Written on February 12, 2014 at 11:05 am , by Lauren Katz
Ever see Marsala wine in a recipe and wonder, “Can I just drink it?” Guess what: You can sip the Sicilian beverage (especially today, on National Drink Wine Day)! It tastes great with cured meats and aged cheeses. But remember that it’s fortified, so a grape spirit, such as brandy, has been added to preserve the wine. There are dry and sweet versions: Dry has a rich, smoky flavor that’s ideal for sauces (think chicken marsala); sweet is sometimes used to give tiramisu its boozy kick. Try using it in these dishes:
Written on February 11, 2014 at 9:00 am , by Every Day with Rachael Ray Staff
Buy a bag of frozen shredded spuds, then mix, pan-fry and top your way to the best-ever breakfast potatoes.
1. Lumberjack Special
Stir it in: chopped browned breakfast sausage
Top it off: butter, maple syrup
2. Spicy Ranchero
Stir it in: shredded pepper jack cheese, spicy salsa
Top it off: sour cream, chopped cilantro, squeeze of lime
3. Cheeseburger & Fries
Stir it in: browned ground beef, shredded yellow cheddar
Top it off: pickle slices, finely chopped onion
4. Veggie Confetti
Stir it in: shredded carrots, parsnips and beets, squeezed dry
Top it off: chopped fresh thyme, sage and parsley
5. French Onion
Stir it in: caramelized onions, chopped fresh thyme
Top it off: shredded gruyere
6. Everything but the Bagel
Stir it in: sliced red onion, capers
Top it off: sliced smoked salmon, cream cheese
By Nina Elder
Written on January 28, 2014 at 9:00 am , by Every Day with Rachael Ray Staff
Lately, we’ve been giving you lots of reasons to enjoy a nice, juicy orange, lemon or grapefruit (it is citrus season, after all). But how do we make those fruit segments look so darn beautiful? You, too, can upgrade your fruit salads, cocktails and desserts by cutting your oranges and grapefruits into pretty segments (“supremes” in chef lingo). Here’s how:
1. Prep It
Cut a small slice off the top and bottom, exposing some of the flesh. Stand the fruit up on one flat side.
2. Pare It
Cut from top to bottom along the curve of the fruit, removing the peel and bitter white pith.
3. Section It
Over a bowl, make a slice on each side of each segment along the membrane and use the knife blade to life out the freed fruit wedge.
4. Use It
in tons of delicious recipes, like the ones below!
Written on January 14, 2014 at 9:00 am , by Every Day with Rachael Ray Staff
Raw 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!
Here are a few ways to use your mellowed out onions:
Mixed into our brand-new recipe for Tarragon-Grapefruit Salad.
Pup ‘em on top of our Lemon Tilapia with Garlic-Parsley Couscous.
In our Guacamole Salad alongside Hot-or-Not Grilled Sliced Chicken with Cheesy Polenta.
Written on December 31, 2013 at 9:00 am , by Every Day with Rachael Ray Staff
Save almost 40 percent by buying a whole chicken and using our easy instructions to break it down. Here’s how:
Step 1. With the breast side up, slice through the skin between the breast and each leg. Bend the legs back to pop out the joints. Cut through the joints to remove the legs.
Step 2. With the skin side down, slice along the white fat line in the legs to separate the thigh from the drumstick.
Step 3. Pull each wing away from the body; cut through the joint to remove.
Step 4. Flip the chicken over. Using kitchen shears, cut along either side of the backbone. (Toss or save for stock).
Step 5. With the skin side down, slice through the breastbone (you may need to use a chopping motion) to split the breast into two pieces.
Step 6. Use the chicken in all sorts of soups, casseroles and rice dishes, like our brand new Arroz Con Pollo recipe!
Written on December 30, 2013 at 12:25 pm , by Every Day with Rachael Ray Staff
If you can’t find bottled balsamic glaze at the supermarket, it’s easy to make at home. Just simmer 2 cups balsamic vinegar over medium-low heat until it’s thick and reduced by half, about 25 minutes. Cooking the vinegar tames its tartness, creating a sweet and tangy syrup. Drizzle over meat, fish, or roasted veggies, or go in a dessert direction: Spoon a little over berries, ice cream or pound cake.
Try making your own balsamic glaze in these recipes!
Written on December 3, 2013 at 9:00 am , by Lauren Katz
Adding soda to your braising liquid or marinade is a fun, fast way to add a pop of flavor. The sugars in regular soda (don’t use diet) encourage caramelization during cooking, which is the key to the rich color and deep flavor.
But short ribs aren’t the only meat that are great made with soda. The next time you have a can or two of your favorite cola laying around, try these meaty recipes that are as delicious as they are simple:
Talk about a recipe to whet your whistle!
Written on December 2, 2013 at 4:05 pm , by Every Day with Rachael Ray Staff
If you just use your food processor to chop stuff up, you’re not getting your money’s worth from that pricey appliance! Dig these disks out of the drawer to make short work of tedious kitchen tasks.
The zigzag cuts in this disk turn a potato into square sticks in a flash. And don’t limit yourself to potatoes. Give parsnips or even beets a french-fry try!
Same-size slices equal even cooking, so this is your must-have attachment for cutting up vegetables for casseroles or fruit for pies. Some machines have adjustable disks, letting you customize thickness.
Stir fries cook up in a flash, but all that chopping can take forever. This julienne disk has twice the teeth of a french-fry disk and whips out perfect matchstick-shaped pieces at warp speed.
Retire your box grater–and save your knuckles! This tiny shredding holes work their magic, turning chunks of cheese into uniform shreds and carrots and cabbage into almost-instant slaw.
By Nina Elder
Written on November 19, 2013 at 9:00 am , by Every Day with Rachael Ray Staff
Don’t waste those leftovers from holiday get-togethers! Freezing your food is a great way to make the most of your meals, but only if you can properly thaw them later in the year. Here are the best ways to take your food from frozen solid to family dinner:
1. The best way: IN THE FRIDGE
Set frozen food in its wrapper on a plate to catch drips. Food thawed in the fridge will last for 2 or 3 more days than those thawed using other methods.
2. The shortcut: IN COLD WATER
Place food in an airtight bag and submerge in cold water; change water every 30 minutes. Using hot water is a no-no: It encourages bacteria.
3. The cheat: IN THE MICROWAVE
Unwrap foods and thaw using the defrost or low setting. If meats start to brown, remove and cool before continuing. Cook immediately.
4. For baked goods: ON THE COUNTER TOP
Bread and other frozen baked good sare safe to thaw on the counter. Keep them loosely covered with their wrapping from the freezer and place on a wire rack to prevent condensation and sogginess.
DID YOU KNOW?
5 Unexpected Things You Can Freeze:
Milk Pour into freezer bags and freeze flat. You’ll never run to the store when baking again!
Egg Whites Freeze each egg white separately in an ice cube tray. Once frozen, store them in freezer bags.
Butter Buy it on sale with no fear of it spoiling. Store sticks in their paper wrap in a freezer bag.
Avocado Save ripe avocados by mashing them with a bit of lemon juice and packing in airtight containers.
Nuts and Grains Store in airtight containers or freezer bags to prevent them from going rancid at room temperature.
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!