Calling all foodies and history buffs! All weekend long, the National Geographic Channel is making their foray into celebrating what we here at EDWRR celebrate every day: FOOD. Starting tonight at 9/8 central, their six-part miniseries, “EAT: The Story of Food” will be make its debut, with two episodes airing each night. Get the history behind all of your favorite dishes, with tips and commentary from culinary experts like our very own Rachael Ray! So cozy up on the couch, because it’s too cold to go outside anyway.
You’ll be dying to make the hot new casserole recipes—from green chile chilaquiles to mu shu pork—in our exclusive October issue tear out booklet. But before you hit the kitchen, grab one (or all!) of these great bake-and-serve casserole platters for your table.
1. Go retro with a two-tone 1.5 quart family style dish. Corningware Etched Green, $21, target.com
2. Breakfast casseroles, like our booklet’s Hash Brown Bake with Eggs & Smoked Salmon, belong in the morning bird. Revol Happy Cuisine Poultry Dish, $70, bloomingdales.com
3. This heavy duty dish makes casseroles and doubles as a dutch oven for stocks, stews and chili. Calphalon Simply Cast Enamel, $100, wayfair.com
4. Serve up individual portions of our booklet’s Shrimp & Pasta Mini-Bakes in individual-sized (8-oz.) cocottes. Mini Cocotte in Red, $50, fab.com
5. Go classic with Rach’s easy-to-grip 4.25 quart Casseroval, available in 8 colors. Casseroval, $50, rachaelraystore.com
6. This pumpkin doesn’t turn into a carriage—it turns into a delish casserole! Add the single-portion dish to your table for some seasonal fun. Petite Pumpkin Cocotte, $30, lecreuset.com
7. Fill up the crowd with these traditional minis. Available in green, blue, red, orange and white. Omniware 5 oz. Cocottes, $35 for 4 piece set, macys.com
8. Make them quack up with this woodsie serving piece. Also available with a rabbit or chicken top. Apilco Duck Casserole Dish, $120, williams-sonoma.com
9. You’ll be surprised how fast the food disappears from these 12″x8.5″ dishes, buy two to make seconds! Italian Onda Bakers, $30, surlatable.com
Still hungry for more casseroles? Try these recipes:
Categories: Every Day Scoop, Food, Home, Rachael Ray | Tags: Casserole, Casserole Dishes, Casseroles, Dishes, Every Day Scoop, Every Day with Rachael Ray, Hot Dishes, Plates, Rachael Ray, Serving Dishes
When done right, pizza dough is crispy and crunchy and delicious. The secret? A long, slow rise. Follow our step-by-step lead for the best-ever 6-ingredient pizza dough!
Learn how to mix, pour, turn, oil, punch, shape, rest and finally roll out the best-ever pizza dough.
More technique tips:
The coolest cooking competition is coming to a city near you! Every Day with Rachael Ray is the national sponsor for the Vendy Awards, which is making stops nationwide to name the best local food-truck and street-cart cooks. Join us in NYC this Saturday September 7th, to hang out with our editor-in-chief, Lauren Purcell, who will be judging. (Hard job, right?!) For a chance to score two VIP tickets, email us at RachaelRayMag@gmail.com. Can’t make it to the event? Follow along on our Twitter and Instagram using #Vendys the day of to see what we’re judging, eating and drinking!
Here’s our Editor-in-Chief, Lauren Purcell, holding down the fort as a judge at the Philadelphia event in June. Lauren will have a brand new award category to weigh in for this Saturday. For the first time this year, all attending vendors will be vying for Tide’s “Messy Yet Tasty” category, which will be awarded to the truck with the most mouthwatering messy fare.
Vendor’s fare at the Philly event. Check out who won the NYC 2012 event!
Now, this is what we call some eager eaters. Email us at RachaelRayMag@gmail.com for a chance to attend the NYC event this Saturday in Brooklyn.
Learn more about the Vendy Awards here.
Craving a sub on this Meatless Monday? Never fear, we’ve got the perfect compromise. Swap out your average meat-bread combo for a “meaty” vegetable like eggplant! Rachael Ray’s Grilled Eggplant and Mozzarella Sandwich 30-Minute Meal is one of our faves.
Explore 20 more of our go-to eggplant recipes to make tonight!
Get more yummy recipes:
Beat the heat this weekend! In honor of National Creamsicle Day, we wanted to share our most popular ice cream pop recipes. These mouth-watering sweets on sticks are unique in flavor, and huge on success!
Craving a breezy summer treat? These five-ingredient freezer pops taste like strawberry cream pie on a stick.
Try this exotic, grown-up take on an ice pop: Sangria on a Stick!
This bitter and sweet frozen Cappuccino Ice Pop treat mimics our favorite cup of coffee—down to its caffeine jolt!
Get more summer-favorite sweets:
I have a confession. I’m a s’more-aholic. When I see my favorite bloggers post their version of a delicious recipe involving chocolate, graham crackers and marshmallows, it’s almost a guaranteed instant pin. So after a few months, er, maybe years?, of collecting and trying out some of the most delicious eye candy on the web, I’d like to share some of my favorites with you.
These S’more Mini Dippers from Kevin & Amanda are an instant party hit—and so easy to make! Just whip them up, then leave them by your coffee station for some dipping and sipping!
Every girl knows there’s nothing better than the perfect sweet and salty combo. Solution: Pretzel S’more Bites from The Novice Chef.
I made these S’more Brownies from The Bakerella for a book club night (the book, The Interestings, was all about a group of friends who met at summer camp, so S’mores seemed like the natural fit for dessert). Hot out of the oven there were requests for seconds… and thirds… and absolutely no leftovers.
My other weakness: Red Velvet. Combine it with S’mores and you’ve got one great, over-the-top treat. Try these Gooey Red Velvet S’mores Bars from Sugarcrafter.
And last, but certainly not least, Jessica over at How Sweet It Is nails it with all of her recipes and these No Bake S’mores Cheesecakes are no exception. Seriously, try them.
Looking for more sweet eats? Try our Every Day with Rachael Ray twists on the classic S’more:
- Mocha S’more Squares
- S’more Lava Cakes
- Bonbon S’mores
- Grilled Gingerbread S’mores Cake
- Warm and Gooey S’mores Treat
In honor of National Mustard Day, we’re sharing with you one super mustard-obsessed man: Barry Levenson. He knows the exact moment he started collecting mustard: 2:30 a.m, October 28, 1986—after the Red Sox lost the World Series. Despondent, he pushed a cart down the aisles of a 24-hour market (“a good place for a walk”). He knew it wasn’t healthy for a grown man to be so depressed over a game. I need a hobby, he thought. Just then, he looked up to see jars of mustard. “They seemed to say to me, ‘If you collect us, they will come.’” Barry quickly snapped up the 30 mustards sold nearby, then mail- ordered more. And more. The local paper ran a story about his collection once it reached 500 jars. A friend of his quipped, “What is this, the Wisconsin Mustard Museum?” For Barry, it was a lightbulb moment. “I didn’t want to look back at my life and wonder what if?” he said. So he quit his day job—as an assistant attorney general for the state—and rented a 1,400-square-foot space. The National Mustard Museum now displays more than 5,300 jars and welcomes 35,000 visitors a year. If you’re one of them, you’ll be able to buy—and taste—450 varieties, watch a video on mustard’s 700-year history and tackle some trivia questions. [Does American yellow mustard get its color from a) saffron; b) food dye; c) turmeric; or d) crayons? If you guessed “c,” you are correct.]
If not for mustard, Barry wouldn’t have met his wife, Patti. She heard Barry on the radio, singing a fight song for “Poupon U,” the museum’s so-called university. Patti tracked him down and asked him to organize a tasting at her social club. “I guess you could say it was love at first squeeze,” he said. Barry actually talks like this. He also signs his e-mails “Condimentally yours” and, in reference to a lunchtime interview, quipped, “I’ll bring the mustard!” At the museum, if you’d like to watch a video, you’ll have to do it in the “Mustardpiece Theatre.” What about the condiment inspires this level of devotion (and this many puns)? Barry’s quick to rattle off its attributes: It’s healthy, with a rich history and versatility. “Mustard is a blank canvas,” he says. “You can paint works of art with a little creativity.” To that end, artisans add lemon, lavender and even root beer. Barry insists that each deserves a special place on his shelves. He thinks back on the supermarket trip that started it all: “What struck me was that I’d never be lonely, because I would belong to a community of mustard lovers, and every year we’d all meet up at a collectors’ convention. It turns out nothing like that existed.” In opening his museum, he created something even better.
Get one of our favorite mustard-inspired recipes: Honey-Mustard Vinaigrette!
To celebrate National Ice Cream Sandwich Day, we’re sharing four gorgeous ice cream sammies that are layered with grown-up flavors, but will still make you feel like a kid on summer vacation.
Start with a double dose of sea-salt-sprinkled brownies, then add a chunk of coffee ice cream and a ribbon of fudge sauce for our Salted Brownie Sundae Bites. Talk about “sundae” best!
Party-perfect Pistachio Neapolitan Cakewiches are guaranteed crowd favorites — without the work. Just sandwich ice cream between two layers of cake (it can even be store bought!), freeze, then cut into bars.
We’ve taken what you love most about the Lemon Meringue Pie — tangy lemon filling, perfectly browned meringue — and made it portable with these Lemon Meringue Hand Pies.
Happy National Raspberry Cream Pie Day! Talk about a totally delicious summer dessert. This pie combines the delightful sweetness of fruit with the decadence of cream. The tasty treat is perfect for summer parties and entertaining. Bonus: Our recipe doesn’t even require baking, which is perfect for those hot days when you can’t bring yourself to turn on the oven.
Craving more raspberry recipes? We’ve got ice cream-infused, cocktail-spiked and chocolate-topped raspberry recipes you’ll adore.