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category_outlined / Cuisine et Vin
Rachael Ray Every DayRachael Ray Every Day

Rachael Ray Every Day

November 2019

Every Day with Rachael Ray is packed with Rachael Ray’s 30-Minute Meals, plus more recipes, menu planners, party ideas, tasty trips and Rach’s faves for style, home and gotta-have gadgets. Waddya waiting for?

Pays:
United States
Langue:
English
Éditeur:
Meredith Corporation
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rachael ray every day

FOUNDER AND EDITORIAL DIRECTOR RACHAEL RAY EDITOR IN CHIEF/CONTENT DIRECTOR LAUREN IANNOTTI CREATIVE DIRECTOR PHOEBE FLYNN RICH EXECUTIVE MANAGING EDITOR TARA COX PHOTO DIRECTOR MARY CLARE CAHILL EXECUTIVE FOOD EDITOR NINA ELDER FOOD DIRECTOR JANET TAYLOR MCCRACKEN LIFESTYLE DIRECTOR DANIELLE BLUNDELL FEATURES EDITOR CHRISTINA IZZO SENIOR FOOD EDITOR ALYSE WHITNEY ASSOCIATE FOOD EDITOR ALIZA GANS ASSOCIATE DIGITAL EDITOR PRINCESS GABBARA EDITORIAL ASSISTANT KELSIE SCHRADER CONTRIBUTING BEAUTY EDITOR ALYSSA HERTZIG DEPUTY ART DIRECTOR ELIZABETH ZUHL ASSOCIATE PHOTO EDITOR VANESSA GARCIA DESIGNER ALEXANDRA WOZNICZKA CONTRIBUTING ILLUSTRATOR JOEL HOLLAND SENIOR PRODUCTION DIRECTOR LORI CERVONE COPY CHIEF JANET KIM RESEARCH DIRECTOR DAVID COHEN DIRECTOR OF COMMUNICATIONS, RACHAEL RAY MICHELLE BOXER EDITORIAL BUSINESS COORDINATOR CHRISTIANA BREBNOR VICE PRESIDENT, PUBLISHER KARLA PARTILLA GROUP MARKETING DIRECTOR SOPHIA JUAREZ MARKETING GROUP DESIGN DIRECTOR Alyssa Dainack GROUP ART DIRECTORS Sarah Ferretti, Lela Maloney GROUP ASSOCIATE MARKETING MANAGER Rebecca Gibson GROUP MARKETING COORDINATOR Maria Cosentino RESEARCH DIRECTOR Nancy Elias SENIOR RESEARCH MANAGER Alison Jaye ADVERTISING PRODUCTION PRODUCTION MANAGER Courtney Peterson AD PRODUCTION SUPERVISOR Pam…

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thank me? thank you!

This month, we’re super grateful for a first after 14 years: Our first-ever 30-Minute Meals by request! You guys have always been the boss of me whether you knew it or not, but in this issue, I mean that literally because every single 30-minute meal is in direct response to a request from one of you, my loving extended family members. Many of whom are apparently on keto diets! I like to challenge myself to adjust as the American diet changes, although sometimes it’s hard to, heh, swallow. My own mother, whom I cook for most of the time, recently became (mostly) vegetarian and gluten-free at age 85. What?! At first, I was traumatized to think that we’d no longer share our favorite meals. But I had a Come to Jesus/Come…

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on our radar

YOUR COOLER, BUT COOLER UPGRADE YOUR BEER GAME WITH CANNED BREWS THAT LOOK AS GOOD AS THEY TASTE. Fall is a great time to crack open a beer—especially when it’s a beauty like one of these. Craft brewers have started seeing the can as a canvas and enlisted designers for original artwork and fresh graphics. “There are so many choices on the shelf so breweries want to make sure they express themselves visually,” says Joshua Stylman, cofounder of Threes Brewing in New York City (threesbrewing.com). “We aim to project a sense of our brand with each beer we release—to show we’re thoughtful, playful, creative, funny. The labels combine with the beer to create that.” —CHRISTINA IZZO CHECKS, PLEASE! The runways are hankering for houndstooth. Get chic with checkered picks from Rach’s wardrobe stylist, Cara Jammet. PHOTOGRAPHS…

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5 things i’m loving right now

JOHN BALDRY This play on a John Daly (a vodka-splashed riff on an Arnold Palmer) is updated with iced green tea and festive bubbly. 3 oz. vodka • 1 oz. elderflower liqueur (such as St-Germain) • 4 oz. iced green tea • 4 oz. lemonade • ice • Champagne, for topping • 2 sprigs fresh mint, for garnish In a cocktail shaker, add the vodka, liqueur, green tea, and lemonade. Fill the shaker with ice and shake well. Strain the cocktail into 2 Collins glasses filled with ice. Top each with Champagne. Garnish with the mint sprigs. Makes 2. PUNK’S NOT DEAD John Doe and Tom DeSavia’s first book—Under the Big Black Sun, about the ’80s California punk rock scene—was a page-turner, so I was excited to read their follow-up, More Fun in the New…

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15 fresh ideas

1 Lamb Flatbreads With Cranberry Chutney START TO FINISH: 25 MIN 1 tbsp. olive oil • 1 lb. ground lamb • 1 tbsp. garam masala • 1½ cups frozen cranberries, thawed • 2 tbsp. sugar • 2 tbsp. red wine vinegar • 4 naan breads, toasted • 1⅓ cups plain Greek yogurt • ¼ cup fresh mint leaves In skillet, heat oil over medium. Add lamb and garam masala; season. Cook, breaking up meat with spoon, until browned, 10 minutes. Using slotted spoon, transfer lamb to plate. Add cranberries, sugar, and vinegar to skillet. Cook, stirring, until cranberries burst, 5 minutes. Top naan with yogurt, lamb, cranberries, and mint; season. Makes 4. 2 Curried Carrot & White Bean Dip START TO FINISH: 25 MIN 5 large carrots, roughly chopped (about 2 cups) • 3 cloves garlic,…

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shop talk

À LA MODE We got pie-eyed on vanilla ice creams to find ones that are worthy of your Thanksgiving table. CLASSIC HÄAGEN-DAZS VANILLA BEAN ICE CREAM The competition for this category was fierce. Häagen-Dazs won us over with its richness, simple ingredients, and the one-two punch of vanilla extract and vanilla bean. It’s a natural with apple pie. $4.49 for 14 oz. VEGAN NADAMOO! VANILLA…AHHH Organic coconut milk is the first ingredient, but NadaMoo! won’t hit you like a tropical tidal wave. This vegan pick is a creamy blank canvas, ideal for topping a tart pie like cranberry. $5.99 for 1 pt. LOW FAT EDY’S (A.K.A. DREYER’S) SLOW CHURNED VANILLA BEAN To be a little less indulgent, just slow your churn. Low-speed processing turns nonfat milk into this velvety treat. $4.99 for 1.5 qt. GELATO TALENTI MADAGASCAN VANILLA BEAN GELATO Talenti’s secret weapon…

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