In the never-ending quest for easy-to-peel hard-boiled eggs, our kitchen crew put three top techniques to the test to see which one was most, ahem, appealing. Check out the results below, along with tasty recipes you can make to test out the winning technique.
Shake ‘Em Up
Place large eggs in a large saucepan (no more than will cover the bottom) and add enough water to cover by 1 inch. Bring to a boil; remove from heat. Cover; let stand 10 minutes. Drain. Cover the saucepan; shake the eggs until cracked all over. Run cold water into the pan until the eggs are cool, then peel under cold running water.
The results: The idea here is that the cold water slips between the white and the shell, making peeling easier. Shaking the cooked eggs in the pan cracked them quickly, but when it came to peeling, quite a bit of the white stuck to the shells.
2ND PLACE: Read more
I have good news and bad news. The good news: It’s #NationalLasagnaDay! The bad news: It’s a million degrees outside. Why, oh why, must this day fall at the hottest time of year? We’d like to have a word with whoever sets these food holidays. November 15th sounds better, right? Hopefully “National Raisin Bran Cereal Day” won’t mind sharing the spotlight. Until then, though, we’re going to go ahead and celebrate anyway. Whether you’re dining al fresco or cranking your AC way up, we’ve got just the recipe for you.
Yep, they exist! These veggie-based recipes are carb-free and perfect for warm weather.
Sometimes, you’ve just gotta go all-in on that carby, cheesy, meaty slice of heaven.
These dishes fall somewhere in the middle of 100% comfort food and figure-friendly veggie stacks.
Want more? Try these 15 pasta sauce recipes to customize your lasagna any way you like it.
This summer, we’re revamping fruit salads every which way to make them anything but boring. It’s amazing what a little heat, spice, and cheese can do! Our plum & goat cheese fruit salad, in particular, is kind of surprising but super-delicious. We know every cheese board gets better with grapes or jam, but if you haven’t taken your fruit-cheese relationship beyond that, you really should! Rich, creamy dairy is a natural partner for sweet, juicy, seasonal produce — and it’ll make your fruit-based dishes feel more substantial, too. Here are 8 fun recipes to get you started.
If you know Rachael, you know she loves a good BLD dish — a.k.a. something that’s delish for breakfast, lunch or dinner. That’s why she made her “Burger of the Month” in our latest issue a BLD Burger: a sausage-spiked patty topped with meaty bacon, chives and a fried egg and sandwiched between two English muffins. Whether it’s 7am or 7pm, that sounds pretty darn good to us! Check out that recipe below, along with some other anytime-of-day faves from our archives.
What are you in the mood for right now? Something salty? Spicy? Cheesy? We all have those dishes we just can’t get enough of — the ones we could happily make for dinner every single night if our families would let us, or the ones we just have to order every time we see it on a menu. Our July/August 2016 cover shows off our favorite corn-toppers for summer, all inspired by classic comfort flavors we love. So the next time you’re craving creamy queso or fresh avocado or buttery garlic, reach for some fresh corn cobs and top ‘em to your hearts content!
Think you could you polish off this Spicy Cilantro Queso all by yourself?
Looking for cookout inspiration? There’s a whole universe of meat-on-a-stick out there! Take a global grilling tour and get fresh ideas for dinner, courtesy of these five skewered specialties.
Shish Kebab — This term has become the catch-all for grilled skewered food. The cross-cultural specialty is claimed by cuisines in South Asia, the Caucasus and Russia (where it’s called shashlik), the Balkans (cévak), the Middle East and beyond.
Try this: Kofta Kebabs with Herb Salad
Burgers and hot dogs seem to get all the attention on the Fourth of July, but dessert is the best time to show off a healthy dose of red, white and blue! Check out these 10 recipes that pay tribute to our grand ol’ flag and all the berry goodness that’s in season right now.
This Mixed Berry Lattice Cobbler will be a major hit at your party — and on Instagram!
He serves up big laughs on Modern Family, but Jesse Tyler Ferguson is currently dishing out drama as a restaurant reservationist in the one-man Broadway play Fully Committed through July 31. He and Rach get along great on her show, so we challenged him to whip up one of her recipes. First things first, we asked him about his cooking cred.
Rachael Ray Every Day: On the spectrum of “I burn everything” to “I’m a master chef,” where do your skills fall?
Jesse Tyler Ferguson: “I’m closer to being able to run my own restaurant.”
RRED: What kinds of foods to you like?
JTF: “I love Mexican, Asian and Indian flavors. Spicy is always good!”
RRED: Do you like to entertain?
JTF: “I love cooking dinner and feeding friends and family. I love meals I can prep and leave alone while they cook to enjoy my company.” Read more
We like to consider ourselves the recipe experts, but we also give props where they’re due, and man, have supermarkets been upping their recipe game lately. For our Grocery Store Grill-Off story in the July/August 2016 issue, we scoped out the sites of several well-known grocery chains, and what we found surprised us—positively!—in scale (Whole Foods has almost 4,000 dishes!), quality (still talking about the Aldi burger we tried…), and creativity (I ended up watching Stop & Shop’s videos for fun).
In order to pick our favorite, though, it all came down to the food. To have a fair test, we picked a Greek burger from each.
Here are the contestants:
You already know salads are good for you, and that one big salad every day could make an impact on your day-to-day health. But if the thought of having a salad every day is leaving you feeling kind of blah, it’s time to rethink your strategy. Salads can be so much more than your go-to tomato-cucumber-ranch combo. Once you start varying textures, temperatures, proteins and flavor profiles, your greens will be anything but boring. Check out Rach’s summer-y dinner salads from our June 2016 issue, which are full of flavor and won’t leave you hungry — we promise!
Wouldn’t it be nice to take a Sicilian vacation this summer? This salad might be the next best thing! Garlic, olives and Italian herbs in this citrus-y swordfish salad will transport you to the Italian coast. Read more