Lauren Katz

What to Buy at the Farmers’ Market: Peaches

A sunny day at the farmers’ market isn’t complete without the purchase of one thing: succulent, juicy, fragrant peaches. Peaches and nectarines are best in the high heat of summer, when you can shamelessly let the juices run down your chin. But when you’re not biting into one of these golden balls of sunshine, there are plenty of ways to cook with them while staying true to the season. So pick up a bag of your favorite peaches and try some of these recipes at home:

No-Cook Peach Gazpacho

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What to Make this Weekend: S’mores

There’s no better way to celebrate the beginning of summer than by sitting around a fire roasting marshmallows to toasty perfection and sandwiching them between crunchy graham crackers and gooey chocolate. But why stop with traditional s’mores when you can try all sorts of fun riffs on the campfire classic? From bars to brownies, try one of these s’mores alternatives after the fire’s been put out:

Mocha S’more Squares

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Thirsty Thursday: What’s an Egg Cream?

Consisting of neither eggs nor cream, an egg cream is a soda fountain classic made with milk, flavored syrup and seltzer. It gained popularity in the late 1800′s in candy stores and soda shops, and has recently resurfaced to the scene of today’s soda fountains. Though chocolate and vanilla are the two classic flavors, egg creams can be made with any flavored syrup you can find. Here are some of our favorite recipes!

Brookyln Farmacy’s Maple Egg Creams

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The Infusion Solution

You already know how important staying hydrated in the summer is, but sometimes chugging all that water can seem like a little bit of a feat. Why not make it fun– while keeping it healthy– by adding natural flavor from fruits, veggies and herbs? With these infused water ideas, you can say goodbye to boring sips, and hello to lickable lips!

Add a squeeze of citrus

You already take it in your tea, so why not try your water? Lemons and limes are packed with essential vitamins and minerals, and since we don’t normally eat these fruits on their own, squeezing them into our water is the next best thing.

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Best Fake Bakes

However baked you want your body to look (golden croissant? gingersnap?), there’s a faux glow to get your there safely. We tested every self-tanner under the sun and found a sweet spectrum’s worth of winners.

Jergens Natural Glow Daily Moisturizer, Fair to Medium

When you want a bare-minimum tan, take it slow. This lotion builds up color over a week. ($9, at drugstores)

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Pet Project: Furless Leaders

Don’t judge a creature by its scaly cover: Plenty of reptiles make great pets, especially if you’ve got allergies. Jim Nesci, reptile expert and educator, recommends these cold-blooded cuties.

 

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Weeknight Meal Planner

There’s no better feeling than having a full week of delicious, healthy and quick meals planned for you and your family. So, to make your life easier, we’re sharing five fast and simple recipes for the upcoming week. Dinnertime just got a whole lot better!
 
 

Monday, June 23

Easy Cheesy Tortellini

 
 

Tuesday, June 24

Lettuce Wrap Gyros with Chicken and Green Tzatziki

 
 

Wednesday, June 25

Indian-Style Sloppy Joes

 
 

Thursday, June 26

Grilled Cod with Blackberry Sauce

 
 

Friday, June 27

Moroccan-Spiced Pork Chops

 
 

What to Buy at the Farmers’ Market: Strawberries

It’s strawberry season, ya’ll! And that means plenty of pies, trifles and parfaits are in order, but did you know there are lots of savory recipes that contain strawberries, too? While you’re at the farmers’ market this weekend, pick up a carton or two of fresh berries… you’ll need the extras to snack on while you’re cooking!

 

Look for berries that are bright, firm and shiny with fresh green caps still in tact. Take a whiff to make sure they smell, well, like strawberries! Opposed to other produce, you do not want to wash or cut strawberries before you are ready to use them. A wet strawberry turns into a spoiled strawberry very quickly!

 

Although strawberries are available year round, unless you’re in California or Florida, they aren’t going to be as fresh before June or after August, so buy your local strawberries while you still can!

 

Here are some recipes that utilize strawberries, from main ingredient to accent note, and from dinner and drinks to dessert!

 

Grilled Halibut with Strawberry Salad

Strawberry Salsa

Angel-Berry Parfaits

Strawberry Margarita

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Radishes at the Farmers’ Market

What to Cook this Weekend: BBQ Pulled Pork Tacos

Rachael’s BBQ Pulled Pork Tacos!

 

 

You shouldn’t need an enormous event like SXSW to have an excuse to make these spicy and succulent pulled pork tacos with chile barbecue sauce. Rach’s fans gobbled them up at her Feedback party and your family and friends will definitely do the same. The secret to keeping the pork fork-tender? Lager beer! It will taste and feel like it’s been cooking all day, but this dish only takes 3 hours from start to finish. Happy weekend!

 

 

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What to Cook this Weekend: Kebabs

What to Cook this Weekend: French Onion Dip Burgers

What to Cook this Weekend: Graham-Cracker Crusted Chicken

Our Issue in Action: Express-Lane Suppers

For Merchandising Director, Jaime Hollander, the first story she reads in every issue of Every Day with Rachael Ray is Express-Lane Suppers. So when she saw the recipes in our July/August issue, she finally decided to try her hand at making all the meals and, yes, fitting her entire list’s worth of groceries in one bag. We asked Jaime a little about her experience and we hope it inspires you as much as it inspired us!

 

Steak Tacos with Corn Salsa

RR: What was your favorite recipe between the Steak Tacos with Corn Salsa, Fresh Corn & Ricotta Pasta and Asian Steak Salad?

JH: We liked the tacos the best, hands down – I made some with hot salsa and some with mild salsa for my 2-year-old.

 

RR: Did you learn any new cooking techniques from this experience?

JH: I never think to marinate steak as I’m cooking – I always think of that as an overnight process, so the quick 15-minutes or so for the taco marinade was great — quick and delicious.

 

RR:Did you make any additions, substitutions or changes to the recipes?

JH: For the salad, I also tossed in some edamame – we always have some in the freezer, and it was a nice addition. I also ended up making way too much of the corn salsa mixture,  but it was actually a good topping for a lot of foods. I put it in a turkey wrap and even on top of a baked potato with some beans. Why not?

 

RR: So, did it really all fit in one grocery bag?

JH: Definitely!

 

 Asian Steak Salad

Fresh Corn & Ricotta Pasta

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Our Issue in Action: Flavor Wheel

The Ultimate Scrambled Eggs

Weeknight Meal Planner