Food

A Letter from Rach: The Best Things

Each month, Rachael pens a personal letter to the readers of her magazine, Every Day with Rachael Ray. Here’s what’s on Rach’s mind for the start of fall, and what’s cookin’ in the magazine. Don’t forget to get your copy of the issue, out on newsstands now!

I have often said (in fact, if you know me, you’re probably rolling your eyes as you read this!) that you don’t have to be rich to have a rich life. Growing up, I learned that quality of life is about the time we share with each other around the table, hopefully with the blessing of good food and time enough to truly enjoy each other’s company. That’s why I started this magazine: to convince people to take a bite out of every day of their lives, not just wait for weekends and vacations, or for their bank account to hit some magic number. And so I love that many of my cheffy friends, like Amanda Freitag and Rick Bayless, have joined us in this issue to share their favorite low-cost meals, proving you can make a delicious dinner for just a few bucks (and you don’t have to be as skilled as an actual chef ). If you have kids, cook these dishes with them and you’ll set them up for a lifetime of self-esteem and the security of knowing that even if money’s tight, life will taste great.

Nothing says “stretch a dollar” more than a potato, but sliced and stuffed hasselback spuds are so cool, you’ll want to serve them at your next dinner party. Turn to page 84 for seven new ways to enjoy your next tater, and you’ll be too hot to tot!

In this month’s 30-Minute Meals (page 74), there’s something for everyone: Whether you love a decadent chili-topped Detroit Coney Dog or you’re lightening things up with spicy chicken lettuce wraps, or even if you’re planning your next great date night (try lamb chops and mashed potatoes with peas and herbs), you’re going to love this new batch of recipes.

I may be the cook in my family, but there’s no question who the baker is: my sister, Maria. On page 41, she’s showing off her talents with her supercool, supercute, supersweet Easter bunny cake.

When I was growing up, I was more interested in the deviled egg salad we would make out of our hard-boiled Easter eggs than I was in actually dyeing the eggs. But I do love the decorated eggs we’ve cooked up this year (page 58), which are all made using things you can find in your kitchen. Cupcake liners, sprinkles, string—they’re all fair game!

Speaking of kitchenware, I don’t believe in lots of gadgets—but I do collect trivets! This month’s “Hot Stuff,” on page 52, shows off the coolest ones I have ever seen. I’m definitely adding to my collection!

Love,                                                                                                                                                 Rachael Ray

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