10th Anniversary Recap: How New York City Helped Celebrate 10 Years of Rachael Ray Every Day

It was a food- and fun-filled day on October 14th, as lots of New Yorkers came out to celebrate 10 years of our magazine. A Rachael Ray Every Day food truck arrived bright and early to midtown, NYC to pass out breakfast sandwiches and hash browns to hungry commuters.


Meanwhile, Rachael appeared on Morning Joe, sharing recipes from her new cookbook, Everyone Is Italian on Sunday, and recounting lots of delicious memories from the last decade. The hot topic of the conversation: how gathering around the table with family and friends enriches your life of so many levels!



Switching channels to PIX11, our Executive Food Editor, Nina Elder, shared some fun fall squash recipes  (like Paella-Stuffed Squash and Spaghetti Squash Carbonara) and a nifty pancake trick from our October issue.


As the afternoon approached, the food truck began to serve lunch: grassfed angus beef burgers with applewood smoked bacon, sharp cheddar cheese, tomatoes and a jazzy sauce with a side of Belgian-style frites and garlic aioli.



There were tattoos, sunglasses and plenty of selfies, too.


Photo courtesy of Adrienne Longo Photography

But the fun didn’t stop there! We ended our day with an anniversary party at Toro to celebrate with Rachael and her friends. It was definitely a night to remember!

Rachael and our Editor in Chief, Lauren Purcell

Celebrity chefs Anne Burrell, Marc Murphy and Rachael Ray

 Photo courtesy of Adrienne Longo Photography


We’re going to be celebrating all month long — and we hope you’ll join us!   10 of Rachael’s chef pals created special burgers in her honor. You can get all of the recipes here.



Plus, the chefs will be serving their burgers at their restaurants for a limited time throughout the month! If you live near any of these eateries, be sure to stop by for one — or three!

The Pastry School Diaries: Bready, Set, Dough!

Editorial Assistant Lauren Katz is enrolled in the part-time Pastry & Baking Arts program at New York City’s Institute of Culinary Education. Follow her each week as she shares her sweet experiences!


It was a short week of classes this week because of Columbus Day, and I was greeted on Tuesday night with our second midterm. While each final exam includes a written and practical element, the midterms are only written. It covered all of the bread baking basics, and I’m feeling quite confident about how I did!


The remainder of class was spent making and rolling out croissant dough (stay tuned for next week when we bake them!) and baking various types of brioche.

Pain au Raisin

Brioche loaf sprinkled with decorating sugar

Chocolate brioche loaf sprinkled with a mixture of granulated and light brown sugar


Although brioche and croissant baking is a fairly different process than that of regular breads, this entire unit has made me rethink my pastry career aspirations. In the beginning, I was so excited to learn–and fall in love with–the bread baking technique. I still am learning something new in every lesson, but while I originally imagined finishing this unit with an aspiration to open the next Balthazar, I am now starting to think my passion lies somewhere else. Maybe it’s in our third module, cakes, fillings and icings. Or maybe my passion lies in the basics, like custards, meringues and ice cream. Luckily, being only a third of the way through my program, I have plenty of time to decide!


Check back next week for a croissant update!

Find Out Where You Can Order One of Rach’s 10th Anniversary Burgers

What to get the girl who has everything? How about a burger created in her honor! To celebrate Rach’s 10 years in print, 10 of the country’s best cooks came up with tasty tributes that are the most fun you’ll have on a bun–so good, in fact, that the chefs are serving them at their restaurants, too! Find out where you can score one of these awesome burgers, or make them for yourself at home.


Spike Mendelsohn’s Double-Peppers & Onions Burger – Good Stuff Eatery in Washington, DC (Capitol Hill location), 10/13 to 10/31

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The Pastry School Diaries: Knead a Change

Editorial Assistant Lauren Katz is enrolled in the part-time Baking & Pastry Arts program at New York City’s Institute of Culinary Education. Follow her each week as she shares her sweet experiences!


As someone who considers pizza one of the major food groups, I never thought these words would come out of my mouth: I never want to see another piece of bread ever again.



Maybe that’s an exaggeration, but we’ve been on bread overload in class lately, and despite it being some of the best bread I’ve ever tasted, it’s become hard to even look at. Just look at my freezer. Who needs this much bread???




Luckily, we’re wrapping up the bread portion of this unit and moving on to sweet doughs, like croissants, brioche and doughnuts. I’ve never been more excited to see a tray full of fresh doughnuts, hot out of the fryer.


What I am thankful for, however, is what I’ve learned about the not-so glamorous process of baking bread. It requires a lot of time, patience and practice. It is truly a labor of love, and an acquired skill. I’m not quite sure if it’s my forte, but I had a lot of fun trying my hand at rolling and forming bagels and pretzels. They tasted delicious, nonetheless!



Stay tuned for more carb-loaded updates!

The 2nd Annual Pizza Month Meal Planner

Here at Every Day with Rachael Ray, we really love pizza. And since October is National Pizza Month, we really love October! Last year, we gave you five delicious pizza-inspired recipes that you could make during the week, and we’re back for a second year with new recipes to whet your whistle. So get ready for a week full of crust, sauce and cheese. And if that’s not enough for you, we’ve got dozens more recipes on our site.


Monday, October 5

Broccoli Rabe Pizza Bread

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The Pastry School Diaries: The Best-Kept Secrets of Bread Baking

Editorial Assistant Lauren Katz is enrolled in the part-time Baking & Pastry Arts program at New York City’s Institute of Culinary Education. Follow her each week as she shares her sweet experiences!

One of the best parts about having a renowned bread baker as your bread unit instructor? Besides his world of knowledge and years of experience, he has an unending supply of tips that you won’t find in any cookbook. Every day as I come into class, I can expect to learn something new about the art of bread baking, and not just about the technique. Whether it’s a secret last step to making perfectly textured dough or a traditional British recipe that differs from its American counterpart, Chef Sim has shared a wealth of information that has infinitely improved my creations. And now I can share that information with you!



Tip 1: Bake your bread until the crust is extremely dark

It may even look burnt in some places, but trust me, it’s not. As “The Prince of Darkness” has taught us, a darker crust enables a deeper flavor all the way though the bread. Your crust should have a full ombre effect of coloring–from very dark to golden brown. His bread is the real deal.


Tip 2: Don’t add butter or oil to your focaccia dough

Doing so only inhibits the gluten and rising process. Instead, coat both sides of your dough in olive oil and bake it on a sheet pan. This will create a crispy, buttery crust and leave the inside of the bread light and airy.


Tip 3: When making focaccia, ice water is your best friend

Just before baking your dough, dip your fingers in ice water. Make impressions with your fingers in the dough. Repeat twice. I think some sort of magic happens, but the dough bakes up beautifully light with lots of holes. Just the way you want it.


Tip 4: When it comes to making cinnamon rolls, less is more!

This week we made Chelsea Buns, which are quite similar to a cinnamon rolls, except the filling is a mixture of cinnamon, brown sugar and currants. Rather than glazing them with a thick icing how we do in the states, the British recipe simply calls for a generous sprinkling of sugar. And let me tell you, on pastry this good, no icing necessary!


I hope you’ve taken away a tip or two that can be helpful in your home baking! Check back next week for more fun tips and tricks.

Even Better Butter

Brown butter may sound cheffy, but the deliciously nutty, super-simple sauce is easy to make: If you’ve got a pan and some butter, you’re 90 percent there! Make a big batch and store it in the fridge so it’s ready whenever you need a hit of extra-rich flavor. Then drizzle it over roasted vegetables or fish, toss it with pasta, or stir it into pancake batter. Ready to give it a shot? Here’s how!


Brown Butter and Brussels Sprouts Fettuccine


1. Cut the butter into half-inch-thick slices and melt over medium.

2. Leave the melted butter alone until it starts to bubble and foam, about 2 minutes.

3. Stir the butter until light-golden specks appear. (Those are the milk solids separating out from the fat and starting to toast.) As soon as the specks turn dark tan and the liquid is golden, remove the pan from the heat. Use immediately or pour into a glass jar and refrigerate.

The Pastry School Diaries: Rising to the Occasion

Editorial Assistant Lauren Katz is enrolled in the part-time Baking & Pastry Arts program at New York City’s Institute of Culinary Education. Follow her each week as she shares her sweet experiences!


I was excited to start our bread unit for various reasons: for the variety (sweet! savory! croissants! pizza!), the experience (I’ve never made bread before) and of course, for that amazing aroma of a freshly baked loaf. We’re only two days in, but my expectations have already been exceeded. We’ve baked four different types of bread in seven different shapes, I’ve learned about different yeast and rising methods and I’ve taken home more bread than I know what to do with. The cherry on top? I’m learning from the best of the best, Chef Sim Cass, dean of the bread baking program at ICE and founding baker of Balthazar Bakery.


On our first day, we made a one-step bread, which means you don’t need to let the yeast ferment overnight. You simply add it to warm water, add your flours and salt, mix it, knead it, let it rise and bake it. The end product is a light, fluffy and super flavorful French loaf.


Whole wheated French rolls


We also made a starter, which is a a fermented mix of flour, water and yeast that you add to the dough you’re making. This causes the dough to ferment, and fermentation equals flavor! Some bakers have had the same starter for years (Balthazar’s has had theirs for 38!). Our starter was only a day old but it still imparted tons of flavor into the finished product. Imagine what a few more decades could do!


Whole wheated farmhouse bread with pecans and raisins


A sliced walnut loaf to share with the office


It’s a good time to be one of my co-workers! Check back next week for more bread goodness.

Pizza Dough Do’s and Don’ts

Store-bought dough makes pizza night as easy as pie, but creating a great crust takes a little TLC. Here’s how to make restaurant-quality pizza at home every time.




Let the dough sit at room temp for 20 minutes so it can soften and roll more easily.

Roll it out with a rolling pin, working from the center to outside of the crust the edges. Or make a free-form pie by stretching the dough into shape.

Before you bake the pizza, brush the outside of the crust (the part that won’t get toppings) lightly with olive oil for a darker, crispy edge.



Resist rolling out the dough if it starts to spring back. Let it rest a few minutes and soften up so it stretches easily.

Don’t place the dough directly on the baking sheet. Instead, line the sheet with parchment or dust it with flour.

Be careful not to pile on too many ingredients or else you’ll end up with a soggy crust.



Now get to it! Click here for some of our most popular pizza recipes of all time.

The Pastry School Diaries: Life Outside the Classroom

Editorial Assistant Lauren Katz is enrolled in the part-time Baking & Pastry Arts program at New York City’s Institute of Culinary Education. Follow her each week as she shares her sweet experiences!


One of the reasons I chose to attend ICE over other culinary schools in the city was because of their externship requirement after classes ended. For nine months, I’m learning, executing, studying and creating in the comfort of my classroom, but when my 100th lesson (yep, 100!) comes to an end, I’ll be expected to work in a bakery, restaurant or specialty shop for 210 hours–either on the weekends, before or after work at the magazine–to demonstrate all that I’ve learned.


It was a short week this week due to Rosh Hashanah, and our only class on Tuesday was dedicated to learning about the externship process from our career advisor. She explained that before we choose an externship site, we are expected to trail, or interview, at a few locations. We will visit various bakeries and restaurants, work an entire shift and decide if the environment is a good fit. She asked us to start thinking about the type of place we’d like to work: a large restaurant kitchen, a small independent bakery, a bread shop, a cake shop–the list goes on. While I’m still not quite sure where I want to focus and hone my skills, I’m leaning more towards a specialty shop, like an ice cream shop or small bread bakery. What I do know is that by the time I have to choose, I’ll have enough experience in the kitchen to really understand where my skills and passions lie.


Where would you want to extern as a pastry student?


Doughn’t forget to check back next week for an update on our bread unit (see what I did there!).