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Every Day with Rachael Ray
Sunday Slow Cooker: Creamy Tomato-Vodka Soup
The slow cooker isn't just great for braised meats and stews; it's also the ideal vehicle for making smooth and creamy blended soups. This recipe is a staple of mine; it's wonderful on the fly because it calls for commonplace ingredients like broth and canned plum tomatoes.
When pureeing the hot soup, I recommend allowing it to cool slightly and partially covering it as you use an immersion blender.
Sliders Two Ways — Beginner and Expert
A nationwide celebration as big as the Super Bowl is the perfect occasion for serving all-American hamburgers. Translate them into game day eats by passing around plates of bite-sized sliders. Keep them simple (and not too sloppy!) by topping them sparingly with caramelized onions.
Manhattan Clam Chowder Two Ways — Beginner and Expert
Summer or Winter, I'll never say no to a piping-hot tureen of New England clam chowder. But lately, I've been trying to reduce my calorie intake by steering myself toward lighter, broth-based soups, like lentil vegetable soup. It's time, I've decided, to try my hand at making Manhattan clam chowder, a totally different yet irrefutably delicious take on shellfish stew.
Sunday Dinner: Bacon Fried Rice
Now that Christmas is over, take a break from your time spent in the kitchen in favor of some rest and relaxation with family. Tonight, piece together some pantry staples like eggs, bacon, and onions, to make an Asian takeout-inspired supper sans the grease.
Up the vegetable quotient by adding frozen carrots and corn.
Monday's Leftovers: Chicken and Spinach Quesadillas
Whoever first conceived of quesadillas is a genius: It's virtually impossible to go wrong with the combination of skillet-toasted flour tortillas, diced vegetables and meat, and warm, melted cheese.
Take advantage of last night's versatile roasted chicken and vegetables like mushrooms and spinach to create a filling Monday night supper. If you don't have time to grab those, make your life easier: Plenty of other mix-ins, like bell peppers, roasted piquillos, beans, or cooked broccoli would work, too.
The Year's Best Food Magazine
When we kicked off our Best of 2009 coverage, we wanted to know which glossy was your go-to food magazine for recipes, tips, and entertaining ideas. The results were shocking: an overwhelming 65 percent of you chose Every Day With Rachael Ray, blowing the runnerup, Food Network Magazine, which got 8 percent of the vote, out of the water. We agree: Every Day With Rachael Ray is our pick, too.
Duck Breast a l'Orange Two Ways — Beginner and Expert
Around December, so much focus gets put on edible gifts and Christmas cookies that it can be easy to forget about the star of the holiday meal. If you want to impress without going through too much trouble, don't discount duck breast: it has all the exotic cachet of a game bird, without any of the fuss.
Regardless of how little you know about duck, you can't go wrong with its à l'orange preparation; the acidity of a sweet-tart orange glaze cuts through the fowl's robust flavor.
Sunday Dinner: Shrimp and Feta Cheese Quiche
It's been cold and wet outdoors this weekend, so tonight I'm going to indulge myself by making a gorgeous savory pastry that takes inspiration from French country cooking, the Mediterranean, and the fruits of the sea.
I don't plan on toiling over a crust from scratch. Instead, I'll parbake some store-bought pie dough, then fill the tart with a sumptuous filling of shrimp, feta, and roasted red peppers.
Monday's Leftovers: Roasted Tomato and Chickpea Curry
Along with diced, whole, and roasted tomatoes, canned chickpeas are another pantry item that I'm never without. They're inexpensive, tasty, and versatile, plus they've got an extended shelf life. Even my meat-loving significant other is willing to eat a vegetarian meal if it's loaded with protein-rich garbanzo beans.
Sunday Dinner: Cracker-and-Parmesan-Crusted Fish Fillets
If you're a fan of Brown Sugar Cinnamon Ritz Crackers or the original variety, then you'll absolutely flip for this Parmesan-encrusted sole dish.
It achieves a browned, crispy exterior with the help of crushed Ritz crackers, which have a light crunch. Old Bay, the classic seafood seasoning, adds just the right amount of spice.
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