RRE - April 2016 by Lawrence Ambrocio

TAKE A BITE OUTTA LIFE!

, ST U F F E D & B A

KEN SUPPER

AZ I N G SLICED KED P

OT DECORATIONS & DESSERTS PLUS

MAKE RACHAELRAYMAG.COM APRIL 2016

-AHEA

Quick kitchen upgrades A WEEK OF HEALTHY MEALS

AMERICA’S UV MOISTURIZER* Olay Complete protects against the cause of aging skin — damage from the sun.** So your skin won’t show your age.

AGELESS * week unit sales through week ending / / US xAOC **when used as directed

CRAFT AND PROP STYLING BY MORGAN LEVINE .

Make a sparkly egg, page 58!

F E AT U R E S 74 R AC H A E L

R AY ’ S 3 0 - M I N U T E M E A LS

84 W E ’ V E

G OT YO U R H AS S E L B AC K !

88 E AT L I K E A C H E F F O R $ 3 (O R L E S S ! )

This spring, Rach is keeping it fresh with two takes on steak and vegetables, spicy chicken lettuce wraps, stuffed peppers and more.

These classic (and cool-looking!) sliced, stuffed and roasted spuds are making a trendy comeback. Try all seven delicious flavor combinations.

How low can they go? Eight celeb chefs share restaurant-worthy dishes that’ll cost you just a few bucks and their best budget cooking tips.

Photography by AARON DYER

R A C H A E L R AY M A G . C O M | A P R I L 2 01 6

April

FOOD & FUN

25 IN SEASON Get fresh with bananas.

FOUND IN EVERY ISSUE

29 FA ST I D E A S

Thirteen fresh spring dishes

RECIPE INDEX

Our list of recipes in the issue Te a r - o u t booklet

H E A LT H Y WEEKNIGHT MEAL KIT! Shop once, eat all week.

14 COOK THE C OV E R FAVES & SAVES

61 COUNTER INTELLIGENCE New garbage bins that are so cool, you’ll actually look forward to taking out the trash

65 SUPERMARKET S M A RT S Whip up tasty dishes with your leftover Easter eggs; brandnew chocolate bunnies; battle of the dish soaps; and more

68 LO O K I N G GOOD We put our digits to the test to see which mani products can stand the heat in your kitchen.

70 ST Y L E P I C K S

Rach’s stylist scored exclusive deals on the season’s hottest looks, just for you!

Three ways to roast your chicken dinner in a skillet

17 LETTER F R O M R AC H You can live a rich life on any budget.

18 R AC H ’ S BURGER OF THE MONTH Cheese fries on the side? Put ’em on the patty instead!

21 WORD OF MOUTH Double-duty bars; April Fool’s food; and more

99 SCRATCHPAD Genius tips from the test kitchen

102 PET PROJECT Give your dog a boost with DIY energy bars.

104 KITCHEN CAMEO

styling by Angharad Bailey; Rachael portrait by Jim Wright. Lettering by Joel Holland.

R A C H A E L R AY M A G . C O M | A P R I L 2 01 6

Actress Kristen Bell fries up one of Rach’s recipes.

Baked Into One Family Pizza Night NOW AMERICA’S #1 RICOTTA & MOZZARELLA

Visit us at galbanicheese.com

adver tisement

A FRESH TAKE ON DINNER Spring is all about starting fresh, including what you’re serving for dinner. This season add simple, quality ingredients to your recipes like Bumble Bee ® Solid White Albacore Tuna. With a firm texture, light color, and delicious, fresh taste, it brings both protein and “yum” to any dish. Bumble Bee ® Solid White Albacore Tuna is quality that you can see —the moment you open the can. It is steaky and flavorful, making it the perfect ingredient to enhance salads, wraps, pasta dishes, and much more.

UNLOCK YOUR INNER SEAFOODIE ®

with recipe ideas from Bumble Bee , like this Dill-icious Tuna and Cucumber Salad! PREP TIME: 15 minutes • SERVINGS: 4 INGREDIENTS 2 cans or pouches (5 oz) Bumble Bee ® Solid White Albacore Tuna, drained and flaked

2 Tbsp mayonnaise ½ Tbsp Dijon mustard

1 cup cucumber, peeled, seeded, and diced

1∕8 tsp ground black pepper

¼ cup chopped green onion

8 slices whole wheat bread

2 Tbsp chopped fresh dill

1 medium tomato, sliced

8 lettuce leaves

DIRECTIONS Combine tuna, cucumber, onion, dill, mayonnaise, mustard, and pepper. Serve on a bed of lettuce with tomatoes or on whole wheat bread for a sandwich.

Learn more at www.bumblebee.com/albacore

TRADE SECRET

“Since there’s so much matzo around sandwiches. Lately I’ve been loving

RACHAEL RAY LAUREN PURCELL HEATHER HAGGERTY DANA BOWEN MANAGING EDITOR ANNE ROHAIEM

MARKETING DIRECTOR

MEREDITH NATIONAL MEDIA GROUP

KRISTIN GUINAN

PRESIDENT

GROUP PUBLISHER

STEPHEN BOHLINGER

Tom Harty

ADVERTISING 212-455-1209

NEW YORK

Tracie Lichten Tiffany Cave SOUTHEAST DIRECTOR Mallory Parks HEALTH/BEAUTY DIRECTOR Ellen Kamhi SALES ASSISTANTS Laura Bradshaw, Sharon Taplin SALES DEVELOPMENT DIRECTOR

EDITORIAL FOOD EXECUTIVE FOOD EDITOR Nina Elder

FOOD/PACKAGED GOODS DIRECTOR

CHICAGO

312-281-3518

Michelle Butler-Mingey ACCOUNT MANAGER Christine Rozmanich SALES COORDINATOR Tom Russell

ACCOUNT DIRECTOR

LIFESTYLE

DETROIT

248-205-2571

ACCOUNT MANAGER

EXECUTIVE VICE PRESIDENTS PRESIDENT, PARENTS NETWORK

Carey Witmer PRESIDENT, WOMEN’S LIFESTYLE

Thomas Witschi PRESIDENT, MEREDITH DIGITAL

Jon Werther CHIEF MARKETING OFFICER

Nancy Weber CHIEF REVENUE OFFICER

Michael Brownstein GENERAL MANAGER

Doug Olson

Karen Barnhart SENIOR VICE PRESIDENTS

LOS ANGELES

TEST KITCHEN

WEST COAST DIRECTOR SALES ASSISTANT

310-689-1637 Kuuipo Cashman Kim Schwartz

CHIEF DIGITAL OFFICER

Andy Wilson DIGITAL SALES

Marc Rothschild TRAVEL

DESIGN ART DIRECTOR Phoebe Flynn Rich

DIRECT MEDIA

RESEARCH SOLUTIONS

Melissa Luebbe

212-499-6728

BUSINESS DEVELOPMENT MANAGER

Cree Flourney

MARKETING

Alyssa Dainack ASSOCIATE MARKETING DIRECTOR Allison Kelly PROMOTION MANAGER Melissa Grimes McInerney ASSOCIATE MARKETING MANAGER Christine McEnery ART DIRECTOR Jiri Seger PROMOTION COORDINATOR Emma Volk DESIGN DIRECTOR

PHOTOGRAPHY PHOTO DIRECTOR Kim Gougenheim PHOTO EDITOR Anna M. Karadimas

PRODUCTION

EXECUTIVE DIRECTOR, RESEARCH SOLUTIONS

Heather Dooling RESEARCH DIRECTOR Diane Terwilliger ADVERTISING PRODUCTION

COPY & RESEARCH

Kent Pollpeter ADVERTISING OPERATIONS MANAGER Libby Ehmke PRODUCTION TRAFFIC SUPERVISOR Pam Hutchcroft DIRECTOR OF QUALITY Joseph Kohler PRODUCTION DIRECTOR

PREPRESS DESKTOP SPECIALISTS

Tony Jungweber, Michael Sturtz COLOR QUALITY ANALYST Pamela Powers CIRCULATION

CONTENT LICENSING

Larry Sommers CORPORATE SALES

Brian Kightlinger DIRECT MEDIA

Patti Follo BRAND LICENSING

Elise Contarsy COMMUNICATIONS

Patrick Taylor HUMAN RESOURCES

Dina Nathanson STRATEGIC SOURCING, NEWSSTAND & PRODUCTION

Chuck Howell CHIEF STRATEGY OFFICER

Kim Martin CREATIVE CONTENT LEADER

Dana Points CHAIRMAN AND CHIEF EXECUTIVE OFFICER PRESIDENT, MEREDITH LOCAL MEDIA GROUP

EDITORIAL ASSISTANT Lauren Katz

| A P R I L 2 01 6

Rob Silverstone

Stephen M. Lacy

Todd Bierle Jennifer Hamilton

Ron Clingman SENIOR BUSINESS MANAGER Robyn Dean BUSINESS MANAGER Bryce Rockers ADVERTISING BUSINESS MANAGER Stephanie Rabbani

facebook.com/RachaelRayMag @RachaelRayMag pinterest.com/RachaelRayMag @RachaelRayMag RachaelRayMag.com

BUSINESS PLANNING & ANALYSIS

RETAIL BRAND MANAGER

RACHAELRAYMAG.COM

VICE PRESIDENTS

CONSUMER MARKETING DIRECTOR

FINANCE

Britta Cleveland

BUSINESS DIRECTOR

Paul Karpowicz VICE CHAIRMAN

Mell Meredith Frazier In Memoriam — E.T. Meredith III (1933–2003)

SUBSCRIPTION INFORMATION To subscribe, change your address or ask questions about your subscription, call 800-305-7991 or log on to RachaelRayMag.com/help. Our subscriber list is occasionally made available to carefully selected firms whose products may be of interest to you. If you prefer not to receive information from these companies by mail or by phone, please let us know. Send your request along with your mailing label to Magazine Customer Service, P.O. Box 37508, Boone, IA 50037-0508. PRINTED IN THE U.S.A.

Photography by PETER ARDITO

F O O D ST Y L I N G BY M A R I A N A V E L Á S Q U E Z .

NATIONAL TRAVEL DIRECTOR

APRIL

2016

BREAKFAST & BRUNCH

29 Strawberry-Ginger Quick Jam

recipe STARTERS, SIDES & SNACKS

35 Arugula, Ham & Gouda Omelet Rolls

66 Breakfast Scotch Eggs

BURGERS & SAMMIES

30 Cheesy Artichoke Dip

37 Zesty Cauliflower “Rice”

66 Bread-and-Butter Pickled Eggs

Deviled Egg Dip

SEAFOOD

B Gruyère & Mushroom Toasts with Greens

37 Honey-Mustard Salmon with Kale

Baked Fish with Escarole, Wine & Herbs

91 Shrimp & “Grits” with Red-Eye Gravy

POULTRY 18 Turkey Burgers with Poutine

92 BLP (Bacon, Lettuce & Pineapple) Sandwiches

SALADS & SOUPS 14

B Turkey Taco Salad

Garlic Chicken with Toasted Bread

15 Herbed Chicken with Cauliflower

15 Glazed Sesame Chicken with Bok Choy

Sriracha Chicken with Peanuts in Lettuce Wraps 95

32 Soy-Glazed Chicken with Cilantro Rice

35 Escarole Salad with Fennel, Grapefruit & Herbs

Spicy Spinach Eggdrop Soup

| A P R I L 2 01 6

VEGETARIAN MAINS

B Meatball-Mushroom Soup

Salad with Creamy Anchovy Dressing

Lemon Curd Roast Chicken & Carrots

Greens & Beans Tacos

>> KEY

Fast (30 min. or less)

104

97 Tofu & Onion Salad with Sesame-Lime Vinaigrette

Freezer-friendly

Vegetarian

Zucchini Fritter Cakes

Gluten-free B Tear-out booklet

Healthy weeknight

SHOP ONCE, EAT ALL WEEK

Monday Turkey Taco Salad Tuesday Ham & Cheese Crustless Quiche with AsparagusCannellini Salad Wednesday Gruyère & Mushroom Toasts with Spring Greens Thursday MeatballMushroom Soup Friday Linguine Carbonara with Asparagus BY JACKIE NEWGENT, RDN | PHOTOGRAPHY BY PETER ARDITO

SHOPPING LIST 15 ingredients, 5 healthy meals 1 jar (16 oz.) salsa verde

3 boxes (5 oz. each) spring salad mix

2 lbs. thin asparagus spears

1 3/4 lbs. mixed mushrooms or cremini mushrooms

1 loaf whole-grain sourdough bread

1 small bag (3 oz.) tortilla chips

1 lb. spinach or whole-grain linguine

4 oz. Parmesan

9 oz. Gruyère

14 oz. uncured ham steaks

3 cartons (32 oz. each) low-sodium chicken stock

1 large avocado

14 large eggs

2 lbs. ground turkey (93 percent lean)

FROM YOUR PANTRY: onions (yellow and red), garlic, lemons, cider vinegar, olive oil, ground cumin, dried thyme, cooking spray / 2 /

FOO D ST YL ING BY EUGENE J HO ; PR OP STYLIN G BY ALE X B R A N N I A N .

3 cans (14 to 15.5 oz. each) cannellini beans

M O N D AY

Turkey Taco Salad 1 tbsp. plus 1 1 ⁄ 2 tsp. olive oil 1 large red onion, thinly sliced 1 lb. ground turkey (93 percent lean) 3

⁄ 4 tsp. ground cumin

⁄ 4 cup salsa verde 2 boxes (10 oz.) spring salad mix 1 small bag (3 oz.) tortilla chips

⁄ 2 large avocado—pitted, peeled and sliced

SERVES 4

PREP 15 min

COOK 10 min

1. In a large nonstick skillet, heat 1 1⁄ 2 tsp. olive oil over medium. Add the sliced onion, turkey and cumin; season with salt. Increase the heat to medium-high and cook, breaking up the turkey with a spoon and stirring often, until the turkey is cooked through and the onion begins to caramelize, 7 to 8 minutes. Add 1⁄ 4 cup salsa; cook, stirring often, until the

salsa is absorbed, about 1 minute. Remove the turkey mixture from the heat. 2. In a large bowl, whisk the remaining 1⁄ 2 cup salsa and 1 tbsp. olive oil. Toss with the greens and tortilla chips. Transfer the salad to a platter or divide among 4 bowls. Top with the warm turkey mixture and avocado slices. FAT PER 400 CALORIES PER SERVING 23 g SERVING

Healthify taco salad by swapping the usual deep-fried bowl for a handful of tortilla chips and using lean turkey instead of beef.

/ 3 /

Using egg whites only may sound like the healthiest choice, but the yolk is packed with omega-3 fatty acids, which are linked to brain health. T U E S D AY

Ham & Cheese Crustless Quiche with Asparagus-Cannellini Salad SERVES 6

PREP 15 min

COOK 40 min

1 tbsp. plus 1 1⁄ 2 tsp. olive oil 1 large onion—3⁄ 4 thinly sliced, 1⁄ 4 diced 8 oz. uncured ham steak, cubed 2 tsp. dried thyme 9 large eggs 4 oz. shredded Gruyère 1 lb. thin asparagus spears, trimmed Cooking spray 2 tsp. lemon zest plus 2 tbsp. juice 1 can (14 to 15.5 oz.) cannellini beans, rinsed 3 cloves garlic, minced / 4 /

1. Preheat the oven to 400°. In a medium ovenproof skillet, heat 1 1 ⁄ 2 tsp. olive oil over medium-high. Add the sliced onion and cook, stirring often, until softened and lightly browned, about 5 minutes. Season with salt, then stir in the ham and thyme. Spread evenly in the skillet. 2. In a large bowl, whisk the eggs and season lightly with salt and pepper. Stir in the cheese; pour over the ham mixture. Bake until golden brown and just set in the center, 25 to 30 minutes. Let stand at least 5 minutes.

3. Meanwhile, preheat a grill or grill pan. Lightly coat the asparagus with cooking spray. Grill, turning often, until crisp-tender, 5 to 6 minutes; cut on an angle into 1-inch pieces. In a medium bowl, whisk the lemon zest and juice with the remaining 1 tbsp. olive oil; season. Add the asparagus and stir to coat. Mix in the beans, garlic and diced onion. 4. Cut the quiche into 6 wedges. Serve with the asparagus-cannellini salad. FAT PER 360 CALORIES PER SERVING 20 g SERVING

WEDNESDAY

Gruyère & Mushroom Toasts with Spring Greens SERVES 4 PREP 15 min COOK 15 min

4 slices whole-grain sourdough bread 1 tbsp. plus 1 1 ⁄ 2 tsp. olive oil 1 large red onion, thinly sliced 12 oz. mixed mushrooms or cremini mushrooms, sliced 4 large cloves garlic, minced 1 tsp. dried thyme 1 tbsp. plus 1 1 ⁄ 2 tsp. cider vinegar 5 oz. spring salad mix 1 ⁄2 and diced

or cast-iron skillet, heat 11

Add the mushrooms, garlic and thyme; cook, stirring often, until soft, about 5 minutes. Season with salt. Remove from the heat; cover to keep warm. 3. In a large bowl, whisk the vinegar and remaining 1 tbsp. olive oil; season and toss with the greens, remaining onion and the avocado. 4. Top the toasts with the mushroom mixture and the cheese. Broil until the cheese melts, 2 to 3 minutes. Serve the toasts with the salad.

350 CALORIES PER SERVING 19 g

FAT PER SERVING

are

THURSDAY

Meatball-Mushroom Soup SERVES 6 PREP 25 min COOK 20 min

Cannellini beans have plenty of protein, and they’re packed with fiber and folate—two nutrients that are key for heart health.

4 slices whole-grain sourdough bread 2 large eggs 1 1 ⁄ 2 large yellow onions—1 ⁄ 2 grated and 1 thinly sliced 1 ⁄ 2 cup grated plus 1 ⁄ 3 cup shaved Parmesan 1 1 ⁄ 2 tsp. dried thyme 2 cloves garlic, minced 1 lb. lean ground turkey (93 percent lean) Cooking spray 1 lb. mixed mushrooms or cremini mushrooms, sliced 3 cartons (32 oz. each) low-sodium chicken stock 2 cans (14 to 15.5 oz. each) cannellini beans, rinsed

1. In a food processor, pulse bread until minced, or chop with a knife. 2. In a large bowl, whisk the eggs. Mix in the grated onion, grated Parmesan, thyme, garlic and bread; season with salt and pepper. Mix in the turkey. Cover; chill 15 minutes. Form into 36 meatballs (1 rounded tbsp. each). 3. Spray a large pot with cooking spray; heat over medium-high. Add the mushrooms and sliced onion. Cook, stirring often, until the mushrooms soften and the mixture browns, 6 to 8 minutes. Add the stock; bring to a boil. Add the beans and meatballs. Reduce heat to low; simmer until the meatballs are cooked through, about 10 minutes. Season. 4. Ladle the soup into bowls and top with the shaved Parmesan. CALORIES

FAT PER

400 PER SERVING 13 g SERVING / 6 /

F R I D AY

Linguine Carbonara with Asparagus SERVES 4 PREP 15 min COOK 10 min

10 oz. spinach or whole-grain linguine 2 tbsp. olive oil 3 large eggs 1 ⁄ 3 cup grated Parmesan 1 lb. thin asparagus spears—ends trimmed, cut into 1-inch pieces and tips separated from stalks 6 oz. uncured ham steak, cubed 1 ⁄ 2 large onion, diced 1 clove garlic, minced 1 tbsp. plus 1 1 ⁄ 2 tsp. fresh lemon juice

1. Bring a large pot of water to a boil. Salt the water, add the pasta and cook to al dente. Drain, reserving 1 ⁄ 2 cup cooking water. In a large bowl, toss the pasta with 1 tbsp. olive oil. 2. Meanwhile, in a medium bowl, whisk the eggs and the Parmesan. 3. In a large nonstick or cast-iron skillet, heat the remaining 1 tbsp. olive oil over medium. Add the asparagus stalks, ham and onion. Increase the heat to medium-high and cook, stirring often, until the

Consider buying uncured ham—you’ll be opting out of nitrates and other bad-for-you preservatives, and opting in for some tasty meat.

stalks are crisp-tender, about 4 minutes. Add the asparagus tips and garlic; sauté until fragrant, about 2 minutes. Stir in the lemon juice. 4. Add the cooked pasta and the reserved cooking water to the skillet; season with salt and pepper. Toss until the pasta is hot, 2 to 3 minutes. Remove from the heat, add the egg mixture and quickly toss until combined and the sauce thickens slightly, about 30 seconds. Serve immediately.

490

CALORIES PER SERVING

16 g

FAT PER SERVING

Hillshire farm® turkey is slow roasted for hours. And devoured in seconds.

At Hillshire Farm , right after we carve our deliciously seasoned turkey, we double seal every slice for freshness. Which leads to the best Turkey, Arugula & Tomato sandwich you’ve ever tasted. Visit HillshireFarm.com for more sandwich inspiration. ®

index PASTA & PIZZA

Coconutty Bunny Cake 42

DESSERTS & DRINKS

30 Asparagus & Pancetta Pizza 37

26 Banana Split Sammie

30 Lemon-Tarragon Parm Pasta

66 Egg & Smoked Salmon Pasta

76 Farfalle with Pancetta, Peas & Grana Padano

78 Artichoke & Spinach Penne

Mediterranean Bloody Mary

50 Rhubarb Shortcakes

49 Spaghetti with Make-Ahead Meatballs

35 Matcha Green Tea Afogato

96 Linguine with Caramelized Cauliflower

MEAT

B Ham & Cheese Crustless Quiche

77 Veal or Pork Scaloppine & Egg Noodles

83 Sausage-Stufed Cubanelle Peppers

35 Pesto Steak Skewers

79 Detroit Coney Dogs

90 Pork Saltimbocca with Spring Vegetable Salad

77 Steak & Kale Salad with Parsley Gremolata

7 delicious takes on the coolest trend in roasted potatoes: hasselbacks. Just slice, stuff and bake!

81 Sliced Steak Salad with Chipotle Vinaigrette

93 Italian Sausage Chili

80 Lamb Chops & Mashed Potatoes with Peas & Herbs

h h h h h h h

84 Saltimbocca Potato Poppers Carrot Top Garlic & Parmesan Mustard & Herb Lemon-Pepper Butter Smoked Paprika & Bacon

| A P R I L 2 01 6

C O O K T H E C OV E R

Pan-o-rama! Roast an entire chicken dinner in a single skillet so everything soaks up the bird’s delicious juices. Try our glazed, Asian-inspired cover star, or these other savory combos. No matter which you choose, you’ll have only one pan to clean!

HER

DC HI CK

EN W

TH UL

IFL

& TO M

AT O E S

Garlic Chicken with Red Onion & Toasted Bread SERVES 4

PREP 15 min

COOK 1 hr

1 3 ⁄ 2 - to 4-lb. chicken 1 large head garlic, top quarter cut off, plus 1 small clove garlic, chopped 3 tbsp. olive oil 1 5-oz. loaf crusty bread, torn into bite-size pieces (3 cups) 2 small red onions, cut through the core into 1 ⁄ 2 -inch wedges 1 ⁄ 4 cup flat-leaf parsley leaves 1 1 ⁄ 2 tsp. lemon zest 2 tsp. red wine vinegar

NIO

N& TOA

ST E D B READ

I RL

5 GREAT TWISTS ON GREMOLATA!

1. Preheat the oven to 425°. Place the chicken and head of garlic in a large cast-iron skillet. Rub the chicken and garlic with 1 tbsp. oil; season with salt and pepper. Using kitchen twine, tie the legs together. Roast 25 minutes.

2. In a large bowl, toss the bread, onions and 2 tbsp. oil; season. Arrange the bread and onions around the chicken. Roast until an instant-read thermometer inserted into the thickest part of the thigh registers 165°, about 35 minutes more. Transfer the chicken to a platter. 3. On a cutting board, ﬁnely chop the parsley, lemon zest and the remaining garlic clove to make the gremolata; season. 4. Sprinkle the chicken with half the gremolata. Using tongs, squeeze the cloves from the head of garlic into the skillet. Add the vinegar and the remaining gremolata to the skillet; toss to combine. Serve with the chicken.

PAGE 100

R A C H A E L R AY M A G . C O M | A P R I L 2 01 6

Recipes by JANET TAYLOR McCRACKEN

Photography by MARCUS NILSSON

FOOD STYLING BY MICHELLE GATTON; PROP STYLING BY ANGHARAD BAILEY.

CHI

CKE

Y CHO N WIT H MUSHROOMS & BOK

C OV E R STAR !

Herbed Chicken with Cauliflower & Tomatoes SERVES 4

PREP 10 min

COOK 1 hr

1 3 1 ⁄ 2 - to 4-lb. chicken 3 tbsp. olive oil 10 sprigs thyme, plus chopped fresh thyme for garnish 1 1-lb. head cauliflower, cored and cut into 1 1 ⁄ 2 -inch florets 1 pt. cherry tomatoes 4 shallots, halved 1 ⁄ 4 cup dry white wine

1. Preheat the oven to 425°. Place the chicken in a large cast-iron skillet. Rub with 1 tbsp. oil; season with salt and pepper. Stuf 5 sprigs thyme in the cavity. Using kitchen twine, tie the legs together. Roast 25 minutes. 2. In a large bowl, toss the cauliﬂower, tomatoes, shallots, and the remaining 5 sprigs thyme and 2 tbsp. oil; season.

3. Arrange the vegetable mixture around the chicken. Roast, stirring the vegetables after 20 minutes, until the cauliﬂower is browned and tender and an instant-read thermometer inserted into the thickest part of the chicken thigh registers 165°, about 35 minutes more. Transfer the chicken to a platter. 4. Add the wine to the skillet and stir until reduced slightly, about 1 minute. Sprinkle the vegetables with the chopped thyme; serve with the chicken.

Glazed Sesame Chicken with Mushrooms & Bok Choy SERVES 4 1

⁄4 2 2 1 1 1 1 7 4 4

PREP 10 min

COOK 1 hr

cup hoisin sauce tbsp. fresh lime juice tbsp. peanut oil tbsp. rice vinegar 1-inch piece fresh ginger, peeled and grated clove garlic, minced 31 ⁄ 2 - to 4-lb. chicken oz. shiitake mushrooms, stemmed heads baby bok choy, halved, or quartered if large scallions, thinly sliced Sesame seeds, for garnish

1. Preheat the oven to 425°. In a medium bowl, whisk the hoisin, lime juice, 1 tbsp. oil, the vinegar, ginger and garlic; season with salt and pepper. Reserve half the glaze in a small bowl. Place the chicken in a large cast-iron skillet. Using kitchen twine, tie the legs together; brush the chicken with the remaining glaze. 2. Roast the chicken 45 minutes, brushing with the reserved glaze every 15 minutes (tent with foil if browning too quickly). 3. In two separate bowls, toss the mushrooms and bok choy with 11/2 tsp. oil each; season. Arrange the mushrooms around the chicken and roast 5 minutes more. Arrange the bok choy and scallions around the chicken; roast until an instant-read thermometer inserted into the thickest part of the thigh registers 165°, about 10 minutes more. Sprinkle the chicken and vegetables with sesame seeds.

life is eating, laughing, loving and a place to enjoy it together.

MÖRBYLÅNGA table

699

TogetherWeEat.com MÖRBYLÅNGA table $699 Stained and waxed oak veneer. 5HTXLUHV DVVHPEO\ / ƙî: Ƙî+ Ɨ %URZQ See IKEA store for country of origin. Valid in US stores only. ,QWHU ,.($ 6\VWHPV % 9

L E T T E R F R O M R AC H

The best things HAVE OFTEN said (in fact, if you know me, you’re probably rolling your eyes as you read this!) that you don’t have to be rich to have a rich life. Growing up, I learned that quality of life is about the time we share with each other around the table, hopefully with the blessing of good food and time enough to truly enjoy each other’s company. That’s why I started this magazine: to convince people to take a bite out of every day of their lives, not just wait for weekends and vacations, or for their bank account to hit some magic number. And so I love that many of my chefy friends, like Amanda Freitag and Rick Bayless, have joined us in this issue to share their favorite low-cost meals, proving you can make a delicious dinner for just a few bucks (and you don’t have to be as skilled as an actual chef ). If you have kids, cook these dishes

Photography by DANNY KIM

with them and you’ll set them up for a lifetime of self-esteem and the security of knowing that even if money’s tight, life will taste great. Nothing says “stretch a dollar” more than a potato, but sliced and stufed hasselback spuds are so cool, you’ll want to serve them at your next dinner party. Turn to page 84 for seven new ways to enjoy your next tater, and you’ll be too hot to tot! In this month’s 30-Minute Meals (page 74), there’s something for everyone: Whether you love a decadent chili-topped Detroit Coney Dog or you’re lightening things up

with spicy chicken lettuce wraps, or even if you’re planning your next great date night (try lamb chops and mashed potatoes with peas and herbs), you’re going to love this new batch of recipes. I may be the cook in my family, but there’s no question who the baker is: my sister, Maria. On page 41, she’s showing of her talents with her supercool, supercute, supersweet Easter bunny cake. When I was growing up, I was more interested in the deviled egg salad we would make out of our hard-boiled Easter eggs than I was in actually dyeing the eggs. But I do love the decorated eggs we’ve cooked up this year (page 58), which are

all made using things you can ﬁnd in your kitchen. Cupcake liners, sprinkles, string—they’re all fair game! Speaking of kitchenware, I don’t believe in lots of gadgets—but I do collect trivets! This month’s “Hot Stuf,” on page 52, shows of the coolest ones I have ever seen. I’m deﬁnitely adding to my collection!

Find seven fun new ways to stuf your spuds on page 84.

| A P R I L 2 01 6

Turkeys Burger with Poutine MAKES 6

5 tbsp. butter 2 large onions, thinly sliced Salt and pepper 2 lbs. ground turkey 1 ⁄ 4 cup chopped mixed herbs, such as rosemary, sage, parsley and thyme 2 tbsp. grainy Dijon mustard Olive oil, for drizzling 1 package (16 oz.) frozen regular or crinkle-cut fries, such as Ore-Ida 2 tbsp. flour 2 cups turkey or chicken stock

| A P R I L 2 01 6

2 tbsp. Worcestershire sauce 6 brioche rolls, lightly toasted 1 ⁄ 2 lb. cheese curds, or firm, block-style mozzarella cut into 1 ⁄ 2 -inch pieces h In a large skillet, melt 3 tbsp. butter over medium. Add the onions and cook, stirring occasionally, until caramel in color and sweet, about 25 minutes. Season with a little salt and pepper. h In a medium bowl, mix the turkey, herbs, mustard and

a drizzle of oil; season. Form into 6 patties (thinner in the centers for even cooking). Heat a cast-iron skillet or griddle over medium-high. h Preheat the oven to 425°. Bake the fries according to package directions until evenly browned and crispy. Preheat the broiler. h In a small saucepan, melt 2 tbsp. butter over mediumhigh. Season with pepper; whisk in the ﬂour. Add the

stock and bring to a bubble. Add the Worcestershire and cook, stirring often, until the gravy is thickened, about 15 minutes. h Cook the burgers, turning once, until cooked through, 10 to 12 minutes. h Put the bun bottoms on a baking sheet; top with the patties and some fries and cheese. Broil until the cheese melts, 2 to 3 minutes. Drizzle with gravy; add the bun tops.

Photography by LUCAS ZAREBINSKI

Lettering by JOEL HOLLAND

FOOD STYLING BY ROSCOE BETSILL ; PROP STYLING BY WENDY SCHELAH FOR HALLEY RESOURCES.

Make your burger better by loading it up with poutine— the Canadian combo of fries, cheese curds and gravy. Oh, Canada!

THE ONLY SNICKERS YOU CAN HEAR.

CRISPY SATISFACTION

®/ TM trademarks © Mars, Incorporated 2016.

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

Make mine a double!

PHOTO BY ANA IT TAM ANI AN.

A new breed of bar promises twice the usual fun on your next night out: Beyond great drinks, these places serve up everything from flower-arranging classes to guys’ grooming services. BY BLANE BACHELOR Petal pushers

Upcycle

A groom with a brew

Brush with grapeness

No eau du stale beer scenting this air. Instead, you’re greeted by the smell of fresh flowers at Sycamore Bar & Flower Shop, a Brooklyn neighborhood nook with a sweet patio. Let your inner florist blossom during a $75 flower-arranging class (you’ll get two cocktails along with your bouquet and a vase). Or, if you prefer a housedesigned arrangement, go for a perennial favorite: the $10 bouquet-and-beer special. sycamorebrooklyn.com

This one’s actually a three-fer: Beer fans, antiques lovers and cycling enthusiasts are pumped about Two&, a cozy Ft. Lauderdale bar, bike shop and vintage boutique. While bike mechanic Elmo Love, say, fixes a flat, his wife and pub partner, Zoe, might walk you through their midcentury collectibles—or whatever merch catches your eye. And either can help you choose from the 50-plus beers, some of them local, some hardto-find imports. twoand.com

One of the buzziest additions to the burgeoning drink scene in Sacramento? The Art Deco–inspired Bottle & Barlow, a bar on one side and barbershop on the other. So you can treat your man to a Top Shelf Straight Razor Shave ($45)—among several other grooming services— while you sip craft beers or specialty cocktails. Try the Kiss & Tell: gin or vodka with cucumber, lemon, Aperol, pineapple and salt. bottleandbarlow.com

Not your average lobby lounge, the Art Bar—on the ground floor of the San Luis Obispo Granada Hotel & Bistro—ofers a full schedule of painting classes. For $40, you get supplies, instruction by a local artist, plus your first glass of wine (cocktails and beer are also on ofer). And for those who can’t settle on a theme—flowers? zebras? (seriously, there’s a zebra-painting class)— certain days pack back-toback sessions. artbarslo.com R A C H A E L R AY M A G . C O M | A P R I L 2 01 6

WORD OF M OU T H

Detect the decoy! TA L K T O M E

GARDEN VARIETY POLL It’s National Garden Month, and I’ve got ambitious plans for my upstate plot: tomatoes, kale, fennel, escarole, lettuce, cabbage, zucchini, eggplant— and that’s just for starters. Here’s what you told me you’re most excited to grow.

The #Aprilfoolsfoods (among other fake dishes) flooding social media are getting ever more convincing. In fact, of the six pictured below, only one is the dish it claims to be. Try to spot it, then check out the answer key below to see if your eyes deceived you. BY LAMBETH HOCHWALD

PIGS IN A BLANKET

CHICKEN NUGGETS & BBQ SAUCE

PRETZELS

POPCORN

BAKED POTATOES

CHEESEBURGERS

17% LEAFY GREENS

PI G S IN A BLANKET: LORA WI LEY/ T HE MAD HAU SFRAU ; CHICKEN NU GGETS: J. POLLACK P HOTO GRAPHY; PRETZELS: JANET TAYLOR MCCRACKEN; POPCORN: ELENA SULLIVAN OF ACASARELLA .NET; BAKED POTATOES; MEET T HE SWANS; CHEESEBURGERS: GLORIOUS TR EATS; RACHAEL PORTRAIT BY JIM WR IGHT.

45% T O M AT O E S

The cocktail weenies are actually marzipan cookies by @ofamadhausfrau; the chicken nuggets are cupcakes from @cupcakeproject; the pretzels are indeed pretzels, courtesy of our test kitchen director, @janetmccracken; the popcorn is another cupcake trick, from @a_casarella; the baked potato is an ice cream treat by @MeetTheSwans; and the cheeseburgers are still more cupcakes by @glorioustreats.

SEASON’S READINGS

Just in time for Passover: a fresh crop of cookbooks! So whether you’re celebrating the holiday or just wanting a taste of the Jewish food trend, check ’em out. Meat-and-potatoes girl? Pick up Le Maraís, A Rare Steakhouse... Well Done, from one of the world’s most famous kosher steakhouses. Nearly as meaty: the Paleo-friendly, gluten-free interpretations of mostly eastern European staples in The New Yiddish Kitchen. Meanwhile, The New Mediterranean Jewish Table: Old World Recipes for the Modern Home dishes up everything from Persian to Moroccan magic.

National treasures

C O O K B O O K P H OTO S BY P E T E R A R D I TO ; © JA M E S B E A R D ¹ S A L L-A M E R I C A N E ATS BY T H E JA M E S B E A R D F O U N DAT I O N , R I Z ZO L I N E W YO R K , 2 01 6.

When we spotted the new James Beard’s All-American Eats: Recipes and Stories from Our Best-Loved Local Restaurants, we had to see which of our own faves made the cut. Once we found out, we couldn’t help but chime in with a few memories. We hope they inspire you to hit the road, or to whip up some of the book’s recipes and make some memories of your own!

1 Langer’s LOS ANGELES, CA

Once, when I was putting my Angeleno kid on a bus back to college, the choice for a last, iconic taste of home was clear: Langer’s pastrami sandwich. The cured, smoked slices are buttery, tender and phenomenally flavorful. —JANET McCRACKEN, TEST KITCHEN DIRECTOR

Illustration by JOHN S. DYKES

Cafe Pasqual’s

Crook’s Corner

SANTA FE, NM

I’m from Arizona, but New Mexico’s green chiles could be a basic food group for me. And they’re used to extra-amazing efect in Cafe Pasqual’s huevos rancheros, a discovery (OK, addiction) I owe to a local friend. —ABBIE KOZOLCHYK, BEAUTY AND TRAVEL DIRECTOR

3 Sokolowski’s University Inn CLEVELAND, OH

I was practically raised on the amazing pierogi at Sokolowski’s, where you walk in and feel like you’re eating at your Polish grandmother’s house with your entire extended family—even if you’re not Polish. —LAUREN KATZ, EDITORIAL ASSISTANT

CHAPEL HILL, NC

My sister and I have each, at diferent times, lived near Crook’s Corner, and in that funny code sisters use, we call it the Maxi-Pig (that’s its sign, above). A version of their insanely good shrimp and grits is my signature dinner-party dish. —LAUREN PURCELL, EDITOR-IN-CHIEF

5 Shady Glen MANCHESTER, CT

I grew up a mile from here, and the signature burger with wings of fried American cheese punctuated my childhood, whether as a birthday treat, reward for good grades—or simply an unexpected Tuesday bonus. —CECILY McANDREWS, FOOD EDITOR

R A C H A E L R AY M A G . C O M | A P R I L 2 01 6

If you want to eat better, here are the ingredients. No ADDED HORMONES OR STEROIDS**

Made with white meat chicken seasoned with basil and oregano

NEW Italian Style Lightly Breaded Chicken Breast Strips.

*No arti⇒cial ingredients, minimally processed. **Federal regulations prohibit the use of added hormones or steroids in chicken.

100% all natural* ingredients

STRING THEORY You know those annoying stringy bits that stick to a banana as you peel it? They’re called phloem (say “flow-em”). If you want fewer of them, peel your banana from the base. Bottoms up!

F O O D ST Y L I N G BY V I CTO R I A G R A N O F.

Go bananas! By CECILY McANDREWS and LARISSA ZIMBEROFF

Photography by PLAMEN PETKOV

| A P R I L 2 01 6

IN SEASON

C AV E N D I S H America’s favorite banana usually hails from Latin America. Each fruit is genetically identical; they’re clones!

Mass a-peel Bananas are a welcome tropical treat this time of year. Here’s how to get the best of the bunch.

That’s caramelized banana inside!

RED BANANA The fruit of this red-skinned variety is softer, sweeter and sometimes pink!

B A BY These extrasweet minis make a great portioncontrolled snack.

Plantain Mash

Sprinkle a split banana with sugar; broil until browned. Sandwich the banana on white toast with Nutella, sliced strawberries and vanilla ice cream. Garnish with maraschino cherries.

Simmer chopped ripe plantains in salted water until tender, about 10 minutes. Drain and mash with butter; season.

Blend frozen bananas with pitted dates, almond milk, tahini and ground cinnamon until smooth.

In 2014, Japanese researchers won an Ig Nobel prize, an award that celebrates unusual, awesome scientific findings, for their research into the slipperiness of banana peels, which they plan to use to improve artificial joints. Slick move, scientists!

| A P R I L 2 01 6

READ BETWEEN THE TEXTS

Banana Split Sammie

Open Sesame Smoothie

» SUPER SLIDE

P L A N TA I N Too starchy to eat raw, plantains turn creamy and sweet when cooked.

Breakfast on a Stick

Halve banana crosswise, skewer and freeze. Microwave 1/4 cup peanut butter and 1 tbsp. coconut oil until melted; whisk. Dip banana in peanut butter, then cereal.

$25,300 THE AMOUNT A $20 BILL ADORNED WITH A BANANA STICKER FETCHED at an auction in Orlando in 2006. Why so pricey? The sticker got stuck to the bill during the printing process (look closely: the design is printed over it), making it collector catnip.

Since the banana emoji launched in 2010, people have gone you-know-what for it—especially North Dakotans, who for some reason use it more than texters from any other state, according to the makers of keyboard app SwiftKey. Fun fact: Enter the emoji into your Yelp search to find a smoothie stand or (what else?) a Banana Republic store.

BANANA EMOJI COURTESY APPLE ; DEL MONTE NOTE COURTESY HERITAGE AUCTIONS, HA .COM.

BUY It’s ﬁne to buy green bananas, because the fruit ripens more evenly of the tree. A banana will go from green to yellow to brown in about a week. STORE Keep bananas on the counter, uncovered, or freeze them in a resealable plastic bag up to 3 months. Blend frozen bananas into smoothies or thaw them for pancakes or muins. Pro tip: If you want to cook with unripe bananas, bake them at 250° until they’re black and soft, 15 to 20 minutes. Cool before using.

9100% whole grain bread 9 No high-fructose corn syrup 9 No artificial colors, flavors or preservatives #LOVEYOURBREAD

Oroweat Healthfull Bread.

WHY SETTLE FOR A SINGLE

GOOD CUP OF COFFEE, WHEN YOU CAN HAVE A GOOD CUP OF COFFEE

EVERY SINGLE TIME.

EACH MAXWELL HOUSE BLEND IS SELECTED FR FIVE DIFFERENT TYPES OF BEANS, SO EV DELICIOUS CUP IS GOOD TO THE LAST DR Keurig, the Cup and Star design, Keurig Brewed and K-Cup®

SMART USES FOR YOUR GRATER

FOOD ST YLI NG BY KHALI L HY MOR E ; PROP STY LING BY CARLA GONZA LEZ-HART.

PAGE 99

Jammin’ out!

1. Strawberry-Ginger Quick Jam

This not-too-thick spread is a real multitasker: Spoon it on pancakes or toast, or brush it on roasted pork chops.

Recipes by KHALIL HYMORE

Photography by SARAH ANNE WARD

2 lbs. frozen strawberries, thawed • 1 1⁄ 2 cups sugar • 2-inch piece fresh ginger, peeled and grated • 1 tsp. lemon zest In medium saucepan, cook all ingredients over medium-high, stirring occasionally, until mixture begins to boil. Reduce heat to low; simmer until thick and jammy, about 20 minutes. Cool to room temperature. Transfer to airtight container; chill. Makes 4 cups. | A P R I L 2 01 6

FAST I D EAS

Swap in chives, parsley or thyme

2. Lemon-Tarragon Parm Pasta 1 1⁄ 2 sticks butter • 2 cups finely grated Parmesan • 1 lb. wholegrain spaghetti, cooked, plus 1 cup pasta cooking water • 1⁄4 cup chopped fresh tarragon • 3 tbsp. plus 1⁄ 2 tsp. lemon zest • 2 tbsp. fresh lemon juice In large pot, melt butter and 11/2 cups Parmesan with hot pasta cooking water and tarragon over medium. Add hot pasta, zest and juice. Toss until coated; season. Top with remaining Parmesan. Serves 4.

freezing baguette slices. When company arrives, just toast the bread and add a dip!

3. Cheesy Artichoke Dip 2 tbsp. butter • 2 tbsp. flour • 1 1⁄ 2 cups half-andhalf • 2 oz. grated Gruyère • pinch nutmeg • 1 bag (12 oz.) frozen artichoke hearts, thawed and drained • 1⁄4 cup panko • chopped parsley • toasted baguette slices In saucepan, whisk butter and ﬂour over medium-high until bubbly, 2 minutes. Add half-and-half; whisk until thickened, 2 minutes. Whisk in cheese and nutmeg; season. In 2-quart baking dish, top artichokes with sauce then panko. Bake at 375°, 15 minutes, then broil until golden, 5 minutes. Top with parsley; serve with toasts. Serves 4 to 6.

5. Asparagus, Goat Cheese & Pancetta Pizza

4. Spicy Spinach Eggdrop Soup 4 eggs • 4 tsp. cornstarch • 8 cups chicken stock • 1⁄4 cup soy sauce • 8 cups baby spinach • hot chili oil • 4 scallions, thinly sliced In bowl, whisk eggs and cornstarch. In saucepot, simmer stock and soy sauce over medium. Add spinach; cook until just wilted. Gently pour egg mixture into pot in a slow stream, stirring constantly. Top with chili oil and scallions. Serves 4.

Big bowl of comfort

| A P R I L 2 01 6

Faster than delivery!

⁄ 2 lb. pizza dough • 4 oz. goat

cheese • 3 oz. diced pancetta, cooked • 3 stalks asparagus, thinly sliced on an angle • 1 scallion, sliced • olive oil • torn basil On parchmentlined baking sheet, shape dough into oval. Bake at 500° until beginning to brown, 8 minutes. Spread with cheese; top with pancetta, asparagus and scallion. Bake until crust crisps, 8 minutes. Season; drizzle with oil and top with basil. Serves 4.

FAST I D EAS

6. Soy-Glazed Chicken with Cilantro Rice 1 cup rice • 1 clove garlic, chopped • 1⁄ 4 cup chopped fresh cilantro • 1⁄ 4 cup chopped scallions • 4 boneless, skinless chicken thighs • 2 tbsp. honey • 2 tbsp. soy sauce • 2 limes—1 juiced and 1 quartered Cook rice with garlic according to package directions. Stir in cilantro and scallions; season. In bowl, season chicken; toss with honey, soy sauce and lime juice. Grill over mediumhigh, turning once, until cooked, 10 minutes. Serve with rice and lime wedges. Serves 4.

Let’s do lunch!

SOY- GLAZED CHICKEN WITH CILANTRO RICE RECIPE BY CHARLES GRAYAUSKIE .

Chop up any leftover chicken and toss it with the rice, greens and miso dressing for a next-day salad.

R A C H A E L R AY M A G . C O M | A P R I L 2 01 6

FAST IDEAS

Fun dip Dress up wooden utensils by dipping the handles into colorful acrylic paint.

Drink your dessert!

8. Matcha Green Tea Afogato 3

⁄ 4 cup almond milk • 2 tbsp.

matcha green tea powder • 2 scoops vanilla gelato • 2 tsp. toasted coconut In saucepan, bring almond milk to simmer over medium; whisk in green tea powder. Divide between 2 teacups. Top each with gelato and coconut; serve immediately. Serves 2.

7. Escarole Salad with Fennel, Grapefruit & Herbs

PESTO ST EAK SKEWERS RECIPE BY CHARLES GRAYAU SKI E .

1 ruby red grapefruit, peeled • 6 tbsp. olive oil • 1 head escarole, torn into bite-size pieces • 1 ⁄ 2 head fennel, thinly sliced • 1 ⁄ 4 cup each basil, mint and parsley leaves Using a small, sharp knife, cut grapefruit segments from membranes over small bowl. Squeeze juice from membranes into large bowl; whisk in oil and season. Add remaining ingredients and season; toss to coat. Serves 4 to 6.

Supper on a stick

9. Pesto Steak Skewers

10. Arugula, Ham & Gouda Omelet Rolls

1 1⁄4 lbs. top sirloin, cut into 36 one-inch cubes • 24 cherry tomatoes • 24 one-inch cubes rustic bread • 1⁄ 2 cup refrigerated pesto Using 12 skewers (soak wooden skewers in water for 30 minutes before cooking), alternately thread 3 meat cubes, 2 tomatoes and 2 bread cubes; season. Brush with pesto. Grill over mediumhigh, turning occasionally, until grill-marked, 8 to 10 minutes. Serves 4 as a main dish or 6 as a starter.

2 tbsp. butter • 1⁄ 2 small red onion, thinly sliced • 4 eggs, beaten • 2 oz. shredded Gouda • 2 slices deli ham • 1 1⁄ 2 cups arugula In nonstick skillet, melt butter over mediumhigh. Add onion; cook until softened, 6 minutes. Pour eggs over onion; top with cheese and ham. Cook until cheese melts and eggs set, 6 to 8 minutes. Slide omelet onto cutting board. Top with arugula; season. Let cool 1 minute; roll into log. Cut into 4 slices. Serves 2.

Serve warm or at room temp

| A P R I L 2 01 6

11. Honey-Mustard Salmon with Kale 1

⁄ 4 cup grainy Dijon mustard • 2 tbsp. honey • 4 salmon

MEDIT ERRANEAN BLOODY MARY AND HONEY-MUSTAR D SALMON W IT H KALE RECI PES BY CHARLES GRAYAUSKIE .

fillets • 1 bunch kale, stemmed and sliced • 2 shallots, sliced • 2 tbsp. olive oil • 1 lemon, cut into wedges In bowl, mix mustard and honey; spread on salmon and season. On baking sheet, toss kale, shallots and 1 tbsp. oil; season. Top with ﬁllets and roast at 400° until salmon ﬂakes with a fork, 10 minutes. Drizzle with remaining oil; serve with lemon. Serves 4.

Brunch upgrade!

Color guard Give greens a squeeze of lemon juice just before serving. Doing so before cooking can dull their color.

Gluten-free side

Whether for your holiday celebrations or just an impromptu gathering of friends, Pearls Specialties olives make every occasion special.

Life is Better with Pearls

12. Mediterranean Bloody Mary

13. Zesty Cauliflower “Rice”

12 oz. tomato juice • 3 oz. vodka • 2 tbsp. red wine vinegar • 4 tsp. hot sauce • 2 tsp. Worcestershire sauce • 1 tsp. chopped fresh oregano • ice • cubed feta, pitted Kalamata olives and pepperoncini, for garnish In cocktail shaker, shake ﬁrst 6 ingredients. Pour into 2 ice-ﬁlled pint glasses; garnish with feta, olives and pepperoncini. Makes 2.

1 small head cauliflower, chopped • 1 shallot, minced • 1 tbsp. olive oil • 3 tbsp. toasted pine nuts • 3 tbsp. chopped parsley • 1 tbsp. orange zest • 1⁄ 2 cup raisins In food processor, pulse cauliﬂower into pea-size pieces. In skillet, cook shallot in oil over medium-high, 3 minutes. Add cauliﬂower; cook, stirring often, until warm, 4 minutes. Stir in remaining ingredients; season. Makes 4 cups. | A P R I L 2 01 6

G R E AT E S T H I T S

Our 25 most popular Dinners for a Deal!

Shrimp & Snap Pea Stir-Fry

R A C H A E L R AY M A G . C O M | A P R I L 2 01 6

Pesto Tortellini Salad

Tofu Coconut Curry

Slow-Cooker Beef & Potato Stew

Sweet Potato Enchiladas

Teriyaki Chicken & Pineapple Rice

Pan-Seared Sirloin Tips with Goat Cheese Potatoes

Roasted Carrot, Squash & Sweet Potato Soup

Lime Tilapia & Rice

Sweet Potato Shepherd’s Pie

Chicken Skillet Noodles

T HIS PAGE : SHRIMP & SNAP PEA STI R-FRY: JOHNNY MI LLER ; TOP TO BOTTOM, COLUMN ONE : CHARLES MASTERS, KANA OKADA , CHRISTINA HOLMES, JOHN KERNICK , KANA OKADA . COLUMN TWO: HALLIE BURTON, ROMULO YANES, RYAN LEIBE , CHARLES MASTERS (2). FACING PAGE : TOP TO BOTTOM, ROW ONE : RYAN LEIBE , AVERY POWELL , CHARLES MASTERS, JOHN KERNICK , CON POULOS. ROW TWO: CON POULOS, JOHNNY MILLER , LU CY SCHAEFFER , KATE SEARS, CHARLES MASTERS. ROW THREE : JOHN KERNICK , AVERY POWELL , JOHN KERNICK , CHARLES MASTERS.

Stretching a buck never tasted so good! These 25 meals have been pinned, printed, saved and shared more than any others on our site, and they all cost $3 or less per plate. At that price, you can cook for a crowd!

Broiled Top Blade Steak with Herb-Flecked Tomato Salad

Pork & Quinoa–Stufed Peppers

Caribbean Chicken

Spicy Asian Chicken Noodle Soup

Pulled Pork with Cornbread Topping

Chicken Paprikash

Ginger Pork & Cabbage Stir-Fry

Baked Ziti with Eggplant

Cod with Eggplant, Tomatoes & Basil

Teriyaki Meat Loaf

Find all 25 recipes at RachaelRayMag .com/dinnerdeals.

Shrimp Noodle Salad with Peanut Sauce

Farro & Sausage Stew

Pork & Potato Green Chili

Spicy Chicken & Broccoli

L I F E O F T H E PA RTY

Hoppy Easter! Looking for some bunny to brighten up your holiday table? Rach’s sister, Maria Betar (the baker in the family), shows you how to make this couldn’t-be-cuter cake that’s been a family favorite for more than 50 years! Photography by WILL STYER

R A C H A E L R AY M A G .C O M | A P R I L 2 0 1 6

LIFE OF T H E PARTY

“I loved Mom’s bunny cake from the moment I saw it, which was probably when I was about 2 years old!” —Maria Betar, Rachael’s sister

Coconutty Bunny Cake SERVES 12 PREP 25 min BAKE 30 min ASSEMBLY 30 min

CAKE 3 3 ⁄ 4 cups cake flour 2 1 ⁄ 2 cups sugar 2 tsp. baking powder 1 tsp. salt 1 ⁄ 2 tsp. baking soda 1 1 ⁄ 2 cups buttermilk, at room temperature 2 sticks butter, melted and cooled slightly 9 large egg yolks 5 tbsp. vegetable oil 1 tbsp. pure vanilla extract 4 large egg whites 3 ⁄ 4 cup rainbow sprinkles

FROSTING 3 sticks butter, at room temperature 5 3 ⁄ 4 cups confectioners’ sugar, sifted 1 ⁄ 4 cup whole milk, plus more as needed 1 tbsp. plus 1 1 ⁄ 2 tsp. pure vanilla extract

1. Position racks in the top and bottom thirds of the oven; preheat to 350° for light pans and 325° for dark pans. Grease and ﬂour three 8-inch cake pans. 2. In a large bowl, whisk the ﬂour, 2 cups sugar, the baking powder, salt and baking soda. In a

R A C H A E L R AY M A G . C O M | A P R I L 2 01 6

medium bowl, whisk the buttermilk, butter, yolks, oil and vanilla. (If you really like coconut ﬂavor, use 1 tsp. coconut extract and 1 tsp. vanilla extract). 3. In a medium bowl using an electric mixer on high, beat the egg whites until very soft peaks form, about 2 minutes. Gradually beat in the remaining 1/ 2 cup sugar; beat until stif, glossy peaks form. 4. Using an electric mixer on medium, gradually beat the buttermilk mixture into the ﬂour mixture just to blend. Using a rubber spatula,

fold half the egg-white mixture into the batter until almost blended. Fold in the remaining egg-white mixture and the sprinkles. Divide the batter among the pans. 5. Bake the cakes, switching the pans between the top and bottom racks halfway through, until a toothpick inserted into the centers comes out clean, about 30 minutes. Let cool in the pans on a wire rack, about 15 minutes. If needed, run a thin knife around the edges of the pans to

release the cakes, then invert onto the rack and let cool completely. 6. For the frosting, in a large bowl using an electric mixer on medium, beat the butter until smooth. Add the sugar, 1 cup at a time, mixing to blend between additions. Beat in 1/4 cup milk and the vanilla. Increase the speed to medium-high; beat, adding milk by the tablespoon if too thick, until smooth and ﬂufy, about 5 minutes. Assemble and frost the cake as shown on page 44.

FOOD STYLING BY MARÍA DEL MAR SACASA . PROP STYLING BY SARAH GUIDO -LAAKSO.

HEN RACHAEL and her older sister, Maria, were growing up in Upstate New York, Easter was full of sweet surprises. Their grandfather would arrive bearing 4-foot-tall hollow chocolate eggs filled with Italian Easter candies. Dozens of family and friends would gather at their house for a ham or lamb feast prepared by their mom, Elsa, followed by a fun dessert, like this adorable bunny cake. These days, Maria is the family baker. She’s made pony, lizard and ladybug cakes for her kids’ birthday parties, but the bunny cake, which she learned to make alongside her mom, is still her favorite. “It feels like home,” she says. “It’s familiar and comforting and reminds me of all of those good times.”

HOW MANY WAYS CAN YOU

SNAP, CRACKLE, POP®? Make Easter a treat with fun and easy recipes at RiceKrispies.com.

Assembling this impressive centerpiece is actually really easy. Here’s how!

1 Cut one of the three cakes in half.

4 To create the rabbit’s body, stick the cake halves from Step 1 together with frosting. Place cut side down on a platter. Using frosting, stick the half-moon-shaped pieces of cake from Step 2 on either side of the cake on the platter. Tuck wax paper under the cake to keep frosting of the platter.

7 Sprinkle the cake with flaked coconut, pressing gently to adhere. (Want a brown bunny? Toast and cool the coconut first.) Carefully remove the wax paper.

R A C H A E L R AY M A G . C O M | A P R I L 2 01 6

DECORATIONS 1 bag (15 oz.) sweetened flaked coconut (for fur) 2 Junior Mints candies (for eyes) 1 pink or red gumdrop, jelly bean or Skittles candy (for nose)

6 three-inch-long pieces black licorice laces (for whiskers) Pink construction or scrapbook paper (for ears) Jordan almonds (for decorating platter)

From the center of the second cake, cut a 1- to 2-inch-wide strip. Cut two 1- to 2-inchsquare pieces out of the strip. (You’ll use these pieces to make the tail.)

5 Using more frosting, stick two of the cake squares from Step 2 side by side to one end of the cake to form the tail. Using frosting, stick the small cake circle from Step 3 to the opposite end of the cake. Stick the cut circle to the full circle to form the head.

8 Using frosting as glue, add Junior Mint eyes, a gumdrop nose and licorice lace whiskers to the rabbit’s face.

Using a 4-inch cookie cutter or a clean empty can, cut out two circles from the third cake. Cut of one-third of one of these small cake circles.

6 Frost the cake completely, building up the frosting where needed to even out the shape of the rabbit.

9 Cut two small and two large rabbit-ear shapes out of paper. Glue the shapes together, let dry and crease gently in the middle to create ears. Insert the ears in the rabbit’s head and decorate the platter with Jordan almonds.

PHOTO GRAPHY BY PETER A RDITO.

BUILD YOUR BUNNY

You know you love it.

Hillshire Farm® smoked sausage is seasoned perfectly. So it’s easy for you to create dinner deliciously.

Easy Smoked Sausage Skillet Serving Size: 4-6

Total Time: 20 minutes

Ingredients :

Instructions :

1 pkg. Hillshire Farm® smoked sausage, diagonally sliced thin 2 cloves garlic, crushed ¼ cup olive oil 1 large red bell pepper, sliced thin 1 small yellow onion, sliced thin 1 pkg. frozen broccoli, thawed ½ cup chicken broth (or water) ½ cup tomato sauce 2 cups instant rice ½ cup shredded Mozzarella cheese

Heat olive oil and garlic in skillet, stir in smoked sausage slices and cook until browned. Add pepper, onion, broccoli, broth and tomato sauce and simmer for 10 minutes until the vegetables are tender and the liquid is absorbed. In the meantime, prepare rice according to package instructions. Stir rice into the skillet, sprinkle with cheese and serve.

Visit HillshireFarm.com/recipes for delicious recipes perfect for any night of the week.

GET TOGETHER

Family style How do you serve satisfying weeknight dinners to friends and family when your plate is full with work, kids and everything else? For the pals who cofounded Food52, it’s all about fun, fresh make-ahead meals. FOOD ST LYING BY CYD RAFTUS MCDOWELL ; PROP STYLING BY PAIGE HICKS; HAIR STYLING BY RYUTARO FOR HALLEY RESOURCES; MAKEUP STYLING BY CLAUDIA ANDREATTA FOR HALLEY RESOURCES.

BY CECILY McANDREWS | PHOTOGRAPHY BY JOHN KERNICK

Amanda Hesser, left, and Merrill Stubbs whip up dinner for their families at the Food52 ofice in Manhattan.

GET TOGETHER

MANDA HESSER and

Merrill Stubbs have been friends for more than a decade, and in that time they’ve tested some 1,700 recipes, published 10 books and built a community of cooks at digital and social food hub Food52 that is millions of users strong. As busy as they’ve been building their business and growing their families, the women have managed to hold on to the weeknight family (and sometimes, friends) dinner routine that was so special to them both while growing up. Figuring out the logistics took some work, though. “I used to shop and cook on the same day, but when we started Food52, I began cooking recipes on the weekends and ﬁguring out ways to tie the ingredients together,” says Hesser, who has 9-year-old twins. Once Stubbs had kids (now 4 and 1), she followed suit. The two of them rely so heavily on cooking ahead, they made it the focus of their book, A New Way to Dinner, out this fall. “Cooking this way is so much more eicient,” says Stubbs of dishes like the make-ahead meatballs her family loves. “And it leaves you more time for the important things.”

EXCLUSIVE FOR YOU Save 20 percent on kitchenware from Food52’s online store, like the pitcher ($30), tumblers ($48 for 6) and farm-animal placecard holders ($30 for 4) shown here, by using the code EVERYDAY at checkout.

Meet the families! Clockwise from left: Merrill’s husband, Jonathan Dorman; Amanda’s husband, Tad Friend; Amanda; Merrill; Merrill and Jonathan’s children, Henry, 1, and Clara, 4; and Amanda and Tad’s twins, Addison and Walker, 9.

Genius make-ahead tips! Try these winning dinner strategies from Hesser and Stubbs. MAKE A STIR

Getting out of your comfort zone is a good thing. “When I started doing make-ahead meals, I would make a big batch of stew or roast a bunch of stuf, and I got totally bored,” Hesser says. “I felt like I wasn’t cooking interesting food. That’s when I shifted toward cooking recipes with more layers of flavors.” To follow her lead, try new recipes for makeahead dishes, like these vegetable-packed meatballs, and serve them in diferent ways: Over spaghetti is classic, but you can also make meatballtopped pizza, or a meatball sandwich with fresh mozzarella and basil. Be creative! ADD SOME STYLE

Making the kitchen a fun place to hang out means that you’ll look forward to your weekend cooking sessions. “Kitchen tools should be easy to look at and to use,” Stubbs says. “People don’t think of storage

containers as pretty, but if you have your ingredients in a beautiful container, you’re more likely to be inspired.” ENLIST HELP

“Merrill is my tried-andtrue cooking buddy,” Hesser says. “Otherwise, I’m happiest cooking when my husband is helping me or when my kids are reading in the kitchen.” Invite a friend over, crack open some wine and catch up as you whip up meals for the week to come or to store in the freezer. CHANGE IT UP

Make entirely new meals out of your leftovers so they’re just as exciting the second time around. “Visuals are almost as important as taste,” Stubbs says. “Making the food look diferent goes a long way toward making it feel new.” For instance, she’ll transform leftover pork roast into tacos, or add day-old spaghetti to a frittata with fresh herbs. Same ingredients, totally diferent dinners!

Spaghetti with Make-Ahead Meatballs SERVES 6 to 8 COOK 25 min

PREP 30 min

2 tbsp. olive oil, plus more for frying 1 small onion, finely chopped 1 small leek, white and palegreen parts, halved and thinly cut crosswise into half-moons 3 ⁄ 4 cup chopped tomato (fresh or canned) 1 ⁄ 2 cup finely chopped or coarsely shredded carrot 1 clove garlic, finely chopped 1 lb. ground chuck (85 percent lean) 1 lb. ground veal 1 ⁄ 2 cup finely grated Parmesan 1 ⁄ 4 cup plain dried breadcrumbs 1 large egg, lightly beaten 2 lbs. spaghetti, cooked 6 cups of your favorite homemade sauce, warmed

1. In a medium skillet, heat 2 tbsp. oil over medium. Add the onion and leek and a large pinch of salt. Cook, stirring often, until the vegetables start to soften, 3 to 5 minutes. Add the tomato, carrot and garlic and a few more pinches of salt. Cook, stirring often, until the vegetables are soft and most of the tomato juices

evaporate, 8 to 10 minutes. Let the vegetables cool. 2. In a large bowl, combine the chuck, veal, Parmesan and breadcrumbs; season with salt and pepper. Using two forks, mix until just combined. Add the vegetables and egg. Using your hands, gently mix just to blend. Shape into about thirty 11/2-inch meatballs. 3. Add a thin layer of oil to a large nonstick skillet; heat over medium. Working in two batches and adding more oil in between, cook the meatballs, turning often, until browned all over, about 4 minutes. Cover; reduce the heat to low. Cook until the meatballs are cooked through, 5 to 8 minutes. Transfer to paper towels to drain. Toss with the spaghetti and sauce. DO IT AHEAD Cook the meatballs a day ahead. Cool and refrigerate in an airtight container, or freeze them on a sheet pan until solid, then store in a resealable freezer bag (see left) up to 3 months. Defrost frozen meatballs in the refrigerator or in the microwave. Simmer meatballs in a pot of pasta sauce to reheat.

R A C H A E L R AY M A G . C O M | A P R I L 2 01 6

Rhubarb Shortcakes

Hesser’s twins, Addison and Walker, dig into rhubarb shortcakes.

Green Salad with Creamy Anchovy Dressing SERVES 8

PREP 15 min

Keep a batch of this dressing in the fridge for tossing together salads on the spot. If you’re concerned about the raw egg, you can skip the yolk entirely. 3 tbsp. apple cider vinegar Juice of 1 ⁄ 2 lemon (about 2 tbsp.), plus more if needed 2 tbsp. Dijon mustard 1 large egg yolk 5 anchovy fillets 1 clove garlic Pinch of sugar 3 ⁄ 4 cup good olive oil 8 oz. arugula or spring salad mix

Seasonal vegetables (like radishes, asparagus or rainbow carrots), shaved into ribbons with a vegetable peeler

In a blender or food processor, mix the vinegar, lemon juice, mustard, egg yolk, anchovies, garlic and a pinch of sugar until blended, about 30 seconds. With the machine running, gradually add the oil in a slow, steady stream until the dressing is smooth. Season with salt, pepper and more lemon juice, if desired. Toss the arugula and shaved vegetables with 1 cup dressing. DO IT AHEAD The dressing will last up to a week in the fridge.

Pull up a hashtag and join the party! Follow @rachaelraymag and @food52 for behindthe-scenes pictures from our photo shoot. Tag your family meals with #dinnerwin— we’ll be regramming all month long!

R A C H A E L R AY M A G . C O M | A P R I L 2 01 6

Seasonal fruit compotes, like this sweet-tart rhubarb version, are make-ahead stars: Serve on ice cream, as a crepe filling or with biscuits and whipped cream for shortcakes. Hesser swears by these tender cream biscuits, inspired by a recipe by late cookbook author Marion Cunningham. SERVES 8 PREP 20 min COOK 35 min

RHUBARB COMPOTE 6 cups rhubarb (about 2 lbs. or 8 large stalks), trimmed and cut into 1-inch pieces 6 tbsp. turbinado sugar 2 tbsp. rosé wine Peel from 1 ⁄ 4 large navel orange Pinch of sea salt SHORTCAKES 2 cups all-purpose flour 1 tsp. plus 1 tbsp. sugar 1 tbsp. baking powder 1 tsp. kosher salt 2–2 1 ⁄ 2 cups heavy cream Melted butter 3 tbsp. crème fraîche

1. For the compote, in a medium saucepan, bring all the ingredients and 2 tbsp. water to a simmer over medium. Cook, stirring often and adding more water if the mixture seems dry, until the fruit is tender but still holds its shape, 20 to 25 minutes. Let cool. Remove the orange peel.

2. For the biscuits, preheat the oven to 425°. In a large bowl, use a fork to mix the ﬂour, 1 tsp. sugar, the baking powder and salt. Slowly add 1 cup cream to the dry ingredients, stirring with a fork until the dough clumps together (if the dough is too dry, add more cream 1 tbsp. at a time). Transfer to a lightly ﬂoured surface; gently knead until the dough comes together, 5 to 10 turns. Pat out into a 1/2-inch-thick round. Using a sharp knife, cut into 8 wedges. Arrange 2 inches apart on an ungreased baking sheet; brush with the melted butter. Bake until golden and a toothpick inserted into the centers comes out clean, 12 to 15 minutes. 3. In another large bowl, using an electric mixer, beat the remaining 1 cup cream, remaining 1 tbsp. sugar and the crème fraïche until soft peaks form, about 2 minutes. 4. Split the warm biscuits and spoon compote and whipped cream on the bottom halves. Add the biscuit tops and serve immediately. DO IT AHEAD The compote will last a week in the fridge. Store biscuits up to 2 days in an airtight container on the counter; reheat at 300°, 5 minutes. Freeze in a double layer of foil in resealable freezer bags. Defrost, then reheat.

RECIPES ADAPTED FROM A NEW WAY TO D INNER BY A M A N DA H E S S E R A N D M E R R I L L ST U B B S . C O P Y R I G H T © 2 01 6 BY F O O D 5 2 . R E P R I N T E D W I T H P E R M I S S I O N FROM T EN SPEED PRESS, AN IM PRINT OF PENGUIN R ANDOM HOUSE LLC. BEHIND THE SCENES PHOTO GRAPHY BY DARRELL TAUNT.

GET TOGETHER

Hillshire farm® turkey is slow roasted for hours. And devoured in seconds.

G O O D B U YS

Hot stuff! Watch it—steaming platters coming through! Protect your table and countertops with trivets that are both practical and pretty. 4

BY LISA FREEDMAN | PHOTOGRAPHY BY WILL STYER PROP STYLING BY SARAH GUIDO-LAAKSO

R A C H A E L R AY M A G . C O M | A P R I L 2 01 6

1. S e or sp rve mac on t aghetti & chee New he Kate & meat se 4. U Tas York A Spade balls Silic s e t h e 5 t r i ve t e a m p e l l i n G o od rsa in on one Triv Piece t. e e 2 . Pr $15, mac nd r i n g s , o r s c a t t Set a l ys.c 7. Br arou and eparing l ter t o f m o r a c o n d t h he Fin T eak out R a n tw o s i d a m a i n l e o f i t r e e stafa ful sp able In a rivet f the as a ge Trive s? Meta dish read ctor or su c 5 t l l o s y . i . o c o W d $ c pale nny roo brunch $15, 15, irect heth s cb2.crdinatin ome a .c c e p e s o r e nt a m, the . him m g tri om 3. Ea an e rsonal p dinner is o. d i fe m e r s i n l u m i n u x a t beco ch Fold n m Fold ra-larg pizz work rent col all hexa mes a c able Tr of.co ors. $ it ha ing Dis e pie, t a or h 3 m h n 8 2 e At th gon for ompac ivet . Th , piec dled: T Mat h d o e s e Stret can is price storage t $ 36, es flip in he woo as c b , j . h u u y d y o s t shop from u p fo o t th r i ve u e sev h o r n r out . n 6. T to fi 2 to 22 at: stret t $5, m r extra eral to li e.co t pla i n Triv he Cast a s t r c ove r n e m c h ches $16, t ad-p a jose ters of a es so it e t i s sup I r o n O w aris.u ge. p h c e l 9. G jose ny siz s your an swo r sturd e ph.c a b e i ve yo u r om . $10, heavies op in to y, worl a Na achy vib kitchen dma t Dutch hold o rket Kno utical J e with .com ven. bed t Trivet ute Rop bath . e andb $10, ey o n d.co m

NOW T R END I N G

Step on it!

You pretty much live in your kitchen, so why not make it feel more like a living room? A gorgeous rug adds a luxurious yet cozy touch to the hardest-working space in your home—and our smart picks are built to survive your spills, splatters and crumbs.

DESIGNER I N S P I R AT I O N

| A P R I L 2 01 6

PHOTO BY SHAWN ST. PETER .

The whole idea is to go a little over the top! Interior designer Garrison Hullinger of Portland, OR, turned a traditional kitchen into an eclectic one with an unexpected wool suzani rug. “Have fun when picking a pattern or color—this trend is impossible to mess up,” he says.

By LISA FREEDMAN and ELIZABETH JENKINS

N OW TRENDING

PREPARE TO BE FLOORED! 1) NO PILE Save the super-plush carpet (the kind your feet sink into) for the bedroom. A no-pile rug is tightly woven, which means stains can be spot-treated and crumbs can’t hide from the vacuum. This Arrows Flat-Weave Wool Rug is vegetable dyed, so it’ll fit right in! From $78 for 2' x 3', garnethill.com

2) NATURAL FIBERS Made of fast-growing plants, sisal rugs are the strongest and most durable natural option. While jute rugs are a little less durable, they’re much softer. The Metrix Rug, a combo of jute and cotton, has an unexpected splash of (Rach’s favorite) color. From $88 for 2' x 3', luluandgeorgia.com

3) INDOOR/OUTDOOR

This Catalina Fireball Area Rug is made from a recycled plastic that feels like fabric (some outdoor options are woven from recycled plastic straws and look too chintzy for inside the house). Bonus: It’s fade- and stainresistant. From $65 for 2' x 3', wayfair.com

4) MACHINE WASHABLE A sizable rug that actually fits inside your washing machine? The Ruggable 2-Piece Rug System features a soft, nonslip pad, and a thin cover that can be pulled of for easy cleaning. $150 for 5' x 7', ruggable.com

RACHAEL’S GOT YOU COVERED

PHOTO GRAPHY BY PETER A RDITO.

Your floor, that is! She just launched a line of extra-cushiony Kitchen Comfort Mats to go in front of the sink or stove. $60 for 20" x 41", rachaelraystore.com

M AKE M E

EGG-CETERA! Break out of your shell! Use odds and ends from your kitchen to decorate this year’s Easter eggs. BY ROBIN ZACHARY | PHOTOGRAPHY BY AARON DYER

TA K E C OV E R Re-create the mesmerizing look of sprinkle-topped ice cream cones—on an egg! Use a paintbrush to coat half the egg with multipurpose glue and roll the gluecovered area in a shallow bowl filled with rainbow nonpareils (1) or sanding sugar (8). Let dry; repeat with remaining half.

SHELL IT OUT Use one egg to decorate another: Crack a dyed egg and attach the pieces to a plain egg with dabs of multipurpose glue (2) for a mosaic look. (You may need to use tweezers, but it’s super easy!) You can also put broken plain pieces on a colored shell (7) for the reverse efect.

| A P R I L 2 01 6

ST I C K TO I T ! Give paper napkins (3) and cupcake liners (9) a new use. Cut out the patterns and use a paintbrush to coat an egg with Mod Podge. Attach the cutouts and apply a top coat. Or try an April Fool’s trick and make an egg look like a tomato: Simply dye an egg and add a produce sticker (10).

ST R I N G I T U P Wrap up your decorating with baker’s twine. Tie a knot at the loose end of a roll and glue it to the narrow top of an egg; let dry. Brush the egg with more multipurpose glue a half-inch at a time, and twist the twine around the egg, adding more glue as you go, until the egg is covered (4). Trim the end; let dry.

G E T B E DA Z Z L E D Remember the fancy dragées and hard candies you topped cupcakes with forever ago? Dig them out and grab your hot-glue gun. With a dab of adhesive, attach the candies to eggs in diferent patterns, like simple polka dots (5) or rows of spirals (6). You can even experiment with cereal.

CRAFT & PROP STYLING BY MORGAN LEVINE .

2 3 4

5 6 7

CAN-DO ATTITUDE More than 70 percent of you keep your kitchen trash can out in the open, as opposed to under the sink, according to a recent Facebook poll.

PROP STYLING BY MEGUMI EMOTO.

Trash By LISA FREEDMAN

Photography by CLAIRE BENOIST

| A P R I L 2 01 6

COUN T ER I N T ELLI GE N C E

Bin there These newfangled trash cans, each with cool special features, do far more than just hold your garbage. EXTRA STORAGE The 15.8-gallon Totem 2-Bin Recycler features hidden compartments for composting, recycling and general household items (such as extra bags or cleaning products). Plus the lid includes a carbon filter to help neutralize odors. $249, containerstore.com

CLEAN SWEEP Put away the dustpan: The 13-gallon Bruno SmartCan has a built-in vacuum, which automatically sucks up crumbs when they’re swept in front of the can. It also has an app that reminds you when it’s trash day and alerts you when you’re low on bags. $199, brunosmartcan.com

Dirty work Don’t let a good trash can go to waste. Test kitchen director Janet Taylor McCracken deals with messy cans all the time, so she knows the best way to scrub them clean. STEP 1

Take the empty can outside and hose it down. Don’t have a yard? Wash it in your sink or bathtub with a pitcher or a handheld showerhead, using warm water. STEP 2

The lid on this 13 Gallon Compactor Sensor Trash Can is extra convenient: It opens with a wave of the hand and has a compactor function that allows you to squish down trash without touching it, thanks to a removable arm. $230, itouchless.com

GOOD LOOKER This just may be the prettiest waste receptacle we’ve ever seen! Stafers were obsessed with the rose-gold details of this 11.9-gallon Rectangular Step Can. It’s functional, too: The rim grips the bag and keeps it hidden, and the liner has a pocket to keep new bags at the ready. $80, simplehuman.com

PRO TIP!

Steal this pointer from our test kitchen crew: Stash a few bags at the bottom of your bin before putting in a new one. When someone takes out the trash, he has no excuse for not replacing the bag! 62

| A P R I L 2 01 6

STEP 3

Pull on rubber gloves and scrub the can with a clean toilet brush or any other nylon-bristle brush. STEP 4

Rinse and let dry. To keep the can smelling fresh between washings, throw a few dryer sheets in the bottom before you put a bag in place.

PHOTOS BY PETER ARDITO.

BIG CAPACITY

Generously apply a disinfectant to the walls, bottom and top of the can. (McCracken prefers the convenience of a spray.) Make sure you get the inside and outside.

Vanilla Dream 8 Tbsp Almased R ] XQVZHHWHQHG DOPRQG PLON W VS YDQLOOD H[WUDFW 3LQFK RI FLQQDPRQ

Very Berry 8 Tbsp Almased 12 oz bottled or ð OWHUHG ZDWHU ę FXS VWUDZEHUULHV ę FXS SODLQ IDW IUHH yogurt Ĕ FXS EOXHEHUULHV &UXVKHG LFH

Caramel Latte 8 Tbsp Almased R] XQVZHHWHQHG DOPRQG PLON R] FROG FRIIHH 1 tsp caramel extract

Banana Split 8 Tbsp Almased R ] XQVZHHWHQHG DOPRQG PLON W VS XQVZHHWHQHG FRFRD SRZGHU WVS EDQDQD H[WUDFW

Blast Your Body Fat

8NT B@M QDOK@BD XNTQ LD@KR VHSG KL@RDC ENQ VDHFGS KNRR NQ @CC HS SN XNTQ QDFTK@Q CHDS QNTSHMD ENQ VDHFGS L@HMSDM@MBD @MC VDKKMDRR

With Germany’s Most Popular Weight Loss Program

iet shakes don’t have to taste bland or boring, nor do you have to feel sluggish and hungry while trying to lose weight. The delicious smoothies on this page give your metabolism and energy level a natural boost, keep you full for up to four hours and help you burn fat while retaining muscle mass. Their key ingredient, Almased, is a unique powder made from non-GMO soy, yogurt and honey. The special fermentation process used to make Almased releases bioactive peptides that have been shown to inhibit the storage of fat in the body and support the breakdown of existing fat.

The unique and all-natural Almased formula is gluten-free, diabetic friendly and BNMS@HMR MN @QSHj BH@K j KKDQR k @UNQR @CCDC sugars, preservatives or stimulants. It is MDTSQ@K S@RSHMF RN XNT B@M k @UNQ HS @MX way you’d like. You can add cinnamon, TMRVDDSDMDC BNBN@ ONVCDQ @MC k @UNQDC extracts during all phases of the Almased Diet. Starting in Phase 2, you can also add fresh fruit a few times a week for an even greater variety! 3GD $OPDVHG :HLJKW /RVV 3KHQRPHQRQ helps you lose the weight you want and sustain your weight loss after your diet.

-.6 5 (+ !+$ 3

7R ŷ QG RXW PRUH DERXW KRZ WR SUHSDUH GHOLFLRXV ZHLJKW ORVV VPRRWKLHV ZLWK $OPDVHG DQG WKH IRXU SKDVHV RI WKH $OPDVHG 'LHW download your free copy of the Almased Figure Plan DW k FTQDOK@M BNL HQWHU FRGH RRS03 RU FDOO XV WROO IUHH DW 1-877-256-2733. <RX FDQ ŷ QG $OPDVHG LQ 6@KFQDDMR CVS GNC SGD 5HS@LHM 2GNOOD 5HS@LHM 6NQKC DQG GD@KSG ENNC RSNQDR RU YLVLW @KL@RDC BNL.

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

SUPERMARKET SMARTS

Liquid, pods or powder? We put a variety of detergents through the dishwasher to find a squeaky-clean winner. Get a load of the best ones on the next page!

By ANANDA EIDELSTEIN

Photography by THE VOORHES

SUPERMARKET SMARTS L E F T OV E R LOV E

The upshot of our test: Stick to liquid or pods. The most expensive, least efective option, powder, came up lacking with every load.

Good eggs! Gather those extra Easter eggs and get cracking with these fun, easy recipes. —AE

Deviled Egg Dip In a food processor, blend 6 hard-boiled eggs, 6 tbsp. mayo, 1 tsp. fresh lemon juice, 1 ⁄ 4 tsp. garlic powder and hot sauce to taste; season. Sprinkle with paprika. Serve with raw veggies. Makes 1 1 ⁄ 4 cups.

Liquid >> 19¢ per load (average) <<

In our tests, nothing could touch liquid. Load after load came out with shiny glasses and spotless dishes. We were surprised to find that it’s the cheapest option, too. For all those reasons, it’s our main squeeze. W IN N

OUR FAVE

Seventh Generation Natural Dishwasher Detergent Gel, $3.99 for 42 oz.

Egg & Smoked Salmon Pasta Cook 1 lb. fettuccini; drain and reserve 3 ⁄ 4 cup pasta cooking water. In a pot, melt 8 oz. cream cheese, 2 tbsp. grated Parmesan and 1⁄ 2 tsp. Dijon. Stir in pasta, cooking water and 6 oz. chopped smoked salmon. Top with capers, chives and 3 grated hard-boiled eggs. Serves 6.

Pods >> 23¢ per load (average) <<

Soap in premeasured packs didn’t deliver the shine of liquid detergent, but the dishes were consistently clean. And pods win for ease: Just stick one in and hit start! OUR FAVE

Finish All in 1 Powerball Tablet, $5.97 for 32 tabs

CHECKOUT! Our editors tasted dozens of cool store-brand products. These are the ones they’re obsessing over!

Bread-and-Butter Pickled Eggs Once you’ve polished of a 24-oz. jar of breadand-butter pickles, add 4 peeled hard-boiled eggs, 3 sprigs dill and 2 bay leaves to the liquid in the jar. Refrigerate overnight. Makes 4.

“Topped with pine nuts, Little Salad Bar Pine Nut Hummus ($1.99 for 10 oz.) is a great lastminute party app.” —Charles Grayauskie, test kitchen associate

Breakfast Scotch Eggs Shape 1 lb. bulk breakfast sausage into 6 thin patties; place 1 hard-boiled egg on each. Press sausage around egg to cover. Roll in flour, dip in beaten egg and coat with panko. Bake at 400° until sausage is cooked through, 45 minutes. Makes 6.

“Kroger HemisFares Fiery ’Nduja and Basil Pasta Sauce ($4.49 for 15 oz.) is made with tasty ’nduja, a Calabrian-style sausage.” —Dana Bowen, executive editor

“Trader Joe’s Cookie Butter Sandwich Cookies ($3.99 for 18) have cookies (spiced speculoos) in the filling, too!” —Gabriella Gershenson, food features editor

PHOTO GRAP HY BY PET ER ARDITO; LEFTOV ER LOVE FOOD STYLING BY MARIANA VELÁSQUEZ ; PROP STYLING BY PENELOPE BOUKLAS. CHECKOUT WRITTEN BY GLORIA DAWSON. ILLUSTRATION BY JUNGYEON ROH.

The dish on detergent

BASKET CASES

89%

Bunny business

of people eat the bunny’s ears first*

Chocolate rabbits are multiplying like, well, you know. Grab the tastiest new ones before they bound away! BY GRACE RASMUS

SOLID CHOICE No hollow promises here. Dove Silky Smooth Solid Milk Chocolate Bunny is enormous—the perfect choice for serious chocolate lovers. ($9.99 for 12 oz.)

HOLLOW AT ME Milk-chocolate Ghirardelli’s Easter Bunny, the company’s first hollow rabbit, is almost too cute to unwrap. Almost. ($3.95 for 3.5 oz.)

6% dive in feet first

nibble the tail

*Source: National Confectioners Association SUGAR RUSH Hopping is so last year. The season’s most stylish bunnies arrive in the Lindt Gold Bunny Carrot Car. What a sweet ride! ($7.49 for 4.2 oz.)

“Crispy, lightly spiced Whole Foods Market Potato & Pea Samosas ($2.69 for 8) are ready in half the time it takes for my favorite Indian place to deliver.” —Nina Elder, executive food editor

“With quinoa and chocolate, Target’s Beekman 1802 Farm Pantry Ploughing the Earth Granola ($4.99 for 10 oz.) is the right mix of healthy and indulgent.” —Grace Rasmus, editorial assistant

The grass is greener You’ve heard of grassfed meat; now grassfed dairy products like milk, yogurt and cheese are cropping up. Thanks to the cows’ diet, their milk has higher levels of heart-healthy compounds, including five times as much conjugated linoleic acid (CLA) and 60 percent more omega-3s than conventional milk. Grassfed-cows’ milk is pricier (on average, $9.74 a gallon, compared to $4.12 for conventional and $8.47 for organic), but its herbaceous flavor and health benefits make it worth the splurge. Tastier and better for you? Moo-sic to our ears! —CECILY McANDREWS

“Rich-tasting Sprouts Organic Kale & Vegetable Salsa ($2.99 for 16 oz.) packs eight types of veggies into one jar. Bring on the chips and margs!” —Cecily McAndrews, food editor

63% of consumers think store brands are more innovative than they used to be, according to a research study by Mintel.

LO O K I N G G O O D

Nailed it! With so much new mani loot out there, we decided to test it for you— in the kitchen. To find the winners, we washed, peeled, chopped and kneaded like crazy (in other words, business as usual). Use these finds for longer-lasting color and softer skin! BY ABBIE KOZOLCHYK PHOTOGRAPHY BY JONATHON KAMBOURIS FOOD AND PROP STYLING BY MARIANA VELÁSQUEZ

CAT E G O RY

Long-wear top coats WINNER Essie Gel Setter Top Coat, meant to give any polish a durable, super-shiny, gel-like finish ($10, essie.com)

COMMENTS “This stuf lasted more than a week, double the lifespan of my usual kitchen-ravaged mani. And considering that at the time, I was developing 10 dinner recipes—which translates to nearly 30 hours of slicing and dicing, high-heat grilling and sudsy dishwater— I was extra-impressed. Bonus: This is the shiniest top coat I’ve ever seen.” —Alexa Weibel, food editor

CAT E G O RY

Gel-like polishes WINNER L’Oréal Paris Infallible Pro-Last Nailcolor, with a tinted topcoat that pumps up color, shine and chipresistance ($10, cvs.com)

R A C H A E L R AY M A G . C O M | A P R I L 2 01 6

NAIL PRODUCT PHOTOS BY PETER ARDITO.

COMMENTS “My hands are always deep into dough and dishfilled sinks at the pastry school I’m attending, so I was surprised at how long this polish lasted— through a full week of bread- and roll-making— before the tiniest of chips appeared. As someone who’s obsessive about polish, I was quite pleased!” —Lauren Katz, editorial assistant, RachaelRayMag.com

CAT E G O RY

Hand lotions WINNER Juara Coconut Illipe Hand & Nail Balm, a handand-cuticle treatment formulated for frequent hand-washers (one of Juara’s owners is a doctor) ($20, juaraskincare.com)

COMMENTS “No surprise that as the lone guy in the test kitchen, I was asked to test lotions (nothing against polish, but phew!). I applied this product each morning before I hit the test kitchen and found that after days of cooking, doing dishes and handwashing, I still had soft skin. Zero dryness, cracking or ragged cuticles—my usual occupational hazards.” —Charles Grayauskie, test kitchen associate

At-home gel-like kits, no lamp WINNER Deborah Lippmann Gel Lab Pro, a base-and-topcoat duo meant to mimic a salon gel manicure, minus the color-curing lamp ($45, sephora.com)

COMMENTS “My sister had just had a baby, so I was on serious casserole patrol. This kit, as compared to the others I tried, kept my nails pristine through a week’s worth of peeling and steaming veggies, grating cheese and assembling tray after tray of freezer-ready goodness.” —Cecily McAndrews, food editor

CAT E G O RY

At-home gel kits with lamp WINNER ASP Soak Of Gel Polish Complete Starter Kit, with bonder, base coat, top coat, gel polish, LED lamp and removal system ($70, sallybeauty.com)

COMMENTS “This mani lasted, chip-free, through an epic two weeks: I sliced 100 potatoes, peeled dozens of peppers, made a dozen burgers and baked two dozen scones— and scrubbed my house. I ultimately quit the polish before it quit me: I was scheduled to do a cooking demo on TV and couldn’t have red nails!” —Janet Taylor McCracken, test kitchen director

STY L E PI CKS

For your buys only

These eight great deals are exclusive to Rachael Ray Every Day readers through April 30, thanks to Rach’s stylist Jane Harrison Fox!

M a jor deals!

“I use my Sorial bag every day. It’s big enough to carry everything—and it’s stylish, too!” —Rachael

R A C H A E L R AY M A G . C O M | A P R I L 2 01 6

1. A moto jacket is a go-to for Rach—and it’s gonna be for you, too, once you try this light, springy version: LuLu’s Suede with Love Tan Suede Moto Jacket. $76 with 20 percent discount code RRLULUS; lulus.com 2. Sunny spring days call for chic shading: D & Y Sea Grass Fedora. $9.60 with 20 percent discount code rachaelray20; shopdavidandyoung.com 3. Woodzee Sunglasses (shown in Naomi Pear Wood and Naomi Bamboo Black) go beyond good looks: For every pair you buy, the company plants a tree! From $52 with site-wide 20 percent discount code RRE20; woodzee.com 4. Desert-inspired patterns are, well, hot this season. An especially flattering take? The hip-length Lisette L Montreal Navaho Jersey Print top. $72 with 20 percent discount code RRED20%; lisettel.com 5. Made of vegan leather, Sorial Gramercy Convertible Backpack

is Rachael’s everyday work bag. $102.40 with 20 percent discount code RACHAEL20; shopsorial.com 6. These Joy & Mario x WWF Leopard Print Espadrilles are part of a collection that benefits World Wildlife Fund— and check out those cute paw prints on the sole! $68 with 15 percent discount code JMRR15; joyandmario.com 7. Rach is so into Zacasha tassel necklaces (shown: Lava Stone Tassel Necklace in Black Multi and Ganitri Rosario Necklace in Bronze), she not only wears them herself but gives away tons as gifts. From $31.20 with site-wide 20 percent discount code RR20; zacasha.com 8. Big Star’s Alex Skinny Jean in White is another hip nod to conservation, thanks to a manufacturing process that requires less water than is used for standard jeans. $70.40 with 20 percent discount code Everyday20 (applies to all white styles); bigstardenim.com

Photography by DAVID LEWIS TAYLOR

PROP STYLING BY KRIS JENSEN; MARKET EDITING BY JANE HARRISON FOX AND CARA APOTHEKER .

HORMEL L REV wrap ps. Real energy to keep you going. Find it in your grocer’s lunchmeat case. See all of our varrieties at revwraps.com ®

All new recipes, tips and tricks to make this month the coolest

…no foolin’!

W E E K DAY S check local listings | www.rachaelrayshow.com

April P. 84

FOOD STYLING BY MICHELLE GATTON; PROP STYLING BY MEGUMI EMOTO.

SPRINGTIME 30-MINUTE MEALS P. 74 • HOT POTATOES! DINNERS FROM TOP CHEFS FOR UNDER $3 P. 88

Photography by LUCAS ZAREBINSKI

R A C H A E L R AY M A G .C O M | A P R I L 2 0 1 6

Photography by JOSEPH DE LEO

Rachael Ray

minute meals Steak & Kale Salad with Balsamic Vinegar & Parsley Gremolata (recipe, page 77)

Farfalle with Pancetta, Peas & Grana Padano 1

2 ⁄3 3 1 2

tbsp. olive oil lb. pancetta, diced tbsp. butter onion, finely chopped cups shelled fresh spring peas or frozen peas, preferably organic, thawed 4 cloves garlic, finely chopped 2 tbsp. tomato paste 1 cup chicken stock

Salt 1 lb. farfalle 1–1 1 ⁄ 2 cups grated Grana Padano 1 ⁄ 4 cup flat-leaf parsley, finely chopped h Bring a large pot of water to a boil for the pasta. h In a large skillet, heat the olive oil, two turns of the pan, over medium-high. Add the pancetta and cook until beginning to crisp,

SERVES 4

2 to 3 minutes; transfer to paper towels. Add the butter to the skillet. When it foams, add the onion. Cook, stirring often, until the onion softens, about 5 minutes. Add the peas and garlic and cook until the peas are heated through, 2 to 3 minutes. Stir in the tomato paste, then add the stock and simmer until

thickened slightly, a couple minutes more; add the pancetta. h Meanwhile, salt the boiling water, add the pasta and cook to al dente. h Add 1/2 cup of the pasta cooking water to the peas; drain the pasta. h Toss the pasta, cheese and parsley with the peas. Serve in shallow bowls.

Veal or Pork Scaloppine & Egg Noodles with Gem Lettuce SERVES 4 1 1 1 1 1 1⁄4–1 1⁄2

3 1 1 ⁄2 3

FOOD ST YLI NG BY CHRI S LANIER ; PROP ST YLI NG BY CA RL A GONZALEZ-HA RT.

Steak & Kale Salad with Balsamic Vinegar & Parsley Gremolata SERVES 4 1 1⁄2 –1 3⁄4 lbs. strip or flatiron steaks (two 1-inch-thick steaks), at room temperature Kosher salt and coarsely ground black pepper Olive oil, for rubbing skillet 1 box (5 oz.) baby kale 1 cup (packed) flat-leaf parsley 2 cloves garlic, finely chopped 1 lemon, zested 2 anchovy fillets (optional but recommended) Aged balsamic vinegar, for drizzling EVOO, for drizzling Cracked and pitted green olives, such as buttery Cerignola olives Shaved aged Pecorino Romano, for garnish

steaks and cook, turning occasionally, 8 to 10 minutes for medium-rare. Transfer to a plate and let rest 10 minutes. h Divide the kale evenly among 4 plates. h For the gremolata, ﬁnely chop the parsley, garlic, lemon zest and anchovies, if using. h Slice the steak across the grain about 1/8 inch thick; fan over the greens and drizzle with the balsamic vinegar and EVOO. Sprinkle evenly with the gremolata and garnish with the olives and shaved cheese.

⁄2

cup flour tsp. granulated garlic tsp. granulated onion tsp. ground sage Salt and pepper lbs. veal scallops or pork scallops, cut from the tenderloin or loin (12 large, thin medallions) tbsp. olive oil lemon, halved lb. extra-wide egg noodles tbsp. butter, cut into pieces cup herbs, such as dill, parsley, chives and/or tarragon, finely chopped lb. Little Gem lettuce, leaves separated

h Bring a large pot of water to a boil for the egg noodles. h In a shallow bowl, combine the ﬂour, granulated garlic, granulated onion and sage; season with salt and pepper. Dredge the veal in the ﬂour mixture, shaking of any excess. In a large

skillet, heat 2 tbsp. oil, two turns of the pan, over medium-high. Working in two batches, cook the veal until golden, about 2 minutes per side. (Add the remaining 1 tbsp. oil for the second batch, if necessary.) Transfer the veal to a platter, douse the veal with the juice of 1/2 lemon and cover to keep warm. h Meanwhile, salt the boiling water, add the noodles and cook to al dente. Drain the noodles; return to the hot pot. Add the butter and herbs; season and toss until the butter melts. Add the Little Gem lettuce and the juice of the remaining 1/2 lemon and toss until the lettuce is barely wilted. h Serve the lettuce and noodles alongside the veal.

h Heat a large cast-iron skillet or griddle pan over medium-high. h Season the steaks liberally on both sides with kosher salt and coarsely ground pepper. h Using a paper towel, rub the skillet with oil, then add the

R A C H A E L R AY M A G . C O M | A P R I L 2 01 6

Artichoke & Spinach Penne with Breadcrumbs SERVES 4 6 tbsp. olive oil 2 tbsp. butter 1 small white or yellow onion, finely chopped or grated 1 box (10 to 12 oz.) frozen artichoke hearts, thawed, or 1 can (14 oz.) artichoke hearts, drained, or 1 vacuum-sealed pouch (12 oz.) artichoke hearts or grilled artichoke hearts 4 cloves garlic, chopped About 2 tsp. lemon zest Salt and finely ground black or white pepper 1 ⁄ 2 cup dry white wine 1 cup heavy cream 1 bag (16 oz.) frozen chopped spinach, thawed Freshly grated or ground nutmeg 1 cup coarse homemade breadcrumbs or panko 1 tsp. granulated garlic 1 1 ⁄ 2 –2 cups grated Grano Padano or Parmigiano-Reggiano 2 tbsp. chopped flat-leaf parsley 1 tbsp. chopped fresh thyme 1 lb. penne rigate h Bring a large pot of water to a boil for the pasta. h In a large skillet, heat 2 tbsp. olive oil, two turns of the pan, over medium to medium-high. Melt the butter into the oil, then add the onion. Cook, stirring often, until softened, about 3 minutes. Add the artichokes and garlic; stir until the garlic softens and the artichokes are lightly browned around the edges, about 3 minutes. Add the lemon zest; season with salt and pepper.

R A C H A E L R AY M A G . C O M | A P R I L 2 01 6

Stir in the wine and cook, stirring often, until evaporated, 3 to 4 minutes. Add the cream; bring to a bubble. Wrap the spinach in a kitchen towel and squeeze out any extra liquid. Break up the spinach with your ﬁngers; add to the sauce. Cook until hot and thickened, about a minute. Season the sauce with nutmeg. h Meanwhile, in a small skillet, heat the remaining 4 tbsp. oil, four turns of the pan, over medium to medium-high. Add the breadcrumbs and granulated garlic; season. Cook, stirring often, until toasted and fragrant, 3 to 4 minutes. Transfer to a bowl to cool. Mix in half the cheese, and the parsley and thyme. h Salt the boiling water, add the penne and cook to al dente. Add 1/2 to 3/4 cup pasta cooking water to the sauce; drain the pasta. h Stir the remaining cheese into the sauce, then mix in the pasta. Serve in shallow bowls topped with the breadcrumbs.

Detroit Coney Dogs MAKES 8 April may bring showers but it also brings baseball, and when I think baseball, I think dogs. 1 tbsp. canola or olive oil 1 lb. ground beef Salt and pepper 1 rounded tbsp. chili powder, preferably Gebhardt 1 tsp. celery seed (about 1 ⁄ 3 palmful) 1 tsp. ground cumin (about 1 ⁄ 3 palmful) 1 onion, finely chopped 3 large cloves garlic, chopped 2 tbsp. (packed) light brown sugar 2 tbsp. tomato paste 1 tbsp. yellow mustard, plus more for serving, preferably Plochman’s 3 ⁄ 4 cup beef stock 8 beef and pork hot dogs with natural casings 8 premium hot dog rolls 1 small white onion, chopped h In a large skillet, heat the oil, one turn of the pan, over mediumhigh. Add the beef and cook, stirring and breaking up with a spoon, until browned and ﬁnely crumbled, about 4 minutes; season with salt and pepper. Add the chili powder, celery seed and cumin; stir until the spices are toasted, about 1 minute. Add the onion and garlic and cook, stirring often, until softened, 2 to 3 minutes longer. Add the brown sugar, tomato paste and 1 tbsp. mustard; stir until combined. Add the stock and 3/4 cup water and let simmer, stirring occasionally, until thickened, about 15 minutes. h In a large saucepan, cover the hot dogs with water; bring to a simmer and cook until heated through, about 5 minutes. (Or, if you like your dogs with extra snappy casings, heat a griddle pan over medium-high and grill the hot dogs, turning, until heated through, about 5 minutes.) h Place the dogs in rolls. Top with chili sauce, a zigzag of mustard and some chopped onions.

HOW TO CHOOSE LAMB CUTS PAGE 100

Lamb Chops & Mashed Potatoes with Peas & Herbs 1 ⁄2 4 large russet potatoes, peeled and cubed 1 ⁄2 Salt 4 leg of lamb steaks 1 ⁄ 4 –1 ⁄ 2 or shoulder steaks (about 1 1 ⁄ 4 inches 1 thick), at room ⁄4 temperature Pepper 2 tbsp. olive oil 2 tbsp. butter 4 cloves garlic— 2 2 crushed and 2 grated or pasted 1 ⁄ 2 cup white wine 1 ⁄ 2 cup lamb stock (available in the soup aisle) or chicken stock

lemon, juiced (about 2 tbsp.) cup mascarpone or crème fraîche cup milk or halfand-half cup chives, finely chopped A small handful mint, finely chopped A small handful parsley, chopped cups frozen peas, preferably organic, thawed, or fresh peas cooked in boiling water 1 minute

h Place the potatoes in a medium pot; cover with water and bring to a boil over mediumhigh. Season with salt and cook until tender, about 15 minutes. h Season the lamb with salt and pepper. Heat a cast-iron skillet over medium-high. Add the oil, two turns of the pan. Add the lamb and cook, turning once, until browned, 7 to 8 minutes. Reduce the heat to

SERVES 4

medium and add the butter and crushed garlic. Using a spoon, baste the lamb with the pan juices, about 2 minutes. Add the wine and simmer until reduced by half, 3 to 4 minutes. Add a splash of stock and let it bubble up. Add the lemon juice and remove the skillet from the heat. h Drain the potatoes and return to the hot

pot. Add a splash of stock, the mascarpone, 1/ 4 cup milk, the herbs and the grated garlic; season. Add half the peas and coarsely mash the potato mixture; season. Stir in the remaining peas and the remaining 1/4 cup milk, if too thick. h Divide the lamb among plates; drizzle with the pan juices. Serve the mashed potatoes alongside.

Sriracha Chicken with Peanuts in Lettuce Wraps SERVES 4 2 tbsp. peanut or canola oil 1 lb. ground chicken 2 leeks, white and lightgreen parts, quartered lengthwise and chopped crosswise into 1 ⁄ 2 -inch pieces 2 red finger chiles, Fresno chiles or jalapeños, seeded and chopped 2-inch piece ginger, peeled and grated 4 large cloves garlic, sliced or chopped Pepper 1 ⁄ 4 cup hoisin sauce 2 tbsp. soy sauce 1 tbsp. peanut butter 1 tbsp. rice wine vinegar 2 tbsp. (or more) sriracha 1 cup dry-roasted peanuts, preferably Planters, coarsely chopped 2 heads Bibb lettuce, leaves separated

h In a large skillet, heat the oil, two turns of the pan, over high. Add the chicken and cook, breaking up with a spoon and stirring often, until lightly browned, about 5 minutes. h Add the leeks, chiles, ginger and garlic; season with pepper. Stir-fry until the leeks are tender, about 3 minutes. Add the hoisin, soy sauce, peanut butter and vinegar. Stir until the sauce coats the chicken, 1 to 2 minutes. Add the sriracha (add more if you want more heat) and mix in the peanuts. Serve immediately with lettuce leaves for wrapping.

Sliced Steak Salad with Chipotle Vinaigrette & BBQ Chips SERVES 4 1 small red onion, very thinly sliced 1 lime, juiced (about 2 tbsp.) Salt and pepper 1 large shallot, finely chopped or grated 3 tbsp. olive oil, plus more for drizzling 2 tbsp. apple cider vinegar or white vinegar 1 tbsp. Chipotle Tabasco or pureed chipotle in adobo, to taste 1 clove garlic, minced or pasted 1 tsp. honey About 1 ⁄ 2 tsp. ground cumin 4 hanger, skirt or flatiron steaks (6 to 7 oz. each) 1 head romaine lettuce, trimmed and sliced 11 ⁄ 2 inches thick 1 bunch upland cress or watercress About 1 ⁄ 4 cup pickled jalapeño rings or banana pepper rings 2 cups thick-cut or ridged BBQ potato chips 1 cup thick shreds or curls smoked cheddar or pepper jack

h For the pickled onions, in a small bowl, toss the onion and lime juice. Season with salt and pepper; let stand. h Preheat a grill or griddle pan over medium-high. h For the dressing, in a large bowl, whisk the shallot, 3 tbsp. oil, vinegar, Tabasco, garlic, honey and cumin; season. h Season the steaks; drizzle with oil. Grill, turning occasionally, until the steaks are crispy and browned on the outside but still tender in the center, 8 minutes for hanger steak or ﬂatiron, 5 to 6 minutes for skirt steaks. Let rest 10 minutes, then slice against the grain. h Toss the pickled onions, greens, jalapeño rings, chips and cheese with the dressing. Divide the salad among plates; top with the sliced steak.

R A C H A E L R AY M A G . C O M | A P R I L 2 01 6

Baked Fish with Escarole, Wine & Herbs SERVES 4 to 6 1

⁄ 2 cup flour Salt and pepper 4–6 fillets (about 6 to 7 oz. each) turbot, cod, halibut or other sustainable mild white fish 1 large or 2 medium heads escarole, coarsely chopped 1 small onion, halved and very thinly sliced 3 cloves garlic—2 very thinly sliced and 1 finely chopped or grated A little freshly grated nutmeg (about 1 ⁄ 8 tsp.) 1 ⁄ 2 cup dry white wine 1 ⁄ 2 cup chicken or seafood stock 1 ⁄ 4 cup EVOO 1 ⁄ 2 –3 ⁄ 4 cup packed fresh herbs, such as parsley, sage, rosemary, thyme and/or mint 1 lemon, zested, then quartered 4–6 pats butter h Preheat the oven to 450°. h In a shallow bowl, season

the flour with salt and pepper. Dredge the fish in the seasoned flour and shake of any excess. h In a 9-by-13-inch baking dish, toss the escarole, onion, sliced garlic and nutmeg; season. h In a small bowl, whisk the wine, stock and EVOO; pour half the wine mixture over the escarole. Arrange the fish on top of the greens. h For the gremolata, on a cutting board, finely chop the herbs with the lemon zest and chopped garlic. Sprinkle the fish with the gremolata, top with pats of butter, then pour the remaining wine mixture over the fish. Bake until the fish is opaque and cooked through, about 20 minutes. h Serve the fish in shallow bowls or deep plates on top of the greens. Garnish with the lemon wedges.

Sausage-Stuffed Cubanelle Peppers SERVES 4 FOR A MAIN AND 6 to 12 FOR AN APPETIZER

12 cubanelle peppers (frying peppers) 1 tbsp. olive oil 2 lbs. sweet Italian sausage with fennel seed, removed from casings 1 small onion, chopped 2 red finger chiles or Fresno chiles, seeded and thinly sliced 5–6 cloves garlic, chopped 1 tsp. cumin 2 tbsp. tomato paste 1 cup chicken stock 1 ⁄ 2 cup flat-leaf parsley, chopped 2 cups crumbled feta or sharp provolone, shredded h Preheat the broiler. Broil the peppers, turning occasionally, until blistered and softened, about 8 minutes.

Let cool slightly, then cut a long strip out of one side of each chile; chop up the trimmings. Gently seed the peppers to make charred pepper boats. h In a large skillet, heat the oil, one turn of the pan, over medium-high. Add the sausage and cook, breaking up with a spoon and stirring occasionally, until browned, about 5 minutes. Add the onion and chiles and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, cumin and chile trimmings. Cook, stirring often, until aromatic, about 1 minute. Add the tomato paste; stir until the color darkens, about 1 minute. Add the stock, reduce the heat to low and simmer until slightly thickened, 1 to 2 minutes. Stir in the parsley. h Divide the mixture among the chiles, top with the cheese and broil until golden, about 2 minutes.

R A C H A E L R AY M A G . C O M | A P R I L 2 01 6

Place 4 hasselbacked (see “Slice it right” on page 87) large Yukon Gold potatoes on a foil-lined rimmed baking sheet. In a small bowl, whisk 1 ⁄ 2 cup olive oil, 1 tbsp. chopped fresh sage leaves and 1 grated garlic clove; season. Drizzle half the sage oil over the potatoes. Roast at 425°, 30 minutes; brush with remaining sage oil. Roast until tender, about 30 minutes more; season. In a bowl, mix 1⁄ 4 cup chopped prosciutto and 1 ⁄ 4 cup grated Fontina; sprinkle over the potatoes. Broil until browned, 3 to 5 minutes. Serves 4.

BY JANET TAYLOR McCRACKEN PHOTOGRAPHY BY DANNY KIM LETTERING BY MOLLY JACQUES

TRY HASSELBACK APPLES FOR DESSERT!

Place 2 lbs. hasselbacked small red or Yukon Gold potatoes on a foil-lined rimmed baking sheet. Brush all over with olive oil and season generously with salt and pepper; roast at 425°, 20 minutes. Alternating between thin jalapeño slices and small, thin slices of pepper jack (about 2 oz.), tuck the cheese and chiles between some of the potato slices. Roast until the potatoes are tender and the cheese melts, about 10 minutes more. Broil until browned, 1 to 3 minutes. Season; garnish with chopped pickled jalapeños and chopped fresh cilantro. Serves 4.

R A C H A E L R AY M A G . C O M | A P R I L 2 01 6

Place 4 hasselbacked russet potatoes on a foil-lined rimmed baking sheet. In a small bowl, whisk 1 ⁄ 2 cup olive oil and 1 2 ⁄ tsp. each ground cardamom, cinnamon, coriander and cumin; season generously with salt and pepper. Toss with 1 thinly sliced, peeled large carrot. Tuck the carrot slices between every four to five potato slices. Roast at 425°, 30 minutes; brush some spice oil between the potato slices. Roast until tender, about 30 minutes more. Broil until browned, 3 to 5 minutes. Season; brush with remaining spice oil. Serves 4.

Place 2 lbs. hasselbacked large fingerling potatoes on a foil-lined rimmed baking sheet. In a small bowl, mash 1 stick room-temperature butter with 2 minced garlic cloves and 1 tsp. dried oregano; season generously with salt and pepper. Using a vegetable peeler, shave about 1 cup (3 oz.) Parmesan; slide between about half the potato slices. Brush some garlic-herb butter on top of the potatoes. Roast at 425°, 10 minutes; brush with more garlic-herb butter. Roast until tender, about 10 minutes more. Broil until browned, 1 to 3 minutes. Season; brush with remaining garlic-herb butter. Serves 4.

FOOD STYLING BY MICHELLE GATTON.

PAGE 99

Place 4 hasselbacked Yukon Gold potatoes on a foil-lined rimmed baking sheet. In a small bowl, whisk 1 ⁄ 4 cup olive oil, 2 tbsp. grainy mustard and 2 tbsp. red wine vinegar; season generously with salt and pepper. Brush some vinaigrette over the potatoes. Tuck 5 bay leaves between the slices of each potato, spacing evenly apart. Roast at 425°, 30 minutes; brush with more vinaigrette. Roast until tender, about 30 minutes more. Broil until browned, 1 to 3 minutes. Season; brush with remaining vinaigrette. Serves 4.

Place 4 hasselbacked large red potatoes on a foil-lined rimmed baking sheet. In a small bowl, mash 1 stick room-temperature butter, 1 grated large shallot and 2 tsp. lemon zest; season generously with salt and very generously with coarsely cracked black pepper. Brush some lemon-pepper butter on the potatoes. Roast at 425°, 30 minutes; brush with more lemon-pepper butter. Roast until tender, about 30 minutes more. Drizzle the potatoes with 1⁄4 cup fresh lemon juice. Broil until browned, 1 to 3 minutes. Season; brush with remaining lemon-pepper butter. Serves 4.

Place 4 hasselbacked sweet potatoes on a foil-lined rimmed baking sheet. In a small bowl, whisk 1⁄2 cup olive oil, 1 tbsp. smoked paprika and 2 minced garlic cloves; season generously with salt and pepper. Brush some paprika oil over the potatoes. Roast at 425°, 25 minutes; brush with more oil. Return to the oven and roast 25 minutes more. Tuck pieces of coarsely crumbled cooked bacon between every four or five potato slices. Roast until the bacon is heated through and the potatoes are tender, about 10 minutes more. Broil until browned, 1 to 3 minutes. Season; brush

DINNERS FOR A DEAL SPECIAL EDITION

Eat like a

We issued this challenge to eight great chefs: Put your money where your mouth is! Their delicious, budget-conscious recipes—all under $3 per serving— and clever money-saving tips will change the way you cook. BY ALEXA WEIBEL • ILLUSTRATION BY THE IMAGE FOUNDATION PHOTOGRAPHY BY ZACH DESART

R A C H A E L R AY M A G . C O M | A P R I L 2 01 6

$3 R ss! FOor le

SERVES 4 PREP 10 min COOK 20 min

1 pork tenderloin ( about 3 ⁄ 4 lb.), at room temperature 8 sage leaves 4 slices prosciutto 2 tbsp. vegetable oil 4 baby portobello mushrooms, sliced

JONATHON SAWYER Chef of the Greenhouse Tavern, Trentina and Noodlecat in Cleveland

“Parmesan rinds have lots of uses. I save them in my freezer and use them to thicken risotto, and you can dice and microwave them to turn them into croutons.”

R A C H A E L R AY M A G . C O M | A P R I L 2 01 6

head escarole, leaves torn rib rhubarb, diced (optional) small white onion, minced head frisée, leaves torn sugar snap peas, trimmed and thinly sliced lengthwise 1 tbsp. malt vinegar 1 1 ⁄ 2 oz. Parmesan or Parmesan rinds, diced ⁄2 1 1 ⁄4 1 ⁄3 6

1. Season the pork with salt and pepper. Arrange the sage along the length of the pork; wrap the pork tightly with the prosciutto.

2. In a large skillet, heat 1 tbsp. oil over medium-high. Cook the pork, turning occasionally and adding the mushrooms halfway through, until an instant-read thermometer inserted into the center registers 145°, 10 minutes. Season the mushrooms. Place the escarole in a bowl. Top with the pork and mushrooms so the warm juices wilt the greens. 3. Add the rhubarb and onion to the skillet. Cook over medium

until crisp-tender, stirring occasionally, 3 to 5 minutes. Transfer the pork to a cutting board; slice into 16 pieces. Add the rhubarb mixture, frisée, snap peas, vinegar and remaining 1 tbsp. oil to the escarole; season and toss. 4. On a paper towel, microwave the Parmesan on high until pufed, about 50 seconds. Top the salad with the Parmesan croutons and the pork.

FOOD STYLING BY CLAUDIA FICCA ; PROP STYLING BY ALMA MELENDEZ .

Pork Saltimbocca with Spring Vegetable Salad

Shrimp & “Grits” with Red-Eye Gravy SERVES 4 PREP 15 min COOK 35 min 3

⁄ 4 cup plus 1 ⁄ 3 cup heavy cream ⁄ 4 cup farina (such as Cream of Wheat) 6 tbsp. butter 1 ⁄ 3 cup grated Parmesan 2 slices bacon, chopped 1 clove garlic, minced 3 ⁄ 4 cup brewed coffee 2 ⁄ 3 cup chicken stock 2 1 ⁄ 2 tsp. flour 1 ⁄ 2 lb. medium shrimp, peeled and deveined 4 scallions, thinly sliced 1 ⁄ 2 tsp. hot sauce, such as Tabasco (optional) 3

1. In a medium saucepan, bring 3/4 cup heavy cream and 3 cups water to a simmer over medium-low. Gradually whisk in the farina and 1 tsp. salt. Cook, whisking occasionally, until creamy, about 8 minutes. Remove from the heat; stir in 5 tbsp. butter and the cheese. Cover to keep warm. 2. In a large skillet, cook the bacon over medium-high until crispy, about 5 minutes. Add the garlic; cook, stirring constantly, 1 minute. Stir in the cofee, stock, 1 tsp. cracked

pepper and the remaining 1/ 3 cup heavy cream; bring to a boil. In a small bowl, mix the ﬂour with the remaining 1 tbsp. butter to make a paste; add to the skillet and cook, stirring often, until the gravy thickens, about 6 minutes. 3. Reduce the heat to low, add the shrimp and simmer until opaque in the center, 2 to 3 minutes. Divide the farina among shallow bowls. Top with the shrimp and gravy, and the scallions and Tabasco, if using.

JOSEF CENTENO Chef-owner of Bar Amá and Bäco Mercat in Los Angeles

“Don’t toss your leftover brewed coffee! Use it to deepen the flavor of rich sauces.”

TYLER KORD Chef-owner of No. 7 restaurants, NYC, and author of the upcoming A Super Upsetting Cookbook About Sandwiches

“All fat is good fat, so hang on to that flavor-packed bacon grease and the fat that renders out of your roasted chicken and use it instead of oil.”

BLP (Bacon, Lettuce & Pineapple) Sandwich MAKES 4 PREP 10 min COOK 20 min

4 thick rings fresh or canned pineapple 1 ⁄ 4 medium white onion, thinly sliced 1 tsp. ancho chili powder 1 ⁄ 2 tsp. ground cumin 12 slices thick-cut bacon 4 large eggs

R A C H A E L R AY M A G . C O M | A P R I L 2 01 6

⁄ 2 cup mayonnaise 8 slices sourdough bread, toasted 4 leaves romaine lettuce 1 avocado—peeled, pitted and thinly sliced

1. In a medium bowl, toss the pineapple rings with the onion, spices and 1/4 tsp. salt. 2. In two skillets, cook the bacon over medium until just

crispy, about 12 minutes. Drain the bacon on a paper towel–lined plate. Crack the eggs into one of the skillets. Fry in the bacon fat over medium until the whites are set, 2 to 3 minutes; season the eggs with salt and pepper and transfer to a plate. Pour of all but 2 tbsp. of the drippings from the skillet.

3. Increase the heat to high; add the pineapple mixture. Cook, stirring once, until the pineapple rings are just browned, 3 to 4 minutes. 4. Spread mayo on each slice of toast. Divide the lettuce, bacon, pineapple mixture, avocado and eggs among 4 toast slices; top with the remaining toast.

Italian Sausage Chili SERVES 4 PREP 10 min COOK 1 hr 15 min

1 1 1 4 1 ⁄4 1 1 2 2 1

⁄4 2

tbsp. canola oil green bell pepper, diced yellow onion, diced cloves garlic, thinly sliced cup chili powder lb. Italian sweet pork sausage, casings removed can (28 oz.) plum tomatoes cups chicken stock cans (14 to 15.5 oz. each) cannellini beans, rinsed cup grated Parmesan tbsp. chopped parsley

1. In a large pot, heat the oil over medium. Add the bell pepper, onion and garlic; season with salt and pepper. Cook, stirring occasionally, until the vegetables start to soften, about 3 minutes. Stir in the chili powder; cook until fragrant, about 1 minute. Add the sausage and cook, using a whisk to break up the meat, until browned, 5 minutes. Add the tomatoes and their juices, and the stock and beans; bring

AMANDA FREITAG NYC-based chef, cohost of American Diner Revival and a judge on Chopped

“Dried or canned, beans are a frugal way to enrich any meal. Add them to salads, soups or vegetable ragouts or just serve them on their own with your favorite seasonings.”

Greens & Beans Tacos SERVES 4 PREP 15 min COOK 15 min

12 corn tortillas 1 can (15 to 15.5 oz.) black beans, drained and liquid reserved (about 1 ⁄ 2 cup) 1 medium bunch (12 oz.) Swiss chard, stemmed, then cut crosswise into 1 ⁄ 2 -inch strips 2 canned chipotles in adobo, sliced 3 ⁄ 4 cup (3 oz.) crumbled goat cheese 1 small red onion, thinly sliced 1 ⁄ 4 cup cilantro leaves 1 lime, cut into wedges

1. Preheat a grill or grill pan over medium-high. Working in batches, grill the tortillas until grill-marked, 1 to 2 minutes per side. Set aside. 2. In a large skillet, heat the beans, the reserved bean liquid and 2 tbsp. water over medium-high. Add the chard

RICK BAYLESS Chef, restaurateur, cookbook author and host of Mexico— One Plate at a Time

“Canned chipotle chiles are my ace in the hole when I cook at home. They add smoke and heat to just about anything. And it’s easy and economical to stock up. You can find them in almost any supermarket for a buck or two.”

and chipotle. Using the back of a wooden spoon, mash the beans into a coarse puree. Cook until the mixture thickens and the chard wilts, about 2 minutes. Season with salt. 3. Divide the bean mixture among the tortillas. Top with the cheese, onion and cilantro. Serve with the lime wedges.

RICHARD BLAIS Chef, restaurateur and Top Chef All-Stars winner

“Check the global aisles of your grocery store, where you can usually find pantry items like spices, dried herbs and vinegars at lower prices.”

Lemon Curd Roast Chicken & Carrots SERVES 4 PREP 20 min COOK 1 hr 30 min

1 tbsp. black peppercorns, crushed 1 tsp. coriander seeds, crushed 1 tsp. finely chopped fresh rosemary 1 tsp. finely chopped fresh sage 3 tbsp. jarred lemon curd 1 lb. carrots, halved lengthwise 2 tbsp. olive oil 1 whole chicken (3 to 4 lbs.)

1. Position a rack in the bottom third of the oven and preheat to 425°. In a small bowl, mix the peppercorns, coriander seeds, rosemary and sage. In another small bowl, mix threequarters of the peppercorn mixture with the lemon curd. 2. In the bottom of a roasting pan, toss the carrots with the oil; season with salt and pepper. Place the chicken on

a rack over the carrots. Using your ﬁngers, gently separate the skin from the breast meat. Spoon the lemon curd mixture under the skin and, using your ﬁngers, spread it evenly over the breast meat. Using kitchen twine, tie the ends of the drumsticks together. Sprinkle the remaining peppercorn mixture over the chicken; season with salt.

3. Roast the chicken and carrots 30 minutes. Reduce the oven temperature to 350° and continue roasting until an instant-read thermometer inserted into the chicken thigh registers 165°, 45 minutes to 1 hour. Transfer the chicken to a cutting board; let rest 10 minutes. Carve the chicken; serve with the carrots. R A C H A E L R AY M A G . C O M | A P R I L 2 01 6

Linguine with Anchovies & Caramelized Cauliflower SERVES 4 PREP 15 min COOK 20 min

12 oz. linguine ⁄ 4 cup olive oil 1 large head cauliflower, cut into 1 ⁄ 4 -inch pieces 3 cloves garlic, thinly sliced

⁄4 ⁄2 8 1 ⁄ 2 –1 1 ⁄2 4 1

cup tomato paste cup dry white wine anchovy fillets, minced tsp. crushed red pepper cup grated Pecorino Romano sprigs marjoram or oregano, leaves picked

1. Bring a large pot of water to a boil. Salt the water, add the pasta and cook to al dente. Drain, reserving 3/4 cup of the pasta cooking water.

2. Meanwhile, in a large skillet, heat the oil over high. Working in two batches, add the cauliﬂower and cook, stirring occasionally, until browned, about 6 minutes. Return the cauliﬂower to the skillet, stir in the garlic and cook until fragrant, about 1 minute. Add the tomato paste; cook, stirring constantly, until deep red, about 1 minute. Add the wine,

anchovies and crushed red pepper; cook until the wine is reduced by half, 1 to 2 minutes; season with salt and pepper. 3. Reduce the heat to medium. Stir the pasta cooking water, then the pasta into the cauliﬂower mixture; toss. Cook until the sauce thickens, about 2 minutes. Of heat, stir in the cheese. Divide among bowls. Top with the marjoram leaves.

MISSY ROBBINS Chef-owner of Lilia restaurant, NYC

WHY WE LOVE ANCHOVIES PAGE 101

R A C H A E L R AY M A G . C O M | A P R I L 2 01 6

“Anchovy paste is a great, inexpensive ingredient that adds tons of flavor. You can throw it in dishes for extra complexity without added chopping or prep time.”

Grilled Tofu & Onion Salad with SesameLime Vinaigrette

AMANDA COHEN 1 1 ⁄2 1 1⁄ 2 1 ⁄4 1

SERVES 4 PREP 15 min COOK 10 min 1 1

cup soy sauce cup fresh lime juice tbsp. toasted sesame oil tsp. minced fresh ginger clove garlic, minced block (14 oz.) extra-firm tofu, cut lengthwise into 4 slices 2 tbsp. olive oil

⁄4 ⁄4 3 1 1 1

large red onion, sliced cups flat-leaf parsley leaves cups Thai or regular basil cup chopped toasted peanuts

1. In a bowl, whisk the soy sauce, lime juice, sesame oil, ginger and garlic to make the dressing. 2. Preheat a grill or grill pan to high. Brush the tofu with the oil; season with salt.

Grill until grill-marked, about 2 minutes per side. Let cool, then slice each piece into 3 squares. Grill the onions, turning occasionally, until they start to soften, about 5 minutes. 3. Toss the onion and herbs with half the dressing; divide among plates. Top with the tofu and more dressing; sprinkle with the peanuts.

Chef-owner of Dirt Candy in NYC and coauthor of Dirt Candy: A Cookbook

“If you have any leftover parsley or basil—or any other green herbs!—puree them in your blender, then freeze the mixture in an ice cube tray. Toss the herb cubes into pasta or rice for extra flavor.”

THE

GOODS

FIND MORE AT

PROMOTIONS &

GET

EVENTS

TAKE A PEEK AT SOME OF OUR EVERY DAY FAVORITES.

WE THINK YOU’LL LIKE THEM TOO!

PROMO.RACHAELRAYMAG.COM Join the Every Day People Panel Today Every day people have a lot to say and we want to hear from you. Join now and you will share your opinions through occasional surveys and sample products before they’re available in stores. Visit rachaelraymag.com/peoplepanel

Yum-o! Fun Healthfull® Bread Sammy’s Want to incorporate more whole grain into your family’s meals? Try making sandwiches using Healthfull’s® 100% whole grains breads. Top Healthfull’s® Nuts and Seeds bread with lean turkey and a slice of cheese, or for a touch of sweetness try a slice of Steel Cut Oats and Honey with peanut butter and sliced bananas or strawberries. For a fun “wow-factor,” use a knife or large cookies cutters to punch out cheerful, enticing shapes that just beg to be eaten.

Launched in 2006, Rachael Ray’s nonproﬁt organization empowers kids and their families to develop healthy relationships with food and cooking. By providing the tools to create easy, affordable and delicious meals, Yum-o! is changing the way America eats. For more information visit Yum-o.org

Get Rachael Ray Every Day on your iPad! Attention magazine subscribers… add the iPad edition to your subscription and get everything you love about the print edition; plus, always have the current issue with you and convenient access to back issues—wherever you go. Special savings for print subscribers.

Learn more at www.loveyourbread.com

Visit RachaelRaymag.com/digitalnow

twitter.com/RachaelRaymag

facebook.com/RachaelRaymag

instagram.com/RachaelRaymag

pinterest.com/RachaelRaymag

W E W E N T T O C O O K I N G S C H O O L S O YO U D O N ’ T H AV E T O

WE’VE GOT YOUR HASSELBACK! FROM PAGE 84

ROOM FOR DESSERT

The big apple

GRATER PHOTO BY ALAM Y.

Now that you’ve made sliced, stuffed and roasted hasselback potatoes, don’t stop there! Hasselback apples, fanned out and filled with butter, brown sugar and cinnamon, taste like a crustless apple pie! In a bowl, mash 1 ⁄ 2 stick roomtemperature butter, 2 tbsp. (packed) brown sugar and 1 ⁄ 4 tsp. cinnamon. Peel, halve and core 2 apples (such as Granny Smith). Place, cut side down, on a work surface. Cut thin slices (about 1 ⁄ 8 inch thick) down the apple, being careful not to cut all the way through. Place each half on a piece of foil; crimp around the apple, leaving the top open. Top each apple with 1 tbsp. of the butter mixture; bake at 375°, 25 minutes. Coat with remaining butter; bake until tender, about 10 minutes. Top with caramel sauce and whipped cream.

PISTACHIOS

Pistachios are pricey, but tasty, and a gorgeous shade of green. Make the most of them by using the smallest holes of a box grater (we tested it—no booboos!) to finely grate the nuts over fish or pasta.

DAY-OLD BREAD

Got day-old crusty bread? Don’t toss it! Grate it on the medium holes of a box grater for easy breadcrumbs.

TOOLS OF THE TRADE

The gratest love of all

STRAWBERRY-GINGER QUICK JAM FROM PAGE 29

Illustration by HOLLY EXLEY

Before there was the food processor, before there was the mandoline, there was the box grater. This workhorse of the Rachael Ray Every Day test kitchen can perform basic shredding duties, but it also excels at some less expected culinary tasks. R A C H A E L R AY M A G . C O M | A P R I L 2 01 6

SCRATCHPAD

HERB’S THE WORD

CHOP IT UP

SPRINKLE IT ON

Green-olata

+ Lime zest + Cilantro + Minced jalapeño

Tacos, guacamole or any Tex-Mex dish

Gremolata Piccata

+ Orange zest + Chopped capers + Minced basil

Grilled fish, roasted vegetables, grilled chicken breasts

+ Meyer lemon zest + Minced radish + Minced chives

Deviled eggs, seared steak, salad greens

+ Orange zest + Minced green olives + Minced garlic

Roasted cauliflower, couscous, chicken cutlets

+ Grapefruit zest + Minced crystallized ginger + Minced mint

Toasted pound cake, lemon sorbet, Greek yogurt

Say it with us now! Gremolata [greh-moh-LAH-tah] might sound fancy, but the Italian herb mix is simply fresh parsley, garlic and GARLIC CHICKEN WITH RED lemon zest finely chopped ONION & TOASTED BREAD together—kind of like pesto FROM PAGE 14 and even easier to make. The fragrant condiment is traditionally sprinkled on rich osso buco, aka braised veal shanks, but it can brighten up all kinds of dishes, from pasta to fish to roast chicken. And there’s no need to stick to the classic recipe. These fun riffs on the three-ingredient flavor booster are an easy way to add a fresh zing to all kinds of dishes—even sweet ones.

The Californian

Main Squeeze

Dessert-olata

M E AT M A S T E R

Chop shop When you think of lamb chops, what usually comes

LAMB CHOPS & MASHED POTATOES WITH PEAS & HERBS FROM PAGE 80

FROM THE SHOULDER

The arm chop, which has a small round bone in the center, and the blade chop, which contains a larger piece of bone and cartilage, are both cut from the shoulder. These well-marbled cuts are the cheapest and most versatile lamb cuts you can buy—grill them whole or cube them and simmer in stews.

FROM THE LEG

FROM THE LOIN FROM THE RIB

The tenderest (and most expensive) chops are cut from the rib. They come as a rib rack (eight attached chops), a double chop or individual rib chops. If you have a full rack, sear it then roast it for an impressive centerpiece dish. Quickly grill or broil smaller chops.

100

R A C H A E L R AY M A G . C O M | A P R I L 2 01 6

The loin chop, also called a T-bone because of the strip of bone that separates the loin and tenderloin, is lamb’s answer to a porterhouse steak. Season it aggressively and cook to medium-rare in a scorching cast-iron skillet.

The center-cut leg chop is a cross section of the leg with a small bone in the middle. This one’s the leanest of the chops and can be chewy, so marinate it before broiling or grilling. FROM THE SIRLOIN

Lean, tender sirloin chops come from the top of the leg, aka the sirloin. Since these steaks are boneless, they’re ideal for slicing thin once they’re cooked and serving over salads or in sandwiches.

LINGUINE WITH ANCHOVIES & CARAMELIZED CAULIFLOWER FROM PAGE 96

Little fish, big flavor Anchovies are the secret ingredient in many dishes that—surprise!—don’t taste fishy at all. When combined with other ingredients, these tiny flavor bombs add bold, savory and salty notes to some of our favorite foods. You’ll find several kinds at the supermarket—some better for cooking, some just right to eat on their own. Here’s your anchovy cheat sheet. Oil-cured anchovies are salted fillets packed in olive oil. The most widely available variety, they’re the ones you’re likely to find topping your pizza. Try chopping them finely and tossing with butter and pasta or steamed veggies. Pro tip: Save the oil from the jar to use in salad dressings. Salt-cured anchovies are packed whole in salt. Fillet them to get rid of the sharp bones, then soak them in water to draw out excess salt before eating. Try a meaty fillet or two on generously buttered toast, or chop and add to puttanesca sauce.

White anchovies are tart and mild. Called boquerones in Spanish, the fillets turn white from being marinated in vinegar or lemon juice. Drizzle these with olive oil and eat them as a snack, or wrap a fillet around an olive, secure with a toothpick and serve as an appetizer or martini garnish. Anchovy paste, a potent mash of anchovies and salt (and usually olive oil, vinegar and sugar), is a versatile seasoning. Try whisking a small amount into dressings or stirring some into soups, stews or sauces. Remember: A little goes a long way!

R A C H A E L R AY M A G . C O M | A P R I L 2 01 6

101

P E T P R O J E CT

Power up your pooch Put a spring in Spot’s step with doggie energy bars made with healthful ingredients like rolled oats and peanut butter.

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

Charlie 1 3 -Y E A R - O L D PIT BULL MIX

Pup Bars

Theresa and Joe Ruvolo, who adopted him from the Simon Foundation, a shelter in Bloomfield, CT (thesimonfoundation.org) OLDIE BUT GOODIE

Get ready for a never-ending game of fetch! —Flufy Shark, 3, Yorkshire terrier

One of the first dogs taken in by the Simon Foundation, Charlie was with them for six years until he was finally adopted at the age of 9. “Senior dogs deserve to be spoiled until their very last day,” Theresa says. TYING THE KNOT

During Theresa and Joe’s recent wedding, Charlie served as “dog of honor,” lying at the altar as the couple exchanged vows. It melted everyone’s hearts!

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

HIKING BUDDY

Rachael Ray Every Day (ISSN 2381-3830); April 2016, Volume 11, No. 101, is published monthly (except bimonthly in January/February and July/August) by Meredith Corporation, 1716 Locust Street, Des Moines, IA 50309-3023. Periodicals postage paid at Des Moines, IA, and at additional mailing offices. Subscription prices, $24.00 per year in the U.S.; $29.00 (U.S. dollars) in Canada; $29.00 (U.S. dollars) overseas. 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 2016. All rights reserved. Printed in the U.S.A.

102

R A C H A E L R AY M A G . C O M | A P R I L 2 01 6

By SARAH ZORN

Photography by CARLI DAVIDSON

Charlie loves to go hiking, but he has arthritis, so the Ruvolos bought him a stroller with big tires that can tackle rocky trails: “When he’s tired, he’ll just hop in and we push him the rest of the way.”

E LSRESCUE . OR

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

PUP BARS PHOTO BY PETER ARDITO; FOOD STYLING BY MICHELLE GATTON.

Preheat the oven to 350°. Line a 9-x-13-inch baking pan with parchment, leaving a 2-inch overhang on the two longer sides. Coat with cooking spray. In a medium bowl, mix 1 2/3 cups quick-cooking rolled oats, 1 cup each dried blueberries and dried cranberries (do not use raisins) and 1/ 3 cup ﬂour. In a small bowl, whisk 1 cup peanut butter, 1/2 cup honey and 1 tbsp. water; mix into the dry ingredients, adding water if dry. Press into pan. Bake until golden, about 30 minutes. Let cool in pan on a wire rack. Using the paper overhang, lift from pan; cut into bars. Store airtight in fridge up to 1 week or freeze up to 1 month. Makes about 50.

Specialty recipes for your pets, without a special trip.

Rachael Ray™ Nutrish® Zero Grain is made with simple, wholesome ingredients like real meat or fish, which is always the #1 ingredient. And there are never any grains, glutens or fillers. Available where you shop for your family’s groceries. Try now at SwitchtoNutrish.com

KITCHEN CAMEO C E L E B S T E L L U S W H AT T H E Y C R AV E , W E T E L L T H E M W H AT T O C O O K !

Bell is all business this month: In Showtime’s House of Lies she’s a shrewd consultant, and in the big-screen comedy The Boss she heads up a brownie empire. At home she’s the star of her kitchen—as she proves with her riff on Rach’s recipe. BY LAURA MORGAN

So, what’s your cooking cred?

Bell swapped in hemp protein powder for the flour, which gave the cakes a darker color.

How would you rate your skills? There will always be food on the table at dinnertime, falling somewhere between delicious and subpar—but always edible! Tell us about your food preferences. Being vegetarian and a nursing mom, I pay attention to where I get my nutrients. I won’t feed my family anything with hormones or antibiotics, and I only buy organic produce. Anything you’d like to try? I know I’m not alone in loving fried food. That’s the one thing I’ve never done at home. I’m not sure I trust myself with hot oil.

OK, then make these... Zucchini Fritter Cakes 2 zucchini, halved lengthwise • 2 cans (14.5 oz. each) stewed tomatoes or diced tomatoes with green chilies, lightly drained • 1 cup flour • 1 tsp. baking powder • 1 cup whole milk • 1 egg • 1 small onion • 2 cloves garlic • 1 ⁄ 2 cup grated ParmigianoReggiano • 2 tbsp. each finely chopped flat-leaf parsley and mint • a small handful basil or tarragon leaves, shredded • olive oil or vegetable oil, for shallow frying • 2 scallions, sliced on an angle h Preheat the oven to 275°. Set a wire rack inside a baking sheet; transfer to the oven. Using a spoon, scrape the seeds from the zucchini; shred on a box grater. In a colander, salt the zucchini and let drain for a few minutes. Press out any excess liquid.

h In a saucepan, cook the tomatoes over medium until thickened, stirring often, about 5 minutes. Season with salt and pepper. Keep warm. h In a large bowl, mix the ﬂour and baking powder; make a well in the center. Pour the milk and egg

Well... how did it go? “I made these extra crispy. They were delicious and healthy!” 104

| A P R I L 2 01 6

into the well. Whisk the milk and egg, then incorporate the ﬂour. Stir in the zucchini. Grate the onion and garlic into the mixture; season. Stir in the cheese and herbs. h In a large skillet, heat a thin layer of oil over medium-high. Working in batches, spoon 3-inch rounds of batter into the skillet. Cook, ﬂipping once, until golden, 4 to 6 minutes. Transfer fritter cakes to the baking sheet in the oven to keep warm. h Top with the tomatoes and scallions.

PHOTO GRAPHY BY PETER A RDITO; FOOD STY LING BY MARIA NA VELÁSQUEZ ; PROP ST YLIN G BY PENELOPE BOUKLAS; PORTRAIT BY JON KOPALOFF/GETT Y IMAGES; ALL OTHER PHOTOS COURTE SY K RISTE N BE LL .

Kristen Bell

A PERFECTLY BALANCED MUGFUL FOR WHEN LIFE GIVES YOU A HANDFUL. McCafé® coffees brew a smooth blend from 100% Arabica beans for a perfectly balanced taste that’s not too strong, but never weak. Available where you buy groceries. Keurig, K-Cup, and the K logo are trademarks of Keurig Green Mountain, Inc used with permission. McCafé, the McCafé signature, the swirl design and the Golden Arches logo are trademarks owned by McDonald’s Corporation and its affiliates, used under license. ©2016 McDonald’s