Close Photo: Photographer: Brie Goldman, Food Stylist: Skyler Myers, Prop Stylist: Gabriel Greco Active Time:1 hr 20 minsTotal Time:1 hr 20 minsServings:6Jump to Nutrition Facts Active Time:1 hr 20 minsTotal Time:1 hr 20 minsServings:6 Active Time:1 hr 20 mins Active Time: 1 hr 20 mins Total Time:1 hr 20 mins Total Time: Servings:6 Servings: 6 Jump to Nutrition Facts Jump to recipe White Americans introduced me, a Peruvian immigrant, to eating quinoa....
Close Prep Time:35 minsAdditional Time:2 hrs 10 minsTotal Time:2 hrs 45 minsServings:6Yield:6 servingsJump to Nutrition Facts Prep Time:35 minsAdditional Time:2 hrs 10 minsTotal Time:2 hrs 45 minsServings:6Yield:6 servings Prep Time:35 mins Prep Time: 35 mins Additional Time:2 hrs 10 mins Additional Time: 2 hrs 10 mins Total Time:2 hrs 45 mins Total Time: 2 hrs 45 mins Servings:6 Servings: 6 Yield:6 servings Yield: 6 servings Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients1 (3pounds)rabbit, skinned and cut into 6 pieces,or3poundsbone-in, skinless chicken thighs½cuppassitoor otherwhite dessert wineplus2tablespoons, divided4tablespoonsextra-virgin olive oil, divided5mediumwhite onions, thinly sliced8juniper berries1 ½teaspoonssalt, divided⅓cupwhite-wine vinegar¼teaspoonground white pepper, divided⅓cuppine nuts⅓cupraisins1tablespoonlemon juice6cupsgreens, such as arugula,mâche,lamb’s lettuce,spinachorwatercress...
Title:Contributor Location:Boston, Massachusetts Education:Bachelor’s degree in Biology with a concentration in Neuroscience, Williams College; Master’s degree in Environmental Studies, Brown University Expertise:Nutrition, biology, environmental science, neuroscience, food science and policy- Winner of four James Beard Journalism Awards for EatingWell articles- Experienced food and science writer Experience Rachael Moeller Gorman is an award-winning food and science writer with almost 20 years of experience. Her work has appeared in The Scientist, EatingWell, Good Housekeeping, Scientific American, Shape, Fitness, Men’s Health and many other publications....
Title:Contributing WriterEducation:California Culinary Academy, University of California, Santa CruzLocation:Los Angeles, CAExpertise:California cuisine, recipe development and testing, culinary gardening, cooking in cast iron, food preservation, French food, seasonal cooking and knife skills Title:Contributing Writer Education:California Culinary Academy, University of California, Santa Cruz Location:Los Angeles, CA Expertise:California cuisine, recipe development and testing, culinary gardening, cooking in cast iron, food preservation, French food, seasonal cooking and knife skills Rachael Narins is a chef, recipe developer, and writer based in Los Angeles....
Close Photo:Ray: Arturo Holmes/Getty Images. Illustration: Getty Images. EatingWell design. Ray: Arturo Holmes/Getty Images. Illustration: Getty Images. EatingWell design. As we come to the end of summer, one thing is certain: It’s pesto season. Any time of the year that you have some extra herbs or other green plants lying around, you can trust that making pesto is a pretty good use of your time. Pesto is an irresistible sauce, whether you use it ina big bowl of pasta with veggiesor asimple but filling chicken salad....
ClosePhoto: Getty Images/Courtesy of BrandIf you’re a home cook, you’re probably familiar with the frustration of having to snap your pasta in half to fit in the pot or squeeze a roasted chicken into a pan that just isn’t having it. Sometimes the traditional circular shape of cookware isn’t a match for your favorite recipes. That’s why Rachael Ray developed her oval pots and pans 15 years ago, and they’ve been fan favorites ever since....
ClosePhoto: Getty Images / Jim SpellmanRachael Ray had one doozy of a 2021. In addition to an August house fire that essentially destroyed the upstate New York home she shares with husband John Cusimano and the hurricane-related flooding that damaged their New York City apartment that same month, the couple lost their beloved pitbull dog, Isaboo in May. But despite it all, Rachael Ray found a way to find some bright spots....
If you’ve already snacked your way throughjarcuterie,charcuterie housesand perhaps even have amail-order charcuterie boxen route to your doorstep as we speak, you might be thinking you’ve just about reached the limits of creativity in terms of your cheese and meat options. Think again, says Rachael Ray and her team atRachael Ray In Season. Just in time for your holiday celebrations—even the small-scale and virtual ones you have lined up—you can nosh your way through the night with a 100% ediblecharcuterie board....
ClosePhoto:Ray: Celeste Sloman/A+E Networks. EatingWell design.With the holiday season in full swing, cozy gatherings are likely at the top of your mind. Whether you’re planning a huge get-together with tons of guests or a more intimate celebration, it’s a great time to enjoy good food and company.Rachael Ray recently shared an inside look at her holiday routine, thanks to a partnership with A+E Networks to create “Rachael Ray’s Holidays,” a six-episode series in which she prepares dishes for gatherings with family and friends....
Close Photo:Peter Yang. EatingWell collage. Peter Yang. EatingWell collage. Whether you were a fan of30 Minute Meals, her namesake talk show or have tuned in to her most recent seriesRachael Ray’s Meals in Minutes, Rachael Ray is nothing short of a culinary icon. And with her newest show premiering this month on A+E Networks, we were given the opportunity to chat with Ray all about what she knows best: simple dinners....
Close Photo:Arturo Holmes/Getty Images Arturo Holmes/Getty Images Recently,EatingWellgot to chat with chef, entrepreneur and host Rachael Ray about her new showRachael Ray’s Meals in Minutesas well as ask her some of our burning questions, including her pick forthe most underrated quick and easy meal. Not featured in our initial story was an exclusive question that we just had to talk more about: What is the ingredient that she never uses in her cooking?...
Close Photo: Getty / John Lamparski / Stringer Can we just outsource all of our festive menus from now on to Rachael Ray? The latest aired on Tuesday’s episode of theRachael Ray Show, and comes just in time for NFL playoff season and to practice before the big game on February 7. It takes the beloved Mexican-inspiredseven-layer dip—you know, that stacked-high concoction of beans, avocado, cheese, tomatoes and more that often disappears first on the party spread next to the tortilla chips—and makes it a meal....
Close Photo: Bonnie Biess/Getty Images With her talk show coming to an end, Rachael Ray may be taking a hiatus from your television screen, but don’t worry: she won’t be leaving the food space anytime soon. We caught up with Ray to talk about all things tuna—from her favorite pantry dinner to her go-to tuna salad—as well as pantry organizing tips and things to keep in mind before hosting outdoors....
