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 September, and don’t forget to get your copy of the issue, out on newsstands now!
Late summer is a special time in my house because my husband, my brother, many close friends and I all celebrate birthdays—10 of them within two weeks! I also love it because the sweltering dog days of summer finally give way to fall. It’s the season when I entertain the most, because the weather is so comfortable and the days are still long.
If you, too, will be cooking up a storm this month, one story you’ll want to tear out—or memorize!—is “10 Ways to Be a Better Cook Tonight!” With tips like making the tastiest spice combos and techniques like getting the perfect sear on steak, it’s your cheat sheet for cooking like a pro.
This month’s 30-Minute Meals is filled with some of my family’s absolute favorite dishes. John loves Pasta con Mollica, which is Italian for spaghetti tossed with garlicky breadcrumbs. And this is the best time of year for breaded and fried Beef Milanese topped with sweet corn kernels and cherry tomatoes. Enjoy summer while you still can!
I have always been pickle-obsessed, and with the quick refrigerator-pickle recipes, making them is unbelievably easy. We’re not just talking cukes (though we have three awesome versions of them): We’re also pickling green beans, peppers—even nectarines! We also feature one of my favorite trends: food mash-ups, like Ramen Cheeseburgers. If you’re as intrigued by these recipes as I am, look out for Frankenfood on Spike TV, a new show about mash-ups cohosted by my good buddy, chef Josh Capon.
It’s back to school—and back to real life for grown-ups. I am as excited this year as I was as a kid picking out a new notebook. This September starts the ninth year of my marriage to John and the ninth season for my daytime show, and about this time nine years ago, we were putting the finishing touches on the debut issue of this magazine! If you ask me, fall is as much a renewal as spring. May you begin your brand-new season with good food and full hearts.