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Sara Kate Gillingham and Faith Durand of the popular site TheKitchn.com are famous for their tips and recipes -- which is why we're thrilled the October issue of Every Day with Rachael Ray features an exclusive sneak peek at their new The Kitchn Cookbook. It's essentially a road map for organizing the busiest room in your house, stocking your pantry and implementing simple tweaks that will make cooking faster, more delicious and more fun. You can read the full story in the magazine -- on newsstands September 9th. And in the meantime, you can whip up some of their bonus recipes they shared exclusively with us!


Morning Egg Bake with Turkey, Red Peppers and Spinach




This is a go-to recipe in Durand's house. "I use this recipe as a template," she says. "Experiment with the ingredients you have on hand. No turkey? Diced ham works just as well. Add an extra cup of vegetables or leftovers from last night's dinner. This is a dish that can be different every time." She typically makes a big batch on Sunday and stores it, cut-up, in the fridge for an easy grab-and-go meal during the workweek.

Olive oil
10 large eggs
1 cup whole or 2% milk
1 1⁄4 cups finely grated Parmesan
4 oz. goat cheese, crumbled (about 1 cup)
6 oz. baby spinach, roughly chopped (about 4 cups)
1 jar (12 oz.) roasted red peppers in oil, drained and chopped (about 11⁄2 cups)
10 oz. roasted turkey breast, chopped (about 2 cups)

1. Heat the oven to 350°. Lightly grease a 9-by-13-inch baking dish with olive oil.
2. In a large bowl, beat the eggs, then whisk in the milk and season with salt and pepper. Whisk in 1 cup Parmesan and the goat cheese.
3. Spread the spinach in the prepared baking dish and distribute the red peppers and turkey breast on top. Pour in the egg mixture and sprinkle with the remaining 1⁄4 cup Parmesan; drizzle lightly with olive oil. Bake for 45 minutes, or until the top is puffed and slightly golden and a knife inserted in the middle comes out clean. Let cool 10 minutes before serving.

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Bacon-Wrapped Potato Bites with Spicy Sour Cream Dipping Sauce




One of the most popular recipes on TheKitchn.com, this crowd-pleaser is perfect for tailgating season. Want to upgrade your spread even more? Try using other firm and colorful vegetables, such as sweet potatoes and butternut squash, in place of the red potatoes.

1 lb. small or medium red potatoes, chopped into about 36 3⁄4-inch pieces
1 1⁄2 tsp. minced fresh rosemary
1 tbsp. olive oil
12 pieces thick-cut bacon
1 cup sour cream
1–3 tsp. hot sauce (such as sriracha or Texas Pete)

1. Heat oven to 400°. Line a baking sheet with parchment paper or foil.
2. Put the potatoes in a medium pot and cover with cold water seasoned with 1 tsp. salt. Bring to a boil, then cook until fork-tender, 3 to 4 minutes. Drain and transfer to a large bowl. Add the rosemary, and olive oil; season. Toss gently until coated.
3. Cut the bacon crosswise into thirds. Wrap each potato bite in a piece of bacon, securing with a toothpick. Transfer to the prepared baking sheet, leaving two inches between each bite. Cook 15 minutes and then flip. Cook for another 15 to 20 minutes, until the bacon is cooked through and crispy. 5. In a small bowl, mix the sour cream and hot sauce. Season to taste and serve with hot potato bites.

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Five-Ingredient Marinara Sauce




This all-purpose sauce will keep sealed in the refrigerator for a week or up to two months in the freezer. Use it for a quick pasta dinner, a base for a soup or for Bloody Mary's.

3 tbsp. olive oil
6–8 cloves garlic, crushed and chopped
1 can (28 oz.) plum tomatoes
Crushed red pepper (optional)
10 fresh basil leaves, sliced into very thin strips

1. In a large saucepan, heat the olive oil over medium. Add the garlic and sauté for 1 minute, stirring with a wooden spoon. Add the tomatoes and their juices and bring the mixture to a boil. Lower heat to a simmer and season with 1/4 tsp. salt and the crushed red pepper, if using. Break up the tomatoes with the back of a spoon and cook, stirring frequently, until thickened, about 15 minutes. Stir in the basil and cook until wilted. Taste and adjust seasoning as desired.

Love these recipes? Then you're going to want to get a copy of the The Kitchn Cookbook for yourself when it hits shelves on October 7 wherever books are sold!