from the issue

What to do with leftover Easter eggs

Gather those extra Easter eggs and get cracking with these fun, easy recipes.

Bread-and-Butter Pickled Eggs

Once you’ve polished off a 24-oz. jar of bread-and-butter pickles, add 4 peeled hard-boiled eggs 3 sprigs dill and 2 bay leaves to the liquid in the jar. Refrigerate overnight. Makes 4.

Deviled Egg Dip

In a food processor, blend 6 hard-boiled eggs, 6 tbsp. mayo, 1 tsp. fresh lemon juice, 1/4 tsp. garlic powder and hot sauce to taste; season. Sprinkle with paprika. Serve with raw veggies. Makes 1 1/4 cups.

Egg & Smoked Salmon Pasta

Cook 1 lb. fettuccini; drain and reserve 3/4 cup pasta cooking water. In a pot, melt 8 oz. cream cheese, 2 tbsp. grated Parmesan and 1/2 tsp. Dijon. Stir in pasta, cooking water and 6 oz. chopped smoked salmon. Top with capers, chives and 3 grated hard-boiled eggs. Serves 6.

Breakfast Scotch Eggs

Shape 1 lb. bulk breakfast sausage into 6 thin patties; place 1 hard-boiled egg on each. Press sausage around egg to cover. Roll in flour, dip in beaten egg and coat with panko. Bake at 400 degrees until sausage is cooked through, 45 minutes. Makes 6.

By Ananda Eidelstein

6 reasons to shop generic

‘Nduja and basil pasta sauce, organic kale and vegetable salsa, pine nut-topped hummus: they sound like they come from a very fancy lunch spot, but they’re actually all examples of amazing store-brand products featured in the April edition of Checkout. I love a bargain as much as the next person, which is why I usually opt for generic canned goods; even so, I was amazed at the quality of the products we tried. And we tried a lot—dozens, in fact—ranging from drinks to snacks to full meals and appetizers.

 

Kroger HemisFares Fiery ‘Nduja and Basil Pasta Sauce ($4.49 for 15 oz.)

Sprouts Organic Kale & Vegetable Salsa ($2.99 for 16 oz.)

 

Aldi Little Salad Bar Pine Nut Hummus ($1.99 for 10 oz.)

I shouldn’t have been surprised. Mintel published a study that said 63% of consumers think store brands are more innovative than they used to be. Judging from my consumption of Trader Joe’s Cookie Butter Sandwich Cookies, I think it’s true.

 

Trader Joe’s Cookie Butter Sandwich Cookies ($3.99 for 18)

Whole Foods Market Potato & Pea Samosas ($2.69 for 8)


Target’s Beekman 1802 Farm Pantry Ploughing the Earth Granola ($4.99 for 10 oz.)

 

Check out why our editors chose these 6 products in the April issue, or scope out our totally adorable video on Instagram. What are your favorite store brands? Tell us in the comments!

 

By Cecily McAndrews

Use your grater for so much more than just cheese

Before there was the food processor, before there was the mandoline, there was the box grater. This workhorse of the Rachael Ray Every Day test kitchen can perform basic shredding duties, but it also excels at some less expected culinary tasks.

 

Tomaotes

Grate a fresh tomato on the largest holes of a box grater for a fast and easy fresh tomato sauce. The pulp goes in the bowl, but the skin doesn’t!

 

Day-old bread

Got day-old crusty bread? Don’t toss it! Grate it on the medium holes of a box grater for easy breadcrumbs.

 

Pistachios

Pistachios are pricey, but tasty, and a gorgeous shade of green. Make the most of them by using the smallest holes of a box grater (we tested it—no boo-boos!) to finely grate the nuts over fish or pasta

10 New & Improved Easter Egg Ideas

Break out of your shell! Use odds and ends from your kitchen to decorate this year’s Easter eggs.

 

TAKE COVER

Re-create the mesmerizing look of sprinkle-topped ice cream cones—on an egg! Use a paintbrush to coat half the egg with multipurpose glue and roll the glue- covered area in a shallow bowl filled with rainbow nonpareils or sanding sugar. Let dry; repeat with remaining half.

  Read more

Behind the Scenes: On Set with Food52

 

To anyone who’s ever scrolled through the Food52 site, or drooled over their gorgeously minimalist Instagram feed, the Food52 offices feel strangely familiar. Decorated in neutral colors with beautiful details (subway tile, bead board, leather chairs) and filled with natural light, it’s a pretty dreamy workspace. And this was before we even saw the bar!

 

No, really, check out this bar!

 

Elegant yet comfy, interesting but accessible, and, above all, fun: This is the aesthetic that Amanda Hesser and Merrill Stubbs, co-founders of the site, cultivate on Food52 and in their office—and it makes total sense once you meet these culinary besties.

 

They finish each other’s sentences, poke fun at their habits (both detest super-loud restaurants), and trust each other on matters great and small—for instance, Hesser checked her makeup in the mirror, but waited until Stubbs said it looked good before heading on set.

 

Their mission these days? To make it easier for people to eat good, interesting food, even on weeknights.

 

In their story in the April issue of Rachael Ray Every Day and in their latest book, A New Way to Dinner, they outline their make-ahead strategies to eat well on busy nights without going crazy. Says Stubbs, “cooking this way is so much more efficient, so you can focus on the important things.”

 

With scrumptious recipes like Spaghetti with Make-Ahead Meatballs, Salad with Creamy Anchovy Dressing and Rhubarb Shortcakes, it won’t take much convincing.

 

Pick up the issue to learn more, and to score a discount code for 20 percent off kitchenware from their online store!

 

By Cecily McAndrews

6 Twists on Gremolata

Gremolata might sound fancy, but the Italian herb mix is simply fresh parsley, garlic and lemon zest finely chopped together—kind of like pesto and even easier to make. The fragrant condiment is traditionally sprinkled on rich osso buco, aka braised veal shanks, but it can brighten up all kinds of dishes, from pasta to fish to roast chicken. You can start with our classic recipe, or try these fun riffs. They’re an easy way to add a fresh zing to all kinds of dishes—even sweet ones.

 

Try classic gremolata on Garlic Chicken with Red Onion & Toasted Bread

 

Green-olata

Chop it up

Lime zest

Cilantro

Minced jalapeño

Sprinkle it on

Tacos, guacamole or any Tex-Mex dish

 

Gremolata Piccata

Chop it up

Orange zest

Chopped capers

Minced basil

Sprinkle it on

Grilled fish, roasted vegetables, grilled chicken breasts

 

The Californian

Chop it up

Meyer lemon zest

Minced radish

Minced chives

Sprinkle it on

Deviled eggs, seared steak, salad greens

 

Main Squeeze

Chop it up

Orange zest

Minced green olives

Minced garlic

Sprinkle it on

Roasted cauliflower, couscous, chicken cutlets

 

Dessert-olata

Chop it up

Grapefruit zest

Minced crystallized ginger

Minced mint

Sprinkle it on

Toasted pound cake, lemon sorbet, Greek yogurt

How to Host Happy Hour for Less

Be your own bartender with a top-notch, five-bottle home bar that lets you make pretty much any popular cocktail and costs only $100. We’ll drink to that!

 

Five spirits experts share the bottles that deliver the best bang for your Benjamin. Try these pro picks to make your living room the best bar in town!

Rum

Plantation 3 Stars White Rum ($18 for 750 ml)

“This is one of my favorite white rums for any budget. An aged blend of Caribbean rums, it adds hints of tropical fruit to any drink, especially a daiquiri.” —Blair Reynolds, owner of bar and restaurant Hale Pele in Portland, OR 

Another great pick

Boozy Wray & Nephew White Overproof Rum will wake up a mai tai—or any tiki drink. ($19 for 750 ml)

 

Gin

Citadelle Gin ($25 for 750 ml)

“Leave it to the French to come up with a delightfully flavorful gin. (No wonder: it’s made with nearly 20 herbs, roots, spices and flowers.) It pairs particularly well with citrus. One Tom Collins, please.” —Paul Clarke, author of The Cocktail Chronicles 

Another great pick 

Juniper-heavy Gordon’s London Dry Gin is a steal, and ideal in a gin and tonic. ($13 for 750 ml)

 

Tequila

Pueblo Viejo Blanco ($18 for 750 ml)

“This blanco tequila (which isn’t aged) is distilled in a traditional way. It has a citrusy, earthy flavor that shines in a margarita.” —Courtenay Greenleaf, corporate beverage director at Rosa Mexicano restaurants 

Another great pick 

Spicy Cimarrón Blanco offers fresh agave flavor. ($20 for 750 ml)

 

Vodka

Tito’s Handmade Vodka ($21 for 750 ml)

“Corn-based Tito’s is one of the most bright- tasting, clean vodkas around—which is why it’s so delicious on the rocks or in a martini. I also love that it’s from Austin, my hometown.” —Christina Cabrera, bar consultant at San Francisco’s Barbarossa Lounge 

Another great pick

Crisp Gruven Handcrafted Vodka, made from wheat and rye, is a cocktail go-to. ($11 for 750 ml)

 

Bourbon

W. L. Weller Special Reserve ($18 for 750 ml)

“I don’t make cocktails with anything I wouldn’t drink on its own. This bourbon has a sophisticated sweetness balanced by a fiery kick, which makes it great neat and in a mixed drink.” —Michael Neff, bar director at NYC’s Holiday Cocktail Lounge 

Another great pick 

Aged in charred oak barrels, Jim Beam Black is just as complex as pricier bourbons. ($22 for 750 ml)

 

By Joshua M. Bernstein; Photography by Aaron Dyer

 

Chrissy Teigen’s Artichoke, Spinach & Buffalo Chicken Dip is What Snack Time Dreams are Made of

We said it in our March issue and we’ll say it again—Chrissy Teigen’s got some serious cooking cred!

The model, TV host and mom-to-be can now add cookbook author to her resume, with her newest release of Cravings.

We got a sneak peek of the book and we promise that every page will have your mouth drooling and your stomach rumbling.

To give you a little taste of Teigen’s recipe repertoire, consider making her Stretchy Artichoke, Spinach, and Buffalo Chicken Dip for your next party. Teigen promises, “every single bite is the heaven we hope exists.”

SERVES 6 to 8

PREP TIME: 20 mintutes

TOTAL TIME: 3 hours 30 minutes

for the CHICKEN

1⁄2 cup Cholula hot sauce

1 stick (4 ounces) butter, melted and slightly cooled

1 teaspoon kosher salt

1⁄4 teaspoon freshly ground black pepper

2 boneless, skinless chicken breasts

 

for the DIP

2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry (see Note)

2 (14.5-ounce) cans water-packed artichoke hearts, drained, squeezed dry (see Note), and chopped

1 cup mayonnaise

2 cups shredded mozzarella cheese

3⁄4 cup finely grated Parmigiano-Reggiano cheese

3 cloves garlic, minced

1 tablespoon finely chopped fresh oregano or 1½ teaspoons dried

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

½ cup blue cheese crumbles

Spiced Pita Chips (recipe follows), for serving

 

MARINATE AND COOK THE CHICKEN: 

In a medium bowl, combine the hot sauce, melted butter, salt, and pepper. Add the chicken, toss to coat, cover, and marinate for 2 hours at room temp or up to 8 hours, refrigerated.

Preheat the oven to 350°F.

Remove the chicken from the marinade, place on a baking sheet, and bake until just cooked through, 14 to 15 minutes. When cool enough to handle, shred with your hands or 2 forks into bite-size chunks. Leave the oven on for the dip.

 

MAKE THE DIP:

Coat an oval ceramic 2-quart baking dish with cooking spray or butter.

In a large bowl, mix together the spinach, artichokes, mayo, mozzarella, Parm, garlic, oregano, salt, and pepper. Stir in the shredded chicken. Spread the dip into the baking dish and dot with the blue cheese.

Bake until golden and bubbling, 35 to 40 minutes. Serve with the pita chips.

note: To really get the extra liquid out of the spinach and artichokes, pile them in the center of a big clean kitchen towel and roll up the towel. Twist the ends toward each other and keep twisting until you’ve wrung out as much liquid as humanly possible!

 

spiced PITA CHIPS

MAKES 32 CHIPS/ SERVES 6 TO 8

PREP TIME: 5 minutes

TOTAL TIME: 30 minutes

3 tablespoons butter, melted

2 tablespoons olive oil

1⁄2 teaspoon cayenne pepper

1⁄2 teaspoon ground cumin

1⁄2 teaspoon paprika

1⁄2 teaspoon garlic powder

1⁄2 teaspoon kosher salt

1⁄4 teaspoon freshly ground black pepper

4 pitas, cut into 8 wedges each

 

Preheat the oven to 350°F.

In a large bowl, combine the melted butter, olive oil, cayenne, cumin, paprika, garlic powder, salt, and black pepper. Add the pita wedges and toss gently to coat. Spread in a single layer on 2 baking sheets and bake, tossing once, until the wedges are browned and crisp at the edges, but still very slightly soft in the center (the chips will harden as they cool), 10 to 15 minutes (depending on thickness of pita). Note: If you like a crunchier chip, bake for a few more minutes, until there is no softness in the center.

Cool completely before serving.

 

Reprinted from Cravings: Recipes for All the Food You Want to Eat. Copyright © 2016 by Chrissy Teigen. Photographs copyright © 2016 by Aubrie Pick. Published by Clarkson Potter/Publishers,  an imprint of Penguin Random House LLC.

It’s Pizza Week!

Have you gotten your March issue of Rachael Ray Every Day yet? We’ve got exclusive pizza recipes from Rachael’s newest cookbook, Everyone is Italian on Sunday, and we want to celebrate! All week we’ll be sharing Rachael’s best pizza recipes and tips—both old and new—from making perfectly crisp dough in just one hour(!!!) to fun ways to turn pizza ingredients into a brand new meal.

 

Get the recipe for Rach’s Capricciosa Pizza + get the entire pizza story here!

Plus, we want you to join in on the fun! If you make any pizza-related recipe this week, take a picture and tag it on Instagram with #RRPizzaWeek. We’ll be regramming our faves all week long! Boun Appetito!

Six More Ways to Put a Smile on Your Face

Each Monday in January, we’re sharing a number of science-backed tips guaranteed to put a smile on your face. Here are more things you can easily do (today, tomorrow, next week or next month!) to find your happy place.

 

Prepare Yourself

Is there anything better than knowing dinner is ready as the workday ends? Cooking meals in advance—then storing or freezing them for later—may improve your mood, according to Amit Sood, M.D., author of The Mayo Clinic Handbook for Happiness. “Given our compressed lifestyles, we are seldom able to cook a hot meal each day,” says Dr. Sood. “Planning the week’s meals and preparing them as a family means you aren’t stressing out about what you will be cooking as the clock turns closer to 5 p.m.”

Get the recipe: Spicy Pork & Butternut Squash Stew

 

Feel Amazed

When was the last time you said something was awesome and meant it literally? Awe—the kind you experience while taking in an incredible natural vista or an artistic masterpiece—is such a strongly positive emotion that it not only makes your soul soar, but may also make your body healthier. In a 2015 study, researchers found a link between feelings of wonder and amazement, and lower levels of harmful, inflammation-inducing molecules. Other emotions, like contentment and pride, also were found to confer benefits, but awe took the top spot. The researchers noted that awe makes you feel connected with others (a happiness- maker in itself). So when an opportunity to experience something that will make you gasp and say “Wow!” arises, take it!

 

Cry Your Eyes Out

Don’t hold back the tears. There really is something to the idea of a good cry. Folks who were shown tear-jerker movies and got all choked up reported better moods an hour and a half post waterworks than they’d experienced before the screenings. The non-criers, on the other hand, reported no mood changes at all after the flicks. The theory is that feeling a little down, even if the feeling isn’t rooted in anything in the real world, leads to feeling better once the emotional event has passed. So queue up a classic heart-wrencher like Terms of Endearment or Forrest Gump, or any movie that tugs at your heartstrings. We promise, the happiness you feel will be worth the box of tissues you go through.

 

Make Small Talk

That old adage about not talking to strangers? Forget it now that you’re an adult. In a University of Chicago study, commuters who shot the breeze with  seat mates they didn’t know reported a more enjoyable ride than those who kept to themselves. More surprising yet: Participants who reported longer conversations, in which they learned more about their fellow commuters, said they had a more pleasant trip than those whose chats were shorter. In another study, researchers in British Columbia sent subjects to Starbucks and asked some of them to chat up the barista who took their order. The conversationalists reported feeling more joyful than the silent sippers. Talk about the gift of gab!

 

Spread the Wealth

Spending even a small amount of your hard- earned cash on someone else, by giving a gift or donating to charity, can make you feel truly rich. “When giving money to others, an individual experiences happiness from the successful performance of her moral duties, a feeling that’s also been described as ‘human flourishing,’” says Lalin Anik, Ph.D., assistant professor of marketing at University of Virginia’s Darden School of Business.

 

Learn Something

Feeling blah? It might be time to pick up a new skill you’re excited about. Psychologist Mihaly Csikszentmihalyi, Ph.D., says that being completely focused on a creative activity (a state he calls “flow”) elevates satisfaction levels. His theory is that people feel a heightened sense of awareness during these experiences—they are intensely absorbed, feel alert, are in effortless control and can lose track of time and place, all of which leave them feeling energized and excited.

Flex your kitchen muscles with these brand-new how-to cookbooks.

The Magic of Spice Blends: A Guide to the Art, Science, and Lore of Combining Flavors, by Aliza Green, $25

Making Dough: Recipes and Ratios for Perfect Pastries, by Russell van Kraayenburg, $25

Fermentation & Home Brewing, by Jessica Childs and Eric Childs, $25

For all of our happiness tips, click here.