Food

Go Ahead, Make My Dish!

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!

 

 

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How to Go to Cooking School with The Kitchn

Our Love Your Kitchen Challenge has officially come to a close, and we’re so amazed with everyone’s organized, stocked and newly decorated kitchens! Whether you simply tackled reorganizing your junk drawer, or competed all 25 tasks, every task counts and you should feel proud of your hard work! But the best part: You don’t have to be done! Now that you’ve make your kitchen more functional and easy to cook in, it’s time to improve your cooking skills. And The Kitchn is here to show you how.

 

 

Have you ever wanted to go to cooking school, but never found the time? Starting today, The Kitchn wants you to come to their Cooking School: 20 days, 20 lessons to help you become a better cook. Every day, they’ll tackle an essential cooking topic and explain what you should know. Each lesson has three different homework options, so you can choose the one that teaches you what you need.

 

Join in on the fun with us! We’ll be following and promoting the 20-day school on Facebook, Twitter, Pinterest and Instagram. And be sure to share your Cooking School accomplishments on Instagram using the hashtag #kitchnschool.

 

Click here to sign up. Cooking school is now in session!

Related Links

All Love Your Kitchen Challenge Coverage

Cooking Lessons from our Every Day Experts

Our Best-Ever Cooking Tips

Four Twists on Ramen Noodles

Bring home the noodle shop craze! Soup up packages of ramen with easy mix-ins to create these classic, comforting bowls.

 

Smoked Salmon: Prepare ramen according to package directions, using half the amount of water and half the flavor packet. (Broth will just coat noodles.) Top with smoked salmon, pickled ginger, scallions and poppy seeds.

 

 

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We’re Nuts About These Spreads!

With the rising threat of food allergies in schools, it’s getting harder and harder to pack a healthy, allergen-free lunch. Peanuts are among one of the top 8 food allergies and due to this prevalence, many schools have banned peanuts in the cafeteria altogether. Can’t get yours kid off their PB&J fix? Have no fear! We’ve found the best alternatives to peanut butter and coinciding recipes to boot! Your child can go to school with a healthy, peanut-free lunch that they love.

 

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Cooking School Lesson 9: Mix Up Your Herbs and Spices

Want to transform humdrum dinners into mealtime magic? It’s easy! Hit the kitchen armed with these genius tips and simple recipes from our Every Day experts, and your friends and family will wonder if you went to cooking school on your lunch break!

 

Lesson 9: Spice Things Up!

Dried herbs and spices are great on their own, but they’re even better together. There’s a whole world of mind-blowing flavor sitting in your spice cabinet, just waiting for you to play matchmaker. Start mixing and mingling with these eight make-any-meal-better blends.

 

 

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Quick & Tasty Weeknight Meal Planner

Just because it’s the weeknight doesn’t mean dinner has to be boring. You can make delicious and healthy dinners for your family that don’t take the whole day to prepare, but will still get everyone to eat their vegetables. This week, try some new and exciting ways to incorporate your veggies, like within a pasta sauce, or woven through risotto. All your kids will notice is the outstanding flavor.

Monday, September 29th

Cheesy Mushroom-Kale Risotto

 

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Recipe Roots: Chicken Parm Pizzas

We LOVE Italian food. We love gooey mozzarella cheese, vibrant, fresh marinara sauce and don’t even get us started on the homemade pasta. But two of our favorite dishes have merged together as one at Quality Italian in New York City. We shared the recipe for Chicken Parm Pizzas in our September issue, and now is the time to put it to the test. Does our recipe compare to the original?

 

 

I paid a visit to Quality Italian with high expectations and an empty stomach. The restaurant is famous for its namesake Chicken Parmigiana for two, but the appetizers, pastas, meat dishes and drinks are just as high of quality. The funny thing about the chicken parmigiana is that, although you’re charged “for two” at $29 per person, the dish could really feed between 4 and 6, depending on your hunger level and other orders. Luckily, I had three hungry guests to keep me company and help me conquer this behemoth pizza hybrid.

 

 

Halfway into my first slice, I took a moment to gather my thoughts. I had sampled our Chicken Parm Pizzas straight from the test kitchen a few months ago, but enjoying it in a dimly lit restaurant at a table felt a little different. Like our version, theirs is extremely juicy (thanks to the mix of white and dark ground meat) and flavorful (due to the addition of Italian seasoning) on the inside and crispy on the outside. Covered in a sweet tomato sauce and overrunning with melted cheese, there’s really nothing that isn’t perfect about this dish. I will say, though, our recipe calls for panko breadcrumbs along with Italian breadcrumbs, which leads to a crispier crust that still feels lighter than air. Quality Italian serves theirs with a simple arugula salad accompanied by a chile-spiked honey, which I took the liberty of dipping my chicken into (no judgment, you have to try it).

 

My advice to you: Go home and make this recipe immediately. It’s the perfect dish for a chilly fall evening accompanied by a good beer and good friends. They’ll be so impressed and definitely full to the brim. And whatever you do, just make sure to enjoy your high “Quality” meal.

 

 

Related Links

 More Food Mash-Ups Across the Country

How to Make Ramen Cheeseburgers

Choose Your Own Foodie Adventure

We’re Giving Away 10 Copies of The Kitchn Cookbook!

We’ve teamed up with the gals at The Kitchn this month to inspire you to transform your kitchen into the perfect space to cook, eat and socialize in. From a full-length feature in our October issue on how to love, love, LOVE your kitchen, to our month-long Love Your Kitchen Challenge, we’re pulling out all the stops in preparation for the time of year when your kitchen works the hardest: the holidays.

 

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Pantry Staple Wednesday: Reorganize!

Now that your pantry is stocked and ready for any cooking emergency, our next Love Your Kitchen Challenge asks you to transform that pantry into a place of harmony:

 

Reorganize your stocked pantry so that ingredients you use together are stored together. Group items for Italian dishes in one place and Mexican recipes in another. Then, make a meal using one of your staples.

 

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Cooking School Lesson 8: Whip up the Perfect Salad Dressing

Want to transform humdrum dinners into mealtime magic? It’s easy! Hit the kitchen armed with these genius tips and simple recipes from our Every Day experts, and your friends and family will wonder if you went to cooking school on your lunch break!

 

Lesson 8: Dress for Salad Success

For stunning salads, reach for a mixing bowl instead of a bottle. Homemade vinaigrette is easy and the flavor combos are endless. Just remember “One part acid to three parts oil,” and you’ll be a greens goddess.

 

 

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