Written on March 7, 2014 at 10:00 am , by Lauren Katz
Despite the recent country-wide cold fronts, spring is just around the corner (March 20th, people!). That means you’re going to need a fully loaded recipe repertoire that will put you in the mood for sunnier, happier times. Here’s a fast idea that’s sure to put a spring in your step: A Citrus Gin Spritzer. Fresh, fruity, bubbly and strong– it is Friday, after all.
Bottoms up, get the full recipe for Citrus Gin Spritzer here!
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Written on March 6, 2014 at 10:00 am , by Lauren Katz
Just because the Olympics are over, doesn’t mean your cocktail rims have to go back to being bare. With warm weather approaching soon, we’re getting ready for margarita season, and there’s always more than one way to top your tequila! Pair fruity margaritas with these new sweet and spicy rims, and you’ll have yourself enough margarita combinations to last you through spring!
1. Cantaloupe Margarita: Cinnamon & Sugar
Add sugar and spice, and this drink will taste nice! The warm heat of the cinnamon pumps up the mellow taste of the canteloupe.
2. Pineapple Margarita: Old Bay Seasoning & Black Pepper
This savory mixture may seem more at home in a bloody mary than on a margarita rim, but the black pepper and secret spices give the sugary juice a kick!
3. Strawberry Margarita: Cocoa Powder
One taste and you’ll swear you’re sipping on a chocolate-covered strawberry. How decadent does that sound?!
4. Cranberry Margarita: Sugar & Grated Lime Zest
Pucker up: This pairing starts out sour (thanks to a lime juice rim*), turns sweet, then finishes with a tart, cranberry-filled exclamation point!
*Tip: Dampen the rim with a lime wedge before dipping it into the mixture
Written on March 5, 2014 at 2:00 pm , by Lauren Katz
It’s that time of the year again: Time for the BB&T Charleston Wine + Food Festival! Each year, the culinary excellence and culture of Charleston is celebrated during a weekend-long festival around the city. The extensive guest list includes some of the most locally and nationally renowned chefs, personalities, authors, pitmasters, farmers, drink masters and more. This year, Every Day with Rachael Ray will be a media sponsor and host two culinary events: A Sandwich Showcase and At Home with Celebrity Tastemakers, where guests can meet the celebrity chefs and authors behind some of the year’s hottest cookbooks, and sample some of their brand new recipes. As usual, our Editor-in-Chief, Lauren Purcell, will be attending the events, so be sure to check out her coverage on her Twitter and Instagram.
And just to get you excited, here are a few of Lauren’s pics from last year’s festival!
Written on March 5, 2014 at 10:19 am , by Lauren Katz
Every week, we check out YOUR food photos on Instagram and pick a
“Whatcha Cookin’ Wednesday Featured Cook of the Week” to appear on our blog and have a chance to be featured in a future issue of the magazine.
We asked you to incorporate all things green into this week’s challenge, and instagram user @ahomechef‘s Basil Pesto with Broccoli definitely lived up to the challenge. It’s not always easy incorporating healthy ingredients into favored dishes like pasta, but earthy broccoli seems like the perfect addition to a fresh and flavorful basil pesto. Plus, it basically blends right in! See, it can be easy being green.
NEXT WEEK’S CHALLENGE: In honor of March being National Sauce Month, we want to see your sauciest pictures! So whether you’re dousing an ice cream sundae in homemade chocolate sauce or tossing ravioli in a spicy marinara, be sure to tag your photos with both #RRWhatchaCookin and #saucy for a chance to be featured on our blog. Good luck!
Written on March 4, 2014 at 10:00 am , by Lauren Katz
You may not be roaming Bourbon street, sipping on hurricanes and munching on beignets, but that doesn’t mean you can’t still embrace the New Orleans-famous holiday of Mardi Gras. It’s Fat Tuesday, people, and you should be celebrating. Whether you’re looking for a snack native to the Bayou or a full blown Big Easy dinner, we’ve got the perfect recipes to suit your fancy. So dig out your beads and masks and get cooking, y’all!
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Written on March 3, 2014 at 10:00 am , by Lauren Katz
Here’s a fun fact that’s sure to ease your Monday blues: It’s Mulled Wine Day! Mulled wine is a classic cocktail that’s perfect for these chilly nights. It’s spicy, sweet and just strong enough to warm you from the inside out. While we usually associate white wine with being chilled, here’s a mulled wine recipe that calls for pinot grigio. It’s light, spiced and just sweet enough, it may even make your Monday feel like Friday. Cheers!
1 (750ml) bottle white wine, such as pinot grigio
1/2 cup honey
1 1-inch piece ginger, peeled and sliced into rounds
8 whole cloves
6 star anise pods
1/2 teaspoon black peppercorns
Using a peeler, zest lemon. In a saucepan, bring zest and remaining ingredients to a simmer over medium. Remove from heat, cover and let steep 10 minutes. Makes 4.
Written on March 1, 2014 at 10:00 am , by Lauren Katz
Did you know March is National Frozen Food Month? Not only is this a great excuse to keep your freezer fully stocked, but also it gives you a reason to try some great freezer-aisle products. So before you head to the grocery store this weekend, make sure to check out these two new breakfast items that deserve a prime spot in the ‘ol ice box:
Good Food Made Simple Breakfast in a Bowl pairs bacon, sausage or veggies with egg whites for a fab fuel-up. ($3.49)
Written on February 28, 2014 at 10:00 am , by Lauren Katz
As we turn the calendar from February to March, let’s take advantage of our last chance to celebrate National Sweet Potato Month: With a hash. Our brand new Sweet Potato Hash is smoky and just spicy enough to get your morning going. Serve it under some friend eggs and you’ve got yourself a balanced Tex-Mex breakfast or brunch.
Get the full recipe for Sweet Potato Hash here. Happy brunching!
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Written on February 27, 2014 at 10:00 am , by Lauren Katz
You may have heard of this authentic Mexican beverage, and you may have even tried one at some point, but do you know what, exactly, a horchata is? Made from rice or almond milk, a horcahta is a refreshing, cinnamon-spiked beverage with an extensive history tracing back to ancient Egypt. As the story goes, the horchata was created to serve on hot summer days without the risk of spoilage (a true horchata is dairy-free), and is comprised of a mixture of homemade almond and rice milk, cinnamon and sugar. Our version, however, is quick and easy, but still tastes authentic as ever. The best part? You can serve it warm for these chilly winter days!
4 cups unsweetened rice milk
1 1/2 cups sugar
2 cinnamon sticks
1 1/2 tsp. pure almond extract
In a saucepan, bring rice milk, sugar, cinnamon sticks and almond extract to simmer over medium. Cook, stirring, until sugar dissolves, 5 minutes. Serve hot, or let cool and pour over ice. Sprinkle with ground cinnamon. Serves 4.
Written on February 26, 2014 at 6:13 pm , by Lauren Katz
This past weekend, Rachael headed down to South Beach for her annual Burger Bash at the South Beach Wine & Food Festival. We can only imagine what a delicious task it is to judge some of the country’s best burgers, and we were more than thrilled to see Rach tweeting about each delicious burger she sampled. This year, the chefs let their imaginations run wild, and came up with some of the most unique things between two buns. Rach flipped for Shake Shack‘s SmokeShack, which took first place in the Best of the Munchies award, as well as Blue Bell, PA’s Phil’s Tavern‘s burger with mashed potatoes right on top!
Other mentionable burgers? Rach thought Chicago’s Lillie’s Q‘s Pimento Cheese Burger with Koolaid Pickles “might take it,” and said NYC’s Commerce Restaurant‘s Patty Melt was a top contender. She made note of the only seafood entry this year, NYC’s Ed’s Chowder House‘s Skuna Bay Salmon Burger and Miami’s Pincho Factory‘s Toston Burger, in between two fried plantain buns explaining, “We are in Miami after all.”
With more than 20 burgers to sample and salivate over, the judges had their work cut out for them! We must admit, though, it would definitely be a job worth the mess!