16dfvdfv

TM

TAKE A BITE OUTTA LIFE!

R

DINNERS IN 20 MINUTES OR LESS

Back to school prep!

(because you’re busy!)

BROWN-BAG LUNCHES p. 47

31 juicy ideas p. 86

RACHAELRAYMAG.COM SEPTEMBER 2017 R E CYC L E D PA P E R

Cold Brew. Make it your own.

Try NEW Gevalia Cold Brew Coffee Concentrate this summer.

September CONTENTS

F E AT U R E S

76 R AC H A E L

R AY ’ S 3 0 - M I N U T E M E A LS

Make the most of farmers’ market produce with Rach’s fresh riffs on quesadillas, capreses and more.

86 T O M AT O

MANIA!

FOOD STYLING BY CHRIS LANIER ; PROP STYLING BY ANGHARAD BAILEY.

Hello, tomato season! Eat your way through the late-summer bounty with 31 fresh-and-juicy recipes and quickie tips.

Photography by MARCUS NILSSON

3

September

86

p.

FOUND IN EVERY ISSUE

8 RECIPE INDEX

76

p.

15

FA ST I D E A S Fifteen recipes you can make in minutes

GET TOGETHER

57

p.

S H O RTCU T SUPPERS

23

40

p.

Te a r - o u t booklet

FOOD & FUN

Grab some friends and throw an epic dinner party tonight (yes, *tonight*!) with these easybreezy menus.

43 IN SEASON Get fresh with cauliflower!

47 T H AT ’ S GENIUS Kick up your lunch game several notches with restaurant tips that take your midday meal from ho-hum to hell, yeah!

FAVES & SAVES

55

Your ultimate make-ahead meal plan.

10

TEST-KITCHEN PICKS

LETTER F R O M R AC H

Whiz up everything from soup to nut butters with some of the best blenders on the market.

12

59 SUPERMARKET S M A RT S It’s a snack-apalooza! Celeb chefs’ DIY snack mixes, kid-approved lunchtime noshes, wine and junk food parirings and more

67 COOK WITH KIDS Chef Jacques Pépin invites you into his home to make a favorite dish (fish tacos!) with his granddaughter.

Grab a notebook and turn the page for a fresh start.

R AC H ’ S BURGER OF THE MONTH It’s all in the special sauce, baby!

15 WORD OF MOUTH Sushi donuts, lipstick lunch test and more

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

102 P E T P R OJ E CT Do dog DNA tests really work?

104

43

p.

4

KITCHEN CAMEO Elisabeth Shue whips up a batch of spicy cupcakes.

Join the fan sensation!

Reveal layers of lashes for the full fan effect.

LASH

sensational

™

FULL FAN EFFECT MASCARA

“MY BESTIE!!! I am obsessed with this mascara.”

- Ehireme

FANNING BRUS

H

“Volume and length!”

- Carlysaunders18

Sensational?

Believe it.

SIMULATION OF PRODUCT RESULTS ON LASHES ENHANCED WITH LASH INSERTS. Maybelline.com ©2017 Maybelline LLC.

We’ve got a variety of dishes just for you.

FOUNDER AND EDITORIAL DIRECTOR RACHAEL RAY EDITOR-IN-CHIEF LAUREN PURCELL EXECUTIVE EDITOR LAUREN IANNOTTI MANAGING EDITOR TARA COX NEW YORK

212-455-1209

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EXECUTIVE FOOD EDITOR Nina Elder SENIOR FOOD EDITOR Alexa Weibel FOOD EDITOR Cecily McAndrews ASSISTANT FOOD EDITOR Ananda Eidelstein

LIFESTYLE

EXECUTIVE LIFESTYLE EDITOR Jennifer R. Beck HOME AND MARKET EDITOR Danielle Blundell CONTRIBUTING HEALTH EDITOR Marge Perry

TEST KITCHEN

TEST KITCHEN DIRECTOR Janet Taylor McCracken TEST KITCHEN ASSOCIATE Charles Grayauskie

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FOOD/PACKAGED GOODS DIRECTOR

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ART DIRECTOR Sarah Ferretti SENIOR MANAGER, EVENTS AND PARTNERSHIPS

ACCOUNT DIRECTOR

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ASSOCIATE MARKETING MANAGER

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RESEARCH DIRECTOR

SALES ASSISTANTS

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DESIGN

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ART DIRECTOR Phoebe Flynn Rich ASSOCIATE ART DIRECTORS

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PHOTOGRAPHY

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COPY AND RESEARCH

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CONSUMER MARKETING

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

PHOTO GRAPHY BY SARAH A NNE WARD; F O O D STY LING BY EUGENE J HO; PROP ST YLI NG BY CARLA G O NZALE Z-HART.

FOOD

Natural* chicken. Ripe red peppers. A pinch of sesame seeds.

Kitchen-worthy ingredients plus culinary-worthy recipes.

Sesame Chicken. Feed Your Phenomenal.™

No artificial colors†, flavors, or preservatives. *No Arti⇒cial Ingredients; Minimally Processed. †Added Colors from Natural Sources.

Recipe Index SEPTEMBER

SNACKS, STARTERS & SIDES

24 Beer-Battered Green Beans

CONDIMENTS

26 Paprika Wings with Buttermilk Dip

41 Spicy Sriracha Shrimp Cocktail

41 Garlic & Parsley Bread

26 Seared Zucchini with Peppercorns & Ricotta

35 Chipotle Totchos

89 Hasselback Tomato Caprese

93 Tomato, Pineapple & Carrot Muffins

SOUPS & SALADS

Miso Corn Soup

41

41 Sweet & Sour Broccoli Slaw with Edamame

95 Broiled Tomatoes with Garlic Breadcrumbs

Spiced Tomato Jam

B

96

74 Avocado, Tomato & Mozzarella Salad

Kitchen Sink Salad

Ginger & Plum Quick Jam

30 Romesco Butter

96

SAMMIES & BURGERS

25

B Italian Sausage & Chickpea Soup

24

36 Roasted Carrots with Turmeric Couscous

Salmorejo Soup

Mexican-Style Sausage Sandwiches

12 Double Cheeseburgers with Special Ranch

41 Grilled Brie, Apple & Prosciutto Sandwiches

Bacon & Fried Green Tomato Sandwiches

30 Spicy Italian Grilled Cheese

92

PASTA & PIZZA

B 24 Farfalle with Sausage & Arugula Pesto Pizza Peppers

8

Spaghetti with Corn & Crab

41 Easy, Peasy Carbonara

85

82

81 Pepper Penne with Pickled Peppers

30 Leek & Lemon Pasta

Roasted Tomato Puttanesca Riggies

90 Tomato Salad Pizza

>> KEY

44 Colorful Cauliflower Pasta

92 No-Cook Pasta Sauce

Fast (30 min. or less)

Freezer-friendly

78 Tomato Spaghetti with Almond Breadcrumbs

95 Spaghetti with Spicy Tomatoes & Clams

Vegetarian

Gluten-free B Tear-out booklet

MEAT & POULTRY

B Sausages with Confetti Mash

SEAFOOD

B

23 Farro Paella with Shrimp

Strip Steaks with Pomegranate Sauce

28 Seared Scallops with Avocado & Lime

Chicken & Hummus Wrap

35 Chipotle Pork Chops & Shishito Peppers

78 Grilled Peaches & Chicken Salad

74

41 Jacques Pépin’s Fish Tacos

Pot Stickers with Dipping Sauce

79 Hoisin & Ginger Steak with Onions & Corn

83 Zucchini & Eggplant Orzo with Shrimp

Let’s do lunch (better)!

88

Sandwiches and salads that will make you smile! 47

Shrimp with Tomato Grits

h Carrot-Chili

h Simple

h DIY Roast Beef h Mint & Almond

h Lebna with

h Chicken Tagine h Kimchi Chicken

with Cilantro & Bell Pepper h Pickled Red Onions with Fresh Herbs

Vinaigrette

VEGETARIAN MAINS

Chicken Soup Dried Figs

h Guacamole

Pesto

Sandwich

83 Tray Bake: Peaches, Onions & Sausages

h Chicken

84

Fattoush Salad

Quesadilla Suizas B Quinoa-Stuffed Acorn Squash

80 Corn Fritter Poppers with Avo-Ranch Sauce

COOK THE COVER

A toast to tomatoes!

Layer this tasty stuff for the ultimate open-face sandwich.

DESSERTS & DRINKS

Yellow tomatoes

32 Cheesecake Ice Cream with Graham Crumble

89 Tomato-tini

41 Sparkling Singapore Sling Punch

93 Tomato, Watermelon & Strawberry Agua Fresca

41 Citrus Spritzers

97 Tomato-Basil Granita with Vanilla Ice Cream

74 Chocolate, Nut & Fruit Treats

AVOCADO CREMA RED ONION MINT RED CHILIS

Red tomatoes CHERRY PEPPER MAYO SHALLOTS ROSEMARY SPRIGS FLAKY SEA SALT

TAKE A BITE OUTTA LIFE!

DINNERS IN 20 MINUTES OR LESS

Back to school prep!

BROWN-BAG LUNCHES p. 47

(because you’re busy!)

Green tomatoes GREEN OLIVE AIOLI CAPERS MARJORAM CRACKED BLACK PEPPER

PLUS

30 MORE IDEAS! P. 86

9

STEP 1 MAKE A BIG BATCH OF THIS! Grilled Sausages, Peppers & Onions MAKES enough to cook all 6 of the recipes inside PREP 30 min (plus cooling) COOK 30 min

5 lbs. sweet Italian sausages (4 inches each; about 30 total) 5 large onions, cut into wedges with some core attached 5 red bell peppers, quartered 3 green bell peppers, quartered 1 ⁄ 4 cup olive oil 1 tsp. dried oregano

1. Heat a grill or grill pan over medium. Working in batches, if necessary, cook the sausages, turning

occasionally, until an instant-read thermometer inserted into the centers registers 160°, 18 to 22 minutes.

2. Brush the vegetables with the olive oil and season with the oregano and salt and pepper.

Grill the vegetables, turning occasionally, until tender, 10 to 12 minutes for the peppers and 12 to 15 minutes for the onions.

Prep them as follows: Set aside 8 whole sausages;

F O O D ST Y L I N G BY JEN BEAUCHESNE ; PROP STYLING BY KRISTINE TREVIÑO.

slice 5 sausages lengthwise; slice enough sausages to measure 4 cups; and chop enough sausages to measure 2 cups. Chop enough peppers to measure 3 cups and slice enough to measure 2 cups.

Slice enough onions to measure 1 1⁄4 cups and chop enough to measure 1 1⁄2 cups plus 1⁄3 cup.

Cool completely before storing.

AND... FREEZE! Portion the sausages, onions and peppers into freezer bags labeled by recipe. Pasta: 2 cups sliced sausages, 1 cup sliced peppers and 1⁄2 cup sliced onions. Soup: 2 cups sliced sausages, 3⁄4 cup chopped peppers and 1⁄2 cup chopped onions. Squash: 3⁄4 cup chopped peppers and 1⁄3 cup chopped onions. Paella: 2 cups chopped sausages, 1 cup chopped peppers and 1⁄2 cup chopped onions. Sausages & Mash: 8 whole sausages and 1⁄2 cup each chopped peppers and onions. Sandwiches: 5 sausages sliced lengthwise, 1 cup sliced peppers and 3⁄4 cup sliced onions. Press out air, seal and freeze up to 2 months. Thaw in the fridge overnight or microwave on the defrost setting about 7 minutes.

STEP 2 MAKE ONE OF THESE!

1. Farfalle with Sausage & Peppers 1

6 cloves garlic, sliced • ⁄3 cup olive oil • 2 cups sliced grilled sausages, thawed • 1 pt. grape tomatoes, halved • 1 cup sliced grilled peppers, thawed • 1⁄2 cup sliced grilled onions, thawed • 12 oz. farfalle, cooked • 1 cup mini mozzarella balls • 1⁄2 cup torn fresh basil leaves In large skillet, cook garlic in oil over medium, stirring often, until fragrant, 1 minute.

Add next 4 ingredients. Cook, stirring often, 5 minutes. Add pasta and cheese. Cook, stirring, until hot, about 1 minute. Top with basil. Serves 4.

2. Italian Sausage & Chickpea Soup 3 cloves garlic, grated • 2 tbsp. olive oil • 6 cups chicken stock • 1 can (14.5 oz.) diced tomatoes • 2 cups sliced grilled sausages, thawed • 3⁄4 cup chopped grilled peppers, thawed • 1⁄2 cup chopped grilled onions, thawed • 1 can (15.5 oz.) chickpeas, rinsed • 2 cups arugula In large pot, cook garlic in oil over medium, stirring, until fragrant, about 1 minute. Add next 6 ingredients; bring to a boil. Reduce heat, cover and simmer until flavors meld, about 15 minutes. Top with arugula. Serves 4.

3. Quinoa-Stuffed Acorn Squash 1

2 acorn squash (1 ⁄ 2 to 2 lbs. each), halved lengthwise and seeded • 1 package (10 oz.) frozen spinach, thawed and squeezed dry • 3⁄4 cup chopped grilled peppers, thawed • 1⁄ 3 cup chopped grilled onions, thawed • 3⁄4 cup crumbled feta • 1⁄ 2 cup quinoa, cooked • 2 tbsp. balsamic vinegar Roast seasoned squash, cut side down, on greased baking sheet at 400° for 20 minutes. Spread vegetables on sheet alongside squash. Roast until squash is tender and vegetables are hot, about 10 minutes. In bowl, mix remaining ingredients with spinach, peppers and onions; season. Spoon into squash. Serves 4.

4. Farro Paella with Shrimp 3 cups chicken stock • 1 can (14.5 oz.) diced tomatoes • 11⁄ 2 cups pearled farro • 2 tbsp. olive oil• 1⁄4 tsp. saffron • 12 oz. shrimp, peeled and deveined • 2 cups chopped grilled sausages, thawed • 1 cup frozen peas • 1 cup chopped grilled peppers, thawed • 1⁄ 2 cup chopped grilled onions, thawed • 1⁄ 3 cup pitted green olives In large pot, bring stock, tomatoes, farro, oil and saffron to a boil. Cover; simmer over medium-low until farro is tender, about 25 minutes.

Stir in remaining ingredients; cover. Cook until shrimp is cooked through, 8 to 10 minutes. Season. Serves 4.

5. Sausages with Confetti Mash 1

1

1 ⁄2 lbs. potatoes, peeled • 8 oz. parsnips, peeled • ⁄3 cup milk • 3 tbsp. butter • 1⁄2 cup each chopped grilled peppers and onions, thawed and reheated • 5 oz. baby kale • vinaigrette, for salad • 8 whole grilled sausages, thawed and reheated Cut potatoes and parsnips into 1-inch pieces. In saucepan, cover potatoes and parsnips with cold water; bring to a boil. Reduce heat; simmer until tender, 12 to 15 minutes. Drain; return to pot. Mash with milk and butter. Mix in peppers and onions; season.

Toss kale with dressing; season. Serve with sausages and mash. Serves 4.

6. Mexican-Style Sausage Sandwiches 1 cup canned refried beans • 1⁄ 2 tsp. ground chipotle • 4 sub rolls, split and toasted • 5 grilled sausages, sliced lengthwise, thawed • 1 cup sliced grilled peppers, thawed • 3⁄4 cup sliced grilled onions, thawed • 1 avocado, sliced • 1 cup shredded Monterey jack In small bowl, mix refried beans and chipotle; spread on roll tops. Top roll bottoms with sausages, peppers, onions, avocado and cheese; set tops in place. Wrap in foil. Bake at 400° until hot, about 15 minutes. Makes 4.

LINK FOR LINKS! Grab a bulk pack of sausages, because you’ll find even more recipes at RachaelRay Mag.com/ sausagerecipes.

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

Stay sharp!

10

home Isaboo for the first time. Fall is a symbolic season that is both a new beginning and a celebration of where I’ve been and who I am.

It’s also about gearing up for what’s to come! In the spirit of back-to-school season, check out our guide to upgrading your lunch (page 47) and an after-school snack extravaganza on page 66.

And on a personal note, it is an honor to have my friend Jacques Pépin in this issue. His contribution to the quality of my life and my food education is immeasurable.

He is an artist in every sense and a wonderful man, grandfather, mentor, human. Our feature story, shot inside his home, is a must-read (page 69).

Now, go enjoy the new school year. And buy a new notebook!

PHOTO BY GETTY IMAGES.

W

hen I was a kid, this time of year was always so exciting. Mom would take me shopping for new school clothes, and most important, I got to pick out my new stationery!

Back then, everything I drew a picture of—animals, fish, people—had a bag.

Mom asked why I only drew girls with purses and I said, They’re not all girls— everyone needs a bag to hold their pens and paper!

I write everything down on paper and have done so for more than 20 years: recipes, thoughts, grocery lists, doodles of furniture, even my cookbooks! I love what a new notebook means—a fresh page, a new start. Anything is possible; all there is to do is write it down.

September and the smell of early fall in the air to me is what springtime is to everyone else. This is the season when I was married, began my own daytime show and brought

LET LIFE IN

©2017 P&G

to your hair and your head

This double-decker burger with cheese between the patties is John’s new favorite. It gives a certain fast-food burger a run for its money!

A BETTER WAY TO CHOP CHIVES

Double Cheeseburgers with Special Ranch MAKES 4 1 cup sour cream ⁄ 2 cup mixed finely chopped fresh chives, dill and parsley 1 ⁄ 3 cup ketchup 1 ⁄ 4 cup buttermilk 1 ⁄ 4 cup pickle relish 1 tbsp. Worcestershire sauce Salt and pepper 21 ⁄ 4 lbs. 80% lean ground beef 1

12

Olive oil, for drizzling 4 slices yellow American cheese 4 slices yellow sharp cheddar 4 sesame-seed hamburger buns or sesame brioche buns, halved and lightly toasted Sliced dill pickles 1 small white onion, finely chopped Thinly sliced iceberg or little gem lettuce

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

h In a medium bowl, mix the sour cream, herbs, ketchup, buttermilk, relish and Worcestershire; season the sauce with salt and pepper. h Heat a cast-iron skillet, griddle or grill over mediumhigh. In another medium bowl, season the beef and form 8 very thin, large patties.

Drizzle the skillet with oil; add 4 patties and cook, turning occasionally, 6 to 7 minutes.

Top 2 of the patties with a slice of each of the cheeses during the last minute or so of cooking. Top each with another cooked patty to melt the cheese; transfer to a plate.

Repeat with the remaining patties and cheese. h Top the bun bottoms with the pickles and onion, the double patties, then the lettuce. Top with some of the sauce and the bun tops.

Photography by JOSEPH DE LEO Lettering by JOEL HOLLAND

F O O D ST Y L I N G BY S I M O N A N D R E W S; PROP STYLING BY MEGAN HEDGPETH.

PAGE 99

The Miracle Whip you grew up with is back with our original gold standard recipe that brings that one of a kind taste to all your salads and sandwiches.

SM7011 ©2017 fairlife, LLC

% 50% 50 more less PROTEIN*

SUGAR*

*As compared to regular milk

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

You can donut that?!

And you thought sweet spheres of fried dough were pretty much nirvana. Wait until you see how some of your other favorite foods take shape as the donut trend comes full circle.

We’ll take a dozen of each!

SUSHI DONUT With its colorful pinwheel of sliced raw fish and avocado, this riff—molded with sushi rice stuffed with crab salad or spicy tuna—is a convenient (and pretty neat) way to get your sushi fix. happypeopleeatsushi.com SPAGHETTI DONUT For Pop Pasta’s tasty gimmick, spaghetti and sauce (try the carbonara) is baked in a donut-shaped mold. The hand-held carbs are a hot item at Smorgasburg, Brooklyn’s traveling open-air food market. Just follow the hipsters and you’ll find your new favorite lunch. poppasta.com MAC & CHEESE DONUT Move over, blue box!

There’s a new cheesy macaroni in town! This spot serves up a donut-shaped version that’s had a dip in the deep fryer to become crispy on the outside and gooey on the inside. glamdolldonuts.com

PHOTO COURTESY WASABI SUSHI.

TACO DONUT Grab some napkins!

Upscale Mexican spot Puesto has created a messy mashup. Filet mignon, coated in melted cheese and formed into a donut shape, is laid over a bed of blue corn tortillas.

Avocado and lobster go on top for a “donut” that reads more as super-fancy nachos. eatpuesto.com —LANEE LEE

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

15

WORD OF M OU T H

Set it and forget it A bold lip color that won’t budge all day? Believe it. We tried a ton and found the formulas that stuck with us through burrito bowls, salads and even a smooch or two.

But this cream stayed put for every bite of my burrito bowl.” —Samantha Ulban, associate photo editor

BY ALYSSA HERTZIG

IT SURVIVED...

A MARATHON DAY

Ink in Believer $9.50, at drugstores “Once this thick stuff is on, it’s on. I had pasta, a glass of wine, and I even brushed my teeth. I had to scrub it off... the next

bareMinerals Statement Matte Liquid Lipcolor in Fire $18, sephora.com “The lipstick had a barely-there feel but still looked vibrant and creamy.

It lasted through a long day with sushi, salad, coffee and more—with

IT SURVIVED...

MANY MEETINGS

Physicians Formula The Healthy Lip Velvet Liquid Lipstick in Fight Free Red-icals $8, at drugstores “The color went on easily and stayed put for seven hours, during which I nursed a giant iced coffee.”

—Tara Cox, managing editor

Kisses Lip Locking Liquid Color in Orchid Love $21, ulta.com “I snack all day long and drink water and coffee.

The super-lightweight color stayed after endless swigs from the Swell bottle, an apple, several kinds of jerky and a turkey sandwich.

This stuff might actually turn me into a bold-lip girl!”

—Lauren Iannotti, executive editor

16

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

L’Oréal Paris Infallible Pro-Matte Liquid Lipstick in Petal Potion $10, ulta.com “The formula felt great; it went on smooth and wasn’t sticky. Not only did it outlast my lunch of a kale salad with oily dressing, but it got me through an entire workday.” —Jennifer Beck, executive lifestyle editor

especially liked that it had a clear second coat to add moisture and shine. I wore it to a pool party and the color emerged intact despite my munching on barbecue food, drinking champagne and even sharing a kiss with my husband.”

—Betsey Barnum, production director Photography by PETER ARDITO

PROP STYLING BY SARAH GUIDO -LAAKSO FOR HALLEY RESOURCES.

IT SURVIVED...

A CAFFEINE HABIT

THIS IS A POWERFUL STROLLER. IT’S HELPING CARRY HER FAMILY OUT OF POVERTY.

Founded by Jessica Seinfeld in 2001, GOOD+ Foundation helps families living in poverty by helping to lift them out of poverty. Our incentive-based programs combine the things parents need with training, education and resources. So parents get necessities like cribs, diapers and strollers to keep their children safe and healthy, plus the skills needed to help them create a better future. Visit us at goodplusfoundation.org to see how we’re changing lives or even better, join our #GiveGood Campaign.

WOR D OF M OU T H

Hammer out tonight’s plans!

T he craze for classes where you paint and sip wine has inspired endless spin-offs—knitting, cake decorating, flower arranging, you get the idea. Upside: A fun night out with pals. Downside: The classes can feel a little twee.

Marketing itself as the place “where paint night meets power tools,” Cricket Studio in Annapolis, Maryland, offers an amped-up alternative: BYOB woodworking classes. For $35 and up, the studio provides the materials and machines to construct a serving tray, wine caddy or decorative sign; you provide the booze. Reassuringly, nail guns are used only early in the night, says owner Jodi Roberts. “We get that part out of the way before they refill their glasses.” —ALEXANDRA PECCI

Visit cricketstudioartworks.com.

For similar classes, check out DIY Bar (diybar.co) in Portland, OR, and DIY Uncorked (diyuncorked.com) in Hoboken, NJ.

UPDATE YOUR KITCHEN WITH RACH

18

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

PHOTO COURTESY MEYER CORPORAT ION.

Whether you want to upgrade your entire pots-and-pans situation or you just need a few new pieces, check out Rach’s new cookware line, launching this month exclusively at Bed Bath & Beyond. Prices start at $20 for an 8-inch skillet and go up to $130 for a 12-piece set. The aluminum heats quickly and the enamel exteriors—in eye-catching turquoise (right) and cherry—are just the thing to add a little pop to your stovetop.

Illustration by PETE GAMLEN

Ink your lips in liquid matte intensity.

Up to 16hr wear.

Ink with attitude!

NE W

SUPER STAY

MATTE INK ™

UP TO 16HR

High-intensity ink formula in 10 intense shades.

Apply and let dry, lasts up to 16 hours.

Make a statement.

In ink.

Maybelline.com Kemp is wearing New Super Stay Matte Ink™ in Heroine. ©2017 Maybelline LLC.

WOR D OF M OU T H

GET REGRAMMED BY RACH!

The next time you’re looking for a place to eat, you could dive down the Yelp rabbit hole, or you could check out goodfood100 restaurants.org instead.

Curated by the Good Food Media Network, the Good Food 100 list highlights restaurants from around the country—88 this year— that prioritize sustainable practices and local food sourcing.

Cofounded by Sara Brito, a food industry veteran and sustainability advocate, Good Food has a twofold mission: To make people more aware of where their food comes from, and to spotlight restaurants that support local businesses. This year’s list includes upscale spots like chef Michael Anthony’s Gramercy Tavern in New York City and chef Suzanne Goin’s Lucques in West Hollywood, as well as low-key places like the California fast-casual chain Tender Greens.

So whatever your budget is, your belly and your conscience will be satisfied.

—CECILY McANDREWS

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

When you’re mixing up your next batch of cocktails, snap a pic, put it on Insta and tag it #RRRegram and #RRMagFan. If you do it by September 17, Rach might regram you—so you’re gonna wanna show off your best stuff! Follow @RachaelRayMag for details and some thirst-quenching inspiration.

P H OTO S C LO C K WISE FROM TOP LEFT: JOSEPH DE LEO; SARAH ANNE WARD (3); KATE MATHIS; SARAH ANNE WARD.

Need a restaurant rec?

Look for this label!

Naturally Flavored Crackers/Colors From Natural Sources

FAS IDE 1. Strip Steaks Sauce & Ginger Gremolata

F O O D ST Y L I N G BY B A R R E T T WASHBURNE ; PROP STYLING BY CARLA GONZALEZ-HART.

steaks (1 1 ⁄ 4 lbs. each), patted dry • 1 ⁄ 2 cup juice • 3 tbsp. butter • 1 ⁄ 2 tsp. garam masala fresh ginger • 1 ⁄ 2 tsp. orange zest In large heavy skillet, heat oil seasoned steaks until transfer to cutting board. In same skillet, garam masala over 2 minutes; season.

Slice steak. Top with sauce. Finely chop together parsley, ginger and zest for garnish. Serves 4.

EASY, AWESOME PAN SAUCE PAGE 100

salad.

Recipes by ALEXA WEIBEL Photography by SARAH ANNE WARD

23

FAST I D EAS

2. Ginger & Plum Quick Jam 1 1⁄2 lbs. black plums (about 7) • 1 ⁄ 2 cup sugar • 1 tbsp. fresh lemon juice • 1 ⁄ 2 tsp. finely grated fresh ginger • 2 star anise pods • 1 ⁄ 2 tsp. kosher salt Slice a shallow X into bottom of each plum. Blanch in boiling water 1 minute; transfer to ice water. Peel, pit and chop. In saucepan, bring all ingredients to a boil over medium-high. Cook, mashing with potato masher, until jammy, about 8 minutes. Let cool; refrigerate overnight to thicken. Makes 1 1 ⁄ 4 cups.

IT’S THE JAM! Slather it on ricotta toast, spoon it over pancakes or stir it into oatmeal—this jam will keep for 2 weeks in the fridge!

3. Arugula Pesto Pizza 1 cup (packed) arugula • 1⁄3 cup chopped fresh parsley • 5 tbsp.

EVOO • 1⁄4 cup grated Parmesan • 1 tsp. lemon zest • 1⁄2 clove garlic, chopped • 10 oz. pizza dough, at room temperature • 3 oz. shredded Fontina • 2 oz. sliced pepperoni In food processor, pulse arugula, parsley, oil, Parm, zest and garlic; season. On baking sheet, shape dough into 12-inch round.

Top with half the pesto, the Fontina, then the pepperoni.

Bake at 450° until crust is crispy, 16 minutes. Top with remaining pesto. Serves 4 to 6.

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11 ⁄ 4 cups lager beer • 3 ⁄ 4 cup self-rising flour • 1 ⁄ 2 cup cornmeal • 1 ⁄ 2 lb. green beans, trimmed • vegetable oil • 2 ⁄ 3 cup ranch dressing • 2 tbsp. finely chopped fresh dill In bowl, mix beer, flour and cornmeal; stir in green beans. In saucepan, heat 1 inch oil to 375°.

Working in batches, fry green beans until golden, 2 to 3 minutes. Transfer to paper towels to drain; season. Mix ranch and dill for dip. Serves 4.

BEER-BATTERED GREEN BEANS RECIPE BY SELMA BROW N MORROW.

4. Beer-Battered Green Beans

5.

Miso Corn Soup 1

⁄ 2 lb. shallots, finely chopped • 4 tbsp. butter • 1 ⁄ 4 cup white miso paste • 2 cloves garlic, chopped • 8 ears corn, kernels cut from cobs • 8 cups chicken stock • toasted sesame oil • sliced Fresno chile and sliced scallions, for garnish In pot, cook first 4 ingredients over medium, stirring often, until shallots soften, 6 minutes. Add corn kernels, cobs and stock; cook over high, 25 minutes.

Discard cobs; puree soup. Season.

Drizzle with sesame oil; top with chile and scallions. Makes 8 cups.

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FAST I D E AS

®

KNOW

MOUTHS

6. Pan-Seared Zucchini with Green Peppercorns & Ricotta

DON’T WATER FOR

3 tbsp. butter • 2 large zucchini, diced • 1 ⁄ 3 cup chopped walnuts • 1 tbsp. brined green peppercorns, drained, plus 1 tsp. brine • 1 ⁄ 3 cup ricotta • 1 ⁄ 2 cup sliced basil In skillet, brown butter over high, swirling until golden specks appear. Add zucchini, walnuts, peppercorns and brine; season. Cook, stirring occasionally, until zucchini is crisp-tender, 3 minutes. Top with ricotta and basil. Serves 4.

PROCESSED CHEESE.

KNOW YOUR PEPPERCORNS! PAGE 100

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.

3 lbs. chicken drumettes and flats, patted dry • 1 tsp. chili powder • 1 tsp. smoked paprika • 1 tsp. granulated onion • 1 ⁄ 3 cup buttermilk • 1 ⁄ 3 cup mayonnaise • 2 tbsp. chopped fresh chives • 1 ⁄ 4 tsp. garlic powder In large bowl, toss chicken with spices and 2 tsp. each salt and pepper. Set a rack on a foil-lined baking sheet; spray with cooking spray.

Top with wings in a single layer. Cook at 450° until crispy and cooked through, about 30 minutes, turning halfway through. In bowl, whisk remaining ingredients for dip. Serves 6.

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

PA PRIKA W ING S W IT H BUT TERMILK DIP RECIP E BY CHA RLES GRAYAU SKI E .

7. Paprika Wings with Buttermilk Dip

Discover the difference at Sargento.com/natural-cheese

REAL CHEESE PEOPLE

®

BELIEVE THE ONLY CHEESE IS

100% REAL, NATURAL CHEESE.

51% vs. 100% Pasteurized process cheese food is 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. © 2017 Sargento Foods Inc.

FAST I D EAS

8. Seared Scallops with Avocado & Lime 3

2 avocados, chopped • ⁄ 4 tsp. lime zest and 4 tsp. juice • 1 red jalapeño, very thinly sliced • 1 tsp. rice vinegar • 1 ⁄ 8 tsp. sugar • 2 tbsp. canola oil • 12 large scallops (12 oz.) • 4 radishes, cut into matchsticks • cilantro leaves, for garnish In medium bowl, mash avocado, lime zest and juice; season. In small bowl, mix jalapeño, vinegar and sugar. In skillet, heat oil over medium-high.

Cook seasoned scallops until browned, about 2 minutes; turn and cook until opaque in centers, about 1 minute. Divide avocado mixture among plates; top with scallops, radishes, jalapeño and cilantro. Serves 4.

stay fresh for up to a week.

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MASHED POTATOES WITHOUT THE PAIN

Fresh made taste in minutes NEW ORE-IDA Mashed Potatoes Now in the freezer aisle

FAST I D EAS

9. Romesco Butter 10 tbsp. butter • 1 tbsp. tomato paste • 1 ⁄ 4 tsp. saffron threads • 1 ⁄ 3 cup chopped jarred roasted red bell pepper • 1 clove garlic, finely chopped • 1 ⁄ 2 tsp. lemon zest • 1 ⁄ 4 tsp. smoked paprika In small skillet, whisk 2 tbsp. butter, the tomato paste and saffron over medium until fragrant, 3 to 4 minutes. In food processor, puree mixture with remaining ingredients and 1 ⁄ 4 tsp. salt. Refrigerate until firm. Serve with fish, potatoes and other vegetables, or stir into pasta. Makes 1 cup.

Spoon the mixture into a piping bag fitted with a star tip (or a resealable plastic bag with a corner snipped off ) and squeeze onto parchment. Chill until firm.

11. Spicy Italian Grilled Cheese

10. Leek & Lemon Pasta 3 leeks, trimmed and cut into very thin 3-inch strips • 1⁄ 3 cup butter • 21⁄4 cups chicken stock • 1 ⁄ 2 cup mascarpone cheese • 4 tsp. fresh thyme leaves • 16 oz. linguine, cooked • grated pecorino, fresh tarragon and lemon zest, for garnish In pot, cook leeks in melted butter over medium, stirring often, 5 minutes. Stir in stock, mascarpone and thyme.

Boil over high until creamy, 10 to 12 minutes. Toss with pasta; season. Garnish. Serves 4.

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

8 oz. chopped broccoli rabe • 2 cloves garlic, sliced • 1⁄2 tsp. crushed red pepper • 4 tbsp. olive oil • 8 slices rustic bread • 1⁄4 cup sun-dried tomato pesto • 8 oz. shredded Italian cheese blend • 3 oz. sliced hot soppressata In medium skillet, cook broccoli rabe, garlic and crushed red pepper in 2 tbsp. oil over medium-high, stirring, until crisp-tender, 4 minutes; season. Top 4 slices bread with pesto, cheese, broccoli rabe, soppressata and remaining bread; brush with remaining oil. In large nonstick skillet, cook over medium until browned, 3 minutes per side. Makes 4.

Life gets plain if you don’t add f lavor.

Life’s tasty. Crunch on.

FAST ID EAS

12. Strawberry Cheesecake Ice Cream with Graham Cracker Crumble 1

cheese mixture, berries and ice cream in mini graham cracker piecrusts.

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ST RAW BERRY CHEESECAKE ICE CREAM WITH GRAHAM CRACKER CRUMBLE RECIPE BY ROCHELLE PALERMO.

⁄ 2 cup graham cracker crumbs • 3 tbsp. melted butter • 3 tsp. sugar • 4 oz. cream cheese, at room temperature • 6 oz. strawberries, sliced • 1 pt. strawberry ice cream On baking sheet, mix crumbs, butter and 1 tsp. sugar; spread in even layer. Bake at 350° until crispy, about 10 minutes. Beat cream cheese and remaining 2 tsp. sugar until fluffy; spread on 4 plates. Top each plate with berries and ice cream; sprinkle with crumble. Serves 4.

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FAST I D E AS

Do More with Your Meals!

13. Chipotle Pork Chops & Shishito Peppers 1 tbsp. canola oil • 4 pork chops (8 oz. each) • 1 ⁄ 2 lb. shishito peppers • 3 ⁄ 4 cup orange juice • 1 tbsp. canned chipotle sauce • 1 tbsp. orange marmalade • 1 ⁄ 2 tsp. ground cumin In cast-iron skillet, heat oil over high. Season pork; cook until browned and cooked through, 4 to 5 minutes per side. Transfer to plate. In same skillet, cook peppers, stirring once, until blistered, 3 minutes; season. In nonstick skillet, boil remaining ingredients until thickened, 5 minutes; add pork and turn to coat. Serves 4.

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14. Chipotle Totchos 1 lb. frozen potato tots • 1 ⁄ 3 cup milk • 12 slices white American cheese • 1 tbsp. finely chopped chipotles in adobo • 3 tbsp. Mexican crema or sour cream thinned with milk • 1 ⁄ 3 cup pico de gallo • 1 ⁄ 3 cup thinly sliced scallions • 1 ⁄ 4 cup chopped fresh cilantro Bake tots at 425° until crispy, 25 minutes; season.

In pan, stir milk, cheese and chipotle over mediumlow until smooth, 8 minutes.

Pour over tots; top with remaining ingredients.

Serves 4.

Sur La Table Kohl’s • Macy’s

35

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FAST I D EAS

ACE THE BASE! This recipe makes a great light supper on

15. Roasted Carrots with Turmeric Couscous 1

1 ⁄ 4 lbs. medium carrots, halved lengthwise • 2 tbsp. olive oil • 1 ⁄ 2 tsp. curry powder • 23 ⁄ 4 cups chicken stock • 2 cups Israeli couscous • 11 ⁄ 2 tsp. ground turmeric • 1 ⁄ 3 cup plain Greek yogurt, thinned with 3 tbsp. water • torn fresh mint • 4 lemon wedges On baking sheet, toss carrots, oil and curry powder; season. Roast at 500° until tender, 15 to 20 minutes.

In saucepan, boil stock. Add couscous and turmeric.

Cover and simmer until tender, about 7 minutes; season. Top couscous with carrots, yogurt and mint.

Serve with lemon wedges. Serves 4.

36

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By providing the tools to create easy, affordable and delicious meals, Yum-o! is changing the way America eats.

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GET TOGETHER

THROW A ZERO-PREP PARTY The kids won their soccer game! You got a promotion!

It’s Wednesday! All perfectly legit reasons for celebration, and you can pull one together now. As in right now. Have friends pick up a few things, grab the rest from your freezer and pantry, and get to it. Because why should you wait for the weekend to have fun?

RECIPES BY JENNIFER ARMENTROUT

DIM SUM AND DONE! Pot Stickers Spicy Shrimp Cocktail Broccoli Slaw Singapore Sling Punch

Recipes on page 41

Photography by CON POULOS

GET TOGETHER

DIM SUM AND DONE! YOU HAVE Frozen pot stickers Frozen shrimp Frozen edamame Cocktail sauce

FRIENDS BRING Broccoli slaw Pineapple juice Cilantro Scallions

YOU HAVE

FRIENDS BRING

Crusty bread or sandwich bread Salad greens White wine

Brie (or their fave cheese for grilled cheese) Prosciutto Citrus soda

Pot Stickers with Sesame-Soy Dipping Sauce

Baked Brie, Apple & Prosciutto Sandwiches

¼ cup soy sauce • 2 tbsp. rice vinegar • 2 tsp. sugar • 1 tsp. toasted sesame oil • 1 scallion, thinly sliced • 2 lb. frozen pot stickers (any variety) • fresh cilantro, for garnish In small bowl, whisk soy sauce, rice vinegar, sugar and 2 tbsp. water until sugar dissolves. Mix in sesame oil and scallion. Prepare pot stickers per package directions; arrange on a platter. Serve with dipping sauce and garnish with cilantro. Serves 8.

1 loaf (1 lb.) sourdough or other crusty bread, cut into 16 slices • 3 tbsp. countrystyle Dijon mustard • 8 oz. brie, thinly sliced • 8 oz. thinly sliced prosciutto • 1 large apple, thinly sliced • 3 tbsp. butter, at room temperature Place baking sheet in oven; preheat to 425°.

Spread one side of each bread slice with mustard. Build 8 sandwiches with the bread (mustard side in), cheese, prosciutto and apple. Spread outside of sandwiches with butter. Transfer to hot baking sheet. Bake, turning once and pressing lightly with spatula to compact, until bread is golden, about 15 minutes. Makes 8.

Spicy Sriracha Shrimp Cocktail

F O O D ST Y L I N G BY S I M O N A N D R E W S; PROP STYLING BY KRISTINE TREVINO.

GRILLED CHEESE FOR A CROWD

PASTA, PRONTO! YOU HAVE Spaghetti Bacon Frozen peas Parm

FRIENDS BRING Loaf of Italian bread Parsley Red wine

1 lb. frozen cooked peeled jumbo shrimp, thawed • 2 tbsp. fresh lemon juice • 1 cup bottled cocktail sauce • 2 tsp. sriracha, or more to taste Pat shrimp dry. In medium bowl, toss shrimp with lemon juice and arrange on platter. In small bowl, mix cocktail sauce and 2 tsp. (or more) sriracha. Serve spicy cocktail sauce with shrimp. Serves 8.

Kitchen Sink Salad

Easy, Peasy Carbonara

6 tbsp. EVOO • 2 tbsp. white or red wine vinegar • 1 tsp. country-style Dijon mustard • 8 oz. salad greens • 3 ribs celery, thinly sliced • 2 carrots, shaved into ribbons with a vegetable peeler In jar with lid, shake the EVOO, vinegar, mustard, and a pinch each of salt and pepper. In large bowl, mix greens, celery and carrots; toss with dressing. Serves 8.

Sweet & Sour Broccoli Slaw with Edamame

Citrus Spritzer Bar

1 lb. bacon, thinly sliced crosswise • 3 cups (6 oz.) finely grated Parmigiano-Reggiano, plus more for serving • 4 large eggs • 1½ lb. spaghetti • 12 oz. frozen peas In large skillet over medium heat, cook bacon, stirring occasionally, until crispy, about 10 minutes; transfer to a plate. In medium bowl, whisk 3 cups cheese and the eggs. Meanwhile, cook spaghetti in a large pot of boiling, salted water until al dente, adding peas during the last minute of cooking. Save 1 cup of pasta cooking water, then drain and return pasta and peas to pot. Immediately whisk ½ cup pasta water into egg mixture; add to the pasta along with bacon. Toss until sauce coats pasta, adding more cooking water if dry. Season. Serves 8.

3 tbsp. rice vinegar • 2 tsp. sugar • ¼ cup vegetable oil • 1 bag (12 oz.) broccoli slaw mix • 8 oz. frozen shelled edamame, thawed • ½ cup chopped fresh cilantro • 2 scallions, thinly sliced In large bowl, whisk rice vinegar, sugar and ½ tsp. salt until sugar dissolves. Whisk in vegetable oil. Add broccoli slaw mix, edamame, cilantro and scallions to large bowl; toss and season. Serves 8.

Sparkling Singapore Sling Punch 1 large can (46 oz.) pineapple juice • 1 liter club soda • ½ cup grenadine • gin (optional) • 1 orange, sliced into wheels In large pitcher, mix pineapple juice, club soda and grenadine. Pour punch into ice-filled glasses, adding a shot of gin to each glass (if using). Garnish the drinks with the orange wheels. Serves 8.

1 bottle white wine, such as Vinho Verde, chilled • 6 cans (12 oz. each) citrus soda, chilled • ice Set out the wine, soda and ice, and let guests mix their own drinks. (We like 3 parts wine to 1 part soda.) Serves 8.

Garlic & Parsley Bread 1 loaf (1 lb.) unsliced Italian bread • 1 stick salted butter, at room temperature • 2 large cloves garlic, finely chopped • 1 tbsp. finely chopped fresh parsley Cut bread into 1-inch-thick slices, being careful not to cut through bottom crust. In small bowl, mix butter, garlic and parsley; spread on both sides of each bread slice. Wrap in foil. Bake at 425° until hot, about 10 minutes. Open foil; bake until top of bread is crisp and browned, 5 to 8 minutes. Serves 8.

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GRILL IT

TO

Find us in the freezer aisle.

BELIEVE IT

CHEESE HEAD That bunch of cauliflower?

It’s called a curd! The veg is actually a compact collection of flower buds that, when you think of it, do look a lot like cottage cheese.

AS IN SE

ON

THROWING SHADE

There’s a ton of reasons to love this white-hot vegetable.

PHOTO BY JOHN LEE/OFFSET.

BY RIDDLEY GEMPERLEIN-SCHIRM

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IN SEASON

Head games TRY THESE IDEAS! Colorful Cauliflower Pasta On rimmed baking sheet, drizzle 4 cups colored cauliflower florets with 2 tbsp. olive oil; season.

Roast at 400° until browned in spots, about 25 minutes. Toss with 1 2 ⁄ lb. cooked, drained gemelli pasta, 2 cups thinly sliced raw colored cauliflower, 1⁄ 2 cup chopped Castelvetrano olives, 1⁄ 2 cup chopped flat-leaf parsley, 1 tsp. lemon zest and 1⁄ 2 cup chopped toasted walnuts; season and drizzle with EVOO. Serves 6.

Roasted Cauliflower Wedge Salad Trim leaves and stem from 1 large cauliflower; quarter through the center. Place on baking sheet. Drizzle with EVOO; season. Roast at 425° until golden, about 30 minutes. Divide among plates; season.

Top with blue cheese dressing, chopped chives and cooked crumbled bacon. Serves 4.

I TA L I A N W H I T E Sweet and mild, this supermarket staple is great for roasting.

C H E D DA R This newcomer contains 25 times the beta carotene as white cauliflower.

OFF THE CUFF

What to get the guy who has everything? How about sterling silver cauliflower cufflinks?

For each $375 pair purchased at joanhornig.com, $175 will go to Recipe for Success, an organization that combats childhood obesity. Talk about some tasteful bling!

STORE No need to jam cauliflower into the crisper.

Keep it in the supermarket packaging and stash it on a shelf in the fridge.

COOK Iron or aluminum turns white cauliflower to blue, so cook it in stainless steel. And don’t toss the stem or leaves. Peel and grate stems for slaw and sauté the leaves. PS: If the smell of cooking cauliflower makes you hold your nose, add celery to the pot.

(Trust us, it works!)

GRAFFITI The striking color comes from the same antioxidants in red wine.

ROMANESCO This green variety has swirly, spiky florets and a complex, nutty flavor.

E’S THERLOWER I F E! L U A C R IN HE

» S M O O T H M OV E

Cauliflower has been mashed, turned into mac ’n’ cheese and pizza crust-ified, but did you know that it’s the latest trendy smoothie add-in? Fans say its pale color, mild flavor and creamy texture make it a great sub for bananas.

And because it’s full of vitamin C (1 cup contains 86% of your recommended daily serving), folate and other nutrients, it’s an easy way to boost nutrition but not the sugar content. Seriously, is there anything cauliflower can’t do?

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PHOTO BY PETER ARDI TO; FOOD STYL ING BY M ICAH MORTON; ITALIAN WHITE , GRAFFITI, ROMANESCO CAULIFLO WER BY GETTY IMAGES; CHEDDAR CAULIFLOWER BY ALAMY. S M O OT H I E BY G E T T Y I M AG E S, CUFFLINKS BY PETER ARDITO.

BUY Smaller heads of cauliflower tend to be sweeter, making them great as crudités or in salads. In the mood for thick cauliflower steaks?

Go big! No matter what you’re cooking, choose firm, compact heads with fresh leaves.

Avoid dark blemishes or mushiness, but if you see a few pale “freckles,” fear not—they’re the result of oxidation and won’t affect flavor.

The melt that’s incomparable.

The taste that’s unmistakable.

The one and only original.

KIMCHI CHICKEN SANDWICH

FOOD STYLING BY CHRIS LANIER ; PROP STYLING BY ANGHARAD BAILEY.

GUACAMOLE WITH CILANTRO, BELL PEPPER & TOMATO

T H AT ’ S G E N I U S

Upgrade your lunch!

Is that a sad desk salad you’re eating? Did you just pay $11 for a sandwich? Or put another turkey and cheese into your kid’s lunch box? In the spirit of back-to-school season, it’s time for a fresh start—and that extends to every brown-bag lunch you pack for your family.

Thanks to these tips, tricks and recipes from our favorite lunch spots across the country, your midday meal is about to get a lot more delicious. Let’s do lunch (better)! BY GINA HAMADEY

Photography by MARCUS NILSSON

47

THAT ’S G ENIU S

BACK-TO-SCHOOL DONE RIGHT Darren Carbone of New York’s El Vez and El Vez Burrito and Chef Sue Torres are married with three kids who love anything that involves dipping, Carbone says. So he’ll pack up a bento box lunch for them with a combo of fresh and dried fruits and vegetables and a variety of dips. Note to parents: You might want to put some of these in your lunch, too!

Pickle it!

GUACAMOLE WITH CILANTRO, BELL PEPPER & TOMATO MAKES about 1 cup

L.A. residents are making their way to Culver City for the BäcoShop’s signature “bäco” sandwiches: homemade flatbread folded around everything that’s delicious. Chef Josef Centeno pickles his own vegetables (like the onions here) and uses them to add acidity and crunch. At home, he uses the onions for “just about anything—in sandwiches, with grilled meats, in grain bowls, you name it.”

PREP 10 min

1 large avocado • 1 tbsp. fresh lime juice • 1⁄ 2 tsp. kosher salt • 1 tbsp. chopped fresh cilantro • 1 tbsp. finely chopped red bell pepper • 1 tbsp. seeded and finely chopped tomato

In a bowl, use a fork to mash the avocado, lime juice and salt until a slightly chunky puree forms. Top with cilantro, pepper and tomato.

DIP IT! • Thinly sliced carrots • Jicama sticks • Plantain chips

PICKLED RED ONIONS WITH FRESH HERBS MAKES about 2 cups PREP 10 min COOK 10 min

1 red onion, thinly sliced

• 3⁄ 4 cup red wine vinegar • 1⁄4 cup olive oil • 1⁄ 2 Serrano chile, thinly sliced, seeded

• 11⁄2 tsp. sugar • 6 fresh mint leaves, torn • 6 fresh

LEBNA WITH DRIED FIGS MAKES about 2 cups PREP 10 min, plus 24 hours draining

Lebna sounds exotic, but it’s just strained Greek yogurt.

3 cups Greek yogurt • 1¼ cups chopped stemmed dried figs • 3 tbsp. plus 1 tsp. agave syrup or honey • 1 tsp. (scant) sea salt

Place the onion in a large heatproof bowl. In a small saucepan, bring the vinegar, oil, chile, sugar and 1⁄ 2 tsp. salt to a boil over high heat, stirring until the sugar and salt dissolve. Pour over the onions. Stir in the mint, basil and 3 grinds of black pepper. The pickled onions can be used right away, or transfer them to a pint-size jar with a lid, cover and refrigerate up to 1 week.

DIP IT! • Apple slices • Strawberries • Dried mango strips

7 steps to sandwich success Chef Tyler Kord, the founder of NYC’s No. 7 Sub sandwich shop and author of A Super Upsetting Cookbook About Sandwiches, is serious about lunch but doesn’t take himself too seriously. His rules? No rules!

“I like all sandwiches!” he says. He did, however, come up with seven anti-rules for stacking tasty things between two pieces of bread.

48

basil leaves, torn

Line a strainer with cheesecloth; set over a bowl.

Add the yogurt, cover with plastic wrap, and let drain in the refrigerator for at least 24 hours or up to 2 days. Transfer the lebna to a medium bowl. Mix in the figs, agave syrup and salt.

1 Feed your inner child “Let’s not mess with bologna and cheese. You could make it with mortadella and cheddar, if you’d like. And it’s hard to improve on PB&J, but I attempt to by spreading creamy peanut butter on a potato roll and adding thinly sliced celery and fresh raspberries. It’s PB&J meets ants on a log.”

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

Š/Ž The J.M. Smucker Company

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

THAT ’S G ENIU S

COOK YOUR OWN COLD CUTS (REALLY!) Homemade roast beef couldn’t be easier (beef, salt, pepper) and the results are sooo much better than store-bought. Chef Jonas Boelt at the Great Northern Food Hall, a Nordic food court in NYC’s Grand Central Terminal, suggests making it for Sunday dinner, then slicing up the leftovers for sandwiches throughout the week. “Roast beef is always best the day after it's cooked,” he says. “The meat has time to soak up the juices and become wonderfully tender.”

Use two slices of bread or go full Scandinavian by making smørrebrød (aka an open-face sandwich). In Denmark, where Boelt is from, parents wrap them in parchment and pack them for school lunch.

DIY ROAST BEEF SERVES 4 for dinner, plus leftovers PREP 15 min COOK 1 1 ⁄ 2 hours

1 4-lb. eye round beef roast

Preheat the oven to 450°.

Season the beef with salt and pepper. Place on a rack set inside a rimmed baking sheet and roast for 10 minutes. Reduce the oven temperature to 275° and roast until an instantread thermometer reads 118° when inserted into the center of the roast, about 11⁄ 2 hours. Let rest 15 minutes, then serve.

Let the remaining roast cool, then cover and refrigerate overnight.

NOW MAKE YOUR SANDWICH The beef is great with just mayo and lettuce, but if you want a nextlevel lunch, try this: Preheat the oven to 450°. On a baking sheet, toss 1 lb. mixed wild mushrooms (Boelt likes chanterelles) with ¼ cup olive oil, 1 tbsp. chopped tarragon and 2 cloves chopped garlic; season.

Roast until crispy around the edges, 15 to 20 minutes. Let cool.

Build a sandwich with horseradish cream, sliced roast beef, the mushrooms and more tarragon.

condiments

Condiments are king at Figlia Americana, one of Portland, Oregon’s cutest breakfast and lunch spots.

On the menu: a shrimp roll with green goddess dressing, a turkey sandwich with bacon aioli, and a carrot salad with mint pesto. And these flavor bombs are adaptable. Figlia’s pesto is great on a chicken sandwich or stirred into cooked orzo with peas for a new take on pasta salad.

MINT & ALMOND PESTO PREP 20 min

31 ⁄ 2 cups mint leaves (from about 2 bunches) • 1 ⁄ 4 cup toasted almonds • 1 anchovy fillet • 1 clove garlic • 11⁄2 cups chopped fresh parsley • 1 ⁄ 4 cup EVOO • 1 ⁄ 2 tsp. lemon zest plus 3 tbsp. juice

Bring a large pan of water to a boil. Fill a medium bowl with ice water. Salt the boiling water, add the mint and cook until wilted, about 1 minute.

Drain; transfer to the ice water to cool. Drain; squeeze dry. In a food processor, pulse the nuts, anchovy and garlic until finely chopped. Add the mint and parsley; process until the herbs are finely chopped. With the machine running, slowly pour in the EVOO. Mix in the lemon zest and juice; season with salt and pepper.

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50

3

Hamburger buns aren’t just for burgers

Soggy things are good

“I make sandwiches with whatever bread I have in the house— usually Arnold’s hamburger buns. I suppose I could freeze good bread and then defrost it in the toaster, but I don’t for two reasons.

One, I don’t own a toaster. Two, my freezer is too full of dumplings.”

“Everybody talks about preventing soggy bread, but I love it.

A roast beef sandwich drowning in its own juices is the best. You could mimic a French dip at work by packing a container of beef broth separate from your roast beef sandwich and dunking at your desk.”

INSET IMAGES AND P ESTO: 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 K AT E S C H M I DT.

MAKES 1 1 ⁄ 3 cups

KIMCHI CHICKEN SANDWICH In a blender, puree mayo with kimchi, honey, fresh lime juice and sriracha.

Stir coarsely chopped celery and scallions into leftover pulled chicken.

Mix with the kimchi mayo and a handful of chopped peanuts; season with salt and pepper. Serve on good-quality white bread with lettuce or sliced cucumbers.

CHICKEN & HUMMUS WRAP Spread a layer of hummus on a store-bought wrap.

Sprinkle with leftover pulled chicken. Top with chopped tomatoes, cucumbers, parsley, mint, feta and roasted red peppers. Drizzle with harissa, if you like things a little spicy.

Wrap like a burrito.

CHICKEN FATTOUSH SALAD Combine leftover pulled chicken with diced cucumber, cherry tomatoes, feta, Kalamata olives, sliced radishes, chopped romaine and pita chips. Toss with olive oil, lemon juice, sumac, fresh parsley, mint and cilantro.

A CHICKEN IN EVERY LUNCH VERTS Mediterranean Grill is a Texas-based fastcasual spot where tzatziki, cauliflower tabbouleh and harissa bring new life to salads, grain bowls and pitas.

Culinary Director Brent Mills uses those same bold Mediterranean flavors (plus punchy ingredients from other cuisines) when he’s making lunch from leftover rotisserie chicken. “Rotisserie chicken from the local takeaway shop was a dinner staple when I was growing up,” he says. “We would have leftover chicken for the next day. My granddad would make a basic sandwich, using good-quality white bread, lots of butter, pulled cold rotisserie chicken and a generous amount of pepper and salt.” Mills whipped up a Korean twist on his granddad’s classic, and plenty of other ideas to take you all the way to Friday.

4

CHICKEN TAGINE Shred chicken and combine with roasted eggplant, canned tomatoes, roasted red peppers, pomegranate molasses, walnuts, cumin and a dash of cinnamon. Bring to simmer and let sauce thicken slightly.

Serve over couscous.

Top with fresh parsley.

SIMPLE CHICKEN SOUP Pull the meat off the bones and put bones in a pot with onion, carrots, celery and black peppercorns.

Cover with 2 inches of water and simmer for a couple of hours. Strain and add chopped chicken, cooked noodles and any leftover cooked veggies (like those green beans from last night’s dinner).

5

Maple syrup is a friend of sandwiches

Fresh produce is overrated

“In general, as a flavor, sweet is overlooked.

I mix maple syrup into dijon mustard, or use spicy honey or maple syrup with fried chicken, or just drizzle it right onto almost any sandwich.”

“I salt and drain cucumbers before putting them on a sandwich.

I marinate subpar tomatoes in maple syrup and a splash of vinegar.

At No. 7 we make ‘pico de lettuce’ by dressing romaine so that it wilts a little. We can fit a whole head of lettuce on a sandwich that way.”

THAT ’S G ENIU S

DIY DRESSING Carrot-Chili Vinaigrette

MAKE A SALAD YOU’LL ACTUALLY WANNA EAT

CHEESE, NUTS OR SEEDS pepitas

MORE PRODUCE grated carrots

SEASONAL PRODUCE greens

PROTEIN salmon

With its fresh approach to veggies, Sweetgreen has reminded us that salads can be more than just a bowl of greens. Five times a year, the chain introduces new seasonal items at its 70 locations in seven states and Washintgon, D.C., but there is a basic formula. Culinary Director Michael Stebner starts with a hearty base (he loves wild rice), then layers in protein and seasonal produce, and finally sprinkles in cheese, nuts or seeds for texture. The kicker?

A supercharged homemade dressing. “Making dressing from scratch is an easy way to add flavor and avoid added sugars,” says Stebner.

Whip up a batch of this sweet-savory carrot dressing and stash it in the off ice fridge. Just make sure you label it so your coworkers don’t “accidentally” use it all.

CARROT-CHILI VINAIGRETTE MAKES about 1 cup

PREP 15 min

1

⁄ 4 cup carrot juice • 2 tbsp. white wine vinegar • 11⁄2 tsp. agave syrup or honey • 1 tsp. chili powder • 1 tsp. kosher salt • 1 small clove garlic, smashed • 1⁄2 tsp. crushed red pepper • 1 ⁄ 4 tsp. ground cumin • 1⁄2 cup grapeseed or other flavorless oil

BASE wild rice

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In a blender, puree all of the ingredients except the oil on low. Increase the speed to medium and gradually stream in the oil; blend until smooth.

Season with salt and pepper.

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7

There’s just one must-have “condiment”

There are no pet peeves in sandwich making

“I could live without condiments. I’m pretty resourceful. Wait, is salt a condiment? I can’t live without salt. I sprinkle coarse salt on every sandwich.”

“I was going to say that buttered and griddled sandwiches are a pet peeve, but what was I thinking? Those are the best. What’s not to like about sandwiches?”

by invitation :: tipsntrends, inc :: 323-525-1700

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PIC EN

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r e d n e A bl TE

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I T- K

TC

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Our test kitchen ran 20 through the wringer, pulverizing ice and turning raw veggies and frozen fruit into liquid gold. Biggest takeaway: To get great results, you might have to bend your budget a bit. But these five models offer a tasty return on your investment.

BY DANIELLE BLUNDELL | PHOTOGRAPHY BY THE VOORHES

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®, TM, © 2017 Kellogg NA Co.

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

TEST-KITCHEN PIC KS

CHOCOLATE. PEANUT BUTTER. PROTEIN. ZERO DOUBT. SPACE SAVER Our test kitchen loved the straightforward MagicBullet NutriBullet Pro 900. No buttons or dials here—just screw the blade to the jar like a lid (24- and 32-ounce sizes are included), then flip the whole thing over and twist onto the base for one-speed whirling. $100, bedbathandbeyond.com

POWER PLAYER

BIG RIG Want to make a huge batch of bisque? The Performance FusionBlade Blender was a top performer by all of our testers’ standards, and with a 64-ounce pitcher, it’s the fastest way to puree a lot of soup or make Mudslides for a crowd. $100, blackand deckerappliances.com

ICE BREAKER

QUIET TYPE

The Crux 7-Speed Blender “crushed ice like a champ,” said our tester—just five seconds for a pitcher full of fluffy shavings!

Along with party drinks, this unit can tackle smoothies and soups and features a selfclean cycle for a little help after a crazy night. $90, macys.com

The Professional 1500 Watt Peak Power Quiet Blender has a noise-dampening shield that fits over its blending jug, so morning smoothie making emits only a “light whir,” according to one tester.

The 4-cup-capacity container is on the smaller side, but the dial offers lots of control over blending speed. $150, hamiltonbeach.com

GOOD TO KNOW! The order you put your

ingredients in the blender matters. First liquids, then solids.

Add ice last. Start on a low setting, then build up speed.

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®, TM, © 2017 Kellogg NA Co.

PHOTOS BY PETER ARDITO.

If you’re looking to join the cult of Vitamix, you’re gonna shell out some cash.

But the small-scale S55, which comes with a tamper and a to-go cup, can hang with the brand’s higherpriced pro models. It aced our ice-crushing test and blitzed beets and carrots into pulp-free juice. Smooth nut butter was no biggie, either. $450, vitamix.com

™

© 2017 Sparkling Ice

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F O O D ST Y L I N G BY E U G E N E JHO; PROP STYLING BY CARLA GONZA LEZ-HART. CHEF PORTRAITS FROM LEFT TO RIGHT: MELANIE DU NEA , GET TY (2), COURTESY OF CHAUHAN ALE & MASALA HOUSE .

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HI CA GO

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SWEET & SALTY

RACHAEL RAY

ALEX GUARNASCHELLI

RICHARD BLAIS

MANEET CHAUHAN

Rachael Ray Every Day’s Snacker in Chief

author of The Home Cook and executive chef of Butter in NYC

author of So Good and chef of Juniper & Ivy in San Diego

“I’m a salty girl, not too sweet, and I like to use up end-of-bag— or bottle, or jar—ingredients in interesting ways.”

“Sometimes I want a mix that tastes like candy... because I want candy!”

“I love this mix because it’s weird and funky with the seaweed and jerky, and the sweetness from the pineapple rounds it out.”

executive chef and co-owner of Chauhan Ale & Masala House in Nashville

“This is inspired by Indian street food. We often made it at home when we were kids.”

TRAIL BLAIS MIX Korean barbecue beef or turkey jerky, chopped • Candied walnuts • Smoked salted almonds • Coarsely crumbled freeze-dried pineapple • Crumbled seaweed snacks

PEANUT CHAAT Roasted salted peanuts • Chopped red onion • Chopped tomato • Chopped fresh cilantro leaves • Fresh lime juice • Toasted ground cumin • Chopped red chile (optional) • Salt

CHICAGO-STYLE SWEET & SALTY Bottom-of-the-bag cheese popcorn (I like Smartfood) • Chocolate-covered raisins • Dry-roasted peanuts • Toffee bits • Caramel baking chips • Bottom-of-the-bag pretzel pieces Photography by SARAH ANNE WARD

SWEET-TOOTH MIX Roughly chopped dried apricots • Dried cherries • Roasted salted pumpkin seeds • Shelled salted sunflower seeds • Candied peanuts (tossed with a pinch of cayenne) • Dark chocolate chips

59

SUPERMARKET SMARTS

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c a ra t ce n t of —a ligh “Reminisriously, smell itere.” h se onion— oir works great N t o in P

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LANC B N O N UVIG a Sauvignon ES & SA ’re om y fr you lean, so py acidit “The zipes your palate c l of chips.” s fu Blanc rinr the next hand fo y d a re

When wine o’clock meets snacktime, magic can happen. Sommelier Laura Burgess of laurauncorked.com shows you how to do the high-low thing right. BY GLORIA DAWSON

70 60

million

That’s the number of views snack-tasting videos got on YouTube this year!

Miranda Sings, a series about the misadventures of a wacky vlogger, does some of the weirdest, funniest snack videos—search for “Tasting Asian Snacks.”

PHOTO GRAPHY BY SARAH ANNE WA R D ; F O O D ST Y L I N G BY E U G E N E JHO; PROP STYLING

BY CARLA GONZALE Z-HART. MIRANDA SING S PHOTO COURTESY MIRANDA SING S.

& ROSÉp and S E T I B cris PIZZA osés are t ra s t t o

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Put your funny where your mouth is.

No ma er which Blue Bunny® ice cream you choose, it's always a hoppin' good time. Get your paws on some today. ®

© 2017 Wells Enterprises, Inc. All rights reserved.

bluebunny.com

SU PER M AR K ET SMARTS

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

Popcorn!

Which version is best? Out of the top three types on the market, one really popped. BY AUBRIE GERBER

WIN NER

>> 24¢ per cup popped

>> 8¢ cup popped popcorn

>> 34¢ per cup popped

Sure, it’s satisfying to watch the bag puff in the microwave, but you pay way more for packaging and mystery ingredients.

(TBHQ? No thank you!)

BYO brown bag and kernels for a cleaner snack.

This old-school option is the cheapest, the least processed and the tastiest—so picking a winner was easy. Quinn Popcorn Kernels’ sweet flavor (and its eco-friendly cred) impressed testers.

If you’re all about convenience or love wacky flavors, grab a bag.

(Rach digs the cheesy kind—see her snack mix on page 61.) But it’ll never taste as fresh as the just-popped stuff.

POPCORN B OWL P HOTO BY ALA MY; ALL OT HER PHOTOS BY P ET ER ARDITO.

3 mins prep <<

4 mins prep <<

0 mins prep <<

NUKE YOUR WHOLE KERNELS: In a small paper bag with the

1

top rolled down or in a large bowl covered with a paper plate, microwave ⁄4 cup kernels on high until the popping slows, about 1 minute 30 seconds in the bag or 1 minute 45 seconds in the bowl. Makes 6 cups.

%

150

That’s how much more snack sales grew last year compared to food and beverage sales overall— perhaps because people are eating snacks instead of meals, says Spins, a firm that analyzes store data.

Cheese puffs for dinner, anyone?

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

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SUPERMARKET SMARTS

If your kids did the shopping...

Here’s what they’d buy! (Also, gummy worms.) Nine junior members of the Rachael Ray Every Day family tried 73 new products to pick the snacks they’d never want to trade away at the lunch table. BY GRACE RASMUS Snyder’s of Hanover Wholey Cheese! Swiss & Black Pepper Crackers ($3.69) “So cheesy. I can’t stop eating them!” —Roscoe, 6

Crunchies Freeze-Dried Mango ($4.99) “I like that they taste kind of marshmallowy. My mom says they would make a great snack on a hike.” —Harlow, 8

Clif Kid Zbar Filled in Double Peanut Butter ($4.99) “It’s creamy and nutty, and I’d share it with all my friends.” —Isaac, 13

Dole Go Berries! Strawberries ($3.49) + Noosa Mates in Coconut Almond Chocolate ($2.49) “The strawberries are a nice break from apples and carrots.

The yogurt is creamy and not too sweet. It’s a lot, though, so I’d split it with my friend Kiran.” —Sophia, 10

Hillshire Snacking Small Plates with Prosciutto ($2.99) “Oh, my gosh, that’s so good! I looooove prosciutto. I ate that first, and then the cheese and crackers.” —Trixie, 8

Blue Bunny Bunny Snacks in Salted Caramel Pretzel ($4.99) “This ice cream bar is super salty— in a good way—and the pretzels add a yummy crunch.” —Stella, 10

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Blue Diamond Thai Sweet Chili Almonds ($3.99) “More spicy nuts, please!” —Gus, 3

MadeGood Vanilla Crispy Squares ($3.99) “Three words: sweet vanilla goodness!”

—Sofie, 13

RAGÚ Old World Style Traditional Sauce makes snacktime even tastier—and with 2 servings of veggies per half-cup, moms approve as well!

PHOTOS BY P ET ER ARDITO.

Pirate’s Booty Ranch Baked Rice & Corn Puffs ($2.69) “I really like the mild ranch flavor, and it has just enough crunch.

I would eat it all day.” —John, 12

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Illustration by JUNGYEON ROH

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

®/©2017 Tyson Foods, Inc.

F O O D ST Y L I N G BY E U G E N E JHO; PROP STYLING BY COURTNEY DE W ET; I LLUST RATI ONS BY JOEL HOLLAND.

When he needs a garnish, Pépin heads to the garden where he grows his own herbs.

COOK WITH KIDS

Spend the day with the legendary French chef and his granddaughter, Shorey, as they whip up fish tacos (one of his favorite dishes!), take you on a kitchen tour and remind you why family meals matter.

BY CECILY M C ANDREWS | PHOTOGRAPHY BY LUCY SCHAEFFER

67

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COOK WITH KIDS

are stored below the counter in racks, and pots of all sizes hang on the walls.

Then you spot Pépin’s artwork. His paintings fill the space with color, and his hand-painted tile border spells out his cooking philosophies (“Great cooking favors the prepared hands”; “Happiness is in the kitchen”).

Overlooking a pond and Pépin’s own vegetable garden, his Connecticut home is a gorgeous spot to just hang out and cook—what Jacques and Shorey, his 13-year-old granddaughter, are doing today. They’re making a taco feast from their book, A Grandfather’s Lessons, out this month.

Since she started cooking with Pépin at age 2, and first appeared on his popular PBS show Essential Pépin at 6, Shorey’s gotten quite a culinary education. “What we do on television is what we do at home,” Shorey says. “He talks me through the whole thing.” And as important as the food is the banter: Watch these two in action and it’s instantly apparent that they love each other’s company.

Their rapport is so strong, in fact, that Pépin’s daughter, Claudine (Shorey’s mom), suggested they write this cookbook together. Its mission? To encourage readers to make preparing meals a family affair, as it is in Pépin’s home. “The kitchen brings people together,” he says. “So it’s important for families to have a connection with it.”

so it’s always a happy reunion when she sees him.

2) Say bonjour to Gaston and Paco, Pépin’s beloved poodles.

3) Pépin also paints—mostly still lifes, but he’s also done portraits of chickens: You can buy prints at jacquespepinart.com.

4) Freshness is paramount to Pépin, which is why he seeks out locally caught fish.

5) Rousing games of pétanque, a French version of bocce, are a family tradition.

6) Shorey adores chocolate—it was the first thing the two made together on camera.

7) Pépin and Shorey forage for the wild mint that grows around the property.

8) With pots and pans hanging on the walls, Pépin’s tools are always close at hand.

9) Pépin made this sweet lily of the valley bouquet for his wife of 51 years, Gloria.

–Jacques Pépin R A C H A E L R AY M A G .C O M | S E P T E M B E R 2 01 7

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COOK WITH KIDS

Shorey has many passions: She’s a gymnast, a cat lover and a Harry Potter fanatic.

She has 6 wands!

it is the prerogative of a grandfather –Jacques Pépin

For 50 years, Jacques has kept handpainted menus for when they have guests over. “I can look up what we had for Shorey’s mom’s fourth birthday,” he says.

(Birthday cake and chocolate mousse!)

SHOREY: How did

becoming a parent and then a grandparent change how you cook?

JACQUES: With Claudine, I held her in my arms and had her stir the pot.

With you, if I give you something to eat and you don’t want it, that’s your mother’s problem.

It’s easier!

S: My mom and I aren’t picky eaters and we love cooking. Do you have any advice for parents whose kids are fussier?

J: Just give them wine—a couple of drops.

Kidding! But you have

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

to get the kids involved.

Get them into the kitchen and have them peel a potato, little things, because if they get involved they will at least try the food later.

S: I want to be neurosurgeon when I grow up, but if I told you I want to become a chef what would you do?

J: If you want to be a chef, train as a neurosurgeon— then you would know how to bone-out a chicken. But no, if you really wanted to be a chef, I would send you to school to learn the

proper techniques, and then I would send you to the best restaurant I know to deepen your understanding of cooking. Eventually you would do your own food.

S: How is food in America different from when you arrived, and what other changes would you like to see in my lifetime?

J: When I came to America in 1959, there was only one lettuce at the supermarket— iceberg. There were no leeks or shallots or stuff like that. What I’d like

people to do is go back to what my parents did when I was a kid: Cook with their children and share time around the table, enjoying the food and talking.

The kitchen is a great equalizer.

S: Are there any food trends that worry you?

J: Yes—if you don’t eat enough butter or bread or drink enough wine, that’s going to worry me a lot. But no, American food has never been as good as it is now. I’m optimistic.

© 2016 Pepperidge Farm, Incorporated.

A fter school they head for home.

The park is on the way.

A mandatory detour They schedule every day!

Inspired by the Ugarow Family of Maplewood, NJ Share your Goldfish®Tales! GoldfishSmiles.com

Always baked with real cheese.

The Snack That Smiles Back®

COOK WITH KIDS

SERVES 2 PREP 15 min COOK 5 min

2 fillets (about 4 oz. each) black sea bass 2 tbsp. peanut oil 2 8-inch flour tortillas 1 ⁄ 2 cup shredded iceberg lettuce 1 ⁄ 2 cup spicy salsa (store-bought or homemade) 1 ⁄ 2 cup sliced mild onion, such as Vidalia or Maui 1 ⁄ 2 cup (loosely packed) fresh cilantro leaves 1 large jalapeño, seeded and coarsely chopped Avocado, Tomato & Mozzarella Salad (see recipe below)

Pépin may be a master chef but he’s no snob about cooking methods. He uses a microwave to heat his tortillas (above) and melt the chocolate for the Chocolate, Nut & Fruit Treats (right).

1. Heat a large cast-iron or other heavy skillet over medium-high. Season the fish with salt and pepper; coat with the oil. Add to the skillet and cook until browned and almost opaque in the center, about 1 1⁄ 2 minutes per side. Transfer to a plate.

2. Wrap the tortillas in paper towels and microwave on high until warm, about 1 minute.

Fill the tortillas with the fish and the lettuce, salsa, onion, cilantro and jalapeño to your liking.

Serve the tacos with the Avocado, Tomato & Mozzarella Salad.

Avocado, Tomato & Mozzarella Salad SERVES 2

PREP 15 min

1 large ripe avocado, halved and pitted 1 tbsp. fresh lemon juice 2 scallions, thinly sliced (about 1 ⁄ 3 cup) 1 large ripe tomato (about 8 oz.), chopped 4 oz. fresh mozzarella, cut into 1 ⁄ 2 -inch cubes 2 tbsp. peanut or almond oil Sliced chives for garnish, optional

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

Using a teaspoon measure, scoop olivesize pieces of avocado into a medium bowl.

Reserve the avocado shell. Toss in the lemon juice, scallions, tomato, mozzarella and oil; season with salt and pepper. Spoon 1⁄2 cup of the salad onto each plate; fill shells with the remaining salad. Place 1 avocado half in the middle of the mixture on the plates. Sprinkle with chives, if desired.

Chocolate, Nut & Fruit Treats MAKES 12 PREP 20 min (plus chilling)

8 oz. bittersweet chocolate, broken or cut into 1 ⁄ 2 -inch pieces 12 fresh raspberries 12 fresh blueberries About 1 tbsp. unsalted shelled pistachios 12 almonds 12 hazelnuts 1–2 sprigs fresh mint, leaves stripped from stem

1. In a bowl, microwave the chocolate on high 1 minute. Let rest 30 seconds, then microwave for another minute. The chocolate should be melted by then, but if it isn’t, microwave in 30-second increments, stirring in between, until melted and smooth.

2. Arrange 12 tiny frilled paper cups on a plate.

Pour about 2 tsp. melted chocolate into each cup.

Before the chocolate sets, arrange the berries, nuts and mint leaves on top, mixing and matching in whatever combinations you prefer. Push down lightly to embed them in the chocolate. Refrigerate until the chocolate sets, 45 to 60 minutes.

3. Peel the paper cups off the hardened chocolate and arrange the treats on a dessert plate. Keep refrigerated until serving time.

RECIPES ADAPTED FROM A G R A N D FAT H E R ’ S L E S S O N S BY JACQUES PÉPIN. COPYRIGHT © 2017 BY JACQUES PÉPIN. USED BY PERMISSION OF HOUGHTON MIFFLIN HARCOURT. ALL RIGHTS RE SE RVE D.

Fish Tacos

- 32 -

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Grilled Peaches Caprese Rotisserie Chicken Salad (recipe, page 78)

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This time of year we have more than our fair share of corn and tomatoes, peppers, eggplant and zucchini in our garden.These recipes will help you make the most of the last of summer.

BY

Rachael Ray

minute meals

Photography by JOSEPH DE LEO

Pictured on previous page

Grilled Peaches Caprese Rotisserie Chicken Salad SERVES 4

3 peaches, halved and pitted 1 bunch scallions, trimmed of roots and tough tops Natural olive oil cooking spray Salt and pepper 1 lemon, halved 2 heads little gem lettuce, coarsely chopped 1 rotisserie chicken, meat shredded into bite-size pieces, skin and bones discarded 1 tub (7 to 8 oz.) bocconcini (baby mozzarella balls), halved 1 pt. rainbow or red cherry tomatoes, halved 1 cup fresh basil leaves, torn or thinly sliced 1 ⁄ 2 tsp. crushed red pepper About 3 tbsp. balsamic drizzle or aged balsamic vinegar About 1 ⁄ 4 cup EVOO, for drizzling 1 ⁄ 3 cup (a handful) fresh mint leaves, chopped h Heat a grill or grill pan over medium to medium-high. h Spray the peaches and scallions with cooking spray, season with salt and pepper and grill, turning once, until charred in spots, 5 to 6 minutes. Let cool; roughly chop the scallions. Place the lemon, cut side down, on the grill and cook until charred, about 2 minutes. Squeeze the lemon juice over the peaches. h Cover a large platter with the lettuce; top with the scallions, chicken, peaches, mozzarella, tomatoes, basil, crushed red pepper, balsamic drizzle, EVOO and mint.

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USE YOUR PASTA WATER! PAGE 100

Yellow Tomato Spaghetti with Buttered Almond Breadcrumbs 1

⁄4 3 1 1 ⁄3

2

3

3 4 1 1

1

⁄3

1

cup sliced almonds tbsp. butter cup whole-wheat panko cup (a handful) fresh flat-leaf parsley, finely chopped tbsp. fresh thyme, chopped Salt and pepper pts. yellow cherry tomatoes or 5 or 6 yellow tomatoes on the vine tbsp. olive oil cloves garlic, chopped lb. spaghetti lemon, zested (enough to measure 1 tsp.) and juiced (about 1 ⁄ 4 cup) cup (a handful) fresh basil leaves, torn EVOO, for drizzling cup freshly grated Parmigiano-Reggiano

h Bring a large pot of water to a boil for the pasta. h Heat a small skillet over medium. Add the sliced almonds and cook, stirring often, until toasted, 3 to

SERVES 4

4 minutes. Transfer to a cutting board and let cool.

Finely chop the nuts.

Return the skillet to medium heat and add the butter. When the butter melts, add the panko and cook, stirring often, until golden brown, about 2 minutes. Transfer to a small bowl; mix in the almonds and herbs. Season with salt and pepper. h Meanwhile, halve the cherry tomatoes. (If using tomatoes on the vine, prepare a large bowl of ice water. Score an X on the bottom of each tomato, add to the boiling pasta water and cook until the skin around the X begins to peel back, about 30 seconds.

Transfer to the ice water; let cool about 1 minute.

Pat dry, then peel and chop.

Return the water to a boil.)

h In a large skillet, heat the olive oil, three turns of the pan, over medium-high.

Add the garlic; swirl a minute or two. Add the tomatoes; season. Cook, occasionally shaking the skillet, until the tomatoes break down, about 10 minutes. h Salt the boiling water, add the pasta and cook until 1 minute shy of al dente. Reserve half a mug of the starchy cooking water, then drain the pasta. h Add the lemon zest and juice, the basil, pasta and cooking water to the tomato sauce. Drizzle with EVOO and toss until combined, 1 to 2 minutes; season with salt. h Serve the pasta in shallow bowls topped with the nutty breadcrumbs and the cheese.

Hoisin & Ginger Steak with Grilled Onions & Sesame Sriracha Corn SERVES 4 1 1 ⁄ 2 –2 lbs. hanger steak or flank steak Kosher salt and coarsely ground black pepper 1 tbsp. olive or canola oil, plus more for drizzling 1-inch piece ginger, peeled and grated 3 cloves garlic, chopped 1 ⁄ 2 cup hoisin sauce 2 limes—1 juiced (about 2 tbsp.) and 1 halved 2 tbsp. honey or agave syrup 2 tbsp. tamari 2 tbsp. Worcestershire sauce 1 red finger or Holland chile, thinly sliced, with seeds 1 jalapeño, thinly sliced, with seeds Fresh cilantro or flat-leaf parsley leaves

4 3 3 1 2

ears corn, husked tbsp. butter tbsp. sriracha tbsp. toasted sesame oil scallions, finely chopped Toasted sesame seeds

h Let the meat come to room temperature; season both sides with salt and pepper. Heat a grill or grill pan over medium-high. h In a small saucepan, heat 1 tbsp. oil, one turn of the pan, over medium. Add the ginger and garlic and cook, occasionally swirling the pan, until aromatic, about 2 minutes. Stir in 1/2 cup water, the hoisin, lime juice, honey, tamari and

Worcestershire. Reduce the heat to low and let the sauce simmer until thickened slightly, about 5 minutes. h Grill the steak, turning occasionally, 10 to 12 minutes. Grill the halved lime, cut side down, until charred, about 2 minutes. Squeeze over the steak. Let the steak rest 10 minutes, then slice against the grain. Transfer to plates and pour the sauce over. Top with the sliced red and green chiles and cilantro.

h Meanwhile, douse the corn in water, drizzle with oil, throw it on the grill and cook, turning occasionally, until charred in spots, 8 to 10 minutes.

Season; transfer to plates. h In a small saucepan, melt the butter with the sriracha over medium.

Stir in the sesame oil and remove from the heat. Brush the butter sauce liberally over the grilled corn and garnish with the scallions and sesame seeds. h Serve the sliced steak with corn alongside.

Corn Fritter Poppers with Avo-Ranch Sauce 2 avocados, halved and pitted 2 limes, 1 zested (about 1 tsp.) and both halved 2 tomatoes on the vine, any color 1 cup plain Greek yogurt or sour cream 2–3 tbsp. pickled jalapeño brine plus 3 tbsp. chopped pickled jalapeños Salt 1 ⁄ 4 cup mixed finely chopped fresh chives and cilantro or parsley and dill 4 ears corn, husked 3 ⁄ 4 cup flour 1 tsp. baking powder 2 eggs, beaten 1 cup shredded yellow cheddar, loosely packed 6 tbsp. cream cheese, cut into pieces, at room temperature 3–4 scallions, finely chopped, white and light-green parts only 1 ⁄ 4 cup (a small handful) fresh cilantro or flat-leaf parsley, finely chopped 2 large jalapeños, seeded and finely chopped

REMEMBER: BLANCH, SHOCK AND FREEZE… sweet summer corn in gallon baggies for sweet corn into the winter.

2 cloves garlic, chopped About 1 tsp. (1 ⁄ 3 palmful) each ground coriander, ground cumin and smoked paprika Pepper About 1 ⁄ 4 cup canola, peanut or safflower oil, plus more for drizzling 4 slices meaty bacon, finely chopped h Scoop the flesh from 1 avocado into a food processor and add the juice of a half lime (about 1 tbsp.).

Slice the remaining avocado and douse with the juice of another half lime. Set aside. h Core the tomatoes; slice and discard the small slices from the top and bottom. h Add the yogurt, jalapeño brine and a little salt to the processor with the avocado; process the sauce until

SERVES 4

smooth. Transfer to a bowl; stir in the chopped pickled jalapeños and the herbs. h Invert a small bowl inside a large bowl. Place 1 ear of corn upright on top of the small bowl. Cut the kernels off the cob (they’ll fall into the big bowl); repeat with the remaining ears of corn.

Remove the small bowl. Add the flour and baking powder to the kernels and toss to coat.

Stir in the eggs, cheddar, cream cheese, scallions, cilantro, jalapeños, garlic, spices and the lime zest. Season the batter with salt and pepper. h In a large skillet, heat a drizzle of oil over mediumhigh. Add the bacon and cook, stirring often, until crispy, about 6 minutes. Transfer to a paper towel and let cool.

Mix the bacon into the batter,

then form into twelve 21/2-inch-diameter fritters.

Add enough oil to the drippings in the skillet to just cover the bottom, about 1/4 cup.

When it begins to ripple, add 6 fritters to the skillet. Fry until golden brown and cooked through, about 3 minutes per side. Transfer to a rack set inside a rimmed baking sheet or to paper towels to drain.

Repeat with the remaining fritters. Douse each batch with the juice from a lime half (1 tbsp. for each batch). h On 4 plates, shingle or stack 3 fritters layered with slices of tomato and avocado.

Top with a line of sauce or spread the sauce under the fritters, if you prefer.

WATC H & LE AR N !

1

Roasted Red Pepper Penne with Hot Pickled Peppers SERVES 4 4 large red field peppers (rectangular sweet peppers) or bell peppers 3 tbsp. olive oil 1 small onion, chopped 4 cloves garlic, chopped 1 tbsp. fresh thyme leaves, chopped, or 1 tsp. dried 1 tsp. crushed red pepper Salt 1 cup chicken or vegetable stock 1 lb. farro penne or whole-wheat or semolina penne 2 tbsp. jarred pickled hot cherry pepper brine plus 3 tbsp. finely chopped pickled hot cherry peppers A couple handfuls grated Pecorino Romano 1 ⁄ 3 cup (a handful) small fresh basil leaves, torn Toasted chopped pistachios (I like Sicilian) or sliced almonds h Bring a large pot of water to a boil for the pasta. h Over the flame on a gas stovetop or under the broiler, cook the red peppers, turning often with tongs, until charred all over [1], about 10 minutes.

Place in a bowl and cover tightly

with plastic wrap [2]. Let cool 15 minutes. Peel [3] and seed. h In a large skillet, heat the oil, three turns of the pan, over medium. Add the onion, garlic, thyme and crushed red pepper; season with salt. Cook, stirring often, until the onion softens, 6 to 7 minutes. Add the stock. h In a food processor or blender, puree the peppers and the onion mixture; return to the skillet and let simmer over medium while the pasta cooks. h Salt the boiling water, add the pasta and cook until 1 minute shy of al dente. Reserve half a mug of the starchy cooking water, then drain the pasta. h Add the pasta and cooking water to the sauce along with the cherry pepper brine. Add a handful of cheese; toss to coat the pasta. Add the chopped cherry peppers and basil; season. Serve in shallow bowls topped with the nuts and a handful of cheese.

2

3

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Spaghettini with Corn & Crab 3 ears corn, husked 1 tub (16 oz.) fresh lump crabmeat 1 tbsp. Old Bay Seasoning 2 tbsp. olive oil 4 slices meaty bacon, finely chopped Salt and pepper 4 scallions, thinly sliced or chopped, whites and greens separated 1 fresh red chile, such as finger or Fresno, or jalapeño, chopped 2 tbsp. chopped fresh thyme 4 cloves garlic, chopped 1 ⁄ 2 cup dry vermouth 1 ⁄ 2 cup chicken stock 12 oz. spaghettini (thin spaghetti) 2 tbsp. butter 1 ⁄ 4 cup (a small handful) finely chopped fresh flat-leaf parsley Grated ParmigianoReggiano (optional)

SERVES 4

h Bring a large pot of water to a boil for the pasta. h Invert a small bowl inside a large bowl. Place one ear of corn upright on the top of the small bowl. Cut the kernels off the cob (they’ll fall into the big bowl); repeat with the remaining ears of corn. h In a medium bowl, pick through the crab and discard any shells; season with Old Bay. h In a large skillet, heat the oil, two turns of the pan, over medium-high.

Add the bacon and render, stirring occasionally, until beginning to get crispy, 2 minutes. Add the corn and season with salt and pepper. Cook, stirring occasionally, until the corn is lightly browned, 3 to 4 minutes. Add the

scallion whites, chile, thyme and garlic. Cook, stirring often, until the scallions soften, about 2 minutes. Swirl in the vermouth, then the stock; reduce the heat to low. h Salt the boiling water, add the pasta and cook until 1 minute shy of al dente. Reserve half a mug of the starchy cooking water, then drain the pasta. h Add the butter to the corn mixture; stir until melted. Add the seasoned crab and half the parsley.

Add the pasta and the cooking water; toss 1 to 2 minutes to combine and season with salt. h Serve the pasta in shallow bowls topped with the scallion greens, remaining parsley and grated ParmigianoReggiano, if using.

Tray Bake: Peaches, Vidalia Onions & Sausages SERVES 4 4 peaches, cut into 1 ⁄ 2 -inch-thick wedges 1 ⁄ 2 lemon, juiced (about 2 tbsp.)

8 fresh pork or chicken sweet Italian sausages, pricked with a fork 1 large or 2 medium Vidalia onions, cut into 1 ⁄ 2 -inch wedges with some core attached to each 1 ⁄ 4 cup white wine 2 tbsp. chopped fresh thyme About 1 ⁄ 4 cup olive oil, for drizzling Salt and pepper 2 tbsp. white balsamic vinegar 1 ⁄ 3 cup (a handful) fresh mint, chopped

h Preheat the oven to 450°. h On a baking sheet, toss the peaches and lemon juice. Place the sausages and onion alongside, drizzle with wine and top with thyme. Drizzle with the oil; season with salt and pepper. Roast until the sausages are cooked through and the onions and peaches soften and char in spots, about 25 minutes. Douse with the vinegar. Arrange on plates; top with the mint.

Zucchini & Eggplant Orzo with Oregano Shrimp SERVES 4 About 7 tbsp. olive oil 2 medium zucchini— halved lengthwise, seeded and chopped 3–4 baby eggplants, or one 8-oz. eggplant, chopped 1 onion, chopped 2 tbsp. fresh thyme leaves, chopped 1 fresh red chile, such as finger or Fresno, chopped 4 cloves garlic, crushed Salt and pepper 2 cups orzo pasta 1 qt. chicken stock 1 cup crumbled feta 1 ⁄ 2 cup fresh flat-leaf parsley, chopped 1 1 ⁄ 2 lbs. large shrimp— tails-on, peeled and deveined 2 tbsp. fresh oregano (about 3 sprigs), leaves stripped from stems and finely chopped 1 ⁄ 2 cup dry vermouth 1 large lemon, zested (about 2 tsp.) and juiced (4 to 5 tbsp.) h Heat a large skillet with a tight-fitting lid over medium to medium-high.

Add about 4 tbsp. oil, four turns of the pan. Add the

zucchini, eggplant, onion, thyme, chile and garlic; season with salt and pepper. Cook, stirring often, until the vegetables are light golden brown, 7 to 8 minutes. Add the orzo and toss until coated, 1 to 2 minutes.

Add the stock and bring to a boil. Cover, reduce the heat to medium-low and cook until the liquid is absorbed, 10 to 12 minutes. Stir in the cheese and parsley. h Heat a large cast-iron skillet over medium-high to high. Add 3 tbsp. oil, three turns of the pan.

When the oil ripples, add the shrimp and oregano.

Season and cook, tossing often, until the shrimp is firm and opaque in the center, about 5 minutes.

Add the vermouth, lemon zest and juice. h Divide the orzo mixture among shallow bowls; top with the shrimp.

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Quesadilla Suizas

SERVES 4 to 6

I love a good enchilada Suiza dish, so I’m adapting those flavors to a delicious and cheesy quesadilla—with Swiss, of course.

6 tomatillos, husked and rinsed 1 Vidalia onion, peeled and cut into 6 wedges 1 poblano chile 1 large jalapeño Natural olive oil cooking spray Salt and pepper 1 ⁄ 4 cup (a small handful) fresh cilantro or parsley 1 lime, zested (about 1 tsp.) and juiced (about 2 tbsp.)

2 cloves garlic, crushed 1 tbsp. agave syrup or honey

1 tsp. ground cumin 8 flour tortillas 3 cups mixed shredded Swiss cheese and Monterey jack 1 rotisserie chicken— meat shredded, skin and bones discarded 1 ⁄ 2 red onion, chopped Pickled jalapeño slices Crema or sour cream, for serving h Preheat the broiler.

Arrange the tomatillos, onion and chiles on a baking sheet. Spray with cooking spray; season

with salt and pepper. Broil, turning often with tongs, until charred all over. Peel and stem the chiles. Place the chiles, tomatillos and onion in a food processor; add the cilantro, lime zest and juice, garlic, agave and cumin. Process the salsa until coarsely chopped.

Transfer to a bowl; season. h Heat a large skillet or griddle over medium to medium-high. Spray the pan and, working

in batches, cook 1 or 2 tortillas, depending on the pan size, until lightly golden, 30 to 60 seconds; flip and top each with one-eighth of the cheese, chicken, red onion and pickled jalapeño. Fold over and cook, flipping occasionally, until the tortilla is golden and the cheese melts, about 3 minutes. Cut into wedges and top with the salsa and crema.

WATC H & LE AR N !

1. Whole anchovy fillets

F O O D ST Y L I N G BY S I M O N A N D R E W S; PROP STYLING BY MEGAN HEDGPETH.

Roasted Tomato Puttanesca Riggies 3 pts. cherry tomatoes or 15 small to medium tomatoes on the vine Natural olive oil cooking spray Salt and pepper A few sprigs thyme 1 ⁄ 4 cup olive oil 8 anchovy fillets 4 large cloves garlic, chopped 1 tsp. crushed red pepper or 1 fresh red finger or Fresno chile, chopped 1 ⁄ 2 cup dry vermouth 1 ⁄ 2 cup oil-cured black olives, pitted and chopped 3–4 tbsp. drained Italian capers in brine, coarsely chopped, plus 1 tbsp. brine 1 lb. mezze rigatoni or rigatoni 1 ⁄ 2 cup (a fat handful) fresh flat-leaf parsley tops, chopped A few leaves fresh basil, torn

h Position a rack in the upper third of the oven; preheat to 450°. h Bring a large pot of water to a boil for the pasta. h Arrange the tomatoes on a rimmed baking sheet, coat with the cooking spray and season with salt and pepper. Top with a few thyme sprigs and roast, occasionally shaking the pan, until the tomatoes burst and brown at the edges, about 20 minutes; discard the thyme sprigs. h Meanwhile, in a large skillet, heat the oil, four turns of the pan, over medium. Add the anchovies [1]. Cook, stirring and breaking up with a spoon [2], until they melt into the oil [3], about

SERVES 4

2 minutes. Lower the heat a bit; stir in the garlic and crushed red pepper. Cook 1 minute. Add the vermouth; cook to reduce a bit, about 2 minutes. Add the olives, capers and brine. Reduce the heat to low; keep warm. h Salt the boiling water, add the pasta and cook until 1 minute shy of al dente. Reserve half a mug of the starchy cooking water; drain the pasta. h Add the tomatoes and juices to the skillet; stir, breaking up with a spoon or potato masher. Stir in the pasta, cooking water, and herbs; toss over medium heat until combined, 1 to 2 minutes. Season with salt and pepper or crushed red pepper.

2. Beginning to break down

3. Ready to go!

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TEXT BY SARAH KARNASIEWICZ RECIPES BY JANET TAYLOR M C CRACKEN PHOTOGRAPHY BY CHRISTOPHER TESTANI ILLUSTRATION BY GILLIAN MACLEOD

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F O O D ST Y L I N G BY E U G E N E JHO; PROP STYLING BY STEPHANIE HANES.

Everyone loves the trifecta of bread + creamy spread + ripe tomatoes.

Start there, then sprinkle on whatever you have around (feta, capers,

THEM DRY

If tomato juice had a fancy cousin, it would be tomato water, a pulp-free, pale pink liquid that tastes like tomatoes distilled and offers a super-hit of flavor: Shake it into a Martini (see right), drizzle it over cooked chicken, use it as a poaching liquid for seafood or turn it into a frozen dessert (see page 97). To make a batch, puree 2 lb. ripe tomatoes in a blender. Pour into a colander lined with cheesecloth set over a large bowl. Cover; refrigerate overnight. Discard the pulp; stash the water in the fridge.

Upgrade your grits SHRIMP WITH TOMATO GRITS

2 large shallots (about 2 oz. each), finely chopped

SERVES 6 PREP 25 min COOK 15 min

1 jalapeño, finely chopped

11 ⁄ 2 lbs. beefsteak or red or purple heirloom tomatoes, 1 lb. cored and halved, 1 ⁄ 2 lb. cored and chopped 2 cloves garlic, peeled 1 cup grits 1 cup grated Parmesan 1 tsp. lemon zest and 2 tbsp. juice from 1 lemon, plus 1 lemon cut into wedges for serving 6 tbsp. butter 2 lbs. medium shrimp, peeled and deveined 1 red bell pepper, finely chopped

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Chopped fresh chives, for garnish

1. In a blender, puree the halved tomatoes, the garlic and 3 cups water. Transfer to a large saucepan and bring to a simmer over medium-high.

Gradually whisk in the grits, season with salt and reduce the heat to medium-low. Cook, stirring often, until tender, about 10 minutes. Stir in the cheese and lemon zest; season with salt and pepper.

2. Meanwhile, in a large nonstick skillet, melt 3 tbsp. butter over medium-high heat.

Season the shrimp. Working in 2 batches, cook the shrimp until just opaque in the centers, about 2 minutes per side, transferring to a bowl between batches. Return all the shrimp to the skillet, add the lemon juice and toss to coat; return to the bowl.

3. Add the remaining 3 tbsp. butter, the red bell pepper, shallots and jalapeño to the skillet. Cook, stirring occasionally, until softened, about 5 minutes. Fold in the chopped tomato and season.

Divide the grits among bowls; top with the red pepper mixture and the shrimp.

Garnish with the chives and serve with the lemon wedges.

Put an egg in it Egg-in-a hole?

Been there.

Go one better: Halve a medium tomato, scoop out the center and crack an egg inside.

Season and bake at 450° until egg is firm.

(And don’t forget to Instagram it! #tomatomania)

½ OZ TOMATO WATER (see left)

3 OZ GIN

Shake, then strain into a

ICE Martini glass and garnish with pickled cherry tomatoes (see recipe at right). Makes 1.

ADD A (PICKLED) CHERRY (TOMATO) ON TOP In a saucepan, bring ¾ cup each rice vinegar and water, 2 tsp. each salt and sugar, 1 bay leaf, and ¼ tsp. each black peppercorns, coriander seeds and fennel seed to a simmer, stirring until the salt and sugar dissolve. Let cool. Fill a pint-size jar with a lid with 1 pt. cherry tomatoes.

Add the vinegar mixture. Cover; let stand at room temperature 1 day. Refrigerate up to 2 weeks. Makes 1 pt.

Slice and stuff!

HASSELBACK TOMATO CAPRESE

In a small skillet, cook 1 thinly sliced clove garlic in 1 tbsp. olive oil over medium until golden, about a minute; drain. Using a sharp knife, cut 1 plum tomato crosswise almost all the way through in ⅓-inch intervals. Season generously with salt and pepper, opening the slices to season inside. Stuff the garlic, fresh mozzarella and large fresh basil leaves between the slices.

Drizzle with pesto thinned with EVOO. Makes 1.

Flour, for dusting frozen puff pastry, thawed Olive oil, for brushing and drizzling feta, drained 7 tbsp. heavy cream 1½ lbs. heirloom tomatoes, assorted colors and sizes, cut into slices and wedges ½ cup thinly sliced fresh mint leaves Flaky sea salt

1. Preheat the oven to 400°. On a lightly floured surface, roll out the puff pastry to an 11-by-17-inch rectangle; transfer to a parchmentlined baking sheet. (If the pastry comes in 2 sheets, place 1 on top of the other and roll out to an 11-by-17inch rectangle.) Pierce the dough all over with a fork. Brush with olive oil and season with salt and pepper.

Bake until puffed, deep golden and cooked through, piercing again with a fork if the dough puffs up while baking, about 20 minutes.

Let cool on the sheet on a wire rack.

2. In a food processor, pulse the feta and cream until smooth. Season with pepper. Spread over the puff ½-inch border.

Top with the tomatoes, drizzle with more olive oil and sprinkle with the mint. Season generously with flaky sea salt and pepper.

PAIR WITH PROTEIN Chopped red tomatoes + cannellini beans + Kalamata olives + feta + oregano

ADD SOME VEGETABLES

GET FRUITY WITH IT

Sliced yellow and orange tomatoes + roasted golden beets + red onions + thyme

Green tomato wedges + watermelon + berries + peaches + mint

STACK ’EM! Sliced multicolored tomatoes + croutons + basil + EVOO + white balsamic vinegar

TURN THEM INTO DRESSING Tomato pureed with EVOO and red wine vinegar + little gem lettuce +shaved Parm

ADD SALT (the right way) Ever wonder why a ripe, juicy tomato only needs a little salt to taste like basically the best thing in the world? The seasoning sets off osmosis, releasing the tomato’s juices, concentrating flavor and making the flesh taste even sweeter. If you’re just looking to draw water out of tomatoes for salads or no-cook sauces, you can stick to something simple, like fine-grain kosher salt. (Just toss in a pinch—about a teaspoon per pound.)

For dishes that you season right before eating—caprese salads, openface sandwiches—and those times when you want to eat your tomato like an apple, we like the way a flaky salt, like Maldon, adds sparkle and crunch.

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Make a BLFGT BACON, LETTUCE AND FRIED GREEN TOMATO SANDWICHES MAKES 4 PREP 20 min COOK 5 min

12 slices thick-cut bacon Vegetable oil, if needed, for frying ½ cup fine cornmeal ⅓ cup flour ½ cup low-fat buttermilk 2 large unripe green tomatoes, cut into ⅓-inch-thick slices 8 slices white bread, toasted Mayonnaise 4 green leaf or iceberg lettuce leaves

1. In a large skillet, cook the bacon over medium-high until crispy, about 8 minutes; drain on paper towels. If needed, add enough vegetable oil to the drippings in the skillet to measure ¼ inch.

2. In a medium bowl, whisk the cornmeal, flour and ½ tsp. salt.

Pour the buttermilk into another bowl. Dredge the tomatoes in the cornmeal mixture, pressing to adhere, then buttermilk to coat, then again in the cornmeal mixture. Fry in the bacon drippings over medium-high until golden, about 2 minutes per side. Spread 4 slices of toast with mayonnaise. Top with the bacon, fried green tomatoes, lettuce and the remaining toast.

LET ’EM MARINATE! NO-COOK PASTA SAUCE In large bowl, mix 3 lbs. coarsely chopped mixed colored tomatoes, ¼ cup EVOO and 3 finely chopped cloves garlic; season with 1 tsp. salt and 1 tsp. pepper. Let stand until flavors meld, about 2 hours. Bring large pot of water to a boil. Salt water and add 1 lb. campanelle pasta; cook until al dente. Drain; add to tomato mixture along with ¼ cup each chopped fresh chives, basil and dill; season. Top with two 8-oz. balls buratta; cut open and season cheese. Drizzle with EVOO. Serves 4.

That slippery gel around a tomato’s seeds contains three times the flavor compounds as the rest of the fruit.

Serve it with toast points and a small

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EMBRACE UGLY! At the farmers’ market, ask the tomato vendor for inexpensive “seconds”— they may need a few dings cut out, but they’re usually at peak ripeness and perfect for sauces, salsas and more!

PUNCH UP YOUR BRUNCH

like fruit (’cuz that’s what they are)

Pass on the prefab Bloody Mary mix and use a puree of super-ripe tomatoes instead. They'll be fresher and more flavorful, and you can switch up the color for fun.

(Green-y Mary, anyone?) Season to taste with hot sauce, lemon juice or horseradish—or add extra zing with a splash of pickled cherry tomato brine (see page 89).

TOMATO, PINEAPPLE & CARROT MUFFINS MAKES 24 PREP 15 min COOK 20 min (plus cooling)

1 large beefsteak tomato (about 8 oz.), halved and cored 2 cups flour 2 tsp. baking powder 2 tsp. ground allspice 1 ⁄ 2 tsp. salt 1¼ cups (packed) light brown sugar 1 cup vegetable oil 3 large eggs 1¼ cups chopped dried pineapple 1¼ cup pecans, toasted and chopped 1 cup grated carrot 1 cup unsweetened shredded coconut

REPEAT.

TOMATO, WATERMELON & STRAWBERRY AGUA FRESCA In a blender, puree about 6 cups peeled, chopped watermelon (from about half a 5-pound watermelon); 1 lb. ripe juicy tomatoes, halved and cored; 1 lb. strawberries, hulled; ¼ cup chopped fresh mint; 2 tbsp. fresh lime juice; and a pinch of salt until very smooth, 2 to 3 minutes.

Strain into a pitcher, pressing on solids with a spatula to release liquid. Stir in 4 cups cold water. Refrigerate until cold, about 2 hours. Serve over ice, garnished with tomato rounds, mint sprigs, watermelon wedges and/or lime wheels. Serves 8.

Explore your options

Today’s tomatoes have tons of flavor—and personality. Farmers’ markets (and even some local supermarkets) are full of lumpy, bumpy, colorful, stripey varieties.

Grab a few and get cooking. Your tomato salad will thank you!

Grandma Oliver’s Green

Solar Flare

Brandywine

What’s an heirloom, anyhow?

Potato Top

Green Doctors

The term gets tossed around a lot but can be tricky to pin down.

Some say it applies to varieties that were around before 1950, while others believe the name should be reserved for seeds that have been saved and passed down through generations without commercial hybridization.

One thing’s for certain, though: They’re pretty (and) delicious!

Black Krim

Yellow Mortgage Lifter

Black Cherry

Martino’s Roma

Malakhitovaya Shkatulka

SPECIAL THANKS TO CRAIG LEHOULLIER , AUTHOR OF THE AWARD -WI N N I N G B O O K EPIC TOMATOES .

Aunt Ruby’s German Green

SPAGHETTI WITH SPICY TOMATOES & CLAMS SERVES 4 PREP 20 min COOK 45 min

GET (CLAM) SAUCY

¼ 3 4 2 2 1 1

⁄2 2

12

cup olive oil anchovy fillets cloves garlic, sliced tbsp. tomato paste lbs. plum tomatoes, cored and chopped tsp. crushed red pepper cup white wine lbs. littleneck or Manila clams, scrubbed oz. spaghetti Chopped flat-leaf parsley

1. Bring a large pot of water to a boil. In a large skillet with a lid, heat the oil over medium. Add the anchovies; cook, stirring often, until the they break down, about 2 minutes.

Add the garlic and cook, stirring often, until the garlic is aromatic, about 1 minute. Add the tomato paste and stir until it turns

slightly darker in color, about 1 minute. Add the tomatoes and crushed red pepper. Cook, stirring often, until the juices thicken, about 30 minutes.

2. Add the white wine; cook to reduce slightly, about 3 minutes. Add the clams. Cover and cook just until the clams open, transferring them

to a large bowl as they open, about 5 minutes (discard any that don't open). Season the sauce with salt and pepper.

3. Meanwhile, salt the boiling water, add the spaghetti and cook until al dente. Drain, add the spaghetti to the skillet and toss to coat. Top with the clams and parsley.

ADD SOME CRUNCH BROILED TOMATO RECIPE

OVEN PHOTO BY GETTY IMAGES.

Cut two large tomatoes (12 to 16 oz. each) horizontally in half and place cut side up on a foil-lined baking sheet; season. In medium bowl, mix ¾ cup panko, ¼ cup chopped flat-leaf parsley, ¼ cup grated Parmesan, 2 tbsp. chopped drained capers, 2 tbsp. olive oil, 2 tsp. grainy Dijon mustard and 1 small grated clove garlic; season with pepper.

Pack lightly on top of each tomato half and broil until browned, 2 to 4 minutes. Makes 4.

tomato powder 95

Light a fire

The next time you light the grill, throw on a few halved or thickly sliced tomatoes and cook until grill marks form, 3 to 4 minutes a side. Use them on burgers or chop them up for a smoky salsa.

Make them last

SPICED TOMATO JAM MAKES 2 cups COOK 1 1 ⁄ 2 hrs

PREP 15 min

Serve this savory jam on toast or a baked potato, or alongside lamb chops.

⁄ 2 tsp. ground coriander

1

⁄ 2 tsp. ground cumin

1

⁄ 2 tsp. salt

In a large saucepan, combine all of the ingredients. Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer, stirring occasionally, until the mixture is thick and jammy, about 11⁄ 2 hours, stirring frequently during the last 30 minutes to prevent burning. Transfer to a pint-sized jar with a lid and let cool.

Cover and refrigerate up to 2 weeks.

2 lbs. plum tomatoes (about 8 large), cored and chopped 1 cup sugar 2 tbsp. fresh lemon juice

SESSION

1

1 tbsp. paprika 1 tsp. ground turmeric

SOUP ’EM UP! SALMOREJO SERVES 4 PREP 15 min COOK 15 min, plus 4 hours for chilling

This classic chilled Spanish soup is like a super-smooth gazpacho.

1 baguette 18 oz. (about 3 large) very ripe red tomatoes, cored and quartered

96

1 tbsp. sherry vinegar 1 small clove garlic 1

⁄ 2 cup fruity EVOO, plus more for drizzling 2 hard-boiled eggs, chopped Chopped Serrano ham (optional)

1. Cut off a 4-inch piece from the baguette. Tear into bite-size pieces

(you should have about 2 cups); transfer to a blender. Add ½ cup water to the blender and let stand until the bread softens, about 10 minutes.

2. Add the tomatoes, vinegar and garlic; pulse to blend. With the machine running, gradually add ½ cup EVOO and process until very smooth, about 3 minutes; season with salt and pepper. Cover and chill until cold, about

You may know that you should store tomatoes at room temp for the best flavor, but did you know you should turn them upside down? Flipping them over prevents air from entering the tomato through that little spot where the stem used to be, which can speed spoilage.

4 hours. Thin with cold water if too thick.

3. Preheat the oven to 400°. Slice the remaining bread on a sharp angle; arrange on a baking sheet and bake until toasted, about 13 minutes.

Drizzle with EVOO. Divide the soup among bowls; top with the hard-boiled eggs and ham. Drizzle with EVOO. Serve with the toasts.

Turn some into a crazy-delicious dessert (trust us) TOMATO-BASIL GRANITA WITH VANILLA ICE CREAM

In a small bowl, stir 1 cup tomato water (see recipe, page 88), 2 tbsp. sugar and 1 tbsp. finely chopped fresh basil leaves until the sugar dissolves. Pour into a 9-by-9-inch metal baking dish and freeze, scraping with a fork every half hour, until frozen, about 2 hours. In a small bowl, layer spoonfuls of granita with scoops of vanilla ice cream.

Garnish with fresh basil leaves. Serves 4.

F O O D ST Y L I N G BY S I M O N A N D R E W S; PROP STYLING BY MEGAN HEDGPETH.

Now get to garnishing!

A damp paper towel is the key to a slipfree grip!

Photography by JOSEPH DE LEO

99

SCRATCHPAD S T E P BY S T E P D E PA RT M E N T O F C A R B S

Awesome sauce If you’ve got some meat, poulty or fish and a hot skillet, you can make a pan sauce, aka one of the quickest ways to make your dinner about 1,000 times more delicious! –AE

3 ways to make pasta water work harder X FIRST,

GET THE RATIOS RIGHT Rach recommends cooking 1 lb. of pasta in at least 6 quarts of salted boiling water (it should taste like sea water).

The salt flavors the water, and in turn your pasta, and also helps prevent the noodles from sticking together.

In a large skillet, sear the meat in oil over medium-high until browned and cooked to your liking. Skip the nonstick pan here.

Those bits that stick to the bottom add flavor.

1

Transfer the meat to a plate; pour off all but about a tablespoon of fat. Reduce heat to medium. Add a couple of cloves of chopped garlic or ¼ cup chopped shallots.

2

X MIX

IT INTO YOUR SAUCE Don’t dump the water after draining your penne. The pasta releases some of its starch as it cooks, and that salty, starchy water makes a great thickener for sauces. While the pasta is boiling, heat your sauce in a separate pot.

Add the drained pasta and toss. Add cooking water by the ¼ cupful, tossing until you get the creamy texture you're looking for.

Add a splash of red or white wine or vinegar and stir to help loosen up the browned bits. Add a splash of any kind of stock and an herb like rosemary or thyme.

3

Reduce the liquid until slightly thickened.

Whisk in a pat of butter and season with salt and pepper. Discard the herb spring, spoon the sauce over the meat and dig in!

4

the pasta’s gone doesn’t mean the cooking is over.

Freeze leftover pasta water in ice cube trays. Use the cubes to add body to brothy soups or in pan sauces instead of stock (see left).

—ALEXA WEIBEL

S P I C E R AC K

Pick a pepper

Black The dried berry of the pepper plant is what fills most peppermills. Tellicherry is a common variety.

Pink These pretties are berries, not actual peppercorns. They’re mild and floral and great on chicken—or ice cream!

Green These underripe peppercorns are found in pepper blends or brined in jars, and are great for punching up sauces.

White Don’t want black flecks in your light-colored sauce?

Use these, which are peppercorns with the outer coating removed.

Sichuan Another non-peppercorn, these are husks from the berries of the prickly ash tree. Add to stir-fries for a pleasant lip-tingling heat.

IN THE MIX! For pepper’s greatest hits, try Rach’s Rockin’ Rainbow Peppercorn Blend Grinder, a blend of black, white and green peppercorns.

100

PAN SAUCE PHOTOS BY PETER ARDITO; FOOD STYLING BY ANANDA EIDELSTEIN. PEPPERCORNS FROM LEFT TO RIGHT: A LAMY, GETT Y (3), A LAMY.

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PE T PRO JE CT

Identity crisis: resolved!

Curious what your mystery mutt actually is? Rachael Ray Every Day contributor Sarah Zorn was, so she DNA-tested her mixed breed and found her own guesses were waaay off.

Rowdy all grown up (and ready for sweater weather)

NEW BLUE Kitty Cravings!

I

first met Rowdy when I visited an animal shelter on Long Island, NY, with my husband, Fred, and my mom.

Rowdy was two months old, and he gave us a sassy look before conking out on my mom’s shoulder. I fell instantly in love. He was labeled a shepherd mix, which made sense considering his black and tan markings. Then, at six months, he turned completely blond and looked strikingly like a Rhodesian ridgeback. And when Fred and I woke up one night to him howling at an unexpected visitor, we knew he had to be some sort of hound.

X Ready to put your pup to the test? Find out which service we tested is right for you.

Embark embarkvet.com

Wisdom Panel 4.0 wisdompanel.com

Available in chicken, tuna, salmon and shrimp flavors

Rowdy kept us guessing as he grew, so, with all these new doggy DNA services popping up, we decided to find out what breeds he really was. We ordered kits from three companies, swabbed his cheeks, mailed out the samples and waited for the results.

Turns out, our hunches were all wrong. Two of the reports had almost identical results, saying he’s a Staffordshire terrier (aka pit bull) mixed with bloodhound, Doberman pinscher and a few other

breeds. The third said he’s a cocker spaniel! (I guess that helps explain that company’s mixed reviews.)

We pored over his genetic markers, DNA sequences that tell us everything from where his smoky eye rims come from to his risk of diseases and his overall level of “wolfiness.” Then we shared the results with his vet. But to me, the coolest part of it all is that we now have a sense of why our guy acts the way he does—and an answer when people on the street ask, “What is he?”

How much?

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# of breeds tested for

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Rachael Ray Every Day (ISSN 2381-3830); September 2017, Volume 12, No. 115, is published monthly (except bimonthly in December/ January 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 2017. All rights reserved. Printed in the U.S.A.

LEARN MORE AT

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102

By SARAH ZORN

PHOTOS COURTESY SARAH ZORN.

Delicious NEW BLUE™ Kitty Cravings start with real meat and have a satisfying crunch to create a truly irresistible treat.

Sarah, Fred and Rowdy at 1 year old.

In the battle of odor control, Naturally Fresh tests better than Tidy Cats.*

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And all BLUE Naturally Fresh litters are: • Incredibly absorbent • Low tracking

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Plus, Naturally Fresh clumping litters provide hard clumps for easy scooping and cleanup.

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Tidy Cats and Instant Action are registered trademarks of Societe des Produits Nestle S.A.

THE CHALLENGE

Mexican Chocolate Surprise Cupcakes KITCHEN CAMEO

(Get the recipe at RachaelRayMag.com.)

Can Elisabeth Shue cook?

What’s Oscar-nominated actress Elisabeth Shue serving up? In her new tennis-world film, Battle of the Sexes, plenty of drama. Here, in her kitchen?

Some yummy cupcakes!

“We used the dulce de leche on the top as well as inside to make the cupcakes more decorative, and decided to use chocolate shavings instead of regular sprinkles.”

“My 16-year-old daughter, Stella, was my wardrobe advisor, art director and photographer for this project.”

“My kitchen skills are not great, but I am good at following a simple recipe.

Dessert is my favorite because it always completes the meal.”

104

“My daughter and I loved eating the leftover batter because the real chocolate made it so delicious.

We would make these again.

They were challenging enough to make it fun without daring us to fail.”

PHOTO GRAPHY BY TOM SCHIERLIT Z ; PORT RAIT BY GET TY IM AGES; AL L OTHER P HOTOS C OURTESY ELISABETH SHUE .

BY LAURA MORGAN

©2017 Lactalis American Group, Inc., Buffalo, NY 14220. Galbani is a ® of Egidio Galbani S.r.l.

give their lunchbox an italian accent.

Inspired by Italian appetites.

Loved by American kids.

• Natural cheese • 80 calories • 7 grams of protein

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