Written on October 22, 2013 at 2:46 pm , by Every Day with Rachael Ray Staff
It was Burgerpalooza for the New York City Wine & Food Festival’s annual Blue Moon Burger Bash over the weekend, with thousands of people clamoring for designer buns. Celebrity chefs griddled their burgers with smoked cheeses and Nueske bacon for several hours at the event, hoping to take home the coveted People’s Choice Award of Best Burger.
To anyone who attended Burger Bash at Pier 92 on Friday night, it was no surprise that spiky-haired chef Guy Fieri would prevail. Not only was he serving up a decadent burger (loaded with applewood-smoked bacon, creamy four-cheese mac and cheese and garlic butter), but Fieri worked his stand all night. He posed for pictures, signed autographs and flirted with his fans—only if you dropped a chip into his voting bucket. It was a spectacle and certainly helped to elevate him to the winner’s circle.
The top prize, however, was not just allotted to Fieri. He tied with Josh Capon of Lure Fishbar and Burger & Barrel. Capon’s entry was more subdued than his competitors’. His burger featured caramelized onion and bacon jam, shaved pickles, American cheese and a secret sauce. Capon has won Burger Bash at NYCWFF several years running.
The judges, however, led by event hostess Rachael Ray, picked Le Rivage’s French Onion Soup Burger as their favorite, which paired the meat with stewed onions, béchamel and emmental cheese, served on a toasted Thomas English muffin.
The chefs cooked with Pat LaFrieda’s delicious beef for the burgers, all of which was washed down with copious amounts of Blue Moon beer, one of the night’s top sponsors. There were also giveaways from Delta Airlines, including free trips anywhere in the world.
For fans, it was an opportunity to sample burgers and meet their favorite chefs like Fieri, Ray, Bobby Flay, Katie Lee, Geoffrey Zakarian and Marc Murphy. While some of the chefs had bodyguards, they were still pretty accessible and posed for many pictures. It was a friendly environment with plenty of burgers and beer for all.
The most coveted item, however, was not a burger but the trucker-style hats Schnipper’s was giving out. By the end of the night, many of the well-heeled crowd of 3,000 festival-goers were sporting this iconic chapeau from Schnipper’s. Great marketing job guys!
Written by Jacquelynn D. Powers
Written on October 19, 2013 at 11:10 am , by Every Day with Rachael Ray Staff
Written on October 15, 2013 at 9:00 am , by Every Day with Rachael Ray Staff
When we’re prepping and chopping veggies, we always run into those stems and ends that seem to be of no use. But the parts you throw away can be as good — and good for you — as the ones you don’t!
(Top Left) CARROT TOPS
Taste like: Peppery parsley
How to use them: Chop them and sprinkle on soups, salads or grilled meats as a garnish, or perk up your pesto by using them in place of basil.
(Top Right) BROCCOLI STEMS
Taste like: Broccoli, only milder, with a subtle cabbage flavor
How to use them: Add crunch to salads and stir-fries with chopped raw stems, or slow-cook them in soup or tomato sauce to bring out their sweet flavor.
(Bottom Right) RADISH GREENS
Taste like: A more pungent version of Swiss chard or spinach
How to use them: Sautee them with garlic and EVOO for a simple side; stir the greens into pasta until wilted; tuck them raw into grilled cheese sandwiches; or use them as a raw or cooked pizza topping.
(Bottom Left) CELERY LEAVES
Taste like: Concentrated Celery
How to use them: Sprinkle them into salads, or add them to chicken soup for a deep, vegetal flavor.
Written by: Marcia Simmons; Photography by: Avery Powell
Written on October 4, 2013 at 11:08 am , by Every Day with Rachael Ray Staff
…Is what my mom said when Patty Smyth—the singer/songwriter aptly known for “Goodbye to You”—attempted to repo our stove.
You see, the coastal Brooklyn house my mom bought in 1976 had long been a second home to Patty, whose stepmother, Cookie, had grown up there. The stove that came with the place was indeed a beauty: the same vintage Chambers model Rach used to have on her set, except ours was powder blue, not yellow.
Every once in a while Patty would swing by the house to see how the stove was doing. Well, to say hi to the family, too, but mostly to make sure her cherished heirloom was still around.
Once, when I was in college, my mom called me and said, “John is here and wants the stove.”
Me: “John who?”
Mom: “Johnny Mac.”
Mom: “Yeah—and I told him over my dead body.”
Yes, she summarily shot down the era’s most famous tennis player—who also happened to be Patty’s husband.
My mother loved that stove. Never mind that we had to light the burners with a match. Or that the oven wasn’t spacious enough to hold a decent turkey (sort of crucial when you host Thanksgiving every year). Or that the merest breeze would kill the pilot light along with the burners, and we’d have to wait at least 30 minutes before turning the gas back on—or risk getting blown off our feet by a gas surge (believe me, I know from personal experience).
Despite all the stove’s shortcomings, her love for it was unflinching, no matter how much her culinary-minded children pleaded for an upgrade. After all, this stove had been her trusty sidekick throughout her adult life. Those burners heated the first meal she made as a homeowner—and the water for my first bottle. That oven helped us celebrate every conceivable family milestone—and achievement, big or small.
But after this 36-year love affair, everything changed in an instant: The night Sandy hit, five feet of water swallowed the stove whole.
You know the rest of this story by now—about the devastation and loss that reached far and wide. And while the household essentials were comparatively minor casualties, my mother couldn’t bear to part with the stove. She often said it had a soul; the prospect of discarding such a beloved being broke her heart.
Now, even after her herculean mold-, rust-, grime- and debris-removal efforts, the poor thing is still “resting” outside while we search for ever more advanced resurrection methods.
In its place sits a shiny new oven big enough to hold a 40-pound turkey—much to her children’s delight. But somehow, mom hasn’t quite gotten used to the idea that knobs alone can fire up burners. No matches required.
Patty did stop by the house after Sandy to make sure we were okay. And of course, to check on the Chambers. She was saddened by its streaks and corroded innards, but relieved it was still there.
I’ve urged my mother to pay it…backward and relinquish the stove to Patty. And you know what? Mom’s almost there. But I have a feeling that “almost” could last for a while.
Written by Chris Jette, Meredith senior marketing manager
Written on September 4, 2013 at 5:16 pm , by Every Day with Rachael Ray Staff
It’s that time of year again! The Tailgating Tour has hit the road. Stop by our tent in the cities listed below to for a game-day experience like you’ve never had!
TAILGATE TOUR DATES
Week 1: Atlanta on August 31st
Week 2: OKC on September 7th
Week 3: Austin on September 14th
Week 4: Notre Dame on September 21st
Week 5: Arkansas on September 28th
Week 6: South Carolina on October 5th
Week 7: Kentucky on October 12th
Week 8: Clemson on October 19th
Week 9: Ohio on October 26th
Week 10: Jacksonville on November 2nd
Week 11: Michigan on November 9th
Week 12: Auburn on November 16th
Week 13: LSU on November 23rd
Week 14: Gainesville on November 30th
Learn more about The Tailgate Tour here.
Written on September 4, 2013 at 10:51 am , by Every Day with Rachael Ray Staff
Guess who’s here to dish on cooking with the nation’s most beloved nannas (and poppas)! Daily Show vet Mo Rocca, whose Cooking Channel series, My Grandmother’s Ravioli, kicks off its second season this month.
By David Farley
Q: How did the show get its name?
A: My granmother made pasta from scratch, and her ravioli were big pockets stuffed with ground beef, spinach and garlic with a light tomato sauce. They were delicious – and large and light and delicate. So when Nora Ephron was a guest on my NPR show, Wait Wait … Don’t Tell Me!—and I was talking about the inspiration for my new cooking show—she pointed out that My Grandmother’s Ravioli was the obvious name. I loved going back to the network people to say not only did I have a great name, but Nora Ephron helped me come up with it.
Q: How do you decide who will be featured?
A: We want people who really care about cooking. They also have to have a good personality, but not in that crazy reality TV way. These are people you actually want to be related to.
Q: The show has you cooking with grandmas from everywhere. Have you found a universal ingredient?
A: Garlic. Everyone uses it. In fact, my own Italian grandmother’s apartment always smelled like garlic.
Q: What’s been the biggest surprise?
A: Almost none of the grandmothers measure ingredients. And grandfathers measure even less! They’re extreme non-measurers!
Q: Beyond recipes, what have you learned?
A: How to cut onions without crying. From a Pakistani grandfather, actually, I learned that you should drink a glass of red wine before cutting them. Though he may just have wanted an excuse to drink wine.
Explore more of our celebrity interviews here.
Written on September 3, 2013 at 2:41 pm , by Every Day with Rachael Ray Staff
We get it. It’s back-to-school season, which means Sundays are crazy hectic. Which is why we’re here to help! Meredith brands have joined forces to hand-pick family-friendly, healthy dinners you can whip up in a jiffy Sunday night to help start the week off on the right foot. We’ll be sharing our Sunday Suppers during the entire month of September. All you’ve gotta do to join the movement in your own home is check out below where we’ll be posting our good-for-you recipes and photos all month long!
- Explore our Pinterest board full of our most popular healthy dinners.
- Look for the hashtag, #SundaySupper for recipes, tips and stories.
- Share your own photos and experiences with us on Twitter and Instagram. (And don’t forget to include #SundaySupper!)
- Become familiar with MyPlate, The Center for Nutrition Policy and Promotion’s guide to healthy, well-balanced meals.
Stay tuned for this week’s featured #SundaySupper meal!
Written on September 3, 2013 at 9:00 am , by Every Day with Rachael Ray Staff
When done right, pizza dough is crispy and crunchy and delicious. The secret? A long, slow rise. Follow our step-by-step lead for the best-ever 6-ingredient pizza dough!
Learn how to mix, pour, turn, oil, punch, shape, rest and finally roll out the best-ever pizza dough.
More technique tips:
Written on August 27, 2013 at 3:21 pm , by Every Day with Rachael Ray Staff
Canning and pickling are back in a big way, and it’s easier than you think! If you know how to boil water, you can stock away sweet, juicy, peak-season produce in a few simple steps.
After gathering and sterilizing your utensils, it’s time to parcook the food. This is also the time to season or add flavorings like spices or sweeteners. Learn how to parcook your food, plus what comes next here.
Explore our full slideshow for the step-by-step canning breakdown. Then, get five more spicy, smoky or even sweet home canning recipes.
More technique tips!
Written on August 23, 2013 at 10:00 am , by Every Day with Rachael Ray Staff
“There was so much to love about my journey in Morocco: The food was scrumptious, the people were friendly and I even got to ride a camel! I brought my camera everywhere I went so I could share my favorite family memories with you,” Rachael Ray.
“In my family, we celebrate milestone birthdays with a shared experience. It makes the most memorable gift, whether you’re on a shoestring budget or have limitless money to spend. When my sister Maria’s 50th birthday was approaching, there was no question about where we’d go: Morocco. That’s me and my sister, Maria. To me, riding a camel felt like riding a bumpy sofa!”
”You can find some beautiful things at wonderful prices, like these handmade metal lamps.”
“My photo tip? Don’t center your travel buddy (yup, that’s John!) or a landmark. It’s a more interesting shot if it’s a bit off-kilter.”