Food

Letter from Rach: Summer’s in Full Swing!

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 July and August, and what’s cookin’ in the magazine. Don’t forget to get your copy of the issue, out on newsstands now!

When people tell me they think baseball is boring, I argue that perhaps they don’t understand what they’re watching: man against man, man against self, team against team. I also love it because it’s affordable, inspiring and fun for sports fans as well as foodies. Baseball season is like watching more than 160 amazing novels come to life right before your eyes (not that you can clearly see the streak of a ball thrown at 90-plus m.p.h., though!). Regardless of what’s going on on the field, the stadium itself is a show of all of us at our summer best: families and friends of all ages rooting and cheering under the sun, sharing stories, laughter, sometimes even tears—and always grabbing a hot dog or two.

I once spent a summer traveling to as many baseball stadiums as I could. You’d be surprised by how different each ball park’s signature dog can be versus the ol’ ketchup and mustard. 
My husband, John, is a Yankees fan, but he loves Chicago dogs best. I love every dog in our feature this month (page 92), from the Baltimore Orioles’ Crab Mac ’n’ Cheese Dog to the Texas Rangers’ Fritos Kimchi Chili Dog. No matter your team, you’re gonna want to take a big bite out of each and every one!

It’s also taco season for me, and when I hear taco, I think party time! Like dogs and burgers, tacos are fun to eat with your hands and perfect for sharing. Make a pitcher of margaritas or Bloody Marias and try the tacos and quesadillas in my 30-Minute Meals on page 82.

And you’ve gotta try my Red, White & Blue burger on page 12, named after John’s Red, White & Blue spritzer:

In a pitcher, muddle 1 pint each blueberries and raspberries with 1/2 cup St-Germain elderflower liqueur. Add a bottle of white wine, such as Sancerre or Pinot Gris, 
and stir. Pour over 
ice-filled goblets and top with seltzer for fizz.

Enjoy your fun in the sun, your summer adventures and—always—your food and drink.

Party on!

Rachael

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