Food & Wine
Rachael Ray Every Day

Rachael Ray Every Day July/August 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?

United States
Meredith Corporation
Back issues only
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in this issue

2 min.
firefighters rock

One of the highlights of the last couple of years for me was being asked to join the board of the Leary Firefighters Foundation, an organization founded by my friend Denis Leary to support the Bravest all around the country. I love firefighters, not just because they’re great cooks (somebody has got to feed that hardworking team!) but also because they’re real-life Avengers, our true superheroes who run in and out of burning buildings to save total strangers. Our cover this month features several of those heroes. And there’s a four-legged one, too: Bucca. He’s a sweet guy and so talented in his job as an accelerant-detection dog for the New York City Fire Department. When I met him, I thought his owners must really like Sambuca, but in fact…

10 min.
on our radar

LET’S TACO ’BOUT IT A TRAVELING TACO EXHIBIT IS POPPING UP IN A CITY NEAR YOU THIS SUMMER. (AND THERE WILL BE PLENTY OF HOT SAUCE.) Calling all taco fans (i.e., everyone): An interactive food museum dedicated to all things taco is coming to a city near you. Tacotopia (atacotopia.com) is bringing more than 25 taco-inspired exhibits to Los Angeles, Chicago, Miami, New York City, and Phoenix this summer. Now, the Louvre it ain’t, but, like the Museum of Ice Cream and the Egg House before it, it’s sure to be a fun way to spend an hour or so. Guests are welcomed with a Jarritos soda upon arrival and then set loose to explore art installations like an oversize guac pit, a Día de los Muertos bridge, the lucha libre wrestling…

2 min.
5 things i’m loving right now

JOHN’S COCKTAIL PINK SPARKLER Bubbles instantly add festivity to any drink, and grapefruit and mint keep things summery and fresh. 12 fresh mint leaves, plus 2 sprigs for garnish • 5 oz. fresh pink grapefruit juice (from 2 grapefruits), plus 2 twists for garnish • 2 oz. gin • 1 oz. simple syrup • ice cubes • 6 to 8 oz. pink Champagne In a cocktail shaker, using a muddler or the handle of a wooden spoon, muddle the mint leaves. Add the grapefruit juice, gin, and simple syrup. Fill the shaker with ice; shake well. Strain into 2 Collins glasses filled with ice. Add the Champagne; stir gently. Garnish each glass with a mint sprig and a grapefruit twist. Makes 2. GO NUTS Cara Jammet, my wardrobe stylist, is hooked on Skinny Dipped Almonds. They’re…

9 min.
16 fresh ideas

1 Vodka Lemon-Turmeric Cooler START TO FINISH: 5 MIN 4 cups turmeric tea, chilled • 8 oz. vodka • 4 oz. fresh lemon juice • 2 oz. honey • ice • lemon slices and fresh turmeric slices, for garnish In large pitcher, whisk first 4 ingredients. Divide among 4 glasses filled with ice. Garnish. Makes 4. 2 GLAZE FOR DAYS Sweet, tangy balsamic glaze (just the vinegar that’s been reduced to a syrup) is an easy way to fancy up lots of things. Drizzle over chunks of Parm on a cheese board, toss with berries for an elevated fruit salad, or whisk into a marinade for chicken or pork. 3 Miso Edamame-Scallion Dumplings START TO FINISH: 40 MIN 1 package (12 oz.) frozen edamame, thawed • 4 scallions, chopped • ¼ cup white miso • 3 tbsp. rice…

7 min.
what to bring to the bbq?

Grilled Filipino-Style Chicken Adobo SERVES 8 ACTIVE: 1 HR, 10 MIN TOTAL: 1 HR, 10 MIN (PLUS 12 HR FOR MARINATING) Filipino-style adobo—a combo of vinegar, bay leaves, soy sauce, black pepper, and garlic—makes a great chicken marinade. Add the smoke from the grill and the magic happens. 1 cup chopped onion1 cup distilled white vinegar½ cup soy sauce8 large cloves garlic2 tbsp. (packed) dark brown sugar4 bay leaves, crumbled2 whole cut-up chickens (7 to 8 lb. total), each cut into 8 pieces and breasts halvedLime wedges, for serving 1. In a blender, puree the onion, vinegar, soy sauce, garlic, brown sugar, bay leaves, and 4 tsp. pepper. Place the chicken in a large container with a lid or in a large resealable plastic bag. Add the marinade. Cover and refrigerate, turning occasionally, for…

7 min.
back to the broiler

1 Greek Shrimp & Grits SERVES 4 ACTIVE: 15 MIN TOTAL: 25 MIN 4 tbsp. olive oil, plus more for drizzling2 tbsp. red wine vinegar2 large cloves garlic, finely chopped2 tsp. dried oregano½ tsp. crushed red pepper, plus more for garnish2 pt. cherry tomatoes1 lb. peeled, deveined large shrimp, with tails on¼ cup pitted kalamata olives, halved1 package (5 oz.) baby spinach3 cups cooked polenta, for serving6 oz. feta, crumbled 1. Arrange a rack under the broiler; preheat to high. In a medium bowl, mix 3 tbsp. oil with the vinegar, garlic, 1 tsp. dried oregano, and ½ tsp. crushed red pepper; season the dressing with salt and pepper. 2. On a large rimmed baking sheet, toss the tomatoes, shrimp, and olives with the dressing. Broil until the tomatoes burst and are blistered in…