It was all laughs while on set for the Cook with Kids story in our September issue. For such a giant personality, Elmo is one teeny little guy—in person, he’s only about three feet tall! Which makes sense, of course: Elmo is only 3 1/2 years old.
His diminutive size doesn’t detract from his star power, though. On set, Harper, age 7, our pint-sized co-chef, was by far the closest person to the Sesame Street demographic, but the adults on set were lining up to take pictures. Heck, we might have been more excited to meet him!
Lucky for us, he’s just as sweet and accommodating as he looks. And he’s a great cook, too! Being so young, he stayed away from knives and hot surfaces, but he was game for brushing the baking sheet, measuring spices, and, of course, taste-testing.
If you’d like to d some taste-testing (and of course you do!), check out Elmo’s Famous Chili recipe here or in the September issue of Every Day with Rachael Ray (on newsstands August 4th!).
By Cecily McAndrews
We’re not quite sure who comes up with all of these whacky food holidays, but whoever it was has a thing for lasagna. Why else would they want to celebrate one of the best cold-weather dishes in the middle of summer? Whatever the reason, we’re still ready to celebrate. These four recipes are a lighter version of this Italian staple. They don’t compromise on flavor, but you’ll still feel like you can run after the ice cream truck afterwards.
Vegetable Lasagna Stacks are super light but still capture that Italian goodness.
No need to stand over a hot stove sautéing ground beef with this Vegetable Lasagna
Pasta Pinwheels allow you to keep the portions on the lighter side
Or, try something completely new like this Mexican Raw Lasagna
It’s summertime and the living’s easy. And the only thing easier than eating a delicious dinner is doing it silverware-free! We’ve got five delicious recipes that go way beyond your typical sammie–and licking your fingers is encouraged!
Monday, July 27
What does it take to make a winning weiner? Pair the newest franks and condiments with fun, fresh toppings. Your crowd will give these top marks!
Applegate Natural Uncured Beef Hot Dog ($6.49) + Frank’s RedHot Slammin’ Sriracha ($3.49) + cucumber + onion rings
Hillshire Farm Jalapeño & Cheddar Smoked Sausage ($4.99) + Slawsa Spicy (kicky slaw meets relish; $3.99) + pineapple + scallions
Ball Park Applewood Smoked Chicken Frank ($5.79) + Hidden Valley Cucumber Ranch ($3.59) + avocado + red onion + bacon
Oscar Meyer Chili Cheese Dog ($3) + French’s Twangy BBQ Mustard Sauce ($1.99) + Fritos corn chips
Photography by Sarah Anne Ward
We know life can get a little hectic in the summer– that’s why Rachael’s 30-Minute Meals are the best thing to happen to dinnertime since sliced bread. We’ve selected five weeknight meals that are perfect for the end of July: they’re flavorful, fresh and easy to prepare. You’ll have plenty of time to spend outside!
Monday, July 20th
The dog days of summer are upon us, and while we’re all about keeping hydrated, sometimes you need something stiffer. These cocktails are refreshing, delicious and super seasonal– you may even forget how hot it is after all!
One of your favorite childhood fixtures has officially grown up: Snow cones are now appearing at restaurants, bars and food trucks–complete with local ingredients, artisanal syrups and the occasional splash of booze. Time to explore the next ice age!
Brabo Restaurant in Arlington, VA, serves up the kickin’ Old Town Ginger snow cone, a refreshing blend of kaffir lime vodka, ginger beer syrup, mint liqueur and ice chunks, all of it topped with lime zest and chili flakes. braborestaurant.com
At the Imperial Woodpecker Sno-Balls shop in New Orleans, the specialty is made with light-as-air shaved ice (versus the ground kind you’re used to) and crowned with house-made syrups such as watermelon-jalapeño and cardamom cream. iwsnoballs.com
Kauai’s Uncle’s Shave Ice serves up shave snow, a Hawaiian take on a Taiwanese treat that starts as a frozen block of water, milk and syrup (try the Asia-inspired lychee or dried plum), then gets shaved into creamy ribbons. uncleskauai.com
Sno con Amor at L.A.’s Hollywood Farmers’ Market fancies up raspados (Mexico’s answer to the snow cone, served in a cup) with handmade syrups. Two faves: lime-mint and grapefruit juice with vanilla bean. snoconamor.com
In true Bay Area style, Oakland’s Skylite Snowballs makes nearly everything from scratch with local farm fare. The result? Seasonal syrups–from pluot to lemon-ginger–poured over crunchy ice and served from a truck. skylitesnowballs.com
By Jenna Scatena
Are you ready for a week full of meals that are jam-packed with flavor and fun? These five dinners are quick to put together and oh-so delicious. And whether you’re cooking for two or ten, your dining partners are sure to ask for seconds.
Monday, July 6
Happy Fried Chicken Day! Do-Ahead Fried Chicken
No beach? No problem! Here’s how chef Ben Ford builds a classic seafood feast on the grill.
Serves 4 Prep 20 min Cook 50 min
2 live lobsters (about 1 1/2 lbs. each)
4 medium artichokes
4 ears corn
3 sticks butter–1 softened, 2 melted
4 sweet onions, peeled
9 small potatoes
1 lb. fresh Mexican chorizo links
12 unpeeled, deveined jumbo shrimp, preferably head-on
2 1/4 lbs. littleneck clams, scrubbed
1. Heat a charcoal or gas grill to high. Place the lobsters in the freezer for 20 minutes. Trim the artichoke stems and leaves; slice off the top inch. In a pot, steam artichokes in 1 inch boiling water until crisp-tender, 20 minutes.
2. Pull back the cornhusks and remove silk. Rub each cob with 2 tbsp. softened butter. Pull husks back up to cover corn; tie with kitchen twine.
3. Using a chef’s knife, make two slits in the core end of the onions about a quarter way through, forming an X.
4. Lay half the seaweed on the top grill grate. Arrange the lobsters in the center of the seaweed, then surround with the artichokes, corn, onions, 8 potatoes and the chorizo links. Scatter the shrimp and clams on top; cover with the remaining seaweed. Place the remaining potato on top as a tester. Cover the clambake with the grill lid.
5. Cook until the tester potato is tender, about 30 minutes. Serve with the melted butter.
Adapted from Taming the Feast by Ben Ford and Carolynn Carreño, Atria Books, 2014
It’s summer, and while we love a juicy grilled steak or burger, sometimes we’re looking to lighten our dinnertime load with something more Meatless Monday-friendly. The possibilities are endless when you have fresh seasonal ingredients, more daylight to enjoy and one killer cooking source (aka THE GRILL!). Here are some of our favorite vegetarian summer recipes that even the carnivores will love.