Written on November 18, 2013 at 11:10 am , by Lauren Katz
As the holiday season approaches, we’re all beginning to think about our favorite pie recipes that we just can’t wait to cook up and devour–whether it’s pumpkin, pecan or lemon chiffon. Put a Meatless Monday spin on your favorite dessert and try a savory pie for dinner. They may not be loaded with all things sweet and fruity, but they do promise cheesy, vegetable goodness that’s sure to leave you slicing up seconds.
Written on November 16, 2013 at 9:00 am , by Every Day with Rachael Ray Staff
During the holidays, nothing is more guaranteed than leftovers. Don’t let these goodies go to waste! There are plenty of items you can freeze and store for later in the year, but only if you pack them properly. Here are our best freezing techniques and tips to keep freezer burn at bay.
Use Heavy Duty Foil
To wrap foods already wrapped in plastic or parchment to add extra protection. Why? It’s less porous and much thicker than regular foil, and less prone to snagging and tears.
Use Freezer Paper
To prevent air exposure and moisture loss. The goal is to wrap tightly to keep air out. Why? The paper is thick and durable and has an air-resistant coating on one side that keeps food from drying out.
Use Freezer Bags
But make sure to leave an inch free at the top so you can press out the air when sealing. Why? Resealable plastic freezer bags are thicker and often have sturdier seals than regular storage bags.
No More UFO’s
Ban Unidentified Frozen Objects by noting the contents and freeze date on labels or tape with a permanent marker.
Written by Cheryl Slocum
Written on November 15, 2013 at 9:00 am , by Lauren Katz
This month, raise awareness — and a glass — for a cause: Movember. Movember is a global charity dedicated to raising awareness for men’s health. Throughout the month of November, the charity encourages men to grow a mustache and ask their friends and family to donate to the cause. Women can participate too — all they have to do is register and urge their loved ones to donate. You may be familiar with No-Shave November, which raises cancer awareness by embracing our hair, which many cancer patients lose. The campaign asks the public to take the money they would usually spend on shaving and grooming and donate it to cancer prevention. Whether you’re sprouting a ‘stache for Movember or have given up shaving for No-Shave November, there’s no better way to embrace the good deed than by celebrating!
Throw a ‘Stache Bash! Give everyone the chance to don a mustache (real or fake) for the night, serve facial hair-themed finger foods and throw out some mustache trivia questions. Give your guests the option to donate to the cause, and send them home with some fantastic mustache party accessories to remember the fun night. Check out some our stache-tastic recipes below!
Written on November 14, 2013 at 9:00 am , by Every Day with Rachael Ray Staff
In a 21st-century twist on the holiday soup kitchen, several food trucks bearing all kinds of Thanksgiving goodness are hitting the road to help those in need. Check out what’s on offer, and how you can help
Photo courtesy of American Lunch Truck
American Lunch Truck will be delivering everyone’s favorite incarnation of the holiday’s leftovers– turkey sandwiches loaded with trimmings– to the city’s homeless. Donate: americanlunch.org
Los Angeles, CA
Global fusion truck Wicked Kitchen will be subbing turkey into some of its most popular chicken dishes, from tikka masala to Cajun jambalaya, and taking them to homeless shelters. Donate: wickedkitchen.com
San Antonio, TX
Thanksgiving will kick off a week early when the health-minded Chow Train starts delivering the fixings of a traditional feast to the homeless and hungry. Donate: thechowtrain.com
People’s food truck will take wood-fired grilled turkey ribs and other Southern fare to those in need not only on T-Day, but before and after as well. Donate: peoplesfoodtruck.com
Written by Jessica Colley
Written on November 12, 2013 at 5:45 pm , by Every Day with Rachael Ray Staff
Whether you celebrate Hanukkah or not, the holiday season is a perfect time for potato latkes. They’re basically a blank canvas for a myriad of flavors and toppings. So whether you like sweet or savory, traditional or something different, here are three quick tips that’ll take you from latke novice to potato pancake pro:
Test the oil’s temp by dropping in a tiny bit of latke batter. It should sizzle but not burn. If the oil starts to smoke, turn the heat down. No sizzle? Crank it up a bit. As you cook, you may need to keep adjusting the heat.
Dollop the latke batter into the hot oil, then flatten with a metal spatula. An even latke will cook up crispy on the outside and tender on the inside.
Transfer the latkes to a paper-towel-lined plate to sop up extra oil.
Get all of our potato pancake recipes here!
Written on November 12, 2013 at 10:11 am , by Lauren Katz
As the holidays approach, we know how essential it is to have the perfect hostess gift. But why settle for the usual flower bouquet or box of chocolates when you can give something truly special and personalized? Personal Wine is a company that will let you do just that.
Ranging from custom labels to etched wine accessories and more, Personal Wine will help you send the perfect message for any occasion. First, choose from a wide range of red, white or sparkling wines. Then pick out a label or engraving with a special message, and you’ll be well on your way to winning Dinner Guest of the Year.
But the holiday cheer doesn’t stop there; now through December 10th, you can enter the promo code RAY15 for a 15% discount off your entire purchase! Now, can gift giving get any better than that?!
Written on November 8, 2013 at 5:11 pm , by Every Day with Rachael Ray Staff
Whether you need a pre- or post-Thanksgiving moment of Zen, take advantage of our exclusive spa deals, or go the DIY route with luxe tub treats.
1. The Body Shop Honeymania Moisture Bubble Bath Melt
…creates extra-creamy suds. ($14, thebodyshop.com)
2. Lush’s Enchanter Bomb
…is citrus-spiked and fizzes and froths as it dissolves. ($6.25, lushusa.com)
3. Le Couvent des Minimes Orange Blossom Foaming Bath
…creates sublimely scented bubbles. ($25, usa.lecouventdesminimes.com)
4. Carol’s Daughter Almond Cookie Bath & Body Oil
…yields silky, sweet-smelling skin. ($20, sephora.com)
5. h2o+ Sea Salt Skin Smoother
…will take care of any rough patches. ($27, h20plus.com)
Sign yourself up for a fab 50-minute Swedish Massage at any Elizabeth Arden Red Door spa between now and December 31, mention “Rachael Ray 13″ when booking, and pay $99 for a service that normally costs $125-ish. (reddoorspas.com)
If you need a megadose of de-stressing, go for Bliss Spa’s 24-Heaven body treatment at a location with a wet room. First comes an oatmeal mask with a heated wrap, then a Vichy shower (you’re hotizontal under a bunch of nozzles) and for the grand finale, a body blam rubdown. The service regularly costs $155, but present this page at checkout to get 20% off between now and December 31. (blissworld.com)
by Abbie Kozolchyk
Written on November 7, 2013 at 12:07 pm , by Lauren Katz
Throughout the month of November, our editor-in-chief, Lauren Purcell, will be sharing Thanksgiving tips on the food section of NowThis News, as well as their instagram, @NowThisFood. Turkey tips in 15 seconds? It doesn’t get much easier than that–or more fun! Check out the intro video here on our Instagram and watch the first video on @NowThisFood, where Lauren explains how to roast a turkey without a rack!
Written on November 7, 2013 at 9:00 am , by Lauren Katz
A proper holiday party needs a few key items: good company, tasty finger food and a great signature cocktail. While having a fully stocked bar may be ideal, it’s just as special (and way more cost-efficient) to have one or two drinks that you can proudly say you mixed up yourself. Whether you like sweet and sparkly or stiff and tangy (or both!), here are a few holiday cocktail ideas to get you started:
Ginger + Lime Juice + Club Soda + Vodka = Fizzy Ginger Limeade
Pomegranate Juice + Prosecco + Tangerine Juice = Tangerine Pomegranate Sparklers
Rosé + Grape Juice = Blushing Rosé Punch
Written on November 4, 2013 at 4:14 pm , by Lauren Katz
It’s that time of the year again: When pumpkins stop being carved into Jack-o-Lanterns and start getting cooked into pies. Yep, we’re talking about everyone’s favorite food holiday, Thanksgiving. Whether it’s your first time hosting Turkey Day, or you’re a seasoned pro looking for more adventurous dishes, our November 2012 issue features six different menus for every kind of cook. (And psst, just got nominated for a FOLIO: Award for Best Overall Design along with our FOLIO nominated story, Honk If You’re Hungry!) Find a menu fit for your Thanksgiving feast below!
For the first-timer, we show cooks how to make and carve a wonderfully easy Herb Butter Turkey with Cranberry Grapefruit Sauce, 4-ingredient Maple-Mashed Sweet Potatoes and a classic, yet simple Pecan Pie with Bourbon Ice Cream.
Our speedy menu guarantees dinner on the table in 2 hours. The timeline includes Cherry-Chipotle Turkey Breast, Microwavable Quick Cauliflower Puree and Chocolate Cream Puffs with Cranberry Compote made from store-bought puff pastry.
For the adventurous cook, we packed a serious flavor punch with an Indian-inspired menu featuring Tandoori-Spiced Turkey with Cracked Pepper Gravy, Naan & Cashew Stuffing and Cardamom-Vanilla Custards.
Don’t think we forgot about the vegetarians! This meatless menu consists of plenty of seasonal veggies that taste just like the holidays: Roasted Spiced Squash, Pistachio-Pomegranate Chopped Salad and Brown Butter Pumpkin Layer Cake, because vegetarians like dessert, too!
For the thrifty cook, we keep a budget at $40 to feed a crowd of eight. Here’s how we do it: Buttermilk-Marinated Turkey with Onion Gravy, super-cost-efficient Creamed Cabbage and fancy but frugal Gingered Carrot & Kale Ribbons.
Finally, our Make-Ahead Menu provides a timeline that begins the cooking a week in advance for a stress-free holiday. Cornmeal Stuffing Muffins are made a week ahead, Sweet Potato and Apple Gratin is made 2 days ahead and all that’s left to do on Thanksgiving Day is cook the Brined Dijon Turkey with Pan Gravy.