Cheesy Apps That Go Great with Wine

Wine and cheese are a classic pairing for a good reason: Astringent items (like wine) and fatty foods (like cheese) balance each other on your tongue, making each flavor stand out more. Next time you’re having a party, tempt guests with savory bites loaded with goat cheese, Brie, Gorgonzola and more. You should probably plan to make seconds!

Grilled Cheese Triangles with Shallot Jam

Hot tip: You can make these grilled cheese sandwiches up to an hour ahead of time. Just heat in a 450 degree oven for 3 to 5 minutes to warm them through before serving. We won’t tell if you taste-test a few!

Fig & Gorgonzola Mini Tarts

Walnut-Crusted Goat Cheese with Rosemary Honey

Brie & Shaved Asparagus Toasts

Don’t feel like cooking? Don’t sweat it — everyone loves a cheeseboard! Follow @rachaelraymag on Instagram for inspiration to achieve all of your #CheeseBoardGoals.

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Empty Nesters: Taking Advantage of Free Interior Design Advice

Home and Market Editor Lisa Freedman and her husband just bought a house two hours outside of New York CityYay! The only issue? They don’t have anything to put in it. Follow her as she shops, tackles some DIY projects and works her decorating magic.

My coworkers know that I’m obsessed with a lot of things. The one that’s relevant for this post: my love for all things West Elm! I’ll buy almost anything they make, so I knew I wanted our living room to be as West Elm-y as possible. But how could I ever be expected to pick just one rug and one couch? I knew I could never choose favorites! Enter their free in-house design services. I’d be able to enlist one of their experts to make these hard decisions for me! (They’ll help you choose from West Elm pieces, items from other stores and even one-of-a-kind antiques, if you want them to!)
I was paired up with Jennifer McGrath at the Chelsea store (in NYC) and we had a few in-person meetings. I gave her the room’s measurements ahead of time and she sketched it out on the computer for our first meeting. She asked questions about what my husband and I liked (warm versus cool colors, various textures, exposed lightbulbs or not, how mid-century we were willing to go) and then we walked around the store to point at things I loved versus just liked.
For our next meeting, a week later, she had created this handy rendering and mood board. My husband came with me and we were able to move furniture around on the computer and then she printed out a copy so we could take it home to think on it.
But there wasn’t much to think about—we loved it! We only had one change: We didn’t think there’d actually be space to float the couch off the back wall, so we wanted to push everything back against it. We placed the order and, a few weeks later, welcomed the company’s White Glove delivery service (their required service for oversized furniture).
We ended up with the Peggy Mid-Century Chaise Sectional, two Book Nook Armchairs, a Niels Armchair (in leather), the Reeve Mid-Century Rectangular Coffee Table, and a few other smaller pieces. Of course, we still have to add a bunch of layers (pillows, blankets, decorative accents) and get something(s) on the wall, but we’re loving the progress so far. And I love that I didn’t have to make any tough decisions.
Check back soon to see what else we’ve been up to!

How to Upgrade Your Office Lunch

Now that Labor Day Weekend’s over and everyone’s snapping out of lazy vacation mode, you might find yourself spending more time at the office to play catch-up. If you’re eating lunch at your desk more often than not these days, you’re not alone: sixty-two percent of office workers report that they 
typically eat lunch at their desks. But not every desk lunch has to be a #saddesklunch! Here’s how to give your midday meal a well-deserved promotion.

Fork it over — Give your meal 
a boost with silverware and a proper plate and bowl. In one study, people ate the same yogurt with 
a plastic spoon and 
a metal one, and rated it 15 percent tastier when eating with real flatware.

Play dress up — According to 
a survey by 
Bon Appétit Management (which operates cafés at companies and universities), 94 percent of millennials think customizing their meals is important. Make it easy to tweak your lunch with a stash of 
flavored olive oils and vinegars, 
or your favorite hot sauce.

Call a friend — Grab lunch with your coworkers—it might make you even better at your job. One recent study found that firefighters who ate together performed better than those who dined apart, 
an effect that also applies to those who wield Excel files instead of fire hoses, according to Kevin Kniffin, the study’s author. Eating with friends is more fun, too!



Ready for your lunch break? Try these cool recipes made from brand new supermarket products. The best part? You can whip ‘em up right in your breakroom!

Vietnamese Noodle Soup

Vietnamese Noodle Soup — Break 1 oz. thin rice noodles in half; place in 2-cup jar with a lid. Fill jar with boiling water; close lid. Let sit 20 minutes; drain. Add 1 1⁄2 cups Nona Lim’s Vietnamese Pho Broth ($6.99). Microwave, uncovered, until noodles are tender, about 2 minutes. Top with bean sprouts, halved 
sugar snap peas, shredded chicken, cilantro, mint and sriracha.

Sausage & Egg Toast – Microwave 2 Johnsonville Fully Cooked Breakfast Patties ($3.99) until hot, about 40 seconds. Crack an egg into a water-filled bowl. Microwave 1 minute, then cook in 15-second bursts until white is opaque, about 30 seconds more. Place egg and sausage on a toasted slice of Pepperidge Farm 3 Cheese Italian Bread ($3.99); season. Top with halved cherry tomatoes. 

Caesar Salad – Microwave 2 slices Al Fresco Uncured Chicken Bacon ($4.49) until crispy on the edges, about 1 1⁄2 minutes. 
Slice and toss with Elevate Sunny Caesar Salad ($4.49).


– By Cecily McAndrews and Grace Rasmus; Photography by Aaron Dyer

Inside Our Test Kitchen: DIY Jerk Seasoning

When you hear the word jerk—once you’ve determined nobody’s calling you one—you probably think of spicy Jamaican food. The hot-sweet flavor that’s associated with the Caribbean island is a bit of a catchall term: It refers to a dry rub, a paste, a marinade, a style of cooking and the ultimate Jamaican street food. In classic jerk cooking, meat (usually pork or chicken) is marinated in more than a dozen ingredients, including allspice, fiery Scotch bonnet peppers, thyme, black pepper and sugar. If you don’t have time to marinate, add a quick kick with a dry jerk seasoning blend. You can buy it at the market, but it’s easy to make at home. Rub it on meat, sprinkle it on grilled corn or add a pinch to chili. So don’t be bummed if you can’t make it to the Caribbean this Labor Day Weekend. Add some island flare to any nearly any protein with this DIY jerk seasoning recipe—even if you’re miles and miles away from the nearest island breeze.

Caribbean Jerk Chicken

DIY Jamaican Jerk Spice recipe:

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The Rachael Ray Every Day Restaurant Survey

Eating out tonight?

Before you go, read this. It will make your meal — in fact, your whole night — better. Plenty of surveys ask diners what they think of the restaurants they go to, but here at Rachael Ray Every Day, we decided to do something a little different. We teamed up with the James Beard Foundation to find out what restaurant folks think of their customers. We sent questionnaires to 100 chefs, restaurant owners, managers and other restaurant-industry insiders to find out what you can do to have the best experience possible every time you dine out. Find out what they had to say, and read the whole story in our September 2016 issue, on newsstands now.

Illustration by Jordan Awan

97% are totally fine with menu substitutions. Very accommodating! But then we got down to exactly which substitutions. As the requests became more complex, the number who agreed they were acceptable understandably dwindled.*

Sauce on the side… 86%

An ingredient omitted… 62%

A side dish swapped… 57%

Cooked with no oil or butter… 52%

Made gluten-free… 38%

Made vegan… 35%

“If someone wants the steak well done and without butter, why wouldn’t I do it?” says Andrew Hunter, chef at The Bay House in Naples, FL. “The problem is only when people redesign a dish completely and turn it into something it’s not meant to be.”

*In some cases, percentages add up to more than 100 because respondents could give multiple answers.

77% say you should
eat at the bar

If you can’t get a table at the hot new restaurant, the best tactic, said respondents, is to scrap the idea of atable Read more

Empty Nesters: Decorating a Non-Existent Patio

Home and Market Editor Lisa Freedman and her husband just bought a house two hours outside of New York CityYay! The only issue? They don’t have anything to put in it. Follow her as she shops, tackles some DIY projects and works her decorating magic.

Backyard cookouts top the list of my all-time favorite things. I love everything about them: the way cooking on a grill makes all foods taste better, sitting outside, drinking wine out of a shatterproof cup, eating burgers… the list goes on. We’ve had a few impromptu cookouts this summer, but we’ll have to wait for next summer to really do them up right. Why? Well, we don’t exactly have a patio yet.

Here’s where said patio will go eventually (see above). We want to clear the entire area from the right of the porch to the end of the house and put down pavers. (Actually, there are tons of giant stones around the property, which we’re hoping to reuse for this purpose.) Then, we need a new screen door (one that actually closes) to protect the awesome Dutch door that leads into our family room. And then the area will be ready for our furniture and grill.

Of course, I couldn’t wait for all that to happen before I started shopping! We got this Peacoat Beer Garden Dining Table and Bench from World Market. For the side across from the bench and the heads of the table, we picked out two pairs of metal chairs (these and these) from Overstock. We’ve been setting it all up on the grass for now (see above) and it has been a totally fine (temporary) solution. Oh, and that green cafe set you see is from Target. I got it thinking we’d sit there and drink coffee in the mornings, but we’ve been pulling it over and using it for overflow seating during parties.

We also obviously needed a grill. After lots of back and forth, we decided on the Gas2Coal hybrid from Char-Broil. I cook a ton but neither my husband nor I have a lot of experience grilling. So we thought it’d be best if we have the option to use charcoal or gas, which this grill offers.

Hopefully, by next summer, we’ll be all set up. (Have I mentioned that I hate doing yard work?) But until then, I’ll probably be sitting at this table… in the grass. Check back soon to see what else we’ve been up to.


Inside Our Test Kitchen: Get smart about syrup

Maple syrup (or lack thereof) can make or break a stack of pancakes, but not all syrups are the same. Letter grades (“A” or “B”) on labels didn’t make it clear what was inside the bottle, so to fix the sticky situation, the International Maple Syrup Institute suggested more specific categories. The new guidelines would reclassify pure maple syrup sold in the supermarket as Grade A and would include one of four descriptions: golden, amber, dark or very dark.

Golden syrup has a delicate flavor; try it for sweetening tea.

Try this: Sweet-Heat Iced Tea

Use maple-y amber for your short stack. Read more

COVER STORY: Michelle Obama’s Healthy Lunchtime Challenge!

Above: Michelle Obama and Rachael on our September 2016 cover, shot this summer at the White House Kitchen Garden. This 1,500-square-foot plot produces food that is often served at the First Lady’s family meals, as well as at official state functions.

The idea that healthy kids are happy kids has long been top of mind for First Lady Michelle Obama. Through efforts like the White House Kitchen Garden and this summer’s fifth annual Healthy Lunchtime Challenge (which Rach joined her for), she’s reminding us all what food should be—nutritious, delicious and always fun! Here it is in her own words:

“We planted the White House Kitchen Garden seven years ago to kick off a national conversation about how we live and eat. Since then, we’ve used it as a teaching tool to show kids where their food comes from and to give them the chance to plant, harvest and taste some vegetables themselves. Despite all the hand-wringing when we first launched Let’s Move!, about how kids are picky eaters and wouldn’t like healthy food, kids are truly embracing these changes. I see it everywhere I go. Kids are harvesting school gardens and learning through first hand experience that healthy food can be fun and delicious, and can make them feel good.

I was passionate about this issue long before I became First Lady, and I plan to work on it long after I leave the White House. Back before we lived in the White House, we were busy working parents, raising two young girls, and we often went for convenience—takeout, microwave meals, fast food Read more

Go For Gold! 10 Golden Recipes for the Olympics

Summer 2016 is here, which means it’s finally Olympic season! There’s nothing like getting so engrossed in a race, match or gymnastics routine that you end up burning dinner on the stovetop… oh wait, does that only happen to me? Sure, we could all try to eat like Olympic athletes this time of year in solidarity with Team USA — superfood cereal, anyone? — but here’s something a little more fun to try: 10 golden recipes! That’s right; mashed potatoes, pizza, cake and more are all fair game here. And we threw in some bonus silver and bronze cocktails, because those are pretty great, too.

Golden Tomato Soup

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Word of Mouth: The New Vegetable Cookbooks

If you rely on the same veg-centric cookbooks each summer, get produce inspo from this bumper crop of recent releases. Then, look out, farmers’ market!

If you like… Vegetable Literacy by Deborah Madison

You’ll love… The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini by Cara Mangini

As the chef behind Little Eater in Columbus, OH, Cara Mangini wrangles veggies for a living. The more than 250 step-by-step photos in her book mirror the encyclopedic Vegetable Literacy, while sharing updated essential know-how for everything from cleaning sandy greens for creamed spinach crepes to prepping fresh artichokes for the grill.

If you like… Moosewood Cookbook by Mollie Katzen Read more