Rachael Ray Every Day 2017 03

TM

TAKE A BITE OUTTA LIFE!

R

FOOD SHOULD BE

fun! STUFFED POTATOES GONE WILD!

Ch ee se F ries

Swedish Meatballs

p. 44

FRUITY-LICIOUS DINNERS!

ili Ch

p. 90

FRENCH TOAST AT EVERY MEAL! p. 88

& gg n, E Baco

rlic y Ga Kale & Crisp

PIE-CAKEN (!!) p. 75

e ees Ch

SHORTCUT SUPPERS FOR BUSY WEEKNIGHTS THE PERFECT PERSONAL DAY

a

What to eat, watch and do… from your sofa

Chi cke nT ikk

RACHAELRAYMAG.COM MARCH 2017

CONTENTS

F E AT U R E S

80 RACHAEL RAY’S 30-MINUTE MEALS It’s comfort-food time! Rach’s toasty recipes are like a warm hug in the form of dinner.

90 FRUITY-LICIOUS!

F O O D ST Y L I N G BY A L I N A R D I .

Make citrus your main squeeze with colorful, wow-worthy dishes that’ll have you puckering up all season long!

Photography by PETER ARDITO

1

p.

93

FOUND IN EVERY ISSUE FOOD & FUN

7

23 FA ST I D E A S

LETTER F R O M R AC H

Fourteen easy dishes to make right now

Snuggle up with this extra-comfy issue.

32 FAVES & SAVES

RECIPE INDEX

OMG, it’s EVOO! Ten things you didn’t know about Rach’s staple ingredient

59 TEST-KITCHEN PICKS

New tear-out booklet!

34 IN SEASON p.

30

Get fresh with radishes!

40 COOK WITH KIDS Your family will gobble up this Thai-style coconut chicken.

p.

63 YO U R C OZ I E ST DAY E V E R

S H O RTCU T SUPPERS Your ultimate make-ahead meal plan.

10 G R E AT E ST HITS

When’s the last time you really relaxed? Our blueprint for a day of total chilling— from indulgent breakfast to latenight popcorn, with DIY spa treatments and some QT with your sofa along the way—will make your answer “Yesterday!”

Dig in to our most popular chili recipes.

75

Get your pic on Rachael’s Insta; jammable music moments at SXSW; and more

TOGETHER The “Irish Rachael Ray” shows you how to throw a St. Paddy’s Day brunch with all the fixin’s. Pass the Guinness cocktail!

Tricking out storebought pies; battle of the tomato pastes; grocery shopping at the dollar store

12 R AC H ’ S BURGER OF THE MONTH Butter lovers, this one’s for you!

14 WORD OF MOUTH

99 S C R AT C H PA D Test-kitchen tips

52

102

DINNERS FOR A DEAL

P E T P R OJ E CT

20

p.

2

Five wheel-y good pizza cutters that will make you a superstar slicer

SUPERMARKET S M A RT S

One-up the one-pot meal with one-step meals!

102

8

H OT T O P I C

ON THE COVER Photography by Marcus Nilsson; food styling by Michelle Gatton; prop styling by Angharad Bailey; Rachael portrait by Jim Wright.

How to score a sitter your dog will love

104 KITCHEN CAMEO Hey, Gladiators: Did you know Tony Goldwyn from Scandal can cook a mean linguine?

LET LIFE IN

©2017 P&G

to your hair and your head

Not a pie, not a cake—it’s a piecaken! And it’s not the only crazy thing we’re doing with pie. Indulge on page 75!

TM

RACHAEL RAY LAUREN PURCELL CREATIVE DIRECTOR HEATHER HAGGERTY EXECUTIVE EDITOR LAUREN IANNOTTI MANAGING EDITOR TARA COX

FOUNDER AND EDITORIAL DIRECTOR EDITOR-IN-CHIEF

FOOD EXECUTIVE FOOD EDITOR Nina Elder SENIOR FOOD EDITOR Alexa Weibel FOOD EDITOR Cecily McAndrews

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MEREDITH NATIONAL MEDIA GROUP

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PRESIDENT

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SOUTHEAST DIRECTOR

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EXECUTIVE DIRECTOR, RESEARCH SOLUTIONS

Jamie Gropper Molly Monaghan

PHOTOGRAPHY PHOTO DIRECTOR Kim Gougenheim

CHICAGO

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PHOTO EDITOR Randi Sidera

ACCOUNT DIRECTOR

ASSOCIATE PHOTO EDITOR Samantha Ulban

Michelle Butler-Mingey ACCOUNT MANAGER

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PRODUCTION

SALES COORDINATOR

PRODUCTION DIRECTOR Betsey Barnum PRODUCTION MANAGER Hollis Yungbliut

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ACCOUNT MANAGER

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EXECUTIVE VICE PRESIDENTS GROUP PUBLISHER, MEREDITH FOOD GROUP

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RESEARCH DIRECTOR

CHIEF MARKETING OFFICER

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SENIOR VICE PRESIDENTS

ADVERTISING PRODUCTION SENIOR PRODUCTION MANAGER

CONSUMER REVENUE

Andy Wilson DIGITAL SALES

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PRODUCTION TRAFFIC SUPERVISOR

RESEARCH SOLUTIONS

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VICE PRESIDENTS

DIRECTOR OF QUALITY

FINANCE

Joseph Kohler

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PREPRESS DESKTOP SPECIALISTS

BUSINESS PLANNING & ANALYSIS

Tony Jungweber, Michael Sturtz

Rob Silverstone CONTENT LICENSING

COLOR QUALITY ANALYST

Larry Sommers

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CORPORATE SALES

Brian Kightlinger

CIRCULATION

DIGITAL SALES

WEST COAST DIRECTOR

CONSUMER MARKETING DIRECTOR

Molly Wootton

Todd Bierle

SALES ASSISTANT

RETAIL BRAND MANAGER

Blair Shales

Jennifer Hamilton

BRAND LICENSING

DIRECTOR OF COMMUNICATIONS, RACHAEL RAY

TRAVEL

FINANCE

COMMUNICATIONS

Michelle Boxer

NATIONAL TRAVEL DIRECTOR

BUSINESS DIRECTOR

EDITORIAL ASSISTANTS

Melissa Luebbe

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RESEARCH CHIEF Marissa Wolkenberg

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EDITORIAL BUSINESS COORDINATOR

BUSINESS DEVELOPMENT MANAGER

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CONTACT US Email the editors at [email protected] Subscription help: RachaelRayMag.com/myaccount Email us at [email protected] Call us at 800-305-7991 Anything else? Try RachaelRayMag.com/help

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4

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

Photography by LUCAS ZAREBINSKI

FOOD STYLING BY MICHELLE GATTON; PROP STYLING BY PAIGE HICKS.

LIFESTYLE EXECUTIVE LIFESTYLE EDITOR Jennifer R. Beck

Olive Oil and Garlic Walnuts

Toasted Walnuts

FOR THE BEST SIMPLE SNACKS EVER NATURALLY DELICIOUS STRAIGHT FROM THE BAG, WALNUTS ALSO TASTE GREAT TOASTED OR SIMPLY SEASONED. NOTHING BEATS HEART-HEALTHY* CALIFORNIA WALNUTS FOR EASY, TASTY SNACKS. VISIT WALNUTS.ORG/SNACKS.

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

Raw Walnuts

walnuts.org

Sea Salt Walnuts

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

FOOD ST YLI NG BY CYD RAFTU S M CDOW ELL ; PROP STY LING BY STEPHANIE HANES .

There’s something special in this hot chocolate! Go to page 67.

Photography by AARON DYER

7

MARCH

2017

BREAKFAST & BRUNCH

B

28

Brisket & Polenta Salad

Romaine Wedge Caesar Salad

96 Tangerine Salad with Wild Rice & Fennel

SOUPS & STEWS

64 Cherry-Almond Dutch Baby B Brisket Ramen

26 Roasted Broccoli Soup with Lemon & Parm

57

55 Chinese Pork Dumpling Soup

Spiced Lentil & Sweet Potato Stew

SAMMIES & BURGERS 24 Pesto & Prosciutto Breakfast Sandwiches

51 Baked Irish Breakfasts

51 Cashel Blue Cheesecake

SNACKS, STARTERS & SIDES

30 Caramelized Fennel with Parmesan & Almonds

42 Quick-Roasted Broccoli

B Piled-High Brisket Melts

75 Ham, Cheese & Apple Pie-ninis

84 Toasted Bagels with Radish Schmear & Lox

85 Pimiento Cheese Toasts with Bacon & Tomato

51 Clodagh Soda Bread 12 Buttery Burgers & Onions on Toast

VEGETABLE MAINS 71 Easy Cheesy No-Knead Focaccia

71 Butternut & Brown Butter Polenta

8

24 Roasted Shrimp with Bloody Maria Cocktail Sauce

72 Spiced Popcorn, 5 Ways

96 Spiced Cauliflower with Preserved Lemon

88 Savory French Toast with Cherry Tomato, Basil & Balsamic Sauce

>> KEY

Fast (30 min. or less)

89 Savory French Toast with Simple Creamed Spinach

Freezer-friendly

Vegetarian

89 Savory French Toast with Mushrooms & Marsala

Gluten-free B Tear-out booklet

index SEAFOOD

28 Salmon & Cauliflower with Crème Fraîche

30 Seared Scallops with Sherry-Caper Vinaigrette

84

54 Baked Brioche Shrimp Toasts

Spicy Shrimp & Gremolata Linguine

Frito Pie Stufed Potato 47

CHICKEN

Good stuf! 23 Bufalo Chicken Tacos

24 Chicken, Celery & Ginger Stir-Fry

Eight fun new ways to load up your baked potato. 44

56 Chicken with Coconut Milk & Lemongrass

Roasted Cranberry Coq au Vin

h Chicken Tikka h Chicken Potpie h Chili Cheese Fries h Kale & Crispy Garlic Chips h French Onion Soup h Swedish Meatballs h Spicy Breakfast “Sammie” h Frito Pie

DESSERTS & DRINKS

MEAT

B Wine-Braised Brisket

B Moroccan Brisket Stew 25 36

Cannoli Sammies

30 Whiskey-Spiked Vanilla Milk Shakes

28

51 Purple Velvet Cocktail

67 Hot Chocolate, 6 Ways

Mixed-Radish Pizza

26 Pork Tenderloin with Sicilian Tapenade

B Beef & Broccoli Tacos

54 Roasted Sausages with Tomatoes & White Beans

B Spinach & Beef Baked Ziti

71 Five-Ingredient CiderBraised Pork Ragu

82 Garlic Toasts Topped with Cannellini Ragu

Smoked Mozzarella Pizzettes

86 Rice Pilaf with Safron, Chorizo & Chickpeas

96

87 White Toasts with Minty Mashed Peas & Scottadito Lamb Chops

Asian-Style Sticky Ribs with Orange & Ginger

75

83 Toasted Penne alla Vodka

31 Tex-Mex Mac ’n’ Cheese

96 Pasta with Citrus Pesto, Pancetta & Peas

Blueberry Pie-caken

75 Key Lime Pie-faits

96

96 Pink Grapefruit Whiskey Sours

Coconut Shortcakes with Lime Curd

9

SUPPERS

STEP 1 MAKE A BIG BATCH OF THIS! Wine-Braised Brisket MAKES 11 1 ⁄ 4 cups—enough to cook all 6 of the recipes inside PREP 35 min COOK 4 hr

2 cups dry red wine 2 cups low-sodium beef stock 1 ⁄ 2 cup tomato paste 1 ⁄ 2 tsp. dried thyme 2 beef briskets (4 1 ⁄ 2 lbs. each), trimmed 2 tbsp. olive oil 4 ribs celery, coarsely chopped 4 carrots, coarsely chopped 2 medium onions, chopped

1. Preheat the oven to 325°. In a large bowl, whisk the first 4 ingredients. 2. Season the briskets with salt and pepper. In a large Dutch oven or pot, heat the oil over medium-high. Working with one brisket at a time, cook until browned, 5 to 6 minutes per side; transfer to a roasting pan. Add the wine mixture to

the Dutch oven and bring to a boil over high heat, scraping up any browned bits, then pour into the roasting pan. Arrange the vegetables around the meat. Cover with foil and transfer to the oven. Cook until fork-tender, turning the briskets halfway through, 3 1⁄ 2  to 3 3⁄4  hours. Let stand 20 minutes before slicing; cool before storing.

AND... FREEZE! Portion brisket and pan juices into freezer bags labeled by recipe: 3 cups meat (tacos); 2 1⁄2 cups meat and 1 1⁄2 cups juices (stew); 2 cups meat and 1⁄2 cup juices (brisket melts); 1 1⁄4 cups meat and 1 cup juices (ramen); 1 1⁄4 cups meat (salad); 1 1⁄4 cups meat (ziti). Freeze up to 2 months. Thaw in the fridge overnight or microwave at 50 percent power, about 5 minutes.

FOOD STYLING BY MICHELLE GATTON; PROP STYLING BY KRISTINE TREVINO.

STEP 2 MAKE ONE OF THESE!

1. Brisket & Polenta Salad

2. Piled-High Brisket Melts

2 cups diced polenta from a tube • 1 tbsp. olive oil • 12 oz. red leaf lettuce, torn (12 cups) • 1⁄ 3 cup sliced radishes • 1 cup snap peas • 1 1⁄4 cups Wine-Braised Brisket, thawed, chopped and warmed • 3⁄4 cup vinaigrette  In nonstick skillet, cook polenta in oil over medium-high, stirring occasionally, until golden, about 8 minutes. In large bowl, toss polenta croutons, lettuce, radishes, snap peas and brisket with vinaigrette. Serves 4.

2 cups thinly sliced onion • 12 oz. sliced mushrooms • 3 cloves garlic, sliced • 2 tbsp. olive oil • 2 cups Wine-Braised Brisket plus 1⁄ 2 cup pan juices, thawed • 4 slices sourdough bread, toasted • 1 cup shredded Swiss cheese  In large skillet, cook onion, mushrooms and garlic in oil over medium-high, stirring occasionally, until golden, about 10 minutes. Stir in brisket and juices; cook until hot, about 2 minutes. Top bread with brisket mixture and cheese. Broil to melt cheese, 1 to 2 minutes. Serves 4.

3. Spinach & Beef Baked Ziti 1

8 oz. ziti, cooked • 2 cups marinara sauce • 1 ⁄4 cups Wine-Braised Brisket, thawed and coarsely chopped • 1 package (10 oz.) frozen spinach, thawed and squeezed dry • 1 cup ricotta • 1 cup shredded mozzarella • 3 cloves garlic, grated • 1⁄ 8 tsp. crushed red pepper  In bowl, mix ziti, 11⁄4 cups marinara, the brisket, spinach, ricotta, 1⁄ 2 cup mozzarella, the garlic and crushed red pepper; season. Transfer to greased 8-by-8-inch baking dish. Top with remaining 3⁄4 cup marinara and 1 ⁄ 2 cup mozzarella. Bake at 350° until browned, about 30 minutes. Serves 4.

4. Moroccan Brisket Stew 2 large parsnips, thinly sliced • 2⁄ 3 cup dried apricots, quartered • 24 pitted green olives • 1 tbsp. olive oil • 21⁄ 2 cups Wine-Braised Brisket plus 11⁄ 2 cups pan juices, thawed and brisket shredded • 1 cup beef stock • 1⁄ 2 tsp. ground cumin • 1 cup dry couscous, cooked   In large pot, cook parsnips, apricots and olives in oil over medium-high until parsnips soften, about 3 minutes. Add brisket, juices, stock and cumin. Reduce heat to medium-low, cover and simmer, stirring often, until flavors meld, about 15 minutes; season. Serve with couscous. Serves 4.

5. Beef & Broccoli Tacos 1

1 bag (12 oz.) broccoli slaw mix •  ⁄ 3 cup thinly sliced white onion • 1 jalapeño, seeded and finely chopped • 2 tbsp. chopped fresh cilantro • 2 tbsp. fresh lime juice • 1 tbsp. olive oil • 2 tsp. sugar • 12 corn tortillas, warmed • 3 cups Wine-Braised Brisket, warmed and shredded • 1⁄2 cup sour cream  In medium bowl, toss slaw mix, onion, jalapeño, cilantro, lime juice, oil and sugar; season. Top tortillas with brisket and slaw and serve with sour cream. Serves 4.

6. Brisket Ramen 4 cups beef stock • 3 tbsp. white miso • 2 tbsp. soy sauce • 11⁄4 cups Wine-Braised Brisket plus 1 cup pan juices, thawed • 1 cup stemmed, sliced shiitake mushrooms • 1 lb. baby bok choy, quartered lengthwise • noodles from 4 packages (3 oz. each) instant ramen • 4 soft-boiled eggs, peeled and halved  In pot, cook first 6 ingredients over low, covered, until bok choy is tender, about 5 minutes. Divide noodles among bowls; top with brisket mixture and eggs. Serves 4.

LET’S MEAT! Online, at least. Steer yourself to RachaelRayMag .com/morebeef for other tasty red-meat recipes.

G R E AT E S T H I T S

Our 20 most popular chili recipes! Chilly night? Have a chili night! You’ve pinned, saved and shared these stick-to-your-ribs chili recipes more than any others on our site. Head to RachaelRayMag.com/chilinight for all the recipes.

BEEF CHILI WITH PICKLED JALAPEÑOS

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OPPOSIT E PAGE : BEEF CH ILI WIT H P ICKLED JAL APEÑOS BY JOHN KERNI CK . THIS PAGE FROM TOP TO BOTTOM, COLUMN 1: KATE SEARS; CON POULO S; LAURA GARDNER ; JOHN KERNICK ; KANA OKADA . COLUMN 2 : TINA RUPP; KATE SEARS; MARCUS NILSSON; JOHN KERNICK ; CON POULOS. COLUMN 3: YUNHEE KIM; JENNIFER CAUSEY; QUENTIN BACON; CHARLES MASTERS (2). COLUMN 4: DAN ROBERTS; ROMULO YANES; MARCUS NILSSON; CHARLES MASTERS.

Turkey Chili

Tex-Mex Corn Chip Chili

Green Chili

Smoky Beef Chili

Tex-Mex Brown Rice Chili

Black & White Chicken Chili

Moroccan Lamb Chili

Three Bean Chili

Beef & Bean Chili

Pork & Black-Eyed Pea Chili

Acorn Squash & Chicken Chili

Chicken Mole Chili

Chipotle Turkey Chili with Apples & Cheddar

Mushroom, Ancho & Black Bean Chili

Zucchini & Corn Chili

Espresso Chili with Beef & Black Beans

Get all 20 recipes at RachaelRayMag.com/ chilinight.

White Bean, Chicken & Poblano Chili

Succotash Veggie Chili

Chorizo & Vegetable Chili in Cheesy Polenta Bowls

11

This butter burger is an ode to Wisconsin, on toast. I cook onions in butter, cook my burgers in the buttery drippings and serve with the onions on top.

Buttery& Burgerson Onions Toast MAKES 4

12

1 bunch upland cress 8 slices 3 ⁄ 4 -inch-thick white bread, toasted h Grate enough of 1 onion to measure 3 tbsp. with the juice; reserve for the burgers. Quarter and thinly slice the remaining onions. In a large cast-iron skillet, heat the butter over medium. When it foams, add the sliced onions, thyme and bay leaf; season with salt and pepper. Cook, stirring frequently, until caramel in color and

very soft, 20 to 30 minutes, adding the stock during the last 5 minutes of cooking. When the stock is absorbed, use a slotted spoon to transfer the onions to a medium bowl. Reserve the skillet with the drippings. h In another medium bowl, season the beef. Mix in the grated onion, the Worcestershire and garlic. Form into 4 patties (thinner in the centers for even cooking).

h Reheat the skillet

over medium-high. Add the patties and cook 8 minutes, turning occasionally. h Top the patties with the cheese during the last minute or two of cooking, tenting with foil to melt. h Divide the upland cress among 4 slices of toast; top with the buttery burgers, buttery onions and the remaining 4 slices of toast.

Photography by LUCAS ZAREBINSKI

Lettering by JOEL HOLLAND

FOOD STYLING BY MICHELLE GATTON; PROP STYLING BY PAIGE HICKS.

2 large or 4 small onions 4 tbsp. butter 1 tbsp. fresh thyme leaves or 1 ⁄ 4  tsp. dried thyme 1 bay leaf Salt and pepper 1 ⁄ 2 cup beef stock 1 1 ⁄ 2 lbs. 90% lean ground beef, best quality, at room temperature 1 tbsp. Worcestershire sauce 2 cloves garlic, grated or pasted 8 slices cheddar or 8 oz. coarsely grated white sharp cheddar, preferably Wisconsin

CHRONIC MIGRAINE

If you’ve been getting hit by 15 or more headache days a month, each lasting 4 hours or more, it’s time to talk to a headache specialist about the impact of Chronic Migraine. Discover treatment options you may not have tried at

MyChronicMigraine.com © 2016 Allergan. All rights reserved. All trademarks are the property of their respective owners. NON70984 07/16

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

Theatergoers can see, smell and taste the action at the Broadway show Waitress.

ven better than dinner before a show: Dinner at the show! A handful of new Broadway and off-Broadway productions are serving up serious eats as part of the experience. Audience members at the hit musical Waitress are greeted by the smell of fresh-baked apple pie wafting through the theater. Sara Lee pies, enhanced with extra cinnamon and nutmeg to make them smell all the more irresistible, are baked backstage and the aroma is blasted through the vents. At intermission, just when you can’t take the temptation any longer, you can buy homemade pie in a Mason jar at the concession stand.

E

14

Over at off-Broadway’s Sweeney Todd, about a barber and baker who forge an unsavory partnership selling meat pies made with very questionable ingredients, ticket-buyers can pre-order their own (conventional) pies, then come to the theater early and enjoy a feast. A few blocks away at the new musical Natasha, Pierre & the Great Comet of 1812, a riff on War and Peace starring Josh Groban, the show opens with the cast bursting into the theater, whooping a Russian battle cry and shouting, “Who wants a dumpling?!” They then hand out 400 boxes containing fluffy, warm pierogi from beloved neighborhood restaurant Russian Samovar. You don’t get that when you read the book —JERYL BRUNNER

PHOTO BY JOAN MARCUS.

Take a bite out of Broadway

WORD OF M OU T H

GET REGRAMMED BY RACH! rachaelray

This could be your photo if you join in the fun. Come on, show us what you’ve got!

Fine dining in Aisle 7! Before you tackle your grocery shopping, why not have a legit sit-down meal—right in the store. BY GLORIA DAWSON Whole Foods

Little Lago

W Y N N E W O O D, PA

S E AT T L E

Table & Tavern, the latest Whole Foods eatery (they’ve got 150) and one of the most upscale, serves its fare in an airy space that makes you forget all about the long checkout line. The grilled salmon over charred romaine ($19) or classic double cheeseburger ($11) will fuel you for a trip through the 50,000-square-foot store. wholefoodsmarket .com/stores/wynnewood

Head to the store to stock up on high-end ingredients, like black walnuts and imported EVOO and cheese, and stay for a glass of local wine, beer or cider and lick-your-fingersgood baby back ribs ($17) or wood-fired meatball pizza ($13) served at the attached 16-seat eatery. littlelago.com

Cantoro Italian Market

It’s hard to choose which restaurant to hit at these markets: There are more than 170 eateries in 40 stores with specialties including pizza, beer and more. Our ideal food crawl might start at Nob’s Wine Bar for a $5 mimosa. After that, we’d visit Oyster Bar a few blocks away and slurp back some bivalves ($2.49 apiece), and to finish: Todd’s BBQ’s hickorysmoked brisket sandwich ($9). marianos.com

P LY M O U T H , M I

The grocery-and-trattoria combo is popular in Italy, and it turns out the concept works in suburban Detroit, too. Diners can order salmon carpaccio ($19) or the kicked-up tagliatelle alla Bolognese ($18) with veal, pork and pancetta. The market even hosts weddings. cantoromarket.com

16

Mariano’s VA R I O U S LO CAT I O N S , C H I CAG O

CLOCKWISE FROM TOP LEFT, PHOTOS BY CON POULOS; RYAN LIEBE ; SARAH ANNE WARD; JOHN KERNICK ; SARAH ANNE WARD; COURTESY CANTORO ITALIAN MARKET.

Want Rach to your latest pic? Want to— gasp!—see it in her personal feed? This month, tag your best soup, stew and stoup Instas with #RRRegram and #RRMagFan for a chance to have Rach regram it. Follow @RachaelRayMag for more deets and fun!

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WO R D O F M O UTH

E M I T S A E T E ET OU R M YH PP A H

There’s a new brew in town— and it’s not beer! Across the country, mixologists are shaking up cocktails with a spot of tea. Pinkies up, and down the hatch! BY LAURA ITZKOWITZ

WAY BETTER THAN GREEN JUICE BlackTail, a new Cubaninspired bar in NYC, serves a Pisco & Green Tea cocktail: A traditional Latin liquor is infused with green tea and mixed with bitters, sherry, rum, vermouth, lemon sherbet and pear soda. blacktailnyc.com

IRRESISTIBLE

TASTE HIGH ON CHAI

TEA-NA COLADA Certified tea sommelier (yes, that’s a thing) Jennie Ripps developed Owl’s Brew teas specifically for cocktails. You can buy the mixers online or stop by Social Still in Bethlehem, PA, a distillery where they serve a tipple called Owl at the Moon using Owl’s Brew Coco-Lada tea (a mix of black tea, coconut and pineapple juice), house-made vanilla-infused vodka, coconut cream and chocolate syrup. socialstill.com

Find us in the Specialty Cracker Aisle www.bluediamond.com © 2016 Blue Diamond Growers. All rights reserved.

18

PHOTO S FROM TOP: BR ET T HERRIG; TR ENTI NA ; S O C I A L ST ILL .

Trentina, Jonathon Sawyer’s Cleveland restaurant, is known for its authentic, locally sourced northern Italian food, great wine list and inventive cocktails. Try the Chai ’Til You Die, a refreshing rum drink starring house-made syrup infused with organic Indian masala chai tea, mixed with fresh-squeezed orange juice and seltzer. restauranttrentina.com

GOOD IS IN EVERY BLUE DIAMOND® ALMOND. GOOD IS CONTAGIOUS. GOOD ADDS FLAVOR TO OUR LIVES.

BLUEDIAMOND.COM Select varieties of Blue Diamond Almonds are certified by the American Heart Association. Per 1 oz. serving of almonds. All certified nuts, including salted varieties, must meet the American Heart Association’s nutritional criteria which include a limit of 140 mg or less of sodium per label serving size. Scientific evidence suggests, but does not prove, that eating 1.5 ounces per day of most nuts, such as almonds, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease. See nutritional information for fat content. © 2016 Blue Diamond Growers. All rights reserved.

WORD OF M OU T H

Rach and her husband, John, jump on stage with Naughty By Nature in 2016 (left); Stubb’s (right) has been the headquarters for Feedback since 2010; show credentials from year one (below).

10 rockin’ years at SXSW ach year tens of thousands of music- and film-lovers gather in Austin for the South by Southwest festival. And Rachael and her musician husband, John Cusimano, have been right there with them for years. They enjoyed the vibe so much that in 2008 they hosted their own event, Feedback, booking bands like Scissors for Lefty and the Raveonettes, serving up irresistible food like Cornbread-Topped Bourbon BBQ Chicken, and opening the gates to a few hundred guests—for free. “I thought people would be confused to find me hosting indie acts, as I’m often thought of as a cook, not a music aficionado, but I’ve been an indie film and rock fan for decades,” Rachael says. That one-day bash has since grown into a three-day event, on several stages, with performances by some very big names in music (oh, hey, Train!), and more delicious food. Still all for free. Recently, more than 8,000 fans lined up starting at 5 A.M. at Stubb’s, the famous Austin BBQ joint, to get in on the action. This year marks the 10th Feedback party, and the celebration promises to be the best yet.

E

Get ready for some awesome Insta pics! Visit RachaelRay.com/feedback for the details on this year’s festivities and follow along on social with #RRFeedback.

WHAT A LINEUP! Rap, folk, soul, rock, country, you name it: Close to 200 bands— big names and up-andcomers—have taken the Feedback stage in the last decade.

Train

Theophilus London

Blondie

Foxboro Hot Tubs (aka Green Day)

COUNTERCLOCKWISE FROM TOP LEFT, PHOTOS BY CHARLES REAGAN (3); BRIAN LAHIERE ; BRIAN DOBEN; BRIAN LAHIERE ; CHARLES REAGAN; BRIAN LAHIERE (2); CHARLES REAGAN; TED MORRISON. BAND PHOTOS FROM LEFT BY GETTY (2); BRIAN LAHIERE (2); STEVE VACCARIELLO; GETTY; CHARLES REAGAN; GETTY; BRIAN LAHIERE .

The award for most repeat performances goes to John’s rock band, The Cringe

Guests can always count on excellent food, like BBQ Pulled Pork Tacos (above), Grilled Corn Of-the-Cob with Chipotle Cream (left) and something to wash it all down with (below).

know who you’ll run into! Celebs like Bill Murray (left), Matthew McConaughey and it-girl Gigi Hadid have all partied with Rach.

Rach and John like to fill the bill with new talent: Edward Sharpe and the Magnetic Zeros played Feedback in 2009, before their hit “Home” dropped. They returned in 2015 (left) and everyone knew their name—and their songs; an armful of event wristbands (right) is a badge of honor at SXSW.

“

It’s been 10 years and I still feel welcome and at home in Austin. I love that locals and travelers from far and wide come hang with us.” —RACHAEL

“

The music is new and classic, of every genre… the Wild Feathers, New York Dolls, Imagine Dragons—the list goes on and on!” —RACHAEL

Wanda Jackson

Macklemore & Ryan Lewis

George Clinton & Parliament-Funkadelic

She & Him

ZZ Top’s Billy Gibbons

21

RECIPE FOR WONDERFUL

TM

RIGATONI WITH SILENCED SMARTPHONES

Always al dente, always perfect.

We saved you a seat. Find out more at Barilla.com/DreamDinnerParty

FOOD ST YLI NG BY SI MON ANDREWS; PR OP ST YLI NG BY CA RL A GONZALEZ-HA RT.

1. Bufalo1Chicken Tacos

1 tbsp. plus 1 ⁄2 tsp. mayonnaise • 1 tbsp. buttermilk • 2 ribs celery, thinly sliced • 8 corn tortillas • 2 cups shredded rotisserie chicken • 3 tbsp. hot sauce • 2 tbsp. butter • 1⁄4 cup crumbled blue cheese In bowl, mix first 3 ingredients for slaw; season. In nonstick skillet, cook tortillas over high until warmed and charred in spots. In another bowl, microwave chicken, hot sauce and butter on high until warm, about 2 minutes; season. Divide among tortillas; top with slaw and cheese. Makes 8.

Recipes by LARAINE PERRI

Photography by SARAH ANNE WARD

23

FAST I D EAS

2. Roasted Shrimp with Bloody Maria Cocktail Sauce 1 lb. peeled, deveined tail-on raw large shrimp • 2 tbsp. olive oil • 1 tsp. lime zest plus 1 tbsp. juice • 1⁄2 tsp. sugar • 4 tsp. chopped fresh cilantro • 2⁄3 cup chili sauce • 1 tbsp. tequila • 1⁄2 tsp. hot sauce, preferably Tabasco  On baking sheet, toss shrimp, oil, zest and sugar; season. Roast at 400° until opaque in the center, about 5 minutes; cool. Sprinkle with cilantro. In bowl, whisk lime juice and remaining ingredients for dip. Serves 4.

SHRIMP CLEANING HACKS PAGE 99

3. Pesto & Prosciutto Breakfast Sandwiches 4 ciabatta rolls, split and toasted • 6 tbsp. store-bought pesto • 6 eggs • 1 ⁄ 4  cup milk • 3 oz. grated provolone • 1 tbsp. butter • 4 slices prosciutto • 2 roasted red peppers, thinly sliced  Spread cut sides of rolls with pesto. In bowl, whisk eggs, milk and cheese. In nonstick skillet, cook egg mixture in melted butter over medium, stirring until just set, about 5 minutes. Fill sandwiches with prosciutto, scrambled eggs and peppers. Makes 4.

24

2 tbsp. sesame oil • 3 ⁄ 4  lb. boneless, skinless chicken breasts, thinly sliced • 3 ⁄ 4  lb. bok choy, sliced • 1 ⁄ 3  cup sliced fresh basil • 1 ⁄ 4  cup black bean–garlic sauce • 3 ribs celery, sliced on an angle • 5 scallions, chopped into 1-inch pieces • 3 tbsp. minced peeled fresh ginger In skillet, heat oil over high; cook chicken, stirring occasionally, until golden, about 5 minutes. Stir in remaining ingredients and 1 ⁄ 3  cup water and cook, stirring often, until crisptender, about 5 minutes; season. Serves 4.

CHICKEN, CELERY & GI NGER ST IR-FRY RECIP E BY ALEXA W EIBEL .

4. Chicken, Celery & Ginger Stir-Fry

5. Cannoli Sammies 1

2 cups whole-milk ricotta •  ⁄2 cup confectioners’ sugar • 1 1⁄2 oz. coarsely grated dark chocolate • 1⁄2 tsp. finely grated orange zest • 1⁄2 tsp. pure vanilla extract • eight 4-inch pizzelle cookies • 1⁄3 cup chopped pistachios In shallow dish, combine first 5 ingredients. In dish, spread in an even layer; freeze until slightly firm, 20 minutes. Spread onto 4 pizzelles; top each with another cookie. Roll sandwich edges in pistachios. Serve chilled. Makes 4.

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6. Roasted Broccoli Soup with Lemon & Parm 1

It only takes a second...

1 ⁄ 4 lbs. broccoli, broken into florets • 1 large shallot, quartered • 3 tbsp. olive oil • 3 cups chicken stock • 2 cups fresh spinach • 1 ⁄ 2  cup grated Parm • 1 tsp. lemon zest plus 1 tbsp. juice  On baking sheet, toss broccoli, shallot and oil; season. Roast at 425°, turning once, until charred in spots and crisp-tender, 25 minutes; reserve 1 ⁄ 2  cup small florets. In blender, puree roasted broccoli with stock, spinach, Parm, zest and juice. In pot, heat soup over medium until warm; season. Top with reserved florets. Serves 4.

BRIGHT IDEA Tossing a handful of fresh spinach into the blender gives you that brightgreen hue.

7. Pork Tenderloin with Sicilian Tapenade BE AN OLIVE EXPERT PAGE 100

26

1 cup pitted Castelvetrano olives, rinsed • 2 small anchovy fillets • 2 tbsp. EVOO • 2 tsp. fresh lemon juice • 1 small clove garlic, chopped • 1 tsp. minced fresh thyme • 1 1 ⁄ 4  lbs. pork tenderloin, trimmed • 2 tsp. vegetable oil  In mini processor, pulse first 6 ingredients until roughly chopped. Rub pork with vegetable oil; season. In ovenproof skillet, cook, turning, over medium-high, until browned, about 5 minutes. Roast at 500° until cooked through, 10 minutes; let rest. Top with tapenade. Serves 4.

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FAST I D EAS

8. Smoked Mozzarella Pizzettes 1 lb. refrigerated pizza dough • 2 tbsp. olive oil • 1 ⁄ 4  lb. Swiss chard, chopped • 2 cloves garlic, chopped • 8 oz. shredded smoked mozzarella • 1 ⁄ 4  cup diced ham  Pat dough into four 6-inch rounds. On baking sheet, bake at 500° until lightly browned, 3 minutes. In skillet, heat oil over medium-high; cook chard and garlic, stirring, until wilted, 2 minutes. Season. Top dough with cheese, chard mixture and ham. Season and bake until dough is golden, about 14 minutes. Makes 4.

10. Romaine Wedge Caesar Salad

9. Salmon & Cauliflower with Chive Crème Fraîche 1 medium head cauliflower, broken into florets • 2 tbsp. olive oil • 2 tsp. fennel seed • 4 skinless salmon fillets • 1 ⁄ 4  cup crème fraîche • 1 tbsp. chopped fresh chives • 2 tsp. fresh lemon juice  On half of baking sheet, toss cauliflower, oil and fennel; season. Roast at 400°, 10 minutes. Season fish; add to other half of sheet. Roast until flaky, about 10 minutes. In bowl, stir remaining ingredients; drizzle over salmon. Serves 4.

28

⁄ 2  cup EVOO • 4 tsp. red wine vinegar • 1 clove garlic, finely chopped • 1 generous tsp. anchovy paste • 1 tsp. Dijon mustard • 2 romaine hearts, halved lengthwise • 1 ⁄ 3  cup grated Parmesan • 3 ⁄ 4  cup store-bought croutons • chopped fresh chives  In bowl, whisk first 5 ingredients; season dressing. Drizzle romaine halves with dressing. Top with Parmesan, croutons and chives; season. Serves 4.

SALMON & CAULIFLOWER WITH CRÈME FRAÎCHE RECIPE BY CHARLES GRAYAUSKIE .

1

©2016 P&G

A safety message from

Everyday items can become dangerous in little hands Keep laundry pacs away from children

FAST I D EAS

11. Caramelized Fennel with Parmesan & Almonds 2 medium fennel bulbs, trimmed, each cut through root end into 12 wedges, fronds reserved • 2 tbsp. EVOO, plus more for drizzling • 1⁄ 4  cup finely grated Parmesan • 1⁄ 4  cup chopped roasted almonds • 1 1⁄ 2  tsp. chopped fresh thyme  On baking sheet, toss fennel with 2 tbsp. EVOO; season. Roast at 400°, turning once, until tender, 18 to 20 minutes. Top with Parmesan, almonds, thyme and reserved fennel fronds; drizzle with more EVOO. Serves 4.

12. Seared Scallops with Sherry-Caper Vinaigrette 3 tbsp. EVOO • 1 tbsp. rinsed capers • 2 tsp. chopped fresh parsley • 2 tsp. minced shallots • 2 tsp. sherry vinegar • 1 ⁄ 4  tsp. Dijon mustard • 1 ⁄ 4  tsp. sugar • 2 tbsp. vegetable oil • 16 large sea scallops  In bowl, stir first 7 ingredients; season. In nonstick skillet, heat vegetable oil over medium-high. Season scallops; cook until browned, about 2 minutes per side. Top with vinaigrette. Serves 4.

30

1 ⁄ 2 cup heavy cream • 4 tsp. confectioners’ sugar • 2 tsp. plus 2 tbsp. Irish whiskey • 1 pt. vanilla ice cream, softened • 2 tsp. instant espresso powder In bowl, beat cream, sugar and 2 tsp. whiskey to soft peaks. In blender, puree ice cream with remaining 2 tbsp. whiskey. Pour into two glasses and top with whipped cream. Sprinkle with espresso powder. Makes 2.

TEX-MEX MAC ’N’ CHEESE RECIPE BY ALEXA WEIBEL .

13. Whiskey-Spiked Vanilla Milk Shakes

STUFF IT Serve the mac ’n’ cheese in halved, prebaked bell peppers to add color and even more flavor.

14. Tex-Mex Mac ’n’ Cheese1 3

⁄4 lb. fresh chorizo, casings removed •  ⁄2 small red onion, minced • 1 poblano chile, minced • 3⁄4 cup whole milk • 1 lb. sliced white American cheese • 1 can (10 oz.) diced tomatoes with chiles (such as Ro-Tel), undrained • 12 oz. medium pasta shells, cooked • crumbled tortilla chips • 3 tbsp. chopped cilantro  In pot, cook chorizo over medium, breaking up with a spoon, until browned and crumbled, 5 minutes. Add onion and poblano; stir until softened, 5 minutes. Add milk and cheese; stir until cheese melts, 5 minutes. Stir in tomatoes and shells; top with chips and cilantro. Serves 4.

HOT TOPIC

Pour it on! It’s been 10 years since EVOO, Rach’s pet name for extra-virgin olive oil, became such a household name that it was added to the Oxford dictionary. You may not need more reasons to use the flavorful, versatile, delectable oil, but we’ve got a few anyway! BY JUNO D E MELO

8

“Extra virgin” means three things: The oil has been pressed out of fresh olives without heat or chemicals (like fresh-squeezed juice); it’s been judged by a panel of sensory experts to have zero taste or smell defects; and lab tests have proven it to have very low acidity.

2 Extra-virgin olive oil is famously full of antioxidants, but according to a study in the Journal of Food Science, they become 40 percent less efective after six months of storage. That doesn’t mean that big jug you bought awhile back is spoiled—just that you may not be not getting the full health benefits from it. 32

4 You can massage a little onto your hands before cutting beets to prevent them from staining your skin. Rachael does this!

5 Resist the urge to add olive oil to the pot as your pasta is cooking: It doesn’t actually prevent clumping. Boil your noodles in plenty of water and stir throughout the first minute of cooking and you’ll be all set.

6 Called the “Chanel No. 5 of olive oils,” Lambda Ultra Premium Extra Virgin Olive Oil, sourced from some of the oldest olive trees in Greece, is the world’s most expensive. You can get a perfume-sized bottle on Harrods.com for $43, or about $13 an ounce. (Note: We do not recommend dabbing it on your pulse points.)

7 Celebs love EVOO! Emma Stone has talked about moisturizing with it, and Chloë Grace Moretz has used it to wash her face, saying it has made her skin “so much clearer.” If you’re oily or acne-prone, you’ll be happy to know you can buy a cleansing oil or lotion with EVOO in it. That way, the pure stuff can stay in the kitchen in its cruet.

9 Nearly 70 percent of imported EVOO was found to be rancid, mixed with cheaper oils, or of a lower grade of virgin in a report by UC Davis. To be sure you get the good stuf, look for a seal from the North American Olive Oil Association, the California Olive Oil Council or the Australian Olive Oil Association, as well as a container made from dark glass or tin—the only ones recommended by those groups.

10 Been cooking with fresh rosemary, sage, thyme or oregano, and have some left over? Freeze it in an ice cube tray with EVOO, then pop out a cube and drop it into homemade soup, sauce or mashed potatoes.

PHOTOS BY GETTY IMAGES.

1

3 Pass that bottle, please! A bunch of studies have found that consuming at least two tablespoons a day of EVOO lowers blood pressure, and diets high in monounsaturated fatty acids—which olive oil is packed with—help reduce belly fat.

Salad dressing made with EVOO may help your body absorb more of the antioxidants in leafy greens and other veggies, according to a Purdue University study.

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ON

It’s time to move the unsung garnish to the center of your plate, where it belongs. BY RIDDLEY GEMPERLEIN-SCHIRM 34

PHOTO BY GETTY IMAGES.

AS IN SE

IN SEASON

Know your roots

TRY THESE IDEAS!

36

22

The number of days it takes to GROW A RED RADISH—the quickest of any vegetable!

T TH E » CA N YO U SP ONA M ES ? SH DI RE A L RA FR EN CH CR IM SO N KI SS GI AN T PI NG PO NG FI RE CA ND LE NE W JE RS EY CH IN ES E RE D DE VI L ME AT CH ER RY FI RE ’N ’ IC E BO MB RAT’ S TA IL and up New Jersey Devil Answer: We maderes t are real! French Kiss—the

Mixed-radish pizza Coat a large baking sheet with olive oil. Stretch 1 lb. storebought pizza dough to edges; press fingertips all over to make small indentations. Bake at 450° until golden, 8 to 10 minutes. In a bowl, mix 1 cup mascarpone and 1 cup ricotta; season. In a separate bowl, toss 2 cups radish greens with 1 tbsp. olive oil; season. Spread cheese mixture over dough; top with greens. Return to oven; bake until dough is golden brown and cooked through, about 15 minutes. In a bowl, toss 1 1⁄ 2 cups thinly sliced radishes of diferent varieties with a drizzle of olive oil; season. Arrange on pizza; sprinkle with sea salt. Serves 8. Roasted radish wedges On a rimmed baking sheet, toss watermelon radishes cut into 1 ⁄ 2 - to 3 ⁄ 4 -inch-thick wedges with olive oil, salt and pepper. Roast at 400° until tender, about 15 minutes. Top with sliced fresh mint.

RED RADISH Also known as the Scarlet Globe, this small radish with a spicy white interior is the most common type.

DA I KO N Often used in Asian recipes, daikon is one of the largest radishes, growing up to 24 inches in length.

WAT E R M E LO N Its white and green skin and pink center (thus the name) have made this mild radish an Instagram darling.

R A D TAT

Now that’s love: Hugh Acheson, Top Chef judge and founder of Empire State South in Atlanta, had a radish tattooed on his inner arm in honor of “the first vegetable I ever grew.” Le sigh.

PHOTO GRA PHY BY PET ER ARDI TO; M IXED -R ADISH PIZZA RECIPE BY ANA NDA EIDELSTEI N; FOOD STYLING BY ALI NARDI; HUGH ACHESON PHOTO BY S ARAH DORIO; TAT TO O PHOTO BY ANDREW THOMAS.

BUY Look for radishes that are firm and smooth. Iffy on a bulb’s freshness? Check its leaves—if they aren’t crisp and bright green, take a pass. STORE Cut off the greens and consume them within three days, since they spoil more quickly than the bulbs—which will stay fresh for up to 10 days in an open plastic bag in the fridge. PREP Trim off the wiry tails and serve them raw as crudités, or slice them into thin rounds, perfect for sandwiches and salads or as a pretty pizza topping. (If sliced radishes feel a bit limp, soak them in ice water for 5 to 10 minutes and they’ll crisp right up.) You can also cut the bulbs in half lengthwise, then chop and toss them into a stir-fry, or cut them into quarters for pickling, sautéing and roasting.

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Yum-o! Launched in 2006, Rachael Ray’s nonprofit organization empowers kids and their families to develop healthy relationships with food and cooking. By providing the tools to create easy, affordable and delicious meals, Yum-o! is changing the way America eats. Yum-o.org

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COOK WITH KIDS

Thai-ing it all together Melissa Clark, New York Times food columnist and author of Dinner: Changing the Game, has an 8-year-old sous-chef: her daughter, Dahlia. Their Thai-style chicken dinner is so good you’ll toss your takeout menus. BY CECILY McANDREWS 40

Photography by JOSEPH DE LEO

FOOD ST YLI NG BY SI MON ANDREWS; PR OP ST YLI NG BY M EGAN H EDGPETH; FAMILY PHOTOS BY ERI C W OL FI NGER .

from her husband, Daniel, and daughter Dahlia. “I chop vegetables and do the herbs and measure the coconut milk,” Dahlia says. As often as they can, the family heads out to their Brooklyn backyard to eat what they’ve made.

©2017 Pepperidge Farm, Incorporated.

Up your chicken game

Thai Chicken Breasts with Coconut Milk & Lemongrass SERVES 4

PREP 10 min

COOK 30 min

1 cup jasmine rice 1 can (13.5 oz.) unsweetened coconut milk 3 tbsp. fish sauce 1 lime, juiced (about 2 tbsp.) 1 stalk lemongrass, outer layers removed, core finely chopped 1 clove garlic, finely chopped 4 boneless, skinless chicken breasts (6 oz. each) 8 oz. shiitake mushrooms, stemmed and sliced 2 scallions, trimmed and cut into 2-inch pieces, plus more sliced scallions for garnish

Sliced Thai or Serrano chile, for garnish (optional)

1. Cook the rice according to package directions. Cover and keep warm. 2. Meanwhile, in a large skillet with a lid, bring the coconut milk, fish sauce, lime juice, lemongrass and garlic to a boil over medium-high; reduce the poaching liquid to a simmer. 3. Season the chicken with salt; add to the poaching liquid. Cook, turning once, adding the mushrooms and scallion pieces and covering halfway through, until the chicken is cooked through, 10 to 12 minutes. Transfer the chicken to a plate; tent with foil. Simmer the liquid until thickened slightly, about 2 minutes.

Clark’s new book, Dinner: Changing the Game, is filled with more than 250 unfussy, delicious

42

4. Slice the chicken; serve over the rice and top with the sauce. Garnish with the sliced scallions and chiles, if using.

Quick-Roasted Broccoli SERVES 4

PREP 5 min

COOK 20 min

1 head (1 1 ⁄ 2 to 2 lbs.) broccoli, broken into bite-size pieces 1 ⁄ 4 cup olive oil 4 cloves garlic, finely chopped 2 tsp. finely grated lemon zest

1. Preheat the oven to 450°. On a rimmed baking sheet, toss the broccoli with the oil until well coated; season with salt and pepper. Roast until just starting to brown in spots, about 10 minutes. 2. Add the garlic to the broccoli and toss to combine. Continue to roast until the broccoli is crisp-tender and browned at the edges, 8 to 12 minutes. Sprinkle with the lemon zest.

Clark’s secret for perking up poultry? Add a sauce. These can all can be made from pantry staples. HERBY MAYONNAISE “Mix mayo, olive oil and lots of fresh herbs, and use half as a marinade and half as a sauce.” SOY DIPPING SAUCE “Soy sauce is great— especially mixed with sesame oil and rice wine vinegar or lime juice.” HONEY MUSTARD “I’ll combine garlic and mustard with a little honey.” LEMON-YOGURT DRIZZLE “Chop preserved lemon peel and toss it with yogurt and cilantro; throw some on roast chicken and it’ll knock your socks of.” SALTY-SAVORY ANCHOVY SAUCE “I always have canned anchovies around. I can’t live without them, especially chopped and melted in butter with lemon juice.”

For more mealtime fun, go to Yum-o.org, Rach’s nonprofit organization. You’ll find recipes, tips for improving food in schools, and stories of people who are changing the way America eats. How cool is that?!

RECIPES ADAPTED FROM DI NNER . COPYRIGHT ©2017 BY MELISSA CLARK . PHOTO GRAPHS COPYRIGHT ©2017 BY ERIC WOLFINGER . PUBLISHED BY CLARKSON POTTER/PUBLISHERS, AN I M P R I N T O F P E N G U I N R A N D O M H O U S E , L LC.

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Chili Cheese Fries

Kale & Crispy Garlic Chips

French Onion Soup

Chicken Tikka

TWISTS ON A DISH

Chicken Potpie

Piled so high you can barely see the spud, these eight fresh takes on the stuffed baked potato are the ultimate comfort food—no matter what comforts you. BY ANANDA EIDELSTEIN

Spicy Breakfast “Sammie”

Swedish Meatballs

Photography by MARCUS NILSSON

45

TWISTS ON A DISH

START WITH

BASIC BAKED POTATOES

Pierce four 6- to 8-oz. potatoes all over with a fork. Place on a baking sheet, rub with olive oil and season. Bake at 425° until tender when pierced with a fork, 50 to 60 minutes. Split the top of each potato, being careful not to cut all the way through. With a fork, fluff potatoes until flesh is airy; season. Add topping. Makes 4. BUT SHOULD YOU EAT THE SKIN? PAGE 100

Frito Pie

CHICKEN TIKKA

CHILI CHEESE FRIES

2 2 2 1 1⁄ 2 2

3 cups cooked frozen french fries 1 1 ⁄ 2 tsp. chili powder 2 cups fresh or canned chili, warmed 1 cup shredded Monterey jack 1 ⁄ 4 cup sliced scallions

tbsp. butter tsp. grated fresh ginger cloves garlic, grated tsp. garam masala cups canned or jarred tomato puree 3 tbsp. chicken stock 1 ⁄ 3 cup heavy cream 2 cups cubed cooked chicken Fresh cilantro leaves

In a medium saucepan, melt the butter over medium. Add the ginger and garlic; cook, stirring constantly, until the mixture is golden, about 2 minutes. Add the garam masala; cook, stirring constantly, about 1 minute. Add the tomato puree and stock; cover and simmer until flavors meld, about 10 minutes. Stir in the cream and chicken; cook, stirring often, until heated through, about 2 minutes. Season. Top flufed and seasoned potatoes with the chicken mixture. Sprinkle with the cilantro. Makes 4.

CHICKEN POTPIE 1 ⁄2 1 1 1⁄ 2 1 ⁄2 10 1 1 ⁄2 2

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

1

stick plus 1 tbsp. butter cup flour clove garlic, grated cups chicken stock cup whole milk oz. frozen carrots and peas cup shredded cooked chicken cup panko tbsp. chopped fresh parsley

In a saucepan, melt 1 stick butter over medium-high. Add the flour and cook, whisking constantly, until light golden, about 3 minutes. Add the garlic; cook, stirring constantly, until aromatic, about 1 minute. Whisk in the stock and milk; cook, stirring constantly, until thickened, about 2 minutes. Add the vegetables and chicken and cook until heated through, 4 to 5 minutes; season. In a skillet, melt the remaining 1 tbsp. butter over medium. Add the panko and cook, stirring often, until golden, about 2 minutes. Stir in the parsley; season. Top flufed and seasoned potatoes with the chicken mixture, then the panko mixture. Makes 4.

In a large bowl, toss the fries and chili powder. Preheat the broiler. Top each flufed and seasoned potato with 1⁄ 2  cup chili, 2 tbsp. cheese, 3⁄ 4  cup fries and another 2 tbsp. cheese. Broil until the cheese melts, about 2 minutes. Top each potato with 1 tbsp. scallions. Makes 4.

KALE & CRISPY GARLIC CHIPS 1

⁄ 4 cup olive oil, plus more for drizzling 8 cloves garlic, thinly sliced 1 bunch kale, stems removed and leaves torn into bite-size pieces (about 8 cups) 1 ⁄ 4 tsp. crushed red pepper

In a large skillet, heat 1⁄4 cup oil over medium; add the garlic and cook, stirring constantly, until golden, 2 to 3 minutes. Using a slotted spoon, transfer to a paper towel. Add the kale; cook over mediumhigh, stirring constantly, until softened, about 3 minutes. Add the crushed red pepper; season. Drizzle flufed and seasoned potatoes with oil; top with the kale and garlic chips. Makes 4.

FRENCH ONION SOUP 3 4 1 1⁄ 2 2 3⁄ 4 2 1 3 ⁄4

tbsp. butter yellow onions, thinly sliced tsp. sugar cups beef stock tbsp. dry red wine bay leaf cup shredded Gruyère Fresh thyme leaves

In a saucepan, melt the butter over medium. Add the onions and sugar; season. Cook, stirring occasionally, until golden, about 20 minutes. Add the stock, wine and bay leaf; cook, stirring and scraping up any browned bits from the bottom of the pan, until

flavors meld, about 10 minutes. Remove the bay leaf; season. Preheat the broiler. Transfer flufed and seasoned potatoes to a baking sheet. Divide the onion mixture among the potatoes, then top each with 3 tbsp. cheese. Broil until the cheese is golden brown, 2 to 3 minutes. Sprinkle with thyme. Makes 4.

SWEDISH MEATBALLS 1

⁄4 ⁄4 1 ⁄4 2 1 1 3 1 1 ⁄4 1 ⁄4 1 ⁄3

3

cup dried breadcrumbs tsp. ground allspice tsp. ground nutmeg cups plus 2 tbsp. beef stock lb. ground pork egg tbsp. butter tbsp. olive oil cup flour cup sour cream cup lingonberry preserves, red currant jelly or cranberry jam

In a bowl, mix the breadcrumbs and spices; stir in 2 tbsp. stock. Mix in the pork and egg; season generously. Form into 1-inch meatballs (about 1 tbsp. each). In a large skillet, heat 1 tbsp. butter and the oil over medium-high. Add the meatballs and cook until browned on all sides and cooked

through, about 8 minutes; transfer to a plate. In the same skillet, melt the remaining 2 tbsp. butter. Whisk in the flour; cook, stirring often, until golden, 2 to 3 minutes. Add the remaining 2 cups stock; simmer until thickened, stirring often, 2 to 3 minutes. Stir in the sour cream. Top flufed and seasoned potatoes with the gravy, meatballs and preserves. Makes 4.

SPICY BREAKFAST “SAMMIE” 8 slices American cheese 8 slices cooked bacon 4 fried eggs Sriracha, for drizzling

Place 2 slices American cheese, 2 slices bacon and 1 fried egg on each flufed and seasoned potato. Drizzle with the sriracha. Makes 4.

FRITO PIE 3 cups fresh or canned chili, warmed 3 ⁄ 4 cup shredded mild cheddar 1 cup Fritos-brand corn chips 1 ⁄ 4 cup sliced pickled jalapeños 1 ⁄ 4 cup finely chopped white onion

Divide the chili, cheese, Fritos, jalapeños and onion among flufed and seasoned potatoes. Makes 4.

47

I bring a subtle, natural hit of green to the party with a leafy centerpiece. Soak a block of floral foam in water for one minute. Place it on a wooden or plastic base, and stick in sprigs of rosemary, thyme and sage.”

Out of all the traditional Irish foods, soda bread is the most important to me. I add yogurt, for moisture, and rosemary, because it grows around my cottage. And since my name rhymes with soda, I call it Clodagh Bread.”

48

Guinness is our national drink in Ireland, and it happens to be my drink of choice. I love something fruity in the morning, so I mixed the stout with cassis and Champagne in the Purple Velvet Cocktail.”

GET TOGETHER

Everyone’s Irish on March 17!

Growing up, we had an Irish breakfast—eggs, meat, potatoes, tomatoes and more—every Sunday. To lighten things up a bit, I turned it into Baked Irish Breakfasts and added some healthy greens, too.”

Author and food celeb Clodagh McKenna is known as “the Irish Rachael Ray.” No surprise, then, that her brunch menu is easy, delicious and exactly what you need on St. Patrick’s Day! BY KRISTIN DONNELLY PHOTOGRAPHY BY PETER ARDITO

McKenna has been on Rach’s show “oh so many times. I think about 12!”

I love sweet and savory flavors together. While you can use any kind of blue cheese, the Irish variety I call for in my Cashel Blue Cheesecake has a lovely kind of smokiness about it.”

GET TOGETHER

Purple Velvet Cocktail SERVES 8

PREP 10 min

3 cups Guinness Draught (from two 14.9-oz. cans) 8 tsp. crème de cassis 3 cups Champagne or sparkling wine (from one 750 ml bottle)

Divide the Guinness among eight 8-oz. Champagne flutes; gently stir 1 tsp. cassis into each glass. Place a spoon inside 1 glass, rounded side up, so the spoon is above the liquid. Slowly pour 3 oz. Champagne over the spoon. Repeat with the other glasses.

Clodagh Bread

Baked Irish Breakfasts

1. Preheat the oven to 425°. Into a large bowl, sift the all-purpose flour and baking soda. Stir in the whole-wheat flour, 1/2 tsp. sea salt and the rosemary. Make a well in the center of the flour mixture. 2. In a medium bowl, whisk 13/4 cups milk and 1 cup yogurt. Slowly pour the milk mixture into the well in the flour mixture. Using your hands, gradually mix the flour into the milk until fully blended. 3. Using lightly floured hands, lift the dough from the bowl and shape it into a 9-inch round. Transfer to a floured baking sheet. Flour a large knife and cut a large X into the top of the dough, cutting about two-thirds of the way through. 4. In a small bowl, whisk the remaining 2 tbsp. milk and 2 tbsp. yogurt. Using a pastry brush, coat the bread with the milk and yogurt mixture. Sprinkle with the remaining 1 tsp. sea salt. 5. Bake 20 minutes. Reduce the heat to 375° and bake until the top is dry and deep golden brown and the bread sounds hollow when tapped on the bottom, about 35 minutes. Let cool on a wire rack, at least 2 hours.

MAKES 8 PREP 15 min COOK 20 min

1 stick butter Sea salt 1 ⁄ 4 cup canola oil 4 country-style pork sausage links (about 10 oz. total), casings removed 8 oz. bacon, cut crosswise into 1 ⁄ 3 -inch strips 2 onions, sliced 4 oz. fresh spinach 8 eggs 8 cherry tomatoes, halved Flat-leaf parsley leaves, for serving

FOOD STYLING BY BARRETT WASHBURNE ; PROP STYLING BY KARIN OLSEN. RACHAEL AND CLODAGH PHOTO COURTESY CB S.

2 tomato halves, cut side up, next to each egg. 4. Bake until the whites are set but the yolks are still runny, 8 to 12 minutes. Sprinkle with the parsley.

1. Preheat the oven to 425°. Grease eight 6- to 8-oz. ramekins with the butter. Season with sea salt and freshly ground black pepper. 2. In a large skillet, heat the oil over medium. Add the sausage and bacon. Cook, stirring occasionally, breaking up the sausage with a spoon, until well browned, about 5 minutes. Add the onions; cook, stirring occasionally, until translucent, about 3 minutes. Add the spinach; season. Cook, stirring, until the spinach wilts, about 1 minute. Divide the spinach mixture among the ramekins. 3. Crack an egg into each ramekin; season. Place

SERVES 12 to 16 PREP 25 min BAKE 55 min (plus cooling)

2 3⁄ 4 11 ⁄ 2 4 1 1⁄ 2 1

cups all-purpose flour tsp. baking soda cups whole-wheat flour tsp. flaky sea salt tsp. finely chopped fresh rosemary 1 3⁄ 4 cups plus 2 tbsp. whole milk 1 cup plus 2 tbsp. plain whole-milk yogurt

Cashel Blue Cheesecake with Honey SERVES 12 to 16 PREP 25 min BAKE 1 hr (plus cooling)

7 oz. oatcakes, such as Nairn’s (found in the specialty cheese aisle) or graham crackers, pulsed to fine crumbs in a food processor (1 1 ⁄ 2  cups) 1 2 ⁄ cup (2 oz.) walnuts, toasted and pulsed to fine crumbs 1 stick butter, melted 2 packages (8 oz. each) plus 4 tbsp. cream cheese, at room temperature 1 ⁄ 2 cup sour cream 3 large eggs, lightly beaten 7 tbsp. flour 9 oz. blue cheese, such as Cashel Blue, crumbled (about 2 cups) 1 tbsp. chopped fresh thyme 2 tsp. honey, plus more for serving

1. Preheat the oven to 275°. Grease the bottom and sides of an 8-inch springform pan. 2. In a large bowl, mix the oatcake and walnut crumbs, melted butter, a pinch of salt and some black pepper until thoroughly combined. Transfer the crust mixture to the pan. Using the back of a spoon, spread the crumbs in an even layer, pressing with the spoon to compact the crust. Refrigerate while you make the filling. 3. In a large bowl, using an electric mixer, beat the cream cheese at medium speed until smooth. Add the sour cream; beat again until smooth. Add the eggs in three additions, beating to blend between additions. 4. Sift the flour over the cream cheese mixture; season and fold to blend. Fold in the blue cheese, thyme and 2 tsp. honey. 5. Spoon the filling over the crust; smooth the top. Bake until the cake wobbles very slightly in the center, about 1 hour. Turn off the heat and let the cake cool completely in the oven, about 2 hours. Slice and serve with a drizzle of honey.

51

DINNERS FOR A DEAL

Supper in one step! And for under $3! Put the ingredients in a single pot (or skillet or baking dish) and in 30 minutes, dinner’s done!

Spicy Shrimp & Gremolata Linguine (recipe, page 54)

52

F O O D ST Y L I N G BY BA R R E T T WAS H B U R N E ; P R O P ST Y L I N G BY K A I T LY N D U R O S S WA L K E R .

RECIPES BY SARAH TENAGLIA PHOTOGRAPHY BY ANDREW PURCELL

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Cook Time: 8 minutes

Ingredients

Directions

3 tbsp. Country Crock®, divided 4 1/2 cups assorted cut-up fresh vegetables 1 small onion, chopped 1/2 tsp. dried Italian seasoning

MELT 2 tablespoons Country Crock® in skillet over medium-high heat. SAUTÉ vegetables, onion & Italian seasoning until veggies are crisp and tender. TOP with remaining tablespoon of Country Crock® and serve! Makes 4 servings.

Find more mealtime inspiration at ©Unilever 2017

CountryCrock.com

DINNERS FOR A DEAL

Roasted Sausages with Tomatoes & White Beans SERVES 4

PREP 15 min

COOK 30 min

4 spicy Italian sausages 1 lb. cherry tomatoes 1 large red onion, cut through core into 3 ⁄ 4 -inch wedges 1 head garlic, cloves peeled and sliced 2 tbsp. olive oil 2 tbsp. sherry vinegar 2 tsp. herbes de Provence 1 can (15 to 15.8 oz.) great northern beans, undrained 2 tbsp. fresh flat-leaf parsley leaves

$2.22

Preheat the oven to 450°. In a large ovenproof skillet, season the first 7 ingredients with salt and pepper and arrange in a single layer. Roast until the sausages are browned and cooked through, about 30 minutes. Gently stir in the beans and their liquid; sprinkle with the parsley.

PER PERSON

$2.09 PER PERSON

Spicy Shrimp & Gremolata Linguine SERVES 4 PREP 10 min COOK 20 min

1 jar (24 oz.) marinara sauce 1 lb. linguine 3 ⁄ 4 lb. peeled, deveined tail-on frozen raw large shrimp 3 tbsp. olive oil 1 ⁄ 2 tsp. crushed red pepper 4 large cloves garlic—3 thinly sliced, 1 finely chopped 2 tbsp. chopped fresh flat-leaf parsley 1 tbsp. finely grated lemon zest

In a large, deep skillet wider than the length of the pasta, cook the first 5 ingredients, the sliced garlic and 3 1/2  cups water over high, stirring frequently, until the pasta is al dente, about 20 minutes; season with salt and pepper. In a bowl, combine the parsley, zest and chopped garlic; sprinkle the gremolata on top of the pasta.

54

Chinese Pork Dumpling Soup SERVES 4 PREP 15 min COOK 20 min

8 cups chicken stock 16 oz. frozen pork dumplings 2 large carrots, peeled and cut into matchsticks 1 ⁄ 4 cup soy sauce 1 tbsp. plus 1 1 ⁄ 2 tsp. minced fresh ginger 1 1 ⁄ 2 tsp. toasted sesame oil 1 tsp. thinly sliced red Fresno chile 1 ⁄ 4 tsp. Chinese five-spice powder 3 scallions, thinly sliced, white and pale-green parts separated from dark-green parts 4 oz. spinach leaves

In a large pot with a lid, bring the first 8 ingredients and the scallion whites to a boil, covered, over high. Uncover and cook 2 minutes. Off heat, add the spinach and scallion greens and stir until wilted. Divide soup among bowls.

$2.52 PER PERSON

$2.98 PER PERSON

Roasted Cranberry Coq au Vin SERVES 4 PREP 15 min COOK 30 min

1 1 ⁄ 4 cups dried cranberries 1 cup red wine, such as Pinot Noir or Beaujolais 1 ⁄ 2 cup chicken stock 6 large cloves garlic, chopped 4 bay leaves 1 tbsp. balsamic vinegar 2 tsp. onion salt 3 tbsp. fresh thyme leaves 4 bone-in chicken thighs (8 oz. each), skin removed 1 lb. red potatoes, cut into 3 ⁄ 4 -inch pieces 1 large yellow onion, cut through core into 3 ⁄ 4 -inch wedges 4 slices thick-cut hickory-smoked bacon, each cut into 4 pieces 8 1-inch-thick slices French bread

Position a rack in the upper third of the oven and preheat to 450°. In a bowl, mix the first 7 ingredients and 2 tbsp. thyme. In a large baking dish, arrange the chicken, potatoes and onion in a single layer; season with salt and pepper. Add the cranberry mixture, pressing the cranberries to submerge. Shingle the bacon on the chicken and roast until an instantread thermometer inserted into the thigh registers 165˚, about 30 minutes. Garnish with the remaining 1 tsbp. thyme; serve with bread.

DINNERS FOR A DEAL

$1.75 PER PERSON

Spiced Lentil & Sweet Potato Stew SERVES 4

PREP 15 min

COOK 30 min

6 cups vegetable stock 1 lb. sweet potatoes, peeled and cut into 3 ⁄ 4 -inch cubes 1 can (14.5 oz.) diced tomatoes 1 cup dried brown lentils, rinsed 1 large onion, chopped 6 large cloves garlic, finely chopped 2 tbsp. olive oil 2 tsp. curry powder 1 tsp. garam masala 1 ⁄ 2 cup plain Greek yogurt 1 ⁄ 4 cup fresh cilantro leaves

In a large Dutch oven, bring the first 9 ingredients to a boil, covered, over high; uncover. Cook over medium-high, stirring often, until the potatoes and lentils are tender, about 15 minutes; season. Divide among bowls; top with the yogurt and cilantro.

57

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FOOD ST YLI NG BY MAT T VOHR ; PROP STY LING BY MEGUMI EMOTO.

T E ST- KITCHEN PICKS

Who cut this cheese? Whether you make your own pies or often find yourself fixing the delivery joint’s sloppy work, you need a PIZZA CUTTER that can cut it! By LISA FREEDMAN and GRACE RASMUS

Photography by CLAIRE BENOIST

59

Getting warmer...

PROTECT YOUR PANS If you’re a nonstick lover, this one’s for you. The Dexas Dough Prep Set comes with four surface-saving plastic blades so it not only cuts pizza but also handles pretty much anything else you want to do with dough. $15, bedbathandbeyond.com

GET HOOKED Retrieving a sizzling pie from the oven without getting burned can be tricky. Hook the knob in the center of the PL8 Artisan Pizza Wheel under a hot rack to pull it toward you and you’ve got one less thing to worry about. $20, kitchenkapers.com

GO CLASSIC Rach’s new line of pizza gear features a peel, server, baking stone—and the Rachael Ray Cucina Pizza Wheel, with a stainless steel blade and a comfy acacia-wood handle to give your kitchen an old-school pizzeria vibe. $10, potsandpans.com

COME CLEAN Not only is the Savora Pizza Wheel stylish (one tester called it “the Ferrari of the bunch”) but it’ll save you some scrubbing, too. The wheel’s indents create air pockets to help cheese stay on the slice, not the slicer. $30, savorastyle.com

It’s the great pizza reheat challenge! Our test-kitchen pros investigated the best methods for turning last night’s leftover slice into a freshtasting snack—without turning on the oven. IN A SKILLET

Here’s where dropping your slice cheese side down is a good thing! Heat a nonstick skillet over medium-high for 3 minutes, then cook your pizza, cheese down, for 2 to 3 minutes to get it nice and caramelized. Flip it over and cook for another 4 minutes to crisp up the crust. IN A TOASTER OVEN

For ooey-gooey cheese, lock in moisture by spritzing the top of your slice with a light coating of water (really!), then place pizza directly on the oven rack and heat at 425° for 7 minutes. That’s about half the time it would take to preheat a regular oven! IN A MICROWAVE

The safety guard on the FreshForce Pizza Wheel does double duty as a blade sharpener, so you’re always ready to roll. $18, chefn.com

GOOD TO KNOW! Pizza cutters aren’t only for pizza! You can use yours to chop

salads, slice herbs, trim piecrusts, divvy up quesadillas and much more. Oh, the pizza-bilities!

60

PHOTOS BY PETER ARDITO.

STAY SHARP

If you can live with a lesscrunchy crust, this is the quickest way to get piping-hot pizza that tastes fresh and not microwave-gross and hard as a rock. Fill a mug with water and place it next to your slice in the microwave, then cook on high 20 seconds or until warmed through. Voilà, your cold ’za is hot again! —RENAE WILSON

Learn more about wholesome snacking at Sargento.com/snacks

REAL CHEESE PEOPLE

BEND OVER

BACKWARDS FOR PROTEIN.

Because it keeps you fueled and satisfied. With 8 grams of protein per serving, Sargento® String Cheese beats out almonds, eggs and peanut butter. A wholesome string perfect for you active things. See nutrition information for fat and saturated fat content.

© 2017 Sargento Foods Inc.

SEKTION / VOXTORP kitchen

$

3399*

*Based on a 10'×10' kitchen

©Inter IKEA Systems B.V. 2016

A dream kitchen should be a luxury that everyone can afford – a complete kitchen with a beautiful island, all the storage you’ll need, and unique solutions that ⇒t your budget. Because no matter what you do, who you are, or how much you make, you deserve to make the dream yours. SEKTION kitchen with VOXTORP light beige high-gloss drawer fronts, VOXTORP walnut effect doors, drawer fronts and MAXIMERA soft-closing drawers. SEKTION cabinet frames in white melamine foil. VOXTORP doors/drawers fronts in high-gloss foil ⇒nish and foil ⇒nish. MAXIMERA drawer in powder-coated steel and melamine foil. Shown with PERSONLIG quartz frosty carrina countertop with eased edges. IKEA-USA.com/kitchen Requires assembly. *The total price includes cabinets, fronts, drawers, door dampers, interior shelving, hinges, toe kicks, legs, and cover panels. Your choice of countertops, sinks, faucets, knobs and handles, appliances, and lighting sold separately. See IKEA store for limited warranty, country of origin and 10'×10' details. Valid in US stores only.

FOOD ST YLI NG BY CYD RAFTU S M CDOW ELL ; PROP STY LING BY STEPHANIE HANES . H OO KS BY WEST ELM.

HAPPI N E SS HAN D B O OK

The weather report is calling for subzero windchills for the umpteenth day in a row. No. Thank. You. What you need is an indoor day! Slide into your robe and slippers and settle in. BY JENNIFER R. BECK, JAMIE FELDMAR AND ALEXA WEIBEL RECIPES BY CHARLES GRAYAUSKIE, CECILY McANDREWS, JANET TAYLOR McCRACKEN AND RENAE WILSON PHOTOGRAPHY BY AARON DYER

What? No bunny slippers in your closet? Rectify that on page 67.

63

HAPPI N ES S H AND B O O K

TREAT YOURSELF TO A LAZY BREAKFAST. GOOD MORNING, CARBS! Dutch babies are great big pancakes that look as billowy as that pillow you just lifted your head from, and taste like a sweet, fluffy, egg-y bite of heaven.

SERVES 4 PREP 10 min BAKE 20 min

4 1 1 1 ⁄2 5 4 2

large eggs cup flour cup whole milk tsp. pure vanilla extract tbsp. granulated sugar tbsp. butter, cut into 4 pieces cups (about 10 oz.) frozen pitted cherries, halved 1 ⁄ 2 tsp. almond extract Confectioners’ sugar Whipped cream or plain yogurt

1. Place a large (12-inch) cast-iron or other ovenproof skillet in the oven on the middle rack; preheat to 425°. 2. In a blender, puree the eggs, flour, milk and vanilla with 3 tbsp. granulated sugar and 1⁄ 2  tsp. salt. Carefully remove the hot skillet from the oven; add the butter and let it melt, swirling the skillet to coat the sides and bottom. Pour the batter into the hot skillet. 3. Bake until the pancake rises dramatically along the sides and buckles in the middle, and the top is dry and browned in spots, about 20 minutes. 4. Meanwhile, in a small saucepan, bring the cherries, almond extract and the remaining 2 tbsp. granulated sugar to a boil over high, stirring often. Reduce the heat to medium-high and cook, stirring often, until the juices are syrupy, about 5 minutes. 5. Dust the Dutch baby with confectioners’ sugar and top with the cherry mixture and whipped cream. Cut into wedges to serve.

64

MUG SHOTS

Six chefs take their first sip of the day

“I always go straight for this mug. It’s adorable, can hold gallons of Earl Grey and reminds me of my two cats.” —Michelle Davis, Thug Kitchen (Los Angeles)

“This Yoda mug is a reminder that I’m still a kid at heart, and I’ll always have more to learn.” —Jamie Bissonnette, Toro (Boston, NYC and Bangkok)

“My favorite mug is a Father’s Day gift made by my kids. It’s got great personality, it’s hand-painted and it makes me think of family.” —John Kunkel, Yardbird Southern Table & Bar (Miami and Las Vegas)

“Even though I now use this mug for coffee, it brings back memories of my mom giving me hot chocolate, which always felt like such a treat!” —Dakota Weiss, Sweetfin Poké and Estrella (Los Angeles)

“I sip herbal tea from a mug from my café and bakery, with a silhouette of my daughter Jane.” —Amanda Michael, Jane (San Francisco)

“Growing up in the Hudson Valley, I sipped a lot of hot cider. My mom used to give it to me when I was sick, so it’s nostalgic for sure.” —Paul C. Reilly, Beast & Bottle and Coperta (Denver)

HAP PI NES S H AND B O O K

HAIR Hask Greek Yogurt Hydrating Fig & Honey Deep Conditioner, $2.99 What’s good for breakfast is also great for your hair. Each dual-chambered packet holds a protein-rich Greek yogurt blend on one side and a mix of nourishing fig and shine-enhancing honey on the other. Just squeeze to combine into one seriously moisturizing hair treat.

TIME FOR A TRIP TO THE SPA... DOWN THE HALL ON YOUR LEFT! Easy and inexpensive at-home treatments can hydrate (and pamper) you from head to toe. Ahhhh!

FACE Garnier SkinActive Moisture Bomb Super Hydrating Sheet Mask in Mattifying Green Tea, $2.99 Sheet masks are the reigning stars of skincare because they provide all the pampering of a regular mask—without the mess. Just unwrap it, press it on your face and let it do its thing. This one packs hyaluronic acid (a heavy-duty hydrator) plus oil-controlling green tea.

Relax, dinner’s taken care of! While your masks work their magic, turn to page 71 to set yourself up for a hearty dinner—cider-braised pork, butternut polenta and easy, no-knead focaccia— that practically cooks itself! With a little prep, supper will be bubbling away while you’re blissing out.

66

FEET Sephora Collection Almond Foot Mask, $5 Slip your winterweary feet into these serum-lined booties, and the squishy mix of hydrating almond extract and hyaluronic acid, along with glycolic and lactic acids to work on rough spots, will get your tootsies sandal-ready.

DUTCH OVEN PHOTO BY GET TY IM AGES; SLIP PERS PHOTOS BY PETER ARDI TO. RUG BY WEST ELM.

BY ALYSSA HERTZIG

AN AFTERNOON ON THE SOFA? VERY, VERY DOABLE! Curl up with something warm and chocolaty (and, if you’re into it, spiked).

MAKES 2 drinks

2 cups whole milk 1

⁄ 3 cup (1 1⁄ 2 oz.) finely chopped dark chocolate or chocolate chips

2 tbsp. unsweetened cocoa powder 1 tbsp. sugar

In a small saucepan, heat the milk over medium-high until barely simmering. Of heat, whisk in the chocolate, cocoa and sugar until the chocolate melts. Divide between 2 mugs.

(left) Whisk 1 ⁄ 4 cup peanut butter into the hot chocolate until peanut butter dissolves. Top each serving with 2 tbsp. marshmallow cream.

Kensie Sparkle Tweed Critter Slippers, $30, lordandtaylor.com

Step into some furry friends

Swap in 1⁄ 2  cup white chocolate chips for the dark chocolate and omit the cocoa and sugar. Whisk in 2 tbsp. bourbon. Top each serving with a pinch of nutmeg. Whisk 1⁄ 4  cup malted milk powder and 3 tbsp. vanilla-flavored vodka into the hot chocolate.

Because your robe wants someone cute to hang around with. Snuggle up In each of 2 mugs, place an Earl Grey tea bag. Top with the hot chocolate; let steep 4 minutes. Discard tea bags.

Panda Animal Slippers, $10, Marshalls stores

Jessica Simpson Penguin Ballet Slippers, $20, dsw.com

Happy Feet Pig Slippers, $28, buyhappyfeet.com

Stir 2 tbsp. cinnamon whiskey (such as Fireball) into the hot chocolate. Garnish each serving with a cinnamon stick.

. .

. .

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Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 8

Ingredients 1 pkg. Bear Creek® Cheddar Broccoli soup mix 2 cups milk 1 cup mayonnaise 1 cup sour cream 1 jar (16 oz.) Ortega® salsa, drained 2 cups shredded cheddar cheese ©2017 Bear Creek Country Kitchens, LLC

Instructions Preheat oven to 350°F Thoroughly combine soup mix, milk, mayonnaise and sour cream Stir in salsa and cheese Pour mixture into 2-quart baking dish Bake at 350°F for 20 minutes or until heated through For a spicy dip, stir in diced jalapeños or hot sauce to taste.

HAP PI N ES S H AND B O O K

DID SOMEBODY SAY DINNER IN BED? I THINK WE JUST DID. Make some serious comfort food—without spending a serious amount of time in the kitchen! These recipes yield maximum satisfaction for minimum effort.

70

SERVES 6 to 8 PREP 15 min (plus rising) BAKE 25 min 1

cup plus 6 tbsp. olive oil 2 1⁄ 2 cups flour 1 cup whole-wheat flour 1 tbsp. active dry yeast (from two 1 ⁄ 4 -oz. packages) 3 ⁄ 4 cup shredded Asiago cheese 2 shallots, thinly sliced 2 tsp. fresh thyme leaves ⁄4

1. Pour 1⁄ 4  cup oil into a 9-by-13-inch glass baking dish. In a large bowl, whisk both flours with 2 tsp. salt. Put 11⁄ 2  cups warm water (110° to 115°) in a medium bowl. Add 3 tbsp. oil and the yeast to the water; whisk to combine. 2. Make a well in the flour mixture and pour in the yeast mixture. Using your hands, mix the ingredients until the dough

comes together to form a slightly sticky ball. Place the dough in the oiled baking dish and cover with a damp towel. Let the dough rise at room temperature in a warm, draft-free area until doubled in size, about 2 hours. 3. Preheat the oven to 375°. Gently stretch the dough to fit the dish. Using wet fingertips, create divots in the surface of the dough. Drizzle the dough with the remaining 3 tbsp. oil and top with the cheese, shallots and thyme. Bake until the bread is golden brown, about 25 minutes. Let cool at least 10 minutes. Serve warm or at room temperature.

SERVES 4 PREP 20 min COOK 2 hr 45 min

1 4–5 1 2 1

tbsp. olive oil lbs. bone-in pork shoulder onion, chopped sprigs rosemary cup apple cider, preferably fresh unfiltered

1. Preheat the oven to 325°. In a large Dutch oven or a heavy pot with a lid, heat the oil over medium-high. Season the pork all over with salt and pepper; add to the pot. Cook, turning occasionally, until browned all over, about 10 minutes. Transfer to a plate. 2. Reduce the heat to medium. Add the onion and rosemary. Cook, stirring often, until the onion is golden brown and softened, about 5 minutes. Add the cider to the pot and bring to a boil. Return the pork to the pot and cover.

3. Transfer the pot to the oven and cook until the meat is fork-tender and beginning to fall of the bone, 2 1⁄ 2  to 2 3⁄ 4  hours. Transfer the pork to a cutting board. 4. Spoon the fat from the sauce in the pot and discard along with the rosemary sprigs. Transfer remaining sauce to a blender and puree. Slice or coarsely shred the pork and serve with the sauce.

SERVES 4 PREP 10 min COOK 15 min

1 small butternut squash (about 1 lb.), peeled and cut into 1-inch pieces 3 1 ⁄ 2 cups chicken stock 1 cup quick-cooking polenta 2 tbsp. butter 6 large fresh sage leaves

1. In a microwavable bowl, combine the squash with 1 ⁄ 2  cup water. Cover loosely with parchment paper and microwave on high until soft, about 5 minutes; drain. Transfer to a food processor and puree. Season with salt and pepper. 2. Meanwhile, in a large saucepan, bring the stock to a boil over high. Gradually whisk in the polenta. Reduce the heat to medium-low and cook, stirring often, until the polenta is tender and creamy, 3 to 5 minutes. (If lumps begin to form, whisk vigorously for a few seconds.) Stir in the squash; season. Transfer to a bowl. 3. In a small skillet, melt the butter over medium heat. Add the sage and cook until the leaves are crispy and the butter browns, 2 to 3 minutes. Transfer the sage to paper towels; let cool, then coarsely crumble. Stir the browned butter into the polenta; top with the sage.

WE ASKED CHEFS

What do you cook to get cozy?

STEPHANIE IZARD Girl & the Goat, Little Goat and Duck Duck Goat (Chicago) “French-bread pizzas are the go-to comfort dish for me and my husband—they’re easy and speedy, so we can get back to cozy time on the couch!”

MARC MURPHY Landmarc and Ditch Plains (NYC) “Beef Bourguignon is one of those classic dishes that reminds me of my childhood and makes winter more tolerable. And if you’re lucky enough to have leftovers, it tastes great the next day!”

M A N E E T C H AU H A N Chauhan Ale & Masala House (Nashville) “I like to make a big pot of lentils or my mom’s potato-andfenugreek sauté. If I can convince my husband to cook, I love to warm up with his chicken curry!”

M AT T J E N N I N G S Townsman (Boston) “During a blizzard, I make turkey chili. It’s easy, it feeds a crowd and it’s the perfect fuel to warm up after an afternoon of sledding.”

MARCUS SAMUELSSON Red Rooster Harlem (NYC)

“I whip up a batch of my Bird Broth, a chicken broth with miso and jalapeño for an explosion of heat and flavor. It warms up the whole house!”

HAPPI N ES S H AND B O O K

Pick a flick (these are all available now on major streaming services) to finish off your day of downtime. BY JAMIE BLYNN NETFLIX Grease Good Will Hunting Caddyshack To Kill a Mockingbird Jurassic Park E.T. the Extra-Terrestrial Fantasia Ferris Bueller’s Day Off

HULU American Beauty 13 Going on 30 Rent Clueless Shakespeare in Love City of Angels Chocolat Terms of Endearment

CAP IT ALL OFF WITH A NEXT-LEVEL LATE-NIGHT SNACK! You could have microwave popcorn at the press of a button, but stovetop popcorn is a lot more fun to make—and endlessly customizable. BUTTERY STOV ETOP POPCOR N In a medium pot with a lid, heat 3 tbsp. vegetable oil over medium. Add 3 popcorn kernels; cover. When they start to pop, add 1⁄ 2  cup popcorn kernels. Cover, shaking pot constantly, until popping subsides, about 3 minutes. Transfer to a large bowl. In a small pan, melt 2 tbsp. butter over medium. Pour over popcorn, season with salt and toss to coat. Makes 8 cups.

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GARLIC BREAD POPCORN Add 1 grated clove garlic to the melted butter; cook 2 minutes. Pour over popcorn; add 1 tbsp. chopped parsley. Season with salt and toss to coat. BLACK PEPPER & PARM POPCORN Pour the melted butter over popcorn; add 1⁄ 2  cup grated Parmesan and 1 tsp. cracked black

pepper. Season with salt and toss to coat. CURRY-LIME POPCORN Add 2 tsp. curry powder to the melted butter; cook 2 minutes. Pour over popcorn; add zest of 1 lime. Season with salt and toss to coat. SMOKE & SPICE POPCORN Add 2 tsp. smoked paprika and a few dashes hot sauce, such as Tabasco, to the melted butter;

cook 2 minutes. Pour over popcorn. Season with salt and toss to coat. CINNAMON TOAST POPCORN In a small bowl, mix 11⁄ 2  tsp. each superfine sugar and ground cinnamon; sprinkle over popcorn. Increase the melted butter to 3 tbsp. Pour over popcorn. Season with salt and toss to coat.

iTUNES The Princess Bride Sleepless in Seattle Footloose This Is 40 Pretty Woman Silver Linings Playbook The Theory of Everything Sweet Home Alabama Garden State Dirty Dancing

MOVIE STILLS BY EVERETT COLLECTION. PREVIOUS PAGE CHEF PHOTOS FROM TOP BY STEPHANIE IZARD; BRAD BARKET/GETTY IMAGES; CHAUHAN ALE & MASALA HOUSE ; GALDONES PHOTO GRAPHY; MATT DUTILE . PLAID THROW BY CB2 .

Stream your night away

SUPERMARKET SMARTS

Pi Day... or pie day?!

FOOD STYLING BY MICHELLE GATTON; PROP STYLING BY PAIGE HICKS. KEY LIME PIE-FAIT AND HAM, CHEESE & APPLE PIE-NINI PHOTOS BY PETE R A R D I TO ; F O O D ST Y L I N G BY A L I N A R D I .

Math geeks and dessert lovers, you can both rejoice! March 14 is Pi Day. (Pi is 3.14, Pi Day is 3/14—get it?) These upgrades to store-bought pies will make your day even sweeter! BY ANANDA EIDELSTEIN

B LU E B E R RY P I E - C A K E N

Grease and flour a 9-inch springform pan. Prepare the batter from a 16.25-oz. box of lemon cake mix. Add 2 cups batter to pan. Place a 9-inch room-temperature blueberry pie on top of the batter. Pour remaining batter over the pie to cover. Bake until a toothpick inserted 1 inch into the cake comes out clean, about 1 hour. Let cool; release pan sides. Top with 2 cups whipped cream and sprinkles. Serves 8. Photography by LUCAS ZAREBINSKI

Using a 2 1 ⁄ 2 -inch biscuit cutter, cut 4 rounds from half a 9-inch Key lime pie. Chop scraps; set aside. In each of 4 wide-rimmed 8-oz. glasses, layer 1 ⁄ 4  cup coconut yogurt, 1 pie round, 2 tbsp. toasted coconut flakes, another 1 ⁄ 4  cup coconut yogurt and 2 tbsp. toasted chopped pistachios. Top with pie scraps. Makes 4.

Place 4 slices lightly buttered sourdough bread, butter side down, on a work surface. Top each with 1⁄3 cup shredded sharp cheddar, 1 slice apple pie (one-eighth of a 9-inch pie), salt and pepper, 2 slices ham and another 1⁄3 cup cheese. Top with 4 more slices buttered bread, butter side up. In panini press or skillet, cook on medium-high until golden brown, about 7 minutes in press or 3 to 4 minutes per side in skillet. Makes 4.

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SUPERMARKET SMARTS

Dollar-store deals! Offering produce, meat and name-brand packaged foods, these budget-friendly shops are gunning for your grocery dollar. Here’s why it’s worth giving them a chance.

Tomato pastes

Can, tube or packet? Find the tomato concentrate worth concentrating on. BY ERICA CLARK THREE-WAY TIE!

1 You’ll find the brands you trust. Dollar stores work with the same distributors as supermarkets, so even if the selection isn’t as wide, the quality’s typically the same. However, brand-name packages are often smaller here, so check the per-ounce cost to make sure you’re getting a bargain.

2

Best value

Most convenient

Best flavor

>> 23¢ per 2 tbsp.

>> 43¢ per 2 tbsp.

>> 70¢ per 2 tbsp.

The classic can is the least expensive per ounce, but you have to use it all within a week of opening it or the leftovers are spoiled and so are your savings. (If you’re willing to take the time, you can also freeze the excess in ice cube trays for up to three months.)

These little packets, a new item from Hunt’s, last for months in the pantry, so your paste won’t go to waste. And since they come in single-serve, two-tablespoon portions, you don’t have to mess with measuring spoons—just tear and squeeze!

Tomato paste always packs a punch flavor-wise, but tube versions are just a little punchier. Most are double concentrated, meaning they use more tomatoes per ounce than a can. Once opened, they can last six weeks in the fridge. That said, they’re triple the price.

CHECKOUT! We tried 171 new products this month to find five supermarket standouts. —GRACE RASMUS

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18 Rabbits Cashew, Ancient Grain & Cacao Nib Granola ($6.99) and REBBL Protein Cold Brew ($4.99) “Having this protein-filled duo for breakfast means no more grumbling tummy in my

The prices are often lower. No, really, so much lower—experts cited savings of around 50 percent. How do they do it? Dollar stores have low overhead, since they rarely spend money on ads and they have smaller stafs.

3 You never know what you’ll find—in a good way! Pick up the ingredients for dinner and the pots and pans to cook it in. Oh, and a gift for your kid to bring to the birthday party. And a six-pack of sport socks. And pliers. —GLORIA DAWSON

Jarlsberg Folios ($5.99) “Eating low-carb is tough when all you want is a sammie, so I’m excited to use these wraps made entirely of cheese.” —Margaret Farley, assistant managing editor

PHOTOS BY PETER ARDITO; TOMATO PASTE PHOTO BY GETTY IMAGES. ILLUSTRATION BY JUNGYEON ROH.

B AT T L E O F T H E . . .

®©2017 TYSON FOODS, INC.

Hillshire farm® turkey is slow roasted for hours. And devoured in seconds.

At Hillshire Farm , right after we carve our deliciously seasoned turkey, we double seal every slice for freshness. Which leads to the best Turkey, Arugula & Tomato sandwich you’ve ever tasted. Visit HillshireFarm.com for more sandwich inspiration. ®

WE’RE THE ONLY LEADING BRAND WHO USES

Select products contain real butter. See package for ingredient details. ©Conagra Brands, Inc. All Rights Reserved.

ADVERTISEMENT

SUPERMARKET SMARTS E A SY F R E E Z Y

The cool factor Before, if you loved the flavor of a frozen dinner, you’d probably be bummed about the nutrition stats— or vice versa. Not so now! A new generation of meals takes healthy ingredients in new, exciting directions.

Cook up a delicious learning experience for your kids while spending quality time together in the kitchen. Follow these simple tips from Orville Redenbacher’s Gourmet Popping Corn to make cooking fun for your child.

BY CECILY McANDREWS

EATINGWELL MOROCCAN INSPIRED CHICKEN $4.49 Hot sauce is so, well, hot right now, and the most of-the-moment one, harissa, brings a touch of heat to this chicken-vegetable-couscous combo from our sister brand, EatingWell. “At 250 calories, it’s the lightest option— leaving you room for dessert,” says Bonnie Taub-Dix, RDN, a New York– based dietitian. She’s also a fan of the generous amount of protein: 19 grams. KASHI SWEET POTATO QUINOA BOWL $3.99 Red quinoa, sweet potatoes, kale: This vegetarian meal’s ingredients read like the latest superfoods list. A soy and tomato–based sauce gives it a hit of umami, so it doesn’t taste too virtuous. One thing you won’t find? Buckets of salt. “The sodium content is particularly low,” says Taub-Dix. And though the ingredients list is long, which often means lots of artificial ingredients, “in this case, it just means there’s more good stuf,” she says.

P HOTOS BY PET ER ARDI TO.

LUVO PLANTED POWER BOWL MIGHTY MASALA & GREENS $3.99 This bowl gets foodie cred from a mix of interesting stuf like coconut, cashews and green chickpeas (as opposed to the familiar canned

Red Velvet Halo Top ($5.99) “Sweetened with sugar and stevia, a pint of this ice cream has—get this—360 calories. And it tastes like ice cream. That settles my Friday night plans.” —Ananda Eidelstein, editorial assistant

prep TIME

Create a work area at a lower height or use a stool to make it easier for your child to reach and handle cooking tools. Get in the cooking spirit with aprons, chef hats and colorful measuring cups.

chickpeas). Together, the ingredients make for a satisfying vegan meal full of surprising flavors. Taub-Dix was impressed that the bowl has 9 grams of fiber (“not bad!”) and half the sodium of other meals we tasted.

snack READY

While cooking prep is underway, tide over hunger with a yummy snack from Orville Redenbacher’s Gourmet Popping Corn made with real butter.

LEAN CUISINE THAI-STYLE GINGER BEEF $2.99 With a just-sweet-enough sauce (“the sugar content is reasonable,” says Taub-Dix) and a healthy helping of yellow carrots and broccoli, it’s like your takeout guilty pleasure went and got a makeover. One caveat: “The sodium content is on the high end, so go low-salt the rest of the day.”

MAKE A mess

Garlic Balsamic Broccoli Signature Sidekicks by Robert Irvine ($5.98) “My new veggie go-to is this side with golden raisins, garlic and tangy balsamic sauce. Ten minutes in the skillet and it’s ready to go!” —Cecily McAndrews, food editor

Don’t be afraid to let your child get their hands dirty. Feeling diferent textures and mixing ingredients together is all part of the learning process.

Share your special #OrvilleMoment and discover more snack ideas at Orville.com/recipes

©Conagra Brands, Inc. All Rights Reserved.

79

Garlic Toasts Topped with Cannellini Ragu & Crispy Speck (recipe, page 82)

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Photography by JOSEPH DE LEO

Get toasty! Each recipe this month involves toasting—rice, pasta or bread—which gives all the dishes a nutty undertone.

BY

Rachael Ray

minute meals

Garlic Toasts Topped with Cannellini Ragu & Crispy Speck SERVES 4 1

⁄ 2 lb. speck or prosciutto di Parma, deli sliced but not too thin 2 tbsp. olive oil, plus more for drizzling 1 small onion, chopped 5 cloves garlic—4 sliced or chopped, 1 halved 2 sprigs rosemary, leaves stripped and chopped 2 pts. (4 cups) cherry tomatoes or 2 packages (12 to 14 oz. each) cherry tomatoes on the vine, halved 1 can (14 to 15.5 oz.) cannellini beans, drained Salt and pepper 4 cups chicken stock 8 slices ( 1 ⁄ 4 to 1 ⁄ 2 inch thick) ciabatta or peasant bread 1 package (5 oz.) baby kale or baby spinach 1 ⁄ 2 lemon, juiced (about 2 tbsp.) Coarsely grated ParmigianoReggiano or Pecorino Romano

h Preheat the oven to 375°. On two parchment-lined baking sheets, divide the speck, arranging in a single layer. Bake until crispy, 7 to 8 minutes. Let cool; crumble. h In a deep skillet, heat 2 tbsp. oil, two turns of the pan, over medium-high. Add the onion, sliced garlic and rosemary. Cook, stirring often, until softened, 2 to 3 minutes. Add the tomatoes and beans; season with salt and pepper. Cook, stirring often, until the tomatoes slump (they soften and the skin shrivels), 3 to 4 minutes. Add the stock; let the ragu simmer until ready to serve. h Char the bread on both sides directly over the gas flame on a stove using tongs or, after you remove the speck, preheat the broiler and toast the bread. Rub with the halved garlic, drizzle with oil and season with salt. h Shingle 2 slices of bread in each of 4 shallow bowls. h Add the greens to the bean ragu. Cook, stirring often, until wilted, about 3 minutes. Add the lemon juice; ladle over the toasts. Top with the speck and cheese.

Toasted Penne alla Vodka

SERVES 4

This creamy pasta has a little secret: There’s no cream! The constant stirring of the pasta (a method called pasta risottata, or pasta in the method of risotto) makes the sauce silky. 4 cups chicken or vegetable stock 2 tbsp. olive oil 2 tbsp. butter 1 lb. penne rigate 1 small onion, finely chopped 4 cloves garlic, crushed or grated Salt A fat pinch crushed red pepper (about 1 ⁄ 2  tsp.) 1 fresh bay leaf 1 cup vodka 1 pt. (2 cups) cherry tomatoes or 1 package (12 to 14 oz.) cherry tomatoes on the vine, halved About 2 cups passata or tomato puree 1 ⁄ 3 cup (a handful) fresh basil leaves, torn About 1 cup freshly grated ParmigianoReggiano, plus more for passing

h In a medium saucepan, bring the stock to a boil, then reduce heat to low and keep warm. h In a large, deep skillet, heat the oil, two turns of the pan, over mediumhigh. Add the butter and let it melt into the oil. Add the pasta; cook, stirring often, until golden and fragrant, 2 to 4 minutes [1]. Add the onion and garlic and cook, stirring often, until softened a bit, 2 to 3 minutes. Season the pasta with salt and the crushed red pepper and add the bay leaf. Add the vodka and cook, stirring constantly, until fully

absorbed, about 1 minute. Add 1 1/2 to 2 cups stock (a few ladlefuls), the cherry tomatoes [2] and half the passata; stir until the liquid is greatly reduced but not dry, 5 to 6 minutes. Add the remaining stock [3], the remaining passata and the basil. h Cook, stirring often, until the sauce is reduced and the pasta is al dente, adding water by the quarter cupful if the sauce reduces before the pasta is cooked, about 10 minutes more. Stir in about 1 cup cheese. Serve the pasta in shallow bowls, passing more cheese at the table.

WATC H & LE AR N !

1

2

3

83

Baked Brioche Shrimp Toasts 2 tbsp. butter 1 1 ⁄ 2 lbs. shrimp, peeled and deveined Salt and pepper 1 egg 2 scallions, white and light-green parts finely chopped, dark-green parts thinly sliced 1 tbsp. tamari (dark soy sauce) 2 large cloves garlic, grated or finely chopped 1-inch-piece fresh ginger, peeled and grated or finely chopped 1 tsp. hot sauce, sriracha or chipotle Tabasco 1 tsp. toasted sesame oil 1 ⁄ 2 tsp. (about 1 ⁄ 4  palmful) smoked paprika 4 slices 1-inch-thick brioche 1 cup chipotle Fabanaise (vegan mayonnaise substitute), or Vegenaise mixed with hot sauce of choice Toasted sesame seeds

SERVES 4

h Preheat the oven to 400°. h In a microwave or small

skillet, melt the butter. h Place the shrimp in a food processer; season with salt and pepper. Add the melted butter, egg, the white and light-green scallion parts, tamari, garlic, ginger, hot sauce, sesame oil and paprika; pulse into a coarse paste. h Toast the bread on the rack in the oven until golden, 2 to 3 minutes. Spread the shrimp mixture over the toasts. Place on a rimmed baking sheet and bake until the shrimp is opaque and cooked through, about 20 minutes. Preheat the broiler. Spread the Fabanaise on top and broil until browned, 3 to 5 minutes. Top the toasts with the sliced scallion greens and sesame seeds.

Toasted Pumpernickel Bagels with Radish Schmear & Lox SERVES 4 EVERYTHING SEASONING 2 tbsp. (about 2 scant palmfuls) chopped dehydrated onion 1 tbsp. (about a palmful) toasted sesame seeds 2 tsp. (about 2 ⁄ 3  palmful) poppy seeds 1 tsp. (about 1 ⁄ 3  palmful) granulated garlic Coarse salt, to taste TOASTED BAGELS & TOPPINGS 4 pumpernickel bagels, halved, some of the bready insides scooped out 1 package (8 oz.) cream cheese, at room temperature 3 radishes, coarsely grated or cut into matchsticks 3 scallions, white and light-green parts only, finely chopped 3 tbsp. fresh dill, chopped 1 lb. thinly sliced lox 4 slices beefsteak tomato 4 slices red onion Pepper, to taste

h For the seasoning, in a small bowl, mix all the ingredients. h Preheat the broiler. Place the bagels on a rimmed baking sheet and broil until toasted, 3 to 5 minutes per side. h In a medium bowl, mix the cream cheese, radishes, scallions, dill and half the seasoning. h Slather the bagels with the cream cheese mixture. Form bagel sandwiches with the lox, tomato, red onion, a sprinkle of pepper and the remaining seasoning.

Pimiento Cheese Toasts with Bacon & Tomato SERVES 4 12 slices meaty bacon 2 cups shredded yellow cheddar 1 cup sour cream 2 jars (4 oz. each) pimientos, squeezed dry and finely chopped 6 tbsp. (3 oz.) cream cheese, at room temperature 3 cloves garlic, minced or grated 1 tsp. chipotle hot sauce, such as chipotle Tabasco or Frank’s RedHot 1 ⁄ 2 tsp. (about 1 ⁄ 4 palmful) smoked paprika A few dashes Worcestershire sauce 4 slices Texas toast (1-inchthick slices white bread) 2 small heads little gem lettuce or 1 package (5 oz.) baby romaine 2 large meaty beefsteak or other tomatoes, thickly sliced Salt and pepper 4 thin scallions, sliced on an angle

h Preheat the oven to 375°. Arrange the bacon on a wire rack set inside a rimmed baking sheet. Bake until crispy and brown, 15 to 18 minutes. h In a small bowl, mix the cheddar, sour cream, pimientos, cream cheese, garlic, hot sauce, paprika and Worcestershire. h Toast the bread on the rack in the oven or in a wide-slot toaster. h Position a rack in the center of the oven; preheat the broiler. h Slather the toasts with the pimiento cheese. Place on a rimmed baking sheet and broil until the cheese is browned and bubbly, 5 to 10 minutes. h Place the toasts on plates and top each with 3 slices bacon, the lettuce and tomatoes. Season the tomatoes with salt and pepper and top with the scallions.

85

Toasted Rice Pilaf with Saffron, Chorizo & Chickpeas 3 cups chicken stock A pinch safron (about 24 to 30 threads) 2 tbsp. butter A small handful spaghetti, broken into 1- to 2-inch pieces (about 1⁄2 cup) 1 cup basmati white rice (I like American white basmati) Salt and pepper 2 tbsp. olive oil 1 lb. cured chorizo (I like Gaspar’s), casings removed and chopped into bite-size pieces 1 small onion, chopped 4 cloves garlic, chopped

1 can (15 to 15.5 oz.) chickpeas, drained 1 box (5 oz.) baby kale or 1 small bunch Tuscan kale, stemmed and chopped 1 jar (9.8 to 12 oz.) piquillo peppers in water, drained and chopped 1 tomato on the vine, chopped h In a small saucepan, heat the stock and saffron over medium until hot. Keep warm over low heat. h In a large saucepan with a lid, heat the butter over medium-high. When the butter foams, add the pasta and cook, stirring often, until golden brown, about 1 minute. Add the

rice; season with salt and pepper. Cook, stirring constantly, until the rice is coated and begins to turn translucent around the edges, about 1 minute. Add 2 cups saffron stock and bring to a simmer. Reduce the heat to low, cover and cook until the rice is tender, about 15 minutes. Remove from the heat; let stand while you make the chickpea stew. h In a large skillet, heat the oil, two turns of the pan, over medium-high. Add the chorizo and cook,

SERVES 4

stirring often, until browned, about 5 minutes; using a slotted spoon, transfer to a medium bowl. Add the onion and garlic to the skillet and cook, stirring constantly, until softened, 2 to 3 minutes. Add the chickpeas, greens and piquillos. Stir until the greens wilt, about 3 minutes. Add the remaining saffron stock; reduce the heat to low. h Stir the tomato and chorizo into the skillet; season. h Divide the pilaf among shallow bowls; top with the chickpea stew.

WATC H & LE AR N !

1

White Toasts with Minty Mashed Peas & Scottadito Lamb Chops SERVES 4 I like to eat these chops with my hands, but be careful: Scottadito means “burned finger.” 8 medium frenched (bone scraped clean) lamb rib chops, meat pounded to 1 ⁄ 4  inch thick Salt and pepper About 1 ⁄ 4  cup EVOO 3 tbsp. capers, drained and chopped 4 cloves garlic, crushed or finely chopped 4 anchovy fillets, finely chopped 8 leaves fresh sage, sliced 1 lemon, zested (1 1 ⁄ 2  tsp.) and juiced (4 tbsp.) 2 tbsp. butter 2 large shallots or 1 small onion, finely chopped 1 lb. shelled fresh peas, or frozen peas, thawed 1 cup chicken stock 1 ⁄ 2 cup (a fat handful) fresh mint leaves, chopped

1

⁄ 2 cup (a fat handful) grated Pecorino Romano

4 slices (1 inch thick) good-quality white bread h Heat a cast-iron griddle, skillet or grill over high. h Season the lamb on both sides with salt and pepper. In a shallow dish, mix the EVOO, capers, garlic, anchovies, sage and lemon zest; add the lamb and turn to coat evenly. h In a large skillet with a lid, melt the butter over medium-high. When it foams [1], add the shallots and cook, stirring constantly, until softened, 1 to 2 minutes. Add the peas and stock; season and partially cover. Reduce the heat; simmer until the peas are crisp-tender, 4 to

5 minutes. Remove from the heat and add 2 tbsp. lemon juice. Using a potato masher or a fork, coarsely mash the pea mixture [2], then mix in the mint and cheese. h Working in batches, if needed, add the chops to the cast-iron griddle and cook until charred, about 3 minutes per side [3]. Transfer to a plate; drizzle with the remaining 2 tbsp. lemon juice. h Toast the bread in a wide-slot toaster or under the broiler until golden. h Top the toasts with a fat slather of the mashed peas. Arrange the lamb chops on top of the toasts, allowing them to spill onto the plate.

2

3

87

SKIP THE SYRUP! MASTER RECIPE

Savory French Toast SERVES 4

These three savory takes on French toast make a satisfying supper.

Start with this basic recipe, then choose one of the following topping recipes. 6 large organic eggs (I like Araucana with green shells) 1 cup (a couple of generous handfuls) freshly grated Parmigiano-Reggiano 1 cup half-and-half or heavy cream About 1 tbsp. freshly stripped thyme leaves Freshly grated or ground nutmeg, about 1 ⁄ 8  tsp. or to taste Salt and pepper 8 slices ( 1 ⁄ 2 to 3 ⁄ 4 inch thick) stale, good-quality white peasant or Italian bread 4 tbsp. butter h Preheat the oven to 200°. In a shallow bowl or dish, whisk the eggs, cheese, halfand-half, thyme and nutmeg; season with salt and pepper. h Heat a large griddle or cast-iron skillet over medium. Working with 2 slices of bread at a time, soak the bread in the egg mixture, about 20 seconds on each side. Melt 1 tbsp. butter in the griddle for each batch of French toast; lift the bread from the dish and let the excess egg batter drain. Cook the toast until it is deeply golden on each side and springs back when pressed with your finger, about 2 minutes per side. Place in the oven or tent with foil to keep warm. h Add your topping of choice.

TOP WITH...

Cherry Tomato, Basil & Balsamic Sauce SERVES 4 2 tbsp. olive oil 2 tbsp. butter 4 cloves garlic, thinly sliced or grated 2 pts. (4 cups) cherry tomatoes or 2 packages (12 to 14 oz. each) cherry tomatoes on the vine, halved Salt and black pepper or crushed red pepper 1 ⁄ 3 cup (a handful) fresh basil leaves, torn 1 tbsp. balsamic drizzle (buy my balsamic drizzle at RachaelRayStore.com) or aged balsamic vinegar

In a skillet with a lid, heat the oil, two turns of the pan, over medium-high. Melt the butter into the oil, add the garlic and swirl the skillet until the garlic is fragrant, 30 to 60 seconds.

Add the tomatoes, season with salt and pepper, and cover. Cook, shaking the skillet occasionally, until the tomatoes break down, 10 to 15 minutes. Uncover, reduce the heat to medium-low, stir in the basil and simmer until the sauce thickens slightly, 5 to 10 minutes more. Stir in the balsamic drizzle. Spoon over the Savory French Toast.

FOOD STYLING BY SIMON AN DRE WS; PRO P STYLIN G BY ME GAN HE DGPE TH.

TOP WITH...

Mushrooms, Marsala & Mascarpone Sauce SERVES 4 3 tbsp. olive oil 1 lb. cremini mushrooms, wiped clean and sliced 2 large shallots, chopped 4 cloves garlic, chopped Salt and pepper 1 ⁄ 2 cup marsala 1 ⁄ 2 cup chicken or vegetable stock 1 ⁄ 2 cup mascarpone cheese h In a large skillet, heat the oil, three turns of the pan, over medium-high. h Add the mushrooms and cook, stirring often, until

deep golden and beefy in aroma, about 10 minutes. Add the shallots and garlic; season with salt and pepper. Cook, stirring often, until fragrant, 1 to 2 minutes. Add the marsala. Cook, stirring often, until the wine evaporates and absorbs into the mushrooms, 1 to 2 minutes. Add the stock. Cook until the stock reduces slightly, 2 to 3 minutes. Reduce the heat to low; stir in the mascarpone. Spoon over the Savory French Toast.

TOP WITH...

Simple Creamed Spinach 1 bag (16 oz.) frozen spinach, preferably organic, thawed and drained 2 tbsp. olive oil 4 cloves garlic, grated or finely chopped Salt and pepper 1 1 ⁄ 2 cups heavy cream Freshly grated nutmeg, to taste (a few grates) 1 cup loosely packed freshly grated Parmigiano-Reggiano (about 2 oz.) h Place the spinach in a clean kitchen towel (not terrycloth), gather the edges together and twist to wring dry. Using your

SERVES 4

fingertips, loosen and fluff up the spinach. h In a medium skillet, heat the oil, two turns of the pan, over medium-high. Add the garlic and swirl the pan until fragrant, 30 to 60 seconds. Add the spinach; season with salt and pepper. Stir in the cream; season with the nutmeg. Bring to a bubble, reduce the heat to medium and simmer at a low boil until thickened, about 10 minutes. Stir in the cheese. Spoon over the Savory French Toast.

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90

LIC IO US !

ea nter ate: d i ht e-wi ur pl g i br e lat ff yo r a s ’ k th t o you trus, e . r ow E He o kic s righst to ith ci n t lue ze g w and ight GLIA ISALE b dd kin on re r TENA L SIR A oo as he RAH PAU c se ryw Y SA Y BY in ve ES B RAPH e ECIP TOG R HO P

S MART STORAG E

How you store your citrus determines how long it will last. FRESH FOR Store the fruit in a cool, 1 WEEK dark spot in your pantry. FRESH FOR Keep them loose in 3 WEEKS your crisper. FRESH FOR Place them in a ziptop bag, UP TO sprinkle with a few drops 6 WEEKS! of cold water, seal and

refrigerate. Keeping them moist and cool more than triples their shelf life.

92

Answer: True! Zapping a piece of citrus on high for 20 to 30 seconds until warmed can increase your juice yield by about 40 percent. True or false? Microwaving your citrus fruit will help you extract the maximum amount of juice. LOO S E TH E JU IC E

WHISKEY SOURS

SALAD WITH WILD RICE & FENNEL

THE FRESH TEST

When selecting the freshest, juiciest citrus fruit, you should rely on… A. Your eyes You want the brightest one in the batch. B. Your nose Scratch the peel and snif for the most fragrant one. C. Your hands When comparing citrus of the same size, pick the one that feels heavier. Answer: C. The lighter the fruit, the longer it’s likely to have been sitting at the supermarket.

PASTA WITH

PESTO, PANCETTA & PEAS

MORE WAYS TO PESTO PAGE 100

94

COCONUT SHORTCAKES WITH

CURD & MIXED BERRY–LIME COMPOTE

SERVES 4 PREP 15 min COOK 30 min

Tasting like a cross between an orange and a lemon, Meyer lemons have a sweeter, less acidic flavor than other lemons and are ideal for preserving thanks to their thin skin. 6–7 1 1 1⁄ 2 1 1⁄ 2 1 1

⁄4 3 1 ⁄4 1

⁄3

Meyer lemons (3 oz. each) tbsp. kosher salt tsp. coriander seeds tsp. cumin seeds large head (2 lbs.) cauliflower, cut into florets cup EVOO cloves garlic, chopped cup coarsely chopped pitted Kalamata olives cup fresh parsley leaves

1. Preheat the oven to 425°. Slice 2 lemons into 1⁄ 4 -inchthick rounds; discard the seeds. Squeeze 1⁄ 2  cup juice from the remaining lemons. 2. In a medium saucepan, add the lemon rounds and juice, the kosher salt and 1⁄ 4  cup water. Bring to a boil over high, stirring until the salt dissolves. Cover and simmer over low until the lemon rounds are tender, about 10 minutes; drain. Coarsely chop; transfer to a small bowl. 3. In a small skillet, heat the coriander and cumin over medium, shaking often, until lightly toasted and fragrant, about 1 minute; let cool. Wrap the toasted spices in heavy-duty foil or place in a ziptop freezer bag; crush with a rolling pin. 4. On a large, rimmed baking sheet, toss the cauliflower, oil, garlic and crushed spices; season with salt and pepper. Arrange in a single layer; roast until the cauliflower is browned in spots, about 18 minutes. Stir in the olives and half the lemon mixture, adding more if desired; top with the parsley. Asian-Style Sticky Ribs with Orange & Ginger SERVES 4 PREP 15 min COOK 1½ hr

3 large navel oranges, 1 cut into wedges for garnish 1 ⁄ 3 cup hoisin sauce 1 ⁄ 3 cup orange marmalade 2 tbsp. low-sodium soy sauce

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2 tbsp. minced, peeled fresh ginger 4 large cloves garlic, minced 1 tbsp. sriracha 1 tbsp. toasted sesame oil 1 ⁄ 2 tsp. Chinese five-spice powder 1 rack (3 1 ⁄ 2 to 4 lbs.) pork loin ribs Fresh cilantro leaves

1. Position a rack in the upper third of the oven and preheat to 400°. Working with 2 oranges, grate enough zest to measure 1 tbsp. (packed) and squeeze 1 ⁄ 2  cup juice. In a bowl, whisk the orange zest and juice with the next 8 ingredients. Place the ribs, meat side up, on a large, heavy, rimmed baking sheet lined with foil. Pour the sauce over the ribs; turn ribs meat side down. Cover baking sheet with foil. 2. Bake the ribs 1 hour. Uncover, turn the ribs meat side up and spoon the sauce from the baking sheet over the ribs (the sauce will be thin). Bake, uncovered, until the sauce is sticky and thickened, checking every 10 minutes and scraping any darkened sauce from the corners of the pan and spooning it over the ribs, about 30 minutes. Let the ribs rest 10 minutes. Cut the rack into individual ribs and serve with the orange wedges and cilantro. Pink Grapefruit Whiskey Sours MAKES 4 drinks

PREP 10 min

3 pink grapefruits 2 tsp. plus 2 tbsp. sugar (or more to taste) 1 cup whiskey 3 ⁄ 4 cup fresh lemon juice

1. Grate 1 tsp. zest from 1 grapefruit. On a small plate, mix the zest with 2 tsp. sugar. Halve the zested grapefruit. Slice 1 thin round from the center of the fruit; cut into quarters and reserve for garnish. Cut a small wedge from the remaining grapefruit and run it around the rim of 4 small glasses. Dip the rims in the grapefruit sugar. 2. Squeeze 1 cup juice from the remaining grapefruit into a large glass measuring cup or pitcher. Add the whiskey, lemon juice and the remaining

2 tbsp. sugar. Stir until the sugar dissolves, adding more sugar if desired. Fill the glasses with ice. Add the whiskey mixture and stir. Garnish with the grapefruit quarters. Tangerine Salad with Wild Rice & Fennel SERVES 4 PREP 10 min COOK 45 min

1 8–10 1 1 2 ⁄4 1 ⁄4 1

1

1

2 ⁄2

cup wild rice tangerines or mandarins tsp. fennel seed tbsp. plus 1 1 ⁄ 2 tsp. sherry vinegar tsp. Dijon mustard cup EVOO cup finely chopped shallot medium bulb fennel, halved lengthwise and thinly sliced cups arugula cup pecans, toasted

1. Bring a large saucepan of water to a boil. Salt the water and cook the rice, stirring occasionally, until grains are just tender but not split, about 40 minutes. Drain well; let cool. 2. Grate 2 tsp. zest from 1 or 2 tangerines. Squeeze 2 tbsp. juice from 1 or 2 tangerines. Peel all the remaining tangerines and slice each crosswise into 3 rounds. Wrap the fennel seed in heavy-duty foil or place in a ziptop freezer bag; crush with a rolling pin. 3. In a large bowl, whisk the tangerine juice and zest with the vinegar, mustard and crushed fennel seed; whisk in the EVOO. Stir in the shallot, and season the dressing generously with salt and pepper. Toss the dressing with the rice, fennel, arugula, pecans and sliced tangerines. Pasta with Orange & Lemon Pesto, Pancetta & Peas SERVES 4 PREP 20 min COOK 15 min

2 cups (lightly packed) fresh flat-leaf parsley 1 cup (lightly packed) fresh mint leaves 1 ⁄ 2 cup raw pine nuts 1 ⁄ 4 cup fresh orange juice 1 ⁄ 4 cup EVOO

1 lemon, zested (about 11 ⁄ 2  tsp.) and juiced (about 1 ⁄ 4  cup) 2 large cloves garlic, coarsely chopped 1 ⁄ 2 cup finely grated Parmesan, plus more for serving 4 oz. diced pancetta 12 oz. lemon-pepper or plain pappardelle 1 1 ⁄ 4 cups frozen peas, thawed

1. In a food processor, pulse the parsley, mint, pine nuts, orange juice, EVOO, lemon zest and juice, garlic and 1 ⁄ 2  cup Parmesan, stopping occasionally to scrape down the sides of the bowl, until a coarse puree forms. Season the pesto with salt and pepper. 2. Preheat a small skillet over medium. Cook the pancetta, stirring occasionally, until crispy, 5 to 7 minutes. Transfer to paper towels to drain. 3. Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente; drain. Add the pasta back to the pot and toss with the pesto and peas; season. Top with the pancetta. Serve, passing additional cheese alongside. Coconut Shortcakes with Lime Curd & Mixed Berry–Lime Compote SERVES 4 PREP 25 min COOK 30 min (plus chilling)

LIME CURD & MIXED BERRY–LIME COMPOTE 6 large limes 2 ⁄ 3 cup sugar

4 large egg yolks 5 tbsp. unsalted butter, cut into 1 ⁄ 2 -inch pieces 2 cups frozen mixed berries, such as raspberries, blackberries and blueberries BISCUITS 1 1 ⁄ 2 cups flour 1 ⁄ 2 cup sugar 2 1 ⁄ 2 tsp. baking powder 1 ⁄ 2 tsp. kosher salt 3 ⁄ 4 cup plus 2 tbsp. sweetened shredded coconut

1 stick chilled unsalted butter, cut into 1 ⁄ 2 -inch pieces 6–7 tbsp. chilled canned coconut milk 3 ⁄ 4 cup chilled heavy cream, whipped to soft peaks

FOOD ST YLI NG BY BARRETT WASHBU RNE ; P ROP ST Y LI NG BY KA ITLY N DU ROSS WA LKER .

Spiced Cauliflower with Quick-Preserved Meyer Lemon

1. For the lime curd, grate enough lime zest to yield 2 tbsp. plus 1 tsp. zest. Squeeze enough juice from the limes to yield 7 tbsp. In a small saucepan, add 6 tbsp. lime juice, 1⁄ 3  cup sugar, the egg yolks and butter. Cook over medium, whisking constantly, until the curd thickens and boils, about 4 minutes. Transfer the curd to a bowl; mix in 2 tbsp. lime zest. Cover and chill until cold, at least 4 hours or overnight. 2. In a medium bowl, toss the frozen berries with 1⁄ 3  cup sugar, 1 tsp. lime zest and 1 tbsp. juice. Refrigerate until the berries are just thawed but still hold their shape, 2 to 3 hours. 3. For the biscuits, position a rack in the upper third of the oven; preheat to 350°. In a large bowl, mix the flour, sugar, baking powder and salt with 3 ⁄ 4  cup coconut. Using your fingertips, rub the butter into the flour until the mixture resembles a coarse meal. Stir in just enough coconut milk to form a moist dough. Divide the dough into 4 equal pieces and shape into 3-inch rounds. Arrange on a baking sheet, spacing evenly apart. Sprinkle the biscuits with the remaining 2 tbsp. coconut. Bake until the biscuits are golden-brown on the bottom and a toothpick inserted into the center comes out clean, about 25 minutes. Transfer to a wire rack to cool. 4. Using a serrated knife, halve the biscuits horizontally. Spoon the berry compote onto the bottom half, then top with the lime curd, whipped cream and biscuit top.

6RPHPHUHO\VHHDƓQHVWHUOLQJEUDFHOHW :HVHHWKHWLPHKRQRUHGDUWLVWU\RIƓQH Italian craftsmanship. You see your signature piece, WKHRQHWKDWWUXO\UHŴHFWV\RXUUHƓQHGDQGFRQƓGHQW style. We applaud that style—and your keen ability WRUHFRJQL]HDWUXO\WHUULƓFGHDO

49

$

3OXV)UHH6KLSSLQJ

Sterling Byzantine Bracelet from Italy 7" length. 1⁄4" wide. Lobster clasp. Also available in 14kt gold item # 872977 $395. Enlarged to show detail.

Ross-Simons Item #686854 To receive this special offer, use offer code: EMPIRE220 1.800.556.7376 or visit www.ross-simons.com/EMPIRE

TOOL TIME

Ready, set, shrimp! What’s the best way to peel and devein raw shrimp? We put a bunch of tools to the test and found three standouts. —CHARLES GRAYAUSKIE

ROASTED SHRIMP WITH BLOODY MARIA COCKTAIL SAUCE FROM PAGE 24

SHRIMP PHOTO BY GALLERYSTO CK ; SHRIMP DEVEINER PHOTO COURTESY OXO; PARING KNIFE AND TO OTHPICK PHOTOS BY GETTY IMAGES.

Shrimp deveiner Our kitchen usually gives the side-eye to single-purpose tools, but this gem won them over. The tapered plastic point practically does the work for you—insert it under the shell, push to split the shell (making it easier to pull of ) and remove the vein in one swift motion. (Shrimp Cleaner, $7, oxo.com)

C H E F ’ S G O -T O

Paring knife That little guy in your knife block is the perfect size for shrimp prep and the weapon of choice for most cooking pros. Peel off the legs and shell by hand, starting from the underside of the shrimp. Then make a cut along the back and remove the vein with the knife tip.

of the shrimp. Poke a toothpick crosswise through the shrimp about 1⁄2 inch up from

99

SCRATCHPAD CUSTOMIZE IT

Pesto change-o

—GABRIELLA GERSHENSON

CILANTRO

SCALLIONS

ARUGULA

KALE

PUMPKIN SEEDS

CASHEWS

HAZELNUTS

MACADAMIA NUTS

LIME ZEST AND JUICE

ORANGE ZEST AND JUICE

LEMON ZEST AND JUICE

GRAPEFRUIT ZEST AND JUICE

MEX IT UP

ORANGE YOU TASTY

NEW ITALIAN

KALE YEAH!

INGREDIENT INTEL

Know your olives What’s the difference between a Castelvetrano and a Kalamata? Plenty! Use this guide to five of the most popular olives—with flavors ranging from mild to hoo-boy!—and you’ll never again PORK TENDERLOIN WITH SICILIAN TAPENADE

INTENSE

FROM PAGE 26

These meaty, tender, buttery, bright-green Italian olives are easy to snack on and mild enough to add to most recipes. They’re also the largest of all.

100

MANZANILLA The classic green Spanish olives are often stufed with pimientos or garlic, making them a tasty addition to that happy hour Martini.

NIÇOISE They’re tiny but pack a salty punch. These deep-brown French olives are a must on a classic niçoise salad, and are great in seafood dishes or as a snack.

KALAMATA It’s not a Greek salad without these meaty and tart black olives. Finely chopped, they’re also an easy way to wake up a basic marinara sauce.

FRITO PIE STUFFED POTATO FROM PAGE 46

PRODUCE PRO

The skin-ny on spuds As kids, Mom told us to eat the potato’s skin because that’s where all the good stuff was. Then organic fever rolled in and the question came up: Should you avoid the skins because of pesticides. So who’s right? Mom! A potato with its skin packs about 10 times more fiber and nearly twice as much potassium as a small banana. And spud skins actually have lower pesticide residue than a slew of fruits whose skins we eat without blinking, such as apples and blueberries, according to the Alliance for Food and Farming’s safefruitandveggies .com. A smart rule: Always scrub with water. —MARGE PERRY

OIL-CURED (MOROCCAN) Curing gives these black, wrinkly, easy-topit olives a concentrated flavor. They work beautifully in salads and tagines. Illustration by SARA ZIN

OLIVE PHOTOS BY PET ER ARDITO; FOOD STYLING BY JEN BEAUCHESNE ; POTATO PHOTO BY GETTY IMAGES.

Just because basil isn’t in season doesn’t mean you have to pass on pesto. Follow our formulas to combine other greens, plus nuts, seeds and citrus, in creative new ways that taste as delicious as the classic. Your pasta never had it so good!

EXPIRES 5/30/17

it

EXPIRES 5/30/17

e it

VOID IF ALTERED, COPIED, REPRODUCED, SOLD, PURCHASED, EXCHANGED, TRANSFERRED, AUCTIONED OR WHERE PROHIBITED OR RESTRICTED BY LAW. GOOD ONLY IN THE USA, APOS, & FPOS. CONSUMER: LIMIT ONE COUPON PER PURCHASE AND PER TRANSACTION AND ONLY ON SPECIFIED PRODUCT(S) AND SIZES(S). CONSUMER IS RESPONSIBLE FOR ANY SALES TAX. ANY OTHER USE CONSTITUTES FRAUD. RETAILER: MUSCO FAMILY OLIVE CO. WILL REIMBURSE YOU THE FACE VALUE OF THE COUPON PLUS UP TO $0.16 HANDLING AND SHIPPING IF SUBMITTED IN COMPLIANCE WITH OUR COUPON REDEMPTION POLICY, INCORPORATED HEREIN BY REFERENCE AND AVAILABLE UPON REQUEST. CASH VALUE 1/100¢. SEND COUPON TO: MUSCO FAMILY OLIVE COMPANY 1043, NCH MARKETING SERVICES, P.O. BOX 880001, EL PASO, TX 88588-0001. © 2017 MUSCO FAMILY OLIVE CO.

S ac ki

VOID IF ALTERED, COPIED, REPRODUCED, SOLD, PURCHASED, EXCHANGED, TRANSFERRED, AUCTIONED OR WHERE PROHIBITED OR RESTRICTED BY LAW. GOOD ONLY IN THE USA, APOS, & FPOS. CONSUMER: LIMIT ONE COUPON PER PURCHASE AND PER TRANSACTION AND ONLY ON SPECIFIED PRODUCT(S) AND SIZES(S). CONSUMER IS RESPONSIBLE FOR ANY SALES TAX. ANY OTHER USE CONSTITUTES FRAUD. RETAILER: MUSCO FAMILY OLIVE CO. WILL REIMBURSE YOU THE FACE VALUE OF THE COUPON PLUS UP TO $0.16 HANDLING AND SHIPPING IF SUBMITTED IN COMPLIANCE WITH OUR COUPON REDEMPTION POLICY, INCORPORATED HEREIN BY REFERENCE AND AVAILABLE UPON REQUEST. CASH VALUE 1/100¢. SEND COUPON TO: MUSCO FAMILY OLIVE COMPANY 1043, NCH MARKETING SERVICES, P.O. BOX 880001, EL PASO, TX 88588-0001. © 2017 MUSCO FAMILY OLIVE CO.

#b e tt ea l s

e le s ec t ly f e ally at u e’s . at u e v e l a s s fa ili e G ! cu v . t t at a ve s T e li t i t f la s ls es i Pea t bu s i e t, c ve f ee a a — e k t c s a ee, lu t e l-f c le s

is

B e t t™e . P ea l s

Find snack inspiration and where to buy Pearls at: facebook.com/pearlsolives or olives.com/pearls

P E T P R OJ E CT

Going somewhere? Your little dude doesn’t love being left behind, but at least you can make sure he’s in good hands with a pet-sitter from one of these cool sites.

A N OT H E R D O G S AV E D

Jonah 9 -Y E A R - O L D B O R D E R COLLIE MIX

HIS HAPPY FAMILY

Carol and Vern Edwards, who adopted him from Oregon Dog Rescue in Tualatin, OR (oregondogrescue.org) PICK OF THE LITTER

Jonah was at the rescue center for less than a day when he was scooped up by Carol and Vern, who were looking for a furry bestie to keep them active. “We have a big, fenced yard and plenty of room for a dog to run and play,” Carol says.

“I don’t like the look of those suitcases...”

BIG GUY, BIG HEART

—Lenny, pug

If you’re super picky

If you’re a helicopter parent

If you’re too busy to search

“We joke that he must have been a therapy dog in his former life,” she says. “He’s always ready for snuggles and would love to be a lap dog, even though he’s 50 pounds.”

Send your dog on a sleepover with DogVacay.com, an Airbnb look-alike with tons of reviews. The site accepts less than 20 percent of the sitters who apply, so these pros are way better than a neighbor’s kid. As with all these services, prices are set by sitters based on market rates.

With Rover.com, you can get GPS routes of the walks your pooch took with the sitter and a highlight reel of every snappable moment you missed. Low-maintenance pet? You can book half-hour visits to save money (say, $16 check-ins versus $45 overnights).

Petsitting.com is the digital equivalent of asking around. Fill out a quick survey and your info will be sent to local insured pet-sitting pros. Depending on your location, you can expect one or two matches to reach out—this site is about quality over quantity.

Jonah is especially happy being outside while Carol gardens, and with kids at family gatherings. “They’re always dropping food!” —SARAH ZORN

R

Rachael Ray Every Day (ISSN 2381-3830); March 2017, Volume 12, No. 110, 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 2017. All rights reserved. Printed in the U.S.A.

ONE OF THE GANG

AC

HA

E LSRESCUE . OR

G

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

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By GRACE RASMUS

Photography by SHAINA FISHMAN

In the battle of odor control, Naturally Fresh tests better than Tidy Cats.*

4.5X

Proven Better Odor Control after 15 Minutes*

VS Tidy Cats Instant Action

BLUE Naturally Fresh Multi-Cat

Made using a proprietary blend of walnut shells, BLUE Naturally Fresh® Multi-Cat outperforms Tidy Cats® Instant Action® by neutralizing cat urine odor 4.5x more effectively after the first 15 minutes. And ALL BLUE Naturally Fresh litters are: • Incredibly absorbent • Low tracking

• Virtually dust-free • Biodegradable†

Plus, Naturally Fresh clumping litters provide hard clumps for easy scooping and cleanup.

©2017 Blue Buffalo Co., Ltd.

Find the perfect solution for your home at

NaturallyFreshLitter.com *Based on a study commissioned by Blue Buffalo, after 15 minutes BLUE Naturally Fresh Multi-Cat Quick-Clumping litter was found to control ammonia odor 4.5x better than Tidy Cats Instant Action brand clumping litter based on ammonia gas detection. †BLUE Naturally Fresh litter is biodegradable if composted or disposed of in a similar fashion. Landfill disposal of litter in plastic bags is not conducive to biodegradation. Tidy Cats and Instant Action are registered trademarks of Societe des Produits Nestle S.A.

KITCHEN CAMEO

Can Tony Goldwyn cook? THE CHALLENGE

Leeky Linguine with Shrimp (Get the recipe at RachaelRayMag.com.)

BY LAURA MORGAN

“I cook a lot but have little patience for recipes unless I’m baking.”

“My daughter Tess and I love grilling steaks, but my wife, Jane, and our other daughter, Anna, don’t eat red meat.”

“I appreciated the tip about cutting away the tough part of the leeks and soaking them in water to make sure they aren’t gritty.”

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“I tend to make things that I can get on the table in less than an hour.”

“I love the combination of leeks and lemon zest. With very few ingredients, you get a lot of flavor going on!”

“This was extremely easy to make. Thanks for bringing more leeks into my life, Rachael.”

P H OTO G R A P H Y BY P E T E R A R D I TO ; F O O D ST Y L I N G BY M A R Í A D E L M A R C UA D R A ; P O RT R A I T BY G E T T Y I M AG E S ; A L L OT H E R P H OTO S C O U RT E SY TO N Y G O L DWYN.

This month, Scandal’s cool commander-in-chief stars in the big-screen thriller The Belko Experiment. But there’s nothing scary about Goldwyn’s kitchen skills—take a peek as he takes on our pasta night.

Avocados 101 A little extra attention goes a long way. Learn the art of the avocado and enjoy this tasty treat year-round.

Pick the right one.

Keep it fresh.

A few moments in the store will ensure that your avocados are ready to eat whenever you are.

Saving some for later? Here are three quick ways to make it last.

Firmness When testing for ripeness, gently squeeze the avocado in the palm of your hand. If the avocado yields to a little pressure then it’s iesta time!

Color Some rely on the darkening color of the fruit as a cue of ripeness. But don’t be fooled, if the avocado is dark and still irm then it’s not ripe or ready to eat.

Olive oil Lightly brushing olive oil onto the flesh of the fruit can help prevent oxidation – keeping your avocado halves delicioso.

Tight seal Lemon juice Squeezing a little lemon juice onto the flesh of the avocado will keep it fresh longer.

Speed it up. Put the avocado in a paper bag with a banana or an apple to speed up the ripening process.

Take control. Give your avocado the help it needs to reach “just ripe.”

Tightly cover the avocado half with clear, plastic wrap. Press the wrap directly onto the flesh to limit the amount of surface area exposed to the air.

Slow it down. Refrigeration can slow down the ripening process. If the avocado hasn’t been opened it can chill out in the fridge for 2–3 days.

Find more avocado know-how, recipes and inspiration at AvocadosFromMexico.com

Martha Stewart Living™ and the Martha Stewart Circle Logo™ are trademarks of MSLO, Inc. © 2017 MSLO, Inc. All rights reserved.

Practical & Innovative

A PULLOUT KNIFE BLOCK FREES COUNTER SPACE

GAME-CHANGERS Martha’s kitchens have new storage features that are space-saving and efficient, along with an easy-to-clean PureStyle™ finish that’s more durable than paint and is built to last. MARTHA STEWART LIVING KITCHENS, EXCLUSIVELY AT THE HOME DEPOT. VISIT HOMEDEPOT.COM/MSLKITCHENS TO VIEW OUR FULL CATALOG.

GARDNER PURESTYLE IN RAINWATER; SNOWCAP QUARTZ

BUILT-IN PET STORAGE HOLDS FOOD AND TREATS