Articles

Grocery Store Savings Strategies

Grocery Store Savings Strategies

Everyone knows that the cost of food has gone up dramatically – it is estimated that global food prices have soared 40% in the past year. That means if your family's weekly grocery bill is $150, your bill has gone up $60 each week and more than an additional $3,000 each year. more
Emily Wyckoff
Spring Fever

Spring Fever

As the weather gets warmer and the days get longer, we all want to spend less time at the stove and more time outside playing! Here are some spring-time meals to get you out the door in no time. more
South Beach Redux: An NYC Foodie Revisits Miami

South Beach Redux: An NYC Foodie Revisits Miami

rachaelray.com contributing writer Andrew Kaplan recently traveled from New York City back to his old stomping grounds of Miami for the South Beach Wine & Food Festival, where he tried some of his old local favorites.  Like most other food lovers, when I travel back to a place I used to live, there are always a number of spots I must go back to. more
Andrew Kaplan

Rachael Ray returns to Austin's South by Southwest Music Fesitval

NEW YORK (Feb. 26, 2009) – Daytime host and author Rachael Ray is once again combining two of her passions – food and music by announcing the second annual Rose’s Mojito and Rachael Ray’s Feedback: The B-Side party to take place in Austin, Texas during the South By Southwest (SXSW) music conference and festival on March 21, 2009. more
Kidz Kitchen Recipe Pack

Kidz Kitchen Recipe Pack

Even if you didn't make it to South Beach to see Rach at the Kidz Kitchen, you can download the recipes she made and take them with you. Pretzel-Crusted Chicken Breasts with Cheddar Mustard Sauce Ingredients and supplies: •    4 gallon-size plastic food storage bags •    4 small, boneless, skinless chicken breasts •    1 5-ounce bag of salted pretzels, any shape, regular or whole wheat •    1 tablespoon fresh thyme leaves, chopped Salt and freshly ground black pepper •    2 eggs •    Vegetable oil, for frying •    2 tablespoons butter •    2 tablespoons flour •    2 cups milk •    3/4 pound, about 2 1/2 cups, sharp yellow cheddar cheese, shredded •    2 heaping tablespoons spicy brown mustard •    1/4 cup flat leaf parsley leaves, a generous handful, chopped •    1/4 small yellow onion, finely chopped, optional •    1 large sour dill pickle, finely chopped •    1 lemon, cut into wedges, optional Directions: Preheat a large non-stick skillet with a 1/4-inch of vegetable oil over medium-high heat. more