3 Fun Ways to Celebrate National S’mores Day

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



5 Weeknight Dinners to Cool You Down

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

Cold Pasta alla Norma

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Six Ways to Upgrade Chocolate Chip Cookies

Start with your favorite chocolate chip cookie dough (homemade or store-bought), then fun it up with these tasty mix-ins. Bake. Eat. Repeat!

Hot Stuff

Mix in cinnamon candies (such as Red Hots), ground cinnamon and a pinch of ground cayenne


Moroccan Spice

Mix in chopped dried apricots, chopped pistachios and a pinch of ground cardamom


Trail Mix

Mix in chopped roasted salted peanuts, dried cranberries and oatmeal


Movie Night

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


Tropical Fruit

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!

Behind the Scenes with Elmo!

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!


From left: Associate Art Director Elizabeth Zuhl, Food Editor Cecily McAndrews, Elmo and Photo Director, Kim Gougenheim


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

4 Ways to Celebrate Lasagna Day… in the Summer!

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


Five Handheld Dinner Ideas

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

Corn & Poblano Quesadillas with Warm Salsa Verde

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4 Ways to Celebrate National Hot Dog Day

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!


From top:


Cool Crunch

Applegate Natural Uncured Beef Hot Dog ($6.49) + Frank’s RedHot Slammin’ Sriracha ($3.49) + cucumber + onion rings


Hawaiian Twist

Hillshire Farm Jalapeño & Cheddar Smoked Sausage ($4.99) + Slawsa Spicy (kicky slaw meets relish; $3.99) + pineapple + scallions


California Club

Ball Park Applewood Smoked Chicken Frank ($5.79) + Hidden Valley Cucumber Ranch ($3.59) + avocado + red onion + bacon


Chili Bowl

Oscar Meyer Chili Cheese Dog ($3) + French’s Twangy BBQ Mustard Sauce ($1.99) + Fritos corn chips



Photography by Sarah Anne Ward

Five 30-Minute Dinners for Summer

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

Farro Spaghetti with Buttery Tomato Sauce & Farm Spinach


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4 Cocktails to Keep You Cool

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!

Cucumber Gin and Tonic

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America’s Best Snow Cones

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