Editorial Assistant, Lauren Katz, has 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 experience in The Pastry School Diaries!
Working at Every Day with Rachael Ray has taught me a lot–not only about the magazine industry but also about the wide (and always expanding) world of food! I’m always picking up new tips and tricks issue after issue, like when specific fruits and veggies are in season, and ingenious ways to use my slow-cooker.
I developed a love of food, cooking and baking at a very young age (well, after I grew out of what my mom likes to call, “the beige diet”) and time has only strengthened that relationship. When I really thought about what I wanted to be when I grew up, I knew it had to involve my two passions: writing and food. While my journalism degree has given me the knowledge, appreciation and street cred for the former, I knew I wanted to advance my skills in the latter. It took a bit of soul searching and evaluating my personality and interests to finally realize I wanted to attend pastry school.
My #TBT photo, featured in our March 2015 issue
After countless hours researching pastry programs, multiple “pros and cons” spreadsheets and a few in-person tours, I filled out an application for the Pastry and Baking Arts program at ICE. With a curriculum including all aspects of pastry arts (bread baking, chocolate sculpting, you name it), an externship program with some of the most well respected chefs in the country and a brand new facility in downtown NYC (hello, shiny new ovens!), ICE spoke to my heart… and stomach!
Trying on my uniform at the office!
Being the early riser that I am, I knew being at class until 10:00 pm three nights a week would pose a bit of a challenge. Add a full-time job into the equation and I knew I was asking for trouble. But even just four weeks in, the risks are being wildly overrun by the rewards. I’ve learned more valuable science within the last month than I ever did in grade school, I get to experiment with tools and ingredients I’ve never used and I’m working with a very unique group of people–all of whom have the same drive and passion as I do.
Be sure to check back every Friday for a new post– I can’t wait to share all that I learn, create and, of course, eat!
For our September issue, we had three chefs across the country take us behind the scenes at their farms. For the full story, pick up an issue today!
In the salad days of his career, New Orleans chef John Besh worked at La Provence, a French- Mediterranean restaurant in Lacombe, LA, a town 26 miles northeast of New Orleans. Twelve years later, he came back and bought the restaurant, transforming three acres in its backyard into a small farm with veggies, herbs, chickens and fuzzy Mangalitsa pigs, a heritage breed known for its rich marbled meat.
“I purchased the business from one of my mentors, who had been influential in introducing me to the idea of local eating. He passed away just after I bought it, and I wanted to honor him by building this farm on the property. So before I cooked one dish, we started on the farm.”
WHY IT’S WORTH IT
“The figs that we grow, the Creole tomatoes—at one point we had about 20 varieties of tomatoes!— the special little lettuces that only grow a few weeks out of the year, these are the fun things—things that we originally had to ship in from around the country.”
MAKE THE DISH: Open-Face Salmon Sandwiches with Radishes & Cucumbers
If you’re hearing of a new food holiday on a daily basis, you’re not alone. It seems like every day is dedicated to some sort of fruit, vegetable, dessert, cocktail or snack– but that just means more cooking opportunities! So in the height of corn season, it’s only appropriate that today is National Corn on the Cob Day. But we won’t be knawing down on any old ear– we’re dressing ours up with herbs, butters, cheese and spice! Here are a few of our favorite ways to dress up corn on the cob.
red onion + dill pickle relish + white cheddar = Ballpark Corn on the Cob
There’s nothing wrong with the graham cracker-marshmallow-chocolate campfire classic, but sometimes you just have to change things up a bit. We’ve reinvented everyone’s favorite summertime treat three different ways– just in time for National S’mores Day!
The Big Chipper
Top a potato chip (go for large, flat, sturdy chips) with a square of dark chocolate. Set it near the fire so the chocolate can soften while you roast a marshmallow Top with the roasted marshmallow, then another chip.
Strawberry S’mores Cake
Split a store-bought biscuit. Top the bottom with sliced strawberries and a few squares of chocolate. Add 2 roasted marshmallows and the biscuit top.
Banana Split Sandwich
Spread a waffle cookie or pizzelle with strawberry jam; top with sliced bananas. Spread another cookie with chocolate-hazelnut spread. Sandwich the cookies with 2 roasted marshmallows.
Recipes by Stacy Adimando
Fact: it’s hot outside. But you still need to eat dinner and it still needs to be delicious. These five meals will keep your body temp low and your excitement high. Now how’s that for a cool dinner?!
Monday, August 10
Start with your favorite chocolate chip cookie dough (homemade or store-bought), then fun it up with these tasty mix-ins. Bake. Eat. Repeat!
Mix in cinnamon candies (such as Red Hots), ground cinnamon and a pinch of ground cayenne
Mix in chopped dried apricots, chopped pistachios and a pinch of ground cardamom
Mix in chopped roasted salted peanuts, dried cranberries and oatmeal
Mix in chocolate-covered raisins and peanut butter candies (such as Reese’s Pieces)
Big on Figs
Mix in chopped dried figs, sesame seeds (any color) and orange zest
Mix in chopped dried pineapple, coconut flakes and chopped macadamia nuts
Are you following us on Instagram? We’re featuring a cookie a day all month long! Join in on the fun by tagging your cookie pics with #RRMagFan. We may even regram you!
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