Rachael Ray

Dear Cooks: I have offered to host a bridal shower for my sister at my house and I would like to have a casual lunch on a Saturday or Sunday, but I don’t want to spend the whole time in the kitchen. Plus, I’m on  budget. Do you have any recipes that are economical, you can make ahead, and that feed a crowd of 30 or so? Oh, and they should taste good too:-). Thanks! Cindy S. Dear Cindy S.: You are absolutely right, the last thing you want to be doing when you are hosting a party is to spend time away from your guests, plus you end up missing out on most of the fun. Here are three salad recipes sure to please, [...]...

I have been hearing more and more frequently about people consuming kombucha on a regular basis and how it is a wonder drink - it purifies you, energizes you, some claim it cures a hangover - or even cancer. It also is an acquired taste, according to most people. So what is kombucha? It is an effervescent, fermented drink made with yeast, tea, sugar, and bacteria. Although it’s sometimes referred to as kombucha mushroom tea, kombucha is not a mushroom — it’s a colony of bacteria and yeast. Kombucha tea is made by adding the colony to sugar and tea, and allowing the mix to ferment. The resulting liquid contains vinegar, B vitamins and a number of other chemical compounds. A cottage [...]...

Dear Cooks: On her show last week, Rachael explained how to cook hard boil eggs so they will crack easily. She said to put eggs in cold water and heat until the water comes to a boil, then turn off stove and let the eggs sit in the pan covered. I cant remember how long they were to sit and what you did after that - can you help? Thanks, Egg Lover Dear EL: Follow these steps and you will have fool proof, easy to peel hard boiled eggs every time: 1) Place eggs in a saucepan and cover with cold water by about an inch. 2) Bring water just to a boil, then cover pan and remove from the heat. 3) Let eggs sit in covered pan [...]...

Dear Cooks: How long can chicken be (kept) in the fridge uncooked? If I have breaded chicken cutlet I’m never sure how long (it can last in the refrigerator) and I tend to cook it all at once. (Also) I feel like I’m limited to what I can do with the chicken once its cooked. Thanks for your help, SS Dear SS: According to Foodsafety.gov, uncooked poultry is safe in the refrigerator for 1-2 days, and safe in the freezer for 9 months (for pieces) and up to 12 months for whole chickens or turkey. Cooked poultry is safe refrigerated for 3-4 days. You can also freeze your cooked breaded chicken cutlets (tightly wrapped in foil or saran wrap and place in freezer bags) for 1-3 [...]...

Dear Cooks: What’s the difference between baking soda and baking powder? Are they interchangeable? I have always wondered why some recipes - even for the same thing like brownies or muffins - call for one and not the other. Thank you, Brunette Baker Dear BB: Baking soda and baking powder are both leavening agents - they help baked goods rise. Baking soda is actually an ingredient in baking powder. They cannot be substituted for each other because chemically they are different, yet they both release carbon dioxide to help batter rise. Baking soda is a leavener that requires an acidic ingredient in a batter to help a baked good rise. It is also know as sodium bicarbonate. In recipes using baking soda, you will commonly find an [...]...

I made roasted kale last night for dinner and I could not believe how absolutely delicious it was. I had set my expectations low as I had tried a pre-packaged bag of roasted kale from my local food co-op “Just like potato chips!” the package boasted. Not so much. However, as a vegetable on your dinner plate? They may not be pretty, but they are crispy and tasty. Another bonus is kale is so good for you - it is chock-full of vitamins and minerals - especially vitamins K and A, and of course it’s low in calories. Try this - I bet your kids will like them too - (kale) chips for dinner! Roasted Kale “Chips” Ingredients 1 bunch kale, destemmed, roughly chopped [...]...

Dear Cooks: I have a 5 year old who has very bad food allergies. Here is a list of things that my son can not have or things that is made with it: wheat, eggs, dairy, sea food, peanuts, tree-nuts. With me packing his lunch every day for school I’m fresh out of ideas. I was wondering if you had any new cool ideas/recipes so I can stop boring my 5 year old. Thanks - Mom of Kid with Allergies Dear MOKW: We have some ideas for your son’s lunch recommended from a mom whose son has allergies too. Corn flour tortillas are readily available and a great platform for wraps or quesadillas. Rice is also a great solution and you can buy bread [...]...

Dear Cooks: I look at Rach’s daily morning program everyday. Thanks for your meals/recipes and ideas. I want to know whether I can freeze a homemade cheesecake? and for how long? Thanks, Cyndi Dear Cyndi: You are in luck - cheesecakes freeze incredibly well. To freeze, place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy duty aluminum foil and place in a freezer bag.  Seal and return to freezer. It can be frozen for several months. Thaw the cheesecake in the refrigerator overnight. Always garnish your cheesecake (with berries, whipped cream, whatever you like) just prior to serving. Click here for a simple cheesecake recipe from King Arthur Flour. ...

Dear Cooks: How about some ideas for using an overabundance of lettuce? We get a lot of lettuce in our CSA box and just can’t eat it all before the next week. Thanks, Lettuce Lover Dear LL: Here are a few quick ideas on how to use your lettuce, beyond salad: Replace a bun with lettuce to wrap your favorite burger or sandwich. Make a quick lettuce soup topped with homemade croutons. For the soup, in a large pot, sautee 2 chopped shallots in a drizzle of EVOO until soft. Add 4 cups chicken or veg stock and one peeled and chopped russet potato and simmer until the potato is tender - 15-20 minutes. Add 6 cups torn lettuce and 1/2 cup fresh herbs of your choice (basil, parsley, [...]...