RRE - October 2016 by Lawrence Ambrocio

COOK UP SOME

COMFORT

34 Cute &

FOOD!

Creepy Halloween Ideas

PASTA FOR ANY CRAVING p . 90 CHILI EVERY WHICH WAY!

L IC

AT AS QU A

p. 4 4

Beefy, spicy, vegetarian, more! p . 100

I PK

N-

E IC

S PA

Amazing Meatless Meals!

So good you won’t want to wait ’til Monday! p. 79

THE CHOICE OF ITALY Â®

October CONTENTS

F E AT U R E S

90 R AC H A E L R AY ’ S 3 0 - M I N U T E M E A LS

FOOD STYLING BY SIMON ANDREWS; PROP STYLING BY KARIN OLSEN.

Cider Whiskey Sour, page 36

It’s comfort-food season! Try 10 tasty pasta recipes that are decadent enough for a dinner party and easy enough for a weeknight.

100 TA K E

THE CHILI CHALLENGE!

Is your chili good enough to win a cook-off? Create a winning version with our ingenious, infinitely customizable recipe.

110 E N T E R

YO U DA R E ! Freak out trick-or-treaters this year with a-door-able Halloween decorations for your front stoop.

Photography by SARAH ANNE WARD

110

FOOD & FUN

25 IN SEASON Get fresh with potatoes!

FOUND IN EVERY ISSUE

31 FA ST I D E A S Thirteen easy dishes

LETTER F R O M R AC H

T H AT ’ S GENIUS Get the pumpkinspice flavor you love without the caffeine rush. Eight surprising recipes that showcase fall’s iconic spice blend

8 RECIPE INDEX Te a r - o u t booklet

HOME & AWAY

COUNTER INTELLIGENCE

These test kitchen– approved chef’s knives are a cut above the rest. They’ll have you slicing and dicing like a pro!

LIFE OF T H E PA RT Y Afraid of the dark? This spoooooky moooood lighting will send a chill up your spine!

56 GOOD BUYS Gotta-have gray goodies to match Rach’s latest dinnerware color

64 T R AV E L L I ST Get your thrills across state lines at five creeptastic Halloween hot spots.

Cozy up with some of my fall faves!

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

14 R AC H ’ S BURGER OF THE MONTH Calling all carbonara lovers!

SUPERMARKET S M A RT S

Fish to try when you’re tired of tilapia; battle of the Brussels sprouts; how to use up those leftover buns; and more

Fun foodie scavenger hunts; adopt-a-cat cafés; and more

WORD OF MOUTH

119

DINNERS FOR A DEAL

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

Going meatless is a great way to save some moolah. These satisfying suppers make it super-easy to veg out.

122 P E T P R OJ E CT How to keep your pup happy in his Halloween costume

124

KITCHEN CAMEO Actress Allison Janney is buzzing over this coffeerubbed tri-tip!

all® free clear fabric softener and dryer sheets. A little hug for your sensitive skin. ®

MARKETING DIRECTOR

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ADVERTISING FOOD FOOD FEATURES EDITOR Gabriella Gershenson

“Want a scary-good party treat? Draw Halloween designs on macarons with an edible-ink marker from a crafts store. Do something simple like a spiderweb, or stretch your design across several cookies to bring spooky characters like Frankenstein to life—no mad scientist required!”

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t’s fall, kids! Go bobbin’ for some apples, spike up some cider and take a roll in the leaves. (Give me a big pile of leaves, and I can keep myself busy with my dog, Isaboo, for an hour!) There’s so much to be happy about—it’s the peak of harvest season, and it’s ﬁnally cold enough to bust out our sweaters. I’ve often told people that a chili night on a chilly night is a fun, affordable way to entertain. Invite your friends over to watch movies or sports, and make it BYOC: Bring Your Own Chili. I usually cook up a traditional beef and a meat-free chili and

invite my friends to bring a pot of their own. We’ll walk you through the whole thing on page 100. This month, my 30-Minute Meals (page 90) are for pasta lovers. We’ve got everything: egg tagliatelle with saffron and hot sausage, a nutty, delicious farro spaghetti with plenty of vegetables, a good ol’ cowboy chili spaghetti and a lot more. Spaghetti is love, and this is 10 bowlfuls of good stuff. My Burger of the Month (page 14) also involves pasta—it’s an ode to my husband’s favorite pasta dish, carbonara. This is a burger you could get away with for breakfast, lunch or dinner because it features bacon and eggs.

Make Beef & Kidney Bean Chili for a party or a cozy night in (recipe, page 105).

Photography by CHRISTOPHER TESTANI

R A C H A E L R AY M A G .C O M | O C TO B E R 2 01 6

O CT O B E

R 2016

BREAKFAST & BRUNCH

32 Speedy Migas

recipe SIDES, SALADS & STARTERS

76 Italian Sausage Frittata

32 Garlicky Watercress & Bell Pepper Sauté

Cinnamon Toast Crunch Crumble

34 Wild Mushroom & Pomegranate Salad

SAMMIES & BURGERS

B Sausage, Pepper & Onion Grinders

14 Carbonara Burgers

Tangy Horseradish Coleslaw

Pulled-Pork Tostada Bites

108 Chopped Salad with Creamy Lime Dressing

Classic Cornbread

76 Cheese Bread BLT

CONDIMENTS 48 Pumpkin-Spice Cauliflower Casserole

109

POULTRY & MEAT 50 Pumpkin-Spice Butter

50 Pumpkin-Spice Vinaigrette

35 Pork & Squash Stir-Fry

46 Pumpkin-Spice Lamb Empanadas

Chicken with Figs

50 Pumpkin-Spice Quick Pickles

50 Pumpkin-Spice Croutons

51 Pumpkin Spice–Brown Sugar Rub

SOUPS & CHILIS

Margarita Chicken Skewers

Coﬀee-Rubbed Tri-tip with Gremolata Green Beans 124

SEAFOOD

104

Carrot, Apple & Ginger Soup

Chicken Chipotle Chili

105 Vegetarian Chickpea & Lentil Chili

Beef & Kidney Bean Chili

105

R A C H A E L R AY M A G . C O M | O C TO B E R 2 01 6

B Cod Chowder with Bacon & Sweet Potatoes

>> KEY

Fast (30 min. or less)

B Pan-Seared Cod with Spinach & Roasted Fall Vegetables

Freezer-friendly

Vegetarian

Gluten-free B Tear-out booklet

index This month, it’s pasta madness!

92 Roasted Broccolini Riggies with Walnut Pesto

Tagliatelle with Saffron, Asparagus & Sausage

93 Farro Spaghetti with Vegetables

94 Linguine with Mussels, Sausage & Breadcrumbs

95 Corn & Peppers Penne with Sun-Dried Tomato Pesto

Bucatini with Lamb & Ham Ragu

97 Creamy Mushroom Ragu with Pappardelle

97 Spaghetti with Zucchini– Cherry Tomato Sauce

Chicken Chili Cowboy Spaghetti

B Italian Sausage & White Bean Penne

98 Cavatelli with Artichokes, Olives & Leeks

VEGETARIAN MAINS

DESSERTS & DRINKS

B Couscous-Stuffed Acorn Squash

82 Hearty Greek Barley Salad

84 Mushroom Mazeman Ramen

79 Cheesy Vegetable Tart

80 Sweet Corn Risotto with Jalapeño Pesto

Sour Cream & Onion Potato Pizza 26

Pumpkin-Spice Pasta with Delicata Squash 44

86 Sweet Potato & Black Bean Enchiladas

Pepita Brittle

Ice Cream Sliders

35 76

Chocolaty CoconutCaramel Cupcakes

36 Cider Whiskey Sour

37 Grilled Peanut Butter S’mores Dip

109 Fudgy Mexican Brownies

R A C H A E L R AY M A G .C O M | O C TO B E R 2 01 6

The inspiration behind this mash-up? My grandpa ate fried cold spaghetti topped with an egg for breakfast, my husband’s favorite pasta is carbonara, and I love burgers!

a Carbonarsr e Burg MAKES 4

USE UP YOUR GIARDINIERA!

2 tbsp. olive oil, plus more for drizzling 1 ⁄ 4 lb. meaty pancetta, finely chopped 4 cloves garlic, chopped 1 tsp. coarsely ground black pepper 1 1 ⁄ 2 cups (loosely packed) cooked bucatini pasta, cold, coarsely chopped 1 1 ⁄ 2 lbs. ground sirloin 1 ⁄ 4 cup (a small handful) fresh flat-leaf parsley, finely chopped 1 ⁄ 4 cup (a small handful) each grated ParmigianoReggiano and grated Pecorino Romano Salt

1 tbsp. butter 4 eggs 1 cup giardiniera (pickled vegetables), drained and finely chopped into a relish in a food processor 4 brioche burger rolls, split and toasted, or sandwich-size English muffins, toasted 1 head little gem lettuce, leaves separated h In a medium skillet, heat 2 tbsp. oil, two turns of the pan, over medium-high. Add the pancetta and cook, stirring often, until lightly browned, 2 to 3 minutes.

Stir in the garlic and pepper, then the cooked pasta. Cook, stirring often, until the pasta is lightly browned, about 3 minutes. Remove from the heat; let cool completely. h In a large bowl, combine the cooled pasta mixture, the sirloin, parsley and cheeses. Season with salt and form into 4 patties (thinner in the centers for even cooking). Drizzle the burgers with oil. h Heat a large cast-iron skillet over medium-high;

add a drizzle of oil. Cook the burgers until browned, turning occasionally, 8 to 10 minutes; place the burgers on a plate. h Reduce the heat to medium-low; add the butter to the pan. Crack in the eggs; cook until the whites are almost set, 2 to 3 minutes. Turn over and cook until over-easy, about 1 minute more. h Spoon the giardiniera relish onto the roll bottoms; top with the lettuce, patties, eggs and the roll tops.

Photography by LUCAS ZAREBINSKI

Lettering by JOEL HOLLAND

FOOD STYLING BY MICHELLE GATTON; PROP STYLING BY CHLOE DALEY.

PAGE 120

With the ease of NEW VELVEETA individually wrapped 4oz. Mini Blocks you’ve got endless possibilities. ®

MORE ENDLESS GOLD RECIPES AT VELVEETA.COM © Kraft Foods

Fall Festivities

Even though fall is a busy time of year, plan a low-key get-together to enjoy reconnecting and reuniting with family and friends.

Get inspired and try these festive fall ideas to help bring everyone together!

1 Homemade Taste Celebrate the new school year with a themed potluck. Ask everyone to bring a favorite dish from childhood. The memories shared over each dish will spark conversation and inspire new meaning for the next generation.

2 Game On! Football is always a good excuse to rally family and friends. Create the ultimate tailgating experience in your own backyard. Satisfy your rowdy crowd with a barbeque TQSFBE BOE TJNQMF m OHFS GPPET Wash everything down with the refreshing home-brewed taste of Gold Peak Tea.

3 Reclaim Sunday At the end of an active weekend, the best quality time is spent relaxing with family. Disconnect from devices, play a board game and enjoy an uninterrupted meal together.

Learn more at goldpeakbeverages.com/tea

. s e i r o e k m a e m m You ak the home-bre we d tas t e. We’ll m e

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

Hot on the trail of good food Eating and drinking your way though a big city is nothing new, but doing it with a group of friends, and answering trivia as you go, is. Foodie scavenger hunts allow teams of hungry sleuthers to discover a city, one bite at a time. Get clues on your smartphone or the old-fashioned way, on paper, and the answers lead to the next treat (beignets, anyone?) or task (snap a pic in front of a statue). Can you taste victory? BY SASCHA ZUGER NEW ORLEANS

PHILADELPHIA

SAN FRANCISCO

N E W YO R K C I T Y

Urban Adventure Quest

Munch Around the Market Scavenger Hunt

The Amazing SOMA Beer Scavenger Hunt

Chinatown and Little Italy Scavenger Hunt

Use your phone to get clues and challenges via a website for this 1.6-mile hunt, which leads teams through the French Quarter. You’ll race around the waterfront, then hop on a streetcar and make your way to the French Market’s famed food stalls, all while enjoying tastes of pralines, crawfish and beignets. $49 for a two- to five-person team (plus optional food), urbanadventurequest.com

Reading Terminal Market is the centerpiece of a threehour, riddle-filled trail through Amish baked goods, fried dumplings and more. One clue leads to a local candy shop, where you’re asked questions like “What stinky-sweet treat can make you weep?” Find the stall’s chocolate-covered onion to learn your next challenge! $22 per person (plus optional food), watsonadventures.com

Illustration by JAMES GULLIVER HANCOCK

San Francisco’s popular SoMa neighborhood is packed with pubs and trendy bars. Work your way through quite a few of them by solving beer-related trivia, sampling multiple brews and completing fun challenges like posing for team selfies to score points—and possibly more drinks. Winners earn a round at the finish. $39 per person (samples included), pogoevents.com

Visiting NYC anytime soon? Follow this hunt to street vendors, tea houses and other hot spots of Little Italy and Chinatown and you won’t feel like a tourist for long. Download the app and receive challenges suggesting you do things like follow your nose to the area’s first dim sum parlor. Report back via the app to get the next clue. $5 per person (plus optional food), strayboots.com

WOR D OF M OU T H

Ask “Who wants an insect

FUDGE YOUR BEAUTY ROUTINE These cocoabased finds make getting gorgeous a sweet experience.

the country, allowing patrons to play with adoptable kitties while sipping a ﬂat white. Some spots require you to pay by the hour (hey, they need something to stop people from crashing there all day!), but the real surprise is the excellent nibbles for humans. BY ALLYSON REEDY

Seattle Meowtropolitan Believing that the only thing missing from Seattle’s stellar coffee scene was cats, three friends decided to remedy the situation. To boost their street cred in the caffeine-obsessed city, they serve up local favorite Herkimer Coffee, and lattes get topped with a foam kitty face crafted freehand by baristas. Pair

“Any cream in there?”

R A C H A E L R AY M A G . C O M | O C TO B E R 2 01 6

that with a rich fondant brownie adorned, of course, with a powderedsugar cat face: Purr-fect. $10 for 50 minutes (includes one drink), seattlemeowtropolitan.com

Pounce Cat Cafe + Wine Bar This Charleston, South Carolina, café serves up more than just snuggles— it also has a mean ham and pimiento-cheese

quiche and other savory treats. The café hosts kitty-themed events like Mew-vie nights, a spooky Paw-o-Ween party and, for singles, cat-people speed dating (no heavy petting, please). $15 an hour (includes one beer or wine or unlimited coffee and tea), pouncecatcafe.com

Blue Cat Café Everything’s bigger in Texas, including Austin’s Blue Cat Café, the nation’s largest cat café of its kind, with room for 40 adoptable cats. Humans can grab a bite from the vegan TexMex food truck stationed in the café courtyard. Order the palindromic TacOcaT—two ﬂour tortillas ﬁlled with soyand-black-bean chorizo, onions, cabbage and crema—for you, and a tasty treat for your new furry friend. $3 for an untimed visit, bluecatcafe.com

John Frieda Brilliant Brunette Visibly Deeper Shampoo and Conditioner both use cocoa extract to up the richness and depth of brown hair (natural or colored). $10 each at drugstores

It’s like a wearable dessert! Avon Ultra Sexy Heart Eau de Toilette blends notes of bittersweet chocolate, marshmallow and maraschino cherry. Yum. $23, avon.com

Soften lips with rich Chocolate by Stewart & Claire, a lip balm that satisfies your sweet tooth. $8, stewartandclaire.com

CAT CAFÉ PHOTO BY ALĒ PHOTO GRAPHY; CHOCOLATE DRIP PHOTO BY GETTY IMAGES; CHOCOLATE BEAUTY PRODUCTS PHOTOS BY PETER ARDITO; CRIC KET PHOTO BY GETTY IMAGES.

BY ABBIE KOZOLCHYK

WO R D O F M O UTH TM

KNOW

MOUTHS

The perfect pumpkin

DON’T WATER FOR

You’re pretty particular about your jack-o’-lanterns—as we found out when we quizzed you on social media. Check out what other readers will be up to this Halloween, and share pics of your own creation on Instagram and Twitter and tag them #RRMagFan for a chance to be featured in our feed.

PROCESSED CHEESE.

What shape pumpkin do you go for?

80% SHORT & FAT 20% TALL & SKINNY

What kind of face do you want your design to have?

36% SILLY 36% SCARY

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

28% FRIENDLY

How do you approach your design?

52% FREESTYLE 34% SKETCH 14% STENCIL

If you do a triangle nose, which way does it face?

65% UP 35% DOWN

How long do you leave your pumpkin on display? It gets tossed... 26% NOVE M BE R 1 21% AFTER A FEW DAYS 16% I N A FEW WE E KS

37% WHEN IT GETS GROSS

Illustration by EUGENE AND LOUISE

Discover the difference at Sargento.com/natural-cheese

REAL CHEESE PEOPLE

BELIEVE THE ONLY CHEESE IS

100% REAL, NATURAL CHEESE.

51% vs. 100% American singles* are only required to contain 51% real cheese. And we all know mouths don’t water for half of anything. Try Sargento® 100% real, natural cheese slices.

*Pasteurized process cheese food

R I C H A N D C R E A M Y, H O M E M A D E E A S Y.

N E W P h i l a d e l p h i a® M a s h e d P o t a t o e s . NEW Philadelphia® Mashed Potatoes combines real potatoes with delicious Philly® cream cheese for a homemade taste that’s easy to make. Look for it in the refrigerated section.

IN SEASON

Potato power PHOTO BY GETTY IMAGES.

THIS SPUD’S FOR YOU Need a gift for the gal who has everything? For $14.99, PotatoParcel.com will mail your friend (or frenemy) a russet with a picture of her face on it. They’ll even send it anonymously, if you don’t think your recipient will, um, dig it.

By GRACE RASMUS

IN SEASON

It’s prime time for potatoes, our favorite veg (we each eat about 110 pounds per year!).

SSET

FIN

PURP LLO

RED

FINGERLING Perfect for roasting, these slim, waxy potatoes come in a variety of colors.

YELLOW These potatoes have golden flesh that’s somewhere between waxy and floury.

RUSSET This classic tuber has a light, floury texture, making it perfect for baking.

SHOP Buy ﬁrm potatoes with no green spots. The discoloration means they were exposed to too much light, which can make them bitter. A little dirt is OK, but avoid spuds with cuts, which can lead to decay. And skip any with sprouts; they’re past their prime. STORE Potatoes can last several weeks stored PURPLE Earthy and nutty, this floury spud has more antioxidants than its paler cousins.

WHITE There’s no need to peel this waxy variety’s delicate skin. Just boil and smash!

in a cool, dark place. Their ideal temperature of 45° to 55° is cooler than the average pantry, so stash them in the garage or basement. COOK Waxy potatoes (like red ones) work well in soups, stews and potato salads, while ﬂuffy, ﬂoury potatoes (like russets) are great for mashing and baking.

RED Small and waxy, these potatoes hold their shape well and have a smooth, creamy flesh.

PETITE These li’l guys can be any color; they’re just regular potatoes that are picked young.

SPUDNIK

T RY T H E S E I D E A S !

In The Martian, Matt Damon’s character cultivates potatoes to survive on Mars, a plotline that’s more fact than ﬁction: NASA is experimenting with how spuds grow in Mars-like conditions in a lab. Houston, do you want fries with that?

Smashed petite potatoes In a pot of salted water, bring petite potatoes to a boil; simmer until just tender. Drain, then gently ﬂatten. In a skillet, cook potatoes in butter, turning once, until browned; season. Curried pea & potato pancakes Stir 1/2 cup frozen peas, 1 egg and 2 tsp. curry powder into 4 cups mashed potatoes; season. Form into patties. In a skillet, cook patties in oil until browned, about 4 minutes per side. DIY blue potato chips Place very thinly sliced blue potatoes in a single layer on a parchment-lined plate; microwave on high 5 minutes, turning over halfway. Microwave at 50 percent power in 2-minute increments until crispy; season.

R A C H A E L R AY M A G . C O M | O C TO B E R 2 01 6

Sour Cream & Onion Potato Pizza Stretch 1 lb. pizza dough in a greased pizza pan. Top with 1 cup each shredded mozzarella and Parmesan. Toss 3 thinly sliced small red potatoes with olive oil; season. Arrange on dough. Bake at 450° until crust is golden and potatoes are tender, 15 to 20 minutes. Drizzle with sour cream and top with sliced scallions; season.

R E C I P E S BY A N A N DA E I D E L ST E I N ; P OTATO VA R I E T I E S A N D P I Z Z A P H OTO BY P E T E R A R D I TO ; P I Z Z A F O O D ST Y L I N G BY M A R Í A D E L M A R C UA D R A ; THE MA RT IAN PHOTO COURTESY TWENTIETH CENTURY FOX ; MR . POTATO HEAD PHOTO COURTESY HASBRO.

Starch here!

The best TRICKS… for the tastiest TREATS… all month long!

W E E K D AY S

T S S A F DE A I

FOOD STYLING BY SIMON ANDREWS; PROP STYLING BY KARIN OLSEN.

1. Pepita Brittle

Sweet touch! Break the brittle pieces into smaller shards and stick them into ice cream, pumpkin pie or crème brûlée for crunch— and drama!

Recipes by VIVIAN JAO Photography by SARAH ANNE WARD

2 cups sugar • 1⁄2 cup light corn syrup • 6 tbsp. butter • 1⁄2 tsp. baking soda • 1 1⁄4 cups roasted, salted pepitas • 1⁄2 tbsp. flaky sea salt In saucepan, bring ﬁrst 3 ingredients and 1/2 cup water to boil, stirring until sugar dissolves. Boil undisturbed over medium-high until amber, about 25 minutes. Off heat, whisk in baking soda (it will bubble up). Pour onto oiled parchment-lined baking sheet; spread with heatproof spatula. Top with pepitas and salt. Let cool. Break into pieces. Serves 8.

FAST I D EAS

Chip tip Make your migas even more fun by using tortilla chips in nacho cheese or ranch flavor!

2. Garlicky Watercress & Bell Pepper Sauté 2 cloves garlic, sliced • 1 tbsp. olive oil • 1 small yellow bell pepper, thinly sliced • 1⁄4 cup thinly sliced red onion • 8 oz. watercress, trimmed • 1⁄4 tsp. crushed red pepper In large skillet, cook garlic in oil over medium-high, stirring often, until fragrant, 1 minute. Add bell pepper and onion and cook, stirring often, until softened, about 3 minutes. Stir in watercress and crushed pepper; season and cook until watercress wilts, about 2 minutes. Serves 4.

3. Speedy Migas 1 Serrano chile, thinly sliced • 2 tbsp. butter • 2 cups coarsely crushed tortilla chips • 8 eggs, beaten • 1 1⁄ 2 cups shredded Mexican cheese blend • salsa • cilantro In large nonstick skillet, cook chile in butter over medium, stirring often, until tender, 5 minutes. Add chips; stir in eggs. Sprinkle with cheese, season and stir until eggs are cooked, about 3 minutes. Top with salsa and cilantro. Serves 4.

4. Carrot, Apple & Ginger Soup 1 onion, chopped • 2 tbsp. chopped fresh ginger • 2 tbsp. olive oil • 3⁄4 tsp. curry powder • 4 cups chicken stock • 1 lb. carrots, chopped • 1 red apple, peeled and chopped • 1⁄4 cup plain yogurt • cilantro leaves, for garnish In pot, cook ﬁrst 4 ingredients over mediumhigh, stirring often, 5 minutes. Add next 3 ingredients. Season; bring to boil. Simmer, covered, until carrots are tender, about 20 minutes. Puree in blender; season. Top with yogurt and cilantro. Serves 4.

TEX-MEX BRUNCH DECODER PAGE 120

5. Chicken with Figs 3 tbsp. olive oil • 8 small bone-in, skin-on chicken thighs (about 1 1⁄2 lbs.) • 1 1⁄2 cups chicken stock • 8 oz. dried figs, stemmed and halved • 3 cloves garlic, sliced • 1 tbsp. honey • 1 tbsp. chopped fresh tarragon In large skillet, heat oil over medium-high. Season chicken. Cook until browned, 4 minutes per side. Add next 4 ingredients; simmer until chicken is cooked through, about 20 minutes. Top with tarragon. Serves 4.

GET THE PARTY STARTED! QUARTER PUP

PUP M O T N A PH

PIGRIM

REFEREE FRANK

Find fun ways to dress your Lit’l Smokies® Smoked Sausages for your next party at Pinterest.com/HillshireFarm

FAST I D EAS

Greens party This salad is great with just about any type of leafy green, like escarole, spinach or baby kale. Take your pick!

6. Wild Mushroom & Pomegranate Salad 5 tbsp. olive oil • 1 lb. mixed mushrooms, sliced • 1⁄4 cup chopped fresh flat-leaf parsley • 1 shallot, finely chopped • 1 tbsp. lemon zest plus 2 tbsp. juice • 1 medium head frisée, chopped • 1⁄ 2 cup pomegranate seeds In large skillet, heat 3 tbsp. oil over medium-high. Add mushrooms; season. Cook, stirring occasionally, until golden, 8 minutes. Toss with parsley, shallot and zest. Drizzle frisée with 2 tbsp. oil and the lemon juice; season and top with mushroom mixture and pomegranate seeds. Serves 6.

R A C H A E L R AY M A G . C O M | O C TO B E R 2 01 6

7. Chocolaty CoconutCaramel Cupcakes 3

⁄4 cup sweetened shredded coconut • 4 oz. cream cheese, at room temperature • 2⁄3 cup dulce de leche • 12 chocolate cupcakes • chocolate syrup In nonstick skillet, toast coconut over medium, stirring often, until golden, about 8 minutes. Using an electric mixer, beat cream cheese and dulce de leche until smooth; frost cupcakes. Top with coconut; drizzle with syrup. Makes 12.

8. Pork & Squash Stir-Fry 3 ⁄4 lb. pork tenderloin, sliced into thin strips • 2 tbsp. soy sauce • 1 tbsp. sugar • 1 tbsp. cornstarch • 3⁄4 lb. butternut squash, sliced into thin strips • 1⁄2 red onion, sliced • 1 Fresno chile, sliced • 3 tbsp. olive oil • 2 cups fresh basil leaves • cooked rice In bowl, toss ﬁrst 4 ingredients. In skillet, cook next 3 ingredients in 1 tbsp. oil over medium-high until tender, about 5 minutes; transfer to bowl. Cook pork with basil in 2 tbsp. oil until cooked through, 3 minutes. Toss with squash; season. Serve over rice. Serves 4.

FAST I D EAS

Burger dogs! Who says hamburgers have to be flat? Mold the beef into a hot dog shape, chill until firm, then grill. Fun on a bun!

9. Cider Whiskey Sour 6 cups apple cider • 2 cups bourbon • 3⁄ 4 cup fresh lemon juice • ice cubes • 12 maraschino cherries • 12 lemon slices In pot, boil cider over high until reduced by half, about 7 minutes; transfer to bowl and freeze 30 minutes to cool. In large pitcher, mix cider, bourbon and lemon juice. Divide among ice-ﬁlled rocks glasses; garnish with cherries and lemon slices. Makes 12.

10. Pulled-Pork Tostada Bites

11. Tangy Horseradish Coleslaw

1 tbsp. mustard seeds • 2 tbsp. EVOO • 2 tbsp. apple cider vinegar • 1 tbsp. grainy mustard • 2 tsp. prepared creamy horseradish • 2 tsp. minced shallot • 1 tsp. honey • 3 cups store-bought coleslaw mix In skillet, toast seeds over medium until they start to pop, about 3 minutes. Whisk in next 6 ingredients; season and toss with coleslaw. Serve on burgers (or the burger dogs, above). Makes 3 cups.

⁄ 4 cup diced pineapple • 2 tbsp. finely diced red bell pepper • 2 tbsp. diced tomato • 1 tbsp. chopped fresh cilantro • 1 tbsp. minced red onion • 1 1⁄ 2 tsp. finely chopped jalapeño • 1⁄ 2 tsp. fresh lime juice • 24 tortilla chip cups • 2⁄ 3 cup purchased pulled pork, warmed For salsa, toss ﬁrst 7 ingredients; season. Fill tortilla cups with pork; top with salsa. Makes 24.

CIDER WHISKEY SOUR R ECI PE BY SUE LI

FAST TAILGATING IDEAS

A cool(er) idea! Stop searching for that bottle opener! Tie it to the handle of the cooler so it’ll be just where you need it!

12. Grilled Peanut Butter S’mores Dip 12 oz. small peanut butter cups, such as Reese’s Minis • 3 cups mini marshmallows • graham crackers Line 10-inch foil pie pan with peanut butter cups; top with marshmallows. Broil until golden, about 15 seconds. Grill, covered, over low, until chocolate melts, about 5 minutes. Serve with graham crackers for dipping. Serves 12.

13. Margarita Chicken Skewers 2 lbs. boneless, skinless chicken thighs, cut into 1-inch pieces • 1⁄ 4 cup olive oil • 1⁄ 4 cup tequila • 2 tbsp. lime zest plus 4 tbsp. juice • 2 tbsp. sugar • 4 cloves garlic, grated • 2–4 tsp. ancho chile powder • flaky sea salt • 12 lime wedges In bowl, toss ﬁrst 7 ingredients; season. Thread chicken onto 12 skewers. Grill over medium-high, turning often, until cooked through, about 10 minutes. Sprinkle with salt; serve with lime wedges. Makes 12.

1 in 5 children faces hunger. Thereâ&#x20AC;&#x2122;s more than enough food in America for every child who struggles with hunger. Help get kids the food they need by supporting Feeding America, the nationwide network of food banks. Together, we can solve hungerâ&#x201E;˘. Join us at FeedingAmerica.org

MEAL

SHOP ONCE, EAT ALL WEEK

Monday Sausage, Pepper & Onion Grinders Tuesday Cod Chowder with Bacon & Sweet Potatoes Wednesday Couscous-Stuffed Acorn Squash Thursday Italian Sausage & White Bean Penne Friday Pan-Seared Cod with Spinach & Roasted Fall Vegetables

BY MARGE PERRY & DAVID BONOM |

SHOPPING LIST 2 cans (14 to 15.5 oz. each) cannellini beans

2 bottles (8 oz. each) clam juice

1 jar (15 to 16 oz.) giardiniera

cup couscous

8 oz. penne

1 box (15 oz.) golden raisins

5 multigrain torpedoshaped sandwich rolls (4 oz. each)

6 oz. Asiago cheese

3 large acorn squash (about 1 lb. each)

2 bags (8 oz. each) assorted-color mini sweet peppers

20 oz. baby spinach

2 large sweet potatoes (about 1 lb. each)

5 cod fillets (one 1-lb. fillet; four 6-oz. fillets)*

1 package (12 oz.) center-cut bacon

2 packages (12 oz. each) fully cooked Italian chicken sausage

3/ 4

FROM YOUR PANTRY: Balsamic vinegar, olive oil, capers, low-sodium chicken stock, crushed red pepper, dried oregano, ﬂour, garlic, onions, whole milk *Freeze four 6-oz. cod ﬁllets; thaw overnight in the fridge on Thursday. / 2 /

FOOD STYLING BY ROSCOE BETSILL ; PROP STYLING BY COURTNEY DE WET.

15 ingredients, 5 healthy meals

Citrus isn’t the only great source of vitamin C out there— two mini peppers contain as much of the stuff as an entire navel orange.

M O N DAY

Sausage, Pepper & Onion Grinders MAKES 4

PREP 15 min

COOK 20 min

3 tsp. olive oil 1 package (12 oz.) fully cooked Italian chicken sausage, sliced on an angle, 1 ⁄ 4 inch thick 2 cups thinly sliced onion 3 cloves garlic, thinly sliced 1 tsp. dried oregano 1 ⁄ 8 tsp. crushed red pepper 1 bag (8 oz.) assorted-color mini sweet peppers— stemmed, seeded and sliced 2 oz. Asiago cheese, shredded (about 3 ⁄ 4 cup) 1 jar (15 to 16 oz.) giardiniera, drained, chopped (2 cups) 4 multigrain torpedo-shaped sandwich rolls (4 oz. each), split and toasted

1. In a large nonstick skillet, heat 1 tsp. oil over medium-high. Add the sausages and cook, stirring occasionally, until browned, 4 to 5 minutes. Transfer to a bowl. 2. In the same skillet, heat the remaining 2 tsp. oil over medium-high. Add the onion, garlic, oregano and crushed red pepper. Cook, stirring often, until the onion and garlic soften, 4 to 5 minutes. Stir in the sweet peppers and cook, stirring often, until

they soften, about 4 minutes longer; season with salt and pepper. Add the sausage and cook, stirring often, until heated through, 1 to 2 minutes. Remove the skillet from the heat, add the cheese and stir until melted, about 1 minute. 3. Spread 1⁄ 2 cup giardiniera on each roll bottom. Divide the sausage and vegetable mixture among the roll bottoms; add the roll tops.

575

CALORIES PER SERVING

19 g

FAT PER SERVING

/ 3 /

T U E S D AY

Cod Chowder with Bacon & Sweet Potatoes SERVES 4

PREP 15 min

COOK 20 min

1 multigrain torpedoshaped sandwich roll (4 oz.), cut into 8 slices 1 tbsp. olive oil 4 cloves garlic—1 whole, 3 finely chopped 6 slices center-cut bacon, chopped 1 cup chopped onion 1 large sweet potato (about 1 lb.), peeled and cut into 3 ⁄ 4 -inch cubes 3 cups whole milk 2 bottles (8 oz. each) clam juice 1 ⁄ 4 cup flour 1 lb. cod fillet, cut into 1-inch pieces

1. Preheat the oven to 400$. On a baking sheet, arrange the bread slices in a single

layer and drizzle with the oil. Bake until the bread is toasted, 7 to 8 minutes. Rub the bread with the whole clove of garlic; discard garlic. 2. In a large saucepan, cook the bacon over medium until crispy, 5 to 7 minutes. Using a slotted spoon, transfer to a paper towel–lined plate. 3. Pour off all but 1 tbsp. of the bacon drippings from the saucepan. Add the onion and chopped garlic; cook over medium, stirring often, until the onion and garlic start to soften, 1 to 2 minutes. Add the sweet potato; cook, stirring often, until coated, about 1 minute. In a bowl,

whisk the milk, clam juice and flour; pour into the saucepan. Increase the heat to medium-high and cook, stirring constantly, until the mixture just begins to boil. Immediately lower the heat to medium and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Add the cod and three-quarters of the bacon; simmer until the potatoes are tender and the fish is just opaque in the center, about 5 minutes more. Season. 4. Top the chowder with the remaining bacon. Serve with the garlic toasts. FAT PER 488 CALORIES PER SERVING 18g SERVING

A peeled one-pound sweet potato is packed with 15 grams of fiber—more than twice the amount in the same size white potato. That’s a pretty sweet deal!

Acorn squash isn’t exactly the fountain of youth, but it contains vitamin A, which keeps your eyes bright and skin looking fresh.

W E D N E S D AY

Couscous-Stuffed Acorn Squash SERVES 4

PREP 15 min

COOK 35 min

2 large acorn squash (about 1 lb. each), halved through the stem and seeded 3 tbsp. plus 1 tsp. olive oil 1 1 ⁄ 2 cups chopped onion 1 ⁄ 2 cup golden raisins 3 ⁄ 4 cup couscous 1 tbsp. plus 2 tsp. balsamic vinegar 4 tsp. drained capers 8 oz. baby spinach (about 8 cups) 1 can (14 to 15.5 oz.) cannellini beans, rinsed 2 oz. Asiago cheese, shaved (about 3 ⁄ 4 cup)

1. Preheat the oven to 400$. Line a large baking sheet with aluminum foil. 2. Rub the cut sides of the squash with 1 tsp. oil;

season with salt and pepper. Place the squash, cut side down, on the baking sheet. Roast until the squash is tender when pierced with a fork, 25 to 30 minutes. Reduce the oven temperature to 350$. 3. Meanwhile, in a medium nonstick skillet, heat 1 tbsp. oil over medium. Add the onion and cook, stirring occasionally, until golden, about 9 minutes. Stir in the raisins; cook until the flavors meld, about 3 minutes more. Transfer to a medium bowl. 4. In a small saucepan with a lid, bring 1 cup water and 1 ⁄ 4 tsp. salt to a boil. Stir in the couscous. Cover; remove from the heat. Let stand 5 minutes; fluff with a fork and transfer

to the bowl with the onion mixture. Turn the squash halves over; scoop out 3 tbsp. of flesh from each half; mix into the couscous mixture along with 1 tbsp. oil, 1 tbsp. balsamic vinegar and the capers; season. 5. Divide the filling among the squash halves, then transfer the squash to the baking sheet. Bake until the filling is heated through, 10 to 12 minutes. 6. In a large bowl, toss the spinach, beans, cheese, remaining 1 tbsp. oil and remaining 2 tsp. balsamic vinegar; season. Serve the salad with the squash.

561

CALORIES PER SERVING

PER SERVING 17 g FAT

T H U R S D AY

Substitute chicken sausage for pork sausage and slash about 160 calories per three-ounce serving. How’s that for a swap meat?

Italian Sausage & White Bean Penne SERVES 4 PREP 15 min COOK 20 min

8 oz. penne (about 2 cups) 2 tsp. plus 1 tbsp. olive oil 1 package (12 oz.) fully cooked Italian chicken sausage, cut into 1 ⁄ 2 -inch-thick half moons 5 cloves garlic, finely chopped 1 bag (8 oz.) assorted-color mini sweet peppers, thinly sliced 1 ⁄ 4 tsp. crushed red pepper 1 cup low-sodium chicken stock 1 can (14 to 15.5 oz.) cannellini beans, rinsed 7 oz. baby spinach (about 7 cups) 2 oz. Asiago cheese, shredded (about 3 ⁄ 4 cup)

1. Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente; drain. 2. Meanwhile, in a large nonstick skillet, heat 2 tsp. oil over medium-high. Add the sausage; cook, stirring occasionally, until browned, 4 to 5 minutes. Transfer the sausage to a bowl. 3. In the same skillet, heat the remaining 1 tbsp. oil over medium-high. Add the garlic, sweet peppers and crushed red pepper; cook, stirring often, until the vegetables soften slightly, about 2 minutes. Add the stock and bring to a boil. Cook until the liquid is reduced by about two-thirds, 4 to 5 minutes. Stir in the beans and sausage; cook, stirring often, until heated through, about 2 minutes. Add the spinach; cook, tossing, until wilted, 2 to 3 minutes. Add the pasta; cook until heated through, about 1 minute. Remove the pasta from the heat, stir in the cheese and season.

572

CALORIES PER SERVING

PER 19 g FAT SERVING

F R I D AY

Pan-Seared Cod with Spinach & Roasted Fall Vegetables SERVES 4

PREP 15 min

1 onion, cut into 2-inch pieces 1 large sweet potato (about 1 lb.), peeled and cut into 2-inch pieces 1 large acorn squash (about 1 lb.)—peeled, seeded and cut into 2-inch pieces 8 cloves garlic, halved 5 tbsp. olive oil 5 oz. baby spinach (about 5 cups) 1 ⁄ 2 tsp. dried oregano 4 cod fillets (6 oz. each) 2 tbsp. flour

COOK 35 min

1. Preheat the oven to 450$. On a large baking sheet, toss the onion, sweet potato, squash, garlic and 2 tbsp. oil. Arrange in a single layer; season with salt and pepper. Roast, rotating the sheet halfway through, until the vegetables are tender and browned, about 25 minutes. Remove from the oven; top with the spinach. Drizzle with 2 tbsp. oil; season and toss until the spinach wilts slightly, about 2 minutes.

2. Sprinkle the oregano on both sides of the cod fillets; season. Place the flour in a bowl and dredge each fillet to coat. 3. In a large nonstick skillet, heat the remaining 1 tbsp. oil over medium-high. Add the cod and cook, turning once, until the fillets are golden brown on the outside and just opaque in the centers, about 5 minutes per side. Serve with the vegetable mixture. PER 448 PER SERVING 19 g FAT SERVING CALORIES

Though it pumped up Popeye, spinach actually helps you chill out, with blood pressure–lowering flavonoids and potassium.

/ 7 /

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TO S T I R- F RY THINGS UP

BECAUSE I S AY P OTATO

TO E AT

W H Y I C O O K®

BETTER

TO S T E A L THE SHOW

TO M A K E M O M’S R E C I P E

MY WAY

TO G E T AWAY

TO E X P LO R E M Y R O OT S

BECAUSE I T ’ S CO O K I N G W E AT H E R

No preservatives, nothing artificial, just bold chicken flavor.

FOOD STYLING BY MAGGIE RUGGIERO; PROP STYLING BY STEPHANIE HANES.

Put down that coﬀee cup. The season’s most popular spice makes everything nice! BY CHARLES GRAYAUSKIE | PHOTOGRAPHY BY SARAH ANNE WARD | ILLUSTRATION BY TIMOTHY GOODMAN

MAKE YOUR OWN PUMPKIN SPICE! Sure, you can buy readymade pumpkin pie spice, but it’s simple to create your own with spices you already have in your cabinet.

⁄ 4 -inch-thick half moons

1 tbsp. ground cinnamon

2 tsp. ground allspice

1 1 ⁄ 2 tsp. ground ginger SAVE THOSE SQUASH SEEDS! PAGE 119

⁄ 4 tsp. freshly grated or ground nutmeg

A pinch ground cloves

In a small bowl, mix all the ingredients. Store in an airtight container.

1/ 4

cup at

leaves and shaved Parmesan.

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.

THAT ’S G ENIU S

Pumpkin-Spice Lamb Empanadas MAKES 10 PREP 20 min COOK 15 min

1 lb. ground lamb 1 shallot, chopped 1 ⁄ 4 cup golden raisins 1 tbsp. tomato paste 1 ⁄ 4 tsp. pumpkin spice 10 frozen empanada wrappers, thawed

Plain Greek yogurt,

occasionally and breaking up with

a spoon, until the lamb browns and the shallot softens, 6 to 8 minutes. Pour off any excess fat. Add the raisins and stir in the tomato paste and pumpkin spice. Cook, stirring often, until the raisins soften, 1 to 2 minutes. Season; let cool to room temperature. 2. Working with one empanada wrapper at a time, spoon about 3 tbsp. lamb mixture onto the center of the wrapper. Moisten the edge with water and fold into a half moon. Using a fork, crimp the edges to seal. Repeat with remaining wrappers and lamb. 3. Meanwhile, in a large pot, heat the oil over medium-high until shimmering (about 360°). Working in batches, fry the empanadas, turning once, until golden, about 3 minutes. Serve with the yogurt.

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 FROM FIVE DIFFERENT TYPES OF BEANS, SO EVERY DELICIOUS CUP IS GOOD TO THE LAST DROP. Keurig, the Cup and Star design, Keurig Brewed and K-CupÂ®

T H AT ’ S GE N I US

HOT Pumpkin-Spice Cauliflower Casserole SERVES 6 to 8 COOK 30 min

off the press

PREP 15 min

1 head (2 lbs.) cauliflower, cut into florets (about 9 cups) 3 tbsp. butter 3 tbsp. flour 1 1 ⁄ 2 cups whole milk 1 1 ⁄ 2 cups grated white cheddar 1 ⁄ 2 tsp. pumpkin spice 1 ⁄ 2 cup fresh breadcrumbs 1 ⁄ 2 cup grated Parmesan

off the griddle

1. Preheat the oven to 425°. In a large pot of salted boiling water, cook the cauliflower until barely tender, about 5 minutes; drain. 2. In a large skillet, melt the butter over medium heat. Add the flour and cook, stirring often, until the mixture is light golden, 1 to 2 minutes. While stirring constantly, add the milk, cheese and pumpkin spice. Stir until the cheese melts and the sauce thickens, about 2 minutes; season. Stir in the cauliflower. Transfer the mixture to a medium (2 qt.) baking dish. In a small bowl, mix the breadcrumbs and Parmesan; sprinkle over the cauliflower. 3. Bake until the casserole is golden brown and bubbly, 20 to 25 minutes.

off the grill...

the Griddler! Whatever your pleasure, the Griddler® from Cuisinart does it all! Prepare perfect pancakes, put some sizzle in your steak, or serve up a classic grilled cheese sandwich. Cleanup is simple because the reversible and removable plates go right into the dishwasher! Cook, enjoy, and clean up in no time!

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• 1⁄2 1

⁄4

smashed • 1⁄4 tsp. pumpkin spice In a small saucepan, bring the vinegar, sugar, salt, pumpkin spice, garlic and 1/4 cup water to a boil. Pour the pickling liquid over the cucumbers. Seal the jar; let cool to room temperature. Refrigerate overnight before serving. (Pickles can be stored in the fridge up to 2 weeks.) Makes 1 pint. USE IT: Serve with sandwiches, or chop and stir into tuna salad.

Makes about 1/2

Pumpkin-Spice Butter

USE IT: Drizzle over a green salad or a grain

1 stick butter, at room temperature • 1⁄4 tsp. pumpkin spice In a small bowl, mix the butter and pumpkin spice. Makes 1/2 cup. USE IT: Spread on toast, muffins, waffles or roasted sweet potatoes, or rub some butter under the skin of a

cut into 3 • 1⁄4 • 1⁄ 2

baking sheet.

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

Pumpkin Spice– Brown Sugar Rub 1

⁄ 2 cup (packed) brown sugar • 1⁄4 tsp. pumpkin spice In a small bowl, mix the brown sugar and pumpkin spice. Transfer to 1/ 2

cup.

Sprinkle over

Nothing runs on empty. Especially one in seven Americans who struggle with hunger. Join the Feeding America nationwide network of food banks to help end hunger. Act now at HungerActionMonth.org.

L I F E O F T H E PA RTY

Fright lights

CRAFT & PROP STYLING BY MORGAN LEVINE .

Kill it at this year’s Halloween bash with kooky, creepy mood lighting you can make yourself.

The eyes have it Let guests know you’re keeping an eye on them! Use a craft knife to cut a half-inch X into a Ping-Pong ball. Slide the “flame” of a battery-powered tea light into the slit. With fine-point markers, draw an eye (preferably bloodshot!) on the opposite side of the ball. Make several pairs and plant them in dark corners. By TARYN WILLIFORD

Photography by AARON DYER

L IF E OF T H E PA RTY

Flying flames Candles can mysteriously levitate with a little bit of black magic—in the form of thin, clear fishing line. Tie a length of it around the bottom of a battery-operated candle’s “flame” (look for a metal loop or simply tie it around the base of the fake flame) and use clear packing tape or hooks to attach the other end to the ceiling.

Facing your fears Let a creepy guy scare guests who pass by. Choose a lightweight mask with relatively flat sides. Then buy a wood plaque slightly larger than the mask from the crafts store and stain or paint it. Working from the inside of the mask, tape sheets of colored tissue paper over the eye and mouth openings, so that light shines through. Attach two battery-powered tea lights to the center of the plaque with glue dots (also from a crafts store). Use more glue dots to mount the mask to the plaque, then hang.

Uncharming snakes

Jarring science jars In the right setting, white asparagus pieces look like amputated fingers, knotty ginger doubles as mummified bones, and lychees appear to be eyeballs. Fill jars with your creepy body parts of choice, insert cracked glow sticks, and top off with water dyed with yellow food color for added glow. Also try cauliflower (to resemble tiny brains), gummy worms (ground-up flesh!) and more. You’ll never look at food the same way!

R A C H A E L R AY M A G . C O M | O C TO B E R 2 01 6

Slithering snakes on a candle! Use straight pins to attach rubber snakes to wax pillar candles. You can even make it look like one is about to chomp down on the wick. (If you’re having trouble getting it just right, snip the head off the body and pin it to the back of the candle.) Brush acrylic paint on the snakes and pinheads and let dry.

Check with your local program for details.

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PROP STYLING BY JOJO LI.

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9. Throw on a Dark Gray/ White Dot Scarf; the finely woven cotton voile is the softest fabric your neck will ever touch. $40, graymarketdesign.com 10. Load up on gourds at the farmstand with a Stripes Charcoal Canvas Market Tote. The vegan leather straps add a bit of style to market hauls. $36, maikagoods.com

CAN YOUR FAVORITES

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I I I

TRY THEM AT HOME AND FIND OUT.

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For people with moderate to severe rheumatoid arthritis (RA) or psoriatic arthritis

Joint pain and damage...

Phil Mickelson Pro Golfer Psoriatic Arthritis ENBREL Patient

ENBREL can help relieve joint pain and help stop further joint damage. Ask your rheumatologist about ENBREL, the #1 prescribed biologic.* *6-month average of IMS monthly NPA prescription data by rheumatologists. IMS NPA prescription data do not include products administered by infusion.

Prescription ENBREL is taken by injection. Psoriatic arthritis ENBREL is indicated for reducing signs and symptoms, keeping joint damage from getting worse, and improving physical function in patients with psoriatic arthritis. ENBREL can be used with or without methotrexate. Moderate to severe rheumatoid arthritis ENBREL is indicated for reducing signs and symptoms, keeping joint damage from getting worse, and improving physical function in patients with moderately to severely active rheumatoid arthritis. ENBREL can be taken with methotrexate or used alone. Moderate to severe plaque psoriasis ENBREL is indicated for the treatment of adult patients (18 years or older) with chronic moderate to severe plaque psoriasis who are candidates for systemic therapy or phototherapy. IMPORTANT SAFETY INFORMATION What is the most important information I should know about ENBREL? ENBREL is a medicine that affects your immune system. ENBREL can lower the ability of your immune system to fight infections. Serious infections have

happened in patients taking ENBREL. These infections include tuberculosis (TB) and infections caused by viruses, fungi, or bacteria that have spread throughout the body. Some patients have died from these infections. Your doctor should test you for TB before you take ENBREL and monitor you closely for TB before, during, and after ENBREL treatment, even if you have tested negative for TB. There have been some cases of unusual cancers reported in children and teenage patients who started using tumor necrosis factor (TNF) blockers before 18 years of age. Also, for children, teenagers, and adults taking TNF blockers, including ENBREL, the chances of getting lymphoma or other cancers may increase. Patients with RA or psoriasis may be more likely to get lymphoma. Before starting ENBREL, tell your doctor if you: • Have any existing medical conditions • Are taking any medicines, including herbals • Think you have, are being treated for, have signs of, or are prone to infection. You should not start taking ENBREL if you have any kind of infection, unless your doctor says it is okay • Have any open cuts or sores • Have diabetes, HIV, or a weak immune system

...can go side by side.

Lisa D. Head Chef Moderate to Severe RA

• Have TB or have been in close contact with someone who has had TB • Were born in, lived in, or traveled to countries where there is more risk for getting TB. Ask your doctor if you are not sure • Live, have lived in, or traveled to certain parts of the country (such as, the Ohio and Mississippi River valleys, or the Southwest) where there is a greater risk for certain kinds of fungal infections, such as histoplasmosis. These infections may develop or become more severe if you take ENBREL. If you don’t know if these infections are common in the areas you’ve been to, ask your doctor • Have or have had hepatitis B • Have or have had heart failure • Develop symptoms such as persistent fever, bruising, bleeding, or paleness while taking ENBREL • Use the medicine Kineret® (anakinra), Orencia® (abatacept), or Cytoxan® (cyclophosphamide) • Are taking anti-diabetic medicines • Have, have had, or develop a serious nervous disorder, seizures, any numbness or tingling, or a disease that affects your nervous system such as multiple sclerosis or Guillain-Barré syndrome • Are scheduled to have surgery • Have recently received or are scheduled for any vaccines. All vaccines should be brought up-to-date before starting ENBREL. Patients taking ENBREL should not receive live vaccines. • Are allergic to rubber or latex • Are pregnant, planning to become pregnant, or breastfeeding • Have been around someone with chicken pox

What are the possible side effects of ENBREL? ENBREL can cause serious side effects including: New infections or worsening of infections you already have; hepatitis B can become active if you already have had it; nervous system problems, such as multiple sclerosis, seizures, or inflammation of the nerves of the eyes; blood problems (some fatal); new or worsening heart failure; new or worsening psoriasis; allergic reactions; autoimmune reactions, including a lupus-like syndrome and autoimmune hepatitis. Common side effects include: Injection site reactions, upper respiratory infections (sinus infections), and headache. These are not all the side effects with ENBREL. Tell your doctor about any side effect that bothers you or does not go away. If you have any questions about this information, be sure to discuss them with your doctor. You are encouraged to report negative side effects of prescription drugs to the FDA. Visit www.fda.gov/medwatch, or call 1-800-FDA-1088. Please see accompanying Medication Guide on the next page.

Learn more about joint pain and damage at EnbrelFacts.com Call 1-888-4ENBREL for more information.

USA-ERHM-117831(1) 05-16

(en-brel) (etanercept)

Read the Medication Guide that comes with Enbrel before you start using it and each time you get a refill. There may be new information. This Medication Guide does not take the place of talking with your doctor about your medical condition or treatment. It is important to remain under your doctor’s care while using Enbrel. Enbrel is a prescription medicine called a Tumor Necrosis Factor (TNF) blocker that affects your immune system. What is the most important information I should know about Enbrel? Enbrel may cause serious side effects, including: 1. Risk of Infection 2. Risk of Cancer 1. Risk of infection Enbrel can lower the ability of your immune system to fight infections. Some people have serious infections while taking Enbrel. These infections include tuberculosis (TB), and infections caused by viruses, fungi, or bacteria that spread throughout their body. Some people have died from these infections. • Your doctor should test you for TB before starting Enbrel. • Your doctor should monitor you closely for symptoms of TB during treatment with Enbrel even if you tested negative for TB. • Your doctor should check you for symptoms of any type of infection before, during, and after your treatment with Enbrel. You should not start taking Enbrel if you have any kind of infection unless your doctor says it is okay. 2. Risk of cancer • There have been cases of unusual cancers in children and teenage patients who started using TNF-blocking agents at less than 18 years of age. • For children, teenagers, and adults taking TNF-blocker medicines, including Enbrel, the chances of getting lymphoma or other cancers may increase. • People with rheumatoid arthritis or psoriasis, especially those with very active disease, may be more likely to get lymphoma. Before starting Enbrel, be sure to talk to your doctor: Enbrel may not be right for you. Before starting Enbrel, tell your doctor about all of your medical conditions, including: Infections – tell your doctor if you: • have an infection. (See “What is the most important information I should know about Enbrel?”) • are being treated for an infection. • think you have an infection. • have symptoms of an infection such as fever, sweats or chills, cough or flu-like symptoms, shortness of breath, blood in your phlegm, weight loss, muscle aches, warm, red or painful areas on your skin, sores on your body, diarrhea or stomach pain, burning when you urinate or urinating more often than normal, and feel very tired. • have any open cuts on your body. • get a lot of infections or have infections that keep coming back. • have diabetes, HIV, or a weak immune system. People with these conditions have a higher chance for infections. • have TB, or have been in close contact with someone with TB. • were born in, lived in, or traveled to countries where there is a risk for getting TB. Ask your doctor if you are not sure. • live, have lived in, or traveled to certain parts of the country (such as the Ohio and Mississippi River valleys, or the Southwest) where there is a greater risk for getting certain kinds of fungal infections (histoplasmosis, coccidioidomycosis, blastomycosis). These infections may happen or become more severe if you use Enbrel. Ask your doctor if you do not know if you live or have lived in an area where these infections are common. • have or have had hepatitis B. Also, BEFORE starting Enbrel, tell your doctor: • About all the medicines you take including prescription and nonprescription medicines, vitamins and herbal supplements including: • Orencia® (abatacept) or Kineret® (anakinra). You have a higher chance for serious infections when taking Enbrel with Orencia® or Kineret®. • Cyclophosphamide (Cytoxan®). You may have a higher chance for getting certain cancers when taking Enbrel with cyclophosphamide. • Anti-diabetic Medicines. If you have diabetes and are taking medication to control your diabetes, your doctor may decide you need less anti-diabetic medicine while taking Enbrel. Keep a list of all your medications with you to show your doctor and pharmacist each time you get a new medicine. Ask your doctor if you are not sure if your medicine is one listed above. Other important medical information you should tell your doctor BEFORE starting Enbrel, includes if you: • have or had a nervous system problem such as multiple sclerosis or Guillain-Barré syndrome. • have or had heart failure. • are scheduled to have surgery.

• have recently received or are scheduled to receive a vaccine. • All vaccines should be brought up-to-date before starting Enbrel. • People taking Enbrel should not receive live vaccines. • Ask your doctor if you are not sure if you received a live vaccine. • are allergic to rubber or latex. • The needle covers on the single-use prefilled syringes and the needle covers within the needle caps on the single-use prefilled SureClick® autoinjectors contain dry natural rubber. • have been around someone with varicella zoster (chicken pox). • are pregnant or plan to become pregnant. It is not known if Enbrel will harm your unborn baby. If you took Enbrel during pregnancy, talk to your doctor prior to administration of live vaccines to your infant. • If you become pregnant while taking Enbrel, you are encouraged to enroll in Amgen’s Pregnancy Surveillance Program. You can enroll by calling 1-800-77-AMGEN (1-800-772-6436). • are breastfeeding or plan to breastfeed. Enbrel can pass into breast milk. You and your doctor should decide if you will take Enbrel or breastfeed. You should not do both. • If you choose to breastfeed while taking Enbrel, you are encouraged to enroll in Amgen’s Lactation Surveillance Program. You can enroll by calling 1-800-77-AMGEN (1-800-772-6436). See the section “What are the possible side effects of Enbrel?” below for more information. What is Enbrel? Enbrel is a prescription medicine called a Tumor Necrosis Factor (TNF) blocker. Enbrel is used to treat: • moderately to severely active rheumatoid arthritis (RA). Enbrel can be used alone or with a medicine called methotrexate. • psoriatic arthritis. Enbrel can be used alone or with methotrexate. • ankylosing spondylitis (AS). • chronic moderate to severe plaque psoriasis in adults ages 18 years and older. • moderately to severely active polyarticular juvenile idiopathic arthritis (JIA) in children ages 2 years and older. You may continue to use other medicines that help treat your condition while taking Enbrel, such as nonsteroidal anti-inflammatory drugs (NSAIDs) and prescription steroids, as recommended by your doctor. Enbrel can help reduce joint damage and the signs and symptoms of the above mentioned diseases. People with these diseases have too much of a protein called tumor necrosis factor (TNF), which is made by your immune system. Enbrel can reduce the effect of TNF in the body and block the damage that too much TNF can cause, but it can also lower the ability of your immune system to fight infections. See “What is the most important information I should know about Enbrel?” and “What are the possible side effects of Enbrel?” Who should not use Enbrel? Do not use Enbrel if you: • have an infection that has spread through your body (sepsis). How should I use Enbrel? • Enbrel is given as an injection under the skin (subcutaneous or SC). • If your doctor decides that you or a caregiver can give the injections of Enbrel at home, you or your caregiver should receive training on the right way to prepare and inject Enbrel. Do not try to inject Enbrel until you have been shown the right way by your doctor or nurse. • Enbrel is available in the forms listed below. Your doctor will prescribe the type that is best for you. ° Single-use Prefilled Syringe ® ° Single-use Prefilled SureClick Autoinjector ° Multiple-use Vial • See the detailed “Instructions for Use” with this Medication Guide for instructions about the right way to store, prepare, and give your Enbrel injections at home. • Your doctor will tell you how often you should use Enbrel. Do not miss any doses of Enbrel. If you forget to use Enbrel, inject your dose as soon as you remember. Then, take your next dose at your regular(ly) scheduled time. In case you are not sure when to inject Enbrel, call your doctor or pharmacist. Do not use Enbrel more often than as directed by your doctor. • Your child’s dose of Enbrel depends on his or her weight. Your child’s doctor will tell you which form of Enbrel to use and how much to give your child. What are the possible side effects of Enbrel? See “What is the most important information I should know about Enbrel?” Enbrel can cause serious side effects, including: • Infections. Enbrel can make you more likely to get infections or make any infection that you have worse. Call your doctor right away if you have any symptoms of an infection. See “Before starting Enbrel, be sure to talk to your doctor” for a list of symptoms of infection. • Previous Hepatitis B infection. If you have been previously infected with the hepatitis B virus (a virus that affects the liver), the virus can become active while you use Enbrel. Your doctor may do a blood test before you start treatment with Enbrel and while you use Enbrel. • Nervous system problems. Rarely, people who use TNF-blocker medicines have developed nervous system problems such as multiple sclerosis, seizures, or inflammation of the nerves of the eyes. Tell your doctor right away if you get any of these symptoms: numbness or tingling in any part of your body, vision changes, weakness in your arms and legs, and dizziness.

• Blood problems. Low blood counts have been seen with other TNF-blocker medicines. Your body may not make enough of the blood cells that help fight infections or help stop bleeding. Symptoms include fever, bruising or bleeding very easily, or looking pale. • Heart failure including new heart failure or worsening of heart failure you already have. New or worse heart failure can happen in people who use TNF-blocker medicines like Enbrel. If you have heart failure your condition should be watched closely while you take Enbrel. Call your doctor right away if you get new or worsening symptoms of heart failure while taking Enbrel, such as shortness of breath or swelling of your lower legs or feet. • Psoriasis. Some people using Enbrel developed new psoriasis or worsening of psoriasis they already had. Tell your doctor if you develop red scaly patches or raised bumps that may be filled with pus. Your doctor may decide to stop your treatment with Enbrel. • Allergic reactions. Allergic reactions can happen to people who use TNF-blocker medicines. Call your doctor right away if you have any symptoms of an allergic reaction. Symptoms of an allergic reaction include a severe rash, a swollen face, or trouble breathing. • Autoimmune reactions, including: • Lupus-like syndrome. Symptoms include a rash on your face and arms that gets worse in the sun. Tell your doctor if you have this symptom. Symptoms may go away when you stop using Enbrel. • Autoimmune hepatitis. Liver problems can happen in people who use TNF-blocker medicines, including Enbrel. These problems can lead to liver failure and death. Call your doctor right away if you have any of these symptoms: feel very tired, skin or eyes look yellow, poor appetite or vomiting, pain on the right side of your stomach (abdomen). Common side effects of Enbrel include: • Injection site reactions such as redness, swelling, itching, or pain. These symptoms usually go away within 3 to 5 days. If you have pain, redness, or swelling around the injection site that doesn’t go away or gets worse, call your doctor. • Upper respiratory infections (sinus infections). • Headache. These are not all the side effects with Enbrel. Tell your doctor about any side effect that bothers you or does not go away. Call your doctor for medical advice about side effects. You may report side effects to FDA at 1-800-FDA-1088. How should I store Enbrel? • Store Enbrel in the refrigerator at 36° to 46°F (2° to 8°C). • If needed, you may store the Enbrel syringe, autoinjector, or the dose tray for the multi-use vial at room temperature between 68°F to 77°F (20°C to 25°C) for up to 14 days. ° Once Enbrel has reached room temperature, do not put it back in the refrigerator. • Throw away Enbrel that has been stored at room temperature after 14 days. • Mixed Enbrel powder should be used right away or kept in the refrigerator at 36°F to 46°F (2°C to 8°C) for up to 14 days. • Do not store Enbrel in extreme heat or cold. For example, avoid storing Enbrel in your vehicle’s glove box or trunk. • Do not freeze. • Do not shake. • Store Enbrel in the original carton to protect from light or physical damage. • Keep Enbrel and all medicines out of the reach of children. General Information about Enbrel Medicines are sometimes prescribed for purposes not mentioned in a Medication Guide. Do not use Enbrel for a condition for which it was not prescribed. Do not give Enbrel to other people, even if they have the same condition. It may harm them. This Medication Guide summarizes the most important information about Enbrel. If you would like more information, talk with your doctor. You can ask your doctor or pharmacist for information about Enbrel that was written for healthcare professionals. For more information, call 1-888-4ENBREL (1-888-436-2735). What are the ingredients in Enbrel? Single-use Prefilled Syringe and the Single-use Prefilled SureClick® Autoinjector: Active Ingredient: etanercept Inactive Ingredients: sucrose, sodium chloride, L-arginine hydrochloride and sodium phosphate Multiple-use Vial: Active Ingredient: etanercept Inactive Ingredients: mannitol, sucrose, tromethamine This Medication Guide has been approved by the U.S. Food and Drug Administration.

PMV11

Just because you can’t see it doesn’t mean it’s not there.

Although it’s more common in older women, ovarian cancer affects women of all ages, even in their 20s. There is no early detection test, and symptoms can be subtle. But while you can’t see it, you can take steps to get ahead of it by knowing your risk factors. Family history of cancer and presence of gene mutations like BRCA are risk factors, so talk to your family and your doctor. This information makes you less likely to ignore vague signs that could indicate disease. Meanwhile, promising collaborative research will continue to shed light on new advances in diagnosis and treatment of ovarian cancer. To learn more about symptoms, risk factors and research go to SU2C.org/ovarian

Minnie Driver Stand Up To Cancer Ambassador Photo by Martin Schoeller

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

TRAVEL LIST

Across the country haunted houses, creepy campouts and other spooky happenings are waiting to turn your weekend away into a fright fest. Can you handle them? Check out the scare factor for each and decide if you want to take your chances. BY ELAINE GLUSAC 64

PHOTO BY BRYAN HAEFFELE .

Ghoulish getaways

*No signiﬁcant difference has been shown between milk derived from cows treated with the artiﬁcial growth hormone rbST and non-rbST-treated cows. DreamWorks Trolls © 2016 DreamWorks Animation LLC. All rights reserved. © 2016 Royal Caribbean International.

This Halloween, TruMoo isn’t the only delicious treat!

Enter for a chance to

WIN A FAMILY CRUISE plus weekly Trolls prizes. Enter cap codes at trumoo.com. 2016 TruMoo Halloween Sweepstakes. NO PURCHASE OR PAYMENT NECESSARY TO ENTER OR WIN. A PURCHASE WILL NOT INCREASE YOUR CHANCES OF WINNING. Starts on 8/11/16 at 12:00:01 p.m. PT and ends on 11/16/16 at 11:59:59 a.m. PT. Weekly drawings start 8/19/16. Open to legal residents of 50 U.S./D.C. (excl. CO), 18+. Void in CO & where prohibited. Free Code: Send SASE to TruMoo Halloween Sweepstakes, P.O. Box 536, Elmhurst, IL 60126. Requests must be postmarked by 11/4/16; recv’d by 11/10/16. For complete Ofﬁcial Rules, go online to www.trumoo.com. Sponsor: Dean Foods Company, 2711 North Haskell Avenue, Suite 3400, Dallas, TX 75204. Meredith Corporation (Rachael Ray Every Day) is not afﬁliated with this promotion.

TRAVEL LIST

ALL LIT UP

CROTON- ON-HUDSON, NY

Make your way through the Great Jack O’Lantern Blaze, a trail of more than 7,000 hand-carved pumpkins along the historic riverside, which looks much as it did in the 18th century, when Washington Irving’s Headless Horseman galloped through the region. This family-friendly event features ghouls, witches and ghosts (all toned down for the kids), as well as an impressive array of sculptures—life-size animals, a train with a real

smokestack and more—all made from pumpkins. $20, starting September 30, check hudsonvalley.org/blaze for schedule

WHERE TO STAY THE NIGHT

Bunk at the nearby Doral Arrowwood Resort and enjoy some spectacular fall foliage at the 114-acre wooded retreat. From $179 per night, includes craft cocktail and a copy of Irving’s book; doralarrowwood.com

GHOST SHIP LO N G B E AC H , CA

The creaks and groans of an old ship can make a nighttime visit aboard the 80-year-old Queen Mary unnerving, especially once you know that so much paranormal activity has been reported there that film crews often visit hoping for a sighting. Sign up for a ticket to the Dark Harbor experience and wander spooky, narrow mazes within the boat’s bowels that are lined with costumed characters to give you a fright. The creepy carnival atmosphere around the harbor features fire-breathers and stilts walkers dressed to impress. From $20, starting September 29, check queenmary.com/ events/dark-harbor for schedule If a few hours isn’t enough, you can sleep aboard the ship, which fittingly took its final voyage on Halloween 1967. Rumor has it guests have heard laughter from one of the resident spirits, Mary, when visiting the pool deck. From $109 a night with rate code RACHAELRAY, includes two event tickets; queenmary.com

ESCAPE WITH YOUR LIFE

P H I L A D E L P H I A , PA

Ghost hunters flock to Al Capone’s former cell in the abandoned Eastern State Penitentiary, drawn by reports of shadowy figures darting from chamber to chamber and filling rooms with palpable energy. The Gothic-style prison, which opened in 1829, goes even more gruesome in its 26th season of Terror Behind the Walls, when the prison turns into a haunted house filled with actors dressed as inmates ready to spring out from behind bars. You can either observe the madness or be a part of it by wearing a glowing necklace that alerts the staff that you can be grabbed, held back and even removed from your group and sent into hidden passageways. Gulp! From $19, starting September 16, check easternstate.org/halloween for schedule DARE TO STAY THE NIGHT The nearby Cornerstone Bed and Breakfast, in an 1865 stone mansion, boasts its own (gentler) ghost, a girl who, guests claim, occasionally appears in the form of a floating orb. $185 per night, includes lodging, breakfast for two and daytime prison-tour tickets; cornerstonebandb.com

SCARE FACTOR:

Family friendly

Date friendly

Scary!

Super scary!

Don’t say we didn’t warn you...

FROM TOP, PHOTOS COURTESY TOM NYCZ ; TERROR BEHIND THE WALLS; THE QUEEN MARY .

DARE TO STAY THE NIGHT

FROM LEFT, PHOTOS COURTESY UNIVERSAL O R L A N D O RE SO RT; WISCO N SIN FE AR GROUNDS.

FAIR GAMES

KILLER THRILLERS

ORLANDO, FL

Demonic maniacs of all sorts have stalked Universal Orlando’s Halloween Horror Nights for more than 25 years. But the park makes sure to bring in fresh blood each season, and this year’s debuts include new haunted mazes based on movies and TV shows like The Exorcist, The Walking Dead, The Texas Chain Saw Massacre, Halloween II and more. From $105, starting September 16, check halloweenhorrornights.com/orlando for schedule WHERE TO STAY THE NIGHT The 1,000-room Loews Sapphire Falls Resort at Universal Orlando feels like it’s on a tropical island, complete with cascading waterfalls and sand beaches (even though you’re in landlocked Orlando). It’s a great place to chill out after a fright-filled night. From $215 per person per night, includes entry to Universal Studios and Islands of Adventure and Horror Nights admission with dedicated entry; universalorlando.com

Ben’s Beginners™ is a movement helping families to eat better, by cooking together. Enjoy a fresh start for the whole family with our cooking lessons at UncleBens.com ®/™ Trademarks ©Mars, Incorporated 2016

WAU K E S H A , W I

This time of year the county fairgrounds are transformed into the Wisconsin Fear Grounds. Guests venture through the woods to a 20,000-square-foot haunted house so scary a safe phrase was created to allow terrified patrons to be escorted out. From $20, starting October 1, check wisconsinfeargrounds.com for schedule DAR E TO STAY TH E N I G HT Visit on October 8 for the Night Terrors: 13 Hours of Fear sleepover. Join up to 240 brave souls camping out on the property while enjoying movie screenings, a walk through haunted woods and more. From $80 per person, includes a tent, activities and refreshments; wisconsinfeargrounds.com/camp-out

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COUNTER INTELLIGENCE

Slash hits PROP STYLING BY MEGUMI EMOTO. A NIGHT MARE ON ELM ST REET AND ALL RELATED CHARACTERS AND ELEMENTS © & TM NEW LINE PRODUCTIONS, INC. (S16).

There’s nothing scarier than a knife that can’t cut it. Consider picking up one of these five that made it past our test kitchen’s chopping block.

By LISA FREEDMAN

Photography by CLAIRE BENOIST

COUN T E R I NT ELLI G E N C E

Get a grip

Sharp finds Our budget-conscious kitchen pros spent weeks chopping to uncover these top-notch chef’s knives in every price range.

LONGLASTING EDGE Some home cooks prefer ceramic blades because they stay sharp months longer than steel options. Try the Revolution Series 8-inch Professional Chef’s Knife, the best ceramic in our testing. Keep in mind that ceramic blades chip or crack more easily, so don’t use one to, say, smash garlic. $80, kyoceraadvanced ceramics.com

UNDER COVER For those who aren’t quite sure how to use a honing steel, the Edgekeeper Forged 8-inch Chef Knife with Self-Sharpening Sheath practically takes care of itself. The protective cover has a built-in sharpener, so every time you slide it on or off, the blade gets some quick TLC. $20, Sabatier, pfaltzgraff.com

Can you spot the correct way to hold a chef’s knife?

KITCHEN GO-TO

The wacky handle on this 8-inch Chef’s Knife makes sense once you grab it. The extra-short length forces you to choke up on the blade rather than hold it too far back on the handle. A proper grip gives you more control when chopping. $75, finicutlery.com

Honing steels don’t actually sharpen a knife—they just realign its thin, delicate edge, which can bend as it’s used on harder jobs. 70

PRODUCT PHOTOS BY DAVID LEWIS TAYLOR ; HOW-TO PHOTOS BY PETER ARDITO.

WHO KNEW?

SHORT ORDER

ANSWER: D

If you’re still learning to mince like a pro, the new Control 8-inch Chef’s Knife can help. It features an indentation on top of the blade; hold onto it with your nondominant hand to keep the blade in place while rocking over a pile of herbs or onions. $30, zyliss.com

For the best control over the knife, hold it so that your index finger and thumb pinch the blade where it meets the handle. Then, loosely wrap your other three fingers underneath the handle and let the pinched fingers guide the way as you chop.

FOR NOVICE COOKS

Test kitchen associate Charles Grayauskie uses this Classic Ikon 8-inch Cook’s Knife at work and at home. “The handle feels like it was made for my hand, which is key considering how many hours I log in the kitchen,” he says. $160, Wüsthof, williams-sonoma.com

Grown-Up Mac and Cheese 2 cups uncooked whole-grain elbow macaroni 2 tbsp olive oil 3 tbsp butter WEVS À RXU 1 cup fat-free milk 1 cup panko breadcrumbs 1 tbsp chopped parsley 8 oz processed American cheese, cubed 1 link (half of 13.5-oz package) Johnsonville® Smoked or Three Cheese Italian Style Sausage, quartered and sliced

1 | Cook macaroni according to package directions; drain. 2 | Mix breadcrumbs, parsley and olive oil together in a bowl.

SINCE

3 | Meanwhile, in another saucepan, melt butter over medium heat. _ 6WLU À RXU LQWR PHOWHG EXWWHU XQWLO VPRRWK gradually whisk in milk. 5 | Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. 6 | Add cheese; cook and stir until melted. 7 | Stir in macaroni and sausage. 8 | Spread breadcrumb mixture on top and bake at 350°F for 25 minutes.

Member Since 20 07

PROP STYLING BY CHLOE DALEY; FOOD STYLING BY MICHELLE GATTON. ILLUSTRATIONS BY GETTY IMAGES.

SUPERMARKET SMARTS

Sea change Three underappreciated, sustainably farmed and, yes, totally delicious varieties of fish deserve a spot on your dinner table. They’re the reel deal! BY CECILY McANDREWS

If you’re all about that (sea) bass, barramundi is for you. Like sea bass, this white fish is firm and meaty, making it a kid-friendly choice (barramundi fish sticks, please!). For grown-ups, it also takes well to strong flavors, so bring on the chiles and spices.

Photography by LUCAS ZAREBINSKI

2. Arctic char

3. Rainbow trout

If this fillet looks suspiciously like salmon, there’s a reason: They’re cousins. Compared to its betterknown, farmed family member, buttery, rich-tasting arctic char wins on flavor. Plus, thanks to its high fat content, it’s hard to overcook, even for novices.

Midwesterners, forgive everybody else for just now catching on to how good this fish is. Raised in the U.S., rainbow trout has a delicate texture and more omega-3 fatty acids than halibut, cod or snapper. Call it a net gain!

R A C H A E L R AY M A G .C O M | O C TO B E R 2 01 6

SUPERMARKET SMARTS

WINN

Black magic New snacks made with black ingredients are Halloween-ready. Embrace the dark side! BY GRACE RASMUS

B AT T L E O F T H E . . .

Shredded Brussels sprouts We sliced and diced the numbers (and a whole lotta sprouts!) to ﬁnd out if you should break out your knife or pay for a bag. BY ANANDA EIDELSTEIN

Bagged With a package of sprouts, a five-cent premium buys you a four-minute head start— helpful on busy weeknights (and on Thanksgiving, which is right around the corner). Skip packages with wilted or browning sprouts, and use what you buy quickly, so it’s at its freshest.

CHECKOUT! We ate our way through 224(!) new products to ﬁnd six that are worth putting on your grocery list. —GR

Sliced by hand

PREP

minutes

PRICE

80¢

75¢

per cup

Freshly shredded sprouts are a bit crisper, so if you’re turning them into a slaw, DIY might be worthwhile. But if you’re planning on cooking them anyway, skip the precision chopping and fast-forward to cooking and eating them.

“Good Food Made Simple Chicken Black Bean Entrée Bowl ($5.69) is more virtuous than a takeout burrito, but just as tasty.” —Anne Rohaiem, managing editor

“I hide salty-sweet OMG’s Peanut Butter Pretzel Clusters ($3.99) so my coworkers don’t steal them. They’re mine, guys!” —Elizabeth Zuhl, associate art director

black-garlic powder, Cape Cod Roasted Black Garlic Popcorn ($3.49) is perfect for a horror-movie marathon. (Maybe don’t go in for a kiss, though.) >> With 10 grams of fiber, the Theo Chocolate Black Rice Quinoa Crunch Bar ($3.99) is about as close as a candy bar is ever going to get to health food. >> Top salty, nutty Mary’s Gone Crackers Super Seed Seaweed & Black Sesame Crackers ($4.99) with eye of newt! Or cheese. Totally your call.

“Refreshing Bhakti Sparkling Tea in Mint Maté ($2.99) tastes like a mash-up of my favorite beverages: seltzer, tea—and mojitos!” —Yvette Davila, test kitchen intern

PHOTOS BY P ET ER A RDITO; BR USSELS SPROUTS FOOD STYLING BY MARÍ A DEL MAR CUADRA ; PROP STYLING BY KRISTINE TREVINO. ILLUSTRATION BY JUNGYEON ROH.

>> Dusted with earthy

When you try to make the world’s best coffee, you end up making the world’s most thoughtful coffee.

To make great coffee, you cannot cut corners. It starts with respect for the land and the people who coax the greatness of coffee from it. From harvesting to sorting and roasting, we provide the most carefully selected coffee in the world. That means we must give the best back too, caring at every step from seed to cup. Look for a new brand to emerge from Distant Lands in the near future. It’s a quality cup of sustainably produced coffee 50 years in the making. Learn more at DLCoﬀee.com To shop Distant Lands Coffee, visit DLCoﬀeeStore.com

Surprise! This yogurt topper is made with leftover hot dog buns.

Cheese Bread BLT Place 2 slices of cheddar inside each of 4 hamburger buns. Using hands, press to flatten. In skillet, melt 1 tbsp. butter over medium. Working in batches, cook until the buns are crispy and the cheese melts, 1 to 2 minutes per side. Spread mayo on 2 of the grilled cheese buns. Top each with crispy bacon, lettuce, sliced tomato and the remaining buns. Makes 2.

L E F T OV E R LOV E

Nice buns! If tailgating or burger night left you with too many hot dog or hamburger buns, use them up! Check out these creative roll models. —AE

Cinnamon Toast Crunch Crumble On a baking sheet, bake 1 cup coarsely torn hot dog or burger buns at 300° until dry, about 15 minutes. Let cool. In a food processor, pulse buns, 2 tbsp. sugar and 1 tsp. ground cinnamon until coarsely crumbled. Bake on baking sheet until crunchy, about 7 minutes. Serve over yogurt. Makes about 1 cup.

“Sweet and spicy Noosa Yoghurt in Blackberry Serrano ($2.49) is like regular fruit yogurt that got some tattoos and joined a band: way cooler. (It’s more flavorful, too!)” —Cecily McAndrews, food editor

Italian Sausage Frittata In medium ovenproof skillet over mediumhigh, toss 2 torn hot dog or burger buns in 2 tbsp. olive oil until golden, 5 minutes; transfer to plate. In same skillet, cook 1 sliced bell pepper and 1 ⁄ 2 lb. bulk Italian sausage in 1 tbsp. olive oil until sausage is browned, 6 minutes. Add buns and 1 ⁄ 4 cup sliced basil. Pour in 8 seasoned, beaten eggs. Bake at 400° until set, 10 to 12 minutes. Serve with a green salad. Serves 4. Ice Cream Sliders Preheat broiler. Cut 6 slider buns in half. Brush bun tops with melted butter; sprinkle with raw sugar. Broil until browned, about 1 minute. Top bun bottoms with a scoop of your favorite ice cream (we used pistachio). Drizzle the ice cream with chocolate syrup and add the bun tops. Makes 6.

“Made with good-for-you coconut and chia seeds, Nature’s Path Qi’a Superflakes ($3.99) are appealing enough to make me choose cereal over an egg sandwich. Win!” —Ananda Eidelstein, editorial assistant

“Adding a swipe of Korean-style Bibigo Gochujang Mayo Sauce ($5.50) is an easy way to spice up a boring ol’ turkey sandwich.” —Samantha Ulban, associate photo editor

PHOTOS BY P ET ER A RDITO ; L EFTOVER LOVE F O O D ST Y L I N G BY E U G E N E J H O.

SUPERMARKET SMARTS

MEET HOMESTYLE

New RAGÚ Homestyle pasta sauce likes to cling. It has so much pasta-clinging power it covers every spaghetti noodle in a nice, cozy sauce-hug. With our made-from-scratch taste paired with an extra bold, hearty texture, you’ll invite us over for dinner again and again. It’s RAGÚ Homestyle. New, but still simmered in tradition.

(It’s a hugger.)

Cheesy Mexican Lasagna

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Meat-free & easy! Move over, Mondays. These simple, satisfying vegetarian suppers will inspire you to go meatless more often.

Cheesy Vegetable Tart SERVES 4 3

PREP 20 min

COOK 25 min

⁄ 4 lb. zucchini, sliced into very thin rounds

FOOD STYLING BY REBECCA JURKEVICH; PROP STYLING BY PAIGE HICKS.

2 small eggplants (about 1 ⁄ 2 lb. total), sliced into 1 ⁄ 4 -inch-thick rounds 2 tsp. kosher salt 1 sheet (about 1 ⁄ 2 lb.) frozen puff pastry, thawed 3 ⁄ 4 cup jarred arrabbiata sauce 1 small red onion, sliced into very thin rounds 3 cloves garlic, thinly sliced 2 tbsp. EVOO 2 cups shredded pepper jack 2 tbsp. sliced fresh basil

1. Preheat the oven to 375°. Sprinkle the zucchini and eggplant on both sides with the kosher salt. Arrange in a single layer between double layers of paper towels; let sit 10 minutes. 2. On parchment paper, roll out the puff pastry to a 9-by-12-inch rectangle. Transfer the dough, on the parchment, to a rimmed baking sheet. Using a sharp knife, score a 1/4-inch border all the way around the dough, making sure not to cut all the way through. Using a fork, pierce the dough inside the border all over to prevent puffing during baking. Spread the arrabbiata sauce evenly on the dough inside the border. 3. Press the zucchini and eggplant rounds to remove excess moisture. Arrange the zucchini, eggplant, onion and garlic in rows on top of the sauce; season with pepper. Drizzle with the EVOO and top with the cheese. Bake until the vegetables are tender and the cheese is browned, 25 to 30 minutes. Let cool 5 minutes; sprinkle with the basil. Recipes by HEATHER MELDROM

Photography by RYAN LIEBE

$2.24 PER PERSON

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Sweet Corn Risotto with Jalapeño Pesto SERVES 4 PREP 10 min COOK 35 min

5–6 cups vegetable stock 2 ears corn, kernels cut from cobs, cobs reserved 3 scallions, white and green parts separated, finely chopped 1 ⁄ 2 cup fresh cilantro leaves, finely chopped 1 jalapeño chile— stemmed, seeded and finely chopped 1 tsp. grated lime zest plus 1 tbsp. juice 7 tbsp. EVOO 3 cups Arborio rice 3 tbsp. butter

1. In a large saucepan, bring the stock, corn cobs and 2 cups water to a simmer; season with salt and pepper. In a blender, puree the scallion greens, cilantro, jalapeño, lime juice and 5 tbsp. oil. Transfer the pesto to a small bowl; season. 2. In a large pot, heat 1 tbsp. oil over high.

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Add the corn kernels and cook, stirring often, until golden, 3 to 5 minutes; season. Transfer half the kernels to another small bowl. Rinse the blender. Puree the remaining kernels and 3 tbsp. corn stock; season. 3. Wipe the pot clean and heat the remaining 1 tbsp. oil over medium. Add the rice and scallion whites and cook, stirring often, until coated, about 2 minutes. Add the corn stock, 1 cup at a time, stirring frequently and allowing the liquid to absorb between each addition, until the rice is tender but still ﬁrm and the risotto is creamy, about 20 minutes. Stir in the corn puree, lime zest and butter; season. Top with the reserved corn kernels; drizzle with the pesto.

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$1.93 PER PERSON

Hearty Greek Barley Salad SERVES 4 PREP 15 min COOK 50 min

1 cup pearl barley 1 cup crumbled feta 1 ⁄ 4 cup EVOO 3 tbsp. red wine vinegar 2 heads romaine, chopped 2 small cucumbers, such as Persian, chopped 1 cup halved grape or cherry tomatoes 2 ⁄ 3 cup chopped fresh dill 1 ⁄ 2 cup Kalamata olives, pitted 1 ⁄ 2 small red onion, very thinly sliced

1. In a medium saucepan with a lid, cook the barley in salted water according to package directions; rinse in cold water to cool. Transfer to a large bowl and season with salt and pepper. 2. Meanwhile, in a blender, puree 1/2 cup feta with the oil and vinegar; season the dressing. 3. Toss the barley with the dressing and the remaining ingredients; season the salad.

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

When lunch hours become lunch minutes. ®

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Mushroom Mazeman Ramen SERVES 4 PREP 15 min COOK 20 min

In this style of ramen, you top the noodles with a concentrated, flavorful sauce instead of a broth. 1 1 2 2 2 4 2 12 4

1 2 1

$1.90 PER PERSON

large carrot, shredded tbsp. rice vinegar cups vegetable stock tbsp. minced fresh ginger tbsp. toasted sesame oil tsp. hoisin sauce tbsp. vegetable oil oz. white mushrooms, sliced pkgs. instant ramen (3 oz. each), seasoning packets discarded cup bean sprouts tbsp. chili-garlic sauce tbsp. sesame seeds, toasted scallions, thinly sliced

1. In a small bowl, toss the carrot and vinegar. In a saucepan, boil the stock and ginger until reduced to 11/4 cups, 15 minutes. Remove from the heat; whisk in the sesame oil and hoisin. 2. Meanwhile, in a large skillet, heat the vegetable oil over medium-high. Cook the mushrooms, stirring occasionally, until golden brown, 8 to 10 minutes; season with salt and pepper. 3. Cook the ramen according to package directions. Drain; divide among 4 bowls. Top with the ginger sauce, carrot, mushrooms, bean sprouts and chili-garlic sauce; garnish with the sesame seeds and sliced scallions.

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$1.95 PER PERSON

Sweet Potato & Black Bean Enchiladas SERVES 4 PREP 20 min COOK 30 min 3

2 tsp. vegetable oil ⁄ 4 lb. sweet potatoes, peeled and cut into 1 ⁄ 2 -inch cubes

1 small onion, cut into 1 ⁄ 2 -inch pieces 2 cloves garlic, finely chopped 1 can (15 to 15.5 oz.) black beans, rinsed 2 tsp. adobo sauce from canned chipotles in adobo 12 corn tortillas 23 ⁄ 4 cups shredded mozzarella 2 cups green enchilada sauce 1 ⁄ 4 cup drained pico de gallo 2 tbsp. drained canned pickled jalapeño slices

1. Preheat the oven to 400°. In a nonstick skillet with a lid, heat the oil over medium. Add the sweet potatoes and onion. Cover and cook, stirring occasionally, until tender, about 8 minutes. Add the garlic; cook until fragrant, about 1 minute. Using a fork, coarsely mash the mixture; season with salt and pepper. Stir in the black beans and adobo sauce. Cook until the bean mixture is heated through; transfer to a medium bowl. 2. Wipe the skillet clean and heat over medium-

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high. Working with 1 tortilla at a time, cook until blistered, about 10 seconds per side. 3. Divide the bean mixture among the tortillas; sprinkle each with 2 tbsp. cheese. Roll up the tortillas and arrange them, seam side down, in a large (4 qt.) baking dish. Top with the enchilada sauce and the remaining cheese. Bake until the cheese melts and the enchiladas are heated through, about 15 minutes. Top with the pico de gallo and pickled jalapeños.

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FOOD STYLING BY MICHELLE GATTON; PROP STYLING BY CHLOE DALEY.

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Photography by LUCAS ZAREBINSKI

R A C H A E L R AY M A G .C O M | O C TO B E R 2 01 6

Twirl it up and go Lady and the Trampâ&#x20AC;&#x201D; itâ&#x20AC;&#x2122;s pasta night! Thanks to great corn and rice pastas at the supermarket, you can make most of these recipes gluten-free as well.

Rachael Ray

meals

Egg Tagliatelle with Saï¬&#x20AC;ron, Asparagus & Hot Sausage (recipe, page 93)

Photography by JOSEPH DE LEO

R AC H A E L R AY M AG .C O M | O C TO B E R 2 0 1 6

Roasted Broccolini Riggies with Walnut Pesto SERVES 4 2 bunches broccolini, cut into 2-inch pieces 1 small red chile, such as finger or Fresno, chopped or thinly sliced Natural olive oil cooking spray Salt and pepper 1 cup baby arugula or baby kale 1 cup fresh flat-leaf parsley 3 ⁄ 4 cup walnuts, toasted 1 tbsp. lemon zest plus 1 ⁄ 4 cup juice 2 cloves garlic About 1 ⁄ 8 tsp. freshly grated or ground nutmeg About 1 ⁄ 4 cup EVOO

⁄ 2 cup (loosely packed) freshly grated Parmigiano-Reggiano

⁄ 2 cup (loosely packed) freshly grated Pecorino Romano

1 lb. rigatoni h Preheat the oven to 450°. h Bring a large pot of water to a boil for the pasta. h On a large baking sheet, spray the broccolini and chile with cooking spray. Season with salt and pepper; toss to coat. Roast, turning halfway through, until crisp-tender and browned at the edges, 10 to 15 minutes.

h In a food processor, pulse the arugula, parsley, walnuts, lemon zest and juice, garlic and nutmeg until ﬁnely chopped; season. With the machine running, gradually stream in the EVOO to form a pesto; transfer to a large bowl. Stir in the cheeses. h Salt the boiling water, add the pasta and cook until almost al dente. Reserve 1 cup of the starchy cooking water; drain the pasta. Stir the cooking water into the pesto. Mix in the pasta and broccolini mixture. Serve in shallow bowls.

Farro Spaghetti with Vegetables SERVES 4 1

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

Asparagus & Hot Sausage 1 1 ⁄ 2 cups chicken stock A fat pinch saffron (about 30 threads) 2 tbsp. olive oil 1 lb. bulk hot Italian sausage 1 lb. asparagus, trimmed and thinly sliced on an angle 2 large shallots, quartered and thinly sliced 2 tbsp. fresh thyme leaves, chopped 4 cloves garlic, chopped 1 tbsp. lemon zest Salt and pepper 1 ⁄ 2 cup dry white wine 1 tbsp. butter, at room temperature 1 tbsp. flour 1 lb. egg tagliatelle EVOO, for drizzling Grated Parmigiano-Reggiano, for passing at the table h In a small saucepan, bring the stock and saffron to a simmer over medium-high. Reduce the heat to low; let the saffron steep in the stock while you heat up the pasta water and start the sauce. h Bring a large pot of water to a boil for the pasta. h In a large skillet, heat 1 tbsp. olive oil, one turn of the pan, over medium-high. Add the sausage and cook, stirring often and breaking up with a

SERVES 4

spoon, until browned, about 6 minutes. Transfer the sausage to a paper towel–lined plate. Add the remaining 1 tbsp. oil, one turn of the pan, to the skillet. Add the asparagus and cook, stirring often, until lightly browned, 2 to 3 minutes. Add the shallots, thyme, garlic and lemon zest; season with salt and pepper. Cook, stirring often, until the shallots soften, 1 or 2 minutes more. Stir in the wine, then the saffron stock. In a small bowl, using a fork or your ﬁngers, knead the butter and ﬂour together until completely combined; whisk into the sauce. Return the sausage to the skillet, reduce the heat to low and let simmer, stirring occasionally, until the sauce thickens, about 2 minutes. h Salt the boiling water, add the pasta and cook until almost al dente. Reserve 1/ 2 cup of the starchy cooking water; drain the pasta. Add the pasta and the cooking water to the sauce; toss to combine. Season, then drizzle with EVOO. Pass the cheese at the table for topping.

⁄ 2 lb. haricots verts (thin green beans), trimmed Salt 2 tbsp. olive oil 1 ⁄ 3 lb. pancetta, finely chopped (optional) 1 lb. zucchini—halved, seeded and cut into 2 1 ⁄ 2 -inch-long matchsticks 2 carrots, peeled and cut into 2 1 ⁄ 2 -inch-long matchsticks 2 leeks, white and lightgreen parts only, halved lengthwise and thinly sliced 4 cloves garlic, sliced Pepper 1 cup chicken stock or vegetable stock 1 lb. farro spaghetti 1 cup freshly grated Parmigiano-Reggiano 3 tbsp. butter 1 ⁄ 2 cup fresh flat-leaf parsley (a couple of small handfuls), chopped 1 ⁄ 4 cup pine nuts, toasted h Bring a large pot of water to a boil for the haricots verts. Prepare a large bowl of ice water. Salt the boiling water; add the haricots verts.

Cook until crisp-tender, about 1 minute. Transfer to the ice water to cool. Drain the beans; cut into thirds. Return the water to a boil for the pasta. h Meanwhile, in a large skillet, heat the oil, two turns of the pan, over medium-high. Add the pancetta, if using, and cook until beginning to brown, 2 to 3 minutes. Add the zucchini and carrots; cook, stirring often, until the vegetables soften, about 5 minutes. Add the leeks and garlic; season with salt and pepper. Cook, stirring often, until the leeks start to soften, about 1 minute. Add the stock; reduce the heat to low. Let the sauce simmer, stirring occasionally, while the pasta cooks. h Add the pasta to the boiling water; cook until almost al dente. Reserve 1/ 2 cup of the starchy cooking water, then drain the pasta. Return the pasta and reserved cooking water to the pot. Add the cheese and butter; toss to coat. Mix in the sauce, parsley and pine nuts; season. Serve in shallow bowls.

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WATC H & LE AR N !

Linguine with Mussels, Hot Sausage, Fennel, Peppers, Onions & Garlic Breadcrumbs SERVES 4 1 1⁄ 2 2 5 1 3

2 ⁄4 1 1

⁄2 ⁄2 1 ⁄2 1

lbs. mussels (about 32) tbsp. butter cloves garlic, chopped cup homemade dried breadcrumbs or panko tbsp. fresh flat-leaf parsley, finely chopped tbsp. olive oil lb. bulk hot Italian sausage onion, finely chopped red field, frying or bell pepper, finely chopped bulb fennel, finely chopped cup dry vermouth cup chicken stock or seafood stock lb. linguine EVOO, for drizzling

h If the mussels have any stringy bits (called the beard) hanging from the shells, grab on to them with a kitchen towel [1] and pull down until they detach [2]. Using a scrub brush, clean the mussels [3]. h Bring a large pot of water to a boil for the pasta. h In a small skillet, melt the butter over medium-high. Add 1 clove garlic; swirl until aromatic, about a minute. Add the breadcrumbs and stir often until deep golden brown, about 6 minutes. Transfer to a plate; let cool. Add the parsley. h In a large, deep skillet with a lid, heat the oil, two turns of the pan, over medium-high. Add the sausage; cook, stirring often and breaking up with a spoon, until browned, about 7 minutes. Add the onion, pepper, fennel and remaining garlic. Cover partially and cook, stirring often, until the vegetables soften, 7 to 8 minutes. Stir in the vermouth, then the stock.

Reduce the heat to low and let the sauce simmer while the pasta cooks. h Salt the boiling water, add the pasta and cook until almost al dente. h Meanwhile, add the mussels to the sauce. Cover, increase the heat to high and cook, shaking the pan often, until the mussels open (discard any that don’t open), about 3 minutes. h Drain the pasta. Toss the pasta with the sauce. Divide among shallow bowls; drizzle with EVOO and top with the breadcrumbs. (Don’t forget to put out bowls to collect shells.)

Roasted Corn & Peppers Penne with Sun-Dried Tomato Pesto SERVES 4 2 ears corn, kernels cut from cob 1 small red field, frying or bell pepper, chopped 1 small red onion, chopped 1 small red chile, such as finger or Fresno, sliced Natural olive oil cooking spray Salt and pepper 1 cup boiling water 1 cup (loosely packed) sundried tomatoes (not in oil) 1 ⁄ 2 cup flat-leaf parsley leaves with tender stems 1 ⁄ 3 cup pine nuts or sliced almonds (a handful), toasted 1 ⁄ 4 cup basil leaves (a small handful) 1 tbsp. balsamic glaze (you can buy my balsamic drizzle at rachaelraystore.com) or aged balsamic vinegar mixed with 1 tsp. sugar 2 cloves garlic About 1 ⁄ 4 cup EVOO 1 cup (loosely packed) freshly grated Parmigiano-Reggiano 1 lb. penne h Preheat the oven to 425°. h Bring a large pot of

water to a boil for the pasta. h On a baking sheet, spray the corn, red pepper, onion and chile with cooking spray; season with salt and

pepper and toss to coat. Roast until the vegetables are browned at the edges and the pepper, onion and chile are tender, 18 to 20 minutes. h In a small bowl, pour the boiling water over the sun-dried tomatoes. Cover with a plate and let stand until softened, about 10 minutes. Drain the tomatoes; transfer to a food processor. Add the parsley, pine nuts, basil, balsamic glaze and garlic; season. Pulse until the herbs, pine nuts and garlic are ﬁnely chopped. With the machine running, gradually stream in the EVOO to form a pesto. Transfer to a large bowl and stir in the cheese. h Salt the boiling water, add the pasta and cook until almost al dente. Reserve 1 cup of the starchy cooking water; drain the pasta. Stir the cooking water into the pesto; add the pasta and toss to coat. Fold in the vegetable mixture. Serve in shallow bowls.

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Bucatini with Lamb & Ham Ragu SERVES 4 3

1 tbsp. olive oil ⁄ 4 lb. ground lamb

Salt and pepper 1 small onion, finely chopped 1 small carrot, grated or finely chopped 1 leafy rib celery from the heart, finely chopped 2 tbsp. fresh rosemary leaves, finely chopped 4 cloves garlic, finely chopped 2 oz. sliced ( 1 ⁄ 8 inch thick) prosciutto cotto or other mild cooked ham, finely chopped 2 oz. sliced ( 1 ⁄ 8 inch thick) prosciutto di Parma, finely chopped 1 fat tbsp. tomato paste 1 ⁄ 2 cup dry white wine 2 cups tomato passata or tomato puree 1 lb. bucatini 1 ⁄ 2 cup grated Pecorino Romano (a generous handful), plus more to pass at the table 1 ⁄ 2 cup fresh flat-leaf parsley (a couple of small handfuls), finely chopped 1 ⁄ 2 cup fresh mint (a couple of small handfuls), finely chopped EVOO, for drizzling h Bring a large pot of water to a boil for the pasta. h In a large skillet with a lid, heat the olive oil, one turn of the pan, over medium-high. Add the lamb. Cook, stirring often and breaking up with a spoon, until browned, about 7 minutes; season with salt and pepper. Add the onion, carrot, celery, rosemary and garlic. Partially cover; cook, stirring occasionally, until the vegetables soften, 5 to 6 minutes. Add both prosciuttos; stir until heated through, about 2 minutes.

Add the tomato paste; stir until blended, about 1 minute. Add the wine; stir until absorbed, about 1 minute. Add the passata and reduce the heat to low. Let the ragu simmer, stirring occasionally, while the pasta cooks. h Salt the boiling water, add the pasta and cook until almost al dente. Reserve 1 cup of the starchy cooking

water; drain the pasta. Toss the pasta, 1/2 cup cooking water, 1/2 cup cheese and the herbs with the ragu, adding more cooking water if dry; season. Serve in shallow bowls drizzled with EVOO. Pass more cheese at the table for topping.

Creamy Mushroom Ragu with Pappardelle SERVES 4 1 1 ⁄ 2 cups chicken stock or Imagine Vegetarian No-Chicken Broth 1-oz. package or a fat handful dried porcini mushrooms 2 tbsp. olive oil 2 tbsp. butter 1 lb. fresh cremini mushrooms, thinly sliced 2 tbsp. fresh thyme leaves, chopped 1 onion, finely chopped 2 leafy ribs celery from the heart, very thinly sliced 4 cloves garlic, chopped 1 ⁄ 2 tsp. crushed red pepper Salt and pepper 1 tbsp. tomato paste 1 ⁄ 2 cup marsala 1 ⁄ 2 cup heavy whipping cream About 1 ⁄ 8 tsp. freshly grated or ground nutmeg 1 lb. pappardelle 1 ⁄ 2 cup freshly grated Parmigiano-Reggiano, plus more for passing at the table h Bring a large pot of water to a boil for the pasta. h In a small saucepan, bring the stock and dried porcini mushrooms to a boil over high. Reduce the heat to low and let simmer until the mushrooms soften, about 5 minutes. h In a large skillet with a lid, heat the oil, two turns of the pan, over medium-high.

Melt the butter into the oil. When the butter foams, add the fresh cremini mushrooms and thyme. Cook, stirring often, until the mushrooms are fragrant and evenly browned, about 10 minutes. Add the onion, celery, garlic and crushed red pepper; season with salt and pepper. Partially cover and cook, stirring the sauce occasionally, until the vegetables soften, 3 to 5 minutes. h Using a slotted spoon, transfer the softened porcini to a cutting board. Chop and add to the sauce. h Mix the tomato paste into the sauce, then the marsala. Pour in the porcini stock, leaving behind any grit on the bottom of the pan. Bring the sauce to a simmer. Add the cream and nutmeg and reduce the heat to low. Let simmer while the pasta cooks. h Salt the boiling water, add the pasta and cook until almost al dente. Reserve about 1/2 cup of the starchy cooking water; drain the pasta. Toss the pasta, cooking water and 1/2 cup cheese with the sauce; season. Serve in shallow bowls. Pass more cheese at the table for topping.

DRIED MUSHROOMS: A LOVE STORY PAGE 120

Spaghetti with Zucchini–Cherry Tomato Sauce & Ricotta Salata SERVES 4

3 tbsp. olive oil 2 medium or 4 small zucchini—halved, seeded and cut into 2 1 ⁄ 2 -inch-long matchsticks Salt and pepper 4 cloves garlic, chopped 1 small red chile, such as finger or Fresno, finely chopped, or 1 tsp. crushed red pepper 2 pts. cherry tomatoes, halved, or 24 to 28 cocktail tomatoes (such as Campari), quartered 1 cup (loosely packed) fresh basil leaves (15 to 20), torn 1 lb. spaghetti EVOO, for drizzling 1 ⁄ 3 cup fresh mint (a handful), chopped 1 ⁄ 2 lb. ricotta salata, coarsely grated h Bring a large pot of water to a boil for the pasta. h In a large skillet with a lid, heat 1 tbsp. olive oil, one turn of the pan, over medium-high. Add the zucchini and season with

salt and pepper. Cook, stirring occasionally, until lightly browned and crisptender, 6 to 7 minutes. Transfer to a plate. Add the remaining 2 tbsp. olive oil, two turns of the pan; add the garlic and chile and swirl until aromatic, about 1 minute. Add the tomatoes and basil and season with salt. Cover and cook, shaking the pan occasionally, until the tomatoes break down into a sauce, 10 to 12 minutes. h Salt the boiling water, add the pasta and cook until almost al dente. Reserve 1/ 2 cup of the starchy cooking water; drain the pasta. Toss the pasta and cooking water with the sauce; drizzle with EVOO. Fold in the zucchini and season. Serve in shallow bowls topped with the mint and ricotta salata.

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Cavatelli with Artichokes, Olives & Leeks

Chicken Chili Cowboy Spaghetti SERVES 4 2 tbsp. olive oil 1 lb. ground chicken Salt and pepper 1 small onion, finely chopped 2 jalapeño chiles, finely chopped 4 cloves garlic, finely chopped 1 rounded tbsp. ground cumin (about 1 rounded palmful) 1 tbsp. ancho chile powder (about 1 palmful) 1 tbsp. Worcestershire sauce 1 1 ⁄ 2 tsp. ground coriander (about 1 ⁄ 2 palmful) 1 tsp. oregano (about 1 ⁄ 3 palmful), preferably Mexican 1 cup chicken stock 1 tbsp. (packed) light brown sugar 1 can white beans, rinsed 1 lb. spaghetti 1 ⁄ 4 cup fresh cilantro or flat-leaf parsley (a small handful), chopped A couple of handfuls mixed grated sharp white cheddar and Parmigiano-Reggiano, plus more to pass at the table h Bring a large pot of water to a boil for the pasta.

h In a large skillet, heat the oil, two turns of the pan, over medium-high. Add the chicken; season with salt and pepper. Cook, stirring often and breaking up with a spoon, until lightly browned and cooked through, about 6 minutes. Add the onion, jalapeños, garlic, cumin, chile powder, Worcestershire sauce, coriander and oregano. Cook, stirring often, until the onion softens, 2 to 3 minutes. Stir the stock and brown sugar into the sauce. Add the beans, reduce the heat to low and let the sauce simmer, stirring occasionally, while the pasta cooks. h Salt the boiling water, add the pasta and cook until almost al dente. Reserve 1/2 cup of the starchy cooking water; drain the pasta. Toss the pasta, cooking water and a couple of handfuls cheese with the sauce; season. Pass more cheese at the table for topping.

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SERVES 4

1 cup green olives, such as Cerignola 2 tbsp. olive oil 2 tbsp. butter 1 box (9 oz.) frozen artichoke hearts, thawed and sliced lengthwise 2 leeks, white and light-green parts only, halved lengthwise and thinly sliced 2 tbsp. fresh thyme leaves, chopped 4 cloves garlic, thinly sliced 1 tbsp. lemon zest plus about 1 ⁄ 4 cup juice Salt and pepper 1 ⁄ 2 cup chicken stock 1 ⁄ 2 cup white wine 1 lb. dried or fresh cavatelli 1 ⁄ 3 cup freshly grated ParmigianoReggiano (a handful), plus more to pass at the table 1 ⁄ 3 cup fresh tarragon (a handful), coarsely chopped EVOO, for drizzling h Bring a large pot of water to a boil for the pasta. h On a work surface, using the ﬂat side of a chef’s knife, crush the olives [1]. Pull out the pits [2], then chop the olives [3]. h Heat a large skillet over medium to medium-high. Add the olive oil, two turns of the pan. Melt the butter into the oil. When the butter foams, add the artichokes and leeks; cook, stirring often, until the leeks soften, 2 to 3 minutes. Add the thyme, garlic and lemon zest. Season with salt and pepper; stir until the garlic softens, 1 to 2 minutes. Add the olives, stock and wine; reduce the heat to low. Let the sauce simmer, stirring often, while the pasta cooks. h Salt the boiling water, add the pasta and cook until almost al dente. Reserve a ladle of the starchy cooking water; drain the pasta. Toss the pasta, cooking water, lemon juice, 1/3 cup cheese and the tarragon with the sauce; season. Drizzle with EVOO. Pass more cheese at the table for topping.

WATC H & LE AR N !

PHOTOGRAPHY BY CHRISTOPHER TESTANI

101

Ê In a large Dutch oven, heat 2 tbsp. olive oil over medium-high. Add 1 chopped onion and 3 cloves chopped garlic. Cook, stirring often, until vegetables soften, about 5 minutes.

Add 11/2 lbs. of meat. Toss it in the pot and season with salt and pepper. Cook, stirring often and breaking up ground meat with a spoon if needed, until browned and cooked through, about 5 minutes. IF YOU’RE GOING VEGETARIAN)

• ground beef, chicken, turkey or pork • diced chicken thighs

Toss in one of these spice blends and stir until aromatic, about 2 minutes. CHOOSE ONE • 2–3 tbsp. chili powder plus a pinch of ground cinnamon

• 1 tbsp. ground cumin plus 2 tsp. ground coriander and 1 tsp. smoked paprika • 1 ⁄ 2 oz. chopped bittersweet chocolate plus 1 ⁄ 2 tsp. ground allspice • 1 minced chipotle in adobo with 2–3 tsp. adobo sauce plus 1 tsp. dried oregano

Add any of these veggies; season. Cook, stirring often, adding a teaspoon or two of oil if they start sticking, until softened, about 5 minutes. CHOOSE AS MANY AS YOU LIKE • 1 chopped peeled large carrot

• 1 chopped celery stalk • 1–2 chopped bell peppers or poblano or Anaheim chiles • 1–2 cups corn kernels • 1 chopped peeled sweet potato • 1–2 cups cubed peeled butternut squash • 1 chopped jalapeño or Serrano chile

FOOD ST YLI NG BY CHRIS LANIER ; PR OP STYL ING BY KAI TLYN DU ROSS WALKER . S M A L L I N G R E D I E N T P H OTO S BY P E T E R A R D I TO ; F O O D ST Y L I N G BY M A R Í A D E L M A R C UA D R A .

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BEEF & KIDNEY BEAN CHILI Recipe, page 105

Pour in 1 to 2 cups beef, chicken or vegetable stock. Add a sauce. Bring to a boil; reduce heat to medium. Cook, stirring often, until slightly reduced, about 15 minutes. CHOOSE ONE • 1–2 cans (14 to 15 oz. each) diced fire-roasted or crushed tomatoes

• 1–2 jars (12 to 16 oz. each) tomatillo salsa (salsa verde) • homemade chile sauce: 1 oz. dried seeded ancho, guajillo or Hatch (New Mexico) chiles soaked in hot water 20 minutes, then pureed

For extra texture or to bulk up a vegetarian chili, add beans, lentils or hominy. Rinse 1 to 3 cans (14 to 15.5 oz. each) of any of the options below. Cook, stirring often, until ﬂavors meld, about 15 minutes. CHOOSE AS MANY AS YOU LIKE • black, kidney, pinto or cannellini beans

• chickpeas • lentils • hominy

Looking for a colorful, healthful boost? Add about 1/ 2 lb. greens. Cooking time varies by type: Spinach wilts in 5 minutes or so, chard takes around 10, and collard greens and kale will be tender after about 15 minutes.

Now for the fun part: Pile on the toppings! Find your options on page 106.

• chard, stemmed and chopped • kale, stemmed and chopped • collard greens, stemmed and chopped • spinach, trimmed and chopped

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N CH dice IP • chip d chicken O T L E t o high tle and d ried o in adobo s s auce regan peppe o stock rs • corn • • red bell ch • d toma iced ﬁre- icken toes • r black oasted beans

Show off your chili creation on Instagram or Twitter with #RRMagFan. Weâ&#x20AC;&#x2122;ll repost our favorites all month.

105

PILE

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PREP 15 min

⁄ 3 cup mayonnaise

2 tbsp. buttermilk ⁄ 2 tsp. grated lime zest plus 2 tbsp. juice 2 hearts of romaine (1 lb. total), chopped (8 cups) 1 English hothouse cucumber, chopped (4 cups) 1 pt. cherry tomatoes, halved 2 cups chopped peeled jicama 2 avocados, chopped

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1. In a small bowl, whisk the mayonnaise, buttermilk, zest and juice. Season the dressing with salt and pepper. 2. In a large bowl, toss the remaining ingredients with the dressing. Season generously.

Y FUDG AN C I X ME WNIES BRO MAKES 16

3 3 1 1 ⁄2 5 2 1 1 3 2

CL C O R NA S S I C M U F FB R E A D INS MAKES 12

1 1⁄ 2 1 3 1 3⁄4 11 ⁄ 2 1 ⁄4 3 1 ⁄4 1 ⁄2 1

PREP 15 min

COOK 20 min

cups cornmeal cup flour tbsp. sugar tsp. salt tsp. baking powder tsp. baking soda cups buttermilk stick butter, melted large egg Nonstick vegetable oil spray

1. Preheat the oven to 400°. In a large bowl, whisk the cornmeal, ﬂour, sugar, salt, baking powder and baking soda. In a medium bowl, whisk the buttermilk, butter and the egg. Add the buttermilk mixture to the cornmeal mixture; stir just until blended. 2. Spray the cups of a 12-cup muffin pan with cooking spray. Divide the batter among the cups, about 1/4 cup for each. Bake until browned and a toothpick inserted into the center comes out clean, 20 to 25 minutes.

PREP 15 min

COOK 35 min

sticks butter cups sugar tbsp. pure vanilla extract tsp. salt large eggs cups natural unsweetened cocoa powder cup flour tbsp. instant espresso powder tsp. ground cinnamon tbsp. confectioners’ sugar

1. Preheat the oven to 350°. Line a 9-by-13-inch baking dish with foil, leaving a 3-inch overhang; butter the foil. In a large saucepan, melt 3 sticks butter over medium. Cook, stirring often, until browned bits form, 4 to 5 minutes. Remove from the heat; add the sugar, vanilla and salt. Using an electric mixer on medium speed, beat until glossy, about 1 minute. Add the eggs; beat on low until blended. Add the cocoa powder, ﬂour, espresso powder and 2 tsp. cinnamon; beat on low just until blended. Scrape into the baking dish. 2. Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, about 35 minutes. Let cool in the dish on a wire rack. 3. In a small bowl, whisk the remaining 1 tsp. cinnamon and the confectioners’ sugar and sift over the brownie. Using foil, lift the brownie from the pan. Cut into 16 rectangles.

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BY LISA FREEDMAN PHOTOGRAPHY BY MARK WEINBERG PROP STYLING BY ELIZABETH MACLENNAN CRAFT STYLING BY MORGAN LEVINE ILLUSTRATION BY LUCY ENGELMAN

Step up your stoop decorations with these killer ideas and give trick-or-treaters something to really freak out about.

No matter what time it is, passersby might be too wary to ring your doorbell. Of course, those willing to cross these black cats will get a sweet reward.

S M O KI N G CAN DY CAU LD RO N Place a few pieces of dry ice (available at grocery stores) inside a large plastic cauldron (from a crafts or party store). Fit a smaller bowl inside the cauldron on top of the ice and fill it with candy. Note: Dry ice can burn unprotected skin, so you might want to save this trick for a grown-ups-only party.

SWAR M I N G BATS Cut bat shapes of different sizes from black construction paper. Fold the bats in half, then unfold, so it looks like theyâ&#x20AC;&#x2122;re flapping their wings, and tape on and around your door.

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CATT Y PU M PKI N S Make stray cats with two stacked pumpkins painted black. Glue on felt eyes and ears, and place two tiny pumpkins (also painted black) at the base of the body for feet.

S EVE R E D LEG S Drop your house on an evil witch—without the messy cleanup. Fill striped tights with pillow stuffing up to the thighs. Cut off the excess fabric. Flatten the top of the stuffed tights and attach the material to the doorsill with clear packing tape. Mold the stuffing with your hands to create realistic legs and slip on a pair of glittery heels.

G LOWI N G WITC H HATS Put strings of batterypowered fairy lights under black witch hats for an eerie twist on the traditional luminaria.

This eerie display will have trick-or-treaters wishing theyâ&#x20AC;&#x2122;d left a trail of breadcrumbs to help them find their way back to the street.

S PYI N G EYE S Cut out giant eyes (circles, half moons, whatever shape you like) from white poster board, then glue on black construction-paper pupils. Tape the eyes in pairs to your door. If your door has glass panels, cover the glass with black construction paper so the eyes pop.

WAR N I N G S I G N S Use a pencil to sketch a message onto a piece of plywood. Cover one letter at a time with allpurpose glue and bagged moss (from crafts stores). Drill holes in the top corners of the wood and hang with twine.

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TOAD STOO L PU M PKI N S Grab the funkiest, wartiest pumpkins and gourds you can find and stack them two at a time to build fake toadstools. Flatbottomed ones will sit on top of each other without any help, but you might need to do some carving to fit others together.

KI LLE R CAN DY BOWL A little paint can transform a cute garden gnome into something nightmares are based on. Use a small brush and black paint to scuff up his beard and hat so it looks like heâ&#x20AC;&#x2122;s emerged from his grave, and add red paint to bloody his hands. Place him in a shallow bowl to loom over the candy.

Warning: Your neighbors may call the exterminator on you!

HATC H I N G LU M I NAR IAS Cut a few slits in white paper bags and glue on plastic spiders so it looks like theyâ&#x20AC;&#x2122;re breaking out from inside. Weigh the bags down with rocks, add battery-powered tea lights, and line them up along your walkway. Add tons of fake webbing and plastic spiders (use glue dots from a crafts store) to the porch.

C R E E PY C R AWLY BOWL Cut 8 two-inch-wide strips of black felt double the height of a black plastic bowl. Cut fringe into the sides of the strips and twist each strip around a piece of floral wire. Glue one end of each wire to a one-inch circle of felt, and glue that circle to the bottom of the bowl. Bend the wires into position so they look like legs. Add felt eyes and fill the bowl with candy.

S PI D E R E G G SAC S Cut each leg of a pair of white tights at the thigh. Fill with pillow stuffing so that the bottom forms a teardrop shape. Tie the top of each leg closed, attach plastic spiders (the legs will hook on) and hang the giant sacs from your porch ceiling.

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CO BWE B - COVE R E D PU M PKI N S With a paring knife, carve a spiderweb into a white pumpkin. Then go over each line with a wet paintbrush dipped in black watercolor for a worn, vintage lookâ&#x20AC;&#x201D;no lighting needed!

G IANT AR AC H N I D Tie together two differentsized black paper lanterns (available at party stores) with string. Tape on construction-paper eyes, mouth and fangs. The mouth has to cover the opening of the smaller lantern, so be sure to measure! Cut giant pipe cleaners to about 20 inches (or whatever looks best based on your lanterns) and hot-glue two to the sides of each lantern; bend them to look like legs. Put a few rocks in the spidersâ&#x20AC;&#x2122; bellies to beat the wind.

Better taste. Fewer ingredients. Delicious Arla cream cheese is free from added hormones,* artificial flavors and preservatives. arlausa.com let in the goodness *FDA has determined that there is no significant difference between milk derived from rBST-treated and non-rBST treated cows.

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SCRATCHPAD MENU DECODER

Tex-Mex brunch challenge

SPICE UP YOUR SIDES

CARBONARA BURGERS

Tasty Mexican(ish) morning dishes go way beyond the breakfast burrito. How well do you know your huevos? Take our salsa-slathered quiz to find out. —ALEXA WEIBEL IF WE TOLD YOU, THAT WOULD BE CHEATING!

Stir chopped giardiniera into potato or pasta salad.

FROM PAGE 14

MIX IT UP

Just pickled

GIVE COCKTAILS A KICK

You’ve probably seen giardiniera dressing up antipasti platters at your favorite Italian joint, but the brined vegetable medley is much more than a pretty face. Packed with a variety of vegetables—like cauliﬂower, peppers, carrots, celery and spicy chiles—it’s like getting a bunch of diﬀerent pickles in one jar! This month, Rach chops some up to make an easy burger relish—and here are three more ideas for adding a little tang to your day.

For a drink with extra zing, use the brine in a dirty martini. Garnish with a few of the olives or cauliflower.

Test your knowledge by filling in the blanks with one of these egg-y classics. A. chilaquiles B. migas C. huevos rancheros

MAKE GRILLED CHEESE GREATER

Roughly chop giardiniera and place between slices of cheese before putting your sandwich in the pan.

1. FRIED WHOLE-CORN TORTILLAS + SUNNY-SIDE-UP EGG + A DRIZZLE OF SALSA =

—GABRIELLA GERSHENSON

PA N T RY P R O

Why dried mushrooms rock If you’re curious about those packets of dried porcini or cremini or shiitake, but aren’t sure how to use them, these three reasons should convince you to snag a bag right away and start cooking. —JANET TAYLOR McCRACKEN THEY LAST A package of dried mushrooms will keep at least a year in your cabinet. And if you store them in an airtight container and stick them in the freezer, they’ll be good for years. Talk about shelf life!

THEY’RE CHEAP It takes nine ounces of fresh ’shrooms to make one ounce of dried, but they still cost about half as much. Use them in any recipe calling for cooked mushrooms: Just pour boiling water over them, let sit until softened and they’re ready to use.

EGGS + CRUMBLED TORTILLA CHIPS + SALSA =

CREAMY MUSHROOM RAGU WITH PAPPARDELLE FROM PAGE 97

THEY’RE SO GOOD Dried mushrooms are umami gold! They’re full of extra-concentrated flavor, and so is their soaking liquid. Substitute it for water to cook grains, use as a broth for soup, or add it to the dish you were reconstituting the mushrooms for.

3. TORTILLA CHIPS + SALSA + FRIED EGG (OPTIONAL) = ANSWERS: 1-C; 2-B; 3-A

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GIARDINIERA PHOTO BY PETER ARDITO; ILLUSTRATIONS BY SARA ZIN.

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Dressed to impress

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

Layla

Dogs in costumes? Cute. Getting your dog into a costume? Ruﬀ. But this advice from Sylvia Reutens, whose pup has beat out hundreds of other dogs for the Best in Show title at the famed Tompkins Square Halloween Dog Parade in New York City, will fetch some results. Learn his style Maybe you break into a sweat whenever you have to wear a turtleneck. Well, your four-legged friend also has likes and dislikes when it comes to clothing. “My dog, Harry, doesn’t like to have things under his body or between his legs,” says Reutens. “Placing a super-light box on top of him—with his head and ears completely free—doesn’t bother him at all.” As much as you want your pet to look adorable, it’s more important that he’s comfortable. Help him try on a few outfits to see what he’s cool with.

Reward with treats “People assume Harry is incredibly well trained because he wears costumes without fuss, but that’s actually not true,” says Reutens, who has dressed Harry up for the last five Halloweens. (Not to mention the contest judging can take hours!) “I just keep a treat directly in his line of sight, and I carry a ball so that I can entice him with a little fetch, too. He has to be rewarded for almost every move he makes in costume.”

10-MONTH- OLD AUSTRALIAN C AT T L E D O G M I X

Plan an escape No matter how much thought you put into your dog’s costume, there’s always going to be a point where he’s just not having it anymore. Be prepared! “Making a costume easy to get on and off makes a huge difference when he just needs a break to be a dog for a bit,” Reutens says. Give him a reprieve and you’re more likely to persuade him to put his costume on for a second round of cuteness.

HER NEW FAMILY

The Fisher family, who adopted her from Animal Rescue Rhode Island in Peace Dale, RI (animalrescueri.org) THE (BOOK) CLUB

To help their son, Ben, get over his fear of dogs, Heidi and Chris took him to the rescue organization’s “Paws to Read” program, which lets kids practice reading to shelter pups in need of companionship. It worked, and he slowly let his guard down. FIVE OF A KIND

Ben paired up with Layla one day and the Fishers— Ben included—fell in love with her. “She was shy, but her eyes were full of kindness. I just knew she was ours,” Heidi says.

—Harry, 10, corgi

Rachael Ray Every Day (ISSN 2381-3830); October 2016, Volume 11, No. 106, 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.

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GROUP EFFORT

Layla loves a good walk with the family. “She won’t go unless everyone who is home comes along,” Heidi says. “She doesn’t like to leave anyone behind!” —SARAH ZORN

“I’m on board for dress-up!”

E LSRESCUE . OR

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

By BRITTANY BURKE

Photography by WINNIE AU

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KI TCHE N CAM EO 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 !

Allison Janney The winner of multiple Emmys appears as a detective following a hot case in this month’s movie adaptation of The Girl on the Train. Is she as good at cooking as she is at sleuthing? We investigated! BY LAURA MORGAN

So, what’s your cooking cred? Do you have any kitchen skills? On a scale of 1 to 10, I’m a 4.5. What kind of foods do you like? I love fresh ingredients like basil, parsley, cilantro, cucumbers, mint, tomatoes, corn, lemons and limes, steak, pork, chicken and fish. Anything you like to avoid? I’m not a fan of anchovies or liver, or spicy, hot things.

Two of Janney’s three dogs, Dutch (left) and Sippie, wonder what’s for dinner!

OK, then make this... 2 tbsp. vegetable oil • 1 tbsp. ground coffee • 1 1⁄4 lbs. tri-tip roast, tied • 1⁄4 cup chopped fresh flat-leaf parsley • 2 cloves garlic, minced or grated • 1 large lemon, zested • 1 tbsp. grated Parmesan • 1 lb. green beans, trimmed h Preheat the oven to 400°. In a small bowl, mix 1 tbsp. oil, the coffee, 2 tsp. salt and 1 tsp. pepper. Rub the coffee mixture on the roast; let sit at room temperature 30 minutes. h In a large skillet, heat 1 tsp. oil over medium-

total; transfer to a roasting pan. Cook until an instant-read thermometer inserted into the thickest part registers 125° for medium-rare, 15 to 20 minutes. Transfer the roast to a cutting board and let rest 15 minutes. h In a bowl, combine the parsley, garlic, lemon zest

and Parmesan for the gremolata; season. h In a large skillet with a lid, heat the remaining 2 tsp. oil over medium-high. Add the beans and 2 tbsp. water; season. Cover; cook 3 minutes. Uncover; cook, stirring, until crisp-tender, 2 minutes more. Remove from the heat; toss with the gremolata. h Thinly slice the roast against the grain. Serve with the green beans. Serves 4.

Well... how did it go? “The whole meal was delicious, but I really fell in love with the gremolata. I’ve used it many times since I made this dish. The recipe is very easy!” 124

P H OTO G R A P H Y BY P E T E R A R D I TO ; F O O D ST Y L I N G BY M A R Í A D E L M A R C UA D R A ; PORTR AIT BY GETT Y IMAGES; AL L OTHER P HOTOS COURT ESY ALLISON JANNEY.

Coffee-Rubbed Tri-tip with Gremolata Green Beans

Itâ&#x20AC;&#x2122;s the beauty of a well-made choice.