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Rachael Ray Every Day

Rachael Ray Every Day

Rachael Ray Every Day Italian Recipes

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
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3 мин.
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 Assistant Editor KELSIE SCHRADER Contributing Editor SHELLI MCCONNELL Design Director STEPHANIE HUNTER Contributing Illustrators JOEL HOLLAND, ERIK MARINOVICH Contributing Copy Editor SHEILA MAUCK Proofreader MARIA DURYEE Photographers ANTONIS ACHILLEOS, JEN CAUSEY Prop Stylists KAY CLARKE, AUDREY DAVIS, CHRISTINE KEELY Food Stylists MARGARET DICKEY, RISHON HANNERS EDITORIAL ADMINISTRATION Editorial Directors JENNIFER DORLAND DARLING, JILL WAAGE Managing Director, SIM KARMAN WITTRY HOTCHKISS Creative Director MICHAEL D. BELKNAP Assistant Managing Editor JENNIFER SPEER RAMUNDT Copy Chief MARIA DURYEE Senior Copy Editors ERIKA BJORKLUND, MARTHA COLOFF LONG, ANGELA RENKOSKI Business Manager, Editorial CINDY SLOBASZEWSKI Lead Business Office Assistant GABRIELLE RENSLOW Director, Premedia Services AMY TINCHER-DURIK Director, Quality JOSEPH KOHLER Director, Meredith Food Studios ALLISON LOWERY Director, Meredith Test Kitchen LYNN BLANCHARD Director, Meredith Photo Studio REESE STRICKLAND Photo Studio Set Construction…

1 мин.
letter from rach

What Does Pasta Say to Me? Comfort. What can I say about pasta? Volumes! It’s my favorite five-letter word. What does pasta say to me? Comfort. And if it’s long and you have a fork, give me a twirl. Pasta can make a delighted child out of a 100-year-old. Pasta makes us love one another: For proof, look no further than Lady and the Tramp. Pasta can also make us look hot: Legend has it that Sophia Loren credited her insane gorgeousness to spaghetti. When it comes to writing recipes, I’m never as strict about directions as when I’m working on a pasta dish. It’s so important to boil the water, season it liberally with salt after it boils, undercook the pasta, and marry the pasta with sauce. In most cases, I…

5 мин.
rach’s best pasta practices

1 YOU DON’T HAVE TO PULL OUT THE BIG POT. You need 5 to 6 quarts of rolling boiling water to cook 1 pound of pasta. But there are also dishes for which you cook the pasta in very little water, as you would risotto. Drunken spaghetti is a specialty of mine, and it’s made in a deep pan. I cook the pasta partially in water, drain it, and cook it the rest of the way in red wine. 2 DRIED IS JUST FINE. I do occasionally make homemade gnocchi or cavatelli, like when I’m in Italy. But I don’t tend to buy it fresh or frozen because I actually prefer the bite of dried pasta. That’s what I work with. 3 HOLD THE SALT (FOR A SECOND). One of my few food rules: Yes,…

12 мин.
twirl this pasta

DRUNKEN TUSCAN LINGUINE WITH GOLDEN BEETS, BROWN BUTTER & HAZELNUTS SERVES 2 TO 4 ½ cup blanched hazelnuts, chopped2 large or 3 medium golden beets, scrubbed and trimmed2 tbsp. olive oil Kosher salt and pepper1 large shallot, finely chopped2 large cloves garlic, finely chopped1 scant tsp. acacia or other mild honey12 oz. linguine4 tbsp. butter12 large fresh sage leaves1 bottle Italian medium-bodied white or orange wine¾ cup grated Parmigiano-Reggiano, plus more for serving Preheat the oven to 350°. Place the nuts on a small baking sheet and bake until toasted and fragrant, about 4 minutes. Let cool. Bring a large pot of water to a boil for the pasta. Using the side of a box grater with large holes, grate the beets. (I rub my hands with olive oil first so the…

9 мин.
bubbly bakes

BAKED PESTO GNOCCHI WITH TUNA SERVES 4 10 oz. fresh baby spinach1 lb. refrigerated or frozen gnocchi2 5-oz. cans tuna packed in water, drained and flaked with a fork½ cup refrigerated pestoKosher salt and pepper¼ of a loaf ciabatta, roughly torn½ cup grated Parmesan Preheat the oven to 375°. Bring a large pot of water to a boil. Salt the boiling water. Stir in the spinach and cook until just wilted, about 30 seconds. Using a slotted spoon, transfer the spinach to a large colander, pressing out as much liquid as possible. Transfer to a 9×13-inch baking dish. Return the water to a boil. Add the gnocchi and cook according to the package directions. Drain the gnocchi and transfer to the baking dish. Add the tuna and pesto to the baking dish…

7 мин.
spaghetti & meatballs

SPAGHETTI WITH CHICKEN-PARM MEATBALLS SERVES 4 SAUCE 1 carrot, coarsely chopped1 rib celery with leafy top, coarsely chopped1 small onion, coarsely chopped2 large cloves garlic, crushed1 tbsp. olive oil1 tbsp. butterKosher salt and pepper1 24-oz. jar passata (uncooked tomato puree)½ cup half-and-half or whole milk½ tsp. sugar or a drizzle of acacia honeyA handful of fresh basil leaves MEATBALLS 1 lb. ground chicken (a mix of white and dark meat)Kosher salt and pepper1 cup grated Parmigiano-Reggiano½ cup dry breadcrumbsA handful of fresh flat-leaf parsley, finely chopped3 to 4 tbsp. whole milk2 tbsp. EVOO2 cloves garlic, grated or finely chopped2 tsp. lemon zest1 tsp. granulated onion⅛ tsp. freshly grated nutmeg PASTA 1 lb. spaghetti2 tbsp. butter1 cup grated Parmigiano-ReggianoFresh basil leaves Preheat the oven to 425°. Line a large rimmed baking sheet with parchment paper. Bring a large…