Chile peppers thrive in summertime, so as the weather heats up, so should your dishes! From Anaheim (mild) to Fresno (medium) to Habanero (spicy) and a million chiles in between, there’s a pepper out there for everyone who can stand a little heat in the kitchen. Our June 2016 issue has the rundown on how to buy, store, prep and cook chiles, plus cool fun facts. (Did you know that 89% of a chile’s heat is concentrated in its veins, the white spongy sections inside a pepper? Stop blaming those seeds!) Try these five recipes to put a little pep in your step this summer.
Some like it hot, and this sandwich is for them! Habaneros, which are fruity and super-fiery, likely originated in Cuba; the name means “from Havana.” Read more
The star of our “Year of the Vegetable” package from the June 2016 issue is — without a doubt — the Best-Ever Veggie Burger. Take one bite and you’ll see why! It’s a mashup of our favorite elements of five of the country’s tastiest veggie burgers, at Farm Burger, Superiority Burger, Butcher & Bee, Salvation Burger and LocoL. Below, see the drool-worthy burgers that blew up our Instagram feeds and sparked our inspiration.
Nuts, grains and legumes are the “meat” of the best new veggie burgers. This patty, inspired by Superiority Burger’s top-secret formula and April Bloomfield’s Indian-influenced version at Salvation Burger in NYC, combines toasted walnuts, farro (which crisps up for a nice crust) and lentils for a protein punch.
Photo: Superiority Burger by @basictown
Photo: Salvation Burger’s veggie burger by @thecookbookgirl
Oven-Roasted Tomatoes & Zucchini Pickles
Skip the ketchup and get that rich-tangy flavor from oven-roasted tomatoes, like they do at Butcher & Bee in Charleston, S.C. While you’re at it, switch up your pickle, too. Butcher & Bee use pickled zucchini, not cukes, on its veggie burgers.
Iceberg Lettuce & Muenster Cheese
At Superiority Burger in NYC, chef Brooks Headley tops his meatless patties with iceberg, the queen of burger lettuces, which adds major crunch and won’t wilt like fancier lettuces do. Muenster, his cheese of choice, melts like a dream.
Balsamic Onion Relish & Sesame Seed Bun
The sweet-tart balsamic onion relish at Farm Burger‘s Georgia and Alabama outposts puts the raw onion slice to shame.
Smoky Scallion Mayo
Every self-respecting burger needs a special sauce. Charred scallions bring flame-broiled flavor to this creamy take on the grilled scallion relish at LocoL, the new California-based joint from chefs Roy Choi and Daniel Patterson.
Veggies are having a huge moment right now, and delicious things happen when they get the taco treatment. In honor of our special vegetable package in our June 2016 issue, we’re celebrating chefs’ favorite veg-centric recipes— and let’s be honest: everything tastes better wrapped in a tortilla. You might even find yourself choosing cauliflower over carnitas next Taco Tuesday!
This vegetarian taco from Ray Garcia, chef-owner of B.S. Taqueria in L.A., was inspired by tacos al pastor, a classic recipe made with pineapple and spice-marinated pork roasted on a spit. You won’t miss the meat! Read more
After years of celebrating all things meaty, chefs have vegetable fever… and so should you! Behold the country’s most inspired veg-centric dishes, plus a crisper drawer full of recipes and tips. Whether it’s the cauliflower in your taco or the beets in your chocolate pudding, eating your vegetables never tasted so good—or felt so cool! Each week, we’ll be sharing recipes from our special package in our June 2016 issue, on newsstands now. Below, dig into our favorite bowl recipes. They’re so good, they’ll bowl you over!
What looks like leeks, smells like lemons and tastes great? Lemongrass, an aromatic plant that gives dishes like chicken curry or beef satay their signature fragrant flavor. Look for the fresh stuff at Asian markets, and choose firm stalks with green leaves. Before using, trim the tops and ends, and remove any loose outer leaves. Lemongrass is stringy so slice it thin for stir-fries or stews, or pulse it in a food processor for sauces or curries. To give chicken soup a lemony lift, whack the stalk with the flat edge of a knife blade to release its oils, add to the broth… then inhale.
Want to incorporate lemongrass into your cooking? Add these recipes to your repertoire!
Spring has sprung, and that means peas are in season! From English peas to snow peas to sugar snap peas, there’s so much you can do with this versatile veggie. Our test kitchen director Janet McCracken recently went on Pix11 News to talk about it, but there’s only so much you can fit into a short TV segment. Did you know that three-quarters of a cup of peas has more protein than an entire egg? Or that the eccentric billionaire Howard Hughes ordered exactly 12 peas for dinner most nights? It’s true! Flip to page 25 in our May issue for more fun facts, cooking tips and recipes (wasabi pea stir-fry, anyone?). And while you’re here, check out some of our favorite reci-peas from the Rachael Ray Every Day archive (see what we did there?).
What are your favorite things to make with peas? Tell us in the comments below!
Last fall I had the pleasure of going on my very first visit to Japan. It was an otherworldly experience that’s taken some time to process—I mean, the taxi doors open by themselves, the toilets bowls wash you and vending machines dispense delicacies like warm sake and fresh brewed coffee, ground to order. In other words, if life is about the details, it seems that the Japanese have mastered the art of living. I already knew I loved Japanese food. But here are a few more things that I learned during my time in Tokyo and the neighboring Saitama and Chiba prefectures:
1) The cats in Japan are really cute
If you’re familiar with my Instagram feed, then you know I’m cat crazy. Well, not only is Japan home of Maru, the world’s cutest and most famous Internet cat. It’s also home to the phenomenon of the feline station master. It is what it sounds like—cats who live in train stations and are in charge of them, too. I felt very fortunate to catch these three bosses eating breakfast at Goi station on the Kominato Line in Ichira, Chiba.
It’s National Superhero Day and we’ve got a great way to celebrate — no spandex required! Here are some of our favorite recipes featuring superfoods: good-for-you ingredients that really pack a punch. Okay, so these dishes can’t give you real superpowers, but they can make you feel healthy, energized and ready to save the world. Check out our picks below!
Breakfast is the most important meal of the day, so make the most of it! Add dried cherries (vitamin A), almonds (magnesium) and pistachios (vitamin B6) to whole-grain cereal to get a healthy hit in every bite.
Want to know how to really wow mom this year? Skip making Mother’s Day reservations and cook a delicious brunch at home instead! These dishes are easy to put together and will feed a crowd. Just whatever you do, don’t let mom help out—it’s her day off, after all!
Cinco de Mayo is right around the corner, and if you’re still looking for the a guacamole recipe to wow your fiesta guests, look no further. This year, mix it up with some classic Mexican ingredients that will take your guacamole from plain to perfecto in no time.