Each month, Rachael pens a personal letter to the readers of her magazine, Rachael Ray Every Day. Here’s what’s on Rach’s mind for October and what’s cookin’ in the magazine. Don’t forget to get your copy of the issue, out on newsstands now!
I started “30 Minute Meals” as a class where I would instruct people (in person back then!) in six basic skills and provide them with five recipes to match each skill. The premise
was: If you give me three hours, I can teach you how to make 30 different meals. That’s an entire month’s worth of fast and delicious dinners you can learn in one night.
Our whole team is focused on that premise in this issue. The skills we’re teaching are as universal and timeless as searing a steak, buying the best seafood, and making one of my
all-time favorites, a proper cutlet. Trendier, more of-the-moment lessons also pop up, like how to do a killer cast-iron skillet pizza and how to cook vegan well. We asked experts—like Angie Mar, steak queen of Manhattan; Joshua McFadden, veggie king of Portland, Oregon; and one of my faves, Evan Funke, who preaches the gospel of handmade pasta—to share their hard-won wisdom. Plus, make sure your tools are tip-top with our Test Kitchen Knife Takeover: everything you need to know to be prepared…and sharp!
Shortcuts do exist (see last month’s issue), but the most tried-and-true shortcut begins with having some simple techniques down to a science and at your fingertips when you need them. A few recipes can open up worlds of cooking, and you’ll learn, by trying and maybe failing and trying again, how to feed yourself and your family forever. Even if you’re a master home cook, you can refresh your skills and learn a few new tricks here. Whoever you are and however you cook, this is a must-save issue.
I’ve been cooking with my dear friend Andrew Kaplan for many years. Now, with his new podcast, CookTracks, you can cook along with me and others anytime you want. Listen and learn as I make my Pepperoni Pizzaiola Burger with Sweet Heat. Or try Stephanie Izard’s Tasty Eggy Kimchi Bacon Thing or Gail Simmons’s My Ultimate Breakfast Sandwich. Visit cooktracks.com to start listening. And go to @rachaelraymag on Facebook or Instagram to let me know what you want to hear and want to cook going forward. I’m listening—and I hope you will, too.
Click here to listen to me on the CookTracks podcast.
Yes, you read that right. Today, about 1,000 young women will be infected with HIV, and tomorrow, another 1,000. In a week, nearly 7,000 young women will contract HIV. We have the power to stop this.
Rachael Ray is teaming up with (RED) and ONE to help bring an end to AIDS, with two ways for you to get in on the fight.
STEP 1: CALL ON GLOBAL LEADERS TO SUPPORT + FINANCE THE GLOBAL FUND
On October 2nd, government and corporate leaders will gather in France for a vote deciding whether or not to contribute funding to the Global Fund. This organization brings the latest technologies, along with frontline nurses and doctors to fight AIDS, TB, and malaria in effected regions, and has helped diminish deaths from these diseases by a third. With full funding, we could help save 16 million more lives and stem the spread of disease.
Between September 25th-December 31st, 2019 proceeds from all (RACHAEL RAY)REDproducts sold will go to the U.S. Fund for the Global Fund to fight AIDS with (RED), with a minimum guaranteed contribution of $25,000. Every (RACHAEL RAY)REDpurchase contributes directly to work on the ground through HIV/AIDS prevention and treatment programs in sub-Saharan Africa.
This delish post is brought to you by our friends and Feedback sponsor, Martin’s Famous Potato Rolls & Bread!
Summertime is near, and round here that means it’s beer, BBQ and “bun season“…and we’re not talking about the kind you catch in a swimsuit! Firing up the grill again takes us right back to the delicious, smokey barbecue we dished up at Feedback – yum!! While we were daydreaming about our time in Austin, we found ourselves craving barbecue as big and bold as Texas herself! So, here we find ourselves with our favorite over-the-top summer grilling recipes, piled sky-high between two glorious buns.
Stepping up our burger game with beef AND chorizo patties. The charred veggies in this salsa makes a topping that’s equal parts smokey as it is bright and fresh. There’s even two kinds of potato chips piled on, giving each bite crazy-good texture.
Rach has your back, and is saving you time in the kitchen, by using store-bought rotisserie chicken for these delish sammies. Drenched in Paprika BBQ sauce and sandwiched between sweet and tangy bread-and-butter pickles and crisp cucumber salad… all on a potato roll, of course!
Turning up the volume on the turkey club! The classic fixings of the beloved diner staple are transformed into a mouth watering burger. Layers of B, L and T piled on top of a juicy turkey patty, tangy sauce, pickles, and perfectly crisped, golden onion rings? I mean, COME ON! Held together, of course, by a Big Marty’s roll; it’s a masterpiece that’s as delicious to devour as it is pretty to look at.
When a delicious side like Poppy Seed Ranch Slaw becomes a topping on a pulled chicken sandwich – what’s not to love? The tender chicken paired with crunchy slaw and pickles creates the perfect combo to sink your chompers into. Get ready to be eating A LOT of these this summer!
Feeling a tingle on your tongue? That’s your tastebuds doing a happy dance! We’re talking sour cream, ketchup, sweet pickle relish, Worcestershire, and hot sauce — and that’s just the condiment. Rach slathers the sauce on top of a juicy patty with lettuce, onion, pickles, and bacon bits, kept utensil-free with a sesame roll.