Food & Wine
Rachael Ray Every Day

Rachael Ray Every Day September 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.
no struggle here

One of the reasons I started my “30 Minute Meals” classes years ago, other than to sell groceries at the market where I worked, was that I wanted to em-power people. It does a lot for your health and your emotional state to be able to cook meals for yourself and your loved ones. It gives you a sense of security knowing you can pull off a delicious dinner on any given night, even if you don’t have a ton of time or money. And you can! I’d say 70 percent of what you pay a premium for in the freezer aisle or order from a takeout place or eat at a restaurant is stuff literally anyone can make. So when people say (or post) that the weeknight struggle is real,…

13 min.
on our radar

WONDER BREADS BIG-DEAL CHEFS ARE BRINGING BACK THE HUMBLE WHITE-BREAD SANDWICH, AND WE THINK IT’S THE COOLEST THING SINCE SLICED…WELL, YOU KNOW. What’s more nostalgic than a white-bread sandwich? The squishy-soft bread used to bookend your lunch-box PB & J or ham and cheese—before everyone caught on to the wonders of whole grains. But now chefs across the country are revisiting the classic white-bread sandwich and elevating it for grown-up tastes. The current sando trend is an offshoot of the katsu craze that dominated trendy eateries last year with crustless constructions of crunchy battered meats flanked by fluffy Japanese-style milk bread. But the latest take goes beyond the cutlet category. Konbi café in Los Angeles (konbila.com) blew up on Instagram, thanks to its egg-salad sandwich, which amps up the afternoon-tea staple with scallions…

2 min.
5 things i’m loving right now

JOHN’S COCKTAIL SPICY WATERMELON MARGARITA John says, “Summer’s not over until you say it is, so keep the season going with this fresh, fruity cocktail.” 6 slices of jalapeño chile4 oz. St-Germain elderflower liqueur4 oz. tequila blanco3 oz. fresh watermelon juice1 oz. fresh lime juice (from about 1 lime)Ice cubes2 sprigs fresh cilantro, for garnish In the bottom of a cocktail shaker, using a muddler or wooden spoon, muddle the chile slices. Add the liqueur, tequila, watermelon juice, and lime juice. Fill the shaker with ice and shake well. Strain the cocktail into 2 rocks glasses filled with ice. Garnish with the cilantro sprigs. Makes 2. BOHO CHIC Elisabeth Hasselbeck was on the show not too long ago and gifted me some great pieces from the jewelry line Hearne Dry Goods Co. Designer Leigh Hillenmeyer makes…

8 min.
16 fresh ideas

1 Prosciutto & Pear Crostini START TO FINISH: 15 MIN 12 baguette slices, toasted • ¾ cup mascarpone cheese • 6 prosciutto slices, torn • 2 pears, thinly sliced • EVOO, for drizzling • torn fresh basil leaves, for garnish Spread each toast with 1 tbsp. mascarpone; season. Divide prosciutto and pears among toasts. Drizzle with oil. Top with basil. Makes 12. 2 Apple & Thyme Cooler START TO FINISH: 15 MIN (PLUS 15 MIN FOR COOLING) ½ cup sugar • 10 sprigs fresh thyme • 2½ cups apple juice • 1 ½ cups club soda • ice • 1 cup bourbon (optional) In small saucepan, bring sugar, ½ cup water, and 5 thyme sprigs to boil, stirring until sugar dissolves. Reduce heat to low; simmer for 10 minutes. Let thyme syrup cool to room temperature; strain…

3 min.
treat yourself

START HERE Extra-Marshmallowy Crispy Treats Cooking spray6 tbsp. butter1 bag (10.5 oz.) plus 2 cups miniature marshmallows6 cups crispy rice cereal Line a 9-by-13-inch pan with foil and spray with cooking spray. In a large pot, melt the butter over high heat. Add the bag of marshmallows and ½ tsp. salt and, using a silicone spatula, stir until smooth. Remove from heat. Add the cereal and mix until evenly coated. Mix in the remaining 2 cups marshmallows, stirring just until incorporated but not melted. Transfer the cereal to the prepared pan. Spray a clean spatula with cooking spray; pat the cereal into an even layer. Let cool for 2 hours. Cut into squares. 1. Classy Confetti MIX IT UP Stir 2 tsp. vanilla bean paste (available at specialty-foods stores) or pure vanilla extract into the…

5 min.
vegan cooking 101

You might know Isaiah Mustafa as the smooth-talking Old Spice Guy or the smoldering werewolf, Luke, on Freeform’s Shadowhunters. But his role of a lifetime is dad to his 18-year-old daughter, Haley, who will be moving from their home in Los Angeles to Baylor University in Waco, Texas, this fall. On many nights, you’ll find dad and daughter on the couch in their L.A. home, critiquing the horror movie they’re watching and devouring slices of buffalo cauliflower pizza from SunCafe, their favorite local restaurant. Before Haley heads off to school, Isaiah is giving her a cooking crash course so she can have a taste of home when she’s halfway across the country. Because she’s on a scholarship for the varsity acrobatics and tumbling team at Baylor (2019 national champions!), Haley needs lots…