The answer is yes! Find out why you should definitely splurge on this life-saving kitchen tool.
It’s small, but mighty.
Think of it as a blender or food processor on a stick: just as powerful but way more nimble and easier to store. Use it to turn cooked veggies into bisques, to blend herbs and nuts into pestos or to smooth out gravy right in the pan. Unlike those stationary blades on traditional blenders and food processors, an immersion blender can reach into the depths and edges of your pots, pans and even tall glasses, leaving no chunks behind and allowing you full control over texture. Just point and pulverize.
It reduces mess.
Forget transferring batches of hot soup from pot to blender and back to pot (yikes!). Immersion blenders do it all right in your cooking vessel, no matter how much you’re making, saving you a step–and the time it takes to do the dishes!
As the weather begins to cool down, we’re slowly slipping into comfort food mode, craving all sorts of soups, stews, casseroles and hot drinks. This week, celebrate the season of fall with hearty dishes loaded with flavor to warm you up from the inside out!
Monday, October 13th
Whether it was at a carnival, concession stand or movie theater, we all remember the thirst-quenching power of a frozen slushie. Even in the dead of winter, a frozen slushie was just the thing to make us feel happy, energetic and, of course, like a kid. Luckily, we’ve created a recipe that brings back those feelings of nostalgia with a grown-up twist perfect for game-day: Rum & Coke Slushies
2 12 ounce cans cola
1 cup ice
4 ounces dark rum
1 tablespoon fresh lime juice
Refrigerate 1 can cola. Pour the other into a shallow container; freeze until nearly solid, 6 to 8 hours. In a blender, puree the chilled and frozen colas with the ice, rum and lime juice. Makes 4.
More Easy Cocktail Recipes
Move over, Pumpkin Spice Latte! A whole slew of pumpkin-flavored items are hitting the grocery shelves and we promise, they won’t burn the roof of your mouth! Check out some of our favorite ways to get your pumpkin fix this fall:
Want to transform humdrum dinners into mealtime magic? It’s easy! Hit the kitchen armed with these genius tips and simple recipes from our Every Day experts, and your friends and family will wonder if you went to cooking school on your lunch break!
Lesson 10: Herb is the Word!
Fresh herbs put the dazzle in dinner. Learn a few new uses for your favorites. (And never mistake the cilantro for parsley again!)
It wouldn’t be the Thanksgiving without Grandma’s potatoes, Aunt Harriet’s broccoli casserole or your sister’s cranberry sauce. Every household has a few signature dishes that are always on the menu, and this year we’re sharing the best from the extended Rachael Ray clan—in fact we had so many dishes that we couldn’t fit them all in the November issue (on newsstands now) and are putting even more online! Welcome to the family!
Our Love Your Kitchen Challenge has officially come to a close, and we’re so amazed with everyone’s organized, stocked and newly decorated kitchens! Whether you simply tackled reorganizing your junk drawer, or competed all 25 tasks, every task counts and you should feel proud of your hard work! But the best part: You don’t have to be done! Now that you’ve make your kitchen more functional and easy to cook in, it’s time to improve your cooking skills. And The Kitchn is here to show you how.
Have you ever wanted to go to cooking school, but never found the time? Starting today, The Kitchn wants you to come to their Cooking School: 20 days, 20 lessons to help you become a better cook. Every day, they’ll tackle an essential cooking topic and explain what you should know. Each lesson has three different homework options, so you can choose the one that teaches you what you need.
Join in on the fun with us! We’ll be following and promoting the 20-day school on Facebook, Twitter, Pinterest and Instagram. And be sure to share your Cooking School accomplishments on Instagram using the hashtag #kitchnschool.
Click here to sign up. Cooking school is now in session!
Yep, you read that correctly! October is National Pizza Month, and not that we need an excuse to get our hands a little doughy, but we’ll take any reason we can get! Pizza can go way beyond just crust, sauce and cheese. Think: stuffed zucchini! Frittata! Sushi?! The options are endless, and that’s why this week, we’re giving you an entire weeknight meal planner dedicated to one of our favorite foods.
Monday, October 6th
Bring home the noodle shop craze! Soup up packages of ramen with easy mix-ins to create these classic, comforting bowls.
Smoked Salmon: Prepare ramen according to package directions, using half the amount of water and half the flavor packet. (Broth will just coat noodles.) Top with smoked salmon, pickled ginger, scallions and poppy seeds.
With the rising threat of food allergies in schools, it’s getting harder and harder to pack a healthy, allergen-free lunch. Peanuts are among one of the top 8 food allergies and due to this prevalence, many schools have banned peanuts in the cafeteria altogether. Can’t get yours kid off their PB&J fix? Have no fear! We’ve found the best alternatives to peanut butter and coinciding recipes to boot! Your child can go to school with a healthy, peanut-free lunch that they love.