Fun fact: You don’t have to carve a pumpkin to enjoy crispy, salty, fresh-roasted seeds. You can make a version using any winter squash, such as butternut, delicata, kabocha or acorn—just scoop out the guts, separate out the stringy bits, and place the seeds on a parchment-lined baking sheet. Toss with 1/2 tsp. olive oil per 1/4 cup seeds and season. Arrange in a single layer (so they’ll roast instead of steam) and bake at 325° until crunchy, 15 to 20 minutes. Sprinkle on salads, soups or ice cream (seriously!), or gobble them up right off the baking sheet, like we did in the test kitchen. Here are 5 fall squash recipes to try it with:
– By Ananda Eidelstein
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
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.
I have good news and bad news. The good news: It’s #NationalLasagnaDay! The bad news: It’s a million degrees outside. Why, oh why, must this day fall at the hottest time of year? We’d like to have a word with whoever sets these food holidays. November 15th sounds better, right? Hopefully “National Raisin Bran Cereal Day” won’t mind sharing the spotlight. Until then, though, we’re going to go ahead and celebrate anyway. Whether you’re dining al fresco or cranking your AC way up, we’ve got just the recipe for you.
Yep, they exist! These veggie-based recipes are carb-free and perfect for warm weather.
Sometimes, you’ve just gotta go all-in on that carby, cheesy, meaty slice of heaven.
These dishes fall somewhere in the middle of 100% comfort food and figure-friendly veggie stacks.
Want more? Try these 15 pasta sauce recipes to customize your lasagna any way you like it.
He serves up big laughs on Modern Family, but Jesse Tyler Ferguson is currently dishing out drama as a restaurant reservationist in the one-man Broadway play Fully Committed through July 31. He and Rach get along great on her show, so we challenged him to whip up one of her recipes. First things first, we asked him about his cooking cred.
Rachael Ray Every Day: On the spectrum of “I burn everything” to “I’m a master chef,” where do your skills fall?
Jesse Tyler Ferguson: “I’m closer to being able to run my own restaurant.”
RRED: What kinds of foods to you like?
JTF: “I love Mexican, Asian and Indian flavors. Spicy is always good!”
RRED: Do you like to entertain?
JTF: “I love cooking dinner and feeding friends and family. I love meals I can prep and leave alone while they cook to enjoy my company.” Read more
You already know salads are good for you, and that one big salad every day could make an impact on your day-to-day health. But if the thought of having a salad every day is leaving you feeling kind of blah, it’s time to rethink your strategy. Salads can be so much more than your go-to tomato-cucumber-ranch combo. Once you start varying textures, temperatures, proteins and flavor profiles, your greens will be anything but boring. Check out Rach’s summer-y dinner salads from our June 2016 issue, which are full of flavor and won’t leave you hungry — we promise!
Wouldn’t it be nice to take a Sicilian vacation this summer? This salad might be the next best thing! Garlic, olives and Italian herbs in this citrus-y swordfish salad will transport you to the Italian coast. Read more
Meal planning for the eight days of Passover can seem intimidating, which is why we’ve picked out some easy, delicious recipes that just happen to be kosher rather than being forcibly so. You won’t find any fake flours, matzoh-this or wheat-free that, but what you will find are great ways to feed your family while still keeping the faith. Happy holidays!
Figgy Baked Brie is the perfect appetizer—no crostini required!
If maintaining a healthy diet is part of your new years resolution, you are not alone. During comfort food season, it can feel like a real challenge to maintain your goals, but these five soup recipes are here to save the day. They’re rich and decadent without ruining your waistline, and they’re all so unique, you could make them all without going into soup overload. Now that’s a resolution worth sticking to!
Whether you’re gearing up for Christmas dinner or you’re just hosting friends for the holidays, there’s no better way to wow your crowd than by serving a roast. Stick to classic holiday flavors or change it up with spices, glazes and even veggies. No matter which dish suits your fancy, it’s guaranteed to steal the holiday spotlight!
Winter and slow-cookers go together like hot chocolate and marshmallows, but with so many different comfort food recipes to choose from, picking just one can seem a little overwhelming. Luckily, we’ve rounded up our top winter slow-cooker dishes that’ll make you feel as snug as a bug in a rug. Start these dishes on a snowy morning, and by nightfall you’ll have a cozy meal that not only tastes good, but makes your whole house smell amazing.