Rachael Ray

Our favorite Breakfast-Lunch-Dinner recipes

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.

BLD Burger

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Around the world in 5 skewers

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

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Behind the scenes: Rach’s acting debut!

Rachael is used to being in front of the camera (after all, she’s been hosting TV shows for more than 10 years), but she recently got to try out her acting chops while guest staring—as herself—on Freeform’s Young & Hungry. Of course, she was a total natural!


Photo courtesy of David M. Russell/The Rachael Ray Show

The segment, filmed at Rach’s studio, featured characters Gabi and Sofia (played by Emily Osment and Aimee Carrero), who were on the show to promote their just-launched food truck in San Francisco. We got to watch in amazement as Rach came out and nailed her lines—on the first take. She didn’t even have to carry her script around for backup! And she improvised a little, taking cover behind a stove when Gabi went nuts over some nuts (you’ll understand when you see the episode).

Photo courtesy of David M. Russell/The Rachael Ray Show

 

Because the show’s stars were on Rach’s turf, she treated them to her over-the-top green room treats. “She personally delivered pork bahn mi sandwiches and peanut cabbage salad,” gushed Osment. “It was the best,” Carrero agreed, pointing out that the best they can usually hope for is a deli plate of meat and cheese.  

Photo courtesy of David M. Russell/The Rachael Ray Show

Catch Rach on Young & Hungry on March 9 at 8 PM EST.

 

By Lisa Freedman

How to Make a Coconutty Bunny Cake

When Rachael and her older sister, Maria, were growing up in Upstate New York, Easter was full of sweet surprises. Their grandfather would arrive bearing 4-foot-tall hollow chocolate eggs filled with Italian Easter candies. Dozens of family and friends would gather at their house for a ham or lamb feast prepared by their mom, Elsa, followed by a fun dessert, like this adorable bunny cake. These days, Maria is the family baker. She’s made pony, lizard and ladybug cakes for her kids’ birthday parties, but the bunny cake, which she learned to make alongside her mom, is still her favorite. “It feels like home,” she says. “It’s familiar and comforting and reminds me of all of those good times.”

 

Photography by Will Styer. Food styling by Maria Del Mar Sacasa. Prop styling by Sarah Guido-Laakso

 

 

Coconutty Bunny Cake

Serves 12

Prep 25 min

Bake 30 min

Assembly 30 min

 

Cake

3 3/4 cups cake flour

2 1/2 cups sugar

2 tsp. baking powder

1 tsp. salt

1/2 tsp. baking soda

1 1/2 cups buttermilk, at room temperature

2 sticks butter, melted and cooled slightly

9 large egg yolks

5 tbsp. vegetable oil

1 tbsp. pure vanilla extract

4 large egg whites

3/4 cup rainbow sprinkles

 

Frosting

3 sticks butter, at room temperature

5 3⁄4 cups confectioners’ sugar, sifted

1⁄4 cup whole milk, plus more as needed

1 tbsp. plus 11⁄2 tsp. pure vanilla extract

 

1. Position racks in the top and bottom thirds of the oven; preheat to 350° for light pans and 325° for dark pans. Grease and flour three 8-inch cake pans.

2. In a large bowl, whisk the flour, 2 cups sugar, the baking powder, salt and baking soda. In a medium bowl, whisk the buttermilk, butter, yolks, oil and vanilla. (If you really like coconut flavor, use 1 tsp. coconut extract and 1 tsp. vanilla extract.)

3. In a medium bowl using an electric mixer on high, beat the egg whites until very soft peaks form, about 2 minutes. Gradually beat in the remaining 1/2 cup sugar; beat until stiff, glossy peaks form.

4. Using an electric mixer on medium, gradually beat the buttermilk mixture into the flour mixture just to blend. Using a rubber spatula, fold half the egg-white mixture into the batter until almost blended. Fold in the remaining egg-white mixture and the sprinkles. Divide the batter among the pans.

5. Bake the cakes, switching the pans between the top and bottom racks halfway through, until a toothpick inserted into the centers comes out clean, about 30 minutes. Let cool in the pans on a wire rack, about 15 minutes. If needed, run a thin knife around the edges of the pans to release the cakes, then invert onto the rack and let cool completely.

6. For the frosting, in a large bowl using an electric mixer on medium, beat the butter until smooth. Add the sugar, 1 cup at a time, mixing to blend between additions. Beat in 1/4 cup milk and the vanilla. Increase the speed to medium-high; beat, adding milk by the tablespoon if too thick, until smooth and fluffy, about 5 minutes. Assemble and frost the cake as shown here.

 

Pre-Order The Rachael Ray Show’s Great American Cookbook Competition Winner, Fanny Slater’s New Cookbook!

The Rachael Ray show’s “The Great American Cookbook Competition”—co-judged by our own editor-in-chief, Lauren Purcell—culminates in the March debut of the winning title: Fanny Slater’s Orange, Lavender & Figs. The cookbook is packed with Slater’s childhood recipes, including a competition-winning Tin Foil Surprise Breakfast Sandwich (why didn’t we think of that?).

 

To get the nostalgia-inducing recipes, you can pre-order the cookbook (and read more about Slater and her cookbook creation journey) here.

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!

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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Mama Mia! Rachael Ray’s New Cookbook is Almost Out!

Asking us to choose our favorite Rachael Ray cookbook is like asking us to choose our favorite kid, but Rach’s newest one, Everyone is Italian on Sunday, has already won us over big time. In fact, there weren’t enough office copies to go around, so a lot of us ordered our own. (You can pre-order your own copy now; it comes out officially on October 27.)


Rachael says this is her most personal book yet. She shares all the recipes that are near and dear to her heart: classic baked pastas she ate growing up, her husband John’s Italian ingredient-inspired cocktails, dishes you’ll want to make for company and of course, a few burgers scattered throughout. We’re already making plans to cook up Carbonara with Artichokes, Lemon Risotto and Ricotta Cheesecake.

 

Want to be one of the first to get your hands on a copy? Click here to pre-order the book today. You’ll be cooking your way to Italy in no time.

7 Ways to Celebrate Burger Month

May is National Burger Month, and if there’s someone who knows how to make a great burger, it’s our leading lady Rachael. She creates a brand new unique and delicious burger every single month, and we haven’t met one we didn’t love (and drool over!). So in honor of Rachael of National Burger Month, here are some of our favorite things to happen between two buns.

 

Lamb Burgers with Smoked Pepperoni & Provolone

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Pots, Pans… and Now Apparel?

We all know and love Rachael for her fabulous recipes, her giant TV personality and her sturdy line of cookware. Now, you can wear the Rachael Ray brand… literally! Flavour Gallery has created an entire line of shirts, tanks and totes inspired by Rachael’s personality. From her quirky sayings to her favorite foods, you can take a piece of Rachael everywhere you go. And in true Rachael fashion, the tops are super soft and comfortable.

 

Photos via Flavour Gallery

 

Shop the entire collection here!

 

 

Related Links

John Cusimano’s Holiday Playlist

Catch Rach on National Geographic!

Rachael’s Twists on Croque Monsiuer