every day with rachael ray - january 2015 usa
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TAKE A BITE OUT TA LIFE!
Chocolate-Dipped Everything!
38ways toWAKE UPYOUR COOKING!18 good-for-you soups
Comfort food made healthy$3 exitarian dinners
SpicedChickpea
Smash
Beet &FetaSmash
AvocadoSmash
ButternutSquashSmash
White BeaRosem
Sm
plusgame-day dips fun brunch ideasamazing all-inclusive vacations
SMASH IT!
The restauranttrend you gotta try
at home! page 14
RACHAELRAYMAG.CO
JANUARY/FEBRUARY 20
R E C Y C L E D P A P E
PAGE
104
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Happy Dipping!For 2015, its out with the old and in with the NEW.
So why not spice things up with NEW DeansSriracha Dip?
Now thats a resolution you can look forward to.
DEANS
CRAVE-WORTHY COUNTDOWN OF DIPPABLE DEVICES
10Sweet Potato Fries
9Mini Pizza Bagels
8Shrimp
7Pigs in a Blanket
5Cherry Tomatoes
2Tater Tots
6Tortilla Chips
3Thai Chicken Satays
4Jalapeo Poppers
1Potato Chips
TRYTHIS!Thai Chicken Satays
Get more recipes and dip tips at facebook.com/deansdip.
TRYTHIS!
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NEW CREST SENSISTOP STRIPSWELCOME TO LIFE AFTER SENSITIVITY PAIN
I CAN DO WHAT I WANTAND EAT WHAT I WANT.KYLE H
I CANT BELIEVE HOW EASY IT IS.ITS AMAZING IT WORKED THAT FAST.DANIELLE G
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plusgame-daydips funbrunchideasamazingall-inclusivevacations
TAKE A BITE OUTTA LIFE!
Chocolate-Dipped Everything! PAGE104
38waysto
WAKE UPYOUR COOKING!
18 good-for-you soupsComfort food made healthy$3 exitarian dinners
SpicedChickpeaSmash
AvocadoSmash
ButternutSquashSmash
WhiteBean&Rosemary
Smash
RACH AELRAYMAG. COM
JANUARY/FEBRUARY 2015
R E C Y C L E D P A P E R
Beet&FetaSmash
SMASHIT!Therestaurant
trendyougottatryathome!page 14
on the coverPhotography by Christopher Testanfood styling by Michelle Gatton;
prop styling by Carla Gonzalez-HartRachael portrait by Jim Wright.
Recipes for Toast Smasheson page 14.
RACHAEL RAYS
MINUTE MEALS
Roast your entire dinner
on a sheet pan. Whip up
a warm spinach salad.
Kick off 2015 with these
ingenious new recipes.
MEA L OF FORTUNECelebrate Chinese New
Year with a d im sum
brunch featuring easy
DIY dumplings, spicy
noodles and fun party
favors. Happy Year of
the Sheep!
EVERYTHINGS
BETTER WITH
CHOCOLATE!
This Valentines Day,
dip it all: coffee cake,
fruit, even goat cheese
and chorizo. Yoursweetie will thank us!
page
104
JAN/FE
GO DIGITAL!Get easy access to bonus recipes,party ideas and more when youadd our tablet edition to yoursubscription at RachaelRayMag.com/digitalnow.
pag
3RACHAELRAYMAG.COM
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JAN/FEB
MAKEOVERMEALBOOKLET
11 RACHS NOTEBOOK
Rachaels favorite new
trend for 2015: smashes!
Try our ve cover
recipes today!
THIS MONTHS MENU
Our index of recipes
in the issue
DINER FOOD MADE
HEALTHY!
Pot pies, fries and other
comfort foods for a
fraction of the calories!
INSIDE OUR TEST
KITCHEN
Genius tips and tricks!
PET PROJECT
Are paw booties just
cute or essential? Our
expert weighs in!
KITCHE N CAMEO
Which recipe did
Brooke Shields choose
to cook for her kids?
Find out on page 120.
page77
page58
Dress up anyshoe with an
Arch Tag!archtags.com,$14.99
page52
page25
IN SEASONGe resh wih graperui.
FAST IDEASFifeen no-uss recipes or every meal o he day,plus easy eneraining ideas.
FLAVOR WHEE LAdd hese mix-ins o your mac & cheese o makei even more irresisible.
THATS GENIUSThis Super Bowl, your crowd will go wild orpary classicspizza supreme! jalapeopoppers!ransormed ino cheesy dips.
COOK WITH KIDSLe he litle ones season hese personal-panmini mea loaves o ase.
LIFE OF THE PARTYTurn your bookcase ino a cue bar car . Is easy!
WORD OF MOUTH
Romanic resauran dishes or wo; veggie-lledcookbooks; and more!
GOOD BUYS
Who doesn love a cozy sweaer? Check ou his
winers hotes rend: cable knis in d isguise. LISTS I LIVE BY
Apps or dinner! Wine-asing! Edior-in-ChieLauren Purcell shares her pary ideas or 2015.
TRAVEL LIST
All-inclusive vacaions are giving you more unand avor or your buck han ever. Spring break,here we come!
58 STYLE PICKS
Moorcycle boos ha give your bike a run or ismoney. Vroom-vroom!
WORTH IT?
Pizza lovers: Should you really spend $30 on apizza sone? Find ou!
SUPERMARKET SMARTS
Popcorn avors go wild; batle o he baconcrumbles; a beter buter buying guide; and more
DINNER S FOR A DEALDelicious exiarian meals ha will make bohhe carnivores and veggie-vores happy
GREATEST HITSWarm up wih our 18 mos popular healhy soupso all ime, each under 500 calories per bowl!
food &fun
faves&saves
home &away
page
4
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relief for
rough skinhas arrived
2
014KaoUSAInc.
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CONTACT US!
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EDITORIAL
A FRESH STARTOur editors practice what theypreach! Their 2015 resolutions
are inspired by stories in themagazine. Tag your resolutionphotos with #RR30Days andyou could be featured above!
All aboard the S.S. Adorable!Instagram user @catz722s bulldog
stole our hearts in Novemberscallout for cute pet pics!
READER
WINNER!
Im going to use ourIn Season column to cook
with more fresh produce.Nicole Witko @nwitko
My resolution is to travelmore to the beaches wefeature!Erin Wengrovius
@erinwengrovius
Ripe and readyfor any occasion.
Creamy Coconut & Star Anise
Poached Pears over Yogurt
Pear & Pineapple Green Smoothie
Pear Ginger Chutney
Find these delicious recipes and
more atusapears.org.
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Want it sweet?
Check the neck to know its ripe.
Its easy. Just use your thumb to apply gentle pressure to the neck, near the stem.
If it yields slightly, your pear is ripe, sweet and juicy. If its firm, let it ripen at
room temperature for a day or two. Find our favorite recipes at usapears.org.
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PRESIDENT Tom Harty
EXECUTIVE VICE PRESIDENTS
PRESIDENT, MEDIA SALESRichard Porter
PRESIDENT,
PARENTS NETWORK
Carey Witmer
PRESIDENT, WOMENS
LIFESTYLE
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PRESIDENT, MEREDITH
DIGITAL
Jon Werther
PRESIDENT, MEREDITH HOME
GROUPJames Carr
CREATIVE CONTENT LEADER
Gayle Goodson Butler
CHIEF MARKETING OFFICER
Nancy Weber
CHIEF REVENUE OFFICER
Michael BrownsteinGENERAL MANAGER
Doug Olson
SENIOR VICE PRESIDENTS
CHIEF DIGITAL OFFICER
Andy Wilson
DIGITAL SALES
Carolyn Bekkedahl
RESEARCH SOLUTIONSBritta Cleveland
VICE PRESIDENTS
BUSINESS PLANNING &
ANALYSISRob Silverstone
CONSUMER MARKETINGJanet Donnelly
CORPORATE MARKETING
Stephanie Connolly
CORPORATE SALES
Brian KightlingerDIGITAL VIDEOLaura Rowley
DIRECT MEDIA
Patti Follo
BRAND LICENSING
Elise Contarsy
COMMUNICATIONSPatrick Taylor
HUMAN RESOURCESDina Nathanson
STRATEGIC SOURCING,
NEWSSTAND & PRODUCTION
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CHAIRMAN AND CHIEF
EXECUTIVE OFFICER
Stephen M. Lacy
PRESIDENT, MEREDITH
LOCAL MEDIA GROUP
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VICE CHAIRMAN
Mell Meredith Frazier
In Memoriam E.T. Meredith III(19332003)
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HEALTH/BEAUTY DIRECTOR Heidi HeathSALES ASSISTANTS Jean Christensen, Sharon Taplin
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ACCOUNT MANAGERS Kathleen Burke,Christine Rozmanich
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NATIONAL TRAVEL DIRECTOR Jodie Schafer
DIRECT MEDIA 212-499-6778BUSINESS DEVELOPMENT MANAGER Marie Piraneo
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MARKETING DIRECTOR Kristin GuinanDESIGN DIRECTOR Alyssa Dainack
PROMOTION DIRECTOR Alyssa KuppersmithSPECIAL PROJECTS DIRECTOR Cheryl Marker
SENIOR MERCHANDISING MANAGER Allison KellyPROMOTION MANAGER Melissa Grimes
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I resolve to cook Makeover
Meals and work out regularly.Kathleen Krems Terzuoli@kkterzuoli
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Balsamic Soy Sauce Salmon
Sesame Vegetable Stir Fry
Spicy Thai Shrimp Salad
2015 KIKKOMAN SALES USA, INC
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RACHS NOTEBOOK
GREEN TEA & APPLE MARTINI212 oz. brewed green tea, cooled
112 oz. vodka
12 oz. Calvados
12 oz. simple syrup
Thin apple slice
In a cocktail shaker, shake the first
4 ingredients with ice; strain intoa chilled martini glass. Garnish with
the apple slice. Makes 1.
There may be our offi cial seasons, bu I considerJanuary and February a fh ha I like o call sayinside. This is he ime o year when we all wan ohunker down, make res and dig in o comor oodbeore aking a long nap. So his issue is lled wihrecipes hall hi he spo. I love our Makeover Mealear-ou bookle wih healhier versions o dinerdelighs like chicken po pie. Tha said, i youregoing o go or i, I say, go all ouand whas beterhan homemade mac & cheese or ha? Consul ourFlavor Wheel on page 30 or he easies soveopmehod and six delicious avor combos. Plus, checkou how we urned oher avorie comor oods,like pizza supreme and jalapeo poppers, inodelicious game-day dips (page 33). Whichever eamyoure rooing or, I hink we can all say, Go dip!
Speaking o going or a dip, is ime o sarplanning or spring break! Back in he day,I worked or an all-inclusive resor and I gotasay, i wasn much o look a. Boy, have hingschanged! Todays all-inclusives eaure celeb-che resaurans and local ingrediens. Youllnd ve o he mos exciing ones on page 56.
I always say, The way o anybodys anyhing ishrough heir somach. Anyone can make a
reservaion or Valenines Day, bu i you preparesomehing or he one you love, i will alwaysmean more. On page 104, we show you 15 oodsyou canand should!dip in chocolae, hengive o your sweeie.
In 2015, les all resolve o have more meals a homewih riends. Brunch is a grea way o goand youdon have o sick o he usual quiche or eggs. Werecelebraing Chinese New Year wih a dim sum brunch(page 94), complee wih juicy dumplings and spicynoodles. Remember, you don need a whole bar seupa brunch; jus make one abulous cockail, like hemimosa variaion on page 24. Is a riff on a French 75.And youll also love Johns dim suminspired green eacockail eaured here. Cheers o he Year o he Sheep!
Love,
John put a cocktailspin on green tea
to go with ourdim sum brunch
on page 94.
Getting cozy
pag
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DISCOVER A FRESHPERSPECTIVE ON GREEN TEA
In 1706, Twinings of London began with one mans vision to try something new.Today, we still believe in keeping things fresh. Thats why our nine Master Blenderstravel from mountaintop to riverside to find the finest ingredients to make our teasunique. Delightfully fresh and flavourful, Twinings Green Teas are filled withdelicious new tastes for you to enjoy.
Available in 8 great-tasting varieties
2014 Twinings North America, Inc. twiningsusa.com/green-tea
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RACHS NOTEBOOK>
Talk to me!
I feel fancier
with diagonal.
Jenny Craig
Most of the time
I dont cut it!Jessica L. Fredete
Across for me.
Diagonally for
my son!
Denise Maher
Diagonal.
I like to bite
the points!
Shirley Maurin
My favorite new food trendSmashesdelicious ingredients mashed together andserved on toastare all the rage! Avocado smashesare the most common on menus, but dont stop there:For this months cover, we took a masher to chickpeas,white beans and more. Then we tried them on toast cutevery which way, which got me wondering: How do youcut your toast? Heres what you said on Facebook.
54%diagonally
9%across
12%depends
on my mood!
TRY OUR WEEKNIGHTMEAL PLANNER!Stuck in a dinner rut? Let us help! Every Sunday, we
post a new meal planner to our blog to help you map
out your dinners for the next five nights. Youll find
the recipes listed at right (along with dozens more) at
RachaelRayMag.com/mealplanner. And follow us on
Facebook and Twitter for weekly menu reminders!
page
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Avocado SmashIn a bowl, smash 2 large pitted and peeled
avocados with 1 tbsp. fresh lemon juice and 1 small
grated garlic clove; season. Mound on 4 slices of
toast and sprinkle with pepper.
Spiced Chickpea SmashIn a microwavable bowl, combine 1 can (15 oz.)
rinsed chickpeas, 2 tbsp. olive oil, 1 tbsp. fresh
lime juice, 1 tsp. each ground cumin and ground
coriander, tsp. turmeric, 1 small grated garlic
clove and a pinch cayenne. Heat on high 1 minute.
Smash; season. Mound on 4 slices of toast. Top
with cilantro leaves.
Beet & Feta SmashIn a bowl, smash 6 oz. packaged precooked beets,
1 tbsp. olive oil, 2 tsp. fresh orange juice and 2 tsp.
rice wine vinegar; season. Mix in 3 oz. crumbled feta.
Mound on 4 slices of toast; top with orange zest.
White Bean SmashIn a microwavable bowl, combine 1 can (15 oz.)
rinsed cannellini beans, 2 tbsp. olive oil, 1 tbsp.
chopped fresh rosemary and 1 small chopped
garlic clove. Heat on high 1 minute. Smash;
season. Mound on 4 slices of toast; garnish with
crushed red pepper and drizzle with EVOO.
Butternut Squash SmashIn a microwavable bowl, combine 4 cups (1 lb.)cubed butternut squash, 2 tbsp. olive oil, 1 sliced
scallion and tbsp. sliced fresh sage; season.
Heat on high in 2-minute increments until tender,
6 to 8 minutes. Smash; season. Spread 1 tbsp.
goat cheese on each of 4 slices of toast; mound
with squash. Top with sliced scallions.
Smash hits!Grab a potatomasher or a fork and youre on your
way to terrific toppings for toast!
Cheesy
Mushroom
Kale Risoto
(pictured, lef)
Hanger
Seaks wih
French
Onion Sauce
Rigaoni
wih
Sausage,
Pumpkin &
Tomao
Sauce
Pork Chops
wih Apples
Kale &
Scaloppine
Caesar
Join me and my Yum-o!
partners, Feeding America
and No Kid Hungry, in the
#9MillionMeals challenge.
Every dollar you donate
translates into 10 meals
for hungry Americans. Visit
RachaelRayShow.com/
9-million-mealsfor ways
you can help.
On the show!
#9MILLIONMEALS
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MON TUES WED THUR FRI
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Key:
BREAKFAST & BRUNCH STARTERS & SNACKS
MEAT & POULTRY
SPREADS & SAUCES
VEGETARIAN & FLEXITARIAN
Avocado Smash p. 15Q Q
Beet & Feta Smashp. 15 Q Q
Chicken ParmMeatballs p. 25 Q
Cheesy Flautas p. 28Q QQ
Italian Hero Dipp. 34
Chicken Burrito Dipp. 37 Q
Crab Cake Dipp. 37
Spiced Chickpea Smashp. 15 Q Q
White Bean Smashp. 15 QQ
Edamame & Shiitake PotStickers p. 102Q Q
Shrimp & Cheesy GritsDip p. 34 QQ
Chicken & Cabbage PotStickers p. 102Q
Skillet Granolap. 27 Q Q Q
Smoked Salmon Scramblep. 27 QQ
Western OmeletsMM QQ
Pizza Supreme Dipp. 34 Q
Jalapeo Popper Dipp. 37
Butternut SquashSmash p. 15 QQ
Sausage & ButternutSquash p. 88 QQ
Mini Meat Loavesp. 40 Q
Chicken Sausage withRapini p. 85 QQ
Chicken & BrusselsSprouts p. 84QQ
Beef & Kale Stir Fryp. 120
Char Siu Ribsp. 103Q
Country-Fried Steakwith Gravy MM Q
Chicken Pot PieMMQ
Pork Chops with GreenBeans p. 83QQ
Pork & Scallion Pot Stickersp. 102Q
Sun-Dried Tomato Jam
p. 27 Q Q Q Q
Ginger-Soy Dipping
Sauce p. 103 QQ
Korean-Style Rice Bowlp. 70Q
Sweet PotatoEnchiladas p. 72Q Q
Root Vegetable &Barley Risotto p. 73Q
Three-Bean Chilip. 74Q Q
Pork Chops & Cider-Braised Brussels Sprouts
p. 23 QQ
QFast (30 min. or less)
QVegetarian
Q Freezer-Friendly
Q Gluten-Free
MM Makeover Meal Booklet
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PASTA & PIZZ A
DRINKS & DESSERTS
BURGERS & SAMMIES
SALADS, SOUPS & SIDES
/ 2015
RECIPE INDEX
Dipit!
Chips!Cheese!
Even
chorizo!
Chocolate-Dipped Everything! p. 104
Greek Pita Pizzap. 28 QQ
Penne alla Senesep. 89 Q
Shells with Gorgonzola& Squash p. 87QQ
Spicy Saffron-ShrimpPasta p. 28 Q
Turkey or Veal MeatballStroganoff p. 92 Q
Orecchiette with Rapinip. 93 Q
Spicy Sesame Noodlesp. 103 Q Q
Beef & Burgundy
Burgersp. 12
Italian Tuna Rolls
p. 25 Q
Grapefruit Cheesecakep. 26 QQQQ
Brownie SundaesMMQ Q
Almond Cookiesp. 103Q Q
Ginger French 75p. 24 Q QQ
Green Tea & AppleMartini p. 11 Q QQ
Avocado & GrapefruitSalsap. 20 QQ
Kale, Pear & SesameSalad p. 25 Q QQ
Cauliflower, Couscous& Mintp. 25 Q Q
Moroccan Carrot Saladp. 28 Q Q Q
Mexican Chicken LimeSoup p. 79
Chickpea Soupp. 91 QQ Q
Warm Spinach withProsciutto p. 91 QQ
Green Beans with Garlic& Oyster Sauce p. 103 Q
Lemon-Herb Mac SaladMM QQ
Crispy Parsnip FriesMMQ
Enlightened ColeslawMM Q QQ
Spiced Tomato Soup Sippers with Coriander-Salt Rimp. 27 QQ Q Q
Creamy Mushroom Pastap. 69 QQ
pag
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GET FRESH WITH...
Turn the page for more juicygrapefruit tidbits!
The Greyhoundcocktailgrapefruit
juice with vodkawaspopularized back in 1940
at the Post House, therestaurant chain once
housed in Greyhound busterminals. Happy
trails, indeed!
grapefruit
IN SEASON
Party bus!
pag
19PHOTOGRAPHY BY PLAMEN PETKOV
DINNERS IN A FLASH)MAC & CHEESE)GAMEDAY DIPS
BY ALIA AKKAM
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1 2 3
Juicy fruit!
GIVE IT A SQUEEZE
Look for a grapefruit withfirm skin thats heavy forits size. The heftier thefruit, the juicier it will be.Hot tip: Grapefruit tendsto be sweetest late inthe season.
CHILL OUT
Grapefruit are pickedwhen theyre ripe.Refrigerate them ina sealed plastic bagonce youre home,and theyll stay freshfor up to two weeks.
Ge grapefrui a heir peak now hrough
March. Heres how o pick and sore hem.
Since the 1930s, the grapefruit diet haspromised special fat-burning powers.While that myth was debunked long ago,grapefruit isrich in fiber and full of water,which makes you feel full faster.
The numberof uensils hago beween hedinner plae andhe grapefruispoon, accordingo eiquete guru
Emily Pos
Pink & green salsaMix chopped grapefruitsegments with choppedred onion, diced avocado,chopped cilantro andminced habaero. Seasonand serve over fish.
Citrusy saladToss grapefruit segmentswith shredded cookedchicken, baby greens,thinly sliced napa cabbage,olive oil, lime juice andchopped walnuts.
Grapefruit-Campari granitaStir together 3 parts freshgrapefruit juice, 1 partCampari and sugar totaste. Freeze in 9-by-13-inch baking dish, stirringtwice, 4 hours. Scrapewith fork and serve.
Add some zing!QUICK IDEAS
PUCKER UP!For more fun
recipes (cocktails!cake!) head to
RachaelRayMag.com/
grapefruit.
RUBY REDFirst introducedin Texas in the 1920s, this variety
is supersweet.
WHITE Like em tart?This pale-fleshed fruit is
the one for you.PRO PREP TIP
NO-FUSS SEGMENTS!
Cut off the ends
of the grapefruit.Place one end on
a work surface.
Slice away thepeel in strips,following the
curve of the fruit.
Over a bowl, slice
between themembranes to
remove segments.
PINKThis blushing beauty issweeter than white grapefruit
but tangier than ruby red.
SLIM CHANCE
page
20
food & fun | IN SEASON
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ITS TASTIERTHAN MILK. PEOPLE WITH TASTE BUDS SAID SO.
Silk Vanilla
Almondmilk is
deliciously smooth
and most people
prefer its taste to milk.
Try for yourself.
National Taste Test 2013; Silk Vanilla
Almondmilk vs. dairy milk. Character
is a trademark of WhiteWave Foods.
#silkbloom
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food & fun | FAST IDEAS
pag
23RECIPES BY ALEXA WEIBEL
PHOTOGRAPHY BY YUNHEE KIM
Pork Chops &
Cider-BraisedBrussels Sprouts2 bone-in pork chops (8 oz.
each) 1 tbsp. canola oil
34lb. Brussels sprouts,
halved 6 tbsp. apple cider
2 cloves garlic, minced
1 tbsp. fresh thyme leaves F
Season chops. In skillet, cook
chops in oil over medium-
high, turning once, until
cooked through, 10 minutes.
Transfer to plate. In skillet,
brown sprouts, stirring,
2 minutes. Add remaining
ingredients; cook until sprouts
are tender, 4 minutes. Season.
Serve with pork. Serves 2.
15YUM!
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Ginger French 7514cup sugar 1-inch piece
fresh ginger, peeled and thinly
sliced 12cup gin 14cup fresh
lemon juice ice cubes 1 cup
sparkling wine 4 lemon twistsFIn saucepan, boil sugar, ginger
and 14cup water, stirring until
sugar dissolves, 3 minutes; strain.
In shaker, vigorously shake ginger
syrup, gin, lemon juice and ice
until chilled. Strain into 4 flutes.
Top with sparkling wine and
lemon twists. Makes 4.
Sweet idea
Make extra gingersyrup and keep in
the fridge for addingto gin and tonics
or lemonade.
page
24
food & fun | FAST IDEAS
GENIUSGINGERPEELERSEE P. 116
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Kale, Pear &Sesame Salad2 tbsp. fresh lime juice 1 tbsp.
olive oil 1 tbsp. sesame oil
1 clove garlic, minced 2 tsp.
finely grated ginger 34tsp.
minced Serrano chile 1 bunch
kale, stemmed and chopped
1 pear, quartered and thinly
sliced 112tbsp. white sesame
seedsFIn bowl, whisk first
6 ingredients; season. Add kale,
rub with dressing until tender
and season. Toss in pears; top
with sesame seeds. Serves 4.
Italian Tuna Rolls34cup mayo 13cup chopped fresh
basil 2 cans (5 oz. each) oil-packed
tuna, drained 1 tbsp. fresh lemon
juice 4 small ciabatta rolls, split and
toasted 2 cups baby arugula 14cup
thinly sliced red onion FIn small bowl,
mix mayo and basil. In medium bowl,
toss tuna and lemon juice; season.
Spread basil mayo on rolls; top witharugula, tuna and onion. Makes 4.
Brown bag upgrade
Itsatoss-up!
Peartastesgreat
withkale,butsliced
applesororange
segmentswouldb
e
delicious,too.
Party starter
Chicken Parm Meatballs1 lb. ground chicken 12cup grated
Parmesan 12cup panko 2 tbsp. Italian
seasoning 1 egg 16 cubes (14inch)
mozzarella 3 tbsp. olive oil 1 cup
jarred arrabiatta sauce, warmed F
In bowl, mix first 5 ingredients; season.
Gently form meat around cheese into
112-inch balls. In nonstick skillet, cook
in oil over medium-high, turning,8 minutes. Serve with sauce. Makes 16.
Roasted Cauliowerwith Couscous & Mint1 head cauliflower, cut into florets
4 shallots, quartered 12cup olive
oil 1 cup mint leaves 1 tsp. lemon
zest 2 tbsp. lemon juice 1 cup Israeli
couscous, cookedFOn baking sheet,
toss vegetables with 14cup oil. Roast
at 450 until golden, 20 minutes. Puree
mint, zest, juice and remaining oil. Inbowl, toss all ingredients. Serves 4.
Fast & fresh
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No-Bake GrapefruitCheesecake1 large grapefruit 16 oz. cream cheese,
softened 1 can (14 oz.) sweetened
condensed milk 1 tsp. pure vanilla
extract 9-inch graham cracker crust
1 tsp. sliced fresh mint FWorking
over a bowl, segment grapefruit,
reserving 4 tbsp. juice. In a large bowl,
beat cream cheese, condensed
milk and vanilla with reserved juice;
transfer to crust. Chill until firm,
2 hours. Top with grapefruit and mint.
Serves 6.
Pan-tastic!
Whenusingstore-boughtcru
st,trimtheedgesoffthe
aluminumpanandslipitintoaprettypieplate.
page
26
food & fun | FAST IDEAS
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Spiced Tomato Soup112cups chopped red onion 14cupolive oil 212tbsp. grated fresh ginger
112tbsp. ground coriander 2 clovesgarlic, minced 14tsp. crushed red
pepper 214cups chicken stock 1 can(28 oz.) crushed tomatoes 12cup finely
chopped cilantroFIn pot, cook first6 ingredients over medium, stirring, until
onion softens, 12 minutes. Add stockand tomatoes. Simmer 10 minutes;
puree. Season. Stir in cilantro. Serves 6.
Rimshot
Moistenmugrims,
anddipinablendof
salt,corianderand
pepper.
Creamy SmokedSalmon Scramble6 eggs 14cup crme frache 2 tbsp.
butter 4 oz. smoked salmon, flakedinto bite-size pieces 1 tbsp. chopped
chivesFIn bowl, whisk eggs and crme
frache. In nonstick skillet, melt butter
over medium-low. Add egg mixture.
Cook, stirring, until almost set, 2 to 3
minutes. Fold in salmon; season. Sprinklewith chives. Serves 4.
Quick brunch
Sun-Dried Tomato Jam4 oz. sun-dried tomatoes, chopped
2 12tbsp. olive oil 2 cloves garlic,minced 12tbsp. balsamic vinegar
2 tsp. brown sugar 12tsp. driedmarjoramFIn pot, bring all ingredientsand 2 cups water to a boil. Cook over
medium-high, stirring, until thick,
20 to 25 minutes; season. Pulse in food
processor. Spread on toasts, burgersor sammies. Makes 114cups.
Skillet Granola3 tbsp. butter 3 tbsp. maple syrup
12cup chopped pecans 2 tbsp.(packed) brown sugar 114tsp. ground
cinnamon 2 cups old-fashionedrolled oatsFIn nonstick skillet, meltbutter into syrup over medium. Add
next 3 ingredients and 12tsp. salt. Cook,
stirring, 2 minutes. Add oats and cook,
stirring, until golden, 5 minutes. Transferto baking sheet to cool. Makes 212cups.
Morning magic Savory spread
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food & fun | FAST IDEAS
Spicy Saffron-Shrimp Pasta1 lb. medium shrimp, peeled
and deveined 14cup olive oil
5 cloves garlic, minced 1 tsp.
crushed red pepper 34tsp.
saffron 16 oz. farfalle, cooked
1 cup heavy cream chopped
chives 1 lemon, quarteredFIn
saucepan, cook first 5 ingredients
over medium, stirring, 3 minutes;
season. Stir in pasta and cream;
season. Top with chives; serve
with lemon. Serves 4.
Cheaptrick
Insteadofsaffron,
whichcanbe
pricey,youcanuse
currypowder.
Cheesy Flautas12cup tomatillo salsa 12cup cilantro
12avocado, diced 1 jalapeo,
minced 2 cups shredded Monterey
jack 8 corn tortillas 3 tbsp. vegetable
oilFIn blender, puree first 4 ingredients.
Divide cheese among tortillas; roll
tightly. In nonstick skillet, heat oil over
high. Fry flautas, seam side down, until
crisp, turning, 4 minutes. Serve withsalsa. Makes 8.
Mex it up!
Moroccan Carrot Salad14cup olive oil 3 tbsp. fresh lemon
juice 2 cloves garlic, minced 2 tsp.
honey 34tsp. ground allspice 112lbs.
carrotspeeled, shredded and
squeezed dry 34cup minced red
onion 12cup chopped fresh cilantro
12cup raisinsFIn large bowl, whisk
first 5 ingredients; season. Toss with
carrots, onion, cilantro and raisins;season. Serves 4.
Grate idea!Pita party
Greek Pita Pizza4 whole-wheat pitas olive oil 6 tbsp.
store-bought olive tapenade 23cup
sliced roasted red peppers 14cup
thinly sliced red onion 6 tbsp.
crumbled feta 112tsp. fresh oregano
leavesFBrush pitas with oil. Spread
with tapenade, leaving a border. Top
with roasted red peppers, onion, feta
and oregano. Bake at 450 until goldenand crispy, 6 to 7 minutes. Makes 4.
page
28
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HURRY!RESERVE YOURORDER TODAY.Fruit is limited!
TASTE THE SUNSHINE!A once-a-year citrus sensation! There isnt a citrus that cancompare to the taste of legendary Hale Honeybells - a crossbetween the Dancy Tangerine and Duncan Grapefruit. Extremelyrare, due to a short growing season and perfect grove conditions,the bell shaped fruits are bursting with luscious juice and honeyedflavor. A great snack for kids, easy to peel, and loaded with VitaminC for that extra energy boost. Fruit is rushed to you plump, ripeand only days off the tree by Hale Groves, a family-owned Floridacompany supplying this rare fruit since 1947. This exclusivecollection contains 11-15 Hale Honeybells, an exclusive stainless
steel fruit knife, Deluxe Mixed Nuts and sweet Honeybell Candies.The price is only $34.98- which includes shipping!(Regular price is $57.91 - our readers save 40%).
ORDER NOW: Call Hale Groves atand specifyitem M, offer code MRR or go to rachaelraymag.com/bells
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STARTHERE!
STIR IN
MELT IN
GREATMAC &CHEESETOPPERS!
SEE P. 116
1. TUNA MELTMelt in:4 cups grated SwissStir in:Chopped celery and shallots,cooked in butter until soft,and oil-packed tuna, drained
3. TEX-MEXMelt in:4 cups grated Colby jackStir in:Shredded rotisserie chicken,chopped fresh cilantro and canned,chopped jalapeos, drained
4. PROSCIUTTO & ASPARAGUSMelt in:4 cups grated smoked GoudaStir in:Steamed asparagus, cutinto 12-inch pieces, and prosciutto,cooked until crispy, then crumbled
2. SAUSAGE & PEPPERSMelt in:4 cups grated provoloneStir in:Italian sausage, cooked andcrumbled, and sliced peppers andonions, cooked in olive oil until soft
6 spins on mac & cheeseEverybodys favorite comfort food gets a delicious
upgrade with these fun mix-ins. Imagine the pastabilities!
5. PASTA PRIMAVERAMelt in:8 oz. goat cheese, crumbledStir in:Baby spinach, halved cherrytomatoes and frozen peas, thawed
6. TOTALLY RAD SHRIMPMelt in:4 cups grated ParmesanStir in:Chopped cooked shrimp andradicchio, shredded and cooked inolive oil until soft
MAKE THE MACARONIIn a pot, melt 1 stick butter over medium. Add 12cup flour; stir until mixture bubbles and thickens,about 2 minutes. Whisk in 1 quart whole milk. Stir until thickened, about 5 minutes. Add 1 lb. cooked macaroni. For a classicmac & cheese, melt in 3 cups grated cheddar and 1 cup grated Parmesanor stir things up with one of these easy twists instead!
5.Pas
ta
Prim
avera
3
.Te
x-Mex
2.Sausage
&P
epp
ers
1.Tun
aMe
lt
6.
To
ta
lly
Ra
d
Sh
rimp
4.P
rosciutto
&A
sparagus
page
30
food & fun | FLAVOR WHEEL
BY CHARLES GRAYAUSKIE
PHOTOGRAPHY BY PLAMEN PETKOV
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check local listings |www.rachaelrayshow.comTM & 2015 CBS Studios Inc. All Rights Reserved.
YOUR NEW YEARS
Rachs got you covered all year long!
BOBHA
RPERS
WEIGHT
LOSS
WARRIORS
RACHAE
LS
RECIPE
GUIDE
PETER
WALSHS
30-DAYC
LUTTER
CHALLE
NGE
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PHOTOGRAPHY BY DANNY KIM
Dips in disguise!Kick off snacking season (as in, from now until the Super Bowl!) with your
favorite indulgences reimagined as ooey, gooey, cheesy dips. These easy appetizerswill make you do a double takeand a double-dip!RECIPES BY STACY ADIMANDO
pag
33JANUARY/FEBRUARY 2015
RACHAELRAYMAG.COM
food & fun | THATS GENIUS
PIZZA SUPREME DIPrecipe, page 34
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ITALIA
NHER
ODIP
PIZZA SUPREME DIPSERVES8 PREP 10 MIN COOK20 MIN
1 package (8 oz.) creamcheese, at roomtemperature
12 cup marinara sauce12 cup thinly sliced
mushrooms12 cup finely chopped green
bell pepper12 cup sliced black olives
14 slices pepperoni
112 cups shredded mozzarella12 tsp. dried Italian seasoning
Breadsticks, for dipping
1.Preheat the oven to 400.
In a 9-inch pie plate, spread
the cream cheese in an even
layer. Top with the marinara and
half the mushrooms, peppers,
olives and pepperoni. Sprinkle
with the mozzarella. Top with
the remaining mushrooms,
peppers, olives and pepperoni.
2.Bake until the cheese melts,
about 20 minutes. Sprinkle with
the Italian seasoning. Serve with
the breadsticks.
ITALIAN HERO DIPSERVES 8 PREP 15 MIN COOK 25 MIN
1 large loaf ciabatta (about3 by 6 by 14 inches; 1 lb.)
1 jar (16 oz.) giardiniera(Italian pickledvegetables), drainedand chopped
34 cup finely diced salami
4 slices prosciutto, torn
1 tbsp. butter
1 tbsp. flour
1 cup half-and-half, plusmore for thinning sauce
10 oz. shredded provolone
1 tomato, chopped12 cup thinly sliced iceberg
lettuce, for garnish
1.Preheat the oven to 400. Carve
a 2-inch-deep rectangular slice
out of the top of the bread,
leaving 1 inch on the sides and
the bottom. Cut the bread top
crosswise into 1-inch slices.
Transfer the bread bowl to a
parchment-lined baking sheet.
Place 12cup giardiniera and12cup salami in the bottom;
top with three-quarters of
the prosciutto.
2.In a medium saucepan, melt
the butter over medium-high.
Add the flour; whisk until smooth.
Pour in 1 cup half-and-half and
bring to a simmer, whisking
constantly. Reduce the heat
to medium-low and simmer,
whisking occasionally, until
thickened, about 6 minutes.
Add the cheese; stir until melted,
adding more half-and-half if
the sauce is too thick to pour.
Season with salt and pepper.
3.Pour the cheese sauce intothe bread bowl. Top with the
remaining giardiniera, salami and
prosciutto; top with the tomato.
Bake 10 minutes. Put the bread-
top slices on the baking sheet.
Bake until the cheese sauce is hot
and the bread is toasted, about
10 minutes. Garnish with the
lettuce; serve with the bread.
SHRIMP & GRITS DIPSERVES 8 PREP 10 MIN COOK 10 MIN
3 cups whole milk
1 cup quick grits
2 tbsp. butter
2 cups shredded cheddar14 cup jarred pimientos,
drained and diced
Cooked tail-on shrimp,for dipping
Thinly sliced scallions,for garnish
1.Preheat the broiler. In a medium
pan, bring the milk and 2 cups
water to a boil. Whisk in the grits
and cook, stirring, until thickened,
about 5 minutes. Add the butter;
stir until melted. Stir in half the
cheese and half the pimientos.
2.Transfer the grits to a fondue
pot or other ovenproof pot; top
with the remaining cheese and
pimientos. Broil until the cheese
browns, 3 to 5 minutes. Rim
the pot with the shrimp; garnish
with the scallions.
Pictured on previous page
food & fun | THATS GENIUS
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THINK OUTSIDETHE BAG
Gotta have chips with
your dip? Find our top 10
homemade versions at
RachaelRayMag
.com/chips.
SHRIMP
&
GRITSD
IP
pag
35
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CH
ICKEN
BURR
ITO
D
IP
JALA
PEO
POPPE
RDIP
page
36
food & fun | THATS GENIUS
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CRABCA
KEDIP
CHICKEN BURRITO DIPSERVES8 PREP 15 MIN COOK 10 MIN
1 cup chopped onion
1 tbsp. chopped garlic
2 cups shredded rotisseriechicken
112 cups canned blackbeans, rinsed
1 cup frozen fire-roastedor regular corn, thawedand drained
1 cup red enchilada sauce
1 medium canned chipotlein adobo, chopped, plus1 tbsp. adobo sauce
2 tsp. ground cumin
3 cups shredded Montereyjack cheese
Sour cream and choppedfresh cilantro, for garnish
Corn chips, for dipping
1. Preheat the broiler. Heat a
medium cast-iron skillet over
medium. Add the onion and
garlic and cook, stirring often,
until the onion is charred in
spots, about 5 minutes. Stir
in the chicken, beans, corn,
enchilada sauce, chipotle and
adobo sauce, cumin and half
the cheese. Increase the heat
to medium-high and bring to asimmer; remove from the heat.
2.Sprinkle with the remaining
cheese. Broil until brown and
bubbly, 3 to 5 minutes. Garnish
with the sour cream and cilantro.
Serve with the corn chips.
JALAPEO POPPER DIPSERVES8 PREP 20 MIN
COOK 30 MIN
3 slices bacon, chopped
1 cup panko
3 cans (4 oz. each) dicedjalapeos, drained
2 packages (8 oz. each)cream cheese, at roomtemperature
1 cup mayonnaise12 cup shredded cheddar
1 small fresh jalapeo,seeded and chopped
1 tbsp. grated Parmesan
Tortilla chips, for dipping
1.Preheat the oven to 400. In a
large skillet, cook the bacon over
medium, stirring occasionally,
until crispy, 6 to 8 minutes.
Using a slotted spoon, transfer
to a paper towellined pl ate.
Drain off all but 2 tbsp. of the
drippings; add the panko and
stir to coat. Remove from heat.
2.In a bowl, mix half the bacon
with the canned jalapeos,
cream cheese, mayonnaise and
cheddar. Transfer the mixture
to a 2-qt. baking dish. Sprinkle
with the panko, remaining bacon,
fresh jalapeo and Parmesan.
3.Bake until golden brown and
bubbly, 25 to 30 minutes. Serve
with the tortilla chips.
CRAB CAKE DIPSERVES8 PREP 15 MIN COOK 25 MIN
1 container (1 lb.) lumpcrab meat, drained andpicked over for shells
1 package (8 oz.) creamcheese, at roomtemperature
23 cup chopped celery12 cup tartar sauce13 cup minced onion
3 tbsp. fresh lemon juice1 tbsp. Dijon mustard
1 tbsp. Worcestershiresauce
Old Bay Seasoning or chilipowder, to taste
34 cup finely crushedsaltines (about 12sleeve)
2 tbsp. cold butter, thinlysliced
Chopped chives, forgarnish
Celery sticks and saltines,for dipping
1.Preheat the oven to 400. In
a medium bowl, mix the first
8 ingredients; season with Old
Bay, salt and pepper. Transfer to
a 2-qt. baking dish; smooth the
top. Sprinkle with the crushed
saltines. Scatter the butter slices
over the saltines.
2.Bake until golden brown and
bubbly, about 25 minutes.
Garnish with the chives. Serve
with the celery and saltines.
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15%Offyour order+Free Shipping
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pag39
ets loafaround!Wih hese personal pan mea
loaves, your pin-size chefs
can mix, shape and bake heir
way o a DIY dinner. Wha a
grea way for litle cooks o beef
up heir kichen skills!
GRANDMA
KN OWS BEST
Anna Gershenson(mother of Food Features
Editor GabriellaGershenson) loves cooking
with her grandkids,Gaia, 5, and Eitan, 7.
Itty-bitty meatloaves made just theway you like em!
food & fun | COOK WITH KIDS
PHOTOGRAPHY BY CON POULOS
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page
40
4
53
1
2
Mix in,brush on!Customize your creationwith these fun combos.(Amounts are for one minimeat loaf.)
MedierraneanAnnas favorite!
MIX-INS:1 oz. choppedcremini mushrooms,112tbsp. chopped, drainedoil-packed sun-driedtomatoes, 112tbsp. slicedscallions, large pinchsmoked paprika
GLAZE:1 tbsp. ketchup
All-AmericanMIX-INS:1 tsp. ketchup,1 tsp. yellow mustard,12tsp. Worcestershire
sauce,1
2slice Americancheese, chopped
GLAZE:1 tbsp. ketchup
Litle IalyMIX-INS:1 oz. pancetta,cooked and crumbled,1 tbsp. chopped freshbasil, 1 tbsp. perlini (minimozzarella balls) ordiced fresh mozzarella,2 tsp. marinara
GLAZE:1 tbsp. marinara
Tex-MexMIX-INS:2 tbsp. shreddedMonterey jack, 2 tbsp.taco seasoning mix,1 tbsp. grilled corn, 2 tsp.jarred taco sauce
GLAZE:1 tbsp. taco sauce
Z Preheat the oven to 350. In a food processor,
finely grind the oats. Transfer to a large bowl, stir
in 12cup water and let sit 10 minutes.
Z Add the beef, onion, parsley, egg [1], garlic,
2 tsp. salt and 14tsp. pepper [2]. Add mix-ins [3]
(see Mix in, brush on!, right), if using. Using
your hands, mix everything together[4].
Z Divide the mixture among 6 mini loaf pans.
Brush the tops of the meat loaves with glaze [5]
(see Mix in, brush on!, right), if using.
Z Bake until the meat loaves are firm, anindication that theyre cooked through, 30 to
35 minutes. Serve with a salad.
For a tender texture (and extra ber),Gershenson uses oats instead of breadcrumbs.
12 cup old-fashionedrolled oats
2 lbs. 85% leanground beef
34 cup gratedonion
12 cup mincedflat-leaf parsley
1 egg
2 large clovesgarlic, grated
Mix-ins andglazes (see right),optional
Make-I-MineMini Mea LoavesMAKES6 PREP 15 MIN COOK 30 MIN
food & fun | COOK WITH KIDS
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DRESS IT UP!Upgrade your
salad with Annas
homemade dressing.
Get the recipe at
RachaelRayMag.com/
caesar.
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Start your day on the plus side of delicious with QuakerReal Medleys.
Try new Summer Berry Granola as a delicious snack or topping
thats loaded with crunchy clusters plus real fruit. And theres new
Banana Walnut Oatmeal+, complete with super grains and
packed with bananas and crunchy nuts. #QuakerUp
WHAT
THE
BEST
MORNINGS
ARE
MADE OF.
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Whatll it be?Anything your guests desire, thanks to this
bookshelf-turned-bar cart you can easily make yourself.
Well drink to that! BY SARAH CAVE AND ALLYSON DICKMAN
Add some pizzazzCover the innerwalls and shelves of your bookcase with a
bold peel-and-stick wallpaper (Honeycomb
Geometric, $8 per foot,spoonflower.com).
Smooth out wrinkles by running the edge of
a credit card along the paper as you lay it flat.
Glam up the cart by using mirrored contact
paper ($90 for 50 feet, designyourwall.com)
on the side walls and shelves.
Go mobileAdd casters (from $10 each,at hardware stores)to help you move your cart
from room to room during parties. To install the
casters, drill pilot holes into the four corners of
the bottom of the bookcase, about two inchesfrom the edges. Tightly secure the casters in
place following package instructions.
Divide and conquer Split yourbottom shelf in half to make spaces for a wine
rack and standing bottles: Cut a spare piece of
wood, 112inches thick (from $2, Home Depot),
to the right height. Cover with wallpaper or
contact paper, then apply wood glue to the top,
bottom and back edges and slide the divider
into place. Paint the outside edge if needed.
Get on the case Start with a bookcasethats about 40 to 45 inches tall. If it needs a
touch-up, give the outside a fresh coat of paint.
ROMANTIC TREATS FOR TWO )COOL ALLINCLUSIVE GETAWAYS
LIFE OF THE PARTY
turn for more!
pag
43PHOTOGRAPHY BY BURCU AVSAR
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Get stickyTrays are helpful for transporting drinks while yourcart stays put. To prevent them from sliding when your bar is on the
move, add Velcro dots to the corners of the tray bottom, and in
matching spots on the carts top.
Have it handySecure bar tools to the cart for easy access.Hang a wall-mount bottle opener ($52, uncommongoods.com)
on the side, and attach hooks (we used Attest Knobs, $5 for 2,ikea.com)
to hold tools. Loop leather trim or ribbons through the handles to
make gadgets hangable. On the other side, install a towel bar so
you can reach for a bar towel when you need one.
Hang in thereSuspending glasses helps keep dustout and creates extra space below. Screw in hanging
stemware racks ($14, amazon.com)just under the top shelf.
Make sure you leave plenty of space between rows for wide
glasses to hang without hitting each other.
home & away | LIFE OF THE PARTY
Keep it neat Organize andstore an array of colorfulpaper cocktail napkinsupright in a letter sorter ($6,containerstore.com). Thehard case protects napkinsfrom spills and bent edges.
Hold steady
Keep glasses youcant hang fromsliding aroundwith a cork mat.You can also usecolorful felt or anonslip placemat.
Rack em up!Create a wine rack with
4-inch-diameter mailing
tubes. Use a utility knife
to cut each to the depth
of your shelf, slicing
enough tubes to snugly
fill a lower cubby. Stack
the tubes and ensure
the arrangement stays
steady with thin lines of
heavy-duty craft glue.
Line the outer edge of
each with a silver paint
pen for a metallic look.
Now accessorize!
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44
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Overnight Extra Heavy
*vs. the leading Ultra Regular pad, **vs. the leading store brand Ultra Thin pad of comparable size Procter & Gamble, Inc., 2014
Not every ultra thin was designed to protect you while you sleep.
But Always Ultra Thin Overnight Extra Heavy definitely
was_ with a 75% larger back* and 60% faster absorption**_ to help
you sleep leak-free & worry-free.
i n I i n .
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promotion
@RachaelRayMagFind food and fun with every click!Find food and fun with every click!Find food and fun with every click!Find food and fun with every click!
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YUM-EAU! As Drew Barrymore was working on hernew Flower fragrances and puzzling over the nishing touches for theSultry scent, she happened to be taking a cooking class at Napas Cooks &
Books & Corks. In the middle of making chickpea carrot pancakes, she
had an epiphany: The Szechuan peppercorn in her hand was just the
hint of spiciness she wanted in her perfume. The result smells delish,
as do three other new ingredient-inspired scents. BY ABBIE KOZOLCHYK
LOccitanessaffron-spiked Arlsienne
is inspired by thetraditional women of Arles,
who cooked with (andwere said to take after) thisromantic, mysterious spice($50, usa.loccitane.com).
B.Balenciagais one of the first scentsto serve up fresh, green
edamamealongsidefloral and woody notes:Think lily of the valley,
violet and cedar(from $82 at Sephora).
Arquistefor J.Crew No. 57
hearkens back to theoaky, aged whiskeyinfused cocktails thatmade a splash on the1940s party scene
(from $25,jcrew.com).
BEST PRISONBREAK PASTRY
The Courtesan au Chocolat is
a towering treat thats usually
cream-filled. But at one point in
TheGrand Budapest Hotel, the
pastry is filled with tiny pickaxes
that our hero, a gallant concierge,
uses to dig out of jail.
BEST SUPPORTING ROLL
The Fools Gold sandwich, a
variation on the Elvis, involves
a loaf of bread, a container of
peanut butter, another of jam
and a pound of bacon. InWhat
If,this creation sets off sparks
between the romantic leads.
BEST SAVE BY A SAMMIE
The Cuban sandwich is no simple
snack in Chef, a flick about a
frustrated foodie: Once he
starts serving this pork-alicious
Latin lunch on a cross-country
food-truck trip, he regains his
family and fame.
BEST PASTAPORN
Oodles of noodles make for
foodlust-inducing close-ups
throughout The Trip to Italy,
a buddy film that follows two
UK-based comedians on a
chat n chew jaunt across
la BellItalia.LANEE LEE
Its a Drewdelicacy!
Sultry Fragrance byFlower Beauty($25 at Walmart)
Continuedfrom page 47
page
48
home & away | WORD OF MOUTH
WHATIF:COURTESYCBSFILMS;THEGRANDBUDAP
ESTHOTEL:COURTESYFOXSEARCHLIGHT;CHEF:MERRICK
MORTON/OPENROADFILMS/COURTESYEVERETTCOLLEC
TION;
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THE LUSTY
VEGAN:ACookbook andRelationshipManifesto forVegans andthe People Who
Love ThemBy Ayind Howell and Zo Eisenberg
Beyond funny relationship adviceon how vegans and omnivorescan coexist, expect Beer-BatteredTempeh Tacos and Epic Biscuitsand Gravyrather than, say, plainsteamed greens (a no-fun no-noin lusty vegan land).
VEGUMIGHT?Could 2015 be the year you go
vegan (even just for MeatlessMondays)? New takes onthe topic may help you make(and keep) the resolution.
FEISTY AND FUNNY
SIMPLE
RECIPES FORJOY:More Than200 DeliciousVegan RecipesBy Sharon Gannon
Written by thecofounder of Jivamukti Yoga, thisbook leans extra-healthy and healing.Try the Very Green Raw Soup (forfiber and easy digestion) and ArameSeaweed Salad (a mineral-richcrowd pleaser at the JivamukteaCaf in New York City).
YOGIC AND YUMMY
SWEETLY RAW
DESSERTS:
Raw VeganChocolates, Cakes,Cookies, IceCream and MoreBy Heather Pace
Kill two birds withone tome and learn some raw-foodtechniques while youre experimentingwith vegan desserts. The short listincludes cakes, cookies, tarts, custardsand chocolates.
SWEETNESS AND LIGHTMake ours a doubleRestaurants across the country are reimagining romance
with unexpected treats for two. BY DAVID FARLEY
When you order theegg
sandwich for twoat the
Rabbit Hill Inn in Lower
Waterford, V T, you get not
only the sliced-in-half supersize sammie
and succulent sweet potato fries, but a
coffee-spiked smoothie with side-by-side
straws.rabbithillinn.com
You and your sweetie wont be
the only dynamic duo at work
on thegrilled cheeseburger
for twoat Outriggers Tiki
Bar & Grille in New Smyrna Beach, FL: Southern
slow-smoked pork and bacon (crowd fave
add-ons) give a double dose of delish to
the big beef patty and bubbling cheddar.
newsmyrnamarina.com/outriggers
Chef Bryan Cates of Bsico
in Charleston, SC, marries his
couple-sizeroasted suckling
pig belly taco platterwith
avocado cream and homemade tortillas.
To spice up the night even more, he gives
you three different kinds of hot sauce.
basicombrc.com
At Masons in Nashville, your
bodies may be in the Deep
South, but your palates will be
on a hot date in the Middle
East with shakshuka for two, a lusty dish
of eggs poached in a spiced tomato sauce.
Add braised leg of lamb, as chef Brandon
Frohne does, and youve got his fave
one-plate date (which he makes for his
own wife, Lessie).masons-nashville.com
Love Italian style, thy name
is Lasagne Napoletana
for Twoat NYCs Rubirosa.
Served in the same baking
dish its cooked in, this rhapsody in
ragu (actually, the sausage ragu is one
of two sauces, the other being a heavenly
house marinara) packs sweet Italian
sausage, ricotta, Parmesan, mozzarella
and a generous helping of mini meatballs.
rubirosanyc.com
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50
home & away | WORD OF MOUTH
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Nurturing tomorrowsinnovators starts today.
As a technology leader, we look constantly towards the future. Through
the products and solutions we create, we are dedicated to helping the next
generation discover a world of possibilities.
Thats why we created Samsung Solve for Tomorrow, a nationwide initiative
to promote science, technology, engineering, and math (STEM) educationamong students in grades 6-12. A successful STEM program creates critical
thinkers, increases science literacy, and empowers tomorrows innovators.
To learn more, please visitsamsung.com/solve
2013SamsungElectronicsAmerica,
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servicemarksofSamsungElectronicsCoLtd.
West Salem High School,2011 Samsung Solvefor Tomorrow Winners
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Knit picks!Wih he holidays behind us, is oally ne if youre
looking forward o hibernaing for he res of winer!Setle in wih hese comfy nds.
5
1
2 3
4
1.Protect your fancy new smartphone with a Wool Cables iPhone Case. $25,cafepress.com 2.BeeswaxCable Knit Candlesmatch your cold-weatherthrow blankets. $15 for small, $29 for large, arhaus.com 3.Use this Handknit Tuffetas bonus seating or pull it up to the couch for a cozy footrest. $98,anthropologie.com 4. Adjustable Crocheted Headphones will keep your ears warm as you rock out in style. $38,uncommongoods.com 5. The artist pressesthrift-store sweaters into stoneware to create the unique textured finish on this Succulent Planter. From $24,hadleyclay.com
home & away | GOOD BUYS
PHOTOGRAPHY BY DAVID LEWIS TAYLOR
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6.Save your table from coffee rings with knit-patternLetterpress Coastersmade on a 100-year-old printing press. $22 for 10,redbirdink.com 7.Fill this ceramicCable Knit Serving Bowl with warm-you-from-the-inside comfort food. $34,mud-pie.com 8. Keep a teapot nice and hot with a Wool Cable Knit Tea Cosy.$45,food52.com 9.Join Just Plain Folk Linencarpet tiles to make a custom-fit, super-homey area rug. $16 each,flor.com 10. ThisWay Over Hamperis great for laundry dayor just everyday storage. $35,modcloth.com 11. The Purl Pendantcomes in five bright colors. $50, brika.com 12. Soak the head of thisFlamingo Rope Dog Toyin water, then freeze and your playful pup will go nuts over i t. From $15,jaxandbones.com
9
6
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11
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I am deeply fondof theme partiesthere was my North v. South bash; the
night of Champagne cocktails I called Any Excuse to Celebrate; I even had a great
idea for a Chinese New Year party, and my own magazine beat me to it (page
94)! But somehow, my theme-mania never translated to dinner parties, which
remained in basic Come over and Ill cook something awesome mode. Until
now! In 2015, Im theming my smaller gatherings, toostarting with these three.
1. Hors dOeuvres for Dinner
Every time I throw (or go to) a cocktail
party, with all those wonderful little nibbles,
I think I wish this were how I ate every night.
So the first party Im hosting this year is a
dinner without a main dish in sight. Think of
it as the best of both party worlds: a small
(and seated) group so we can all be in on
the same conversations, plus the festive
feel you get from having a bite of this, a taste
of that. (A few favorites: Moroccan lamb
meatballs, shrimp with spicy lime dip, goat
cheese croustades. You can get my recipes
at RachaelRayMag.com/laurensmenu.)
2. A Binge-Watching Buffet
Last year, I discovered Breaking Bad
(speaking of parties, I was late to that one!)
and watched all five seasons in a couple of
weekends. You wouldnt have wanted to
be around for that (I may have forgotten
to shower), but now I want to invite a group
over for a marathon evening of Orange
Is the New Blackor True Detective.Well
hunker down in front of the TV and Ill set
out tons of snacks, plus make a pot of chili
or braised short ribs that can simmer away
on the stove until planned intermissions or
guests sneak away to help themselves.
3. Open That Wine, Already!
A couple of years ago, I was given a lovely
Napa Valley Cabernet Sauvignon (thank
you, Silver Oak!), and it has been lying
in my wine rack ever since because no
occasion seems important enough for it.
Well, Im going to remedy that by creatingan occasion: a dinner to which everyone
brings that saving it for something special
bottle and we open them all. Well get the
chance to sample a whole array of great
winesand well toast to how special any
old Friday night can be when good friends,
food and drinks are involved.
ONE-WORDANSWER!
We asked on Facebook:Whats the best theme
party youve thrownor attended? Here are
some of my favoritereplies. (And hey, RockyHorror Picture Show
personthat must havebeen quite a night! Gotphotos??)
GATSBY HAWAIIAN LUAU
TOGA TOGA TOGA
NAUGHTY OR NICEHARRY POTTERBaseballTHRIFT-STORE TACKY
Bacon-themed birthday
WESTERNBlack & whiteDr. Who
GAME NIGHTCOME AS YOUR HERO
Gone with the Wind
SUMMER IN WINTERPajama party!ROARING 20s DISCO
HAT PARTYROCKY HORROR PICTURE SHOW
70sashy and fun
MARDI GRAS!
the queen
f themeLAURENPURCELL,EDITORINCHIEF
home & away | LISTS I LIVE BY
ILLUSTRATION BY
STEPHEN CAMPBELL
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Explore this room and more athomedepot.com/homedecorators
2015, HOMER TLC, Inc. All rights reserved.
FROM
TOWELS
TO TUBSFor a room thats one-of-a-kind, y
need options. Master your bath w
the look you love at the price you w
from Home Decorators Collect
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dcor that speaks volumes ab
your unique style. Combined w
the project know-how youll findThe Home Depot,its everyth
you need to complete a room th
distinctly you.
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Time was, the words all-inclusive conjured up bland buffets, sunburned springbreakers and limbo lines for days. But times they are a-changinto the tune of farm-fresh
fare, big-name chefs and amazing activities (hydrobiking, anyone?).BY JENNA MAHONEY
Go all in!
SANDALS LASOURCE GRENADA
SPICE THINGS UP
WHAT YOULL FIND:Though better known for its swim-up bars
than sit-down restaurants, Sandals is changing its game: Chefs
from all over the world have descended on the newest Caribbean
addition to the romance-centric collectionGrenadas LaSourcetowork menu magic at the 10 resident restaurants. So whether youre
craving the Degustazione di Crostini with smoked duck and truffled
mushroom paste at Cucina Romana or coquilles St. Jacques at Le
Jardinier, you wont be charged so much as a single extra centime.
Theres a focus on local food, too: Nodding to Grenadas rep as the
Spice Island, Spices serves sublimely seasoned local faves (try the
red pea soup spiked with thyme and scotch bonnet pepper). When
youre not feasting, you can kayak, windsurf, hydrobike, dive or wander
the islands famed nutmeg, cinnamon and clove plantations.
WHAT YOULL PAY:From $272 per person per night;sandals.com
page
56
home & away | TRAVEL LIST
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WHAT YOULL FIND:Spas are famous for catering to your mind,
body and spirit. But your palate gets in on the deal, too, at the
Lodge at Woodloch in Pennsylvanias Pocono Mountains, where
the menu packs such surprises as steak frites. Mind you, the fries
are in fact roasted heirloom fingerlings, and the portion size (of
every offering, not just this one) is moderate: For all the flavor of thefood, this is still a place where people go to drop a few pounds and
shape up, while being pampered silly.
WHAT YOULL PAY:From $229 per person per night;
thelodgeatwoodloch.com
WHAT YOULL FIND:The activity short list includes hiking,
mountain biking, ziplining, stand-up paddle-boarding, rock
climbing and white-water rafting. Yes, Adventures on the Gorge,
set in West Virginias New River Gorge, is an adrenaline junkies
paradise. And the menu takes advantage of the surroundings as
much as the activity planners do: The fixings for the Appalachianspecialties, from fried green tomatoes to venison tenderloin with
morels, come largely from local farmers and foragers.
WHAT YOULL PAY:Rates are all-inclusive in the summer and
start at $179 per person per night; adventuresonthegorge.com
Ladies and gentlemen, boys and girls, vacationers of all ages: What happens when the granddaddy ofall-inclusives runs off and joins the circus? Club Med Creactive by Cirque du Soleil, which debuts in June.For $0 extra, learn the bungee, aerial silk and other Cirque du Soleil signatures. The first property to offer theprogram? Club Med Punta Cana in the Dominican Republic. We know: Twist your arm.clubmed.com
THE LODGE AT WOODLOCH PAADVENTURES ON THE GORGE WV
WHAT YOULL FIND:As you hike or gallop through the Balcones
Canyonlands Preserve that borders Travaasa Austinor simply
learn to two-step back at the ranchyoull quickly start to feel
at home in Texas Hill Country. To seal the deal, hit the resorts
farm for classes in chicken tending, crop seeding, harvesting and
composting. As for the restaurant and bar menu: Think heirloom
tomato tarts, gargantuan grilled veggie plates and an abundance
of fish, meat, dairyand winesfrom local vendors.
WHAT YOULL PAY:From $250 per room per night;travaasa.com
WHAT YOULL FIND:You can get packages that cover not only
your park entrance and hotel, but great eats, too: Unlike the Lost
Boys of Neverland, the Disney World menu has officially grown up.
The new Be Our Guest Restaurant, for one, serves up fab French
fare, plus veggie and gluten-free goodness galore (the GF cream
puffs are the stuff of foodie fairy tales). Theres new non-foodie
fun on offer as well. Start with the Seven Dwarfs Mine Train.
WHAT YOULL PAY:From $91 per person per night if you book
the Play, Stay, Dine and Save package;disneyworld.com
WALT DISNEY WORLD RESORT FL TRAVAASA AUSTIN TX
HORSE AROUNDMAKE MAGIC
GO WILD BLISS OUT
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Re-boot!
PHOTOGRAPHY BY DAVID LEWIS TAYLOR
4
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1112
8
Step up your shoe collection with motorcycleboots. Their trendy low prole pairs wellwith jeans and skirts alike and keeps youzooming all day long.
page
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1.Shine bright withRhinestone Strappy Booties. $48, amiclubwear.com 2. Strut your stuff with the metal-plated heels on the Oh My Ankle Boots. $37, shoppriceless.com3.Go rodeo-chic in Leather Boots with Gold Studs. $35,marshallsonline.com4.Walk the extra mile with the IVA boots rugged treads.$79,miashoes.com 5.Two versatiletextures take Leather and Suede Boots from day to night. $150,tjmaxx.com 6.Zebra-print Lucky Penny Boots let you walk on the wild side. $150, seychellesfootwear.com 7.Buckle up with Kai Motorcycle Boots. $90, solesociety.com 8.A bronze wash gives these Tatumm Booties a unique look. $159,vincecamuto.com9.WeatherproofGlasgow Chain boots are made for puddle splashing. $85, davrain.com 10.Studded Booties take it up a notch with a 4-inch heel. $30, amiclubwear.com 11.Put your fancyfoot forward with floral-embossed Fairchild booties. Very Volatile, $80,shoemall.com 12.Open-sided Underneath Boots give your feet some air.$90,bcfootwear.com
home & away | STYLE PICKS
page
58
Theres asecret on
the sole! Seepage 4.
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Supermarket spy
Lime isnt just for chipsanymore. MicrowavableSkinnygirl Lime & SaltPopcornis tart andtastyand just 25calories per cup! ($4.99)
White cheddar popcornfinally joins the partytheparty mix, that isinChex Mix Popped withcheesy crackers and Chexpieces. ($3.79)
Move over, caramelcorn. SmartfoodCinnamon Brown SugarPopcornis the nextaddictive salty-sweetcombo. ($3.99)
The classic British chipflavor adds a tang toAngies BoomchickapopOrganic Sea Salt &VinegarPopcorn. ($3.69)
Popcorn, IndianasVanilla Almond GranolaPopcorn Clusters featurea hearty mix of kernels,oats, flax seeds andalmonds. ($8.99)
PHOTOGRAPHY BY SAM KAPLAN
Pop stars!Make movie nigh a smash hi wih hese exciing new popcorn
avors ha go way beyond buter. BY NICOLE WITKO
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faves &saves | SUPERMARKET SMARTS
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Tastethe
trend!
4.Drink Q Ginger Beersolo or mix it with lime
juice, vodka and a sprig of
mint for a Moscow Mule.
($7.99 for 4)
shopping showdown!
BATTLE OF THE BACON CRUMBLES
BY ERICA CLARK
ANDTHEWINNERIS
HOMEMADE
None
. per oz
minutes
. per oz
PREP
PRICE
PACKAGED
Real bacon without the mess of agreasy pan? Sounds too good to betrueand it is. What you save in
cost and cleanup, you lose in flavorand texture. The precooked pieceshave an artificial taste and theyllnever be as crispy as homemade.
H2-Oh!When a plain glass ofagua jus won do, giveone of hese botles of waerenhancers a squeeze.BY LAMBETH HOCHWALD
Arctic Grape MiO Fitdrops,with electrolytes and B vitamins,taste great and can keep youenergized. ($3.99)
Pineapple Coconut Dasanidrops create a drink worthy ofa little umbrella. ($3.99)
Red Rose Real Teadrops makeiced tea with a home-brewedflavor. ($4.99)
Arizona Green Tea Peachdrops, with ginseng and Sue Beeorange blossom honey, will helpget you through winter. ($3.49)
Minute Maid Fruit Punchdrops make about 28 servingsfrom a tiny bottle. ($3.99)
HOMEMADE
Theres nothing like the flavor andaroma of freshly cooked bacon,
and making crumbles yourselffora bit more moneygives you controlover the size and crispiness of thepieces. Bonus: You can use the
rendered fat for frying and roasting.
1.Update your cheeseplate: Cabot Farmers
Legacy Collectionfeatures three specialty
cheddars. ($2.80)
5.With dark chocolateand coconut oil, AlterEco Organic Sea SaltTruffles are a sweet
V-Day treat. ($7.99 for 10)
2.What makes AlFresco Frozen Gourmet
Chicken Meatballsso tasty? Caramelized
onions. ($7.99)
3.Bake PillsburyCinnabon Bakery
Inspired Cinnamon Rollsfor an indulgent start to
your day. ($4.49)
Checkout! We esed hundreds of producs o nd he bes new buys for your grocery lis.BY NICOLE WITKO
faves &saves | SUPERMARKET SMARTS
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6.Good news forcoffee-loving vegans: SoDelicious Dairy Free
Almond Milk Creameris a nuty, rich alernaive
o cream. ($2.49)
10.Krave ArtisanalJerkyfancies snack
ime wih ve newavors like Chardonnay
Thyme and FivePeppercorn. ($6.99)
7.Suddenly GrainSalad has i all: Jus
boil he quinoa and ricemix, hen add he
included dried fruior nus. ($2.69)
8.Sprinkled wih chiliand omao powder,Marcela ValladolidAdobada Flavored
Potato Chipsare smokyand swee. ($3.89)
9.Youd never guessVans Whole Grain
Pastasavailable wihhree ypes of sauces, like
herb and garlicaregluen-free. ($3.99)
EUROPEAN
STYLE
This ype has a slighlyhigher fa conen(82 percen and up vs.80 and up for saled).Is oen fermened,giving i a ang.
Use itor pie dough. Theang balances a swee
lling; he high a creaesan exra-aky crus.
SALTED
This popularvariey is he ypeyoure mos likelyo have on hand.
Use ito make aavored buter: mixa sofened sick wihminced garlic andchopped resh herbs.Serve on seak orvegeables.
WHIPPED
This buter spreadseasily when coldbecause is infusedwih nirogen. Iconains abou halfhe calories of oherkinds of buter.
Use iton oas, ordip whole radishes in
i, hen sprinkle hemwih sea sal.
UNSALTED
Because he amoun of sal insaled buter varies by brand,his opion is bes for baking,allowing you o conrol he salin your reas.
Use itas a base or butercreamrosing: Bea 2 sofened sicks wih3 cups conecioners sugar, 2 bsp.milk and a small pinch o sal.
Buter is back!Buters populariy is spreading! A poenial explanaion: Sudies show ha a die rich in asand low in carbs is more effecive han low-a dies or weigh loss, possibly in par because o
as saiaing effecs, says Nina Teicholz, auhor o The Big Fa Surprise. Learn which kindo buter is bes or every kichen ask.BY BETH JANES AND SHAY SPENCE
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67
Dairydecoder
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Not all Alfredos are created equal.
We start with fresh cream and butter, then add fresh Ricotta.Next, we blend in aged Parmesan, Romano and Asiago cheeses.
All for a clearly authentic Alfredo.
H.J.HeinzCompany,L.P.2015.Allrightsreserved.
For recipe ideas, visit classico.com
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ADD HAMSTEAK
$1.50/SERVING
faves & saves |DINNERS FOR A DEAL
1 lb. fusilli
3 tbsp. plus 1 tsp.olive oil
14 cup panko
8 oz. creminimushrooms,sliced
2 tbsp. choppedfresh sage
1 onion, chopped
2 cloves garlic,minced
34 cup heavycream
12 cup gratedParmesan
2 tbsp. white wine
1.Bring a large pot of water to a boil. Salt the
water and add the fusilli; cook until al dente.
Drain, reserving 12cup pasta cooking water.
2.Meanwhile, in a small skillet, heat 1 tsp. oil over
medium-high. Add the panko and toast, stirring,
until golden, 3 minutes; transfer to a plate.
3.In a large skillet, heat 2 tbsp. oil over medium-
high. Add the mushrooms and sage. Season
with salt and pepper and cook, stirring, until
browned, 5 minutes. Transfer to another plate.
Reduce the heat to medium. Cook the onion
and garlic in the remaining 1 tbsp. oil, stirring,
until softened, 4 to 6 minutes; season.
4.Add the mushrooms, fusilli, reserved pasta
cooking water, cream, Parmesan and wine to
the large skillet. Cook over medium, stirring
often, until the sauce thickens, about 3 minutes;
season. Divide among plates; top with the panko.
MAKE IT MEATY After serving veggie-vores,
stir in 312oz. cubed ham steak per meat eater.
Creamy Mushroom PastaSERVE S4 PREP 10 MIN COOK 20 MIN
Meat mehalfway!Make the carnivores and
veggie-vores at your table happy with
these exitarian meals. Start with
one vegetarian recipe, then just add
meator not!RECIPES BY PETER BERLEY
Fusilli $2.16
Olive oil $.51 Panko $.10
Mushrooms $1.99
Fresh sage $.40
Onion $.50
Garlic $.20
Heavy cream $.91
Parmesan $.48
White wine $.22
TOTAL: $7.47
PER PERSON: $1.87
* Salt and pepper are freebies.
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69PHOTOGRAPHY BY ROMULO YANES
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faves & saves |DINNERS FOR A DEAL
2 cups jasmine rice,rinsed
2 cups snow peas, thinlysliced lengthwise
3 medium carrots,shredded
14 lb. cabbage, thinlysliced
14 cup vegetable oil
4 eggs
2 scallions, thinly sliced
Sriracha, soy sauceand toasted sesameseeds, for garnish
1.In a small saucepan, bring the rice, 3 cups water and12tsp. salt to a boil. Cover, reduce heat to low and simmer
until rice is tender and water is absorbed, about 18 minutes.
2.Meanwhile, bring a medium saucepan of salted water
to a boil. Add the snow peas and cook until crisp-tender,
about 15 seconds; using a spider or a strainer with a handle,
transfer to a small bowl. Repeat with the carrots and then
the cabbage, transferring each to a separate bowl.
3.In a large nonstick skillet, heat the oil over high. Gently
crack the eggs, one at a time, into the skillet. Cook,
spooning the oil over the eggs, until the whites are just
cooked and the edges are crispy, about 2 minutes.
4.Divide the rice among bowls. Top with separate mounds
of vegetables, egg and scallions; garnish with sriracha,
soy sauce and sesame seeds.
MAKE IT MEATY Add 14lb. cooked shrimp on topper meat eater.
Korean-Style Rice BowlSERVES4 PREP 20 MIN COOK 25 MIN
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Jasmine rice $1.09
Snow peas $.83
Carrots $.37
Cabbage $.25
Vegetable oil $.18
Eggs $.44
Scallions $.19
Sriracha $.25
Soy sauce $.12
Sesame seeds $1.00
Total: $4.72
PER PERSON: $1.18
*Salt and pepper are freebies.
ADD
SHRIMP$2.99/SERVING
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faves & saves |DINNERS FOR A DEAL
Vegetable oil $.14
Red onion $.99
Garlic $.40 Ground cumin $.40
Brown sugar $.08
Canned chipotle chile $.46
Canned kidney beans $1.50
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