Rachael Ray Every Day

rachael ray every day

FOUNDER AND EDITORIAL DIRECTOR RACHAEL RAY EDITOR IN CHIEF/CONTENT DIRECTOR LAUREN IANNOTTI CREATIVE DIRECTOR PHOEBE FLYNN RICH EXECUTIVE MANAGING EDITOR TARA COX PHOTO DIRECTOR MARY CLARE CAHILL EXECUTIVE FOOD EDITOR NINA ELDER FOOD DIRECTOR JANET TAYLOR MCCRACKEN LIFESTYLE DIRECTOR DANIELLE BLUNDELL FEATURES EDITOR CHRISTINA IZZO SENIOR FOOD EDITOR ALYSE WHITNEY ASSOCIATE FOOD EDITOR ALIZA GANS ASSOCIATE DIGITAL EDITOR PRINCESS GABBARA ASSISTANT FOOD EDITOR TARA HOLLAND EDITORIAL ASSISTANT KELSIE SCHRADER CONTRIBUTING BEAUTY EDITOR ALYSSA HERTZIG DEPUTY ART DIRECTOR ELIZABETH ZUHL ASSOCIATE PHOTO EDITOR VANESSA GARCIA DESIGNER ALEXANDRA WOZNICZKA CONTRIBUTING ILLUSTRATOR JOEL HOLLAND SENIOR PRODUCTION DIRECTOR LORI CERVONE COPY CHIEF JANET KIM RESEARCH DIRECTOR DAVID COHEN DIRECTOR OF COMMUNICATIONS, RACHAEL RAY MICHELLE BOXER EDITORIAL BUSINESS COORDINATOR CHRISTIANA BREBNOR VICE PRESIDENT, PUBLISHER KARLA PARTILLA GROUP MARKETING DIRECTOR SOPHIA JUAREZ MARKETING MARKETING DIRECTOR Allison Kelly GROUP DESIGN DIRECTOR Alyssa Dainack GROUP ART DIRECTORS Sarah Ferretti, Lela Maloney GROUP ASSOCIATE MARKETING MANAGER Rebecca Gibson GROUP MARKETING COORDINATOR Maria Cosentino RESEARCH DIRECTOR Nancy Elias SENIOR RESEARCH MANAGER Alison Jaye ADVERTISING…

we got skillz

I started “30 Minute Meals” as a class where I would instruct people (in person back then!) in six basic skills and provide them with five recipes to match each skill. The premise was: If you give me three hours, I can teach you how to make 30 different meals. That’s an entire month’s worth of fast and delicious dinners you can learn in one night. Our whole team is focused on that premise in this issue. The skills we’re teaching are as universal and timeless as searing a steak, buying the best seafood, and making one of my all-time favorites, a proper cutlet. Trendier, more of-the-moment lessons also pop up, like how to do a killer cast-iron skillet pizza and how to cook vegan well. We asked experts—like Angie Mar,…

on our radar

GOT SWAG? Forget kooky baseball caps and logo mugs—restaurant swag has gotten a serious aesthetic upgrade. There’s a sneaker collaboration between Nike and David Chang’s Momofuku empire. Virgil Abloh, the artistic director of menswear at Louis Vuitton, created merch for Insta-fave green tea café Cha Cha Matcha. Morgenstern’s Finest Ice Cream offers everything from high-design hoodies and snapback hats to beach towels: “People love chefs the way that they love athletes and musicians, and they want to have a piece of that culture to share and express their appreciation,” says owner Nick Morgenstern. That’s how Dominique Ansel—the king of Cronuts behind the Dominique Ansel Bakery chain—ended up working with the Italian luxury brand Koio earlier this year on his namesake pair of $350 sneakers, complete with mini copper croissants on the…

5 things i’m loving right now

HARVEST MOON OLD-FASHIONED Welcome fall with this festive take on a classic cocktail, flavored with maple, nutmeg, and apple cider. 4 oz. bourbon • 1 oz. pure maple syrup • 1 oz. apple cider • 4 dashes of angostura bitters • ice • freshly grated nutmeg • 2 cinnamon sticks, for garnish In 2 rocks glasses, divide the bourbon, syrup, cider, and bitters. Fill the glasses with ice and stir until cold. Garnish each with grated nutmeg and a cinnamon stick. Makes 2. STICK IT UP Maison Yaki in Brooklyn is my new fave restaurant. It’s from Greg Baxtrom, the owner-chef of Olmsted, which is another favorite of mine. This one is a fun, casual concept mixing yakitori—Japanese meat skewers—and French cuisine. maisonyaki.com HEAVY METAL The hand-forged cooking tools in Jill Rikkers’s Beautifully Served line are pretty…

12 fresh ideas

1 Juicy Mushroom & Ginger Dumplings START TO FINISH: 30 MIN 5 oz. cremini mushrooms • 2 scallions • 1 clove garlic • 1-inch piece of ginger, peeled and cut into matchsticks • ¾ cup tamari • 16 wonton wrappers • 2 baby bok choy, halved lengthwise • 1 tbsp. fresh lemon juice • ½ tsp. sesame oil In food processor, pulse first 3 ingredients with half of ginger and 2 tsp. tamari until finely chopped; divide among wrappers. Brush edges of 1 wrapper with water. Bring corners of wrapper together; press edges to seal. Repeat with remaining wrappers. In parchment-lined steamer, cook dumplings and bok choy until tender, about 4 minutes. In bowl, mix remaining tamari and ginger, lemon juice, and oil. Serve with dumplings and bok choy. Serves 4. 2 Linguine &…

rachael ray every day exclusive: golden dreams of tuscany

When I was a girl, my mom would always wish me sweet dreams at bedtime. In Italian, the expression is sogni d’oro, “dreams of gold.” But even when I was young, my dreams seemed to be more sour than sweet, made up of moments in my day-to-day life that scared me, caused me stress, or provided general anxiety. I’m often reliving my toughest moments—whether at school, at work, or at home—trying to change the outcomes of each event that bothered me and working out my deep need to please people. I’m a waitress at heart, even in my sleep, and I want everyone to be satisfied and happy. To that end, sometimes I work so hard in my dreams that I wake up in a sweat. They’re not usually made…