Rachael Ray

Catch Rachael on the National Geographic Channel!

Calling all foodies and history buffs! All weekend long, the National Geographic Channel is making their foray into celebrating what we here at EDWRR celebrate every day: FOOD. Starting tonight at 9/8 central, their six-part miniseries, “EAT: The Story of Food” will be make its debut, with two episodes airing each night. Get the history behind all of your favorite dishes, with tips and commentary from culinary experts like our very own Rachael Ray! So cozy up on the couch, because it’s too cold to go outside anyway.

 

Get more info at their website and catch a sneak peek of Rach’s wise words about nature’s most magical ingredient. (Hint: bacon.)

Rachael vs. Guy Kids Cook-Off Recap: ‘Barbecue Bonanza’

Last night, the kids of Team Rachael and Team Guy took on two cooking challenges that would impress any professional chef. (Including guest judge, G. Garvin!) With Team Guy members Sean and Gibson in the lead with three stars each, the pressure was on for Team Rachael.

 

This week was all about creativity, and the kids were tested with individual challenges of recreating retro recipes, such as Cheesy Crab Dip, Franks and Beans and Duck a l’Orange. Both teams pushed their creativity to the max! With dishes such as Crab Mac ‘n’ Cheese, Asian Chicken Pot Pie and Duck Lettuce Wraps, they were off to a great (and hunger-inducing!) start.

 

Photo courtesy of Food Network

The team challenge required the kids to find their inner southern roots by creating a down-home dish using one of four proteins, and explaining it in 30 seconds to the camera. We loved seeing all the kids step up to the plate, and were blown away by the quality of their dishes.

 

When it came time for judgment, Sean earned another star for his Pork Chop with Chow Chow Sauce on Team Guy, while Lauren earned a star for her Fried Chicken. The winners of the camera challenge were Amber from Team Guy and Finn, for his adorable Southern accent and get-up on Team Rachael. The episode MVP, though, went to Sean, now in the lead with 5 gold stars and a killer confidence boost.

 

The kids all performed so well, and we’re really starting to see their skills and confidence skyrocket. We can’t wait for next week, with not one but two guest judges, including Robert Irvine! And, as always, GAME ON! #TeamRachael

 

 

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8 Ways to Celebrate Rachael’s Birthday Today!

Besides her magnetic personality and “EVOO” tagline, Rachael is probably most well known for her easy and delicious 30-Minute Meals. So for her birthday (today!) help us celebrate by cooking up a meal for your loved ones. Then, share your pics on Instagram or Twitter using the hashtag #HappyBirthdayRachael. To get you inspired, we’re sharing eight of her most popular 30-Minute Meals of all time — including hearty pastas and meaty mains. Happy birthday, Rach! We hope your day is full of food, family and so much fun.

 

Sliced Steak BLTs with Jalapeño Chimichurri

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What to Cook this Weekend: BBQ Pulled Pork Tacos

Rachael’s BBQ Pulled Pork Tacos!

 

 

You shouldn’t need an enormous event like SXSW to have an excuse to make these spicy and succulent pulled pork tacos with chile barbecue sauce. Rach’s fans gobbled them up at her Feedback party and your family and friends will definitely do the same. The secret to keeping the pork fork-tender? Lager beer! It will taste and feel like it’s been cooking all day, but this dish only takes 3 hours from start to finish. Happy weekend!

 

 

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Rachael’s SOBEWFF 2014 Burger Bash!

This past weekend, Rachael headed down to South Beach for her annual Burger Bash at the South Beach Wine & Food Festival. We can only imagine what a delicious task it is to judge some of the country’s best burgers, and we were more than thrilled to see Rach tweeting about each delicious burger she sampled. This year, the chefs let their imaginations run wild, and came up with some of the most unique things between two buns. Rach flipped for Shake Shack‘s SmokeShack, which took first place in the Best of the Munchies award, as well as Blue Bell, PA’s Phil’s Tavern‘s burger with mashed potatoes right on top!

 

Shake Shack’s SmokeShack, Photo by Andrew Kaplan

 

 

Phil’s Tavern’s Burger with Mashed Potatoes, Photo by Rachael Ray

 

 

Other mentionable burgers? Rach thought Chicago’s Lillie’s Q‘s Pimento Cheese Burger with Koolaid Pickles “might take it,” and said NYC’s Commerce Restaurant‘s Patty Melt was a top contender. She made note of the only seafood entry this year, NYC’s Ed’s Chowder House‘s Skuna Bay Salmon Burger and Miami’s Pincho Factory‘s Toston Burger, in between two fried plantain buns explaining, “We are in Miami after all.”

 

With more than 20 burgers to sample and salivate over, the judges had their work cut out for them! We must admit, though, it would definitely be a job worth the mess!

 

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Rockin’ Dumplings And Rollin’ Sushi

The New York City Wine & Food festival features some of the top culinary events with marquee chefs, such as Burger Bash, Chicken Coupe, Tacos & Tequila and Grand Tasting. But if that’s not enough, there are also some serious late-night foodie happenings — just in case the 20 or 30 burgers we sampled at the Burger Bash wasn’t enough to satiate our hunger.

 

Such was the case at Rockin’ Dumplings And Rollin’ Sushi, the Asian food orgy hosted by Iron Chef Masaharu Morimoto Friday night at The Harvard Club. The event started at 11 p.m. and featured dim sum-like nibbles including the aforementioned dumplings and sushi.

Kim Wood and Ming Tsai

 

Morimoto, as the host and shepherd of this event, clearly takes pride in assembling his friends together for the evening. It was a who’s who of Asian cooking, including Ming Tsai (Blue Ginger), Lee Anne Wong (Food Crawl with Lee Anne Wong), Joe Ng (RedFarm), Leah Cohen (Pig & Khao), Koji Kagawa (SushiSamba) and Michael Schulson (Izakaya Modern Japanese Pub).

Some of the standout dishes included Yellowtail Tartar Roll (SushiSamba), Pork and Scallion Wontons (Blue Ginger), Kona Kampachi (Sea Grill), Shrimp Seaweed Roll (Graffiti & Mehtaphor), Szechuan Lamb Wontons (Lee Anne Wong) and Black Bass Ceviche with Yuzu (Garces Group).

 

Dessert was not an afterthought either, as chocolate king Jacques Torres prepared sweet concoctions, such as green tea chocolate-covered strawberries. Torres had been at Burger Bash earlier, but seemed to really enjoy himself — as did we all — at Rockin’ Dumplings And Rollin’ Sushi.

Written by Jacquelynn Powers

 

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Blue Moon Burger Bash Bun-anza

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Burger Bash’s Meat Market And Winners

It was Burgerpalooza for the New York City Wine & Food Festival’s annual Blue Moon Burger Bash over the weekend, with thousands of people clamoring for designer buns. Celebrity chefs griddled their burgers with smoked cheeses and Nueske bacon for several hours at the event, hoping to take home the coveted People’s Choice Award of Best Burger.

 

To anyone who attended Burger Bash at Pier 92 on Friday night, it was no surprise that spiky-haired chef Guy Fieri would prevail. Not only was he serving up a decadent burger (loaded with applewood-smoked bacon, creamy four-cheese mac and cheese and garlic butter), but Fieri worked his stand all night. He posed for pictures, signed autographs and flirted with his fans—only if you dropped a chip into his voting bucket. It was a spectacle and certainly helped to elevate him to the winner’s circle.

 

 

The top prize, however, was not just allotted to Fieri. He tied with Josh Capon of Lure Fishbar and Burger & Barrel. Capon’s entry was more subdued than his competitors’. His burger featured caramelized onion and bacon jam, shaved pickles, American cheese and a secret sauce. Capon has won Burger Bash at NYCWFF several years running.

 

The judges, however, led by event hostess Rachael Ray, picked Le Rivage’s French Onion Soup Burger as their favorite, which paired the meat with stewed onions, béchamel and emmental cheese, served on a toasted Thomas English muffin.

The chefs cooked with Pat LaFrieda’s delicious beef for the burgers, all of which was washed down with copious amounts of Blue Moon beer, one of the night’s top sponsors. There were also giveaways from Delta Airlines, including free trips anywhere in the world.

 

For fans, it was an opportunity to sample burgers and meet their favorite chefs like Fieri, Ray, Bobby Flay, Katie Lee, Geoffrey Zakarian and Marc Murphy. While some of the chefs had bodyguards, they were still pretty accessible and posed for many pictures. It was a friendly environment with plenty of burgers and beer for all.

 

 

The most coveted item, however, was not a burger but the trucker-style hats Schnipper’s was giving out. By the end of the night, many of the well-heeled crowd of 3,000 festival-goers were sporting this iconic chapeau from Schnipper’s. Great marketing job guys!

 

Written by Jacquelynn D. Powers

 

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Blue Moon Burger Bash Bun-anza!

Flashback Friday: Behind the Scenes at NYC Burger Bash

Burger Battle Royale

Blue Moon Burger Bash Bun-anza!

Last night, the Blue Moon Burger Bash took place under the stars of New York City with Rachael Ray hosting over the carnivorous proceedings. Over 25 participants from around the country participated in this delicious burger competition, for the NYC Wine and Food Festival. Foodie stars who attended and made the rounds include Bobby Flay, Guy Fieri, Geoffrey Zakarian and, of course, Rachael Ray.
All of the chefs made good use of Pat LaFrieda’s signature blended beef. The main trends were house made marmalades, pickled onions and bacon everything. Yes, there was a lot of smoked bacon tonight!
While some of the sides seemed decadent (duck fat fries), everyone washed down their burgers with Blue Moon brewskis poured directly from the tap.
Guy Fieri seemed to be in the lead throughout the night. Perhaps because he manned his booth and posed for pictures with everyone who voteed for his Bacon Mac ‘n’ Cheese Burger!
Yes, it was a celebration. Or as Rachael herself said earlier, “I love burgers because they are friendly.” We think all 3,000 attendees would agree!
Written by Jacquelynn Powers

Hot Plates!

You’ll be dying to make the hot new casserole recipes—from green chile chilaquiles to mu shu pork—in our exclusive October issue tear out booklet. But before you hit the kitchen, grab one (or all!) of these great bake-and-serve casserole platters for  your table.

 

1. Go retro with a two-tone 1.5 quart family style dish. Corningware Etched Green, $21, target.com

2. Breakfast casseroles, like our booklet’s Hash Brown Bake with Eggs & Smoked Salmon, belong in the morning bird. Revol Happy Cuisine Poultry Dish, $70, bloomingdales.com

3. This heavy duty dish makes casseroles and doubles as a dutch oven for stocks, stews and chili. Calphalon Simply Cast Enamel, $100, wayfair.com

4. Serve up individual portions of our booklet’s Shrimp & Pasta Mini-Bakes in individual-sized (8-oz.) cocottes. Mini Cocotte in Red, $50, fab.com

5. Go classic with Rach’s easy-to-grip 4.25 quart Casseroval, available in 8 colors. Casseroval, $50, rachaelraystore.com

6. This pumpkin doesn’t turn into a carriage—it turns into a delish casserole! Add the single-portion dish to your table for some seasonal fun. Petite Pumpkin Cocotte, $30, lecreuset.com

7. Fill up the crowd with these traditional minis. Available in green, blue, red, orange and white. Omniware 5 oz. Cocottes, $35 for 4 piece set, macys.com

8. Make them quack up with this woodsie serving piece. Also available with a rabbit or chicken top. Apilco Duck Casserole Dish, $120, williams-sonoma.com

9. You’ll be surprised how fast the food disappears from these 12″x8.5″ dishes, buy two to make seconds! Italian Onda Bakers, $30, surlatable.com

 

Still hungry for more casseroles? Try these recipes:

Technique Tuesday: How to Make Pizza Dough

When done right, pizza dough is crispy and crunchy and delicious. The secret? A long, slow rise. Follow our step-by-step lead for the best-ever 6-ingredient pizza dough!

Learn how to mix, pour, turn, oil, punch, shape, rest and finally roll out the best-ever pizza dough.

 

More technique tips:

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