RRE - September 2016

TM

TAKE A BITE OUTTA LIFE!R

Cook ONCE, Eat All Month!

SUPER EASY MAKE-AHEAD

MEALS p. 108

Organize your kitchen!

12 CHEF-TESTED TIPS p. 64

GOING OUT THIS WEEKEND? BE A RESTAURANT VIP p. 74

A wine party even beer drinkers will love p. 120

MAKE A HEALTHY LUNCH p. 54 MICHELLE OBAMA on how she changed her family’s bad eating habits RACHAELRAYMAG.COM SEPTEMBER 2016

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CHEERS to Everything Celebrations shouldn’t be reserved for birthdays and holidays– any day of the week can be reason enough to bring family and friends together for an impromptu soirée.

Just follow these simple entertaining tips and get ready to propose a toast… to everything.

Refine Your Palate

Quench Your Thirst

A cheese and cracker spread is the quintessential party snack – but that doesn’t mean it has to be boring.

Add some sweet and crunchy pizzazz with pieces of fruit or mixed nuts.

A good rule of thumb for entertaining is to provide at least three glasses of wine per person. For a party of 5 people, count on at least 3 bottles, depending on your crowd.

Be A Glass Act Stock up on inexpensive glassware to use as candle holders or mini flower vases to create an effortlessly chic atmosphere.

There is no better way to celebrate any occasion than with Folonari Chianti— bringing you The Passion of Italy in Every Bottle. With its vibrant taste and exceptional quality, it’s the perfect addition to any delicious meal or special gathering.

Visit FolonariWines.com to learn more.

CAMPAIGN FINANCED ACCORDING TO (EC) REGULATION NO. 1308/13

FOOD STYLING BY MICHELLE GATTON; PROP STYLING BY KARIN OLSEN.

Chili-Cheese Popcorn, page 32

F E AT U R E S

98 R AC H A E L

R AY ’ S 3 0 - M I N U T E M E A LS

108 C O O K O N C E , E AT F O R A M O N T H !

Rach has something for everyone this back-to-school season. Pasta with corn and lemon for the kids, tequila shrimp tacos for the adults and more.

Take a whole lotta cooking off your plate with easy make-ahead recipes. You’ll have 24 days of deliciously different meals prepped and ready to go.

Photography by SARAH ANNE WARD

120 U N C O R K

SOME FUN!

Throw an awesome wine party even if you don’t know much about wine.

This totally un-snooty gathering has low-key games, great food and (of course) drinks galore!

R A C H A E L R AY M A G .C O M | S E P T E M B E R 2 01 6

3

p.

FOOD & FUN

103

p.

21 IN SEASON Get fresh with broccoli!

FOUND IN EVERY ISSUE

27 FA ST I D E A S

8

Fourteen super-easy dishes

RECIPE INDEX Te a r - o u t booklet

40 T W I ST S O N A DISH FAVES & SAVES

HOME & AWAY

83

51

COUNTER INTELLIGENCE

Feed a crowd with one huge burger!

54 C OV E R STO RY: COOK WITH KIDS

94

Healthy Lunchtime Challenge champs share their A+ ideas with Michelle Obama.

64 p.

83

H E A LT H Y WEEKNIGHT MEAL KIT!

You’ll go ape for sweet and savory monkey breads.

LIFE OF T H E PA RT Y

p.

M A K E OV E R M AG I C Steal pro kitchenrenovation tips for your own home.

70 T R AV E L L I ST Filipino-style ribs, pulled-pork nachos... these are not your average BBQ dinners!

Here’s the lowdown on the five best slow cookers for your exact kitchen needs.

Want one that’s party-ready? Precise and portable? We’ve got you covered!

87 SUPERMARKET S M A RT S How to be an office lunch ninja; the fruit that might replace tofu; and more

94

LETTER FROM R AC H Hi from the White House garden!

12 R AC H ’ S BURGER OF THE MONTH You’ll want to put the avocado crema on everything.

14 G R E AT E ST HITS Our best-ever breakfast recipes

17 Save-a-buck beauty advice and more

Get the most out of your reservation with hot tips from restaurant insiders.

4

11

Rachael’s stylist rounds up some awesome bomber jackets just in time for fall. They’re the bomb-diggity!

E AT I N G O U T TONIGHT?

51

Shop once, eat all week.

ST Y L E P I C K S

74

p.

87

ON THE COVER Photography by Art Streiber;

WORD OF MOUTH

131 S C R AT C H PA D Test-kitchen tricks

134 P E T P R OJ E CT Gaming apps to get Rover’s tail wagging

136 KITCHEN CAMEO Bad Moms’ Jada Pinkett Smith cooks charred scallion pasta. Result: not bad at all!

Delicious, poppable, portable.

New Nature Valley Backpacker.

Yummy oatmeal bites with no artificial colors, flavors or sweeteners. Essential gear for wherever your kids are going and whatever they’re doing. Available in Chocolate Chip and S’mores.

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F O O D ST Y L I N G BY J O H N B J O STA D.

TM

“During cherry season, I eat as many as I can fresh, then I pit the rest and marinate them overnight with thyme and balsamic vinegar to make a simple topping.

Served on yogurt, it’s the (cherry) bomb!”

THE REASON KIDS HURRY HOME

AFTER SCHOOL.

©2016 Smithfield Foods

Delicious and convenient Anytime Favorites™ from Smithfield.

The great flavor of Smithfield Ham sliced, diced, fully cooked and ready for your creativity.

For delicious recipes, including our Ham and Cheesy Mac Muffin Cups, visit smithfield.com

SEPTEM

BER 2016

STARTERS & SNACKS

28 Curried Tater Skins

recipe SOUPS & STEWS

128 Walnut-Crusted Goat Cheese with Honey

128

B

Fig & Gorgonzola Mini Tarts

Chickpea, Kale & Quinoa Stew

128

104

Brie & Shaved Asparagus Toasts

32 Chili-Cheese Popcorn

22 Nutty Broccoli Kebabs

87 Vietnamese Noodle Soup

Smoky Roasted Corn Soup

128

34 Pepper & Tomato Soup

Grilled Cheese Triangles with Jam

113 Spicy Shrimp & Chorizo Stew

117 Chicken Soup with Farro & Squash

118 Thai Shrimp &

SALADS & SIDES

28 Eggs Florentine Salad with Croutons

32 Watermelon Caprese

36 Lemon & Olive Green Beans

32 Kale, Apple & Endive Salad

53 Giant Potato Tots

114 Southwest Chicken Caesar Salad

PORK

8

58

103

Poke Me Ke Aloha

Ratatouille & Polenta Bowls

106 Black Bean Succotash Crispy Burritos

106 Eggplant Shakshuka

Vegetable Paella

101

POULTRY

28 Pork Chops with Warm Plum Chutney

105 Mexican Chorizo with Tomatillo Chowchow

114 Tangy Cuban Pork with Rice & Beans

Italian Braised Pork & Polenta

113 Quick Pork Chili Verde

114

B Curried Chicken Breasts with Chickpeas

118 Pork & Avocado Tostadas

R A C H A E L R AY M A G . C O M | S E P T E M B E R 2 01 6

B Chicken & Carrots with Wilted Watercress

114 Smoky Chicken & Pinto Bean Chili

>> KEY

32 Parm-Crusted Chicken with Broccoli Rabe

114 Smothered Chicken Enchiladas

Fast (30 min. or less)

Freezer-friendly

113 Mediterranean Chicken & Rice

118 Smoky Chicken & Farro Salad

Vegetarian

118 Caribbean Jerk Chicken

Gluten-free B Tear-out booklet

Cinnamon-Bun Fun

MEAT

Monkey bread madness!

This easy pull-apart bread goes sweet and savory with these 6 fun twists. 40 h Cinnamon-Bun Fun h Cheddar-Bacon h Cheesy Garlic

Smoky Buffalo Skirt Steak Salads

118 105

Beef Stew with Red Wine & Carrots

118 Spiced Moroccan Beef Bowl 12 Chipotle Burgers with Chips, Pico & Crema

SEAFOOD

27 Seared Salmon with Radicchio Slaw

58 One-Bag Bluegrass Bake

103 Tequila Shrimp & Chorizo Tacos

60 Cod-Potato Cakes

100 Grilled Fish with Maque Choux

Buffalo Chicken Sandwiches 117

113 Scallops with Butternut Puree & Farro B

B Lamb & Eggplant Ragu with Pasta

28 Salami & Brussels Sprouts Pizza

118 Indian-Spiced Salmon & Rice 36

62 Oat! My Tropical Pizza

113

117 Pasta Arrabbiata with Ricotta & Basil

DESSERTS & DRINKS

30 Mocha-Maple Pie

Low & Slow Chipotle-Maple Beef Sandwiches

52 Colossal Cheeseburger

Lamb Personal Pizzas with Watercress Salad

117 Cod with Arrabbiata Sauce, Olives & Capers

h Choco-Nutty Banana Chip h Zesty Orange h Chorizo & Chimichurri

36 Pomegranate Punch

Mega Root Beer Float

101 Lemon Sauce with Egg Pasta, Corn & Peas

136 Charred Scallion Pesto Pasta

52 R A C H A E L R AY M A G .C O M | S E P T E M B E R 2 01 6

9

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

Fall, fun... and the First Lady!

I

’m so thrilled and proud to have Michelle Obama on our cover in honor of her Healthy Lunchtime Challenge. (Cool fact: We’re standing in the White House Kitchen Garden just moments before she and a group of eager kids harvested it.) For the Challenge, kids from every state and territory and Washington, D.C., sent in their healthy lunch recipes.

The 56 winners (meet a few of them on page 54) were invited to the White House to be recognized by Mrs. Obama at the Kids’ “State Dinner.” Through my Yum-o! organization, each of the kids also gets a Photography by ART STREIBER

keepsake cookbook with all the winning recipes.

It is a privilege to work with Michelle Obama to improve nutrition and health for our nation’s kids. Thanks to her, a new generation is learning how our relationship to food and each other can deeply affect the quality of our lives.

In addition to the great lunches, there’s also tons more in this issue.

As summer winds down, I can’t wait to spend more time in the kitchen, where we laugh the loudest and spend the majority of our time at home. Kitchens are my safe place. I feel so

lucky to have grown up in them—first with my grandfather and my mother, and later, following my mom around restaurant kitchens. It’s the center of my brand to teach people that you don’t need to be rich to live a rich life, and your life can be much more satisfying and rewarding when you learn how to cook for yourself and the people you love.

Of course, it’s also great to take a break from cooking from scratch every single night. A story that will help: “Cook Once, Eat for a Month!” (page 108). I wrote a book called Week in a Day—teaching you to cook for a whole week in one

From left: Art Streiber, Patty Mocarski, Elaine Browne, Joe J. Simon, Heather Haggerty, Lauren Purcell, Michelle Obama, Rachael Ray, Fletcher Chancey, Kim Gougenheim, Brian Faust, Jane Harrison Fox, Lee Morgan, Rob Strauss and Pat Roxas.

afternoon—and I’m excited to share this meal prep guide for an entire month!

We’re getting to the end of corn season, so corn was a big focus for me in this month’s 30-Minute Meals (page 98). And our entertaining feature this month is my kinda party, ’cause I’m a wine-o! We’ve got a wine-tasting party with easy snacks and fun tasting games to ensure that everyone has a great time—even guests who know absolutely nothing about wine. Cheers to that!

Love,

R A C H A E L R AY M A G .C O M | S E P T E M B E R 2 01 6

11

Smoky, spicy, fully loaded Mexican hot dogs inspired this beefy masterpiece. Olé!

Chipotleith w Burgers ic o& P , s Chip ado Avoc C re m a MAKES 4

NO MORE BROWN AVOCADOS!

1 1 ⁄ 2 lbs. 80-percent-lean ground beef 3 tbsp. chipotle hot sauce (I like chipotle Tabasco) or 1 ⁄ 4 cup pureed canned chipotle chiles in adobo 3 tbsp. grated yellow onion 3 cloves garlic, grated or finely chopped Kosher salt Pepper Olive oil or vegetable oil 2 tomatoes on the vine or 3 plum tomatoes, seeded and chopped 1 ⁄ 2 small red onion, finely chopped

12

1

⁄ 4 cup fresh cilantro (a small handful), finely chopped 1 large jalapeño chile, finely chopped 1 lime, juiced (about 2 tbsp.)

1 ⁄ 2 tsp. cayenne 1 ripe Hass avocado, halved and pitted 1 ⁄ 2 cup Mexican crema or sour cream 1 ⁄ 2 tsp. ground cumin 4 deli-cut slices pepper jack 4 burger rolls, split and toasted Tortilla chips (I like Que Pasa)

h Preheat a large cast-iron or other heavy skillet over medium-high. h In a medium bowl, combine the beef, chipotle hot sauce, grated yellow onion and two-thirds of the grated garlic; season with kosher salt and pepper. Form 4 large patties (thinner in the centers for even cooking). Drizzle with the oil. h In another bowl, mix the tomatoes, chopped red onion, cilantro, jalapeño, half the lime juice, the cayenne and the remaining grated garlic; season the pico de gallo with salt.

h Scoop the avocado into a food processor; add the crema, cumin and remaining lime juice. Puree, then season the avocado crema with salt. h Add the patties to the skillet; cook, turning occasionally, about 8 minutes. Top with the cheese during the last minute of cooking and tent with foil to melt. h Top the roll bottoms with the patties, a few chips, pico de gallo, avocado crema and the roll tops.

Photography by LUCAS ZAREBINSKI

Lettering by JOEL HOLLAND

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

PAGE 133

®©2015 TYSON FOODS, INC.

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

Easy Smoked Sausage Skillet Serving Size: 4-6

Total Time: 20 minutes

Ingredients :

Instructions :

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

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

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

G R E AT E S T H I T S

Make your mornings more delicious with our most pinned, printed, saved and shared breakfast recipes of all time.

Whether for a quick school-day ďŹ x or a lazy weekend brunch, these dishes are worth getting out of bed for!

Breakfast Biscuit Reubens

Kiwi-Pineapple Smoothies

6-Minute Eggs

Brown Sugar Pancakes

Yogurt & Blueberry Parfaits

Eggs in Clouds

Spiced French Toast

Breakfast Pizza

Overnight Fruit & Flax Quinoa Hot Cereal

Carrot-Apple-Ginger Smoothies

EGGS BENEDICT

14

EGG S BENEDICT BY CON POULOS; TOP TO BOTTOM, COLU MN 1: ANDREW PUR CELL , L ISA S HIN, ANDREW PURCELL , KATE SEARS, PETER ARDITO. COLUMN 2 : KATE SEARS, MARCUS NILSSON, KATE SEARS, ANDREW PURCELL , KATE SEARS.

Our 25 most popular breakfast recipes!

LEFT TO RIGHT, ROW 1: JONNY VALIANT, AN DRE W PURCELL (3), K ATE SEARS. ROW 2 : LE VI BROWN, J O HN KERNICK , YUNHEE KIM, KATE SEARS, PETE R ARDITO. ROW 3: ROMULO YANES, CHARLE S MASTERS, J O HN KERNICK , CHRISTOPHER TESTANI.

Cheesy Egg Bake

Cran-Orange Smoothies

Mushroom & Bacon Oatmeal

Prosciutto & Egg Toast

Strawberry-Ricotta Parfait

Birthday Pancakes

Breakfast Chorizo & Eggs

Strawberry Pancakes

Egg & Avocado Toast

Superfood Cereal Bowl

Get all 25 tasty recipes at RachaelRayMag.com/ breakfast.

Crispy Mediterranean Breakfast Wraps

Spinach & Ricotta Frittata

Everything Cream Cheese BLTs on Everything Bagels

Bacon, Mushroom & Smoked Mozzarella Strata

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A little hug for your sensitive skin. ®

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SHOP ONCE, EAT ALL WEEK

Monday Lamb Personal Pizzas with Watercress Salad Tuesday Curried Chicken Breasts with Chickpeas & Kale Wednesday Lamb & Eggplant Ragu with Pasta Thursday Chickpea, Kale & Quinoa Stew Friday Roasted Chicken & Carrots with Wilted Watercress

BY JACKIE NEWGENT, RDN | PHOTOGRAPHY BY PETER ARDITO

SHOPPING LIST 15 ingredients, 5 healthy meals

1 jar (32 oz.) marinara sauce

2 oz. feta

3 large bunches watercress

1 can (13.5 to 14 oz.) light coconut milk

1 lb. cavatappi pasta, preferably whole grain

6 cups (48 oz.) lowsodium chicken stock

naan (from a 12-oz. package)

1 package (1 lb.) chopped fresh kale

(about 23/4

8 bone-in, skin-on chicken breasts (6 oz. each)*

12 oz. 85-percent-lean ground lamb, preferably grass-fed*

PANTRY LIST Olive oil, red wine vinegar, red onions, garlic, curry powder, ground cumin, ground cinnamon, crushed red pepper, dried oregano *Freeze 4Â of the chicken breasts and half the lamb. Thaw the lamb overnight in the fridge on Tuesday, and the chicken overnight in the fridge on Thursday. / 2 /

FO O D ST Y L I N G BY M I C H 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.

4 cans (15 to 15.5Â oz. each) chickpeas

When you buy lamb, look for grass-fed. Also known as “pastured,” grass-fed lamb has more heart-friendly omega-3s than lamb raised on a diet rich in grain.

M O N DAY

Lamb Personal Pizzas with Watercress Salad SERVES 4 2

⁄3 ⁄2 1 ⁄4 1 1

6 4 4 2 1 1 1

PREP 15 min

BAKE 20 min

cup marinara sauce tsp. ground cumin tsp. ground cinnamon medium red onion, finely chopped oz. 85-percent-lean ground lamb, preferably grass-fed cloves garlic, chopped whole-grain naan (from a 12-oz. package) oz. feta, crumbled (1 ⁄ 4 cup) tbsp. olive oil tbsp. red wine vinegar large bunch watercress, tough stems trimmed (about 5 cups)

1. Preheat the oven to 425°.

In a medium bowl, stir the marinara, cumin and cinnamon; season with salt and pepper. Reserve 3 tbsp. chopped onion for the salad.

Add the remaining onion, the lamb and garlic to the marinara mixture and stir until well combined.

2. Place the naan on a large baking sheet. Spread each naan with some of the lamb mixture, leaving 1⁄ 2 -inch

borders; top with the feta.

Bake until the naan is crispy and the lamb is cooked through, about 18 minutes.

Turn on the broiler and broil until the naan is crispy and brown, about 2 minutes.

3. Meanwhile, in a large bowl, whisk the oil and vinegar; season. Add the watercress and the reserved chopped onion and toss to coat. Serve the salad on top of the pizzas.

PER 460 PER SERVING 22 g FAT SERVING CALORIES

/ 3 /

T U E S D AY

Curried Chicken Breasts with Chickpeas & Kale SERVES 4

PREP 10 min

COOK 40 min

4 bone-in, skin-on chicken breasts (6 oz. each) 2 tsp. curry powder 2 tsp. olive oil 3 large cloves garlic, finely chopped 2 cans (15 to 15.5 oz. each) chickpeas, rinsed 1 can (13.5 to 14 oz.) light coconut milk 6 oz. chopped fresh kale (about 4 cups)

Curry powder adds flavor and color, thanks to the bright yellow turmeric in the spice blend. Turmeric is also a proven anti-inflammatory.

1. Sprinkle the chicken with 1 tsp. curry powder; season with salt and pepper.

In a large skillet with a lid, heat the oil over medium-high. Add the chicken, skin side down, and cook until browned, about 7 minutes. Turn the chicken and cook until browned, about 7 minutes more. Transfer to a plate.

2. Reduce the heat to medium-low.

Add the garlic to the skillet with the chicken drippings and cook, stirring, until fragrant, about 30 seconds.

Add the chickpeas, coconut milk and the remaining 1 tsp. curry powder; season with salt. Cook, stirring often, until the chickpeas are heated through, about 3 minutes. Add the kale and cook, tossing constantly, until slightly wilted, about 2 minutes. Add the chicken, skin side up, to the skillet.

Cover and cook until the chicken is cooked through, 18 to 20 minutes.

3. Divide the kale-chickpea mixture among 4 shallow bowls; top with the chicken.

PER 490 PER SERVING 20 g FAT SERVING CALORIES

/ 4 /

W E D N E S D AY

Lamb & Eggplant Ragu with Pasta SERVES 4

PREP 15 min

COOK 20 min

2 tsp. olive oil 1 medium red onion, chopped 2 Japanese eggplants (about 8 oz. total), cut into 1-inch cubes 2 large cloves garlic, finely chopped 2 tsp. dried oregano 1 ⁄ 4 tsp. crushed red pepper 6 oz. 85-percent-lean ground lamb, preferably grass-fed 1 2 ⁄ 2 cups marinara sauce 1 lb. cavatappi pasta, preferably whole grain

1. In a Dutch oven (or large, deep skillet with a lid), heat the oil over mediumhigh. Add the onion and eggplant; cook, stirring often, until the onion is light brown and the eggplant softens, about 8 minutes. Add the garlic, oregano and crushed red pepper; cook, stirring constantly, until the garlic is fragrant, about 30 seconds. Add the lamb; season with salt and pepper. Cook, stirring often and breaking up the lamb with a spoon, until the lamb is browned, 2 to 3 minutes.

Add the marinara; bring to a boil. Cover and reduce the heat to low. Simmer, stirring the ragu often, until the flavors blend, 5 to 10 minutes.

2. Meanwhile, bring a large pot of water to a boil. Salt the water, add the pasta and cook to al dente. Reserve 1 cup of the pasta water; drain.

3. Add the pasta and 1⁄ 2 cup of the pasta water to the ragu. Cook, stirring constantly, adding more pasta water if dry, until pasta is coated, about 1 minute.

PER 600 PER SERVING 17g FAT SERVING CALORIES

You’ve heard about carb-loading, but how about eating carbs after an intense workout?

Hearty pasta is a delicious way to replenish glycogen (stored carbohydrate) in the muscles post-exercise.

Thanks to chickpeas, quinoa and lots of fresh veggies, this meal provides 19 grams of fiber— almost your total for the day!—in just one bowl.

T H U R S D AY

Chickpea, Kale & Quinoa Stew 1 tbsp. plus 1 1 ⁄ 2 tsp. olive oil 1 red onion, chopped 3 large cloves garlic, finely chopped 2 cans (15 to 15.5 oz. each) chickpeas, rinsed 6 cups (48 oz.) lowsodium chicken stock 6 small carrots (about 12 oz.), peeled and sliced 1 ⁄ 2 inch thick 1 1 ⁄ 4 cups quinoa, rinsed and drained 1 ⁄ 2 cup marinara sauce 1 tbsp. finely chopped fresh rosemary 10 oz. chopped fresh kale (about 7 cups) / 6 /

SERVES 4 PREP 15 min COOK 35 min

1. In a large pot, heat the oil over medium. Add the onion, season with salt and cook, stirring occasionally, until the onion softens, about 8 minutes. Add the garlic; stir constantly until fragrant, about 1 minute.

2. Meanwhile, in a blender or food processor, puree half the chickpeas with 2 cups chicken stock.

3. Add the chickpea puree, remaining 4 cups stock and the carrots, quinoa, marinara and rosemary

to the pot. Season with salt and pepper and bring to a boil over high heat.

Add the kale and reduce the heat to medium-low.

Cover and simmer, stirring occasionally, until the kale wilts, about 12 minutes.

4. Stir in the remaining chickpeas. Cover and simmer the stew until the chickpeas are heated through and the carrots are tender, about 5 minutes more; season.

FAT PER 550 PER SERVING 14 g SERVING CALORIES

F R I D AY

Roasted Chicken & Carrots with Wilted Watercress SERVES 4

PREP 15 min

4 tsp. olive oil 3 large cloves garlic, very thinly sliced 1 tbsp. chopped fresh rosemary 16 small carrots (2 lbs.), peeled 4 bone-in, skin-on chicken breasts (6 oz. each) 2 large bunches watercress, tough stems trimmed (10 cups)

COOK 45 min

1. Preheat the oven to 400°.

In a large bowl, mix half the oil, half the garlic and half the rosemary. Season with salt and pepper; add the carrots and toss to coat. Arrange the carrots on one side of a rimmed baking sheet. Add the remaining oil, garlic and rosemary to the bowl; season.

Add the chicken breasts; toss to coat. Place the chicken, skin side up, on the other side of the baking sheet. Arrange the garlic on top of the chicken.

2. Roast until the chicken is cooked through, skin is golden and the carrots are tender, 40 to 45 minutes.

3. Divide the chicken and carrots among 4 plates.

Add the watercress to the baking sheet; season and toss with the drippings.

Spread watercress out on the pan and roast until just wilted, 1 to 2 minutes.

Divide among the plates.

PER SERVING 460 PER SERVING 18 g FAT CALORIES

Serve roasted carrots instead of a starchy side for natural sweetness and a dose of eye-health-boosting beta-carotene.

/ 7 /

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

MAIN PHOTO BY SARAH ANNE WARD; FOOD STYLING BY SIMON ANDREWS; PROP STYLING BY KARIN OLSEN. INSET PHOTOS: FLEX MUSSELS COURTESY FLEX MUSSELS; TOM + CHEE COURTESY TOM + CHEE ; ROSE CAFÉ BY ALEN RAMOS; DOUGHNUT LOUNGE BY ESTORIE PHOTO GRAPHY; NINEBARK BY EMMA K . MORRIS.

Doughnuts for dinner

A guilty pleasure now comes with a savory twist. BY LANEE LEE

Doughnuts

rosecafevenice.com

FLEX MUSSELS, NYC

Never choose between doughnuts and bagels again. Everything bagel–seasoned mini doughnuts fulfill both cravings and come with your choice of schmearlike fillings: scallion cream, maple bacon, jalapeño cheddar or smoked salmon. flexmussels.com

BBQ + Bacon Doughnuts

Chicken-Fried Doughnuts DOUGHNUT LOUNGE, KANSAS CITY, MO

This spot specializes in Noduts—knife-andfork doughnuts. The must-order: Chicken Fried, a glazed doughnut topped with fried chicken and honey sriracha sauce. Don’t forget a side of sausage gravy for dipping. doughnutlounge.com

TOM + CHEE, NATIONWIDE

This chain is known for its namesake tomato soup and grilled cheese, but don’t miss what they do to doughnuts!

The BBQ + Bacon grilled cheese takes the classic sandwich to the next level by using a glazed doughnut as bread and adding a layer of BBQ potato chips and bacon. tomandchee.com

Salt Cod Beignets NINEBARK, NAPA VALLEY, CA

Michelin-starred chef Matthew Lightner serves up a puffy, beignet-style doughnut filled with a creamy mixture of garlic aioli and salt cod. A finishing drizzle of honey tops it off. ninebark-napa.com

R A C H A E L R AY M A G .C O M | S E P T E M B E R 2 01 6

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WOR D OF M OU T H

There’s something about back-to-school season that makes us all want to take our look up a notch, students or not.

Luckily, that doesn’t have to cost a fortune. Rach’s buddy Gretta Monahan shares her secrets to scoring the best beauty goodies for less. BY ABBIE KOZOLCHYK

1. Try before you buy (or at least before you buy full-size). Sample subscription services, which send you a collection of minis each month, keep getting better.

The latest from Sephora, called Play!, offers premium loot (five deluxe-size minis of makeup, skincare, haircare and fragrance) and easy-to-follow tutorial cards on your new products from pros. “I love this because it’s the guidance that gets you the maximum benefits from whatever you’re trying,” Monahan says. And it saves you money, to boot, because you’ll know everything about the product before you buy a full-size version.

The $10-per-month service is available through the Sephora To Go app or at sephora.com.

2. Don’t overlook discount retailers like dollar stores, beauty supply houses and consolidators such as T.J. Maxx. “They often stock designer and premium brands that have some dings on the packaging or were the last few of a limited-edition collection,” Monahan says.

NEW SEASON, NEW SET!

As long as you’re within the product’s expiration date, there’s no reason last season’s loot can’t be your greatest find.

3. Let websites do the work Popular discount site RetailMeNot.com is introducing the Deal Squad, a band of discountdetecting geniuses who’ll track down the lowest available price on any product you provide a URL for. “They’ll scan places you wouldn’t even know to look,” Monahan says, “so you’ll save money and time.” One recent score knocked around $75 off the price of a T3 Whirl Trio Interchangeable Styling Wand!

4. Scout seasonal promotions Ulta, for one, runs a 21 Days of Beauty campaign every September (this year’s runs September 4–24), during which you can save up to 50 percent on super-popular products and big-name brands that don’t go on sale frequently, if ever. They announce a new deal each day, so it pays to check back often. For details, visit ulta.com/21days.

Grab your coffee and settle in: The eleventh season of the Rachael Ray show debuts on September 12. To date, Rach has aired 1,800 shows featuring 1,372 chefs, celebs, experts and friends. Fans tuning in will notice some changes to the set this year—including a few pieces from Rach’s new furniture line!

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R A C H A E L R AY M A G . C O M | S E P T E M B E R 2 01 6

Illustration by BEN WISEMAN

GRET TA MONAH AN PORT RA IT BY GET TY IMAGES; RACHAEL PORT RAIT BY JIM WRIGHT.

What’s the deal?

FOR BUTTER OR WORSE

PHOTO BY PETER ARDITO; F O O D STYLIN G BY MARIA DE L MAR .

Butter is trendy again so, naturally, gadget companies are churning out all sorts of butterrelated goods. Inspect the spread below to decide if any belong on your table. BY LISA FREEDMAN For the butter liker

For the butter lover

For the butter obsessed

Drag the blade of the ButterUp Knife across a rock-hard stick of butter straight from the fridge, and the small holes will create easily spreadable ribbons of butter. You’ll never suffer from the horrors of ripped toast again. $20, momastore.org

Turn roomtemperature heavy whipping cream into freshly made butter with the Buttercup— complete with a built-in strainer and serving ramekin.

The only other thing you’ll need? Arm muscles. You have to shake the gizmo for about three minutes to yield any butter. $15, chefn.com

Serious butter fanatics might be willing to spring for this batterypowered Biēm Butter Sprayer, which heats up a cold stick so you can spray it on demand. Aim it at skillets, bowls of popcorn, bread or, if you’re really that into the stuff, directly into your mouth. $99, biemspray.com

Our 100% sustainably caught tuna is moist and delicious, with no added water or oil to drain.

This is the way tuna should taste!

PHOTO GRAPHY BY P LAMEN PET KOV; F O O D ST Y L I N G BY VICTORIA GRANOF.

IN SEASON

Stalk talk

By GRACE RASMUS and CECILY McANDREWS

CHEW ON THIS In a bid to get kids to eat healthier, McDonald’s came up with a, um, creative idea: broccoli that tastes like bubble gum. But don’t look for it in your Happy Meal—kid tasters gave it a thumbs down.

Guess the best flavor for

21

IN SEASON

Broc this way Find the best broccoli right now! Have fun with the familiar veg with these tips and quick recipes.

BUY Dig your thumbnail into the stalk; if it’s difficult to pierce, the broccoli was probably picked too late and might be tough. Avoid heads with yellow buds, which means they’re past their prime.

STORE Keep broccoli tightly wrapped in the crisper drawer, where it will last up to four days. If it gets a little limp, soak it in ice water to perk it up.

COOK To get more flavor when roasting or stir-frying broccoli, cut the florets in half lengthwise. More surface area means more browning, which means more deliciousness. And don’t toss the sweet, crunchy stalks. Peel off the tough skin, then cook as you would florets— or slice them thinly and eat them raw.

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

Nutty broccoli kebabs

Spicy slaw Peel then shred a broccoli stalk (reserve florets for another use). Toss with sliced Fresno chile, mayo and cider vinegar.

Cheesy broccolini Toss broccolini with olive oil; season. Roast at 425° until barely tender, about 10 minutes. Sprinkle with a mixture of goat cheese and grated Parmesan. Roast until broccolini is crisptender, about 10 minutes.

Broccoli and bacon In a skillet, cook chopped bacon over medium until crispy. Remove bacon and add broccoli florets; cook until crisp-tender.

Serve sprinkled with bacon.

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R A C H A E L R AY M A G . C O M

BROCCOLINI This thin-stalked variety is a cross between broccoli and Chinese broccoli.

(Funnily enough, the latter isn’t broccoli at all—it’s more akin to bok choy.)

» B L OW I N G O F F S T E A M

You might have heard that broccoli is healthiest for you when steamed, and it’s true that steaming’s the best cooking method to preserve the vegetable’s vitamin C. But don’t dismiss vitamins A (good for your immune system) and K (essential for blood coagulation). Stir-frying with a drizzle of oil might make those fat-soluble vitamins easier to absorb than steaming does. Time to rock the wok!

1 million A head of broccoli has about this many TEENY TINY BUDS—though only 10,000 or so are easily visible.

What a flavorful bunch of flowers!

ON THE GREEN SCREEN

What do James Bond and broccoli have in common?

A guy named Albert Broccoli. The son of (yup) broccoli farmers, he and a partner acquired the screen rights to a series about a dashing spy with a license to kill—at the box office. The 17 films he produced have reportedly earned more than $1 billion. That’s a lot of broccoli!

NU TT Y BROCCOLI KEBAB S RECIPE BY ANANDA EI DELSTEIN, PHOTO BY PETER ARDITO, FO OD STYLING BY MARIA DEL MAR ; BROCCOLI , BROCCOLI NI AND JAMES BOND P HOTOS BY GETT Y IM AGES; ILLUSTRAT IO N BY GARY TAXALI.

Cut 1 small broccoli crown into florets. Toss with olive oil, season and thread onto skewers. Grill over medium heat, turning often, until tender and charred in spots, 10 to 12 minutes. In bowl, whisk 3 tbsp. almond butter, 3 tbsp. water (or more if needed to thin), 2 tsp. soy sauce, 1/2 tsp. brown sugar, 1/ 4 tsp. grated garlic and 1/ 8 tsp. crushed red pepper; season. Drizzle sauce over broccoli. Serves 4.

BROCCOLI In Italian, “broccoli” means “little arms” or “little shoots.”

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Take a look at your kids’ clothes and school supplies before you shop. Donate any items you no longer need and make room for new additions

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BACK-TO-SCHOOL BREAKFASTS As your kids trade in their beach towels for backpacks, make sure they still get a nutritious breakfast—like Carnation Breakfast Essentials.® With 21 vitamin and minerals, including vitamin D and calcium, they’ll get their school day started off right.

Encourage kids to try new foods by including them in cooking and meal prep—omelets, lasagna, and chicken tacos are easy ways to sneak in extra veggies.

CarnationBreakfastEssentials.com

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A RECIPE FOR OVERNIGHT SUCCESS Add equal parts oats and milk, top with your favorite ingredients, refrigerate overnight and enjoy your Quaker overnight oats in the morning!

QuakerOats.com

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FRIDAY

16

Make dinnertime a social event (without technology) —have family members share goals for the new school year and ways everyone can help accomplish them.

23

EASY MEALS FOR BACK TO SCHOOL Success® Boil-in-Bag Rice is a convenient pantry staple to get a wholesome family dinner on the table quickly any night of the week. Success is in the bag.® SuccessRice.com

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Celebrate a fabulous finish to the first month of school by inviting a few of your children’s friends over for a fun-filled game night. Break out the classic board games or find a new favorite.

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NATURAL CHEESE. 7 GRAMS OF PROTEIN. BUT MORE IMPORTANTLY, IT’S DELICIOUS.

Over 130 years of Italian craftsmanship is part of every product we make. It’s why families everywhere choose the delicious taste of Galbani at snack time, lunch time or any time.

80 calories

High in calcium

Milk from cows not treated with rBST*

Discover all of Galbani’s cheeses at galbanicheese.com.

ITALY’S FAVORITE CHEESE BRAND *No significant difference has been shown between milk derived from cows treated with artificial growth hormones and those not treated with artificial hormones.

4 1

FOOD STYLING BY MICHELLE GATTON; PROP STYLING BY KARIN OLSEN.

T S S A F DE A I 1. Seared Salmon with Radicchio Slaw 1

⁄ 2 cup mayonnaise • 2 tbsp. buttermilk • 2 tbsp. red wine vinegar • 1 tbsp. sugar • 1 large head radicchio, thinly sliced • 1⁄ 4 cup fresh parsley leaves • 2 tbsp. olive oil • 4 skin-on salmon fillets (6 oz. each) In bowl, whisk first 4 ingredients. Toss with radicchio and parsley; season. In skillet, heat oil over medium-high. Season salmon. Cook, skin side up, 2 minutes. Turn; cook until flaky, 6 minutes. Serve over slaw. Serves 4.

Recipes by SELMA BROWN MORROW

Photography by SARAH ANNE WARD

Put a ring on it!

Cover segments of a paper towel tube with wrapping paper, tape the excess inside the rings and slide onto napkins.

27

FAST I D EAS

2. Pork Chops with Warm Plum Chutney

Stand and deliver

4 center-cut, bone-in pork chops (about 6 oz. each) • 2 tbsp. olive oil • 1 lb. plums, chopped • 2 tbsp. sugar • 1 tbsp. balsamic vinegar • 1⁄ 8 tsp. crushed red pepper • 1 tbsp. chopped fresh rosemary Season pork. In skillet, heat oil over medium-high. Cook pork until cooked through, 3 minutes per side. In pot, cook next 4 ingredients over medium, covered, 5 minutes.

Top pork with chutney and rosemary. Serves 4.

Serve your pizza on a cake stand to make room on the table— and to showcase fun, unexpected toppings!

3. Salami & Brussels Sprouts Pizza 2 tbsp. olive oil • 1 lb. pizza dough • 8 medium Brussels sprouts, thinly sliced • 4 oz. goat cheese, crumbled • 4 oz. fresh mozzarella, diced • 3 oz. sliced Italian salami (about 7 slices), coarsely chopped • 2 tsp. finely chopped fresh rosemary Brush large baking sheet with 1 tbsp. oil; press dough into a large circle. Bake at 500°, 5 minutes. In bowl, toss sprouts with remaining 1 tbsp. oil; season. Scatter sprouts, cheeses, salami and rosemary on crust. Continue baking until crust is golden, about 9 minutes. Serves 4.

4 English muffins, cut into 1-inch cubes • 1⁄2 cup EVOO • 10 oz. baby spinach • 2 tbsp. red wine vinegar • 4 eggs • shaved Parmesan In skillet, toast muffin cubes in 2 tbsp. oil over medium-high, turning often, 6 to 8 minutes. In bowl, toss spinach, vinegar and 1/4 cup oil; season. In another skillet, fry eggs in 2 tbsp. oil over medium, 3 minutes; season.

Divide spinach among 4 shallow bowls; top with egg, croutons and Parm. Serves 4.

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5. Curried Tater Skins 6 small red potatoes, pierced with fork • 1⁄ 2 onion, sliced • 2 tbsp. butter, melted • 1⁄4 cup plain yogurt • 1⁄ 2 tsp. curry powder • 12 thin slices jalapeño In bowl, microwave potatoes and 1/2 cup water on high until tender, 6 minutes.

Halve, then hollow. (Reserve flesh for another use.)

On baking sheet, brush potato skins and onion with butter; season. Roast, skin side up, at 450° until golden, 15 minutes.

In bowl, mix yogurt and curry.

Top potatoes with yogurt, onion and jalapeño. Makes 12.

CURRIED TAT ER SKI NS RECI PE BY ROCHELLE PA LERMO; P HOTO BY JOS EPH DE LEO.

4. Eggs Florentine Salad with English Muffin Croutons

Add ½ cup of milk to ½ cup uncooked Old Fashioned Quaker® Oats.

Layer on your favorite fruit, nuts, yogurt or other toppings.

Chill overnight.

Wake up to a delicious breakfast that’s done and done.

FOR MORE OVERNIGHT OATS RECIPES VISIT WWW.QUAKEROVERNIGHTOATS.COM

FAST I D EAS

MAPLE SYRUP BUYER’S GUIDE PAGE 131

Sweet idea For a diamond pattern, place five parallel strips of card stock on pie, then four more at a 45-degree angle.

Dust with sugar; lift off the paper.

6. Mocha-Maple Pie 1 cup heavy cream • 5 tbsp. maple syrup (preferably dark) • 2 1⁄ 2 tsp. instant coffee • 10 oz. chopped dark chocolate (50 to 60 percent cacao) • store-bought graham-cracker crust In saucepan, bring cream, syrup, coffee and a pinch salt to boil over medium. Add chocolate; turn off heat. Let sit 1 minute, then whisk to blend.

Pour into crust. Chill until firm, 4 hours. Serves 8.

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R A C H A E L R AY M A G . C O M | S E P T E M B E R 2 01 6

Don’t be afraid of these dinosaurs.

They’re 100% all natural* chicken.

*Minimally processed, no artificial ingredients. ®/©2016 Tyson Foods, Inc.

FAST I D EAS

8. Parm-Crusted Chicken with Broccoli Rabe 4 boneless, skinless chicken breasts (1 3⁄ 4 lbs.) • 2⁄ 3 cup grated Parmesan • 6 tbsp. olive oil • 1 1⁄ 2 lbs. broccoli rabe, trimmed • 6 cloves garlic, finely chopped • 1⁄ 2 tsp. crushed red pepper In dish, coat chicken with cheese. In nonstick skillet, cook chicken in 2 tbsp. oil over medium, 4 minutes per side. In pot, cook rabe with remaining ingredients over medium until tender, 8 minutes; season. Serves 4.

7. Watermelon Caprese 6 tbsp. EVOO • 3 tbsp. unseasoned rice vinegar or white wine vinegar • 1⁄4 tsp. sugar • 1 ball (8 oz.) fresh mozzarella, sliced into 8 rounds • 8 square watermelon slices • 2 tbsp. chopped fresh basil In medium bowl, whisk oil, vinegar and sugar; season.

On platter, layer cheese and melon. Drizzle with dressing; top with basil. Serves 4.

Cheesy does it

32

9. Chili-Cheese Popcorn

10. Kale, Apple & Endive Salad

1 ⁄ 2 cup popcorn kernels • 2 tbsp. melted butter • 1 tbsp. chili powder • 1 tbsp. (packed) brown sugar • 1 cup finely grated Parmesan Place popcorn kernels in large microwavable bowl; cover with paper plate. Microwave on high until kernels pop, 4 to 5 minutes. Toss with butter, then chili powder and brown sugar, and then cheese. Season with salt.

Makes about 8 cups.

1 ⁄ 4 cup EVOO • 4 tsp. sherry vinegar • 1 tsp. honey • 1⁄ 2 tsp.

Dijon mustard • 4 heads endive, leaves separated and halved crosswise • 6 cups baby kale • 1 small apple—quartered, cored and thinly sliced • 1⁄ 2 small red onion, quartered and thinly sliced In bowl, whisk oil, vinegar, honey and Dijon mustard; season.

Toss with endive, kale, apple and onion; season. Serves 4.

R A C H A E L R AY M A G . C O M | S E P T E M B E R 2 01 6

PA RM- CR UST ED CHICKEN WI TH BROCCOLI RABE RECI PE BY R OCHELLE PALERM O.

For a crispy, delicious gluten-free crust, skip the breadcrumbs or batter and use grated Parm instead.

You won’t believe it’s gluten free!

Try Ronzoni Gluten Free® Pasta

CO

RI RI

E

OW

CE

WH OU R U N I Q U

IT

E

We craft delicious Ronzoni Gluten Free® pasta with more than just 1 or 2 grains—we blend together 4 tasty grains, including corn, quinoa, white rice and brown rice. Our unique blend gives you the white pasta taste the whole family loves.

For more information and delicious recipes, visit: Ronzoniglutenfree.com * For details, visit: Ronzoniglutenfree.com/guarantee

©2016 New World Pasta Company

D

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BR

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FAST I D EAS

Crunch time No cumin seeds in the house? Swap in croutons, toasted almonds, pepitas or fennel seeds.

11. Pepper & Tomato Soup 5 large red bell peppers—stemmed, seeded and diced • 2 cups chicken stock • 1 can (14.5 oz.) diced tomatoes, drained • 1 onion, diced • 3 tbsp. EVOO • 1⁄4 tsp. crushed red pepper • 1⁄ 2 cup sour cream • 1 1⁄ 2 tsp. toasted cumin seeds In skillet, bring first 6 ingredients to a boil. Cover; simmer until peppers are tender, 12 to 15 minutes. In blender, puree, then season. Top with sour cream and cumin seeds. Serves 4.

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Spirited advice

Did you know handwriting helps sharoen sharpen critical thinking skills?

Swap in dark rum for richer flavor, or use vodka or gin to allow the fruit juices to shine.

12. Pomegranate Punch 3 cups pineapple juice, chilled • 2 cups orange juice, chilled • 2 cups pomegranate juice, chilled • 2 cups light rum • 1⁄4 cup fresh lime juice • 3 cups seltzer, chilled • 4 cups ice cubes • pineapple rings and wedges In punch bowl, mix first 5 ingredients. Add seltzer, ice and pineapple rings. Garnish glasses with pineapple wedges. Makes about 14 cups.

13. Lemon & Olive Green Beans 3

For fun handwriting activities visit

BICFight ForYourWrite.com © 2016 BIC USA Inc.

⁄ 4 lb. green beans, trimmed • 1⁄ 4 cup EVOO • 3 1⁄ 2 tsp. fresh lemon juice plus 2 tsp. zest • 2 tbsp. chopped fresh basil • 1⁄ 2 tsp. Dijon mustard • 1 clove garlic, finely chopped • 12 olives, pitted and quartered In pot, cook green beans in boiling salted water until crisp-tender, 4 minutes; drain. In large bowl, whisk oil, lemon juice and zest, basil, Dijon mustard and garlic. Toss with green beans and olives; season. Serves 4.

14. Cheese Tortellini with Herbs & Garlic

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20 oz. cheese tortellini • 1 cup fresh herbs (such as basil, cilantro, mint and parsley) • 1⁄4 cup EVOO • 2 cloves garlic, grated • 1⁄4 tsp. crushed red pepper • 1 cup grated Parmesan Cook pasta according to package instructions. Drain, reserving 1/ 4 cup cooking water. In bowl, stir next 4 ingredients and 1/2 cup cheese; stir in pasta and water. Season; top with remaining cheese. Serves 4.

#2 P E N C I L

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FEWER INGREDIENTS, MORE FLAVOR Take your menu to the next level—by going back to basics. Just a few simple, quality ingredients pack a flavorful punch for an easy weeknight dinner, nutritious lunch, or delicious side. No complicated recipes required.

Recipes with a handful of ingredients require less time to prep, leaving you more time to enjoy. So add flavor to your favorite dishes with Bumble Bee® Solid White Albacore Tuna, an excellent source of protein.* Bumble Bee® Solid White Albacore is quality you can taste and see with a steaky texture, light color, and delicious fresh taste that appeals to hungry kids and adults alike.

ENJOY FEWER INGREDIENTS AND MORE FLAVOR with recipe ideas from Bumble Bee, like this hearty and delicious Red Potato and Tuna Toss.

PREP TIME: 45 minutes • SERVINGS: 2 INGREDIENTS 1 1 ½

Can (5 oz.) Bumble Bee ® Solid White Albacore Tuna, drained and chunked Pound small red potatoes, cooked and quartered Green bell pepper, stemmed, seeded and diced

½

Teaspoon dried dill weed

¼

Cup olive oil

DIRECTIONS Cook potatoes in boiling water for 30 minutes or until tender. Cool and cut.

Combine tuna, potatoes, bell pepper, dill and olive oil. Toss gently.

*See label or website for full nutritional facts.

Learn more at www.bumblebee.com/albacore

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1

TWISTS ON A DISH

Monkeying around!

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R A C H A E L R AY M A G . C O M | S E P T E M B E R 2 01 6

Pull-apart monkey bread goes wild with six delicious flavors (some sweet, some savory) that are more fun than a barrel of, well, you know!

Recipes by JANET TAYLOR McCRACKEN

Make the Basic Monkey Bread recipe (page 46) through step 4. For the caramel sauce, in a small bowl, microwave 1 stick butter on high until melted, about 30 seconds; add 3/4 cup (packed) light brown sugar and whisk until smooth. In a small bowl, whisk 3/4 cup sugar and 11/2 tsp. ground cinnamon. In a medium bowl, microwave 4 tbsp. butter on high until melted, about 20 seconds. Roll the dough balls in the butter.

Add the cinnamon sugar; toss to coat. Pile into the buttered Bundt pan. Drizzle with the caramel sauce; bake as directed in step 6.

In a small bowl, whisk 1/ 2 cup confectioners’ sugar and 1 tbsp. water until smooth. Drizzle over the warm bread.

Photography by LUCAS ZAREBINSKI

FOOD STYLING BY ROSCOE BETSILL ; PROP STYLING BY WENDY SCHELAH FOR HALLEY RESOURCES.

CinnamonBun Fun

TWISTS ON A DISH

2

Cheddar-Bacon Make the Basic Monkey Bread recipe (page 46) through step 4. Coarsely chop 1 package (12 oz.) bacon. In a large skillet, cook the bacon over medium-high until crispy, about 5 minutes. Transfer to paper towels. In a large bowl, toss 2 cups grated sharp yellow cheddar, 1/2 cup olive oil, 3 sliced scallions, 11/2 tsp. salt, 11/2 tsp. pepper and the bacon. Add the dough balls; toss to coat. Pile into the buttered Bundt pan; bake as directed in step 6.

3

Cheesy Garlic Make the Basic Monkey Bread recipe (page 46) through step 4. In a large bowl, mix 3/4 cup olive oil, 1 cup grated Parmesan, 4 finely chopped garlic cloves and 11/2 tsp. salt. Add the dough balls; toss to coat.

Pile into the buttered Bundt pan; bake as directed in step 6. Sprinkle the warm bread with chopped fresh parsley. Serve with marinara sauce for dipping.

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“The better I can make it look, feel and taste, the better I feel about it going out into the world.”

© 2016 Johnsonville Sausage, LLC. Learn more about our family-owned company at Johnsonville.com.

TWISTS ON A DISH

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Grown-Up Mac and Cheese 2 cups uncooked whole-grain elbow macaroni 2 tbsp olive oil 3 tbsp butter WEVS À RXU 1 cup fat-free milk 1 cup panko breadcrumbs 1 tbsp chopped parsley 8 oz processed American cheese, cubed 1 link (half of 13.5-oz package) Johnsonville Smoked or Three Cheese Italian Style Sausage, quartered and sliced

1 | Cook macaroni according to package directions; drain.

2 | Mix breadcrumbs, parsley and olive oil together in a bowl.

SINCE

20

07

3 | Meanwhile, in another saucepan, melt butter over medium heat. _ 6WLU À RXU LQWR PHOWHG EXWWHU XQWLO VPRRWK gradually whisk in milk.

5 | Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened.

6 | Add cheese; cook and stir until melted.

7 | Stir in macaroni and sausage.

8 | Spread breadcrumb mixture on top and bake at 350°F for 25 minutes.

Member Since 20 07

Look for our new packaging in stores October 1, 2016. © 2016 Johnsonville Sausage, LLC. Learn more about our family-owned company at Johnsonville.com.

TWISTS ON A DISH

BUNDT PAN HACKS PAGE 132

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R A C H A E L R AY M A G . C O M | S E P T E M B E R 2 01 6

With the ease of NEW VELVEETA individually wrapped 4oz. Mini Blocks you’ve got endless possibilities. ®

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The straw keeps going... and going!

L I FE O F T HE PARTY

This burger feeds 8 people!

Big-time fun!

Take your next party to delicious new heights with a larger-than-life burger, outsize potato tots and a jumbo root beer float. Open wide!

F O O D ST Y L I N G BY B R E T T KU R Z W E I L . P R O P ST Y L I N G BY R E N E E F LU G G E .

Each person gets one giant tot!

Recipes by ANANDA EIDELSTEIN

Photography by AARON DYER

R A C H A E L R AY M A G .C O M | S E P T E M B E R 2 01 6

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L IF E OF T H E PA RTY

Colossal Cheeseburger SERVES 8 PREP 25 min COOK 35 min

1 large round loaf rustic bread (about 1 1 ⁄ 2 lbs.), halved horizontally 3 tbsp. butter 1 tsp. honey 3 tbsp. roasted, salted pumpkin seeds in the shell 4 lbs. ground beef 1 ⁄ 4 cup Worcestershire sauce 1 large shallot, grated 2 tbsp. vegetable oil 6 oz. sliced American cheese 3 large leaves iceberg lettuce Ketchup, for serving

1. Preheat the oven to 400°.

Place the bread top on a baking sheet, cut side down. In a small skillet, melt 1 tbsp. butter and the honey over medium, stirring until combined, about 1 minute; season with salt.

Brush most of the butter on top of the bread. Add the pumpkin seeds to the butter in the skillet; stir to coat. Press the pumpkin seeds on top of the bread to create the “sesame seed bun.” Bake the bun top until the seeds are lightly toasted, 3 to 5 minutes.

2. In a large bowl, mix the beef, Worcestershire and shallot; season with salt and pepper.

Transfer to another baking sheet; form into a large patty, about 9 inches in diameter.

Using your fist, make a 1/2-inchdeep divot in the center of the patty for even cooking; season.

3. In a large ovenproof skillet, heat the oil over mediumhigh. Using two large spatulas, transfer the patty to the skillet; cook until browned

52

on the bottom, 6 to 8 minutes.

Using the spatulas, transfer the patty back to the baking sheet, browned side down.

Place a rimless baking sheet on top of the patty. Holding the baking sheets together, carefully invert the patty onto the rimless sheet. Discard about half the drippings from the skillet. Using a spatula, slide the patty into the skillet, browned side up.

Cook until browned on the bottom, 6 to 8 minutes.

Mega Root Beer Float Pour 5 cups root beer into a large (about 2 quarts) straightsided vase. Slowly add scoops of vanilla ice cream to fill. For the straw, trim off the ends of a giant Pixy Stix candy (available at oldtimecandy.com) and empty out the powder. Top the float with a maraschino cherry. Once you’ve wowed the crowd with the big float, ladle into regular-size glasses.

4. Transfer the skillet to the oven; bake until an instant-read thermometer inserted into the center of the patty registers 135°, 18 to 22 minutes for medium. During the last 2 minutes of cooking, top the patty with the cheese, overlapping the slices.

5. In a large skillet, melt 1 tbsp. butter over medium-high.

Add the bread top, cut side down. Cook until toasted, about 2 minutes. Repeat with the remaining 1 tbsp. butter and the bread bottom.

6. Build the burger with the bread bottom, lettuce, patty, some ketchup and bread top.

To serve, remove the bread top; cut into 8 wedges. Put the bread wedges back on the burger and cut through the patty and bread bottom.

promotion

Giant Potato Tots MAKES 8

PREP 30 min

COOK 30 min

3 lbs. russet potatoes, peeled 1 cup finely crushed salt-and-vinegar potato chips 2 tbsp. flour 1 ⁄ 2 cup vegetable oil Ketchup, for serving

1. Preheat the oven to 400°.

In a large saucepan, cover the potatoes with 2 inches of water. Bring the water to a boil, then reduce the heat to medium and simmer until the potatoes are just fork-tender on the outside, but still slightly firm in the center, 10 to 15 minutes.

This is actual size!

2. While the potatoes cook, prepare a large bowl of ice water. Place the crushed potato chips in a medium bowl. Drain the potatoes, transfer to the ice bath and let cool about 5 minutes; drain well. Coarsely grate the potatoes into a large bowl. Mix in the flour, 1 tbsp. salt and 1 tsp. pepper. Shape into eight 2-by-3-inch logs.

Brush the tots with 2 tbsp. oil, then roll in the crushed chips, pressing to adhere.

3. In a large cast-iron or other ovenproof skillet, heat the remaining 6 tbsp. oil over medium-high. Cook the tots, turning occasionally, until golden brown all over, 8 to 10 minutes. Transfer the skillet to the oven and bake until the tots are heated through, 8 to 10 minutes.

Serve with the ketchup.

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COOK WITH KIDS

First Lady who lunches The idea that healthy kids are happy kids has long been top of mind for First Lady Michelle Obama. Through efforts like the White House Kitchen Garden and this summer’s fifth annual Healthy Lunchtime Challenge (which Rach joined her for), she’s reminding us all what food should be—nutritious, delicious and always fun! BY JENNIFER R. BECK 54

R A C H A E L R AY M A G . C O M | S E P T E M B E R 2 01 6

PHOTOS CLOCKW ISE FROM TOP : JEFF EL KINS; PET ER ARDITO; JEFF ELKINS; GETT Y IMAGE S.

C OV E R STO RY

Clockwise from top left: Braxton and Timothy, winners of the 2015 Healthy Lunchtime Challenge, help judge this year’s entries; a healthy lunch created by a kid cook from Massachusetts; judges dig in to 112 dishes prepared by D.C. Central Kitchen for the 2016 Healthy Lunchtime Challenge; earlier this summer, Mrs. Obama lent a helping hand to kids from the Montezuma School to Farm Project.

© 2016 Pepperidge Farm, Incorporated.

A fter school they head for home.

The park is on the way.

A mandatory detour They schedule every day!

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COVE R STORY

HEALTHY LUNCHES START HERE! Fifty-six kid cooks scored seats at the Kids’ “State Dinner” (actually a lunch, but with all the trappings of a state dinner!) at the White House. Check out how they got there!

THE CONTEST More than 1,200

8- to 12-year-olds across the country submitted lunch recipes they personally developed.

Each dish had to be healthy, affordable to make and delicious.

THE JUDGING The recipes and

the kids’ stories of how they created them were reviewed and narrowed down to two from each state, territory and the District of Columbia. Then more than a dozen judges, including reps from the White House and USDA; past Healthy Lunchtime Challenge winners; Tanya Steel, editorial director of Clean Plates; and Lauren Purcell, editor-in-chief of Rachael Ray Every Day, tasted all 112 recipes—in one afternoon!

years ago to kick off a national conversation about how we live and eat. Since then, we’ve used it as a teaching tool to show kids where their food comes from and to give them the chance to plant, harvest and taste some vegetables themselves. Despite all the hand-wringing when we first launched Let’s Move!, about how kids are picky eaters and wouldn’t like healthy food, kids are truly embracing these changes. I see it everywhere I go. Kids are harvesting school gardens and learning through firsthand experience that healthy food can be fun and delicious, and can make them feel good.

I was passionate about this issue long before I became First Lady, and I plan to work on it long after I leave the White House. Back before we lived in the White House, we were busy working parents, raising two young girls, and we often went for convenience—takeout, microwave meals, fast food—rather than focusing on nutrition.

It got to the point where our pediatrician pulled me aside and recommended that we make some changes in how we were eating. That was a real wake-up call for me, and we immediately started eating more fruits and vegetables, drinking more water, Above: The First Lady watching our portion sizes and cooking more meals at home. We started in the White House to see a positive impact on our family’s health pretty quickly. As a family, Kitchen Garden, a 1,500-square-foot plot we’ve done our best to continue these healthy habits and to eat dinner that produces food together as many nights as possible. So encourage your kids to help pick that is often served out new fruits and vegetables at the store, make a game out of trying new at her family’s meals, as well as at official healthy options each week or month, and take the time to cook meals state functions. together as a family.” —Michelle Obama, First Lady of the United States

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R A C H A E L R AY M A G . C O M | S E P T E M B E R 2 01 6

THE BIG EVENT On July 14,

the First Lady hosted the fifth annual Healthy Lunchtime Challenge Kids’ “State Dinner.”

Mrs. Obama, along with supporters from PBS affiliate WGBH Boston, Newman’s Own Foundation and Rachael’s Yum-o! organization, dined on recipes developed by the kids.

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

PHOTO GRAPHY BY A RT ST REI BER ; SET DESIGN BY ROB STRAUSS STU DIO.

We planted the White House Kitchen Garden seven

THE WINNERS The honorees received an invitation for a trip (with one parent or guardian) to fly to D.C. to visit the White House and meet with the First Lady.

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COVE R STORY

HAWAII

KENTUCKY

Kaira Grace Pan Age 9

Will Bingham Age 10

Poke Me Ke Aloha SERVES 4

TOMATO POKE 9 grape tomatoes, halved 1 ⁄ 4 cup diced sweet onion 1 ⁄ 4 cup sliced scallions 1 tsp. sesame seeds Dash of sesame oil Dash of shoyu or low-sodium soy sauce TOFU POKE 14 oz. firm tofu, drained and cut into 1 ⁄ 2 -inch cubes 1 ⁄ 2 tsp. garlic powder 1 tbsp. cornstarch 2 tbsp. coconut oil EDAMAME POKE 1 cup cooked, shelled edamame 2 tbsp. toasted sesame seeds Dash of sesame oil Dash of shoyu or low-sodium soy sauce Hot sauce ULU POKE 1 ⁄ 2 ulu (bread fruit) or 2 sweet potatoes, steamed and cut into 1 ⁄ 2 -inch cubes 2 tbsp. coconut oil or olive oil Sea salt 1 thinly sliced scallion 3 tbsp. ground macadamia nuts

58

2 tbsp. furikake (Japanese spice blend) 1 tbsp. shoyu or low-sodium soy sauce 2 tsp. sesame oil Juice and zest from 1 ⁄ 2 lime 2 cups cooked quinoa

1. For the tomato poke: In a small bowl, season the tomatoes with salt. Let sit 10 minutes. Drain; gently toss with remaining ingredients.

2. For the tofu poke: Season the tofu with 1/2 tsp. salt and the garlic powder; dust with the cornstarch. In a nonstick skillet, heat the oil over medium. Add the tofu; cook until golden, 2 to 3 minutes per side. Drain on paper towels and keep warm.

3. For the edamame poke: In a large bowl, toss the first 4 ingredients. Season with salt, pepper and the hot sauce.

4. For the ulu poke: In a large bowl, season the ulu with the coconut oil and sea salt. Toss with the next 6 ingredients.

5. Divide quinoa among bowls; top with all the pokes.

R A C H A E L R AY M A G . C O M | S E P T E M B E R 2 01 6

“My family likes to go camping and hiking a lot. My mom and I were trying to think of some healthy choices for lunch instead of hot dogs and hamburgers on the grill. So we came up with this one-bag bake that included seasonal veggies and local fish. We used an aluminum foil pouch and placed it in our campfire. It was a hit with our whole family! All we needed was our one bag and a fork!

Now we make it at home all the time! Super yummy!!!”

One-Bag Bluegrass Bake!

SERVES 1 1

⁄ 2 red or yellow bell pepper, cut into matchsticks 1 ⁄ 2 cup matchstick-size pieces peeled zucchini 1 tbsp. lemon zest plus 1 tbsp. juice 1 tbsp. EVOO 2 sprigs fresh thyme 1 ⁄ 2 lemon, thinly sliced 1 clove garlic, finely chopped 1 ⁄ 2 cup canned navy beans, rinsed 1 trout fillet (4 oz.) or any local flaky fish, like salmon Plain Greek yogurt for topping (optional) Cooked brown rice (optional)

1. Preheat the oven to 400°.

In a large bowl, gently toss the bell pepper, zucchini, lemon zest and juice, EVOO, thyme, lemon slices and garlic; season with salt and pepper.

2. Place the beans on a large piece of aluminum foil or parchment. Put the fish on top of the beans, then top the fish with the bell pepper mixture. Fold the foil into a packet, crimping the edges tightly to seal.

3. Bake until the fish is flaky, about 25 minutes. Let rest 5 minutes before opening.

Top with the yogurt and serve with the rice, if using.

MEET MORE WINNERS! Visit to.pbs.org/ HLCcookbook to check out all the winning recipes.

PHOTO GRAPHY BY PETER A RDITO; FOOD ST YLING BY ROSCOE BETSIL L ; PROP STY LING BY KRISTINE TREVINO.

“Poke means to slice and cut into pieces, in Hawaiian.

Traditional poke is made with raw fish, Hawaiian salt, limu (seaweed), inamona (roasted, ground kukui nut), chiles and onions. It is a favorite Hawaiian dish and my family loves making and sharing poke at gatherings. I named my dish ‘Poke Me Ke Aloha,’ which means poke with love, because I put all the things I love in it.”

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COVE R STORY

MASSACHUSETTS

MISSISSIPPI

Abby Newman Age 10

Aniya Madkin Age 10

“We used local ingredients in our recipe, plus what our state is known for. We created a healthy and balanced dish packed with protein and fresh ingredients that will bring the marathon spirit to lunch time. Our town is still healing after the Boston Marathon bombing, and this project gave us an opportunity to see the goodness and unity of our town.”

Fit to Run Boston Marathon Cod-Potato Cakes SERVES 6

COD-POTATO CAKES 2 large russet potatoes, peeled and sliced 1 tbsp. olive oil 1 1 ⁄ 2 lbs. fresh cod or any flaky white fish 1 ⁄ 4 cup low-fat milk 1 ⁄ 4 cup old-fashioned rolled oats 2 eggs 2 tbsp. canola oil SALAD 4 cups fresh spinach, chopped 2 apples—peeled, cored and chopped 1 ⁄ 2 cup hulled and sliced strawberries, plus 1⁄4 cup chopped 2 clementines, peeled and sectioned 1 ⁄ 4 cup dried cranberries Juice from 1 ⁄ 2 large lemon (about 2 tbsp.)

1 tbsp. olive oil 2 tsp. local honey 2 tsp. mustard 3 tbsp. toasted slivered almonds

1. For the cod-potato cakes: Add the potatoes to a large pot

60

of boiling water; cook until tender, about 10 minutes.

Coarsely mash; let cool.

2. Meanwhile, in a large nonstick skillet, heat the olive oil over medium. Add the cod; cook until flaky, about 4 minutes per side. Let cool.

3. In a large bowl, mix the potatoes, fish, milk, oats and eggs; season with salt and pepper. Form into 6 cakes.

In a large cast-iron or nonstick skillet, heat the canola oil over medium. In 2 batches, cook the cakes until browned and heated through, 4 to 5 minutes per side.

4. For the salad: In a large bowl, toss the spinach, apples, sliced strawberries, clementines and cranberries.

In a small bowl, whisk the chopped strawberries, lemon juice, olive oil, honey and mustard; season.

5. Divide the salad and cod cakes among plates. Drizzle with the vinaigrette and garnish with the almonds.

R A C H A E L R AY M A G . C O M | S E P T E M B E R 2 01 6

“I was inspired to make Kickin’ Cauliflower Shrimp & Grits because a lot of the people in Mississippi love shrimp and grits. Sadly, some of my fellow Mississippians add pounds of butter and salt to their shrimp and grits. So this is my version of healthy shrimp and grits, dedicated to the state of Mississippi.”

Kickin’ Cauliflower Shrimp & Grits SERVES 4 1

3 ⁄4 2 1

1 1

⁄2

1 10 1 1

tbsp. olive oil onion, chopped cloves garlic, finely chopped bunch collard greens, chopped Dash of balsamic vinegar head cauliflower, stem removed, florets chopped cup canned light coconut milk Zest and juice of 1 lemon (about 11 ⁄ 2 tsp. zest and 1 ⁄ 4 cup juice) ear corn, kernels cut from cob (or 1 ⁄ 2 cup kernels) oz. shrimp—peeled, deveined and tails removed tsp. chili powder tsp. chopped fresh chives Crushed red pepper (optional)

1. In a large pot, heat 1 tbsp. oil over medium. Add the onion and garlic and cook, stirring often, until softened, about 1 minute. Add the collard greens, 1/2 cup water and the balsamic vinegar; season with salt and pepper.

Reduce the heat to low.

Cook, stirring occasionally, until the greens are tender, about 25 minutes.

2. Meanwhile, in a food processor, pulse the cauliflower until it looks like rice. In a large saucepan, cook the cauliflower over medium heat, stirring occasionally, until it releases some of its water, about 3 minutes. Add the coconut milk, three-quarters of the lemon zest and juice, and 1 tbsp. oil. Reduce the heat to low, add the corn, and simmer until the cauliflower and corn are tender, about 5 minutes.

3. In a large nonstick skillet, heat the remaining 1 tbsp. oil over medium. Add the shrimp, chili powder, chives and crushed red pepper, if using; season. Cook, turning occasionally, until the shrimp are opaque in the center, about 5 minutes.

4. Divide the cauliflower grits among plates; top with the greens, shrimp and remaining lemon zest and juice.

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COVE R STORY

MONTANA

PUERTO RICO

Brooke DuCharme Age 8

Victor Junniel Rivera Age 10

“I love to go hunting with my dad. One of my favorite meals to help make is mini meat loaves with ground bison. For this recipe, we decided to use ground bison, which is raised here in Montana and is healthy. I had an image of a mini bison in a field of green.

If you don’t have a bison cookie cutter like we do, you can use any shape—we also like to use heart shapes. I also used cherries, goat cheese, sage and whole wheat, which are all ingredients from Montana.”

Bison in a Field SERVES 4

MINI MEAT LOAVES 1 tbsp. olive oil 1 ⁄ 2 cup finely chopped sweet onion 1 lb. ground bison or ground turkey 1 cup seasoned breadcrumbs 1 ⁄ 2 cup grated Parmesan 1 ⁄ 2 cup nonfat milk 1 egg, beaten 1 clove garlic, minced Dash of ground sage (optional) SALAD 8 oz. mixed greens and baby spinach 4 oz. crumbled goat cheese 1 ⁄ 4 cup dried cherries or dried cranberries 1 can (10 to 11 oz.) mandarin orange segments, packed in juice, drained Store-bought or homemade raspberry vinaigrette or balsamic vinaigrette

1. For the mini meat loaves: Preheat the oven to 375°.

In a medium nonstick skillet,

62

heat the oil over medium.

Add the onion and cook, stirring often, until soft, about 2 minutes. Let cool.

2. In a large bowl, mix the onion, bison, breadcrumbs, cheese, milk, egg, garlic, 1/ 1 4 tsp. salt, /8 tsp. pepper and the sage, if using. Line a 9-by-13-inch glass baking dish with parchment; grease the paper. Place a large cookie cutter in the dish and fill with meat loaf mixture.

Remove the cutter and repeat to make 4 loaves, or divide the mixture among 4 greased mini loaf pans. Bake until an instant-read thermometer registers 160° when inserted into the center of the loaves, about 30 minutes.

3. For the salad: In a large bowl, toss all the ingredients.

4. Divide the salad among 4 plates. Place the mini meat loaves in “the field” (on top of the salad).

R A C H A E L R AY M A G . C O M | S E P T E M B E R 2 01 6

“Being raised by my mother, a health teacher, and my father, a disabled veteran, it is not new to me to have a healthy lifestyle. On a Saturday after a basketball game, the most convenient thing to have is a healthy lunch and I thought of making a pizza in a pan.

My recipe includes ingredients we picked from our backyard, like oregano and spinach. With my parents I learned to make a healthy pizza with a twist, one to which anyone can add the ingredients of their choice. I like the mix of flavors and the idea of me cooking it. I would like to motivate others to learn or keep up healthy food habits.”

Oat! My Tropical Pizza SERVES 2

PIZZA CRUST 1 cup old-fashioned rolled oats 4 egg whites 1 egg 1 ⁄ 2 tsp. garlic powder 1 ⁄ 2 tsp. dried parsley Pinch of sea salt 1 tsp. fresh oregano or 1 ⁄ 2 tsp. dried oregano Coconut oil or nonstick cooking spray TOPPING 1 ⁄ 2 tomato, chopped or crushed 1 tbsp. chopped onion 1 tsp. garlic powder 1 ⁄ 2 tsp. dried parsley Pinch of sea salt 1 ⁄ 4 cup nonfat plain Greek yogurt 1 ⁄ 2 cup chopped fresh spinach 1 ⁄ 4 cup chopped fresh pineapple

1. For the pizza crust: In a blender, process the oats, egg whites, egg, garlic powder, parsley and sea salt until well

blended, about 20 seconds; stir in the oregano. Grease a large nonstick skillet with coconut oil; pour in the crust mixture. Cook over medium until the pizza crust is golden and cooked through, about 6 minutes per side.

2. For the topping: Meanwhile, in another large nonstick skillet, cook the tomato over medium, stirring often, until heated through, about 1 minute. Add the onion, garlic powder, parsley and sea salt. Cook, stirring often, until the onion and tomato soften, about 5 minutes.

Spread the sauce on the pizza crust in the skillet and reduce the heat to low.

Dollop with the yogurt, then top with the spinach and pineapple. Cook the pizza until heated through, about 2 minutes more.

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M AKE OVE R M AGI C

A pro kitchen— at your place!

If your kitchen is set up properly, there’s no such thing as too many cooks in it. Just ask chefs Marge Perry and David Bonom, who work from home developing recipes for magazines (including this one). They make up to 40 dishes a week and frequently entertain crowds of friends. “Our kitchen is our office and our hangout spot,” Perry says. Which means it has to be organized as efficiently as a professional kitchen, yet feel homey and inviting. Take a tour of their recent renovation and put their tips for saving time and space to use for yourself! BY LISA FREEDMAN

Don’t stack heavy pans in a drawer: Hang them on a pegboard.

PROP STYLING BY ED GALLAGHER . CUSTOM SINKS BY ELKAY; APPLIANCES BY KITCHENAID; B A R N D O O R H A R D WA R E BY W H I T E S H A N T Y. S I L E STO N E C O U N T E RTO P S I N STA L L E D BY STO N E S U R FAC E S OF EAST RUT HERFORD, NJ. BUILDER : SHLOM O KADOSH.

Opt for narrow pantry shelves so you can see everything at a glance.

Extra-wide sinks hold (and hide!) lots of dirty dishes.

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R A C H A E L R AY M A G . C O M | S E P T E M B E R 2 01 6

Photography by LUCY SCHAEFFER

MAKE OV E R M AG IC

Double the light “We need to see what we’re doing,” Perry says. To cut back on shadows, the pair ditched the typical over-island pendants and went with a row of recessed lighting on either side.

Fuss-free materials Perry would have liked to cover this entire decorative area in marble, but it stains. “We went with a porcelain border, which can easily be wiped down,” she explains.

Offset drains “Our sinks look cross-eyed,” Perry jokes. The drains are in a corner of each sink so the couple can wash large pots and pans without covering them and causing water to back up.

Shelves everywhere This space (a very short wall just inside the pantry door) would normally go to waste, but the extrashallow shelves—just 2 1 ⁄ 2 inches deep—now hold single rows of specialty honeys, oils and more.

Handles that handle hard work Perry and Bonom chose unlacquered brass pulls with limited decorative accents. “I didn’t want anything that would accumulate grime,” Perry says.

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R A C H A E L R AY M A G . C O M | S E P T E M B E R 2 01 6

A raised trash can The pull-out trash bin is nearly level with the counter instead of below a drawer, as in many kitchens. Scraps don’t have as far to fall—meaning there’s less chance they’ll miss the can.

Continued on page 69

HEAR MY STORY L E A RN H OW I M A NAG E IT!

Hey, Dr. Phil here.

Would you believe I’ve been living with type 2 diabetes for over 25 years?

Well, I learned how to manage it, and you can, too. I want to share with you some of the tools and guidance that helped me do this successfully.

Visit THEONITMOVEMENT.COM to hear my story, and let’s get started.

Commit to a healthier you!

theonitmovement.com ©2016 AstraZeneca. All rights reserved. 3225104 5/16

WEEKDAYS

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

M AKE OVER MAGIC

Wheels on heavy crates You’d have to be seriously strong to move these wooden boxes when full.

Casters added to the bottoms allow easy access to the bottles in the back—without hurting your back!

Stacking up When it comes to pots and pans, it’s best to divide and conquer. The bases all nest neatly inside one another, while unwieldy lids are lined up and at the ready, thanks to a horizontal rack.

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Perry and Bonom are always online as they work (Perry is posting about the renovation on her blog, A Sweet and Savory Life), so they installed a tiny ledge made from leftover countertop stone next to the fridge.

TRAVEL LIST

’Cue trips Planning to hit the barbecue trail?

Add six new pit stops to your route.

These trailblazers are making time-honored ’cue with a twist.

Love pulled-pork sammies? Try pulled-pork nachos.

A sucker for smoked ribs? Order them soy sauce–glazed.

What’s old is new again, and tastier than ever.

BY JENNIFER V. COLE

P H OTO BY J O N AT H A N B O N C E K .

BARBECUE OR TEX-MEX? HOW ABOUT BOTH! Pulled-pork BBQ nachos at Home Team BBQ in Charleston, SC.

70

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TRAVEL LIST

Smoked meat is served with a side of live music at Home Team BBQ.

links and Cheddar Jalapeño sausage and Frito Pie also up the Lone Star cred, owner Jack Timmons’s secret weapons are his BBQ-friendly cocktails. Citrus and brown sugar are smoked before being mixed into first-rate boozy drinks. jacksbbq.com

Meat fit for a butcher

HOME TEAM BBQ, CHARLESTON, SC

M A P L E B LO C K M E AT C O . , C U LV E R C I T Y, C A

With frequent live blues performances, a full bar, an oak-shaded patio and seasonal oyster roasts, Home Team’s newest location, outfitted with salvaged wood and tin from a pair of old chicken shacks, has more than the standard ’cue menu items.

There are also crowdpleasing departures like salads, Southern-inflected tacos and platters of nachos heaped with smoked meat. The chefs, alums of local fine-dining spots such as Fig and Blossom, also experiment with more elaborate fare, like crispy pork cakes with field peas and pickled onions. hometeambbq.com

Butcher-turned-pit master Adam Cole takes his beef, pork and poultry very seriously. He starts with the choicest cuts of hormoneand antibiotic-free meat, and keeps the preparations simple for classic items like smoked brisket and housemade links. Cole shies away from heavy rubs and sauces, so the main ingredients shine. The restaurant’s approach to food may be pure, but the vibe is a bit more eclectic—you’re as likely to hear hip-hop on the speakers as you are Willie Nelson. mapleblockmeat.com

I F Y O U U S U A L LY O R D E R : barbecue chicken Y O U H AV E T O T R Y :

barbecue nachos topped with pulled chicken, smoked chicken chili or pulled pork (pictured on page 70)

72

I F Y O U U S U A L LY O R D E R : hot links Y O U H AV E T O T R Y :

pastured beef-and-pork sausages, made from scratch and smoked daily

Smoky in Seattle JACK’S BBQ, SEATTLE, WA

The salt-and-pepperseasoned brisket at Jack’s is textbook Texas barbecue— made in the Pacific Northwest. Though hot

the Smoked Old Fashioned, made with house-smoked orange rind and smokedsugar simple syrup

Green beans at Buxton Hall are smoked on embers and doused in pork drippings.

Thrilla from Manila

Garden-fresh sides

SMALLS BBQ, CHICAGO, IL

BUXTON HALL, ASHEVILLE, NC

Joaquin Soler’s six-seat counter and takeout spot in Chicago fuses traditional low-and-slow American barbecue with the flavors of his native Philippines.

For the P Parada Glazed Ribs, named for a street-food stand in Manila that makes Soler’s favorite barbecue, he builds flavor through layers of caramelized char, using banana ketchup, a Philippine sweet-sour condiment, soy sauce and brown sugar.

And you won’t find white bread here. Soler’s starch of choice is rice, which appears throughout the menu, from brisket bibimbap to a garlic rice side. smallschicago.com I F Y O U U S U A L LY O R D E R : barbecue ribs Y O U H AV E T O T R Y :

P Parada Filipino-style glazed St. Louis ribs

Homespun sides like braised collards and stewed green beans made with fresh, seasonal vegetables make the great barbecue even better at this Asheville smoke joint.

Chef Elliott Moss opened this temple of meat to pay homage to eastern Carolina–style whole-hog cookery (using pastured pork, no less). The farm-to-table mentality rules the rest of the menu, too. Pastry chef Ashley Capps turns out pies made with local fruit and crusts that use hog fat from those same pastured pigs. buxtonhall.com I F Y O U U S U A L LY O R D E R : green beans

stewed with ham hock Y O U H AV E T O T R Y :

green beans cooked under the pig so they catch the drippings

FROM LEFT TO RIGHT: PHOTOS BY PAUL CHENEY, JACK’S BBQ, MICHAEL FILES.

Amped-up snacks

I F Y O U U S U A L LY O R D E R : sweet tea Y O U H AV E T O T R Y :

Come for the brisket, stay for the scene at Jack’s BBQ in Seattle.

The spicy Korean pork sandwich comes with sweet potato chips at Heirloom Market BBQ in Atlanta.

Seoul food HEIRLOOM MARKET B B Q , AT L A N TA , G A

PHOTO BY JANG C.

Spicy, flavorful Korean cooking has met its unlikely— yet ideal—match in smoky Southern barbecue. Cody Taylor, a Texas native, and his wife, Jiyeon Lee, a former South Korean pop star, are making dishes infused with the flavors of her homeland.

Order pork marinated in gochujang, a sweet-spicy fermented chili paste, dressed with tangy barbecue sauce and served with kimchi cole slaw. Claim a spot at one of the handful of stand-up tables on the outside patio, surrounded by the sweet perfume of wood smoke. heirloommarketbbq.com I F Y O U U S U A L LY O R D E R : a pulled-pork

sandwich Y O U H AV E T O T R Y : the spicy Korean pork sandwich

T H E R AC H A E L R AY E V E RY DAY R E S TAU R A N T S U R V E Y

Eating out tonight?

Before you go, read this. It will make your meal—in fact, your whole night—better. Plenty of surveys ask diners what they think of the restaurants they go to.

Rachael Ray Every Day teamed up with the James Beard Foundation to find out what restaurant folks think of their customers.

We sent questionnaires to 100 chefs, owners, managers and other restaurant-industry insiders to find out what you can do to have the best experience possible every time you dine out.

BY GABRIELLA GERSHENSON ILLUSTRATIONS BY JORDAN AWAN

RIGHT THIS WAY, FOLKS

77% say you should eat at the bar If you can’t get a table at the hot new restaurant, the best tactic, said respondents, is to scrap the idea of a table

in: Go very early or very late. What probably won’t work is telling the reservationist it’s a special occasion—only 3% of surveyees are as excited about your birthday as you are.

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Š 2016 Pirate Brands, LLC

corn and rice puffs made with real aged white cheddar cheese.

Join our crew today!

piratebrands.com

SURV E Y

HAVE IT YOUR WAY

97% are totally fine with menu substitutions Very accommodating! But then we got down to exactly which substitutions.

As the requests became more complex, the number who agreed they were acceptable understandably dwindled.* Sauce on the side................... 86% An ingredient omitted (so long, cilantro)..................

62% A side dish swapped............... 57% Cooked with no oil or butter. . . . . 52% Made gluten-free................... 38% Made vegan.......................... 35% If someone wants the steak well done and without butter, why wouldn’t I do it?” says Andrew Hunter, chef at the Bay House in Naples, FL. “The problem is only when people redesign a dish completely and turn it into something it’s not meant to be.”

HOW LONG IS THE WAIT, REALLY?

What irks them about diners?

76% say showing up very late for a reservation

3%

The host says the wait for a table is 15 to 30 minutes. Here’s what that actually means.

Could be longer, could be shorter.

Some hosts tell you what they think you want to hear.

74% Exactly what you were told.

Hosts strive for accuracy.

3% 20% It might be shorter than promised— that way you’ll be pleasantly surprised.

Probably longer than predicted— so you’ll wait instead of walking away.

No host is going to say ‘The wait is 30 minutes.’ If you say that to someone, they’ll come back in 30 minutes and say, ‘It’s been 30 minutes!’ ” says John Washko, vice president of operations for Auberge Resorts Collection.

“Hosts will give a range. They’ll say ‘The wait is 15 minutes, maybe 30.’ ”

76

62%

It’s also pretty annoying when guests talk or laugh loudly enough to disturb diners around them, respondents said.

We allow a certain amount of time for a table, and then we book it after that,” says Chicagobased pastry chef Gale Gand. “When some members of a party show up on time and others don’t, it holds up the guests and the progression of your meal.”

*In some cases, percentages add up to more than 100 because respondents could give multiple answers.

Š Neutrogena Corp. 2014

Why Jennifer Garner never skips sunscreen, even when it’s cold and rainy.

The sun is up there shining 365 days a year. Summer or winter, its UVA rays can pass through clouds, haze, even windows.

The more unprotected sun exposure you get, the greater your risk of developing skin cancer. In fact, 1 in 5 Americans will develop skin cancer in their lifetime. Protection and early detection are the key to survival.

For sun safety tips and life-saving tools, like a free dermatologist skin cancer screening, self-exam kit, and discounts on sunscreen products, go to ChooseSkinHealth.com

#ChooseSkinHealth

with participation from

SU RV EY

TONIGHT’S SPECIAL

49%

56% say seasonal dishes offer the best value

Running a close second for best value: appetizers.

They cost less than main dishes but require just as much skill to make.

If you’re eating corn in winter, chances are it’s from the freezer case, not the field. Two upsides of using ingredients when they’re in season: They taste better, and meals that include them potentially cost less—for the restaurant, and thus for you.

I live in an area where produce is very accessible, so the cost of it is cheaper,” says DiFebo-Osias, whose restaurants are in Delaware. “There’s also local fishing, so buying seafood nearby as opposed to getting

Is it OK... to use your cell phone in a restaurant?

YES 59%

NO 41%

Talking on the phone is rude, It’s two hours but is it something of the day that we would address you’re spending on a restaurant with people whose level? Absolutely company you not,” says Hunter. supposedly enjoy,” “That’s the says Michael times we live in, Cohen, manager of right? People the 1770 House in are live-tweeting East Hampton, NY. their dinner.”

“It would be nice to give them your full attention.”

Is it OK... to photograph your food?

YES 80% I don’t have any issue with it. In this day and age, it’s free marketing,” says Chris Jaeckle, chef and cofounder of Uma Temakeria in New York City.

WHAT HAPPENS WHEN YOU YELP?

17Th%e

ant restaubrack. s lp Ye

78

56% Nothing

27%

It wo They mrkask! a change.e

With Yelp, people go home and post, instead of addressing the problem at the restaurant. We try to encourage that interaction,” says Marilyn Schlossbach, executive chef and owner of the New Jersey–based Marilyn Schlossbach Group.

NO 20% Our guests don’t have the light they need to create good photos, and the food often ends up looking terrible,” says Josh Even, executive chef of Tosca Cafe in San Francisco.

“People put images out into the world that don’t represent how the dish really looks.”

SU RV EY

WHAT ARE LEGITIMATE REASONS TO TIP LESS THAN USUAL?

Should I tip... on both food and wine?

88% say yes

74%

66%

48%

3%

10%

The server wasn’t knowledgeable about the food.

The order was mishandled.

The service was slow.

The food wasn’t good.

There is no legitimate reason to tip a server less.

We have an extensive wine list. It takes a lot of time and energy to develop the beverages and the cocktails and the beer.

It’s not like someone’s opening a box of wine in the back and letting the tap go,” says Adam Zieminski, chef-owner of Cafe Adam in Great Barrington, MA.

Should I tip... less at a casual restaurant than at a fancy one?

80% say no I don’t think there should be any difference, whether it’s a diner or fine dining,” Washko says.

“They’re still providing service—they’re pouring water, they’re busing tables. I don’t expect as much of the food or the ambience, but you still rely on servers to give you a good experience.”

VIP TREATMENT

92% like to know who their regulars are—and you should be one!

The survey respondents take their relationships with all their diners seriously, but they say repeat customers get special attention.

72% check the reservations list for frequent diners.

64% give regulars perks or special treatment.

49% say becoming a regular will give you a better shot at snagging a table at the restaurant everyone wants to get into.

16% say if there’s a wait for a table, the host will give preference to repeat customers.

So being a regular is clearly the way to go.

How do you become one?

“Dine often, be super cool to everybody, spend and tip well,” says Brendan McGill, chef-owner of Hitchcock on Bainbridge Island, WA. “It will feel just like home whenever you walk in.”

Rachael Ray Every Day partnered with the James Beard Foundation, a nonprofit that counts among its members some of the country’s leading restaurant professionals, to conduct this survey. The foundation is based in New York City and hosts the annual James Beard Foundation Awards, which recognize excellence among culinary professions.

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When lunch hours become lunch minutes. ®

®

© 2016 Hormel Foods, LLC

Reach for satisfying HORMEL REV wraps with real meat and cheese to keep you going. See all of our varieties at revwraps.com.

PROP STYLING BY MEGUMI EMOTO.

By LISA FREEDMAN

Photography by CLAIRE BENOIST

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

Crock options We scoured the market for the best slow cookers and then tested the same recipe in each one—multiple times. These models (all of which hold six quarts) make tender meat and are easy to use and dishwasher safe.

What’s cooking?

The recipe we used to test each slow cooker was too good not to share.

PRECISE AND PORTABLE The Set & Forget Programmable Slow Cooker comes with a thermometer: The LED display alternates between the internal temp of whatever you’re cooking and the desired temperature you’ve selected, so you can keep tabs on how many degrees separate you from dinner. The unit also has wire clips to secure the lid. $60, hamiltonbeach.com

Put the Versatility Cooker to work as a slow cooker, or use the nonstick pot separately on the stove or in the oven. Yet another option: Remove the pot and turn on the heating base to griddle up a stack of silver-dollar pancakes and a couple of eggs, or to warm and serve appetizers for a small crowd. $80, westbend.com

READY TO PARTY New this year from the iconic Crock-Pot brand, the Choose-A-Crock delivers all the classic functions you’d expect and adds the convenience of three nesting inserts: six- and four-quart crocks plus a third option, which holds 2 1⁄ 2 quarts and has a divider so you can warm, say, queso and beans at the same time. $100, bedbathandbeyond.com

MULTI HELPER The 3-in-1 Cooking System has it all: a slow-cooker setting; a stovetop setting that lets you sauté vegetables (on medium) or sear meats (on high); and an oven setting, which allows you to cook up to an impressively high 425°, meaning this appliance can be used to roast nearly anything, even a small chicken. $130, ninjakitchen.com

WORTH THE SPLURGE With one of the easiest-to-use interfaces, the 3-in-1 Cook Central Multicooker was our test kitchen’s overall favorite. “The aluminum pot and browning setting gave the beef a nice, even sear that compares to what you’d get with a skillet on the stove,” says test kitchen associate Charles Grayauskie. $159, cuisinartwebstore.com

GOOD TO KNOW! Is it time for a new slow cooker, or is your old one

still bringing the heat? Fill it halfway with water, cover and set it to low. Use a food thermometer to take the water’s temp eight hours later—it should read at least 185°.

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R A C H A E L R AY M A G . C O M | S E P T E M B E R 2 01 6

Low & Slow Chipotle-Maple Beef Sandwiches MAKES 12 to 14 COOK 6 hr 1

PREP 15 min

1 cup pineapple juice ⁄ 2 cup pure maple syrup 3 chipotle chiles plus 3 tbsp. adobo sauce (from 1 can chipotles in adobo) 3 tbsp. tomato paste 6 lbs. boneless chuck roast, cut into 8 pieces Hamburger buns, for serving

1. In a blender, puree the pineapple juice, maple syrup, chiles and adobo sauce, tomato paste, 2 tsp. salt and 1 tsp. pepper.

Pour the chile mixture into a large slow cooker. Add the beef, turn to coat in the sauce, then arrange fat side up. Cover and cook on high until fork-tender, about 6 hours.

2. Transfer the beef to a work surface. Using two forks, shred the beef, discarding any excess fat.

In a large bowl, toss the beef with 2 cups of the cooking juices. Let stand until most of the juices are absorbed, about 10 minutes; season with salt and pepper. Make sandwiches with the beef and the buns, drizzling with cooking juices if desired.

PHOTO GRAPHY BY PETER ARDITO; LOW & SLOW CHIPOTLE-MAPLE BEEF SANDWICHES RECIPE BY TERI TSANG BARRETT; FOOD STYLING BY MICHELLE GATTON.

HIDDEN GRIDDLE

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SUPERMARKET SMARTS

Power lunches

FOOD ST YLI NG BY BRETT KU RZW EIL ; P ROP STY LING BY RENEE FLU GGE ; PRODUCT PHOTOS BY PETER ARDITO.

Recipes you can whip up in your office kitchen (plus a few genius tips, next page) give your work lunch a well-deserved promotion. BY GRACE RASMUS

THE RECIPES

Vietnamese Noodle Soup

Sausage & Egg Toast

Break 1 oz. thin rice noodles in half; place in 2-cup jar with a lid. Fill jar with boiling water; close lid. Let sit 20 minutes; drain. Add 1 1 ⁄ 2 cups Nona Lim’s Vietnamese Pho Broth ($6.99). Microwave, uncovered, until noodles are tender, about 2 minutes.

Top with bean sprouts, halved sugar snap peas, shredded chicken, cilantro, mint and sriracha.

Microwave 2 Johnsonville Fully Cooked Breakfast Patties ($3.99) until hot, about 40 seconds. Crack an egg into a water-filled bowl. Microwave 1 minute, then cook in 15-second bursts until white is opaque, about 30 seconds more. Place egg and sausage on a toasted slice of Pepperidge Farm 3 Cheese Italian Bread ($3.99); season.

Top with halved cherry tomatoes.

Photography by AARON DYER

Bacon Caesar Salad Microwave 2 slices Al Fresco Uncured Chicken Bacon ($4.49) until crispy on the edges, about 1 1⁄2 minutes.

Slice and toss with Elevate Sunny Caesar Salad ($4.49).

R A C H A E L R AY M A G .C O M | S E P T E M B E R 2 01 6

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SUPERMARKET SMARTS

M O R E O F F I C E M E A L S T R AT E G I E S

Sixty-two percent of office workers report that they typically eat lunch at their desks. Here’s how to make every midday meal corner office–worthy. BY CECILY McANDREWS

Nice save!

F o r k i t ov e r

Give your meal a boost with silverware and a proper plate and bowl. In one study, people ate the same yogurt with a plastic spoon and a metal one, and rated it 15 percent tastier when eating with real flatware.

Spend less on staples with tips from Cindy Livesey, founder of the website Living Rich with Coupons. Cha-ching!

BY LAMBETH HOCHWALD

1

CASH IN In one common promotion, markets offer cash-back rewards when you buy gift cards for other stores (say, $10 cash back for a $50 gift card). Snap up cards for stores you plan to visit, and you’ll get cash back on money you’d spend anyway.

Play dress up

Call a friend

Grab lunch with your coworkers— it might make you even better at your job. One recent study found that firefighters who ate together performed better than those who dined apart, an effect that also applies to those who wield Excel files instead of fire hoses, according to Kevin Kniffin, the study’s author.

Eating with friends is more fun, too!

CHECKOUT We sampled 233 new supermarket products this month to track down these cart-worthy finds! —GR

88

“Made with nuts and flax, Simple Mills Farmhouse Cheddar Almond Flour Crackers ($4.99) make me feel better about my cheese-cracker habit.”

—Cecily McAndrews, food editor

2

TRY A BRANDNEW BAG Instead of bagging your own potatoes or onions, consider the pre-packaged option.

Five-pound bags of produce often have up to a half-pound more fruit or veg inside. You’re getting more—free!

3

GET CRACKIN’ Use your freezer to stock up on sale-priced eggs. Pour beaten eggs into a plastic wrap– lined muffin pan and freeze. Thaw eggs in a plastic bag in cool water, then bake or scramble.

“As a new mom, for me ‘entertaining’ now means ‘serve Chobani Mezé Dip in Roasted Red Pepper’ ($3.99).” —Marissa Wolkenberg, research chief

“Chickpea-based Sir Kensington’s Fabanaise Chipotle Vegan Mayo ($5.99) tastes great with very nonvegan roast beef.” —Margaret Farley, assistant managing editor

CHECKOUT PHOTOS BY PETER ARDITO; ILLUSTRATION BY JUNGYEON ROH.

According to a survey by Bon Appétit Management (which operates cafés at companies and universities), 94 percent of millennials think customizing their meals is important.

Make it easy to tweak your lunch with a stash of flavored olive oils and vinegars, or your favorite hot sauce.

®©2015 TYSON FOODS, INC.

Hillshire farm® turkey is slow roasted for hours.

And devoured in seconds.

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

SUPERMARKET SMARTS

The new tofu

BY GLORIA DAWSON

WINN

ER

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

Cornbreads

Chili season brings on cornbread cravings, but should you crack open a mix or stir some up from scratch? BY ERICA CLARK

From a mix This is the cheap, quick choice, but the results are often overly sweet—and if you wanted cake, you would have made cake, right? That said, a box of mix can be a good shortcut. Look for one with a low sugar content for a healthier, tastier loaf.

Homemade

PREP

5

10

minutes

minutes

PRICE

$2.45 $3.43 per loaf

per loaf

For a hearty, fresh-tasting side, from-scratch is the winner.

It’s pricier and it takes five extra minutes to prep, but you’ll be so glad you took the time. The easy recipe below comes out moist in the middle with super-crispy edges. In a word: a-maize-ing!

What weighs up to 100 pounds, has bumpy green skin and might be the star of your next meatless Monday?

Say hi to jackfruit, a giant South Asian fruit that, when cooked, tastes like tofu with a texture similar to that of pulled pork. To find it, head to the refrigerator case, where companies like Upton’s Naturals and the Jackfruit Company are selling heat-and-eat jackfruit in savory sauces like barbecue and teriyaki.

Throw it on a bun or over some rice and serve.

Nutritionists love the fruit because it’s rich in vitamin C, has only 30 calories per half cup and can be served as a main dish. Mild flavor, meaty texture and good for you? Looks like jackfruit’s the ripe stuff!

“Nuke a Jimmy Dean Delights Bacon & Spinach Frittata ($5.99) and pop it on a toasted English muffin. Boom: a filling, yummy breakfast with zero effort.”

—Anna Marina Karadimas, photo editor

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“Remember Apple Jacks? The genies at Sonoma Cider have bottled that nostalgic taste in The Jax ($10.99), a hard cider made with honey and cinnamon.”

—Alexa Weibel, senior food editor

“When I wish I were sitting around a campfire instead of in my cubicle, I reach for crunchy Snyder’s of Hanover Sweet & Salty S’mores Pieces ($3.69).”

—Ananda Eidelstein, editorial assistant

C O R N B R E A D 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 M A R I A D E L M A R ; JAC K F R U I T P H OTO BY S H U T T E R STO C K .

CLASSIC CORNBREAD RECIPE In a bowl, whisk 1 1⁄4 cups flour, 1 1⁄4 cups cornmeal, 2 tsp. baking powder, 1⁄4 tsp. baking soda and 1 tsp. salt. In another bowl, whisk 1 1⁄2 cups buttermilk, 2 eggs and 3 tbsp. (packed) brown sugar. Fold wet ingredients into dry; fold in 1 stick melted butter. Pour into a greased 8-inch ovenproof skillet; bake at 400° until a toothpick comes out clean, about 30 minutes.

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THE

GOODS

FIND MORE AT

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GET

EVENTS PROMOTIONS &

TAKE A PEEK AT SOME OF OUR EVERY DAY FAVORITES.

WE THINK YOU’LL LIKE THEM TOO!

PROMO.RACHAELRAYMAG.COM

Come Sample Georgia’s Flavors With farm-to-table dining, food festivals, wine tastings, talented local chefs, u-pick farms and much more, Georgia is home to many noteworthy and distinctive flavors. Start exploring Georgia’s great tastes today!

ExploreGeorgia.org/Dining

Turn the Towns Teal

Pick Your Passion in Louisiana Louisiana is a fantastic place to visit, and its cuisine—which includes classic dishes such as étouffée, gumbo, jambalaya and boudin—is worth its own trip.

Folonari Wines are proud to support Ovarian Cancer Awareness month. During the month of September, buy a bottle of Folonari and we will donate to Turn the Towns Teal, an Ovarian Cancer Awareness Campaign and together we can help raise funds and awareness. Amore Italia Folonari, The Passion of Italy in Every Bottle.

FolonariWines.com

LouisianaTravel.com

Find your inner foodie in Mississippi Food and drink are at the core of Mississippi culture and history. From catfish to fried chicken to southern tamales, Mississippi’s culinary heritage has food to please every palate.

VisitMississippi.org

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DO UB LE TA KE

3 jacket Rach sported an R1 her of de iso on an ep Craig show that featured on.

Ferguson last seas y arl ne a ag sn n ca You identical look-alike.

1

3

2

STY L E PI CKS

Bombers are back!

An old staple has a fresh new look

5

Reversible jacket!

1. The classic-looking zippered Sofia Satin Varsity MA1 Bomber is ultra lightweight, making it perfect for layering this season. $30, boohoo.com 2. Trade in your go-to black jacket for the colorfully embroidered Hayal Bomber. $148, shop.guess.com 3. The Olive Striped Bomber has a relaxed fit and comes in seven different colors to help you match any look. $35, loveculture.com 4. Why not add a bit of metallic shine to your outfit with the snap-button Magenta Silky Satin Bomber? $40, loveculture.com 5. You get two looks for the price of one with the Two-in-One Reversible Sateen Bomber. It’s up to you if you want to show off the embroidered tiger or phoenix. $160, us.topshop.com

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Photography by DAVID LEWIS TAYLOR

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

4

GOOD NUTRITION FROM THE START.® ©2016 Nestlé

SO GOOD, IT MIGHT NOT MAKE IT TO THE SANDWICH. No MSG • Gluten Free

HIGH QUALITY MEAT AND CHEESE NOW AVAILABLE NEAR THE DELI COUNTER.

CASTLEWOODRESERVE.COM

September

P. 108

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

END-OF-SUMMER 30-MINUTE MEALS P. 98 MAKE-AHEAD SUPPERS—FOR A WHOLE MONTH! A WINE PARTY EVEN BEER DRINKERS WILL LOVE P. 120

Photography by LUCAS ZAREBINSKI

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Back-to-school means back to the kitchen!

Keep the whole family happy with crowd-pleasing pasta, tacos, burritos and more.

BY

Rachael Ray

minute meals

Photography by JOSEPH DE LEO

Creamy Lemon Sauce with Egg Pasta, Corn, Leeks & Peas (recipe, page 101)

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Grilled Fish with Maque Choux Maque choux is a Cajun dish made with peppers, onions and corn, and often with garlic and bacon. It makes a great topping for grilled fish.

1 tbsp. olive oil, plus more for drizzling 4 slices meaty bacon, chopped 2 ears corn, husked, kernels cut from cobs 1 bunch scallions, whites and greens, chopped 1

⁄ 2 red or green bell pepper, chopped

SERVES 4

1 rib celery, chopped 1 jalapeño chile, chopped 1 tbsp. fresh thyme leaves, chopped 2 cloves garlic, chopped Salt and pepper 3 tbsp. crème fraîche About 1 tsp. hot sauce, such as Tabasco 4 fillets sustainable white fish, such as swordfish or halibut 1 lemon, juiced (about 1 ⁄ 4 cup)

h Heat a grill or grill pan over medium-high. h Heat a skillet over mediumhigh. Add 1 tbsp. oil, one turn of the pan. Add the bacon and cook, stirring often, until beginning to brown, about 8 minutes. Add the corn and cook, stirring occasionally, until lightly browned, about 2 minutes. Add the scallions, bell pepper, celery, jalapeño, thyme and garlic; season

with salt and pepper. Cook, stirring often, until the vegetables are crisp-tender, 3 to 4 minutes more. Stir the crème fraîche and hot sauce into the maque choux; reduce the heat to low. h Season the fish and drizzle with oil. Grill the fish until opaque in the center, about 3 minutes per side. Douse with the lemon juice and top with the maque choux.

Creamy Lemon Sauce with Egg Pasta, Corn, Leeks & Peas SERVES 4 1 tbsp. olive oil 2 tbsp. butter 2 ears corn, husked, kernels cut from cobs 2 large leeks, white and light-green parts only, quartered and sliced 4 cloves garlic, chopped Salt and pepper 1 cup shelled fresh peas or frozen peas, preferably organic, thawed 1 ⁄ 2 cup dry white wine or chicken stock 1 lb. extra-wide egg noodles or tagliatelle 1 cup heavy cream 2 lemons, zested (about 1 tbsp.) and juiced (about 1 ⁄ 2 cup) Freshly grated Parmigiano-Reggiano or Grana Padano h Bring a large pot of water

F O O D ST Y L I N G BY S I M O N A N D R E W S ; PROP STYLING BY CARLA GONZALEZ-HART.

to a boil for the pasta. h In a large skillet, heat the oil, one turn of the pan, over medium-high. Melt the

butter into the oil, then add the corn, leeks and garlic; season with salt and pepper.

Cook, stirring often, until the leeks soften, about 5 minutes. Add the peas, stir in the wine and reduce the heat to medium-low. h Salt the boiling water, add the pasta and cook to al dente; drain and transfer to a large bowl. h Meanwhile, in a small saucepan, bring the cream, zest and juice to a low boil over medium heat, stirring occasionally; remove from the heat. h In the large bowl, toss the pasta with the corn mixture and the lemon cream; season. Serve with the cheese.

PICK THE RIGHT RICE PAGE 132

Vegetable Paella

SERVES 4 to 6

3 cups vegetable stock or chicken stock A fat pinch of saffron (24 to 36 threads, about 1 tsp.)

2 tbsp. olive oil 1 onion, chopped 4 cloves garlic, sliced 2 cups short-grain rice 2 tbsp. fresh thyme leaves 1 tsp. paprika Salt and pepper 1 box (9 oz.) frozen artichoke hearts, thawed, then halved or quartered 3 plum tomatoes (about 9 oz. total)—halved lengthwise, seeded and sliced lengthwise 8 oz. haricots verts (thin green beans) or regular green beans, halved crosswise 6 piquillo peppers, drained and sliced, or 1 jar (4 oz.) sliced pimientos, drained 1 cup shelled fresh peas or frozen peas, preferably organic, thawed 1 ⁄ 2 cup fresh flat-leaf parsley, chopped 1 lemon, juiced (about 1 ⁄ 4 cup) EVOO, for drizzling Hot sauce, such as Tabasco, for serving

h In a small saucepan, heat the stock and saffron over medium-low to infuse the saffron’s flavor and color into the stock. h In a large skillet with a lid, heat the oil, two turns of the pan, over medium to medium-high. Add the onion and garlic and cook, stirring often, until softened, 2 to 3 minutes. Add the rice, thyme and paprika; season with salt and pepper. Cook, stirring often, until the rice is lightly browned, about 3 minutes. Add the saffron stock; cover and simmer 10 minutes. Add the artichokes, tomatoes, green beans and peppers; cover and cook until the rice is tender and the vegetables are heated through, about 5 minutes more. Stir in the peas, increase the heat to high, and cook, uncovered and without stirring, until the rice on the bottom of the pan is crispy, 3 to 4 minutes. h Remove from the heat and top with the parsley, lemon juice and EVOO. Serve with the hot sauce.

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Tequila Shrimp & Chorizo Tacos with Gazpacho Salsa SERVES 4 24 large shrimp, peeled and deveined Salt and pepper 2 shots (6 tbsp.) tequila 1 lime, juiced (about 2 tbsp.)

2 tbsp. olive oil 2 cloves garlic, chopped 1 tsp. hot sauce, such as Tabasco 1 package (1 lb.) cured chorizo (I like Gaspar’s) 3 tomatoes on the vine or plum tomatoes (about 9 oz. total), seeded and chopped 1 small yellow or red onion, chopped 1 small red or green bell pepper, chopped 1 ⁄ 3 English cucumber, chopped 2 ribs celery, chopped 1 large jalapeño chile, chopped EVOO, for drizzling 12 corn tortillas Chopped romaine, for serving h Preheat a grill or grill pan over medium-high. h In a medium bowl, season the shrimp with salt and pepper; toss with the tequila, lime juice, oil, garlic and hot sauce. Using a knife, score the chorizo casing [1], if needed. Peel off the casing [2] and slice [3]. Thread the shrimp and chorizo onto skewers. Grill until the shrimp are opaque in the centers and the chorizo is crispy at the edges, 3 to 4 minutes per side. h In another medium bowl, toss the tomatoes, onion, bell pepper, cucumber, celery and jalapeño.

Season salsa; drizzle with EVOO. h Char the tortillas on the grill, over an open flame on a gas burner or in a dry, hot pan over high heat. h Fill the tortillas with lettuce, shrimp and chorizo; top with salsa.

Ratatouille & Polenta Bowls 3 tbsp. olive oil 2 medium zucchini (1 1 ⁄ 4 lbs. total), seeded and chopped 1 firm, large eggplant (about 1 lb.), diced 1 red pepper, such as bell or field pepper, seeded and chopped 1 onion, chopped 4 cloves garlic, sliced 2 tbsp. fresh thyme leaves, chopped Salt and pepper 12–14 cocktail tomatoes (such as Campari), quartered, or 1 pt. cherry tomatoes, halved A few leaves of basil, torn 3 cups vegetable stock or chicken stock 1 cup quick-cooking polenta 1 ear corn, husked, kernels cut from cob 1 cup freshly grated Parmigiano-Reggiano 3 tbsp. butter

SERVES 4

h In a large skillet with a lid, heat the oil, three turns of the pan, over medium-high. Add the zucchini, eggplant, pepper, onion, garlic and thyme; season with salt and pepper. Cover and cook, stirring occasionally, until the vegetables soften, 5 to 6 minutes. Add the tomatoes and basil.

Partially cover and cook, stirring occasionally, until the ratatouille is tender, 10 to 12 minutes more. h In a large saucepan, bring the stock to a boil over medium-high.

Gradually whisk in the polenta, add the corn and season. Reduce the heat to medium and cook, whisking constantly, until the polenta is thick, about 3 minutes. Stir in the cheese and butter. h Divide the polenta among 4 bowls. Make a well in the center of each; fill with the ratatouille.

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Smoky Roasted Corn Soup 4 ears corn—husked, kernels cut from cobs and cobs reserved About 2 tbsp. olive oil Salt and pepper 3 tbsp. butter 1 russet potato, peeled and chopped 1 onion, chopped 1 jalapeño chile, chopped 1 small fresh red chile, such as finger or Fresno, chopped

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SERVES 4

2 tbsp. fresh thyme leaves 4 cloves garlic, chopped 1 tsp. smoked paprika 4 cups vegetable stock or chicken stock 1 ⁄ 2 cup cream Chipotle hot sauce, such as chipotle Tabasco, thinly sliced scallions, chopped fresh parsley or cilantro, and radishes cut into matchsticks, for garnish

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h Preheat the oven to 450°.

On a rimmed baking sheet, toss the corn kernels with the oil; season with salt and pepper and spread out in an even layer.

Roast until browned in spots, about 15 minutes. h In a large pot, melt the butter over medium to medium-high.

Add the potato, onion, jalapeño, red chile, thyme, garlic and paprika. Cook, stirring often, until the vegetables begin to soften, 3 to 4 minutes. Add the corn cobs,

stock and 1 cup water.

Bring to a boil and simmer until the vegetables are soft, about 10 minutes. Discard the cobs. h In a food processor, puree half the stock mixture with half the roasted corn; return to the pot.

Add the remaining corn and the cream to the pot. Simmer, stirring often, until heated through, just a couple of minutes; season.

Divide the soup among 4 bowls.

Top with the hot sauce, scallions, parsley and radishes.

Fresh Mexican Chorizo with Tomatillo Chowchow SERVES 4 Chowchow, a pickled vegetable relish popular in the South, is also delicious on cornbread and sandwiches.

2 tbsp. vegetable oil or olive oil 1 small onion, finely chopped 1 small red or green bell pepper, finely chopped 1 rib celery with leafy tops, chopped 2 cloves garlic, chopped 4 large tomatillos, husked and rinsed, or 2 green (unripe) tomatoes, chopped 1 1 ⁄ 2 cups chopped white or green cabbage 2 tbsp. sugar 1 tbsp. salt 1 tsp. (about 1 ⁄ 3 palmful) each celery seed, mustard powder, ground ginger, turmeric and yellow mustard seed 1 ⁄ 4 cup cider vinegar or white distilled vinegar 8 links fresh Mexican-style chorizo or hot dogs of choice 8 hot dog rolls, top-split (I like Hot Bread Kitchen, hotbreadkitchen.org) Butter, at room temperature, for brushing rolls h In a medium skillet, heat 1 tbsp. oil, one turn of the pan, over medium-high. Add the

onion, pepper, celery and garlic; cook, stirring often, until vegetables soften, about 5 minutes. Add the tomatillos, cabbage and sugar; season with the salt and spices. Cook, stirring occasionally, until the flavors combine and the cabbage softens, about 15 minutes more. Stir in the vinegar and remove the chowchow from the heat. h In a large saucepan of simmering water, cook the chorizo until cooked through, about 10 minutes, or the hot dogs until heated through, 2 to 3 minutes. On a griddle or in large nonstick pan, heat the remaining 1 tbsp. oil, one turn of the pan, over medium-high.

Cook the chorizo or hot dogs, turning occasionally, until crispy and browned in spots, about 5 minutes. Brush the sides of the rolls with the butter. Add to the griddle, buttered side down. Cook until brown and toasted, about 1 minute per side. h Serve the chorizo in the toasted rolls topped with lots of chowchow.

Smoky Buffalo Skirt Steak Salad SERVES 4 2 lbs. skirt steak, cut into 4 pieces Kosher salt Coarsely ground pepper 1 tsp. (about 1 ⁄ 3 palmful) each dried oregano, preferably Mexican, granulated garlic, granulated onion and smoked paprika A drizzle of olive oil 2 bunches large scallions or thin leeks 3 tbsp. butter 4 cloves garlic, chopped 1 ⁄ 4 cup chipotle hot sauce, such as chipotle Tabasco, or pureed chipotle chiles in adobo sauce 1 head iceberg lettuce, cored and cut crosswise into four 1-inch-thick slabs, or 2 hearts of romaine, cored and halved lengthwise 1 ⁄ 2 lb. smoked blue cheese, crumbled (I like Oscar’s Smoke House, oscarsadk smokehouse.com) Giardiniera (hot pickled vegetables), drained and chopped

h Preheat a grill or a grill pan over medium-high.

Season the steak with salt, pepper and the spices; drizzle with oil. Drizzle the scallions with oil; season.

Grill the steak until charred in spots, 3 to 4 minutes per side. Transfer to a plate and let rest 5 minutes. Grill the scallions, turning often, until wilted and charred in spots, 3 to 4 minutes. h For the Buffalo sauce, melt the butter in a medium skillet over medium heat. Add the garlic and cook, stirring often, until aromatic, about 2 minutes. Stir in the hot sauce; pour the Buffalo sauce over the steak. Slice the steak against the grain. Slice the scallions on an angle. h Place 1 slab of lettuce on each plate. Top with the steak, then the scallions; garnish with lots of blue cheese and the giardiniera.

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Black Bean Succotash Crispy Burritos SERVES 4

Eggplant Shakshuka SERVES 4

If your tortillas are a little stiff, wrap them in a dish towel and microwave for about 30 seconds.

2 tbsp. olive oil 2 ears corn, husked, kernels cut from cob 1 onion, chopped 4 cloves garlic, chopped 1 small fresh red chile, such as finger or Fresno, chopped 1 jalapeño chile, seeded and chopped 1 tsp. (about 1 ⁄ 3 palmful) each dried oregano, preferably Mexican, ground coriander and ground cumin Salt and pepper 1 can (15 to 15.5 oz.) black beans, rinsed 1 ⁄ 4 cup (a small handful) fresh cilantro leaves, chopped 1 lime, juiced (about 2 tbsp.)

2 plum tomatoes or tomatoes on the vine, diced 2 cups mixed grated cheddar and pepper jack 4 large flour tortillas

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h In a large skillet, heat

the oil, two turns of the pan, over medium-high.

Add the corn, onion, garlic, red chile, jalapeño, oregano, coriander and cumin; season with salt and pepper. Cook, stirring often, until the onion softens and the corn is lightly browned, about 5 minutes. Add the black beans and stir until heated through, 1 to 2 minutes. Stir the cilantro and lime juice into the succotash. h Place a quarter of the succotash, tomatoes and cheeses on the lower third of each tortilla.

Fold in the sides, then roll up tightly. h Heat a griddle or a large nonstick skillet over medium. Lightly spray the burritos with cooking spray. Place in the skillet, seam side down. Cook until the

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1 large, firm eggplant (about 1 lb.), diced Salt 3 tbsp. olive oil 1 onion, chopped 1 ⁄ 2 cup pitted Greek green olives, coarsely chopped 1 small fresh red chile, such as finger or Fresno, sliced 4 cloves garlic, sliced 1 tsp. (about 1 ⁄ 3 palmful) each ground coriander, ground cumin and paprika or smoked sweet paprika A pinch of ground cinnamon 1 can (15 oz.) tomato sauce or about 2 cups tomato puree or passata 1 tbsp. harissa paste or hot sauce 4 large organic cage-free eggs, such as Araucana 1 ⁄ 3 cup (a generous handful) fresh cilantro leaves, coarsely chopped Warm pita (I like Kalustyan’s), charred and torn into large pieces h Sprinkle the eggplant with salt and let drain 10 minutes. h In a large skillet with a lid, heat the oil, three turns of the pan, over mediumhigh. Add the onion, olives, chile, garlic and spices.

Cook, stirring often, until the onion softens, about 5 minutes. Add the eggplant; partially cover and cook, stirring occasionally, until softened, about 10 minutes.

Stir in the tomato sauce and harissa. Using the back of a spoon, make 4 evenly spaced wells in the eggplant mixture [1]. Crack the eggs [2], then pour one into each well [3]. Reduce the heat to medium. Cook until the whites are set, about 5 minutes. Spoon the shakshuka into 4 shallow bowls; top with cilantro.

Serve with the pita.

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Clockwise, from top left: SPICED MOROCCAN BEEF BOWL p. 118 SMOKY CHICKEN & FARRO SALAD p. 118 THAI SHRIMP & COCONUT SOUP p. 118

Put your freezer to work with this genius four-week strategy: Spend one afternoon cooking eight simple base recipes, then use those frozen assets to create 24 quick-and-easy dinners—enough for six meals a week! Now that supper’s solved, your only problem is figuring out what to do with all that free time.

RECIPES BY SARAH TENAGLIA PHOTOGRAPHY BY CHRISTOPHER TESTANI

BRAISED PORK WITH CUMIN & GA R L I C

COOK 1 hr 45 min (plus cooling)

6 tbsp. olive oil 9 lbs. boneless country-style pork ribs, cut into 2-inch pieces 4 1 ⁄ 2 cups chicken stock 18 large cloves garlic, chopped 2 tbsp. cumin seeds, crushed 2 tbsp. dried oregano

1. In a large pot or Dutch oven, heat 2 tbsp. oil over high. Season the pork with salt and pepper.

Working in batches, cook until browned all over, 7 to 10 minutes per batch, adding remaining oil by the tablespoon between batches.

2. Return the pork to the pot. Add the remaining ingredients and bring to a boil. Reduce the heat to low; cover and simmer until the pork is tender, about 1 hour.

Increase the heat to high; cook, uncovered, stirring often, until the liquid is almost evaporated and the pork is tender, 20 to 30 minutes.

Let cool, uncovered, 2 hours.

3. Freeze six 2-cup portions plus one 1-cup portion.

A R R A B B I ATA SAU C E MAKES About 20 cups PREP 15 min COOK 50 min (plus cooling)

1 1⁄4 2 1⁄ 2 1 1⁄4 25

cups olive oil cups finely chopped onion cups tomato paste large cloves garlic, minced 2–3 tsp. crushed red pepper 8 cans (28 oz. each) crushed tomatoes, such as San Marzano

1. In a large pot, heat the oil over medium-high. Add the onion; cook, stirring often, until soft, about 5 minutes. Add the next 3 ingredients; cook, stirring, 5 minutes. Add the tomatoes; bring to a boil. Reduce the heat to medium-low. Cover partially; simmer, stirring often, until reduced by about a third, about 30 minutes. Let cool, uncovered, 2 hours. Season with salt.

2. Freeze in 2-cup portions.

110

12 2 2 4

cloves garlic, smashed tbsp. chopped fresh rosemary tbsp. fresh thyme leaves cups pearled or semi-pearled farro

1. In a large saucepan, bring 8 cups water to a boil with the stock, garlic, rosemary, thyme, 2 tsp. salt and 2 tsp. pepper. Add the farro, reduce the heat to low and simmer, stirring often, until al dente, 15 to 20 minutes; drain.

Spread out between two large rimmed baking sheets; let cool.

2. Freeze in 1-cup portions.

R OAST E D BUTTERNUT S Q UAS H puree

PREP 20 min

COOK 45 min

6 lbs. butternut squash— peeled, seeded and cut into 1 1 ⁄ 2 -inch cubes 1 ⁄ 2 cup olive oil

1. Position racks in the top and bottom thirds of oven; preheat to 425°. On two large rimmed baking sheets, toss the squash and oil.

Season with salt and pepper. Roast, turning once, until almost tender, about 35 minutes. Set aside 5 cups squash cubes. Roast remaining cubes until very tender, another 10 minutes; transfer to a food processor. Puree, adding water by the tablespoon if needed; let cool.

2. Freeze the cubes and puree

GA R L I C & CHICKEN THIGHS MAKES 13 cups shredded chicken and 4 whole thighs PREP 30 min COOK 30 min

24 3 ⁄4 2 2 2 12

cloves garlic, peeled cup olive oil tbsp. coriander seeds, crushed tbsp. lemon-pepper seasoning tbsp. dried oregano lbs. bone-in, skin-on chicken thighs

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C L AS S I C B E E F ST E W MAKES About 24 cups (plus cooling)

11 lbs. well marbled chuck roast, cut into 2-inch cubes 6 tbsp. olive oil 9 cups chicken stock 4 cups full-bodied dry red wine, such as petite sirah 2 cups chopped celery with leaves 2 cups finely chopped shallots 1 ⁄ 2 cup tomato paste 1 ⁄ 4 cup balsamic vinegar 4 bay leaves 2 tbsp. herbes de Provence 3 lbs. carrots, peeled and cut into 2-inch pieces 1 ⁄ 2 cup flour

1. Preheat the oven to 325°.

Season the beef generously with salt and pepper. In a large ovenproof pot with a lid, heat 2 tbsp. oil over high. Working in batches, cook the beef until browned all over, 5 to 10 minutes per batch, adding remaining oil by the tablespoon between batches.

2. Return the beef to the pot.

Add 8 cups stock and the next 7 ingredients and bring to a boil.

Cover the pot and transfer to the oven. Cook until the beef is tender, 2 to 2 1 ⁄ 2 hours.

3. Add the carrots; cover partially and cook just until tender, about 20 minutes. Transfer the pot to the stovetop. In a bowl, whisk the remaining 1 cup stock and the flour until smooth. Add the

flour mixture to the pot. Bring to a boil, stirring often; cook until thickened, about 2 minutes. Let the stew cool, uncovered, 3 hours.

4. Freeze in 2-cup portions.

B L I ST E R E D M I N I BELL PEPPERS & ONIONS 6 cups peppers COOK 20 min

PREP 15 min

2 bags (1 lb. each). mini bell peppers—stemmed, halved lengthwise and seeded 6 large onions, each cut through core into 6 wedges 10 tbsp. olive oil

1. Preheat the broiler. Arrange the peppers and onions, cut side down, on separate rimmed baking sheets. Drizzle with the oil and season with salt and pepper.

2. Broil the peppers, turning halfway through, until charred in spots, about 10 minutes. Let cool.

Broil the onions, turning halfway through, until charred in spots, about 10 minutes. Let cool. Discard any papery layers of onion.

3. Freeze each in 1-cup portions.

GREEN RICE PILAF MAKES 24 cups

7 2 1⁄ 2 2 1 1⁄ 2 2 3 6 6

cups chicken stock cups (packed) baby spinach cups whole milk cups (packed) fresh cilantro leaves tsp. olive oil cups chopped onion cups long-grain white rice cloves garlic, finely chopped

1. In a blender, working in batches, blend the first 4 ingredients with 1 tbsp. salt and 2 tsp. pepper.

2. In a large pot, heat the oil over high. Add the onion; stir constantly, until soft, about 5 minutes. Stir in the rice, garlic and the cilantro mixture.

Bring to a simmer over medium.

Reduce the heat to low, cover and simmer until the rice is almost tender, 20 to 25 minutes.

Remove from the heat; let stand, covered, 10 minutes.

3. Spread out between two large rimmed baking sheets. Cover loosely with paper towels and let cool completely.

4. Freeze in 2-cup portions.

FREEZE IT Transfer the portioned dishes to quart-size resealable plastic bags and squeeze out the air. Stack the bags flat inside gallon-size freezer bags. No wasted space!

THAW IT Unless specified otherwise in the meal recipes, thaw base dishes overnight in the fridge or transfer to a microwave-safe bowl and microwave on high in 30-second increments until just thawed.

ILLUSTRATIONS BY JUNGYEON ROH

FOOD ST YLI NG BY CHRIS LANIER ; PR OP STYL ING BY PA IGE HICKS. SMAL L IMAGES: PHOTO GRAPHY BY PETER ARDITO; FOOD STYLING BY CLAUDIA FICCA ; PROP STYLING BY MICHELLE LONGO.

D

Dinner starts here: These eight base recipes are the building blocks of your month of meals—and you can cook, portion and freeze them in one afternoon! Then, put them to work in the recipes on the following pages.

1. Position racks in the top and bottom thirds of the oven; preheat to 400°. In a food processor, chop the garlic. Add the oil, coriander seeds, lemon pepper, oregano and 4 tsp. salt; pulse to a coarse paste. On two large rimmed baking sheets, arrange the chicken in a single layer. Rub the garlic paste over and under the skin. Roast, switching baking sheets halfway through, until cooked through, 30 to 40 minutes. Let cool.

2. Place 4 thighs in a 1-gallon resealable freezer bag. Shred the remaining meat, reserving the skin and bones. Freeze the shredded meat in 1-cup portions, and the skin, bones and pan drippings in

MEAL

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BRAISED PORK

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Quick Pork Chili Verde READY IN 10 MINUTES

2 cups jarred salsa verde • 1 can (15 oz.) hominy, rinsed • 1 cup Blistered Onions, thawed and chopped • 2 cups Braised Pork, thawed • 2 scallions, chopped • 1 ⁄ 4 cup sour cream • 2 ⁄ 3 cup chopped fresh cilantro • lime wedges In a large saucepan with a lid, bring the salsa, hominy, onions and 2/3 cup water to a simmer over mediumlow. Stir in the pork and scallions; cover and simmer until the pork is heated through, about 5 minutes. Serve with the sour cream, cilantro and lime. Serves 4.

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Brown Butter Scallops with Butternut Puree & Farro READY IN 15 MINUTES

2 cups pureed Roasted Squash, thawed • 1 cup Blistered Onions, thawed and coarsely chopped • 1 ⁄ 4 cup heavy cream • 2 cups Herbed Farro • 6 tbsp. butter • 12 large scallops, patted dry • 12 large fresh sage leaves In a food processor, puree the squash, onions and cream. Transfer to a saucepan with a lid and cook, covered, over medium until heated through, about 5 minutes; season with salt and pepper.

In a medium bowl, microwave the farro on high in 30-second increments until heated through, 1 to 2 minutes.

In a large nonstick skillet, melt the butter over medium-high.

Season the scallops.

Add the scallops and sage to the skillet.

Cook until the scallops are browned on the top and bottom and opaque in the center, about 2 minutes per side.

(If the butter hasn’t

browned, remove the scallops and continue to cook the butter until golden.) Divide the squash mixture among plates; top with the farro, scallops and crispy sage leaves. Drizzle with the brown butter. Serves 4.

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Spicy Shrimp & Chorizo Stew READY IN 15 MINUTES

6 oz. cured chorizo, casings removed, thinly sliced • 2 1 ⁄ 2 cups dry white wine • 4 cups Arrabbiata Sauce, thawed • 1 1⁄4 lbs. medium shrimp, peeled and deveined • 1 bag (5 to 6 oz.) fresh baby spinach • EVOO • store-bought garlic bread In a large pot with a lid, brown the chorizo over mediumhigh, turning once, about 2 minutes. Add the wine and let the mixture boil 5 minutes. Stir in the sauce; return to a boil.

Reduce the heat to medium; add the shrimp.

Cover and cook, stirring once, until the shrimp are opaque in the center, 5 minutes. Stir in the spinach to wilt; season with salt and pepper.

Divide among shallow bowls, drizzle with oil and serve with the bread.

Serves 4.

4 Creamy Butternut Squash Pasta READY IN 15 MINUTES

8 oz. diced pancetta • 2 cups pureed Roasted Squash, thawed • 1 cup heavy cream • 2 cloves garlic, finely chopped • 1 lb. spaghetti, cooked, with 1 cup pasta cooking water reserved • 2 tbsp. finely grated Parmesan, plus more for garnish In a large pot, cook the pancetta over mediumhigh until browned and crispy, about 8 minutes.

Stir in the squash, cream and garlic; bring to a simmer. Stir in the pasta and 2 tbsp. cheese, adding some reserved pasta cooking water as needed if the sauce is too thick; season with salt and pepper. Top with cheese. Serves 4.

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Mediterranean Chicken & Rice READY IN 10 MINUTES 1 ⁄ 2 cup chopped fresh flat-leaf parsley • 1 ⁄ 3 cup EVOO • 2 tbsp. drained capers • 2 tbsp. red wine vinegar • 1 1 ⁄ 2 tbsp. chopped fresh oregano • 1 clove garlic, peeled • 4 cups (packed) herb salad mix • 1 cup halved cherry tomatoes • 4 cups Green Pilaf, warmed • 2 cups shredded Roasted Chicken Thighs, warmed In a food processor, blend the first 6 ingredients with 1/4 cup water until the herbs are finely chopped; season with salt and pepper. In a large bowl, toss the salad mix with the tomatoes; season. Divide the pilaf, chicken and salad among plates. Drizzle the chicken with the parsley vinaigrette. Serves 4.

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Beef Stew & Egg Noodles with Horseradish Cream READY IN 15 MINUTES

4 cups Classic Beef Stew, thawed • 1 ⁄ 2 cup sour cream • 1 tbsp. prepared horseradish • 12 oz. wide egg noodles • 2 tbsp. butter • 2 tbsp. finely chopped fresh marjoram In a large saucepan with a lid, cook the stew, covered, over mediumlow, stirring once, until heated through, about 5 minutes. In a bowl, mix the sour cream and horseradish; season.

Bring a large pot of water to a boil. Season with salt, add the noodles and cook to al dente. Drain the noodles and return them to the pot. Stir in the butter and 1 tbsp. marjoram; season with salt and pepper.

Divide the buttered noodles among plates, then top with the stew, horseradish cream and the remaining chopped marjoram. Serves 4.

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Smoky Chicken & Pinto Bean Chili READY IN 20 MINUTES

7

8

2 cans (15 to 15.5 oz. each) pinto beans, rinsed • 2 cups Arrabbiata Sauce, thawed • 1 cup Blistered Peppers, thawed and chopped • 1 cup Blistered Onions, thawed and chopped • 1 cup chipotle salsa • 1 1 ⁄ 2 tsp. ground cumin • 2 cups shredded Roasted Chicken Thighs, thawed • sour cream, loosened with water until thin enough to drizzle • chopped red onion In a large heavy saucepan, bring the beans, sauce, peppers, onions, salsa, cumin and 1 cup water to a boil over medium-high, stirring occasionally.

Stir in the chicken and cook, stirring often, until heated through, 8 to 10 minutes; season with salt and pepper.

Top the chili with a drizzle of sour cream and some chopped red onion. Serves 4.

8 Tangy Cuban Pork with Rice & Beans READY IN 10 MINUTES 1

9

⁄ 4 cup frozen orange juice concentrate, thawed • 4 cloves garlic, finely chopped • 2 tsp. whole coriander seeds, crushed • 2 tbsp. chopped fresh marjoram • 4 cups Braised Pork, thawed • 2 cups Blistered Onions, thawed • 2 cups Green Pilaf, thawed • 1 can (15 to 15.5 oz.) black beans, rinsed Preheat the broiler. In a small bowl, whisk the orange juice concentrate, garlic, coriander seeds, 1 tbsp. marjoram and 2 tbsp. water. On a rimmed baking sheet, toss the

pork and onions on one side and the pilaf and beans on the other side.

Drizzle everything with the orange juice mixture; season with salt and pepper. Broil until heated through, about 3 minutes. Sprinkle everything with the remaining 1 tbsp. marjoram. Serves 4.

9 Italian Braised Pork & Polenta READY IN 30 MINUTES

1 cup polenta • 2 cloves garlic, finely chopped • 4 cups Arrabbiata Sauce, thawed • 3 cups Braised Pork, thawed • 3 cups Blistered Peppers, thawed • shaved Parmesan • torn fresh basil In a medium saucepan with a lid, bring the polenta, garlic, 41/2 cups water and 3/ 4 tsp. salt to a boil, whisking occasionally.

Reduce the heat to low. Cover and cook, stirring often, until the polenta is creamy, about 18 minutes; season with salt and pepper.

Meanwhile, in a large saucepan, cook the sauce, pork and peppers over medium-low, stirring, until heated through, 5 to 10 minutes.

Top the polenta with the pork mixture; garnish with the shaved cheese and torn basil. Serves 4.

10

Smothered Chicken Enchiladas READY IN 35 MINUTES

2 cups shredded Roasted Chicken Thighs, thawed • 2 cups Green Pilaf • 1 cup Blistered Onions, thawed and chopped • 2 cups grated pepper jack • 8 six-inch corn tortillas • 2 cups Arrabbiata Sauce, thawed • 1 cup chipotle salsa • 2 tsp. ground cumin • small fresh cilantro sprigs Preheat the oven to 375°. In a bowl, toss the chicken, pilaf, onions and 1 cup cheese. Heat a medium

skillet over high.

Working with 1 tortilla at a time, cook the tortillas until blackened in spots, about 10 seconds per side.

Divide the chicken mixture among the tortillas. Roll up and place, seam side down, in a large baking dish.

In a bowl, stir the sauce, salsa and cumin; pour over the enchiladas and sprinkle with the remaining 1 cup cheese.

Cover and bake until heated through, about 25 minutes. Top with the cilantro sprigs. Serves 4.

11 Southwest Chicken Caesar Salad READY IN 10 MINUTES 1 ⁄ 2 cup (packed) fresh cilantro leaves • 1 ⁄ 3 cup EVOO • 1 ⁄ 4 cup shredded Parmesan, plus more for serving • 3 tbsp. fresh lemon juice • 2 tsp. chipotle hot sauce • 1 clove garlic, peeled • 2 hearts of romaine, chopped • 2 cups Green Pilaf, warmed • 2 cups shredded Roasted Chicken Thighs, warmed • 1 can (15 to 15.25 oz.) corn kernels, drained In a mini food processor, puree the cilantro, EVOO, 1/4 cup Parmesan, the lemon juice, hot sauce and garlic; season the dressing with salt and pepper. In a large bowl, toss the romaine, pilaf, chicken, corn and dressing; season. Serve the salad with more cheese for sprinkling.

Serves 4.

MEAL

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SOUTHWEST

STA R T WITH THESE BAS E RECIPES

GREEN PILAF

R OA S T E D CHICKEN THIGHS

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Pasta Arrabbiata with Ricotta & Basil

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Buffalo Chicken Sandwiches

Easy Beef Pot Pies

READY IN 20 MINUTES

READY IN 10 MINUTES

READY IN 30 MINUTES

4 cups Arrabbiata Sauce, thawed • 1 cup Blistered Peppers, thawed and chopped • 1 ⁄ 4 cup EVOO • 3 large cloves garlic, finely chopped • 1 lb. rigatoni, cooked, with 1 cup pasta cooking water reserved • finely grated Pecorino Romano • fresh ricotta • thinly sliced fresh basil In a large saucepan, simmer the sauce, peppers, EVOO and garlic over medium, stirring occasionally, until heated through, about 10 minutes. Stir in the pasta, adding pasta cooking water by the 1/ 4 cup as needed if the sauce is too thick; season with salt and pepper.

Top with the Pecorino Romano, ricotta and basil. Serves 4.

4 ciabatta rolls, split • 1 ⁄ 4 cup mayonnaise • 1 ⁄ 2 cup crumbled blue cheese • 2 cups shredded Roasted Chicken Thighs, thawed • 2–3 tbsp. hot sauce, such as Frank’s RedHot • 1 cup thinly sliced celery ribs with leaves Preheat the oven to 400°. Arrange the rolls, cut side up, on a baking sheet. Bake until golden brown, about 5 minutes. Spread the rolls with mayonnaise; sprinkle the cheese on the roll bottoms. In a nonstick skillet, cook the chicken, covered, over low, stirring occasionally, until just heated through, 3 to 4 minutes. Divide the chicken among the roll bottoms. Drizzle with the hot sauce. Top with the celery, then the roll tops.

Makes 4.

4 cups Classic Beef Stew, thawed • 1 1 ⁄ 3 cups frozen peas • 1 cup Blistered Onions, thawed • 2 tsp. chopped fresh rosemary • 1 package (14 to 18 oz.) frozen puff pastry (2 sheets) • 1 egg, beaten Position a rack in the lower third of the oven; preheat to 425°.

In a large bowl, mix the stew, peas, onions and rosemary. Divide among four 2-cup ramekins.

Unfold the pastry. Using kitchen shears or a sharp knife, cut out rounds at least 1 inch wider than the diameter of the ramekins, gathering the scraps and pressing together, if necessary, to make 4 rounds. Brush the rims of the ramekins with some of the beaten egg. Drape the pastry rounds over the ramekins, pressing to seal. Brush the pastry with the remaining beaten egg. Transfer the ramekins to a rimmed baking sheet.

Bake until the pastry is golden-brown and cooked through, tenting with foil if browning too quickly, 20 to 25 minutes. Makes 4.

13 Chicken Soup with Farro & Butternut Squash READY IN 15 MINUTES

6 cups chicken stock • reserved Chicken Skin, Bones and Pan Drippings (from the Roasted Chicken Thighs) • 2 cups shredded Roasted Chicken Thighs, thawed • 2 cups cubed Roasted Squash, thawed • 2 cups Herbed Farro, thawed • 2 ⁄ 3 cup thinly sliced celery with leaves • 2 tsp. fresh thyme leaves In a large saucepan, bring the stock and reserved chicken skin, bones and pan drippings to a boil.

Simmer over mediumlow until flavors meld, about 5 minutes. Strain, returning the liquid to the pan. Stir in the remaining ingredients and simmer until the soup is heated through, about 5 minutes; season with salt and pepper.

Serves 4.

15 Cod with Arrabbiata Sauce, Olives & Capers READY IN 25 MINUTES

4 cups Arrabbiata Sauce, thawed • 1 scant cup pitted Kalamata olives, halved lengthwise, plus 1 ⁄ 3 cup olive brine • 1 ⁄ 4 cup drained capers • 3 tbsp.

EVOO • 4 cod or other white fish fillets (6 oz. each) • 12 oz. spaghetti, cooked • finely chopped fresh flat-leaf parsley In a large pot, bring the sauce, olives and brine, capers, EVOO and 3/4 cup water to a boil. Simmer over medium until flavors meld, about 10 minutes. Reduce the heat to low. Season the fish, add to the pot and spoon with sauce to cover. Cover and cook until the fish flakes easily with a fork, about 10 minutes. Divide the spaghetti among bowls; top with the fish, sauce and parsley. Serves 4.

16

13

14

16

17

Hoisin Beef with Chinese Five-Spice READY IN 20 MINUTES 1

17

⁄2 cup hoisin sauce • 3 tbsp. finely chopped fresh ginger • 2 tsp.

Chinese five-spice powder • 6 cups Classic Beef Stew, thawed • 4 cups Green Pilaf, warmed • 1 red Fresno chile, thinly sliced • sesame seeds In a large saucepan with a lid, bring the hoisin, ginger, five-spice powder and 1 cup water to a boil.

Stir in the stew; cover.

Reduce the heat to medium; simmer until heated through, about 10 minutes. Season with salt and pepper. Serve the beef mixture over the pilaf; top with the chile and sesame seeds.

Serves 4.

18 Beef Stew with Red Wine & Carrots READY IN 5 MINUTES

18

6 cups Classic Beef Stew, thawed • chopped fresh flat-leaf parsley In a large saucepan with a lid, cook the stew, covered, over mediumlow, stirring once, until heated through, about 5 minutes; season with salt and pepper. Top with the parsley. Serves 4.

19

Indian-Spiced Salmon & Rice READY IN 10 MINUTES

19

4 salmon fillets (5 to 6 oz. each) • olive oil • 1 1 ⁄ 4 tsp. garam masala • 4 cups Green Pilaf, warmed • fresh cilantro leaves • lemon wedges Preheat the oven to 450°. On a baking sheet, brush the salmon all over with oil.

Sprinkle with the garam masala; season with salt and pepper. Bake until opaque in the center, about 7 minutes. Serve the salmon with the pilaf, cilantro and lemon wedges. Serves 4.

20

Pork & Avocado Tostadas READY IN 10 MINUTES

20

4 cups Braised Pork, thawed • 4 large tostada

shells • 2 avocados— halved, pitted, peeled and sliced • store-bought pico de gallo In a nonstick skillet, cook the pork, covered, over low until heated through, about 5 minutes. Top the tostada shells with the avocado, pork and pico de gallo. Makes 4.

21 Spiced Moroccan Beef Bowl READY IN 15 MINUTES

4 cups Classic Beef Stew, thawed, carrots coarsely chopped • 2 cups cubed Roasted Squash, thawed • 1 ⁄ 2 cup golden raisins • 2 1 ⁄ 2 tsp. ground cumin • 3 ⁄ 4 tsp. ground cinnamon • 2 cups Herbed Farro, thawed • fresh cilantro leaves • lemon zest In a large saucepan, simmer the first 5 ingredients over medium-low, stirring once, until heated through, about 5 minutes; season with salt and pepper. In a medium saucepan, heat the farro with 1/4 cup water over medium-low, stirring occasionally, until heated through, 5 minutes. Top the farro with the stew, cilantro and lemon zest. Serves 4.

22 Smoky Chicken & Farro Salad READY IN 10 MINUTES 1 ⁄ 3 cup olive oil • 2 tbsp. sherry vinegar • 3 ⁄ 4 tsp. smoked paprika • 2 cups Herbed Farro, thawed • 1 cup Blistered Onions, thawed • 1 cup Blistered Peppers, thawed • 1 cup shredded Roasted Chicken Thighs, thawed • 5 oz. herb salad mix or arugula • shaved Manchego cheese In a large nonstick skillet, whisk the oil, vinegar and paprika; season with salt and pepper. Add the farro, onions, peppers and chicken. Cook over medium, stirring often, until heated through, 2 minutes. In a large bowl, toss the chicken mixture with the herb salad mix; season. Top with the cheese. Serves 4.

23

Thai Shrimp & Coconut Soup READY IN 20 MINUTES

1 tbsp. plus 1 1 ⁄ 2 tsp.

Thai green curry paste • 1 1 ⁄ 2 cups chicken stock • 1 can (13.5 oz.) unsweetened light coconut milk • 1 tbsp. finely chopped fresh ginger • 2 cups Green Pilaf • 1 cup cubed Roasted Squash • 1 lb. medium shrimp, peeled and deveined • 2 tbsp. fresh lime juice • 1 ⁄ 4 cup torn fresh basil In a large saucepan, cook the curry paste over medium-high, stirring, until fragrant, about 1 minute. Add the stock, coconut milk and ginger; bring to a boil.

Stir in the pilaf and squash; simmer until heated through, about 10 minutes. Add the shrimp and lime juice and simmer until the shrimp is opaque in the center, 4 to 5 minutes.

Season the soup with salt and pepper. Top with the basil. Serves 4.

24 Caribbean Jerk Chicken READY IN 15 MINUTES

1 cup chopped fresh pineapple • 1 ⁄ 4 cup chopped red onion • 1 ⁄ 4 cup chopped fresh cilantro • 4 whole Roasted Chicken Thighs, thawed • 1 tsp. jerk seasoning • 4 cups Green Pilaf, thawed In a small bowl, toss the pineapple, onion and cilantro; season with salt and pepper. Season the chicken with 1/2 tsp. jerk seasoning. In a large nonstick skillet, cook the chicken over medium-high, turning once, until the skin is crispy and the chicken is heated through, about 5 minutes. In a medium skillet with a lid, mix the pilaf with 1 tbsp. water and the remaining 1/ 2 tsp. jerk seasoning.

Cook over low, covered, stirring once, until heated through, about 3 minutes. Top the pilaf with the chicken and the pineapple mixture.

Serves 4.

MEAL

24 STA R T WITH THESE BAS E RECIPES

R OA S T E D CHICKEN THIGHS

GREEN PILAF

DIY JERK SEASONING PAGE 132

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It’s time to revamp the stuffy old wine-tasting party and make it a night even your beer-fan friends will have fun at. Just pick a no-knowledge-needed tasting game (we’ve got three), pour some wine (we’ve got 21) and add a few tempting appetizers (four of those are on page 128).

Grab a glass!

BY JENNIFER R. BECK RECIPES BY ANANDA EIDELSTEIN PHOTOGRAPHY BY TARA DONNE ILLUSTRATION BY JOEL HOLLAND

Mandy Oser (second from right), owner of New York City wine bar Ardesia, invited friends to her restaurant to test-drive our easy party plan.

If you take your winetasting super seriously, well, at least you’ll love the food at this party! But if you’re here for the fun and friends, try a low-key game that gets people involved and never makes them feel uninformed.

In other words: Pour some wine and drink already!

for guests to discard pours they don’t enjoy.

If you’re feeling fancy, put out pitchers of water to rinse the glasses. (Or just let the fancy feeling pass!)

in glass, and a party feels so much nicer when you skip the paper and plastic.

But matching stemware? Nah! Wine will be just as fine in juice glasses, if that’s what you have enough of.

1 MAKE A MATCH Set up tasting stations, each with a pair of wines of the same variety, with different flavor profiles (buttery chardonnay versus crisp chardonnay, or fruity versus tannic merlots. And you don’t have to know this— your wine store clerk lives to tell you about this stuff.)

Cover the bottles and label each pair “A” and “B,” then display two flavor descriptions (thanks again, wine clerk). Guests simply try to match each bottle to the correct description. There’s a fifty-fifty chance of getting the answer right, so the pressure is off!

2 STEAL OR SPLURGE? Ask each guest to bring a bottle of wine that costs $15 or less. When the bottles arrive, cover and number them. Then, sneak in a pricier bottle. The goal for your guests is to guess which wine costs the big bucks—and decide if it’s worth the splurge.

3 GUESS THE GRAPE Designate one variety of wine (like Pinot Noir) and offer your pals four covered bottles to taste.

What they don’t know: You’ve snuck in a bottle that’s the same color, but a different variety (maybe Cabernet Sauvignon).

Can they find the oddball?

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“Wine shouldn’t be intimidating, and it doesn’t have to be fussy. It should be fun and bring people together,” says Oser.

CASE STUDIES To gauge how much wine you’ll need, plan on a three-ounce pour of each type per guest.

Then tack on extra for when the night goes long!

FEEL THE CHILL It’s important to serve your wines at the right temperature. If they’re too warm or too cold, you’ll miss out on some of the more subtle flavors and enjoy them less. Reds need an hour in the fridge to become slightly cool. Whites, if already chilled, should come out of the fridge 30 minutes before you plan to pour the first glass.

ICE OUT Especially if guests are bringing the wines, you may need to chill them. The quick way: Immerse them in a mix of ice and cold water. It should take 10 minutes to get red to the right temp, 30 for whites.

OPEN UP Chances are, you’ll be uncorking quite a few bottles. To keep wine flowing freely during the party, open them before guests arrive.

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5 STEPS TO PROPER WINE TASTING If, after all this talk about keeping it casual, you still kinda want to look like a know-it-all, hey, it’s your party! Try this:

1 Look at the wine to note its color and appearance.

2 Smell the wine—really get your nose in the glass!

3 Swirl it in the glass to release additional aromas.

4 Taste the wine. Take at least three sips so your entire tongue is coated.

5 Repeat. Need we say more?

Draft the salesperson at your wine shop to be your behindthe-scenes expert. (After all, you’re dropping some serious dough in the store!)

Or get started with Mandy Oser’s party picks for every budget.

MERLOT

CHARDONNAY

San Polo Rubio Toscana 2013 San Polo Winery, Montalcino, Italy; $16 2012 Reds Rogue Valley Ransom Wine Company, Rogue Valley, OR; $20 Paumanok 2013 Merlot Paumanok Vineyards, Long Island, NY; $28

Talbott 2014 Logan Chardonnay Sleepy Hollow Vineyard, Santa Lucia Highlands, CA; $27 Tiefenbrunner Chardonnay 2014 Tiefenbrunner, Alto Adige, Italy, $16 Yalumba Y Series Chardonnay Unwooded 2014 Yalumba Family Vignerons, South Australia; $12

PINOT NOIR

MERLOT

PINOT NOIR

Root: 1 Pinot Noir 2013 Root: 1, Casablanca Valley, Chile; $12 Mission Hill Reserve Pinot Noir 2012 Mission Hill Family Estates, British Columbia, Canada; $23 2012 Pinot Noir “La Bauge Au-dessus” Santa Maria Valley Au Bon Climat, Santa Maria Valley, CA; $35

CABERNET SAUVIGNON Folonari Cabernet Sauvignon 2014 Folonari, Delle Veneto, Italy; $9 Chateau Greysac, Cru Bourgeois Medoc 2011 Domaines Rollan de By, Bégadan, France; $23 Beringer Founders’ Estate Cabernet Sauvignon 2014 Beringer Vineyards, Napa, CA; $15

OTHER REDS

OTHER REDS

2015 Justin Sauvignon Blanc Justin Vineyards, Paso Robles, CA; $14 Leyda Sauvignon Blanc 2015 The El Maiten Vineyard, Leyda, Chile; $16 William Hill Estate 2014 North Coast Sauvignon Blanc William Hill Estate Winery, Napa Valley, CA; $17

OTHER WHITES Montinore Estate Pinot Gris 2014 Montinore Estate, Willamette Valley, OR; $16 Trimbach Pinot Gris Reserve 2012 Maison F.E. Trimbach, Ribeauvillé, France; $25 2014 Alois Lageder Pinot Grigio Dolomiti IGT Alois Lageder, Magré, Italy; $18

THIS PAG E : PRO P STYLING BY RENEE F LUG GE .

CABERNET SAUVIGNON

Tenuta delle Terre Nere Etna Rosso 2014 Tenuta delle Terre Nere, Randazzo, Italy; $23 2012 Syrah Central Coast Qupé Wine Cellars, Santa Maria, CA; $20 Les Garrigues Côtes du Rhone 2014 Skurnik Wines, Orange Vaucluse, France; $12

SAUVIGNON BLANC

CHARDONNAY Photograph by AARON DYER

SAUVIGNON BLANC

OTHER WHITES

WALNUTCRUSTED GOAT CHEESE WITH ROSEMARY HONEY

FIG & GORGONZOLA MINI TARTS

Everybody knows to serve cheese with wine.

This time, skip the expected cheese board and tempt guests with savory bites loaded with goat, Gorgonzola and more.

You should probably plan to make seconds!

your tongue, making each flavor stand out more.

BRIE & SHAVED ASPARAGUS TOASTS

GRILLED CHEESE TRIANGLES WITH SHALLOT JAM

sandwiches up to an hour ahead of time.

Just heat in a 450° oven for 3 to 5 minutes to warm them through before serving.

We won’t tell if you taste-test a few!

127

Grilled Cheese Triangles with Shallot Jam

Walnut-Crusted Goat Cheese with Rosemary Honey 1

⁄2 cup honey • 1⁄4 cup 3-inch-long rosemary sprigs, plus leaves for garnish • 3⁄4 cup chopped toasted walnuts • 1 large log (10.5 oz.) goat cheese • crackers and apple slices, for serving In a small saucepan, bring the honey and rosemary sprigs to a simmer over medium. Reduce the heat to low. Simmer until the honey is infused with the rosemary, 2 to 3 minutes. Let cool.

Scrape the honey from the rosemary sprigs; discard the sprigs.

Spread out the walnuts in an even layer on a

128

cutting board. Carefully roll the cheese in the nuts, pressing to adhere.

Transfer the cheese to a platter. Drizzle the cheese with the rosemary honey and garnish with the rosemary leaves. Serve the cheese with the crackers and apple slices. Serves 10.

Fig & Gorgonzola Mini Tarts 1

⁄ 2 cup chopped stemmed dried black Mission figs • 1⁄ 2 cup ruby port • 1 sprig thyme, plus leaves for garnish • 1 box (1.9 oz.) frozen mini phyllo shells, such as Athens • 2 1⁄ 2 oz.

Gorgonzola, crumbled In a small pan, bring the

figs, port and thyme sprig to a simmer over medium. Cook, stirring often, until the liquid is absorbed and the figs are glazed, 10 to 12 minutes; discard the thyme sprig.

Arrange the shells on a rimmed baking sheet.

Divide the cheese among shells; top with the fig mixture. Bake at 350° until heated through, 6 to 8 minutes. Top with the thyme leaves. Makes 20.

Brie & Shaved Asparagus Toasts 20 slices (1⁄2 inch thick) baguette • 3 tbsp. olive oil • 2 cloves garlic, peeled • 4 oz. thin asparagus, trimmed

• 1 1⁄2 tsp. lemon zest plus 1 tbsp. juice • 61⁄2 oz.

Brie, sliced 1⁄4 inch thick, cut to fit bread On a baking sheet, arrange the baguette slices and brush one side with 2 tbsp. oil; season. Bake at 350° until golden, 15 to 20 minutes. Rub with the garlic. Using a vegetable peeler, shave the asparagus into long ribbons and cut off the tips. In a medium bowl, whisk the lemon zest and juice and the remaining 1 tbsp. oil.

Toss with the shaved asparagus and tips; season. Top the toasts with the Brie; bake just until the cheese softens,

7 tbsp. butter, at room temperature • 1 tbsp. olive oil • 11⁄2 cups thinly sliced shallots • 2 tsp. (packed) light brown sugar • 1⁄2 cup red wine • 2 tbsp. balsamic vinegar • 10 slices sourdough bread • 10 oz. sharp cheddar, sliced In a large skillet, heat 2 tbsp. butter and the oil over medium. Add the shallots and sugar; season. Cook, stirring occasionally, until the shallots are lightly browned, 8 to 10 minutes. Add the wine and vinegar; cook, stirring occasionally, until the liquid evaporates, 8 to 10 minutes. Let the shallot jam cool. Place a rimmed baking sheet in a 450° oven. Spread the remaining butter on both sides of the bread.

Spread 1 tbsp. shallot jam on half the bread slices; top with the cheese and remaining bread slices. Place on another rimmed baking sheet. Place the heated baking sheet on top of the sandwiches. Weigh down with a large, heavy skillet; bake 5 minutes.

Carefully lift the skillet and top baking sheet; flip the sandwiches.

Replace the baking sheet and skillet; bake until the cheese melts and the bread is toasted, 5 to 7 minutes more. Remove the skillet and baking sheet. Let cool 5 minutes.

Cut off the crusts, then cut each sandwich corner to corner into 4 triangles. Makes 20.

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OPENING IMAGE WARDROBE , FROM LEFT: TOP: REISS; RING S: IHPR ; BRACELET: ROSENA SAMMI; TOP: AEROPOSTALE ; TOP: SHOSHANNA ; LONG NECKLACE : JCREW; RING: MEIRA T; BRACELET & RIN G S: HE R O WN ; SWE ATE R : RE ISS; WATCH: TIME X ; DRESS: BANA NA REP UBLIC; SMA LL NECKLACE : MEIRA T; LONG TASS EL NECKL ACE : BECK ; RING: ALEXIS BITTAR ; BRACELET: SUZ SOMERSALL ; TOP: ELIZABETH AND JAMES; EARRING S: ALEXIS BITTAR ; RIN G: ME IRA T; BRACE LE TS: HE R O WN .

1 to 2 minutes. Top the toasts with the asparagus; season with pepper. Makes 20.

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

MOCHA-MAPLE PIE FROM PAGE 30

M A R K E T WAT C H

PHOTO BY SAM KAPLAN/ TRUNK ARCHIVE .

flavor; try it for sweetening for your short stack. Dark (which would have been and very dark are more

you choose, your life is —GABRIELLA GERSHENSON

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SCRATCHPAD PA N T RY P R O

The rice stuff With dozens of varieties available at the market, finding the right rice for your recipe can be tough. Use this cheat sheet to choose the correct kernel. —ALEXA WEIBEL

VEGETABLE PAELLA FROM PAGE 101

CARIBBEAN JERK CHICKEN FROM PAGE 118

LONG-GRAIN RICE

MEDIUM-GRAIN RICE

SHORT-GRAIN RICE

The most common varieties are basmati and jasmine, while others are simply labeled longgrain white or brown rice.

Medium-grain rice includes Bomba rice (often used for paella) and Chinese black rice (aka forbidden rice), as well as generic mediumgrain white and brown rice varieties.

The roundest, smallest grain of the bunch, shortgrain includes sushi rice and Arborio and Carnaroli rice (used for risotto).

Medium- and short-grain can often be used interchangeably.

Considered an all-purpose rice, this low-starch choice has long, slender grains and gives you light, fluffy rice that still has a little bite when cooked.

Long-grain is the go-to when you want the grains to stay separate (as in pilaf and rice and beans).

Because it has more starch than long-grain rice, medium-grain is softer and stickier when cooked. The tender grains soak up more liquid than long-grain rice does, which means the rice will absorb more flavor (think of the tomatoey taste of Mexican rice).

This type of rice is the most absorbent, making it the moistest of the three when cooked.

Its sponge-like powers and high starch content, which help the grains cling together, make short-grain good for creamy dishes such as risotto and rice pudding.

SPICE HUNTER MEET IT

DIY jerk seasoning When you hear the word jerk—once you’ve determined that nobody’s calling you one—you probably think of spicy Jamaican food. The hot-sweet flavor that’s associated with the Caribbean island is a bit of a catchall term: It refers to a dry rub, a paste, a marinade, a style of cooking and the ultimate Jamaican street food.

In classic jerk cooking, meat (usually pork or chicken) is marinated in more than a dozen ingredients, including allspice, fiery Scotch bonnet peppers, thyme, black pepper and sugar.

If you don’t have time to marinate, add a quick kick with a dry jerk seasoning blend. You can buy it at the market, but it’s easy to make at home. Rub it on meat, sprinkle it on grilled corn or add a pinch to chili.

The only thing missing?

An island breeze.

E AT I T

K I T C H E N M AC GY V E R

Fake your own Bundt pan

CINNAMON-BUN FUN MONKEY BREAD

—CHARLES GRAYAUSKIE

Jamaican Jerk Spice

In a small bowl, mix 2 tbsp. ground allspice, 5 tsp. cayenne, 2 tsp. (packed) brown sugar, 2 tsp. dried thyme, 1 tsp. ground cumin, 1 ⁄ 2 tsp. black pepper, 1⁄ 2 tsp. ground cinnamon and 1⁄ 2 tsp. onion powder. Makes about 1 ⁄ 3 cup.

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FROM PAGE 40

So you want to bake some monkey bread or a Bundt cake, but don’t have the right kind of pan? You can create a makeshift one using what you already have in your kitchen. Piece of cake! —JANET TAYLOR McCRACKEN IF YOU HAVE A SPRINGFORM PAN Place a greased pint-size ovenproof jar (like a Mason or Ball jar) right side up in the center of the pan.

Add the batter or dough and bake. Let cool about 10 minutes; remove the jar.

NO SPRINGFORM? NO PROBLEM! Two 9- or 10-inch cake pans will also work, but you’ll end up with two thinner Bundt cakes. Grease two small ramekins and put them upside down in the centers of the pans. Keep in mind that these cakes will cook more quickly, so start checking them sooner.

Illustrations by HOLLY EXLEY

CHIPOTLE BURGERS

PHOTO BY WILL STYER/ THELICENSINGPROJE CT.CO M.

FROM PAGE 12

WA S T E N OT

GIVE IT A BATH

No more brown avocados!

Submerging the cut avocado in water protects it from oxygen, which is in part what causes the surface to turn brown. The test avocado stayed green, but it was also waterlogged, which makes for some sad, soggy guacamole.

Since throwing away food is the pits, we tried a few tricks to see which method keeps cut avocados from turning brown.

After our threeday test, we had a clear winner.

Who said it’s not easy being green? —JTM

SOAK IT IN LEMON WATER

Storing the cut avocado in lemon water is supposed to offer double oxidization protection (no air, plus the acid in the lemon juice), but the lemon juice broke down the flesh further, leaving us with an even mushier mess than water alone.

WINNER! STORE IT WITH GARLIC

Putting a crushed garlic clove in a bowl with the avocado and covering it tightly with plastic wrap kept the avocado green and nearly as firm as the day it was sliced.

The cut side tasted a bit garlicky, but scraping off a little of the flesh did away with the garlic flavor. Why does it work? The food scientists we consulted were perplexed. What a delicious mystery!

P E T P R O J E CT

Bored games

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

When it’s too rainy for fetch or you’re too lazy for the laser pointer, download these fun, free apps on your tablet and let your pet entertain himself.

Lonely Dog Toy Choose your dog’s favorite moving target: The list includes animals (a rabbit, mouse, cat or fish) and, for pacifist pups, a ball or red laser.

When the game begins, it’s up to him to paw at the target to get an interactive surprise. Hint: The adorably scared rabbit scurries away.

For iOS and Android

HIS NEW ’RENTS

Carol and Tom Garrison, who adopted him from Brother Wolf Animal Rescue in Asheville, NC (bwar.org) A DOG IN NEED

Carol was on the shelter’s Facebook page in hopes of temporarily fostering a dog. But when she saw Snoopy, who has paralyzed hind legs and other health issues, she knew she wanted to keep him forever. “I was just drawn to him,” she says.

“I thought I could help.”

App for Dog This not-socreatively named app will let your dog channel his inner Jackson Pollock.

Every time he swipes at the screen, a splatter of bright paint appears. The colors change as your pet continues to tap, creating a unique piece of art that you can save and share online.

For iOS

THE WHEEL DEAL

Snoopy got a shiny new set of wheels, which allows him to roll around town and even helped him enjoy a family beach vacation.

Give your cat a turn with the tablet. This underwater game features fluorescent fish that swim around and disappear when pawed at by your clever kitty. If yours is more of a meat-eating family, the developer also offers versions with mice.

For iOS

“Get your paws off the iPad! I called dibs!”

—Tuesday, 3, French bulldog

Rachael Ray Every Day (ISSN 2381-3830); September 2016, Volume 11, No. 105, 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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KEEPING UP

Faced with her own health problems, Carol finds that Snoopy energizes her every day. “We love him like our child, and caring for him gives me the extra push to keep moving,” she says. “I really needed that.” —SARAH ZORN

R

Fish for Cats

AC

HA

E LSRESCUE .

OR

G

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

R A C H A E L R AY M A G . C O M | S E P T E M B E R 2 01 6

By AMY ROBERTS

Photography by SHAINA FISHMAN

©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†

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. * 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® Quick-Clumping, 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.

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 !

Jada Pinkett Smith Pinkett Smith plays a meanie alpha mom in Bad Moms (out now), someone you’ll love to hate. In real life, she’s a nice mom and, even better, one who cooks—or at least she is now that she’s aced one of Rach’s recipes! BY LAURA MORGAN

So, what’s your cooking cred?

Do you know your way around a kitchen?

I can make ice.

I love chives and onions, as well

1

⁄2 cup (loosely 1 ⁄4 cup

sea salt and pepper, then sear or char until lightly caramelized at the edges and blackened in a few spots, about 3 minutes. Place in a food processor and let cool. h Salt the boiling water, add the pasta and cook to al dente.

h Add the herbs, cheese, olive oil, garlic and zest to the scallions; pulse into a thick pesto. Transfer to a serving bowl and season. h Just before draining the pasta, stir 1 cup of the pasta cooking water into the pesto. Drain the pasta and toss with the pesto until coated, 1 to 2 minutes.

Top with the ricotta salata, if using. Serves 4.

Well... how did it go?

Trey, loves pasta, so this was a real treat for him.”

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R A C H A E L R AY M A G . C O M | S E P T E M B E R 2 01 6

PHOTO GRAPHY BY P ET ER ARDITO; FOOD ST YLING BY MI CHELLE GATTON; PORT RAI T BY GETTY IMAGES; ALL OTHER PHOTOS COURTESY JADA PINKETT SMITH.

“I was worried I wouldn’t be able to finish making the dish.

I kept eating all the ingredients.”

Weekday meals made

EXTRAORDINARY. Success is in the bag.®

© 2016 Riviana Foods Inc.

The 10-Minute, foolproof, boil-in-bag rice.

For recipe ideas, visit successrice.com.

It’s the beauty of a well-made choice.