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Rachael Ray
Yummy Links: From Rachael Ray to Cupcake Wars
- To encourage kids to eat healthier, Rachael Ray is cooking her soft tacos for public schools in New York. — New York Daily News
- Your local mixologist may be earning a lot more money than you think. — Grub Street NY
- Why not make your own baby food at home?— The Epi-Log
- American cheeses are gaining popularity in Europe.
Come Party With Me: Vampire Party — Menu
Halloween happens to fall on a Saturday this year which makes it an ideal night for hosting a party. But don't just throw any party, select a theme, like vampires, and use this to inspire a ghoulish bash.
Start by sending our free vampire invitations specially designed for the online invitation service, Pingg.
Celebrities and Chefs Converge at New York Food Festival
This past weekend, Food Network's famous hosts, New York's foremost chefs, and other celebrated figures came together to attend the New York City Wine and Food Festival.
The four-day event was chock-full of demos, discussions, and, of course, parties. Food Network favorite Giada De Laurentiis and actress Alicia Silverstone signed copies of their books.
Rachael Ray, Ina Garten Nab Daytime Emmys
Rachael Ray, Bobby Flay, and Ina Garten took home top honors at the 36th Annual Daytime Emmys on Saturday night.
For the second year in a row, Rachael Ray won the outstanding talk-show prize for Rachael Ray, her daytime TV spot. Grill It!
Top 10 Wackiest-Named Rachael Ray Recipes
41 years ago today, Rachael Ray was born in Glen Falls, NY. While she's probably not ringing in the year with another skydiving trip, the 30 Minute Meals and talk show star is doubtless just as campy as ever. The words she's introduced to the English language, like "yum-o" and "EVOO," may have you rolling your eyes, but American families' kitchens (and vocabularies) certainly wouldn't be the same without her.
Monday's Leftovers: Penne With Swordfish
Yesterday I spent a laid-back afternoon outside, and enjoyed a meal of swordfish, hot off the grill, prepared Sicilian-style. While tonight I don't have time for open-air cooking, I'll continue my love of all plates Sicilian (and using my leftover swordfish!) with a penne avvocato. This fresh pasta toss calls for high-quality Mediterranean ingredients, like San Marzano tomatoes, anchovy fillets, capers, and basil, to build layer up on layer of flavor in under half an hour.
Reader Recipe: Raspberry Turnovers
One of life's pleasures is spotting a mouthwatering recipe to add to your repertoire, reading through it, and realizing you already have many of the items on the ingredient list. This was the case when I came across Syako's recipe for fruit turnovers, which transforms everyday ingredients like cream cheese, puff pastry, milk, and jam into flaky, golden pockets of nectar. Since I happen to have all of these things in my pantry at this very moment, I've decided there's no time like the present, and I'll be making these tonight!
Rachael Ray: Love Her or Leave Her?
Earlier this week celebrity "cook" Rachael Ray appeared on ABC's Nightline. She spoke about how her $18 million empire makes her queasy, how she's not embarrassed to promote Dunkin Donuts, her love of Anthony Bourdain, and her pictures in FHM. With the recession, Ray — who's known for her fun affordable meals — is extremely accessible.
Food Industry's Elite Party in South Beach
While the entertainment industry turned to LA for the glitz and glamour of the 81st Academy Awards, the best and brightest stars of the culinary world gathered in Florida over the weekend for the South Beach Wine and Food Festival.
The four-day festival kicked off on Thursday night with the highly anticipated Burger Bash. Reigning Burger Bash queen, Katie Lee Joel, handed her crown over to the new king, Top Chef four's Spike Mendelsohn.
How Often Do You Burn Things?
It seems like in every episode of 30 Minute Meals that I watch, Rachael Ray makes a comment about how she "always burns" things in the broiler. Although I've never actually seen her burn an item, she does seem like the type of person who could be prone to burning. I'm usually pretty good about not burning bread or bacon, but recently, when I made sloppy Joe's, I totally forgot about the buns!
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