RRE - June 2016

TM

TAKE A BITE OUTTA LIFE!

R

CHEFS’ BEST HEALTHY DISHES MAKE AMAZING VEGGIE BURGERS AT HOME! p. 91

kitchen garden BEGINNERS’ GUIDE, p. 100

Nacho-butter grilled corn Chocolate biscuits Dinner waffles

RACHAELRAYMAG.COM JUNE 2016

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June

CONTENTS

F E AT U R E S

76 R AC H A E L R AY ’ S 30-MINUTE M E A LS Toss up a fresh and delicious dinner with these 10 supersatisfying salads!

86 IT’S THE YEAR OF THE V E G E TA B L E

FOOD ST YLI NG BY SIM ON A NDREWS; PR OP STYL ING BY CA RLA GONZALEZ-H ART.

They’re the hottest stars on the table right now, in burgers, cocktails, even desserts!

Photography by SARAH ANNE WARD

100 GARDEN O F E AT I N ’ Grow your own pizza! (OK, not really, but close.)

Plant a kitchen garden with the herbs and veggies you need for pizza, Tex-Mex and more!

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

1

p. p.

65

June

FOOD & FUN

FOUND IN EVERY ISSUE

27

6

IN SEASON

COOK THE C OV E R

Get fresh with chiles!

31

FAVES & SAVES

FA ST I D E A S Sixteen easy dishes to make right now

55

40

Sink these cool new scoopers into your favorite ice cream.

TA ST E T E ST Supermarket smoothies

HOME & AWAY

43

COUNTER INTELLIGENCE

59 SUPERMARKET S M A RT S

Lasagna love

8 RECIPE INDEX Te a r - o u t booklet

H E A LT H Y WEEKNIGHT MEAL KIT! Shop once, eat all week.

LIFE OF T H E PA RT Y

Fun, flavorful tuna salads; battle of the lemonades; and more

Rehab your old grill into a drink cooler!

64

LETTER F R O M R AC H

45

DINNERS FOR A DEAL

Eat well and love every minute of it.

COOK WITH KIDS Gramercy Tavern chef Mike Anthony shows you how to throw a biscuits-andeggs brunch.

p.

28

71 ST Y L E P I C K S

50 T R AV E L L I ST Fun runs and 5Ks for foodies

p.

Breakfast for dinner!

It’s the most important meal of the day, so why not have it twice?

56

Check out the jewelry Rach is rocking this summer.

11

12 R AC H ’ S BURGER OF THE MONTH You’ll love this romesco sauce.

14 G R E AT E ST HITS

72

Comfort foods get a calorie cut.

LO O K I N G GOOD

17

We’ll help you find your perfect sunscreen—no more excuses!

WORD OF MOUTH Gourmet roller rink eats and more

107 SCRATCHPAD Test-kitchen tricks

110 PET PROJECT These chew toys sure look tasty.

112 KITCHEN CAMEO Nilsson; prop styling by Angharad Bailey; food styling by Rebecca Jurkevich; Rachael portrait by Melanie Dunea; illustration by Jenni Sparks.

2

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

Actor Jesse Tyler Ferguson whips up Indian for two.

©Inter IKEA Systems B.V. 2015

life is trying a recipe that’s adventurous, and a kitchen where finding the tools isn’t

SEKTION/BROKHULT kitchen

2799*

$

*Based on a 10'×10' kitchen

IKEA-USA.com/kitchen

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“There’s nothing ASSOCIATE ART DIRECTORS Erin Wengrovius, Elizabeth Zuhl better than grilled fresh summer PHOTOGRAPHY corn, except PHOTO DIRECTOR Kim Gougenheim maybe for grilled PHOTO EDITOR Anna M. Karadimas fresh summer corn and Doritos!

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C O O K T H E C OV E R

Layer it on!

There’s vegetable lasagna, and then there’s this cheesy extravaganza piled high with a produce section’s worth of zucchini, yellow squash, eggplant, chard and more summer stars. Just add noodles, then bake your way to summer’s finest comfort food.

1

⁄ 2 lb. zucchini, thinly sliced on an angle 1 Japanese eggplant (8 oz.), thinly sliced on an angle 1 ⁄ 2 lb. yellow squash, thinly sliced on an angle 1 container (16 oz.) ricotta 1 cup grated Parmesan 2 eggs 1 bunch basil, leaves stripped and chopped (about 1 ⁄ 2 cup) 4 cups (from two 24-oz. jars) marinara sauce 16 lasagna noodles (from a 16-oz. box; do not use no-boil noodles) 1 jar (16 oz.) roasted red bell peppers, drained and quartered

6

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

SERVES 10

PREP 30 min

2 lbs. mozzarella, grated (about 8 cups) 1 bunch Swiss chard (about 10 leaves), stems removed, leaves coarsely chopped

1. Preheat the oven to 400°.

Place the zucchini in a colander. Sprinkle with salt; toss to coat. Spread in an even layer on paper towels.

Repeat with the eggplant and yellow squash; let stand 20 minutes. Pat dry.

2. In a bowl, mix the ricotta, 1/ 2 cup Parmesan, the eggs and the basil; season with 1/ 1 2 tsp. salt and /2 tsp. pepper and whisk to blend.

COOK 1 hr 15 min

3. Spread 1 cup marinara sauce in the bottom of a 9-by-13-inch baking dish. Top with 4 lasagna noodles in a single layer, breaking them as needed to fit. Top with the zucchini and roasted peppers, then 4 more noodles. Spread 11/2 cups sauce, then half the ricotta mixture over the noodles; top with 2 cups mozzarella. Top with half the Swiss chard, all the eggplant, 4 more noodles and 11/2 cups sauce. Top with the yellow squash and the remaining chard. Spread with the remaining ricotta mixture;

top with 2 cups mozzarella, 4 more noodles and the remaining 4 cups mozzarella.

Sprinkle the lasagna with the remaining 1/2 cup Parmesan.

4. Place the dish on a large, foil-lined rimmed baking sheet to catch any drips.

Bake until the cheese is browned (tent with foil if browning too quickly), the juices bubble around the edges of the dish and a knife inserted into the center of the lasagna goes in easily, about 1 hour 15 minutes.

Let the lasagna rest at least 15 minutes before serving.

Recipe by JANET TAYLOR McCRACKEN

Photography by MARCUS NILSSON

FOOD STYLING BY REBECCA JURKEVICH; PROP STYLING BY ANGHARAD BAILEY.

Farmers’ Market Lasagna

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SEE WHY.

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JUNE 2

016

BREAKFAST & BRUNCH

34 Speedy Raspberry-Almond Scones

recipe SIDES & SOUPS

99

32 Wild Rice & Black-Eyed Pea Salad

Broccolini Tacos with Fried Eggs

36 Mixed Veggie Slaw with Miso Dressing

39

38 Sunny Gazpacho

32 Nectarine Salad with Pepitas

Chickpea Toss

POULTRY

48 Addie’s Easy Biscuits

B Chicken Meat Loaf with Tzatziki Potato Salad 47 Pan-Roasted Asparagus with Sunny-Side Up Eggs

B Chicken Moussaka Stacks

31

38 Barbecue Chicken with Sweet Potatoes

83

112 Chicken Tikka Masala

Asian Chicken & Herb Salad

97 Roasted Beet Breakfast Bowl

STARTERS & SNACKS

65

79 Chorizo & Chicken Taco Salad

Beer-Battered Fried Chicken & Waffles

Grilled Romaine Caesar & Cobb Salad

BURGERS & SAMMIES 32 Lemon-Basil Burrata with Garlic Toasts

39

36 Pimiento Cheese Hush Puppies

Cheesy Rosemary Twists

The Best-Ever Veggie Burger

SEAFOOD

91

91 Balsamic Onion Relish 91 Oven-Roasted Tomatoes

B Grilled Salmon Skewers with Minted Rice

B Baked Salmon with Quick Caponata

79 Greek Salad with Lemon-Oregano Shrimp

12 Manchego Burgers with Romesco Sauce

91 Zucchini Quick Pickles 91 Smoky Scallion Mayo

81 Tuna Niçoise Salad with Anchovy Dressing

8

85 Panzanella Salad with Grilled Swordfish

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

97 Salmon Poke Bowl

36 Mediterranean Veg Wedge

>> KEY

Fast (30 min. or less)

Freezer-friendly

Vegetarian

Gluten-free B Tear-out booklet

SHOP ONCE, EAT ALL WEEK

Monday Grilled Salmon Skewers with Minted Rice Tuesday Ginger-Tofu Rice Bowl Wednesday Herbed Chicken Meat Loaf with Tzatziki Potato Salad Thursday Baked Salmon with Quick Caponata Friday Chicken Moussaka Stacks

BY JACKIE NEWGENT, RDN | PHOTOGRAPHY BY PETER ARDITO

SHOPPING LIST 1 lb. brown basmati rice

1 container (17.6 oz.) plain nonfat Greek yogurt

1 package (14 oz.) extra-firm tofu, preferably organic

3 pts. cherry tomatoes

2 large (11 /2 lbs. each) eggplants

1 English cucumber

1 large red bell pepper

21 /4 lbs. large red potatoes

3 medium (about 11 /2 inches in diameter) zucchini

2-inch piece fresh ginger

1 bunch fresh dill

1 bunch fresh mint

6 skin-on salmon fillets (about 8 oz. each), preferably wild*

2 lbs. ground chicken (92 percent lean)*

1 lb. baby bok choy

FROM YOUR PANTRY: Red onions, garlic, 2 lemons, red wine vinegar, olive oil, peanut or safflower oil, soy sauce, cayenne pepper, ground cinnamon *Freeze 4 salmon fillets and thaw on Wednesday; freeze half the chicken and thaw on Thursday. / 2 /

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

15 ingredients, 5 healthy meals

M O N D AY

Grilled Salmon Skewers with Minted Rice SERVES 4 PREP 15 min COOK 50 min

1 tbsp. olive oil 1 cup (8 oz.) brown basmati rice 1 lemon—1 ⁄ 2 juiced (about 2 tbsp.), 1 ⁄ 2 cut into wedges 2 skin-on salmon fillets (about 8 oz. each), preferably wild, skin removed, cut into 16 cubes 1 ⁄ 2 tsp. ground cinnamon 1 pt. cherry tomatoes 2 medium zucchini (about 1 1⁄2 inches in diameter), halved lengthwise, each cut crosswise into 12 slices 3 tbsp. finely chopped fresh mint

1. Preheat a grill or grill pan over medium-high. In a medium saucepan, heat 1 1⁄ 2 tsp. oil over medium.

Add the rice and stir until well coated with oil, about 1 minute. Add the lemon juice, 2 1⁄ 3 cups water and 1 tsp. salt; bring to a boil. Reduce the heat to low; cover and simmer until the rice is tender, about 45 minutes. Fluff with a fork.

2. Meanwhile, toss the salmon with the remaining 11⁄2 tsp. oil. In a small bowl, mix 1 tsp. pepper with the cinnamon; sprinkle all over the salmon. Thread tomatoes, zucchini and salmon on eight metal or wooden skewers (soak wooden ones in water for 30 minutes). Grill, turning occasionally, until the salmon is cooked and zucchini is crisp-tender, about 10 minutes. Season with salt.

3. Stir the mint into the rice; transfer to a platter. Top with the skewers; serve with the lemon wedges.

Wild salmon may cost more than the farmed kind, but it contains half the saturated fat.

FAT PER 400 CALORIES PER SERVING 14 g SERVING

/ 3 /

T U E S D AY

Ginger-Tofu Rice Bowl SERVES 4 PREP 18 min COOK 45 min

Meat isn’t the only way to get an iron boost: Four ounces of extra-firm tofu delivers 10 percent of the recommended daily dose, almost as much as beef.

1 cup (8 oz.) brown basmati rice 1 tbsp. plus 1 tsp. grated peeled fresh ginger 3 tbsp. soy sauce 1 tbsp. plus 1 1 ⁄ 2 tsp. red wine vinegar 1 ⁄ 2 tsp. cayenne 2 tbsp. peanut or safflower oil 1 package (14 oz.) extra-firm tofu, preferably organic, pressed dry and cut into 3 ⁄ 4 -inch cubes 1 large red bell pepper, thinly sliced 1 lb. baby bok choy, coarsely chopped 3 cloves garlic, very thinly sliced

1. In a medium saucepan, bring the rice, 1 tbsp. ginger, 2 1⁄ 2 cups water and 1⁄ 4 tsp. salt to a boil. Reduce the heat to low; cover and simmer until the rice is tender, about 45 minutes.

Fluff with a fork.

2. Meanwhile, in a small bowl, whisk the soy sauce, vinegar, cayenne and remaining 1 tsp. ginger.

3. In a large deep skillet or a wok, heat the oil over medium-high. Add the tofu and stir-fry until golden brown, about 5 minutes. Add the bell pepper, bok choy and garlic; stir-fry until the veggies are crisp-tender, about 2 minutes. Add the soy sauce mixture; stir-fry until the tofu and veggies are coated, about 1 minute.

Add the rice; stir until combined, about 1 minute. Divide among bowls.

PER 350 PER SERVING 14 g FAT SERVING CALORIES

Garlic does more than add flavor.

Studies find it may provide antimicrobial activity to fight common diseasecausing bacteria.

W E D N E S D AY

Herbed Chicken Meat Loaf with Tzatziki Potato Salad SERVES 4

PREP 25 min

1 1 ⁄ 4 lbs. large red potatoes, cut into 3 ⁄ 4 -inch cubes 1 small lemon, juiced (2 tbsp.)

1 medium zucchini, grated 1 lb. ground chicken (92 percent lean) 2 tbsp. plus 1 1 ⁄ 2 tsp. olive oil 2 tbsp. finely chopped fresh dill 2 tbsp. finely chopped fresh mint 4 cloves garlic, minced 3 ⁄ 4 cup plain nonfat Greek yogurt 1 ⁄ 2 English cucumber, finely diced and patted dry

COOK 50 min

1. In a large saucepan, add enough cold water to cover the potatoes by 1 inch; bring to a boil. Reduce the heat to medium-low; cover. Simmer until the potatoes are tender, about 10 minutes. Drain; transfer to a medium bowl. Mix in the lemon juice. Cover; chill.

2. Meanwhile, preheat the oven to 400°. Using a clean kitchen towel, squeeze the excess liquid from the zucchini; transfer to a large bowl. Add the chicken, 1 1⁄ 2 tsp. oil and half the dill, mint and garlic; season with 3 ⁄ 4 tsp. salt and 3⁄ 4 tsp. pepper. Form the mixture

into a 4-by-8-inch loaf. Place on a parchment-lined baking sheet; rub with 1 1⁄ 2 tsp. oil.

Bake until an instant-read thermometer registers 160°, about 45 minutes. Let rest at least 5 minutes.

3. In a large bowl, whisk the yogurt, the remaining 1 tbsp. plus 1 1⁄ 2 tsp. oil and the remaining garlic; season.

Stir in the cucumber and the remaining dill and mint.

Gently fold in the potatoes.

4. Cut the meat loaf into 8 slices and serve with the potato salad.

380 PER SERVING 18 g CALORIES

FAT PER SERVING

Leave the skin on your eggplant—it’s chock-full of an antioxidant called nasunin, which may play a role in preventing cancer.

THURSDAY

Baked Salmon with Quick Caponata SERVES 4

PREP 15 min

1 tbsp. plus 1 1 ⁄ 2 tsp. olive oil 1 large eggplant (1 1 ⁄ 2 lbs.), cut into 1 ⁄ 2 -inch cubes 1 medium red onion, finely chopped 1 pt. cherry tomatoes 3 cloves garlic, finely chopped 2 tbsp. red wine vinegar 4 skin-on salmon fillets (about 8 oz. each), preferably wild 1 1 ⁄ 2 tsp. finely chopped fresh dill

COOK 25 min

1. Preheat the oven to 375°.

2. In a large skillet, heat 1 tbsp. oil over medium.

Add the eggplant and onion. Cover and cook, stirring occasionally, until the eggplant softens, 10 to 13 minutes. Add the tomatoes, garlic and vinegar.

Cover; cook, stirring often, until the tomatoes are soft and the eggplant is tender, about 8 minutes more. Season with salt.

Cover to keep warm.

3. On a large parchmentlined baking sheet, place the salmon fillets, skin side down. Brush with the remaining 1 1⁄ 2 tsp. oil; season with salt and pepper. Bake until the salmon is opaque in the center, 18 to 20 minutes.

4. Sprinkle the salmon with the dill. Serve with the eggplant mixture.

480 PER SERVING 22 g SERVING CALORIES

FAT PER

F R I D AY

Chicken Moussaka Stacks 1 large eggplant (about 1 1 ⁄ 2 lbs.), cut into 1 ⁄ 2 -inch-thick rounds 2 large red potatoes (8 oz. each), cut into 1 ⁄ 2 -inch-thick rounds 3 tbsp. olive oil 1 lb. ground chicken (92 percent lean) 1 red onion, finely chopped 2 cloves garlic, minced 1 pt. cherry tomatoes, quartered 2 tsp. red wine vinegar 3 ⁄ 4 tsp. ground cinnamon 3 ⁄ 4 cup plain nonfat Greek yogurt, at room temperature

SERVES 4

PREP 20 min

1. Preheat the oven to 400°.

On two parchment-lined baking sheets, arrange the eggplant and potato slices in a single layer. Brush both sides with 2 tbsp. oil; season with salt. Bake until tender, turning halfway through, about 40 minutes.

2. Meanwhile, heat 1 1⁄ 2 tsp. oil in a large nonstick skillet over medium. Add the chicken and onion. Cook, stirring often, until the chicken is just cooked through, about 8 minutes. Add the garlic; stir 1 minute. Add the tomatoes, vinegar and cinnamon; season. Cook, stirring often, until the tomatoes are soft, about 8 minutes.

COOK 55 min

3. In an 8-inch square baking pan, arrange half the potato slices in a single layer; top each potato slice with an eggplant slice. Spoon half the chicken mixture on top of the eggplant, creating individual stacks. Repeat the layering with the remaining potatoes, eggplant and chicken mixture. Bake until heated through, about 10 minutes.

Let rest 5 minutes.

4. Meanwhile, in a small bowl, whisk the yogurt and remaining 1 1⁄ 2 tsp. oil; season.

5. Divide the vegetable stacks among plates; drizzle with the yogurt sauce.

470

CALORIES PER SERVING

PER 20 g FAT SERVING

Opt for 92 percent– lean ground chicken instead of 98 percent.

It’s more flavorful and adds only 60 calories per four-ounce serving.

WE’LL DRINK TO THAT! For 31 low-cal cocktails to go with your meals, check out RachaelRayMag.com/ lightdrinks.

/ 8 /

B Ginger Tofu Rice Bowl

68 Corn & Cheddar Soufflés with Kale

78

Italian Three-Bean Salad 81

82

Mushroom, Celery & Crispy Onion Salad

Black Bean Nachos with Tomatillo Salad

84 Roasted Chickpea Salad with Pita Chips

Ratatouille Polenta Bowl

Greens Bowl with Garlic-Yogurt Sauce 97

98

98 Asparagus Tempura Tacos

BEEF & PORK

98 Shishito Pepper Tacos

99 Cauliflower al Pastor Tacos

DESSERTS & DRINKS

32 Grilled Steak & Asparagus with Stout Sauce

38 Quinoa-Crusted Pork with Watercress Salad

Chorizo Chilaquiles

66

67 Onion Bagel Strata with Pancetta & Gruyère

New York Deli Salad

28 Candied Chiles

83

96 Green-Tomato Mojito

94 Tomato Upside-Down Cake

95 Chocolate & Beet Pudding

96 Celery Gimlet

96 Cucumber Mule

PASTA & PIZZA

59

Curry in a Hurry 36

6 Farmers’ Market Lasagna

Cauliflower-Gruyère Flatbreads

38 Asparagus & Prosciutto Pasta Salad

In a Pickle Tuna Salad BLTT(una) Salad

9

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

Salad days!

T

FOOD ST YLI NG BY CLAUDI A FI CCA .

his June issue features my first-ever salad-centric 30-Minute Meals—if you’re thinking “I don’t do green,” think again, folks! Who can’t get behind the Roasted Chickpea Salad with Pita Chips on page 84 or a New York Deli Salad (page 83) or Black Bean Nachos with Tomato-Tomatillo Salad on top (page 82)? These salads are not your usual suspects: They’re hearty, satisfying meals made with produce that’s at its peak right now.

Don’t worry, it’s not all “healthy” choices in this issue. We have Pimiento Cheese Hush Puppies (go to page 36 for that treat!) and, meat eaters, you still get a big, beefy burger: Manchego Cheeseburgers with my thick romesco pepper-almond sauce on top (page 12).

But back to healthy: If you’re a vegetarian or just love vegetables, man, is this the issue for you! We’ve declared 2016 the Year of the Vegetable: Chefs are tossing piles of produce and grains together in beautiful bowls, they’re stuffing them in tacos, they’re even making vegetable cocktails and desserts (you gotta try the Tomato UpsideDown Cake on page 94).

This special story features 17 recipes and more tips

Photography by DANNY KIM

than you can shake a carrot at. And burger fans, we’ve got the juiciest, most satisfying veggie burger you’ve ever tasted (page 91).

If you’d like to know where your garden grows, turn to “Garden of Eatin’ ” on page 100. We’ll tell you how to make easy container gardens for pizza lovers, cocktail shakers and taco fans.

Also this month, you’ll definitely want to treat Dad to the simple-to-make Father’s Day brunch on page 45. Mike Anthony, chef of Gramercy Tavern in NYC, is famous for his seasonal cooking: He and his adorable daughter Addie will show you how to make a breakfast of pan-roasted asparagus and fried eggs, along with fluffy biscuits.

Speaking of dads, Modern Family’s Jesse Tyler Ferguson is in the issue— love, love, love! Check out his mad skills on page 112—he made Chicken Tikka Masala.

Here’s wishing everyone a happy, delicious summer!

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

11

Serve these Spanish-style burgers with a pitcher of sangria made with a good red Rioja wine, chopped fresh fruit and a splash of brandy!

hego rs Mancb e e urgsco s e e h C ome with Rauce S S6

The romesco will keep for three weeks in the fridge.

Serve it with chicken or fish, dollop it on charred bread or use it as a sandwich spread.

ROMESCO SAUCE 3 dried ancho chiles, stemmed and seeded 2 large red field, frying or bell peppers 2 medium plum or small tomatoes on the vine 1 small white onion, quartered 4 large cloves garlic, crushed Natural cooking oil spray Salt and pepper 1 ⁄ 2 cup mixed fresh cilantro and flat-leaf parsley tops 1 ⁄ 4 cup each sliced almonds and chopped, blanched hazelnuts, toasted 2 tbsp. sherry vinegar 1 ⁄ 4 –1 ⁄ 3 cup EVOO

12

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

MANCHEGO CHEESEBURGERS 1 lb. ground beef, 85 percent lean 2 tbsp. grated onion 2 cloves garlic, grated or finely chopped 1 tsp. each (about 1 ⁄ 3 palmful) dried oregano, paprika, ground cumin and ground coriander Salt and pepper 1 lb. cured chorizo or chouriço, preferably Gaspar’s or D’Artagnan, casings removed if needed, coarsely ground in food processor 1 tbsp. olive oil or vegetable oil 6 slices ( 1 ⁄ 8 inch thick) Manchego cheese 6 sesame rolls, lightly toasted Chopped romaine or baby kale h For the romesco sauce, in a small bowl, cover the ancho chiles with boiling water.

Cover; let stand until soft, 8 to 10 minutes. Drain. h Preheat the broiler.

Broil the red peppers, turning occasionally, until charred all over, 10 to 15 minutes; transfer to a bowl. Cover; let cool about 15 minutes. Peel, seed and stem the peppers; place in a food processor.

Add the ancho chiles. h Place the tomatoes, onion and garlic on a rimmed baking sheet lined with foil.

Spray with cooking spray; season with salt and pepper.

Broil until the onion softens and tomatoes char and burst, 10 to 12 minutes. Add the tomato mixture, herbs, nuts and vinegar to the processor. h Pulse until the mixture is coarsely chopped. With the

machine running, stream in the EVOO and process until finely chopped; season. h For the cheeseburgers, heat a cast-iron griddle or skillet over medium-high.

In a medium bowl, combine the beef, onion, garlic, and herbs and spices; season with salt and pepper. Mix in the ground chorizo. Form into 6 patties (thinner in the centers for even cooking). h Drizzle the patties with oil. Cook, turning occasionally, about 8 minutes for medium.

Add the cheese during the last 2 minutes of cooking; tent with foil to melt. h Top roll bottoms with lettuce, patties, romesco sauce and the roll tops.

Photography by LUCAS ZAREBINSKI

Lettering by JOEL HOLLAND

FOOD STYLING BY MICHELLE GATTON; PROP STYLING BY CHLOE DALEY.

MAKE

Sometimes the Simplest Things are the Yummiest.

No artificial preservatives or flavors.

Always made with milk.

G R E AT E S T H I T S

AD THAI 48 9 CALS GIE P VEG

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

These lightened-up comfort-food classics have been pinned and shared more than any others on our site. And they all weigh in at around 500 calories or less, so feel free to have seconds!

General Tso’s Chicken 420 cals

Skinny Shrimp Scampi with Spaghetti Squash 241 cals

Lightened-Up Lobster Rolls 333 cals

Coconut Chicken Curry 369 cals

Cheesy Eggplant Parm 400 cals

No-Cream Cream of Broccoli Soup 210 cals

Chicken Andouille & Shrimp Jambalaya 461 cals

Red Chicken Enchiladas 360 cals

Skinny Fettuccine Alfredo 370 cals

Lean, Mean Meatloaf 509 cals

VEGGI E PAD T HAI: T RAVI S RAT HBONE ; FROM TOP, COLUM N ONE : CON POULOS, PETER ARDITO, TRAVIS RATHBONE , YUNHEE KIM, KANA OKADA . COLU MN TWO: LUCY SCHAEFFER , TRAVIS RATHBO N E , PE TE R ARDITO (2 ), JE FF HARRIS.

Our 22 most popular Makeover Meals!

FROM TOP, COLUMN ONE : PETER ARDITO, CON POULOS, TRAVIS RATHBONE , JEFF HARRIS, PETER ARDITO (2). COLUMN TWO: PETER ARDITO (3), Y UNHEE KIM, PETER ARDITO.

Skinny Crab Cakes & Peach Summer Slaw 429 cals

Cheater’s Cheesesteaks 420 cals

Potato-Leek Soup 135 cals

Blueberry Pancakes with Caramelized Bananas 310 cals

Sweet & Sour Chicken 364 cals

Sautéed Fish Tacos 170 cals

Huevos Rancheros 345 cals

Get-Fit Tetrazzini 374 cals

Buffalo Chicken Skewers 210 cals

Slim Turkey Reubens 330 cals

Get all 22 healthy recipes at RachaelRayMag.com/ makeovermeals.

Singapore Noodles 304 cals R A C H A E L R AY M A G . C O M | J U N E 2 01 6

15

. . . ®

®

HORMEL L REV wrap ps. Real energy to keep you going. Find it in your grocer’s lunchmeat case. See all of our varrieties at revwraps.com

© 2016 Hormel Foods, LLC

M A I N I M AG E BY G U Y G I N N ; B LU E C R O S S R I V E R R I N K P H OTO BY D O U G L A S B OV I T T; I N S A N I T Y C O M P L E X P H OTO BY J E S S I C A C O L E M A N ; L E F R A K C E N T E R P H OTO BY K AT Y D E N N I N G, U P S I LO N V E N T U R E S ; B O W L & S K AT E P H OTO BY J E S S I C A W H I T E .

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

Skaters zoom alongside a shady park in Philly.

Wheely good eats!

Roller rinks have been making a comeback, but at most of them, the concession stands have done little more than skate by—until now. Newly revamped hot spots around the country are taking seriously good food for a spin. BY SASCHA ZUGER

Blue Cross RiverRink

Insanity Complex MADISON, AL

LeFrak Center at Lakeside

Lynnwood Bowl & Skate

When hunger hits at Philly’s only open-air rink, situated along the Delaware River, a rotating set of food vendors awaits. If you’re lucky, you might catch something from Village Burger, which serves up fries piled high with braised short ribs and cheddar sauce. Be sure to wash it all down with one of the six craft beers on draft. delawareriverwaterfront.com

This shiny new rink near Huntsville is flanked with LED screens that play old movies.

When you want to chill out, roll over to Mad Al’s Gourmet Yogurt and Insane Coffee and choose from more than 70 yogurt toppings, including sugary cereals and classic candy. The espresso bar can also give you an extra kick for another lap around the rink. insanitycomplex.com

This two-and-a-half-yearold, 16,000-square-foot rink overlooks scenic Prospect Park Lake and the patio for Bluestone Café, where tempters include the cold ramen summer salad (noodles, kale and sweet chili sauce) and the Angus burger on a brioche bun topped with optional bacon. lakesidebrooklyn.com

Thanks to an adjoining door, skaters can roll over to the classic Lynnwood Lanes bowling alley, originally opened in 1956, to get their snack fix at a shared café and bar. The menu seems standard—until you realize the wings come with honey sriracha and the fries are flavored with garlic and Parmesan. bowlandskate.com

PHILADELPHIA, PA

BROOKLYN, NY

LYNNWOOD, WA

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

17

WOR D OF M OU T H

WORD OF THE DAY: CROWLER

THE NEW HERBAN LEGENDS

Beer lovers, there’s a new tall boy in town. These 32-ounce cans are a cross between a 12-ounce can of beer and a 64-ounce, fresh-draft growler. Find them at shops (like 209 Station in Brooklyn) or breweries (like Oskar Blues in Longmont, CO): They’re filled and canned on the spot. Picnic season just got better!

their way from the farmers’ market to your beauty routine.

How cool are you?

Ice cream preferences say a lot about a person. We took to Facebook to find out where you land on summer’s most hotly debated topics.

TEAM SOFT SERVE OR HARD PACKED?

When it comes to sprinkles, you’re split down the middle: Half go for chocolate and the other half want rainbow!

Orange Extract Pollutant Defending Masque is like a glow-giving trip to the country for city-dulled skin.

And the at-home treatment only takes five minutes!

72%

want the classic scoop

25%

go for soft serve

3%

can’t choose just one!

Show off your favorite ice cream treats by tagging them #RRMagFan. We’ll be regramming all summer long!

YOU’LL TAKE THAT...

Parsley, a longtime home remedy for oiliness, has found its way into Klūrskin Tea Tree + Eucalyptus Organic Botanical Serum, where it can help combat breakouts. ($36, urbanoutfitters.com)

68%

in a waffle cone

26%

of you bite the tip off the cone.

That ’s the way to live!

23%

in a sugar cone

9%

however you can get it!

18

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

Illustration by RADIO

Aside from adding to the addictive scent of the super-moisturizing Ora’s Amazing Herbal Citrus Grove Ultra Healing Body Butter, marjoram can help ease sore muscles. ($27.50, orasamazingherbal.com)

CROWLER AND BEAUTY PRODUCT PHOTOS BY PETER ARDITO; BEAUTY PRODUCT PROP STYLING BY MICHELLE LONGO; CILANTRO PHOTO BY ALAMY; PARSLEY PHOTO BY ISTO CK ; MARJORAM PHOTO BY GETTY IMAGES.

Herbs like cilantro

WORD OF M OU T H

You’re in luck if you’re planning (or dreaming of) a home makeover.

Rachael is branching out beyond kitchen and tabletop items to launch her very own furniture line, Rachael Ray Home. Designs are still in the works, but check out this exclusive preview of the bar cart she designed (along with chairs, sofas and more for your home). “I want everyone to feel as welcomed home by their own spaces as I do mine,” she says.

It’s all expected in stores this fall.

Get your Pinterest board ready!

THE HOTTEST TICKET THIS SUMMER After nine years of throwing the party of all parties during Austin’s film and music festival, South

by Southwest, Rach is taking her famous Feedback concert series on the road to Chicago.

She’s partnering with Knitting Factory Presents to put on a rocking good time filled with great music and even better food at the famous Lincoln Park Zoo on June 25. Check out RachaelRays Feedback.com for the lineup and to order tickets. Rock on!

ILLUSTRATION BY RACHAEL RAY HOME ; RACHAE L PO RTRAIT BY JIM WRIGHT.

SNEAK PEEK: RACH’S NEXT BIG PROJECT!

Watch the delicious drama unfold every Tuesday.

FEED THE BEAST P H OTO S BY A L I PA I G E G O L D ST E I N /A M C.

Dishing with celebs From the chili at Mel’s Diner to the muffins at Central Perk, food has played a role in many a TV series. And just as human stars have a stylist on set, so too do their edible costars. On AMC’s new show Feed the Beast— starring David Schwimmer and Jim Sturgess as two pals and budding restaurant partners—the person who landed that gig is a frequent food stylist for this magazine, Susan Spungen. See what she has to say about cooking with the stars. —AK

O N C R E AT I N G THE MENU

“The main characters want to open a ‘haute Hellenic’ spot, so I read a lot of Greek menus from around the world, then added influences from Morocco and the Middle East—very popular these days. Call it the Ottolenghi effect.”

O N C H E AT I N G T H E TA L E N T

“There are little tricks to making the actions smoother on camera.

Like if the script has someone plating something challenging, I’ll sub in something similar but better behaved. Like a simple ravioli instead of a stringy pappardelle.”

O N T H E ACT U A L WORKING KITCHEN

“The range is super powerful and not too common on sets.

It had to be approved by the fire department, and special effects has to stand by to turn it on and hold the fire extinguisher just in case! There’s always a medic on hand.”

THE CHOICE OF ITALY ®

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

BOYS’ CLUB Ever notice that eating chiles is a macho thing?

Turns out, that’s backed by science. A recent study showed that men with high testosterone levels were more likely to reach for hot sauce.

Some dudes really do like it hot!

By LARISSA ZIMBEROFF and CECILY McANDREWS

Photography by PLAMEN PETKOV

27

IN SEASON

AN

LA

PO

E

RO

PE

BL

A

Heat wave

Chile peppers thrive in hot weather.

Here’s how to get the best of the spicy stash!

ÑO

NO

ANA O

HE

SN

IM

SE

RR

ANO

FR

SCOVILLE HEAT UNITS (SHU)

ANAHEIM Sweet and mild, green, thinskinned Anaheims are ideal for the heat-averse.

500–1,500 SHU

W H AT A T R I P

POBLANO Large, mildly spicy and earthy, these dark-green peppers are called ancho chiles once dried.

1,000–3,000 SHU

%

89

E

JALAPEÑO Jalapeños can be red or green.

Dried and smoked jalapeños are known as chipotles.

2,500–10,000 SHU

BUY Pick firm peppers with green stems.

See brownish veins on the outside? That means the pepper is ripe and more likely to be hot.

STORE To prevent the spicy oils from rubbing off onto other produce, keep peppers in a paper bag. Chiles will last about a week in the refrigerator.

FRESNO Named for the city where they were first grown, spicy red Fresnos have a bright, sharp flavor.

3,000–15,000 SHU

EAT When handling hot peppers, wear plastic gloves and wash your hands well (capsaicin is great in food, but not in your eyes!). To choose a heat level, refer to the Scoville heat scale (below).

A bell pepper clocks in at 0, while the hottest pepper, the Carolina Reaper, tops the chart at nearly 1.6 million units.

SERRANO These small, hot peppers are usually green, and their intense heat makes for great salsa.

15,000–30,000 SHU

HABANERO This fruity, superfiery pepper likely originated in Cuba; its name means “from Havana.”

100,000–300,000 SHU

The amount of a CHILE’S HEAT THAT’S CONCENTRATED IN THE VEINS, the white, spongy sections inside a pepper. Stop blaming those seeds!

T RY T H E S E I D E A S !

Poblano egg cups

In an episode of The Simpsons, Homer hallucinates after eating Guatemalan Insanity Peppers.

But are chileinduced delusions real? We checked: You’ll get an endorphin kick but not a high.

Pass the peppers!

28

Halve and seed 1 poblano. Drizzle with oil; season. Roast at 425° until crisp-tender, 15 minutes.

Fill with refried beans and a scrambled egg; sprinkle with cheddar. Bake until the cheese melts, 1 minute.

Chile vinegar

Using a knife, poke holes in 4 small chiles. Place in a jar; cover with rice vinegar. Let stand at room temperature 1 to 3 days. Discard chiles; refrigerate. Drizzle over salads, fries or vegetables.

Three-alarm pasta

Sauté sliced Serranos and chopped onions and garlic in olive oil until soft. Toss with diced fresh tomatoes and cooked pasta.

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

Candied chiles In a pan, stir 1 cup each sugar and water over medium.

Add 8 thinly sliced Fresnos; cook until tender, 8 minutes. Drain; let stand 30 minutes. Toss with 1 cup sugar. Spread chile mixture on baking sheet; let stand at room temperature overnight. Toss with more sugar. Serve on ice cream or cupcakes, or use as a cocktail garnish.

CHILE PHOTOS BY PLAMEN PETKOV; FOOD STYLING BY VICTO RIA GRAN O F; CUPCAK E PHOTO BY PE TE R ARDITO ; F O O D ST Y L I N G BY J O H N B J O STA D ; T H E S I M P S O N S P H OTO C O U RT E SY O F F OX .

HAB

JA

6 1

T S S A F DE A I 1. Asian Chicken & Herb Salad

FOOD ST YLI NG BY SIM ON A NDREWS; PR OP STYL ING BY CA RLA GONZALEZ-H ART.

1

⁄ 3 cup fresh lime juice • 1⁄4 cup fish sauce • 1⁄4 cup sugar • 1 red jalapeño, thinly sliced • 1 clove garlic, minced • 8 oz. pad Thai rice noodles, cooked and rinsed under cold water • 2 cups shredded rotisserie chicken • 1⁄ 2 cup each fresh basil, mint and cilantro leaves • 2 scallions, thinly sliced on an angle • 1⁄4 cup dry-roasted peanuts In large bowl, mix first 5 ingredients. Add remaining ingredients; toss. Serves 4.

Recipes by ROCHELLE PALERMO

Smart swap Need a quick sub for fish sauce? Get a similar boost of umami by using 3 tbsp. chicken stock and 1 tbsp. soy sauce.

Photography by SARAH ANNE WARD

31

FAST I D EAS

Meat of the matter To help steaks cook evenly, take them out of the fridge at least 20 minutes before grilling.

2. Lemon-Basil Burrata with Garlic Toasts 1 ball (8 oz.) burrata cheese • 1 tbsp. EVOO • 2 tsp. chopped fresh basil • 1 tsp. lemon zest plus 1 tbsp. juice • 16 slices baguette, grilled • 1 clove garlic Slice into burrata to expose creamy center; place in bowl. In another bowl, mix EVOO, basil, lemon zest and juice. Pour over burrata; season. Rub bread with garlic; serve with burrata. Serves 4.

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3. Grilled Steak & Asparagus with Stout Sauce 2 tbsp. stout or other dark beer • 2 tbsp. minced shallot • 1 tbsp. white wine vinegar • 1 tsp. coarse-grain mustard • 3 tbsp. EVOO • 2 ribeye steaks (1 lb. each) • 1 1⁄ 2 lbs. asparagus, trimmed In bowl, whisk first 4 ingredients and 2 tbsp. EVOO; season dressing. Season steaks; grill over medium-high, turning, 8 minutes for medium-rare. Coat asparagus in 1 tbsp.

EVOO; season. Grill until crisp-tender, 3 minutes. Drizzle asparagus with dressing. Serve with sliced steak. Serves 4.

4. Nectarine Salad with Pepitas

5. Wild Rice & Black-Eyed Pea Salad

1 small shallot, minced • 2 tbsp. EVOO • 2 tsp. honey • 2 tsp. lime zest plus 3 tbsp. juice • 2 nectarines, pitted and sliced • 4 cups mixed greens • 3 tbsp. salted roasted pepitas In bowl, whisk shallot, EVOO, honey, and lime zest and juice; season.

Toss with nectarines. Divide greens among 4 plates; top with nectarine mixture and pepitas. Serves 4.

1 can (15 to 15.5 oz.) black-eyed peas, rinsed • 2 ribs celery, thinly sliced • 1 cup cherry tomatoes, halved • 2⁄ 3 cup finely diced white onion • 1⁄ 2 cup chopped fresh flat-leaf parsley • 1⁄4 cup EVOO • 2 tsp. lemon zest plus 3 tbsp. juice • 2 cups cooked wild rice • 2 oz. feta, crumbled In bowl, toss black-eyed peas, celery, tomatoes, onion, parsley, EVOO, and lemon zest and juice; season. Spoon mixture over rice. Sprinkle with feta. Serves 4.

GRILLED FISH TACO SALAD

DIRECTIONS 1 MAKE the dressing, combine the avocado, yogurt, garlic, lime juice, honey, salt and pepper in a blender. Blend until creamy, then refrigerate.

2 PREHEAT the grill for 10 minutes on medium heat. Tear two sheets of Reynolds Wrap® Aluminum Foil. Place two filets on each.

Sprinkle with lime juice, cumin and a pinch of salt and pepper. Fold and crimp edges to form sealed foil packets.

3 PLACE the foil packets on the grill, close the lid and grill for 8 to 10 minutes or until the fish flakes easily. Remove the foil packets from the grill and unwrap.

4 LAYER the lettuce, beans, cheese, tomatoes and tortilla strips on serving plates. Arrange the grilled fish on top of the salads, drizzle with the avocado dressing and serve.

For more recipes reynoldskitchens.com @reynoldskitchens

©2016 Reynolds® Consumer Products LLC.

1 large avocado, peeled and pitted 1 cup plain yogurt 2 medium cloves garlic, chopped 2 tablespoons lime juice 1 tablespoon honey 1/2 teaspoon salt 1/4 teaspoon pepper 4 6- to 8-ounce halibut filets 1 medium lime 1 teaspoon ground cumin 8 cups chopped romaine lettuce 1 15-ounce can black beans, rinsed and drained 1 cup shredded Colby-Jack cheese 1 cup diced tomatoes 1 1/2 cups tortilla strips Reynolds Wrap® Aluminum Foil

6. Speedy RaspberryAlmond Scones

PAPER, PLASTIC OR FOIL? WHEN TO USE WHAT PAGE 108

34

1 cup self-rising flour • 1 cup almond flour • 4 tbsp. sugar • 6 oz. fresh raspberries • 1 1⁄ 3 cups heavy cream • 2 tsp. almond extract • 3 tbsp. sliced almonds In large bowl, whisk flours and sugar. Add raspberries; toss to coat. In small bowl, mix cream and extract; stir into flour mixture.

Spoon 8 equal mounds onto parchment-lined baking sheet. Top with almonds.

Bake at 400° until golden, 25 minutes. Makes 8.

Shortcake shortcut For a quick dessert, split the scones and fill them with sweetened whipped cream and fresh raspberries.

Shall we go sweet?

Nothing Else Tastes Like

OR SHALL WE GO SPICY? Nothing Else Tastes Like

© 2016 Kraft Foods

FAST I D EAS

Give it a rest Wrap the sandwich in foil and press it under a heavy pan in the fridge for a few hours. As it sits, the bread will soak up even more tapenade.

7. Pimiento-Cheese Hush Puppies 4 cups vegetable oil • 1 cup cornmeal • 1⁄ 2 cup self-rising flour • 1 cup shredded cheddar • 3⁄4 cup buttermilk • 4 oz. cream cheese, diced • 2 tbsp. chopped pimientos • 2 scallions, chopped • jalapeño jelly, warmed In large saucepan, heat oil over medium. In bowl, mix cornmeal and flour. Stir in next 5 ingredients. Working in batches, fry tablespoons of batter until golden, 3 to 5 minutes; season. Serve with jalapeño jelly. Makes about 30.

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

8. Mediterranean Veg Wedge

1 large eggplant • 2 medium zucchini • 1 red onion • 1⁄ 3 cup EVOO • 1 round, rustic loaf (about 1 lb.)—split horizontally, hollowed and toasted • 1 cup (about 8 oz.) black olive tapenade • 1 tomato, sliced • 1 cup arugula • 4 thin slices provolone Slice eggplant, zucchini and onion. Coat with EVOO; season. Grill over high until charred in spots, about 4 minutes per side.

Spread bread halves with tapenade; fill with veggies and cheese. Cut into 6 wedges. Serves 6.

9. Cauliflower-Gruyère Flatbreads

10. Mixed Veggie Slaw with Miso Dressing

1 small head cauliflower ( 3⁄4 lb.), cored • 1 clove garlic, chopped • 1⁄4 cup heavy cream • 4 naan breads, toasted • 6 oz. grated Gruyère • 2 tsp. fresh thyme leaves In food processor, pulse half the cauliflower and the garlic to coarse crumbs. Stir in cream; season. Spread on naan. Separate remaining cauliflower into small florets; sprinkle over naan. Top with cheese. Broil until melted, about 6 minutes. Sprinkle with thyme. Makes 4.

3 tbsp. cider vinegar • 2 tbsp. canola oil • 1 tbsp. plus 1 1⁄ 2 tsp. white miso • 2 tsp. sugar • 1⁄ 2 tsp. grated fresh ginger • 1⁄4 savoy cabbage, thinly sliced • 1 bulb fennel, sliced paper thin • 1 carrot, cut into matchsticks • 2 radishes, sliced paper thin • 3 scallions, thinly sliced • 1 tsp. toasted black sesame seeds In large bowl, whisk vinegar, oil, miso, sugar and ginger. Toss with vegetables to coat. Sprinkle with sesame seeds. Serves 4.

FAST I D EAS

12. Sunny Gazpacho

2 sweet potatoes, cut into 1-inch cubes • 2 cups (4 oz.)

1-inch cubes cornbread • 1 tbsp. olive oil • 1⁄2 tsp. ground cumin • 4 bone-in, skin-on chicken thighs • 1 cup barbecue sauce In bowl, toss first 4 ingredients; season. Season chicken; coat with barbecue sauce. Arrange cornbread mixture on one half of baking sheet and chicken on the other. Roast at 425°, turning cornbread mixture often, until chicken is cooked through, 30 minutes. Serves 4.

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

Cool trick!

Adding ice cubes to each bowl means you can have cool soup now—without having to wait for it to chill in the fridge.

13. Quinoa-Crusted Pork with Watercress Salad

14. Asparagus & Prosciutto Pasta Salad

11⁄ 2 lbs. pork tenderloin • 1 egg, beaten • 1⁄ 3 cup quinoa • 1⁄4 cup canola oil • 1⁄ 2 cup yogurt • 1⁄4 cup fresh cilantro leaves • 1 tsp. lime zest plus 2 tbsp. juice • 2 avocados, sliced • 1 bunch watercress Season pork; coat in egg, then quinoa.

In ovenproof skillet, cook pork in oil over medium, turning, 5 minutes. Roast at 400° until cooked through, 20 minutes.

In bowl, whisk yogurt, cilantro, zest and juice; season. Slice pork; serve with remaining ingredients. Serves 4.

1 lb. gemelli • 3⁄4 lb. asparagus, trimmed and quartered • 3⁄4 lb. sugar snap peas, trimmed • 1⁄4 cup EVOO • 2 tbsp. Dijon mustard • 2 tsp. lemon zest plus 2 tbsp. juice • 5 scallions, sliced • 8 slices prosciutto, torn • 3⁄4 cup chopped fresh basil In pot, cook pasta in boiling, salted water to al dente, adding asparagus and peas during last minute of cooking; drain and rinse under cold water. In bowl, whisk EVOO, mustard, zest and juice; toss with all ingredients. Serves 6.

BARBECUE CHICKEN WITH SWEET POTATOES RECIPE BY CHARLES GRAYAUSKIE .

11. Barbecue Chicken with Sweet Potatoes & Cornbread Croutons

2 lbs. yellow tomatoes • 2 slices white bread, torn • 1 yellow bell pepper, seeded • 2 shallots • 1 jalapeño • 3 cloves garlic • 1 1⁄ 2 tsp. lemon zest plus 1⁄ 2 cup juice • 1⁄ 2 cup EVOO, plus more for drizzling • ice cubes • 3 ribs celery with leaves, finely chopped In blender, puree tomatoes, bread, pepper, shallots, jalapeño, garlic, lemon zest and juice and 1/2 cup EVOO; season with salt.

Divide among 6 bowls; add ice and stir to cool.

Drizzle with EVOO; garnish with celery and celery leaves. Serves 6.

CHEESY ROSEMARY TWISTS RECIPE BY ROCHELLE PALERMO; PHOTO BY JOSEPH DE LEO; FOOD STYLING BY LIZA JERNOW; PROP STYLING BY SARAH CAVE. CHICKPEA TOSS RECIPE BY ALEXA WEIBEL; PHOTO BY JOHNNY MILLER; FOOD STYLING BY SUSAN SPUNGEN; PROP STYLING BY CHRISTINA LANE.

15. Cheesy Rosemary Twists 1 sheet frozen puff pastry, thawed in fridge • 1⁄2 cup grated Asiago • 1⁄4 cup grated Parmesan • 1 tsp. chopped fresh rosemary Roll puff pastry to 8-by-11-inch rectangle; halve crosswise. In bowl, mix cheeses and rosemary; sprinkle over one pastry half. Press other half on top to cover.

Roll out to 10-inch square. Cut into 1/ 2-inch strips; halve crosswise. Twist strips; season. Bake at 400° until golden, 10 minutes. Makes 40.

16. Chickpea Toss 2 cans (15 to 15.5 oz. each) chickpeas, rinsed • 1 cup chopped fresh parsley • 1⁄3 cup chopped red bell pepper • 1⁄3 cup chopped red onion • 1⁄4 cup thinly sliced fresh mint • 2 tbsp. EVOO • 3 cloves garlic, chopped • 1 tbsp. red wine vinegar • 1⁄2 tsp. crushed red pepper In large bowl, toss all ingredients.

Season generously. Serves 4.

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

39

TAST E T E ST

Super smooth A panel of thirsty testers sipped more than 100 supermarket smoothies to find the ones you should chill with this summer.

BEST FREEZER KIT Jamba at Home Smoothies in Razzmatazz Go from freezer to frosty treat fast with this kit from the popular chain—simply blend its three kinds of berries and nonfat yogurt with apple juice. It sure beats waiting in line! ($3.49, makes two 8-oz. smoothies)

BEST BERRY Trader Joe’s Organic Lowfat Yogurt Strawberry Smoothie This ultra-creamy smoothie tastes like strawberry ice cream but is packed with good-for-you probiotic cultures and has just 1 percent milk fat. ($3.49 for four 6-oz. bottles)

BEST VEGGIE Suja Sweet Beets The unanimous winner in this category has an earthy sweetness, thanks to beets and carrots blended with apple and orange juices. Turmeric gives it a spicy edge—and ups the antioxidants. ($3.99 for 12 oz.)

BEST PEACH Evolve Kefir Probiotic Smoothie Sweet, tart and satisfying enough for a grab-and-go breakfast, this super-thick kefir has the added bonus of 20 billion (yes, really!) live and active cultures per serving. Your taste buds and tummy will thank you! ($3.69 for 32 oz.)

40

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

By ANANDA EIDELSTEIN Photography by LUCAS ZAREBINSKI

ADDITIONAL RESEARCH BY DINA CHENEY; FOOD STYLING BY MICHELLE GATTON; PROP STYLING BY CHLOE DALEY; JAMBA AND TRADER JOE’S SMOOTH IE PHOTOS BY PETER ARDITO.

BEST TROPICAL Evolution Fresh Defense Up Stick a tiki umbrella in this combo of pineapple, mango and orange juices, which tastes more like fresh fruit than the competition.

It also has no artificial sweeteners and delivers 310 percent of your recommended daily amount of vitamin C per serving. ($4.99 for 15.2 oz.)

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THE

GOODS

FIND MORE AT

MORE

GET

EVENTS PROMOTIONS &

TAKE A PEEK AT SOME OF OUR EVERY DAY FAVORITES.

WE THINK YOU’LL LIKE THEM TOO!

PROMO.RACHAELRAYMAG.COM

Blast your Body Fat! Almased shakes aid in weight loss and weight maintenance.

They support your metabolism, help you burn fat while retaining lean muscle mass and maintain healthy blood sugar levels and thyroid function. almased.com

New all® POWERCORE™ PACS— an astonishing clean for every load.

Plus they keep clothes whiter and brighter than the leading pacs. Give us your worst, we’ll give it our all.

Visit allpowercorepacs.com.

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.

For more information visit Yum-o.org.

Join the Every Day People Panel Today Every day people have a lot to say and we want to hear from you. Join now and you will share your opinions through occasional surveys and sample products before they’re available in stores.

Visit rachaelraymag.com/peoplepanel.

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MEET HOMESTYLE

New RAGÚ Homestyle pasta sauce likes to cling.

It has so much pasta-clinging power it covers every spaghetti noodle in a nice, cozy sauce-hug. With our made-from-scratch taste paired with an extra bold, hearty texture, you’ll invite us over for dinner again and again.

It’s RAGÚ Homestyle. New, but still simmered in tradition.

© 2016 Mizkan America, Inc.

(It’s a hugger.)

FOOD STYLING BY MICHELLE GATTON; PROP STYLING BY CHLOE DALEY.

L I F E O F T H E PA RTY

Keeping your cool

Got a new grill? Don’t kick your old charcoal kettle to the curb just yet. It’s easy to turn it into a surprising cooler for your next outdoor party. The best part: No bending down for a cold one!

By LISA FREEDMAN Photography by LUCAS ZAREBINSKI

PREP IT

ENJOY IT

To get your retired grill in shape, hose it down inside and out and let dry. Use painter’s tape to cover the legs where they meet the kettle, then refresh the outside with a coat of colorful, rust-proof spray paint. Let dry and remove the tape.

Before your party, line the inside with a plastic bag, open the vent on the bottom of the grill and use a screwdriver to poke holes through the vent and into the plastic so water can drain. Add ice, throw in some bevvies and get the party started!

43

COOK WITH KIDS

F O O D ST Y L I N G BY CY D R A F T U S M C D O W E L L ; P R O P ST Y L I N G BY PA I G E H I C K S ; N E X T PAG E B O O K P H OTO S BY P E T E R A R D I TO. PAN-ROASTED ASPARAGUS WITH SUNNY-SIDE UP EGG S ADAPTED FROM V I S F OR VEGETABLES , COURTESY OF LITTLE , BROWN AND COMPANY, COPYRIGHT © 2015 BY MICHAEL ANTHONY AND DOROTHY KALINS INK , LLC.

Father’s Day, sunny-side up!

Mike Anthony, chef of New York City’s famed Gramercy Tavern, whips up a healthy, hearty, celebratory breakfast with the help of the littlest cook in his kitchen.

BY CECILY McANDREWS | PHOTOGRAPHY BY CON POULOS

Chef Mike Anthony and his daughter Addie get Dad’s Day off to a sweet start with a batch of chocolate biscuits slathered with Nutella.

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

45

COOK WITH KIDS

A

leisurely Father’s Day? Not for Mike Anthony, the chef of New York City’s Gramercy Tavern and Untitled at the Whitney Museum. “Our usual Father’s Day is that we have breakfast together and then Daddy goes to work,” Anthony jokes. For him, it’s all about maximizing those precious morning hours by making an easy meal with his youngest daughter, 6-year-old Addie.

At his restaurants and in his cookbooks, Anthony is known for his seasonally inspired dishes, which is also how he cooks at home. For this breakfast, that means one-pan spring vegetables with sunny-side up eggs and buttery biscuits. Like many kids, Addie has mixed feelings about vegetables, but even she can’t resist the Parmesan-topped asparagus and spinach. As for the chocolate biscuits with Nutella that they make for dessert—well, that’s just for fun. After all, in Anthony’s world, “as long as we love eating and approach it with pleasure, she’s learning a healthy attitude toward food.”

How to turn your kids into vegi-vores It’s not only home cooks who have to remind their children to eat their vegetables: Chefs do, too! Try these strategies Anthony swears by to spark young appetites for seasonal produce.

46

GAME ON!

FLIP THE RATIO

BACK TO BASICS

Addie looks forward to the Friday delivery of vegetables from a local farm CSA (community-supported agriculture) her family belongs to, thanks to some theatrics by her dad. “I’ll name the unfamiliar vegetables and we’ll parade them around the apartment,” Anthony says. “It makes eating them feel less like an obligation and more fun.”

“I’ll do anything to encourage my kids to eat more vegetables, including bribery,” says Anthony. One of his favorite kidfriendly dishes is what he calls “bribery pasta,” which includes lots of broccoli and a little pasta. By pairing something Addie loves (pasta) with something she’s less keen on (broccoli), she’s more willing to dig in.

Many parents hide vegetables in a sauce or under cheese and hope kids don’t notice them. Instead, Anthony chooses the best veggies he can find and serves them raw or steamed, which is how Addie prefers them.

“It’s not a bad habit to keep food as fresh as possible,” the chef says, “and if that’s how she’ll eat vegetables, that’s how I’ll serve them.”

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

Who doesn’t like itty-bitty biscuits? (recipe, page 48)

Pan-Roasted Asparagus with Sunny-Side Up Eggs SERVES 4

PREP 10 min

COOK 10 min

3 16 1 1

tbsp. olive oil asparagus spears, trimmed clove garlic, smashed cup (packed) stemmed fresh spinach (about 2 1 ⁄ 2 oz.)

1 ⁄ 2 tsp. lemon zest 4 eggs Shaved Parmesan, for serving

Cook any vegetable you’d like in the skillet before you make the eggs.

Three more to try: sugar snap peas, sliced carrots or Swiss chard.

1. In a large skillet, heat 2 tbsp. oil over medium-high. Add the asparagus and garlic; season with salt and pepper. Cook, turning the asparagus occasionally, until crisp-tender, about 4 minutes.

Add the spinach and lemon zest.

Cook, tossing, until spinach wilts, 1 minute. Divide among plates.

2. Add the remaining 1 tbsp. oil to the skillet; heat over medium.

Crack in the eggs. Cook until the whites are set but the yolks are still runny, about 4 minutes; season. Top the vegetables with the eggs and Parmesan.

Eat your words For more of Anthony’s recipes, pick up one of his cookbooks: The Gramercy Tavern Cookbook or V Is for Vegetables.

COOK WITH KIDS

Addie’s Easy Biscuits These split-personality biscuits (half plain, half chocolate) were Addie’s smart invention—she came up with them after searching the cabinets to find tasty mix-ins.

Hot-chocolate mix proved to be the winner!

Your donation helps save the lives of the pets we all love.

Each year, millions of pets are diagnosed with cancer. When you make a donation to Blue Buffalo’s Pet Cancer Awareness program, your gift helps save the lives of the pets we all love. You’ll also help organizations cover the medical costs of treatments for families who otherwise couldn’t afford them.

How you can help.

Please donate at your Petco store May 14 – June 5 or online at PFUCBODFSAXBSFOFTT.org

48

MAKES About 1 dozen PREP 10 min BAKE 12 min

1. Preheat the oven to 450°. In a medium bowl, whisk the flour, baking powder and salt.

Refrigerate the flour mixture 5 minutes.

Coarsely grate the frozen butter into the flour mixture. Using

into the flour. Add the milk; stir just to blend.

2. Divide the dough in half. On a floured surface or in a bowl, sprinkle the hotchocolate mix over one dough half; knead gently to mix in the chocolate. Pat the plain and chocolate doughs into disks, each about 1/ 2 inch thick. Using a juice glass or a 11/2-inch cookie cutter, cut the dough into rounds.

Gather scraps; cut out more biscuits.

3. Arrange biscuits on a parchment-lined

working quickly to prevent the butter from melting, rub the butter

1 to 2 inches apart.

Bake until golden brown, 12 to 14 minutes.

1 3 ⁄ 4 cups flour, plus extra for kneading 2 tsp. baking powder 1 tsp. salt 1 stick butter, frozen 3 ⁄ 4 cup plus 2 tbsp. cold 1 percent milk 5 tbsp. hot-chocolate mix (Anthony likes Jacques Torres)

©2016 Blue Buffalo Co., Ltd.

“We used to live with litter box odor. Now that we use BLUE Naturally Fresh, the smell is gone.”

For most cat parents, the biggest factor in choosing a cat litter is odor control. That’s why BLUE Naturally Fresh® is made from walnut shells. In lab tests, Naturally Fresh proved to neutralize odor better than litters made of pine, wheat, corn or clay.* And when it comes to absorption, our walnut shell litter also proved superior. In fact, because BLUE Naturally Fresh clumping litters have up to 3x better absorbency, one bag of Naturally Fresh can last as long as three bags of the leading clay litter.* What’s more, BLUE Naturally Fresh is: • Harder clumping * • Low tracking • Virtually dust-free

• Annually renewable, and biodegradable†

Your Gift Helps Save Pets’ Lives To join the fight against pet cancer text BLUE to 27722 to donate§ or visit petcancerawareness.org to learn more.

Lasts Longer with 3x Better Absorption*

NaturallyFreshLitter.com Available in Quick-Clumping, Multi-Cat, Non-Clumping Pellet, Alpine Meadow,® Herbal Attraction,® Ultra Odor Control and Kitten Natural Training formulas.

§ This

will enroll you in a SMS subscription service for messages from Blue Buffalo Foundation. Up to 4 messages/mo. Message and data rates may apply. Text STOP to 27722 at any time to end subscription.

Full terms: mGive.com/E; Privacy Policy: mGive.org/P

* In separate independent studies commissioned by Blue Buffalo, BLUE Naturally Fresh Quick-Clumping, Multi-Cat Quick-Clumping, Alpine Meadow ® Scented Multi-Cat Quick-Clumping, Herbal Attraction® QuickClumping, Ultra Odor Control Multi-Cat and Kitten Training litters were found to: (i) have a liquid absorption capacity at least three times greater per ounce than the leading clay-based litter; (ii) control ammonia odors better than the leading clumping litters; and (iii) form harder clumps than the leading pine, corn and wheat clumping litters. †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.

TRAVEL LIST

Dine & dash

A medal may not be enough to get some people to run a 5K, but what if they were rewarded with pizza or bottomless beers, instead? Plan your next vacation around one of the flood of food-centric runs popping up around the country. See you at the finish line!

BY ALLYSON REEDY | ILLUSTRATION BY NAOMI WILKINSON

The Ice Cream Race

50

Craft Brew Races

C E N T R E V I L L E , VA

PORTLAND, ME

Part obstacle course, part ice cream fantasy land, this event is a must for anyone with a sweet tooth. The 5K race starts with the firing of a cannon filled with foam that looks like fluffy whipped cream. From there, racers continue on to a water slide, where they’re sprayed with chocolate syrup before sliding down, then make their way through a pit of slippery banana peels. At the end of the course a reward of—you guessed it!—ice cream awaits.

June 25; theicecreamrace.com

Why settle for a post-run beer (singular) when you can have post-run beers (as many as you want!)? After completing a 5K course through the Back Cove Trail, participants pick up a finisher’s medal—which, conveniently, doubles as a keepsake bottle opener— and a sampling cup they can fill (and fill and fill) with unlimited samples from more than 35 breweries. June 25 in Portland, additional races take place in RI, CT, CO and MA this year; check craftbrewraces.com for details

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

SILKY SMOOTH TASTE WITHOUT THE SUGAR

Unlike the 12 grams of sugar in dairy milk,* SilkÂŽ Unsweetened Vanilla Almondmilk has 0 sugar and always tastes silky smooth.

Character is a trademark of WhiteWave Foods. *Typical skim milk has 12 grams of sugar per serving vs. 0 grams in Silk Vanilla Unsweetened Almondmilk per serving. Dairy data from USDA Nutrient Database, Release 28.

TRAVEL LIST

NEW YORK, NY

© Johnson & Johnson Consumer Inc. 2016. BAND-AID® is a registered trademark of Johnson & Johnson. The RED CROSS Design is a registered trademark of Johnson & Johnson. Products bearing this trademark have no connection with The American National Red Cross. © Disney/Pixar. © &™ Lucasfilm LTD. © Spin Master PAW Productions Inc.

Most runners carbo-load the night before a big race, but in fast-paced New York City you can eat your carbs while you run. Cheesy slices from local restaurant Pizza by Certé are served up at three different pit stops along the twomile course in the East Village. September 17; nycpizzarun.com

AT L A N TA , G A

At this 5K race, runners literally bring home the bacon, earning a pass to sample 15 different bacon-filled dishes when they cross the finish line.

Themed costumes are strongly encouraged: Past participants have donned bacon bikinis and pig outfits. Organizers plan for 14 slices per runner, but you can eat as much as you like— something you should plan to run off. October 8; thebaconrun.net

H E R S H E Y, PA

Use all products as directed.

Thirteen miles (and a smidge) is nothing to turn up your nose at, but in this town you might want to do just that to catch a whiff of the cocoa-scented air. Along the course, characters like humansize Rolos cheer runners on and provide encouragement via “chocolate aid stations,” where you can grab a handful of fun-size candy bars. October 16; chocolate townchallenges.com

Grill fearlessly.

Build the first aid kit that’s right for your BBQ. PLAY ON.™

ORLANDO, FL

Start the day with a race through character-lined streets at multiple Disney properties. Rest up, then head over to Epcot in the evening for the International Food & Wine Festival, where you get special access to indulge into the wee hours in wine and tapas-style offerings from more than 30 regions.

November 6; run disney.com

Digging for cold FOOD STYLING BY SUSAN OTTAVIANO FOR HALLEY RESOURCES; PROP STYLING BY ANGELA CAMPOS.

COUNTER INTELLIGENCE

Trying to dole out ice cream with a spoon can be a losing game.

Our test kitchen pros handled dozens of new scoops to find the cream of the crop.

By LISA FREEDMAN

Photography by CLAIRE BENOIST

55

COUN T E R I NT ELLI G E N C E

Super scoopers

These ice cream tools will churn their keep in your kitchen.

PRETTY & POWERFUL While many plastichandled options feel flimsy, the Sagaform Sweet Ice Cream Scoop is super sturdy and comfy to hold. $10, papersource.com

Dig in These genius serving tricks will have guests eating dessert in no time!

D O I T I N A DVA N C E

Before a party, pre-scoop servings and plop them into lined muffin tins. Freeze, and when it’s time for dessert, just pull out each mound. It sure beats scooping in front of a crowd!

THE BIG DIG Almost shovel-like, the Point Ice Cream Scoop features a tip that can carve through the hardest frozen treats, while the curved edges make it easy to dish out a perfectly rounded scoop. $9, oxo.com

GET HANDY

WORTH A SQUEEZE

Press the GoodCook Smart Scoop handles together and then get scooping. Relax your grip and the ice cream pops right out of the cast-aluminum head. $11, amazon.com

The Ice Cream Scoop’s handle contains a special fluid that transfers the heat from your hand to the metal bowl, which helps melt through the ice cream as you dig.

And for serious ice cream lovers, you can have it engraved for an extra buck. $19, zerollcustom.com

TAKE AKE A STAND

The curved handle on the hefty Tovolo Tilt Up Ice Cream Scoop is super comfortable—even if you’re scooping an entire carton. And when you put it down, two feet elevate the scoop so it doesn’t touch your counter. $11, amazon.com

GOOD TO KNOW! You can win the fight against freezer burn:

Put a layer of plastic wrap directly on top of your ice cream before replacing the lid. That prevents air from causing unappetizing crystals on the surface.

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

A quick way to serve an entire carton: Use a serrated knife to cut the ice cream container—cardboard and all—into easyto-serve slices.

(Obviously, remove the cardboard before eating!)

NUKE IT

Put an entire container of rock-hard ice cream in the microwave and zap it in 10-second increments. Check after each burst until the ice cream is soft and scoopable.

P H OTO S BY P E T E R A R D I TO ; F O O D ST Y L I N G BY J O H N B J O STA D.

USE A KNIFE

DFKDHOÎV 6XîHU &KHFNOLVW

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

SUPERMARKET SMARTS

Gone fishin’

1

Turn your usual tuna salad into a crave-worthy lunch with some fun, fresh mix-ins. It’s a whole new school of sammies!

FOOD STYLING BY SUSAN OT TAVIANO; PROP STYLING BY ANGELA CAMPOS; TUNA CAN PHOTOS BY PETER ARDITO.

2 1) Go Greek Mix 1 can drained tuna with 1 ⁄ 4 cup chopped fresh dill, 1 ⁄ 4 cup crumbled feta, 1 ⁄ 4 cup chopped red onion, 2 tbsp. chopped capers and 1 ⁄ 4 cup EVOO mixed with 2 tsp. lemon zest and 1 tbsp. lemon juice.

4) In a Pickle Combine 1 can drained tuna with 3 ⁄ 4 cup chopped bread-and-butter pickles, 1 ⁄ 2 cup chopped sweet onion, 1 ⁄ 4 cup chopped celery and 1 ⁄ 4 cup mayonnaise mixed with 1 tsp. paprika.

2) Fish Taco Mix 1 can drained tuna with 1 ⁄ 2 avocado, diced, 1 cup chopped cabbage, 1 sliced jalapeño, 2 chopped scallions and 1 ⁄ 4 cup EVOO mixed with 2 tsp. lime zest and 1 tbsp. lime juice.

5) BLTT(una) Combine 1 can drained tuna with 1 ⁄ 2 cup chopped romaine hearts, 1 ⁄ 4 cup crumbled crispy bacon, 1 ⁄ 4 cup quartered cherry tomatoes and 1 ⁄ 4 cup mayonnaise mixed with lots of black pepper.

3) Curry in a Hurry

Combine 1 can drained tuna with 1 ⁄ 4 cup chopped apple, 1 ⁄ 4 cup raisins, 1 ⁄ 4 cup chopped fresh cilantro leaves and 1 ⁄ 4 cup mayonnaise mixed with 1 1 ⁄ 4 tsp. curry powder.

3

4

5

` THR EE TAK ES ON TUNA

The best tuna salad starts with great fish. Try one of these delicious new options!

LOW-SALT

The mild flavor of Wild Planet Skipjack Light Tuna with no salt added ($2.99 for 5 oz.) lets mix-ins shine.

By CHARLES GRAYAUSKIE

Photography by CLAIRE BENOIST

FANCY FISH

FLAVOR-PACK ED

Meaty yellowfin tuna jumps from restaurant menus to supermarket shelves in Pole & Line Yellowfin Tuna ($2.39 for 5 oz., at Whole Foods).

No time to shop for and chop those mix-ins? Starkist Tuna Creations in Hot Buffalo Style ($1.69 for 2.6 oz.) has spicy flavor built right in. Just add bread!

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

59

B AT T L E O F T H E …

Lemonades This refresher course will help you find the tastiest sweet-tart sipper.

Drink up! BY ERICA CLARK

Refrigerated >> 45¢ per cup

WINN

0 min. prep

ER

Skip the prep work: Overall, refrigerated lemonade came out on top. Many brands tasted bright and tangy, and at half the price of homemade, it’s a bargain to boot.

Consider this your main squeeze!

Homemade 20 min. prep

Judged on flavor alone, DIY lemonade wins. That deliciousness will cost you, though, in both time and cash. It might be worthwhile for a special occasion, but it’s a high price to pay for everyday drinking.

Frozen concentrate >> 32¢ per cup

MAKE YOUR OWN In a saucepan, bring 3 ⁄ 4 cup each water and sugar and the zest of 1 lemon to a boil over high, stirring until the sugar dissolves. Remove from heat; let stand 10 minutes. Strain into a pitcher and refrigerate until cool. Stir in 1 1 ⁄ 2 cups lemon juice (from about 6 lemons) and 6 cups cold water.

CHECKOUT! This month, we sampled 237 new products (the most ever!) to find these favorites. BY GRACE RASMUS

60

“My new brunch routine involves eggs and colorful, veggie-filled Dr. Praeger’s Root Veggie Hash Browns ($4.99).” —Jennifer Beck, executive lifestyle editor

1 min. prep

Freezer-aisle options will quench your thirst, but the fact that high-fructose corn syrup is often the first ingredient (read that label!) might sour you on this version.

Powdered >> 13¢ per cup

1 min. prep

This is the cheapest choice, but you pay for that savings in the sipping. The lemonade is typically overwhelmingly sweet with only a hint of lemon flavor and a gritty texture. Bottom line: Lemonade powder is a lemon.

“Fruity Aquafina Sparkling Orange Grapefruit ($1.19) is great with lunch, but I can’t wait to make a spritzer with it. Hello, summer!”

—Cecily McAndrews, food editor

“Newman’s Own Chicken Pad Thai Skillet Meal ($7.39) goes from freezer to fork in ten minutes. That’s my kind of fast food.” —Elizabeth Zuhl, associate art director

PHOTOS BY PETER A RDI TO; LEMONADE FOO D ST YLING BY JOHN B JOSTAD. ILLUSTRATION BY JUNGYEON ROH.

>> 91¢ per cup

MAKE THIS THE

SUMMER OF FLAVOR.

Smithfield Anytime Favorites make f lavorful meals easy, anytime.

TM

©2016 Smithfield Foods

For recipes and more, visit smithfield.com

SUPERMARKET SMARTS

Supermarket social hour For scoring deals, customer service or a few giggles, get friendly with your grocery store. BY LAUREN KATZ FACEBOOK

To make its aromatic, barely sweet Smoke Chocolate Bar ($8), Mast Brothers roasts cocoa beans over a coconut-huskand-wood fire.

Jacobsen Salt Co. Smoked Flake Finishing Salt ($13) adds cherrywoodsmoked flavor to everything it touches.

Find deals when you give your market the thumbs-up, especially around food holidays. On National Cereal Day, Winn-Dixie offered free milk, and Safeway discounted crustaceans for National Crab Day. National Doughnut Day is June 3—fingers crossed!

YOUTUBE

Supermarket videos span the range from purely instructional to downright entertaining. Music fans, take note: On Walmart’s channel, Patti LaBelle shares holiday cooking tips. Sprouts Farmers Market has customers try store-brand items in their “Taste-imonials!” series. For fun, check out FreshDirect’s sound effect–filled, stop-motion video of toppings jumping into a bowl of guac.

The chickpeas for Hummusphere Classic Smoked Hummus ($3.99) get well acquainted with an applewood fire before they’re blended into a dip.

TWITTER

I N STAG R A M

If you’re trying to grow your following on Instagram, tag your favorite supermarket in related posts. The @wholefoods account, for example, is 75 percent regrams of customer photos, and you can pick up hundreds of followers when it posts your shot. Tap twice for that!

“As the magazine’s resident powderedcheese connoisseur, I deem Popchips Ridges in Cheddar & Sour Cream ($2.99) to be seriously snackable.”

—Alexa Weibel, food editor

62

H OT T R E N D S

Holy smokes!

Most smoked foods get their flame-kissed taste from liquid smoke, but these new items spend quality time over a fire.

You’ll be stoked to try them!

BY CECILY McANDREWS

“Forget boring ol’ yogurt! Good Culture Cottage Cheese in Kalamata Olive ($2.49), made with basil and big olive pieces, is my new go-to snack.”

—Lauren Katz, editorial assistant

“I’m not a huge ketchup fan normally, but the spicy, tangy French’s Buffalo Ketchup won me over. ($2.29).”

—Charles Grayauskie, test kitchen associate

P HOTOS BY P ET ER A RDITO.

If you’ve got a bone to pick about your boneless chicken, Twitter works as a kind of customer-service hotline—at Publix and Wegmans, representatives often respond to customers’ tweets within the hour.

DINNERS FOR A DEAL

Breakfast for dinner!

No need to get up early to enjoy your favorite morning meals.

These delicious, wallet-friendly dishes taste as good at 7 p.m. as they do at 7 a.m.

Go ahead, sleep in!

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Recipes by SARAH TENAGLIA

Photography by ANDREW PURCELL

Beer-Battered Fried Chicken & CornmealScallion Waffles SERVES 4

PREP 5 min

COOK 30 min

4 3 ⁄ 4 cups buttermilk pancake mix 1 ⁄ 2 cup yellow cornmeal 2 large eggs 1 ⁄ 2 cup chopped scallions, plus more for garnish 2 tbsp. canola oil, plus more for brushing and frying 1 cup lager-style beer 1 ⁄ 4 cup Dijon mustard 3 tbsp. Cajun seasoning 8 large chicken tenders (1 lb. total) 1 ⁄ 2 cup honey 1 tsp. sriracha

$2.17

PER PERSON

1. Preheat the oven to 200°.

Preheat a waffle iron. In a large bowl, whisk 2 cups pancake mix, the cornmeal, eggs, 1/2 cup scallions, 2 tbsp. oil and 1 cup water until smooth. Brush waffle iron with oil. Working in batches, cook waffles in waffle iron. Transfer waffles to a baking sheet, tent with foil and keep warm in the oven.

2. In a large skillet, heat 1/2 to 1 inch oil over medium-high until it shimmers, about 5 minutes.

3. Meanwhile, in a large bowl, whisk 1 1/2 cups pancake mix with the beer, mustard, 2 tbsp.

Cajun seasoning and 1/4 tsp. pepper. Add the chicken tenders and turn to coat.

4. In a shallow bowl, whisk the remaining 1 1/4 cups pancake mix, 1 tbsp. Cajun seasoning and 1/4 tsp. pepper. Working in two batches, lift the chicken from the batter and coat in the seasoned pancake mix.

5. Fry the chicken in the hot oil, turning once, until golden brown and cooked through, about 3 minutes per side.

6. In a small bowl, whisk the honey and sriracha. Divide the waffles among 4 plates and top with the chicken. Sprinkle with the scallions and drizzle with the sriracha honey.

DINNERS FOR A DEAL

$2.14

PER PERSON

Chorizo Chilaquiles 1

1

⁄4

1 3 1 1 1 1⁄ 2 1 1⁄ 3 6 8 1 1

⁄2 4

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PREP 10 min

COOK 25 min

lbs. tomatillos, husked and rinsed white onion, chopped large cloves garlic, peeled large jalapeño tbsp. vegetable oil cups chicken stock cups chopped fresh cilantro oz. fresh chorizo, casings removed cups tortilla chips (about 4 oz.) can (15 to 15.5 oz.) black beans, rinsed cup sour cream, whisked with 1 to 2 tbsp. water to thin oz. crumbled feta

1. Preheat the broiler.

On a baking sheet, toss the tomatillos, onion, garlic, jalapeño and oil. Broil until the vegetables are softened and blackened in spots, transferring ingredients to a bowl as they blacken, 6 to 12 minutes. Stem and seed the jalapeño and transfer to a blender along with the other vegetables. Add the stock and 1 cup cilantro; pulse until smooth. Season the salsa verde generously with salt and pepper.

2. In a large skillet with a lid, cook the chorizo over medium, breaking up with a spoon, until browned, about 10 minutes.

Transfer to a bowl and cover.

3. Pour off the drippings from the skillet, add the salsa verde and bring to a boil. Stir in the chips; cook until just beginning to soften, 2 to 3 minutes. Top with the beans and chorizo; cover and cook until heated through, 1 to 2 minutes. Divide among plates. Drizzle with the sour cream. Top with the feta and remaining 1/3 cup cilantro.

FOOD STYLING BY CARRIE PURCELL ; PROP STYLING BY SARAH CAVE .

SERVES 4

Onion Bagel Strata with Pancetta & Gruyère SERVES 4 PREP 10 min COOK 1 hr 15 min

5 tsp. EVOO 2 onion bagels, cut into 1 ⁄ 2 -inch pieces (about 3 cups) 4 oz. diced pancetta 1 tbsp. butter 1 large onion, cut into 1 ⁄ 2 -inch pieces 1 1 ⁄ 2 cups whole milk 3 large eggs 1 ⁄ 2 cup heavy cream 1 ⁄ 4 tsp. ground nutmeg 1 1 ⁄ 2 cups grated Gruyère or baby Swiss cheese (4 oz.)

1 ⁄ 2 large head red-leaf lettuce, torn into bite-size pieces 3 radishes, thinly sliced 1 tbsp. white wine vinegar

1. Preheat the oven to 350°.

Brush an 8-cup baking dish with 1 tsp. EVOO; add the bagel pieces in an even layer.

2. In a nonstick skillet, cook the pancetta over medium until almost crispy, about 5 minutes. Using a slotted spoon, transfer to a bowl.

3. Add the butter to the drippings in the skillet and melt over medium. Add the onion and cook, stirring occasionally, until beginning to brown, about 12 minutes.

Season with salt and pepper; spoon over the bagel pieces.

4. Whisk the milk, eggs, cream, nutmeg, 1/2 tsp. salt and 1/4 tsp. pepper with the pancetta. Stir in 1 cup cheese; pour over the bagel mixture, pressing to submerge bagels.

Sprinkle with the remaining 1/ 2 cup cheese. Let stand at least 10 minutes. (Strata can be covered and chilled overnight before baking.)

5. Bake until golden and just set, about 45 minutes.

6. In a bowl, toss the lettuce, radishes, vinegar and the remaining 4 tsp. EVOO; season. Serve with the strata.

$2.14

PER PERSON

DINNERS FOR A DEAL

Corn & Cheddar Soufflés with Kale & Mushroom Salad SERVES 4 PREP 15 min COOK 35 min

3 1 2 8 1 4 2 1⁄ 2 1 1⁄4 3 3 ⁄4 5 1 1⁄ 2

tbsp. EVOO tbsp. red wine vinegar tsp. Dijon or Creole mustard oz. white mushrooms, thinly sliced package (5 oz.) baby kale tbsp. butter, plus 1 tsp. for greasing the ramekins cups whole milk cups frozen corn scallions, chopped cup yellow cornmeal large eggs, separated, at room temperature cups (packed) grated extra-sharp cheddar (5 oz.)

1. In a large bowl, whisk the oil, vinegar and mustard.

Toss with the mushrooms and let marinate 15 minutes.

Add the kale, toss, then season with salt and pepper.

2. Meanwhile, preheat the oven to 425°. With 1 tsp. butter, grease four 2-cup

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ramekins and place on a rimmed baking sheet.

3. In a large saucepan, bring 2 cups milk, the corn, scallions and 1 1/4 tsp. salt to a boil over medium-high.

Add the cornmeal and cook, whisking constantly, until very thick, about 1 minute; pour into a large bowl.

Whisk in 4 tbsp. butter, the egg yolks, 1 cup cheese and the remaining 1/2 cup milk.

4. In another large bowl, using an electric mixer, beat the egg whites until stiff but not dry. Gently fold into the warm cornmeal mixture in three additions.

Divide among the prepared ramekins and sprinkle with the remaining 1/2 cup cheese. Bake until puffed and golden, 16 to 18 minutes.

Serve with the salad.

$2.10

PER PERSON

YOUR BIKE CAN HELP OTHERS

MOVE FORWARD. YOUR DONATIONS TO GOODWILL HELP ®

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STYL E P I C KS

Bling it on The right piece of jewelry can make an outfit. Try the ones Rach and her stylist Jane Harrison Fox are loving this summer.

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

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1. Real ostrich feathers and goldplated brass hardware make the Rhea Grey Statement Feather Shoulder Sweepers one of a kind. $75, serefina.com (RRED readers can get 20 percent off everything in the online store with code RACHAELRAY.) Photography by DAVID LEWIS TAYLOR

2. Wrap your finger in the adjustable 18K gold–plated brass Open Stone Ring. $30, wrenglory.com 3. Austin-based designer Kristin Ann Rudge created the Pyrite and Terra-Cotta Mummy Bead Antler Necklace exclusively for RRED readers. “She is a rockstar,” says Rachael. “I’ve been wearing her designs for years and now y’all can too.” $110, kar-bn.com 4. Dress up a classic LBD with a statement piece like the Think Big Cuff. $79, silpada.com

5. “There’s no reason your bag can’t have jewelry, too,” Fox says. “Rach has a tassel hanging on her purse strap.” Score the look with a leather Feather Charm. $55, mzwallace.com 6. Not that you’re likely to forget, but this 14K gold–fill Wine Thirty Identity Ring will keep happy hour plans top-of-mind. $55, nashelle.com 7. The casual-chic Borneo Necklace has fringe made of Japanese glass beads. $36, coco belledesigns.com

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LO O K I N G G O O D

Sunscreen for slackers!

If you’ve ever caught yourself using an excuse to skimp on sun protection—and who hasn’t?—you’re cheating your skin.

To keep it healthy, top derms dismantle the most common cop-outs and introduce you to your new SPF BFFs!

BY ABBIE KOZOLCHYK | PHOTOGRAPHY BY MARKO METZINGER PROP STYLING BY MATTHEW SPORZYNSKI

“

It’s hard to find a natural SPF that doesn’t look chalky.”

YOUR SUNSCREEN BFF: A mineral sunscreen—but not the thick-whitepaste-on-your-nose kind you remember from childhood. The latest skincare technology allows natural ingredients like zinc oxide to protect while blending invisibly into your skin.

ONE TO TRY: Promise Organic SPF 30 Coconut Sunscreen Lotion, which contains plant oils and natural shea butter. $13, at CVS stores

“

Sunblock makes my sensitive skin break out.”

YOUR SUNSCREEN BFF: An oil-free find.

It’s the oils in many formulas that clog acne-prone pores, says Joshua Zeichner, MD, assistant professor of dermatology at Mount Sinai Hospital in NYC. Extra incentive to be sunscreen vigilant: Acne medications can increase your risk for burning.

ONE TO TRY: Oil-free La Roche-Posay Anthelios Clear Skin Dry Touch Sunscreen SPF 60. $20, laroche-posay.us

“

I’m not in the midday sun.

Alfresco happy hour is more my style.”

YOUR SUNSCREEN BFF: A broad-spectrum blend.

You want a formula that blocks both UVB rays (which get weaker as the sun sets) and UVA rays (present as long as there’s daylight), says Doris Day, MD, clinical associate professor of dermatology at New York University Langone Medical Center.

ONE TO TRY: Lightweight Coola Classic Face Sport SPF 50 White Tea Moisturizer, which screens both types of rays. It also contains skin-defending antioxidants—drinking alcohol depletes your natural levels. $32, coolasuncare.com

“

Sticky palms and heavy scents?

No can do when I’m grilling.”

YOUR SUNSCREEN BFF: A fragrance-

free, water- and sweat-resistant stick.

There are now plenty of versions that won’t make you smell like a piña colada.

Make sure you’re applying it liberally enough: at least two back-and-forth strokes for each area you’re covering.

ONE TO TRY: Handy (and odorless) No-Ad Sport Body and Face Sunscreen Stick SPF 50. $7, at drugstore.com

“

I’ve got dark skin, so I’m already protected from the sun.”

YOUR SUNSCREEN BFF: Anything, so long

as it has an SPF of at least 30! Dark skin does typically have more inherent protection than light skin, but you’re only getting an SPF of 4 at most—not nearly enough!

If you gave up on sunscreen a while ago, try again: The new sheer options blend in so well they can be worn under makeup.

ONE TO TRY: Quick-disappearing Coppertone ClearlySheer Faces SPF 30. $10, drugstore.com

“

Sunscreen makes me feel hot and a little claustrophobic.”

YOUR SUNSCREEN BFF: A sweat-wicking

formula. The chemical UV absorbers that block the sun also convert its light into heat, and some people can feel that happening, Dr. Zeichner says. But now, the same basic principle that makes workout clothes more breathable is being applied to sunscreens, too.

ONE TO TRY: Easy-to-apply Neutrogena CoolDry Sport Sunscreen Spray Broad Spectrum SPF 50. $11, at drugstores

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Compared to ordinary eggs, Eggland’s Best eggs have five times the Vitamin D, more than double the Omega 3, 10 times the Vitamin E, and 25 percent less saturated fat. Plus, EBs are a good source of Vitamin B5 and Riboflavin, contain only 60 calories, and stay fresher longer.

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June

Hooray! It’s summer!

P. 86

FOOD ST YLI NG BY SIM ON A NDREWS; PR OP STYL ING BY CA RLA GONZALEZ-H ART.

RACHAEL’S BEST DINNER SALADS P. 76 THE YEAR OF THE VEGETABLE COOL KITCHEN GARDENS P. 100

Photography by SARAH ANNE WARD

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BY

Rachael Ray

minute meals 76

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

Photography by JOSEPH DE LEO

Greek Village Chunk Salad with LemonOregano Shrimp (recipe, page 79)

Mushroom, Celery & Crispy Onion Salad SERVES 4 2 tbsp. olive or vegetable oil 6 portobello mushrooms— stemmed, gills scraped and caps cut into strips Salt and pepper Splash of sherry, brandy or beef stock 1 large heart of romaine, chopped 4–5 ribs celery with leafy tops, thinly sliced on an angle 1 ⁄ 2 red onion, halved lengthwise and thinly sliced, or 6 scallions, thinly sliced on an angle 1 cup flat-leaf parsley leaves 3 tbsp. Worcestershire sauce 2 tbsp. fresh thyme, chopped 1 tbsp. grainy Dijon mustard About 1 ⁄ 3 cup EVOO Coarsely ground black pepper 1 cup crumbled smoked blue cheese, preferably Oscar’s (oscarsadksmokehouse .com), or Stilton 1 ⁄ 2 cup smoked almonds, preferably Blue Diamond, coarsely chopped

h In a large skillet, heat the oil, two turns of the pan, over medium-high.

Add the mushrooms and cook, stirring often, until deeply browned and fragrant, 6 to 8 minutes.

Season with salt and pepper. Add the sherry and stir, 1 minute, then transfer the mushrooms to a plate; let cool. h In a large bowl, combine the lettuce, celery, onion and parsley. h In a small bowl, whisk the Worcestershire, thyme and mustard; gradually whisk in the EVOO in a slow, steady stream.

Season the dressing with salt and coarsely ground pepper. Toss the salad with the dressing and transfer to a platter.

Top with the cheese, nuts and mushrooms.

FOOD ST Y LI NG BY SI MON ANDREWS; PROP STYLING BY MEGAN HEDGPETH.

Greek Village Chunk Salad with Lemon-Oregano Shrimp SERVES 4 SALAD 1 heart of romaine, chopped 2 tomatoes on the vine, lightly seeded and cut into 1-inch cubes 2–3 ribs celery with leafy tops, cut on an angle into 1-inch pieces 1 small red onion, quartered and thinly sliced 1 mild red field, frying or bell pepper, seeded and cut into 1-inch pieces 1 green cubanelle or bell pepper, seeded and cut into 1-inch pieces 2 Persian cucumbers, halved lengthwise and cut into 1-inch half moons, or 1 ⁄ 3 English cucumber, cut into 1-inch pieces 1 cup (loosely packed) flat-leaf parsley leaves 3 ⁄ 4 cup (a couple of fat handfuls) pitted Kalamata olives, coarsely chopped 1 ⁄ 2 cup drained pepperoncini or giardiniera (pickled vegetables), chopped 8 oz. Greek feta in brine, drained and crumbled or diced 3–4 tbsp. EVOO 2 tbsp. red wine vinegar Salt and pepper SHRIMP 3 tbsp. olive oil 2 large cloves garlic, crushed 1 1 ⁄ 2 lbs. large shrimp (about 20), peeled and deveined, tails on

2 sprigs fresh oregano, stemmed and chopped (about 1 tbsp.)

1 tsp. crushed red pepper, or 1 red finger, Fresno or jalapeño chile, finely chopped Salt 1 ⁄ 2 cup dry vermouth or white wine 1 lemon, juiced (about 1 ⁄ 4 cup) h In a large, shallow

serving bowl, combine the vegetables, parsley, olives, pepperoncini, cheese, EVOO and vinegar; season with salt and pepper. h In a large nonstick skillet, heat the olive oil, three turns of the pan, over medium-high. Add the garlic and swirl the pan a minute or two to infuse the oil; discard the garlic.

Add the shrimp to the pan and cook, stirring often, about 2 minutes. Add the oregano and crushed red pepper; season with salt.

Cook, tossing often, until the shrimp are just opaque in the centers, a minute or two more. Add the vermouth and lemon juice; stir to coat, then pour the mixture over the salad.

Chorizo & Chicken Taco Salad with Chipotle Dressing SERVES 4 DRESSING 2 tbsp. pureed or finely chopped chipotle peppers in adobo sauce 2 tbsp. sherry vinegar 2 tsp. acacia or other mild honey, or agave syrup About 1 ⁄ 4 cup EVOO SALAD 1 small rotisserie chicken 3 ⁄ 4 lb. fresh chorizo, casings removed 2 hearts or 1 large head romaine, chopped 2 tomatoes on the vine, seeded and diced 2 cups tortilla chips or strips, preferably Xochitl, lightly crushed 1 cup queso fresco or Cotija cheese, crumbled 1 ⁄ 2 red or white onion, chopped 2 jalapeño or Serrano chiles, seeded and chopped A handful each fresh flat-leaf parsley and cilantro tops, chopped Salt and pepper 1 ⁄ 4 cup pimiento-stuffed green olives, chopped 4 scallions, very thinly sliced on an angle

h In a large bowl, whisk the chipotle, vinegar and honey; gradually whisk in the EVOO in a slow, steady stream. h Shred the chicken into bite-size pieces, discarding the skin and bones. h In a small nonstick skillet, cook the chorizo, stirring and breaking up with a spoon, over medium-high, until browned, 3 to 4 minutes; transfer to paper towels. h Add the lettuce, tomatoes, chips, cheese, onion, chiles, parsley and cilantro to the bowl with the dressing.

Season with salt and pepper and toss to coat.

Arrange the salad on plates or a platter and top with the chicken, chorizo, olives and scallions.

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WATC H & LE AR N !

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Grilled Tuna Niçoise Salad with Anchovy Dressing SERVES 4 Looking for an easy shortcut? Hard-boiled eggs are available at most supermarket salad bars.

SALAD 8 small white or red-skinned potatoes (about 3 ⁄ 4 lb.)

Salt 1 ⁄ 2 lb. (a couple of handfuls) haricots verts (thin green beans), trimmed 4 large eggs 1 large heart of romaine, chopped 1 large head Bibb or butter lettuce, coarsely torn 1 pt. cherry tomatoes, halved 4 radishes, thinly sliced 4 scallions, thinly sliced 1 ⁄ 2 cup Niçoise olives, pitted 3–4 tbsp. (a fat handful) tarragon, coarsely chopped 4 tuna steaks (about 6 oz. each) A drizzle of vegetable or peanut oil Pepper Herbes de Provence, for sprinkling DRESSING 4 anchovy fillets 2 cloves garlic 1 small shallot 2 tbsp. white wine vinegar 1 tbsp. Dijon mustard About 1 ⁄ 2 cup EVOO h In a large saucepan, cover the potatoes with 1 inch of cold water, salt the water and bring to a boil over mediumhigh. Cook the potatoes until just tender, 8 to 10 minutes. Using a slotted spoon, transfer to a plate and let cool.

Prepare a large bowl of ice water to cool the green beans. Add the green beans to the boiling water; cook until crisp-tender, about

3 minutes; drain.

Transfer to the ice water to cool; drain.

Slice the potatoes. h In a small saucepan, cover the eggs with cold water; bring to a boil.

Remove from the heat, cover and let stand 12 minutes. Crack the eggs all over, then soak in cold water 5 minutes to loosen the shells.

Peel and quarter the eggs. h Heat a large cast-iron skillet or a heavy nonstick pan over medium-high to high. h Arrange the lettuces on plates or a platter.

In a large bowl, toss the tomatoes, radishes, scallions and olives.

Top the lettuces with the potatoes, green beans and the radish mixture; sprinkle with tarragon. h Drizzle the tuna steaks with oil; season with salt, pepper and herbes de Provence. Add to the skillet and cook 2 minutes per side for pink centers and 3 minutes per side for opaque centers. Slice and arrange on the salad. h On a cutting board, finely chop the anchovies [1]. Grate the garlic over the anchovies [2]. Using the flat side of a large knife, smear the mixture across the cutting board until a paste forms [3]; transfer to a small bowl. Grate in the shallot, then whisk in the vinegar and mustard; gradually whisk in the EVOO in a slow, steady stream. Season.

Pour over the salad.

WHAT THE HECK IS FENNEL POLLEN? PAGE 108

Italian Three-Bean Salad Salt 12 oz. (1 package) trimmed green beans or haricots verts (thin green beans) 1 can (15 to 15.5 oz.) chickpeas, rinsed 1 can (15 to 15.5 oz.) cannellini beans, rinsed 1 pt. cherry tomatoes, halved 1 cup (loosely packed) mixed torn fresh basil and flat-leaf parsley leaves 1 small white or red onion, chopped 2 ribs celery with leafy tops, chopped 8 bocconcini (bite-size mozzarella balls), quartered 4 slices ( 1 ⁄ 8 inch thick) prosciutto di Parma, diced ITALIAN DRESSING About 2 tbsp. white balsamic vinegar 2 tbsp. grated ParmigianoReggiano or Pecorino Romano 1 small shallot, grated 1 tbsp. Dijon mustard 2 tsp. acacia or other mild honey 1 large clove garlic, grated 1 ⁄ 2 red finger, Fresno or jalapeño chile, grated or finely chopped

SERVES 4

1 scant tsp. dried oregano ⁄ 2 tsp. fennel pollen or ground fennel seed 1 ⁄ 2 cup EVOO Salt and pepper 1

h In a large, deep skillet, bring a few inches of water to a boil. Prepare a large bowl of ice water to cool the green beans.

Salt the boiling water; add the green beans.

Cook until crisp-tender, about 3 minutes; drain.

Transfer to the ice water to cool; drain. Cut the beans on an angle into thirds; place in a large bowl. Add the chickpeas, cannellini beans, tomatoes, herbs, onion, celery, bocconcini and prosciutto. h In a medium bowl, whisk the vinegar, cheese, shallot, mustard, honey, garlic, chile, oregano and fennel pollen; gradually whisk in the EVOO in a slow, steady stream.

Season with salt and pepper. Toss the salad with the dressing.

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Black Bean Nachos with Tomato-Tomatillo Salad

SERVES 4

WARM BEAN DIP 1 tbsp. olive oil 1 small white or yellow onion, finely chopped 2 large cloves garlic, chopped 1 jalapeño or Serrano chile, chopped (remove seeds for a milder dip) 1 tsp. (about 1 ⁄ 3 palmful) cumin Salt 1 can (15 to 15.5 oz.) black beans, rinsed 1 1 ⁄ 2 tsp. to 1 tbsp. cayenne pepper sauce (medium to spicy heat level), such as Frank’s RedHot

season with salt. Cook, stirring often, until the vegetables soften, about 5 minutes. Add 1/2 cup water. Cook, stirring often, until the liquid is reduced by half, 3 to 5 minutes; transfer to a food processor. Add the beans and hot sauce.

Puree; season with salt. h Arrange the chips on a parchment- or foillined baking sheet; bake until toasted, 5 to 7 minutes. Top with the bean dip and sprinkle evenly with the cheese.

NACHO SALAD About 8 cups or large handfuls tortilla chips, preferably Xochitl ( I use a mix of blue and white or yellow corn chips—enough to evenly cover the baking sheet) 2 1 ⁄ 2 cups shredded pepper jack or Monterey jack (about 3 ⁄ 4 lb.)

4 tomatoes on the vine, seeded and chopped 4 tomatillos—husked, rinsed and chopped 1 small red onion, finely chopped 1 ⁄ 2 cup cilantro leaves mixed with a few mint leaves, finely chopped

2 jalapeño chiles, finely chopped 1 lime, juiced (about 2 tbsp.)

Salt Sliced pickled jalapeños, for garnish 1 small head iceberg lettuce, cored and chopped (about 4 cups) h Position a rack in the middle of the oven; preheat to 400°. h In a small skillet, heat the oil, one turn of the pan, over medium-high.

Add the onion, garlic, jalapeño and cumin;

h Preheat the broiler. In a medium bowl, combine the tomatoes, tomatillos, onion, cilantro and mint, jalapeños and lime juice; season with salt. h Return the nachos to the oven and broil until the cheese melts and is browned in spots, 4 to 5 minutes. Top the nachos with the pickled jalapeños, then the lettuce and the tomatotomatillo salad. Serve the nacho salad on the baking sheet or divide among plates.

New York Deli Salad

SERVES 4

DRESSING 2 tbsp. white wine vinegar or cider vinegar 1 heaping tbsp. deli mustard (spicy yellow or light brown) 2 tsp. prepared horseradish, preferably Gold’s 1 tsp. acacia or other mild honey 1 tsp. (about 1 ⁄ 3 palmful) celery seed 1 4 ⁄ cup vegetable, canola or peanut oil Salt and pepper

Grilled Romaine Caesar & Cobb Salad CROUTONS 2 tbsp. butter 2 tbsp. olive oil 1 clove garlic, crushed 2 slices (1 ⁄ 2 inch thick) white Italian bread, cut into 1-inch cubes Coarsely ground black pepper 1 ⁄ 2 cup grated Pecorino Romano DRESSING 1 lemon, juiced (about 1 ⁄ 4 cup) 1 large egg yolk (optional) 4 anchovy fillets, finely chopped 2 cloves garlic, grated or pasted 2 tsp. Dijon mustard 2 tsp. Worcestershire sauce 2 tsp. ground black pepper About 3 ⁄ 4 cup EVOO 1 4 ⁄ cup (about a handful) each grated Parmigiano-Reggiano and Pecorino Romano SALAD 12 slices meaty bacon 2 large heads romaine, roots trimmed but intact, halved lengthwise Olive oil, for drizzling 3 boneless, skinless chicken breasts, halved horizontally into 6 thin cutlets

Salt and pepper 4 hard-boiled eggs, peeled and coarsely chopped 8 scallions, thinly sliced on an angle 4 radishes, cut into matchsticks or thin half moons 8 oz. smoked blue cheese, preferably Oscar’s (oscarsadksmokehouse .com), or Maytag blue cheese, crumbled h Preheat the oven to 400° and heat a grill pan or grill over medium-high. h In a medium skillet, melt the butter with the oil over medium. Add the garlic and swirl the pan a minute or two to infuse the butter; discard the garlic. Add the bread cubes; toss to coat.

Cook, stirring often, until golden; spread out on a rimmed baking sheet.

Season with coarsely ground black pepper; sprinkle with 1/2 cup Pecorino Romano. Bake until the croutons are deep golden brown, 10 to 12 minutes. h In a food processor, puree the lemon juice, egg yolk, if using, anchovies,

SERVES 4

garlic, Dijon mustard, Worcestershire and pepper.

With the machine running, gradually stream in the EVOO. Add the cheeses and pulse to combine. h On a slotted broiler pan or a rimmed baking sheet fitted with a metal rack, arrange the bacon in a single layer. Bake until crispy, 15 to 18 minutes.

Let cool, then chop into 1-inch pieces. h Soak and dry the halved heads of lettuce. Drizzle with oil and grill, cut side down, until slightly charred, about 2 minutes. Place, cut side up, on a platter or divide among plates. h Drizzle the chicken with oil; season with salt and pepper. Grill until charred in spots and cooked through, about 3 minutes per side; slice or cut into cubes. h Top the halved lettuce heads with the croutons; drizzle with the dressing.

Top with rows of egg, scallions, radishes, chicken, bacon and blue cheese.

SALAD 2 hearts or 1 head romaine, chopped or shredded 2 garlic or half-sour pickles, chopped 1 cup bagel chips, lightly crushed 1 ⁄ 2 lb. thickly sliced deli pastrami, cut into 3 ⁄ 4 -inch pieces 1 ⁄ 2 lb. thickly sliced Swiss cheese, cut into 3 ⁄ 4 -inch pieces h In a large bowl, whisk the vinegar, mustard, horseradish, honey and celery seed; gradually whisk in the oil in a slow, steady stream. Season the dressing with salt and pepper. h Add the salad ingredients and toss to combine.

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Roasted Chickpea Salad with Pita Chips ROASTED CHICKPEAS 1 can (15 to 15.5 oz.) chickpeas, rinsed and dried 1 tbsp. olive oil (a fat drizzle) Salt and pepper 1 tsp. each (about 1 ⁄ 3 palmful) ground cumin, ground coriander, turmeric and paprika or smoked sweet paprika 1 ⁄ 2 tsp. each allspice and cayenne or crushed red pepper 1 ⁄ 4 tsp. each ground ginger and ground cardamom TAHINI DRESSING 1 ⁄ 4 cup tahini 1 lemon, juiced (about 1 ⁄ 4 cup) 3–4 tbsp. bottled or filtered water 2 tbsp. EVOO 2 cloves garlic, crushed Salt A small handful fresh dill, coarsely chopped SALAD 2 hearts or 1 large head romaine, chopped 2 tomatoes on the vine, seeded and diced

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SERVES 4

1 cup drained giardiniera (pickled vegetables), chopped 2 fat handfuls pita chips, preferably Stacy’s, lightly crushed h Preheat the oven to 425°. h In a medium bowl,

toss the chickpeas and olive oil; season with salt, pepper and the spices.

On a parchment- or foil-lined baking sheet, spread the chickpeas in a single layer. Roast until crispy, 20 to 25 minutes. h In a food processor, puree the tahini, lemon juice, water, EVOO and garlic. Season the dressing with salt; mix in the dill. h In a large bowl, toss the lettuce, tomatoes, giardiniera, pita chips and the dressing. Spread the salad on a platter or divide among plates or bowls; top with the chickpeas.

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Sicilian Panzanella Salad with Grilled Swordfish DRESSING 2 cloves garlic, minced or finely grated 1 small red chile, such as finger, Fresno or jalapeño, finely chopped, or 1 tsp. crushed red pepper 2 tsp. lemon zest plus the juice of 1 ⁄ 2 lemon (about 2 tbsp. juice) 2 tbsp. white balsamic vinegar 1 tsp. fennel pollen or ground fennel seed 1 ⁄ 3 –1 ⁄ 2 cup EVOO (eyeball it) Salt and pepper SALAD 2 slices (1 ⁄ 2 inch thick) stale Italian bread, cut into 1-inch cubes 2 seedless oranges 1 heart of romaine, chopped 1 small red onion, quartered through core and thinly sliced 1 ⁄ 2 bulb fennel—quartered, cored and very thinly sliced 1 cup (loosely packed) mixed flat-leaf parsley, basil and mint 1 ⁄ 2 cup Sicilian green olives—cracked, pitted and coarsely chopped 1 ⁄ 4 cup caperberries, sliced, or 3 tbsp. drained capers in brine 4 swordfish steaks, skin and dark flesh trimmed (about 6 oz. each) Olive oil, for drizzling 2 tbsp. fresh rosemary, chopped Salt and pepper 1 ⁄ 2 lemon

WATC H & LE AR N !

1

h Preheat the oven to 375°. h In a large bowl, mix the garlic, chile and

zest. Whisk in the lemon juice, vinegar and fennel pollen; gradually whisk in the EVOO in a slow, steady stream. Season the dressing with salt and pepper. h Arrange the bread on a baking sheet; bake until deep golden, about 15 minutes. h Heat a large cast-iron skillet or nonstick pan over medium-high. h Using a small, sharp knife, cut the ends off the oranges [1]. Place on a work surface, cut side down, and remove the rind and white pith [2]. Over a bowl, cut between the membranes to release the segments [3]; add to the dressing. Add the lettuce, onion, fennel, herbs, olives, capers and bread; toss. h Drizzle the fish with the oil; sprinkle with rosemary. Season with salt and pepper. Add to the pan and cook until just opaque in the center, about 4 minutes per side. Slice or dice the fish and arrange on the salad. Squeeze the lemon half over.

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It’s the year of the After years of celebrating all things meaty, chefs have vegetable fever... and so should you! Behold the country’s most inspired veg-centric dishes, plus a crisper drawer full of recipes and tips.

Whether it’s the cauliflower in your taco or the beets in your chocolate pudding, eating your vegetables never tasted so good—or felt so cool!

BY JULIA BAINBRIDGE, KRISTIN DONNELLY, ANANDA EIDELSTEIN, GABRIELLA GERSHENSON & KATHLEEN SQUIRES PHOTO GRAPHY BY MARCUS NILSSON ILLUSTRATIONS BY JENNI SPARKS

V E G E T A B L E

THEY’LL BOWL YOU OVER Dig in to these deepdish meals for breakfast, lunch or dinner!

RECIPES, PAGES 97–98

R ATATO U I L L E P O L E N TA B OW L

Want a stick-to-yourribs bowl? Try this Mediterranean mashup of creamy polenta topped with zesty ratatouille and a poached egg from vegetarian-food pro Lukas Volger.

He wrote the book on bowls (for real— his latest cookbook is called Bowl).

G R E E N S B OW L W I T H GA R L I C -YO G U R T SAU C E

Cool raw and warm cooked vegetables unite in this bowl, which D.C. chef José Andrés (who once told Anderson Cooper that “vegetables are sexy”) serves at his restaurant chain Beefsteak.

BOWL BUILDING

BASICS Our experts share their tips for making the most craveable combos.

GO WITH THE GRAIN

PILE ON THE VEGGIES

“This is the bulk,” says Volger. “It’s what fills you up and stretches a bowl into a full meal.”

He combines grains that have the same cook times—for example, white rice, quinoa and millet— in one pot for a variety of flavors and textures.

Make sure every bite is interesting by mixing vegetables prepared in different ways—raw, cooked, marinated and pickled.

For the best bowl, get all the other components (dressing, garnishes, etc.) squared away before you cook your vegetables, advises Andrés. “You want to maximize the flavor and texture of the veggies, so build the bowl as soon as they’re done cooking.” To get a restaurant-y look, arrange the vegetables in small groups, like a composed salad. And try out some kooky cuts. “Spiralized zucchini and cucumber are an ideal base for a bowl,” says Paltrow. “They’re so much fun to eat.”

SA L M O N P O K E B OW L

A veggie bowl doesn’t have to be vegetarian. This salmon-studded poke (a Hawaiian raw-fish salad), from Gwyneth Paltrow’s latest cookbook, It’s All Easy, pairs super-fresh fish with zucchini and cucumber “noodles.”

It’s like sushi you can eat with a fork.

R OAST E D - B E E T B R E A K FAST B OW L

Eat your vegetables—for breakfast!

Yogurt and granola get a delicious wakeup call with wedges of beets roasted with honey, star anise and citrus juices, thanks to chef Gerardo Gonzalez of NYC’s hip-and-healthy El Rey Coffee Bar & Luncheonette.

T H E P RO T E I N O P T I O N

DRESS IT UP

Veggie bowls are plenty satisfying on their own, but if you want an even heartier meal, add a protein like chicken, salmon or tofu. Volger likes using a poached egg because the yolk adds a hit of moisture and instant richness.

To tie everything together, you need a really great sauce. “It could be a vinaigrette, pesto or even yogurt mixed with chile paste,” says Volger.

He’s also a fan of using spicy harissa or a spoonful of creamy tahini thinned out with water.

C RU N C H T I M E

H AV E F U N !

“Garnish with toasted nuts or seeds for textural variety,” says Gonzalez. Or whip up a custom mix, like the granola with flax meal and sesame, pumpkin and sunflower seeds that Andrés uses to top his breakfast bowls. Make a big batch to keep on hand so you’re always ready to sprinkle.

The one hardand-fast bowl rule is that it’s gotta be tasty. “Your only limit is your creativity,” Andrés says.

“There are no bad choices.”

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THEY MAKE BURGERS BETTER

Where’s the beef?

Who cares! Veggie burgers can be truly amazing—when they’re done right.

This recipe combines the best elements of five of the country’s tastiest versions.

Napkins, please!

BA L SA M I C ONION RELISH & S E SA M ESEED BUN The sweet-tart balsamic onion relish at Farm Burger’s Georgia and Alabama outposts puts the raw onion slice to shame. But they don’t mess with the bread—nothing says “classic burger” like a sesame-seed bun.

ICEBERG L E T T U C E & M U E N ST E R CHEESE At Superiority Burger in NYC, chef Brooks Headley tops his meatless patties with iceberg, the queen of burger lettuces, which adds major crunch and won’t wilt like fancier lettuces do.

Muenster, his cheese of choice, melts like a dream.

T H E B E ST- E V E R V E G G I E B U R G E R MAKES 6

OV E N - R OAST E D TO M ATO E S & ZUCCHINI PICKLES Skip the ketchup and get that rich-tangy flavor from ovenroasted tomatoes, like they do at Butcher & Bee in Charleston, SC. While you’re at it, switch up your pickle, too. Butcher & Bee uses pickled zucchini, not cukes, on its veggie burgers.

VEGGIE PAT T Y Nuts, grains and legumes are the “meat” of the best new veggie burgers.

This patty, inspired

by Superiority Burger’s top-secret formula and April Bloomfield’s Indianinfluenced version at Salvation Burger in NYC, combines toasted walnuts, farro (which crisps up for a nice crust) and lentils for a protein punch.

SMOKY S CA L L I O N M AYO Every selfrespecting burger needs a special sauce. Charred scallions bring flame-broiled flavor to this creamy take on the grilled scallion relish at LocoL, the new Californiabased joint from chefs Roy Choi and Daniel Patterson.

PREP 1 hr

BURGER 4 scallions, trimmed 1 ⁄ 2 cup walnuts, toasted 1 ⁄ 4 cup old-fashioned oats 2 cups cooked lentils (from one 17.6-oz. package or from two 15-oz. cans, drained) 1 cup cooked farro 1 ⁄ 2 cup mashed roasted sweet potato (about 1 medium potato)

COOK 1 hr 15 min

ASSEMBLY & TOPPINGS Butter, at room temperature 6 sesame-seed hamburger buns 2 tbsp. canola oil 12 slices Muenster Smoky Scallion Mayo (recipe below) 11 ⁄ 2 cups thinly sliced iceberg lettuce Zucchini Pickles (recipe below) Oven-Roasted Tomatoes (recipe below) Balsamic Onion Relish (recipe below)

1. Heat a grill or grill pan over medium-high. Grill the scallions until charred in spots, turning occasionally, about 6 minutes. Let cool; coarsely chop.

2. In a food processor, pulse the walnuts and oats until a coarse meal forms. Add 1 cup lentils and pulse until a thick but not mushy paste forms; transfer to a large bowl. Add the remaining 1 cup lentils, the farro, mashed sweet potato and chopped scallions; season with salt and pepper and mix well. Form into six 3/ 4-inch-thick patties; season both sides with salt.

3. Heat a large skillet over medium. Spread some butter on the cut sides of the buns. Working in batches, toast the buns in the skillet until browned, 1 to 2 minutes.

Transfer to a work surface. Wipe out the skillet; add the oil and heat over medium-high. Add the patties; cook until browned, 2 to 3 minutes per side. During the last minute of cooking, top each patty with 2 slices cheese; tent with foil to melt cheese. Transfer the patties to paper towels and let rest 5 minutes.

4. Build the burgers with the bun bottoms, scallion mayo, patties, lettuce, zucchini pickles, roasted tomatoes, balsamic onions and bun tops.

TO P P I N G S BALSAMIC ONION RELISH In a large skillet, melt 1 tbsp. butter with 1 tbsp. olive oil over medium. Add 2 finely chopped red onions (about 3 cups); season. Cook, stirring occasionally, until caramelized, 18 to 20 minutes. Add 2 tbsp. balsamic vinegar; cook, stirring often, until absorbed, 1 to 2 minutes. Makes about 2 cups.

SMOKY SCALLION MAYO Heat a grill or grill pan over medium-high. Grill 4 scallions until charred in spots, turning often, about 6 minutes; let cool, then coarsely chop.

In a bowl, mix scallions with 1⁄2 cup mayo; season with salt. Makes about 2⁄3 cup.

OVEN-ROASTED TOMATOES Preheat oven to 350°. Cut 4 plum tomatoes into 1⁄4-inch slices and arrange in a single layer on a parchment paper– lined baking sheet. Drizzle with olive oil; season. Roast until browned in spots, 30 to 35 minutes. Makes about 2 cups.

ZUCCHINI PICKLES In a medium bowl, mix 1⁄2 cup thinly sliced zucchini and a pinch of salt. In a small saucepan, bring 1⁄2 cup water, 1 ⁄3 cup vinegar, 1 tbsp. sugar, 1 tsp. salt, 1⁄2 tsp. mustard seeds, 1 dill sprig and 1 smashed clove garlic to a boil. Strain brine over zucchini; let cool. Makes about 1⁄2 cup.

CAU L I F LOW E R A L PASTO R TAC O S

This vegetarian taco from Ray Garcia, chef-owner of B.S. Taqueria in L.A., was inspired by tacos al pastor, a classic recipe made with pineapple and spice-marinated pork roasted on a spit. You won’t miss the meat!

B R O C C O L I N I TAC O S WITH FRIED EGGS

In this take on a breakfast taco, Wesley Avila, chef-owner of L.A.’s Guerrilla Tacos, tops corn tortillas with marketfresh mushrooms, crisp-tender broccolini, tomato salsa and a sunny-side-up egg.

AS PA R AG U S T E M P U R A TAC O S

Tempura-fried asparagus adds a crunchy Japanese twist to this genre-bending taco, loaded with creamy guacamole and shredded cabbage,

by Richard Sandoval, chef-owner of Zengo in NYC and Denver.

S H I S H I TO P E P P E R TAC O S

This riff on Mexican rajas swaps out the traditional poblano chiles for milder, bite-size shishitos. Alex Stupak, chef-owner of Empellón in NYC and coauthor of Tacos: Recipes and Provocations, simmers the cream-based filling until it’s as thick and luscious as queso.

TO M ATO U P S I D E- D OW N CA K E SERVES 8 to 10 (plus chilling)

PREP 50 min BAKE 1 hr 10 min

1 cup plus 1 tbsp. granulated sugar 1 cup heavy cream 1 tsp. cracked black pepper 1 1 ⁄ 2 sticks unsalted butter, at room temperature, plus more for greasing the pan 3 ⁄ 4 cup (packed) light brown sugar 2 pts. cherry tomatoes, halved 1 1 ⁄ 2 cups flour 2 tsp. baking powder 1 ⁄ 2 tsp. ground ginger 1 ⁄ 4 tsp. salt 1 ⁄ 2 cup whole milk 1 tsp. pure vanilla extract 2 large eggs, at room temperature 1 1 ⁄ 4 cups lemon curd

1. In a medium bowl, mix 1 tbsp. granulated sugar, the cream and pepper. Cover; chill overnight.

2. Preheat the oven to 350°.

Grease a 9-inch springform pan with butter; line with a parchment-paper round.

In a small saucepan, stir 1/2 stick butter with the brown sugar over medium heat until the butter melts, 2 to 3 minutes; pour into the cake pan. Arrange about half the tomatoes, cut side down, in concentric circles on top of the sugar mixture. Top with another layer of tomatoes, cut side down, filling in any spaces left from the first layer.

3. In a medium bowl, whisk the flour, baking powder, ginger and salt. In a liquid measuring cup, combine the milk and vanilla. In a large bowl, using an electric mixer, beat the remaining stick of butter and 1 cup granulated sugar on medium-high until pale, 5 to 6 minutes. Add the eggs, one at a time, beating to blend between additions.

Beat in the dry ingredients in three additions, alternating with the milk in two additions, starting and ending with the dry ingredients.

Pour into the pan.

4. Place the pan on a rimmed baking sheet lined with foil and bake until a toothpick inserted into the center comes out clean, about 1 hour 10 minutes.

Let cool in the pan on a wire rack, 30 minutes. Invert the pan onto a platter and remove the pan sides. Drizzle the cake with any syrup that may have dripped onto the baking sheet.

Let the cake cool completely.

5. Using an electric mixer, beat the black-pepper cream until soft peaks form. Cut the cake and divide among plates. Serve with a spoonful of lemon curd and a dollop of whipped cream.

Play up tomatoes’ natural sweetness with this upside-down cake from Hannah Buoye, executive pastry chef at A16 Rockridge in Oakland, CA. Black-pepper cream and lemon curd amp up the fruity flavor.

C H O C O L AT E & B E E T PUDDING WITH COCONUT CREAM MAKES 6 PREP 10 min (plus chilling) COOK 5 min

2 cans (13.5 oz. each) coconut milk 2 cups bittersweet chocolate chips 1 tsp. cornstarch 1 ⁄ 2 tsp. salt 1 ⁄ 2 cup plus 1 tsp. beet juice 2 tbsp. confectioners’ sugar 1 ⁄ 2 tsp. pure vanilla extract

Veg can hetables for ave se dess conds ert me —or t ans yo hirds! u You’d never guess that this insanely rich pudding is vegan—and has beets in it!

This creation from Kate Jacoby, co-owner and pastry chef of Vedge in Philadelphia, shows off the sweet root’s affinity for deep, dark chocolate.

1. Refrigerate 1 can coconut milk overnight.

2. Place the chocolate chips in a medium bowl. In a small saucepan, heat 1 cup roomtemperature coconut milk over medium until warm, about 3 minutes. Add the cornstarch and salt; whisk until dissolved. Cook, stirring constantly, until mixture thickens, about 2 minutes.

Stir in 1/2 cup beet juice; whisk 1 minute more. Strain into the chocolate chips; let stand 1 minute, then whisk until the chocolate is smooth.

3. Divide the chocolate among six 6-oz. ramekins. Chill until cold, at least 1 hour, or cover and chill up to 4 days.

4. Scoop the thick cream from the top of the refrigerated coconut milk into a medium bowl.

Add the remaining 1 tsp. beet juice and the confectioners’ sugar and vanilla. Using an electric mixer, beat on high until peaks form, 3 to 5 minutes. Spoon a dollop of whipped coconut cream on top of each pudding.

RECIPE ADAPTED FROM V E D G E : 1 0 0 PLATES LARGE AND SMALL THAT REDEFINE VEGETABLE COOKING , COPYRIGHT © RICH LANDAU AND KATE JACOBY, 2013. REPRINTED BY PERMISSION OF THE PUBLISHER , THE EXPERIMENT.

These green juices have more fun.

We’ll drink to that!

Celery isn’t just a garnish.

Masa Urushido, head bartender at Saxon & Parole in NYC, uses celery juice as a base for this gimlet because the vegetable’s salty-fresh flavor pairs well with gin.

When it comes to tomatoes, think beyond the Bloody Mary.

Matthew Biancaniello, author of Eat Your Drink, muddles Day-Glo Green Zebra tomatoes in his mojito.

They have “the perfect balance of fruitiness and acidity,” he says.

G R E E N -TO M ATO M O J I TO

C E L E RY G I M L E T

CUCUMBER MULE

In a cocktail shaker, using a muddler or the handle of a wooden spoon, mash 2 medium Green Zebra tomatoes with 11/2 oz. fresh lime juice, 11/2 oz. agave, 10 fresh mint leaves and 11/2 oz. water.

Add 4 oz. cachaça or white rum and fill with ice. Cover and shake vigorously. Strain into 2 ice-filled glasses. Repeat. Garnish with mint sprigs. Makes 4.

In a blender, puree 8 ribs chopped celery; strain. In a small saucepan, stir 1/4 cup sugar and 1/4 cup water over medium heat until the sugar dissolves. Remove from heat; add the zest (green part only—use a vegetable peeler) of 1 lime. Let syrup cool;

In a blender, puree 2 small Persian cucumbers; strain. Grate a 3-inch piece peeled fresh ginger; squeeze pulp. In a cocktail shaker, shake 21/2 tbsp. sugar and 21/2 tbsp. water until sugar dissolves. Add 6 oz. vodka, 3 oz. cucumber juice, 2 oz. fresh lemon juice, 1 oz. ginger juice and 1 oz. fresh lime juice.

Cover and shake vigorously.

Strain into 4 glasses filled with crushed ice. Top each with a splash of seltzer and garnish with cucumber ribbons. Makes 4.

4 oz. gin, 11/2 oz. fresh lime juice, 11/2 oz. lime syrup, 1 oz. celery juice and a pinch of salt. Fill shaker with ice, cover and shake vigorously.

Strain into 2 ice-filled glasses. Repeat.

Garnish drinks with celery stalks and lime wedges. Makes 4.

Continued from page 88

If you want a cool cocktail, use cucumbers.

At Odd Duck in Austin, partner and general manager Jason James adds the dewy veg to the already refreshing ginger-spiced Moscow Mule.

GAME ON! Eat 30 different vegetables in 30 days— that’s the VegOut! challenge, from the Recipe for Success Foundation. Download the app: It tracks your progress, lets you compete with friends and much more.

Get all the details at vegoutwithrfs.org.

BREAKFAST BOWL This recipe is also delicious with roasted squash instead of beets.

MAKES 4 1

PREP 15 min

COOK 1 hr

⁄4 ⁄4 2 1 2

cup plus 2 tbsp. honey cup fresh orange juice tbsp. fresh lemon juice star anise pod medium beets ( 2 to 3 inches in diameter), peeled and quartered 1 ⁄ 2 cup unsweetened coconut flakes 2 cups plain Greek yogurt 1 cup granola Pomegranate seeds, for sprinkling Kosher salt and cracked black pepper 1

1. Preheat the oven to 325°.

In a small baking dish, stir 1/ 4 cup honey, the orange juice, lemon juice and star anise until the honey dissolves.

Add the beets and toss to coat.

Add enough water to cover the beets by one-third. Cover the dish tightly with foil; bake until the beets are tender when pierced with a knife, about 45 minutes. Let cool.

2. Spread the coconut on a baking sheet; toast in the oven until golden brown, about 10 minutes. Let cool.

3. Divide the yogurt among 4 bowls, then top with the beets, granola and toasted coconut flakes. Sprinkle with the pomegranate seeds and drizzle with the remaining 2 tbsp. honey. Season with kosher salt and pepper.

YOGURT SAUCE MAKES 4

PREP 20 min

COOK 1 hr

1 head garlic, outer skin removed, top 1 ⁄ 2 inch cut off 2 tsp. plus 6 tbsp. EVOO 2 cups plain Greek yogurt 1 ⁄ 4 cup plus 2 tbsp. fresh lemon juice 1 tsp. honey 1 ⁄ 2 lb. asparagus, trimmed and cut into 1-inch pieces 1 ⁄ 2 lb. green beans, trimmed and cut into 1-inch pieces 1 ⁄ 2 lb. shelled fresh peas or frozen peas, thawed 1 ⁄ 2 lb. spinach, stemmed 3 cups cooked quinoa 2 small heads baby romaine 1 ⁄ 4 cup diced peeled cucumber 1 ⁄ 4 cup kale chips 2 avocados—halved, pitted and quartered

1. Preheat the oven to 350°.

On a sheet of foil, drizzle the garlic with 2 tsp. EVOO; wrap tightly. Roast until very soft, about 1 hour. Let cool. Squeeze the cloves into a food processor.

Add the yogurt and 1/4 cup lemon juice; puree. Season the sauce with salt and pepper.

2. In a small bowl, whisk the remaining 2 tbsp. lemon juice and the honey. Gradually whisk in the remaining 6 tbsp.

EVOO; season the dressing.

3. Bring a pot of salted water to a boil. Add the asparagus, beans, peas and spinach; press to submerge. Cook until the asparagus and beans are crisp-tender, 90 seconds; drain.

4. Divide the quinoa among 4 bowls. Top with the yogurt sauce, cooked vegetables, lettuce, cucumber, kale and avocado. Pour dressing on top.

BOWL MAKES 4

PREP 30 min

4 sheets toasted nori (seaweed), crumbled 1 ⁄ 4 cup toasted sesame seeds 4 tsp. coconut sugar or light brown sugar 1 tsp. toasted sesame oil 1 ⁄ 4 cup tamari (gluten-free soy sauce) 2 tbsp. rice vinegar 1 tsp. wasabi powder 4-inch piece medium zucchini 4-inch piece English cucumber 2 cups warm cooked rice 10 oz. sushi-grade salmon, cut into 1 ⁄ 2 -inch cubes 1 cup grated peeled carrots 1 cup cooked shelled edamame 1 ⁄ 2 cup chopped fresh cilantro 1 ⁄ 2 cup sliced scallions

1. In a small bowl, mix the nori, sesame seeds, sugar, sesame oil and a large pinch of salt.

In another small bowl, mix the tamari, rice vinegar and wasabi powder. Using a Spiralizer slicer, cut the zucchini and cucumber into noodle-like strips, or use a vegetable peeler to cut the vegetables into ribbons, then use a knife to cut into strips.

2. Divide the rice among 4 bowls. Top with the zucchini and cucumber “noodles,” salmon, carrots, edamame, cilantro and scallions.

Top with the nori mixture and the tamari mixture.

RECIPE ADAPTED FROM IT ’S ALL EASY BY GWYNETH PA LTROW. COPYRIGHT © 2016

BY GWYNETH PALTROW. REPRINTED WITH PERMISSION OF GOOP PRESS/GRAND CENTRAL LIFE & STYLE . ALL RIGHTS RESERVED.

MAKES 4 PREP 35 min COOK 30 min

3 tbsp. distilled white vinegar 4 eggs 2 medium Japanese eggplants (8 to 10 oz. total), cut into 1 ⁄ 2 -inch cubes 2 medium zucchini (1 lb. total), cut into 1 ⁄ 2 -inch cubes 5 tbsp. olive oil 1 pt. cherry tomatoes, halved 2 cloves garlic, finely chopped 2 tsp. finely chopped fresh oregano Cracked black pepper 1 cup polenta (not instant) 1 ⁄ 4 cup crumbled goat cheese 1 cup fresh basil leaves

1. Fill a deep skillet threequarters with water; bring to a simmer over medium.

Add the vinegar; season with salt. Crack the eggs, 1 at a time, into a small bowl and gently slide them into the water.

Cook the eggs until the whites are set but the yolks are still runny, 3 to 4 minutes. Using a slotted spoon, transfer to a plate. Reduce the heat to low to keep the water warm.

2. In a bowl, toss the eggplant with 1/2 tsp. salt. Spread in a single layer on paper towels.

In the same bowl, toss the zucchini with 1/2 tsp. salt.

ASPARAGUS TEMPURA TACOS SERVES 4 PREP 30 min COOK 15 min

2 ⁄2 2 2 1 ⁄2 1 ⁄2 1 1

8 1 1 1⁄4 12 8

large cloves garlic, unpeeled cup mayonnaise tbsp. fresh lemon juice avocados, halved and pitted small onion, diced Serrano chile, minced tbsp. plus 1 tsp. fresh lime juice oz. napa cabbage, shredded tbsp. canola oil, plus more for frying cups cake flour medium asparagus, trimmed white corn tortillas, warmed

1. Heat a skillet over mediumhigh. Add the garlic; cook, turning often, until the skin is dark brown in spots and the garlic is tender, 6 to 8 minutes.

Let cool slightly, then peel and

SHISHITO PEPPER TACOS SERVES 4 PREP 10 min COOK 45 min

2 1 4 1 1 3 3 ⁄4 12 2

tbsp. dried Mexican oregano tbsp. lard or vegetable oil cloves garlic, minced medium white onion, thinly sliced tbsp. kosher salt cups heavy cream lb. shishito peppers, stemmed and quartered lengthwise corn tortillas, warmed limes, each cut into 6 wedges

mince. Stir in the mayo and lemon juice. Season the aioli with salt; cover and chill.

2. Using a fork, mash the avocado with the onion, chile and 1 tbsp. lime juice. Season the guacamole with salt.

3. In a medium bowl, toss the cabbage with 1 tbsp. oil and the remaining 1 tsp. lime juice.

Season the slaw with salt.

4. Add 1 inch of oil to a large skillet. Heat over medium-high until a deep-fry thermometer registers 350°. Place 1 cup cake flour in a large bowl; whisk in 11/4 cups cold water for the tempura batter. Place the remaining 1/4 cup flour on a plate. Working in two batches, roll the asparagus in the flour, then dip in the batter. Deep-fry until golden brown, about 5 minutes per batch. Transfer to paper towels. Season with salt; cut in half crosswise.

5. Place 2 tortillas on each plate. Top with a spoonful of guacamole, then the asparagus and cabbage slaw.

Drizzle with the aioli.

1. In a large skillet, stir the oregano over medium until fragrant, about 15 seconds.

Transfer to a bowl.

2. Heat the lard in the skillet until shimmering. Add the garlic; cook until golden, about 2 minutes. Add the onion; season with salt and cook until softened, about 2 minutes. Add the cream; reduce the heat to low. Simmer, stirring often, until thick enough to coat a spoon, about 30 minutes. Add the shishitos and oregano; simmer until peppers soften, about 10 minutes.

3. Place 3 tortillas on each plate. Top with the shishito mixture (it will be very saucy).

Squeeze a few lime wedges over the tacos; serve the remaining wedges on the side.

FOOD STYLING BY REBECCA JURKEVICH; PROP STYLING BY ANGHARAD BAILEY. RATATOUILLE POLENTA BOWL RECIPE ADAPTED FROM B OW L : V E G E TA R I A N R E C I P E S F O R R A M E N , P H O, B I B I M B A P, D U M P L I N G S , A N D OT H E R O N E - D I S H M E A LS BY LUKAS VOLGER , RUX MARTIN/HOUGHTON MIFFLIN HARCOURT, 2016. SHISHITO PEPPER TACOS RECIPE ADAPTED FROM TACOS: RECIPES AND PROVOCATIONS , BY ALEX STUPAK AND JORDANA ROTHMAN, CLARKSON POTTER , 2015.

RATATOUILLE POLENTA BOWL

Spread in a single layer on more paper towels. Let stand 20 to 30 minutes to remove excess liquid. Pat dry.

3. In a large skillet or Dutch oven, heat 1 tbsp. oil over medium-high. Add the tomatoes in a single layer. Cook until soft and blistered, shaking the pan often, 4 to 7 minutes.

Add the garlic; cook, shaking the pan often, until aromatic, 30 to 60 seconds. Transfer the mixture to a large bowl.

4. Wipe out the skillet, add 2 tbsp. oil and heat over medium-high. Add the eggplant and cook, turning occasionally, until tender and golden brown, 5 to 7 minutes. Add to the bowl with the tomato mixture.

5. Add the remaining 2 tbsp. oil to the skillet; heat over medium-high. Add the zucchini; cook, turning often, until crisp-tender and golden brown, 3 to 5 minutes. Add to the tomatoes and eggplant. Mix the oregano into the ratatouille.

Season with pepper.

6. Bring 4 cups water to a boil in a medium saucepan. Add 1/ 2 tsp. salt. Gradually whisk in the polenta. Cook, whisking constantly, until the mixture begins to boil. Reduce the heat to low and continue cooking, whisking often, until thick and tender, adding more water if too thick, 15 to 25 minutes.

7. Slip the eggs back into the skillet of water just to rewarm.

Divide the polenta among 4 bowls; top with the ratatouille and eggs. Sprinkle with the cheese and torn basil leaves.

CAULIFLOWER AL PASTOR TACOS SERVES 4 to 6 PREP 20 min (plus standing) COOK 1 hr 40 min

6 cipollini onions, peeled ⁄ 2 cup plus 1 tbsp. canola oil 1 bag (2 oz.) dried guajillo chiles, stemmed and seeded 4 large cloves garlic, peeled 1 ⁄ 2 -inch-thick slice medium red onion 1 ⁄ 2 -inch-thick slice fresh pineapple, plus 1 1 ⁄ 2 cups chopped pineapple 1 tbsp. distilled white vinegar 1 tbsp. paprika 1 large head (2 1 ⁄ 2 lbs.) cauliflower, cut into florets 1 ⁄ 2 large white onion, cut into 1 ⁄ 2 -inch cubes 4 Serrano chiles, thinly sliced 1 ⁄ 3 cup chopped cilantro 12 corn tortillas, warmed 1

1. Preheat the oven to 400°.

On a baking sheet, drizzle the cipollini onions with 1 tbsp. oil.

Roast until tender and browned in spots, 30 minutes; let cool, then quarter.

2. Meanwhile, in a large skillet, stir the chiles over medium heat until lightly toasted, 1 to 2 minutes. Transfer to a medium saucepan. Add 2 cloves garlic and water just to cover.

Bring to a simmer over medium and cook until chiles are tender, about 30 minutes. Strain, discarding liquid. Return the chile mixture to the saucepan.

3. Heat a griddle or large skillet over medium. Add the red onion and remaining 2 cloves garlic. Cook, turning occasionally, until softened and browned, about 8 minutes.

Add the red onion and garlic, the pineapple slice, vinegar, paprika and 1/2 cup water to the saucepan with the chiles.

Simmer, stirring often, until the onion and pineapple are very tender and the sauce thickens, 30 to 40 minutes.

Transfer to a blender; puree.

Season the al pastor sauce with salt and pepper.

4. In a large saucepan, heat 1/ 4 cup oil over medium-high until it begins to shimmer.

Add the cauliflower and cook, stirring often, until golden brown, about 8 minutes. Add the white onion and Serrano chiles and cook, stirring often, until the onion softens, about 4 minutes. Reduce the heat to medium; add the al pastor sauce. Cook, stirring occasionally and adding water by the tablespoon if too dry, until the cauliflower is soft but not falling apart, about 15 minutes. Season with salt. Let stand at least 1 hour to let the cauliflower absorb the flavors.

5. Heat the remaining 1/4 cup oil in a large skillet. Add the cauliflower. Cook, stirring occasionally, until cauliflower begins to char in spots, about 5 minutes. Add the pineapple cubes and cipollini onions; stir until heated through, about 1 minute. Season with salt; stir in the cilantro. Serve the cauliflower with the tortillas.

MAKE YOUR OWN TORTILLAS! PAGE 107

BROCCOLINI TACOS WITH FRIED EGGS Blanching the broccolini before sautéing it helps the veggie retain its bright-green color.

SERVES 4 PREP 20 min COOK 35 min

1 5 2 2 1 ⁄2 4 2 6 2 2 12 12

lb. broccolini or baby broccoli tbsp. butter lbs. white mushrooms, sliced shallots, cut in thirds cup white wine Roma tomatoes, chopped Serrano chiles, halved and seeded cloves garlic, smashed tbsp. golden raisins tbsp. pine nuts eggs corn tortillas, warmed Chopped chives, for garnish

1. Prepare a large bowl of ice water. Bring a large pot of water to a boil. Salt the water, add the broccolini and cook until crisp-tender, 2 to 3 minutes. Drain; transfer to the ice water to cool. Drain.

2. In a large cast-iron skillet, melt 1 tbsp. butter over medium. Add the mushrooms and cook, stirring occasionally,

until browned, about 8 minutes. Add the shallots; season with salt. Cook, stirring occasionally, until the shallots are browned and softened, about 7 minutes. Add the wine.

Cook, stirring often, until almost dry, about 3 minutes.

Transfer the mixture to a food processor; pulse to puree.

3. In a small saucepan, combine the tomatoes, chiles, and 2 cloves garlic; add enough water to cover. Bring to a simmer, salt the water, and cook until the tomatoes are tender, 2 to 3 minutes. Drain; transfer to a blender and puree. Season the salsa.

4. In a large skillet, melt 2 tbsp. butter over mediumhigh. Add the broccolini, the remaining 4 cloves garlic, the raisins and pine nuts.

Cook, stirring occasionally, until the broccolini is browned in spots, about 4 minutes.

Season; cover to keep warm.

5. In a large nonstick skillet, melt the remaining 2 tbsp. butter. Working in batches, fry the eggs until the whites are set and the yolks are still runny, 3 to 4 minutes.

Season. Divide tortillas among 4 plates. Top each with about 3 tbsp. mushroom puree, the broccolini mixture, an egg, a spoonful of salsa and the chives.

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

99

Garden of eatin’ tin’ Grow the ingredients for your favorite recipes right in your kitchen. It’s your personal version of farm-to-table!

By Amy Roberts Photography by Plamen Petkov

piz zFaOR THE l o ve r

Toma t topp o sauce a (Yes , ing comin nd a veggi g ri yo u e buy th’re gonna ght up! e pe p p h a v e t o eroni .)

Tomatoes Tomato plants need plenty of warmth and sun (plus wind and bees to naturally pollinate the fruits), so once the weather is consistently warm, bring this container outside.

100

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

Flat-leaf parsley Parsley is a slower grower than other herbs, so don’t be discouraged if you don’t see much happening for the first few weeks.

Mushrooms Use a kit, like the Mushroom Farm ($20, backtotheroots.com).

Shrooms usually prefer cool, dark places, but you can grow this kit on your kitchen counter.

Get growing!

Save yourself some time and effort: Buy starter plants from your local nursery or hardware store rather than starting from seeds.

Transfer your plants into narrow window box– style planters; they call for less soil than round ones do, and problem plants can be pulled up without disrupting the others. For smaller plants or ones with vines, like herbs and tomatoes, hanging planters work, too. Make sure your planter has gravel or holes on the bottom for drainage.

Use a potting mix llabeled for container plants, which is designed to keep plants hydrated and has the right amount of fertilizer for indoor conditions. Never pot indoor plants with outside soil—it’ll bring in bugs.

Sweet basil Oregano Greek oregano is what most veteran pizza makers use in their sauce. It’s pretty low maintenance— it needs a bit of light and warmth. Snip off (instead of pulling up) what you need and the plant will keep growing.

This fast-growing plant will give you plenty to work with.

Harvest the largest leaves first, snipping them where they connect to the stem.

Trim any flowering shoots and more leaves will grow.

H2, OH! Water herbs at the base, just beneath the leaves.

Keep the soil moist but don’t go nuts; it’s easy to overwater—and kill—them.

FOR T

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k o o c c cl a s s i

a k in g ken? Md fresh c i h c n ee g in g a Roast igrette? You e are amon r a e n h es yo u a vi !

T he on grow— herbs! e easiest to mess this up h ’t t sly ca n se r i o u

102

Thyme

French tarragon

Rosemary

Need more thyme?

You can grow a new plant from a four-inch cutting: Strip off the leaves from the bottom inch and plant it in moist potting soil.

Ditto for rosemary, oregano and sage.

When buying this starter plant, sample a leaf to be sure you’re getting the real deal.

It should have a sweet, licorice-y flavor.

It’s really worth checking; other varieties are often mislabeled.

In general, rosemary likes drier soil, so water it less often than other herbs. Look for varieties that tend to thrive indoors, like Blue Spire.

Chives Trim this tall, grasslike herb with scissors, cutting straight across, just one or two inches above the soil.

Fun fact: You can eat the pretty flowers, too!

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

Sage Don’t be fooled into overwatering: Tough leaves are not a sign that the plant is too dry.

To encourage more growth, harvest the bigger leaves, and store them in the fridge for about a week.

ST YLI NG BY TOM BORGESE ; PREVIOUS PAGE MUSHROOM PHOTO BY ISTO CK ; I L LU ST R AT I O N S BY S H U T T E R STO C K .

ON THE SPRITZ Most herbs like humidity, so mist the air above the leaves every few mornings.

FOR T

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S p i ce e v e n in u p t a c o n i g h gs t, with he and burrito enchilada b at yo u grew y reakfasts ourself !

HOT STUFF Peppers can be started inside, but let the great outdoors (and nature) do the work to grow the fruit.

Anaheim chile peppers

Jalapeños The sooner you harvest it, the less kick a jalapeño will have. Use color as a guide: Green peppers are less hot than red ones. Accordingly, the redder it gets, the hotter it will be.

Cilantro This is one herb you should grow from seed; the starter plants don’t repot well. Put the container in a cool spot with partial sun, and water when the soil feels dry!

Pick this mild pepper when it’s green (early harvesting encourages more fruit), or wait until it turns red on the plant for a zippier flavor.

A CUT ABOVE Leave a bit of the stem on when you snip off peppers; they’ll stay fresher longer.

Habaneros Hot and spicy oregano Treat this stuff just like the more common Greek oregano, with moderate light and water. The leaves give spicy dishes an extra-peppy kick.

These green-thenorange peppers can be more than 100 times hotter than jalapeños, with a fruity aroma.

Warning: You may want to wear gloves when you pick the fruit or wash your hands right after.

NICE SPREAD Mint will run amok if not contained.

If you don’t want different varieties to mingle, plant them in separate pots.

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MINT TO BE! If you harvest more leaves than you need, freeze them in water-filled ice cube trays. Just defrost, drain and enjoy!

Lemon basil

Peppermint

Spearmint

This bright-tasting, tangy variety has smaller leaves than sweet basil.

(It’s a hybrid of sweet basil and African basil.)

Try it in a citrus cocktail or a nonalcoholic lemonade.

It’s one of the most popular mints and has a super-intense flavor.

Pair it with gin, rum or bourbon. Remove flowers as they start to bud to encourage the leaves to keep growing.

Spearmint has a clean, fresh flavor that’s milder than peppermint.

Many bartenders prefer it to peppermint in drinks with more than a few ingredients, because it doesn’t overwhelm.

Lemon balm Despite the name, lemon balm is a member of the mint family. That means it’s also a spreader, so keep it in its own container.

Muddle the leaves to add a lemony kick to margaritas.

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

Pineapple mint With yellowishand cream-trimmed leaves, this herb is slightly sweeter than other mints and smells pineapple-y.

Snip off any all-green sprigs you notice, so the plant doesn’t revert to its less-fruity parent, apple mint.

FOR

THE s enthaulad sia

TOTALLY RAD Radishes love water but they’re pretty hardy, so you don’t have to worry about them too much.

Oakleaf lettuce With a mild taste and soft texture, these leaves work well in a mixed-greens salad. To harvest, snip the leaves just above the soil.

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Radishes You’ll know when these guys are ready for picking because the bulb will start to peek up from the soil.

Eat the greens, too—they’re peppery and pungent.

Swiss chard

Arugula

You don’t have to wait for green or rainbow-stemmed chard to look like the big bunches you buy at the store: Harvest the smaller, milder leaves and toss ’em into a salad.

As with all greens, young leaves are fragile. Water them from the bottom: Fill a sink with a bit of water and put the container in to soak a few minutes.

Red oakleaf lettuce In addition to the color difference, red oakleaf lettuce packs more antioxidants and a slightly more bitter bite than the green version.

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BROCCOLINI TACOS WITH FRIED EGGS FROM PAGE 99

TAC O T U T O R I A L

Tortilla time!

The best tacos, hands down, are made with fresh tortillas.

You can buy them at some Mexican markets, but they’re easy to make at home with just water, salt and masa harina, a flour made from dried corn that’s sold at most supermarkets.

In just 15 minutes, you’ll have soft, flavorful wraps that’ll make your Taco Tuesdays even tastier!

TACO PHOTO BY MARCUS NILSSON.

—JANET TAYLOR McCRACKEN

1. MAKE THE DOUGH In a bowl, whisk 1 cup masa harina and 1 ⁄ 4 tsp. salt.

Mix in 2⁄ 3 cup water. Knead 1 or 2 minutes, adding water by the tablespoon, if needed, until a smooth dough forms.

Measure 2 rounded tbsp. dough; roll into a ball. Transfer to the counter and cover with a kitchen towel; repeat with the remaining dough.

Illustration by HOLLY EXLEY

2. ROLL ’EM OUT Preheat a cast-iron, nonstick or stainless steel skillet over medium-high. Working with one dough ball at a time, place dough between two sheets of plastic wrap or parchment.

Using a rolling pin, roll the ball out to about a 5-inch round. Remove the wrap, place the tortilla on the counter and cover with a kitchen towel.

3. COOK ’EM UP If using a stainless steel skillet, rub the surface lightly with vegetable oil using a paper towel.

Working in batches, cook the tortillas until dry and browned in spots, about 2 minutes per side. Stack the tortillas and wrap in a kitchen towel to keep warm. Makes about a dozen. Eat them right away or freeze them for later.

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

107

SCRATCHPAD

SPICE TRADE

Most cooks are familiar with fennel’s crisp bulbs, herblike fronds and fragrant seeds, but if you haven’t tried its aromatic pollen, you’re missing out. The golden powder SICILIAN PANZANELLA is hand-harvested from SALAD WITH GRILLED SWORDFISH wild fennel flowers, which FROM PAGE 85 explains the hefty price (a mere ounce goes for around $30).

The mild licorice flavor adds delicate, floral notes to food—Rach uses it in this issue in salad dressing, but you can also rub it over pork tenderloin or shoulder before roasting (it’s the traditional spice in Italian porchetta), toss it with pasta, o or blend it with sugar and sprinkle it over a halved grapefruit. Don’t let the price hold you back—a little goes a long way!

TOOLS OF THE TRADE

Wrap things up SPEEDY RASPBERRYALMOND SCONES FROM PAGE 34

Ever wonder if you can get away with using wax paper if you’re out of the parchment a recipe calls for? (Us, too!) Use this guide to find which wrap is right for common kitchen jobs.

PARCHMENT Parchment is a baker’s best pal. You may already use it for lining baking sheets (the paper can withstand temperatures up to 420°), but it’s also great for rolling out dough: Place your dough between two pieces of parchment and it won’t stick to the rolling pin or the work surface. And it’s a pretty gift wrap for baked goods.

But parchment is not just for sweets: It makes an ideal pouch for steaming fish or vegetables—it keeps moisture in but stays strong when wet.

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WAX PAPER This lightweight paper coated in food-grade wax can do other things that parchment can (like rolling!) and it costs less. You can’t line your cookie sheets with it (it will melt), but you can bake with wax paper if you don’t expose it to heat. That means you can line the bottom of a pan with wax paper to keep a cake from sticking, but you need to be sure the paper is covered by the batter. Wax paper is the best for wrapping sandwiches or cheese—it breathes, so food won’t get soggy or slimy.

ALUMINUM FOIL Foil is good for freezing because it breathes very little, so it protects food from drying out or absorbing smells.

It’s also the only wrap that can withstand extreme temperatures, which is why it’s the top pick for wrapping ribs and cooking them on the grill, or lining pans when broiling.

A favorite test-kitchen trick: Mold foil along the bottom and up the sides of your brownie pan, letting a few inches hang over the edges. When the brownies are done, you can lift them right out of the pan.

PLASTIC WRAP Plastic wrap is the go-to for keeping refrigerated food fresh, but you can also use it for cooking! To poach chicken or fish sous-vide style without special equipment, tightly wrap it in plastic and cook it in barely simmering water—the wrap locks in the juices.

And microwaving is fine as long as you use plastic wrap marked “microwave safe” and leave at least an inch between the wrap and whatever it’s covering: This will prevent the plastic from melting on contact with piping-hot food. —GG

PA RCHM ENT PAPER PHOTO BY SHUT TERSTOCK ; WA X PA PER PHOTO BY GETT Y IMAGES ; ALUMINUM FOIL AND PLASTIC WRAP PHOTOS BY ISTO CK .

—GABRIELLA GERSHENSON

C O C K TA I L H O U R

Cheers to vegetables!

CUCUMBER MULE FROM PAGE 96

Shaking up cocktails with green juices for “It’s the Year of the Vegetable” (page 86) uncovered a world of spirited produce possibilities. Keep the party going with these veg-tastic pairings.

Start by mashing the first two ingredients in a cocktail shaker, add ice and the booze, then shake and strain into glasses.

Now that’s a fresh new way to get your five a day! —KRISTIN DONNELLY

C A R R OT J U I C E

BEET JUICE

JALAPEÑO

FENNEL

GINGER

SLICED FRESH HORSERADISH

CILANTRO

BASIL

TEQUILA

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Dogs shouldn’t eat people food, but they can pretend to with these fetching look-alike toys.

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

I’d like to enjoy these at the table, please.

Toto 4 -Y E A R - O L D TERRIER MIX

—Lucy, 5 months, Dachshund mix

Brandon Robinette and Morgan Leets (above), who adopted him from the Oregon Humane Society in Portland, OR (oregonhumane.org) TWICE AS NICE

Toto was originally at a shelter in L.A. but was sent to the Oregon Humane Society, which runs Second Chance, a program that takes in pets from overcrowded shelters. Each year, the program finds homes for more than 11,000 pets.

ALL SMILES

“Toto has a relaxed personality and loves everyone, which definitely won us over,” says Brandon. “That and we couldn’t resist his adorable underbite.”

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By LISA FREEDMAN

Photography by SHAINA FISHMAN

R

Rachael Ray Every Day (ISSN 2381-3830); June 2016, Volume 11, No. 103, is published monthly (except bimonthly in January/February and July/August) by Meredith Corporation, 1716 Locust Street, Des Moines, IA 50309-3023. Periodicals postage paid at Des Moines, IA, and at additional mailing offices. Subscription prices, $24.00 per year in the U.S.; $29.00 (U.S. dollars) in Canada; $29.00 (U.S. dollars) overseas. Rachael Ray Every Day is a trademark of Ray Marks Co. LLC. TAKE A BITE OUTTA LIFE is a registered trademark of Meredith Corporation. POSTMASTER: Send all UAA to CFS. (See DMM 507.1.5.2); NON-POSTAL AND MILITARY FACILITIES: Send address corrections to Rachael Ray Every Day, P.O. Box 37508, Boone, IA 50037-0508. In Canada: mailed under Publications Mail Sales Product Agreement No. 40069223; Canadian BN 12348 2887 RT. Return undeliverable Canadian addresses to Rachael Ray Every Day, 2835 Kew Drive, Windsor, ON, N8T 3B7. © Meredith Corporation 2016. All rights reserved. Printed in the U.S.A.

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PET TOY PHOTOS BY PETER ARDITO.

LAZY BONES

During Portland’s long rainy season, the trio is “a collective group of couch potatoes,” Brandon says.

But the rest of the time, they enjoy hikes and trips to the beach. “We lucked out.” —SARAH ZORN

Real meat, like salmon or chicken, is the #1 ingredient.

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

Jesse Tyler Ferguson He serves up big laughs on Modern Family, but Ferguson is currently dishing out drama as a restaurant reservationist in the one-man Broadway play Fully Committed. See how he fared in the kitchen with one of Rach’s recipes. BY LAURA MORGAN

On the spectrum of “I burn everything” to “I’m a master chef,” where do your skills fall?

I’m closer to being able to run my own restaurant.

What kinds of foods do you like?

I love Mexican, Asian and Indian flavors. Spicy is always good!

Do you like to entertain?

I love cooking dinner and feeding friends and family. I love meals I can prep and leave alone while they cook to enjoy my company.

“My Modern Family costar Ed O’Neill gave me this wine for my 40th birthday!”

OK, then make this...

Chicken Tikka Masala 2 tbsp. vegetable oil • 1 shallot, finely chopped • 6 cloves garlic, finely chopped • 1 1 ⁄ 2 -inch piece fresh ginger, peeled and finely chopped • 1 jalapeño, seeded and finely chopped • 1 tsp. garam masala • 1 ⁄ 2 tsp. smoked paprika • 2 cans (14.5 oz. each) fireroasted tomatoes • 2 ⁄ 3 cup heavy cream • 1 1 ⁄ 2 lbs. boneless, skinless chicken breasts, cut into 1-inch cubes • 1 bag (10 oz.) frozen peas, thawed • 3 cups cooked basmati rice h In a large saucepan, heat the oil over medium-high.

Add the shallot, garlic, ginger and jalapeño; cook, stirring often, until soft, about 3 minutes. Stir in

“Justin has made a meal for me twice in the seven years we’ve been together. I don’t mind being the family chef.”

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the spices; cook until aromatic, 30 seconds. Stir in the tomatoes, scraping up any browned bits. h Transfer the tomato mixture to a blender and

season the sauce with salt and pepper; bring to a boil.

Add the chicken; reduce the heat to medium-low.

Simmer, stirring often, until the chicken is cooked through, about 15 minutes.

Stir in the peas; simmer 5 minutes. h Divide the cooked rice among bowls; top with the chicken mixture. Serves 4.

“I have a few Indian cookbooks, and making this dish has given me the courage to delve into them. I like bold flavors, so I upped the garam masala, paprika and salt. I enjoyed making this dish and sharing it with my husband, Justin.”

Photography by PETER ARDITO

F O O D ST Y L I N G BY J O H N B J O STA D ; 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 J E S S E T Y L E R F E R G U S O N .

So, what’s your cooking cred?

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