The weather’s warming up and if after this winter that doesn’t have you itching to host a backyard bash, we don’t know what will. Other than, perhaps, drool-worthy appetizers from one of the most sought-after celebrity caterers in the biz and the owner of Mary Giuliani Catering & Events: Mary Giuliani! And today, you’re in luck (or maybe your guests are!) because we’re sharing three exclusive recipes from Mary for you to whip up for you next get-together. Enjoy!
The coolest cooking competition is coming to a city near you! Every Day with Rachael Ray is the national sponsor for the Vendy Awards, which is making stops nationwide to name the best local food-truck and street-cart cooks. Join us in NYC this Saturday September 7th, to hang out with our editor-in-chief, Lauren Purcell, who will be judging. (Hard job, right?!) For a chance to score two VIP tickets, email us at RachaelRayMag@gmail.com. Can’t make it to the event? Follow along on our Twitter and Instagram using #Vendys the day of to see what we’re judging, eating and drinking!
Here’s our Editor-in-Chief, Lauren Purcell, holding down the fort as a judge at the Philadelphia event in June. Lauren will have a brand new award category to weigh in for this Saturday. For the first time this year, all attending vendors will be vying for Tide’s “Messy Yet Tasty” category, which will be awarded to the truck with the most mouthwatering messy fare.
Vendor’s fare at the Philly event. Check out who won the NYC 2012 event!
Now, this is what we call some eager eaters. Email us at RachaelRayMag@gmail.com for a chance to attend the NYC event this Saturday in Brooklyn.
Learn more about the Vendy Awards here.
There’s no such thing as an easier or more satisfying snack than trial mix. Which is why we’re so excited to celebrate our favorite on-the-go goodie for National Trail Mix Day by sharing our most popular mixes.
Get more snack recipes!
Have ya’ll been watching America’s Got Talent? Judge Howie Mandel has seen it all this season, from magicians to ice skaters to even comedians like himself! But Rachael talked to him back when he was still hosting Deal or No Deal and got the scoop on his love of takeout and the reason behind his scarcely stocked fridge.
Rachael Ray: Hey, Howie. I hear we’re going to see you on Deal or No Deal five nights a week. That’s great! If you were at home watching the show from your couch, what would you be eating for dinner?
Howie Mandel: Anything that was ordered in. I don’t know if you noticed, but there’s no food in my fridge.
RR: Yeah, it looks like you’re on a liquid diet. Who is the cook in the house? You, your wife, your kids?
HM: Neither my wife, Terry, nor I cook. Actually, as a way to discipline the kids, she threatens to prepare dinner — that’s how bad her cooking is.
RR: Well, I guess you weren’t lured by your wife’s cooking skills when you were dating!
HM: Nope. She made toast once and burned it, but I’m OK with that. I’m not a home-cooking kind of guy. I’ve lived in this house for eight years, and the price sticker is still stuck inside the oven. We call ourselves a green family because we don’t waste energy turning on the stove.
RR: That’s a good way to look at it! And you’re not interested in learning how to cook?
HM: I love your food and think that cooking is definitely a true talent, but it’s not one that I care to partake in. I prefer restaurants. We eat out at least five nights a week with our three kids.
RR: Well, at least you spend quality time together that way.
HM: I think eating together is probably the most important part of raising a family because you have good conversations over good food. It’s just that, in my case, there’s usually a waitress with us, too!
RR: So, I see a lot of soy milk and rice milk in your fridge. Is someone in your family lactose intolerant?
HM: They’re for our morning cereal. My wife is kind of a health nut, so we don’t eat or drink dairy. I realize how weird that sounds. First I tell you that we only eat out, and then I say my wife’s a health nut, but it’s true.
RR: So, Howie, if you could invite anyone, living or dead, over for a dinner party — or a takeout dinner party — who would you invite?
HM: Oh, definitely somebody living. Because dead people just aren’t as much fun around the dinner table!
Explore more of Rachael’s behind-the-scenes moments here.
Craving a sub on this Meatless Monday? Never fear, we’ve got the perfect compromise. Swap out your average meat-bread combo for a “meaty” vegetable like eggplant! Rachael Ray’s Grilled Eggplant and Mozzarella Sandwich 30-Minute Meal is one of our faves.
Explore 20 more of our go-to eggplant recipes to make tonight!
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Beat the heat this weekend! In honor of National Creamsicle Day, we wanted to share our most popular ice cream pop recipes. These mouth-watering sweets on sticks are unique in flavor, and huge on success!
Craving a breezy summer treat? These five-ingredient freezer pops taste like strawberry cream pie on a stick.
Try this exotic, grown-up take on an ice pop: Sangria on a Stick!
This bitter and sweet frozen Cappuccino Ice Pop treat mimics our favorite cup of coffee—down to its caffeine jolt!
Get more summer-favorite sweets:
To celebrate National Ice Cream Sandwich Day, we’re sharing four gorgeous ice cream sammies that are layered with grown-up flavors, but will still make you feel like a kid on summer vacation.
Start with a double dose of sea-salt-sprinkled brownies, then add a chunk of coffee ice cream and a ribbon of fudge sauce for our Salted Brownie Sundae Bites. Talk about “sundae” best!
Party-perfect Pistachio Neapolitan Cakewiches are guaranteed crowd favorites — without the work. Just sandwich ice cream between two layers of cake (it can even be store bought!), freeze, then cut into bars.
We’ve taken what you love most about the Lemon Meringue Pie — tangy lemon filling, perfectly browned meringue — and made it portable with these Lemon Meringue Hand Pies.
I don’t know about you, but I’m a milk chocolate person. Don’t get me wrong, I enjoy a good hunk of the dark stuff, but when I have to choose milk is my go-to goodie. And since I try to celebrate National Milk Chocolate Day every day, I wanted to share a few of my favorite recipes for the occasion!
Milk chocolate and peanut butter are a classic combination–just ask any Reese’s fan out there. Kick it up a notch with our Peanut Butter-Stuffed Milk Chocolate Sandwich Cookies.
Tip: Use chocolate bars instead of chocolate chips in this Chocolate-Banana Bread Pudding; they melt better than chocolate morsels, which are formulated to hold their shape during baking.
Transform a campfire staple into a frozen treat with our Bonbon S’mores–your kids will thank you!
More tasty treats:
Pecan pie is a beginner’s dream dessert; the filling doesn’t crack the way custard pies can. Which is why we’re so excited to celebrate it! For the traditional pie, slice it up and top it off with bourbon-infused ice cream. Or try a Pecan Pie-inspired snack or sip, instead!
Shake up your get-together with this dessert in a glass. The pecan-perfect touch? It’s rimmed with the chopped nut, delish!
Try to say this five time fast: Pecan Pie Popcorn. Or just give up and munch on this award-worthy snack.
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Cheers for low-fat cheese! We snacked on nearly 50 types to find five skinny versions that are so rich and flavorful, you’ll swear they’re the real deal. By: Dina Cheney
Best for salads: Athenos Reduced Fat Traditional Crumbled Feta Cheese ($5.72 for 12 oz.)
“I’ll never buy a full-fat version again!” vowed one tester after sampling this robust feta made with part-skim milk. Addictively salty and creamy (with one-third fewer calories than regular feta), it’s spectacular sprinkled on salads—from classic Greeks to slices of watermelon and red onion.
Best for Sandwiches: Sargento Deli Style Sliced Reduced Fat Pepper Jack Cheese ($3.62 for 6.67 oz.)
Flecks of spicy habanero and jalapeño chiles kick up the heat in these tasty slices made with fresh 2% milk (some companies use condensed or dry milk). Panelists praised Sargento’s smooth texture and zesty flavor. Add slices to cold-cut sandwiches or grilled panini. Bonus: It tastes even better melted!
Best for Snacking: Kerrygold Reduced Fat Dubliner Cheese ($5.49 for 7 oz.)
Produced in Ireland with milk from grassfed cows, this cheese is aged for a year to intensify its nutty, sharp flavor and dense, crumbly texture. Delicious on its own or with apple slices, toasted nuts and a glass of wine, it’s a dead ringer for aged cheddar—but has fewer calories and less fat.
Best for Melting: Karoun Dairies Part-Skim Mozzarella Ball ($5.99 for 1 lb.)
Many reduced-fat mozzarellas come preshredded and have a dry texture and wan taste. But this part-skim ball crafted from hormone-free milk is rich, full-flavored, slightly tangy and ideal for pizza, baked pasta and lasagna.
Best for Party Platters: Coach Farm Reduced Fat Goat Cheese with Herbs ($7.99 for 7 oz.)
Long featured on the menus of top chefs, Coach Farm’s line of small-batch goat cheeses includes this luscious version made with skim milk and rolled in dried basil, thyme and rosemary. The contrast between the grassy herbs and the creamy cheese wowed panelists: “It tastes artisanal, not low-fat,” one pointed out.