Written on March 17, 2014 at 10:00 am , by Lauren Katz
In our April issue, we take you on a culinary journey to parts of the Mediterranean way beyond just Spain and Italy. Countries like Turkey, Israel and Morocco are home to some bold, palate-awakening foods that are chef-, nutritionist- and Meatless Monday-approved. So ditch the traditional Greek salad or Spanish omelet and embrace the flavors of the (meatless) Mediterranean with these dishes:
From our April issue: Spicy Tomato-Poached Eggs
From our April issue: Fried Chickpeas & Fresh Vegetable Salad
Written on March 15, 2014 at 10:00 am , by Lauren Katz
Rice is one of the most versatile, affordable and easy-to-use ingredients, ever. But with so many versions at the grocery store now, how do you know which type is the most cost- and time-efficient? Let’s explore the options.
Traditional, instant, boil-in-bag and fully cooked rice all have their pros and cons, but we found that instant rice is light, clump-free and super speedy to cook. Pour the par-cooked rice into boiling water, turn off the heat, cover, and in 5 minutes you’re good to go.
Why You Should Buy It
The convenience and goof-proof results are worth the prep time of just 11 minutes and price of 19 cents per oz.
How You Should Use It
Cutting out cooking time means you’ll have more time to spend on carefully crafting a recipe. Here are some ideas that utilize the convenience of instant rice:
Written on March 14, 2014 at 2:00 pm , by Lauren Katz
If you’re channeling your inner Irish this weekend, don’t stop with the “Kiss me, I’m Irish” tee and pint of Guinness. A true St. Patrick’s Day isn’t complete without a hearty menu full of flavor (and booze) that’ll make you feel like you’re in the homeland. We’re taking classic Irish flavors and St. Pat’s traditions and transforming ‘em into delicious dishes that you’ll definitely want to eat more than once a year. The best part? They’re super simple, so you’ll have plenty to time to join in all of the festive fun. Happy St. Patty’s Day!
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Written on March 14, 2014 at 10:00 am , by Lauren Katz
Did you know today is National Potato Chip Day? While our first instinct would be to just eat them straight out of the bag, here’s a fast idea that fancifies even the simplest of snacks: Smoked Trout Chips. Whether you’re entertaining a crowd or just want a special weekend treat, this recipe is salty, creamy, crunchy and fresh, all in one bite.
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Written on March 13, 2014 at 10:00 am , by Lauren Katz
In our brand new April issue, we explore the Southern side of brunch, including a fabulous recipe for Sweet Tea Punch. But what makes Southern sweet tea different from regular iced tea? Only the way you order it. Traditionally in the north, if you were to order iced tea, it would come unsweetened. However, most southerners are drinking their tea sweet, and must specifically ask for unsweet tea if that’s how they prefer it. No matter your tea choice, there are plenty of twists and takes that will brighten your day, any time of year.
Try this recipe for Sweet Tea Punch at your next brunch or get-together, plus get our best sweet tea tips:
Sweet Tea Punch
9 black tea bags
3/4 cup honey
1/3 cup (packed) golden brown sugar
1 large bunch fresh mint
2 pints blood orange or regular orange sorbet
1 – 2 cups American whiskey, such as bourbon or rye
3 limes, sliced into rounds
In a large bowl, combine the tea bags, honey and sugar with 6 cups boiling water and stir until the honey and sugar dissolve. Let steep for 4 minutes. Discard the tea bags and add half the mint. Let cool completely at room temperature. Strain; discard the mint. Chill until cold, about 3 hours.
Add one scoop sorbet to each of 8 pint glasses. Top with 2 to 4 tbsp. whiskey and a few torn mint leaves. Divide the tea among the glasses, then top with a splash of soda water. Garnish each glass with a lime slice. Serve with a straw or a long spoon. Makes 8.
Tip: Classic Southern sweet tea is made with white sugar, but the combination of honey and brown sugar gives this version a richer flavor. Spike the punch with as mush whiskey as you’d like.
Tip: The tastiest way to make iced tea is to brew it with hot water–a steamy soak extracts more flavor. But it can also make your drink murky if the tea cools too quickly. For the best results–minimal clouds and maximum flavor–let the prepared tea come completely to room temperature before sticking it in the fridge.
Written on March 12, 2014 at 10:25 am , by Lauren Katz
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 and blogger, @homemadedelish, certainly knows how to get #saucy! We could definitely go for her Stuffed Blue Cheese Burger with Buffalo Sauce right about now, oozing with spicy, creamy goodness. We love a good Buffalo dish, and this burger version certainly takes the cake! Check out more of her delicious recipes on her blog here.
NEXT WEEK’S CHALLENGE: We love a hearty knife-and-fork meal, but now we want to see your best #fingerfoods! So whether you’re whipping up a batch of cupcakes or assembling sliders for friends, show us your finger lickin’, bite-sized treats. Remember to tag your photos with both #RRWhatchaCookin and #fingerfoods for a chance to be featured on our blog!
Written on March 11, 2014 at 10:00 am , by Lauren Katz
Now that it’s officially maple syrup season (late February through early April), we’re craving the stuff on just about everything. Forget pancakes and waffles; the sweet, yet woodsy flavor of maple syrup goes well with lunch, dinner, snack time and even cocktail hour. While we’re plenty happy dousing, dipping and dunking into it, here are some unique ways to use maple syrup that will make you want to stock up all season long:
Maple Rosemary Almonds make a perfect cocktail party snack
Vegetarians and carnivores alike will appreciate the depth of flavor in this Sweet and Spicy Potato Ravioli
Kabocha squash makes for a hearty addition to this Maple Kabocha Cake
Keep your morning sweet with this healthy breakfast of Maple-Raisin Oatmeal
Even your cocktail can benefit from a splash of the sweet stuff. Try this Applejack Toddy, perfect for a chilly night
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Written on March 10, 2014 at 10:00 am , by Lauren Katz
Chickpeas, tofu, curry, oh my! One of the easiest cuisines to make meatless yet still feel full and satisfied has got to be Indian. A big bowl of curry is full of exotic flavors and spices to keep things interesting, while hearty vegetables and protein-packed chickpeas are sure to give you that Meatless Monday energy that you’re craving. Here are some of our top meatless Indian recipes, plus a brand new recipe from our April issue, on newsstands tomorrow!
Start with our brand new recipe for Silky Tomato Soup and transform it into
Curried Chickpea Soup with the following ingredients:
In a medium skillet, heat 1 tbsp. EVOO over medium-high. Add 1 chopped onion, one 15-oz. can chickpeas (drained and rinsed) and 1 tbsp. mild curry powder; cook until onion is tender, about 5 minutes. Add to soup. Top with chopped cilantro leaves and toasted fennel seed.
Written on March 8, 2014 at 10:00 am , by Lauren Katz
Have you noticed an influx of waffle-centric recipes and menu items lately? We’re spotting waffle hot dogs in Hawaii, made-to-order waffle sandwiches in DC, the beloved Wafels & Dinges in NYC and we can’t forget to mention Rachael Ray’s 2nd annual Waffle Week! The breakfast staple is no longer reserved for morning, and why should it be, when you can add savory ingredients like herbs and spices, toppings like spicy jam and dijon-mayo and even batter mix-ins like cornmeal? So before you finalize your grocery shopping list for the weekend, make sure you have the waffle 4-1-1 (trust us, your family will thank you):
Frozen, fresh or from scratch, waffles are taking menus and recipe ideas by storm.
Why You Should Buy It
They’re versatile and essentially a blank canvas for a myriad of ingredients. Sandwich buns? Croutons? The perfect chip replacement for dip? The possibilities are endless.
How You Should Use It
Whether you’re cooking for your family or hosting a get-together, turn your average recipes up a notch by replacing regular breads and buns with waffles. Here are some ideas to get you started:
Entertaining? Make these mini Chicken ‘n’ Mini Waffles for an almost-instant appetizer
Why use French bread croutons when you can have waffle croutons in this breakfast-inspired Bacon, Egg & Spinach Salad?
The perfect sandwich for breakfast, lunch or dinner: Cheddar-Whole Wheat Waffle BLTs
Spice up your morning with these Savory Ricotta Waffles with Red-Hot Jam
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Written on March 7, 2014 at 10:00 am , by Lauren Katz
Despite the recent country-wide cold fronts, spring is just around the corner (March 20th, people!). That means you’re going to need a fully loaded recipe repertoire that will put you in the mood for sunnier, happier times. Here’s a fast idea that’s sure to put a spring in your step: A Citrus Gin Spritzer. Fresh, fruity, bubbly and strong– it is Friday, after all.
Bottoms up, get the full recipe for Citrus Gin Spritzer here!
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