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Rachael Ray Every Day

Rachael Ray Every Day January - February 2017

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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购买期刊
HK$77.42

本期

2
make 2017 your year

You made it through another hectic holiday season! If you’re as exhausted as I am, check out Fast Ideas on page 19—quick and easy winter recipes ready in practically no time. Looking to stretch a buck and enjoy winter’s favorite food? Our Dinners for a Deal story on page 34—new ways to do chicken soup—is gonna get you excited. And to fire you up for the Super Bowl, we’ve got wings: smokin’-hot, curried, chipotle’d, peppery-pesto’d and beer-and-pretzeled— these wingers are real humdingers! I also love “10 Things You Should Make This Year” (page 86), where chefs tell us their gottatry recipes. You’ll find everything from Marcela Valladolid’s Gluten-Free Layer Cake to Ken Oringer’s Tuna Poke. For me, this year will be all about challenging myself as a cook. It’s part of…

2
rach’s burger of the month

While my husband, John, is hurling himself down the mountains of upstate New York on his snowboard, I’ll be at home making these perfect après-ski burgers. Beef ’n’ Broccoli Rabe Burger MAKES 4 Kosher salt 1 large or 2 medium bunches broccoli rabe 2 lbs. 80-percent-lean ground beef Coarsely ground black pepper 1 cup freshly grated Parmigiano-Reggiano 1∕4 cup fresh flat-leaf parsley, chopped 2 tbsp. Worcestershire sauce 3 tbsp. olive oil, plus more for drizzling 8 slices deli-cut provolone 4 anchovy fillets or 2 tsp. anchovy paste 4 cloves garlic, chopped 1 tsp. crushed red pepper 3–4 tbsp. chopped pickled Italian hot cherry peppers and a fat splash (about 1 tbsp.) of the pickling juice 4 sesame rolls, split and lightly toasted Fill a large bowl with ice water and set a strainer in the sink. ▸ In a large pot or skillet, bring a couple of…

3
hit the books!

A COMBO PLATTER OF COOL FINDS, HOT TRENDS AND GOTTA-KNOW NEWS 1 . BIG AMERICAN COOKBOOK by Mario Batali Too cold to start your car? This book will take you on a cross-country road trip without leaving your kitchen. Start with the Deep South section. Because biscuits. $40 2. VEGAN VEGETARIAN OMNIVORE by Anna Thomas If you’re thinking about going veg in 2017, filling recipes like Winter Squash Risotto with Sage and Pine Nuts will keep even your carnivorous guests happy. $35 3. ¡CUBA! by Dan Goldberg, Andrea Kuhn and Jody Eddy Dive into the spicy, vibrant world of Cuban cooking with recipes like Sopa de Pollo with Plantain Dumplings sprinkled among slice-of-life stories and foodcentric Cuban history lessons. $30 4. COOKING WITH MARY BERRY by Mary Berry The Great British Baking Show judge, who has written more than 70 cookbooks (go,…

1
ski in, eat out

SAY CHEESE After a day of skiing in Whistler, British Columbia, hop on a snowmobile and zip 6,000 feet up to Crystal Hut, a log cabin atop Blackcomb Mountain. Your reward for the journey: a candlelit, family-style dinner of cheese and veggie fondues, wood-fired fruit pies and local wines, not to mention jaw-dropping, star-filled views. From $199 per person, including snowmobile ride, canadianwilderness.com GOOD SPIRITS Make a few ski or snowboard runs, then recharge at High West Saloon in Old Town Park City, UT, the world’s only ski in–ski out gastro-distillery. (The popular Quittin’ Time run pretty much ends at the back door.) Leave your board on the rack outside, then cozy up over a flight of whiskeys, bourbons and ryes ($13 each), many of which are made right on the mountain. Or…

6
14 fast ideas

1. Grapefruit & Tarragon Salad 2 grapefruits, chilled • 1 tbsp. red wine vinegar • 1 tbsp. EVOO • 1∕2 tsp. chopped fresh tarragon • 1∕2 small red onion, thinly sliced • 3 tbsp. chopped toasted almonds Grate 1 tsp. zest from grapefruit. Peel and cut between membranes to release segments; reserve 2 tbsp. juice. In bowl, whisk reserved zest, juice, vinegar, oil and tarragon; season. Arrange grapefruit on platter; top with onion, nuts and dressing. Serves 4. MAKE IT A MEAL Turn this salad into supper by tossing in some cubed avocado and serving it alongside broiled or grilled fish. 2. Mexi-Cali Steak Sliders 1 lb. skirt steak • 5 tsp. canola oil • 1 onion, sliced • 2 oz. cured chorizo, chopped • 8 dinner rolls • 1 avocado, thinly sliced • 1 red…

3
romaine

GREENER, LONGER Our test kitchen tried many methods for keeping romaine fresh. The winner? Sealing washed and dried leaves in a plastic container lined with a dry paper towel. (See page 56 for more.) CRUNCHING THE NUMBERS Do you lead with the head or the heart? According to a Facebook poll, 49 percent of you prefer crunchy romaine hearts, while 30 percent go for the leafier heads. BUTT OUT Avoid romaine with a “big butt”—a.k.a. a long root end (that white stump at the bottom). Usually this occurs when the outer leaves have been stripped away from the head, which means less salad for you. Salad gold Romaine grows year-round and is a great way to get a dose of fresh greens in the winter. PACKAGE MAKES PERFECT What keeps romaine fresher longer—buying it bagged or precut in…