’s a solution: “Your cart will keep track of what’s inside. On your way out, just press ‘Checkout’ on an app to electronically pay and be on your way,” says Dan Phillips, a store planner at Phillips Enterprises, a company that’s designed more than 400 stores. Available to customers now: Stop & Shop allows you to scan your food with a handset and bag as you shop. At the register, you just pay and go.
Good games Tech on your phone and in the store will work together to make eating healthfully as much fun as playing Candy Crush. “People buy what they think is normal and appropriate, and supermarkets will aim to make what’s ‘normal’ a little healthier,” says Collin Payne, associate professor of marketing at New Mexico State University. In one telling experiment, Payne and his coauthors collaborated with local supermarkets to post on shopping carts the typical number of fruits and vegetables people bought at that store—and produce sales jumped an average of 10 percent. In the future, smart shopping carts will be able to give you healthyeating feedback as you browse, pairing the data with virtual rewards and real coupons to make shopping for the most nutritious food feel like a game—one you really want to win.
5 Ready, set, grow
Get ready to pick produce right from the tree or the vine—in your supermarket. “Food production is moving to a smaller scale, so you’ll see farms on supermarket rooftops and on the sides of buildings,” says Lisa Picard, an executive vice president at Skanska, a global development and construction firm. On-site farms minimize rain runoff and maximize real estate—a premise in action at Whole Foods in Gowanus, Brooklyn, where shoppers grabbing a bite at the top-floor restaurant will spot Gotham Greens’ rooftop greenhouse.
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6 Sayonara, supermarket! What if you could skip grocery shopping altogether? In the future, “electronic scales and scanners built into your refrigerator and cupboards will place an order when they sense you’re running low on your favorite items” (orange juice, toilet paper, wine), then deliver them to your door, predicts Phil Lempert, editor of supermarketguru.com. Samsung is already upping its appliances’ IQ—with its Wi-fi-enabled fridge, you can check what’s inside from your phone. Meanwhile, Walmart and Amazon are testing drone delivery, so if you hear a noise in the sky, it just might be your groceries.
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PHOTO BY TRUNK ARCHIVE .
Look, Mom, Dip it, roll it or fold it—no silverware required for this month’s recipes!
Plum-Sauce Pork or Chicken Lettuce Wraps (recipe, page 105)
Photography by JOSEPH DE LEO
BY
Rachael Ray
minute meals R A C H A E L R AY M A G .C O M | J U LY/A U G U S T 2 0 1 6
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Grilled Chicken & Poblano Tacos 3 large poblano chiles A small bunch cilantro or flat-leaf parsley, stemmed and chopped 2 limes, juiced (about 1 ⁄ 4 cup) 1 ⁄ 4 cup olive oil 2 heaping tbsp. sesame seeds 1 tbsp. (a scant palmful) each ground coriander and cumin 1 tbsp. light agave syrup or 2 tsp. acacia honey 1 1 ⁄ 2 tsp. (about 1 ⁄ 2 palmful) each granulated garlic and granulated onion 1 tsp. (about 1 ⁄ 3 palmful) dried oregano, preferably Mexican, lightly crushed
SERVES 4
Salt and pepper 6 boneless, skinless chicken thighs, or 3 boneless, skinless chicken breasts halved horizontally 12 corn tortillas Bibb lettuce leaves, thinly sliced radishes and sliced avocado dressed with lime or lemon, for serving 1 ⁄ 2 red onion, very thinly sliced, for serving h Working over a gas flame, on a grill or under a broiler preheated to high, char the poblanos, turning often, until the skins are blackened all over, 5 to 10 minutes. Place in
a bowl, then cover and let sit until cool enough to handle, about 15 minutes. Using paper towels, peel of the skins. Seed and slice the poblanos. h Meanwhile, in a medium bowl, whisk the cilantro, lime juice, olive oil, sesame seeds, coriander, cumin, agave, granulated garlic and onion and the oregano; season the dressing with salt and pepper. h Preheat a grill or griddle over medium-high. In another
medium bowl, season the chicken and add half the dressing; turn chicken to coat. Grill, turning occasionally, until the chicken is charred in spots and cooked through, 10 to 12 minutes. Slice the chicken; transfer to a plate. Drizzle with more dressing. h Grill the tortillas until charred in spots, about 1 minute per side. Fill the tortillas with the lettuce, radishes, poblanos, sliced chicken, avocado, onion and more dressing as needed.
Beef, Baked Bean & Cheese Crispy Burritos SERVES 4 8 slices meaty, smoky bacon 1 tbsp. vegetable or olive oil 1 lb. ground beef, 80 percent lean Kosher salt and pepper 1 small onion, finely chopped 2 cloves garlic, finely chopped 2 shots (3 oz.) whiskey 2 tbsp. Worcestershire sauce 1 ⁄ 2 cup beef consommé or beef stock 1 can (22 oz.) barbecue-flavor baked beans (I like Bush’s.) 4 scallions, chopped 4 large flour tortillas Spicy brown mustard (I like Gulden’s.) 3 ⁄ 4 lb. sharp American, white American or Monterey jack (I like Cooper.), shredded 6 gherkin pickles, coarsely chopped Natural olive oil cooking spray
Plum-Sauce Pork or Chicken Lettuce Wraps SERVES 4 1
⁄ 2 cup chicken stock ⁄ 2 cup plum preserves (no sugar added) or 4 oz. plum paste 1 ⁄ 3 cup tamari (gluten-free soy sauce) 1-inch piece fresh ginger, peeled and cut into matchsticks or grated 2 tbsp. high-temperature cooking oil, such as grapeseed 1 lb. ground pork or chicken 1 tsp. Chinese five-spice powder 1 bunch scallions, chopped 2 Fresno or red jalapeño chiles, seeded and sliced, or 1 ⁄ 2 red frying pepper, chopped 4 cloves garlic, chopped Ground Szechuan pepper or black pepper About 2 tsp. toasted sesame oil 1 ⁄ 4 cup dry-roasted peanuts, chopped 3 tbsp. toasted sesame seeds Fresh cilantro and/or mint leaves 2 heads Bibb lettuce, leaves separated, to wrap and roll
FOOD ST YLI NG BY SI MON ANDREWS; PR OP ST YLI NG BY CA RL A GONZALEZ-HA RT.
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h In a small saucepan, combine the stock, preserves, tamari and ginger. Bring the plum sauce to a simmer, stirring occasionally, over medium. h In a large skillet, heat the oil, two turns of the pan, over high. Add the pork and cook, stirring and breaking up with a wooden spoon, until browned. Season with the five-spice powder, then add the scallions, chiles and garlic; season with the Szechuan pepper. Stir-fry until the scallions soften, about 2 minutes. Add the plum sauce and stir-fry until the sauce is absorbed, 1 to 3 minutes. Transfer to a serving dish, drizzle with the sesame oil and top with the peanuts, sesame seeds and herbs. Serve with the lettuce leaves for wrapping.
h Preheat the oven to 375°. Arrange the bacon in a single layer on a slotted broiler pan or a wire rack set inside a baking sheet. Bake until crispy, 18 to 20 minutes. Let cool slightly; coarsely chop. h In a nonstick or cast-iron skillet, heat the oil, one turn
of the pan, over mediumhigh. Add the beef; season with kosher salt and pepper. Cook, breaking up with a spoon, until browned, about 5 minutes. Add the onion and garlic; stir until softened, about 3 minutes. Douse with the whiskey and Worcestershire. Add the consommé; reduce heat to low. h Meanwhile, in a small saucepan, heat the beans over medium-high. Season with pepper and stir in the scallions and chopped bacon. h Spread each tortilla with mustard, then place a quarter of the beef, cheese, pickles and baked beans on the lower third of each tortilla. Fold in the sides, then roll up tightly. Heat a nonstick skillet over medium. Lightly spray the burritos with cooking spray. Place in the skillet, seam side down; cook until crispy and browned, about 2 minutes per side. Cut in half.
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WATC H & LE AR N !
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Grilled Pizza Margherita SERVES 4 Flour, for stretching dough 1 lb. pizza dough, storebought or homemade, halved 1 can (14 to 14.5 oz.) plum or diced tomatoes 1 tbsp. EVOO 1 large clove garlic 1 tsp. aged balsamic vinegar About 1⁄2 tsp. fennel pollen or ground fennel seeds Salt Natural olive oil cooking spray 3 ⁄ 4 lb. fresh mozzarella, patted dry and very thinly sliced 12 fresh basil leaves h Preheat a grill to high. h On a lightly floured
surface, stretch each dough half out to form two large ovals [1]. h In a food processor, puree the tomatoes, EVOO, garlic, vinegar and fennel pollen. Season with salt. h Spray an upside-down or rimless baking sheet with cooking spray. Spray 1 dough oval with cooking spray. Place on the grill, oiled side down. Grill until browned and crispy, about 3 minutes. Using tongs, flip the dough over onto the baking sheet. Using the back of a spoon, spread with half the sauce, leaving a 1/2-inch border [2]. Top with half the cheese [3]. Slide the pizza onto the grill; cover and cook until the cheese melts, the crust is browned and the dough is cooked through, 2 to 3 minutes more. Repeat with the remaining dough, sauce and cheese. Top the pizzas with basil.
Grilled White Pizza 1
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Flour, for stretching dough lb. pizza dough, store-bought or homemade, halved cup (packed) baby kale or spinach, chopped cup (a handful) parsley, chopped cup fresh cow’s- or sheep’s-milk ricotta tbsp. heavy cream or half-and-half tbsp. EVOO cloves garlic, grated, pasted or finely chopped Salt and pepper A little freshly grated or ground nutmeg Natural olive oil cooking spray cups shredded montasio or mozzarella (about 3 ⁄ 4 lb.) Crushed red pepper
h Preheat a grill to high. h On a lightly floured
surface, stretch each dough half out to form two large ovals. h In a bowl, combine the baby kale, parsley,
SERVES 4
ricotta, cream, EVOO and garlic; season with salt, pepper and nutmeg. h Spray an upsidedown or rimless baking sheet with cooking spray. Spray 1 dough oval with cooking spray. Place on the grill, oiled side down. Grill until browned and crispy, about 3 minutes. Using tongs, flip the dough over onto the baking sheet. Spread with half the topping, leaving a 1/ 2-inch border. Top with half the shredded cheese. Slide the pizza onto the grill; cover and cook until the cheese melts, the crust is browned and the dough is cooked through, 2 to 3 minutes more. Repeat with the remaining dough, topping and cheese. Sprinkle with crushed red pepper.
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Za’atar Chicken or Lamb Wraps
SERVES 4
Za’atar is a delicious Middle Eastern spice blend. 1 cup plain Greek yogurt 1 tsp. each dried dill, dried thyme, granulated garlic, granulated onion and ground sumac 1 ⁄ 2 tsp. crushed red pepper 2 tbsp. each fresh dill and flat-leaf parsley, finely chopped 2 lemons—1 juiced (about 1 ⁄ 4 cup), 1 halved 1 1 ⁄ 2 lbs. boneless, skinless chicken thighs or lamb leg or loin, cut into bite-size pieces
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1 red and 1 green mild pepper, such as bell pepper, seeded and cut into bite-size pieces 1 onion, cut into bite-size pieces Natural olive oil cooking spray Salt and pepper Vegetable oil, for brushing Large pita or other flatbread, or naan Chopped romaine lettuce, diced seeded tomatoes and drained and chopped giardiniera (pickled vegetables), for serving
h Preheat a grill to medium-high. h In a medium bowl, mix the yogurt, spices, dried and fresh herbs, and lemon juice. Add the meat; toss to coat. Thread the meat onto metal skewers. Thread the peppers and onion onto separate metal skewers. h Spray the peppers and onions with cooking spray; season with salt and pepper. Grill, turning occasionally, until the vegetables are crisp-tender and browned in spots, 10 to 15 minutes.
h Brush the grill with vegetable oil. Grill the meat, turning often, until cooked through (for chicken) or medium doneness (for lamb), 12 to 15 minutes. Grill the halved lemon, cut side down, until charred, about 5 minutes. Douse the skewers with the grilled lemon’s juice. h Grill the bread until blistered, about 1 minute per side. Slide the meat and vegetables of the skewers into a large bowl; toss together. Make wraps by filling the bread with the grilled meat and vegetables, lettuce, tomatoes and giardiniera.
Barbecue Turkey & Apple Hash Crispy Burritos 2 tbsp. vegetable oil 1 lb. ground turkey 1 tbsp. (a scant palmful) each ground coriander and cumin 1 tsp. (about 1 ⁄ 3 palmful) each granulated garlic and dried oregano, preferably Mexican Salt and pepper 1 ⁄ 2 cup chicken stock 1 ⁄ 4 cup ketchup 2 tbsp. cider vinegar 2 tbsp. (packed) light brown sugar 2 tbsp. chipotle hot sauce, such as chipotle Tabasco 2 tbsp. Worcestershire sauce 2 tbsp. butter plus 1 tbsp. for cooking eggs (optional) 1 onion, finely chopped 1 russet potato, peeled and shredded 1 small sweet-tart apple, such as Honeycrisp, peeled and shredded 2 tbsp. fresh thyme, chopped 4 eggs (optional) 2 cups shredded sharp cheddar (8 oz.) 4 large flour tortillas Natural olive oil cooking spray h In a medium nonstick skillet,
heat the oil, two turns of the pan, over medium high. Add the turkey; season with coriander, cumin, granulated garlic, oregano, salt and pepper. Cook,
SERVES 4
breaking up with a spoon, until browned and cooked through, about 5 minutes. Add the stock, ketchup, vinegar, sugar, hot sauce and Worcestershire. Simmer the BBQ turkey, stirring often, until the sauce thickens, about 12 minutes. h Meanwhile, in a large nonstick skillet, melt 2 tbsp. butter over medium-high. Add the onion, potato, apple and thyme; season. Cook, stirring often, until browned, about 15 minutes. Wipe skillet clean to cook the eggs, if using. h Heat a griddle pan over medium-high. h If adding eggs to the filling, melt 1 tbsp. butter in reserved skillet over medium. Crack the eggs into the skillet; fry until cooked to over-easy or overmedium, 3 to 4 minutes. h Assemble the burritos by placing a quarter of the BBQ turkey and the hash, 1 egg, if using, and a quarter of the cheese along the lower third of each tortilla. Fold in the sides, then roll up tightly. h Lightly spray the burritos with cooking spray. Add to the griddle pan, seam side down; cook until crispy and browned, about 2 minutes per side. Cut in half.
DIP ’N’ CHUG
Shrimp & Green Gazpacho SHRIMP About 1 ⁄ 4 cup olive oil 1 tsp. each granulated garlic, granulated onion, ground coriander, ground cumin and dried oregano, preferably Mexican Salt and pepper 20 large shrimp or prawns, peeled and deveined with tail on 1 ⁄ 2 cup dry vermouth 1 lime or lemon, quartered GAZPACHO 5–6 tomatillos—husked, rinsed and coarsely chopped 1 small avocado, pitted and scooped from skin 1 small green bell or cubanelle pepper, seeded and coarsely chopped 1 small white onion, coarsely chopped 2 small ribs celery from the heart, with leafy tops, coarsely chopped 1 ⁄ 3 English cucumber, peeled and coarsely chopped 1 slice stale white bread, torn or chopped 1 ⁄ 2 cup cilantro or flat-leaf parsley tops A handful of ice cubes Juice of 1 lime (about 2 tbsp.) or lemon (about 1 ⁄ 4 cup)
SERVES 4
1 large jalapeño chile, coarsely chopped About 2 tbsp. EVOO 1 large clove garlic, crushed Salt h In a medium bowl, whisk the olive oil and spices. Season with salt and pepper; toss with the shrimp. Preheat a large cast-iron skillet over medium-high. h Working in two batches in a blender or food processor, puree the gazpacho ingredients; season with salt. h Add the shrimp to the skillet and cook until opaque in the center and browned in spots, 3 to 6 minutes. Douse with vermouth and swirl to evaporate; remove from the heat. Squeeze the lime over the shrimp. h Serve the gazpacho in large mugs or chilled half-pint glasses with the shrimp alongside for dipping.
Smoky Mexican Stir-Fry Veggie Quesadillas SERVES 4 1 can (7 oz.) chipotle chiles in adobo sauce Salt 1 bunch broccolini or broccoli tops (about 10 oz.) 2 tbsp. vegetable oil 1 red field or bell pepper— seeded, quartered and thinly sliced 1 white or yellow onion, quartered and thinly sliced 4 cloves garlic, sliced 1 tomato on the vine, seeded and thinly sliced 1 ⁄ 4 cup (a small handful) cilantro tops Pepper Natural olive oil cooking spray 4 large flour tortillas 11 ⁄ 2 cups shredded pepper jack 11 ⁄ 2 cups shredded smoked cheddar h In a blender or food processor, puree the chipotles in adobo. Reserve 3 tbsp. for this recipe. Place the rest in a resealable freezer bag, press to the bottom of the bag, roll up, label and freeze for the next time you need chipotle paste. h Prepare a large bowl of ice water. In a large skillet, bring a few inches of water to a boil. Salt the water, add the
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broccolini and cook until crisp-tender, about 3 minutes. Transfer to the ice water. Drain; thinly slice on an angle. h In a large skillet, heat the oil, two turns of the pan, over high. Add the broccolini, pepper and onion; stir-fry until the pepper and onion are crisp-tender, 3 to 4 minutes. Add 3 tbsp. chipotle paste, the garlic, tomato and cilantro. Toss until the tomato softens, 1 to 2 minutes more; season with salt and pepper. h Spray a large nonstick skillet with cooking spray; heat over medium-high, Add 1 tortilla to the skillet and cook until browned in spots, about 1 minute. Turn over, top half the tortilla with some of the cheese (about 1/2 cup), a quarter of the veggies and more cheese (about 1/4 cup). Fold the tortilla in half and cook until the tortilla is crispy and the cheese melts, turning once, 1 to 2 minutes. Repeat with the remaining tortillas, cheese and vegetables. h Cut each quesadilla into 4 wedges.
WATC H & LE AR N !
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Buffalo Onion Dogs 3 tbsp. butter 2 large onions, thinly sliced 4 large cloves garlic, chopped Salt and pepper 1 ⁄ 4 cup hot sauce (I like Frank’s RedHot or Crystal.) 8 all-natural hot dogs with no fillers, or if you’re in the South, try Hot Pinks 8 good-quality hot dog rolls Grated carrots, finely chopped celery with leafy tops, and pickle relish, for topping 1 cup crumbled smoked blue cheese (I like Oscar’s Smoke House, oscarsadk smokehouse.com.), for topping
SERVES 4
h Preheat a grill to medium-high. h Heat a large skillet over medium to medium-high. Add the butter. When it melts, add the onions and garlic [1]; season with salt and pepper. Cook, stirring often, until the onions are very soft and deep golden brown, about 20 minutes [2]. Add the hot sauce [3] and reduce the heat to low, adding a splash of water if the onions get too dry. h Grill the hot dogs, turning occasionally, until dogs are heated through and casings are crispy, about 4 minutes. h Place the dogs in rolls; top with the onions, carrots, celery, relish and cheese.
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Wake up a favorite summer side dish with smart tips and five surprising recipes. How sweet is that? BY KRISTIN DONNELLY PHOTOGRAPHY BY MAREN CARUSO
GET A LITTLE CHEESY You’ve tried watermelon with feta— but don’t stop there. Rich, creamy cheese is a natural partner for sweet, juicy fruit, and it’ll make your salad feel more substantial, too.
PLUM & GOAT CHEESE CARPACCIO WITH MINT SERVES 6 to 8
PREP 15 min
2 lbs. plums, preferably assorted colors, pitted and very thinly sliced into rounds 8 oz. goat cheese, crumbled 1 tbsp. finely chopped shallot Small fresh mint leaves EVOO and honey, for drizzling Flaky sea salt, for garnish
Place the plums on a platter and sprinkle with the cheese, shallot and mint. Drizzle with the EVOO and honey. Season with the sea salt and some black pepper. MORE FRUITY COMBOS!
Pears + blue cheese
Peaches + burrata
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DRESS THINGS UP Take a cue from green salads and drizzle your fruit with dressing: The acidity balances the sweetness of the fruit and ties all of the ingredients together.
RED FRUIT SALAD WITH BALSAMIC VINEGAR & BASIL SERVES 6 to 8
PREP 20 min
In a small bowl, whisk the vinegar and sugar until the sugar dissolves. Arrange the cherries in the bottom of a trifle dish or a medium bowl. Top with the strawberries; sprinkle with half the basil. Top with the grapes, then the raspberries. Drizzle with the balsamic mixture; sprinkle with the remaining basil. DO YOU NEED A HULLER? PAGE 132
MORE FRUITY COMBOS!
Honeydew melon + sesame-ginger dressing
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R A C H A E L R AY M A G . C O M | J U LY/A U G U S T 2 01 6
Apples & pears + mustard vinaigrette
Blueberries, blackberries & oranges + white wine vinaigrette
FOOD STYLING BY JAMIE KIMM; PROP STYLING BY PENELOPE BOUKLAS.
2 tbsp. balsamic vinegar 1 tbsp. sugar 1 lb. cherries, halved and pitted 1 lb. strawberries, hulled and quartered 10 medium fresh basil leaves, sliced 1 lb. red grapes, halved 6 oz. raspberries
MORE FRUITY COMBOS!
Grilled watermelon + lime juice + cilantro Grilled pineapple + honey + toasted coconut
LIGHT THE GRILL A few minutes on a hot grill intensifies the sweetness of fruit and lends it a kiss of smoke. Plus, a gorgeous platter of grill-marked fruit looks impressive on the table.
GRILLED MELON & ESCAROLE SALAD WITH PROSCIUTTO SERVES 6 to 8
PREP 15 min
COOK 10 min
2 small heads escarole (1 1 ⁄ 2 lbs. total), halved lengthwise Olive oil, for brushing 1 small honeydew melon (about 2 1 ⁄ 2 lbs.)—halved, seeded, cut into 1-inch-thick wedges and rind removed 1 medium cantaloupe (about 3 lbs.)— halved, seeded, cut into 1-inchthick wedges and rind removed 8 thin slices prosciutto, torn 2 scallions, thinly sliced 1 1 ⁄ 2 tbsp. fresh lemon juice 1 tsp. honey
1. Preheat a grill to high. Brush the escarole with oil; season with salt and pepper. Grill until charred and slightly wilted, about 2 minutes per side. Transfer to a cutting board; halve again lengthwise, core and coarsely chop. 2. Pat the melon wedges dry. Grill until grill marked, about 2 minutes per side. Divide the escarole and melon among plates; top the salad with the prosciutto and scallions. 3. In a bowl, whisk the lemon juice and honey. Drizzle over the salad; season.
Grilled pears + balsamic vinegar + raw walnuts
RAID THE CRISPER Vegetables add savory notes to sweet fruit salads, as well as a welcome crunch. You can also experiment with chopped fresh herbs to boost the vegetal flavor.
MANGO-TOMATO SALAD WITH CHILE VINAIGRETTE SERVES 6 to 8
PREP 25 min
1
MORE FRUITY COMBOS!
Mangoes + black pepper
SPRINKLE ON SOME SPICE Tame tangy fruit with warm spices, like cardamom or cinnamon; balance sweet fruit with something spicy, like chili powder or cayenne. The spices’ flavors will get more potent as the mixture marinates, so start with a dash, then taste and add more if desired as the fruit sits.
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BERRY-PEACH SALAD WITH CARDAMOM, COCONUT & PISTACHIOS SERVES 6 to 8 PREP 30 min COOK 5 min 1
⁄ 3 cup coconut flakes 1 lb. peaches, cut into 1 ⁄ 4 -inch wedges 6 oz. blackberries 6 oz. blueberries 2 cups chopped pineapple 1 tbsp. sugar 1 ⁄ 4 tsp. ground cardamom Roasted pistachios, coarsely chopped
R A C H A E L R AY M A G . C O M | J U LY/A U G U S T 2 01 6
1. Preheat the oven to 325°. On a rimmed baking sheet, spread out the coconut flakes; bake until golden, 2 to 4 minutes. Let cool. 2. In a large bowl, gently toss the peaches, berries, pineapple, sugar and cardamom; let sit 15 minutes. Toss again, then sprinkle with the pistachios and coconut.
Strawberries + ground fennel seed Pineapple + smoked paprika
⁄ 4 red onion, thinly sliced 1 Fresno chile or red jalapeño, thinly sliced 2 tbsp. fresh lime juice 1 ⁄ 4 cup EVOO 1 tsp. grated fresh ginger 4 small ripe mangoes— halved, pitted, peeled and thinly sliced crosswise on an angle 3 small (Persian) cucumbers, halved lengthwise and sliced crosswise 8 oz. grape tomatoes, halved 1 avocado—halved, pitted, peeled and thinly sliced lengthwise 1 ⁄ 2 cup fresh cilantro leaves
In a large bowl, mix the onion, chile and lime juice; let marinate 5 minutes. Whisk in the EVOO and ginger. Toss with the mangoes, cucumber and tomatoes. Season the avocado with salt and gently toss in with the salad. Top with the cilantro leaves.
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Check out author Kristin Donnelly’s new cookbook, Modern Potluck, which hits stores in July.
MORE FRUITY COMBOS!
Peaches + grilled corn kernels + bell peppers
Pineapple + jicama + Fresno chile
Plums + radicchio + fennel
Nothing hits the spot quite like a diner meal: a slice of pie and coffee, a filling meat and three, a sandwich done just right—they’re the ultimate American comfort food. But in recent years, many beloved diners have shuttered. Rather than stand by and watch, chefs and restaurateurs have moved in, freshened up the spaces and updated the menus. These days, there may be watermelon radishes in your egg salad, and the mac ’n’ cheese might be made with farm-fresh cream. But the food is as appealing as ever, and the welcome is just as warm. ) BY KRISTIN DONNELLY PHOTOGRAPHY BY TRAVIS RATHBONE LETTERING BY DIRTY BANDITS
) EGG SALAD GETS A FRESH MAKEOVER WITH A TRIO OF SEASONAL VEGETABLES. recipe, page 127
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After you earn a Michelin star for your hip Thai restaurant in downtown Manhattan, what do you do next? For chefrestaurateurs Ann Redding and Matt Danzer, owners of said Thai place (called Uncle Boons), the answer was to open a cozy nineseat neighborhood diner. “We wanted a place where Frank Donahue would be comfortable,” says Redding, referring to Danzer’s grandfather, who was an NYC detective and a “meat and potatoes” kind of guy. On their eclectic menu, Redding and Danzer update standards, such as juicy roast beef and Swedish meatballs, with unexpected sides, like rainbow chard and steamed artichokes. Their spicy twist on an egg salad sandwich bites back, thanks to a hefty dose of Tabasco.
) BROCCOLI GETS A DELICIOUS UPGRADE WHEN SMOTHERED IN GARLICKY HERB BUTTER.
As a college student, Stephen Shallcross went to Arkie’s Grill, a greasy spoon in Austin. When it closed in 2012 after having fallen into disrepair, Shallcross, who had since become a caterer, jumped at the chance to bring it back to life. He reopened the diner as Sawyer & Co. (a reference to the original owner’s last name), with retro, wood-paneled booths and mustard-yellow swivel stools paying stylish tribute to the restaurant’s better days. The menu does, too, ofering diner standbys like tender pot roast with carrots and potatoes, an homage to Arkie’s, as well as New Orleans–style signatures (hearty gumbo, crawfish étoufée) inspired by chef Happy Abdelbaki’s Louisiana roots. Some of Sawyer’s dishes combine the best of both worlds—like the gravy-sauced pot roast po’boy, available as a special.
In a small bowl, whisk cup beef stock and the flour until smooth. Add to the roasting pan; whisk until smooth. Transfer to a 4-cup liquid measuring cup. Add enough beef stock to measure 3 cups. Return to the roasting pan. Add the vegetables and herbs; season. Simmer until the vegetables are tender and the gravy thickens, about 30 minutes. 4. Slice the beef; serve with the gravy and vegetables.
1/ 4
SERVES 6 to 8 PREP 15 min (plus marinating and resting) COOK 4 hr
3 lbs. top round beef roast, tied if needed About 24 oz. (3 cups) beef stock 2 tbsp. flour 1 onion, cut into 1 ⁄ 4 -inch-thick slices 3 ⁄ 4 lb. carrots, peeled and cut into 1 ⁄ 2 -inch-thick rounds 1 ⁄ 2 lb. red potatoes, quartered 1 ⁄ 4 cup chopped celery 3 cloves garlic, chopped 1 ⁄ 8 tsp. dried marjoram 1 ⁄ 8 tsp. dried thyme 1 bay leaf Broccoli with Herb Butter (see recipe, right)
1. Season the beef with 1 tbsp. plus 11/2 tsp. salt and 1/ 4 tsp. pepper; cover and refrigerate overnight. 2. Preheat the oven to 450°. Place the beef in a roasting pan; cook, uncovered, until browned, about 30 minutes. Add 11/4 cups water to the pan and reduce the oven temperature to 300°. Cover and cook, adding more water by 1/4 cupfuls if the pan is dry, until the meat is tender and an instant-read thermometer inserted in the thickest part of the meat registers 165°, about 3 hours. Transfer the beef to a cutting board; let rest 30 minutes. 3. Meanwhile, skim and discard the fat from the drippings in the roasting pan.
SERVES 6 to 8 COOK 5 min
PREP 10 min
1 stick butter, at room temperature 2 tbsp. chopped flat-leaf parsley 2 small cloves garlic, finely chopped 1 ⁄ 4 tsp. chopped fresh basil 1 ⁄ 4 tsp. chopped fresh thyme Pinch of cayenne 2 lbs. broccoli, cut lengthwise into long stalks
1. In a medium bowl, mix the butter, parsley, garlic, basil, thyme and cayenne; season the herb butter with salt and pepper. 2. In a large pot fitted with a steamer basket, bring 1 inch of water to a boil. Add the broccoli. Steam until crisptender, about 3 minutes; transfer to a bowl. Toss with the herb butter; season.
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Diners have always held a special place in chef Ashley Christensen’s heart. “My dad was a truck driver, so when he was on the road, he’d go to diners,” says Christensen. “It was like a little bit of home for him.” When Christensen was in her early 20s, she brought him to a restaurant in Raleigh where she’d once worked; it turns out he’d been a regular there back when it was a place called Poole’s Luncheonette. In 2007, Christensen took over that very space and gave it back its old name. She kept the ’50sera Formica counters but added her own stamp with a seasonal comfort-food menu. Today, Poole’s is a local institution with a forthcoming cookbook, Poole’s: Recipes and Stories from a Modern Diner. What’s modern about it? Amped-up takes on old favorites, like three-cheese macaroni “au gratin” and roasted chicken smothered in garlic.
) THE SECRET TO POOLE’S MAC ’N’ CHEESE? LOTS OF CHEDDAR, JARLSBERG AND GRANA PADANO! recipe, page 124
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6 tbsp. kosher salt 3 tbsp. sugar 1 quartered chicken (about 3 1 ⁄ 2 lbs.), wingtips removed 2 tbsp. vegetable oil 1 head garlic, halved crosswise 4 sprigs thyme 2 sprigs rosemary 2 tbsp. butter, cut into 4 cubes 2 tbsp. fresh lemon juice 1 tbsp. olive oil
1. In a large pot, stir the salt, sugar and 4 cups water until dissolved. Add 4 cups cold water and the chicken. Cover and refrigerate 4 to 12 hours. Drain. 2. Position a rack in the bottom third of the oven; preheat to 325°. In a large cast-iron skillet, heat the vegetable oil over medium. Pat the chicken dry; season lightly with salt. Add chicken, skin side down, to the skillet; cook 1 minute. Add the garlic, cut side down, and the thyme and rosemary. Cook until aromatic, 4 to 5 minutes. Place the herbs and garlic on top of the chicken to prevent them from burning and continue cooking until the skin is very crispy, about 3 minutes. Place 1 butter cube on each piece of chicken. 3. Transfer the chicken to the oven and roast 30 minutes. Increase the heat to 475°. Turn the chicken; roast, watching closely to make sure it doesn’t burn, until the skin is deeply browned and the chicken is cooked through, about 10 minutes more. Transfer the chicken, skin side up, to a wire rack set in a rimmed sheet pan and let rest 10 minutes.
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SERVES 4 PREP 10 min COOK 15 min
6 oz. macaroni 1 tsp. vegetable oil 6 oz. white cheddar, shredded (about 1 1 ⁄ 2 cups) 2 oz. Grana Padano or Parmigiano-Reggiano, shredded (about 1 ⁄ 2 cup) 2 oz. Jarlsberg cheese, shredded (about 1 ⁄ 2 cup) 2 cups heavy cream
1. Bring a medium pot of water to a boil. Salt the water, add the macaroni and cook until al dente; drain. Transfer to a rimmed baking sheet and toss with the oil. Spread out; let cool completely. In a large bowl, mix the cheeses. Reserve 11/2 cups cheese in a medium bowl for the topping. 2. Preheat the broiler. In a large saucepan, bring the cream and 1 tsp. salt to a boil. Reduce the heat to medium; simmer to thicken slightly, 2 to 3 minutes. 3. Add the macaroni and cook, stirring often, until the cream thickens slightly and coats the noodles, 1 to 2 minutes. Add the cheese from the large bowl, a handful at a time, stirring to melt between additions. Transfer to a 21/2-qt. skillet or baking dish; top with the reserved cheese. Place on a rimmed baking sheet. 4. Broil until the cheese forms a golden-brown crust, rotating twice for even browning, 3 to 5 minutes. Let rest 5 minutes.
R A C H A E L R AY M A G . C O M | J U LY/A U G U S T 2 01 6
SERVES 4 PREP 20 min COOK 5 min
1 small zucchini, cut lengthwise into 1 ⁄ 4 -inch slices 1 ⁄ 4 cup EVOO, plus more for brushing 1 can (15 to 15.5 oz.) pinto beans, rinsed 2 small red bell peppers, cut into 1 ⁄ 4 -inch pieces 1 ear white corn, husked, kernels cut from cob 1 1 ⁄ 2 red onions, cut into 1 ⁄ 4 -inch pieces 1 ⁄ 2 cup cooked quinoa, preferably red 1 ⁄ 4 cup coarsely chopped fresh cilantro 1 ⁄ 4 cup red wine vinegar 2 tbsp. fresh lime juice 1 small clove garlic, finely chopped 2 1 ⁄ 4 tsp. ground cumin 4 large or 8 small radicchio leaves 4 ripe medium avocados— halved, pitted and peeled, sliced if desired
1. Preheat a grill or grill pan over medium-high. Brush the zucchini with oil, season with salt and pepper, and grill until crisp-tender and charred in spots, 2 to 3 minutes per side. Cut into 1/4-inch cubes and transfer to a large bowl. Toss with the beans, peppers, corn, onion, quinoa and cilantro. 2. In a small bowl, whisk the vinegar, lime juice, garlic and cumin. Gradually whisk in 1/4 cup oil; season. Pour over the vegetables and toss to coat; season the salad. 3. Divide the radicchio leaves and avocados among 4 plates and top with the salad.
FOOD STYLING BY ROSCOE BETSILL ; PROP STYLING BY WENDY SCHELAH FOR HALLEY RESOURCES. BLACK AND WHITE PHOTOS: MR . DONAHUE’S BY EVAN SUNG; SAWYER & CO. BY CASEY WOODS; POOLE’S DINER BY ANGIE MOSIER ; NICKEL DINER AND ROSEBUD DINER COURTESY RESTAURANTS. RECIPES FOR CAST-IRON ROAST CHICKEN WITH GARLIC & HERB S AND MACARONI AU GRATIN ADAPTED FROM P O O L E ’ S : R E C I P E S A N D STO R I E S F R O M A M O D E R N D I N E R , BY A S H L E Y C H R I ST E N S E N W I T H K A I T LY N G OA L E N , T E N S P E E D P R E S S , 2 01 6.
SERVES 4 PREP 10 min (plus brining) COOK 50 min
4. Squeeze the cloves from the head of garlic onto the chicken. Strain the juices from the skillet into a small saucepan. Bring to a simmer over medium. Remove from the heat, whisk in the lemon juice and olive oil; serve with the chicken.
Kristen Trattner and chef Monica May wanted to open a restaurant in downtown Los Angeles where folks could get delicious, homemade food in a casual setting. “There was almost nowhere to eat breakfast,” Trattner says. In 2007, they started renovating an abandoned eatery and, while removing old plywood, uncovered a 1940sera menu painted on the wall that touted 25-cent burgers and 30-cent chili. They kept the mural, and the history of the place complemented their rifs on diner mainstays, like quinoastufed avocado with radicchio, a vegan take on the classic shrimp salad in an avocado half.
) MOVE OVER MEAT— THIS LOADED SALAD IS BULKED UP WITH QUINOA.
) BUY PIE BY THE SLICE (WITH A BOTTOMLESS CUP OF JOE) OR TAKE A WHOLE ONE HOME.
MR. DONAHUE’S (FROM PAGE 118)
SERVES 4 PREP 15 min COOK 5 min
Walk into Rosebud’s 1940s-era dining car and you’re greeted by edible Americana: a refrigerated case filled with banana cream, Key lime and other iconic pies. At first, you might think you’re in any old diner, but menu items like Thai sticky ribs and BBQ pork flatbreads suggest otherwise. Local restaurateur Joe Cassinelli, with chef-partner John Delpha, took over the shuttered Rosebud Diner in 2014. When they reopened, they kept the classic look but updated the menu with kicked-up comfort food (like meat loaf smothered with poblano-onion gravy) and housesmoked barbecue that’s won a national competition. Even cooler: The bar serves serious cocktails, like barrel-aged Negronis and bourbon-spiked cofee— a most suitable match for a slice of pie.
SERVES 8 to 10 PREP 15 min (plus chilling) BAKE 1 hr 20 min
CRUST Cooking spray 2 2 ⁄ 3 cups graham cracker crumbs 6 tbsp. plus 11 ⁄ 2 tsp. sugar 6 tbsp. unsalted butter, melted 1 small egg white FILLING 2 cans (14 oz. each) sweetened condensed milk 8 large egg yolks 1 1 ⁄ 4 cups Key lime juice, such as Nellie & Joe’s 1 tsp. lemon zest 1 tsp. lime zest TOPPING 1 cup cold heavy cream 1 tbsp. confectioners’ sugar 1 ⁄ 8 tsp. pure vanilla extract 1 ⁄ 4 tsp. cornstarch Lime zest, for garnish
1. Preheat the oven to 325°. Coat a 9-inch springform pan with cooking spray. In a large bowl, mix the graham cracker crumbs and sugar, then mix in the melted butter and egg white. Press evenly in the bottom and 2 inches up the sides of the pan. Bake until the crust is set, about 10 minutes. Transfer the pan to a wire rack; let the crust cool at least 10 minutes. Increase the oven temperature to 350°. 2. In a large bowl, whisk all the filling ingredients. Pour over the cooled crust. Cover the pan tightly with foil. Bake until the filling is set but still jiggles slightly in the center, about 1 hour 10 minutes. Let cool on a wire rack 1 hour, then refrigerate uncovered until chilled, about 2 hours, or cover and refrigerate up to 1 day. 3. In a medium bowl using an electric mixer, beat the cream, sugar, vanilla and cornstarch until stif peaks form. Top each slice of pie with a dollop of whipped cream; garnish with zest.
8 medium asparagus spears, trimmed 6 tbsp. mayonnaise 2–4 tsp. hot sauce, such as Tabasco 8 hard-boiled eggs, peeled and finely chopped 12 sprigs watercress, tough stems trimmed 2 tsp. EVOO 8 slices whole-wheat sandwich bread, toasted 1 watermelon radish, coarsely grated
1. Fill a medium bowl with ice water. In a large skillet, bring 1 inch of water to a boil. Add the asparagus and cook until crisp-tender, about 2 minutes. Transfer to the ice water to cool. Drain; pat the asparagus dry. Cut of the tips and then cut the stalks into 1/2-inch pieces. 2. In a medium bowl, whisk the mayonnaise and hot sauce. Mix in the eggs and season with salt and pepper. In a bowl, toss the watercress and EVOO; season. Top the toasts with the watercress salad and then the egg salad. Top with the asparagus slices and tips and the grated radish. EGG-PEELING HACKS PAGE 131
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© 2015 Wisconsin Milk Marketing Board, Inc.
EatWisconsinCheese.com
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
K I T C H E N C O AC H
Shell shocker In the never-ending quest for easy-to-peel hard-boiled eggs, our crack kitchen crew put three top techniques to the test to see which one was most, ahem, appealing.
SPICY EGG SALAD SANDWICH FROM PAGE 127
— JANET TAYLOR McCRACKEN
THE METHOD
T H E R E S U LT S
Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Place large eggs in the basket (no more than will cover the bottom). Cover; cook 12 minutes. Transfer to a bowl of ice water to cool. Drain, crack and peel.
According to the American Egg Board, the pressure created by the steam forces the membrane to separate from the egg, making it easy to peel. As promised, the shell slipped right of.
BOIL WITH BAKING SODA
Place large eggs in a large saucepan (no more than will cover the bottom); add 1 tsp. baking soda and enough water to cover by 1 inch. Bring to a boil, then remove the pan from the heat. Cover; let stand 10 minutes. Transfer to a bowl of ice water to cool. Drain, crack and peel.
The science behind this runner-up method is that the alkalinity of the baking soda helps release the shell from the white. The eggs were fairly easy to peel, but some of shells took a few small bits of the white along with them.
SHAKE ’EM UP
Place large eggs in a large saucepan (no more than will cover the bottom) and add enough water to cover by 1 inch. Bring to a boil; remove from the heat. Cover; let stand 10 minutes. Drain. Cover the saucepan; shake the eggs until cracked all over. Run cold water into the pan until the eggs are cool, then peel under cold running water.
The idea here is that the cold water slips between the white and the shell, making peeling easier. Shaking the cooked eggs in the pan cracked them quickly, but when it came to peeling, quite a bit of the white stuck to the shells.
WINNER!
PHOTO BY GETTY IMAGES.
STEAM, THEN CLEAN
Illustrations by HOLLY EXLEY
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SECRET WEAPONS OF THE MODERN
KITCHEN CHALLENGE
The hull story RED FRUIT SALAD WITH BALSAMIC VINEGAR & BASIL FROM PAGE 114
Taking the stems and leafy tops off strawberries is a no-brainer. But what’s the best way to hull the fruit? Test kitchen director Janet Taylor McCracken and food features editor Gabriella Gershenson each make a case for their top tool.
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“ ‘Harsh edge’? I use a paring knife to hull a strawberry because it allows for near-surgical precision. The key is to place the tip of the knife at an angle near the base of the stem, then dig in just deep enough to get under it. Then I rotate the strawberry and keep the knife more or less still, so the blade glides around the green top. The strawberry hull pops right of.”
Fabri-Fuse is an exceptional adhesive choice for all types of fabric and decorative items. Its extreme flexibility allows fabric to move and stretch—even after washing!
INGREDIENT INTEL
Milky way
Bo n d s
ng.™
You might know it best in shakes or Whoppers candies, MALTED S’MORES ICE CREAM but malted milk FROM PAGE 38 powder is one of our favorite secret ingredients. Though it was promoted as a baby formula when it was patented in 1883, malted milk has come a long way since then. The blend of dried milk, malted barley and wheat flour can add toasty sweetness to drinks, desserts and other foods. Stir malted milk powder into your latte, add it to frosting, or swap a tablespoon in for flour when baking chocolate chip cookies for all-inone milk and cookies. —ALEXA WEIBEL
Eve
ou a
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RACHAELRAYMAG.COM | JULY/AUGUST 2016
SCRATCHPAD D E PA R T M E N T O F G R I L L I N G
Around the world in 5 skewers KOFTA KEBABS WITH HERB SALAD
SHISH KEBAB This term has become the catch-all for grilled, skewered food. The cross-cultural specialty is claimed by cuisines in South Asia, the Caucasus and Russia (where it’s called shashlik), the Balkans (ćevap), the Middle East and beyond.
SHAWARMA Similar to gyro (Greece) and doner (Turkey), this stack of skewered meat (chicken, lamb or even turkey) is a mega kebab. The meat roasts on a vertical spit, basting in its own juices. It’s sliced to order and often served in a pita.
YAKITORI These tiny Japanese skewers are usually grilled over hot coals and basted in a sweet-savory sauce. Yakitori, which means “grilled fowl,” typically showcases all parts of the chicken, but the repertoire has grown to include other foods, from eggplant to steak.
SATAY This Southeast Asian street food, originally from Indonesia, is usually a snack-size serving of marinated meat, shrimp or tofu threaded onto a bamboo skewer and grilled. Satay is traditionally served with a sweet peanut dipping sauce.
SOUVLAKI A skewered Greek specialty, souvlaki is usually made with chunks of marinated lamb, chicken or pork. The meat is often served on a platter with rice, or in a pita with onions, tomatoes, shredded lettuce and a dollop of yogurt-based tzatziki.
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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KEBAB S FROM LEFT: GETTY (1); A LAMY (1); STO CK FO O D (1); GE TTY (2 ).
FROM PAGE 82
Looking for cookout inspiration? There’s a universe of meats-on-a-stick out there. The kofta that appears in this issue, a kebab made from ground meat, is just one example. Take a global grilling tour and get fresh ideas for dinner, courtesy of these five skewered specialties. —GABRIELLA GERSHENSON
P E T P R O J E CT
Take a lick!
A N OT H E R D O G S AV E D
Help your pooch through the dog days of summer with a cool treat from your freezer.
Harley 1 1 -Y E A R - O L D P I T B U L L–T E R R I E R M I X
Carrot & Herb Ice Pops
HIS NEW MOM
Sprinkle 2 tbsp. chopped parsley, mint or basil in a 14-cube ice cube tray. Pour in 11/2 cups 100 percent carrot juice, filling each compartment almost to the top. Cut 7 baby carrots in half lengthwise. Place 1 carrot half in each cup, letting it lean against the side of the cup (this will form the ice pop “stick”). Freeze until partially frozen, about 11/2 hours. Nudge the carrots until they’re fully upright. Freeze until solid, about 1 hour more. Makes 14.
FIRST IMPRESSIONS
Due to a string of bad luck, Harley bounced from home to home for more than four years. When Lauer saw him at the shelter, he was lying quietly in the corner, overshadowed by the younger dogs. She brought him into another room, and Harley jumped into her lap right away. EASY LISTENING
“Make these, and I won’t have to chase the ice cream truck!” —Mika, Basenji
Harley loves being around people and makes direct eye contact when you talk to him, Lauer says. “If there’s a group of people, he’ll zero in on whoever is talking.” FUN AND GAMES
Rachael Ray Every Day (ISSN 2381-3830); July/August 2016, Volume 11, No. 104, 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 SARAH ZORN
Photography by SHAINA FISHMAN
R
Despite his age—and the cliché—Harley has learned lots of new tricks. “He’s pretty good at fetch, but he won’t let go unless you give him a cookie,” Lauer says.
AC
HA
ELSRESCUE . OR
G
RESCUE™ A PORTION OF PROCEEDS FROM SALES OF RACHAEL’S PRODUCTS GOES TO HELP ANIMALS IN NEED.
CARROT & H ERB I CE POPS PH OTO BY P ET ER A RDITO; FOOD ST Y LI NG BY EM MA FEIGENBAUM.
Recipe reviewed by the ASPCA. Every pet is different, so check with your vet to see if this recipe is suitable for your dog.
Gretchen Lauer, who adopted him from Monadnock Humane Society in Swanzey, NH (monadnock humanesociety.org)
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 !
Sela Ward She plays the tough-as-nails president in this summer’s sci-fi thriller Independence Day: Resurgence. Turns out, Ward is pretty impressive as an ordinary citizen, too. Watch her take on Rachael’s risotto! BY LAURA MORGAN
So, what’s your cooking cred?
Lemon-Artichoke Risotto 2 cups chicken stock • 4 tbsp. butter • 1 onion, finely chopped • 2 cups Arborio rice • 1 1 ⁄ 4 cups drained chopped canned artichoke hearts • zest of 1 lemon, plus 2 tsp. lemon juice • 2 ⁄ 3 cup grated Parmesan • 1 ⁄ 3 cup chopped flat-leaf parsley • 1 ⁄ 3 cup walnuts, toasted and chopped h In a medium saucepan, bring the stock and 4 cups water to a boil; cover and keep at a simmer. h In a large saucepan, melt 2 tbsp. butter over medium heat. Add the
about 5 minutes. Add the rice and stir until lightly toasted, about 2 minutes. h Add 1 cup stock, bring to a simmer and cook, stirring often, until the liquid is absorbed, 2 to 3 minutes. Maintaining a low simmer, continue
/2 cup at a time, stirring often and allowing the rice to absorb the liquid, until the rice is tender, about 18 minutes. h During the last 3 minutes of cooking, add the artichoke hearts, lemon zest and juice, and the remaining 2 tbsp. butter; season with salt and pepper. Stir in the cheese, parsley and walnuts. Serves 4.
Well... how did it go? “This light risotto is perfect for island dining, and my husband, Howard, and I thought it was quick and easy.” 136
PHOTO GRA PHY BY PET ER ARDI TO; FOOD ST YLI NG BY EMMA FEIGENBAU M; P ROP ST Y LI NG BY KRIST INE T REVI NO; PORTRAIT BY GETTY IMAGES; AL L OTH ER P HOTOS COURTESY SELA WARD.
“Preparing this dish while on vacation in St. Barth’s was a true trial for my novice skills.”
Any dishes you consider yourself a pro at making? Eggs and pasta and sautéed vegetables. What’s your favorite meal? Dinner. I enjoy sitting down to relax at the end of the day, connecting with my family and having a glass of wine while decompressing. Anything you rarely make at home but love to eat? Risotto, artichokes, osso buco— but I don’t like making anything that takes more than an hour!
SHALL WE BE ORIGINAL? Nothing Else Tastes Like
Or hit the sweet spot? Nothing Else Tastes Like
© 2016 Kraft Foods
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