We love nutty, hearty barley, but shopping for the tasty little grain can be confusing. Use this handy cheat sheet to make sure you’re buying the right stuff for your recipe.
Happy Thanksgiving! Tonight, come to dinner armed with these fun facts–your secret weapon for breaking up family tiffs, curbing chatty Cathys and rousing snoring uncles.
Freezer aisle finger foods are the key to no-sweat holiday parties. With these quick, from-scratch upgrades, no one will guess you’re serving store-bought!
There’s a whole new crop of vegetables at the supermarket–invite these five to your Thanksgiving dinner.
This is the bird you dream about: juicy meat, crispy, golden skin and rich, delicious gravy to pour on top. Our simple, foolproof recipe gives you all that, plus three flavor combos to choose from–so you can try a new one next year!
Despite the millennium-long lifespan of squash, butternut is relatively new to the game–it wasn’t introduced until 1936! Now it’s one of America’s most popular squashes, and for good reason! Butternut squash is hearty, sweet and oh-so versatile. We love it in soup, salad and even dessert. But you already knew all that. Here’s what you may not know about this delicious gourd.
Move over craft beers–the hard-cider market is going gangbusters (it grew 102 percent in 2013)! Here are four new arrivals and some fun uses–other than straight swigging!
Baked potatoes are the ultimate blank canvas. The options for fancying them up? Endless. Whether you’re building a twice-baked masterpiece or sprinkling your favorite fixings on top, don’t even think about dressing your taters without reading these crucial tips first.
Think outside the box–It’s not just for breakfast anymore! Sprinkle these morning treats into other meals for a sweet surprise.
It wouldn’t be the Thanksgiving without Grandma’s potatoes, Aunt Harriet’s broccoli casserole or your sister’s cranberry sauce. Every household has a few signature dishes that are always on the menu, and this year we’re sharing the best from the extended Rachael Ray clan—in fact we had so many dishes that we couldn’t fit them all in the November issue (on newsstands now) and are putting even more online! Welcome to the family!