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October CONTENTS

F E AT U R E S

82 R AC H A E L

R AY â&#x20AC;&#x2122; S 3 0 - M I N U T E M E A LS

Comfort-food season is officially here! Celebrate with sausage, schnitzel, subs, spaghetti and more.

92 T H I S

BURGER H AS A S E C R E T

FOOD STYLING BY EUGENE JHO; PROP STYLING BY KARIN OLSEN.

Ever bite into something and think, Why is this so good? A few famous food pros share recipes for taking a perfectly good dish and making it perfectly spectacular.

Photograph by SARAH ANNE WARD

FOOD & FUN

FA ST I D E A S

Nine recipes you can make in a flash

T W I ST S O N A DISH Fun French toast riffs that are worth waking up for

FOUND IN EVERY ISSUE

RECIPE INDEX

T H AT ’ S GENIUS Party in the parking lot with portable game-day recipes.

DINNERS FOR A DEAL Delicious meals at the push of a button

THE SWEET S P OT Grant Melton from The Rachael Ray Show turns your leftover Halloween stash into epic desserts!

COOK WITH KIDS p.

An Insta-famous blogger serves up a cheesy family dinner.

ON THE COVER Photograph by Melanie Dunea. Prop styling by Wendy Schelah for Halley Resources; fashion styling by Cara Apotheker. Makeup by Joe J. Simon for Giorgio Armani Beauty; hairstyling by Patty Mocarski. Top by Isabel Marant; necklace and bracelet by David Yurman. Illustration by Gillian MacLeod.

FAVES & SAVES

TEST-KITCHEN PICKS These toaster ovens are lit!

SUPERMARKET S M A RT S Decoding the new nutrition labels, battle of the hard-boiled eggs, and more

IN SEASON Get fresh with sweet potatoes.

H E A LT H Y HELPING

Te a r - o u t booklet

S H O RTCU T SUPPERS

Your ultimate make-ahead meal plan.

LETTER F R O M R AC H Fall in love with fall!

R AC H ’ S BURGER OF THE MONTH Beef with beer cheese on a pretzel roll? Drooling!

WORD OF MOUTH

Greener ways to clean your kitchen

You could win $$$ and a mentoring session with Rach!

103

GET TOGETHER These scary-good recipes and cool crafts will help you throw a Halloween bash that will knock ’em dead!

S C R AT C H PA D Test-kitchen tips

106

P E T P R OJ E CT Get pumped for pumpkin treats.

108

KITCHEN CAMEO Actor Sterling K. Brown makes breakfast for dinner.

Avoid the need for “second breakfast” by getting some protein first thing in the morning. You’re going to want some bacon with the delicious recipes on page 34.

RACHAEL RAY EDITOR-IN-CHIEF LAUREN PURCELL EXECUTIVE EDITOR LAUREN IANNOTTI MANAGING EDITOR TARA COX

—FROM YOUR FRIENDS AT SMITHFIELD

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FOOD ST YLI NG BY MI CAH MORTON.

FEATURES EDITOR Christina Izzo

THIS IS NOT JUST BREAKFAST.

IT’S YOUR A.M. ATTITUDE ADJUSTER.

For quick and easy breakfast inspiration, visit smithfield.com

Make a delicious, protein-packed Smithﬁeld breakfast part of your morning. Because it’s no mere meal–breakfast is powerful stuff.

Recipe Index OCTOBER

BREAKFAST & BRUNCH

34 Strawberry Cheesecake French Toast

35 Maple-Bourbon Bacon French Toast

35 Boston Cream Pie French Toast

37 French Benedict French Toast

37 Honey-Pear Thyme French Toast

French Toast Suzette

Piña Colada French Toast

SIDES, STARTERS & SNACKS

23 Potato-Parsnip Rösti

Grilled Hasselback Sweet Potatoes

72 Sweet Potato Hummus

SALADS, SOUPS, ETC.

B Buffalo Chicken Salad

30 Kale Salad with GrilledCheese Croutons

58 Greens with Deb’s Favorite Vinaigrette

101 Broccoli Soup with Herbes de Provence

VEGETARIAN MAINS

Baked SpinachRicotta Dumplings

89 Ratatouille with OvenPoached Eggs

Farro Risotto with Pumpkin & Sage

77 Jalapeño Peepers

101 Brussels Sprouts with Cinnamon Dressing

Indian Grilled Cheese & Tomato Soup

12 Burgers with Hot Beer Crab Cake Burgers Cheese on Pretzel Rolls

88 Easiest Meatballs Ever on Italian Hoagie Rolls

90 Roast Beef with Russian Dressing & Sauerkraut

41 Ham & Cheese Pretzel Panini

100 Star Anise Burgers

CHICKEN

30 Squash, Feta & Pickled Onion Tacos

Werewolf Claws

SAMMIES & BURGERS

Red Lentil Soup

45 Spinach Frittata with Warm Bacon Salad

77 Jack-o’-Lantern Sushi Snacks

47 Sweet Potato & Goat Cheese Cannelloni

B Chicken Quesadillas & White Bean Salad

R A C H A E L R AY M A G . C O M | O C TO B E R 2 01 7

>> KEY

B Cuban-Style Chicken Picadillo

Chicken Breasts with Roasted Grapes

84 Chicken Schnitzel with Sweet ’n’ Sauer-Kraut

Fast (30 min. or less)

Freezer-friendly

28 Chicken Sofrito Skillet

44 Chicken Tinga Tacos

100 Curry & Cardamom Fried Chicken

Vegetarian

Gluten-free B Tear-out booklet

MEAT

SEAFOOD

43 Hoisin-Glazed Spareribs with Bok Choy

46 Thai Curried Shrimp & Coconut Noodles

86 Knocks ’n’ Brats & Red Cabbage & Potato Rösti

Shrimp Stew with Allspice

Beefy Stout Chili Frito Pies

Beef Schnitzel & Braised Green Beans

100

PASTA & PIZZA

B Peanutty Noodles with Chicken

65 Gluten-Free BBQ Chicken Pizza

58 Brussels and ThreeCheese Pasta Bake

Three-Cheese Stuffed Shells

65 Mini Pepperoni Pizzas

65 Fancy French(ish) Pizza

87 Sicilian Bucatini with Broccoli Rabe

91 Farro Spaghetti with Zucchini & Onions

Trick-or-treat transformation! Take Halloween sweets to the next level with our candy-fied treats. 51

DRINKS & DESSERTS

h Genius Sundaes with

Smarties & Nerds h Caramel Apple Pie with Hot Tamale Whipped Cream h Peanut Butter Cup Tart h Candy Corn-fetti Layer Cake 24 Poached Pears with Meringue Crunch

28 Turkish Iced Coffee

77 Popcorn Bites

58 Chewy Oatmeal Raisin Chocolate Chip Cookies

77 Linzer Ghosts

77 Frankenstein Cookies

100

81 Spicy Devil’s Brew

Pineapple & Turmeric Margarita

101 Chocolate Chip & Ancho Chile Cookies

R A C H A E L R AY M A G .C O M | O C TO B E R 2 01 7

STEP 1 MAKE A BIG BATCH OF THIS! Roasted Chicken Thighs & Tomatoes MAKES enough to cook all 6 of the recipes inside PREP 45 min COOK 30 min 3

⁄4 8 1 28

cup olive oil large cloves garlic lemon, zested (about 1 1 ⁄ 2 tsp.) boneless, skinless chicken thighs (about 8 lbs.) 40 large plum (Roma) tomatoes (about 8 lbs.), halved lengthwise

1. Arrange the oven racks in the top and bottom thirds of the oven; preheat to 425°. 2. In a blender, puree the olive oil, garlic cloves, lemon zest and 2 tsp. each salt and freshly ground black pepper. F O O D ST Y L ING BY BARRETT WASHBURNE ; P R OP ST YLING BY MICHELLE LONG O.

3. On two rimmed baking sheets, place the chicken and tomatoes, nestling the tomatoes among the chicken thighs. Generously brush with the garlic-lemon oil. 4. Roast until the tomatoes are wrinkled and browned in spots, the chicken is cooked through and an instant-read thermometer registers 165° when inserted into the thickest part of the thigh, rotating and swapping the sheets halfway through cooking, about 30 minutes. Let cool completely before storing.

AND… FREEZE! Portion the chicken and tomatoes in separate freezer bags labeled by recipe (spoon a little of the pan juices into the bags with the tomatoes): 4 shredded chicken thighs and 6 chopped tomato halves (quesadillas); 5 shredded chicken thighs and 4 sliced tomato halves (peanut noodles); 38 tomato halves (stuffed shells); 8 chopped chicken thighs and 14 chopped tomato halves (picadillo); 8 sliced chicken thighs (salad); 3 sliced chicken thighs and 18 chopped tomato halves (grilled cheese). Press out any air in the bags, then seal and freeze for up to 3 months. Thaw the bags in the fridge overnight, or microwave at 50 percent power for about 10 minutes for the chicken and about 7 minutes for the tomatoes.

STEP 2 MAKE ONE OF THESE!

1. Chicken Quesadillas & White Bean Salad

2. Peanutty Noodles with Chicken

2 cups shredded pepper jack • 4 thawed shredded roasted chicken thighs • 1⁄4 cup chopped fresh cilantro • eight 8-inch flour tortillas • 1 can (15 to 15.5 oz.) white beans, rinsed • 6 thawed chopped roasted tomato halves • 1⁄ 3 cup chopped onion • 2 tbsp. fresh lime juice Sandwich first 3 ingredients between tortillas; season. Cook in greased skillet over medium until browned, about 3 minutes per side. In bowl, mix remaining ingredients; season and serve on the side. Serves 4.

3 tbsp. peanut butter • 2 tbsp. soy sauce • 2 tbsp. rice vinegar • 1 tbsp. toasted sesame oil • 1 lime, zested (about 1 tsp.) and juiced (about 2 tbsp.) • 5 thawed shredded roasted chicken thighs • 4 thawed sliced roasted tomato halves • 10 oz. whole-grain spaghetti, freshly cooked • 4 sliced scallions • salted peanuts In large bowl, whisk first 5 ingredients, including lime zest and juice. Stir in chicken and tomatoes; mix in spaghetti. Sprinkle with scallions and peanuts. Serves 4.

3. Three-Cheese Stuffed Shells 1

2 ⁄ 2 cups fresh ricotta • 1 cup crumbled feta • 1 cup grated Parmesan • 1 egg • 3 tbsp. chopped fresh oregano • 10 oz. jumbo pasta shells, cooked and cooled • 38 thawed roasted tomato halves • 8 cloves garlic In bowl, mix ricotta, feta, 1⁄ 2 cup Parmesan, egg, 1 tbsp. oregano and 1⁄ 2 tsp. salt; stuff into shells. In food processor, pulse tomatoes, garlic, remaining 2 tbsp. oregano and 1 tsp. salt; pour half into 9-by-13-inch baking dish. Add shells. Top with remaining sauce and 1 ⁄ 2 cup Parmesan. Bake covered at 375° until hot, about 30 minutes. Uncover; bake until cheese melts, about 10 minutes. Serves 4.

4. Cuban-Style Chicken Picadillo 1 chopped onion • 11⁄ 2 tsp. ground cumin • 2 tbsp. olive oil • 14 thawed chopped roasted tomato halves • 8 thawed chopped roasted chicken thighs • 11⁄4 cups chicken stock • 8 sliced large pimiento-stuffed olives • 1⁄ 3 cup raisins • 4 cups cooked quinoa • 1 tsp. ground turmeric • fresh parsley leaves In large saucepan over medium-high, cook onion and cumin in oil, stirring often, until onion softens, about 5 minutes. Add next 5 ingredients; cook picadillo over medium until thickened, about 30 minutes; season. In large bowl, mix quinoa and turmeric; season. Top quinoa with picadillo and parsley. Serves 4.

5. Buffalo Chicken Salad

6. Indian Grilled Cheese & Tomato Soup 1

8 thawed sliced roasted chicken thighs • ⁄ 2 cup bottled Buffalo hot sauce • 8 cups chopped romaine (about 1 head) • 3 very thinly sliced large celery stalks with leaves • 1 cup blue cheese dressing • 1 cup croutons On rimmed baking sheet, toss chicken with sauce. Roast at 425° until heated through, about 10 minutes. Divide lettuce among plates. Top with celery, chicken, dressing and croutons. Serves 4.

11⁄ 2 cups chicken stock • 18 thawed chopped roasted tomato halves • 2 tsp. grated fresh ginger • 1 tsp. ground coriander • chopped fresh cilantro • 8 slices bread • 1⁄ 3 cup mango chutney • 3 thawed sliced roasted chicken thighs • 8 slices sharp cheddar In saucepan, simmer first 4 ingredients over medium, stirring often, until flavors meld, 15 minutes; puree in food processor. Garnish with cilantro. Build sandwiches with remaining ingredients. Cook in greased skillet over medium-high until cheese melts, about 3 minutes per side. Serves 4.

Fall in love with fall! world, so we’re thrilled to launch our Feed It Forward initiative, a contest for charity founders who shape our communities in ways big and small. Get all the details on page 21. Our Dinners for a Deal story (page 43) is all about food you can make in the microwave. I gotta be honest: I only use mine for popcorn. But I work for our readers, and I’m trying to embrace this strange device as much as I can! And now that fall is here, football is back—yes! Eat up with our tailgate recipes on page 39. The air is cool. We have sweaters longing to be touched and cuddled and great food that brings us all closer. So have fun stealing all the best bits of Halloween candy from your kids or your give-out bowls, roll in some leaves, don’t act your age and fall in love again with fall.

PHOTO GRAPH BY OFFSET

all is my favorite season for many reasons, but pumpkin and butternut squash are on the long list of what I look forward to when the weather changes from hot to cold and crisp. As you’ll read in our Pet Project story (page 106), pumpkin is great for dogs. My pit bull, Isaboo, and I share a devotion to orange-flesh vegetables. Coincidentally, October is National Pit Bull Awareness Month! Isaboo is the light of my life and the most loving of creatures. My first love, however, was Boo, my first pit bull. Boo talked all the time—snorts, grunts, grumbles—and, man, could she sing! Isaboo is very quiet and always worried. They’re very different in many ways, but one thing they share is a deep love of butternut squash and pumpkin! Both dogs would rather eat warm squash than a big steak. Maybe there is a little more Boo in Isaboo after all. We all need more good news of good works in the

R A C H A E L R AY M A G . C O M | O C TO B E R 2 01 7

Walnut, Vegetable and Chicken Quesadillas

California Walnuts

F O R T H E B E S T K I D F R I E N D LY M E A L S E V E R For ﬂavor, crunch and heart-healthy* goodness, remember the California walnuts. For these and other recipes your kids will love, visit Walnuts.org

Per one ounce serving. So Simple. So Good.™

*Heart-Check food certiﬁcation does not apply to recipes unless expressly stated. See heartcheckmark.org/guidelines. Supportive but not conclusive research shows that eating 1.5 ounces of walnuts per day, as part of a low saturated fat and low cholesterol diet and not resulting in increased caloric intake, may reduce the risk of coronary heart disease. (FDA) One ounce of walnuts provides 18g of total fat, 2.5g of monounsaturated fat, 13g of polyunsaturated fat including 2.5g of alpha-linolenic acid – the plant-based omega-3.

Chicken and Walnut Dumpling Soup

Waldorf Salad

Walnut Chili Mac

I don’t go to pubs as much as I’d like to, but if I did, I’d want to shoot a great game of darts, then sit down with a pint of beer and eat this burger.

WHY WORCESTERSHIRE SAUCE?

Pub Burgers with Hot Beer Cheese on Soft Pretzel Rolls MAKES 4 1 1 ⁄ 2 lbs. 80% lean ground beef 3 tbsp. finely grated white onion (grated over a bowl to catch the juices) 2 tbsp. Worcestershire sauce Salt and pepper A drizzle of olive or canola oil 2 tbsp. butter 2 tbsp. flour 1 ⁄ 2 cup whole milk 1 ⁄ 2 cup lager beer 1 rounded tsp. (about a squirt) Dijon or English mustard

1 tsp. granulated garlic ⁄ 4 tsp. cayenne 1 package (8 oz.) shredded sharp yellow cheddar Pretzel hamburger rolls, split and warmed

TOPPINGS Grainy Dijon mustard Dill or bread-and-butter pickle chips Chopped white onion Watercress sprigs h Heat a large griddle pan or large cast-iron skillet over medium-high.

R A C H A E L R AY M A G . C O M | O C TO B E R 2 01 7

h In a medium bowl, mix the beef, grated onion and Worcestershire; season with salt and pepper. Form 4 large patties (thinner in the centers for even cooking). Drizzle the patties with the oil. Cook for 8 minutes, turning occasionally. h Meanwhile, heat a medium saucepan over medium; add the butter. When it melts, whisk in the ﬂour. Gradually whisk in the milk and season with salt. Cook, whisking often, until the sauce thickens,

about 2 minutes; slowly whisk in the beer. Add the Dijon, granulated garlic and cayenne. Reduce the heat to low, then add the cheese, a handful at a time, whisking to melt between additions. h Build the burgers by spreading the bun bottoms with the grainy Dijon, then top with some pickles and chopped onion. Top with a few sprigs of watercress, the patties, some cheese sauce and the bun tops.

Photograph by JOSEPH DE LEO

Lettering by JOEL HOLLAND

FOOD ST YLI NG BY SIM ON A NDREWS; PR OP STYL ING BY M EGAN HEDGPETH .

PAGE 104

Creamy Baked Ziti

Switch to GEICO and save money for the things you love. Maybe it’s a serving of sturgeon roe. Or a few ounces of white truffle. Amazing food is what you love – and it doesn’t come cheap. So switch to GEICO, because you could save 15% or more on car insurance. And that would help make the things you love that much easier to get.

Auto • Home • Rent • Cycle • Boat geico.com | 1-800-947-AUTO (2886) | local office Some discounts, coverages, payment plans and features are not available in all states or all GEICO companies. Homeowners and renters coverages are written through non-afﬁliated insurance companies and are secured through the GEICO Insurance Agency, Inc. Boat and PWC coverages are underwritten by GEICO Marine Insurance Company. Motorcycle and ATV coverages are underwritten by GEICO Indemnity Company. GEICO is a registered service mark of Government Employees Insurance Company, Washington, D.C. 20076; a Berkshire Hathaway Inc. subsidiary. © 2017 GEICO

A COMBO PLATTER OF COOL FINDS, HOT TRENDS AND GOTTA-KNOW NEWS

IF YOU’RE A RED-WINE DRINKER Manoir du Kinkiz, Cornouaille Cider ($18 for 750 ml) This French cider has an earthy, savory profile, and it pairs perfectly with strong flavors like stinky cheeses or herby potatoes.

P H OTO G R A P H Y BY P E T E R A R D I TO. F O O D ST Y L I N G BY M A R K VAS Q U E Z .

IF YOU LIKE TART AND CRISP Eve’s Cidery Northern Spy 2015 ($18 for 750 ml) Eve’s Cidery, in upstate New York, uses heirloom Northern Spy apples to craft a cider that’s sweet and grassy, with hints of juicy plums.

IF YOU HAVE A SWEET TOOTH Dragon’s Head Cider Traditional Cider ($17 for 750 ml) Spicy and slightly butterscotchy, this cider is made with heirloom French and English apples grown in American soil on Vashon Island, just off the coast of Washington State.

How do ya like them apples? IF YOU STILL CRAVE ROSÉ Eden Imperial 11° Rosé Cider 2015 ($14 for 750 ml) Straight outta Vermont, this sparkling pink cider blends heirloom apples with red currants, giving it a flavor that’s both tart and fruity. It’s the perfect pick for a festive occasion or a toast.

Meet your go-to drink for sweater weather: hard cider. The light-on-the-alcohol sparklers in winesized bottles are cool, crisp and downright exciting. Their flavor and character can vary widely based on the type of apples used, the soil in which they’re grown, and how long the juice was aged. Best of all, great stuff can be had on just about any budget. “You can get a solid cider for $15, or you can get a really great one for around $20,” says Dan Pucci, beverage director at the trendy cider-focused NYC restaurant Wassail. New to the cider game? Here are five great bottles to get you started. BY ERIN MEISTER

IF YOU’RE A FAN OF SOUR BEER Isastegi Sagardo Naturala 2015 ($12 for 750 ml) This funky, sour Basque cider was once a staple of Spanish farm workers. Thankfully, the word got out, and it’s now available stateside.

WO R D O F M O UT H

Trunk-or-treating—where the backs of cars and minivans (especially minivans) are transformed into virtual Halloween candy dispensers—is fast becoming a Halloween tradition. Held in parking lots and neighborhood driveways, the festive events oﬀer a spooky but safe space for kids to fill candy sacks, play games and be embarrassed by their parents’ wayyy-too-enthusiastic holiday spirit. Want to start one in your hometown? These tips from veteran trunk-or-treaters will get you rolling. —LAMBETH HOCHWALD PICK A SPOT “A playground, park or church parking lot can offer plenty of space, good lighting and, hopefully, bathrooms. Try to work with your local PTA or school district. They can be key players in drawing kids and residents to your event.” —Tara KennedyKline, Shoemakersville, PA CHOOSE A THEME “We did a pop-up bake shop [above, bottom left], an apothecary and a fairy tale–themed trunk. We also try to match the trunk to our daughter’s costume. One year, she ©2017 P&G

dressed like a clown, so we did a carnival theme. We also decorate the area in front of the trunk to make the experience even more immersive.” —Mariah Lesson, Dallas MAKE IT A PARTY “We have a local DJ who plays Halloween music and brings a fog machine and special lighting to add to the spooky atmosphere. We also offer games like corn hole and tin can alley and ask local businesses to donate prizes for the best trunk. It definitely encourages people to bring their A-game.” —T.K.K.

R A C H A E L R AY M A G . C O M | O C TO B E R 2 01 7

DRESS THE PART “When I did The Great Pumpkin trunk [above, top left], I dressed in orange and wore pumpkin sunglasses. When I did a Day of the Dead trunk [above, bottom right], I wore a Mexican dress and a mask.” —Lynlee Beckett, Las Vegas USE THE BUDDY SYSTEM “Man your trunk with a spouse or a friend. One person can entertain while the other passes out candy. And if you need to take a bathroom break, you’ll have someone to watch your car!” —Chelsea Keesler, Arlington, TX

C LO C K W I S E FROM TOP LEFT: LY NL EE BECKETT; PAULA B I G G S; LY NL EE BECKETT; MARI AH LEESON.

This year, trunk-or-treat!

No Heavy Perfumes, Aerosols, or Dyes

WITH

Refills Available

For Fabric & Air

WORD OF M OU T H

Mocarski loves the Creative Professional Cork & Birch Wood 2 1/ 2 -inch roller brush ($30, creativehairtools .com). “The boar bristles draw the hair’s natural oils from the scalp to the ends,” she says.

Steal Rach’s styling tricks! To keep Rachael’s hair looking shiny and full through long days on set, her hairstylist, Patty Mocarski, came up with some genius strategies. Follow these steps and, like Rachael, you’ll have a great hair day every day. BY ALYSSA HERTZIG

SUPERCHARGE YOUR CONDITIONER

FIX FLYAWAYS FAST

MASTER THE CAREFREE CURL For easy waves that don’t look too “done,” Mocarski twirls larger sections of Rach’s hair around the Hot Tools 1 1/2 -Inch 24K Gold Marcel Iron ($49, ulta.com), starting at mid-shaft and taking care not to curl the ends. “This creates a pretty, beachy texture instead of those tight prom curls,” she says.

Yep, flyaways are as big a problem for Rach as they are for everyone else. Mocarski uses a tried-and-true trick to deal with them lickety-split. “Spray a boar-bristle brush with hair spray, and then gently brush the hairs down,” she says. We like Herbal Essences Bio: Renew Flexible Airspray ($7, at drugstores). It’s got staying power—and a really great smell, to boot!

DOUBLE UP FOR VOLUME Before blow-drying, Mocarski mists Rachael’s damp hair with a volumizer, like Drybar Texas Tea Volumizing Hair Spray ($26, thedrybar.com), which lifts hair right at the roots. Afterward, she uses a dry shampoo, like Amika Perk Up Dry Shampoo ($24, sephora.com), to add a little lift and texture.

PRETTY NEAT STUFF October is National Beauty Month, meaning it’s time to treat yourself to

some pampering. To help you sort through the hundreds (er, thousands) of new products vying for your spare dollars, the industry group Cosmetic Executive Women (CEW) recognized the most innovative ones in 40 categories—fragrances, cosmetics, skin care and more—at an awards ceremony in New York earlier this year. You can check out the full list of winners at cew.org.

PORTRAIT BY MELANIE DUNEA . PHOTO GRAPHY BY PETER ARDITO. AMIKA AND HOT TO OLS: COURTESY OF THE MANUFACTURERS.

Rachael uses a deep-conditioning mask, instead of regular conditioner, after every shampoo. “When your hair goes through a lot of heat-styling, using a superduper reparative mask every time you wash your hair will protect it and add extra moisture,” says Mocarski. She likes Neutrogena Triple Moisture Deep Recovery Hair Mask ($8, at drugstores).

for

LIMITED EDITION COLLECTION Danskin is donating $10,000 to the Breast Cancer Research FoundationÂ®

DANS KIN.CO M

*Not contingent upon sales

APPLES. RASPBERRIES. ALMONDS. NOT ONE GRAIN OF DOUBT.

WO RD O F M O UTH

Hey! Do yoaurity? have a ch win Do you warnytotuor cause? $3,000 fo Then we’ve got an awesome opportunity for you! Eleven years after launching her nonprofit, Yum-o!, Rachael is looking to mentor the next generation of philanthropic do-gooders—starting with you. We’re thrilled to announce Feed It Forward, a contest for charity founders who want to take their grassroots org to the next level. The winner gets $3K for her (or his) cause and, drumroll please, a mentoring session with Rachael! #GOALS Apply by December 1 at RachaelRayMag.com.

“We’re celebrating grassroots heroes among us—people who might be your own friends and neighbors!”

CHOCOLATE. PEANUT BUTTER. PROTEIN. ZERO DOUBT.

BETH OSTROSKY STERN WHO: Author and

ANDREW KAPLAN WHO: Director

former model DO-GOOD CRED:

Spokesperson for the North Shore Animal League America, the world’s largest no-kill shelter

CURTIS GRANDERSON WHO: Outfielder

for the Los Angeles Dodgers DO-GOOD CRED:

Founder of the Grand Kids Foundation, which supports kids’ nutrition and fitness

ADRIAN GRENIER WHO: Actor,

NDAMUKONG SUH WHO: Defensive

CLINTON KELLY WHO: TV host

of Rachael’s special projects

filmmaker and Dell’s Social Good Advocate

tackle for the Miami Dolphins

and fashion consultant

DO-GOOD CRED:

Cofounder and director of Yum-o!, focused on teaching kids to cook and ending hunger

Cofounder of the Lonely Whale Foundation, which helps support marinelife health

Founder of the Ndamukong Suh Family Foundation, funding scholarships and kids’ education initiatives

Supports the New York Pet Rescue, which helps neglected cats and dogs find forever homes

KATIE LEE WHO: Celeb chef

PETER WALSH WHO:

MARC MURPHY WHO: Celeb chef

and restaurant owner

DO-GOOD CRED:

Professional organizer and Rach buddy

and host of The Kitchen

On the board of directors at the Food Bank for New York City, which distributes food to over 1.5 million people each year

DO-GOOD CRED:

Supports the Human Rights Campaign, the largest LGBTQ civil rights org in the U.S.

DO-GOOD CRED:

Board member and Food Council Member of City Harvest, which provides food for New Yorkers in need

NO PURCHASE NECESSARY TO ENTER OR WIN. Subject to Official Rules at www .rachaelraymag.com /fifrules. The Feed It Forward Contest begins at 12:01 a.m. EST on September 5, 2017, and ends at 11:59 p.m. EST on December 1, 2017. Open to legal residents of the 48 contiguous United States and the District of Columbia, 18 years or older. Limit one (1) entry per person. Void in Alaska, Hawaii and where prohibited. Sponsor: Meredith Corporation.

TOP : COU RT ESY OF CB S. MIDDLE , FROM L EFT: GET TY IMAGES (2); EM Y KANE FOR LO NELY WHALE FOUNDATION; GETTY IMAGES (2). B OT TO M, FROM LEFT: GETT Y IMAGES (2); COU RTESY OF PET ER WALSH; KEN G O O D M A N .

MEET THE SQUAD! A handful of Rachael’s philanthropic friends will help her choose the winner.

“The broccoli cheddar soup you love now has a nutritious twist.”

INTRODUCING O, THAT’S GOOD!

Broccoli Cheddar with a twist of butternut squash

Butternut Squash with a twist of carrots & sweet potato

Baked Potato with a twist of cauliﬂower

Tomato Basil with a twist of celery & carrots

Learn more about these delicious soups (and sides!) at othatsgood.com Look for them in the refrigerated section.

FOOD STYLING BY EUGENE JHO; PROP STYLING BY KARIN OLSEN. RÖSTI: RECIPE BY ALEXA WEIBEL .

IDEAS 1. Potato-Parsnip Rösti 1 lb. russet potatoes—peeled, grated and squeezed dry in a kitchen towel • 1 medium parsnip, peeled and grated • 2 tbsp. canola oil • sour cream and chopped chives, for serving In bowl, mix vegetables; season. In nonstick skillet, heat oil over medium-high. Add vegetable mixture, pressing into an even layer with spatula. Cook until crisp and golden, 5 minutes. Slide onto plate; top with another plate. Flip and slide back into skillet. Cook until golden, 5 minutes more. Slice into wedges; top with sour cream and chives. Serves 4.

Recipes by SELMA BROWN MORROW Photography by SARAH ANNE WARD

FAST ID EAS

2. Cranberry-Poached Pears with Vanilla Meringue Crunch 2 cups cranberry juice • 1 cinnamon stick • 6 allspice berries • 6 whole cloves • 2 pears—halved, cored and peeled • 1 ⁄ 2 cup heavy cream • 1 ⁄ 4 tsp. vanilla extract • 6 to 8 meringue cookies, coarsely crushed (about 3 ⁄ 4 cup) • chopped pistachios, for garnish In bowl, combine first 4 ingredients. Add pears, cut side down; cover with plastic wrap. Microwave on high until tender, 6 to 8 minutes. (Refrigerate the remaining cranberry juice for cocktails.) Let pears cool. In another bowl, beat cream and vanilla to soft peaks. Divide among plates. Top with pears, crushed meringues and pistachios. Serves 4.

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SWITCH IT UP If you aren’t a fan of the cilantro called for in this soup, try mint, parsley or chives instead.

3. Moroccan Red Lentil Soup 1

3 ⁄ 2 cups chicken stock • 2 small red bell peppers, chopped • 1 1 ⁄ 4 cups red lentils, rinsed • 1 onion, chopped • 5 cloves garlic • 2 tbsp. olive oil • 1 1 ⁄ 2 tsp. ground cumin • 1 to 1 1 ⁄ 2 tsp. harissa paste • Greek yogurt and chopped fresh cilantro, for garnish In large saucepan, simmer first 8 ingredients over mediumlow heat, covered, until onions are tender, about 15 minutes. In batches, puree soup; season. Garnish. Serves 4 to 6.

In their eyes, the only cheese is 100% It’s what makes mouths water. Taste buds happy. It gives grilled cheese inner glory. Sargento® Natural Cheese Slices. Always 100% real, natural cheese.

4. Crab Cake Burgers 1

⁄ 2 cup sour cream • 6 tbsp. jarred horseradish sauce • 1 tbsp. chopped fresh chives • 12 oz. crabmeat • 2 tbsp. flour • 1 egg • 2 cups panko • 6 tbsp. olive oil • 4 potato burger buns • Bibb lettuce and sliced red onions, for topping In small bowl, mix sour cream, 2 tbsp. horseradish sauce and chives. In medium bowl, mix next 3 ingredients and remaining horseradish sauce. Form into four 1 ⁄ 2 -inchthick patties; coat in panko. In large skillet, fry in oil over medium heat until golden, 4 minutes per side. Build burgers with all ingredients. Makes 4.

R A C H A E L R AY M A G . C O M | O C TO B E R 2 01 7

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FAST I D E AS

1 Anaheim chile • 1 medium tomato • ⁄ 2 orange bell pepper • 1 ⁄ 2 small onion • 1 ⁄ 2 cup fresh cilantro • 4 cloves garlic • 1 tbsp. olive oil • 4 chicken leg quarters (about 7 oz. each) • 1 cup chicken stock Roughly chop first 6 ingredients. In food processor, pulse until finely chopped for sofrito. In ovenproof skillet, heat oil over high. Brown chicken, skin side down, 8 minutes; transfer to plate. In the same skillet, cook sofrito until fragrant, 2 minutes. Add stock and chicken, skin side up. In oven, roast at 400° until cooked through, about 20 minutes. Serves 4.

6. Turkish Delight Iced Coffee 1

⁄ 4 cup heavy cream • 1 tsp. orange liqueur • 2 tbsp. plus 1 tsp. sugar • 1 cup ice cubes • 1 cup strong coffee, cooled • 1 ⁄ 8 tsp. ground cardamom • orange zest, for garnish In small bowl, whisk cream, liqueur and 1 tsp. sugar to firm peaks. In blender, puree ice, coffee, cardamom and remaining 2 tbsp. sugar. Divide between 2 glasses. Top with whipped cream and orange zest. Makes 2.

Per 6 oz., this product 10g of sugar, leading average fruit juice 20g of sugar. 28

CHI CKEN: RECI PE BY R O C H E L L E PALERM O. ICED COFFEE : R ECIPE BY JA NET TAYLOR M C CRACKEN.

5. Chicken Sofrito Skillet 1

Not a low calorie beverage.

FAST I D EAS

7. Kale Salad with Grilled-Cheese Croutons 3 tbsp. EVOO, plus more for brushing • 1 1 ⁄ 2 tbsp. white wine vinegar • pinch of sugar • 8 cups torn kale • 1 cup thinly sliced red onion • 2 slices white bread • Dijon mustard • 2 slices Fontina In large bowl, whisk 3 tbsp. EVOO with vinegar and sugar. Massage with kale and onion; season. Make a sandwich with bread, mustard and cheese; brush with EVOO. In skillet, cook over medium heat until golden on both sides. Cut sandwich into squares and sprinkle on salad. Serves 4.

A CUT ABOVE Instead of slicing the grilled cheese into squares, use small cookie cutters to make fun shapes.

9. Baked SpinachRicotta Dumplings 8. Squash, Feta & Pickled Onion Tacos 1

⁄ 2 cup thinly sliced red onion • 3 tbsp. fresh lime juice • 1 ⁄ 2 lb. diced butternut squash • 1 tbsp. olive oil • 1 tsp. chili powder • 1 ⁄ 2 tsp. ground cumin • eight 5-inch corn tortillas, warmed • 1 avocado, chopped • 3 ⁄ 4 cup crumbled feta In bowl, toss onion and lime juice; season and let marinate. On baking sheet, toss next 4 ingredients; season. Roast at 450° until squash is tender, about 18 minutes. Top 4 stacks of 2 tortillas each with squash mixture, avocado, feta and pickled onions. Makes 4.

R A C H A E L R AY M A G . C O M | O C TO B E R 2 01 7

6 oz. tube polenta ( 1 ⁄ 3 of an 18-oz. package), chopped • 3 ⁄ 4 cup fresh ricotta • 1 ⁄ 2 cup panko • 1 ⁄ 4 cup grated Parmesan • 1 cup fresh spinach • 3 cups marinara sauce, warmed • shaved Parmesan and sliced fresh basil, for garnish In food processor, pulse first 4 ingredients until blended, 15 to 20 seconds. Add spinach and pulse until finely chopped; season. Drop tablespoonfuls onto parchment-lined baking sheet. Bake at 475° until golden on bottom, 15 minutes. Divide marinara among shallow bowls; top with dumplings. Top with cheese and basil. Serves 4.

PHOTOGRAPHY BY ARMANDO RAFAEL

R A C H A E L R AY M A G .C O M | O C TO B E R 2 01 7

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TWISTS ON A DISH

4. FRENCH BENEDICT THE BREAD 4 English muffins, split THE DIP Whisk 2 tbsp. melted butter into the egg mixture. THE TOPPERS Assemble 4 stacks of 2 French toast halves. Top each stack with 2 pieces cooked Canadian bacon, a poached egg, 1 tbsp. melted butter and some chopped chives; season.

5. FRENCH TOAST SUZETTE THE BREAD 4 croissants, split THE DIP Whisk 2 tbsp. orange liqueur (such as Grand Marnier) into the egg mixture. THE TOPPERS Segment 2 oranges. In a small bowl, toss the segments with 2 tsp. orange liqueur. Scatter the segments over the French toast; dust with confectioners’ sugar.

ALL THE WAYS TO COCONUT PAGE 103

6. HONEY-PEAR THYME 8 slices marble rye THE DIP Whisk 1 tsp. ground ginger into the egg mixture. THE TOPPERS In a medium skillet, melt 2 tbsp. butter over medium heat. Add 2 cored, thinly sliced pears and 1 tbsp. grated fresh ginger. Cook, stirring occasionally, until the pears soften, about 5 minutes. Spoon over the French toast. Warm 1 / 2 cup honey with 1 tsp. fresh thyme leaves and drizzle over the toast.

FOOD ST YLI NG BY REBECCA JURKEVI CH.

umbrella.

7. PIÑA COLADA THE BREAD 8 slices sweet Hawaiian bread THE DIP Replace the milk in the egg mixture with cream of coconut (such as Coco López) and whisk in 1 tbsp. dark rum. THE TOPPERS In a small bowl, toss 2 cups chopped pineapple with 2 tbsp. dark rum. Top the French toast with the pineapple mixture, toasted coconut flakes, a maraschino cherry and a drizzle of cream of coconut. R A C H A E L R AY M A G .C O M | O C TO B E R 2 01 7

You’ll Always

Love Your Mama When it comes to home cooking, no one is better than mama. And when it comes to authentic Italian-style meatballs, none are better than Mama Lucia! Flame broiled, seasoned to perfection, and made with love, they’re the perfect choice for meals, snacks and making family memories to share.

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FOOD STYLING BY REBECCA JURKEVICH; PROP STYLING BY WENDY SCHELAH; FASHION STYLING BY HEATHER NEWBERGER .

we can all r, fo g n ti o o r e you’r . No matter whoTailgating is about the food st ing: e be agree on one thnext party in a parking lot th ecipes that Make your r le b ta r o p , n . e fu ever with thes e to score big with your crew a re s u r

Chili tastes better outdoors—and when it’s served in a bag of Fritos!

Beefy Stout Chili Frito Pies SERVES 8 PREP 15 min COOK 1 hr

1 lb. beef chuck, cut into 1 / 2 -inch pieces 2 tbsp. canola oil 1 red onion, chopped 1 red bell pepper, chopped 2 Serrano chiles, 1 chopped and 1 sliced

Recipes by ANANDA EIDELSTEIN

3 1 4 3 /4 1 3 1

cloves garlic, chopped tbsp. tomato paste tsp. chili powder tsp. ground coriander cup stout beer cups chicken stock can (15 to 15.5 oz.) pinto beans, rinsed 4 tsp. masa harina (instant masa) 8 small bags (1 or 2 oz. each) Fritos

Toppings: shredded Monterey Jack, sour cream and lime wedges

1. Season the meat with salt and pepper. In a large pot, heat the oil over medium. Add the meat and cook, stirring often, until browned, about 8 minutes. Transfer to a bowl. 2. Set 1/2 cup of the onion aside for garnish. Add the remaining onion and the

Photography by CHRISTOPHER TESTANI

bell pepper to the pot; season. Cook, stirring often, until softened, about 5 minutes. Add the chopped chile, garlic, tomato paste and spices. Stir constantly, until fragrant, about 1 minute. Return the meat to the pot; add the beer. Cook, stirring and scraping the browned bits from the bottom of the pot, until the liquid is almost evaporated, about

5 minutes. Add the stock; bring to a boil. Reduce the heat; simmer, stirring often, until the meat is tender, 20 to 25 minutes. 3. Add the beans; cook, stirring often, until the flavors meld, about 15 minutes. Stir in the masa harina; cook until thick, about 2 minutes. Spoon the chili into the Fritos bags. Add the toppings and the sliced chile.

THAT ’S G ENIU S

Grilled Hasselback Sweet Potatoes SERVES 8 PREP 20 min COOK 25 min

Prep the potatoes at home, wrap them in foil, then toss them on the grill when you get to the game.

16 2 4 16

oz. bacon, chopped tbsp. chopped fresh rosemary tsp. pure maple syrup small (4-inch) sweet potatoes (about 1 1 / 2 lbs. total), pierced with a fork 3 cups shredded mozzarella 2 cups shredded Parmesan Cooking spray, for coating foil

1. In a large nonstick skillet, cook the bacon over medium heat, stirring often, until some of the fat renders, 1 to 2 minutes. Add the rosemary and maple syrup and cook, stirring often, until the bacon is browned and crisp, 6 to 8 minutes; season. Using a slotted spoon, transfer to a paper towel–lined plate; reserve the drippings. 2. In batches, microwave the potatoes until tender, 5 to 7 minutes per batch; let cool slightly. Slice the potatoes Hasselback-style (cutting thin slices crosswise almost all the way through). 3. Stuff the cooked bacon and cheeses between the slices. Wrap individually in foil sprayed with cooking spray; transfer to a cooler. Once you get to the location, heat the coals in your grill. When the coals are covered with ash, push them to one side of the grill. Place the wrapped potatoes on the cooler side of the grill. Cook, shifting around often for even cooking, until the cheeses melt, about 5 minutes.

Team spirit

Instead of stirring and shaking while you’re tailgating, batch your cocktails in mason jars before you leave the house. To keep ’em cool from the inside out, add frozen fruit (like the grapes and orange slices here) before sticking the drinks in your cooler.

R A C H A E L R AY M A G . C O M | O C TO B E R 2 01 7

Do More with Your Meals!

Ham & Cheese Pretzel Panini MAKES 8 PREP 10 min COOK 10 min

16 frozen soft pretzels (such as SuperPretzel), thawed 16 slices deli ham 16 slices dill Havarti cheese Beer mustard, for dipping

1. Top 8 pretzels with the ham and cheese, dividing equally. Top with the remaining pretzels. 2. Prepare a grill for medium heat. Add the sandwiches and weigh them down with foilwrapped bricks or a heavy ovenproof skillet. Cover and grill until the cheese melts, 2 to 3 minutes per side. Serve the sandwiches with the beer mustard.

7 cooking functions in one appliance – including AirFry For a tailgating “panini press,” stow a few bricks in your car. Wrap them in foil and use them to weigh down your sammies as you toast them on the grill.

Introducing a healthier way to fry, and so much more! The Cuisinart® AirFryer Toaster Oven is actually a premium full-size toaster oven with a built-in air fryer. That means it not only bakes, broils, and toasts, it also lets you air fry right inside the oven. Air frying, which uses powerful ultra-hot air and 98% less oil than deep-frying, is a healthier way to cook, allowing you to prepare delicious fried favorites, from wings and fritters to fries and shrimp, using little or no fat in the cooking process! Enjoy the crunch without the calories and messy cleanup, with the AirFryer Toaster Oven from Cuisinart!

Pan-tastic!

Press your favorite cookie dough into an ovenproof skillet, stick it in a cooler and bake it on the grill. Extra points for adding team-colored sprinkles. (Go, Jets!)

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DINNERS FOR A DEAL

A NEW SPIN ON MICROWAVE SUPPERS These surprising recipes press all the right buttons: They’re tasty, affordable and save you tons of time. TIME TO SPARE Low and slow is usually the way to go for ribs— but pop them in the microwave and the meat will be falling off the bone in 30 minutes!

FOOD STYLING BY BARRETT WASHBURNE ; PROP STYLING BY SARAH SMART.

PREP TIME

MIN

Hoisin-Glazed Spareribs with Bok Choy SERVES 4

2 tsp. Chinese five-spice powder

COOK TIME

35 MIN

PRICE PER SERVING

2 tsp. chili powder 1

⁄ 2 cup hoisin sauce

⁄ 2 cup apricot preserves 1 rack (2 lbs.) St. Louis–style spareribs, patted dry and halved crosswise 4 baby bok choy (12 oz.), halved lengthwise and rinsed 2 tbsp. toasted sesame oil 3 cups cooked rice

1. In a small bowl, mix the dried spices with 1/2 tsp. salt.

Recipes by SELMA BROWN MORROW

In another small bowl, whisk the hoisin sauce and apricot preserves for the glaze. Rub the ribs with the spice blend, then brush with half of the glaze. 2. Transfer the ribs to a large bowl, cover with a plate and microwave on medium, turning every 10 minutes, until the ribs are tender, about 30 minutes total. Cut between the bones to separate into individual ribs. Reserve the juices in the bowl. Arrange the ribs like the spokes of a wheel on the plate. Brush all over with the remaining glaze.

Photography by CHRISTOPHER TESTANI

Microwave, uncovered, on high until the glaze is sticky and thickened, 2 to 3 minutes. 3. On another plate, arrange the bok choy, cut sides up, like the spokes of a wheel, with the bulbs toward the outside of the plate and the leaves overlapping in the center. Microwave, uncovered, on high until the bulbs are tender, about 3 minutes; drain. Season; drizzle with the sesame oil. 4. Divide the rice, bok choy and ribs among plates. Drizzle the ribs with the reserved juices.

R A C H A E L R AY M A G .C O M | O C TO B E R 2 01 7

DINNERS FOR A DEAL

PREP TIME

Chicken Tinga Tacos SERVES 4

MIN COOK TIME

MIN PRICE PER SERVING

1 lb. boneless, skinless chicken thighs, cut into 3 ⁄ 4 -inch pieces 1 cup canned crushed tomatoes 3 oz. fresh chorizo, casing removed 1 tbsp. dried oregano, crushed 1 1 ⁄ 2 tsp. chili powder 2 tsp. adobo sauce from canned chipotle chiles, plus more, if desired 1 1 ⁄ 2 tsp. red wine vinegar

16 5-inch corn tortillas 1 medium yellow bell pepper— stemmed, seeded and finely chopped 8 medium radishes, thinly sliced 1 cup sour cream 5 scallions, thinly sliced

1. In a bowl, toss the ﬁrst 5 ingredients with 2 tsp. adobo sauce. Cover with a plate and microwave on high until the chicken is cooked through,

about 9 minutes. Stir in the vinegar and more adobo sauce, if desired. Season with salt and pepper. 2. Wrap the tortillas in paper towels, transfer to a plate and microwave on high until warmed, about 1 minute. Make 8 stacks of 2 tortillas each. Divide the chicken among the tortillas. Garnish with the bell pepper, radishes, sour cream and scallions.

A NEW WAY TO STEW This microwave taco filling develops its complex flavor in less than 10 minutes, instead of slow-cooking on the stove. Taco Tuesday just got a whole lot faster!

BREAKFAST FOR DINNER Bacon and eggs may sound like the first meal of the day, but pop them in the microwave and you’ll have dinner in minutes!

PREP TIME

Creamed Spinach Frittata with Warm Bacon Salad SERVES 4

MIN COOK TIME

MIN PRICE PER SERVING

1 ⁄2 3 1 4 5 3 5 1 1 5 1

cup finely chopped onion cup heavy cream tsp. prepared horseradish tsp. chopped fresh thyme oz. frozen chopped spinach, thawed and squeezed dry large eggs, beaten slices bacon tsp. balsamic vinegar tbsp. EVOO tsp. Dijon mustard oz. mixed baby greens can (14 to 15.5 oz.) cannellini beans, rinsed

1. In a medium bowl, microwave the onion, cream, horseradish and thyme on high until the onion is tender and the cream is absorbed, about 5 minutes. Stir in the spinach, eggs, 3/4 tsp. salt and 1/2 tsp. pepper. 2. Coat a 9-inch pie dish with cooking spray. Add the spinach mixture; cover with a plate. Microwave on medium just until the frittata starts to set around the edges, about 5 minutes. Uncover and microwave on medium just until the center of the frittata is set, about 2 minutes. Let sit for 5 minutes.

3. Meanwhile, in a shallow bowl, arrange the bacon slices in a single layer. Microwave on high until the bacon is crisp, about 3 1/2 minutes. Transfer the bacon to paper towels to drain, then crumble. Whisk the vinegar, EVOO and mustard into the bacon grease in the bowl; season with salt and pepper. Toss the dressing with the mixed greens and cannellini beans; season. 4. Divide the frittata and salad among plates. Top the salad with the crumbled bacon.

R A C H A E L R AY M A G . C O M | O C TO B E R 2 01 7

DINNERS FOR A DEAL

Thai Curried Shrimp & Coconut Noodles SERVES 4

PREP TIME

MIN

6 oz. pad Thai noodles 1 cup canned unsweetened coconut milk 1 ⁄ 2 cup heavy cream 1 tsp. grated fresh ginger 2 tsp. fresh lime juice (from 1 ⁄ 2 lime) 2 cups sugar snap peas, trimmed and halved on an angle 2 tbsp. red curry paste 2 tbsp. Thai sweet chile sauce 3 ⁄ 4 lb. large shrimp (about 20 shrimp)—peeled, deveined and patted dry 3 tbsp. chopped fresh basil

1. In a medium bowl, microwave 3 cups salted water on high until steaming, about 3 minutes. Add the noodles. Cover with a plate and microwave on high until the noodles are tender, about 4 minutes. Drain the noodles. 2. In a large bowl, microwave the coconut milk, heavy cream and ginger on high until hot, about 4 minutes. Stir the noodles and lime juice into the coconut mixture. Let sit, tossing occasionally, until the noodles absorb some of the sauce, about 10 minutes. Season the noodles to taste with salt.

3. Meanwhile, in another medium bowl, microwave the snap peas on high until crisp-tender, about 2 minutes. 4. In a pie dish, whisk the curry paste and chile sauce; stir in the shrimp. Arrange the shrimp in a single layer, cover with a plate and microwave on high, turning halfway through, until the shrimp are cooked through, about 4 minutes. 5. Microwave the noodles on high, tossing once, until warm, about 1 minute. Divide among 4 shallow bowls and top with the snap peas, shrimp and basil.

FASTER THAN TAKEOUT Skip the delivery. This dinner is faster to the table and fresher in flavor than takeout.

NEW-WAVE COOKING No need to fire up the oven and the stovetop: You can cook sweet potatoes and boil lasagna noodles in the microwave.

PREP TIME

20 MIN

COOK TIME

20 MIN

PRICE PER SERVING

Sweet Potato, Goat Cheese & Ricotta Cannelloni SERVES 4

1 lb. sweet potatoes, skins pierced in spots 1 ⁄ 3 cup finely chopped red onion 8 no-boil lasagna noodles 4 oz. coarsely crumbled goat cheese 1 ⁄ 2 cup fresh ricotta 2 tbsp. golden raisins 2 tbsp. panko 2 tsp. (packed) lemon zest (from 1 large lemon) 3 ⁄ 4 cup chopped watercress 1 ⁄ 4 cup heavy cream 1 ⁄ 4 cup refrigerated pesto 2 tbsp. EVOO, for brushing

1. Microwave the sweet potatoes on high, turning halfway through, until tender, about 10 minutes. Halve lengthwise and carefully scoop the flesh out of the skins (about 1 cup), dropping it by the tablespoonful onto a plate to cool. 2. In a small bowl, microwave the onion on high until tender, about 1 minute. Fill a large bowl with hot tap water; season with salt. Add the noodles and microwave on high until al dente, about 5 minutes. Drain and arrange on wax paper in a single layer. 3. In a medium bowl, mix the goat cheese, ricotta, raisins, panko, lemon zest and onion;

season with salt and pepper. Gently stir in the sweet potato and watercress. 4. Coat a large plate with cooking spray. Place generous 1/4 cupfuls of the ﬁlling on one short side of each noodle; roll up tightly. Place the cannelloni, seam side down, on the prepared plate. Cover with wax paper, tucking the ends under the cannelloni. Microwave on high until heated through, about 4 minutes. In a small bowl, mix the cream and pesto. 5. Brush the cannelloni with the EVOO and divide among plates. Drizzle with the pesto cream.

R A C H A E L R AY M A G . C O M | O C TO B E R 2 01 7

BOARD

CERTIFIED Last minute guests? Impromptu Tuesday night in with the girls? Grab a bottle of wine and follow this easy guide to compose the perfect cheese and meat board for any occasion—every time.

Pick up your favorite cheese to set the tone of the board. ROTH® GRAND CRU® RESERVE Alpine-style cheese brings out light floral notes, nutty undertones and a hint of fruitiness, making it the perfect addition to any board.

To balance the salty ﬂavors of your cheese and meat board, make sure to pick up something sweet. GOLDEN BLOSSOM® HONEY is a unique blend of pure clover, orange blossom, and sage buckwheat honey.

No party would be complete without a bottle of wine. Try MIRASSOU PINOT NOIR 2015. It’s fruit forward and approachable in style, plus was recently awarded 90 points by Wine Enthusiast.

Mega Reese’s Peanut Butter Cup Tart SERVES 12 PREP 20 min, plus chilling time COOK 15 min

12 oz. chocolate sandwich cookies (such as Oreos; about 28), crumbled 6 tbsp. butter, cut into 1 ⁄ 2 -inch cubes 10 oz. peanut butter cups (such as Reese’s), chopped (about 2 1 ⁄ 4 cups) 3 4 ⁄ cup creamy peanut butter 1 ⁄ 2 cup heavy cream 4 oz. cream cheese (half of an 8-oz. package) 1 ⁄ 4 tsp. salt Reese’s Pieces, for garnish

Caramel Apple Pie with Hot Tamale Whipped Cream SERVES 8 PREP 40 min, plus infusing time COOK 45 min

WHIPPED CREAM 1 cup heavy cream 1 ⁄ 4 cup cinnamon candies (such as Hot Tamales or Red Hots), chopped 1 ⁄ 2 cup confectioners’ sugar PIECRUST 1 stick unsalted butter, cut into small pieces 1 1 ⁄ 4 cups flour 1 tbsp. sugar 1 tsp. salt 3 tbsp. ice water 1 tbsp. apple cider vinegar FILLING AND ASSEMBLY 1 ⁄ 2 cup soft caramel candies (such as Werther’s Original Soft Caramels or Brach’s; about 15) 1 ⁄ 4 cup heavy cream, plus more for brushing 1 ⁄ 4 tsp. salt 2 lbs. Granny Smith apples—peeled, cored and quartered 2 tbsp. cornstarch Flour, for dusting Sugar, for sprinkling

1. To make the cinnamon whipped cream, in a small bowl, mix the cream and candies; cover. Refrigerate until the candy flavor infuses into the cream, at least 2 hours or up to overnight. Strain the cream, discarding what’s left of the candies. Using an electric mixer on medium speed, beat the cream until soft peaks form, 1 to 2 minutes. Add the confectioners’ sugar and mix on low speed just to blend. Cover and refrigerate. 2. Meanwhile, for the piecrust, freeze the butter until very cold, about 15 minutes. In a food processor, mix the flour, sugar and salt. In a measuring cup, mix the ice water and vinegar. Add the cold butter to the food processor. Pulse in four 3-second bursts. With the machine running, stream in the vinegar mixture. Dump the dough out onto a sheet of plastic wrap. (The dough should be a crumbly, damp mixture with big pieces of butter throughout.) Shape the dough into a disk and wrap tightly in the plastic wrap. Refrigerate the dough until firm, about 1 hour. 3. Preheat the oven to 400°. To make the filling, in a small saucepan, cook the caramels,

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1 ⁄4 cup cream and the salt over medium heat, stirring occasionally, until smooth, about 4 minutes. Cut each apple quarter lengthwise into four slices. In a large bowl, toss the apples and cornstarch. Pour the melted caramel mixture over the apple mixture and stir to coat. (The caramel may clump up, but that’s OK.) 4. On a lightly floured surface, roll out the dough to a 12-inch round. Transfer the dough to a parchment-lined baking sheet. Mound the caramel apples in the center of the dough, pushing any caramel clumps underneath the apple slices and leaving a 1 1⁄2 -inch border around the edges. Fold the dough border over the apples. Using a pastry brush, brush the dough with cream and sprinkle with sugar. Bake until the crust is golden brown and the apple mixture is bubbly, 40 to 45 minutes. Transfer on the parchment to a wire rack. Let cool for 5 minutes. Run a thin knife around the edges of the pie to release it from any juices sticking to the paper; let cool. Cut into wedges; top with the cinnamon whipped cream.

1. Preheat the oven to 375°. In a food processor, pulse the cookies and butter until the cookies are finely ground. Transfer to a 10-inch tart pan with a removable bottom. Using a measuring cup or glass, press the crumbs onto the bottom and up the sides of the pan; freeze until firm, about 30 minutes. Place on a baking sheet; bake until firm, 12 to 15 minutes. If the crust puffs, press down with the measuring cup. Let cool on a wire rack. 2. To make the filling, place a metal bowl over a saucepan of barely boiling water. Add the peanut butter cups, peanut butter, cream, cream cheese and salt. Cook, stirring often, until melted. Pour into the crust. Top with Reese’s Pieces; chill until set, at least 2 hours.

THE SWEET SPOT

Candy Corn-fetti Layer Cake SERVES 12 PREP 20 min COOK 30 min

CAKE Butter, at room temperature, for greasing the pan 2 3 ⁄ 4 cups flour, plus more for dusting the pan 1 tbsp. baking powder 1 tsp. ground allspice 1 ⁄ 2 tsp. salt 1 1 ⁄ 4 cups buttermilk 1 tsp. pure vanilla extract 1 stick butter, at room temperature 1 ⁄ 2 cup vegetable oil 2 cups sugar 4 large eggs, at room temperature 1 ⁄ 3 cup mixed orange and black sprinkles FROSTING 1 stick butter, at room temperature 8 oz. cream cheese, at room temperature 3 cups confectioners’ sugar 1 tsp. pure vanilla extract 1 ⁄ 4 tsp. fine sea salt 1 cup candy corn

1. Preheat the oven to 350°. For the cake, butter and flour two 9-inch cake pans; tap out excess flour. Line the bottom of each pan with a parchment

A BETTER WAY TO MEASURE PEANUT BUTTER PAGE 104

paper round. In a large bowl, whisk 2 ¾ cups flour, the baking powder, allspice and salt. In a small bowl, mix the buttermilk and vanilla. Using an electric mixer on medium-high speed, beat the butter and oil until fluffy, about 3 minutes. With the mixer running, gradually add the sugar. Beat on medium speed until light and fluffy, about 2 minutes. Reduce the speed to low and add the eggs 1 at a time, beating to blend between additions. Alternately mix in the dry ingredients and the buttermilk mixture in three additions, starting with the dry ingredients and beating to blend between additions. Scrape down the sides of the bowl; fold in the sprinkles. Divide the batter between the pans. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool in the pans on a rack for 10 minutes. Invert onto the rack. Peel off the parchment; let cool. 2. For the frosting, in a medium bowl, using an electric mixer on medium speed, beat the butter, cream cheese, confectioners’ sugar, vanilla and salt until smooth, about 3 minutes. Transfer half of the frosting to a small bowl. Coarsely chop half of the candy corn and mix into the frosting in the small bowl. Place one cake round on a cake plate; top with the candy corn frosting, spreading to the edges. Top with the second cake round; spread the remaining frosting to the edges. Sprinkle with the remaining candy corn.

A D V E R T I S E ME N T

SO MANY WAYS TO LOVE Feeding our kids’ potential each and every day is just one the many ways we love them. Inspired by Jif®, the peanut butter that nourishes the body and soul, mom inﬂuencer Vera Sweeney shares her most-loved snack-tivity ideas that fuel her kids’ imagination and appetites.

VERA SWEENEY, Momﬂuencer, Lady and the Blog

Spread the Love We use snack time as a way to reconnect and unwind from the day’s crazy schedule. The kids want to hear about your adventures as much as you want to hear about their ups and downs. It is also a great opportunity to teach them about sharing and the act of giving. My daughter loves to come home and make treats for her little brothers.

A LITTLE ENCOURAGEMENT EACH DAY GOES A LONG WAY

Fun with Food

One of our house rules is to never squash a dream. If my four year old decides he wants to be an astronaut, we head to the Internet to research videos about outer space. The bigger the goal, the better!

Our snack area also includes an imagination station just in case the kids want to get a little creative. You never know when those artistic sparks are going to show up.

My kids love variety. So, we like to come up with tasty combinations that meet any craving. From ants on a log, to banana popsicles topped with chunks of chocolate, to PB&J on crackers with dried blueberries for a twist — there’s always something for everyone to nibble on.

TIME TO IMAGINE IF, WITH JIF

Jif® believes that when you nourish kids’ potential, they can be anything they set their minds to. Find out more at jif.com/imagineif

Only 5 ingredients, no need to stir, and the rally. fresh r

ÂŠ/ÂŽ The J.M. Smucker Company

*(7% DV) 16g fat and 2.5g saturated fat per serving

COOK WITH KIDS

How I do dinner

SMALL KITCHEN SOLVES PAGE 105

eople have this idea that if you cook for a living, everything that comes out of your kitchen is homemade, and when you bring it to the table, Instagram-perfect children cheer because they know how blessed they are. This theory holds up better if you haven’t actually met any real live children in the wild (like mine, Anna, 2, and Jacob, 8). In reality, my dinner routine is a lot like everyone else’s—rushed, often a compromise and always paired with some nagging to ensure vegetables are

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For Jacob, 8, cooking is much cooler with a temporary tattoo and a fire engine apron.

consumed and not just ﬂung from high chairs. But two things keep me sane: I don’t get precious about it; using, say, pre-shredded Brussels gets the job done. And we all eat the same meal; I do not make alternative options if Child A or B has decided they’re not going to eat it. Does it always work? Do I never cave? Do I never use the promise of a giant cookie to get kids to try new things—like this Brussels sprouts– ﬁlled take on mac ’n’ cheese? If you’ve ever met a real live parent in the wild, I bet you already know the answer. Photography by TARA DONNE

FOOD STYLING BY BARRETT WASHBURNE ; PROP STYLING BY MARTHA BERNABE .

Deb Perelman of the blog Smitten Kitchen talks family meals—and offers Brussels sprouts your kids want to eat. (Hint: Add pasta. And lots of cheese.)

ÂŠ2017 Pepperidge Farm, Incorporated.

DEB’S FAVORITE VINAIGRETTE In a large bowl, whisk 3 tbsp. olive oil, 2 tbsp. white wine vinegar and 1 tsp. mustard; season with salt and pepper. Toss with greens and veggies.

Thick, Chewy Oatmeal Raisin Chocolate Chip Mega-Cookies MAKES 6 PREP 10 min COOK 20 min

It’s a family tradition to “cheers” the first bite—clink!

Cooking with my kids is twice as messy and slow, but it’s also a riot.” Brussels and Three Cheese Pasta Bake SERVES 6 PREP 15 min COOK 30 min 1

⁄ 2 lb. (or 225 grams) twisty pasta (such as cavatappi) 2 tbsp. unsalted butter, plus more for greasing the baking dish 1 tbsp. olive oil 2 cloves garlic, finely chopped 10 oz. Brussels sprouts, trimmed and thinly sliced or shredded (about 4 cups) 1 ⁄ 2 lemon, zested (about 3 ⁄ 4 tsp.) and juiced (about 2 tbsp.) 3 tbsp. flour 1 3 ⁄ 4 cups vegetable stock 1 ⁄ 2 cup finely grated Parmesan 1 cup coarsely grated Gruyère 1 cup coarsely grated Fontina

1. Bring a large pot of water to a boil. Salt the water, add

the pasta and cook until 2 minutes shy of al dente. Drain and set aside. 2. Preheat the oven to 400°. Butter a 2-quart or 9-inch round baking dish. In a large deep skillet (or in the bottom of the pot where you just cooked the pasta), heat the oil over medium-high. Add the garlic and let it sizzle for 10 to 20 seconds, then add the Brussels sprouts. 3. Season with salt and pepper and cook, stirring often, until brighter green but barely wilted, 2 to 3 minutes. Add the lemon zest and 2 tbsp. butter and stir until the butter melts, about 1 minute. Sprinkle the ﬂour on top and stir until blended,

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about 1 minute more. 4. Add the stock, about 1/4 cup at a time, stirring constantly to blend between additions. Simmer the sauce until slightly thickened, 2 to 3 minutes. Remove from heat and stir in the lemon juice, then the cooked pasta; stir to coat evenly. 5. In a medium bowl, mix the cheeses. Stir all but 2/3 cup of the cheeses into the pasta mixture; season with salt and generously with pepper. Scrape the pasta mixture into the baking dish and sprinkle with the remaining 2/ 3 cup cheese. Bake until bubbly around the edges and browned in spots on top, 25 to 30 minutes.

6 tbsp. unsalted butter, melted 9 tbsp. (packed) light brown sugar 3 large egg yolks 3 ⁄ 4 tsp. pure vanilla extract 9 tbsp. flour 1 ⁄ 2 tsp. baking soda 1 ⁄ 4 tsp. ground cinnamon 1 ⁄ 4 tsp. sea salt 1 1 ⁄ 2 cups old-fashioned rolled oats 9 tbsp. chocolate chips 6 tbsp. raisins

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper. In a medium bowl, mix the ﬁrst 8 ingredients. Stir in the oats, chocolate chips and raisins. 2. Divide the dough into 6 portions and space them evenly on the baking sheet. Bake until golden brown, 15 to 17 minutes. Let the cookies stand for 5 minutes; transfer to a nearby mouth.

Call it an early Halloween treat for grown-ups: Deb’s new book comes out October 24!

ADAPTED FROM SM IT TEN KITC HEN EVERY DAY, BY DEB PERELMAN. COPYRIGHT © 201 7 BY D E B O R A H P E R E L M A N . E XC E R P T E D BY P E R M I S S I O N O F A L F R E D A . K N O P F, A D I V I S I O N O F P E N G U I N R A N D O M H O U S E L LC. A L L R I G H TS R E S E RV E D.

COOK WITH KIDS

They look ferocious, but inside they’re just no antibiotics ever.

THE CHOICE OF ITALY Â®

TEST-KITCHEN PICKS

FOOD ST YLI NG BY JEN BEAUCHES NE ; PROP STY LING BY MEGUMI EMOTO.

A toaster that really cooks We get it. Your counters are already crowded. But todayâ&#x20AC;&#x2122;s TOASTER OVENS handle toast, bagels, tuna melts, cookies and even whole roast chickens like a boss. These five hardworking units might make you rethink your old-school slot-style model. BY DANIELLE BLUNDELL

Photograph by JARREN VINK

TEST-KITCHEN PI CKS

DYNAMIC DUO With the Hamilton Beach 2-in-1 Oven and Toaster, pop-up purists get the best of both worlds. Bread and bagels come out perfectly golden in minutes from the push-down toaster, per our test-kitchen pros, and the oven is still large enough to accommodate a nine-inch pizza. $80, target.com

FRY GUY Talk about a twofer! The Cuisinart Air Fryer Toaster Oven handles regular toasting functions like a champ and has a built-in fry basket, so you can crisp up wings and french fries sans oil. $199, cuisinartwebstore.com

SIMPLE AND SPEEDY Big buttons with icons make the Black + Decker 6-Slice Dining-In Digital Countertop Oven super-easy to use. It’s also quick: A frozen pizza took just 14 minutes, and a whole roast chicken developed “great even color” in about an hour, says our test kitchen. $90, blackanddeckerappliances.com

A REAL LOOKER Our test kitchen loved the Crux 6-Slice Convection Toaster Oven for its quick preheating time—just five minutes to “convection bake.” The simple dial-control settings and high-design copper accents didn’t hurt, either. $120, macys.com

GOOD TO KNOW! Dinner for one? Or need a warm

cookie fix stat? Toaster ovens preheat faster than most conventional ovens and won’t heat up your kitchen as much. With their low-temp settings, toaster ovens are a no-brainer for dehydrating fruit. Slice some and give yourself a few hours.

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PHOTO GRAPHY BY PET ER ARDITO (4). SI MPLE A ND SPEEDY: COURTESY OF BLACK + DECKER .

BUDGET BUY No need to sacrifice counter space (or serious bucks) for gooey, golden cookies with the four-slice Williams Sonoma Open Kitchen Stainless-Steel Toaster Oven. It also cooks up a mean tuna melt, according to one tester. $60, williams-sonoma.com

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Think outside the pizza box: These three recipes use new supermarket products to get a fresher, tastier pie on your table faster than you can dial up delivery.

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FOOD ST YLI NG BY CLAUDI A FI CCA ; PROP STYLING BY JOJO LI.

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GLUTEN-FREE BBQ CHICKEN PIZZA Top a Caulipower Plain Crust ($7.99) with shredded Monterey Jack and sliced Johnsonville Southwestern FlameGrilled Chicken Breasts ($5.99). Bake at 425° until the cheese is browned and bubbly, 10 to 12 minutes. Drizzle with gluten-free barbecue sauce and top with sliced jalapeños.

Recipes by ANANDA EIDELSTEIN

FANCY FRENCH(ISH) PIZZA Cook sliced mushrooms in olive oil until browned. Add fresh thyme leaves and minced garlic and cook until fragrant, 2 to 3 minutes; season. Spread Rondelé by Président Sea Salt & Cracked Pepper cheese ($4.99) on a Crotilla ($4.18), a croissant-tortilla hybrid. Top with the mushrooms and chopped ham. Bake at 350° until hot.

Photography by LISA SHIN

MINI PEPPERONI PIZZAS Broil mini whole-grain naans until lightly toasted. Top each with Botticelli Foods Tomato & Parmigiano Reggiano pasta sauce ($6.99), grated mozzarella and sliced Vermont Smoke & Cure Mini Meat Sticks in Uncured Pepperoni Turkey ($5.99). Broil until the cheese melts. Sprinkle with torn fresh basil.

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SUPE R MAR K ET SM A RT S

Meet the new nutrition label SERVING SIZES GET REAL Raise your hand if you’ve ever polished off a 16-ounce bottle of pop before noticing it was actually two servings, according to the label. Now the serving size for many items, including that soda, will be much more in line with what people actually eat. (Not because the FDA wants you to eat more—they’re simply trying to reflect reality.) Look for changes on, among others, cereal, bagels and (sob) ice cream.

The new labels began appearing on some products last summer. Look out for them!

CALORIE COUNTS ARE BIGGER AND BOLDER The first thing most people check is about to get easier to find. This number is really important in balancing your diet, so it’s getting top billing. ADDED SUGARS MAKE THEIR DEBUT Not all sugars are created equal. Some products have naturally occurring sugar (like lactose in yogurt), worthwhile for the food’s benefits. Others have it dumped in during processing (corn syrup, cane sugar, etc.). Now you can especially look out for bucket loads of the added stuff.

SOURCE: KRIS SOLLID, RD AND SENIOR DIRECTOR OF NUTRITION COMMUNICATIONS FOR THE INTERNATIONAL FOOD INFORMATION COUNCIL

CHECKOUT! We chowed down on 219 products to find the greatest new groceries. —GRACE RASMUS

Montchevre Creamy Goat Brie ($8.99) “This love child of chèvre and Brie has a spot on my cheese board. And in my heart.” —Tara Cox, managing editor

Zia Green Chile Company Red Sweet & Mild Hatch Chiles ($8.99) “Don’t let ‘sweet and mild’ fool you— these peppers pack a punch!” —Cecily McAndrews, food editor

TAKE IT OR LEAVE IT, VITAMINS A AND C Most Americans get enough of these two, so companies don’t have to list them anymore. (Though they still can if they want to.) However, most people need more vitamin D (for healthy bones) and potassium (for regulating blood pressure), so they’ll be mandatory on the new label.

Frontera Chicken Fajita Bowl ($4.99) “I love that I can get my usual order from my local Mexican joint in the freezer aisle.” —Grace Rasmus, associate digital editor

T H I S S P R E A D : P H OTO G R A P H Y BY P E T E R A R D I TO ; F O O D ST Y L I N G BY K AT E S C H M I DT. L E F T: I L LU ST R AT I O N BY M I K E Y B U RTO N . B OT TO M : I L LU ST R AT I O N BY JUNGYEON ROH.

For the ﬁrst time in more than 20 years, the familiar FDA-required nutrition facts are getting a major overhaul. Here’s what you need to know—and why it matters. BY LISA HANEY

READY IN

ONE MINUTE. GONE IN TWO.

We make it tasty. You make it fast.

Tasty Bite All Natural Indian and Asian meals, ready in 60 seconds. Look for the yellow pouch in the International Food aisle. ®

SUPE R M ARKE T SM ARTS

WIN NER

B AT T L E O F T H E …

Hard-boiled eggs Should you make or buy your hard-boiled eggs? Time to crack this mystery wide open. BY AUBRIE GERBER

Homemade Cooking your eggs at home requires a little time, for sure, but it is literally as easy as boiling water. If you DIY, you’ll get tender whites and yolks exactly how you like them, anywhere between just set to firm. Eggs your way? How a-peeling!

Store-bought

PREP

minutes

PRICE

30¢

per egg

55¢

per egg

If you’re on the hook for a plate of deviled eggs and you don’t want to mess up your mani peeling them, it might be worth shelling out for pre-peeled eggs. That said, their texture tends to be tough, and they’re nearly double the price.

MAKE YOUR OWN Place eggs in a saucepan and cover with cold water. Bring to a boil; remove the pan from heat. Cover and let stand for 10 minutes for a barely cooked-through yolk or 15 minutes for a fully cooked yolk. Drain the hot water, fill with ice water and let stand until the eggs are cool. Drain, crack and peel.

Red Lobster Rosemary Garlic Parmesan Biscuit Mix ($2.79) “I can’t wait to make these biscuits for my mom. They’re crispy on top and soft in the middle, which is just the way she likes them.” —Robyn Smith, editorial intern

Good Spread Lifesaving Chocolate Pretzel Peanut Spread ($6.99) “A superdelicious chocolaty spread that also helps kids in need? Sign me up!” —Nina Elder, executive food editor

Golden Milk Latte Ingredients 2 cups Almond Milk 1 teaspoon Spice Islands® Turmeric ½ teaspoon Spice Islands® Saigon Cinnamon 1 teaspoon Pure Maple Syrup (or to taste) ¼ teaspoon Spice Islands® Ground Ginger Pinch of Spice Islands® Cayenne Pepper Just blend, heat and serve!

Coffee has met its match. Our Spice Islands® Golden Milk Latte recipe, also known as “Turmeric Tea” is made from a flavorful blend of spices and is a delicious replacement for your morning coffee. For more recipes, visit SpiceIslands.com

SHORT AND SWEET For deeper, sweeter flavor, bake sweet potatoes at a medium temp. Why? Enzymes in the potato convert starch to maltose (aka sugar) between 355° and 425°. Ready. Set. Roast!

A YAM BY ANY OTHER NAME… You may have used the terms sweet potato and yam interchangeably, but they’re actually two different veggies. True yams, which are traditionally grown in Africa, are tough to find in the U.S.

SHOP SMARTER According to the Environmental Working Group, compared to many other conventionally farmed vegetables, sweet potatoes don’t absorb a lot of pesticides—so you can feel OK about not buying organic.

T E S E E SW OTATO P

SAM KAPLAN/ TRUNK ARCHIVE

AS IN SE

This month, get back to your roots with these super-tasty tubers. BY MARY-FRANCES HECK, AUTHOR OF SWEET POTATOES: ROASTED, LOADED, FRIED AND MADE INTO PIE (OUT LAST MONTH)

IN SEASON

In food processor, pulse the flesh from 2 cooked sweet potatoes with 1 2 ⁄ cup rinsed, canned chickpeas, 1⁄ 4 cup tahini, 1 clove garlic, 1⁄ 2 tsp. lime zest and 1⁄ 4 tsp. ground coriander until smooth; season. Transfer to bowl, drizzle with EVOO and sprinkle with 1⁄ 2 tsp. lime zest. Serve with pita chips and veggies for dipping. Makes about 2 cups.

Cut 2 large sweet potatoes into 1⁄ 2 -inch wedges. Toss on baking sheet in olive oil and za’atar; season and roast at 425° until tender and browned in spots, about 20 minutes. Serves 4. Chocolate sweet potato frosting In food processor, pulse the flesh from 1 hot cooked large sweet potato and 1 bag (12 oz.) semisweet or bittersweet chocolate chips until smooth. Let cool. (The frosting will firm as it cools.) Makes 1 2⁄ 3 cups.

B E AU R E G A R D Moist and super-sweet, this orange-fleshed type is a common American variety.

BUY Sweet potatoes come in a rainbow of colors (white, red, purple and, of course, orange) and various textures. Some varieties are sweet and moist when cooked; others are dry and starchy, more like a regular baking potato. Choose spuds that have ﬁrm, tapered ends (they’d start to soften there ﬁrst) and are free of nicks and bruises, which can speed spoiling.

STORE If possible, buy sweet potatoes the week you plan to use them. If you need to store them longer, stash them in a dark, dry, well-ventilated spot, like the pantry. Also, keep them indoors in late fall and winter. COOK Pierce sweet potatoes all over with a fork, place them on a sheet of foil, then roast at 400° until a caramelly goo bubbles from the ends and the skins start to collapse, about 1 hour.

PURPLE This variety has a nutty flavor and vibrant flesh that keeps its color after cooking.

J A PA N E S E Rusty-skinned with pale flesh, these mild spuds dry out fast, so try braising them.

» FAT CHANCE D I VA- L I C I O U S !

Patti LaBelle’s sweet potato pie went viral in 2015, after one fan’s video ode caused a run on the pies at Walmart. But the R&B icon is a perfectionist. She ﬁne-tuned the recipe in her latest book, Desserts LaBelle, by microwaving the spuds and using evaporated milk!

Orange sweet potatoes are one of the best natural sources of betacarotene (sorry, carrots). But your body can’t absorb the orange pigment and turn it into immune-boosting, eye-protecting vitamin A without a little fat. Bring on the butter!

Illustration by GARY TAXALI

P H OTO G R A P H BY P E T E R A R D I TO ; F O O D ST Y L I N G BY M I C A H M O RTO N . C LO C K W I S E F R O M B OT TO M : C O U RT E SY O F WA L M A RT; G E T T Y I M AG E S ; S H U T T E R STO CK (2); GETTY IMAGES.

Rooting for you

CHRONIC MIGRAINE IS IN FOR A FIGHT

Tired of being trampled by Chronic Migraine? Face it head on. If you have 15 or more headache days a month, each lasting 4 hours or more, talk to a headache specialist and learn how you can ďŹ ght back. Discover treatment options you may not have tried at

HEALT H Y H ELPI NG

A greener clean v

Whether you’re a neat freak or do the bare minimum on cleaning day, learning a few basics will make your kitchen, family and planet healthier. BY ALISON GOLDMAN ILLUSTRATION BY VIDHYA NAGARAJAN

Refrigerator Guys? Your fridge is gross. Which makes sense since you store raw meat, eggs and unwashed produce in there. A study by NSF International, a public health and safety group, found mold, yeast and harmful bacteria, like salmonella, in people’s vegetable crispers and meat drawers. Ick! For clean freaks: Pull out those drawers and wipe down with a sanitizer (something stronger than just that wet sponge) once a week. For everybody else: You still want to disinfect things like meat juice spills. But unless your fridge looks and smells grimy, scrubbing with an organic surface wipe once a month will do, says Hannah Gardener, ScD, neuroepidemiologist and founder of A Green Slate Consulting, which helps homeowners live greener.

Floor Dish towels Pop quiz: What has more bacteria than your trash can’s handles? Your kitchen towels! In a 2015 study, researchers had people prepare a meal with ingredients that were full of nonpathogenic bacteria (don’t worry—they didn’t eat it) and then checked to see which surfaces and tools had the most bacteria on them afterward. Hand towels won out. Just think about all the purposes they serve: makeshift dish-drying

rack, oven mitt, hand dryer for family members with lessthan-perfect washing technique (i.e., anyone under 18). For clean freaks: Have separate towels for drying dishes and your hands, and wash all towels at least weekly in a hot-water load with an EPA-approved laundry detergent. For everybody else: Same deal: Separate towels for separate uses, and toss them all into your weekly laundry.

“Dust is a general term, but it can contain all sorts of chemicals and particulates,” including pesticides and lead, says Alan Woolf, MD, MPH, director of the Pediatric Environmental Health Center at Boston Children’s Hospital. “In kitchens and throughout the house, it’s a good idea to keep the floors clean,” Woolf says, especially if you have little humans (or animals) crawling around. For clean freaks: Keep your broom handy for regular crumb sweepups. (Stay away, ants!) Woolf also advises a

damp mopping or Swiffering three to four times a week (to keep dust mites, dirt and chemical-laden dusts to a minimum) and a thorough mopping with a floor cleaner every four to six weeks. Stick to a no-shoes policy to avoid tracking in pesticides and bacteria. For everybody else: The broom advice stands. But if you don’t have little humans running around—and you don’t observe the five-second rule—you can probably get away with wet-mopping or Swiffering once a week.

CHOOSE YOUR CLEANER

If you’re looking for a quality household cleaner, opt for ones with the EPA’s SAFER CHOICE label, which identifies consumer products made with safer criteria for chemicals. In general, that means kitchen sanitizers with hydrogen peroxide, citric acid, lactic acid or ethanol listed as active ingredients. And reconsider products with synthetic fragrance, which “can include thousands of different chemicals,” such as carcinogens, neurotoxins and respiratory irritants, and may trigger headaches, says neuroepidemiologist Hannah Gardener.

Sink and counters Sponges That innocent-looking puff is “the perfect breeding ground for bacteria,” says Elizabeth Scott, PhD, professor and codirector of the Simmons College Center for Hygiene and Health in Home and Community in Boston. A new German study found common sponge-cleaning methods (tossing in the microwave, boiling in water) weren’t effective in reducing bacteria over the long term. In fact, researchers discovered a “massive colonization” in the sponges they

tested, with 54 billion bacteria per cubic centimeter of sponge! For clean freaks: Replace your sponge once a week, and use it for dishwashing only. Cooking with raw foods? Clean up with recycled paper towels, instead. For everybody else: Keep one sponge for counter cleaning and one for dishwashing. Wring ’em out after each use to avoid bacteria growth. And “when it begins to look a little grubby, get rid of it,” says Scott.

Cutting board Your go-to prep surface may come into contact with potentially harmful bacteria. This is especially true if you’re a carnivore and handle raw meat on a regular basis. For clean freaks: Buy a plastic cutting board. Actually, make that two. According to the USDA, nonporous surfaces, like plastic, are much easier to keep clean than wood—into the dishwasher and done! And keeping separate

boards for meat and produce will prevent bacteria from your raw chicken from migrating into your fresh salad. For everybody else: Hot water, detergent and the dishwasher are also your friends. If two cutting boards sound like overkill, just make sure to give your one (plastic or otherwise) a high-temp wash every time you chop any sort of raw ingredient— that includes produce.

As with cutting boards, when raw ingredients come into contact with kitchen surfaces, they can leave “pathogenic bacteria and viruses that can make you ill,” says Scott. For clean freaks: This is an easy one: Just spray your counters and knobs with a sanitizer, and wipe clean with a paper towel. No sweat! For everybody else: A wipe-down with a sanitizer is a good idea for you, too. If you’re not working with raw meat or veggies, you can probably skip it.

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GET TOGETHER

FRIGHT NIGHT

DONE RIGHT!

What’s the recipe for a fun and fabulous grown-up Halloween party? Mix equal parts spooky and silly, add a splash of kitsch… and serve! These cute bites and clever crafts are just the thing to give your guests a real scream. BY DANIELLE BLUNDELL AND ALEXA WEIBEL CRAFTS BY ANDREA GRECO

CARVE SOMETHING COOL

To make this ice bucket, remove the stem portion of a large pumpkin with a carving knife, creating a wide opening. Scoop out the pulp and seeds, then decorate the pumpkin with a funny saying using a permanent marker. Line the pumpkin with a plastic bag or bowl, fill with ice and drinks, and then raise a toast to your creative genius!

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Photography by AARON DYER

RECIPES BY ANDREA CORREALE OF ELEGANT AFFAIRS. FOOD STYLING BY MICHELLE GATTON; PROP STYLING BY MEGAN HEDGPETH.

SCARE SNACK-TICS! and adults. And they’re frighteningly easy to make. Jack-o’-Lantern Sushi Snacks 1 cup seasoned rice vinegar • 2 tbsp. sugar • 2 cups sushi rice • 4 oz. sliced smoked salmon • 2 sheets nori (dried seaweed) In saucepan, bring 3 cups water, the vinegar and sugar to a boil; add rice. Cover; simmer over low heat until cooked, 20 minutes. Set aside, covered, for 10 minutes; fluff with fork. Roll into 1 1⁄2 -inch balls; flatten into disks. Using a 2-inch round cookie cutter, cut out salmon; divide among rice disks. Using scissors, cut jacko’-lantern faces from nori and arrange on salmon. Makes about 24.

Frankenstein Cookies Green food coloring • 2 rolls (16.5 oz. each)

store-bought sugar cookie dough • 2 oz. dark chocolate, melted • black food coloring (optional) • 1 oz. white chocolate, melted Mix 32 drops food coloring into dough. Roll out dough 1⁄4 inch thick. On baking sheet, bake at 350°, 12 minutes. Slice into 2-inch squares. Using dark chocolate (tinted with black food coloring, if desired) and white chocolate, create Frankenstein faces. Makes 48.

toss chicken in flour. In medium bowl, beat eggs and milk. Dip chicken in egg mixture; coat with chips, pressing to adhere. Dip 16 almonds in egg mixture; press one onto the end of each chicken tender. In large skillet, fry chicken in 350° oil, turning occasionally, until cooked, about 3 minutes; drain on paper towels. In food processor, puree cream cheese and peppers for the dip; season. Makes 16.

Werewolf Claws

Marshmallow Popcorn Bites

8 chicken tenders (1 lb. total), halved lengthwise • 1 cup flour • 2 eggs • 2 tbsp. milk • 8 oz. finely crushed blue corn chips • 16 almonds • corn oil, for frying • 4 oz. cream cheese, at room temperature • 5 oz. chopped roasted red peppers In large bowl,

12 tbsp. bittersweet chocolate chips • 3 tbsp. heavy cream • 1 ½ cups plus ⅓ cup white chocolate chips • 4 drops orange food coloring • 8 cups plain popcorn • 6 cups mini marshmallows • 2 tbsp. butter Microwave

bittersweet chocolate and 2 tbsp. cream, stirring every 30 seconds, until smooth, about 2 minutes. Repeat with 1 1⁄2 cups white chocolate. In a third bowl, repeat with remaining white chocolate and 1 tbsp. cream; stir in food coloring. In another bowl, mix popcorn and white-colored chocolate. In saucepan, whisk marshmallows and butter over medium heat until smooth. Fold into popcorn. Form into 1-inch balls; drizzle with remaining chocolate. Makes 32.

Linzer Ghosts 1 roll (16.5 oz.) storebought sugar cookie dough • ¼ cup confectioners’ sugar • ¾ cup strawberry jam Roll out dough 1⁄4 inch thick. Use a ghost cookie cutter to cut out shapes; gather dough and repeat. Bake as directed. Remove

from oven and immediately use a straw to form eyes and mouths on 10 cookies. Let cool. Dust with confectioners’ sugar. Spread remaining cookies with jam. Top with the cookie faces. Makes 10.

Jalapeño Peepers 2 packages (8 oz. each) cream cheese, at room temperature • 2 chopped scallions • 8 jalapeños, halved lengthwise and seeded • 1 sheet (half of a 17-oz. package) puff pastry, cut into 16 strips • 1 egg, beaten • 8 small pimiento-stuffed olives, halved crosswise In bowl, mix cream cheese and scallions; stuff into jalapeño halves. Wrap with puff pastry, leaving space for eyes. On baking sheet, brush pastry with egg. Bake at 400° until golden, 15 minutes. Top with olives for eyes. Makes 16.

BRING THE TASTE OF SIMPLER TIMES TO YOUR HOME TODAY Dr. Oetker Virtuoso pizza offers combinations of real and unique toppings – fresh-picked vegetables, delectable cheeses and flavor-rich meats. With two different great-tasting crusts – THIN + CRISPY and CLASSIC CRUST – they’ll be sure to satisfy the whole family.

TRY IT NOW! Purchase any of the 14 varieties of Dr. Oetker Virtuoso frozen pizza, THIN + CRISPY or CLASSIC CRUST, send in your receipt and receive a FREE Virtuoso Pizza Cutter!

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CONSUMER: One coupon is valid for items(s) indicated. Any other use constitutes fraud. Void if copied, transferred, purchased, or sold. Valid only in the USA. RETAILER: Dr. Oetker, LLC, USA Division will reimburse you the face value of this coupon plus 8 cents handling for coupons redeemed in accordance with this offer. Invoices proving purchase of sufficient stock to support coupon submissions must be provided upon request. Cash value is 0.0001 cents. Send all coupons to: Dr. Oetker USA, LLC. Inmar Department #58336 One Fawcett Drive, Del Rio, Texas 78840.

oetker.us the 50 US and DC, 18 or older. Void where prohibited. Visit promo.RachaelRaymag.com/DrOetkerGWP for complete Terms and Conditions.

Witchy Word plates, $49 for 4 (in a variety of sayings), grandinroad.com

GET YOUR WORDPLAY ON Why should Halloween costumes have all the fun puns? These party accessories are good for a laugh or two.

Drink Up Witches plastic cups, $10 for 8, pier1.com

Boos It Up! napkins, $6.50 for 20, blueribbongeneralstore.com

Dead Inside doormat, $40, shopjosieb.com

LIGHT IT UP

To make a seasonal sign, buy foam half pumpkins at a crafts store, or cut two foam whole pumpkins vertically (youâ&#x20AC;&#x2122;ll have one extra half). Trace letters onto the fronts to spell out a party phrase: BAR lets guests know where the booze is, but EAT or BOO would work, too. Using an X-Acto knife, carve out letters, place wireless LED lights inside the pumpkins and mount to a wall using damage-free mounting strips. Spirits Served Nightly decanter, $39, grandinroad .com

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GET TOGETHER MIX A DEVILISHLY GOOD DRINK!

For the Spicy Devil’s Brew: In a large bowl, muddle 3 chopped jalapeños. Add 1½ cups vodka and let sit for 15 minutes to infuse. Mix in 2 cups triple sec, 1½ cups cranberry juice cocktail and ½ cup fresh lime juice. Refrigerate until chilled. Makes 8. For the rims of the glasses: Toss 3 tbsp. kosher salt with 1 tsp. ground chili powder. Rub a lime wedge around the rims to moisten; dip in the chili salt and garnish each glass with fresh chile “horns.”

TIER UP

For this tiered server, cut the tops off three foam pumpkins to make bowls of graduated sizes. Spray-paint; let dry. At a hardware store, get pipe and flanges that fit your bowls. Cut or drill a hole in the bottom of each bowl, then glue a flange onto the bottom. Connect the bowls by screwing pipe into the flanges; top the entire thing with an end cap. Wrap the pipe with black crepe paper and secure with glue. Line the bowls with parchment before filling with snacks.

SET OUT A CHEESE GOURD (GET IT?!)

To make these serving plates, cut off the top portion of a pumpkin with a carving knife. Scoop out the pulp and seeds, then cover the outside of the pumpkin with two coats of spray paint, allowing the paint to dry fully after each coat. Set a plastic platter on top of the pumpkin, securing with hot glue if it’s wobbly. Add cheese and all the fixings!

Greek Gremolata Chicken Breasts Under a Brick with Feta & Walnut Sauce & Roasted Grapes (recipe, page 84)

STUFFED CHICKEN, STEP BY STEP PAGE 104

Tricks and treats and tasty, too! From chicken dinners to Oktoberfest feasts, thereâ&#x20AC;&#x2122;s nothing spooky about these speedy suppers.

Rachael Ray

minute meals Photography by JOSEPH DE LEO

Greek Gremolata Chicken Breasts Under a Brick with Feta & Walnut Sauce & Roasted Grapes SERVES 4 I use boneless, skin-on chicken to make this recipe even faster than the classic method, which is made with a spatchcocked, bone-in whole bird.

2 4

1 ⁄4 1 ⁄2

About 1 lb. (4 large bunches) red or black seedless grapes Olive oil cooking spray Salt and pepper cup (loosely packed) mixed fresh parsley and mint sprigs fresh oregano, leaves stripped (about 2 tbsp.) and chopped lemons—zested (about 1 tbsp.), 1 halved and 1 juiced (about 4 tbsp.) large cloves garlic, finely chopped boneless, skin-on large chicken breasts (about 6 oz. each) Olive oil, for liberal drizzling cup Greek yogurt cup toasted walnuts cup crumbled feta

h Preheat the oven to 400°. Place the grapes on a rimmed baking sheet. Spray with the cooking spray; season with salt and pepper. Roast until the grapes just begin to burst, about 15 minutes. h Heat a large castiron skillet over medium-high. Wrap 2 bricks with foil. (If you don’t have any bricks, you can use a large heavy skillet, instead.) h Finely chop the parsley and mint and place about 1/4 cup in a food processor. In a

small bowl, mix the remaining chopped parsley and mint with the oregano, lemon zest and garlic. Using your ﬁngers, loosen the skin of the chicken breasts and stuff the herb mixture under the skin. Coat the chicken with the olive oil and season liberally on both sides. Place the chicken, skin side down, in the skillet and top with the bricks. Cook until the skin is browned and very crisp, 7 to 8 minutes. Transfer the skillet to the oven and roast until the chicken is cooked through, 5 to 8 minutes. Remove the bricks. Transfer the chicken to a platter and place the halved lemon in the pan, cut side down. Let the lemon cook until browned by the carryover heat of the skillet, about 2 minutes. Squeeze the lemon over the chicken. h In a food processor, puree the yogurt, walnuts, feta and lemon juice into a smooth, thick sauce; season. Slather a swirl of the sauce on each plate. Slice the chicken breasts and fan 1 breast on each plate over the yogurt sauce. Serve with the roasted grapes.

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Chicken or Pork Schnitzel with Quick Sweet ’n’ Sauer-Kraut & Apple, Onion & Potato Salad SERVES 4

SWEET ’N’ SAUER-KRAUT 2 tbsp. canola or other neutral-flavored oil 1 lb. savoy cabbage, shredded 1 Vidalia or other sweet onion, quartered and thinly sliced 1 tsp. each caraway seeds and cumin seeds Salt and pepper 1 ⁄ 4 cup each apple cider vinegar, grainy Dijon mustard and light brown sugar or honey APPLE, ONION & POTATO SALAD 1 1 ⁄ 2 lbs. Yukon gold or other thin-skinned potatoes, sliced about 1 ⁄ 4 inch thick Salt A drizzle plus 2 tbsp. olive oil 4 slices meaty bacon, finely chopped 1 tart, crisp apple, chopped 1 small onion, chopped Pepper 1 shot (3 tbsp.) apple brandy (such as Calvados) 1 ⁄ 4 cup (a small handful) fresh flat-leaf parsley, finely chopped 3 tbsp. apple cider vinegar 3 tbsp. grainy Dijon mustard SCHNITZEL 8 chicken or pork cutlets (about 4 oz. each) Salt and pepper 1 cup flour 2 large eggs 2 tbsp. Dijon mustard 1 cup plain dry breadcrumbs 1 ⁄ 2 cup panko Freshly grated nutmeg, about 1 ⁄ 4 tsp. Canola, safflower or other neutral-flavored oil for frying Lemon wedges, for serving

h Preheat the oven to 200°. In a pot with a tight-ﬁtting lid, heat the oil, two turns of the pan, over medium-high. Add the cabbage and onion and season with the seeds, salt and pepper. Stir in the vinegar, mustard, sugar and a splash of water. Cover, reduce the heat to medium-low and cook, occasionally tossing with a fork or tongs, until tender, 18 to 20 minutes. h Meanwhile, place the potatoes in a pot, cover with water and bring to a boil. Salt the water and cook until the potatoes are tender, 8 to 10 minutes. While the water comes to a boil, in a skillet, heat a drizzle of oil over medium-high. Add the bacon and cook until the fat begins to render, 2 to 3 minutes. Add the apple and onion and cook, stirring often, until softened, about 5 minutes. Season with salt and pepper, add the brandy and swirl to mix together; turn off the heat. Drain the potatoes; add to the skillet. Add the parsley, vinegar, mustard and about 2 tbsp. oil, two turns of the pan. Toss to combine; season. h While the potatoes come to a boil, season the chicken and set up a breading station: Place the flour in a shallow dish. In another shallow dish, beat the eggs and mustard. In a third shallow dish, mix the breadcrumbs and panko with salt, pepper and the nutmeg. Working in batches, coat the chicken in the flour, then the egg mixture, and then the breadcrumb mixture, pressing to adhere. In a large skillet, heat about 1/8 inch of oil over medium-high. Shallow-fry the chicken until golden and crispy, 3 to 4 minutes per side. Transfer to the oven to keep warm. Serve with the lemon wedges, sauerkraut and potato salad.

Beef Schnitzel à la Holstein & Braised Green Beans SERVES 4 6 tbsp. butter 2 large shallots, chopped Salt and pepper 1 lb. green beans, trimmed 1 cup chicken stock 4 slices beef top round (1 1 ⁄ 4 lbs. total), pounded to about 1 ⁄ 4 inch thick 1 cup flour 1 tsp. ground sage 7 large organic eggs 2 tbsp. Dijon mustard 1 1 ⁄ 2 cups fine dry breadcrumbs Freshly grated nutmeg, about 1 ⁄ 4 tsp. 1 ⁄ 4 cup canola or other neutral-flavored oil 1 lemon, halved 4 rounded tbsp. drained

Festive fall fare In our neck of the woods, it’s Oktoberfest until it’s Halloween. Celebrate with two of my German faves: schnitzels and wursts.

4 minutes; season with salt and pepper. Add the green beans and toss to coat for a minute or 2, then add the stock. Cover and braise the beans until soft, 12 to 15 minutes more. h Season the beef and set up a breading station: Place the flour and sage in a shallow dish; season. In another shallow dish, beat 3 eggs and the mustard. In a third shallow dish, season the breadcrumbs with salt, pepper and the nutmeg. Working in batches, coat the steak in the flour mixture, then the egg mixture, and then the breadcrumb mixture, pressing to adhere. h In a large skillet, heat 2 tbsp. oil, two turns of the pan, and 1 tbsp. butter over medium-high. Add 2 cutlets and cook until browned and crispy, about 4 minutes per side. Place on a wire rack set inside a baking sheet; transfer to the oven to keep warm. Repeat with 2 more tbsp. oil, 1 tbsp. butter and the remaining cutlets. Wipe out the skillet; add the remaining 1 tbsp. butter and melt over mediumlow heat. Crack in the remaining 4 eggs; cook until the whites are just set, about 3 minutes. Flip the eggs and cook until over easy, about 1 more minute. h To serve, divide the cutlets among plates. Squeeze the halved lemon over the cutlets. Top each cutlet with some capers, an over-easy egg and 2 anchovy ﬁllets, crossed to form an X. Serve the green beans alongside.

Knocks ’n’ Brats & Red Cabbage & Potatoes Rösti RÖSTI 4 russet potatoes (about 2 lbs. total) Salt 3 tbsp. butter, melted White pepper

RED CABBAGE 1 lb. red cabbage, very thinly sliced (about 8 cups) 1 red onion, quartered and thinly sliced 1 ⁄ 2 cup unfiltered apple cider 1 ⁄ 4 cup grainy Dijon mustard 1 ⁄ 4 cup (packed) light brown sugar 1 ⁄ 4 cup red wine vinegar 2 tbsp. canola or other neutralflavored oil 1 tbsp. Old Bay seasoning 1 tsp. each caraway seeds and cumin seeds

1 large bay leaf Salt and pepper

SAUSAGES 4 fresh bratwurst or weisswurst 4 large knockwurst A drizzle of canola or other neutral-flavored oil, to crisp the sausage casings Spicy mustard and pickles or cornichons, to serve h Position a rack in the center of the oven; preheat to 500°. h Peel the potatoes, quarter lengthwise, cut into 1-inch pieces and transfer to a large saucepan. Add cold water to cover, season with salt and bring to a boil over high heat. Reduce the heat to medium; cook the potatoes for

SERVES 4

5 minutes. Drain (the potatoes will not be fully cooked), transfer to a rimmed baking sheet and toss with the melted butter. Roast until crispy on the outside and tender on the inside, 12 to 15 minutes; season with salt and white pepper. h Place all the ingredients for the red cabbage in a large pot. Bring to a boil over high heat, then reduce the heat to medium-low. Cover and cook, stirring occasionally, until crisp-tender, about 20 minutes. Discard the bay leaf. h In a large skillet, arrange the fresh sausages; add enough water just to cover. Simmer

over medium-low heat until almost cooked through, about 10 minutes. Add the knockwurst; simmer until the fresh sausages are cooked through and the knockwurst is hot, 3 to 4 minutes. h Transfer to a plate, pour the water out of the skillet and add a drizzle of oil. Heat over medium-high, add the sausages and cook, turning occasionally, until browned and crisp, 2 to 3 minutes. Slice each sausage on a sharp angle into 3 or 4 pieces. h Serve the sausages on a bed of cabbage with the mustard, pickles and potatoes alongside.

Sicilian Sweet & Savory Bucatini with Broccoli Rabe SERVES 4 Salt 1 large bundle broccoli rabe or rapini, trimmed and cut into 2- to 3-inch pieces 3 tbsp. olive oil 6 anchovy fillets, drained 4 large cloves garlic, chopped 1 red finger chile pepper, finely chopped, or 1 tsp. crushed red pepper 1 large shallot, finely chopped 3 tbsp. golden raisins 1 cup chicken stock 1 ⁄ 2 cup dry white wine About 1 ⁄ 4 tsp. (a fat pinch) saffron threads 1 lb. bucatini pasta 1 ⁄ 3 cup (a handful) flat-leaf parsley, finely chopped Freshly grated Pecorino Romano 1 ⁄ 4 cup pine nuts or 1 ⁄ 2 cup blanched sliced almonds, toasted h Bring 3 to 4 inches of water to a full boil in a large pot. Season with salt, add the broccoli rabe and cook until crisp-tender, about 3 minutes; drain. Reﬁll the pot with 6 quarts water and bring to a boil for the pasta. Pat the broccoli rabe dry. h In a large skillet, heat the oil, three turns of the pan, over medium. Add the anchovies; cook, stirring often, until they break down and melt into the oil, about 2 minutes. Add the garlic, chile pepper, shallot and raisins. Cook, stirring often, until the shallot softens, about 3 minutes. Add the stock and wine, then the saffron; let it bloom in the sauce. h Salt the boiling water, add the pasta and cook until 1 minute shy of the package directions, 7 to 8 minutes. h Add the broccoli rabe to the saffron sauce and cook until heated through, 1 to 2 minutes. h Add 1/2 cup of the pasta cooking water to the sauce, then drain the pasta. Add the pasta to the sauce and toss to combine. Add the parsley; season with salt to taste. Serve the pasta in shallow bowls topped with the cheese and nuts.

Easiest Meatballs Ever on Italian Hoagie Rolls MAKES 4 On the first frosty nights, John wants a meatball sub. We serve an arugula or romaine salad on the side to feel less guilty. MEATBALLS 1 lb. ground veal or ground beef, pork and veal mix 1 ⁄ 2 lb. bulk sweet Italian sausage with fennel 2 cups grated ParmigianoReggiano or Pecorino Romano 1 ⁄ 2 cup fresh breadcrumbs 1 large egg, beaten Salt and pepper Olive oil, for drizzling SAUCE 2 tbsp. olive oil 4 cloves garlic, chopped 1 can (28 oz.) crushed Italian tomatoes A handful of fresh basil leaves, torn Sea salt 4 Italian hoagie rolls (10 to 12 inches each), split Deli-sliced provolone, optional h Position a rack in the center of the oven and preheat to 475°. h In a medium bowl, mix all the meatball ingredients except the oil; roll into 12 large balls. Transfer the meatballs to a rimmed baking sheet, drizzle with the oil and roast, turning once, until browned and just cooked through, 18 to 20 minutes. h For the sauce, in a wide skillet or pot, heat the oil, two turns of the pan, over medium. Add the garlic and swirl the pan

Super sub John melts deli-sliced provolone on his, but I like just the meatballs and sauce on fresh hoagie rolls.

Toss the meatballs in the sauce

cheese melts, about 4 minutes.

WATC H & LE AR N !

Ratatouille with Oven-Poached Eggs

SERVES 4

FOOD ST YLI NG BY SIM ON A NDREWS; PR OP STYL ING BY M EGAN HEDGPETH .

One of my favorite kitchen hacks? Making poached eggs in the oven for a few or for a crowd. For me, 10 minutes for soft eggs and 12 for medium is the timing that works best. The baking time will vary based on weather and altitude. 1 firm medium eggplant Salt 2 medium zucchini About 1 ⁄ 4 cup olive oil 2 sweet red Italian frying peppers, red field peppers (large rectangular sweet peppers) or red bell peppers—quartered lengthwise, seeded and thinly sliced 1 package (1 qt.) Capri or cocktail tomatoes, quartered 1 large onion, quartered and thinly sliced 1 ⁄ 4 cup mixed fresh herbs (such as rosemary, thyme, tarragon and parsley), finely chopped 4 cloves garlic, thinly sliced or chopped 1 fresh red finger chile pepper, chopped, or 1 tsp. crushed red pepper Pepper 8 large Araucana eggs or other organic eggs Crusty baguette, for passing

h Position a rack in the center of the oven and preheat to 350°. h Using a vegetable peeler, peel half of the skin off the eggplant in long strips, leaving strips of skin between each peeled section [1]. (The eggplant will look striped.) Trim off the top and slice the eggplant lengthwise into 6 planks [2]. Halve each plank lengthwise, then slice the planks crosswise into 1/2 -inch-wide batons [3]. Salt the eggplant and let drain on paper towels for 10 minutes; press out any excess liquid. h Halve the zucchini lengthwise and scrape out the seeds. Slice the zucchini into 1/4 - to 1/ 2 -inch-thick half-moons. h In a large deep skillet, sauté pan or Dutch oven,

heat the oil, about four turns of the pan, over medium-high. When the oil is hot and ripples, add the eggplant, zucchini, peppers, tomatoes, onion, herbs, garlic and chile; season with pepper. Cook, stirring the ratatouille frequently, until the vegetables are crisptender, 15 to 18 minutes. h Add about 1 tbsp. roomtemperature or warm water to 8 muffin cups. Working with 1 egg at a time, crack each into a ramekin to check for bits of shell, then pour into the muffin cups. Bake for 10 minutes for soft eggs and 12 for medium. h Serve the ratatouille in shallow bowls topped with 2 poached eggs per serving. Pass the warm baguette at the table.

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Farro Risotto with Pumpkin & Sage SERVES 4 2 tbsp. olive oil 1 large shallot, finely chopped 2 large cloves garlic, finely chopped 2 1 ⁄ 2 cups vegetable stock 1 can (15 oz.) unsweetened pumpkin puree or fresh roasted pumpkin puree 1 1 ⁄ 2 cups pearled farro Salt and pepper About 1 ⁄ 4 tsp. freshly grated nutmeg 1 cup freshly grated Parmigiano-Reggiano (about 3 oz.) 12 fresh sage leaves, very thinly sliced 2 tbsp. butter or EVOO, to finish 1 ⁄ 2 cup chopped toasted hazelnuts or walnuts, to serve

Roast Beef Reubens with Horseradish Russian Dressing & Sauerkraut MAKES 4 Sandwich night: This may look like a traditional Reuben, but it’s fancy roast beef with horseradish sauce in disguise. 3 1

⁄ 4 cup sour cream ⁄ 4 cup (a small handful) fresh dill, chopped

3 3 2

8 8 1

1 1 1⁄4 8

About 3 tbsp. fresh chives, finely chopped tbsp. ketchup (I like Sir Kensington’s) tbsp. relish (I like Wickle’s) rounded tbsp. beet horseradish (I like Gold’s) Salt and pepper Softened butter slices Jewish marble rye slices smoked Gouda jar (16 oz.) or 1 sack (1 lb.) traditional refrigerated sauerkraut tsp. each caraway and cumin seeds lbs. rare roast beef, deli cut slices Jarlsberg cheese Half-sour or garlic deli pickles

h In a small bowl, mix the sour cream, dill, chives, ketchup, relish and beet horseradish. Season the dressing with salt and pepper. h Butter one side of each slice of the bread and heat a griddle pan over medium. h With the buttered side facing down, top 4 slices of the bread with some of the dressing and 2 slices each of the smoked Gouda. h In a small saucepan, heat the sauerkraut with the seeds over medium just to heat through, about 5 minutes. h Top the Gouda with the roast beef and sauerkraut, then the Jarlsberg. Top with the remaining bread, buttered side up. Griddle until the cheeses melt and the bread is deep golden and crispy, about 5 minutes per side. Cut the sandwiches from corner to corner and serve with the pickles.

h In a round-bottom sauté pan or risotto pot, heat the oil, two turns of the pan, over medium to medium-high. Add the shallot and garlic and cook, stirring often, until the shallot softens, about 2 minutes. Add the stock, pumpkin puree and farro; season with salt, pepper and the nutmeg. Cook, stirring often, until the liquid is mostly absorbed, 22 to 25 minutes. Stir in the cheese, sage and butter or EVOO. Serve in shallow bowls topped with the nuts.

Farro Spaghetti with Zucchini & Onions Can you eat spaghetti and feel good about it? Yup. Farro spaghetti tossed with lots of zucchini makes this meal seasonal and full of fiber and protein.

Tip! If you grow or pick pumpkins, roast a puree and freeze for pies, puddings and this risotto recipe. I make a puree of butternut squash for the same purposes as well.

3 medium zucchini 3 tbsp. olive oil 2 large Vidalia onions or white onions, quartered and thinly sliced 4 large cloves garlic, thinly sliced 1 cup vegetable stock 1 red chile pepper, finely chopped, or 1 tsp. crushed red pepper Salt and pepper A handful of basil, torn 1 lb. farro spaghetti (I like Moltograno)

â &#x201E; 2 cup grated ParmigianoReggiano, plus more to pass at the table

EVOO, for drizzling h Bring a large pot of water to a boil for the pasta. h Halve the zucchini lengthwise and use a spoon to scrape out the seeds. Slice into 1/4 - to 1/ 2 -inch-thick half-moons. h In a large skillet, heat the oil, three turns of the pan, over medium-high. Add the onions and garlic; cook, stirring often, until softened, 3 to 4 minutes. Add the stock; cook until almost absorbed into the onions, about 12 minutes. Add the zucchini and

SERVES 4

chile, season with salt and pepper and simmer, stirring occasionally, until the zucchini is tender, 12 to 15 minutes. Wilt in the basil. h Meanwhile, salt the boiling water, add the pasta and cook until 1Â minute shy of the package directions. Add 1/2 cup pasta cooking water to the zucchini mixture, then drain the pasta. Add the pasta and 1/2 cup cheese to the skillet and toss to combine, adding an extra drizzle of EVOO if dry. Serve the pasta in shallow bowls, passing more cheese at the table.

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You know when you taste something spectacular, and you can’t figure out why it’s so damn good? We’re going to let you in on the secret—the secret ingredient! Seven food pros fess up about what they’ve used to totally transform an otherwise basic dish. Go ahead—steal their secrets! BY JAMIE FELDMAR | PHOTOGRAPHY BY TARA DONNE ILLUSTRATION BY MOLLY JACQUES

and he told me it was star anise. I’ve since added it to all kinds of beef dishes, and it always gets oohs and aahs.”

R A C H A E L R AY M A G .C O M | O C TO B E R 2 01 7

SPICE TIP! Those little spice jars can be pricey, so save your investment by storing them properly—preferably in a cool, dry place. (Hint: Maybe don’t put your spice rack near the sink.) A cupboard or a drawer is best, especially for clear jars.

doing a juice cleanse when I came up with this. Every morning started with a shot of pineapple-turmeric juice, and I wondered how the turmeric would work in a margarita. So once the cleanse was over, I gave it a try—for work, of course!—and I fell in love with the subtle, earthy flavor.” —MARCELA VALLADOLID, cohost of The Kitchen and author of Casa Marcela

—JOHN BESH, chef and co-owner of Restaurant August in

SPICE TIP! It’s trendy to grind your own spices—and with good reason! Whole spices generally keep longer, and they taste fresher when you grind them yourself. Use an electric coffee grinder, or go old-school with a mortar and pestle.

A friend posted fried chicken on Instagram, which made me crave it. To make it my own, I used curry powder—since it’s a blend of spices, it’s a crazy flavor booster— and cardamom, because I add that to basically everything.” — SAMIN NOSRAT, chef and author of

FOOD STYLING BY BARRETT WASHBURNE ; PROP STYLING BY STEPHANIE HANES. PAGE 95, B OT TO M : P E T E R A R D I TO ; F O O D ST Y L I N G BY J E N B E AU C H E S N E .

a nurse, and our diet was very vegetable-heavy when I was growing up. She always bought too much broccoli, and a great way to use it up was to throw it into the blender and make soup. I do the same for my daughter, but to modernize it and give it a little herbaceousness, I add herbes de Provence.” —PADMA LAKSHMI, host of Top Chef and coauthor of The Encyclopedia of Spices & Herbs

SPICE TIP! Check your spices before you cook. The color and smell should be vivid. In general, whole spices last up to four years, and ground spices and dried herbs are good

Middle East, where cinnamon is used in both sweet and savory dishes, so it surprises me when people think of it only for dessert. Vietnamese cinnamon is floral, sweet and acidic and lends itself well to vegetable dishes, but you can use whatever you have on hand. It mellows the cabbagey scent of Brussels sprouts— great for people who think they don’t like them.” — LIOR LEV SERCARZ, chef and owner of La Boîte in New York and author

SPICE TIP! One easy way to get more flavor: Toast your spices! They’ll taste richer, nuttier and stronger. Simply pop whole or ground spices in a dry skillet over medium heat, stirring often, until the color deepens and they smell fragrant. Then use them as you normally would. Star anise, coriander, cumin and fennel seeds all benefit from toasting.

chocolate chip cookie recipes out there— I wanted one that was a little more sophisticated. Dark chocolate and ancho chile go together like peanut butter and jelly!” —SAM TALBOT, chef-owner of Pretty Southern in Brooklyn and author of 100% Real

MAKES 4

PREP 15 min

COOK 10 min

If you have time to mix the ground beef with the spices a few hours ahead, the flavors will have more time to permeate the meat. Refrigerate after mixing, and bring to room temperature before cooking. BURGERS 2 tbsp. sweet soy sauce (also known as kecap manis) or hoisin sauce 1 tsp. ground star anise or Chinese five-spice powder 3 / 4 tsp. chili garlic sauce 1 / 2 tsp. ground ginger 1 1 / 4 lbs. ground beef TOPPINGS AND ASSEMBLY 1 / 4 cup mayonnaise 1 / 2 tsp. ground star anise or Chinese five-spice powder 1 / 2 tsp. chili garlic sauce Pinch of ground ginger 4 hamburger buns, toasted 1 large tomato, sliced Shredded iceberg lettuce or whole romaine leaves

1. For the burgers, in a large bowl, mix the soy sauce, star anise, chili garlic sauce, ginger and 1 tsp. salt. Add the beef and gently mix with your hands until evenly blended. Shape the meat mixture into 4 patties. 2. In a small bowl, mix the mayonnaise, star anise, chili garlic sauce and ginger; season the mayo with salt. 3. Heat a grill or a large skillet over medium-high. Cook the burgers to the degree of doneness that you like, about 3 minutes per side

PINEAPPLE & TURMERIC MARGARITA

SERVES 4 to 6 COOK 30 min 1

/4 /4 1 1 4 1 /4 1

/2 2 1/2 3 1 MAKES 4

PREP 10 min

3 1/2 1 1 1 /2 1 2 1 /2 1 /2 1 /4

tsp. ground turmeric tbsp. sugar tbsp. chili powder tsp. kosher salt lime wedge cups pineapple juice cup tequila blanco cup fresh lime juice cup agave nectar Ice 4 pineapple wedges, for garnish

1. On a small plate, mix 2 tsp. turmeric, the sugar, chili powder and salt. Run the lime wedge around the rims of 4 glasses. Dip the rims in the turmeric mixture. 2. Add half each of the pineapple juice, tequila, lime juice and agave nectar and 3/4 tsp. turmeric to a cocktail shaker. Fill with ice and shake until the outside of the shaker becomes frosty, 10 to 15 times. Fill 2 glasses with ice and strain the margarita into the glasses, dividing equally. Repeat with the remaining pineapple juice, tequila, lime juice, agave and turmeric and more ice. Garnish the drinks with the pineapple wedges.

1 4

PREP 15 min

cup canola oil cup flour onion, chopped rib celery, chopped cloves garlic, finely chopped tsp. ground allspice Pinch of cayenne cup chopped tomatoes cups shellfish stock or bottled clam juice tbsp. butter lb. medium wild American shrimp, peeled and deveined scallion, finely chopped Tabasco sauce cups hot cooked white rice

oil over high. Whisk in the flour. (It will immediately begin to sizzle.) Reduce the heat to medium and continue whisking until the sauce turns deep brown, about 15 minutes. Using a wooden spoon, stir in the onions. Reduce the heat to medium-low and cook, stirring constantly, until the sauce turns dark brown and glossy, about 10 minutes more. 2. Add the celery, garlic, allspice and cayenne. Cook, stirring often, until fragrant, about 5 minutes. Add the tomatoes and stock and bring to a boil over high heat. Reduce the heat to medium and simmer, stirring often to prevent the sauce from burning or sticking to the pan, until the flavors meld, 5 to 7 minutes. 3. Reduce the heat to low and stir in the butter. Add the shrimp and scallion. Season with the Tabasco, salt and pepper and cook, stirring often, until the shrimp are cooked through, 2 to 3 minutes. Serve over the rice.

CURRY & CARDAMOM FRIED CHICKEN

2 3 1 /2 6

large eggs cups flour tsp. ground cayenne to 8 cups grapeseed, peanut or canola oil, for frying

MANGO CHUTNEY GLAZE 1 cup mango chutney 1 / 4 tsp. cayenne pepper Pinch of ground cardamom SERVES 4 to 6 PREP 20 min, plus marinating time COOK 40 min

FRIED CHICKEN 3 lbs. bone-in, skin-on chicken thighs 7 tsp. curry powder 3 / 4 tsp. ground cardamom 2 tsp. ground cumin

1. Season the chicken all over with salt, then season with 4 tsp. curry powder, 1/4 tsp. cardamom and the cumin. Place on a baking sheet and refrigerate, uncovered, for at least 8 hours and up to 12 hours. 2. In a large bowl, whisk the buttermilk and eggs. In another large bowl, whisk the flour, cayenne, the remaining 3 tsp. curry

ALLSPICE BERRIES, CURRY POWDER AND CARDAM OM SE E DS: PE TE R ARDITO ; FO O D STYLIN G BY JE N BE AUCHE S N E . S HRIMP STE W WITH ALLSPICE ADAPTED FROM BESH BIG EASY, BY JOHN BE SH (AN DRE WS M C ME E L PUBLISHIN G, 2 015). CURRY & CARDAMOM FRIED CHICKEN ADAPTED FROM SALT, FAT, ACID, HE AT, BY SAMIN NOSRAT (SIMO N & SCHUSTE R , 2 017 ). CRE AMY B RO CCO LI S O UP WITH HERBES DE PROVENCE ADAPTED FROM TANGY, TART, HOT & SWE E T, BY PADMA LAKSHMI (W E I N ST E I N B O O K S, 2 007 ).

STAR ANISE BURGERS

SHAVED BRUSSELS SPROUTS WITH WARM CINNAMON DRESSING ADAPTED FROM THE SPICE COM PA NION, BY LIOR LEV SERCARZ (CLARKSON POTTER , 2016). VEGAN CHO CO LATE CHIP & AN CHO CHILE COOKIES ADAPTED FROM 100% RE AL : 100 INSAN E LY G O O D RE CIPE S F O R CLE AN F O O D MAD E FRESH, BY S A M TA L B OT ( T I M E I N C. B O O K S, 2017 ).

SHAVED BRUSSELS SPROUTS WITH WARM CINNAMON DRESSING

VEGAN CHOCOLATE CHIP & ANCHO CHILE COOKIES

SERVES 4 PREP 15 min COOK 10 min

MAKES 3 dozen COOK 20 min

The cinnamon oil can also be used on roast chicken, squash puree, or a vegetable stir-fry.

2 cups flour, preferably organic 1 1 / 2 tsp. smoked ancho chile powder 1 1 / 2 tsp. fine sea salt 1 1 / 4 tsp. baking soda 1 3 / 4 cups coconut sugar 1 / 4 cup date sugar 1 / 2 cup coconut oil 1 / 4 cup apple cider, preferably organic 2 tbsp. applesauce 1 to 2 tbsp. almond milk or water, if needed 1 3 / 4 cups dark chocolate chips (70% cacao) Flaky sea salt (such as Maldon)

CREAMY BROCCOLI SOUP WITH HERBES DE PROVENCE

tbsp. butter cloves garlic, chopped cup chopped shallots tsp. pine nuts tsp. herbes de Provence lb. broccoli, trimmed, florets and stems cut into large pieces 2 1 / 2 cups chicken stock 1 cup light cream or half-and-half

1. In a deep pan, melt the butter over medium-low heat; add the garlic. Cook, stirring occasionally, until the garlic begins to turn golden brown, about 2 minutes. Add the shallots and cook, stirring often, until they soften and become glassy. Add the pine nuts and herbes de Provence and cook, stirring often, just until the pine nuts turn golden, 3 to 5 minutes. 2. Add the broccoli and cook, stirring often, until the broccoli begins to soften and turns darker green, 5 to 7 minutes. 3. Add the chicken stock and simmer until the broccoli is soft, stirring occasionally, 12 to 15 minutes. Using an immersion blender, or working in batches in a standard blender, puree the soup. 4. Return the soup to the pan and rewarm over medium heat. Slowly stir in the cream; season with salt and pepper.

powder and 1/ 2 tsp. cardamom and 2 generous pinches of salt. 3. In a wide, deep skillet, add enough oil to measure 1 1/ 2 inches deep; heat over medium until a deep-fry thermometer registers 360°. Working with 1 or 2 pieces of chicken at a time, dredge in the flour mixture and shake off any excess. Dip into the buttermilk mixture to coat, letting the excess drip back into the bowl. Dredge in the flour mixture again to coat. Shake off the excess and place on a baking sheet. 4. Working in 3 batches, fry the chicken. The temperature will drop, so you’ll need to adjust the heat on the stove to keep the temperature around 325°. Fry the chicken, using metal tongs to turn the chicken occasionally, until

the skin is deep golden brown, 12 to 16 minutes per batch. If you are unsure if the meat is cooked, poke through the crust with a paring knife and peek at it. It should be cooked all the way down to the bone, and the juices should run clear. Transfer the chicken to a wire rack set inside a baking sheet and let cool for 2 to 3 minutes. Let the oil return to 360° between batches. 5. To make the glaze, in a small saucepan, simmer the mango chutney, cayenne, cardamom, a pinch of salt and 3 tbsp. water over low heat, stirring occasionally, until heated through, 2 to 3 minutes. Brush the warm glaze onto the hot chicken and serve immediately.

SERVES 4 to 6 COOK 25 min

PREP 15 min

3 3 1 1 1/2 1 1

3 tbsp. olive oil 1 tsp. ground cinnamon, preferably Vietnamese cinnamon 1 clove garlic, minced 3 cups shaved Brussels sprouts 1 tbsp. fresh lemon juice 2 tbsp. crumbled feta 2 tbsp. golden raisins 4 sprigs fresh mint, leaves stripped and chopped 3 tbsp. Marcona almonds, coarsely chopped

In a large skillet, heat the oil and cinnamon over low until the cinnamon flavor is infused into the oil, about 5 minutes. Add the garlic; remove from heat. In a large bowl, toss the sprouts with the cinnamon oil and lemon juice. Season and add the feta and raisins; top with the mint and nuts.

PREP 25 min

1. Position the oven racks in the top and bottom thirds of the oven; preheat to 350°. Line 2 baking sheets with parchment paper. 2. In a medium bowl, whisk the flour, chile powder, fine sea salt and baking soda. In a large bowl, mix the coconut sugar and date sugar; add the coconut oil, cider and applesauce. Using an electric mixer on medium-high speed, beat until well blended, 2 to 3 minutes. Gradually add the flour mixture, beating on low speed just until blended. (If the dough looks dry, beat in 1 to 2 tbsp. almond milk or water, a little at a time, just until the dough comes together.) Stir in the chocolate chips. 3. Drop half of the dough by rounded tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart. Bake until the edges are set, 10 to 12 minutes. Sprinkle with the flaky sea salt. Repeat with the remaining dough on fresh parchment-lined, cooled baking sheets. Cool the cookies on wire racks.

R A C H A E L R AY M A G .C O M | O C TO B E R 2 01 7

101

W H AT ’ S C O O L N OW

Coconut decoder First there was coconut oil, then the tropical trend took over the whole pantry: flour, sugar, milk and more. This handy cheat sheet will help you make sense of the coconut-ification that’s sweeping your supermarket. TOP: LEVI BROWN/ TRUNK ARCHIVE . BOTTOM: PETER ARDITO (5 ). C O C O N U T O I L : C O U RT E SY O F W H O L E F O O D S M A R K E T.

—NINA ELDER

Coconut milk Use this rich stuff in Thai-style curries, or whisk the thick cream that rises to the top with a little sugar for a dairy-free whipped cream.

Cream of coconut A sweet blend that includes coconut, water and sugar, it’s a key ingredient in piña coladas and a delicious addition to pancake batter.

Coconut oil Coconut sugar Use unrefined oil where Made from the sap a coconut taste is of coconut-tree flower OK (stir-fries, roasted buds, coconut sugar sweet potatoes). tastes like brown sugar Choose refined and can be used like when you need a it. Try it in muffins, or neutral flavor. sprinkle on oatmeal.

Coconut chips These wide strips are shredded coconut’s cooler cousin. Add them to cakes and cookies, toast them for a pretty garnish, or eat them as a snack.

Coconut flour Made from dried, ground coconut meat, use this g-free flour where you don’t mind a tropical taste. (We’re looking at you, pineapple cake.)

103

S T E P BY S T E P

The right stuff! One of the quickest, easiest ways to perk up your poultry is by tucking flavor-packed ingredients under the skin. Follow these four simple steps to create a winner of a chicken dinner. —NE

Start by wiggling your fingers between the skin and the meat, creating a pocket. Take it easy! You don’t want to rip the skin.

Add some tasty stuff (chopped herbs, garlic and lemon zest; softened butter mixed with smoked paprika) into the pocket you created.

Why we love Worcestershire sauce

Using your fingers, work the stuffing under the skin to flavor the chicken evenly. If you see some lumps, press on the skin to even them out.

Arrange the chicken on a baking sheet and transfer to the oven. Drizzle any juices in the pan over the chicken before serving. Dinner… done!

W H Y D I D N ’ T I T H I N K O F T H AT ?

Measure peanut butter better Cooking with peanut butter can be a messy job. It sticks in the measuring cup, then clings to the spatula—or your fingers—when you try to dig it out. To make your life easier, remove the lid from the jar and microwave in 10-second increments until the peanut butter is pourable. Measure using a liquid measuring cup, then add to your mixing bowl. (Any leftover peanut butter will firm up as it cools, so you can still use it for PB&Js.) Now, who wants peanut butter cookies? —GRANT MELTON, BAKING GURU AND CULINARY PRODUCER FOR RACH’S SHOW

104

If you’re using Worcestershire sauce only in your Bloody Marys, you’re missing out. It’s one of Rach’s go-to ingredients, and for good reason: The dark-brown liquid adds a sour, sweet, savory note to all sorts of stuff, from gravies and other sauces to roasted or sautéed mushrooms. Rach also mixes it into beef as a burger booster. Just a few dashes add a hit of umami, making sauces taste more complex, giving mushrooms a meaty flavor and making burgers taste beefier. How cool is that?! —NE

FAR L EFT: PHOTO GRAPHY BY JOSEPH DE L EO. FOOD ST Y LI NG BY SI MON ANDREWS; PR OP STYLING BY MEGAN HEDGPETH. L E F T: P E T E R A R D I TO. O P P O S I T E : P H OTO G R A P H BY TA R A D O N N E .

INGREDIENT INTEL

SCRATCHPAD

PRO TIPS

Big ideas from a tiny kitchen Deb Perelman, the blogger behind Smitten Kitchen, serves up meals to her family of four—and her 6 million readers!—from a 70-squarefoot space in Manhattan. Steal some of her smart strategies and use them to make your space work harder for you. —CECILY MCANDREWS X HANG

TIME

Don’t stack your pots and pans—get a rack and hang them from the ceiling. “You just reach up, grab a skillet, and you’re good to go,” says Perelman. “You’d need a lot of cabinets to keep all the pots I have.” X COUNTER

INTELLIGENCE

One of Perelman’s biggest pet peeves? “When you have this big, beautiful kitchen but you have stuff out on the counters so you have about a square foot of actual work space.” Stash those flour and sugar canisters, small appliances, and trinkets in

cabinets or on shelves. Your kitchen will look better—and it’ll be easier to work in. X STORE

SMART

“I’m a big fan of glass jars for storing pantry items,” Perelman says. “It gives your cabinet a cool look, and you can stack the jars to max out your space. Also, if you’ve ever had pantry weevils, using glass jars means they can’t get into anything else.” Bonus points: Keep a roll of masking tape (which won’t leave sticky gunk on your jars) and a permanent marker handy for labeling everything.

X SEE

X RACK

For recipes and more, visit GoldenBlossomHoney.com |

Find us on

’EM UP

“You probably have a lot of kitchen stuff that doesn’t need to be around at all times,” Perelman says. Take baking pans, for instance. She keeps them on top of her cabinets, stored vertically in file-folder racks, so they’re accessible but not hogging cabinet space.

Let flavor blossom. lend nique b ry our u e, sage of orang extra at, and e h w k c bu eys. ver hon lo c e it h w ys— ct hone in t is d e Thre te. ious tas c li e d e on

THE LIGHT

Look around her kitchen and you’ll spot mostly white and neutral dishes and appliances. “Maybe this is the photographer in me, but I want the food and the people to be the color. I want the background to be the background,” she says.

PE T PR OJ ECT

Pumpkin for your pooch

A N OT H E R D O G S AV E D

Tootsie Roll 6 -Y E A R - O L D DOBERMAN PINSCHER– WELSH CORGI MIX

We know you want to share everything with your fur-baby. So during this season of treats-she-can’teat, give her something that’s actually good for her. Then get ready for pumpkin-spice kisses! HER NEW FAMILY

Derrick Taylor; his best friend, Caasi Tinkler; and her 13-year-old daughter, ZyKia Tinkler, who adopted Tootsie Roll from the Baltimore Humane Society (bmorehumane .org) in Baltimore, MD.

October is National Pit Bull Awareness Month!

ROLY-POLY

After a couple of trips to the shelter, the trio fell in love with Tootsie Roll—as round and sweet as her name. “She wobbled up to us on her short, little legs, and we said, ‘She’s the one!’ ” Derrick says.

Canned

Seeds

You won’t get quite as many vitamins from the canned stuff, but it can help with weight loss. It’s available year-round, so you don’t have to wait for orchard season. If your pup needs to lose a few, you can replace up to one-quarter of his diet with canned pumpkin. Just triple-check you’re putting plain canned pumpkin in your Amazon cart, not sugary pumpkinpie mix. Seriously, go check!

Hiking with your dog? Pack some pumpkin seeds—for both of you. The fatty acids help keep your dog’s skin healthy and coat shiny. When you’re roasting a big batch, keep Fido’s half salt-free. “Definitely no Cajun seasoning,” Dr. Wismer jokes. And since the seeds are high in calories, make sure they make up less than 10 percent of your dog’s daily intake.

Rachael Ray Every Day (ISSN 2381-3830); October 2017, Volume 12, No. 116, is published 10 times per year in February, March, April, May, June, July/August, September, October, November and December 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. Rachael Ray Every Day is a 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 507.1.5.2); NON-POSTAL AND MILITARY FACILITIES: Send address corrections to Rachael Ray Every Day, 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 Rachael Ray Every Day, 2835 Kew Drive, Windsor, ON, N8T 3B7. © Meredith Corporation 2017. All rights reserved. Printed in the U.S.A.

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CATCH SOME Z’S

Going on walks and chasing the occasional cat help keep the pup trim, but she’s truly a lazybones at heart. “She’ll sit in front of you and wait for you to drop something to eat, which is probably how she got so big before!” —SARAH ZORN

Fresh Roasted pumpkin with a little olive oil is one of the healthiest Halloween treats around— especially for dogs. Pumpkin is a fiber powerhouse that not only helps with digestion but will also keep your pooch full without many calories, says Dr. Tina Wismer of the ASPCA. It’s also a great source of vitamin A, for vision, and vitamin C, to boost your pup’s immune system.

E LSRESCUE . OR

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

Photograph by SHAINA FISHMAN

By GRACE RASMUS

CLOCKWISE FROM TOP RIGHT: GEORGE E . WHITE ; GETTY IMAGES; ALAMY; GETTY IMAGES.

LOOK AT HER NOW!

Tootsie Roll was overweight when they got her, but thanks to a diet of kibble instead of table food, she’s lost 20 pounds!

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