from the issue

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

The Easiest Biscuit Topping You’ll Ever Make

We’re so happy it’s National Biscuit Day– biscuits are the perfect food to eat for every meal! When it’s time for dessert, make a cobbler. Top it off with this simple and delicious biscuit topping that can be made two different ways: it can be rolled and cut into shapes or, even easier, turned into rustic drop biscuits. The difference? Just a few tablespoons of cream.

Read more

6 Reasons to Keep That Leftover Pickle Juice

Next time you polish off a jar of pickles (dills, radish, bread-and-butters or any kind you fancy), don’t toss the juice! Put it to good use in a variety of tasty dishes.

 

Stir it into coleslaw, potato salad or pasta salad for extra zing.

Add it to water when boiling potatoes to infuse them with a bit of extra flavor.

Stir it into Bloody Marys, martinis or micheladas.

Whisk it with olive oil, minced herbs and lemon zest for a tangy dressing.

Use it as a marinade for chicken before grilling. Let sit overnight to help tenderize the meat.

Or boil it until the brine is reduced by half to concentrate flavor, then whisk with butter to make a bright sauce for drizzling on cooked fish or vegetables.

More Ideas

How to Make Refrigerator Pickles

How to Make Your Own Preserves

Jam, Jelly & Preserve Recipes

5 DIY Ice Cream Sandwiches

Let the ice cream truck drive on by! Make your own treats with the summer’s best new cookies and ice creams.

 

1. Coffee Break

Drizzle on the caramel sauce that comes with Pillsbury Melts Caramel-Filled Brownie Cookies ($3.69) after you bake them, then sandwich them with rich Talenti Coffee Toffee Gelato ($5.99).

 

2. Cookie Monster

What’s better than spice-cookie-flavored Ben & Jerry’s Spectacular Speculoos Cookie Core ice cream ($4.89)? A scoop of it smooshed between two chocolate chip Just Cookie Dough cookies ($5.49).

 

3. Berry Light

Gluten-free, dairy-free, low-cal and seriously delicious: slightly salty Lundberg Organic Thin Stackers ($3.49.) rice cakes with sweet So Delicious Coconut Milk Frozen Dessert Oregon Mixed Berry ($6).

 

4. Freshly Minted

Imagine a frozen grasshopper pie: Thats what Dannon Oikos Mint Chocolate Chip Greek Frozen Yogurt ($3.99) between Pepperidge Farm Mint Chocolate Brownie Cookies tastes like!

 

5. Oat-Standing

Give chewy, Grandma-style Krusteaz Brown Sugar Oatmeal Cookie Mix ($2.25) cookies a tropical twist with a scoop of refreshing Haagen-Dazs Banana Rum Jam ($5.29).

Top Chefs Share Their Favorite Mother’s Day Advice and Recipes

No offense, cooking school, but the best kitchen wisdom comes from Mom. This Mother’s Day, top chefs share their favorite advice and recipes from that one special lady.

 

Anne Burrell

Anne Burrell and her mom, Marlene, at home in upstate New York in 1999.

 

Our Issue in Action: Express-Lane Suppers

For Merchandising Director, Jaime Hollander, the first story she reads in every issue of Every Day with Rachael Ray is Express-Lane Suppers. So when she saw the recipes in our July/August issue, she finally decided to try her hand at making all the meals and, yes, fitting her entire list’s worth of groceries in one bag. We asked Jaime a little about her experience and we hope it inspires you as much as it inspired us!

 

Steak Tacos with Corn Salsa

RR: What was your favorite recipe between the Steak Tacos with Corn Salsa, Fresh Corn & Ricotta Pasta and Asian Steak Salad?

JH: We liked the tacos the best, hands down – I made some with hot salsa and some with mild salsa for my 2-year-old.

 

RR: Did you learn any new cooking techniques from this experience?

JH: I never think to marinate steak as I’m cooking – I always think of that as an overnight process, so the quick 15-minutes or so for the taco marinade was great — quick and delicious.

 

RR:Did you make any additions, substitutions or changes to the recipes?

JH: For the salad, I also tossed in some edamame – we always have some in the freezer, and it was a nice addition. I also ended up making way too much of the corn salsa mixture,  but it was actually a good topping for a lot of foods. I put it in a turkey wrap and even on top of a baked potato with some beans. Why not?

 

RR: So, did it really all fit in one grocery bag?

JH: Definitely!

 

 Asian Steak Salad

Fresh Corn & Ricotta Pasta

Related Links

Our Issue in Action: Flavor Wheel

The Ultimate Scrambled Eggs

Weeknight Meal Planner