Rachael Ray Every Day

Rachael Ray Every Day October 2016

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?

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Meredith Corporation
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it’s getting chilly!

It’s fall, kids! Go bobbin’ for some apples, spike up some cider and take a roll in the leaves. (Give me a big pile of leaves, and I can keep myself busy with my dog, Isaboo, for an hour!) There’s so much to be happy about—it’s the peak of harvest season, and it’s finally cold enough to bust out our sweaters. I’ve often told people that a chili night on a chilly night is a fun, affordable way to entertain. Invite your friends over to watch movies or sports, and make it BYOC: Bring Your Own Chili. I usually cook up a traditional beef and a meat-free chili and invite my friends to bring a pot of their own. We’ll walk you through the whole thing on page 100. This month, my…

rach’s burger of the month

“The inspiration behind this mash-up? My grandpa ate fried cold spaghetti topped with an egg for breakfast, my husband’s favorite pasta is carbonara, and I love burgers!” 2 tbsp. olive oil, plus more for drizzling 1∕4 lb. meaty pancetta, finely chopped 4 cloves garlic, chopped 1 tsp. coarsely ground black pepper 1 1∕2 cups (loosely packed) cooked bucatini pasta, cold, coarsely chopped 1 1∕2 lbs. ground sirloin 1∕4 cup (a small handful) fresh flat-leaf parsley, finely chopped 1∕4 cup (a small handful) each grated Parmigiano-Reggiano and grated Pecorino Romano Salt 1 tbsp. butter 4 eggs 1 cup giardiniera (pickled vegetables), drained and finely chopped into a relish in a food processor 4 brioche burger rolls, split and toasted, or sandwich-size English muff ins, toasted 1 head little gem lettuce, leaves separated > In a medium skillet, heat 2 tbsp. oil, two turns of the…

hot on the trail of good food

NEW ORLEANS Urban Adventure Quest Use your phone to get clues and challenges via a website for this 1.6-mile hunt, which leads teams through the French Quarter. You’ll race around the waterfront, then hop on a streetcar and make your way to the French Market’s famed food stalls, all while enjoying tastes of pralines, crawfish and beignets. $49 for a two- to five-person team (plus optional food), urbanadventurequest.com PHILADELPHIA Munch Around the Market Scavenger Hunt Reading Terminal Market is the centerpiece of a threehour, riddle-filled trail through Amish baked goods, fried dumplings and more. One clue leads to a local candy shop, where you’re asked questions like “What stinky-sweet treat can make you weep?” Find the stall’s chocolate-covered onion to learn your next challenge! $22 per person (plus optional food), watsonadventures.com SAN FRANCISCO The Amazing SOMA Beer…

a new breed of coffee shop

A LITTLE BUGGY Ask “Who wants an insect bar?” and you’ll probably hear... crickets. But when you learn that Exo energy bars are soy-, dairy- and gluten-free and boast nearly twice the protein of beef jerky, you might chirp a different tune. Made with the usual fruit and seeds, plus ground cricket flour (about 40 bugs per serving), they’re surprisingly tasty. Plus, admit it: You’ve eaten more questionable things! $3.50, exoprotein.com —SZ Seattle Meowtropolitan Believing that the only thing missing from Seattle’s stellar coff ee scene was cats, three friends decided to remedy the situation. To boost their street cred in the caff eine-obsessed city, they serve up local favorite Herkimer Coff ee, and lattes get topped with a foam kitty face crafted freehand by baristas. Pair that with a rich fondant…

potato power

Starch here! It’s prime time for potatoes, our favorite veg (we each eat about 110 pounds per year!). SHOP Buy firm potatoes with no green spots. The discoloration means they were exposed to too much light, which can make them bitter. A little dirt is OK, but avoid spuds with cuts, which can lead to decay. And skip any with sprouts; they’re past their prime. STORE Potatoes can last several weeks stored in a cool, dark place. Their ideal temperature of 45° to 55° is cooler than the average pantry, so stash them in the garage or basement. COOK Waxy potatoes (like red ones) work well in soups, stews and potato salads, while fluff y, floury potatoes (like russets) are great for mashing and baking. FINGERLING Perfect for roasting, these slim, waxy potatoes come in…

fright lights

Jarring science jars In the right setting, white asparagus pieces look like amputated fingers, knotty ginger doubles as mummified bones, and lychees appear to be eyeballs. Fill jars with your creepy body parts of choice, insert cracked glow sticks, and top off with water dyed with yellow food color for added glow. Also try cauliflower (to resemble tiny brains), gummy worms (ground-up flesh!) and more. You’ll never look at food the same way! Facing your fears Let a creepy guy scare guests who pass by. Choose a lightweight mask with relatively flat sides. Then buy a wood plaque slightly larger than the mask from the crafts store and stain or paint it. Working from the inside of the mask, tape sheets of colored tissue paper over the eye and mouth openings, so that…