Every good day with ray june 2015

26 SUPER SUMMER DESSERTS Fruity, frozen, fudgy, fun!

TAKE A BITE OUTTA LIFE!速

t n e i d e r 5-Ing ! s l a e M althy e H plus TAKEOUT DINNERS MADE OVER SECRETS OF SKINNY CHEFS And 40 more smart tips & good-for-you recipes!

Roasted Tomato Tart p. 102

ROAD TRIPS FOR FOOD LOVERS

p. 53

MOVIE NIGHT IN YOUR BACKYARD!

p. 43

SAVE BIG ON YOUR GROCERY BILL

p. 90

R ACHAELR AYMAG.COM JUNE 2015

©Inter IKEA Systems B.V. 2014

life is theorizing where babies come from, and a memory foam mattress so you can sleep like one

SULTAN HANSBO king memory foam pillowtop spring mattress

499

$

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JUNE

2 015

This healthy-eating issue includes treats!

ICE CREAM SANDWICHES: PHOTOGRAPHY BY DANNY KIM; FOOD STYLING BY MICHELLE GATTON.

(But hey, we did make an ice cream sandwich with rice cakes! p. 67)

80

RACHAEL RAY’S 30-MINUTE MEALS The sun is out and Rach is cooking up light, tasty dishes like fish tacos, chef’s salad and more!

90

USE IT, DON’T LOSE IT Get more bang for your grocery buck (and be nice to the planet, too): Turn food scraps and leftovers into delicious dishes.

98

5-INGREDIENT HEALTHY MEALS Weeknight dinners (20 of ’em!) just got way faster—and better for you.

106

EASY BAKE There’s nothing old-fashioned about these cobblers, from spiked triple-grape to chocolate-strawberry.

on the cover Photography by Romulo Yanes; food styling by Chris Lanier; prop styling by Megan Hedgpeth.

Rachael portrait by Art Streiber.

page

1

JUNE

2 015

9

RACH’S NOTEBOOK Eating healthy, the Mediterranean way

14

GREATEST HITS Our 12 most popular frozen treats

16

page 70

THIS MONTH’S MENU Our index of recipes in the issue

25

FAST IDEAS Fifteen quick and easy summer recipes

32

HEALTHY HELPING Chefs share their secrets for eating well and losing weight—up to 50 pounds!

35

THAT’S GENIUS The tastiest, trendiest way to grill? Ditch your grate and cook dinner right on the coals!

FISH SHACK FAVES MADE HEALTHY!

home & away

page 39

Genius tips and tricks 118

PET PROJECT A picnic recipe Rover will love

120

KITCHEN CAMEO American Pie takes on a new meaning when Jason Biggs cooks our delicious pizza recipe.

2

LIFE OF THE PARTY Turn string lights into blooming flowers with this simple DIY trick.

43

GET TOGETHER Throw a movie night in your backyard! Here’s all you need for a fun summer screening.

49

WORD OF MOUTH Top 10 Letterman food moments; beauty’s new secret ingredient; Instagram food art; and more

53

TRAVEL LIST Take your pick of the juiciest fruit-inspired road trips around the country. Get ready for U-pick and markets galore!

64

GOOD BUYS Food gifts to make Dad feel like a king for the day

67

SUPERMARKET SMARTS Cool ice cream and cookie combos; battle of the baked beans; money-saving tricks; and more

70

TASTE TEST We sipped almost 200 iced teas—canned, bottled and brewed—to fi nd the best ones for you.

74

LOOKING GOOD Staff-tested and approved! Behold the top sunscreens for every occasion.

76

STYLE PICKS Beachy finds inspired by Rach’s weekend boat attire

page 76

page 64

page

39

IF YOU THINK “PROTEIN SHAKE”

MEANS DANCING

WITH A TURKEY BURGER YO U ’ R E P R O B A B LY A T U R K E TA R I A N

TM

Enjoy Butterball® turkey bacon, burgers and smoked sausage, as well as our other delicious every day products. Visit Butterball.com for great recipes and savings or visit us at facebook.com/butterball. ©2015 Butterball, LLC. BUTTERBALL and the Turketarian Badge Logo are trademarks of Butterball, LLC.

FREE

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GET THE BUTTERBALL COOKBOOK PLUS APP FREE—FIND OPTIONS FOR RECIPES FROM EVERY DAY DINNERS TO AFTER—SCHOOL SNACKS AND SPECIAL HOLIDAY MEALS! AVAILABLE ON THE APP STORE AND GOOGLE PLAY. SM

Apple and the Apple logo are trademarks of Apple Inc., registered in the U.S. and other countries. App Store is a service mark of Apple Inc. Google Play is a trademark of Google Inc.

ER READ ER! WINN

Sweetness that Dissolves in no time.

Pours neatly and dissolves completely into hot or cold drinks for fast and even sweetness!

Ingredients

Instructions

%TWUJ OKPV NGCXGU YKVJ UWICT CPF NGOQP LWKEG KP C DQYN UGV CUKFG $TKPI EQNF YCVGT VQ C DQKN 2QWT QXGT VGC DCIU CPF OKPV OKZVWTG KP JGCV RTQQH EQPVCKPGT UVKT DTKGĆƒ[ #NNQY VQ UVGGR OKPWVGU QT WPVKN FGUKTGF UVTGPIVJ Strain tea into another container and add peach nectar; cool. To serve, pour into KEG Ć‚NNGF INCUUGU /CMGU CDQWV UGTXKPIU

Š 2015 Domino Foods, Inc.

1/3 cup fresh mint leaves 4 tbsp DominoÂŽ 3WKEM &KUUQNXG 5WRGTĆ‚PG 5WICT 2 tbsp fresh lemon juice 2 cups cold water VGC DCIU 1 1/2 cups peach nectar

Also try DominoŽ Pourable Light Brown Sugar, a delicious brown sugar that pours neatly and doesn’t harden – perfect for when you need a small amount for a topping or a recipe.

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FIND US ON

EMAIL THE EDITORS editor@RachaelRayMag.com ORDER OR ASK QUESTIONS ABOUT A SUBSCRIPTION Email evrcustserv@cdsfulďŹ llment.com or visit RachaelRayMag.com/help ANYTHING ELSE? Try RachaelRayMag.com/faq

With Domino Sugar’s Frosting Starter, you make more than just frosting ... you make a difference. :-) ®

Make one simple frosting base that creates a variety of colors and flavors. Raspberry, lemon, orange or lime are a few of the flavors to try.

Make this easy frosting when you host a Bake Sale for No Kid Hungry™. The funds donated will help make a difference for the 1 in 5 children in the U.S. who struggle with hunger. Together, we can help end childhood hunger.

Frosting Starter Ingredients 1 cup (2 sticks) unsalted butter, softened 1 (8 oz.) pkg. cream cheese, softened 1/2 cup vegetable shortening 1/2 teaspoon salt 2 teaspoons vanilla extract 1 (2 lb.) pkg. Domino® Confectioners Sugar 2 tablespoons water

Sign up for a Bake Sale today at dominosugar.com/bakesale

Learn more at dominosugar.com/bakesale

Instructions In a large bowl, using an electric mixer, combine first four ingredients. Beat on medium speed until thick. Reduce speed; add extract and gradually add sugar while mixing. Add water; beat until smooth. Divide frosting into 1-cup servings for color and flavor variations, or store for later use. Yields 6 cups.

For over 100 years...

Real Way to do

Red Raspberry Flavor: Combine 1 cup Frosting Starter and 2 Tbsp seedless raspberry jam in a bowl. Add 2-4 drops red food coloring gel and mix well.

Find more frosting variations and a neat storage tip for your frosting at: dominosugar.com/frostingstarter Find delicious inspiration at pinterest.com/RealDominoSugar

Sweet!

TM

© 2015 Domino Foods, Inc.

the

Join the Fight Against Pet Cancer

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STEPHEN BOHLINGER ASSOCIATE PUBLISHER, MARKETING

TERRI SMITH

Blue Buffalo and Petco are committed to finding a cure for pet cancer, the #1 diseaserelated cause of death for our dogs and cats.

ADVERTISING SALES DIRECTOR

TRACY HADEL

Make cobbler!

Recipes p.106

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Richard Porter

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Carey Witmer NEW YORK 212-455-1209 SALES DEVELOPMENT DIRECTOR Tracie Lichten FOOD/PACKAGED GOODS DIRECTOR Tiffany Cave SOUTHEAST DIRECTOR Mallory Parks HEALTH/BEAUTY DIRECTOR Heidi Heath SALES ASSISTANTS Jean Christensen, Sharon Taplin

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And you can help by making a donation at your Petco store during Pet Cancer Awareness Month in May or by visiting PetCancerAwareness.org.

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A bounty of blackberries is a great excuse for cobbler!

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MARKETING DIRECTOR Kristin Guinan DESIGN DIRECTOR Alyssa Dainack PROMOTION DIRECTOR Alyssa Kuppersmith SPECIAL PROJECTS DIRECTOR Cheryl Marker SENIOR MERCHANDISING MANAGER Allison Kelly PROMOTION MANAGER Melissa Grimes ASSOCIATE MARKETING MANAGER Christine McEnery ART DIRECTOR Jiri Seger PROMOTION COORDINATOR Erin Abramson EXECUTIVE DIRECTOR, RESEARCH SOLUTIONS

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PRODUCTION DIRECTOR Kent Pollpeter SENIOR ADVERTISING OPERATIONS MANAGER PRODUCTION TRAFFIC SUPERVISOR QUALITY/TECHNICAL DIRECTOR

I love eating lunch alfresco at the greenmarket near our office. —Gabriella

Laura Rowley Patti Follo BRAND LICENSING

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With so many different kinds of radishes, it’s hard to pick just one box!

—Kelly Clark, @kellzy

See what we’re up to at Every Day with Rachael Ray! Follow us on Instagram @rachaelraymag or go to RachaelRayMag.com/Instagram.

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“We used to live with litter box odor. Now that we use BLUE Naturally Fresh, the smell is gone.”

For most cat parents, the biggest factor in choosing a cat litter is odor control. That’s why BLUE Naturally Fresh is made from walnut shells. In lab tests, Naturally Fresh proved to neutralize odor better than litters made of pine, wheat, corn or clay.* And when it comes to absorption, our walnut shell litter also proved superior. In fact, because BLUE Naturally Fresh Quick-Clumping litter has up to 3x better absorbency, one bag of Naturally Fresh can last as long as three bags of the leading clay litter.* What’s more, BLUE Naturally Fresh is: • Harder clumping * • Virtually dust-free • Low tracking • All-natural, annually renewable, and biodegradable†

May is Pet Cancer Awareness Month Join us and Petco in our fight against pet cancer.

Visit Petco or go to PetCancerAwareness.org to learn more.

Lasts Longer with 3x Better Absorption*

BlueNaturallyFresh.com Available in Quick-Clumping, Multi-Cat, Non-Clumping Pellet, Alpine Meadow and Herbal Attraction formulas.

*In separate independent studies commissioned by Blue Buffalo, BLUE Naturally Fresh Quick-Clumping litter was found to: (i) have a liquid absorption capacity at least three times greater per ounce than the leading clay-based litter; (ii) control ammonia odors better than the leading clumping litters; and (iii) form harder clumps than the leading pine, corn and wheat clumping litters. †BLUE Naturally Fresh litter is biodegradable if composted or disposed of in a similar fashion. Landfill disposal of litter in plastic bags is not conducive to biodegradation.

Happy & healthy!

TART PHOTO BY ROMULO YANES; FOOD STYLING BY CHRIS LANIER; PROP STYLING BY MEGAN HEDGPETH. BASIL PHOTO BY CON POULOS. RACHAEL PORTRAIT BY MELANIE DUNEA.

THE THEME OF THIS ISSUE IS

healthy eating, which, to be honest, is a term I have mixed feelings about.

I cook a largely Mediterranean diet every day, so my recipes are fundamentally good for you: dark leafy greens, lots of colorful fruits and vegetables, lean proteins, olive oil, nuts, grains, fish. So I guess you can say that every issue of our magazine is a healthy-eating issue with affordable options that you can feel good about.

I am also a person who believes in enjoying life, so I support all things in moderation—wine, sweets, treats. I do not associate guilt with food: I don’t believe that’s healthy for the body or the mind.

All of this being said, much of my food philosophy today is based on my extreme luck of the draw in early childhood. My grandfather, Emmanuel Scuderi, lived with us when I was little, and I was always at his feet, his little rabbit. Gran’pa was a father of 10, my mom his firstborn. He was a great gardener and a wonderful cook.

As a kid I had the same diet as this Sicilian man in his seventies.

I loved shredded, unsweetened wheat biscuits with coffee and cold milk for breakfast. I loved sardine sandwiches and stewed greens and anything with extra garlic and anchovies and chile peppers.

My first word was vino, probably because he put wine diluted with water in my baby bottle to quiet me when I was fussy.

In short, I’ve been eating this

What’s even

Love,

page

9

RACH’S NOTEBOOK Green Onion Cheeseburgers with Burst Tomato & Tarragon Sauce MAKES 4

This burger is fresh and it won’t leave you feeling too full in warm months. Serve it with fancy potato chips, like olive oil chips or Terra Yukon Gold chips. BY RACHAEL RAY 2 2 4

⁄4

1

1 1 1⁄2 1 1 8

Z In a large skillet with a lid, heat 2 tbsp. olive oil over medium-high.

Add the tomatoes and garlic, then shake the skillet and season with salt and pepper. Cover and cook, shaking occasionally, until the tomatoes begin to burst, about 3 minutes. Uncover and coarsely mash the tomatoes. Cook until the sauce thickens slightly, about 1 minute. Stir in the tarragon and vinegar; remove from the heat.

Z Heat a large cast-iron skillet over medium-high.

Z In a medium bowl, combine the meat with the scallions, Dijon, salt, pepper and a drizzle of olive oil; form into four patties (thinner in the centers for even cooking).

Cook the patties, turning once, until browned, about 8 minutes.

During the last minute or so of cooking, top the patties with the cheese. Tent the skillet with foil to let the cheese melt. Build the burgers with the bun bottoms, lettuce, patties, tomato-tarragon sauce and bun tops.

FOOD STYLING BY MICHELLE GATTON; PROP STYLING BY THOM DRIVER.

4

tbsp. olive oil, plus more for drizzling pts. cherry tomatoes cloves garlic, sliced Salt and pepper cup tarragon, coarsely chopped tbsp. sherry vinegar or balsamic vinegar lbs. lean ground beef bunch scallions (green onions), finely chopped rounded tbsp. Dijon mustard thin slices fresh mozzarella or mild provolone soft sesame seed buns Leaf lettuce

page

10

PHOTOGRAPHY BY CHARLES MASTERS

LARRY THE CABLE GUY ACTUAL USER

Prilosec OTC® contains medicine once only available by prescription, and is the: #1 Gastroenterologist^ recommended, #1 Doctor† & Pharmacist^^ recommended, and #1 Selling** frequent heartburn medicine for 9 straight years.

*

*It’s possible while taking Prilosec OTC. Use as directed for 14 days to treat frequent heartburn. Do not take for more than 14 days or more often than every 4 months unless directed by a doctor. May take 1 to 4 days for full effect. Not for immediate relief. ^†Symphony Health Solutions ProVoice™ Survey, Jan. 2005–Mar. 2014 ^^Pharmacy Times Surveys, Acid Reducer/Heartburn Categories 2006–2014 **P&G Calculation based on Nielsen ScanTrack FD+, 2004–2014 © Procter & Gamble, Inc., 2014

SHOW-OFFS! You may be gearing up for summer vacation, but over at the Rachael Ray show, we’re still going strong. Check out some of my favorite moments from Season 9 so far!

We set out to feed hungry Americans with our #9millionmeals program, and it was a huge success! On behalf of celeb chef Sunny Anderson, Extended Stay America donated $10,000!

is jam-packed with my favorite good-for-you summer meals.

Now that you can find the best fruits and vegetables of the year, I asked on Facebook what healthy summer dishes you look forward to most. Here are some of your mouth-watering responses: Fresh tomato & cucumber salad with feta! –Carrie Ruffo Grilled Mexican chicken salad with avocado and fresh corn –Roseanne Dover

Fish tacos made on the grill –Felicia Mathers Smoked salmon with grilled zucchini

Three of Hollywood’s nicest leading ladies—Julianne Moore, Gwyneth Paltrow and Cameron Diaz— stopped by!

–Debbie Hill

Fresh corn on the cob –Diane Sliger Anything involving fresh tomatoes off the vine! –Evelyn Hobbs

Grilled chicken skewers with tzatziki sauce –Sher Bird Garfield

WEEKLY MENU: WARM WEATHER RECIPES

hassle-free summer meals!

Visit RachaelRayMag.com/ mealplanner for these fast, fresh recipes and lots more seasonal weeknight menus.

MON

TUES

WED

THUR

FRI

Eggplant Sloppy Joes

Linguine with Rabe & Parsley Pesto

Cherry Tomato Chicken

Poblano & Pepper Jack Pizzas with Avocado

Creamy Saffron Tagliatelle with Corn

Stay in RachaelRayMag.com

page

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facebook.com/RachaelRayMag

@RachaelRayMag

@RachaelRayMag

pinterest.com/RachaelRayMag

RACHAEL PORTRAIT: JIM WRIGHT. TAGLIATELLE: JOHN KERNICK. CAMERON DIAZ: DAVID E. STEELE/THE RACHAEL RAY SHOW/©WATERSHED MEDIA GROUP LLC. GWYNETH PALTROW: DAVID M. RUSSELL/THE RACHAEL RAY SHOW/©2015 KING WORLD PRODUCTIONS. JULIANNE MOORE AND SUNNY ANDERSON: COURTESY OF THE RACHAEL RAY SHOW.

Talk to me!

Nobody knows eggs better than Bacon, Kevin Bacon. And that’s why I know an egg for breakfast provides 6 grams of high-quality protein for 70 calories and no sugar or carbs. So enough with the Bacon puns. Pick up an egg—they’re eggcellent.

IncredibleEgg.org

GREATEST HITS

12

Your #1 fave: Frozen Mojito Cake-tails!

Our

MOST POPULAR

Cool down with the dozen desserts that have been saved, shared, pinned and printed more than any others on RachaelRayMag.com. They'll have you screaming for ice cream (or another frosty refreshment) in no time!

Pomegranate Sorbet

Avocado Ice Pops

White Russian Ice Cream

Coffee Ice Cream Pie

Fried Ice Cream

Blackberry Ice Cream Sodas

Mocha Ice Cream Cupcakes

Baby Ice Cream Sandwiches

Get all 12 supercool recipes at RachaelRayMag .com/frozen!

Sangria on a Stick page

14

Avocado Semifreddo

Mexican Ice Cream Sundae

FROZEN MOJITO CAKE-TAILS: SANG AN. LEFT TO RIGHT, ROW ONE: KATE SEARS (2), EDWIN HO, JAMES WOJCIK. ROW TWO: PLAMEN PETKOV, CORAL VON ZUMWALT, STEPHEN SCOTT GROSS, SANG AN. ROW THREE: CHARLES SCHILLER, LISA SHIN, KATE SEARS.

FROZEN TREATS

All trademarks are owned by Frito-Lay North America, Inc. Š 2015

BREAKFAST & BRUNCH

Breakfast Bowls p. 27 Q Q

SOUPS

No-Cream New England Clam Chowder MM

Chilled Watermelon Soup p. 25 Q Q Q

SAUCES

Chilled Beet Soup p. 104 Q Q

VEGETARIAN

Crustless Zucchini Quiche p. 101 Q Q Q

Sweet Corn Scones p. 30 Q Q Q

SALADS Kale Stem Pesto p. 92 Q Q Q

Trimmer Tartar Sauce MM Q Q

Roasted Tomato Tart p. 102 Q

Eggplant & Feta Pizzas p. 120 Q

SIDES & STARTERS

Steak Taco Salad p. 83 Q Q

Beet Slaw p. 22 Q Q Q

Tangy Green Beans p. 28 Q Q Q

Quick-Pickled Radishes p. 30 Q Q

Baked Cheese Toasts p. 31 Q Q

Smoky Eggplant Salad p. 36 Q Q Q

Blistered Peppers & Onions p. 36 Q Q Q

Zesty Zucchini p. 37 Q Q Q

Rosemary-Garlic Potato Packets p. 37 Q Q Q

Monte Cristo–Style Chef’s Salad p. 86 Q

Balsamic Steak Salad p. 102 Q

Asian Chicken Salad p. 95 Q

BURGERS & SAMMIES Cherry Tomato Packets p. 37 Q Q Q

Lightened-Up Lobster Rolls MM Q

Veggie Pockets p. 27 Q Q

PLTs p. 88 Q Q Scrappy Pickles p. 94 Q Q

Key

Steak & Tapenade Sandwiches p. 101 Q

Green Onion Cheeseburgers with Burst Tomato & Tarragon Sauce p. 10 Q

page

16

Souvlaki Sandwiches p. 104 Q

Q Fast (30 min. or less) Q Vegetarian Q FreezerFriendly Q Gluten-Free MM Makeover Meal tear-out booklet Bacon-Wrapped Taters p. 27 Q Q

YOUR JUNE 2015

RECIPE INDEX PASTA

SEAFOOD

Skinny Crab Cakes & Peach Summer Slaw MM

Slimmed-Down Seafood Combo Platter MM Q

Margarita-Marinated Fish Tacos p. 84 Q

Triple-Pepper Pasta p. 26 Q

Raw Puttanesca p. 87 Q

Light & Lemony Primavera p. 88 Q

Tuna-Stuffed Beefsteak Tomatoes p. 89 Q

Chipotle Shrimp Tacos p. 101 Q

Lemon-Tarragon Shrimp Pasta p. 101 Q

Squash & Sausage Pasta p. 101 Q

Thai Noodle Salad p. 104 Q

DRINKS & DESSERTS

Salmon & Asparagus Pouches p. 102 Q Q

Spicy Shrimp Stir-Fry p. 102 Q Q Blueberry Milk Shakes MM Q Q Q

Bacon-Wrapped Scallops p. 104 Q Q

Salmon with Peas & Mint p. 104 Q Q

Greek Steak & Green Bean Salad p. 101 Q

Grilled Chicken with Carrot Salad p. 102

Tipsy Carrot p. 28 Q Q

Roasted Cod with Orange & Radicchio p. 99 Q Q White Chocolate–Berry S’mores p. 28 Q

MEAT & POULTRY

Ground Chicken & Chipotle Hard Shell Tacos p. 85 Q

Cantaloupe & Apricot Granita p. 27 Q Q Q

Lamb Tostadas p. 28 Q Q

Tropical Chicken & Rice p. 30 Q Q

Marble Fudge p. 31 Q Q Q

Coal-Cooked Steak p. 37 Q Q

Tangerine Beef Stir-Fry with Snap Peas p. 81 Q

Berry & Thyme Cobbler p. 106 Q Q

Chicken Teriyaki with Green Beans p. 82 Q

Chorizo Paella p. 100 Q Q

Peaches & Cream Cobbler p. 107 Q Q

Grilled Steak & Escarole p. 104 Q Q

Pork & Pineapple Kebabs p. 105 Q

Spiked Triple-Grape Cobbler p. 109 Q Q

Plum & Port Cobbler p. 108 Q Q

Cherry–Black Pepper Cobbler p. 109 Q Q

Chocolate-Strawberry Cobbler p. 110 Q Q

1

CUSTER STATE PARK

2

ABERDEEN

3

SOUTH DAKOTA ART MUSEUM

A 71,000-acre vacation paradise located in the beautiful Black Hills, featuring 1,300 free-roaming buffalo and the scenic Needles Highway. Guests enjoy four mountain resorts, camping, lakes, streams, naturalist programs, and hiking and biking trails.

888-875-0001 CusterStatePark.com

Vacations are out. Adventures are in! Inspire your imagination at Storybook Land. Step back in time at the Dacotah Prairie Museum. Enjoy a day of play at the aquatic center. Treat your taste buds at more than 80 restaurants. Plan your Aberdeen adventure today!

800-645-3851 VisitAberdeenSD.com

1

2

3

Explore the state’s artistic gem!

Galleries feature Native American art, Harvey Dunn originals, Marghab Linens and a dynamic exhibit schedule of regional and national artists. Exceptional Museum Store.

Free admission. Located in Brookings.

605-688-5423 SouthDakotaArtMuseum.com

4

MITCHELL NEW EAR-CHITECTURE AWAITS!

Be among the first to experience the newly renovated Corn Palace! Enjoy our a-maize-ing attractions by day, and then spend the night at one of our plent-ear-ful hotels. Biggest stop between Sioux Falls and Rapid City. I-90, Exit 332.

800-645-3851 VisitAberdeenSD.com

5

4

LIV HOSPITALITY ESCAPE THE ORDINARY

Your comfort and convenience are our main concern! For guests seeking more fun and excitement during their vacation, we have several hotels and resorts that offer complimentary breakfast, indoor swimming pools, and access to the largest indoor waterpark in the region!

800-985-0661 BlackHillsHospitality.com

6 YANKTON —WHAT A DISCOVERY 5

6 FIND YOUR SOUTH DAKOTA GREAT PLACE BY EXPLORING THESE PARTNERS OR VISIT TRAVELSOUTHDAKOTA.COM Partners are part of a paid advertising program.

Yankton is your family vacation destination—with camping and hotels galore. Located along the Missouri River and Lewis and Clark Lake. Yankton provides a mix of outdoor and indoor recreation at an affordable price.

Visit for a day, week or weekend.

800-888-1460 VisitYanktonSD.com

Mount Rushmore National Memorial • My Great Place in South Dakota

MY GREAT

Request a Free South Dakota Vacation Guide • 1-800-S-DAKOTA • TravelSouthDakota.com

Š2015 Hormel Foods, LLC

HEALTHY CHEF TIPS ) COOKING ON COALS

GET FRESH WITH...

beets Keep reading, because we've got the beet! page PHOTOGRAPHY BY PLAMEN PETKOV

21

IN SEASON

Beet this!

Serve this Italian heirloom variety raw and thinly sliced—the dramatic stripes fade when cooked.

Beets are harvested from early summer through fall. Here's how to root out the best of the bunch:

SMALL WONDER For roasting or serving raw in salads, petite beets (less than 2 inches in diameter) are typically the most tender. Use big beets for juice and soups.

A NEW LEAF Buy beets with the leaves still attached—the chard-like greens are nutritious and delicious sautéed.

Look for green, perky tops: fresh foliage equals fresh roots.

STORE SMARTER The leaves sap nutrients from the roots, so snip them off once you get home. Beets will last up to three weeks in the fridge; greens will keep a day or two.

RED The most commonly available (and assertively flavored) beets are

YELLOW These sunny-hued roots have a mild flavor, which means they're great served raw or cooked.

RAW SLAW Using a box grater or the grating disk of a food processor, shred trimmed, peeled raw beets. Toss with EVOO, white wine vinegar and orange juice; season.

Sprinkle with mint.

ROASTED BEETS Place a few beets on a sheet of foil. Drizzle with oil, season, then wrap tightly. Roast at 350° until tender, about 1 hour. Cool and peel.

PINK TZATZIKI Stir shredded roasted beets with Greek yogurt, lemon juice, chopped chives, salt and pepper. Serve with fl atbread, pita chips or crudités.

BEET-GREEN PESTO In a food processor, puree beet greens with pine nuts, EVOO, garlic, Parmesan, salt and pepper. Toss with pasta or spoon over roasted beets.

X For a dozen more ways to roast, fry, pickle and slice your beets, head to RachaelRayMag.com/beets.

beet page

22

If you spot this letter-number combo on an ingredients label, surprise!

You’re eating beets (or, more precisely, a dye made from beets). It’s found in everything from strawberry ice cream to cereal.

To help your ticker, sip on some beet juice: Thanks to a beneficial compound called dietary nitrate, drinking just one cup a day can reduce blood pressure by up to 10 points in people with high blood pressure, according to a recent study.

PETER ARDITO; FOOD STYLING BY MICHELLE GATTON. MICHELLE OBAMA: REX USA.

CHIOGGIA

PREVIOUS PAGE AND BEET VARIETIES: FOOD STYLING BY VICTORIA GRANOF. RED BEET LEAVES: ISTOCKPHOTO.COM. BEET SALAD PHOTO BY

food & fun |

Experience international flavor with our StarKist® Gourmet Selects® Pouch, featuring 100% wild-caught, premium tuna with real, diced vegetables. Try all three exciting flavors in an eat-anywhere pouch.

Learn more at starkist.com/gourmet-selects-pouch

food & fun |

Salad dayths!e

You can skip rve blender and se this dish as a salad instead of a soup.

FAST IDEAS

YUM!

FOOD STYLING BY SUSAN SPUNGEN; PROP STYLING BY VICTORIA PETRO-CONROY.

15

Chilled Watermelon Soup 5 cups diced seedless watermelon • 1 cup diced seeded peeled cucumber • 1⁄2 cup chopped seeded plum tomato • 4 tsp. red wine vinegar • 1⁄2 cup crumbled feta • 1⁄4 cup torn basil F In blender, puree 4 cups melon and 1⁄2 cup cucumber with the tomato and vinegar; season. Freeze until cold, 10 minutes. In medium bowl, combine remaining melon and cucumber with feta; season and mound in bowls. Pour soup around melon-cucumber mixture; top with basil. Serves 4.

RECIPES BY SELMA BROWN MORROW PHOTOGRAPHY BY RYAN LIEBE

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food & fun |

FAST IDEAS

Let’s do lunch

t No need to rehea these leftovers!

They make a great chilled pasta salad.

yellow), thinly sliced • 4 tbsp. olive oil • 2 1⁄2 tbsp. sherry vinegar • 1⁄4 tsp. crushed red pepper • 12 oz. linguine, cooked • 1⁄4 lb. deli salami, sliced • 1 cup grated Parmesan • 2 tbsp. chopped parsley F In skillet, cook first 4 ingredients with 1⁄4 cup water over medium, covered, 8 minutes.

Toss with pasta, salami and cheese; season. Top with parsley. Serves 4.

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Fancy float

For a sparkling sipper, scoop some granita into a stemmed glass and top with prosecco.

1

⁄4 cup sugar • 10–12 mint leaves • 1 lb. chopped cantaloupe (3 cups), plus 6 wedges • 1⁄4 cup apricot preserves F In saucepan, bring sugar, mint and 1⁄4 cup water to a boil. Strain; discard mint. In blender, puree syrup with chopped cantaloupe, preserves and a pinch of salt; transfer to 9-by-13-inch glass dish. Freeze until firm, 2 to 3 hours. Scrape with fork; divide among glasses. Garnish with cantaloupe wedges. Serves 6.

cup instant polenta • 1⁄2 lb. Italian sausage, casings removed • 4 eggs • 1⁄2 cup grated Parmesan • chopped chives F In saucepan, cook polenta according to package instructions; season. In skillet, brown sausage over medium-high, 6 minutes; transfer to plate. In skillet, fry eggs. Top polenta with sausage, eggs, cheese and chives. Serves 4.

1 ⁄2 lbs. total), each cut into 6 wedges • 12 thin slices bacon • cooking spray • ranch dressing F Preheat baking sheet in a 475° oven. Season potatoes and wrap with bacon, tucking in ends.

Remove hot sheet from oven; coat with cooking spray. Roast potatoes, turning halfway through, 20 minutes. Serve with ranch for dipping. Makes 12.

• 1 1⁄2 cups corn kernels • 1 1⁄3 cups sugar snap peas, blanched then halved • 16 grape tomatoes, halved • 2 tbsp. olive oil • 2 tbsp. fresh lemon juice • 4 pita breads, halved • 16 Bibb lettuce leaves F In skillet, toss first 6 ingredients over high, 3 minutes; season. Line pitas with lettuce; fill with succotash. Serves 4.

Rise and dine

Fresh fry

Summery succotash!

food & fun |

FAST IDEAS

ert DIY ds’emsosres

Wrap berry supplies in guests o s baskets their own can make treats. re fi p cam

bar, broken into 8 squares • 32 fresh raspberries (about 6 oz.) • 8 large marshmallows F On foil-lined baking sheet, arrange 8 cracker halves; top with chocolate, 4 berries and 1 marshmallow. Bake at 450° until marshmallow is golden, 3 minutes. Top with remaining crackers. (Alternatively, toast marshmallows campfire-style over hot coals and sandwich with remaining ingredients.) Makes 8.

Tangy Green Beans 1 lb. ground lamb • 2 tsp. ground cumin • 1⁄2 tsp. each allspice and chili powder • 2 tsp. olive oil • 1⁄4 cup raisins • 1⁄2 cup salsa • 4 tostada shells • 2 avocados, smashed • 5 scallions, sliced F In skillet, cook lamb and spices in oil over high, 4 minutes. Add raisins and 1⁄4 cup salsa; simmer to warm. Top shells with lamb, avocado, remaining salsa and scallions. Makes 4.

Mex it up! page

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4

ale • 1⁄4 cup gin • 1⁄4 cup fresh lime juice • 4 tsp. fresh grated ginger • ice • 4 small carrots, tops trimmed and peeled F In large pitcher, mix first 5 ingredients. Divide among 4 ice-filled glasses. Garnish with small carrots. Makes 4.

olive oil • 1 tbsp. capers, plus 1 tbsp. juice • 1 tsp. minced rosemary • 1 tsp.

Dijon mustard • 1 clove garlic, minced • 1 hard-boiled egg, chopped F In pot, boil beans until crisp-tender, 4 minutes; rinse under cold water.

In bowl, whisk oil, capers and juice, rosemary, Dijon and garlic. Toss with beans; top with egg. Serves 4.

Brunchy cocktail

Egg-cellent side

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With water or milk and the simple squeeze of a bottle, you can mix a perfect, lightly sweetened iced coffee-to-go, while you’re on-the-go.

Get the great taste of Maxwell House, now on ice.

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food & fun |

FAST IDEAS

Effortless Never Tasted So Good!

USE THAT PICKLE JUICE!

SEE P. 117

In a pic

Add these kle radish pic tangy salads, sa kles to ndwich or tacos. es

Between work, family, and finding time to unwind, it’s hard to imagine having the daily luxury of preparing delicious home-cooked meals.

That’s where the Cuisinart Cook Central® 3-in-1 Multicooker comes in.

With 3 fully programmable cooking functions, including Slow Cook, Brown/Sauté, and Steam, combination cooking has never been easier for the time-pressed cook.

Now, you can develop rich, delicious flavors you never thought possible by browning ingredients right in the unit before switching to Slow Cook.

Working late? Need to pick up the kids from soccer practice? Not a problem!

Our 24-hour timer and automatic Keep Warm setting promise a fresh-cooked meal, served hot and delicious, whenever you’re ready to eat!

• 2 tsp. kosher salt • 4 whole cloves • 1⁄4 tsp. crushed red pepper • 3⁄4 cup distilled white vinegar F Put radishes in a jar. In saucepan, boil next 4 ingredients with 1⁄2 cup water; add vinegar and pour over radishes. Let stand, 30 minutes; chill. Makes 2 cups.

Sweet Corn Scones 3

⁄4 cup chopped pineapple • 1⁄2 tbsp. chili-garlic sauce • 4 boneless, skinless chicken breasts • 1 tbsp. olive oil • 3 cups cooked rice • 1⁄3 cup chopped mint • 3 tbsp. butter F In bowl, mix first 2 ingredients. In skillet, cook chicken in oil over medium-low, covered, 6 minutes per side; season. Mix rice, mint and butter; serve with chicken and pineapple. Serves 4.

• 1 tbsp. lemon zest • 1 box (8.5 oz.) corn muffin mix • blueberry jam F In large bowl, fold egg, butter and zest into muffin mix to form dough. On parchment-lined baking sheet, shape into 41⁄2 -inch round. Bake at 425° until golden, 12 minutes. Quarter and serve with jam. Serves 4.

Chicken winner

Muffin remix

Macy’s • Williams-Sonoma • Amazon

Follow us @Cuisinart

Baked Cheese Toasts • 1 tsp. hot sauce • pinch of ground cloves • 2 eggs, separated • 4 oz. grated cheddar • 1⁄4 cup chopped watercress • 8 large baguette slices F In bowl, whisk first 4 ingredients and yolks; add cheese and cress. In bowl, beat whites to peaks; fold into yolk mixture. Slather on bread. Bake on sheet at 400° until puffy, 10 minutes. Makes 8.

Fast app

1 ⁄2 cup peanut butter • 2 oz. cream cheese, softened • 3 tbsp. butter, softened • 1⁄2 tsp. pure vanilla extract • 2⁄3 cup dark chocolate chips • 1⁄3 cup heavy cream F In bowl, beat first 5 ingredients; drop by teaspoonful into foil-lined loaf pan. In pot, simmer chocolate with cream, whisking until smooth. Pour into pan. Chill until firm, 4 hours.

Cut into 1-inch squares. Makes 18.

Easy treat

food & fun |

HEALTHY HELPING

Eating healthy? Yes, chef !

Joe Bastianich

Barbara Lynch

Seamus Mullen

Marco Canora

Missy Robbins

Restaurateur, TV personality and coauthor, with his sister, Tanya, of the new book Healthy Pasta.

Chef-owner of Menton and four more Boston hot spots; author of the Italian cookbook Stir.

Chef-owner of El Colmado and Tertulia in NYC and author of Hero Food, about his healthy cooking.

Chef-owner of Hearth and Brodo in NYC and author of the new healthy cookbook A Good Food Day.

Top Chef Masters contestant and NYC chef who is opening the new restaurant Lilia later this year.

A few years ago, Bastianich’s doctor told him he had high blood pressure and cholesterol. He started eating more whole foods and running. These days, he runs marathons and completed an Ironman race.

In her 40s, Lynch transitioned away from her youthful bad eating habits by adopting a diet heavy in fish and produce and becoming a more serious runner. Now she sleeps better, has more energy and feels terrific.

Mullen devised his low-carb, high-fat, inflammation-fighting diet to alleviate symptoms of his rheumatoid arthritis.

His food overhaul helped him live painfree and fueled his passion outside the kitchen: bike racing.

When Canora went for a checkup around his 40th birthday, he discovered he had gout, high cholesterol and prediabetes. He turned things around by trading in simple carbs for veggies, plus taking up yoga and weight training.

After 20 years in restaurant kitchens, Robbins was overweight and her ankles were shot from standing all day. She joined Weight Watchers, got smart about portion control and took up Pilates; now she feels great inside and out.

Buy the best olive oil you can possibly afford—it’s heart-healthy and satisfying. Drizzle it over chopped raw veggies, sprinkle with a little salt and pepper and you’ve got an easy, healthy snack or side dish.”

Wrap a fish fillet in a parchment or foil packet with flavorful stuff like olives or fennel; bake at 200 degrees until the fish is just opaque.

Cooking this way seals in flavor and nutrients without much fat. It’s easy, super healthy and delicious!”

Anchovies are rich in omega-3 fatty acids and boost the flavor of everything.

I’ll puree a fillet with garlic, olive oil, lemon juice, pepper and Dijon and toss with vegetables or grilled meat.”

For years I had no respect for boneless, skinless chicken breasts, but cooked right, they can be just as delicious as dark meat. Pound the breast thin, then continue to pound olive oil, garlic, lemon and herbs into it before searing. You’ll get a tender, healthy, delicious piece of lean meat.”

A filling, healthy breakfast is essential to curbing my hunger. I’ll fry an egg and serve it over grains (I’m loving kasha lately), or I’ll jazz up oatmeal with cocoa or saba, a sweet and tangy Italian condiment made from grapes.”

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ILLUSTRATION BY GLUEKIT

BASTIANICH: PHOTO BY STEVE GIRALT; LYNCH: PHOTO BY BARBARA LYNCH GRUPPO; MULLEN: PHOTO BY CHRISTINE HAN PHOTOGRAPHY; CANORA: PHOTO BY MICHAEL HARLAN TURKELL; ROBBINS: PHOTO BY ERIK ROCCA. FRIED EGG AND ANCHOVIES: SHUTTERSTOCK.COM. OLIVE OIL: JAMES WORRELL/GETTY IMAGES.

SUCCESS STORY

THE CHEF

Though their lives revolve around food, these pros have all lost weight or maintained a healthy weight for years. Use their tricks to see a number you love on your scale! BY CECILY McANDREWS

PROMOTION

Join the Every Day People Panel

RachaelRayMag.com/ PeoplePanel

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And we want to hear.

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These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease. As always, consult your doctor or health care team before beginning any weight loss program or reducing your dosage of current medications.

FOOD STYLING BY BRETT KURZWEIL; PROP STYLING BY LINDEN ELSTRAN.

food & fun |

ED

THAT'S GENIUS

The most impressive (and delicious) way to cook a steak dinner is straight on the coals. Try this trendy new way to grill, and your friends will be talking about it all summer long.

So come on, light that ďŹ re!

BY JANET TAYLOR McCRACKEN

page PHOTOGRAPHY BY JAMES WOJCIK

35

food & fun |

THAT'S GENIUS

FIRE TO TABLE! In the bottom of a charcoal grill with the grate removed (or in a fire pit), light a charcoal chimney filled with 100 percent natural hardwood lump charcoal or briquettes. When coals are covered with ash, 15 to 20 minutes, spread them out over the bottom. Season one 2-lb. porterhouse or two 1-lb. ribeye or strip steaks (about 1 1⁄2 inches thick); place directly on top of the coals. Place 2 eggplants, 2 bell peppers, 2 red onions and 2 zucchini on top of or tucked into the coals. Cook, turning often, until vegetables are tender and steak is cooked to medium-rare, about 10 minutes; brush off embers and transfer to a cutting board. Let steak rest 10 minutes; meanwhile, use these quick ideas to finish the sides. Serves 4.

Smoky Eggplant Salad Peel eggplant and cut into cubes; toss with EVOO and season. Top with crumbled feta, torn fresh mint and crushed red pepper.

Blistered Peppers & Onions Peel and core the peppers; slice lengthwise into strips. Peel the onions and slice lengthwise; toss with EVOO and a splash of sherry vinegar. Season.

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36

Packet up

Zesty Zucchini

Not all foods can be thrown right onto the coals; some need to be wrapped in foil because they’re either small, like cherry tomatoes, or dense, like potatoes (which would burn on the outside before the center is cooked).

Wrap up one packet per person, and cook them with your steak and vegetables.

Slice zucchini into rounds; season and toss with EVOO, lemon juice and torn fresh basil.

This butter also tastes great slathered on grilled corn and bread.

Potato, Garlic & Rosemary Packets On a sheet of heavy-duty foil, place 1 medium red-skinned potato, cut into 1⁄2 -inch cubes, minced rosemary and thinly sliced garlic; drizzle with EVOO and season. Crimp foil to seal. Cook on or in coals until tender, about 15 minutes.

Cherry Tomato, Shallot & Bay Leaf Packets On a sheet of heavy-duty foil, place 1 cup of cherry tomatoes, 2 bay leaves and a few slices of shallot; drizzle with EVOO and season. Crimp foil to seal. Cook on or in coals until soft, about 10 minutes.

Coal-Cooked Steak with Herb Butter In small bowl, mash 1 stick room-temperature butter, 4 tsp. minced fresh rosemary and 1 clove grated garlic; season.

Slice steak. Top with butter.

Thicker cookies with chunkier chocolate chunks is the answer. The question doesnâ&#x20AC;&#x2122;t matter.

HOST AN OUTDOOR MOVIE NIGHT ) NEGRONI MANIA ) TASTY ROAD TRIPS

LIFE OF THE PARTY

IN FULL BLOOM!

With string lights and tissue paper, it’s easy to transform your yard into a beautiful display of flowers—that are even prettier at night! BY LISA FREEDMAN

Turn to see how it’s done! page

PHOTOGRAPHY BY BURCU AVSAR

39

home & away |

LIFE OF THE PARTY

Think out of the box!

Get started!

No time to DIY? These ready-to-hang options are just as enlightening!

1

Use pinking shears or scissors to cut colorcoordinated sheets of tissue paper into 4 1⁄2 -inch squares.

You’ll need two squares for each bulb on your string of lights, so plan accordingly.

Check the safety sticker on your cord: A red UL holographic label means they’re safe for indoor and outdoor use. Green is just for indoors.

Design a custom strand in any color palette: This Create Your Own kit lets you mix and match string-wrapped globes in 38 cheery hues. $40 for 5 feet, brightlablights.com

2

Stack two squares in different colors and rotate the top one 45 degrees so that all eight corners are showing; fold them in half, then in half again. Using scissors, snip off the tip of the corner and unfold to reveal a small hole in the center.

Why hang just one paper lantern when you can have 20 in all sorts of colors and patterns on an adorable Light Garland? $64 for 7 feet, abchome.com

3

Poke one light through the hole of your stacked tissue paper.

Gather the paper at the bottom of the bulb and secure with a twist tie (we snagged ours from a box of trash bags), wrapping the ends completely around the bulb so they don’t show. Repeat with remaining bulbs and tissue. Hang lights on a tree, fence or railing; fluff paper to make it look like flower petals.

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Deck out your patio around the grill with Pink Pig String Lights to give it a roadside barbecue-joint vibe. $20 for 15 feet, lampsplus.com

CRAFT & PROP STYLING BY MORGAN LEVINE. STRING LIGHT PHOTOS BY PETER ARDITO.

Industrial String Lights (also available in white and graphite) feature 10 durable steel lampshades. $59 for 11 feet, westelm.com

Since we started in 1947, our chicken has been free of extra salt, water and other additives.

It’s not just 100% natural. It’s 100% chicken.

For recipes visit us at SandersonFarms.com or find us on Facebook.

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As a technology leader, we look constantly towards the future. Through the products and solutions we create, we are dedicated to helping the next generation discover a world of possibilities.

That’s why we created Samsung Solve for Tomorrow, a nationwide initiative to promote science, technology, engineering, and math (STEM) education among students in grades 6-12. A successful STEM program creates critical thinkers, increases science literacy, and empowers tomorrow’s innovators.

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©2013 Samsung Electronics America, Inc. Samsung and Samsung Solve for Tomorrow are trademarks/service marks of Samsung Electronics Co Ltd.

West Salem High School, 2011 Samsung Solve for Tomorrow Winners

home & away |

GET TOGETHER

Backyard movie night!

When the weather's nice, skip the theater and invite your friends to watch a flick outdoors instead. This easy four-step party plan turns your yard into the best seats in the house! BY LISA FREEDMAN

PARTY HAS BEEN APPROVED FOR ALL FRIENDS AND NEIGHBORS

THE FOLLOWING

BY EVERY DAY WITH RACHAEL RAY. IT HAS BEEN RATED

F

FUN

YOU’LL NEVER SETTLE FOR A DVD ON THE COUCH AGAIN!

page PHOTOGRAPHY BY ANAÏS & DAX

43

home & away |

GET TOGETHER

ST E P 1 Set the scene u A PROJECTOR AND SPEAKERS

u A SCREEN

Many libraries (or even high schools) will lend out their audiovisual equipment, so see if that’s an option. You can buy a basic projector for as little as $50 on amazon.com and stream a movie from your computer paired with Bluetooth speakers. Or you can rent the equipment from a site like atsrentals.com; they’ll send you a DVD projector and speakers for $94 plus shipping.

Project the image onto a side of your house (if you have light-colored siding), a white garage door or a white queen-size sheet hung between two trees or poles. We splurged on a Blackout Cloth Projector Screen because the special fabric allows the movie to be seen super clearly from any angle—and it can be used for years to come! (From $85 for 4-foot-by-9-foot screen, carlofet.com)

Arm guests with supplies Scatter a few pails filled with outdoor essentials like bug spray, bottles of water, flashlights and tissues.

MAKE A SPLASH!

STEP 2

Make your audience com The best theaters have stadium seating—and so should your yard.

Use these tips to give every seat a great view.

u Measure the screen

u Use blankets to create

diagonally and divide the number of inches by 0.6.

The result is the ideal distance between the screen and the first row.

For example, if you use a 143-inch queen-size sheet, your first row of blankets should be about 20 feet away.

the first row. Be sure to leave a center aisle for the projector to shine through. u Create a second graduated row with low-sitting beach chairs, leaving elbow room. u Make your third and final row out of taller lawn or kitchen chairs.

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44

If you have a near your setup,pool at some rafts in it flo fo extra seating. r Call it a “dive-in” theater!

FOOD STYLING BY ADAM PEARSON; PROP STYLING BY AMY CHIN; WARDROBE STYLING BY SAMANTHA J. BAKER. TICKET STUBS: ISTOCKPHOTO.COM.

You can easily—and cheaply—turn your yard into an outdoor movie theater. Or you can pay a pro from funflicks.com to come to your home to handle setup and teardown for about $300. If you’re going the DIY route, here’s what you’ll need.

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Coverage is underwritten by American Family Life Assurance Company of Columbus. In New York, coverage is underwritten by American Family Life Assurance Company of New York.

Z141201 1/15

home & away |

GET TOGETHER

STEP 3 spotlight The best part of movie night? Concessions!

Let these treats have a starring role at your party. u CANDY Neatly arrange rows of your favorite sweets on a tray. Then, bring out your sweet side and walk around with it before the movie begins.

u DRINKS Put bottles of soda and water on ice.

This way, guests can grab one on the way to their seats—and the screw-on caps will prevent spills. u POPCORN Serve these fun twists on the classic movie munchie: Cinnamon-sugar popcorn In a large bowl, toss 16 cups popcorn with 4 tbsp. melted butter, 1⁄4 cup sugar, 1⁄4 tsp. cinnamon and 1⁄4 tsp. salt.

Ranch popcorn In a large bowl, toss 16 cups popcorn with one 1-oz. package of powdered ranch dressing mix.

SO CORNY!

Log on to Mag RachaelRayrn for .com/popco vor 10 more fla . combinations

STEP 4

DIRTY DANCING

GREASE

22%

45%

good flicks roll We took to Facebook to see what classic summer movies you watch year after year. And the top five nominations are…

STEEL MAGNOLIAS

JAWS

5%

FRIED GREEN TOMATOES

13%

Have individual servings of popcorn at the ready. These iconic Great Northern Popcorn Boxes add an old timey touch. $18 for 50, amazon.com page

46

JUNE 2015 RACHAELRAYMAG.COM

15%

POPCORN: ISTOCKPHOTO.COM.

Buffalo popcorn In a small pan, melt 5 tbsp. butter; whisk in 2 tsp. hot sauce, 1 1⁄2 tbsp. honey and 3 ⁄4 tsp. salt. In a large bowl, toss 16 cups popcorn with the butter mixture.

have been working hard on their newest baking creation.

Adding delicious M&Mâ&#x20AC;&#x2122;s to Chips Deluxe is a

Serving size equals 2 cookies.

home & away |

WORD OF MOUTH

TOP 10 REASONS FOODIES WILL MISS DAVE

PROP STYLING BY WENDY SCHELAH FOR HALLEY RESOURCES.

To commemorate the end of Letterman’s late-night era, we give you the most memorable morsels from his 33 years on air. Binge watch on YouTube! BY JERYL BRUNNER

The time in 2005 when Rach revealed the improbable origins of 30 Minute Meals, then talked about the day she set Emeril’s show on fire.

Dave and Zsa Zsa’s 1994 L.A. fast-food odyssey involving a convertible Pontiac, ten drive-throughs and one Dave-on-Zsa Zsa Heimlich maneuver.

The 2014 segment in which Dave agreed to join his guest in enjoying the “Bruce Willis hands-free corn-eating system” (but only before Willis spat the butter on).

Betty White’s appearance in 2011, when, in celebration of her 89th birthday and her self-proclaimed vodka hobby, she and Dave pounded Grey Goose.

Madonna’s 2009 appearance, when she lost her NYC pizza virginity (seriously, she’d never had a slice in the Big Apple) at the restaurant next to the studio.

The McDonald’s drive-through shift Dave worked in 1993, when he told a Happy Meal–requesting customer she had to prove she was actually happy.

The 1987 hot-plate fail that turned Julia Child’s intended cheeseburgers into Beef Tartare Gratiné Letterman.

Turns out raw beef isn't Dave's thing.

Liberace’s 1984 segment in which he discussed his Vegas restaurant, confessed to cooking in only an apron at home and made egg casseroles with Dave.

The 1996 appearance when, to promote her new cookbook (filled, Dave joked, with stolen Dairy Queen recipes), his mom made his beloved fried baloney sammies.

The cooking segment with Jamie Oliver and Tom Cruise in 2006, when the latter—following Dave’s lead—started chugging olive oil.

page PHOTOGRAPHY BY GORMAN & GORMAN

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home & away |

WORD OF MOUTH

Negroni mania!

The Negroni pie at Brooklyn’s Butter & Scotch stars a custard of Campari, gin and vermouth. (butterandscotch.com)

SERVE YOURSELF

Gin-flavored ice cream meets vermouth, Campari and Cheerwine in the Cheergroni float at Chuck’s in Raleigh, NC. (ac-restaurants.com/chucks)

To make a classic Negroni, stir equal parts Campari, gin and sweet vermouth in an ice-filled rocks glass (strain to serve if you wish). Garnish with orange peel.

For a dessert of pillow-soft Negroni marshmallows, hit Cambridge, MA’s Ames Street Deli. (amesstreetdeli.com)

The Negroni pop at San Francisco’s Humphry Slocombe blends the cocktail’s spirits with grapefruit juice. (humphryslocombe.com)

Beauty’s new super fruit

Perhaps the healthiest thing you’ve never eaten, African marula hasn’t hit our produce aisles yet—but its antioxidant-packed oil is in ever more beauty treats. BY ABBIE KOZOLCHYK

Drunk Elephant Baby JuJu and Pekee marula-rich facial cleansers exfoliate and hydrate. ($18 for two, drunkelephant.com)

MarulaOil Rare Oil Treatment is a two-in-one for dry skin and hair. ($40, raremarula .com for salons)

Butter London’s Lippy Bloody Brilliant Lip Crayon uses marula and mango oils to prevent parching. ($20, butterlondon.com)

Carol’s Daughter Marula Curl Therapy Softening Hair Mask grants major moisture and manageability. ($24, ulta.com)

Dial Miracle Oil Restoring Body Wash with Marula Oil turns your shower into a silkening chamber. ($5, at drugstores)

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ILLUSTRATION BY GEORGINA LUCK

NEGRONI: PHOTO BY DANNY KIM; FOOD STYLING BY MICHELLE GATTON; PROP STYLING BY WENDY SCHELAH FOR HALLEY RESOURCES. BUTTER & SCOTCH: PHOTO COURTESY OF BUTTER & SCOTCH; CHUCK’S LIQUOR BAR: PHOTO BY NICK YELLE; HUMPHRY SLOCOMBE: PHOTO COURTESY OF SEAN VAHEY; AMES STREET DELI: PHOTO BY CATHERINE OWENS. BEAUTY PRODUCT PHOTOS BY PETER ARDITO.

The classic Italian cocktail is getting shaken and stirred. During Negroni Week, June 1–7, participating bars and restaurants around the country are serving up all kinds of takes on the tipple and donating at least $1 from each sale to a charity of choice. BY ERIN MEISTER

#Foodstagram’s finest This month, as art fairs—from Art Santa Fe to the original Art Basel in Switzerland—draw crowds across the globe, we’re celebrating the new Michelangelos and Monets of the food-art world. BY LAMBETH HOCHWALD

recipes Elisa Roche, aka @funwithfruit, produces banana art so beautiful and fun, she’s landed in a new art book.

Part of her toast-art series, this Modigliani by @idafrosk is made with apricot jam, Nutella and other tasty toppings.

Seasonal farmers’-market finds become covetable collages on Julie Lee’s @julieskitchen feed.

Thomas and Quentin, the graphic design duo behind @fatandfuriousburger, make masterpieces out of the iconic sandwich.

Adam Richman, who’s hosted everything from the Travel Channel’s Man v. Food to NBC’s Food Fighters, has just written his first cookbook, Straight Up Tasty. Read on for the dish. BY DAVID FARLEY What made you want to write a cookbook?

I have no formal culinary training, so food lovers without a lot of kitchen expertise relate to me and ask me for recipes all the time. I wanted to create a book for those people and throw in some surprises, like my poem about the entire history of chocolate, or my ode to spicy food—or my guide to the country’s best burgers.

What two flavors should never meet on the same plate?

I’m not a big fan of green pepper.

I also don’t like little chunks of ham. So you’re not going to find a Denver omelet in this cookbook.

I’m also categorically opposed to cream cheese in sushi.

Famed for her #flyingstuff, @manonwethly shoots everything from juice to wine in flight.

A portrait of Gordon Ramsay made entirely from salt and pepper? Sure, says artist @darynakossar, who’s also “painted” in coffee beans.

Let’s say Rach were coming to dinner. What would you make?

I love her! So I think I’d try to impress her with something that went straight for her sense of whimsy: my tortilla soup with guacamole wontons. And if she doesn’t like guac, we can’t be friends anyway.

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nly Eggland’s Best gives you the best in taste & nutrition.

THINK ALL EGGS ARE THE SAME? Then you haven’t experienced Eggland’s Best.

Compared to ordinary eggs, Eggland’s Best eggs have four times the Vitamin D, more than double the Omega 3, 10 times the Vitamin E, and 25 percent less saturated fat. Plus, EBs are a good source of Vitamin B5 and Riboflavin, contain only 60 calories, and stay fresher longer.

Hungry for better taste? EBs deliver more of the farm-fresh flavor you and your family love. Any way you cook them!

So why settle for ordinary when you can enjoy the best? Eggland’s Best.

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home & away |

TRAVEL LIST

Whether you’re an apple addict, blueberry buff, pear partisan or

STRAWBERRIES Ventura County, CA May-June-July The U.S. gets nearly 90 percent of its strawberries from California, and one of the most gorgeous growing regions sits about an hour northwest of L.A. While there’s plenty of eye candy here, from the surfers studding the waves to the pink-at-sunset 1872 pier, the sweetest find is the abundant heart-shaped fruit.

STOPS 1. Boccali’s 3277 E. Ojai Ave., Ojai, CA boccalis.com Though an unorthodox dessert choice at an Italian restaurant, the strawberry shortcake here is legend, and may ruin you for others.

2. Busy Bee Cafe 478 E. Main St., Ventura, CA busybeecafe.biz The old-fashioned strawberry ice cream soda at this fun retro diner is made with local strawberries and topped with artisanal strawberry ice cream.

3. Beach House Fish 668 Harbor Blvd., Ventura, CA beachhousefish.com Walk the 143-year-old Ventura Pier, then quench your thirst on the spot with the Beach House’s California Sway:

a cocktail made with local vodka distilled from strawberries.

4. McGrath Family Farm 1012 W. Ventura Blvd., Camarillo, CA mcgrathfamilyfarm.com For four generations, the McGraths have tended these organic fields, where you can now pick your own berries—then score strawberry-jalapeño jam at the market.

5. California Strawberry Festival 3250 S. Rose Ave., Oxnard, CA strawberry-fest.org Hurry and you may still be able to make the annual Strawberry Festival, May 16–17.

If you’ve never tried strawberry nachos, kebabs or funnel cake, now’s your chance to right that wrong.

WHERE TO STAY Built in 1874 as a schoolhouse, the Lavender Inn B&B is home to the Ojai Culinary School, where this season’s courses include the 2.5-hour Farm Fresh Strawberries—Sweet & Savory class. (from $150 per night, lavenderinn.com)

page ILLUSTRATIONS BY JIM DATZ

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home & away |

TRAVEL LIST

BLUEBERRIES Northern GA May-June-July change: Georgia is in the midst of a blueberry boom, with 96 million pounds produced last year. Throw in the famously lush landscape (think dogwoods, magnolias, oaks and pines), and you’ve got one scenic and scrumptious drive.

1. 5&10 1073 S. Milledge Ave., Athens, GA fiveandten.com When they’re in season, blueberries make their way into many a dish at the flagship restaurant of Top Chef judge Hugh Acheson. One fave?

The fava bean salad with pickled blueberries, smoked pecans, raw-milk ricotta, preserved lemon and petite herbs.

2. Orpheus Brewing 1440 Dutch Valley Pl. NE, Atlanta, GA orpheusbrewing.com Looking out onto the Atlanta BeltLine (the famed rail track and pedestrian trail project around the city center), Orpheus serves up several brews per tasting tour. Don’t miss the Wandering Blues—a sublime ale made with cold-pressed local blueberries.

3. King of Pops 337 Elizabeth St. NE, Atlanta, GA kingofpops.net Don’t blow this popsicle stand! It’s another hot spot that sits just off the BeltLine, but in

this case, the blueberry bliss comes in the form of locally sourced, handmade pops.

The blueberry lemonade on a stick alone is worth the visit.

4. Morelli’s Ice Cream 749 Moreland Ave. SE, Atlanta, GA morellisicecream.com At this Atlanta favorite, which has made pretty much every list of the country’s best ice cream shops, you’ll scream for the Blueberry Corncake ice cream.

This magic mash-up combines sweet and tart Georgia blueberries with killer cake that began life as local farmers’-market corn.

5. Southern Belle Farm 1658 Turner Church Rd., McDonough, GA southernbellefarm.com A family-run operation that’s been on this land for seven generations, Southern Belle offers not only U-pick blueberries, but great extras for anyone who happens to have kids in tow: farm animals, jumping pillow, hayrides, pedal carts...the works.

WHERE TO STAY Twenty-five minutes southwest of the Atlanta airport, the rural retreat that is the Inn at Serenbe offers edible landscaping: You’re encouraged to nosh on the blueberries as you stroll the grounds. (from $210 per night, serenbeinn.com)

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PHOTOS BY (1) LETTERS + LIGHT, (2) COURTESY OF ORPHEUS BREWING, (3) COURTESY OF KING OF POPS, (4) COURTESY OF MORELLI’S ICE CREAM, (5) MEG ROUSSOS/GETTY IMAGES.

STOPS

PEARS Northwestern OR August-September-October

PHOTOS BY (1) BRUCE FOSTER, (2) JENJONES.CO, (3) HARDMAN PHOTOGRAPHY, (4) WENDY JO DOWNING, (5) NICK BIELEMEIER.

Driving toward (and through) the Hood River Valley, you won’t know whether to look down at the Columbia River’s whitecaps, up at the peaks of Mounts Hood and Adams or out at all the orchards.

But once you taste the state’s top crop—Oregon harvests a billion or so pears a year—you’ll be able to focus on little else.

STOPS 1. Clear Creek Distillery 2389 NW Wilson St., Portland, OR clearcreekdistillery.com Introduce Oregon Bartletts to European stills and you get gold—as in multiple gold medals at the San Francisco World Spirits Competition for Clear Creek’s Pear Brandy.

Also known as eau-de-vie de poire, it’s the guiding spirit, as it were, of this distillery, whose owner fell for pear brandy in Europe and decided he could make an even better version with fruit from his home turf.

2. Solstice Wood Fire Cafe & Bar

3. Apple Valley Country Store

4. Kiyokawa Family Orchards

501 Portway Ave., Hood River, OR solsticewoodfirecafe.com Order the Siragusa Pear Wood Fire Pizza at this mom-and-pop shop, and you’ll be hard-pressed to say which is more beautiful: the river view out your window or the array of Starkrimson pears (or Boscs or d’Anjous, depending on the month), caramelized onions, blue cheese, Pecorino Romano and fresh herbs on your table.

2363 Tucker Rd., Hood River, OR applevalleystore.com The sign at this old timey shop says “Apple Valley,” and indeed, apples were the foremost fruit in the area—until a 1919 freeze wiped a lot of the trees out and prompted a pear-planting spree. Now, many say it’s the pear pies that take the cake at the Country Store, though worthy rivals include the vanilla pear jam and the shakes made with whatever juicy local fruit is in season.

8129 Clear Creek Rd., Parkdale, OR kiyokawafamilyorchards.com At the farm that Randy Kiyokawa tends as his father did in the ’50s, you can buy 12 kinds of Asian pears, from light and crisp varieties to rich and rummy ones, plus the greatest hits of Western pears.

5. The Gorge White House 2265 Highway 35, Hood River, OR thegorgewhitehouse.com Unsurprisingly, this 107-year-old Dutch Colonial is both white and set near a gorge, but what the name doesn’t prep you for are the mountain views that come standard with the estate’s award-winning Heritage Bosc Pear Wine and pear-bacon quesadilla.

WHERE TO STAY A cozy lodge among acres of pear trees, Sakura Ridge has the perfect porch for chilling on rocking chairs and taking in views of Mount Hood. (from $170 per night, sakuraridge.com)

APPLES Hudson Valley, NY September-October Sure, New York City is the Big Apple, but head an hour or so north to the hilly Hudson Valley—and tell us how you like them apples...all six million bushels and countless flavors (New York claims more varieties than any state).

STOPS 2187 Route 32, Modena, NY hurdsfamilyfarm.com Once you’ve picked your own apples here—and there are 23 varieties to choose from among the farm’s 100,000+ apple trees—hit up the store for apple butter, apple jam and for good measure, applesauce.

2. Apple Pie Bakery Café 1946 Campus Dr., Hyde Park, NY applepiebakerycafe.com This place comes by its name honestly: Right on the grounds of the Culinary Institute of America, the cafe is apple pie paradise, not only because of the heavenly local fruit, but because of the Dutch streusel topping that defies you not to order a second slice.

3. Meadowbrook Farm 29 Old Myers Corners Rd., Wappingers Falls, NY meadowbrookfarm market.com This no-frills pit stop is brimming with homegrown produce, but before you browse, first proceed to the moist

and cakelike house doughnuts. Made every morning with farmpressed apple cider, the treats themselves aren’t optional (truly, you can’t leave without trying ’em!), though the toppings are: cinnamon-sugar or powdered sugar?

4. Thompson’s Cider Mill 335 Blinn Rd., Croton-on-Hudson, NY thompsonscidermill.com However amazing the doughnuts you just tried were, sometimes you want your cider straight up. To watch it being pressed fresh in a barn, hit Thompson’s where the owner turns up to 30 varieties into seriously guzzle-worthy stuff.

5. RiverMarket Bar & Kitchen 127 W. Main St., Tarrytown, NY rivermarketbarand kitchen.com From the starters to dessert, apples turn up all over the menu here.

Try the oysters with Thompson’s Cider Mill sorbet or lamb loin served with an apple-and-goatcheese crepe.

WHERE TO STAY At the historic Crabtree’s Kittle House Restaurant & Inn, you’ll find baskets of up to eight Hudson Valley apple varieties for the taking at reception—to say nothing of the apple-inspired dishes in the restaurant. (from $167 per night, kittlehouse.com)

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PHOTOS BY (1) CHARLES HURD, (2) ANNE RETTIG/THE CULINARY INSTITUTE OF AMERICA, (3) MELISSA TYLER, (4) LAUREN SEEBACHER, (5) RANA FAURE.

1. Hurds Family Farm

TOSS GREAT INGREDIENTS INTO YOUR MORNING.

Start your day on the plus side of delicious with Quaker® Real Medleys.® Try new Summer Berry Granola as a delicious snack or topping that’s loaded with crunchy clusters plus real fruit. And there’s new Banana Walnut Oatmeal +, complete with super grains and packed with diced bananas and crunchy nuts. #QuakerUp

) DIY ICE CREAM SANDWICHES ) SUNSCREEN STARS

FILE AY AW rds I TH S boa

g cuttin for Store with room d n t h o uprig culate ar u er ll ir a c m o t s air ganize ical r O . them s in a vert one lder. file ho

BOARDING SCHOOL PHOTOGRAPHY BY CLAIRE BENOIST

Get a crash course on cutting boards—find out which ones are the smartest buys and how to make them last!

BY LISA FREEDMAN

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| COUNTER INTELLIGENCE

ALL ABOARD!

A clean sweep

See how different cutting board styles stack up and discover a few that wowed the cooks in our test kitchen.

Keep your boards in tip-top shape!

solid choice

PLASTIC BOARDS

A big, thick classic hardwood board like the Maple 11⁄2 -Inch-Thick R-Board is a sound investment. It’s less likely to warp or crack than thinner boards and will withstand knife-scoring better than plastic. $100, johnboos.com

The big benefit to plastic is that you can wash it in the dishwasher.

For oversize boards that won’t fit, wash them by hand with a sponge and hot, soapy water.

Curve appeal

Thin plastic boards are flexible, so you can bend them to guide chopped ingredients into a bowl. Norpro Gripping Cutting Mats come as a set of four, each for different foods to prevent cross-contamination, and feature a grippy no-slip bottom. $10, bakedeco.com

Form and function

Why not try to minimize the number of dirty dishes when you entertain? Use a pretty board like Rachael’s hardwood acacia Cucina Cutting Board to slice cured meats and cheeses, then carry it to the table for serving. $30, potsandpans.com

Who knew?

Glass and stone boards are better used as serving platters than cutting surfaces. These materials aren’t as forgiving as wood and plastic, so they’ll dull your knife.

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WOOD BOARDS Wash wood boards with a sponge and hot, soapy water—never put them in the dishwasher, which can cause them to warp. Our kitchen experts suggest giving your wood board some extra TLC once a week: Deodorize it by sprinkling it with a few tablespoons of kosher salt, then scrubbing it with a cut lemon half. Let it dry overnight, then give it a rubdown with a food-safe mineral oil (follow the directions on the bottle).

The oil will replenish the natural moisture that gets lost from repeated use and washings.

WHEN TO REPLACE Consider replacing your plastic board once it develops deep knife scores. Why? Researchers at the University of California, Davis found that even bleach-cleaned plastic boards had salmonella hiding in the grooves.

And, though it sounds counterintuitive, the researchers found that bacteria was less of a concern with wood boards: The microorganisms get trapped below the surface of the wood (away from your food) and eventually die off.

PREVIOUS PAGE: PROP STYLING BY SONIA RENTSCH. CUTTING BOARD PHOTOS BY PETER ARDITO.

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Father eats best

It’s a pretzel bagel filled with cheddar-Dijon cream cheese!

Thank Dad on his special day with edible treats! BY LISA FREEDMAN

BANTAM BAGELS are the new doughnut holes!

They come in tons of sweet and savory options, and each chewy orb is filled with a different flavored cream cheese. $36 for a frozen pack of three dozen assorted, bantambagels.com

Here’s something for man and his best friend: The company behind ALPHA

BLEND DARK ROAST (beans or grounds with notes of cocoa, vanilla and nutmeg) gives 20 percent of the proceeds back to local pet rescue organizations. $14 for 12 ounces, groundsandhoundscoffee.com

Any grill master would be proud to serve up foot-long smoked pork shoulder FRANKFURTERS. $10 for five, olympiaprovisions .com Top them with fancy COGNAC MUSTARD, made with real booze and white wine. $9 for 3.8 ounces, maille.com A dollop of hot-and-sweet

CHERRY PEPPER SPREAD tastes great on a sandwich or cracker—or even right out of the jar. $10 for 12 ounces, gordyspicklejar.com

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PHOTOGRAPHY BY DAVID LEWIS TAYLOR

PROP STYLING BY KRIS JENSEN; FOOD STYLING BY JOHN BJOSTAD.

These MIXERS can be stirred into any spirit for a foolproof cocktail. Dad may especially love his whiskey with The Mob Man, which has hints of anise and cherry. $10 for an 8-ounce bottle, drinkwhitewhale.com

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GOOD BUYS

Even if your dad isn’t a globe-trotter, he’ll put the five flavors, like orange and celery, in this COCKTAIL BITTERS TRAVELER’S SET to good use come happy hour. The Bitter Truth, $20, binnys.com

Rachael says she can’t get enough of these: “Watch out!

You can eat a whole box in one sitting.”

This HABANERO ESCOBAR BEEF JERKY has a smoky hickory flavor and a kick of heat. Righteous Felon Jerky Cartel, $32 for four 2-ounce packs, food52.com

Dad’s go-to bar snack has been reimagined with

DARK CHOCOLATE COATED JALAPEÑO DUSTED CORN NUTS. Fruition Chocolate, $17 for 4 ounces, mouth.com

THE MAN BITE cookie has everything you need to cure a craving: sweet chocolate chips,

Smoky, limited-edition

LOST PROPHET WHISKEY is made

Give him a homemade treat: Just add a brewski to this SUNDRIED

TOMATO PESTO BEER BREAD, mix and bake. $9, soberdough.com

from a batch that was distilled and barreled in Kentucky 22 years ago and abandoned—until now! $120 for 750 ml, orphanbarrel.com

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RACHAEL’S heating things up all summer long with smokin’ hot stars and the summer’s coolest recipes!

WE E KDAYS check local listings www.rachaelrayshow.com

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SUPERMARKET SMARTS

Cool trend

EVERY ’WICH WAY! Let the ice cream truck drive on by! Make your own treats with the summer's best new cookies and ice creams.

BY NICOLE WITKO

1

1. Coffee break Drizzle on the caramel sauce that comes with Pillsbury Melts Caramel-Filled Brownie Cookies ($3.69) after you bake them, then sandwich them with rich Talenti Coffee Toffee Gelato ($5.99).

2. Cookie monster What’s better than spice-cookieflavored Ben & Jerry’s Spectacular Speculoos Cookie Core ice cream ($4.89)? A scoop of it smooshed between two chocolate chip Just Cookie Dough cookies ($5.49).

2

3. Berry light Gluten-free, dairy-free, low-cal and seriously delicious: slightly salty Lundberg Organic Thin Stackers ($3.49) rice cakes with sweet So Delicious Coconut Milk Frozen Dessert Oregon Mixed Berry ($6).

3

4. Freshly minted Imagine a frozen grasshopper pie: That’s what Dannon Oikos Mint Chocolate Chip Greek Frozen Yogurt ($3.99) between Pepperidge Farm Mint Chocolate Brownie Cookies ($3.49) tastes like!

4

5. Oat-standing Give chewy, Grandma-style Krusteaz Brown Sugar Oatmeal Cookie Mix ($2.25) cookies a tropical twist with a scoop of refreshing Häagen-Dazs Banana Rum Jam ($5.29).

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page PHOTOGRAPHY BY DANNY KIM

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SUPERMARKET SMARTS

shopping showdown!

Tech bite

Pocket nutritionist Three (free!) apps make shopping for healthy groceries a piece of, um, cake. BY STAN HORACZEK For dieters With Shopwell, you pick your dietary goals (say, losing weight, going vegan or cutting sugar), then scan a food item to see how well it fits into your plan; the app will suggest better options, too. Choose wisely and the app rewards you with virtual badges.

In a 2-quart baking dish, combine 1 slice chopped, cooked bacon, 1 diced, cooked onion, 1 cup BBQ sauce, 1⁄2 cup water, 1⁄ 3 cup brown sugar, 1 tbsp. yellow mustard and two 15-ounce cans white beans. Bake 30 minutes at 400°.

For health foodies Using your loyalty card or a photo of your receipt, BagIQ analyzes the products you bought, scores your purchases and suggests healthier alternatives. Another handy feature calls out products with a “health halo” that actually aren’t that great—for instance, low-fat foods that are overly processed.

HOMEMADE DIY baked beans offer a smoky-sweet flavor and just-soft-enough texture you can’t get with canned. Sure, there’s prep time, but most of it is unattended, and for a summer get-together, the presentation of a bubbling, bacon-scented casserole of beans is sure to draw attention—and a line of hungry guests.

CANNED There’s a reason canned baked beans are a campground staple: They’re inexpensive and a big time-saver. Some brands can be overly sweet; improve them by adding extra bacon, chili powder or your favorite barbecue sauce. When Rachael uses canned, she sprinkles on chopped green onions.

For natural-food fans EWG Food Scores, from the Environmental Working Group, evaluates a product’s ingredients and how processed it is. Using that data, the app generates a health score so you can compare similar products.

A N D T H E W I N N E R I S…

IT’S A TIE!

BY ERICA CLARK

Checkout! Our staff tried 101 new products this month. These are the ones they want more of! BY NICOLE WITKO “Chloe’s Strawberry Soft Serve Fruit Pops ($5.99 for box of four) taste like farm-stand

Late July Jalapeño Lime Clásico Tortilla Chips ($3.69) are my new favorite guac dippers.

–Alexa Weibel, Food Editor

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“My husband loves sharp cheddar, my kids love spreadable cheese and I love Dubliner Cheese Wedges ($3.99) because they’ll make everyone happy.”

–Betsey Barnum, Production Director

PREVIOUS PAGE: FOOD STYLING BY MICHELLE GATTON; PROP STYLING BY WENDY SCHELAH FOR HALLEY RESOURCES. SHOWDOWN: PHOTOGRAPHY BY GORMAN & GORMAN; FOOD STYLING BY JOHN BJOSTAD. CHECKOUT: PHOTOGRAPHY BY PETER ARDITO.

EASY BEANS!

Label decoder

SPROUTED GRAINS, EXPLAINED

BY CECILY M CANDREWS

Shop talk

Save yourself!

ILLUSTRATION BY GREG CLARK.

Supermarkets have lots of clever ways to make you spend extra money.

Outsmart them with a few easy strategies. BY LISA FREEDMAN

PLAN YOUR ROUTE

GET OFF THE PHONE

AVOID THE SAMPLES

KEEP YOUR DISTANCE

Every additional 55 feet a customer walks leads to an extra unplanned dollar in spending, according to Jeffrey Inman, Ph.D., marketing professor at the University of Pittsburgh. So pick a route and stick to it!

Inman found that shoppers who used their phone for things unrelated to shopping were more likely to either forget items or—oops!—make extra purchases.

No Instagramming, texting or tweeting until after checkout!

Those freebies boost sales by 656 percent on average, according to PromoWorks, a research company for supermarket chains and major food brands.

So unless what’s on offer is on your list, look away.

Step away from those snacks! If you stand closer to, say, the chip shelves than you do the yogurt shelves, you’re more likely to buy a bag; while you browse, try keeping a consistent distance from aisle to aisle.

“I’ve always liked waffles, so I’m a bit of an Eggo expert. When I tried Kellogg’s Eggo Gluten Free Waffles ($3.39), I couldn’t

With lots of hoppiness and low(ish) alcohol, Sam Adams Rebel Rider

If you’ve ever had a Chia Pet, you’ve seen the newest packaged food trend in action.

Food producers are sprouting grains and seeds like rice, wheat, millet, oats and, yes, chia with water and heat, then drying and milling them to make chips, breads, tortillas and more.

Why go through the hassle? Sprouting (or germinating) grains makes some of their nutrients more easily absorbed, so you’ll get more fiber (up to 13 percent more), folate (three to four times more) and antioxidants (as much as 470 percent more).

The best part? They have more flavor, too!

“Noshing on sweet, spicy Made In Nature Ginger Masala Chai Coconut Chips ($3.99) kills my cookie cravings,

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faves & saves |

TASTE TEST

Tea time!

BEST PLAIN BLACK UNSWEET Teas’ Tea Unsweetened Organic Black Tea With a complex, slightly floral flavor that tastes fresh-brewed, this bottle won the category hands down. ($1.99 for 16.9 oz.)

BEST PLAIN GREEN

BEST FRUITY

BEST CITRUS

BEST DECAF

UNSWEET

UNSWEET

UNSWEET

UNSWEET

Teas’ Tea Unsweetened Green Tea Green teas can taste too intense, but this one is smooth and grassy. Drink it plain or with fresh mint leaves. ($1.99 for 16.9 oz.)

The Republic of Tea Hibiscus Sangria Iced Tea Made from hibiscus flowers, this brew has a deliciously tart winey flavor. ($3.99 for 16.9 oz.)

Rishi Organic Summer Lemon Artisan Iced Tea Steep these sachets of black tea, lemon peel and lemon oil for a highly aromatic brew. ($6.99 for five 1-quart tea bags)

Stash Lemon Rooibos Iced Tea Powder Add this individual serving of powdered mix to your water bottle for a super refreshing, tangy drink. ($3.49 for 10 sticks)

SWEET

SWEET

SWEET

SWEET

SWEET

Celestial Seasonings Southern Sweet Perfect Iced Tea K-Cups This cane sugar– bolstered tea impressed even our resident Southern sweet tea aficionado.

It’s rich, refreshing and not too cloying. ($11.99 for 16 pods)

Honest Tea Honey Green Tea Tasters went wild for this fair-trade, organic tea blend that gets its balanced sweetness from clover honey and cane sugar—and has half the calories of most sweetened teas. ($1.79 for 16.9 oz.)

Pom Honey Green Tea Hints of rose and honey and a splash of pomegranate juice make this fruit-forward tea a sophisticated sipper.

Top it with some sparkling wine at cocktail hour! ($1.99 for 12 oz.)

Sweet Leaf Tea Citrus Green Tea This subtly sweet organic iced green tea serves up a seriously zingy citrus hit thanks to lemon, lime, orange and tangerine essential oils. ($1.99 for 16 oz.)

Marley’s Mellow Mood Black Tea This fruity herbal blend from the estate of the reggae legend will help you chill out, thanks to botanical extracts like lemon balm, valerian and chamomile. ($1.89 for 16 oz.)

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PHOTOGRAPHY BY DANNY KIM

ADDITIONAL RESEARCH BY DINA CHENEY. FOOD STYLING BY MICHELLE GATTON; PROP STYLING BY WENDY SCHELAH FOR HALLEY RESOURCES. TEA: PHOTOGRAPHY BY PETER ARDITO.

We tried 179(!) iced tea bags, concentrates, single-serve pods, mixes and bottles to find just the right brew for you! BY MARISSA WOLKENBERG

Robin Roberts Co-anchor, ABC’s Good Morning America breast cancer survivor and marrow transplant recipient

I BEAT CANCER. TWICE. Every four minutes someone is diagnosed with a blood cancer, like leukemia or lymphoma.

Be The Match® and Stand Up To Cancer® have joined forces to support cancer research and encourage more people to become marrow donors.

It’s simple. More research. More marrow matches. More lives saved.

To learn more go to BeTheMatch.org or StandUp2Cancer.org

Be the Match® is registered servicemark of the National Marrow Donor Progam, a 501(c)(3) nonprofit organization.

Stand Up To Cancer® is a program of the Entertainment Industry Foundation, a 501(c)(3) nonprofit organization.

faves & saves |

LOOKING GOOD

Whatever was on the outdoor agenda—a BBQ, a boat ride or backyard cocktails—each staffer below grabbed a batch of new sunscreens to try—all in the name of helping you save your skin. Meet five faves!

Stocking up for a diving trip to the Caribbean, I snagged some water-resistant sunscreens to test. The Shiseido Ultimate Sun Protection Cream SPF 50+ WetForce was awesome! It stood up to long stretches underwater and didn’t run into my eyes. ($36, shiseido.com) –Andi Hensley, Associate Photo Editor

Like most beach feasts, the clambake where I tested my sunscreens was not a dainty affair. I liked that No-Ad Sport Body & Face Sunscreen Stick SPF 50 provided sweat-resistance and product-free palms, key to pit-digging, lobstercracking and shrimp-peeling. ($7, drugstore.com) –Nina Elder, Executive Food Editor

What I loved most about La RochePosay Anthelios AOX Daily Antioxidant Serum with Sunscreen SPF 50: zero fragrance or stickiness. It smoothed on like an expensive moisturizer and held up to a long kayaking trip. Only later did I notice a nice bonus: anti-aging ingredients. ($42, drugstore.com)

Though I went to Florida planning to hang in the ocean, I wound up testing my sunscreens over poolside cocktails instead (the Atlantic was unusually chilly). Neutrogena CoolDry Sport Sunscreen Lotion Broad Spectrum SPF 70 gave me strong but sheer protection (no goopiness) and didn’t make my glass slippery. ($11.50, at drugstores) –Nicole Witko, Editorial Assistant

PROP STYLING BY WENDY SCHELAH FOR HALLEY RESOURCES.

–Lauren Purcell, Editor-in-Chief

Testing my sunscreens during an L.A. heat wave, I was grateful for the chilling mint in L’Oréal Paris Advanced Suncare Invisible Protect Clear Cool Lotion SPF 50+. Also, I didn’t get even a hint of color: a point of pride among editors on the sun-damage beat. ($11, at drugstores) –Abbie Kozolchyk, Beauty and Travel Director

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PHOTOGRAPHY BY DANNY KIM

New Honest® Tropical Green Tea. The zen of fresh-brewed green tea with the zing of mango and pineapple flavors. Lightly sweetened with organic cane sugar. And only at Wendy’s.® It’s more than a drink. It’s a Sip Me Up.

Need a #SipMeUp?

TM & © 2015 Oldemark LLC; © 2015 HONEST Tea, INC. HONEST, HONEST Tea, and the T Design are trademarks of HONEST Tea, Inc. At participating Wendy’s.

faves & saves |

STYLE PICKS

Rock the boat!

Across the way is one of Rach’s favorite waterside dining spots, The Algonquin in Bolton Landing.

John takes the wheel of their Hacker-Craft boat named Delicious.

1. Give good side-eye behind Women’s Sunglasses. $15, oldnavy.com 2. There’s space for towels and other daytime essentials in the roomy Coastal Chili Ikat Canvas Tote. $98, toms.com 3. Rach shades herself under a hat like this Sand Striped Fedora. $38, michaelstars.com 4. Drinks stay cool in an insulated Rachael Ray Tic Tac Tote. $20, rachaelraystore.com 5. The nylon Brooks LSD Lite Jacket IV folds up tiny; stash it in your bag for when the wind picks up. $90, zappos.com 6. Stay cool (and don’t slip!) with comfy cork-soled taupe Rae Sandals. $55, drschollsshoes.com 7. Use the Feather Fringe Printed Scarf as a neck wrap or bathing suit cover-up. $20, shopprimadonna.com 8. Capture the fun with the Z2300 Instant Digital Camera. It’s a camera, HD video recorder and even a printer! $180, polaroid.com

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PHOTOGRAPHY BY DAVID LEWIS TAYLOR

ADDITIONAL MARKET EDITING BY CARA APOTHEKER; PROP STYLING BY KRIS JENSEN. LAKE GEORGE PHOTO: ELLEN ROONEY/GETTY IMAGES. BOAT PHOTO: COURTESY OF JOHN CUSIMANO.

On sunny summer days, you may find Rachael cruising around Lake George in New York’s Adirondack Mountains.

Get decked out with her day-trip must-haves from her pal and stylist JANE HARRISON FOX.

BLADDER LEAKS CAN FEEL LIKE NO BIG DEAL . (so go ahead, dance like you mean it)

Get dance-all-you-want bladder leak protectionâ&#x20AC;&#x201C;Always Discreet for sensitive bladders. Our pads are up to 40% thinner* for incredible comfort and absorb 2x more than you may need,** plus our pads are drier than Poise pads. Because hey, pee happens.

Visit alwaysdiscreet.com for coupons and to learn more.

Always Discreet.

So bladder leaks can feel like no big deal.

*vs. Poise. **Based on average U.S. consumer usage.

Hokie Stone Farm VIRGINIA

Raising premium turkey is a passion for our 700 independent farmers like David and Janet.

A focus of Shady Brook Farms® is to raise turkeys without growthpromoting antibiotics. David and Janet, and the 700 independent farmers who bring you our premium turkeys, stand behind that commitment. Because feeding your family right means we’re feeding our families right, too.

ShadyBrookFarms.com

independent family farms ©2015 Cargill Meat Solutions Corporation. All Rights Reserved.

FOOD STYLING BY BRETT KURZWEIL; PROP STYLING BY LINDEN ELSTRAN.

ta

J U NE 2 015

Summery 30-Minute Meals p. 80 • More Bang For Your Grocery Buck p. 90 Healthy 5-Ingredient Dinners p. 98 • Fruit Cobbler, 6 Ways! p. 106

page PHOTOGRAPHY BY JAMES WOJCIK

79

Make your own take-out, get creative with salads and perk up pasta with veggies and herbs. Talk about light done right!

minute

MEALS

BY RACHAEL RAY

PHOTOGRAPHY BY CHARLES MASTERS

Tangerine Beef Stir-Fry with Scallions, Chiles & Snap Peas SERVES 4

Serve with white basmati rice from California or Texas (look for Texmati). When you cook the rice, use chicken or vegetable stock instead of water for more flavor.

⁄4

lb. flank steak, halved lengthwise into 2 steaks, each about 3 inches wide 2 tangerines or 1 blood orange (or use 5–6 dried tangerine peels, available at Asian markets, plus 1 orange) 4 tbsp. dark soy sauce or tamari About 4 tbsp. dry sherry 1 1⁄2 tsp. cornstarch About 3 tbsp. stir-fry oil or high-temperature cooking oil, such as peanut oil 1⁄ lb. shiitake mushrooms, 4 stemmed and sliced 1 large bunch scallions, whites thinly sliced, green tops cut on the diagonal into 1 1⁄2 -inch-long pieces, plus more for garnish 1 red chile, such as red finger chile, seeded and chopped 1-inch piece fresh ginger, peeled and grated 2–3 large cloves garlic, chopped 1⁄ –1 tsp. Szechuan 2 peppercorns (optional) About 3⁄4 lb. sugar snap peas 1 tbsp. black bean sauce 1 tbsp. hoisin sauce 1 1⁄2 tsp. light brown sugar 1 tsp. toasted sesame oil Cooked white basmati rice, for serving Chopped smoked almonds and toasted sesame seeds, for garnish 3

MYOTO! Skip the delivery and make your own take-out (or as I say, MYOTO). Because you control the ingredients, your dinner will be lighter and fresher—and you can keep that tip for yourself!

Z In a small pot, bring an inch or two of water to a boil.

Z Place the steak in the freezer for 15 minutes to make it easier to slice very thinly.

Z Peel the tangerines; scrape off the pith. Squeeze 1⁄4 cup juice from the fruit; set aside.

Boil peels 1 minute; drain and slice. (If using dried peels, soak in warm water until tender; drain and slice. Peel orange; scrape pith from the peel. Boil peel 1 minute; drain, slice and add to soaked peels. Squeeze 1⁄ cup juice from the fruit.)

4

Z In a bowl, whisk the tangerine juice, 2 tbsp. soy sauce, 1 tbsp. sherry and the cornstarch. Slice the steak thinly against the grain; mix with the marinade and chill 15 to 20 minutes.

Z In a large nonstick skillet, heat 1 tbsp. of the stir-fry oil over high. When it ripples and begins to smoke, add half of the beef; stir-fry until browned, 2 to 3 minutes. Transfer to a plate. Repeat with 1 tbsp. oil and the remaining beef. Heat the remaining 1 tbsp. oil in

the skillet. Add the shiitakes, scallion whites, chile, ginger, garlic, peppercorns (if using) and snap peas; stir-fry 3 minutes. Add the tangerine peels; stir-fry 1 minute. Add the remaining 3 tbsp. sherry and 2 tbsp. soy, the black bean and hoisin sauces, the brown sugar and sesame oil. Cook until heated through, 1 minute.

Add the beef and scallion tops.

Stir 1 minute; remove from heat. Serve with the rice. Top with the almonds, scallions and sesame seeds.

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minute

MEALS

MYOTO!

Chicken Teriyaki

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1

1

SERVES 4

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3

4

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3

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lb. boneless, skinless chicken breast, thinly sliced on the diagonal tbsp. teriyaki sauce Salt lb. green beans (12-oz. package), trimmed and halved crosswise cup chicken stock tbsp. mirin (rice wine) or dry sherry tsp. cornstarch tsp. ground Asian red chile pepper or 1⁄ tsp. cayenne pepper 4 tbsp. stir-fry oil or high-temperature cooking oil, such as peanut oil

4

lb. shiitake mushrooms, stemmed and sliced bunch scallions, halved lengthwise, whites and greens cut crosswise into 2-inch pieces cloves garlic, sliced 1-inch piece fresh ginger, peeled and grated Cooked rice, for serving

Z In a large, deep skillet, bring 2 inches of water to a boil.

Z In a medium bowl, toss the chicken with 2 tbsp. teriyaki sauce. Marinate 10 minutes.

Z Salt the water. Add the green beans; cook until crisptender, about 3 minutes. Using a slotted spoon, transfer the green beans to a bowl of ice water; let cool. Drain; pat dry.

Z In a medium bowl, combine the remaining 2 tbsp. teriyaki sauce, the chicken stock, mirin, cornstarch and chile pepper to make the sauce.

Z In a large nonstick skillet or a wok, heat 1 tbsp. oil over high. When it ripples and begins to smoke, add the chicken in a single layer; stir-fry until browned, 2 to 3 minutes.

Transfer to a plate. Add the remaining 1 tbsp. oil; cook the mushrooms until browned, about 3 minutes. Add the green beans; cook until they blister, 1 to 2 minutes. Add the scallions, garlic and ginger. Toss for 1 to 2 minutes, then add the sauce; toss again. Return the chicken to the skillet; toss to combine.

Serve with cooked rice.

MYOTO!

Steak Taco Salad SERVES 4

4 1 1⁄2

1 1

hard taco shells lbs. flank steak, halved lengthwise into 2 steaks, each about 3 inches wide tbsp. vegetable oil Salt and pepper tsp. (about 1⁄3 palmful) each ground coriander and cumin, granulated onion and garlic, Mexican oregano, and ancho chile powder or red chili powder, such as Gebhardt

2 3

limes, halved vine tomatoes, seeded and chopped 1 small red onion, chopped 2 jalapeños, seeded and chopped A small handful cilantro leaves, chopped 2 romaine hearts, chopped Shredded sharp cheddar or pepper jack 3–4 radishes, thinly sliced Pickled jalapeño slices Hot sauce

Z Preheat the oven to 325°.

Arrange the taco shells on a baking sheet and toast until golden, 5 to 8 minutes.

Cool slightly, then break into bite-size pieces.

Z Coat the steak in the oil; season with salt and pepper.

In a small bowl, combine the spices; rub all over the steak.

Z Heat a cast-iron skillet or grill pan over medium-high.

Z Add the steak to the skillet; tent with foil. Cook the steak, turning once, about 5 minutes per side for medium-rare.

During the last 3 or 4 minutes

of cooking, add the limes to the skillet, cut sides down.

Transfer the meat to a cutting board. Let rest 5 to 10 minutes.

Slice thinly against the grain; douse with the juice of the grilled lime halves.

Z In a medium bowl, combine the tomatoes, onion, chopped jalapeño and cilantro to make pico de gallo; season with salt.

Z Arrange the romaine on a platter or plates. Top with taco shell pieces, cheese, steak, pico de gallo, radishes and pickled jalapeño slices. Serve with the hot sauce.

PRO STEAK TIPS

SEE P. 115

MYOTO!

Margarita-Marinated Fish Tacos SERVES 4 TO 6

MARGARITA MARINADE

⁄2

1

3 3 3

⁄2

1

1 2 1 2

cup cilantro leaves shots (about 1⁄2 cup) tequila limes, juiced (about 6 tbsp.) tbsp. vegetable or olive oil shot (about 1 1⁄2 tbsp.)

Cointreau or Grand Marnier tbsp. plus 1 tsp. light agave or acacia honey cloves garlic, crushed tsp. ground cumin lbs. mahi-mahi, cut into rectangular chunks Salt and pepper

TACOS

⁄2

lb. white or green cabbage, shredded 2 avocados, pitted, flesh scooped out of the skins 1⁄ cup Mexican crema, 2 crème fraîche or sour cream 3 limes, 2 juiced (about 4 tbsp.), 1 halved Salt and pepper 3 vine or plum tomatoes, seeded and chopped 1 1⁄2 small red onions, 1⁄ finely chopped, 1 very 2 thinly sliced 2 large jalapeños, 1 seeded and finely chopped, 1 thinly sliced A small handful of cilantro, chopped 1 tsp. light agave 16 corn tortillas (6-inch) 3–4 radishes, thinly sliced 1

Z In a food processor, combine the first eight marinade ingredients until the cilantro and garlic are finely chopped. Pour the marinade into a resealable plastic bag.

Season the mahi-mahi with salt and pepper and add to the bag. Seal and chill for

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20 minutes. Rinse out the food processor bowl.

Z Heat a griddle or grill pan over medium-high.

Z Place the cabbage in a small serving bowl.

Z In the food processor, combine the avocados, crema and juice of 1 lime. Season with salt; puree. Transfer the avocado sauce to a bowl.

Z In a medium bowl, combine the tomatoes, chopped red onion, chopped jalapeño and chopped cilantro to make pico de gallo; season with salt.

Z In a medium bowl, combine the sliced onion, sliced jalapeño, the juice of 1 lime and the agave. Season liberally with salt and pepper and toss to combine. Let stand a few minutes until juices form. Toss the pickled onions again before serving.

Z Working over a gas burner or in the preheated griddle pan, cook the tortillas until charred, about 30 seconds on each side. Wrap the tortillas in a cloth napkin or towel to keep warm.

Z Add the fish and the halved lime, cut sides down, to the griddle pan. Grill the lime until charred, 3 to 4 minutes. Grill the fish until opaque in the center and firm and browned at the edges, turning once, 7 to 8 minutes. On a serving platter, coarsely break up the fish; douse with the juice of the grilled lime.

Z Build the tacos with the tortillas, fish, cabbage, avocado sauce, pico de gallo, pickled onions and sliced radishes.

minute

MEALS

MYOTO!

Ground Chicken & Chipotle Hard Shell Tacos MAKES 6 TO 8

1

Tangy topper!

The tacos on these pages get a kick from homemade pickled onions, which are also great on burgers or chopped and stirred into tuna salad.

small red onion, very thinly sliced 1 jalapeño, thinly sliced 2 limes, juiced (about 4 tbsp.)

2 tsp. light agave Salt and pepper 1 tbsp. canola or vegetable oil 1 lb. ground chicken 1 small onion, chopped 2 large cloves garlic, chopped 1 tsp. (about 1⁄3 palmful) ground coriander 1 tsp. (about 1⁄3 palmful) ground cumin A pinch ground cinnamon 1⁄ –1 cup chicken stock 2 2 tbsp. pureed chipotles in adobo sauce (puree the whole can and keep the leftovers in the freezer)

6–8 large, flat-bottom hard taco shells For serving: crumbled Cotija cheese or queso fresco or shredded Chihuahua cheese, chopped romaine hearts, chopped yellow or green tomatoes, cilantro leaves and green hot sauce Z Preheat the oven to 325°.

Z In a medium bowl, combine the red onion, jalapeño, the juice of 1 lime and 1 tsp. agave. Season liberally with salt and pepper and toss to combine. Let stand a few minutes until juices form. Toss the pickled onions again before serving.

Z Meanwhile, in a large nonstick skillet, heat the oil, one turn of the pan, over

medium-high. When the oil ripples and begins to smoke, add the chicken and cook, breaking up the meat with a spoon, until browned, about 3 minutes. Add the onion, garlic, coriander, cumin and cinnamon; season and stir to toast the spices, about 1 minute. Add 1⁄2 cup of the stock, the chipotle puree and 1 tsp. agave. Bring to a bubble, then reduce the heat to medium-low. Simmer, adding more stock if dry, until the flavors meld and the sauce thickens, 10 to 15 minutes.

Stir in the remaining lime juice; remove from the heat.

Z While the chicken mixture is simmering, put the taco shells on a baking sheet and bake until golden, 5 to 8 minutes.

Z Fill the taco shells with the chicken, pickled onions, cheese, lettuce, tomatoes, cilantro and hot sauce.

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minute

MEALS

Monte Cristo– Style Chef’s Salad with Warm Maple-Dijon Dressing SERVES 4

eggs About 3 tbsp. olive oil 2 large shallots, chopped 2 tbsp. apple cider vinegar, such as Bragg About 2 tbsp. maple syrup 1 tbsp. Dijon mustard 8–10 cups (3⁄4 lb. total) baby spinach and baby kale or other mixed baby greens, such as Organic Girl I Heart Baby Kale blend Salt and pepper 1⁄ lb. smoked turkey, cut into 2 1⁄ -inch strips 2 1⁄ lb. Black Forest ham, cut 2 into 1⁄2 -inch strips 1⁄ lb. sliced Emmentaler 2 Swiss, cut into 1⁄2 -inch strips A few scallions, whites and green tops thinly sliced on the diagonal, and bread-and-butter pickles, for garnish Z In a small saucepan, cover the eggs with about an inch of water.

Bring to a boil, cover, turn off the heat and let stand 10 minutes.

Drain, then crack the shells and place the eggs in a bowl of very cold water. Let eggs stand for 5 minutes, then peel and slice. [A] Z In a large skillet, heat the oil, three turns of the pan, over medium. Add the shallots and cook, stirring occasionally, until softened, about 3 minutes.

Whisk in the vinegar [B] and maple syrup, then remove from the heat. Whisk in the Dijon. Add the greens [C] and stir until beginning to wilt [D], about 3 minutes; season with salt and pepper.

Z Transfer the greens to plates; top with the turkey, ham, cheese and sliced eggs. Garnish with the scallions and a few pickles.

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It’s a toss-up!

The ham, cheese and eggs that make up a classic Monte Cristo sandwich get the salad treatment in this fun dish.

FOOD STYLING BY MICHELLE GATTON; PROP STYLING BY THOM DRIVER.

4

Raw Puttanesca

1 1⁄2

SERVES 4

This is a big salad with a little pasta running through it, a fresh riff on the classic caper-anchovy-tomato sauce. For a protein punch, top with pole-caught tuna.

1 1

About 3 tbsp. EVOO tbsp. white balsamic vinegar tsp. anchovy paste

2 2 3

1

pints cherry or grape tomatoes, halved or quartered large shallots, chopped cloves garlic, chopped tbsp. capers in brine, drained and chopped A fat handful of pitted oil-cured olives, preferably Moroccan, chopped red finger chile, seeds and ribs removed, finely chopped

⁄2

1

⁄2

1

Salt and pepper cup flat-leaf parsley, chopped A fat handful of basil leaves, torn lb. thin linguine, thin spaghetti or angel-hair pasta

Z Bring a large pot of water to boil for the pasta.

Z In a large bowl, whisk the EVOO, vinegar and anchovy paste. Toss with the tomatoes,

shallots, garlic, capers, olives and chile. Season with salt and pepper. Add the herbs; toss.

Let stand until ready to serve.

Z Salt the boiling water.

Add the pasta; cook to al dente. Add a cup of starchy water to the tomato mixture.

Drain the pasta; toss with the tomato mixture until the pasta absorbs the flavor and excess liquid, 1 to 2 minutes.

minute

MEALS

Light & Lemony Primavera with Asparagus, Zucchini and Herbs SERVES 4

1 1

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2 2 1

2

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12

⁄2 ⁄2

1 1

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1

PLTs MAKES 4

4

large portabello mushroom caps, gills scraped off Olive oil, for brushing, or olive oil cooking spray Salt and pepper 1⁄ cup steak sauce, such as 2 HP Sauce, for basting 8 hand-cut slices good-quality white, wheat or pumpernickel bread, toasted 2 bunches upland cress or watercress, trimmed 6–8 oz. Stilton cheese or smoked blue cheese, preferably Oscar’s (oscarsadksmokehouse .com)

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4

thick slices beefsteak tomato, seasoned with salt and coarse black pepper

Z Heat a grill pan, griddle or large cast-iron skillet over medium-high.

Z Brush portabello caps with olive oil; season with salt and pepper. Grill the mushrooms until tender, turning once, 6 to 8 minutes. Liberally baste with HP Sauce.

Z Build sandwiches with the toast, mushrooms, watercress, blue cheese and tomatoes. Cut

tbsp. olive oil tbsp. butter lb. mushrooms, thinly sliced lb. asparagus, trimmed and thinly sliced on the diagonal lb. small, firm zucchini, halved lengthwise and sliced on the diagonal shallots, quartered and thinly sliced cloves garlic, chopped tbsp. lemon zest Salt and white pepper or black pepper tbsp. flour About 1⁄3 cup dry white wine cup chicken or vegetable stock cup light cream oz. egg tagliatelle or fettuccine cup frozen peas lemon, juiced (about 2 tbsp.) cup tarragon or basil, torn or coarsely chopped cup (total) finely chopped mint and parsley

Z Bring a large pot of water to boil for the pasta.

Z In a large skillet, heat the oil over medium. Add the butter.

When the butter foams, add the mushrooms and cook, stirring often, until browned, about 3 minutes. Add the asparagus, zucchini, shallots, garlic and lemon zest; season with salt and white pepper.

Cook, tossing occasionally, until vegetables are crisp-tender, 3 to 4 minutes. Sprinkle with the flour; toss to coat, about 1 minute. Add the wine and cook, stirring often, until evaporated, about 2 minutes.

Add the stock and bring to a bubble. Add the cream; return to a bubble. Reduce the heat to low and let the sauce simmer while the pasta cooks.

Z Salt the boiling water. Add the pasta; cook to al dente.

Z When the pasta is almost done, add the peas and a ladleful of pasta water to the sauce. Drain the pasta. Off the heat, stir the lemon juice into the sauce. Add the pasta and tarragon; toss to coat. Sprinkle the pasta with mint and parsley.

CANNED TUNA BUYING GUIDE SEE P. 115

Beefsteak Tomatoes Stuffed with Tuna & White Beans SERVES 4

4

large beefsteak tomatoes Salt and pepper 4–5 tbsp. EVOO, plus more for drizzling 2 small lemons, juiced (about 6 tbsp.)

2 cloves garlic, grated or finely chopped 1 rounded tsp. Dijon mustard 1 tsp. crushed red pepper 1 can (14 oz.) cannellini beans, rinsed 2 cans (5 oz. each) tuna, preferably polecaught, drained and flaked 1 small onion, quartered and thinly sliced

2

⁄2

1

⁄4

1

4

ribs celery from the heart with lots of leafy tops, finely chopped cup flat-leaf parsley, chopped cup tarragon, coarsely chopped sesame grissini (thin breadsticks), coarsely crushed in a resealable bag

Z Bring a small pot of water to a boil. Score the skin on the bottom of each tomato with a two-inch X [A]. Place the tomatoes in the boiling water and cook just until the skins loosen, 30 to 45 seconds. Transfer the tomatoes to a large bowl

of ice water to cool. Using a paring knife, peel off the skin [B]. Cut off the top inch of each tomato. Using a spoon, scoop out the seeds and pulp to make a large cavity. Season with salt and pepper.

Z In a large bowl, whisk the EVOO, lemon juice, garlic, Dijon and crushed red pepper [C]. Add the beans, tuna, onion, celery, parsley and tarragon; season and toss to combine [D]. Fill the tomatoes with the tuna mixture. Sprinkle the tomatoes with the crushed grissini and drizzle with olive oil.

USE IT, page

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DON’T LOSE IT

Try as we might to buy just the right amount of food, inevitably we’re faced with produce that wilts and meat that goes bad before we have a chance to cook it. It’s no wonder food waste has become a hot topic: Up to 40 percent of food in America ends up unused. Do yourself—and the planet—a favor and try these 10 tips to become a more resourceful cook. You’ll save cash, kick-start kitchen creativity and make your meals even more delicious! BY STACY ADIMANDO • PHOTOGRAPHY BY CLAIRE BENOIST

MAKE IT!

Kale Stem Pesto

2

In a food processor, pulse 2 cups chopped kale stems (from about 1 bunch), 1⁄ cup grated 3 Parmesan, 1⁄4 cup

walnut pieces and 1 large clove garlic until finely chopped, about 10 times. Add 3⁄ cup olive oil; 4 process until

almost smooth.

Add 1⁄4 tsp. grated lemon zest; season.

Makes 1 3⁄4 cups.

Toss with cooked pasta or veggies.

After slicing and dicing fruits and veggies for your meals, it may seem like as much of it ends up in the garbage (or compost bin—see page 96) as on your plate. In 2012, the Environmental Protection Agency estimated that produce accounts for about half of all the food we throw away. But a lot of the bits we discard are healthy, delicious and could be part of your next meal. So go ahead, eat the whole thing: The next time you get ready to sweep those kale stems, celery leaves, fennel fronds or carrot tops into the trash, save them in a bag in the fridge instead.

Then give them new life with these tasty tricks: Slice broccoli stems and simmer them until tender in tomato sauce.

They have an earthy flavor reminiscent of artichoke hearts.

BUY PRODUCE ONLY A MOTHER COULD LOVE

Ever rifle through the produce bin looking for the prettiest apple?

Well, don’t. That search for perfection contributes to the notion that imperfect produce isn’t delicious, which couldn’t be further from the truth. According to the National Resources Defense Council, a nonprofit environmental advocacy group, 20 percent of fresh food waste happens at the farm

level, in part because supermarkets don’t purchase produce with cosmetic flaws.

So be a champion of the blemished and the oddly shaped; you can often find them in the discounted section of your produce department, so you’ll be saving money while letting your supermarket know that ugly produce is A-OK with you.

MAKE IT!

In-a-Jam Jam Bruised or overripe fruit may not be easy on the eyes, but its soft texture and concentrated sugars make it ideal for jam.

Combine 4 parts fruit (such as berries or stone fruit, cut into small pieces, icky bits removed)

and 1 part sugar in a saucepan.

Add a generous squeeze of lemon or lime juice. Cook over medium-high, stirring often, until thickened, 10 to 15 minutes.

Transfer to a clean jar, let cool and refrigerate.

Use within a week.

Roughly chop the parts of lettuce you might normally throw away (think wilted outer leaves or the pale yellow ones in the center), and add them to soups and stir-fries as you would spinach. Lettuce has an herbaceous taste that gets sweeter when heated, and what you wouldn’t want to put in a salad looks just fine when cooked.

Shallow-fry clean potato peels in olive oil for delicious homemade chips.

Add aromatic celery leaves, fennel fronds and carrot tops to salads, soups and dips like hummus and baba ghanoush, to give them a refreshing flavor.

Chop or grate citrus peels and freeze them.

Use them later in baked goods or marinades.

Sauté Swiss chard stems or beet tops, then toss with Parmesan to make a hearty side dish.

NEWS BITE

Skin deep

Saving ugly produce from the dumpster is becoming a global trend.

This year, celeb chef Jamie Oliver teamed up with Asda, one of the UK’s largest grocers, to promote “wonky” produce. Canada’s biggest supermarket, Loblaws, has started a “Naturally Imperfect” line of discounted fruits and veggies. And Portugese cooperative Fruta Feia (Ugly Fruit) buys up flawed produce and sells it for cheap.

FOOD STYLING BY JAMIE KIMM; PROP STYLING BY THOM DRIVER FOR HALLEY RESOURCES. PREVIOUS PAGE: PHOTO TEXTURE BY ISTOCKPHOTO.COM; PROP STYLING BY ARIANA SALVATO.

1

TURN SCRAPS INTO DINNER

3

4

TAKE STOCK, THEN MAKE STOCK

Surprise! Many foods that get thrown away because they’re perceived as trash are actually concentrated flavor bombs: Parmesan rinds, shrimp shells, corn cobs, chicken and other meat bones all can be simmered into stock that’s used to fortify other dishes. Try it yourself: It’s easy—and cheaper than buying the store-bought stuff.

Coffee and tea Use the cubes to make iced tea and coffee that aren’t watered down.

PUT IT ON ICE Make the most of odds and ends that get forgotten in the fridge (and eventually tossed), like that cut lemon half, open can of tomato paste or unfinished bottle of wine, by preserving them in ice cube trays. Transfer the cubes to freezer bags, then use them to add oomph to your cooking.

Coconut milk or buttermilk Stir into mashed potatoes, cauliflower or roasted squash for a silky touch.

Rosé, white or red wine Pop a couple into sauces, stews or soups for an acidic kick, or use in your next pitcher of sangria.

Tomato paste or sauce One or two cubes’ worth is all you need to give sweetness and tang to chicken soup, curries or baked beans.

MAKE IT!

Super Stock Save flavorful scraps (like corn cobs, chicken bones, shrimp and lobster shells, herb stems and leek greens) in separate resealable bags in the freezer.

Toss one to two quarts of the scraps into a stockpot (combine flavors you like, such as corn with cheese, or herbs and shrimp) and add cold water to cover. Toss in a few aromatics, like bay leaves or whole black peppercorns.

Simmer the stock, skimming any fat or foam that rises to the top, until the flavor is concentrated, 40 minutes to 1 hour.

Using a fine-mesh sieve, strain the stock into a pot and let cool. Use to make risotto or as a base for soups and sauces.

Lemon and lime juice Squeeze any leftover citrus, freeze the juice in the tray, then defrost the cubes for dressings, marinades or cocktails.

Bacon grease

Green juice

Melt the cubes of smoky fat into warm vinaigrettes, use as a base for sautéeing or toss with roasting potatoes.

Made too much? Freeze leftovers to make smoothies later.

Blend frozen juice cubes with almond milk and a banana or avocado.

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6

RETHINK EXPIRATION DATES

5

BRING ON THE BRINE

Instead of buying fancy artisanal pickles, whip up your own with the veggie trimmings that didn’t make it into your salad. Collect edible vegetable scraps in the fridge until you have one to two cups’ worth. Then use this simple recipe to turn them into a tangy snack.

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MAKE IT!

Scrappy Pickles In a pint jar, combine 2 cups bite-size mixed vegetable pieces (such as bell pepper bottoms, zucchini tips, cabbage cores and asparagus ends). In a small saucepan, combine 1⁄2 cup cider vinegar, 1⁄ cup water, 2 1 tbsp. kosher salt, 1 1⁄2 tsp. pickling spices, 1⁄ tsp. sugar, 4

1 clove garlic and 1 bay leaf. Bring to a simmer; cook, whisking occasionally, until sugar and salt dissolve, about 4 minutes.

Pour brine over vegetables in jar to cover. Let cool; cover and chill for at least one day but preferably one week before eating. Makes 2 cups.

“Use By,” “Sell By,” “Enjoy By”—if these terms seem confusing, it’s because, well, they are. According to the Food Marketing Institute, a retail advocacy group, expiration date confusion leads nine out of 10 Americans to throw away food that’s still perfectly good. These dates are set by manufacturers to let grocers know when to rotate out products to make room for new merchandise. Treat them as suggestions, then make your own judgment call.

Learn the signs that food is fit (or unfit) for consumption from the USDA’s Kitchen Companion Safe Food Handbook (available online).

And extend the life of your perishables by keeping them in a fridge that’s set at 35 to 37 degrees.

Show us how you address food waste at your house! Tag photos of the dishes you’ve made with scraps and leftovers using #RRMagFan on Instagram. We’ll be regramming all month!

7

NEWS BITE

Trendy trash Salvage supper clubs? Dumpsterdiving dinners?

These soirees, thrown by folks who cook with food tossed by grocery stores or rescued from commercial trash, might be taking place in your ’hood.

Pro chefs are getting in on the food-saving game, too. Dan Barber, chef of Blue Hill restaurants in New York, held a series of pop-up dinners this spring called wastED, which featured fancy dishes made from food usually bound for the trash. (One tasty example: Juice Pulp Cheeseburgers with Pickled Cucumber Butts.)

And Doug Rauch, a former president of Trader Joe’s, plans to open Daily Table, a Massachusetts store that will sell past-expiration (yet still good) foods.

8

SHOP SMARTER

One key to curbing food waste is to buy only what you need.

So keep these tips in mind next time you’re at the supermarket.

MAKE IT LAST

MAKE IT

Asian Chicken Salad

In a large bowl, whisk 1⁄4 cup fresh lime juice, 4 tsp. sesame oil, 2 tsp. rice vinegar, 2 tsp. soy sauce and 1 1⁄2 tsp. fish sauce. Toss with

2 cups shredded cooked chicken, 2 medium peeled carrots, cut into ribbons with a vegetable peeler, and 11⁄4 cups each thinly sliced red and

green cabbage.

Top with 2 tbsp. coarsely chopped peanuts and 2 tbsp. fresh cilantro leaves.

Serves 4.

Oops. You forgot about the raw chicken in your fridge and before you know it that fresh meat is, well, not so fresh. It happens. Poultry is the most perishable food out there, according to the EPA, and more than two-thirds of it ends up in the trash. If you don’t have space to freeze it, simmer poultry in a pot of salted water, refrigerate it, then use it over the next few days, shredded into salads or soups.

Cooked chicken keeps for up to four days, which is twice as long as the raw stuff.

The same goes for any raw meat: Once it’s cooked, it will keep longer.

Find the bulk section

Think small

Stick to one

Eat fast

A University of Illinois study found that most pantry products that go unused for more than six months were bought for a specific dish (like pecans for pie, or lentils for soup).

When possible, see if the ingredient is available in the bulk section so you can buy the right amount.

A third of shoppers say they have problems with packages that are bigger than what their households require. To counter this, feel free to remove produce you don’t need from packages sold by weight, like bags of grapes, bunches of bananas or bundled asparagus.

Two-for-one promos and other discounts are tempting, sure, but they’re also another cause of overbuying that leads to waste.

Even if those deals seem too good to pass up, take advantage of them only if you know you’ll use the food. Otherwise— resist the bargain!

Though the sale of precut fruit has been shown to decrease supermarket waste, it can lead to more waste at home because cut fruit has a shorter shelf life. Be sure that if you’re buying precut, you use it up quickly or freeze it. Missed the window? Make jam!

(See page 92).

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TREAT LEFTOVERS LIKE INGREDIENTS

Last night’s casserole was supposed to be today’s lunch, but you just weren’t in the mood. Sound familiar? Leftovers are a huge source of food waste—and that’s not limited to home-cooked meals. The National Resources Defense Council reports that 55 percent of food served at restaurants and not finished is never taken home. So ask for that doggie bag, and consider one of these delicious ways to reinvent your leftovers—whether you cooked ’em or ordered ’em.

10 PILE IT ON

MYTH 1

It’s a pain in the you know what.

If you can put apple cores and avocado skins in the trash or a container, you can find a way to compost, promises Annie Hauck-Lawson R.D., Ph.D., founder and master composter at Brooklyn Mompost, a New York City–based service that educates people about everyday green living.

MYTH 2

Pee-yew! This stuff stinks.

Sure, scraps can smell a little, but many bins come with a charcoal filter or ventilation holes to help combat

Build an app Top toasted bread slices with leftover roasted veggies and grated cheese for instant crostini.

Just add eggs

funk. Putting a layer of shredded newspaper on top of the waste in your pail can also help—or you can always keep your scraps in the fridge or freezer until it’s collection day.

MYTH 3

It’s a creepycrawly project.

Many readers said they worried about attracting unwanted critters, but experts say it’s a nonissue with a well-tended bin (empty it every week or so). And you don’t even need worms for a countertop pail; when your scraps get collected, they’ll be added to one big outdoor pile with plenty of them.

MYTH 4

It’s not cool.

Oh, do you not consider Shailene Woodley or Julia Roberts cool? What about chefs Danny Bowien or Eric Ripert?

They all compost!

And major cities are getting in on it, too: About 200 cities and counties have started compost programs, and some metro areas like Seattle and San Francisco have passed laws to make composting mandatory.

Bucket list You can collect food scraps in anything with a lid (like old Tupperware or a large yogurt container), but these cute products just might motivate you.

Fold savory foods, like leftover sautéed greens, or mu shu or fajita fillings, into an omelet or frittata.

Fry up some rice Finely chop leftover veggies or proteins into rice, then panfry with soy sauce.

Top a tater Dress up baked potatoes with leftovers like chili, stew or Indian takeout.

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Store 3.5 quarts of scraps in the Chef’n EcoCrock Compost Bin. The lid has holes, which helps to prevent mold, and a built-in charcoal filter absorbs odors. $40, surlatable.com

This Copper-Plated Compost Container looks like a decorative jar, but it’s actually meant for food scraps.

It comes with 25 biodegradable bags and a charcoal filter. $60, plowhearth.com

Made from recycled plastic, the 2.3-gallon Fresh Air container has vents that keep your scraps from fermenting. And the hinged lid means no messy counters. $30, fullcirclehome.com

COMPOST BIN PHOTOS BY PETER ARDITO. COMPOST: FOOD STYLING BY CLAUDIA FICCA; PROP STYLING BY SONIA RENTSCH.

9

So you couldn’t put everything to good use? That’s fine, but remember that 40 percent we talked about earlier? Composting can keep a lot of that food waste out of landfills and create nutrient-rich fertilizer. Luckily, it’s now easier than ever to compost: You can pick up a bin at places like The Container Store, and some cities are implementing compost pickup programs. We polled readers on Facebook to get your biggest reasons for not composting—and we trash them below! Get inspired to jump on the bin-wagon. BY ROBIN HILMANTEL

Scrap this, not that The rules of composting are relatively simple: Don’t put dairy or fats (like grease, lard or oil) in your pail; fruits and veggies are fine. Use this handy list to get started: NO Bacon grease Butter Canola oil Fish bones Mayonnaise Milk-soaked cereal Moldy cheese Shrimp shells Trimmed beef fat Walnuts Whole eggs Yogurt

YES Apple cores Broccoli stalks Carrot skins Coffee grounds and paper filters C orn husks and chopped up cobs Eggshells Grapefruit peels Herbs N uts (excluding walnuts) Onion skins Popcorn Stale bread Tea bags

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RECIPES BY ALEXA WEIBEL PHOTOGRAPHY BY CON POULOS ILLUSTRATIONS BY JOEL HOLLAND

On rimmed baking sheet, brush cod with 2 tbsp. oil; season. Roast at 400° until flaky, about 7 minutes. In bowl, toss radicchio, orange segments, zest and juice, 2 tbsp. parsley and 2 tbsp. oil; season. Top with cod and 1 tbsp. parsley. Serves 4.

8 oz. cured chorizo, sliced 1 can (14.5 oz.) diced tomatoes with garlic or onion 1 pkg. (16 oz.) yellow rice mix 1 jar (12 oz.) roasted red peppers in oil, chopped, juices reserved 1⁄ cup chopped flat-leaf 3 parsley

In large, deep skillet, cook chorizo over medium-high, stirring occasionally, until browned, 4 minutes. Add tomatoes and their juices and cook, stirring often, 5 minutes. Stir in rice and its seasoning, 4 cups water and reserved pepper juices from jar; bring to boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, until rice is tender and liquid is absorbed, about 15 minutes.

Stir in peppers. Garnish with parsley. Serves 4.

Crustless Zucchini Quiche

FOOD STYLING BY CYD RAFTUS MCDOWELL; PROP STYLING BY PAIGE HICKS. SMALL PHOTOS: PHOTOGRAPHY BY PETER ARDITO; FOOD STYLING BY JOHN BJOSTAD; PROP STYLING BY KRISTINE TREVINO.

Shrimp Pasta 1 lb. tail-on shrimp, peeled and deveined 1⁄ cup olive oil 2 12 oz. linguine, cooked, plus 1⁄2 cup pasta cooking water 1 lemon (1 1⁄2 tsp. zest plus 1 tbsp. juice) 2 tbsp. chopped fresh tarragon

In large skillet, cook shrimp in oil over medium-high, turning once, until opaque in center, about 3 minutes; season.

Add linguine, cooking water and lemon juice; toss and season. Garnish with lemon zest and tarragon. Serves 4.

Steak & Olive Tapenade Sandwiches 1 1⁄4 lbs. hanger steak 6 tbsp. plus 1 1⁄2 tsp. olive oil 1 baguette, split and quartered 5 tbsp. jarred olive tapenade 3 cups baby arugula

Brush steak all over with 1 1⁄2 tsp. oil; season. Grill over medium-high, turning once, until browned, 9 minutes for medium-rare. Transfer to cutting board; let rest 10 minutes. Brush cut sides of baguette with 6 tbsp. oil. Grill, cut sides down, 2 minutes. Thinly slice steak.

Build sandwiches with tapenade, steak

Green Bean Salad 4 ribeye steaks (each 1-inch thick) 3 tbsp. store-bought Greek vinaigrette 3⁄ lb. green beans, trimmed 4 8 oz. cherry tomatoes, halved 2 oz. crumbled feta

Bring large pot of salted water to boil.

Brush steaks all over with 1 1⁄2 tbsp. vinaigrette; season. Grill over medium-high, turning once, until browned, 10 minutes for medium-rare. Transfer to cutting board; let rest 10 minutes. Boil green beans, 3 minutes; drain. Transfer to bowl of ice water to chill; drain. Place in large bowl and toss with tomatoes, feta and 1 1⁄2 tbsp. vinaigrette; season. Serve with steak. Serves 4.

Chipotle Shrimp Tacos 4 tbsp. sauce from canned chipotles in adobo 8 corn tortillas, warmed ⁄2 cup store-bought fresh mango salsa 3⁄ cup cilantro sprigs 4 1

In skillet, whisk adobo with 2 tbsp. water over medium-high until bubbling.

Add shrimp; cook, stirring, until opaque in center, about 3 minutes; season.

Serve on tortillas with salsa and cilantro.

Serves 4.

3 tbsp. butter, plus more for greasing 1 1⁄4 lbs. zucchini, thinly sliced 4 eggs 1 cup shredded Gruyère 1⁄ cup half-and-half 2

Grease 9-inch pie dish. In skillet, melt 3 tbsp. butter over medium-high; add zucchini. Cook, stirring, 3 minutes; drain in colander. In bowl, season remaining ingredients; whisk to combine. Spread half of zucchini in dish; top with egg mixture and remaining zucchini. Bake at 425° until set, 20 to 25 minutes. Let cool slightly. Serves 4.

Squash & Sausage Pasta ⁄4 lb. sweet Italian sausage, casings removed 1⁄ lb. summer squash, quartered 2 lengthwise then sliced 5 oz. goat cheese 12 oz. farfalle pasta, cooked, plus 3⁄ cup pasta cooking water 4 3 tbsp. torn mint leaves 3

In large skillet, cook sausage over medium-high until browned and crumbled, 7 minutes; transfer to plate.

Add squash to same skillet and cook over medium-high, stirring often, 4 minutes; season. In pot used to cook pasta, stir pasta with cheese and pasta cooking water; season. Top with sausage, squash and mint. Serves 4.

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Grilled Chicken with Carrot-Ginger Salad 2 large boneless, skinless chicken breasts, butterflied then halved 1⁄ cup plus 4 tsp. store-bought 4 sesame-ginger dressing 3⁄ lb. small carrots, peeled 4 4 radishes, trimmed and thinly sliced 1⁄ cup cilantro leaves 3

In a resealable freezer bag, combine chicken and 1⁄4 cup dressing. Seal; chill overnight. Peel carrots into ribbons.

In bowl, toss carrots, radishes, cilantro and 4 tsp. dressing; season. Remove chicken from marinade; season and cook in grill pan over medium-high, turning once, 3 minutes. Serve with salad. Serves 4.

Balsamic Steak Salad 1 lb. skirt steak 3 1⁄2 tbsp. balsamic vinaigrette 6 oz. baby arugula 2 small nectarines—halved, pitted and cut into thin wedges 4 oz. blue cheese, crumbled

Brush steak all over with 2 tbsp. vinaigrette; season. Grill over medium-high, turning once, until browned, 12 minutes for medium-rare. Transfer to cutting board; let rest 10 minutes. In bowl, toss remaining ingredients with 1 1⁄2 tbsp. vinaigrette; season. Thinly slice steak against the grain; toss with salad. Serves 4.

Spicy Shrimp Stir-Fry 1 bag (14 oz.) coleslaw mix 4 tbsp. toasted sesame oil 1 lime (1 tsp. zest and 1 tbsp. juice) 2 1⁄2 tbsp. sriracha 1 lb. shrimp, peeled and deveined

In large skillet, cook coleslaw in 2 tbsp. oil over medium-high, stirring, 2 minutes; season. Stir in lime zest and juice; divide among plates. In same skillet, simmer remaining oil, sriracha and 2 tbsp. water over medium-high, 1 minute. Add shrimp; cook, stirring, until opaque in center, about 3 minutes; season. Serves 4.

Lemony Salmon & Asparagus Pouches ⁄4 lb. asparagus, cut into 3-inch pieces 4 skin-on salmon fillets (6 oz. each) 8 sprigs dill 1 lemon, cut crosswise into 12 thin slices 4 tbsp. cold butter, cut into 8 pieces 3

Fold four 20-inch-long parchment sheets in half lengthwise. Unfold one sheet at a time. Mound one quarter of the asparagus on one side, parallel to crease. Top with 1 fillet; season.

Top with 2 dill sprigs, 3 lemon slices and 2 pats butter; season. Fold parchment over; fold up edges to seal.

Bake pouches on sheet at 375° until

1 refrigerated rolled pie crust 1⁄ cup shredded pecorino, plus 2 more for topping 1 lb. multicolored baby tomatoes, halved 2 tsp. olive oil 2 tbsp. small or torn basil leaves

On parchment-lined baking sheet, roll the pie crust into a 7-by-10-inch rectangle or a 9-inch circle (like on this issue’s cover!)

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102

Top with cheese, leaving a 2-inch border. Top with tomatoes, cut sides up. Drizzle with 1 tsp. oil; season. Fold crust edges over outer edge of tomatoes, pleating as needed.

Brush crust edges with remaining oil. Bake at 425° until crust is golden and tomatoes are bubbling, 30 to 35 minutes.

Let cool 15 minutes. Sprinkle with basil before serving. Serves 4.

Bacon-Wrapped Scallops with Spinach & Beans 12 thin slices bacon 12 large scallops (about 3⁄4 lb. total) 1 can (15.5 oz.) cannellini beans, rinsed 10 oz. fresh spinach 1 tbsp. fresh lemon juice

In large ovenproof skillet, cook bacon over medium-low until cooked but still pliable, 6 minutes. Transfer 1 tbsp. drippings to bowl, leaving remaining fat in skillet. Season scallops. Wrap with bacon; secure with toothpicks. Heat fat in skillet over mediumhigh. Add scallops; cook 11⁄2 minutes.

Turn scallops; transfer skillet to oven. Broil until bacon is crisp, 5 minutes. Discard toothpicks. In another skillet, cook beans in reserved 1 tbsp. bacon fat over medium, 2 minutes. Add spinach and 2 tbsp. water; season. Cook, tossing, 2 to 3 minutes. Add lemon juice. Serve with scallops. Serves 4.

Thai Noodle Salad 9 oz. rice vermicelli noodles 1 lb. cooked shrimp, halved lengthwise 1 English cucumber, seeded then cut into matchsticks 1⁄ cup ponzu sauce 4 2 tbsp. chili-garlic sauce

Cook noodles according to package instructions; rinse and drain. In bowl, toss with remaining ingredients. Serves 4.

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Grilled Steak & Escarole 2 New York strip steaks (1 lb. each) 6 tbsp. plus 2 tsp. olive oil 3 cloves garlic, grated 2 small heads escarole, halved through core 4 lemon wedges

Brush steaks all over with 2 tsp. oil; season.

Grill over medium-high, turning once, until browned, 10 minutes for medium-rare.

Transfer to cutting board; let rest 10 minutes.

In small bowl, whisk 6 tbsp. oil and garlic.

Drizzle escarole halves with 4 tbsp. garlic oil. Grill until charred, 3 minutes; season.

Brush steak with 2 tbsp. garlic oil; thinly slice.

Serve with escarole and lemon wedges to squeeze over greens. Serves 4.

Souvlaki Sandwiches 1 lb. boneless, skinless chicken thighs, pounded 1⁄2 -inch thick 2 tbsp. olive oil 1 red onion, halved and sliced 4 pita breads, warmed 8 oz. store-bought tzatziki

Season chicken. In large nonstick skillet, heat oil over medium-high. Add chicken; cook, turning once, until cooked through, 8 minutes. Transfer to cutting board.

Increase heat to high. Add onion; cook, stirring often, until charred, 2 minutes.

Slice chicken. Top pitas with tzatziki, chicken and onions. Fold over. Serves 4.

Chilled Beet Soup Salmon with Peas & Mint 4 skinless salmon fillets (6 oz. each) 4 tsp. plus 1⁄4 cup store-bought pesto 2 cups fresh or frozen peas 2 heads Bibb lettuce, roughly chopped 2 tbsp. torn mint leaves

Brush each fillet all over with 1 tsp. pesto; season. In nonstick skillet, cook over medium-low, turning once, until fish flakes, 7 minutes; transfer to plate. In skillet, cook peas and 1⁄4 cup pesto until warmed, 2 minutes. Off heat, toss with lettuce and mint until wilted; season. Serve with salmon. Serves 4.

7–8 cups chicken stock 1 can (28 oz.) diced tomatoes (preferably San Marzano) 1 3⁄4 lbs. beets, peeled and diced 1⁄ cup horseradish cream sauce 4 1⁄ cup torn dill sprigs 2

In large pot, bring 7 cups stock, tomatoes and their juices, and beets to boil.

Cook over medium-high until tender, 35 minutes; transfer to blender. Puree, adding more stock if needed to thin; season. Refrigerate overnight. In bowl, whisk horseradish sauce with 1 1⁄2 tbsp. water. Divide soup among bowls, drizzle with sauce and top with dill. Serves 4.

1 lb. pork tenderloin, cut into twenty-four 1-inch cubes 1 small red onion, 3⁄4 cut into 1-inch pieces, 1⁄4 thinly sliced 3⁄ lb. peeled fresh pineapple, cut into 1-inch cubes 4 3⁄ cup plus 1 tbsp. store-bought teriyaki sauce 4 3⁄ lb. sugar snap peas, thinly sliced lengthwise 4

Thread pork, red onion pieces and pineapple cubes on skewers. Brush kebabs with 1⁄2 cup teriyaki sauce. Cook on grill or grill pan over medium-high, turning, until pork is cooked through, 12 to 15 minutes. Using clean brush, glaze with 1⁄4 cup teriyaki sauce. In bowl, toss snap peas, red onion slices and 1 tbsp. teriyaki sauce. Serve with skewers. Serves 4.

Berry & Thyme Cobbler FILLING In a large bowl, mix 2 lbs. fresh or frozen mixed berries (such as raspberries, blueberries and blackberries) with 1⁄2 cup sugar, 1 tbsp. cornstarch, 2 tsp. fresh thyme leaves and 2 tsp. fresh lemon juice until the fruit is evenly coated. Transfer to a 2-qt. baking dish.

TOPPING Make drop biscuits (see recipe on p. 111), mixing 2 tsp. fresh thyme leaves and 1 1⁄2 tsp. lemon zest into the cream. Using a spoon, dollop the dough in craggy mounds, spacing evenly on top of the berry mixture. Dab the biscuits with cream, then sprinkle them with 1 tbsp. sugar. Bake at 400° until the filling bubbles and a toothpick inserted into the biscuits comes out clean, tenting with foil if the biscuits are browning too quickly, 35 to 40 minutes. Serves 6 to 8.

Mixed berrie

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106

Cobblers take already-awesome fresh summer fruit to a whole new level. And what’s more, they couldn’t be simpler to make!

BY JANET TAYLOR MCCRACKEN

PHOTOGRAPHY BY CHRISTINA HOLMES

Peache

FILLING In a large bowl, mix 2 lbs. pitted, peeled, sliced fresh or frozen peaches with 1⁄ cup sugar, 1⁄ cup cream, 3 4 1 tbsp. cornstarch, 1⁄4 tsp. ground cardamom and 1⁄4 tsp. pure almond extract until the fruit is evenly coated. Transfer to a 2-qt. baking dish.

TOPPING Make cut-out biscuits (see recipe on p. 111).

Pat into a 1⁄2 -inch-thick round;

cut into 6 wedges, like a pie, and arrange on top of the peach mixture. Brush the biscuits with cream, then sprinkle them with 2 tbsp. sliced almonds and 1 tbsp. raw sugar. Bake at 400° until the filling bubbles and a toothpick inserted into the biscuits comes out clean, tenting with foil if the biscuits are browning too quickly, 35 to 40 minutes. Serves 6 to 8.

These cobblers call for the same simple biscuit topping, which can be rolled out or dropped on top. Get the how-to on page 111.

Finish your cobbler with whipped cream, mascarpone or ice cream!

Plum & Port Cobbler FILLING In a small saucepan, boil 1 1⁄3 cups ruby port, 1⁄3 cup (packed) light brown sugar, 2 tbsp. fresh orange juice and one 2-inch strip orange peel, stirring occasionally, until the mixture is reduced to 1⁄2 cup, about 15 minutes.

Discard the orange peel; whisk in 1 tbsp. plus 1 tsp. cornstarch. In a large bowl, mix 3 lbs. sliced fresh plums with the port mixture until the fruit is evenly coated. Transfer to a 2-qt. baking dish.

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TOPPING Make drop biscuits (see recipe on p. 111), mixing 1 tsp. orange zest into the cream. Using a spoon, dollop the dough in craggy mounds, spacing evenly on top of the plum mixture. Dab the biscuits with cream, then sprinkle them with 1 tbsp. sugar. Bake at 400° until the filling bubbles and a toothpick inserted into the biscuits comes out clean, tenting with foil if the biscuits are browning too quickly, 35 to 40 minutes. Serves 6 to 8.

FOOD STYLING BY MAGGIE RUGGIERO; PROP STYLING BY SARAH SMART.

Plum

Grape Spiked Triple-Grape Cobbler ⁄3 cup sugar, 2 tbsp. crème de cassis (black currant liqueur) and 1 tbsp. plus 1 tsp. cornstarch until the fruit is evenly coated. Transfer to a 2-qt. baking dish.

TOPPING Make drop biscuits (see recipe on p. 111). Using a spoon, dollop the dough in craggy mounds, spacing evenly on top of the grape mixture. Dab with cream, then sprinkle them with 1 tbsp. raw sugar. Bake at 400° until the filling bubbles and a toothpick inserted into the biscuits comes out clean, tenting with foil if the biscuits are browning too quickly, 35 to 40 minutes. Serves 6 to 8.

1

Cherrie Cherry–Black Pepper Cobbler FILLING In a large bowl, mix 2 lbs. pitted fresh or frozen cherries with 1⁄2 cup sugar, 1 tbsp. cornstarch and 3⁄4 tsp. ground black pepper until the fruit is evenly coated. Transfer to a 2-qt. baking dish.

TOPPING Make cut-out biscuits (see recipe on p. 111). Pat into a 1⁄ -inch-thick round.

2 Cut out like a tic-tac-toe board; arrange on top of the cherry mixture. Brush the biscuits with cream, then sprinkle them with 1 tbsp. sugar. Bake at 400° until the filling bubbles and a toothpick inserted into the biscuits comes out clean, tenting with foil if the biscuits are browning too quickly, 35 to 40 minutes. Serves 6 to 8.

Strawberrie

Chocolate-Dipped-Strawberry Cobbler FILLING In a large bowl, mix 2 lbs. quartered fresh strawberries with 1⁄2 cup sugar, 3 tbsp. natural unsweetened cocoa powder, 2 tbsp. cornstarch and 1 tsp. pure vanilla extract until the fruit is evenly coated.

Transfer to a 2-qt. baking dish.

TOPPING Make cut-out biscuits (see recipe, opposite page), mixing 1⁄ cup chocolate chips into the dry 2

ingredients. Pat into a 1⁄2 -inch-thick round. Using a cookie cutter, cut out biscuits; arrange on top of the strawberry mixture. Brush with cream, then sprinkle them with 1 tbsp. sugar.

Bake at 400° until the filling bubbles and a toothpick inserted into the biscuits comes out clean, tenting with foil if the biscuits are browning too quickly, 35 to 40 minutes. Serves 6 to 8.

Bake these treats in a round, square or rectangular pan.

Just make sure the dish holds 2 quarts.

Super Easy Biscuit Topping Five ingredients—two easy biscuits! This simple dough can be rolled and cut into shapes or, even easier, turned into rustic drop biscuits. The difference?

Just a few tablespoons of cream.

1

⁄4 1 1⁄2 1⁄ 2 3⁄ 4 1

cup flour cup sugar tsp. baking powder tsp. salt cup cream, plus 3 tbsp. more for drop biscuits

FOR DROP BISCUITS In a medium bowl, whisk the flour, sugar, baking powder and salt. Add 3⁄4 cup plus 3 tbsp. cream and mix just until the dough comes together. Bake according to recipe instructions.

COBBLER COUSINS

TEST YOUR DESSERT IQ ON P. 116.

FOR CUT-OUT BISCUITS In a medium bowl, whisk the flour, sugar, baking powder and salt.

Add 3⁄4 cup cream and mix just until the dough comes together.

Pat into a 1⁄2 -inch-thick round and cut out with an overturned glass, cookie cutter or knife. Gather any scraps, pat together and cut out more biscuits. Bake according to recipe instructions.

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111

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MAKEOVER MEAL

FISH SHACK FAVES MADE HEALTHY!

Surf’s up! Indulge in seafood classics that satisfy your summer cravings—without all the fat and calories.

BY MARGE PERRY AND DAVID BONOM | PHOTOGRAPHY BY PETER ARDITO

SLIMMED-DOWN SEAFOOD COMBO PLATTER

SERVES 4

⁄

1 4

1

⁄

1 4

1 1 6 3

⁄

2 3

COOK 15 MIN

lb. small potatoes, halved tbsp. Old Bay Seasoning tbsp. unsalted butter cod fillets (4 oz. each) extra-large shrimp, peeled and deveined cup flour tsp. garlic powder tsp. cayenne large egg large egg white tbsp. seasoned dry breadcrumbs tbsp. cornmeal cup canola oil Trimmer Tartar Sauce (see recipe at right)

1. Preheat the oven to 200°. In a large saucepan, cover the potatoes with 2 inches of water. Add the Old Bay; boil over medium-high heat until tender, about 15 minutes. Drain; toss with the butter.

2. Meanwhile, season the cod and shrimp with 1⁄2 tsp. salt and 1⁄4 tsp. pepper. On a large plate, mix the flour, garlic powder and cayenne. In a medium bowl, whisk the egg and egg white. On another large plate, mix the breadcrumbs and cornmeal.

3. Working with one fillet at a time, dredge the cod in the flour mixture; shake off excess. Coat with the egg mixture; shake off excess. Transfer to the breadcrumb mixture; press to adhere. Place on a baking sheet. Repeat with the shrimp.

4. In a large nonstick skillet, heat the oil over medium-high. Cook the cod until opaque in center, 3 to 5 minutes per side.

Transfer to a rack set in a baking sheet; place in the oven. Cook the shrimp in the skillet until golden, 1 to 1 1⁄2 minutes per side. Serve with the cod, potatoes and tartar sauce.

FOOD STYLING BY MICHELLE GATTON; PROP STYLING BY COURTNEY DE WET.

1 2 1 4 12

PREP 15 MIN

Make over your combo with seasoned boiled spuds and a healthier way to fry!

BEFORE

AFTER

calories

calories

fat

fat

1,630 497 68g 22g

TRIMMER TARTAR SAUCE

In a small bowl, mix 1⁄4 cup canola mayo, 1⁄4 cup plain fat-free yogurt, 1⁄4 cup chopped gherkins, 2 tbsp. chopped shallot and 2 tsp. chopped capers.

FRY, BABY! Shallow (instead of deep) frying means less fat for you.

LESS IS MORE Lower the fat! Use just enough oil to cook the seafood without submerging it .

HIGH TEMP If the oil is too cool, the fish will soak it up.

A test piece should brown in under one minute.

WORK IN BATCHES When you crowd the pan, the oil temperature drops.

So take your time! /3/

CRUNCH TIME Amp up the fresh flavor and texture of the lobster mixture with extra celery and onion.

SPREAD IT OUT!

WHAT’S IN 1 TBSP OF…

Made with eggs and oil, mayo is a calorie bomb! See how versions compare.

Regular mayo 90 cal, 10 g fat

Canola mayo

Vegenaise

90 cal, 9 g fat

Light mayo

Olive-oil mayo

60 cal, 6g fat

Low-fat mayo

/4/

40 cal, 4 g fat 35 cal, 3.5 g fat 15 cal, 1 g fat

LIGHTENED-UP LOBSTER ROLLS

MAKES 4

2

⁄

1 4

1 1 1 4

2

Less mayo and more lemon means the sweet lobster flavor shines through!

BEFORE

540 34g

PREP 15 MIN

COOK 12 MIN

cups cooked lobster meat, (12 oz. bought precooked, or picked from two 1 1⁄2-lb. lobsters), cut into bite-size pieces cup canola mayonnaise rib celery, thinly sliced tbsp. finely chopped red onion tsp. lemon zest top-split New England– style rolls or regular hot dog rolls tbsp. unsalted butter, at room temperature Lemon wedges, for serving

1. In a medium bowl, mix the lobster, mayonnaise, celery, onion, lemon zest and 1⁄8 tsp. pepper.

2. Heat a large nonstick skillet over medium. Spread the inside and outside of the buns with the butter.

Open the rolls and place two of them, split sides down, in the skillet.

Cook until lightly browned, turning once, 3 to 6 minutes. Repeat with the remaining rolls.

3. Divide the lobster mixture among the buns. Serve with the lemon wedges.

AFTER

333 13g

calories

calories

fat

fat

/5/

NO-CREAM NEW ENGLAND CLAM CHOWDER

SERVES 4

3 4 1 3 2 1 1 2 1 2

⁄

1 3

PREP 15 MIN

COOK 25 MIN

cans (6.5 oz. each) minced clams thick slices center-cut bacon, chopped medium onion, chopped (1 cup) ribs celery, chopped cloves garlic, minced tsp. chopped fresh thyme russet potato (12 oz.), peeled and cut into 1⁄2-inch cubes cups bottled clam juice bay leaf cups whole milk cup flour 20 oyster crackers, for garnish

1. Drain the clams, reserving 2⁄3 cup clam juice (discard the remaining juice).

2. Heat a Dutch oven over medium. Add the bacon and cook, stirring occasionally, until crisp, 7 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate. Pour off all but 1 tbsp. of the drippings and return the pot to medium heat. Add the onion, celery, garlic and thyme. Cook, stirring occasionally, until the vegetables soften slightly, 3 to 4 minutes.

3. Increase the heat to medium-high.

Add the reserved canned clam juice, potato cubes, bottled clam juice and bay leaf. Bring to a boil, reduce the heat to medium and simmer until the potatoes are tender, 8 to 9 minutes.

4. In a medium bowl, whisk the milk and flour until smooth. Add to the pot and cook, stirring constantly, until chowder thickens, 3 to 4 minutes. Stir in the minced clams; cook until heated through, about 2 minutes. Season with pepper.

Divide the chowder among bowls and top with the bacon and oyster crackers.

This lighter chowder is still plenty rich, thanks to a luscious milk broth.

BEFORE

380 25g

AFTER

311 7g

calories

calories

fat

fat

BRING HOME THE BACON Use leaner centercut bacon to get all the smoky, rich flavor with less fat.

LOOK MA, NO CREAM! Many seafood shacks thicken their chowders with heavy cream or a roux made of flour, butter and milk, both of which add buckets of calories and fat. You can make an equally rich, delicious soup by whisking milk with a bit of flour. That simple swap helps you simmer up a chowder with 25 percent fewer calories and nearly 75 percent less fat! /7/

BRILLIANT BINDER An egg white replaces some of the mayo in the filling to hold the crab cake together.

BREADING SMARTS No panko? For about the same amount of calories (less than 40 per serving), try one of these options!

FRESH BREADCRUMBS Try these for a moister filling. /8/

DRY BREADCRUMBS Use for heartier flavor and texture.

CRUSHED CORNFLAKES Add for sweetness and crunch.

SALTINE CRUMBS Crackers lend a mild yet salty taste.

SKINNY CRAB CAKES & PEACH SUMMER SLAW

SERVES 4

PREP 10 MIN ( PLUS CHILLING)

COOK 20 MIN

1 1⁄2

⁄ 1⁄ 4 1⁄ 4

1 2

1 1 3 1

⁄

1 2

1 1 2 2 2 1⁄2 2 5

Spicy peppers and sweet fruit add flavor to slaw, so you won’t miss the mayo.

BEFORE

831 65g

AFTER

429 21g

calories

calories

fat

fat

lb. lump or backfin crabmeat cup chopped red bell pepper cup finely chopped fresh chives cup finely chopped parsley large egg large egg white tbsp. canola mayonnaise tsp. Dijon mustard tsp. Worcestershire sauce cup panko bag (14 oz.) coleslaw mix medium peaches, cut into matchsticks pickled hot cherry peppers, sliced tbsp. cider vinegar tbsp. sugar tbsp. olive oil Lemon wedges

1. In a large bowl, toss the crabmeat, bell pepper and herbs. In a small bowl, whisk the egg, egg white, mayonnaise, Dijon, Worcestershire sauce, 1⁄4 tsp. salt and 1⁄ tsp. pepper. Add to the crab mixture; 4 mix until combined. Add the panko; mix gently. Cover and refrigerate 30 minutes.

2. In a medium bowl, toss the coleslaw mix, peaches, cherry peppers, vinegar, sugar, 2 tbsp. olive oil and 1⁄2 tsp. salt.

Let stand, tossing often, for 30 minutes.

3. Form the crab mixture into eight 1-inch-thick cakes. In a large nonstick skillet, heat 1 1⁄2 tbsp. oil over medium.

Add 4 crab cakes; cook until browned and cooked through, about 4 minutes per side. Place on a rack set in a baking sheet to keep crisp. Repeat with remaining 1 1⁄2 tbsp. oil and crab cakes. Serve with lemon wedges and slaw.

BLUEBERRY MILK SHAKES

MAKES 4

PREP 10 MIN

2

cups light vanilla ice cream 2 cups frozen blueberries 2 cups 1 percent milk 2 tbsp. honey 1⁄ 2 tsp. pure vanilla extract Fresh blueberries, for garnish

In a blender, puree the ice cream, frozen blueberries, milk, honey and vanilla until thick and smooth. Pour into 4 glasses; garnish with a few fresh blueberries.

BERRY SMART Sub in frozen berries for some of the ice cream in your shake and watch the color deepen and the fat and calories drop.

Vanilla extract adds loads of fat-free flavor to your shake.

BEFORE

690 18g

AFTER

220 5g

calories

calories

fat

fat

FISH SHACK MENU DO’S AND DON’TS Eating out? Order lighter and smarter with these handy tips.

STARTERS BUYER BEWARE

BEST BET

Just because coconut is getting a lot of healthy buzz doesn’t mean that coconut shrimp are healthy. The coconut is usually sweetened—and fried—which adds calories and carbs.

Keep it at 100 calories with a cup of tomato-based Manhattan clam chowder or an appetizer-sized portion of shrimp cocktail.

SIDES BUYER BEWARE

BEST BET

A small order of fries can set you back around 350 calories. But don’t order sweet potato fries just because they have extra nutrients—they have nearly as many calories and just as much fat.

Boiled potatoes taste great with seafood. Top yours with 1 tablespoon of sour cream for 25 calories, instead of the same amount of butter for 100.

MAINS BUYER BEWARE

BEST BET

A fried seafood platter can exceed an entire day’s worth of calories, between 1,200 and 1,600 at just one meal. Fish-and-chips runs a close second at about 1,000 calories.

Go for the steamed lobster or shrimp dinner, served with a baked potato and corn on the cob—it’s about a third of the calories for the entire meal.

DESSERT BUYER BEWARE

BEST BET

A hot fudge sundae is packed with calories and fat, but it’s shocking to know just how much—upwards of 1,000 calories!—and that’s without the brownie that so often comes with it.

Put on your cute face and order a kid-size sundae—a small portion with strawberry or chocolate sauce usually has fewer than 300 calories.

/ 11 /

Stilly? hungr ertime

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KITCHEN COACH

NO MORE MIS-STEAKS!

Serve juicy beef every time with these

STEAK TACO SALAD

page 83

Time it right

Remove the steak from the fridge 30 minutes before cooking. Bringing the meat to room temperature helps ensure that the interior doesn’t lag too far behind the exterior as it cooks.

Get cooking

Preheat a skillet over medium-high with a drizzle of a high-heat oil like canola that won’t burn. Pat the steak dry, which will help it develop a flavorful browned crust (if it’s wet, it will steam instead).

Season the meat just before cooking to avoid drying it out, then add it to the skillet. Let the steak sit for a few minutes before turning—you’ll know it’s ready to flip when it releases easily from the pan.

Cool it

Letting the steak rest for 10 minutes before slicing relaxes the muscle fibers, which helps them absorb unevenly distributed juices.

This way, juices stay in the steak and won’t seep out onto the cutting board.

Go against the grain

Identify the steak’s muscle fibers, which look like striations, then slice perpendicular to them.

Cutting against the grain breaks those tight muscles, yielding tender slices.

INGREDIENT INTEL

ILLUSTRATIONS BY ALYSSA NASSNER.

TUNA GETS REEL!

STUFFED WITH TUNA & WHITE BEANS

page 89

There may be plenty of fish in the sea, but canned tuna reigns at the supermarket. When shopping, look for pole-caught tuna, which is our test kitchen’s favorite (and Rach’s, too) for its richer flavor. Using an old-fashioned rod and reel eliminates the bycatch (unintentionally captured marine life) created by larger commercial fishing devices. By choosing the eco-friendly option, you’re also supporting local fishermen. We’re glad it’s catching on!

page

115

PASTRY PRO

FRUIT DESSERT DECODER

Learn to discern buckles from slumps and pandowdies from brown Betties with a cheat sheet of classic (and often comically named) fruit desserts.

COBBLER The biscuits atop this fruity fave resemble cobblestones, which is how this dessert is presumed to have gotten its name.

PANDOWDY Much like the cobbler, the pandowdy’s fruit filling is topped with pie crust or biscuit dough, but the pandowdy’s surface is often arranged in a patchwork pattern.

CRUMBLE The fruit filling is topped with a crumbly streusel made from sugar, flour, and butter.

CRISP Often confused with the crumble, the crisp has a streusel topping that’s made crunchy with nuts or oats.

GRUNT (AKA SLUMP) A grunt is a cobbler that’s cooked, covered, on the stovetop instead of in the oven. And the funny name? That’s the noise that comes out of the pot while it cooks.

BROWN BETTY Though people disagree about the identity of the “Betty” who created this dish, she was a budget-minded baker who layered buttered breadcrumbs with sliced apples or other fruit for a homey treat that is baked until, well, browned!

BUCKLE The buckle is the only dessert in the mix reversing PLUM & PORT COBBLER

page 108

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the order of the two main components: The batter is the base and the fruit is the topping. When baked, the base bubbles and buckles up around the juicy fruit piled on top.

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The smooth blades of a standard vegetable peeler aren’t good for gripping and separating delicate skin from juicy fruits and vegetables like peaches and eggplants. Enter the serrated peeler, whose sharp grooves make easy work of it. In fact, the spiky peeler is a great substitute for the usual blanching and ice-water-bath method for peeling: plunging produce into boiling water to loosen the skin, setting it in an ice bath, then pulling off the skin. The peeler does the task in a fraction of the time!

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Next time you polish off a jar of pickles (dills, radish, bread-and-butters or any kind), put that juice to good use!

Stir into coleslaw, potato salad or pasta salad for extra zing.

CUSTOMER REVIEWS*

Stir into Bloody Marys, martinis or micheladas.

Boil until the brine is reduced by half to concentrate flavor, then whisk with butter to make a bright sauce for drizzling on cooked fish or vegetables.

Add to water when boiling potatoes to infuse them with flavor.

QUICK-PICKLED RADISHES

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PET PROJECT

Treats to go!

Drew and Erin with Caroline

Find a shady spot with your pooch on June 18 and break out these pet-approved chips and dip to celebrate International Picnic Day! BY SARAH ZORN

Sweet Potato & Bacon Chips with Yogurt Dip MAKES ABOUT 50 CHIPS PREP 10 MIN COOK 30 MIN

ANOTHER DOG SAVED:

large sweet potato, peeled, very thinly sliced with a sharp knife or mandoline 2 strips bacon— cooked, crumbled, drippings reserved 1 cup plain yogurt 1. Preheat the oven to 375°. In a large bowl, combine the sweet potato slices and 1 tbsp. of the bacon drippings; toss to coat.

2. Divide sweet potato slices between two parchment-lined baking sheets, arranging in a single layer. Bake, turning once, until browned, about 20 minutes. Let cool on sheets (chips will crisp as they cool).

3. In a small bowl, mix the yogurt and cooked bacon. Serve the dip with the chips.

9-year-old Australian Cattle Dog mix Adopted by: Erin and Drew Eastmead, through Forever Loved Pet Sanctuary in Scottsdale, AZ (foreverlovedpets.org) Elder hostel: Forever Loved helps find homes for senior pets. “Older dogs can require less patience and energy than puppies and are just as cute and loveable,” says Luisa Chocron, the sanctuary’s founder. Case in point was Caroline, a sweet girl with silly ears. “When Erin and Drew contacted us about adopting her, I could hardly contain my excitement.”

Golden girl: “We both work, so training a puppy would be hard. Plus, our two cats appreciate not being chased around the house all day!”

Erin says.

Recipe reviewed by the ASPCA. Every pet is different, so please check with your vet to see if this recipe is suitable for your dog.

Out and about: Even at age nine, Caroline is always up for an adventure. “She loves the botanical garden,” says Erin. “And breweries!”

Are you a spare-no-effort pet parent? Dip the chips for your pup!

A PORTION OF PROCEEDS FROM SALES OF RACHAEL’S PRODUCTS GOES TO HELP ANIMALS IN NEED.

PHOTOGRAPHY BY CARLI DAVIDSON

Every Day with Rachael Ray (ISSN 1932-0590); June 2015, Volume 10, No. 93, is published monthly (except bimonthly in January/February and July/August) by Meredith Corporation, 1716 Locust Street, Des Moines, IA 50309-3023. Periodicals postage paid at Des Moines, IA, and at additional mailing offices. Subscription prices, $24.00 per year in the U.S.; $29.00 (U.S. dollars) in Canada; $29.00 (U.S. dollars) overseas. Every Day with Rachael Ray is a registered trademark of Ray Marks Co. LLC. TAKE A BITE OUTTA LIFE is a registered trademark of Meredith Corporation. POSTMASTER: Send all UAA to CFS. (See DMM 707.4.12.5); NON-POSTAL AND MILITARY FACILITIES: Send address corrections to Every Day with Rachael Ray, P.O. Box 37508, Boone, IA 50037-0508. In Canada: mailed under Publications Mail Sales Product Agreement No. 40069223; Canadian BN 12348 2887 RT. Return undeliverable Canadian addresses to Every Day with Rachael Ray, 2835 Kew Drive, Windsor, ON, N8T 3B7. © Meredith Corporation 2014. All rights reserved. Printed in the U.S.A.

STYLING AND GROOMING BY ERIC POWELL. RECIPE PHOTO: PHOTOGRAPHY BY GORMAN & GORMAN; FOOD STYLING BY JOHN BJOSTAD; PROP STYLING BY WENDY SCHELAH.

Caroline

1

Natural, delicious recipes for your dog.

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KITCHEN CAMEO

Celebs tell us what they crave, we tell them what to cook!

Jason Biggs Forget apple pie: Jason Biggs should be known for his pizza pie skills!

The funnyman took a break between shows of The Heidi Chronicles on Broadway to ace one of our delicious recipes. BY JERYL BRUNNER WHAT’S YOUR COOKING CRED? TELL US, HOW INTO COOKING ARE YOU? I love making pizza in my wood-fired oven. I’m also obsessed with my sous-vide machine.

WHAT’S YOUR FAVORITE MEAL? Dinner. Cooking gives me a chance to unwind at the end of the day.

OK, MAKE OUR...

Eggplant & Feta Pizzas INGREDIENTS: 1 cup jarred marinara • 1 tbsp. minced ginger • 2 Japanese eggplants, cut into 1⁄3-inch-thick slices • vegetable oil • 1 tbsp. garam masala • 1 lb. pizza dough • 3 cups baby spinach • 1 cup crumbled feta

SO, HOW DID IT GO?

INSTRUCTIONS: Preheat a grill to high or an oven to 500°. In a small bowl, mix the marinara and ginger. Place the eggplant slices on a baking sheet; brush both sides with oil. Season with garam masala, salt and pepper. Grill or roast, turning occasionally, until tender and charred in spots, about 5 minutes. Divide the dough in half; stretch into two 9-inch rounds. If using a grill, lower the heat on one side of the grill to low; oil the grate.

Transfer the dough to the oiled grate. Cover; cook until bubbling and brown, 3 to 4 minutes. Flip; cook until beginning to brown, about 2 minutes.

Invert onto a baking sheet. Spread with the marinara; top with the spinach, eggplant and feta. Grill, covered, until the cheese softens, 2 to 3 minutes.

If using the oven, transfer the dough rounds to a parchment-lined baking sheet. Spread with the marinara; top with the spinach, eggplant and feta. Bake until the cheese softens, about 15 minutes. Makes 2.

“My one-year-old son ‘helped’ by getting his hands into the dough.

The end result was molto bene!” page

120

JUNE 2015 RACHAELRAYMAG.COM

PHOTOGRAPHY BY CON POULOS; FOOD STYLING BY CYD MCDOWELL; PROP STYLING BY PAIGE HICKS. PORTRAIT BY CORBIS. ALL OTHER PHOTOS COURTESY OF JASON BIGGS.

ANY FOODS YOU WON’T EAT? I will try anything!

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