Rachael Ray Every Day

Rachael Ray Every Day November 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?

United States
Meredith Corporation
Back issues only


no, thank you

In America, the month of November is focused on food and gratitude. Here at Rachael Ray Every Day, we’re grateful for family and friends, for delicious food, and for you, our readers. This month, we launch a redesign of our magazine that’s not all about looks. We’re recommitting ourselves to our original purpose and motto: Take a Bite Outta Life! We want this magazine to work in partnership with you guys to find and share information, recipes, products, and destinations that make living life more fun and more of an adventure each and every day. Because, to us, quality of life is in part a state of mind and in part a state of our paltes This is the beginning of the holiday season, when we this and every issue serve…

the great british baking books

Lola's: A Cake Journey Arouncl the Worlcl, by Julia Head Inspired by the famed Lola's bakeries in London, this book will send you on a globe· trotting tour of all things sweet, from Austria (strudel) to Australia (Lamington sponge cakes). No passport necessary. $25 Sweet, by Yotam Ottolenghi and Helen Goh Cowritten by Israeli-born superstar chef Yotam Ottolenghi, who runs several restaurants in London, this good-lookin' book zaps classic dessert recipes with Ottolenghi's Middle Eastern flair: saffron-orange madeleines, rose water-tinged layer cake, and cinnamon Pavlov a with fresh figs. $35 Twi1t: Creativelclea1 to Reinvent Your Baking, by Martha Collison In 2014, when she was only 17, Collison became the youngest contestant ever on TV's The Great British Bake Off. Now the wunderkind is showing her creativity in her first cookbook, where she details not only…

kitchens with missions

First shoutout goes to Steven Cook (left), Michael Solomonov (far left), and the rest of the Federal Donuts crew in Philadelphia: They opened Rooster Soup Co., a luncheonette that donates all net proceeds to the Broad Street Ministry’s Hospitality Collaborative—providing support, services, and restaurant-quality meals to the hungry and homeless. “It’s difficult to go to Broad Street and not be moved by what they do,” says Cook. “They’re in the hospitality business for people who never get hospitality.” Then there’s restaurateur Claus Meyer, the famed Danish chef responsible for Agern and Great Northern Food Hall in New York City. He threw his influence behind Brownsville Community Culinary Center, which offers a paid-apprenticeship-based culinary program in one of Brooklyn’s toughest neighborhoods. An on-site eatery serves a $22 threecourse dinner menu and provides…

hot stuff

Frank’s got his; Texas Pete and Dirty Dick do, too. Now you can concoct your own hot sauce blend, courtesy of Custom Heats. The Canadian company, founded by hot sauce aficionado Rami Yahia, lets you choose one of four sauce bases—red cayenne, jalapeño, chipotle, or a Buffalo wings variety—as well as your pepper preference, from the mildly tangy banana to the taste bud–blasting Carolina Reaper. The best part? Zesting up your sauce with a choice of over 50 spices and seasonings, including Mexican cascabel chiles, Indian chai masala, and Chinese five-spice. Once your custom-made mixture is ordered and ready, the bottle will arrive blazing at your doorstep in about five to 10 business days—so get ready to burn! From $12 for an 8-ounce bottle, customheats.com…

in the dog house

Whether you’re looking to make your home more pup-friendly or just wanna flip through house porn, Susanna Salk’s new book, At Home with Dogs and Their Designers, has your fix. A-list interiors experts, such as Jonathan Adler, offer dog-owner decorating advice—like using stainresistant outdoor rugs inside so messes don’t cause meltdowns. For would-be adopters, the book also spotlights worthy rescue organizations, so you can find a furry pal of your own. GETTY IMAGES (2); INSET: COURTESY OF CUSTOM HEATS. COPYRIGHT © AT HOME WITH DOGS AND THEIR DESIGNERS, BY SUSANNA SALK; PHOTOGRAPHS BY STACEY BEWKES; RIZZOLI. ILLUSTRATION BY JOEL HOLLAND. SKETCH LONDON; MARY COSTA; SPENCER OSTRANDER.…

turn over a new leaf

New York City chefs are buzzing about hemp, cannabis's nonintoxicating cousin. They're tossing the leaves in salads and meat dishes for a refreshing flavor. "It's in the vein of parsley or mint," says Andrew Whitcomb, executive chef at Nordic-inspired cafe Norman, whose young·lettuce salad combines hemp with speckled lettuce and endive. You can also find hemp leaves as a sautéed side at New American staple ABC Kitchen, draped over Ibérico pork at small-plates bistro Estela, and, yes, even in salad mixes at Whole Foods locations in the Northeast. Unlike cannabis, hemp contains almost none of the high-inducing chemical in marijuana. But it is packed with nutrients, making it a bona fide superfood: The seeds are full of amino acids and contain a 1-to-3 ratio of omega-3s and omega-6s (a balance…