What are you in the mood for right now? Something salty? Spicy? Cheesy? We all have those dishes we just can’t get enough of — the ones we could happily make for dinner every single night if our families would let us, or the ones we just have to order every time we see it on a menu. Our July/August 2016 cover shows off our favorite corn-toppers for summer, all inspired by classic comfort flavors we love. So the next time you’re craving creamy queso or fresh avocado or buttery garlic, reach for some fresh corn cobs and top ‘em to your hearts content!
Think you could you polish off this Spicy Cilantro Queso all by yourself?
Looking for cookout inspiration? There’s a whole universe of meat-on-a-stick out there! Take a global grilling tour and get fresh ideas for dinner, courtesy of these five skewered specialties.
Shish Kebab — This term has become the catch-all for grilled skewered food. The cross-cultural specialty is claimed by cuisines in South Asia, the Caucasus and Russia (where it’s called shashlik), the Balkans (cévak), the Middle East and beyond.
Try this: Kofta Kebabs with Herb Salad
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
We like to consider ourselves the recipe experts, but we also give props where they’re due, and man, have supermarkets been upping their recipe game lately. For our Grocery Store Grill-Off story in the July/August 2016 issue, we scoped out the sites of several well-known grocery chains, and what we found surprised us—positively!—in scale (Whole Foods has almost 4,000 dishes!), quality (still talking about the Aldi burger we tried…), and creativity (I ended up watching Stop & Shop’s videos for fun).
In order to pick our favorite, though, it all came down to the food. To have a fair test, we picked a Greek burger from each.
Here are the contestants:
Chile peppers thrive in summertime, so as the weather heats up, so should your dishes! From Anaheim (mild) to Fresno (medium) to Habanero (spicy) and a million chiles in between, there’s a pepper out there for everyone who can stand a little heat in the kitchen. Our June 2016 issue has the rundown on how to buy, store, prep and cook chiles, plus cool fun facts. (Did you know that 89% of a chile’s heat is concentrated in its veins, the white spongy sections inside a pepper? Stop blaming those seeds!) Try these five recipes to put a little pep in your step this summer.
Some like it hot, and this sandwich is for them! Habaneros, which are fruity and super-fiery, likely originated in Cuba; the name means “from Havana.” Read more
The star of our “Year of the Vegetable” package from the June 2016 issue is — without a doubt — the Best-Ever Veggie Burger. Take one bite and you’ll see why! It’s a mashup of our favorite elements of five of the country’s tastiest veggie burgers, at Farm Burger, Superiority Burger, Butcher & Bee, Salvation Burger and LocoL. Below, see the drool-worthy burgers that blew up our Instagram feeds and sparked our inspiration.
Nuts, grains and legumes are the “meat” of the best new veggie burgers. This patty, inspired by Superiority Burger’s top-secret formula and April Bloomfield’s Indian-influenced version at Salvation Burger in NYC, combines toasted walnuts, farro (which crisps up for a nice crust) and lentils for a protein punch.
Photo: Superiority Burger by @basictown
Photo: Salvation Burger’s veggie burger by @thecookbookgirl
Oven-Roasted Tomatoes & Zucchini Pickles
Skip the ketchup and get that rich-tangy flavor from oven-roasted tomatoes, like they do at Butcher & Bee in Charleston, S.C. While you’re at it, switch up your pickle, too. Butcher & Bee use pickled zucchini, not cukes, on its veggie burgers.
Iceberg Lettuce & Muenster Cheese
At Superiority Burger in NYC, chef Brooks Headley tops his meatless patties with iceberg, the queen of burger lettuces, which adds major crunch and won’t wilt like fancier lettuces do. Muenster, his cheese of choice, melts like a dream.
Balsamic Onion Relish & Sesame Seed Bun
The sweet-tart balsamic onion relish at Farm Burger‘s Georgia and Alabama outposts puts the raw onion slice to shame.
Smoky Scallion Mayo
Every self-respecting burger needs a special sauce. Charred scallions bring flame-broiled flavor to this creamy take on the grilled scallion relish at LocoL, the new California-based joint from chefs Roy Choi and Daniel Patterson.
What looks like leeks, smells like lemons and tastes great? Lemongrass, an aromatic plant that gives dishes like chicken curry or beef satay their signature fragrant flavor. Look for the fresh stuff at Asian markets, and choose firm stalks with green leaves. Before using, trim the tops and ends, and remove any loose outer leaves. Lemongrass is stringy so slice it thin for stir-fries or stews, or pulse it in a food processor for sauces or curries. To give chicken soup a lemony lift, whack the stalk with the flat edge of a knife blade to release its oils, add to the broth… then inhale.
Want to incorporate lemongrass into your cooking? Add these recipes to your repertoire!
Spring has sprung, and that means peas are in season! From English peas to snow peas to sugar snap peas, there’s so much you can do with this versatile veggie. Our test kitchen director Janet McCracken recently went on Pix11 News to talk about it, but there’s only so much you can fit into a short TV segment. Did you know that three-quarters of a cup of peas has more protein than an entire egg? Or that the eccentric billionaire Howard Hughes ordered exactly 12 peas for dinner most nights? It’s true! Flip to page 25 in our May issue for more fun facts, cooking tips and recipes (wasabi pea stir-fry, anyone?). And while you’re here, check out some of our favorite reci-peas from the Rachael Ray Every Day archive (see what we did there?).
What are your favorite things to make with peas? Tell us in the comments below!
Pamper Mom (especially if that’s you!) with spa treatments from your kitchen. They’re even better than breakfast in bed for giving her an ahhh-some Mother’s Day!
Chocolate & Strawberry Scrub
Berries and cocoa are high in skin-protecting antioxidants, and coarse sugar gently exfoliates, says Philip Berkovitz, food beauty guru and founder of Philip B Botanical Products.
Gather those extra Easter eggs and get cracking with these fun, easy recipes.
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.
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.
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.
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