Written on August 6, 2013 at 10:00 am , by Every Day with Rachael Ray Staff
“I was surprised to learn how Daniel Holzman, executive chef at the Meatball Shop in NYC, cooks his signature lamb meatballs: He lines the meatballs up, slightly touching, in a baking dish. When testing his recipe I compared his baking method with two others: browning them in a skillet and braising them in sauce. Daniel won, hands down. The tight rows ensure perfectly shaped balls and they develop a nicely browned crust in the oven. Plus, make-ahead is a snap. Cover the cooked meatballs with foil and refrigerate them for up to three days. To reheat, just pop the covered dish into a 300° oven for 20 minutes. This is how I’m cooking my meatballs from now on!”
–Katie Barreira, Senior Test Kitchen Associate
Written on July 9, 2013 at 12:04 pm , by Every Day with Rachael Ray Staff
All you need for pretty vegetable ribbons is a peeler. Oh, and vegetables: Zucchini, yellow squash, carrots, parsnips, cucumbers–basically any vegetable that has the shape to become long strips is a good candidate.
1. Trim the ends and peel the vegetable if needed.
2. Peel the flesh lengthwise, using a little pressure to make 1 ⁄16 -inch-thick ribbons (thin enough to fold nicely but thick enough not to break).
3. Blanch, if desired (cook for about 1 minute in boiling salted water, then rinse with cold water). But raw is nice, too!
Add vegetable ribbons to pastas or turn them into a salad like in the recipes below.
Get the recipes:
Written on June 25, 2013 at 10:00 am , by Every Day with Rachael Ray Staff
Mild, oniony leeks are delicious in everything from savory tarts to potato soup. The only problem? The veggie’s many layers can trap a lot of grit–something you don’t want to crunch down on during dinner. To get them really clean, give this quick and easy method a shot.
Written on May 14, 2013 at 11:05 am , by Every Day with Rachael Ray Staff
A perfectly browned sear on everything from steak to stew meat creates a flavorful crust and juicy interior. Just follow these four easy searing commandments.
Commandment #1: Thou shalt pat the meat dry.
If excess moisture (aside from butter, oil or fat) is present, the meat will steam, not sear.
Commandment #2: Thou shalt get the pan hot.
Intense heat creates the tasty, burnished crust you’re looking for.
Commandment #3: Thou shalt be patient.
Hands off–and we mean it! If the meat isn’t touching the hot pan
(because you keep moving it), it won’t brown properly.
Commandment #4: Thou shalt take turns.
(Illustrations by Claudia Pearson)
To achieve a uniform sear, each side of the meat needs equal attention. However, try to keep flipping of the meat to a minimum as it will dry and toughen the meat.
Written on May 9, 2013 at 12:40 pm , by Lauren Smith
Roasting peppers teases out their sweetness and gives them a smoky edge (And they make Rachael’s Birds in a Nest with Peppers & Sausage oh so good.) Jarred roasted peppers are a good shortcut, but you’ll get a fresher flavor and firmer texture by making your own. It couldn’t be easier: Follow our to-do tutorial below, heat up the broiler and get cooking!
Get Rach’s Birds in a Nest with Peppers & Sausage recipe!
1. Place the peppers on a rimmed baking sheet or broiler pan and broil, turning often with tongs, until blistered all over, about 8 minutes.
2. While warm, stick the peppers in a glass or metal bowl and cover tightly with plastic wrap. Let stand until cool enough to handle.
3. Remove the peppers from the bowl and peel off the skin. Cut out the stem and ribs, toss the seeds and you’re done!
Illustrations by Emma Kelly
That’s it! Now, get roastin’ and share your success stories with us below in our comments!
Written on May 7, 2013 at 12:00 pm , by Every Day with Rachael Ray Staff
|When a recipe like our Red Velvet Meltcakes (pictured left) calls for beating heavy cream or egg whites, it will often mention soft or stiff peaks. How do you tell what’s what? You can see where you stand by just lifting up the beaters.|
- Soft Peaks will be thick but still droopy and are perfect for dollop-friendly whipped cream.
- Stiff Peaks will stick up straight from the beaters and are what you’re looking for when making meringue.
Written on April 10, 2013 at 5:55 pm , by Lauren Smith
Here’s an almost-instant dessert: Orange & Ice Cream Trifles. All you need are oranges, orange marmalade, lemon juice, pound cake and vanilla ice cream. What’s better than a 5-ingredient recipe on a weeknight? Get the recipe here. Then, keep reading to learn how to make it one pretty treat.
Upgrade your dessert by cutting your oranges into pretty segments (“supremes in chef lingo). Just follow our how-to steps below!
Cut a small slice off the top and bottom, exposing some of the flesh. Stand the fruit up on one flat side.
Cut from top to bottom along the curve of the fruit, removing the peel and bitter white pith.
Over a bowl, make a slice on each side of each segment along the membrane and use the knife blade to lift out the freed fruit wedge.
Illustrations by Emma Kelly
Written on April 9, 2013 at 10:24 am , by Every Day with Rachael Ray Staff
“I blend creamy almond milk into smoothies, stir it into my tea and pour it on my cereal. It’s easy to make your own—plus, homemade tastes fresher and is way cheaper!” —Katie Barreira, Senior Test Kitchen Associate
- To make 4 cups of almond milk, soak 2 cups raw almonds and 5 cups water in a bowl for at least 2 hours or overnight.
- Mix the almonds and water in a blender on high until frothy and smooth, about 5 minutes. (It will seem like a really long time, but just keep blending!)
- Line a strainer with 4 layers of
cheesecloth; place over a bowl. Add half of the almond mixture; let sit 10 minutes, then squeeze out the liquid. Discard the solids; repeat with the rest of the almond mixture.
Try your delicious homemade almond milk in our tasty Almond Hot Chocolate!