from the issue

Find Out Where You Can Order One of Rach’s 10th Anniversary Burgers

What to get the girl who has everything? How about a burger created in her honor! To celebrate Rach’s 10 years in print, 10 of the country’s best cooks came up with tasty tributes that are the most fun you’ll have on a bun–so good, in fact, that the chefs are serving them at their restaurants, too! Find out where you can score one of these awesome burgers, or make them for yourself at home.


Spike Mendelsohn’s Double-Peppers & Onions Burger – Good Stuff Eatery in Washington, DC (Capitol Hill location), 10/13 to 10/31

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Even Better Butter

Brown butter may sound cheffy, but the deliciously nutty, super-simple sauce is easy to make: If you’ve got a pan and some butter, you’re 90 percent there! Make a big batch and store it in the fridge so it’s ready whenever you need a hit of extra-rich flavor. Then drizzle it over roasted vegetables or fish, toss it with pasta, or stir it into pancake batter. Ready to give it a shot? Here’s how!


Brown Butter and Brussels Sprouts Fettuccine


1. Cut the butter into half-inch-thick slices and melt over medium.

2. Leave the melted butter alone until it starts to bubble and foam, about 2 minutes.

3. Stir the butter until light-golden specks appear. (Those are the milk solids separating out from the fat and starting to toast.) As soon as the specks turn dark tan and the liquid is golden, remove the pan from the heat. Use immediately or pour into a glass jar and refrigerate.

Pizza Dough Do’s and Don’ts

Store-bought dough makes pizza night as easy as pie, but creating a great crust takes a little TLC. Here’s how to make restaurant-quality pizza at home every time.




Let the dough sit at room temp for 20 minutes so it can soften and roll more easily.

Roll it out with a rolling pin, working from the center to outside of the crust the edges. Or make a free-form pie by stretching the dough into shape.

Before you bake the pizza, brush the outside of the crust (the part that won’t get toppings) lightly with olive oil for a darker, crispy edge.



Resist rolling out the dough if it starts to spring back. Let it rest a few minutes and soften up so it stretches easily.

Don’t place the dough directly on the baking sheet. Instead, line the sheet with parchment or dust it with flour.

Be careful not to pile on too many ingredients or else you’ll end up with a soggy crust.



Now get to it! Click here for some of our most popular pizza recipes of all time.

DIY Chile Powder

Make your own chile powder for unbeatable, super-fresh flavor, using the chiles of your choice to get a heat level that’s right for you. Start with dried mild ancho chiles, medium chipotles, red-hot chiles de arbol–or a combination–then follow these three easy steps. Stir the powder into stews or salsas, rub it on meat before cooking or use it as a base for hcili (add ground cumin, garlic, cayenne and salt).


Elmo’s Famous Chili, from our September 2015 issue


1. Chop

Halve your dried chiles lengthwise, then remove the stems, ribs and seeds. Chop the chiles into small pieces


2. Toast

In a dry skillet, toast the chiles over medium heat until fragrant, about 2 minutes per side.


3. Grind

Blend in a spice grinder to a powder. Store in a jar in a cool, dark place for up to six months.

Microwave to the Max!

These days, microwaves are better than ever: They can bake like an oven and cook like a stovetop—in a fraction of the time. So why are you using yours just for nuking leftovers? Turn your machine into the multitasker it was meant to be. Ready? Hit start!  



Lovin’ Your Little Oven

Step away from the stove! Microwaves don’t cook like regular ovens, which radiate heat. Instead, they fire blasts of energy that activate molecules in food, so they’re often way faster. Make these four foods in a snap—with a zap.


Fish Fillets

Get tender, evenly cooked fish by micro- steaming: Place a fillet on a large piece of parchment and drizzle with olive oil and lemon juice; top with fresh herbs. Fold paper over; crimp to seal. Microwave on high until fish is flaky, 1 to 3 minutes.



Poached Eggs

Want foolproof runny yolks every time? Pour 1 cup water into a 2-cup glass or ceramic bowl; crack in 2 eggs. Cover with parchment; microwave on high until whites are set but yolks are still runny, 11⁄2 to 2 minutes.




For perfectly crisp- tender asparagus, place 1 lb. trimmed asparagus spears in an 8-inch square glass baking dish. Add 1⁄4 cup water (add some lemon zest if you like); top with parchment and microwave on high until just tender, 1 to 2 minutes.




Get sizzling bacon with easy cleanup at the press of a button! On a paper towel–lined plate, arrange 8 oz. bacon slices; top with more paper towels. Microwave on high, rotating the plate halfway through, until crispy, 7 to 8 minutes.


Microwave Mythbusters


Standing in front of it is dangerous. The word “radiation” is scary, but microwaves use a pretty harmless form of it that’s the same as what’s emitted by your TV or radio. Whew!

It kills nutrients in food. Nutrient loss occurs any time food gets heated. But since cook times are shorter, microwaving may retain more nutrients than other cooking methods do.

It cooks from the inside out. Nope, microwaves actually heat food from the outside in. But since they heat water molecules, if the food has more moisture in the center than on the surface (like a potato), the inside will cook faster.


Making Waves


With the right recipes, you can use the microwave to make every meal you eat, a fact that inspired the nonprofit Children’s Health Fund to create Microwave Chef to help homeless families whose only way to cook might be a microwave oven in a shelter kitchen. The cookbook offers 62 dishes (like the frittata below) that make it a breeze for anyone to cook a meal quickly, so download it (for free) yourself at—and if the site (or the book!) inspires you, consider supporting this worthy cause.


Cheese and Vegetable Frittata

Adapted from Microwave Chef

Serves 4


1 medium zucchini, cut into rounds

1/2 cup shredded cheddar

2 scallions, thinly sliced

4 eggs

1/2 cup milk


1. In a 9-inch pie dish, arrange zucchini in an even layer; season with salt and pepper. Microwave on high until just softened, about 1 minute. Sprinkle with cheese and scallions.

2. In a bowl, whisk the eggs and milk; pour over zucchini mixture. Microwave on high until the edges begin to set, about 2 minutes. Gently stir the edges toward the center, then microwave on high until the center is just set, about 5 to 7 minutes longer. Let stand 2 minutes before cutting into wedges.



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.




“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.”



“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.




“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.”



“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.




“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.”



“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