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Rachael Ray Every Day

Rachael Ray Every Day September 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

1
stay sharp!

When I was a kid, this time of year was always so exciting. Mom would take me shopping for new school clothes, and most important, I got to pick out my new stationery! Back then, everything I drew a picture of—animals, fi sh, people—had a bag. Mom asked why I only drew girls with purses and I said, They’re not all girls— everyone needs a bag to hold their pens and paper! I write everything down on paper and have done so for more than 20 years: recipes, thoughts, grocery lists, doodles of furniture, even my cookbooks! I love what a new notebook means—a fresh page, a new start. Anything is possible; all there is to do is write it down. September and the smell of early fall in the air to…

1
rach’s burger of the month

Double Cheeseburgers with Special Ranch MAKES 4 1 cup sour cream 1⁄2 cup mixed finely chopped fresh chives, dill and parsleya 1⁄ 3 cup ketchup 1⁄4 cup buttermilk 1⁄4 cup pickle relish 1 tbsp. Worcestershire sauce Salt and pepper 21⁄4 lbs. 80% lean ground beef Olive oil, for drizzling 4 slices yellow American cheese 4 slices yellow sharp cheddar 4 sesame-seed hamburger buns or sesame brioche buns, halved and lightly toasted Sliced dill pickles 1 small white onion, finely chopped Thinly sliced iceberg or little gem lettuce In a medium bowl, mix the sour cream, herbs, ketchup, buttermilk, relish and Worcestershire; season the sauce with salt and pepper. Heat a cast-iron skillet, griddle or grill over mediumhigh. In another medium bowl, season the beef and form 8 very thin, large patties. Drizzle the skillet with oil; add 4 patties and cook, turning occasionally, 6 to…

1
word of mouth

You can donut that?! And you thought sweet spheres of fried dough were pretty much nirvana. Wait until you see how some of your other favorite foods take shape as the donut trend comes full circle. We’ll take a dozen of each! SUSHI DONUT WASABI SUSHI PDX PORTLAND, OR With its colorful pinwheel of sliced raw fish and avocado, this riff —molded with sushi rice stuff ed with crab salad or spicy tuna—is a convenient (and pretty neat) way to get your sushi fix. happypeople eatsushi.com SPAGHETTI DONUT POP PASTA BROOKLYN, NY For Pop Pasta’s tasty gimmick, spaghetti and sauce (try the carbonara) is baked in a donut-shaped mold. The hand-held carbs are a hot item at Smorgasburg, Brooklyn’s traveling open-air food market. Just follow the hipsters and you’ll find your new favorite lunch. poppasta.com MAC…

1
hammer out tonight’s plans!

The craze for classes where you paint and sip wine has inspired endless spin-off s—knitting, cake decorating, fl ower arranging, you get the idea. Upside: A fun night out with pals. Downside: The classes can feel a little twee. Marketing itself as the place “where paint night meets power tools,” Cricket Studio in Annapolis, Maryland, off ers an amped-up alternative: BYOB woodworking classes. For $35 and up, the studio provides the materials and machines to construct a serving tray, wine caddy or decorative sign; you provide the booze. Reassuringly, nail guns are used only early in the night, says owner Jodi Roberts. “We get that part out of the way before they refi ll their glasses.” Visit cricketstudioartworks.com. For similar classes, check out DIY Bar (diybar.co) in Portland, OR, and DIY…

1
get regrammed by rach!

Need a restaurant rec? Look for this label! The next time you’re looking for a place to eat, you could dive down the Yelp rabbit hole, or you could check out goodfood100 restaurants.org instead. Curated by the Good Food Media Network, the Good Food 100 list highlights restaurants from around the country—88 this year— that prioritize sustainable practices and local food sourcing. Cofounded by Sara Brito, a food industry veteran and sustainability advocate, Good Food has a twofold mission: To make people more aware of where their food comes from, and to spotlight restaurants that support local businesses. This year’s list includes upscale spots like chef Michael Anthony’s Gramercy Tavern in New York City and chef Suzanne Goin’s Lucques in West Hollywood, as well as low-key places like the California fast-casual…

6
15 fast ideas

IT’S THE JAM! Slather it on ricotta toast, spoon it over pancakes or stir it into oatmeal—this jam will keep for 2 weeks in the fridge! 2. Ginger & Plum Quick Jam 1 1/2 lbs. black plums (about 7) • 1/2 cup sugar • 1 tbsp. fresh lemon juice • 1/2 tsp. finely grated fresh ginger • 2 star anise pods • 1/2 tsp. kosher salt Slice a shallow X into bottom of each plum. Blanch in boiling water 1 minute; transfer to ice water. Peel, pit and chop. In saucepan, bring all ingredients to a boil over medium-high. Cook, mashing with potato masher, until jammy, about 8 minutes. Let cool; refrigerate overnight to thicken. Makes 1 1/4 cups. 3. Arugula Pesto Pizza 1 cup (packed) arugula • 1/3 cup chopped fresh parsley • 5…