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Rachael Ray Every DayRachael Ray Every Day

Rachael Ray Every Day

June 2019

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?

País:
United States
Idioma:
English
Editor:
Meredith Corporation
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EN ESTE NÚMERO

access_time2 min.
racheal ray every day

FOUNDER AND EDITORIAL DIRECTOR RACHAEL RAYEDITOR IN CHIEF/CONTENT DIRECTOR LAUREN IANNOTTICREATIVE DIRECTOR PHOEBE FLYNN RICHEXECUTIVE MANAGING EDITOR TARA COXPHOTO DIRECTOR MARY CLARE CAHILLEXECUTIVE FOOD EDITOR NINA ELDERFOOD DIRECTOR JANET TAYLOR MCCRACKENLIFESTYLE DIRECTOR DANIELLE BLUNDELLFEATURES EDITOR CHRISTINA IZZOSENIOR FOOD EDITOR ALYSE WHITNEYASSOCIATE FOOD EDITOR ALIZA GANSASSOCIATE DIGITAL EDITOR PRINCESS GABBARAASSISTANT FOOD EDITOR TARA HOLLANDEDITORIAL ASSISTANT KELSIE SCHRADERCONTRIBUTING BEAUTY EDITOR ALYSSA HERTZIGDEPUTY ART DIRECTOR ELIZABETH ZUHLASSOCIATE PHOTO EDITOR VANESSA GARCIADESIGNER ALEXANDRA WOZNICZKASENIOR PRODUCTION DIRECTOR LORI CERVONECOPY CHIEF JANET KIMRESEARCH DIRECTOR DAVID COHENDIRECTOR OF COMMUNICATIONS, RACHAEL RAY MICHELLE BOXEREDITORIAL BUSINESS COORDINATOR CHRISTIANA BREBNORVICE PRESIDENT, PUBLISHER KARLA PARTILLAGROUP MARKETING DIRECTOR KRISTIN GUINANADVERTISINGNEW YORK 212-551-7099ACCOUNT DIRECTORS Ed Proshuto, Dina TregliaSALES ASSISTANT Tara SecilmisCHICAGO 312-281-3518ACCOUNT DIRECTORS Michelle Butler-Mingey, Lori PopernikSALES & MARKETING COORDINATOR Tom RussellDETROIT 248-988-7711ACCOUNT MANAGER Karen BarnhartSALES ASSISTANT Kim KitchenLOS ANGELES 310-268-7159WEST COAST DIRECTOR…

access_time2 min.
letter from rach

Adventure time!Part of the fire that launched this magazine was a sense of adventure. Since day one, our motto has been Take a Bite Outta Life, and that’s not just about food. When I was young, my mom would get us lost on purpose: Go right instead of left on a normal route home to take a walk, look around, and talk to strangers. Because the more you put yourself out there, the fewer strangers there are. And as you meet them, you discover that you have more in common with the rest of the world than you imagined.Every day should be an adventure, a chance to escape your normal and pack in some tiny moment of surprise or fun. Life doesn’t have to be routine; you make it that…

access_time14 min.
on our radar

RISE AND SHINESKY-HIGH STACKS OF SOUFFLÉ PANCAKES ARE ABOUT TO TAKE OVER YOUR INSTAGRAM FEED.Consider these the fanciest, fluffiest flapjacks ever. Jiggly Japanese-style soufflé pancakes have come stateside—and are going viral. Whipped up with egg whites and cooked in a metal mold, the puffy pancakes are known for their airy thickness and towering height. The treats were photo-friendly on their own, but when drizzled with syrup, dolloped with butter, and dressed with fresh fruit, they became overnight stars. Last year, the trend went west to Fuwa Fuwa Japanese Pancakes (fuwafuwapancakes.com) in Toronto and Fuwa Fuwa Café (@fuwafuwalondon) in London. (Fuwafuwa means “fluffy” in Japanese, FYI.) Now it’s causing a stir in major U.S. cities. In December, Souffle’s (souffles.business.site) in Los Angeles brought the hotcakes to Koreatown with flavors like tiramisu,…

access_time2 min.
5 things i’m loving right now

JOHN’S COCKTAILRUBINO4 oz. fresh raspberries or 4 oz. frozen raspberries, thawed with juices 6 oz. Champagne 2 oz. Lillet Blanc liqueurIn a blender or food processor, puree the raspberries. Using a fine-mesh strainer, strain the puree into a small bowl, pressing on the solids in the strainer. (Discard the solids.) Fill 2 wine goblets with ice. Divide the raspberry puree, Champagne, and Lillet Blanc between the goblets; stir gently until blended. Makes 2.SHOW PONYDanielle Priano is a celebrity hairdresser known for doing the best ponytails. She’s done Mariah Carey, Ariana Grande, and Victoria’s Secret—everything. Her PS × Danielle ponytail elastics don’t damage your hair or lose elasticity. From $7, psxdanielle.comJERSEY PROUDMark and Deb Pellegrino opened MADE, this great bean-to-bar chocolate shop in the middle of Atlantic City, New Jersey. Everything…

access_time9 min.
18 fresh ideas

1 Grilled Escarole Salad with Black Pepper & Parmesan DressingSTART TO FINISH: 20 MIN¼ cup grated Parmesan • ¼ cup mayonnaise • ¼ cup sour cream • 2 tbsp. whole milk • 2 tsp. coarsely ground black pepper • 1 tsp. white wine vinegar • 2 small heads escarole (about 11 oz. each), halved lengthwise • ¼ cup canola oil • ½ cup thinly sliced red onion • ½ cup toasted skinned hazelnuts, roughly chopped • 1 cup red grapes, halvedIn medium bowl, whisk first 6 ingredients; season dressing. Brush escarole with oil; cook on grill or in grill pan over high heat, turning once, until wilted, about 4 minutes. Roughly chop escarole; toss with dressing. Top with onion, nuts, and grapes. Serves 4.2 Pappardelle with 15-Minute Heirloom Tomato SauceSTART…

access_time6 min.
kids who cook

A COOLER COOKOUTCHEF MIKE SOLOMONOV GATHERED HIS CHEF FRIENDS AND THEIR KIDS FOR AN EPIC ISRAELI-INSPIRED FATHER’S DAY COOKOUT— NO BURGERS OR DOGS IN SIGHT.Chef Mike Solomonov garners rave reviews (and James Beard Awards) for the vibrant, spice-laden Israeli cuisine at his flagship Philadelphia restaurant, Zahav. But at home, he’s just a dad dealing with two kids who want to eat only brown food. “They’re very conservative about what they like,” Mike says of seven-year-old David and four-year-old Lucas. Still, the Israeli-born chef loves to coax the boys into exploring the melting-pot cooking of their heritage—and encourages other parents to do the same. “All those bright, fresh, crisp, hyperacidic, hyperspiced flavors shouldn’t be limited to a restaurant meal or an Instagram post,” Mike says. “They can happen for real in…

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