5 superfoods for National Superhero Day

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!

Superfood Cereal Bowl

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.

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Mother’s Day brunch ideas

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!


Fresh Green Frittata

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5 guacamole ideas for your Cinco de Mayo fiesta

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.

Seven Layer Guacamole

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Our favorite recipes for passover

Meal planning for the eight days of Passover can seem intimidating, which is why we’ve picked out some easy, delicious recipes that just happen to be kosher rather than being forcibly so. You won’t find any fake flours, matzoh-this or wheat-free that, but what you will find are great ways to feed your family while still keeping the faith. Happy holidays!


Figgy Baked Brie is the perfect appetizer—no crostini required!

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5 not-your-average PB&J recipes

Sure, you could whip up a simple sammie for National Peanut Butter & Jelly Day, but why stop there when the possibilities are truly endless? It’s Saturday, after all, so get your hands sticky with the two best spreads that make you feel like a kid again… in bars, pie, doughnut holes and more!

PB & Berry Pie

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The Pastry School Diaries: It’s what’s on the inside that matters

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! 


The first step of learning how to make a wedding or “celebration” cake is learning how to pipe beautiful buttercream roses, buds and other flowers. If you’ve been following along, you should know by now that I was neither looking forward to this technique nor expecting to be very good at it, and I was right.


I was so ashamed of how my roses and piping work turned out that I actively chose to not photograph my work, although in retrospect I wish I had something to look back and laugh at.


“After about the 27th time, you’ll get the hang of it,” my chef-instructor said with a smile. She wasn’t kidding.


But what I’ve realized (yet again) is that this is just another test at my patience. Piping perfect flowers isn’t something someone should be naturally good at—it takes practice, diligence and concentration. I may never master the art of the perfect cala lily or rose, but I’ll certainly improve over the next few weeks. And you know what? The cake underneath is going to taste the same no matter how beautiful my buttercream work is (or isn’t).

I don’t need to walk out of my schooling with the ability to brag about my piping skills. If I can tell my friends, family and peers that I can bake you the best lemon-scented cake you’ve ever had in your life, that is more than enough for me.


Got any piping tips? I’d love to hear them! Check back next week for more tales from the kitchen.

Use your grater for so much more than just cheese

Before there was the food processor, before there was the mandoline, there was the box grater. This workhorse of the Rachael Ray Every Day test kitchen can perform basic shredding duties, but it also excels at some less expected culinary tasks.



Grate a fresh tomato on the largest holes of a box grater for a fast and easy fresh tomato sauce. The pulp goes in the bowl, but the skin doesn’t!


Day-old bread

Got day-old crusty bread? Don’t toss it! Grate it on the medium holes of a box grater for easy breadcrumbs.



Pistachios are pricey, but tasty, and a gorgeous shade of green. Make the most of them by using the smallest holes of a box grater (we tested it—no boo-boos!) to finely grate the nuts over fish or pasta

The Pastry School Diaries: Making Marzipan

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! 


Want to become a pro at knowing the exact physical makeup of any fruit or vegetable? The answer is probably no, but just in case you’re into that kind of thing, I have some advice for you: make marzipan.


Marzipan is a mixture of almond paste, liquid fondant, corn syrup and powdered sugar, which is then dyed with edible paint and formed into adorable little fruits and vegetables. These marzipan figures can be used as decoration on a cake, dessert table or as a garnish. They’re pretty sweet to eat on their own, but they do offer a delicious almond flavor and smooth texture.

I found this technique to be rather relaxing and stress-free, because unlike making flowers for a wedding cake, fruit shouldn’t look perfect. It should have dents and bruises and not even the roundest of oranges is going to be an exact sphere. As someone who is not ashamed by her baking inconsistencies and thrives off the “rustic” look, making these little fruits and veggies was fun and freeing.


The fruits get a shiny coating of simple syrup at the very end.


Have you ever tried your hand at marzipan? How did it go?


Check back next week for more sugary stories!

10 New & Improved Easter Egg Ideas

Break out of your shell! Use odds and ends from your kitchen to decorate this year’s Easter eggs.



Re-create the mesmerizing look of sprinkle-topped ice cream cones—on an egg! Use a paintbrush to coat half the egg with multipurpose glue and roll the glue- covered area in a shallow bowl filled with rainbow nonpareils or sanding sugar. Let dry; repeat with remaining half.

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Celebrate Pi Day All Day!

Whether you’re a math nerd or you just like a good food holiday, Pi Day is the perfect excuse to indulge in a slice (or two!) of the good stuff. But don’t stop at a wedge a la mode for dessert—we’ve got sweet, savory, individual, breakfast and skillet pie recipes so that you can celebrate all day long. Get your geek on!


For breakfast: Bell Pepper & Manchego Crustless Quiche with Greens

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