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SOME FRIDAY NIGHT INTO TUESDAY.

The ultimate combination of Crest Clean & Scope Fresh creates chemistry.

THROW

life opens up when you do

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JAN/FEB 2 01 4

Adorable pecan-pie pops

page 112

88 RACHAEL RAYS 30-MINUTE MEALS Kick off 2014 with juicy steaks, hearty pastas and delicious warm-you-up soups. 98 ROCK YOUR GUAC! Youll twist and shout for these cool new guacamole mash-ups. Grab some chips, then dip right in! 102 SLOW COOKER S.O.S. No matter whats stressing you out in the kitchen, youll fi nd the fi x with these eight great recipes. 112 LOVE BITES Super-cute sweet treats inspired by the classic Valentines Day box of chocolates. How romantic!

Sweet spot!

Treat your sweetie (and yourself!) to our most popular chocolate dessert recipes ever r at RachaelRayMag.com/ sweettreats.

Photograph by Gentl & Hyers; food styling by Maggie Ruggiero; prop styling by Angharad Bailey. Cupcake photograph by Sang An.

on the cover

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food & fun

JAN/FEB 2 01 4

6 OUR 25 MOST POPULAR CHOCOLATE DESSERTS EVER! From hot cocoa cookies to white-chocolate fondue, weve got all your cravings covered.

page 17

page 50

17 FAST IDEAS! Fifteen wintry meals, snacks and drinks! 26 IN SEASON Get fresh with ginger! 29 EXPRESS-LANE SUPPERS One grocery bag; three fast meals 32 COOK WITH KIDS Let the good times roll with these baked lasagna wraps. 35 HOT TOPIC Chefs are reinventing classic Jewish deli food! Try new takes on brisket, latkes and more.

8 THIS MONTHS MENU Our index of recipes in the issue

THY H EAL G ! IN H E L P ET L BOOK

news & how-tos

43 WORD OF MOUTH Maple syrup menus, agave-spiked beauty loot, Sweethearts through the ages andtouchdown! edible snack stadiums 50 COCKTAILS, ANYONE? Cheer on the Winter Olympics with these colorful (and tasty) rings for your drinks. 53 EATING RIGHT Break out of your mealtime rut. Home cooks and experts share their strategies for bringing fun back to the table.

11

123

126

128

DRINK (JUICE!) TO YOUR HEALTH Why spend money at the juice bar? These good-foryou sips are delish and easy: no juicer required! RACHS NOTEBOOK Heres to more time in the new year for friends, hobbies and, of course, great food. INSIDE OUR TEST KITCHEN Genius tips and tricks PET PROJECT Dogs need comfort food, too! Your pooch will love this stick-to-his-ribs chicken dish. PLAY WITH YOUR FOOD! Whipped cream cutouts in shapes that warm the heart.

page 64

home & away

59 LIFE OF THE PARTY Send one of our custom Valentines Day e-cards to your beloved foodie! 62 THE RELIEVED RENOVATOR Now that her kitchen makeover is finished, editor-in-chief Lauren Purcell shares what she learned. 64 GOOD BUYS Stay on time with these adorable kitchen timers! 66 LOOKING GOOD: STYLE Try Rachs out-on-the-town black-and-white look.

page 74

faves & saves

71 WORTH IT? Should you spend $15 on a kitchen scale? 73 SUPERMARKET SMARTS Global supper starters, jarred vs. fresh peanut butter, butcher secrets and leftover-Champagne tips. 81 DINNERS FOR A DEAL Get your greens with $3 main-dish salads.

page

JANUARY/FEBRUARY 2014 RACHAELRAYMAG.COM

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EX H I L AR AT I ON

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INSPIRED BY THE BEST FEELINGS TM G L A D E. I N T H E W O R L D.

G L A DE .CO M

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MEREDITH NATIONAL MEDIA GROUP PRESIDENT T Tom Harty

EXECUTIVE VICE PRESIDENTS PRESIDENT, MEDIA SALES PRESIDENT, BETTER HOMES AND GARDENS

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Mell Meredith Frazier In Memoriam E.T. Meredith III (19332003)

PEEK BEHIND THE SCENES! For the inside scoop on what were doing (and eating!), follow us on Instagram @RachaelRayMag.
CONTACT US!

We work so far ahead that Editor-in-Chief Lauren Purcell took a break from this issue to talk Halloween on NBC New York.

Rock Your Guac! (page 98) used four avocados per recipe, and the prettiest of the 44 shells became serving bowls.
FIND US ON RachaelRayMag.com facebook.com/RachaelRayMag @RachaelRayMag pinterest.com/RachaelRayMag RachaelRayMag.tumblr.com

Whats Deputy Food Editor Nina Elders lifesaver in the kitchen? Find out on page 102.

We sifted through a 5-pound bag of Sweethearts (thats about 2,250 candies!) to nd 164 awless hearts for our time line (page 46).

EMAIL THE EDITORS editor@RachaelRayMag.com ORDER OR ASK QUESTIONS ABOUT A SUBSCRIPTION Email evrcustserv@cdsfulllment.com or visit RachaelRayMag.com/help. ANYTHING ELSE? Try RachaelRayMag.com/faq.

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THE #1 ! VE
FA

HOT COCOA COOKIES

Its your lucky day, chocoholics! Just for all you Hershey-bar-in-your-pursefor-emergencies types, weve collected our most viewed, shared, printed and pinned chocolate desserts of all time. Now stop drooling and go get the recipes at RachaelRayMag.com/chocolate!
HOT CROCK CHOCOLATE PUDDING CHOCOLATE CAKE

CANDY BAR FUDGE

Q U IC K & EASY!

CHOCOLATEPEANUT BUTTER BOMBES

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FAST FUDGY BROWNIES DOUBLE CHOCOLATE COOKIES WITH A PEPPERMINT PATTY SURPRISE HEAVENLY WHITE-CHOCOLATE FONDUE FRIED CHOCOLATE PUDDING HAND PIES

TAKES 10 ES! M I NU T

ALMOND JOY LAYER CAKE

CHOCOLATE WHISKEY CAKE

CHOCOLATE BABY CAKES WITH CHOCOLATE GLAZE

CHOCOLATE LAYER CAKE

BLACK-BOTTOM CUPCAKES

CHOCOLATE RED-WINE CUPCAKES WITH MASCARPONE ICING

FROZEN HOT COCOA

GERMAN CHOCOLATE PECAN PIE

CHOCOLATE-RASPBERRY TRUFFLE BARS

CHOCOLATEZUCCHINI SNACK CAKE

THE BEST BASIC BROWNIES

HOT MAINE MUDSLIDES WITH CHOCOLATE BISCOTTI

HOT FUDGE SUNDAE CAKE

LIGHT-AS-AIR CHOCOLATE MOUSSE

SUBTLY SPICY CHOCOLATE-CHILI BROWNIES

TRIPLE CHOCOLATE ICE CREAM CAKE

HEAT S THING U P!

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BREAKFAST DIPS & SNACKS

Cheese Blintz Hot Cakes p. 18 QQ

Maple-Raisin Oatmeal p. 20 QQ

Buffalo Dip p. 21 QQ

Bubbly Cheese Fondue p. 74 QQ

Sweet Chile Hot Wings p. 103

ole p. 98 Classic Guacam 98 QQQ Guacamole p. Mango & Mint 99 QQ Guacamole p. Swedish Chef QQ acamole p. 99 Bacon & Eg g Gu QQ 99 p. e ol am Guac Spicy Sesame 0 QQQ acamole p. 10 Seven-Layer Gu 100 QQQ x Guacamole p. East Meets Me 0 QQQ acamole p. 10 Pom-Walnut Gu 101 QQQ Guacamole p. Tuscan-Style 1 QQQ acamole p. 10 Greek to Me Gu p. 101 QQ en Guacamole Chipotle Chick

s! 11 great guac QQQ

SALADS & SIDES

SAMMIES

Spinach Salad with Quinoa p. 21 QQQ

Roasted Root Vegetable Tzimmes p. 38 QQ

Eggplant-Parm Grilled Cheese p. 94 QQ

Vino-grette Salad p. 74 QQQ

Tarragon Grapefruit Salad p. 22 QQQ

Burgers with Blue Cheese Aioli p. 12 Q

Lamb Meatball Subs p. 20 Q QFast (30 min. or less) QVegetarian QFreezer-Friendly QGluten-Free

Latke Reuben p. 35 HH Find these recipes in our Healthy Helping! tear-out booklet.

Key:
Butternut Squash & Arugula Salad p. 81 QQ Warm Wedge Salad p. 82 Q Shrimp, Radicchio & Warm Spinach & Roast Couscous Salad p. 83 Q Pork Salad p. 84 Q

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YOUR JAN/FEB 2014 WorldMags.net

SOUPS & STEWS DRINKS

RECIPE INDEX
Pineapple 75 p. 21 QQQ Red Hot Juice HH QQQ Mellow Yellow Juice HH QQQ

Parsnip & Potato Soup Chicken Meatball & p. 88 QQ Vegetable Soup p. 30 Q

Mushroom Soup with Marsala p. 91 QQ

Sausage, Zucchini & Potato Soup p. 97 QQ

Sausage, Bean & Spinach Stew p. 108 Q

Pear-adise Juice HH QQQ

Orange Aid Juice HH QQQ

PIZZA & PASTA

Honey-Do! Juice HH QQQ Brussels Sprouts Pasta p. 24 QQ Pizza Supreme p. 25 Q Pasta Pinwheels p. 33QQ Veal & Eggplant Ragu p. 92 Q

Green Cleanse Juice HH QQQ

Hail to Kale Juice HH QQQ

DESSERTS

Chicken Ragu with Fennel p. 93 Q

Quick Bean & Porcini Ragu p. 94 QQ

Sesame Beef Noodle Bowl p. 110

Beef Ravioli with Sage Butter p. 111

Orange Tart p. 17 QQ

Challah & Honey Bread Pudding p. 37 Q

Spiked Sorbet p. 74 QQQQ

MEAT, CHICKEN & SEAFOOD

Spiced Wine-Poached Pears p. 106QQ Blackened Chicken with Broccoli Slaw p. 20 Q Shrimp & Grits p. 20 Q Thai Pork Chops p. 24 Q Cod with Mushrooms p. 24 Q

Raspberry Caramel Sundaes p. 114 QQ

Coconut Whoopie Pies p. 114 Q

Bourbon Cherry Cordial Cupcakes p. 115 Q Asian Chicken Lettuce Cups p. 30 Q Chicken & Broccoli Stromboli p. 30 Q Coffee-Braised Brisket p. 36 Q Chicken in Champ-pan Sauce p. 74 QQ

Creamy Orange Panna Cottas p. 116

Pecan Pie Pops p. 117 Q

Flatiron Steak Soba p. 97 Q

Slow-Cooker Paella p. 105 Q

Low & Slow ChipotleMaple Beef p. 110 QQ

Smoky Beef Tacos p. 111

Tagliata with Celery & Mushroom Salad p. 91 QQ

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Mexican Magic Bars p. 21 QQQ

page

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We believe whats inside matters.

TM

Toms of Maine makes a difference for your smile without putting articial dyes, sweeteners or preservatives in your mouth. Choose the trusted name in natural oral care for over 40 years.

What makes a product good? At Toms, it includes how we make it.

No animal testing or animal ingredients. No articial colors, avors, fragrance, or preservatives. We strive to maximize recycled content and recyclability of our packaging. 5% (12 days) of employee time to volunteering. 10% of prots to human and environmental goodness.

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We share every ingredient, its purpose, and its source at www.tomsofmaine.com. Sustainable practices are a priority in every aspect of our business.

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RACHS NOTEBOOK

Ring in the new!

NOW THAT THE BUSY HOLIDAYS ARE OVER, tis the season to slow-cook. I braise just about everything in January and Februaryyou can even slow-cook a romantic Valentines Day dinner, including dessert! Take a slow ride to our delicious warm-you-up recipes and ideas on page 102. And rememberif you dont own a slow cooker, you can always cook slow and low in your oven.

Drum lessons

The Super Bowl is happening this year at the MetLife Stadium in New Jersey (home of my beloved Jets), and John and I will be watching from our place in upstate New York. As always, we have tons of ideas for your Bowl party: 11 easy twists on guacamole (page 98), big-batch, finger-lickin-good wings (page 103) and tips for serving it all in an over-the-top way: snack stadiums (page 48). And heres a bonus tip: Set up an interactive buffet such as a chili bar with multiple toppings for your guests to choose from. And make it BYOBbring your own beer! Whenever Im interviewed around the New Year, people ask me whats on my resolutions list. I make a daily resolution that I will try to do better than I did the day before. Every day is a clean slate for every one of us, so, in my opinion, April 28th is as important as January 1st. Any day can be the first day of the rest of your life. My general goals for the year? To take my Italian class more seriously, read more actual (not digital) books, get back into my drum lessons train for a half marathon? (That dream may be a mile or two too far!) Whatever is on your list for the year, I hope it includes happiness and good health, lots of time in your kitchen and at your table with those you love and, most certainly, more sharing of good food. Love,

Italian classes

Read more books

Half marathon?

PHOTOGRAPH BY JIM WRIGHT.

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RACHS NOTEBOOK
Spicy Cheddar Burgers with Chunky Blue Cheese Aioli
MAKES 6

National Cheeseburger Day lands in the fall, but winter is when a hearty beef-and-bun combo like thiswith two types of cheese!can really hit the spot. BY RACHAEL RAY
BURGERS 2 lbs. ground sirloin or chuck 2 tbsp. Worcestershire sauce 2 tbsp. grainy Dijon mustard 2 tbsp. prepared horseradish Kosher salt and coarse black pepper Melted butter, for basting 12 oz. (3 4 lb.) sliced sharp white cheddar 6 burger rolls, toasted Green leaf or butter lettuce Sliced beefsteak tomatoes 1 Vidalia or other mild sweet onion, thinly sliced HOMEMADE MAYO 1 organic egg yolk 1 tsp. Dijon mustard 2 tbsp. fresh lemon juice
2

cup grapeseed oil Sea salt

CHUNKY BLUE CHEESE AIOLI 1 cup Homemade Mayo or store-bought mayo 6 oz. crumbled blue cheese or smoked blue cheese crumbles 2 tbsp. nely chopped at-leaf parsley 1 tbsp. grainy Dijon mustard 1 large clove garlic, grated or pasted Z In a large bowl, combine the beef, Worcestershire, Dijon and horseradish; season with salt and pepper. Shape into 6 patties. Heat a griddle or cast-iron skillet over medium-high. Cook

patties, turning occasionally and basting with melted butter, about 8minutes for medium-rare. Top with slices of cheddar and cover for the last minute or two of cooking until the cheese melts. Z For the mayo, in a medium bowl, whisk the egg yolk, Dijon and lemon juice; then, continuing to whisk, slowly stream in the oil, letting it pour down the sides of the bowl. Season with sea salt. Z For the aioli, in a medium bowl, mix the mayo, blue cheese, parsley, Dijon and garlic. Z Divide the cheeseburgers among the roll bottoms; spread the aioli on the roll tops. Top the burgers with lettuce, tomato, onion and the roll tops.

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PHOTOGRAPH BY JOHN KERNICK

FOOD STYLING BY CYD RAFTUS MCDOWELL; PROP STYLING BY HEATHER CHONTOS.

WorldMags.net INTRODUCING NEW SEASONING MIX PACKETS

SALT-FREE FLAVOR.
2014 B&G Foods, Inc. | Mrs. Dash is a Registered Trademark of B&G Foods North America, Inc.

TEAR INTO DELICIOUS

Salt-free, all natural meal solutions. Try all 10 avor-fast varieties.

For more information and delicious recipe ideas, visit mrsdash.com.

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RACHS NOTEBOOK
Pizza! Making it together is fun and we get to pick what we want to put on top.
Susan Du Toit Roy

If you ask me, theres nothing more romantic than a delicious homemade dinner. So for Valentines Day, John and I keep it simple: I always make him pasta carbonara and we stay in with our pup, Isaboo.

My guys salmon with mushroom risotto. Its how he won my heart!

Tamela Renee Flynn

Your pasta carbonara!

Angie Mortimore Marciniak

Whats your

favorite

My hubby spoils me! He always makes my favorite: French onion soup.

Melissa Butts

romantic meal?

Homemade tomato sauce with pasta and meatballs, wine and Sinatra playing in the background.
Debbie Porto Lombardo

DID YOU KNOW?

>

Talk to me!

Were giving out tons of gratis goodies thatll brighten your life in the new year. Consider it our gift to all of you!

FREE STUFF!

ENTER TO WIN $10,000

KITCHEN REDO FOR YOU!

to renovate the heart of your homeyour kitchen! RachaelRayMag.com/kitchenredo

On Valentines Day, Johns the one who gets a bouquetof a dozen different salamis! I think its way more romantic than owers. And more delicious!

Send sweet, punny foodie messages to your loved ones this Valentines Day with our downloadable cards. Whether you send them via email, snail mail or hand-deliver them with a kiss, youll denitely leave them hungry for more! RachaelRayMag.com/vdaycards

VALENTINES DAY CARDS

I thin

k your e

dishy.

RACH VS. GUY

DESSERT PHOTOS on pages 67 by (left to right, top to bottom): Tom Schierlitz, Kate Sears, Chris Craymer, Milwaukee, Sang An, Kate Sears, Tom Schierlitz, James Carrire, Stephen Scott Gross, Romulo Yanes, John Kernick, Antonis Achilleos, Romulo Yanes, Deborah Jaffe, Marcus Nilsson, Kate Sears, Stephen Scott Gross, Stephen Scott Gross, Con Poulos, Levi Brown, James Baigrie, Antonis Achilleos, Con Poulos, Ben Fink, Stephen Scott Gross.

NO PURCHASE NECESSARY TO ENTER OR WIN. Subject to Official Rules at www.rachaelraymag.com/ kitchenrenovation. The $10,000 Kitchen Renovation Sweepstakes begins at 12:01 a.m. CT on 10/7/13 and ends at 11:59 p.m. CT on 2/3/14. Open to legal residents of the 50 United States, and the District of Columbia, 21 years or older. Limit one (1) entry per person and per email address, per day. Void where prohibited. Sponsor: Meredith Corporation.

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RACHAEL PORTRAIT BY MELANIE DUNEA.

Were back and ready to rumble! With one win each under our belts, Guy and I are battling for bragging rights in the third season of Rachael vs. Guy: Celebrity Cook-Off f, premiering January 6 on Food Networkand were entrusting celebrities like rapper Vanilla Ice, actress Florence Henderson and reality-TV star Jake Pavelka to duke it out for us! The winners charity will receive $50,000. Dont miss it!

ROUND 3!

Weve got your next dinner party Fast Fudgy dessert covered! F Brownies! Frozen Hot Cocoa! Check out our 25 most popular chocolate treats of all time. RachaelRayMag .com/desserts

OUR SWEETEST TREATS

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C R E AT I V I T Y
TO F EED M Y
BECAUSE A NEW INGREDIENT IS LIKE A N E W TOY

TO SHOW MY

LOVE

I LOV E F O O D

BECAUSE

WHY I COOK

SM

ARTIST

TO F E E L L I K E A N

TO U N L E A S H M Y INNER CHEF

B E C A U S E M Y K I TC H E N I S M Y S A N C T U A RY

TO R E M I N D M E OF HOME

W H AT E V E R T H E R E A S O N. W H AT E V E R T H E D I S H. M A K E I T D E L I C I O U S W I T H S WA N S O N.
The stock that adds rich flavor to all of your creations.

Get inspired and share your reason at SwansonWhyICook.com .

2013 CSC Brands LP

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New look. Same garden quality.

Grown in America. Picked and packed at the peak of ripeness. Same essential nutrients as fresh.

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2013 Del Monte Corporation. All Rights Reserved.

YAY, GINGER! )LASAGNA FOR KIDS ) DELI, UPDATED

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DESSERT!

no-fuss

FOOD STYLING BY LIZA JERNOW; PROP STYLING BY ANGHARAD BAILEY.

15
1 blood orange 1 navel orange 1 sheet frozen puff pastry, 3 cup heavy cream thawed 1 3 cup orange marmalade 4 1 tbsp. confectioners sugar FPeel oranges and remove pith; slice each into 8 rounds. Put pastry on parchmentlined baking sheet; spread with marmalade. Top with oranges. Bake at 425 until crisp, 25 minutes. Let cool. Beat cream and sugar until thick; serve with tart. Serves 6 to 8.
RECIPES BY ROCHELLE PALERMO PHOTOGRAPHY BY JOSEPH DE LEO

YUM!

Orange Tart

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food & fun |

FAST IDEAS

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1 cup 2 eggs 1 2 cup our 4 1 tsp. milk 11 2 tbsp. sugar 4 baking powder 1 cup cottage cheese 2 tbsp. butter jam and confectioners sugar FIn blender, mix eggs, our, milk, sugar and baking powder, 10seconds. Add cottage cheese; blend until just incorporated. On griddle, heat butter over medium. Working in batches, spoon batter by 1 4cupfuls onto griddle. Cook, ipping once, until golden, 5minutes. Repeat with remaining batter. Top with jam; dust with sugar. Makes 8.

Cheese Blintz Hot Cakes

brunch

FAVE!

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2012 Unilever

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the secret to Juicy

chicken.

1/2 CUP HELLMANNS REAL MAYONNAISE 1/4 CUP GRATED PARMESAN CHEESE 4 CHICKEN BREAST HALVES 4 TSP . ITALIAN SEASONED BREAD CRUMBS COMBINE HELLMANNS WITH CHEESE. ARRANGE CHICKEN ON BAKING SHEET. TOP WITH MAYONNAISE MIXTURE. SPRINKLE WITH BREAD CRUMBS. BAKE 20 MINUTES AT 425. FIND MORE CHICKEN RECIPES AT FACEBOOK.COM/HELLMANNS

PARMESAN CRUSTED CHICKEN

HELLMANNS. BRING OUT THE BEST.

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food & fun |

FAST IDEAS

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Blackened Chicken with Broccoli Slaw

2 lemons 1 3 cup mayo 1bag (12 oz.) broccoli slaw 11 3 lbs. chicken tenders 3 tbsp. Cajun seasoning 2tbsp. canola oil FPreheat skillet over medium-high. In bowl, whisk juice of 1 lemon with mayo. Toss with slaw; season. Cut remaining lemon into wedges. In skillet, combine chicken with Cajun seasoning and oil. Arrange in an even layer and cook over medium until browned on both sides, 5 minutes. Serve with slaw and lemon wedges. Serves 4.

NIGHT

family

Maple-Raisin Oatmeal
1 cup pure 4 cup golden raisins 2 maple syrup 1 2 tsp. ground cinnamon 1cup milk 2 cups quick-cooking rolled oats 1 2 cup chopped pecans FIn pot, cook raisins, syrup and cinnamon over low, 3 minutes. In large pan, simmer milk and 3 cups water, then add oats and cook, stirring, 3 minutes. Serve with syrup mixture and nuts. Serves 4. 3

Lamb Meatball Subs

1 onion, grated 11 2 lbs. ground lamb 2 2 tbsp. EVOO 3 cups marinara 1tsp. ground cumin 4 hoagie rolls 4oz. shredded mozzarella FMix lamb and onion; season. Form into 12 balls. In skillet, heat EVOO over medium. Cook meatballs 10 minutes. Add marinara and cumin; simmer 10 minutes. Spoon into rolls; top with cheese. Makes 4. 3

Shrimp & Grits

1 cups corn 4 cup instant grits 1 2 1cup shredded cheddar 11 2 lbs. peeled and deveined shrimp 1 3 cup beer 3 tbsp. butter chopped parsley, y for garnish FCook grits according to package directions; stir in corn and cheese. In skillet, cook shrimp, beer and butter over high, 2 minutes. Serve grits with shrimp and parsley. Serves 4.

Oat-standing breakfast
page

Dinner hero!

Southern supper

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Spinach Salad with Beets, Quinoa & Goat Cheese
1 lemon, zested and juiced 1 shallot, nely chopped 3 tbsp. EVOO 5 oz. baby spinach 3 4 cup cooked, cooled quinoa 2cooked beets, peeled and cut into wedges 3 oz. goat cheese 1 2cup walnuts FIn bowl, whisk 2tsp. zest, 3tbsp. juice, shallot and EVOO; season. In large bowl, toss remaining ingredients with the dressing. Serves 4.
QUICK GRAIN TRICK

SEE P. 124

HEALTHY

hearty &

Buffalo Dip
1 cup sour cream 1 3 cup buttermilk 2 tbsp. crumbled blue cheese 1 tsp. hot 1 4tsp. celery seed 1 2 sauce 4tbsp. chopped scallions veggies FIn blender, puree rst four ingredients with 1 tsp. hot sauce and 3 tbsp. scallions; season. Transfer to bowl; top with remaining scallions and hot sauce. Serve with veggies. Makes 13 4 cups.

Pineapple 75
1 cup ice 1 4 cup pineapple juice 2tbsp. gin or vodka chilled sparkling wine 1 lemon FIn a cocktail shaker, shake ice, pineapple juice and gin until thoroughly mixed; strain into a Champagne ute. Top with sparkling wine. Using a vegetable peeler, cut a strip of lemon peel and curl over rim. Makes 1.

Mexican Magic Bars

11 3 cups crushed graham crackers 1stick butter, r melted 11 2 cups chocolate chips 1 2 tsp. ground cinnamon 1 cup pecans 11 2 cups unsweetened coconut akes 14 oz. sweetened condensed milk FIn 9x13-inch baking dish, mix crackers and butter; press onto bottom. Layer with remaining ingredients. Bake at 375 until browned, 25 minutes. Makes 24.

Sports-bar snack

Elegant eye-opener

Raising-the-bar cookie!

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FAST IDEAS

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SEE P. 125

TAKE THE BITE OUT OF ONIONS!

STUNNER

citrus

Tarragon Grapefruit Salad

2 grapefruits, chilled 1 tbsp. red wine vinegar 1 tbsp. EVOO 1 2 small red onion, thinly sliced 3 tbsp. chopped toasted almonds 1 2 tsp. chopped fresh tarragon FGrate 1 tsp. zest from one grapefruit, then peel and segment both. In bowl, mix vinegar and EVOO; season. Arrange grapefruit on 4plates. Top with onion, almonds, tarragon, zest and the dressing. Serves 4.

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FAST IDEAS

Brussels Sprouts Pasta

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Thai Pork Chops
1 tbsp. EVOO 4 bone-in pork chops (3 4 inch thick) 1 onion, sliced 1green bell pepper, sliced 14oz. coconut 1 tbsp. milk 1 4 cup red curry paste 1 2 grated ginger 1 2 cup cilantro FIn skillet, heat EVOO over high. Season pork; brown, 5minutes per side. Transfer to plate. Bring next 5ingredients to a boil; simmer 10minutes. Return pork to pan; top with cilantro. Serves 4.

Cod with Mushrooms

1 tbsp. EVOO 1 lb. Brussels sprouts, sliced 2 tbsp. minced garlic 11 2 cups heavy cream 1 cup grated Pecorino 12 oz. cooked farfalle, plus 1 2 cup pasta water 1 tsp. lemon zest FIn skillet, cook rst three ingredients over medium, 5 minutes. Stir in cream and cheese; simmer 2 minutes. Add pasta water to thin sauce; toss with pasta and season. Top with zest. Serves 4.

12-oz. cod llet 10oz. oyster mushrooms 3 tbsp. EVOO 1 2 cup sh stock 1 3cup white wine 1tbsp. minced garlic 1tbsp. chopped chives FOn parchment-lined baking sheet, season cod. Roast at 450 for 12minutes. In pan, cook mushrooms in EVOO over high, 2 minutes. Stir in stock, wine and garlic; boil 3 minutes. Top cod with mushrooms and chives. Serves 2.

Meatless meal

Skillet supper

Date night!

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Pizza Supreme
better than
8 oz. pizza dough 2 tsp. EVOO 1 red bell pepper, thinly sliced 2 cloves garlic, thinly sliced 1 tsp. fresh thyme 1 3 cup ricotta 1 hot Italian sausage, casing removed FStretch dough into 10-inch round; transfer to baking sheet. Brush with EVOO; top with remaining ingredients. Bake at 500 until bottom of crust is golden, 15minutes. Serves 2.

TAKEOUT!

NUTRITIOUS
Kids and moms love V8 V-Fusion 100% juice for totally different reasons. Kids because the fruit makes it taste great. Moms because it has 1 full serving of fruits and 1 full serving of vegetables* with no sugar added. A family favorite for a reason. (Or two.)

* serving = cup

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2013 CSC Brands LP

food & fun |

IN SEASON

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Hot stuff
The term racy was once used to describe foods spiced with ginger. The English called ginger racesfrom the Spanish for rootsand thought these dishes revved up the sex drive. Thats debatable, but ginger definitely revs up the taste buds!

TEXT BY GANDA SUTHIVARAKOM PHOTOGRAPH BY PLAMEN PETKOV

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WorldMags.net
Here, ginger is a flavor. In the U.K., its a hair color! Can you tell which three celeb redheads are for real?

real or dyed?
EMMA STONE LINDSAY LOHAN

HAIR IQ:

Dial up the spice of dishes with these different styles of ginger.

1. FRESH GINGER
The shiny underground stem of the Zingiber ofcinale e plant lends the freshest avor.
FOOD STYLING BY VICTORIA GRANOF. RECIPE PHOTOS BY PETER ARDITO; FOOD STYLING BY ROSCOE BETSILL. CELEBRITY HEAD SHOTS, GETTY IMAGES.
Q Pick Look for fat, rm ngers with smooth, shiny skin. Avoid specimens that are soft or have green shoots. Q

Take your pick

JESSICA CHASTAIN

JULIANNE MOORE

2. GROUND GINGER

off the skin, then grate the esh and squeeze out juice to use in salad dressing; slice into coins and simmer in tea; or mince for stir-fries or curries.
Q

3. PICKLED GINGER Prep Use a spoon to scrape These paper-thin sheets are
a sushi staple, but are also tasty sliced and tossed into fried rice or salad.

More than a tummy tamer

When in doubt, have some ginger: Its chock-full of healing compounds that help with all kinds of ailments, from colds and fever to pain and inammation!

4. CANDIED GINGER

in the crisper in a zip-top bag for up to two months; once its cut, use within a few days.

Store Keep whole ginger

Chop these chewy, sweethot slices and add to cookie dough or brownie batter, or sprinkle over ice cream. You can also eat them plain!

The number of baby girls per million christened Ginger in the 1970s, when the popularity of the name was at its peak in the U.S. (Sorry, Spice Girlsit didnt even rank in the 90s.)

FRESH TAKES WITH GINGER!

HEALING MEAL Simmer chicken broth with ginger coins and garlic cloves for a delish, invigorating cold remedy. SWEET SIDE Simmer sliced carrots with butter, chopped ginger, sugar and enough water to cover; cook, covered, until carrots are tender and glazed. BIG DIPPER Mix chopped ginger with rice vinegar, soy sauce, scallions and sesame oil for a quick dipping sauce. COCKTAIL HELPER Boil sliced ginger in 2 cups water for 10minutes; add 2 cups sugar and stir until dissolved. Stir cooled syrup into drinks.

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Answers: Stone, dyed; Lohan, real; Chastain, real; Moore, real; Hendricks, dyed; Ball, dyed.

This potent powder amps up desserts like gingerbread or pumpkin pie, and adds a subtle kick to soups and stews and marinades. Sprinkle some of it into whipped cream!

CHRISTINA HENDRICKS

LUCILLE BALL

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ELEVATED INSIDE AND OUT.

The all-new Corolla features the perfect combination of modern technology and premium style, from an available 6.1-in. touch-screen display to a piano-black center stack. Its beyond an upgrade. Its a whole new level. Learn more at toyota.com/corolla
Prototype shown with options. Production model will vary. 2013 Toyota Motor Sales, U.S.A., Inc.

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SHOPPING LIST
2 LARGE CARROTS

food & fun |

EXPRESS-LANE SUPPERS

Your supermarket run just got easier! Speed through the 10-items-or-less lane and still dine deliciously!
Asian Chicken Lettuce Cups

2 SMALL HEADS BROCCOLI

1 LARGE HEAD BUTTER LETTUCE

1 BUNCH SCALLIONS

8 OZ. MOZZARELLA, SHREDDED

FOOD STYLING BY VICTORIA GRANOF; PROP STYLING BY PAIGE HICKS. SHOPPING LIST ITEMS BY AVERY POWELL AND PETER ARDITO.

21 2 LBS. GROUND CHICKEN OR TURKEY

Chicken Meatball & Vegetable Soup

HOISIN SAUCE

Chicken & Broccoli Stromboli

1 BOX ORZO

2 CANS (14.5 OZ. EACH) DICED TOMATOES WITH ITALIAN SEASONING

1 LB. PIZZA DOUGH

The ultimate time-saver!

YELLOW ONIONS, GARLIC, EVOO, CHICKEN BROTH, VEGETABLE OIL, SOY SAUCE, SALT AND PEPPER RECIPES BY HEATHER MELDROM PHOTOGRAPHY BY CON POULOS

PANTRY ITEMS

Shop faster with our digital shopping checklist. Get it at RachaelRayMag .com/janlist.

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EXPRESS-LANE SUPPERS

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Asian Chicken Lettuce Cups

SERVES 4
1

Chicken Meatball & Vegetable Soup

SERVES 4 PREP 15 MIN COOK 20 MIN

Chicken & Broccoli Stromboli

MAKES 4 PREP 25 MIN BAKE 15 MIN

PREP 15 MIN

COOK 10 MIN

1 2 1 1 3 4 1

cup hoisin sauce tbsp. soy sauce tbsp. vegetable oil lb. ground chicken or turkey large carrot, peeled and nely diced cloves garlic, nely chopped scallionswhites and greens separated and chopped large head butter lettuce, leaves separated

2 1 1 4 1 1
1

tbsp. EVOO yellow onion, chopped large carrot, peeled and thinly sliced cups chicken broth can (14.5 oz.) diced tomatoes with Italian seasoning lb. ground chicken or turkey cup orzo small head broccoli, cut into orets

1 4 1
1

1 8 1

yellow onion, chopped tbsp. EVOO small head broccoli, chopped lb. ground chicken or turkey lb. pizza dough, thawed if frozen oz. mozzarella, shredded (2 cups) can (14.5 oz.) diced tomatoes with Italian seasoning

1. In a small bowl, combine the hoisin sauce and soy sauce with 1 3 cup water. 2. In a large skillet or wok, heat 1 tbsp. oil over medium-high. Add the chicken and cook, breaking apart with a wooden spoon, until browned, 4 minutes. 3. Reduce the heat to medium, add the carrot and the remaining 1tbsp. oil and cook, stirring, 2 minutes. Add the garlic and scallion whites and cook 1 minute. Stir in the hoisin mixture and cook until the sauce thickens and coats the chicken and vegetables, 1to 2minutes. 4. Divide the lettuce leaves among 4plates. Top each leaf with the chicken mixture; sprinkle with the scallion greens.

1. In a large pot, heat the EVOO over medium-high. Add the onion and cook, stirring occasionally, until golden, 5 minutes. Add the carrot and cook for 1minute. Add the broth and tomatoes; season with salt and pepper and bring to a simmer. 2. In a large bowl, gently mix the chicken with 1 tsp. salt and 1 4 tsp. pepper. Roll 1tbsp. of the chicken between your palms, forming a ball, and drop into the broth. Repeat with the remaining chicken (you should have about 20meatballs). 3. Stir in the orzo and simmer 5 minutes. Add the broccoli and simmer until the meatballs are cooked through, the orzo is aldente and the vegetables are tender, about 5 minutes. Season before serving.

1. Preheat the oven to 425. In a skillet, cook the onion in 1 tbsp. EVOO over medium, 3minutes; transfer one-third to a plate. Add the broccoli and 1 2 cup water; cook 3 minutes. Transfer f to a large bowl. In the same skillet, cook the chicken in 1tbsp. EVOO over medium-high, breaking apart with a wooden spoon, until browned, 4minutes. Transfer f to the bowl; season with salt and pepper. 2. Coat a baking sheet with 1 tbsp. EVOO. Divide the dough into 4 pieces. Stretch each into an 8-by-4-inch oval and sprinkle with 1 4 cup cheese. Spoon one-quarter of the chicken mixture down the center of each, then top with remaining cheese. Fold one long side over the lling and fold in the ends; roll into a log. Transfer f to the baking sheet, seam side down. Brush each with the remaining EVOO and cut 2 diagonal slits in the top. Bake until golden, 15 minutes. 3. Meanwhile, in the skillet, cook tomatoes and reserved onion over medium, 5minutes. Season; serve over stromboli.

HOT TIP! Add some heat

by serving the lettuce cups with sriracha for drizzling.

FLAVOR BOOSTER Amp up

the meatballs by mixing in some grated Parmesan or chopped fresh herbs.

EASY BAKE Wrap the baked stromboli in foil and freeze for up to 2months. Reheat in a 350 oven.

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WorldMags.net Sometimes Kids Need More.

Additional ways to supplement your childs nutrition Multivitamins and more!

Kids can get Omega-3s, Calcium, Fiber, Vitamin C and a Sugar-Free Multivitamin in a great tasting gummy.
Disney/Pixar Elements Disney/Pixar Disney Elements Disney Manufactured by NatureSmart, LLC

*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease.

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13-DS-1135dr

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COOK WITH KIDS

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PASTA PINWHEELS

Ready to r ll!
Timothy Marshall, 10, twirls up a panful of pinwheels in no time at.

Try this cool new twist on baked pasta: Spread lasagna noodles with a cheesy spinach filling, then roll, bake and devour! BY TRACEY SEAMAN

INGREDIENTS
EVOO 8 dried lasagna noodles 1 bag (5 oz.) baby spinach 1 container (15 oz.) ricotta 1 egg, beaten 14 cup finely grated Parmesan, plus more for serving 14 tsp. pepper 2 1 2 cups marinara sauce 4 sticks string cheese, halved crosswise

EQUIPMENT

Dry measuring cups

Colander

Food processor

9-inch square baking dish

Serrated knife

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PHOTOGRAPHY BY CON POULOS

FOOD STYLING BY MAGGIE RUGGIERO; PROP STYLING BY PAMELA DUNCAN SILVER. EQUIPMENT PHOTOS BY BRYAN MCCAY, PETER ARDITO AND AVERY POWELL.

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Timothy made the spinach lling with the help of his mom, Catherine. The food processor chopped everything up so fast! he said.

I liked cooking this dish with my mom, but the recipe was so easy that I could do most of the stuff on my own.

Pasta Pinwheels
SERVES 4 PREP 30 MIN

Dig in!
PLACE 4 noodles on a work surface and spread each with 1 4 cup of the spinach-ricotta mixture. Place a piece of string cheese horizontally across one end of each noodle. Roll up the noodle around the cheese. CUT each pinwheel in half crosswise with a serrated knife. Arrange pinwheels, cut side down, in the baking dish. Repeat with the remaining 4lasagna noodles, spinachricotta mixture and string cheese. COVER the dish tightly with foil. Bake until the sauce is bubbling and the spinach-ricotta mixture is rm, about 45minutes. Let stand 5 minutes. WARM the remaining 3 4 cup marinara sauce in a small saucepan over medium heat. Spoon some sauce onto each plate. Top with pinwheels.

BAKE 45 MIN

PREHEAT the oven to 400. Bring a large pot of salted water to a boil. Add a splash of EVOO and the lasagna noodles. Cook until al dente. Drain, then rinse with cold water, being careful not to tear the noodles. Transfer the noodles to a large bowl of cold water until ready to use. RINSE out the pot, add 1 inch of water and bring to a boil. Add the spinach and cook, stirring, until wilted, 1 to 2minutes. Drain and rinse with cold water. Using your hands, squeeze all the liquid from the spinach. PULSE the spinach, ricotta, egg, Parmesan and pepper in a food processor to blend. Transfer the mixture to a medium bowl. GREASE a 9-inch square baking dish. Spread 13 4 cups of the marinara sauce in the dish.

Helping kids grow, one recipe at a time: Go to yum-o.org, Rachs nonprot organization, for more superdelicious, family-friendly dishes and suggestions for healthy snacks. You can also nd ideas for improving the food at your childs school, share your favorite good-for-you recipes, and get inspired by organizations and people who are changing the way America eats. How cool is that?!

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*For complete details of trip payout please refer to the Ofcial Rules at www.facebook.com/TysonAnytizersSnackTime. NO PURCHASE OR PAYMENT OF ANY KIND IS NECESSARY TO ENTER OR WIN THIS SWEEPSTAKES. ODDS OF WINNING WILL DEPEND ON THE TOTAL NUMBER OF ENTRIES RECEIVED. Void where prohibited. Open to legal residents of the 50 U.S. states or D.C., who are the age of majority in their state of residence (19 in NE and AL, 21 in MS and 18 in all other states) at the time of entry. Go to www.facebook.com/TysonAnytizersSnackTime for full Ofcial Rules. Begins 12/30/13, ends 2/9/14. Sponsor: Tyson Foods, Inc., 2200 Don Tyson Pkwy, Springdale, AR 72762. / 2013 Tyson Foods, Inc.

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Latke Reuben
SERVES 4 PREP 25 MIN

food & fun |

HOT TOPIC

COOK 20 MIN

1 1 2

4 1 4
1

1 1

lb. potatoes, peeled and shredded onion, shredded eggs cup matzo meal tsp. baking powder tsp. salt tsp. pepper

2
1

2 2

2 2

tbsp. butter lb. deli-style sliced corned beef cup well-drained sauerkraut slices Swiss cheese tbsp. Russian dressing

If a deli run for matzo ball soup or a pastrami sandwich sounds good to you, youll love this trend: Chefs are adding cool new twists to classic Jewish dishes, and making them even tastier. Bubbe would approve! BY JACQUELYNN POWERS
OOD STYLING BY ANNE DISRUDE; PROP STYLING BY MICHELLE WONG. LATKE A REUBEN ADAPTED FROM A RECIPE BY DAVID A WEINSTEIN.

1. Position racks in the upper and lower thirds of the oven; preheat broiler. Working in batches, transfer the potatoes and onion to a towel; wring out liquid and transfer to a medium bowl. Stir in the eggs, matzo meal, baking powder and salt and pepper. 2. In a medium ovenproof skillet, melt 1 tbsp. butter over medium-low heat. Spoon half (about 1 cup) of the potato mixture into the skillet. Using a spatula, atten the mixture into a 6-inch disk. Cook, turning once, until golden-brown and crisp, 5 to 7 minutes. Transfer the latke to a cooling rack set inside a baking sheet. Repeat with the remaining butter and potato mixture. Keep the latkes warm on the lower oven rack. 3. In the same skillet, arrange the meat in an even layer; scatter the sauerkraut on top. Cover; cook over medium until heated through, 2 to 3 minutes. Top with the cheese; broil until melted, about 2 minutes. 4. Spread the Russian dressing on one of the latkes; top with the meat-and-cheese mixture and the other latke. Cut into quarters to serve.

E This behe m made to sl oth is ic share, but e and you can make minis , too!

MEGA BIT

David Weinstein, owner RYE DELICATESSEN Minneapolis, MN; ryedeli.com The latkea crisp potato pancake thats a Hanukkah stapledoes double duty as bread in this spin on the classic Reuben sandwich. Its a great way to bring together two of the most popular items on our menu, Weinstein says.

PHOTOGRAPHY BY ROMULO YANES

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HOT TOPIC

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Michael Solomonov, chef-owner ZAHAV Philadelphia, PA; zahavrestaurant.com Brisket is traditionally Moms territory, and Solomonov pays tribute to his mother with this version. Coffee-braised brisket was her winning dish, he says. Solomonov makes it his own by using strong Turkish coffee and spices like cumin and cardamom.

Coffee-Braised Brisket
SERVES 6 PREP 45 MIN ( PLUS RESTING) ROAST 4 HR 15 MIN

When buying brisket, ask your butcher for the second cut (sometimes called the deckle)its high fat content makes the meat especially succulent.

4 tbsp. vegetable oil 56 lbs. beef brisket (preferably the second cut), trimmed 3 onions, sliced 6 cloves garlic, sliced 1 cup sweet paprika 4 2 tbsp. ground cumin

1
1

2 2 6

can (14 oz.) tomato puree cup (packed) light brown sugar cups brewed coffee cups chicken broth cardamom pods, cracked open

1. Preheat the oven to 325. Place a large roasting pan over two burners. Add 2 tbsp. oil and heat over medium. When the oil shimmers, add the brisket and cook until browned, 8 to 10 minutes per side. Transfer the brisket to a rimmed baking sheet. 2. Add the remaining 2 tbsp. oil to the pan. Add the onions and garlic and season with salt. Cook over medium heat, stirring often, until the onions are golden-brown and soft, about 15 minutes. Stir in the paprika and cumin and cook for 1 minute. Add the tomato puree and brown sugar and cook, stirring, for 5 minutes. Stir in the coffee, chicken broth and cardamom pods and bring to a simmer. 3. Return the brisket to the pan. Cover snugly with foil and transfer to the oven. Roast until the brisket pulls apart easily, 31 2 to 4 hours. 4. Transfer the brisket to a cutting board and let cool for 30 minutes. Skim any fat from the braising liquid; season with salt and pepper. Slice the brisket against the grain 1 4 inch thick and return to the roasting pan. Place the roasting pan over two burners. Warm the brisket over medium until heated through, about 10 minutes.

Brisket is even better on Day 2. Cover and chill g, overnight. Before servin reheat it for 45 minutes at 325.

MAKE-AHEAD FEAST

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Challah & Honey Bread Pudding with Custard Sauce
SERVES 8 PREP 40 MIN BAKE 55 MIN
1

3
1

6 3 1 1
1

egg yolks plus 3 eggs cup sugar cups half-and-half tbsp. plus 1 3 cup honey tbsp. bourbon tsp. kosher salt

1 11 2
1

tsp. pure vanilla extract loaf challah, cut into 3 4-inch cubes (about 12 cups) cups ricotta, preferably fresh cup pine nuts, toasted tbsp. butter, melted

COFFEE-BRAISED BRISKET ADAPTED FROM A RECIPE BY MICHAEL SOLOMONOV. CHALLAH & HONEY BREAD PUDDING WITH CUSTARD SAUCE ADAPTED FROM BALABOOSTA: BOLD MEDITERRANEAN RECIPES TO FEED THE PEOPLE YOU LOVE BY EINAT ADMONY (ARTISAN BOOKS). COPYRIGHT 2013.

1. Fill a large bowl with ice water. In a medium bowl, whisk the egg yolks and 4cup of the sugar until blended. In a medium saucepan, whisk 2 cups of the half-and-half and 3 tbsp. honey; bring to a simmer over medium, whisking occasionally. Remove from the heat. 2. Slowly whisk the warm half-and-half mixture into the yolk mixture; return to the saucepan. Cook over medium heat, whisking constantly, until the custard thickens and registers 160 on an instant-read thermometer, 3 to 5 minutes. 3. Using a ne-mesh sieve, strain the custard into a medium bowl. Stir in the bourbon, salt and vanilla. Set the bowl over the ice water and stir until the custard is cold, about 10 minutes. Cover and refrigerate until serving. 4. Preheat the oven to 350. Grease a 9-by-13-inch baking dish. In a large bowl, 1 cup sugar. Whisk in 4 cups whisk 3 eggs and the remaining 1 3 cup honey and 4 half-and-half. Add the challah, toss gently and let soak for 15 minutes. 5. Gently stir the ricotta and pine nuts into the bread mixture. Stir in the melted butter and spread the mixture evenly in the baking dish. Cover with foil. Bake for 40minutes. Remove the foil, increase the oven temperature to 425 and bake until puffed and golden, about 15minutes. Let cool for 15minutes. Serve with the custard sauce.

SAUCE SHORTC UT If your

e presse time, serv d for e th pudding w e it whipped c h ream and honey.

Einat Admony, chef-owner BALABOOSTA New York, NY; balaboostanyc.com Admonys decadent bread pudding is inspired by honey cake, traditionally served on the Jewish New Year Y . It uses a loaf of challah as the fluffy base. I like to surprise people by cooking what they dont expect, she says.

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HOT TOPIC

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Ken Gordon, chef-owner KENNY & ZUKES Portland, OR; kennyandzukes.com Gordons lighter take on tzimmes, a stick-to-your-ribs carrot dish typically made with prunes and beef, loses the meat and ups the fruit and veggies. How did he come up with it? You fiddle, he says, which is what cooking is all about.

Roasted Root Vegetable Tzimmes

SERVES 6 TO 8 PREP 45 MIN COOK 35 MIN

and ma leftovers ke veggie h a delicious ash th mornin e next g.

LETS D O BRUNC H! Dice an y

1 2

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ADAPTED FROM A RECIPE BY KEN GORDON.

3 1 3 1 3 1 3
1

cup orange juice cup honey cup dried cherries cup dried cranberries cup pitted prunes, roughly chopped tsp. ground cinnamon lbs. sweet potatoes, peeled and cut into sticks 1 4inch by 2 inches

1 1

lb. carrots , peeled and cut into sticks 1 inch by 2 inches 4 lb. parsnips, peeled and cut into sticks 1 inch by 2 inches 4 lb. cipollini or pearl onions, peeled tbsp. vegetable oil

1. Position racks in the upper and lower thirds of the oven and preheat to 425. In a small saucepan, bring the orange juice, honey, dried fruits and cinnamon to a simmer over mediumhigh heat. Remove from the heat. 2. Divide the sweet potatoes, carrots, parsnips and onions between two rimmed baking sheets. Toss with the oil, season with salt and pepper and spread evenly on the pans. Roast, switching pans halfway through cooking, until the vegetables are tender and browned, about 25 minutes. 3. Transfer the vegetables to a large, high-sided skillet. Add the juice mixture and simmer over medium heat, stirring frequently, until the vegetables are glazed, 5 to 10 minutes. Season.

WorldMags.net Switch from milk to Silk and save 350 calories a week.
Drinking Silk Unsweetened Almondmilk instead of skim milk for one week can save you 350 calories. Thats just one serving a day. Cut the calories without cutting the delicious creamy taste. Thats how Silk Helps You Bloom.

* 3 5 0 calories s aved per week is calculated ba sed on calorie content for Silk U nsweetened Almondmilk ( 30 calories per serving) and t ypical skim milk (8 0 calories per serving) wi t h consumption of 1 cup per day. Dair y data s ourced f rom USD A N at ional Nu tr ient Databa se for S tandar d Reference, Release 2 5.

#mybloom

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food & fun |

HOT TOPIC

Hungry for more? Check out even more next-gen Jewish spots in a city near you. DGS Delicatessen
Washington, DC
This gleami ng newschool deli makes most everythi ng i n-house, from the pickle plate to the smoked salmon a nd cor ned beef. (dgsdelicatessen.com)

Joshs Deli
Surfside, FL
Chef-owner Josh Marcuss homemade deli meats star in sammies like the Jewbana Cuban sandwich layered with pastrami and roast pork. ( (joshsdeli.com)

chickenliver pt a nd a matzo ball soup that just may be better tha n Moms. (kutsherstribeca.com)

Berkeley, CA

Sauls Restaurant & Delicatessen

Mile End Delicatessen

Brooklyn and New York, NY
New York Citys first fi a nd on ly Montrealstyle deli serves a n authentic version of the Ca n adian citys icon ic smoked meat sa ndwichthi n k the love child of cor ned beef a nd pastrami on rye. (mileenddeli.com)

The bagels are schmeared with locally made cream cheese at this sustainably sourced revamp of a classic Bay Area deli. (saulsdeli.com)

Kutshers Tribeca
New York, NY
The hip Manhattan offshoot of a legendary, now-shuttered Catskills resort serves gussied-up favorites, like duck and

Wise Sons Jewish Delicatessen

San Francisco, CA
This former pop-up now serves deli-inspired nosh like smoked mushroom Reubens and pastrami cheese fries. (wisesonsdeli.com)

2013 Domino Foods, Inc.

2 Grams Calories of Suga r of Carbs per Serv & ing

dominosugar.com/light
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BONUS RECIPES ONLINE! Whip up Fried Noodle Kugel from Wise Sons Jewish Delicatessen (pictured), Smoked Whitefish Salad from Mile End Delicatessen and more new Jewish recipes at RachaelRayMag.com/jewish.

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Whats black, white, and red all over?

Your low GEICO quote with arrabbiata sauce. See how easy it is to save money.

geico.com | 1-800-947-AUTO (2886) | Local Ofce

Some discounts, coverages, payment plans and features are not available in all states or all GEICO companies. GEICO is a registered service mark of Government Employees Insurance Company, Washington, D.C. 20076; a Berkshire Hathaway Inc. subsidiary. GEICO Gecko image 1999-2013. 2013 GEICO.

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I love, love a perfect pear. How can I tell when youre ripe and juicy?

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Simple. Check my neck, right next to my stem. If it feels soft, then Im ripe and ready to eat.

Well, thats easy enough.

Me, served in Asian chicken lettuce wraps. Now Im hungry. Text REDPEAR to 33733 and Ill send you the recipe. See you at the dinner table.

A most interesting fruit.

For recipes go to usapears.org

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USA Pears Text For More Info. T/C & Privacy Policy: http://bit.ly/10D65UF. Msg&data rates may apply.

OLYMPIC COCKTAILS ) BUST OUT OF A FOOD RUT

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WORD OF MOUTH

FOOD STYLING BY MATT VOHR FOR HALLEY RESOURCES; PROP STYLING BY SARAH GUIDO FOR HALLEY RESOURCES.

EVEN IF youve never heard of sugar shacks, youve got to love the sound of them. And the reality is even better: Dotting the continents Maple Beltespecially in New England and Quebecthese heaven-scented huts boil local sap into syrup from late winter into spring. Many have traditionally served samples, but some shacks are now upping the ante so much (multicourse meals! mapletinis!) that syrup sojourners are arriving from far and wide. Time to hit the tap trail! DAVID FARLEY

SAP HAPPY!

turn for more

PHOTOGRAPHY BY SAM KAPLAN

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WORD OF MOUTH

Cabane Sucre Au Pied de Cochon outside Montreal

At this sugar shack spin-off of Montreals world-famous Au Pied de Cochon restaurant, youll sip almost as much syrup as youll eat: Maple-vodka martini or maple beer, anyone? But arguably the best part of the meal is the ever-changing dessert selection, which may include maple-glazed doughnut fritters, maple-sugar crme caramel, maple-sugar honeycomb toffee or maple-coated popcorn. (Open February to May; cabaneasucreaupied decochon.com)

Sugar & Spice Mendon, VT

This rustic retreat is a great breakfast stop, serving up maple-walnut waffles, maple-walnut pancakes andthe crowd favoritepumpkin pancakes with maple syrup. If you visit for lunch, youll have to wait until dessert to get your maple fix: a maple crunch sundae with homemade ice cream. And because the tables are in an open gallery, you can watch the syrup-boiling process while you eat, if your timings right. (Open all year, but March is generally the best for watching the sugaring; vtsugarandspice.com)

The Farm Stand at Madava Farms Dover Plains, NY

Visit chef Jacob Griffins caf on the grounds of Madava Farms, and youll find that the panini alone are a maple maniacs dream: Theres maple-smoked pork with pickled peppers, cheddar and caramelized onions; sausage and cheddar with spicy maple mustard and sauerkraut; BBQ chicken with maple-guava sauce; and more. (Open weekends from February until midDecember, though tapping happens in the early part of January; crownmaple.com)

Matrix Biolage Styling Agave Nectar Control Gel gives you nonsticky hold and a frizzghting bonus ($16, matrix.com for salons).

Perhaps to make amends for everything agave has done to you in tequila form, the plants nourishing nectar is turning up in ever more prettiersno salt or lime required. ABBIE KOZOLCHYK

BEAUTY SHOTS

Agave Healing Oil bestows shine and smoothness on your hair ($24, sephora.com). H2O Plus Agave Mist Shower and Bath Gel hydrates as it cleanses ($10, h2oplus.com). Freeman Feeling Beautiful Blue Agave Facial Hydrating Paper Mask softens and soothes your face ($2, freemanbeauty.com).

Carols Daughter Hair Milk Refresher Spray lets you restyle curls midday without having to get back in the shower ($18, carolsdaughter.com).

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Katherine Heigl, Real-Life User and Snoozer.

ZzzQuil SLEEP-AID. BECAUSE SLEEP IS A BEAUTIFUL THING.

TM

TM

The non-habit forming sleep-aid from the makers of NyQuil. Its not for colds. Its not for pain. Its just for sleep so you can wake refreshed.

Follow us @ZzzQuil

Use as directed for occasional sleeplessness. Read each label. Keep out of reach of children.
Procter & Gamble, Inc., 2014

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WORD OF MOUTH

Not for nothing are Necco Sweethearts some of the nations best-selling Valentines candy. Theyve long served as classroom crowd-pleasers and tiny, pastel Cyranos for the shy and tongue-tied. But Be mine is just the beginning, literally. Check out how the messages have morphed through the ages. BY LANEE LEE

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LETTERING BY JUSTIN METZ.

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TURNS OUT THE WORLDS BEST TEAS COME FROM ALL OVER THE WORLD.
The most flavourful teas dont just come from one place. Thats why at Twinings of London , our nine master blenders travel the globe in search of the finest teas, spices, herbs, and fruit infusions. The result is over 50 mouthwatering varieties to help you steep in a world of flavour. Discover more at T Twiningsusa.com
2013 Tw T inings North America, Inc.

BLACK

GREEN

HERBAL

ORGANIC & FAIR TRADE CERTIFIED

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COLD BREWED ICED TEA

K-CUP PACKS

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WORD OF MOUTH

Meet the Super Bowl centerpiece everyones going to gobble up: edible stadiums! Snackadiums, for short, are under construction all over, from the Rachael Ray show to Pinterest. Weve gone to the best builders for tasty tips and tricks. BY ALLYSON DICKMAN

TOUCHDOWN TREATS

Line a bowl with sprinkle-coated pizza dough and bake for a sweet, petite playing field.

Fly high! Those stadium pennants are skewered-then-baked tortilla strips.

JAMES JD DIBELLA, WINNER ON THE RACHAEL RAY SHOW, RED STAR BAR IN BROOKLYN, NY

DOROTHY KERN, CRAZYFORCRUST.COM

Score big with a pepperoni football!

CHAD NIKAZY, TRIFATHERHOOD.COM

s wear black Mini hot dog player lmets. he o RY olive and tomatARY TE AM AT PILLSBU
LIN FROM THE CU

Sweet victory! A kiwi tart doubles as turf.

NATALIE MCLAURY, THESWEETSLIFE.COM

EXTRA POINTS!

Score more snackadium building tips on our blog at RachaelRayMag.com/ snackadium.

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LOWER LEFT: PHOTO COURTESY OF PILLSBURY.

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Ofcial Snack Nut of the U.S. Ski Team.

/BlueDiamondAlmonds
2014 Blue Diamond Growers. All rights reserved.

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COCKTAILS, ANYONE?

Dont just cheer for r your country during this years Winter Olympicscheers to it with cocktail rims inspired by those five iconic circles. Let the drinking games begin!
BY ALLYSON DICKMAN | PHOTOGRAPH BY SAM KAPLAN

RINGS OF GLORY
E LU
H

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D AR

CA

OU Y P ND

R IN: A COSMO

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WI T

H:

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FOOD STYLING BY MATT VOHR FOR HALLEY RESOURCES; PROP STYLING BY SARAH GUIDO FOR HALLEY RESOURCES.

GAME ON!

Hey, beginner bartenders! Get the recipes for these classic cocktails at RachaelRayMag.com/ olympics.

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WorldMags.net The Thck & Crmy Tste U Lv

We cut a little, but left what matters.

Enjoy the thick and creamy light dressing that could only come from Hidden Valley.
For light ideas, visit Hiddenvalley.com/light

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EATING RIGHT

There are plenty of reasons why dinner can start to feel like Groundhog Day (with ketchup). But its easier than you think to transform your routine with simple strategies that can add flavor to your life and banish mealtime monotony for good. BY BETH JANES

O T U S T U O F O R U D B O RU Y F T O

ILLUSTRATIONS BY SHOUT

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EATING RIGHT

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THE FIX

THE RUT

Your kids palates dictate dinner

Rachel Bodzin Young
AGE: 39 JOB: Assistant

professor at the University of Iowa

HOME: Iowa City, IA

Rachel Young and her husband, Gabe, used to be culinary Magellans, but when their kids, ultra-picky Noah, 8, and Sadie, 6, started joining family dinners, adventurous recipes and exotic foods gave way to plain chicken or burgers with a side of oven fries. Trying new foods with them got to be really stressful, Rachel says. It was a lot easier to keep making the same few things that didnt lead to a meltdown.

A build-your-own-plate concept now keeps both kids and parents happy at the Youngs dinner table. Rachel first tested the idea with one of her favorite dishes, Korean bibimbap, a bowl of rice topped with seasoned beef or marinated tofu, sauted veggies and a fried egg. Instead of combining the ingredients during prep, she turned the dinner table into a mini buffet so everyone could choose exactly what they wanted in their bowls. Not only did Noah and Sadie love creating their own meals, but they stopped taking food off their plates, she says. To do the same in your home, look for dishes with a main base ingredient (rice, noodles, pizza dough, tortillas or salad greens) and pair it with veggie and protein-packed components you can mix and match at the table. Now the kids put new foods on their plates without us begging them to try them, she says.

Let the kids play chef

Turning dinnertime into a hands-on experience for the kids made them more invested in the final product and turned meal prep into an enjoyable activity. Its important to have fun around food, says Todd Essig, Ph.D., a psychologist in New York City who studies how food influences well-being. Play music while you cook, or let kids goof around in the kitchen by plating foods to look like a smiley face. Being involved will help everybody feel like they are part of the entire process, not just forced to eat whatever someone else places in front of them.

A sense of ownership

WHY IT WORKS

Bonus reader tip!

FIND NEW INSPIRATION Post a message on Facebook asking friends to send you recipes they love. Venture outside your comfort zone: For instance, if youre a meat-andpotatoes girl, ask for vegan dishes!
PATRICIA FRANCEK, 66, HUNTINGTON, CT

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THE RUT

Youre on a rst-name basis with the delivery guy

Kim Gougenheim
AGE: 42 JOB: Every Day

THE FIX

with Rachael Ray s photo director

HOME: New York City

Long and tiring workdays for Kim Gougenheim and her husband, Louis, coupled with caring for their two young daughters, Stella, 6, and Sofie, 9, meant ordering in meals most nights. It was too exhausting to come home after work, think of something to cook and then hope that I had everything on hand to actually make it, Kim admits. But she knew she needed to drastically rethink her supper M.O. when, one evening, Sofie heard the apartment buzzer and yelled, Dinner!

A calendar with the weeks meal plan and a fridge full of groceries now helps keep Kims dinners on track. And 15 minutes of planning is all she needs to set up her week for success. Each weekend Kim sits down with a binder of recipes that shes been adding to for the past few years. She picks a few new dishes to experiment with and a few tried-and-true dinners she knows her family loves. Then she places an online grocery order and writes the weeks menu on a chalkboard calendar in her kitchen for all to see. When I come home and see that dinner is all planned out, and I know I have everything I need in the fridge, its a lot easier to feel motivated, she says. At the end of the week, she adds the best recipes to her binder and ditches the duds. Now, four years later, she has more than 100 pre-approved options to choose from when planning. And we dont see much of the delivery guy anymore!

Put your plan in writing

A feeling of accomplishment

WHY IT WORKS

Dont try to change your routine too fast, advises Essig. Kim set an aggressive challenge for herself and her family, but she made sure it was something she could handle. Set small, attainable goalseven trying just one new food or recipe a week is an accomplishment. If your goal isnt overly ambitious, youll be more likely to meet itand that will inspire you to stick with the plan and enjoy long-term success.

Bonus reader tip!

TRAVEL WITH YOUR TASTE BUDS Need some dinner inspiration? Choose a country or region (or have your kids close their eyes and randomly point to a place on a map), then google the country name and easy recipes to nd tasty new ideas. Landing on China might result in dumplings; Peru might net you lomo saltado, a beef and potato stirfry thats the countrys national dish.
KRISTY HARCARUFKA, 35, TECUMSEH, ONTARIO, CANADA

PHOTOGRAPH BY LOUIS MELLEDY.

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EATING RIGHT

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THE FIX

THE RUT

Your new diet is throwing you for a loop

Nicole Moke and Liz Miersch
AGES: 29 and 30 JOBS: PR manager

and editor-in-chief of Q digital magazine at Equinox gyms

HOMES: New York City

Just before becoming coworkers, Nicole Moke and Liz Miersch both banned gluten from their diets and, in the process, eliminated a lot of variety from their meals. In the beginning I didnt really know what to make or buy, says Liz, who often relied on easy (but boring) staples like frozen veggie burgers and boxed gluten-free macaroni and cheese. Meanwhile, Nicole, a once-adventurous cook and avid baker, was playing it safe by ODing on egg whites at every meal. I was afraid Id forget gluten was in something and get sick, so I stuck with the same safe foods day after day, she says.

Unable to ignore her sweet tooth, Nicole put her fears aside and started experimenting with recipes for gluten-free baked goods, which she found online. One day she brought a batch of chocolate chip scones into the office to share with Liz and received rave reviews, which prompted her to test out more recipes on her friend. Liz quickly became inspired to repay Nicole for the tasty treats with creations of her own. (Her first: broccoli quiche.) Now both women swap recipes, tips and ideas, along with leftovers and g-free store-bought finds. Liz often checks Instagram for snaps tagged #glutenfree or searches for specific ingredients like quinoa. I love seeing what other people add to their quinoa or stir-fries, and then trying them out on my friends, she says. The pals also treat themselves to a night on the town at least once a month to check out a restaurant that features g-free offerings. Its great to have a partner you can share the experience with, Nicole says.

Buddy up!

Creative inspiration, a shared challenge, healthy competition and mutual learning can all motivate you to make positive changes in your life, Essig says. It always feels good to be acknowledged for a job well done. But whether you get family raves for a new recipe or you give a thumbs-down to your latest experiment, take a sec and celebrate stepping out of your comfort zone, he advises. Feeling a sense of achievement or pride can push you to add new things to your repertoire and keep on cookin.

A desire to inspire

WHY IT WORKS

Bonus reader tip!

HAVE A PREP PARTY Invite three friends over and ask each to bring enough storage containers and the ingredients to prep a family-size freezer meal for each guest plus yourself (four total). At the party (make sure theres wine!) each friend preps her meal and doles out servings to the other guests. Everyone leaves with a few new dishes she can heat and eat at home.
DIANA BUSHMAN, 36, WASHINGTON, MI

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A LE ON RICH IN VOR. HEART- HEALTHY FLA

r ato & Cucumbe Albacore, Tom

sing Yogurt-Dill Dres Salad w/ Lemon

Delicious StarKist Albacore Tuna is certied by the American Heart Association.

Containing at least 12 g of protein and 110 mg of omega-3s per serving, StarKist Albacore Tuna is a avorful way to make any meal deliciously healthy.

2013 StarKist Co. All Rights Reserved.

While many factors affect heart disease, diets low in saturated fat and cholesterol may reduce the risk of this disease.

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2014, HOMER TLC, Inc. All rights reserved.

lets Master the bath with style.

Exclusive Cedar Cove Collection

Home Decorators Collection, available exclusively at The Home Depot, makes decorating so doable. Shop the collection or use the Style Made Simple icons to pull together a designer look k with ease. Start off the new year in style. Lets do this.

homedepot.com/homedecorators

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KITCHEN RENOVATION SURVIVAL ) TOP TIMERS ) RACHS MIAMI STYLE

LIFE OF THE PARTY

I chews you!
If youve found the spaghetti to your meatball, tell him so this Valentines Day with our oneof-a-kind foodie love notes. Go to RachaelRayMag.com/ecards to download and email a card (or print and mail, if youve got an old-school romance). And dont forget to seal it with a kiss!
PHOTOGRAPHY BY BURCU AVSAR

PROP STYLING BY REBECCA DONNELLY. CARD DESIGN BY KELLY MCGUIRE.

Turn for more adorable cards!

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LIFE OF THE PARTY

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Continued from page 59

When the best way to his heart is through his stomach, send a food-centric love message at RachaelRayMag.com/ lovenotes.

HUNGRY FOR LOVE!

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Notes for next time

My kitchen renovation is finally done, and my foremost thought is: Never again. Buuut... now that the kitchen looks so beautiful, its apparent that my apartments entryway is crying out for a makeover, too! One things for sure: If I do commit to another construction project, Im going to remember a few things I wish I had done during this go-round. LAUREN PURCELL, EDITOR-IN-CHIEF

DID THIS
TOOK A VACATION. During the dustiest,
loudest, most disruptive phase of the renovationthe demolition of the old kitchenI was at the beach. Smart move.

SHOULDA DONE THIS, TOO

PLANNED ANOTHER GETAWAY SIX WEEKS LATER. Thats around the
time I really hit my limit on living in my bedroom on toaster-oven cuisine and takeout Thai. By the time I was able to emerge from my lady-cave, I was almost too cooped-up and cranky to appreciate the beautiful new space.

RELIED ON EXPERT ADVICE. Luckily

for me, my designer understood my insane schedule, and for most big design decisions, she presented me with a carefully curated array of options (five paint colors, not 25), so I could make choices quickly.

PICKED A FEW DETAILS TO FOCUS ON. Making choices from a limited selection was definitely efficient. But as it turns out, the aspects I love most about my new kitchen are the ones I got more involved withlike the ceiling fixture, which I picked out after a long, enjoyable afternoon at the lighting showroom. In retrospect, I wish I had done the same with a few other items. I think Id love my backsplash even more if the tile felt like my personal discovery. MENTIONED THE LITTLE STUFF. What I didnt communicate very well were some of the details that make a big difference in my day-to-day. All my lights are on dimmers (big request), but the switches themselves arent the kind I prefertoo fiddly. Of course theyre easily changed. But next time, Ill remember to bring up anything Im opinionated about, not just the biggies. Wait! Did I just commit in writing to a next time?

LISTED MY MAJOR MUST-HAVES. For instance, I clearly articulated my ideal appliance layout (fridge and range on the same wall); cabinet configuration (floor to ceiling); and flooring (cork). That helped streamline the design process.

$10,000

Maybe the best part of renovating a kitchen: the need for new things to accessorize it!
Soda maker Im a SodaStream fanatic, and this shiny new white one matches my shiny new kitchen. I can bring my old black one to the office. $99, sodastream.com Stacking salt boxes My new salt cellars (from Rachael, of course!) are filled with Wellfleet Sea Salt, which is harvested by an old friend. $35, rachaelraystore.com; $8, wellfleetseasaltcompany.com Enamelware Im notorious for creating mini versions of any recipe I can. My individual blueberry tortes would look gorgeous in these. $12 each, williams-sonoma.com

Tea kettle I couldnt resist itthe cork handles match my new floors. $80, oxo.com

Vintage Florida dish towels They provide a little visual break from the kitchens spare lines and calm expanses of gray and white. And they honor my home state! Various prices, etsy.com

Motion-operated soap dispenser The perfect companion to my new, beloved motion-operated faucet. Its the soap dispenser of the future! $48, touchofclass.com

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PORTRAIT BY MELANIE ACEVEDO. PRODUCT PHOTOGRAPHY BY PETER ARDITO.

Renovation-survival rewards!

Its your turn! Enter to win $10,000 to renov ate your at RachaelRayMa kitchen g.com kitchen. Rules on / page 14.

Sweeps!

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home & away |

GOOD BUYS

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1.

Wait a second! When did kitchen timers get so cute? Weve found a collection so adorable youll want to make room for more than one on your countertop.
3.

2. 5. 4. 6. 7.

9. 8.

10.

1. Cuckoo Timer, $14, fab.com 2. Telephoto Camera Lens Kitchen Timer, $14, thinkgeek.com 3. T-Timer, $14, fab.com 4.Little Ben Timer, $10, kitchencollection.com 5. Magnetic Kitchen Timer, $18, kikkerland.com 6. Chow Down to the Minute Kitchen Timer, $7, modcloth.com 7. Smart Dial Timer, $10, usa.zyliss.com 8. Robot TimeOut Kitchen Baking/Cooking Timer, $16, amazon.com 9. Campbells Soup Kitchen Timer, $8, urbanouttters.com 10. Turntable Kitchen Timer, $14, perpetualkid.com page

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PHOTOGRAPHY BY DAVID LEWIS TAYLOR

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13. 12. 11.

14.

16. 15. 17.

PROP STYLING BY RICHIE OWINGS FOR HALLEY RESOURCES. MARKET EDITING BY AMANDA WAAS AND ALLYSON DICKMAN.

18. 19.

20. 21.

11. Ice Cream Cone Timer, $10, surlatable.com 12. Smart Cube Kitchen Timer, $35 for two, brookstone.com 13. Cilio Tower of Pisa Kitchen Timer, $15, amazon.com 14. Tea for Two Teapot Timer, $8, kateaspen.com 15. Its About Time! Lets Celebrate Champagne Bucket Timer, $7, kateaspen.com 16. Time-M Matryoshka Timer, $15, neatoshop .com 17. Color Alert Timer, Amco, $10, casa.com 18. Spin Timer, $19, pylones-usa.com 19. Duck Kitchen Timer, $60, aplusrstore.com 20.Safe Kitchen Timer, $15, allmodern.com 21. Vintage Streamline Kitchen Timer, $25, nordstrom.com

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LOOKING GOOD: STYLE

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Night on the town

In February, when Rach hits the South Beach Wine & Food Festival, shell be wearing her Miami color combo of choice. Nope, not hot pink and bright blue. Black and white!
1. HATS OFF Rachs stylist, Jane Harrison Fox, loves this hats Holly Golightly vibe. $45, americanapparel.net 2. TRAIL BLAZER This isnt your average office blazer. A faux-leather collar and bottom panel dress it up for a night out. Jessica Simpson Collection, $98, macys.com

3 4

4. OFF THE CUFF Who says pretty cant be tough? The two go hand in hand on a gunmetal chain and glass-stone bracelet. Crystal and Chain Cuff, $30, solesociety.com 5. BOLD STATEMENT Add a little fun to an all-black-andwhite getup with a graphic diamondprint pant. La Vie Bohemian Trouser, $16, forever21.com 6. MAKE A POINT Try a new twist on a standard pump like a pointed-toe heel with a trendy ankle cuff. Zenah by BCBGeneration, $89, zappos.com 7. CHAIN MAIL Wear this crocodile-print purse cross-body style, or double the chain to use it as a shoulder bag. $168, whitinganddavisbags.com 8. BEHIND THE LENS The festival is on the beach, so Rach keeps a pair of UV-shielding cat-eye shades on hand. $14, icing.com

Rachs Miami eats

When Im in Miami, Ill wear black and white to dinner at my favorite Miami restaurant, Escopazzo, run by my pal, chef Giancarla Bodoni. Andnice coincidence!now Giancarlas also the chef at Oreade, at the Monteverdi Villas in Tuscany, owned by my friends Scott Drexel and Gina Ciof.

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PHOTOGRAPH BY DAVID LEWIS TAYLOR

STYLING BY RICHIE OWINGS FOR HALLEY RESOURCES. MARKET EDITING BY JANE HARRISON FOX AND CARA APOTHEKER.

3. GLITZ AND GLAM The sparkly sequined trim on this satin tank means you can skip a necklace. Rock & Republic, $48, kohls.com

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I love CDs. He loves Internet radio.

Whats not to love?

Enjoy all your favorite music instantly and wirelessly.
Now you can listen to your CDs, MP3s, AM/FM radio, Pandora and other Internet radio all from one system. And with six programmable presets, you can hear your favorite playlists, albums or stations wherever they are at the touch of a button. Small enough to fit in any room in your house and powerful enough to fill it with lifelike sound, the Wave SoundTouch TM connects to your existing home Wi-Fi network, so no extra equipment is necessary to stream your music. Try it risk-free for 90 days with free shipping and, if youre not fully satisfied, free return shipping. And when you call, ask how you can make easy payments with no interest charges from Bose. Listening to your music has never been simpler or better. To order, call or visit us online today.

Special 90-day, risk-free audition.

Order now directly from Bose. 1.800.411.8072, ext. TZ1022

Bose.com/WaveWifi

2013 Bose Corporation. The distinctive designs of the Wave music system and wireless note are trademarks of Bose Corporation. Pandora is a registered trademark of Pandora Media, Inc. Wi-Fi is a registered mark of the Wi-Fi Alliance. A home Wi-Fi network and Internet access are required. Financing and audition offers not to be combined with other offers or applied to previous purchases, and subject to change without notice. Offer valid 12/3/13-1/31/14. Risk-free refers to 90-day trial only and requires product purchase. Delivery is subject to product availability. CC013617

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BIG NEWS

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BIG FONT . INTRODUCING BITES.

DESERVES A

WorldMags.net YOUR FAVORITE BARS ARE NOW IN BITES.

/ trademarks Mars, Incorporated 2013

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kitchen scale?
YES NO MAYBE

SHOULD I SPEND $15 ON A...

Spend it if... 1. Youre trying to drop

some pounds. Thanks to gargantuan restaurant portions and oversize dishes, weve lost sight of what a three-ounce piece of meat really looks like. A scale can help you relearnand eventually eyeballreasonable portion sizes and it lets you count calories accurately. After all, an apple may have 80 calories or it may have 120. But six ounces of apple is always 88 calories.

or 2. You love to bake,

FOOD STYLING BY MATT VOHR FOR HALLEY RESOURCES.

especially bread and cakes. Baking is a science, and precision counts. Take flour: Depending on how you measuredigging the measuring cup into the bin, scooping the flour into the cup with a spoonyou can end up with different amounts. A scale gives you an accurate measurement, which leads to lighter, fluffier treats. (But dont blame us if that takes you back to scenario No. 1!)

BY LAMBETH HOCHWALD PHOTOGRAPH BY TRAVIS RATHBONE

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JANUARY/FEBRUARY 2014 RACHAELRAYMAG.COM

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Whether youre into y shing or yoga, Naked Juice has more than enough good stuff to keep you going. Our 100% juice smoothies help you do 110% of the stuff you love to do. Now go get em.

nakedjuice.com
*Weight of fruit prior to juicing. 2013 Naked Juice Company.

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Savvy shopper

faves & saves |

SUPERMARKET SMARTS

Why order in your favorite international dishes when you can whip them up in your own kitchen? BY MORGAN GIBSON

FOOD STYLING BY VICTORIA GRANOF. PACKAGING PHOTOS BY AVERY A POWELL.

Maya Kaimal Tikka Masala Simmer Sauce makes prepping the creamy Indian dish (pictured above) a breeze: Cook with chicken and serve on rice with naan. ($4.99)

With roasted tomatoes and smoky chiles, Old El Paso Mexican Cooking Sauces Chipotle is versatile enough to jumpstart everything from tacos to tamales. ($2.49)

Italian for two in 15? It can be done! Cook chicken breasts in Campbells Skillet Sauces Marsala with Mushrooms & Garlic and serve with pasta. ($2.49)

Add Moroccanspiced Saffron Road Harissa Simmer Sauce to cooked lamb and carrots and serve over couscous. ($2.99)

Each Thai Kitchen Curry Kit includes the makings for red or green curry sauce, plus jasmine rice. You provide your meat and veggies of choice. ($2.99)

PHOTOGRAPH BY PLAMEN PETKOV

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SUPERMARKET SMARTS

Be a fizz whiz
YOUVE GOT...

Leftover love

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The ball dropped, the cork popped... now what to do with those half-full bottles of bubbly? Try these sparkling ideas! BY DAISHA CASSEL
MAKE... Vino-grette Whisk equal parts leftover bubbly, OJ and EVOO with some grainy mustard, balsamic vinegar, sliced scallions and chopped basil. Season, then toss with greens.

UT DONT P IN IT! A CORK tests by According to ist Harold food scientbest way to e th McGee, bubbles in extend the by storing it is le your bott ho knew?! open. W

QUESTIONS FOR A

BUTCHER

Beef up your butcher counter IQ with Sean Saenz, who oversees 276 meat departments for Vons.
BY GANDA SUTHIVARAKOM

Bubbly cheese fondue In a saucepan, bring one part bubbly to a simmer and whisk in two parts shredded cheese until melted and smooth. Rub the inside of a fondue or other heavybottomed pot with a cut garlic clove. Transfer cheese mixture to the pot and season with ground nutmeg and salt. Serve with cubed bread. Champ-pan sauce In a skillet, cook sliced onion in butter until translucent; add chicken and mushrooms and saut until cooked through. Transfer chicken to a plate and add bubbly to the skillet. Stir in heavy cream, butter and chopped tarragon. Simmer until thickened; drizzle over chicken. Spiked sorbet Make a simple syrup by boiling equal parts bubbly and sugar in a pan until reduced by half; refrigerate overnight. In a food processor, blend frozen berries and mangoes with a splash each bubbly and the simple syrup, scraping the bowl frequently. Freeze, stirring every 15 minutes, until firm.

HOW LONG DOES MEAT STAY FRESH? A good rule of thumb is to

cook or freeze fresh meat within two days of buying it. You can also extend its life by cooking itcooked meats will keep three to four additional days in the refrigerator.
HOW CAN I SERVE STEAK WITHOUT BREAKING THE BANK?

Your best option is to look for affordable cuts like top sirloin steak, which is lean and tender, much like the prized tenderloin. You can also try tri-tip, a avorful sirloin cut. Its often sold as a larger roast, but you can ask to have it cut into smaller individual steaks. Like the top sirloin, its about half the cost of a strip steak.
ANY BUTCHERS TRICKS SHOPPERS SHOULD ASK FOR?
PHOTOGRAPHY BY PETER ARDITO; FOOD STYLING BY ROSCOE BETSILL.

If youre buying a less-expensive, less-tender cut of meat, such as London broil or eye-round steak, ask your butcher to run it through the tenderizer once, even if its thickthe machine separates the muscles, which allows rubs or marinades to permeate and helps the meat cook evenly and quickly.

Checkout! Brand-new buys to shake up your grocery list. BY KAYLA ALEWEL

let you re-create Buddys famous baking concoctions. ($4.49 each)

1. Cake Boss Cake Mixes & Frostings

2. High in antioxidants, Kashi Heart-to-Heart Nutty Chia Flax Cereal

is a barley-and-oat mix with nuts galore. ($3.99)

3. Make tasty salads in a snap with Dole All Natural Chopped Salad Kits in flavors like Bacon & Blue or Chipotle & Cheddar. ($3.99)

seasoned with sea salt and lightly sweetened with the tart fruit. ($3.49)

4. Simply7 Sea Salt Pomegranate Chips are

5. Touchdown! Ultracreamy Dannon Oikos Greek Yogurt Dips will win big at your Super Bowl party. ($3.49)

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g n r I e dients. e l p m i S D e l y icious. l p m i S

Introducing Country Crock Simply Delicious.

Made with real, simple ingredients such as canola oil, creamy yogurt, and a pinch of salt.

For Coupons and Recipes Visit CountryCrockSimplyDelicious.com

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SUPERMARKET SMARTS

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Trend alert

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BY LAMBETH HOCHWALD

Its not just for groceries anymore!

YES, CHEF! At Publix Aprons Cooking

Schools in Florida and Georgia, cookbook authors and chefs teach shoppers everything from Cooking Like Julia (3 sessions; $150) to whoopie piemaking ($40/class) in grocery-store kitchens.
BETTER BITES Long prized for

its prepared fare, Whole Foods now boasts about 40 in-store restaurants, from Yuji Ramen in NYC to Californias the Buzz Hive, which serves honey-centric small plates and local meadand donates a portion of sales to local beekeepers.
EXPERT ADVICE What to serve with the dinner in your cart? At 201central, a store in Charlotte, NC, thats part of the Harris Teeter grocery chain, wine consultants are on hand to help customers select from (and sample!) more than 3,100 bottles. HOLY COW! Dubbed the Disneyland of dairy stores, Stew Leonards in Connecticut and New York embraces its start as a dairy farm: Each store features animatronic displays with singing cows and roving greeters in cow costumesplus a roster of live cows, goats and other farm animals.

1 minute $0.27 per oz.

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None $0.22 per oz.

BY BETH JANES

6. Nabiscos gluten-free

answer to Wheat Thins? Toasty, crunchy Rice Thins in three flavors! ($3.69)

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toffee and other decadent fillings with organic chocolate. ($2.69)

favorite brew for a toasty, flavorful loaf. ($2.60)

8. Whip up a batch of Krusteaz Artisan Beer Bread Mix using your

9. Farm Rich Crispy Dill Pickles, Chili Cheese Bites and Toasted Ravioli
make easy party appsor too-good-to-stop-eating snacks! ($5)

10. Two great comfort foods unite in Annies Rising Crust Macaroni & Cheese Pizza. Crispy crust
topped with cheesy pasta? Seconds, please! ($7.99)

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PHOTOGRAPHY BY PETER ARDITO; FOOD STYLING BY ROSCOE BETSILL.

Grinding peanut butter in those cool DIY grinders at the store is as simple as the flick of a switch. What goes intoasted, unsalted peanutsis what comes out. Its a healthy option, but it has a gritty texture and tends to separate.

FRESH

Its convenient, its cheap and if you pay attention to labels (beware of sugar and hydrogenated oils), youll find many natural options that are as pure as fresh. Plus you can choose creamy, y crunchy and flavored varieties, too.

J RRED JA

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DINNERS FOR A DEAL

Eat your greens!

These fresh and flavorful winter salads are hearty enough for dinnerand at less than $3 per plate, light on the wallet! BY SARA FORTE

FOOD STYLING BY JAMIE KIMM; PROP STYLING BY TIZIANA AGNELLO. WALNUTS, ISTOCKPHOTO.COM.

Butternut Squash & Arugula Salad

SERVES 4 PREP 15 MIN ROAST 30 MIN

11 2 5
1

2 1 1 1 1
1

lbs. butternut squash, cut into 1 2 -inch cubes tbsp. EVOO tsp. cayenne tbsp. balsamic vinegar tbsp. Dijon mustard tbsp. (packed) dark brown sugar bag (5 oz.) arugula cup cannellini beans, rinsed cup shaved Parmesan

1. Preheat the oven to 450. On a rimmed baking sheet, drizzle the squash with 1tbsp. EVOO and sprinkle with cayenne. Season generously with salt and pepper and toss to coat. Roast until the squash is tender and the edges begin to brown, 25to 30minutes. Let cool.

2. In a small bowl, whisk the balsamic vinegar, mustard and brown sugar with the remaining 1cup EVOO; season. 4 In a large bowl, toss the squash, arugula and beans with the dressing. Divide the salad among 4plates and top with the cheese; season.

Butternut squash EVOO Cayenne Balsamic vinegar Dijon mustard Dark brown sugar Arugula Cannellini beans Parmesan

$2.25 $.57 $.01 $.22 $.07 $.03 $3.29 $.63 $.81

TOTAL: $7.88 PER PERSON: $1.97

Salt and pepper are freebies.

AN EXTRA BUCK WILL BUY YOU... TOASTED NUTS. Add crunch with chopped walnuts, pecans or hazelnuts.

PHOTOGRAPHY BY NGOC MINH NGO

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DINNERS FOR A DEAL

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4 1
1

Warm Wedge Salad

SERVES 4 PREP 15 MIN COOK 15 MIN

3 4 4 1

slices pumpernickel bread, cut into small cubes tbsp. EVOO slices bacon head iceberg lettuce, quartered

2 2

tbsp. lemon juice tbsp. Dijon mustard small red onion, thinly sliced cup crumbled blue cheese

SEE P. 125

TAME RAW ONIONS

1. Preheat the oven to 350. In a medium bowl, toss the bread with 1 tbsp. EVOO; season generously with salt and pepper. Spread on a baking sheet and bake until crunchy, 8 to 10 minutes. Let cool. 2. Meanwhile, in a large skillet (preferably castiron), cook the bacon over medium until crisp; transfer to a paper towellined plate. Drain the skillet, reserving 2tbsp. of the drippings. Let the bacon cool, then chop.

3. In the same skillet, heat 1tbsp. EVOO over medium. Add the lettuce wedges, cut side down, and cook until lightly charred, about 45seconds per side. 4. In a small bowl, whisk the reserved bacon drippings with the lemon juice, mustard and the remaining 2 tbsp. EVOO until smooth; season. Divide the wedges among four plates and top with the croutons, bacon, red onion and cheese. Drizzle with the dressing; season.

Pumpernickel bread EVOO Bacon Iceberg lettuce Lemon juice Dijon mustard Red onion Crumbled blue cheese

$.50 $.38 $1.50 $.99 $.89 $.07 $.40 $1.74

TOTAL: $6.47 PER PERSON: $1.62

Salt and pepper are freebies.

AN EXTRA BUCK WILL BUY YOU... DRIED CRANBERRIES.

CRANBERRIES, ISTOCKPHOTO.COM.

Sprinkle the fruit on top of the wedge for a sweet-tart bite.

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Shrimp, Radicchio & Couscous Salad

SERVES 4 PREP 15 MIN COOK 10 MIN

4 1 2
1

2 2 1
1 1

2 2 3 4

1 1

cup Israeli couscous cup EVOO head radicchio, thinly sliced cloves garlic, minced tbsp. red wine vinegar tsp. dried oregano tsp. crushed red pepper lb. frozen cooked tail-on peeled shrimp, thawed cup crumbled feta cup chopped at-leaf parsley

1. Bring a medium pot of water to a boil. Add the couscous and cook until tender, 8 to 10minutes. Drain and rinse with cold water. Transfer to a large bowl. Drizzle with the EVOO and stir to coat. Stir in the next six ingredients; season with salt and pepper. Transfer to a serving platter. 2. Top the salad with the feta and parsley; season.
Israeli couscous EVOO Radicchio Garlic Red wine vinegar Dried oregano Crushed red pepper Frozen cooked shrimp Crumbled feta Flat-leaf parsley $1.51 $.38 $.96 $.13 $.12 $.19 $.04 $6.50 $1.33 $.25

TOTAL: $11.41 PER PERSON: $2.85

Salt and pepper are freebies.

PEPPERS, PETER ARDITO.

SEE P. 123

GOT THE RIGHT COUSCOUS?

AN EXTRA BUCK WILL BUY YOU... ROASTED RED PEPPERS. Toss in a little color and sweetness with some chopped peppers.

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ADVERTISEMENT

Better your breakfast!

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DINNERS FOR A DEAL

Chef and on-air personality, Susannah Locketti knows the importance of a healthy breakfast.

Try her quick, easy-to-make smoothie recipe that will be sure to enhance your morning: Tropical Breakfast Smoothie
Ingredients: cup skim milk 2 tsp Benefiber 1 frozen banana 1 cup frozen pineapple or fruit of your choice cup nonfat vanilla Greek yogurt cup ice cubes tsp coconut extract

Instructions: Blend skim milk and Benefiber in a blender. Add remaining ingredients and blend. Enjoy! Adding Benefiber to your favorite breakfast foods and beverages helps maintain a healthy digestive system.

Pork tenderloin EVOO Shallot White wine vinegar Dijon mustard Honey Spinach Pear Red onion

$5.99 $.38 $.41 $.22 $.05 $.05 $1.99 $.79 $.40

Warm Spinach & Roast Pork Salad

SERVES 4 PREP 15 MIN COOK 25 MIN

1 4 1 11 2 2

Not recommended for carbonated beverages. Use as directed as part of a healthy diet.

TOTAL: $10.28 PER PERSON: $2.57

Salt and pepper are freebies.

lb. pork tenderloin tbsp. EVOO small shallot, nely chopped tbsp. white wine vinegar tsp. Dijon mustard

2 1 1
1

tsp. honey bunch spinach, washed and dried pear, cored and sliced small red onion, thinly sliced

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AN EXTRA BUCK WILL BUY YOU... GOAT CHEESE. Give the salad a creamy touch with sliced or crumbled goat cheese.

Better every breakfast with

1. Preheat the oven to 450. Season the pork with salt and pepper. In an ovenproof skillet, heat 2 tbsp. EVOO over medium. Add the pork and cook until browned on all sides, about 8 minutes. Cover the pork loosely with foil, then transfer the skillet to the oven. Roast until the pork registers 145 on an instant-read thermometer, 10to 13minutes. Let rest while you make the dressing. 2. Wipe out the skillet, then heat the remaining 2tbsp. EVOO over medium. Add the shallot and cook until softened, about 2 minutes. Stir in the vinegar, mustard, honey and a pinch of salt, scraping up any browned bits from the bottom of the pan. Remove from the heat. 3. Cut the pork into 1 2 -inch-thick slices, then into strips. 4. In a medium bowl, toss the pork, spinach, pear and red onion with the warm dressing; season.

2013 Novartis Consumer Health, Inc.

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GOAT CHEESE, PETER ARDITO.

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Add it to water. Stir it in your coffee. Mix it in yogurt. Sprinkle it on your cereal. And feel better about doing it. Benefiber is the easy way to better your morning routine.

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Take a
outta l ife!
JANUARY / FEBRUARY 2014

FOOD STYLING BY BRIAN PRESTON-CAMPBELL.

Hearty 30-Minute Meals p. 88 Holy Guacamole! p. 98 8 Reasons to Love Your Slow Cooker p. 102 Valentines Day Sweets p. 112
PHOTOGRAPH BY TOM SCHIERLITZ

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0:05 minutes

minute
For 2014s first installment of 30-Minute Meals, Im playing the numbers: steak 2 ways, 3 new ragus, 3 fast soups and 1 gooey grilled cheese!

MEALS BY RACHAEL RAY

0:10 minutes

Parsnip & Potato Soup

SERVES 4

My favorite bacon comes from Oscars Adirondack Smoke House in Warrensburg, NY. If youre not in the area, theyll ship it to you!

6 2 11 4 1 1 4
1

0:25 minutes

slices bacon, cut into thirds tbsp. butter lbs. starchy potatoes (such as russet), peeled and diced lb. parsnips, peeled and diced onion, chopped cloves garlic, chopped tsp. freshly grated or dried ground nutmeg Salt and pepper

1 4
1

small bundle at-leaf parsley, tied with string cups chicken stock pt. heavy cream Toasted pepitas (pumpkin seeds), for garnish Chopped chives, for garnish English mufns or sourdough rolls Softened butter, for serving

Z In a soup pot, cook the bacon over medium-high heat until crisp, about 5minutes [A]. Transfer to a cutting board and nely chop. Spoon off all but a few tablespoons of the drippings. Melt the butter in the bacon drippings, then reduce the heat to medium. Stir in the potatoes, parsnips, onion, garlic and nutmeg. Season with pepper and add the parsley[B]. Partially cover and cook, stirring occasionally, until the vegetables soften, 15 to 20 minutes. Discard the parsley. Z Working in batches if necessary, puree the vegetable mixture with the chicken stock in a food processor or blender [C] (or add the stock to the soup pot and use an immersion blender). Stir in the cream and bacon bits [D]; season with salt and pepper. Ladle the soup into bowls, then sprinkle with pepitas and chives. Serve with toasted, buttered English mufns for dunking.

0:28 minutes

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PHOTOGRAPHY BY JOHN KERNICK

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Mushroom Soup with Marsala
SERVES 4
1

30-MINUTE

2 4

4
1

1 4 4 1 2 1

oz. (about 1 2 cup) dried porcini mushrooms cups chicken or vegetable stock cup EVOO, plus more for f frying bread lb. cremini (baby portobello) mushrooms, thinly sliced shallots, chopped cloves garlic, chopped large bay leaf tbsp. fresh thyme, chopped Salt and pepper cup marsala Good-quality white, peasant or Italian bread, sliced cup at-leaf parsley, y nely chopped Juice of 1 2 lemon Grated Parmigiano-Reggiano

Tagliata with Celery & Mushroom Salad

SERVES 4

Z In a medium pot, simmer the porcini mushrooms in the stock to soften, about 10 minutes [A]. Z In a soup pot, heat 1 4 cup EVOO over medium-high. When the oil begins to ripple, add the cremini mushrooms and cook until lightly browned and tender, 12to 15minutes. Add the shallots, garlic, bay leaf and thyme [B]; season with salt and pepper. Stir until the shallots soften, 2 to 3minutes. Add the marsala, scraping the bottom of the pan [C]. Cook until reduced by half. Z Remove the porcini mushrooms from the stock, chop, then add to the pot. Pour the porcini stock into the soup pot, being careful not to add the last few spoonfuls where grit may have settled. Add 2 cups water to the pot, then let simmer until avors combine, about 10 minutes, and season. Z In a skillet, heat a thin layer of EVOO over medium. Add the bread and cook until light golden and crisp [D]. Z Before serving, stir the parsley and lemon juice into the soup. Place a piece of fried bread in each soup bowl, sprinkle with a little cheese and top with soup.

Tagliata is an Italian term for a juicy, seasoned steak thats served sliced.

45 ribs celery with lots of leafy tops, cut crosswise into 3-inch pieces, then thinly sliced lengthwise 1 bunch scallions, halved crosswise and sliced lengthwise 56 tbsp. EVOO 3 large cloves garlic, very thinly sliced 2 sirloin steaks, 11 2inches thick, at room temperature

2 11 2

Kosher salt and black pepper tbsp. nely chopped fresh rosemary lemons Fine sea salt akes A generous handful atleaf parsley, chopped portobello mushrooms, gills scraped off ff, mushrooms very thinly sliced Shaved ParmigianoReggiano or Pecorino

Z Preheat a griddle or cast-iron skillet over medium-high. Place the celery and scallions in a bowl of ice water. Z In a small skillet, heat the EVOO, ve turns of the pan, over low to medium-low. Add the garlic in a single layer and cook until light golden, 3 to 5 minutes. Using a fork, transfer the garlic to a paper towel. Pour the EVOO into a small dish and let cool. Z Pat the steaks dry, brush with the garlic-infused EVOO, then season with kosher salt, pepper and rosemary. Add the steaks to the hot griddle and cook, turning occasionally, to desired doneness, 10 minutes for medium-rare. Sear the edges; transfer to a cutting board and let rest 5minutes. Slice the steaks crosswise against the grain. Douse with the juice of half a lemon; sprinkle with sea salt. Z Drain the celery and scallions. Toss with the parsley, mushrooms, juice of 1 lemon, sea salt, pepper and cheese. Serve the steak with the salad.

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30-MINUTE
MEALS

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Veal & Eggplant Ragu
SERVES 6

small to medium eggplant, half the skin peeled off in strips, then esh diced Salt and pepper 2 tbsp. EVOO 1 tbsp. butter 11 lbs. ground veal 2 1012 leaves fresh sage, thinly sliced A fe f w grates fresh nutmeg or a pinch ground nutmeg

small onion, nely chopped 23 cloves garlic, chopped 2 tbsp. tomato paste 1 cup dry white 2 wine 11 cups chicken 2 stock 1 cup halff and-half 3 1 lb. strozzapreti, pici or other sturdy cut pasta Grated ParmigianoReggiano

Z Season the eggplant with salt and let drain on a kitchen towel for a few minutes. Z Bring a large pot of water to a boil. Z In a Dutch oven or large, deep skillet, heat the EVOO, two turns of the pan, over medium; melt the butter into the EVOO. Add the veal and cook, breaking up with a wooden spoon, until lightly browned, about 5 minutes. Season with salt and pepper; add the sage and nutmeg. Increase the heat to medium-high; stir in the onion, garlic and eggplant. Partially cover the pan and cook, stirring, until the vegetables soften, 7to 8minutes. Add the tomato paste; cook 1 minute. Add the wine, scraping the bottom of the pan. Add the stock and half-and-half. Reduce the heat to mediumlow and simmer the ragu while the pasta cooks. Z Salt the boiling water, then cook the pasta until al dente. Drain, reserving half a mug of cooking water. Stir some of the cooking water into the ragu, then toss the pasta with the ragu. Season; top with grated cheese.

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0:10 minutes

Chicken Ragu with Fennel

SERVES 4 TO 6

24 tbsp. EVOO 11 tsp. fennel seed (about 1 2 2 palmful) 1 1 lbs. ground chicken 4 1 small bulb fennel, nely chopped, 2 plus a few tablespoons chopped fronds for garnish 1 rib celery, nely chopped, plus a few tablespoons chopped leaves for garnish 1 small onion, nely chopped 23 cloves garlic, nely chopped Salt and pepper 1 cup dry white wine 2 1 cup chicken stock 1 cup half-and-half 3 1 lb. egg tagliatelle or fettuccine 1 cup grated Grana Padano or 2 Parmigiano-Reggiano, plus more for serving

Z Bring a large pot of water to a boil. Z In a large, deep skillet, heat the EVOO over medium-high. Stir in the fennel seed [A]. Add the chicken and cook until browned and crumbly, about 5 minutes. Add the chopped fennel, celery, onion and garlic; season with salt and pepper[B]. Partially cover the pan and cook over medium heat until the vegetables soften, 8 to 10 minutes. Add the wine, scraping the bottom of the pan. Add the stock and half-and-half. Reduce the heat to medium-low and simmer the ragu while the pasta cooks. Z Salt the boiling water, then cook the pasta until al dente. Drain, reserving half a mug of cooking water. Stir the cooking water into the ragu [C], then toss the pasta with the ragu and 1 2 cup of the cheese; season. Garnish with the chopped fennel fronds and celery leaves [D]. Serve with more cheese.

0:25 minutes

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0:30 minutes

30-MINUTE
MEALS

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Eggplant-Parm Grilled Cheese
SERVES 4 TO 6

rm medium eggplant Salt 45 tbsp. EVOO 2 cloves garlic, very thinly sliced 1 sprig rosemary, leaves nely chopped A generous pinch crushed red pepper Softened butter 812 slices good-quality white bread or rm Italian semolina bread

Quick Bean & Porcini Ragu

SERVES 4 TO 6
1

3 3 2 1 1

oz. (about 1 2 cup) dried porcini mushrooms cups vegetable stock tbsp. EVOO ribs celery, nely chopped, plus a fe f w tablespoons chopped leaves f for garnish onion, nely chopped carrot, nely chopped

34 cloves garlic, nely chopped 1 large bay leaf Salt and pepper 2 cans (15 oz. each) cannellini beans or Roman beans, drained 1 cup dry white wine 2 1 lb. bucatini or spaghetti Grated Pecorino

Z Bring a large pot of water to a boil. Z In a small pot, simmer the mushrooms in 11 2 cups of the stock to soften, about 10 minutes. Z In a large, deep skillet, heat the EVOO, three turns of the pan, over mediumhigh. Add the celery, onion, carrot, garlic and bay leaf; season with salt and pepper. Partially cover and cook until the vegetables soften, about 10 minutes. Z Meanwhile, in a food processor, puree half the beans with the remaining 11 2cups stock. Z Add the wine to the pan, cook 30seconds, then stir in the pureed beans and the remaining whole beans. Using a slotted spoon, remove the mushrooms from the pot. Chop the mushrooms, then stir into the bean mixture. Pour in the mushroom stock, being careful not to add the last few spoonfuls where grit may have settled. Reduce the heat to low and simmer the ragu as the pasta cooks. Z Salt the boiling water, then cook the pasta until al dente. Drain, reserving half a mug of cooking water. Stir the cooking water into the ragu, then toss the pasta with the ragu and some cheese. Sprinkle with the chopped celery leaves.
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111 2 cups grated ParmigianoReggiano 1 lb. fresh mozzarella, thinly sliced 2 vine or Roma tomatoes, thinly sliced A handful fresh basil leaves, torn Z Preheat the broiler. Z Peel the skin off two opposite sides of the eggplant, then slice eggplant into 1 4 -inchthick planks [A]. Season with salt and let drain on a kitchen towel for a few minutes. Z In a small skillet, heat the EVOO, ve turns of the pan, over medium. Add the garlic in a single layer and cook until light golden, about 3minutes. Remove with a fork, let cool, then chop; reserve. Add the rosemary and crushed red pepper to the EVOO in the skillet. Z Pat the eggplant dry; brush with the rosemaryred pepper EVOO. Broil on baking sheet until tender, 2minutes per side[B]. Z Heat a griddle or large nonstick skillet over medium. Z Lightly butter one side of the bread slices and sprinkle with the Parmigiano-Reggiano. Build sandwiches [C], layering bread (buttered side down), a mozzarella slice, grilled eggplant (folded in half), tomato, reserved crispy garlic, basil, another mozzarella slice and another bread slice (buttered side up). Grill, turning once, until the bread is golden and the cheese melts, about 5minutes[D]. Serve with a green salad or tomato soup for dipping (nd a recipe at RachaelRayMag.com/dipper).

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FOOD STYLING BY CYD RAFTUS MCDOWELL; PROP STYLING BY HEATHER CHONTOS.

SEE P. 125

WHAT THE HECK IS LIQUID AMINO?

WorldMags.net MEALS
Flatiron Steak Soba
SERVES 4

30-MINUTE

Flatirons are a tasty beef cut from the shoulder, or chuck. And good news: Theyre super affordable!

tbsp. tamari or liquid amino, such as Bragg 4 tbsp. mirin 4 tbsp. canola oil 1 tbsp. Worcestershire sauce 2 large cloves garlic, grated or nely chopped 11 lbs. atiron steak, about 11 2 2 inches thick, at room temperature Pepper 1 cup beef stock 3 lb. shiitake mushrooms, stemmed 4 and thinly sliced 12 scallionstrimmed, cut into 3-inch pieces and sliced lengthwise 1012 oz. soba noodles 1 pkg. (about 5 oz.) enoki mushrooms, bottoms trimmed and mushrooms separated A fa f t handful green or red shiso leaves or red leaf lettuce, shredded Gomasio (sesame salt) or toasted white or black sesame seeds Z In a shallow dish, combine 2 tbsp. tamari, 1 tbsp. mirin, 2tbsp. oil, the Worcestershire and the garlic. Add the steak and turn to coat; season with pepper. Heat a grill pan or griddle over medium. Add the steak and cook, turning occasionally, to desired doneness, 8to 10 minutes for medium-rare. Transfer to a cutting board and let rest 5minutes. Z Meanwhile, bring a large pot of water to a boil. Z In a small pot, over medium heat, warm the stock and the remaining 4tbsp. tamari and 3 tbsp. mirin. In a large skillet, heat the remaining 2 tbsp. oil over high. When the oil starts to smoke, add the shiitakes and cook until brown, then add the scallions and toss to combine. Z Cook the soba in the boiling water until tender. Drain and rinse with cold water, then return the soba to the pot. Add the cooked shiitakes, the enoki mushrooms and the sauce; stir to heat through. Divide the soba among plates, then top with the shiso and gomasio. Thinly slice the steak crosswise against the grain. Serve with the soba.

Sausage, Zucchini & Potato Stoup

SERVES 4

Stoup is thicker than soup and thinner than stewand hearty and delicious!

2 1

tbsp. EVOO lb. hot Italian sausage, casings removed lbs. small round 11 2 potatoes, quartered Salt and pepper 1 bulb fennel, trimmed and sliced into thin wedges 1 large or 2 medium onionspeeled, halved lengthwise and sliced into thin wedges 34 cloves garlic, sliced

2 1

4 1
1

rm medium zucchini, halved lengthwise, then sliced 1 2 inch thick pt. cherry tomatoes or 12 to 16 cocktail tomatoes (a little bigger than cherry tomatoes) cups vegetable or chicken stock cup tomato sauce or passata cup at-leaf parsley, y chopped Crusty bread or rolls, for f serving

Z In a soup pot, heat the EVOO over medium. Add the sausage and cook until browned and crumbly, 5 minutes. Transfer to a plate. Add the potatoes to the pot, season with salt and pepper and cook until lightly browned, 5 minutes. Add the fennel, onion, garlic, zucchini and tomatoes. Cover and cook until the vegetables soften and the tomatoes burst, 7 to 8 minutes. Add the stock and tomato sauce. Stir in the sausage and parsley. Simmer until heated through, about 10 minutes. Serve with warm bread.
JANUARY/FEBRUARY 2014 RACHAELRAYMAG.COM

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IC WorldMags.net SS A L
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Dip some chips into these 11 delicious avocado mash-ups!

RECIPES BY TRACEY SEAMAN PHOTOGRAPHY BY TOM SCHIERLITZ
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SEE P. 124

PICK THE PERFECT AVOCADO!

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e T ed pp NU o with li,m h o rl i c , L c s A a eed d g -W avocad e s oppe t M a O n h ed

FOOD STYLING BY BRIAN PRESTON-CAMPBELL.

d ed she dic m a e a ns , e s h s h d fr wit ni b do nelli oppe a c N n h vo s, ca n, c c. A i io e SC ced a lov d on lsam c TU bine dia c rli ed re of ba p g m Co sted chop dash , a a o o t d r a an tomrsley a p

WorldMags.net LE Y ST

Personalize your guac with whatever youve got! Watch our how-to video at RachaelRayMag.com/ guacamole for tips and tricks.

BONUS DIP!

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WorldMags.net

SLOW COOKER
+++

(SAVE OUR SUPPER!)

BY TERI TSANG BARRETT PHOTOGRAPHY BY GENTL & HYERS

S.O.S.

+++

Ever wish you could send out a dinner distress call? Help! I need a last-minute weeknight dinner! Or easy appetizers. Or an impressive dessert. No matter the mealtime emergency, your slow cooker is here to rescue you.

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FOOD STYLING BY MAGGIE RUGGIERO; PROP STYLING BY ANGHARAD BAILEY. SLOW COOKER BY PETER ARDITO. BELLA DIAMONDS SLOW COOKER, $55, AVAILABLE AT JC PENNEY.

WorldMags.net

RESCUE ME!

SWEET CHILE HOT WINGS

SERVES 10 TO 12 PREP 10 MIN SLOW-COOK 4 HR

I NEED AN EASY APPETIZER THAT FEEDS A CROWD.

cup soy sauce cup honey 1 1 cup sriracha 4 3 4 lbs. chicken wingettes and/or drumettes 3 tbsp. roughly chopped cilantro, for garnish

1 1

1. In a large slow cooker, whisk the soy sauce, honey and sriracha until blended. Add the wings and toss to coat. Press the wings to submerge (add water or chicken broth, if necessary). Cover and cook on high heat until the wings are tender, 31 2to 4hours. WorldMags.net

2. Preheat the broiler. Using tongs, divide the wings between two foil-lined baking sheets. Broil, turning once, until crispy, 5to 10minutes. Transfer the wings to a platter; sprinkle with the cilantro.

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RESCUE ME!

I NEED A DINNER-PARTY DISH, BUT I CANT SPEND ALL DAY IN THE KITCHEN.

SEE P. 123

THE TRUTH ABOUT CANNED TOMATOES

SLOW-COOKER PAELLA
SERVES 8 PREP 30 MIN SLOW-COOK 2 HR

2 2 3 2 1 1
1

1 1 3 1 2
1

tbsp. EVOO lbs. boneless, skinless chicken thighs, cut into bite-size pieces tsp. sweet smoked paprika cups short- or medium-grain rice, such as Arborio can (14.5 oz.) whole tomatoes, diced cup low-sodium chicken broth cup dry white wine pkg. (8 oz.) cured chorizo, thinly sliced onion, nely chopped cloves garlic, nely chopped A pinch saffron (optional) tbsp. salt cups thawed frozen peas cup chopped at-leaf parsley lemon, cut into 8 wedges

1. In a large skillet, heat the EVOO over medium-high. Add the chicken in a single layer and sprinkle with 11 2tsp. paprika; season with salt and pepper. Cook, turning occasionally, until light golden, about 5 minutes. Using a slotted spoon, transfer the chicken to a large slow cooker. 2. Add the rice to the skillet and cook, stirring, until light golden, 3minutes. Add the rice, tomatoes, broth, wine, chorizo, onion, garlic, saffron, if using, 1tbsp. salt and 11 2tsp. paprika to the slow cooker. Stir to combine. Cover and cook on high heat until the rice is tender, about 13 4 to 2hours. Stir in the peas; cover and let stand for 10minutes. Top with the parsley; serve with the lemon wedges.
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RESCUE ME!

IM HAVING FRIENDS OVER AND FORGOT ABOUT DESSERT.

SPICED WINEPOACHED PEARS

SERVES 6 PREP 15 MIN SLOW-COOK 21 2 HR

1 1 1 8 3 6

bottle red wine cup sugar cinnamon stick whole cloves pods star anise (optional) rm but ripe pearsstems left on, peeled, halved and cored Vanilla ice cream, for serving

1. In a large slow cooker, stir together the wine, sugar, cinnamon, cloves and star anise, if using. Add the pear halves and arrange, round side up, in an even layer. Add water, if needed, so that the pears are submerged. Cover and cook on high heat until the pears are fork-tender, about 21 2 hours. 2. Using a slotted spoon, transfer the pears to bowls. Top with ice cream and drizzle with a little of the cooking liquid.

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Youll find 20 more slow-cooker suppers, like Chicken and Dumplings, at RachaelRayMag.com/ slowcooker.

MORE DINNERS!

RESCUE ME!

ID LIKE A HEARTY SLOW-COOKER STEW THATS NOT CHILI.

SAUSAGE, BEAN & SPINACH STEW

SERVES 8 TO 10 PREP 30 MIN SLOW-COOK 4 HR

1 8 1 2 2 6 8 1 1 1

lb. dried large white beans, such as great northern, rinsed and picked through cups low-sodium chicken broth onion, peeled and nely chopped carrots, peeled and nely chopped ribs celery, nely chopped cloves garlic, nely chopped sprigs fresh thyme bay leaf Parmesan rind (optional) lb. sweet or spicy Italian sausage, casings removed, shaped into 1 2 -inch meatballs bunch spinach, trimmed Juice of 1 2 lemon Crusty bread, for serving

1. In a large slow cooker, stir together the beans, chicken broth, onion, carrots, celery, garlic, thyme, bay leaf and Parmesan rind, if using. Cover and cook on high heat until the beans are nearly tender, about 31 2 hours. 2. Place the sausage meatballs on top of the beans. Cover; cook until the meatballs are no longer pink in the center, about 25 minutes. 3. Discard the thyme sprigs, bay leaf and Parmesan rind. Stir in the spinach, then cover and let stand until the spinach wilts, 10 minutes. 4. Stir in the lemon juice; season. Serve with crusty bread.

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WorldMags.net SESAME
DINNER 1

BEEF NOODLE BOWL

Toss cooked at rice noodles (sometimes called pad Thai noodles) with some of the shredded beef.

Pour some of the braising liquid over the noodles. Drizzle the noodles with sesame oil and soy sauce, then top with a handful of bean sprouts and thinly sliced scallions.

LOW & SLOW CHIPOTLE-MAPLE BEEF

RESCUE ME!
SERVES 12 TO 14 PREP 15 MIN SLOW-COOK 6 HR

I NEED A DO-AHEAD DISH THAT I CAN QUICKLY TURN INTO DIFFERENT DINNERS.

1
1

3 2 1 6

chiles plus 3 tbsp. sauce from 1 can chipotle chiles in adobo sauce cup pineapple juice cup pure maple syrup tbsp. tomato paste tsp. salt tsp. pepper lbs. boneless chuck roast, cut in 8 pieces

1. In a blender, puree the chiles, adobo sauce, pineapple juice, maple syrup, tomato paste, 2 tsp. salt and 1 tsp. pepper until smooth. Pour the chile mixture into a large slow cooker and add the beef.

Turn the beef a few times to coat, then arrange fat side up. Cover and cook on high heat until fork-tender, about 6 hours. 2. Using a knife, scrape the fat off the surface of the beef; transfer the beef to a work surface. Using two forks, shred the beef, discarding any excess fat. In a large bowl, toss the beef with 2cups of the cooking liquid. Let stand until most of the juices are absorbed, about 10 minutes, then season with salt and pepper. Serve as a main course with side dishes, or try the beef in one of the recipes here.

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WorldMags.net SMOKY
DINNER 2

BEEF TACOS

Serve the pulled beef with warm corn tortillas and your favorite taco toppings. (We used diced avocado, diced white onion and a little chopped cilantro.)

SEE P. 125

LEFTOVER TORTILLA TRICKS

DINNER 3

BEEF RAVIOLI WITH SAGE BUTTER

Lay wonton wrappers on a work surface; brush with water. Spoon a tablespoon of beef on each wrapper. Top each with

another wrapper, pinching the edges to seal in the lling. Simmer the ravioli in salted boiling water until tender, about 3minutes. Meanwhile, melt butter for a sauce in a skillet over medium heat. Add a handful of sage leaves and

cook until the sage is crispy and the butter browns, about 2 minutes. Using a slotted spoon, transfer the sage to a plate. Transfer the ravioli to the skillet; season and toss with the sauce. Serve with the sage and shaved Parmesan.

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Love Bites
Think outside the chocolate box! Make your sweetheart swoon with dreamy desserts inspired by your favorite bite-size treats.
BY KATIE BARREIRA PHOTOGRAPHY BY SANG AN

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INSPIRATION Coconut

Coconut Whoopie Pies

creams

Bite-size coconut cakes and fudgy frosting come together in these couldnt-be-cuter sweets (recipe on page 114).

WorldMags.net

Raspberry Caramel Sundaes

Raspberry caramels
MAKES 4

INSPIRATION

WorldMags.net
COOK 10 MIN

PREP 10 MIN ( PLUS CHILLING)

2 6 1 1

cups frozen raspberries, thawed tbsp. heavy cream cup sugar pt. chocolate ice cream Whipped cream, fresh raspberries and chocolate sprinkles, for serving

1. Press and scrape the thawed berries through a ne-mesh sieve; discard the solids. Stir the cream into the strained liquid. 2. In a medium saucepan, stir the sugar and 1 4cup water over high heat until the sugar dissolves, 2minutes. Using a wet pastry brush, wipe down the sides of the pan. Cook, undisturbed, until amber-colored, about 5 minutes. Remove from the heat. Stir in 1 tbsp. of the berry cream (the caramel will bubble up rapidly), then stir in the rest. Chill completely. 3. Layer the sauce and ice cream in glasses. Top with whipped cream, fresh berries and sprinkles. (Pictured on previous page)
MAKES 14 PREP 35 MIN

Coconut Whoopie Pies

BAKE 40 MIN

21 2 2 21 2 1 13 4
34

1 2 11 4 31 2
34

cups sweetened shredded coconut cups our tsp. baking powder tsp. salt sticks butter, at room temperature cup sugar whole egg, plus 1 egg white tsp. pure vanilla extract cups coconut milk (from a 13.5-oz. can) cups confectioners sugar cup unsweetened cocoa powder

1. Position racks in the upper and lower thirds of the oven and preheat to 375. On a baking sheet, toast 1 cup of the shredded coconut, 5 to 7 minutes. 2 2. In a medium bowl, whisk the our, baking powder and 3 4 tsp. salt. In a large bowl, using an electric mixer, beat 1 stick of butter with the sugar on high speed until uffy, about 5 minutes. On low speed, beat in the egg, egg white and 1 tsp. of the vanilla. Beat in the our mixture and 3 4 cup of the coconut milk in two additions, alternating between the two. Fold in the toasted coconut. 3. On 2parchment-lined baking sheets, drop 2-tbsp. scoops of the batter spaced 2inches apart. Bake, switching pans halfway through, until the cakes edges are golden, 16 to 18minutes. Transfer the cakes to a rack. Repeat with remaining batter. 4. Using an electric mixer, beat 3 4 stick butter, 2cups confectioners sugar, the cocoa powder, 1cup coconut milk, 1 tsp. vanilla and 1 tsp. salt on 4 4 low speed to combine. Beat the frosting on high until uffy, 2 minutes. 1 cup 5. Whisk 11 2 cups confectioners sugar into 4 coconut milk. Working with half the cakes, dunk the rounded side of each into the coconut glaze; sprinkle with shredded coconut. Frost the at sides of the plain cakes. Top with the glazed cakes.

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FOOD STYLING BY VICTORIA GRANOF; PROP STYLING BY VICTORIA PETRO-CONROY. INSPIRATION CHOCOLATE PHOTOS BY PETER ARDITO.

Bourbon Cherry Cordial Cupcakes

Cherry cordials
MAKES 2 DOZEN PREP 40 MIN BAKE 25 MIN

INSPIRATION

2 101 2 3 1 21 2 2 11 2
12

2 1 1

sticks butter oz. dark chocolate, chopped eggs, beaten tsp. pure vanilla extract cups our cups sugar tsp. baking soda tsp. salt tbsp. bourbon (optional) cup cherry preserves Confectioners sugar, for dusting jar (24 oz.) pitted sour cherries

1. Position a rack in the center of the oven and preheat to 350. Line 2 mufn pans with baking liners. In a large saucepan, melt the butter in 2 cups water over medium heat. Remove from the heat. Whisk in the chocolate until melted. Whisk in the eggs and vanilla, then the our, sugar, baking soda and salt. 2. Divide the batter among the cups, lling to just below the rim. Bake until a toothpick inserted in a cupcake comes out clean, about 25minutes. Let cool completely in the pans. 3. In a small bowl, stir the bourbon, if using, into the preserves. Using a cupcake corer or a paring knife, cut a 1-inch-deep hole into each cupcake. Dust with confectioners sugar. Place one sour cherry in each hole. Fill with 2 tsp. of the preserves. Top with 3 more cherries. WorldMags.net

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Get our 25 most popular chocolate desserts of all time at RachaelRayMag .com/choc.

CHOCOLATE FIX!

Creamy Orange Panna Cottas

Orange creams
MAKES 4 PREP 20 MIN ( PLUS CHILLING) COOK 5 MIN

INSPIRATION

1 3
12

13

Cooking spray envelope (13 4 tsp.) unavored gelatin oranges1 tbsp. zest, 1 cup juice and 4 strips peel for spirals cup sugar cup heavy cream cup sour cream Chocolate syrup, for serving

1. Coat four 6-oz. ramekins with cooking spray. In a small saucepan, sprinkle the gelatin over the orange juice. Let sit 5 minutes. 2. Stir juice over low heat until gelatin dissolves, 1 minute. Add the sugar and zest. Stir until the sugar dissolves, 2 minutes. Using a ne-mesh sieve, strain the mixture into a medium bowl. Let cool for 10 minutes. 3. Whisk the heavy cream and sour cream into the gelatin mixture, then divide among the ramekins. Chill until set, 4 hours or overnight. 4. Run a knife around the edges of the ramekins and invert onto plates. Drizzle with chocolate syrup and top with the orange peels.

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Pecan Pie Pops

Pecan clusters
MAKES 2 DOZEN PREP 30 MIN BAKE 30 MIN

INSPIRATION

1 1 3

1 4
12 12

14

24

pkg. (14.1 oz.) refrigerated piecrusts cup semisweet chocolate chips tbsp. butter cup toasted pecans, chopped cup (packed) light brown sugar cup dark corn syrup eggs, beaten tsp. salt 6-inch lollipop sticks

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1. Position a rack in the center of the oven and preheat to 350. On a lightly oured surface, unroll the piecrusts. Using a 21 2 -inch round cookie cutter, cut out 12circles from each crust. Press the dough circles into the cups of 2mini-mufn pans. 2. In a bowl, microwave the chocolate chips at medium power in 20-second increments, stirring in between, until smooth. Spoon 1 2 tsp. chocolate into each cup; refrigerate until ready to ll. Reserve the remaining chocolate. 3. In a small saucepan, melt the butter over low heat. Remove from the heat. Whisk in the pecans, brown sugar, corn syrup, eggs and salt. Divide the lling among the dough cups. Bake until set, 25to 30 minutes. Let cool for 10 minutes. Transfer pies to a cooling rack. 4. Using a skewer, make a hole in the side of each pie. Rewarm the chocolate; drizzle over the pies. Let set 20 minutes. Insert a lollipop stick into each hole.

!"#$#%" WorldMags.net

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Y TH ! L A G H E L PI N HE

TO YOUR
One easyand enjoyableway to stick to your resolution to eat better: Get your fruits and vegetables in a glass! You can whip up these cool juices at homeno juicer required. Cheers!

DRINK ( JUICE ! )
HEALTH
WorldMags.net

BY LESLIE PRICE

PHOTOGRAPHY BY JAMIE CHUNG

YOUR WorldMags.net NEW MAIN SQUEEZE!

Packed with vitamins, nutrients and more produce than youre likely to eat in any one meal (up to four servings!), fresh juice is a delicious health booster. If youve been buying your juices, consider this: Making them yourself is easy and will save you a chunk of change. Thirsty yet?

Home juicing how-to:

Wash ingredients; remove stems and peel citrus. Thin-skinned fruits and vegetables, like apples or cucumber, dont need to be peeled. 2 Halve large fruits and vegetables so theyll t into the juicers tube. 3 Turn the juicer on and feed ingredients into the tube one at a time. Juice hard vegetables at a high speed and softer fruits at a low speed. Pour into a glass and drink up!
1

No juicer?
Run firm ingredients through a food processor fitted with a grating disk. Transfer to a bowl, remove the disk and insert the standard blade. Puree the ingredients for 5minutes, then press through a fine-mesh strainer.

NO PROBLEM!

Tools of the trade

Ready to graduate from your food processor to a juicer? Try these well-priced models we recommend.
BIG MOUTH JUICE EXTRACTOR The oversize tube takes on large pieces of produce. $70; hamiltonbeach.com BELLA 5-SPEED DIGITAL JUICE STATION Five speed settings give you extra control. $100; amazon.com T-FAL BALANCED LIVING JUICE EXTRACTOR A large pulp bin lets you juice more before dumping. $80; t-falusa.com
2

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ALL JUICED UP

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Try the trend with these delicious sippers. They all pack the powerful punch of nutrients that youd expect from a produce-lled glass, but sweet ingredients like pears and oranges make them pleasing for any palate. Each combo makes 1 serving, * roughly 1 to 2 cups of juice.
1 2

Mellow Yellow 2 heaping cups pineapple chunks 2 ribs celery 1 lemon 1 lime

Red Hot 5 medium tomatoes 2 ribs celery 2 carrots 1 lemon 2-inch piece fresh horseradish (or 2tbsp. prepared) Sea salt (optional)

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Pear-adise 4 large beets 2 pears 2 large ribs celery

Orange Aid 4 large carrots 2 apples 1 orange 1-inch piece fresh ginger

WorldMags.net

WorldMags.net SIP YOUR SALAD

Greens are in, especially if youre drinking them. These veggie-packed juices are outselling fruit blends three to one in many juice bars and stores, according to recent sales gures. If youre not used to drinking your veggies and herbs, ease yourself in with the fruity Honey-Do! and then work your way up to the more robustly vegetal Green Cleanse and Hail to Kale, adaptations of popular blends from two of the biggest names in juicing.

Honey-Do!
5 large leaves romaine 2 cups cubed honeydew melon 1 cucumber 1 jalapeo 1 handful cilantro or at-leaf parsley 1 lime

r juice To help you s, ball them leafy green em through h th up and pus ing solid, like th with some f carrot a piece o or apple.

GE T P A GRI r process

Green Cleanse recipe adapted from BluePrint. Hail to Kale recipe adapted from The Juice Generation by Eric Helms (Touchstone/Simon & Schuster, 2014).

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WorldMags.net
Hail to Kale
1 bunch curly kale 2 heaping cups watermelon chunks 1 tart apple 1 lemon

Green Cleanse
3 ribs celery 1 bunch Swiss chard 1 bunch Tuscan kale 1 handful baby spinach 1 apple 1 lemon 1 2 cucumber 1 2 bunch at-leaf parsley 1 4 head romaine

WorldMags.net

BUILDWorldMags.net A BETTER JUICE

Become a mix master with this guide to the most nutrient-packed ingredients. Follow the pairing suggestions or create your own signature blend. Bottoms up!

PAIRS WITH: Grapefruit,

blood pressure in check lemon, cilantro

HAS: Potassium to keep

ORANGE

HAS: Beta-carotene

CARROT

for eye health PAIRS WITH: Beet, parsley, celery

PAIRS WITH: Apple,

boosting vitamin C carrot, beet

HAS: Immunity-

LEMON

HAS: Manganese for PAIRS WITH: Ginger,

PINEAPPLE
brain function

leafy greens, herbs

HAS: Vitamin B6 to promote

WATERMELON
a healthy metabolism PAIRS WITH: Mint, basil, lime

WorldMags.net

HAS: Lycopene, a cancer-fighting antioxidant PAIRS WITH: Celery, carrot, lemon HAS: Soluble fiber to help PAIRS WITH: Cucumber,

TOMATO

WorldMags.net
PEAR

regulate digestion

celery, leafy greens

reducing inflammation PAIRS WITH: Cilantro, orange, lime

HAS: Capsaicin for

JALAPEO

HAS: Bone-strengthening PAIRS WITH: Other leafy

CHARD
vitamin K

greens, lemon, ginger

HAS: Energy-boosting PAIRS WITH: Lime,

BEET

antioxidants

cucumber, carrot

WorldMags.net

turn for more!

CELERY WorldMags.net B vitamins

HAS: HAS: Soluble fiber to help PAIRS WITH: Apple,

SPINACH

lower cholesterol beet, lemon

to ease stress PAIRS WITH: Leafy greens, pear, apple

HAS: Potassium to help

CUCUMBER

regulate blood pressure PAIRS WITH: Kale, spinach, ginger

HAS: Detoxifying PAIRS WITH: Melon,

LIME

flavonoids

cilantro, jalapeo

HAS: Iron for energy PAIRS WITH: Chard,

KALE

spinach, lemon

PARSLEY
maintaining sharp senses PAIRS WITH: Celery, beet, lemon
HAS: Zinc for

HAS: Cholesterol-regulating PAIRS WITH: Leafy greens,

APPLE
pectin

lemon, ginger

10

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HORSERADISH WorldMags.net Pungent compounds to

HAS: PAIRS WITH: Carrot,

help clear sinuses celery, lemon

HAS: Vitamin A for PAIRS WITH: Other leafy greens,

ROMAINE
eye health

cucumber, apple

HONEYDEW
HAS: Vitamin A for PARIS WITH: Lime,

healthy skin

ginger, cucumber

HAS: Stomach-soothing PAIRS WITH: Pineapple,

GINGER
compounds apple, pear

HAS: Antibacterial PAIRS WITH: Lime,

CILANTRO
properties

orange, jalapeo

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WorldMags.net

Check out the crazy-delicious juice blends chefs are dreaming up at RachaelRayMag .com/juices.

CHEF TIPS

WorldMags.net

FOOD STYLING BY VICTORIA GRANOF; PROP STYLING BY ARIANA SALVATO.

WorldMags.net

Ring in the New Year with ALL-NEW SHOWS ALL-NEW RECIPES ALL-NEW RACH! Now thats a resolution you can keep.

WEEKDAYS
check local listings | www.rachaelrayshow.com
TM & 2014 CBS Studios Inc. All Rights Reserved.

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EASY SHOPPER WorldMags.net

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TODAYS LESSON: SUBLIME SALADS WITH TUNA CREATIONS Lasso some zesty lunchtime avor with delicious, seasoned tuna varieties like new Ranch. Each single-serve, no-drain pouch is 110 calories or less. Tear, pour and love your salad.

Go to or starkist.com to see all of our delicious Tuna Creations avors

2013 StarKist Co. All Rights Reserved.

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INSIDE OUR TEST KITCHEN

WE WENT TO COOKING SCHOOL SO YOU DONT HAVE TO

INGREDIENT INTEL

It may look like a grain, but couscous is made of semolina flour and water, so its technically a pasta! Try these three main types:

KNOW YOUR COUSCOUS

SHRIMP, RADICCHIO & COUSCOUS SALAD

page 83

MOROCCAN COUSCOUS is the smallest, most common variety and is best used in a salad or as an accompaniment to stews; leftovers make a great stuffing or a coating for chicken before baking.

ISRAELI (OR PEARL) COUSCOUS is about the size of a peppercorn when cooked. Use it as you would any tiny pasta, like ditalini. One idea: chicken couscous soup!

LEBANESE COUSCOUS boasts the largest granules of all, each about the size of a caper. Try these starchy balls in place of rice in a risotto or in your favorite mac n cheese.

PANTRY RAID

WHY WE LOVE CANNED TOMATOES

Winter isnt exactly tomato season, but theres one place where the fruits are forever at their best: the canned food aisle. The tomatoes are picked at the peak of ripeness, then quickly preserved, so the fresh flavor is locked in. Opt for whole canned tomatoes rather than crushed or diced, which often have preservatives added to help the cut tomatoes hold their shape. You can easily cut them yourselfor do as we do in the test kitchen and crush them by hand!
SLOW-COOKER

page 105

PAELLA

ILLUSTRATIONS BY ALICE TAIT

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THE RIPE STUFF

INSIDE OUR TEST KITCHEN

ROCK YOUR GUAC !

The best guacamole is made with creamy fleshed Hass avocados at the peak of ripeness. Heres how to pick em:

HOW TO PICK THE PERFECT AVOCADO

1. Look for a forestgreen fruit. Darker skin means riper esh.

2. Cradle it in the palm of your hand and gently squeeze. Guac-ready fruit will give slightly.

3. Flick off the stem. If it pops off easily and whats underneath is bright green (brown means its overripe), youre good to go!

KITCHEN COACH

To make a light, fluffy grain salad, you need cooled cooked grains, but letting them chill out in the pot or strainer will leave you with a clumpy, gummy mess. The solution is as close as your cupboard. Grab a baking sheet and save your salad this way: 1. Transfer drained, just-cooked grains to a rimmed baking sheet. 2. Using a spatula, spread the grains in an even layer. Let cool completely, about 30 minutes for 4 cups of grains. (For even quicker cooling, stick the pan in the refrigerator; itll take half the time.)
SPINACH SALAD WITH BEETS, QUINOA & GOAT CHEESE

COOL IT, QUICK!

page 21

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FLATIRON STEAK SOBA

page 97

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TECHNIQUE TWEAK

SHELF SLEUTH

Lately, weve noticed more and more recipes calling for this slightly salty condiment, which has long been sold in health-food stores as a protein supplement. Made from water and soybeans, and containing some naturally occurring sodium, the liquid vegetable protein (Bragg is the best-known brand) is like an unfermented and gluten-free version of soy sauce. Cooks use it as a seasoning to enhance foods flavor. Try it in a stir-fry, drizzle it over rice, toss it with popcorn, or mix it into mayonnaise and use for potato or egg salad.

WHAT ARE LIQUID AMINOS?

MELLOW OUT THOSE ONIONS

R aw red or white onions should be the perfect balance of sharp and sweet, but sometimes their natural pungency can take over a dish (not to mention your breath!). Tame the burn by submerging sliced onions in an ice-water bath for about 15 minutes, which will remove the harsh natural sulfurs from the cut surfaces. Drain and pat dry before using. Bonus: The refreshing dip crisps them up, too!

TARRAGON GRAPEFRUIT SALAD

page 22

CORN TORTILLASREBORN!
SMOKY BEEF TACOS

DONT THROW THAT AWAY

page 111

Give dried-out corn tortillas new life as sweet snacks (fry bite-size pieces and toss in cinnamon sugar), savory toppings (brush strips with EVOO, season and bake) and hearty mains (use in place of lasagna noodles or whirl them in a food processor and use like breadcrumbs).

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PET PROJECT

Puppy love
Cozy Slow-Cooker Chicken n Brown Rice
MAKES 10 1 2 CUPS PREP 15 MIN COOK 4 TO 5 HR

WorldMags.net Dix

ie and Michael Mensinger

Dont forget your BFF on Valentines Day! Woo him with this nutritious, delicious slow-cooker supper. BY SARAH ZORN

3 1
3

6 3 1

cups cubed butternut squash cup chopped celery cup chopped carrots boneless, skinless chicken thighs, cut into 2-inch cubes cups low-sodium chicken broth cup brown rice

IN THE BAG It may not be your favorite job, but heart-shaped baggie holders remind you that its a labor of love. $6 for refillable holder and 40 bags, doggievogue.com

DIXIE
Im head over paws for this dinner!
Sam, 10 weeks, cocker spaniel

ANOTHER DOG SAVED:

612, Australian cattle dog mix Adopted by: Michael and Sandra Mensinger, from the Delaware Humane Association in Wilmington (dehumane.org) Meant to be: When Michael read a Facebook post about Dixie, who is blind, he had to have her. I know how many dogs need homes, Michael says. It was really important for me to adopt. Sixth sense: Michael is impressed by how Dixie manages to get around. She can tell where objects are by the way sound bounces off things, Michael says. I believe she has something like echolocation! Snuggle buddy: Shes a 10-pound dog in a 50-pound body! Michael says. She loves cuddling on the couch. Home is where the bark is: Its so nice coming home to a wagging tail, Michael says. To look at us, youd think Id had her since she was a puppy!
RECIPE AND PRODUCT PHOTOS BY PETER ARDITO; FOOD STYLING BY ROSCOE BETSILL.

Place the squash, celery and carrots in a large slow cooker. Top with the chicken, broth and rice. Cover and cook on high until rice is tender and chicken is cooked through, 4to 5hours. (Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.)
Recipe reviewed by the ASPCA. Every pet is different, so please check with your vet to see if this recipe is suitable for your dog.

MAIN PHOTOGRAPH BY CATHERINE LEDNER

Every Day with Rachael Ray (ISSN 1932-0590); January/February 2014, Volume 9, No. 79, is published monthly (except bimonthly in January/February and July/August) by Meredith Corporation, 1716 Locust Street, Des Moines, IA 50309-3023. Periodicals postage paid at Des Moines, IA, and at additional mailing offices. Subscription prices, $24.00 per year in the U.S.; $29.00 (U.S. dollars) in Canada; $29.00 (U.S. dollars) overseas. Every Day with Rachael Ray is a registered trademark of Ray Marks Co. LLC. TAKE A BITE OUTTA LIFE is a registered trademark of Meredith Corporation. POSTMASTER: Send all UAA to CFS. (See DMM 707.4.12.5); NON-POSTAL AND MILITARY FACILITIES: Send address corrections to Every Day with Rachael Ray, P.O. Box 37508, Boone, IA 50037-0508. In Canada: mailed under Publications Mail Sales Product Agreement No. 40069223; Canadian BN 12348 2887 RT. Return undeliverable Canadian addresses to Every Day with Rachael Ray, 2835 Kew Drive, Windsor, ON, N8T 3B7. Meredith Corporation 2014. All rights reserved. Printed in the U.S.A.

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Pla
you

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Have a heart!
Warm up your valentine with these whipped-cream cutouts.
This tasty treat couldnt be easier! Spread a 1-inch layer of whipped creamreal, canned, even Cool Whipon a parchment-lined baking sheet and pop in the freezer until frozen, about an hour. Then, use a metal cookie cutter (it creates a neater cut than plastic) to make hearts. Place them on top of piping-hot cocoa and melt your dates heart with each sweet sip.
PHOTOGRAPH BY DAN SAELINGER

128

page

JANUARY/FEBRUARY 2014 RACHAELRAYMAG.COM

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FOOD STYLING BY VICTORIA GRANOF; PROP STYLING BY ARIANA SALVATO. RECIPE BY ERIKA LENKERT.

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If you come to a fork in the road, use it to eat Chicken Taco Casserole.
The Wisest Kid in the Whole World
CHICKEN TACO CASSEROLE
PREP: 15 MIN. BAKE: 40 MIN. MAKES: 8 SERVINGS
TM

What Youll Need 4 cups shredded cooked chicken 2 cans (10 3/4 oz. each) Campbells Condensed Cream of Chicken Soup (Regular or r 98% Fat Free) 1 cup light sour cream 1 can (10 oz.) diced tomatoes and green chiles, undrained 1 can (about 15 oz.) black beans, rinsed and drained 1 envelope (about 1 oz.) reduced-sodium taco seasoning mix 5 cups coarsely crushed tortilla chips 2 cups shredded cheddar cheese (about 8 oz.) Chopped tomato, sliced green onion and chopped fresh cilantro leaves (optional)

How to Make It 1. Heat oven to 350F. Lightly grease a 13x9x2-in. baking dish. Stir the chicken, soup, sour cream, tomatoes and green chiles, beans and seasoning mix in large bowl. 2. Layer half the chicken mixture, 3 cups tortilla chips and half the cheese in baking dish. Layer with remaining chicken mixture and tortilla chips. Cover the baking dish. 3. Bake for 30 minutes. Uncover the baking dish. Sprinkle with the remaining cheese. 4. Bake, uncovered, for 10 minutes or until hot and bubbling and the cheese is melted. Sprinkle with the chopped tomato, green onion and cilantro before serving, if desired.

CampbellsKitchen.com

Mm! Mm! Good!

2013 CSC Brands LP

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WorldMags.net T /5#( her (%!24
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