from the issue

A Look Inside Siena Farms

For our September issue, we had three chefs across the country take us behind the scenes at their farms. For the full story, pick up an issue today!

Most of the beautiful produce chef Ana Sortun cooks at her vegetable-centric Boston-area restaurants Oleana, Sofra and Sarma comes from 75-acre Siena Farms, which is across the street from her home in Sudbury, MA. Sortun’s husband, Chris Kurth, grew up on the farm and now runs it. It’s named after the couple’s 10-year-old daughter.

 

 

FIELD NOTES

“Chris was working at a teaching farm, a place called the Farm School in Athol, MA, and he was looking for some restaurant accounts to work with—he was trying to sell us some spinach. Basically it was one of those love-at-first-sight things: I took the spinach and that was that.”

 

WHY IT’S WORTH IT

“Harvesting ingredients at
their moment has been huge. You know when the potatoes are just dug, they are much different than when they’ve been stored for a month. There are lessons I’ve learned by being around things growing, like the parts of the vegetable that aren’t super sexy—the stalks of Brussels sprouts or the leaves of broccoli—are actually really delicious. It’s pretty spectacular.“

 

MAKE THE DISH: Cheesy Squash Pupusas

A Look Inside Summerland Farm

For our September issue, we had three chefs across the country take us behind the scenes at their farms. For the full story, pick up an issue today!

In 1992, chef Anne Quatrano and her husband, chef Clifford Harrison, left the hustle of New York City’s restaurant kitchens for the small town of Cartersville, GA, where they started farming on a 60-acre property that’s been in Quatrano’s family for 175 years. It supplies all five of their Atlanta food businesses—including the James Beard Award–nominated Bacchanalia and gourmet shop-café Star Provisions—with produce and eggs.

 

 

FIELD NOTES

“In the beginning, Clifford would come in to the restaurant after he’d taken care of the farm and then cook all night. Back then we had cows and goats that we milked and chickens we had for eggs, so there was a lot to do.”

 

WHY IT’S WORTH IT

“At times about 90 percent of our menus come from the farm, and we really celebrate that with our diners: ’Oh, this just came in!’ or ‘These are the first tomatoes of the season!’ It used to not seem as important to our guests as it was to us. But I think now it is.”

 

MAKE THE DISH: Spiced Carrots Two-Ways

 

 

Ingredient Intel: Tamari Time!

Ever pondered the difference between soy sauce and tamari? Both start with by-products of fermented soybeans, but soy sauce is brewed with wheat to speed up fermentation, while tamari has little to no wheat (and is often gluten-free). Tamari is darker than soy sauce, with a more delicate, less salty flavor. You can often use the sauces interchangeably, but choose tamari when cooking with mild ingredients so their flavors shine.
 
Here are some delicious ways to use this savory sauce:

 

Oodles of Soba Noodles and Veggie Bowls

 
 

Asian Deviled Eggs

 
 

Korean Steak Lollipops

 
 

Asian-Style Salmon Burger BLTs

 
 

A Look Inside La Provence Farm

For our September issue, we had three chefs across the country take us behind the scenes at their farms. For the full story, pick up an issue today!

In the salad days of his career, New Orleans chef John Besh worked at La Provence, a French- Mediterranean restaurant in Lacombe, LA, a town 26 miles northeast of New Orleans. Twelve years later, he came back and bought the restaurant, transforming three acres in its backyard into a small farm with veggies, herbs, chickens and fuzzy Mangalitsa pigs, a heritage breed known for its rich marbled meat.

 

 

FIELD NOTES

“I purchased the business from one of my mentors, who had been influential in introducing me to the idea of local eating. He passed away just after I bought it, and I wanted to honor him by building this farm on the property. So before I cooked one dish, we started on the farm.”

 

WHY IT’S WORTH IT

“The figs that we grow, the Creole tomatoes—at one point we had about 20 varieties of tomatoes!— the special little lettuces that only grow a few weeks out of the year, these are the fun things—things that we originally had to ship in from around the country.”

 

MAKE THE DISH: Open-Face Salmon Sandwiches with Radishes & Cucumbers

 

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

 

 

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 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

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

Host Your Own Backyard Clam Bake!

No beach? No problem! Here’s how chef Ben Ford builds a classic seafood feast on the grill.

 

Serves 4     Prep 20 min     Cook 50 min

2 live lobsters (about 1 1/2 lbs. each)

4 medium artichokes

4 ears corn

3 sticks butter–1 softened, 2 melted

4 sweet onions, peeled

5 lbs. rockweed seaweed

9 small potatoes

1 lb. fresh Mexican chorizo links

12 unpeeled, deveined jumbo shrimp, preferably head-on

2 1/4 lbs. littleneck clams, scrubbed

 

1. Heat a charcoal or gas grill to high. Place the lobsters in the freezer for 20 minutes. Trim the artichoke stems and leaves; slice off the top inch. In a pot, steam artichokes in 1 inch boiling water until crisp-tender, 20 minutes.

2. Pull back the cornhusks and remove silk. Rub each cob with 2 tbsp. softened butter. Pull husks back up to cover corn; tie with kitchen twine.

3. Using a chef’s knife, make two slits in the core end of the onions about a quarter way through, forming an X.

4. Lay half the seaweed on the top grill grate. Arrange the lobsters in the center of the seaweed, then surround with the artichokes, corn, onions, 8 potatoes and the chorizo links. Scatter the shrimp and clams on top; cover with the remaining seaweed. Place the remaining potato on top as a tester. Cover the clambake with the grill lid.

5. Cook until the tester potato is tender, about 30 minutes. Serve with the melted butter.

 

Adapted from Taming the Feast by Ben Ford and Carolynn Carreño, Atria Books, 2014