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Rachael Ray Every Day

Rachael Ray Every Day February 2018

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?

国家:
United States
语言:
English
出版商:
Meredith Corporation
出版周期:
Back issues only
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本期

2
give it a whirl!

Curly, Swirly Veggie Tart SERVES 4 TO 6 ACTIVE: 30 MIN | TOTAL: 50 MIN 2 slices thick-cut bacon, chopped½ cup cream cheese (half of an 8-oz. package), at room temperature¼ cup crème fraîxche or sour cream Flour, for rolling1 sheet puff pastry (from a 14- to 17.3-oz. package), thawed2 cups fresh or frozen spiralized vegetables (such as carrots, butternut squash, sweet potatoes, zucchini, and/or beets), cut with assorted slicing disks if using fresh Olive oil, for drizzling2 cloves garlic, thinly sliced⅓ cup thinly sliced red onion, for topping Shaved or very thinly sliced watermelon radishes, for topping Fresh dill sprigs, for topping 1. Preheat the oven to 400°. In a medium skillet, cook the bacon over medium-high heat, stirring often, until crispy, about 5 minutes. Transfer to paper towels. In a small bowl,…

2
now that’s refreshing

I love that in what may be the coldest time of year and certainly the bleakest—no more pretty snow, just dirty ice, bitter cold, and wet snowstorms in my neck of the woods— our issue theme is “Hit Refresh!” Because when do you need to do that more than now? With Valentine’s Day approaching, it’s a good time to find ways to love ourselves a little better. So this issue is about sharing time and food and whatever you like with the one you love, but also about making a few plans for yourself: a facial, an extra exercise class, a couple of tickets to a great museum that you haven’t visited in a long time—or ever. Even if it’s as simple as reading a great book or checking out…

1
pink chocolate??

COOL FINDS, HOT TRENDS & GOTTA-KNOW NEWS More than 80 years after Nestlé first introduced white chocolate, another Swiss brand is launching a new hue: pink! Barry Callebaut, the world’s leading manufacturer of chocolate and cocoa products, is behind the no-color-added variety made from ruby cocoa beans, which have a berry fruitiness. Barry Callebaut is a business-to-business company, so “when and where the product hits shelves depends on the customers,” says spokesperson Kim Ghilardi. But we hope to start seeing it in stores this year. Color us excited! The New It Noodle A Valentine Cocktail Face-Mask Decoder Refresh the Goop-y Way What Rach Is Loving Now Santa Barbara Sights PHOTO: GETTY IMAGES. ILLUSTRATION BY JOEL HOLLAND. LETTERING BY ERIK MARINOVICH.…

1
use your noodle

Coming soon to a soup shop near you: mixian! The spaghetti-shaped rice noodle with a silky texture and a gentle nutty flavor has been a mainstay in China’s Yunnan Province for decades. But now it’s trending stateside, particularly in New York City. At Little Tong Noodle Shop (littletong.com), Simone Tong—the Chinese-born chef who cut her teeth in heavyweight kitchens like Wylie Dufresne’s WD-50—shows off mixian in four freewheeling preparations. Her much-beloved bowls, including Grandma Chicken ($15) and Banna Shrimp ($15), immerse the noodles in broths with juicy meat and fresh herbs, garnished with edible flowers. “It’s very difficult to find fresh mixian outside of China,” says Tong, who grew up there in Sichuan Province. So she had to opt for imported dried noodles. Tong tested 25 varieties before finding one…

1
pumped-up kicks

COUNTERCLOCKWISE FROM TOP LEFT: COURTESY OF THE DESIGNERS (5); GETTY IMAGES. COCKTAIL: PHOTOGRAPH BY YUNHEE KIM. FOOD STYLING BY JEN BEAUCHESNE; PROP STYLING BY OLGA GRIGORENKO. PORTRAIT BY JEFF LIPSKY. ILLUSTRATION BY JOEL HOLLAND. OPPOSITE, CLOCKWISE FROM TOP RIGHT: RAMSAY DE GIVE/THE NEW YORK TIMES; AFRA LU (2).…

1
john’s cocktail

Kiss from a Rose MAKES 2 | ACTIVE: 10 MIN TOTAL: 20 MIN ¼ cup sugarIce10 oz. pink Champagne2 oz. pomegranate juice1 oz. fresh lime juice2 dashes of rose water Organic rose petals, for garnish In a small saucepan, heat the sugar and ¼ cup water over low, stirring until the sugar dissolves, about 2 minutes. Let the simple syrup cool for about 10 minutes. Fill 2 glasses with ice. Divide the Champagne, pomegranate juice, and lime juice between the glasses. Add ¼ oz. of the syrup to each glass. (Refrigerate the remaining syrup to use in iced tea or other cocktails.) Add a dash of rose water to each glass and stir gently. Garnish with rose petals. Serve each drink with a straw.…