Food

Fast Idea Friday: Apple-Cheddar Fondue

Written on April 11, 2014 at 10:00 am , by

If there’s one thing we’re sure of, it’s that cheese fondue will never go out of style. It’s been circulating restaurants and kitchens alike since the 1960′s, and seeing as there’s nothing quite like a bubbling pot of gooey cheese, we don’t see it going out of style any time soon. If you’re looking for an excuse to get cheesy, look no further: It’s National Cheese Fondue Day! Friday night is the perfect time to kick back and relax around a pot of fondue (in, nonetheless, Rachael Ray’s Fondue Set — use the code MAGFREE for free shipping!). So grab your bread, veggies, fruit and some friends and make this Apple-Cheddar Fondue tonight:

 

 

Looking for the perfect pot for your fondue? Rachael Ray’s Stainless Steel 2-Quart Fondue Set is just what you need.

 

 

For a limited time only, you can receive FREE shipping on any of Rachael Ray’s best-selling products! This is an offer exclusive to our readers and will only last until April 13th. Click here for the coupon, and be sure to use the coupon code, MAGFREE, at checkout.

 

 

More Fast Ideas

Scallion Hush Puppies

Smoked Trout Chips

Citrus Gin Spritzer

#RRWhatchaCookin Featured Cook of the Week: @loccrush

Written on April 9, 2014 at 10:00 am , by

Every week, we check out YOUR food photos on Instagram and pick a
“Whatcha Cookin’ Wednesday Featured Cook of the Week” to appear on our blog and have a chance to be featured in a future issue of the magazine.

 

 

How adorable are these mini apple pies made by Instagram user @loccrush?! It may not be Thanksgiving or Christmas, but we think these individual tarts would satisfy just about any sweet tooth, no matter the season.

 

Keep taking those #RRWhatchaCookin and #RRWhatchaEatin photos! You, too could be featured on our blog next week!

 
 

Related Links

#rrwhatchaeatin featured cook: @seastheday

#allwrappedup challenge winner: @cleanish_eats

#fingerfoods challenge winner: @townsendkitchen
 

#trendingtuesday: Passover

Written on April 8, 2014 at 10:00 am , by

With Passover less than a week away, it’s time to start stocking up leavening-free recipes. Matzo is always a big staple in many of the meals, but rather than just slathering it in marinara sauce and cheese and calling it pizza, switch things up with recipes that utilize matzo in creative ways that won’t leave you feeling underwhelmed before the seder is even over. Treat it like bread crumbs or crackers in these dishes, and you may even find yourself making them after the eight days are over!

Matzo Meatballs

In a food processor, pulse 1 sheet matzo until it resembles dry breadcrumbs. Moisten with a splash of water. Mix with 1 lb. ground beef and a handful of chopped flat-leaf parsley. Roll into twelve 1 1/2-inch balls and bake at 400 degrees until no longer pink in the center, 12 to 15 minutes. Serve with marinara sauce (and over pasta after Passover!). Serves 4.

 

 

Matzo Brei & Brie

Soak 2 sheets matzo in warm water until slightly softened, about 20 seconds. In a nonstick skillet, melt 1 tbsp. butter over medium heat. Crumble matzo into bite-size pieces and add to skillet. Add 2 beaten eggs. Cook, stirring until set, 1 to 2 minutes. Top with a handful of dried cherries and 2 oz. diced Brie. Sprinkle with chopped chives. Serves 2.

 

 

Matzo-Crusted Maple Salmon

In a resealable plastic bag, finely crush 1 sheet matzo; season with cayenne and salt. Brush 2 salmon filets (6 oz. each) with pure maple syrup. Press the matzo crumbs onto the top of the salmon to coat. Transfer to a greased baking sheet and drizzle with EVOO. Bake at 400 degrees until opaque in the center, about 10 minutes. Serves 2.

 

 

Matzo Bark

Place 3 sheets matzo in a single layer on a foil-lined baking sheet. In a saucepan, boil 1 stick butter and 1/2 cup brown sugar, stirring until thick, 3 minutes. Pour over matzo. Bake at 350 degrees for 10 minutes. Immediately top hot matzo with 1 cup semisweet chocolate chips. Let soften; spread. Top with 1/2 cup white chocolate chips. Soften in oven 1 minute. Drag toothpick over top to swirl. Chill. Serves 8.

 

Click here for more Passover recipes.

Saturday Supermarket Smarts: Radishes

Written on April 5, 2014 at 10:00 am , by

This stellar spring ingredient is meant for more than just the crudités platter! Here are just a few reasons why you should be buying it now:

 

 

The Product

There are about 100 radish varieties, ranging in size from tiny to tremendous. (The world’s heaviest, from Japan, weighed more than 68 pounds!) Some of the most common varieties (pictured above) include cherry bellies, plum purples, burpee whites, white icicles, French breakfasts, watermelons and Easter eggs. Talk about some fun names!

 

Why You Should Buy It

Radishes have a sweet and peppery flavor, which sines when roasted under a chicken, pickled in vinegar, braised in broth or beer, buttered and salted on toast or shredded into coleslaw.

 

How You Should Use It

From completely raw to slowly cooked, here are some delicious radish recipes to take advantage of this spring:

 

Sauteed Radishes with Herbs

 

Grilled Bread with Ricotta and Radishes

 

Mango-Radish Coleslaw

 
 

Related Links

Battle of the Rice

A Waffle for Every Occasion

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Fast Idea Friday: Scallion Hush Puppies

Written on April 4, 2014 at 10:00 am , by

Doesn’t it just feel like one of those days where you need a crispy, spicy, doughy treat? If your answer is yes, we’ve got the perfect fast recipe for you: Scallion Hush Puppies

 

 

Rich sweet potatoes and hearty corn muffin mix come together in just minutes. Add a hint of green by way of scallions of fry up these hush puppies until golden. The only accompaniment you’ll need is your favorite hot sauce and a beautiful tray to serve these on, like Rach’s beloved Baguette Tray with Dipping Cup:

 

 

And now for a limited time only, you can receive exclusive FREE shipping on any of Rachael Ray’s best-selling products! This is an offer exclusive to our readers and will only last until April 13th. Click here for the coupon, and be sure to use the coupon code, MAGFREE, at checkout.

 

 

More Fast Ideas

Smoked Trout Chips

Citrus Gin Spritzer

Sweet Potato Hash

 

#RRWhatchaEatin featured cook of the week: @seasthedai

Written on April 2, 2014 at 10:09 am , by

Every week, we check out YOUR food photos on Instagram and pick a
“Whatcha Cookin’ Wednesday Featured Cook of the Week” to appear on our blog and have a chance to be featured in a future issue of the magazine.

At Every Day with Rachael Ray, we’re all about MYOTO (make your own take-out, that is!), and instagram user @seasthedai has certainly one-upped that idea. Her homemade version of a Mexican fast food favorite has left our mouths watering and our brains churning for more MYOTO ideas! We certainly have #RRWhatchaEatin envy of this one.

 

Keep those photos coming! Whether you’re eating out or cooking at home, don’t forget to tag your instagram photos with either #RRWhatchaCookin or #RRWhatchaEatin hashtag for a chance to be featured on our blog! Happy eating!

 

Related Links

#allwrappedup challenge winner: @cleanish_eats

#fingerfoods challenge winner: @townsendkitchen

#saucy challenge winner: @homemadedelish

Technique Tuesday: DIY Buttermilk

Written on April 1, 2014 at 10:00 am , by

Though we don’t use it a lot, buttermilk is a great addition to recipes for a tangy, tender bite. But rather than buying a whole bottle only to throw most of it out, you can make your own buttermilk using ingredients you most likely always have on hand! Simply pour 1 tablespoon fresh lemon juice (or any other acidic fruit juice, such as kiwi) or white vinegar into a liquid measuring cup. Then, pour in enough milk to measure 1 cup. Let the mixture sit until it curdles, 5 to 10 minutes, and start cooking! The only April Fool here will be your taste buds!

Use this homemade buttermilk in pancakes, biscuits, chicken and more. Here are some recipes to get you inspired:

 

Buttermilk Chicken Kebabs with Chopped Salad

 

From Seersucker Brooklyn, Chef Rob Newton’s Fluffy Buttermilk Biscuits

 

Buttermilk Cake with Candied Citrus

 

Grilled Cheese-and-Chicken-Sausage Waffles

 
 

Related Links

Six Cool Whips!

Meet Marsala

Hash Brown Heaven

It’s the Bombe!

Written on March 31, 2014 at 3:25 pm , by

What does a “women’s” food magazine look like nowadays? While some of our readers might say “Every Day with Rachael Ray,” there’s a new(ish) mag in town devoted exclusively to celebrating women and the food that they make (and love). It’s called Cherry Bombe, if you haven’t heard of it, and this past weekend the magazine came to life in New York City at its first ever conference, deliciously called “The Cherry Bombe Jubilee.”

 

Photo courtesy of Cherry Bombe

The day-long event attracted all-stars from the culinary world (Alice Waters, Ruth Reichl, Marion Nestle, plus plenty of others), as well as inspiring ladies from other walks of professional life—makeup maven Bobbi Brown shared her cosmetics success story; Laurie David, producer of An Inconvenient Truth, promoted Fed Up, her upcoming film on the link between sugar and obesity.

 

Cherry Bombe’s founders, Claudia Wu and Kerry Diamond (who also starred in our April Southern brunch feature), curated panels that ran the gamut from food politics to entrepreneurship, and real talk prevailed. Gabrielle Hamilton of Prune in New York City and the Los Angeles restaurateur Suzanne Goin had a frank (and at times grim) appraisal of what it means to juggle motherhood and have a restaurant. Goin fought back tears when she recounted a story of her son telling his babysitter, “Some kids don’t have nannies, they have moms.” (Did we mention that the moderator, Bon Appétit’s Christine Muhlke, had her own toddler in her lap for much of the interview?!)

 

Challenges were identified, to be sure (“maybe we should change the model for what we consider success for women in food,” suggested former Gourmet editor Ruth Reichl in response to recent cries of inequality in the kitchen). But mostly, the discussions were encouraging for attendees, many of whom represented different parts of the food world today—cooking, academics, business ownership, farming, writing and more—and most of whom were women. “At 25 I didn’t actually know I could have a career in food,” said Reichl in a closing interview. And we all know how that turned out. If things have changed so dramatically since Reichl was 25, then think how much more they can change in the years ahead? To be discussed, perhaps, at next year’s Jubilee.

 

—Gabriella Gershenson

Cheers to National Spanish Paella Day!

Written on March 27, 2014 at 10:00 am , by

It’s National Spanish Paella Day — you know, that rice and seafood dish stemming from Spain. And what goes better with a great paella than a great Spanish cocktail like Sangria to wash it all down? ¡Salud!

 

Tropical White Sangria

 

Watermelon-Plum Sangria

 

Spanish Kalimotxo

Related Links

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#RRWhatchaCookin #allwrappedup challenge winner: @cleanish_eats

Written on March 26, 2014 at 10:22 am , by

Every week, we check out YOUR food photos on Instagram and pick a
“Whatcha Cookin’ Wednesday Featured Cook of the Week” to appear on our blog and have a chance to be featured in a future issue of the magazine.

 

Instagram user @cleanish_eats brought a whole new meaning to our #allwrappedup challenge! Her healthy lunch, consisting of chicken, avocado and cilantro is beautifully wrapped around thinly sliced cucumber. Its beautiful and healthy, and the dash of Tapatio hot sauce completes the true California look.

 

NEXT WEEK: We know how much you all love to cook, but now we want to see what you like to eat when you’re out! Use the hashtag #RRWhatchaEatin and show us what you’re chowing down on, whether it’s at your favorite lunch spot or a new restaurant for date night. Happy eating!

 
 

Related Links

#fingerfoods challenge winner: @townsendkitchen

#saucy challenge winner: @homemadedelish

#easybeinggreen challenge winner: @ahomechef