Every Day With Rachael Ray-2011-03

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through and through.
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march11
DAY with RACHAEL RAY
ON THE COVER
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COVER PHOTOGRAPH BY FRANCOIS HALARD/ TRUNKARCHIVE.COM.
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FIND IT FAST !
Were reveling in exploring new territory. First, we turned up the heat in the kitchen, transforming ordinary pancake batter into crepes and more (Batter Up, page 78). Then we traveled coast to coast to nd Americas best hot dog (page 127), and watched chef Michael Symon and his wife reinvent the dinner party (A Class of Their Own, page 122). Finally, your own cooking will reach new heights with our myth-busting advice in Your Burning Cooking Questions...Answered (page 106). Come join the fun!
Its thrilling!
if you want...
...cooking tricks ...to save $$$ ...personal time
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bookmark it!
Every Day with Rachael Ray March 2011
in every issue
13 15 21 31 43 138 139 140
march11
DAY with RACHAEL RAY
RACHS NOTEBOOK TALK YUM EVERY DAY FAVES HOW-TO Throw an at-home family
movie night!
PET FRIENDLY Green-with-Envy

St. Pattys Potato Cakes
RECIPE INDEX CELEB FRIDGE Dr. Oz
ready, set
49 57
EVERY DAY KITCHEN Five steps

to one uplifting kitchen
51
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SUPERMARKET 101 Big ways to save BUY IT: IN SEASON Spinach TASTE TEST Gluten-Free
Baking Mixes
Dont let the blues take over. Displaying family memorabilia in your kitchen triggers good feelings tied to happy memories.
23
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65 69 73 78 84 93
GOOD FOR YOU Hearty Mains WELL EQUIPPED Box Graters $10 SPOT Dinners for 10 Bucks
(or Less)
4 shortcuts
p
Wine-bottle shape matters: If you like crisp whites, go for a bottle thats tall and narrow.
BATTER UP Why should pancakes get all the glory? Six new batter recipes. BURGER OF THE MONTH
The Hot Mess Burger FAMILY MATTERS Pork and Green Beans with Soba Noodles
85
SUNDAY
66
69
THE EVERY DAY MENU PLANNER
1 SHOPPING TRIP = 7 DINNERS
Counting calories? Stretch a cheese sauce recipe by adding broth into the mix; it will reduce the amount of fat per serving.
Prep your box grater for sticky food like chocolate and soft cheese by spritzing the outside with cooking spray.
cook
98 106
30-MINUTE MEALS YOUR BURNING COOKING QUESTIONS...ANSWERED

Our test kitchen comes to your rescue!
coming up
Want a glimpse into the future? Here are some things youll learn this time next month:
110
YOURE GONNA NEED A STEAK KNIFE These vegetarian dishes are so

good, you wont miss the meat.
MONDAY
Wheres Rachael?
Youll never guess: Rach goes to Moroccoand rides a camel!
get together
117 122
EVERY DAY PARTIES Five ways

to a better book club
TUESDAY
A CLASS OF THEIR OWN

Michael Symon and his wife host a cooking-class dinner party.
WEDNESDAY
No-Guilt Bites
Dozens of healthy (and tasty!) snacks
go away
127
THE SEARCH FOR AMERICAS BEST HOT DOG We made our own
March Madness bracket, scouring the country for the most delicious dog!
THURSDAY
WEVE GOT LOOT

A tag sale so fun it feels like a party
FRIDAY
Spring Cleaning
Insta-clean tricks youll love!
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take a bite outta life!
SATURDAY
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Neither mini nor van.
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Presenting the Chevy Traverse. The 8-passenger crossover designed for

families and made for you. The interior amenities lavish the driver in comfort, yet it has 30% more cargo space than a Honda Pilot. The Traverse also offers a remarkable 24 MPG highway.1 It was even named a Consumers Digest Best Buy three years in a row. Everyone deserves a family car that isnt a minivan. 2 Starting at $29,999. Find out more at chevy.com.
2011 LTZ as shown, with 7-passenger seating, $38,750

1 EPA estimate (FWD). 2 MSRP. Tax, title, license, dealer fees and optional equipment extra. The Best Buy
Seal is a registered trademark of Consumers Digest Communications, LLC, used under license. Chevrolet and Traverse are registered trademarks and Chevy is a trademark of General Motors. 2010 General Motors. Buckle up, America!
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WEB, ETC.
Rachs world
Come on in!
Rachael sure is one busy gal! Here are seven ways you can join in the fun. Get all the details at rachaelraymag.com/march.
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Shes giving back
Gerber and Rachael Rays Yum-o! nonprot organization joined up earlier this year to raise over $220,000 for Yum-o!with Gerber giving $1 for every like they got on Facebook. If you took part, thanks! See how else you can make a difference at yum-o.org.
Shes chowing down for St. Pattys day
Everybodys Irish on March 17 with a bowl of Rachaels St. Pattys Corned Beef and Cabbage Stoup, ready in 30 minutes or less. Get it and other fast, easy recipes to celebrate and kick the mid-March blahs at rachaelray mag.com/march.
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Shes introducing new stoneware re
If youre near Chicago the rst week of March, you may spot Rach hanging out at the 2011 International Home + Housewares Show, probably giving attendees a peek at her new stonewarein eggplant! Itll be available soon at rachaelraystore.com/shopmag. .
Shes giving away tickets!
Shes hitting the Austin music festival
Heres your chance to zoom past the waiting list for show tickets: Were giving away a pair to one lucky winner. Enter to get your hands on them and see Rachael live at rachaelraymag.com/march.
One of Rachs favorite stars, Michael J. Fox, has a Quadruple Comedy Pack (including The Secret of My Success, The Hard Way, For Love or Money and Greedy) out on DVD March 22.
Shes celebrating the Oscars
Rach is rolling out a red-hot red carpet with special Oscar recipes on the Rachael Ray show (check rachaelraymag .com/march for airdate), before spending the big night watching at home! If she were making the noms? I have no single favorite, but I loved Natalie Portman in Black Swan and was blown away by Jennifer Lawrence in Winters Bone. One of them would get my vote!
Shes tweeting dinner plans
dindin: gnochetti w homemade sausage w fennel pollen, eggplant, saffron cream pecorino. Luscious! @Rachael_Ray Still hungry? Follow twitter.com/ rachaelraymag for new 30-Minute Meals and other recipes every day.
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R ACHAEL R AY, DAVID M. RUSSELL; OSCAR, A.M.P.A.S.; SXSW, JIM WRIGHT; FOX, GET T Y IMAGES.
Johns band, The Cringe, will be performing on March 19 at Rachs annual party for the SXSW music festivalbut were giving you a backstage pass! Get the lowdown on her fave places to eat, stay and rock, plus exclusive pics, at rachaelraymag.com/march.
Shes chilling out with a movie (or two!)
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Finding the right recipe? Piece of cake.

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with RACHAEL RAY

FOUNDER AND EDITORIAL DIRECTOR
DAY
VICE PRESIDENT, PUBLISHER ADVERTISING DIRECTOR
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SUBSCRIPTION, CUSTOMER SERVICE AND SUBMISSION INFORMATION Questions about subscriptions? For new and gift subscriptions, change of address or help with a subscription problem, write to Every Day with Rachael Ray Subscriber Service Dept., PO Box 6098, Harlan, IA 51593-1598, call 800-305-7991 or send us an e-mail at everydayservice @ rd.com. Allow two issues for address changes. Every Day with Rachael Ray may share information about you with reputable companies so they can offer you products and services of interest to you. If you dont want us to share this information, please write to Every Day with Rachael Ray Mailing List, PO Box 6098, Harlan, IA 51593-1598. Please include a copy of your address label. Some past issues are still available for $4.99 each. For availability and ordering, write to Back Issues, Every Day with Rachael Ray, PO Box 6098, Harlan, IA 51593-1598 or send us an e-mail at everydayservice @rd.com. Letters and submissions may be edited and used in all print and electronic media.
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2011 Newmans Own Inc.
A well-dressed salad with a Newmans Own thin & crispy frozen pizza makes a delicious, well-rounded meal in just 10 minutes. Because our pizzas are made using only premium ingredients like all-natural diced tomatoes, real mozzarella, extra virgin olive oil and absolutely no shortcuts. In fact, this meal is so packed with avor that wed prefer to
Let the food speak for itself.

All Prots To Charity. Newmans Own Foundation continues Paul Newmans commitment to donate all prots to charity. Over $300 million has been given to thousands of charities since 1982. Learn more about our mission at www.newmansownfoundation.org.
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2011 P&G
FOR SMOOTH SKIN WITHOUT A HARSH CHEMICAL PEEL,
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NEW REGENERIST NIGHT RESURFACING ELIXIR

Try this hydrating formula and challenge the need for harsh chemical peels. This lightweight glycolic elixir gently exfoliates for the smoothing results of a light chemical peel in 7 nights. * For skin thats smooth and taut without drastic measures, ** sleep tight. *Equivalent exfoliation vs. a 30% glycolic acid light peel. **Results not equivalent to cosmetic procedures.
OLAY. CHALLENGE WHATS POSSIBLE.
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RACHS NOTEBOOK
Food Adventures for Everyone!

It takes more than weird ingredients to scare me! These ideas might sound intimidating, but theyre actually huge boosts to your cooking routine.
R ACHAEL PHOTOGR APH BY FR ANCOIS HAL ARD/ TRUNK ARCHIVE; ANCHOV Y AND LEFTOVERS, GET T Y IMAGES; FRESNO CHILE, STOCKFOOD.COM.
Ive said it before: Adventure is a state of mind.

All you need is an adventurous spirit to make each day of your life seem a little fresher and more fun. For starters, cooking is an everyday adventure and can take you anywhere in the world you want to go. But its not the only way you can liven up your routine. One of my favorite pastimes is getting lost: Drive in any direction and nd out where one tank of gas will get you. Or, on a rainy day, make a scavenger hunt for your kids to see how many laughs can be had for no money at all. As for me, whether Im jumping out of a plane, traveling near or far, or taking Izzy to the dog park, adventure has always beenand I hope will always remaina part of my life. We wanted to nd the hands-down best hot dog in America (page 127), so we sent three writers on one massive, cross-country adventure. I may be from New York, but when it comes to franks, I go Chicago all the way! This months Supermarket 101 (page 59) tackles savings trends. Check it out, and dont forget my tried-and-true advice: Buy in bulk, shop high and low on the shelves, and compare unit price rather than ticketed price. Im thrilled to spotlight one of my favorite chefs on the planet: Iron Chef Michael Symon, a badass on the back of a bike and in the kitchen, who has the most infectious giggle Ive ever heard. He and his wife host a cooking-class dinner party for their friends (A Class of Their Own, page 122)such a brilliant idea! Chop on, Mike! Last but not least, a happy-birthday shout-out to my sister, Maria, who was born on the Ides of March.
Anchovies Think you dont like them? Youre wrong, I promise. Try melting a little anchovy paste in olive oil over low heat. It wont taste shy, just salty and nutty. Drizzle it over toasted breadcrumbs or add to any sh dish or pasta dish with shI actually add anchovy paste to my lentil soup, and no one knows its there.
Fresno chiles These guys are mild, with a fruity heat. Cooked seeds and all, they give a bright avor that goes with almost any cuisine, from Italian to Latin-American.
Love,
NOT ADVENTUROUS? FAKE IT! Im an adrenaline junkie, but I know plenty who arent. One friend, Bert Kreischer, gets hit with a serious case of the jitters before he tapes stunts for his comedy-travel show. Heres what he calls his anxious guys guide to keeping calm(-ish).
Do the stunt with an even bigger coward than you Avoid caffeine Express your panic to others Hug people (and by that I mean women) often Have a celebration libation waiting for you Remember how good it will all sound at your funeral
Messy leftovers Turn yourself into an Iron Chef: Open the fridge and make dinner using any ingredients you nd in there. This is especially great for things that are about to go badthat way, if your creation doesnt work, who cares? You were gonna throw that stuff out anyway.
Catch the second season of Bert the Conqueror on The Travel Channel starting in April.
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DAY WITH RACHAEL RAY
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Dear Subaru,
Since my husband and I got our Outback in 2000, weve been traveling all over North America. This was taken in Monument Valley, UT, during a three-month cross-country trip. Ten goats just appeared out of nowhere and seemed very interested in our car. - Mei & Yukio M., Forest Hills, NY. Love. Its what makes a Subaru, a Subaru.
Tell your story at subaru.com/dearsubaru
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get in on the conversation
write to [email protected]
question of the month
What store-bought item always seems to taste better than the homemade version?
rachaelraymag.com
I just cant make my cinnamon rolls taste as good as the store-bought kind.
GLAGGES
I buy premade piecrusts from the refrigerated section of the supermarket. Not only do they taste the same or better, but they save me time, and no one can tell I didnt make them myselfunless they read this.
SANDYPARSONS
facebook.com/ rachaelraymag
Stouffers macaroni and cheese
VALERIE GRAY SMITH
twitter.com/ rachaelraymag
No judgies, but cake mix. My from-scratch cakes never come out as moist.
@cakert
we talk back Most of our pie recipes call for the store-bought stuff. Our test
kitchen likes Pillsbury Refrigerated Pie Crusts.
Red clam sauce JENNIFER HOWIE
Theres nothing like store-bought chicken wings served with a side of creamy blue cheese.
KMOSSOW
Chocolate milk
NIKKI TURLEY
Chicken salad
DENISE RAYMOND
Try our foolproof Chocolate Layer Cake (one of our all-time staff favorites), and forever be known as the Queen of Cake.
we talk back They can now!
I make a delicious white bread from scratch, but toasted Pepperidge Farm cinnamon bread with a spread of butter is lovely.
BOBBIEC
we talk back Add walnuts or pistachios, and raisins or chopped apples, for extra avor and crunch. And if youd like to spice up your favorite brand, try curry powder.
OK, maybe fried chicken.

@kmagandy
Ive made caesar dressing at home several times, but its never as good as the bottled stuff.
CHUCKRAE
ALL PHOTOS, GET T Y IMAGES.
Mustard potato saladI prefer when @wegmans makes it!

@NYgirllovesCA
a branch of Wegmans (an East Coast supermarket chain)or even if you dowhip up our over-the-topdelicious Loaded Baked Potato Salad .
we talk back If you dont live near
Im not great at making fresh pasta, though I have tried! My husbands Italian friends said these were the best brands in American supermarkets: Barilla dried pasta and Giovanni Rana refrigerated fresh pasta, which I found at my local ShopRite.
SDELAHOZ
we talk back Youll need some (delicious) sauce to go with that pasta! Log
on to rachaelraymag.com/march and watch how-to videos for making meat, marinara and cream sauces.
17% OF READERS HAVE SERVED A STORE-BOUGHT SNACK AND CALLED IT HOMEMADE. BUT DONT WORRYWERE NOT TELLING!
give homemade a chance

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Find all recipes mentionedplus Sticky Chicken Wings with Blue Cheese Dip, and
rachaelraymag.com Caesar Dressingat rachaelraymag.com/march.
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TALK
You Love Us
COVERS
5-ingredient meal
I had to laugh as I was looking over the covers of the past ve years of Every Day with Rachael Ray and noticed that the only thing that could replace Rachael was a turkey [November 2010].
CARA HITE, Syracuse, IN
The Winning Recipe:
Unstuffed Peppers
why we chose it This two-step version of stuffed peppers delivers that familiar flavor but cuts the cooking time in half. We love how reader Corinne Strebig uses flavorful sausage instead of ground meat and includes earthy wild rice instead of plain white.
CONGRATS
I adore your magazine its absolutely fabulous! Congratulations on your fth anniversary [December/January 2011], and heres to many more.
LSAMEMO (via rachaelraymag.com)
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RECIPE PHOTO BY MARCUS NILSSON; FOOD ST YLING BY ROSCOE BETSILL; PROP ST YLING BY ANGHAR AD BAILEY. INGREDIENTS, ISTOCKPHOTO.COM.
CAKES!
Thank you so much for the cake recipes in the December/January 2011 issue. My family and friends baked all ve cakes for my 27th birthday party. Our guests loved every delicious bite!
NOELLE FORMOSA, San Francisco
1 cup longgrain wild rice
1 pound mild italian sausage, casings discarded
2 green bell peppers, chopped
One 10-ounce package white mushrooms, sliced
1 red onion, chopped
Noelles five-layer masterpiece!
You Love Us Not

GROCERIES
I love your magazine, but Whats Inand Outat Supermarkets in 2011 [Supermarket 101, December/January 2011] felt ageist to me. I disagree that the desire for authentic ethnic cuisines is more prominent in Gen X-ers and Y-ers. We baby boomers didnt grow up eating chicken nuggets or prepared foods, and many of our parents were immigrants, so we were perhaps more aware of ethnic cuisines.
STUFFINMUFFIN (via rachaelraymag.com)
In a large saucepan, bring 2 cups water, the rice and teaspoon salt to a boil. Cover the pan, lower the heat and simmer until tender, about 40 minutes. Remove from the heat and let stand, covered, for 10 minutes; uff with a fork. Meanwhile, heat a large skillet over medium heat. Add 1 tablespoon extra-virgin olive oil and the sausage and cook, breaking up the meat, until browned, about 5 minutes. Using a slotted spoon, transfer the sausage to the rice. Return the skillet to the heat and add 1 more tablespoon olive oil, the bell peppers, mushrooms and onion. Season with salt and pepper and cook until the vegetables are crisp-tender, about 5 minutes. Add the veggies to the sausage and rice and toss. Serves 4.
DO YOU MAKE A GREAT DISH WITH FIVE INGREDIENTS? Visit rachaelraymag.com/talk. Extra-virgin olive oil, salt and pepper are freebies.
Im a big fan of stuffed peppers, but the process of cooking, stuffing and baking them is a time hog. So I skip all that extra work: I cook the stuffing and peppers on the stove and just serve everything in a bowl.
CORINNE STREBIG, Newport News, VA
EXOTICA
I was horried to read about eating a live octopus in Andrew Zimmerns adventurous-foods article, Wild Edibles [Yum, November 2010]. These animals have pain sensors, and eating an animal while its alive is just plain cruel and unnecessary.
JJAYCEE (via rachaelraymag.com)
we talk back Quite a few of you were skeeved by this Korean delicacy. But dont worry: While the octopus tentacles may be wriggling, technically it isnt still alive.
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2010 , . , .
5-minute mile? Not so much.
5-minute dinner? Done.

GrilledAndReady.com
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TALK
Success of the Month

PRESTO PESTO
I made pork chops and wanted to top them with pesto. I didnt have basil, so I used parsley and added parmesan cheese, salt, pepper and olive oil. I realized I was out of pine nuts, too, so I used some wasabiand-soy sauce almonds that I had in the pantry. The pesto turned out amazinga little spicy and crunchy.
APAOLAS (via rachaelraymag.com)
COOKBOOK CLUB!
join our
From February 17 to 20, well be making Whole Roasted Chicken from Michael Schwartzs new cookbook, Michaels Genuine Food ($35, amazon.com). Log on to rachaelraymag.com for the recipe, and upload your comments and photos alongside those from other readers and Every Day with Rachael Ray editors. Youll also find recipes from past club selections, like Eric Riperts Deviled Eggs with Smoked Salmon.
combo just as soon as we can locate those fancy almonds of yours.
we talk back Were going to try this
Mess of the Month

FRUIT CONFUSION
These were tasty and easy to make, though the yolk was a bit soft for my taste, so next time Id cook the egg a bit longer. The recipe was a nice change from basic deviled eggs, and even my picky 3-year-old gobbled them up! SARAPHIN21 (via rachaelraymag.com) Deviled eggs make me nervous because mine always seem to end up looking raggedy. I followed Riperts instructions, and these came out perfectly smooth! The most important tip: After draining the eggs, run cold water over them until theyre completely cool. Id always peeled my eggs too soon. EVERYDAY_NICOLE, assistant editor
Heres what was said about those rich, crme frache-filled appetizers from last months book, Avec Eric.
My cousin was given a case of produce that he took home, telling his mother it was sicilian tomatoes. She cooked them up, but the pasta sauce was so sweet, it was inedible. It turns out the mystery ingredient was persimmon! Its too bad they were cooked with olive oil and garlicthey could have made a delicious jam!
RR2239 (via rachaelraymag.com)
WE KNOW YOURE BIG SPORTS FANS

ATE IT? RATE IT!
Dish about the recipes youre makinglike this one from our November 2010 issueon rachael raymag.com.
Im always looking for quick weeknight recipes. Your Bean Taquitos with Cucumber Salsa t the bill! The lemony sour cream and the cucumber salsa cool down the heat. Since its just me and my husband, theres enough left over for lunch the next day.
TORIANDCANDI07 (via rachaelraymag.com)
TELL US ABOUT YOUR MESSES AND SUCCESSES Visit rachaelraymag.com/talk or write to [email protected] or Every Day with Rachael Ray, 750 Third Ave., 3rd Floor, New York, NY 10017. Letters and submissions may be edited and used in all print and electronic media.
hey you!
percent
love watching games from the comfort of home, and 44% of you kicked it up a notch by placing wagers on a game. Most of you kept your bets low, but
63
23 percent
are high rollers, gambling $100 or more.
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rachaelraymag.com
PERSIMMON, ISTOCKPHOTO.COM.
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I talked to my doctor about my unresolved depression symptoms. Im glad she recommended adding ABILIFY.
Actor portrayal
Right now is the time to talk to your doctor.

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Visit ABILIFYmePlus.com
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Some people have had symptom improvement as early as 1 to 2 weeks after adding ABILIFY.
Important Risk Information about ABILIFY

Antidepressants can increase suicidal thoughts and behaviors in children, teens, and young adults. Serious mental illnesses are themselves associated with an increase in the risk of suicide. When taking ABILIFY, call your doctor right away if you have new or worsening depression symptoms, unusual changes in behavior, or thoughts of suicide. Patients and their caregivers should be especially observant within the rst few months of treatment or after a change in dose. Approved only for adults 18 and over with depression Elderly dementia patients taking ABILIFY have an increased risk of death or stroke. ABILIFY is not approved for these patients Call your doctor if you have high fever, stiff muscles, confusion, and increased heart rate or blood pressurethese may be signs of a rare but life-threatening condition called neuroleptic malignant syndrome
*
Please read the additional Important Information about ABILIFY on the adjacent page.
Take the next step talk to your doctor about the option of adding ABILIFY. Visit ABILIFYmePlus.com.
Lexapro (escitalopram oxalate), Zoloft (sertraline HCl), Prozac (fluoxetine hydrochloride), Effexor XR (venlafaxine HCl), and Paxil CR (paroxetine HCl) are trademarks of their respective companies. Based on 6-week clinical studies comparing ABILIFY + antidepressant versus antidepressant alone.
If you or someone you know needs help paying for medicine, call 1-888-4PPA-NOW (1-888-477-2669). Or go to www.pparx.org
570US10AB30701
December 2010
0310A-0995
Printed in USA
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IMPORTANT INFORMATION ABOUT ABILIFY

2, 5, 10, 15, 20, 30 mg Tablets
This summary of the Package Insert contains risk and safety information for patients about ABILIFY. This summary does not include all information about ABILIFY and is not meant to take the place of discussions with your healthcare professional about your treatment. Please read this important information carefully before you start taking ABILIFY and discuss any questions about ABILIFY with your healthcare professional. Name ABILIFY (aripiprazole) (air-r -PIP-ra-zall) What is ABILIFY (aripiprazole)? ABILIFY is a prescription medicine used as an add-on treatment to an antidepressant for adults with Major Depressive Disorder who had an inadequate response to antidepressant therapy. What is depression? Depression is a common but serious medical condition. Symptoms may include sadness, loss of interest in activities you once enjoyed, loss of energy, difficulty concentrating or making decisions, feelings of worthlessness or excessive guilt, insomnia or excessive sleep, a change in appetite causing weight loss or gain, or thoughts of death or suicide. These could be depression symptoms if they interfere with daily life at home, at work, or with friends and last most of the day, nearly every day for at least 2 weeks. What is the most important information that I should know about antidepressant medicines, depression, and other serious mental illnesses? Antidepressant medicines may increase suicidal thoughts or actions in some children, teenagers, and young adults Depression and serious mental illnesses are the most important causes of suicidal thoughts and actions For more information, see the Prescribing Information and the Medication Guide called Antidepressant Medicines, Depression and Other Serious Mental Illnesses, and Suicidal Thoughts or Actions. Who should NOT take ABILIFY? People who are allergic to ABILIFY or to any substance that is in it. Allergic reactions have ranged from rash, hives and itching to difficulty breathing and swelling of the face, lips, or tongue. Please talk with your healthcare professional. What is the most important information that I should know about ABILIFY? Elderly patients, diagnosed with psychosis as a result of dementia (for example, an inability to perform daily activities as a result of increased memory loss), and who are treated with antipsychotic medicines including ABILIFY, are at an increased risk of death when compared to patients who are treated with a placebo (sugar pill). ABILIFY is not approved for the treatment of patients with dementia-related psychosis. Antidepressants may increase suicidal thoughts or behaviors in some children, teenagers, and young adults, especially within the first few months of treatment or when the dose is changed. Depression and other serious mental illnesses are themselves associated with an increase in the risk of suicide. Patients on antidepressants and their families or caregivers should watch for new or worsening depression symptoms, unusual changes in behavior, or thoughts of suicide. Such symptoms should be reported to the patients healthcare professional right away, especially if they are severe or occur suddenly. ABILIFY is not approved for use in pediatric patients with depression. Serious side effects can occur with any antipsychotic medicine, including ABILIFY. Tell your healthcare professional right away if you have any conditions or side effects, including the following: Stroke or ministroke in elderly patients with dementia: An increased risk of stroke and
ministroke has been reported in clinical studies of elderly patients with dementia (for example, increased memory loss and inability to perform daily activities). ABILIFY (aripiprazole) is not approved for treating patients with dementia. Neuroleptic malignant syndrome (NMS): Very high fever, rigid muscles, shaking, confusion, sweating, or increased heart rate and blood pressure may be signs of NMS, a rare but serious side effect that could be fatal. Tardive dyskinesia (TD): Abnormal or uncontrollable movements of face, tongue, or other parts of body may be signs of a serious condition known as TD, which may be permanent. High blood sugar and diabetes: Patients with diabetes and those having risk factors for diabetes (for example, obesity, family history of diabetes), as well as those with symptoms such as unexpected increases in thirst, urination, or hunger should have their blood sugar levels checked before and during treatment. Increases in blood sugar levels (hyperglycemia), in some cases serious and associated with coma or death, have been reported in patients taking ABILIFY, and medicines like it. Orthostatic hypotension: Lightheadedness or faintness caused by a sudden change in heart rate and blood pressure when rising too quickly from a sitting or lying position (orthostatic hypotension) has been reported with ABILIFY. Leukopenia, Neutropenia, and Agranulocytosis: Decreases in white blood cells (infection fighting cells) have been reported in some patients taking antipsychotic agents, including ABILIFY. Patients with a history of a significant decrease in white blood cell (WBC) count or who have experienced a low WBC due to drug therapy should have their blood tested and monitored during the first few months of therapy. Suicidal thoughts: If you have suicidal thoughts, you should tell your healthcare professional right away. Dysphagia: Medicines like ABILIFY have been associated with swallowing problems (dysphagia). If you had or have swallowing problems, you should tell your healthcare professional. What should I talk to my healthcare provider about? Patients and their families or caregivers should watch for new or worsening depression symptoms, unusual changes in behavior and thoughts of suicide, as well as for anxiety, agitation, panic attacks, difficulty sleeping, irritability, hostility, aggressiveness, impulsivity, restlessness, or extreme hyperactivity. Call your healthcare provider right away if you have thoughts of suicide or if any of these symptoms are severe or occur suddenly. Be especially observant within the first few months of antidepressant treatment or whenever there is a change in dose. Tell your healthcare provider about any medical conditions you may have and all medicines that you are taking or plan to take, including prescription and over-the-counter medicines, vitamins, or herbal products. Be sure to tell your healthcare provider: If you have suicidal thoughts If you have or have had a low white blood cell count (WBC) If you or anyone in your family have or had seizures If you or anyone in your family have or had high blood sugar or diabetes If you are pregnant, plan to become pregnant, or are breastfeeding What should I avoid when taking ABILIFY? Avoid overheating and dehydration Avoid driving or operating hazardous machinery until you know how ABILIFY affects you Avoid drinking alcohol Avoid breast-feeding an infant
What are the possible side effects of ABILIFY (aripiprazole)? Common side effects in adults include: nausea, vomiting, constipation, headache, dizziness, an inner sense of restlessness or need to move (akathisia), anxiety and insomnia. It is important to contact your healthcare professional if you experience prolonged, abnormal muscle spasm or contraction which may be signs of a condition called dystonia. This is not a complete list of side effects. For full patient information, visit www.abilify.com. Talk to your healthcare professional if you have questions or develop any side effects. What percentage of people stopped taking ABILIFY due to side effects? In clinical trials, the percentage of adults who discontinued taking ABILIFY due to side effects was 6% and 2% for patients treated with sugar pill. Can I safely take ABILIFY while Im taking other medications? ABILIFY can be taken with most drugs; however, taking ABILIFY with some medicines may require your healthcare professional to adjust the dosage of ABILIFY. Some medicines* include: ketoconazole (NIZORAL) quinidine (QUINIDEX) fluoxetine (PROZAC) paroxetine (PAXIL) carbamazepine (TEGRETOL) It is important to tell your healthcare professional about all the medicines youre taking, just to be sure. How should I take ABILIFY? Take ABILIFY exactly as directed by your healthcare professional ABILIFY is usually taken once a day and can be taken with or without food If you miss a dose, take it as soon as you remember. However, if it is time for your next dose, skip the missed dose and take only your regularly scheduled dose Talk to your healthcare professional before stopping ABILIFY or changing your dose General advice about ABILIFY: ABILIFY should be kept out of the reach of children and pets Store ABILIFY Tablets and the Oral Solution at room temperature For patients who must limit their sugar intake, be aware that ABILIFY Oral Solution contains sugar For patients who cannot metabolize phenylalanine (those with phenylketonuria or PKU), ABILIFY DISCMELT contains phenylalanine If you have additional questions, talk to your healthcare professional Find out more about ABILIFY: Additional information can be found at www.abilify.com
* NIZORAL is a registered trademark of Janssen Pharmaceutica; QUINIDEX is a registered trademark of Wyeth Pharmaceuticals; PROZAC is a registered trademark of Eli Lilly and Company; PAXIL is a registered trademark of GlaxoSmithKline; TEGRETOL is a registered trademark of Novartis Pharmaceuticals. Based on Full Prescribing Information as of 11/09 1239550A7.
Tablets manufactured by Otsuka Pharmaceutical Co., Ltd., Tokyo, 101-8535 Japan or Bristol-Myers Squibb Company, Princeton, NJ 08543 USA. Orally Disintegrating Tablets, Oral Solution, and Injection manufactured by Bristol-Myers Squibb Company, Princeton, NJ 08543 USA. Distributed and marketed by Otsuka America Pharmaceutical, Inc., Rockville, MD 20850 USA. Marketed by Bristol-Myers Squibb Company, Princeton, NJ 08543 USA. U.S. Patent Nos. 5,006,528; 6,977,257; and 7,115,587. 2009 Otsuka America Pharmaceutical, Inc., Rockville, MD 570US08CBS01603 0309L-2757 D6-B0001D-11-09-MDD November 2009
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SHOP
EAT your rst DRINK taste of PARTY march
TRAVEL
FOOD ST YLING BY LIZ A JERNOW; PROP ST YLING BY SAR A WACKSMAN.
wake-up call
Who needs coffee when you can build a caffeine boost right into breakfast? To kick-start the morning, top our custardy french toast with a creamy syrup spiked with espresso. Itll have the whole family leaping out of bed for a taste.
RECIPE BY STACY ADIMANDO
French Toast with Espresso Cream
Turn the page for our recipe!
| PHOTOGR APH BY LUCAS ZAREBINSKI

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YUM
nibble on this
trend we love
In professional kitchens,
supersize
chef hats arent just for fashion.

The height signies kitchen rank: The top chef gets the tallest hat!
food halls
Double shot!
We spiked the syrup and the toast with instant espresso!
New York City restaurants arent just for eating anymore! Old-school, European-style food halls are of the moment, and theyre merging dining, shopping and cooking experiences.
French Toast with Espresso Cream

SERVES 4 PREP 15 MIN COOK 10 MIN
tablespoons instant espresso powder 1 cup sweetened condensed milk 4 eggs cup heavy cream teaspoon salt Eight -inch-thick slices challah bread 4 tablespoons unsalted butter
italian mega-center
Mario Batali doesnt do anything small, but with NYCs Eataly, he may have even out-Batalid himselfit takes up more than 42,000 square feet (thats almost an entire block). Grab a hand cart: The shelves are stuffed with imported Italian specialties like zzy prosecco and sodas; the best tomatoes, espresso and pastas; and butcher counters bursting with fresh, locally sourced cuts. Cant wait to sample? Pull up a seat: Eataly has four formal restaurants and more casual counters for snacking on cheeses, charcuterie, pizza, rotisserie meats and, of course, gelato. (200 Fifth Ave., eataly .com, 212-229-2560)
tech-decked eatery
Thanks to the hightech ordering system at FoodParcyou place your order at an electric kiosk, then get a text when its ready for pickupeveryone in your group can choose from dishes at a burger bar, brick-oven restaurant, coffee shop or dim sum bar, and dine together at one table. (Restaurateur Jeffrey Chodorow modeled the communal tables after the ones at European food halls.) After dining, patrons can chill out with a homemade milkshake, oat or cocktail from the full bar. Spring visitors will be able to amble through the outdoor food-cart brigade, now in the works. (845 Sixth Ave., foodparc.com, 212-564-4567)
fine-dining wonderland
If youre visiting New York City, chances are youll be making a pilgrimage to the Fifth Avenue shopping strip. Make the stores secondary to Todd Englishs Plaza Food Hall. Sample the chow cafeteria-style: Asian dumplings, made-toorder carved meat sandwiches, wood-re pizza, homemade chocolates and more can be ordered at eight separate food counters. Then hit the market for cocoas, coffees and olive oils (some are pressed on-site from fresh olives!), or the demo kitchen to take a class or soak up tips from Englishs talented kitchen staff. (1 W. 59th St., theplazafoodhall.com)
pastry paradise
Forget what you know about pastry shops. In Brooklyns ber-stylish Choice Kitchens & Bakery, quick-service stations inspired by European road stops serve it all: housemade charcuterie, Mediterranean dishes, a full vegan menu, wine and cheese tastings and handmade treats. The architecture is as drool-worthy as the food. Blissfully consume your meal surrounded by the hand-blown light xtures, chic concrete rooms and stone-clad counters that scored this place a nomination for a James Beard design award. (108 Jay St., Brooklyn, choicekitchens.com)
KAREN CATCHPOLE
1. In a small bowl, whisk the espresso powder with cup hot water. Reserve 2 tablespoons of the espresso liquid. Whisk the condensed milk into the remaining espresso liquid. 2. In a baking dish, whisk together the eggs, cream, salt and reserved espresso liquid. Add the bread slices to the dish and turn to coat. 3. In a large nonstick skillet or griddle, melt 2 tablespoons butter over medium heat. Add 4 slices bread and cook, turning once, until golden-brown, about 5 minutes. Repeat with the remaining 2 tablespoons butter and 4 slices bread. Serve warm, drizzled with the espresso cream.
more halls across the country

1.
EATALY, EVAN SUNG.
tip If you cant nd challah

bread, a baguette will work. Just cut large slices on a bias.
California Market Hall: This open-air market features an outdoor re pit, bocce ball court and seasonal pumpkin patch. (400 San Pablo Ave., Hercules) 2. Illinois Todd Englishs upcoming food hall will be a Chicago rendition of his booming NYC originalbut twice the size. (address TBD) 3. Virginia Society Fair: Open till midnight, this soon-todebut hall will house a bakery, butchery and wine bar. (277 S. Washington St., Alexandria)
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rachaelraymag.com
worldmags
your office can
look like this!

When the magazine staff moved to a new building, we vowed not to bring our old desk woes with us. We turned to Rachs design buddy, Evette Rios, for easy ways to help perk up our work spaces.
Allyson Dickman, editorial assistant
How can I have a more stylish space in general?

Gina Hamadey, senior editor
evette says A few bright accessories from home can do wonders. Pick ones that are easy to bring in, like a small rug or a swatch of wallpaper to hang over one wall (just tack it up with pins or stick-on Velcro).
Where can I store my snacks so theyre away from my work papers? I hate the harsh task lighting at my desk. Any ideas?
Diane Dragan, online executive editor
evette says Bring in a decorative lamp with a soft bulbitll cozy up the area instantly. If its too bulky for your commute, tote in the base and shade on separate days.
evette says Make use of vertical real estate and tack them up on a corkboard or pin-friendly wall. If youd rather keep munchies for your eyes only, tuck them into an organizing tray in your desk drawer.
PHOTOGR APH BY LUCAS Z AREBINSKI; PROP ST YLING BY SAR A WACKSMAN.
Im afraid that if I use my file folders, Ill forget what Ive filed away. How can I keep papers handy without creating clutter?
Nicole Cherie Jones, assistant food editor
I cant stand staring at my computer cords! Help!

Mai Hoang DeVore, research chief
evette says My favorite trick is twisting them into a tabletop wine rack. Gently roll up papers and slide them in the slots. You can even label the slots (to do, invoices, etc.) to remind you what goes where.
evette says Hide them from sight with something colorful and cute. Gather the cords together, then tie thick ribbons or pieces of fabric around the bunch. Itll help keep them from tangling, too.
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YUM
grass-fed beef
You may have heard that a growing number of ranchers are letting their livestock graze out in the fields, rather than feed on fattening grain, corn or soy. How nice for those roaming cows, but why should any of us careand plop down more money to keep up their lifestyle? According to Jo Robinson, founder of eatwild.com, a site that links shoppers to grass-based meat sources, the grass-fed variety is worth every penny because its better for
what you need to know about...
Spaghetti with Lemony Grass-Fed Meat Sauce

you
Pasture-raised beef has more than twice the amount of omega-3 fatty acids and higher levels of vitamin E than meat from grain-fed animals, as well as less fat and fewer calories naturally. It also has a stronger, beeer avor.
the animal
Since grass is a cows native diet, the animals who get to graze on it full-time live low-stress, healthy livesso theres no reason to treat them with antibiotics or other drugs, as with some conventionally raised meats.
the farmers
Cows can yield around 100 pounds of hamburger meat each. Although the grass-fed variety is top-quality, its hard [for farmers] to sell all that hamburger meat without an outlet like McDonalds, Robinson says. By buying it, youre helping sustain and support small farms.
this recipe
Admittedly, some grass-fed steaks can be drier and chewier than their grain-fed counterparts. Grinding helps to tenderize the meat, and so does steady, low-heat cooking, Robinson says. The cream in this recipe helps moisten it, too.
2 tablespoons butter 2 leeks, green parts discarded and white parts thinly sliced crosswise (about 1 cup) Salt and pepper 1 pounds ground grass-fed beef cup robust red wine, such as cabernet 1 cups chicken broth Peel of 1 large lemon, cut into 2-inch strips with a vegetable peeler, then finely sliced into long shreds (about cup) 1 cup heavy cream cup chopped fresh mint 1 pound spaghetti, cooked
1. In a large saucepan or dutch

oven, melt the butter over mediumhigh heat. Add the leeks, season with salt and cook until soft, about 5 minutes. Add the beef and season with salt and pepper. Cook, breaking up the meat with a wooden spoon, until no pink remains, about 8 minutes. 2. Add the wine and cook until mostly reduced, about 5 minutes. Stir in the chicken broth and lemon peel and bring to a simmer. Cover and cook over low heat until the meat is tender, 20 to 25 minutes. 3. Stir in the cream and return to a simmer over medium heat. Cook until the sauce is thickened, 10 to 12 minutes. Stir in cup mint. 4. Divide the spaghetti, sauce and the remaining mint among 6 bowls.
STACY ADIMANDO
Serving sh with a lemon wedge is a trend that started in the Middle Ages, when folks hoped
nibble on this
a few squirts of the high-acid juice would help digest any bones mistakenly swallowed.
(It tasted good, too!)
A DESIGN IDEA WERE OBSESSED WITH

Turn your table into a work of art by using your favorite photo frames in a new way! Fine-art framer Eli Wilners crafty plan: Collect four frames or shadow boxes in similar sizes and square them up (facing outward) on the table. If needed, place double-stick tape along the edges to make the structure more stable. Add owers or plants in the center for parties.
turn up the style!
Fill the frames with funky photos to match.
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THE SECOND HELPING. ITS HOW YOUR FAMILY SAYS THANKS, MOM.
2011 JOHNSONVILLE SAUSAGE, LLC
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My Inspiration:
New Caf Latte
We shared our new flavors with 20 coffee drinkers, then asked them, how does it make you feel? With a paintbrush and canvas, they showed us. Come see their inspirations or share your own with Coffee-mate on .
add your flavor

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TM
NESTL and CO
FFEE-MATE are
registered tradema
rks of Socit des
Produits Nestl S.A
., Vevey, Switzerland
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YUM
a wine by its label?

In a nutshell, yes! Taking a closer look at the details may help score you a better-tasting bottle.
look for
can you judge
look for
1 3 2
ancient
Spotting this or old vines on a label may mean that the grapevines are decades old, says Mark Oldman, wine guru and author of Oldmans Brave New World of Wine. These tend to produce fewer grapes and concentrated juice, so the bottles may have stronger avors.
does bottle shape matter?

You betcha! Traditionally, certain bottle shapes hold specic wine styles, especially when it comes to European wines, Oldman says. Although some New World winemakers are bucking this trend, if youre buying from established brands, heres what you can tell:
1. TALL, NARROW
alcohol level
A peek at this percentage will tip you off to how heavy the wine will feel in your mouth. Ten percent should feel similar to water; 12 to 13 percent can feel like skim milk; and 15 percent or higher will have the body of whole milk.
ignore
fancy artwork
Stickers that feature beautiful vineyards or estates are trying to get a point across this bottle means businessbut the wines might not live up to the imagery. Find out more before committing.
contain mostly crisp wines, such as German or Alsatian whites.

2. SLOPE-SHOULDERED
ignore
phantom grape types

If you dont see any recognizable words like merlot or chardonnay, that doesnt mean the wine isnt one. Wines from Europethe so-called Old Worldare often labeled by origin rather than grape style. Ask the clerk for help.
are typical to subtler wines like pinot noir, chardonnay or syrah.

3. HIGH-SHOULDERED
most likely hold heavier reds and lighter whites, like sauvignon blanc.
ignore
look for
flavor clues
The back label is often full of hints to the wines taste, so make sure you turn the bottle over, Oldman says. Descriptors like vanilla, butterscotch, caramel, smoke and nutmeg indicate that it has a woodier taste. Words like zesty, racy and tangy suggest a fresher, brighter style.
GRETCHEN ROBERTS
cute critters
Animal labels are trying to appeal to casual wine drinkers. But just because the label is approachable doesnt mean that the wines taste will be. Dont be swayed.
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YUM
An easy way to spot organically grown fruits and veggies in the supermarket:
nibble on this
THE COOKING TECHNIQUE THAT GIVES YOU GREAT SKIN
Youve heard of steaming vegetables, right? Well, Rachs buddy Gretta Monahan says the same method thats good for retaining nutrients in your broccoli works wonders for your skin, too: Steaming is a quick way to wake up a winter complexion and help deep-cleanse pores.
Soak two clean hand towels in hot (not scalding) water. Drape one over each side of your face in a c shape and hold for 5 to 10 minutes. Pat dry, then follow with your usual cleansing routine.
oatmeal cookie history

The ve-digit code will start with a 9.
great moments in
Check the produce sticker.
A glimpse into the unlikely beginnings of an American dessert icon

1896
The cookies blander cousins, Scottish oatcakes, are ofcially outdone when Fannie Merritt Farmer (maybe Americas rstever foodie!) introduces the recipe for a sweeter, buttery
1908
Quaker Oats
starts printing a recipe for the emerging American version on its oats packaging.
1930
Creating a permanent place for sweets in the home, Ohios Brush Pottery Company sells
heres how to do it
oatmeal cookie in the Boston Cooking -School Cook Book.
the first lidded ceramic jars that read Cookies.
1989
Drooling moviegoers gawk as the miniature teens in Honey, I Shrunk the Kids stumble upon a larger-than-life oatmeal cookie sandwich in their yard.
1960
Sweets revolutionary O.D. McKee sandwiches frosting with soft oatmeal cookies. The Little Debbie Oatmeal
ays 3 moreivw 1 to g e w skin a g lo exfoliate
Our skin naturally sheds cells, and they can pile up on the surface of your face, causing blemishes and a dull look. To sweep away that buildup: A few times a week, rub damp skin in a circular motion with a gentle ne-grain exfoliator. When you want deep exfoliation, do it longer, not harder.
1992
Creme Pie is born.
1993
Hillary Clinton wins Family Circles first bakeoff for presidential candidates spouses with her chocolate chip-oatmeal cookies.
Girl Scouts of America introduce iced oatmealraisin cookies. Neighbors

everywhere rejoice.
2007
The snack boldly goes where no cookie has gone before:
2003
MARTINI, BETSY DEL ZER; BLOOMBERG, GET T Y IMAGES.
go oil-free
Daily moisturizing helps give you smooth, balanced skin, but excess oil can block pores and encourage blackheads. Stick to formulas like gels, serums, or lighter lotions with moisturizing ingredients like hyaluronic acid or aloe, instead of oil.
Canadian astronaut Dave Williams takes oatmeal biscuits (dubbed Canasnacks) to space.
Mixologists toast to dessert literally! The Joy of Mixology introduces the Oatmeal Cookie Cocktail: ounce cinnamon schnapps mixed with 1 ounce each Baileys Irish Cream, butterscotch schnapps and Jgermeister, and garnished with raisins.
2009
Though he skips the I Oatmeal Cookies T-shirt, NYC mayor Michael Bloomberg helps bake a batch on The Martha Stewart Show.
use a face primer

These clear, matte, lightweight formulas form a lm that settles over pores and wrinkles, giving skin a smooth appearance. They also help buffer skin from cosmetics and dirt. Use one after applying your moisturizer but before putting on your makeup.
STEPHANIE TWEITO JACOB
2010
We publish our most divine Oatmeal Raisin Cookie recipe to date! Get it at rachaelraymag.com/march.
LIZ PEARSON
28
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Irresistible no matter how you tear it.

It all started in Hawaii with our original Island recipe. For over 60 years, Kings Hawaiian sweet rolls and bread have been creating lifelong fans wherever theyre served. To truly know how irresistible they are, open up a bag and taste for yourself.
www.kingshawaiian.com
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Aloha in ev y bite.
TM
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Life is full of celebrations.

WIN A TRIP FOR TWO TO SANDALS RESORTS FROM EDIBLE ARRANGEMENTS!
No purchase necessary. Enter at
EdibleArrangements.com/Giveaway.
Also enter with every purchase online or at participating stores.
Birthdays. Anniversaries. Get well. Theres just one beautiful, delicious way to bring joy to all of them. Happiness is always in season.
Speak with a Fruit Expert at one of our 1,000 locations worldwide Open 7 days a week 1-877-Do-Fruit EdibleArrangements.com
No purchase necessary. See stores for details or visit EdibleArrangements.com/Giveaway. 2011 Edible Arrangements, LLC. All rights reserved. Arrangement Shown: Berry Special Occasion with chocolate dipped strawberries. Available in a variety of sizes. Containers may vary. Delivery not available in all areas. Franchises available; call 1-888-727-4258 or visit eafranchise.com.
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Chocolate Basketballs
No matter who youre rooting for in the NCAA basketball tourney, these cant-eat-just-one milk chocolate candies will be a crowd favorite on game day! $7 for 2 pounds blaircandy.com
s e v fa
EVERY DAY
Sweet Chilli Jam
Hmmcant decide between a sweet or a spicy snack? Satisfy both of your cravings with a smear of Nudos organic jam, made with a yummy blend of spicy peppers, ripe apples and tart lemons. Its a great topper for salty cheeses, too. $11 nudo-italia.com
fun
Gorilla Wallet
This Mighty Wallet may look paper-thin, but its made with the same superstrong materials used for express-mail envelopes making it completely water- and ripresistant. $15 mightywallets.com
Lavender Sachets
ae lra /m ymag.com
win it!
to win thi s er nt
Toss a pup-shaped scented sachet inside a drawer to repel moths and keep clothes and linens smelling fresh. $19 joniulmanlewis.com
PHOTOGR APHY BY GORMAN & GORMAN. MARKET EDITING BY FR ANCES BAILEY.
Windproof Umbrella
A Jonathan Adler umbrella can withstand even the strongest gusts and adds a pop of color to gray, rainy days. $25 barnesandnoble.com
ar ch
at
h rac
Sparkling Fruit Soda

You wont find sugary syrups or highfructose anything in Spindrift sodas theyre made only from fresh-squeezed juices! Choose from four delish flavors: grapefruit, blackberry, lemonade and orangemango. $3 each spindriftsoda.com
Make-YourOwn Book
Melt Moms or Dads heart with a personalized book. Just pick a photo for the cover, then fill each page with your favorite family memories. Voil: instant keepsake! $6 sobocards.com/ rachael
Photography is my new hobby, so Ill be keeping this guy on my coffee table for inspiration!
Strawberry Lip Set

These lip balms not only taste like chocolatecovered strawberries, but theyre also jampacked with nourishing vitamin E. $12 for 3 fredflare.com
Camera Candle
The beeswax instant camera candle gives off a natural honey scent but has an unnaturally long burn time 40 hours! $38 shoptwine.com
You dont need a special occasion to show someone how much you love them!
win it!
worldmags
No purchase necessary to enter or win sweepstakes. Purchase will not improve your chances of winning. Sweepstakes are open to legal residents age 18 or older of the U.S., its territories and possessions. Closing date for Every Day Faves March sweepstakes is 11:59 p.m. (CST) on March 15, 2010. To enter and for official rules, visit rachaelraymag.com/march. VOID WHERE PROHIBITED. Sweepstakes sponsored by The Readers Digest Association, Inc., the publisher of Every Day with Rachael Ray.
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Three-Tone Blush Palette
head faves totoe

EVERY DAY
Vitamin Tonics Tangerine Lipstick
Hovering between pink and orange, Benefits FullFinish lipstick in Saucy goes on with a creamy coral sheen. The warm neutral is a great everyday color thats flattering for fair to medium skin tones. $18 benefit cosmetics.com The secret to improving your concentration, growing stronger nails or sleeping better at night may be found in a bottle. Just spritz a little Sprayology tonic, a homeopathic vitamin spray, under your tongue to tackle lifes little problems. $22 and up sprayology.com
Dont worry about going overboard on pink! The Stila Make Me Blush compact is embedded with highlighting coral and gold shades, so you pick up a perfect sweep of cheek color every time. $14 stilacosmetics.com
Its like a spa treatment for your head! Antioxidant Shampoo and Conditioner
Youll feel the difference after just one wash! Hair stylist Janet Waddells shampoo and conditioner, made with emu oil and aloe vera, leaves hair silky and smooth. $24 each janetwaddell.com
SPF 100+ Face Moisturizer

When it comes to sun protection, Borbas Age Defying Super Crme Day Moisturizer with SPF 100+ is the cream of the crop. Packed with aai berry and vitamins A and E, the formula is light, nongreasy and smells great, too! $20 walgreens.com
Oil-Free Liquid Foundation

Save the cake for dessert! Too Faced Amazing Face foundation evens your skin tone and hides imperfections, but looks like your natural skin not makeupwhen you wear it. $36 toofaced.com
Brow Tool Kit

Plucking is only half the battle! The Chella brow kit contains the must-have tools to create an ideal arch: trimming scissors, easy-to-grip tweezers, razor/brush combo and a shaping guide. $40 chella.com
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Shower Cap
Want to hang on to that blowout for another day? First step: Toss the flimsy plastic shower cap (moisture and steam can accumulate underneath) and try a Spa Sister Bouffant shower cap insteadit keeps tresses tucked away and dry. $8 beautyencounter.com
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2010 Tempur-Pedic Management, Inc.
EXPERIENCE THEM FOR YOURSELF AT:
Call 888-522-0162 for more information or visit TempurPedic.com to see our complete pillow line or to find a retailer near you.
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Winning style made easy(every day)

MEET MARY JO MATTOS from Hackettstown, New Jersey. Shes one of the lucky winners of the Aussie Easy Solutions for Everyday Women contest. We brought Mary Jo to New York City to solve her hair challenge with an Aussie hair makeover and some tips from Aussie celebrity stylist Sarah Potempa.
Sarah Potempa
After
Before
Sarahs easy recipe for gorgeous hair

INGREDIENTS: DIRECTIONS:
1 curling iron, Aussie Products 1. To help style hair and condition at the same time, use multi-benet products like Aussie Catch the Wave Mousse + Leave-In Conditioner. This helps protect during styling while still building volume. 2. Spritz hair with some Aussie Opposites Attract Spray Gel. This will hold your style while leaving hair soft. 3. Set hair with a 1 curling iron. With the clamp closed, wrap 2 sections of hair in a spiral motion down the iron and away from the face.
The Challenge
I have super ne hair. I just had a perm to get more body. How can I help protect it and style it for more volume?
Mary Jo Mattos
More easy, everyday tips for real women

Here are some ideas to keep the rest of you looking as young and healthy as your new hairstyle.
MOISTURIZE, MOISTURIZE, MOISTURIZE Moisturizers help keep your skin hydrated, soft and supple, working as a protective sealant against daily wear and tear. Remember to moisturize not only your face but also your hands, body and hair. PROTECT YOURSELF Always use sunscreen, even when the temperature drops. The sun thickens outer layers of skin, making them less pliable. It can also cause age spots, so be sure to protect yourself. GET YOUR SHUT-EYE During sleep our bodies are repairing themselves from all the damage we bestow upon them. So ward off bags under your eyes and keep yourself physically, mentally and emotionally in shape with a good nights sleep.
For more quick and easy solutions, visit hairstylelounge.sheknows.com.

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Fa SHiOnaBLY LaTe
FOR WORK.
BECAUSE THERES NO SUCH THING AS BEING
AUSSIE. A QUICK WAY TO A GREAT HAIR DAY .

With fast-acting products like 3 Minute Miracle deep conditioner, you can be fashionably early for a change. aussie.com
N AT U R A L LY
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EVERY DAY
Mens Lace-Up Boots
These Barrington combat boots were made for walking seriously! The thick rubber soles (with deep grooves) improve stability and traction, and the side zippers create a comfy fit. $140 guess.com
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I love the Cringes cymbal-monkey logo. My nickname for John is monkey!
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Beaded ChandelierStyle Earrings Floral Dress and Leather Belt

Create an instant hourglass figure: Just cinch a loosely draped dress, like the Jovovich-Hawk for Target Spring Multicolor dress ($40 target.com), with a Lauren by Ralph Lauren Contour leather belt ($74 bloomingdales.com). Accentuate the positive! These dangling Aura beaded earrings will frame (and visually slim) your face. $135 jodysingleton.com
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I wear these earrings with my favorite little black dress!
Market Tote
Roomy enough to carry groceries or books, the Kashmir tote is made entirely of organic cotton and nontoxic, soy-based ink. $130 hammocksand hightea.com
Mens Fedora
Scratching your head to find the right gift for your guy? A chocolate brown Bailey of Hollywood Crosby fedora with a dapper feather detail will be the perfect addition to his weekend wardrobe. $90 631-288-5830
Girls Denim Shirt and Skort Turquoise Bracelet

Dressed up or dressed down, a hand-wrapped Stella & Dot Tulum turquoise bead-andleather-cord bracelet is a go-to accessory. Bonus: The button closure fits wrists of all sizes. $54 stelladot.com Shell be the cutest cowgirl on the playground in a denim button-down shirt ($17) and floral denim skort ($20). childrensplace.com
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STILL-LIFE ST YLING BY NORINE SMITH FOR HALLEY RESOURCES. MARKET EDITING BY JANE HARRISON-FOX AND CAR A APOTHEKER.
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The Cringe T-Shirt

Whether rocking out at a concert or running errands on Sunday afternoon, Ill be wearing my The Cringe T-shirt every chance I get. (And Id be a die-hard fan even if my husband, John, wasnt the lead singer of the band!) $20 thecringe.com
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FOR TYPE 2 DIABETES
No Matter How Hard You Try, Your Blood Sugar Numbers Can Still Be Too High.
Ask your Doctor if adding Onglyza can help you. When you need extra help, one option is Onglyza, a prescription medicine used along with diet and exercise to control high blood sugar in adults with type 2 diabetes. Onglyza can be used with one of several common oral diabetes medicines.* Your results may vary. Onglyza should not be used to treat type 1 diabetes or diabetic ketoacidosis (dangerously high levels of certain acids, known as ketones, in the blood or urine). Tell your doctor if you have a history or risk of diabetic ketoacidosis. Onglyza has not been studied with insulin. May reduce spikes after you eat. Onglyza may help reduce after-meal blood sugar spikes that can cause higher blood sugar levels. Onglyza may also help lower high morning blood sugar and A1C (the test done by your doctor every three months). Most people taking Onglyza did not experience hypoglycemia (very low blood sugar); however, it may occur, particularly when taken with another diabetes medicine, such as a sulfonylurea. Important Safety Information. When ONGLYZA is used with certain other diabetes medicines to treat high blood sugar, such as a sulfonylurea, hypoglycemia (low blood sugar) may occur. Symptoms of low blood sugar include shaking, hunger, sweating, headache, rapid heartbeat, change in mood, and change in vision. Follow your healthcare providers instructions for treating low blood sugar. If you have hypersensitivity (allergic) reactions such as rash, hives, and swelling of the face, lips, and throat, stop taking ONGLYZA and call your healthcare provider right away. When ONGLYZA is used with a thiazolidinedione (TZD), such as pioglitazone or rosiglitazone, to treat high blood sugar, peripheral edema (uid retention) may become worse. If you have symptoms of peripheral edema, such as swelling of hands, feet, or ankles, call your healthcare provider. The most common side effects with ONGLYZA include upper respiratory tract infection, urinary tract infection, and headache. Your healthcare provider should test your blood to measure how well your kidneys work. You may need a lower dose of ONGLYZA if your kidneys are not working well. Tell your healthcare provider if you start or stop taking other medications, including antibiotics, antifungals or HIV/AIDS medications, as your healthcare provider may need to change your dose of ONGLYZA. Tell your healthcare provider if you are pregnant or breastfeeding, or plan to become pregnant or breast-feed. Please read the Important Patient Information about Onglyza on the following page and discuss it with your healthcare provider. You are encouraged to report negative side effects of prescription drugs to the FDA. Visit www.fda.gov/medwatch or call 1-800-FDA-1088.
For more information and valuable savings offers call 1-800-ONGLYZA (800-664-5992) or visit www.Onglyza.com
If you or someone you know needs help paying for medicine, call 1-888-4PPA-NOW (1-888-477-2669). Or go to www.pparx.org
AFTER-MEAL BLOOD SUGAR SPIKE
RESULTS MAY VARY
Extra Help. Extra Control.

*Metformin, a sulfonylurea or a TZD.
2010 Bristol-Myers Squibb
422US10AB12204
06/10
303227
ONGLYZA is a trademark of Bristol-Myers Squibb
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PATIENT INFORMATION ONGLYZA (on-GLY-zah) (saxagliptin) tablets Read the Patient Information that comes with ONGLYZA before you start taking it and each time you get a refill. There may be new information. This patient leaflet does not take the place of talking with your healthcare provider about your medical condition or treatment. What is ONGLYZA (saxagliptin)? ONGLYZA is a prescription medicine used with diet and exercise to control high blood sugar (hyperglycemia) in adults with type 2 diabetes. ONGLYZA lowers blood sugar by helping the body increase the level of insulin after meals. ONGLYZA is unlikely to cause your blood sugar to be lowered to a dangerous level (hypoglycemia) because it does not work well when your blood sugar is low. ONGLYZA has not been studied in children younger than 18 years old. What should I tell my healthcare provider before taking ONGLYZA? Before you take ONGLYZA, tell your healthcare provider about all of your medical conditions, including if you: have type 1 diabetes. ONGLYZA should not be used to treat people with type 1 diabetes. have a history or risk for diabetic ketoacidosis (high levels of certain acids, known as ketones, in the blood or urine). ONGLYZA should not be used for the treatment of diabetic ketoacidosis. have kidney problems. are taking insulin. ONGLYZA has not been studied with insulin. are pregnant or plan to become pregnant. It is not known if ONGLYZA will harm your unborn baby. If you are pregnant, talk with your healthcare provider about the best way to control your blood sugar while you are pregnant. are breast-feeding or plan to breast-feed. ONGLYZA may be passed in your milk to your baby. Talk with your healthcare provider about the best way to feed your baby while you take ONGLYZA. Tell your healthcare provider about all the medicines you take, including prescription and nonprescription medicines, vitamins, and herbal supplements. Know the medicines you take. Keep a list of your medicines and show it to your healthcare provider and pharmacist when you get a new medicine. ONGLYZA may affect the way other medicines work, and other medicines may affect how ONGLYZA works. Contact your healthcare provider if you will be starting or stopping certain other types of medications, such as antibiotics, or medicines that treat fungus or HIV/AIDS, because your dose of ONGLYZA might need to be changed. How should I take ONGLYZA? Take ONGLYZA by mouth one time each day exactly as directed by your healthcare provider. Do not change your dose without talking to your healthcare provider. ONGLYZA can be taken with or without food. During periods of stress on the body, such as: fever infection trauma surgery Contact your healthcare provider right away as your medication needs may change. Your healthcare provider should test your blood to measure how well your kidneys work. You may need a lower dose of ONGLYZA if your kidneys are not working well. Your healthcare provider may prescribe ONGLYZA along with other medicines that lower blood sugar. Follow your healthcare providers instructions for treating blood sugar that is too low (hypoglycemia). Talk to your healthcare provider if low blood sugar is a problem for you. If you miss a dose of ONGLYZA, take it as soon as you remember. If it is almost time for your next dose, skip the missed dose. Just take the next dose at your regular time. Do not take two doses at the same time unless your healthcare provider tells you to do so. Talk to your healthcare provider if you have questions about a missed dose. If you take too much ONGLYZA, call your healthcare provider or Poison Control Center at 1-800-222-1222, or go to the nearest hospital emergency room right away.
ONGLYZA (saxagliptin) What are the possible side effects of ONGLYZA? Common side effects of ONGLYZA include: upper respiratory tract infection urinary tract infection headache Low blood sugar (hypoglycemia) may become worse in people who already take another medication to treat diabetes, such as sulfonylureas. Tell your healthcare provider if you take other diabetes medicines. If you have symptoms of low blood sugar, you should check your blood sugar and treat if low, then call your healthcare provider. Symptoms of low blood sugar include: shaking rapid heartbeat hunger headache sweating change in vision change in mood Swelling or fluid retention in your hands, feet, or ankles (peripheral edema) may become worse in people who also take a thiazolidinedione to treat diabetes. If you do not know whether you are already on this type of medication, ask your healthcare provider. Allergic (hypersensitivity) reactions, such as rash, hives, and swelling of the face, lips, and throat. If you have these symptoms, stop taking ONGLYZA and call your healthcare provider right away. These are not all of the possible side effects of ONGLYZA. Tell your healthcare provider if you have any side effects that bother you or that do not go away. For more information, ask your healthcare provider. Call your healthcare provider for medical advice about side effects. You may report side effects to the FDA at 1-800-FDA-1088. How should I store ONGLYZA? Store ONGLYZA between 68 to 77F (20 to 25C). Keep ONGLYZA and all medicines out of the reach of children. General information about the use of ONGLYZA Medicines are sometimes prescribed for conditions that are not mentioned in patient leaflets. Do not use ONGLYZA for a condition for which it was not prescribed. Do not give ONGLYZA to other people, even if they have the same symptoms you have. It may harm them. This patient leaflet summarizes the most important information about ONGLYZA. If you would like to know more information about ONGLYZA, talk with your healthcare provider. You can ask your healthcare provider for additional information about ONGLYZA that is written for healthcare professionals. For more information, go to www.ONGLYZA.com or call 1-800-ONGLYZA. What are the ingredients of ONGLYZA? Active ingredient: saxagliptin Inactive ingredients: lactose monohydrate, microcrystalline cellulose, croscarmellose sodium, and magnesium stearate. In addition, the film coating contains the following inactive ingredients: polyvinyl alcohol, polyethylene glycol, titanium dioxide, talc, and iron oxides. What is type 2 diabetes? Type 2 diabetes is a condition in which your body does not make enough insulin, and the insulin that your body produces does not work as well as it should. Your body can also make too much sugar. When this happens, sugar (glucose) builds up in the blood. This can lead to serious medical problems. The main goal of treating diabetes is to lower your blood sugar to a normal level. High blood sugar can be lowered by diet and exercise, and by certain medicines when necessary. ONGLYZA (saxagliptin) tablets
Manufactured by:
Princeton, NJ 08543 USA Marketed by: Bristol-Myers Squibb Company Princeton, NJ 08543 and AstraZeneca Pharmaceuticals LP Wilmington, DE 19850 1256316 1256317 SA-BOOO1B-07-09 Iss July 2009
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With all new episodes. All new recipes. All new Rach.
WEEKDAYS
check local listings www.rachaelrayshow.com
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EVERY DAY
Appetizer Serving Set Green Cleaners
Small bites, olives and cheeses will look even more special when served with handcrafted wooden utensils with batik bone handles. $17 for 3 overstock.com Mrs. Meyers Clean Day basil room freshener and lavender bathroom cleaner are made with essential oils, so they naturally refresh the bathroom and leave a light scent behind. $4 and up at Target stores
Leather Chair
Is your living room swimming in a sea of beige? Add a shot of color to the mix with an orange tucked leather chair. With its cushy seat and gently sloped back, it may become the most popular resting spot in the house! $130 at HomeGoods stores
Carry-All Laundry Bag

Call it wishful thinking, but personalizing a collapsible canvas hamper with your kids names may motivate them to do their own laundry! $25 and up thecompanystore.com
Mission House Numbers

These cool number plates just might bring more friends and packages to your door. The oil-rubbed cast-zinc digits can stand up to the elements (no rusting!) and mount on any surface. $13 each rejuvenation.com
Metallic Pouf Chalkboard Fork

Hang this postersize utensil board (12" x 38") on your kitchen wall and youll never misplace shopping lists and phone messages again. $40 at Pier 1 Imports stores A Nate Berkus gold ottoman is a shining standout! Use it for extra seating or as a footstoolor place a tray on top and turn it into a serving table at your next party. $100 hsn.com
Coil Lamp
Heres a bright idea: Twist this LED lamp into any shape you want (or wind it around a headboard or bulletin board for instant task lighting), then pull back its lid to turn it on. Pick from red, orange, green and blue. $10 mxyplyzyk.com
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MARKET EDITING BY FR ANCES BAILEY.
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how-to
This months helping of information and inspiration
Family Mo vie Night

uch and o c e h t ling on d d corn. u p c o p s t f a o e s l a i unt ng b i c o h e t m o a p n s s , u to a n g copio i evening n y i t l r l i h a h h g c s i e n Y BESHA RODELL On a h t k while c i n l f r a u t g B watchin ideas, you can will remember. se e With the n that everyon sio
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POPCORN, ISTOCKPHOTO.COM.
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HOW-TO
4 ways to play up the fun

Add a touch of Hollywood glamour with this game plan.
create buzz
Midweek, choose the movie as a group, or take turns allowing a different family member to pick. Once the selections made, write a press release, then print and distribute it in lunchboxes or on bedroom doors. Drum up enthusiasm with wording like: This week only, catch The Incredibles! Exclusive engagement in the Robinsons living room at 6 p.m.! Add pictures and quotes from critics, too. Also check out the movies websitemany have printable activities for younger kids (such as coloring pages).
set up a screening room

On movie night, encourage a dramatic red carpet entrance: Dress can be themed costumes, fancy attire or your favorite pjs. Set up a box ofce at the entrance, and have one member of your clan give out tickets while another shows people to seats. Want to achieve that larger-than-life feel without a real silver screen? The Torpedo Entertainment Digital Movie Game Projector ($70, amazon.com) plugs right into your DVD player and has a 6-foot diagonal projection. Play the movie on a wall (covered with a white sheet to conceal any artwork). Just make sure the room can go darknothing dampens the vibe like a neighbors porch light in the window.
theme your snacks

POPCORN, POPCORN,ISTOCKPHOTO.COM; ISTOCKPHOTO.COM;GIRL GIRLVIEWING VIEWINGMOVIE, MOVIE,WILLIAM WILLIAMABR ABR ANOWICZ. ANOWICZ.
Cook a movie-themed dinner (see Movie-Worthy Meals, page 45), and buy an assortment of traditional theater candiesor, if youre feeling ambitious, make your own. Anita Chus cookbook Field Guide to Candy ($11, amazon.com) includes dead ringers for Milk Duds and Junior Mints. Give your kids fake money to use at the concession stand. Theyll learn about budgeting, and they wont overdo it on sugar during the show.
review the show

Keep the kids engaged after the credits roll. Have everyone rate the lm using the ve-star system or the simpler thumbs-up/thumbs-down approach. Then talk to your kids about the movie: What were their favorite parts? What did the characters do when a conict arose, and why? Would your kids do the same thing in that situation, or would they react differently?
w web
No movie night would be complete without popcorn. See ee our Taste Test-approved popcorn picks at rachaelraymag g .com/march. (Youll nd more candy recipes there, too!)
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on the menu
Ratatouille Pizzas
SERVES 4 PREP 30 MIN BAKE 20 MIN
movieworthy meals
Serve a dinner thats inspired by the film!
If youre watching
Ratatouille Haveour pizzas topped with the classic dishs star ingredients (see left).
3 tablespoons extra-virgin olive oil small eggplant, chopped Salt and pepper orange bell pepper, chopped 1 pint grape tomatoes 3 cloves garlic 2 teaspoons fresh thyme leaves zucchini, quartered lengthwise and cut crosswise inch thick 1 pound refrigerated pizza dough, cut into quarters 1 cups shredded mozzarella cheese
If youre watching
Alice in Wonderland Havea Mad Hatters tea party, with sandwiches, picnic food, cupcakes that read Eat Me, and beverages that read Drink Me.
RECIPE BY VIVIAN JAO. RECIPE PHOTO BY LUCAS Z AREBINSKI; FOOD ST YLING BY LIZ A JERNOW; PROP ST YLING BY SAR A WACKSMAN.
1. Place an inverted baking sheet on a rack in the lower third of the oven and preheat to 500. Place a second inverted baking sheet on a work surface and cover with parchment. 2. In a nonstick skillet, heat 2 tablespoons olive oil over medium heat. Add the eggplant, season with salt and cook, stirring occasionally, until tender, about 10 minutes; transfer to a bowl. Add 1 teaspoon olive oil and the bell pepper to the skillet and cook until crisp-tender; add to the eggplant. 3. Meanwhile, using a food processor, puree three-quarters of the tomatoes, the garlic and thyme; season with salt and pepper. Transfer to the nonstick skillet and simmer over medium heat until reduced to about cup, about 5 minutes. Halve the remaining tomatoes and place in a bowl. Add the zucchini and remaining 2 teaspoons olive oil; season with salt and pepper and toss to coat. 4. Stretch the pizza dough into 4 rectangles sized to fit the parchment, leaving a little space between each rectangle. Top with the cheese, tomato sauce and vegetables. Transfer the pizzas on the parchment to the preheated baking sheet in the oven. Bake until golden and crisp, 15 to 20 minutes.
If youre watching
Cloudy with a Chance of Meatballs Havebig bowls of spaghetti (extra meatballs!) and Jell-Oand time dessert to coincide with the raining Jell-O scene.
If youre watching
Snow White and the Seven Dwarfs Haveapple slicesthe nonpoisonous kind!with peanut butter for snacking, or fresh-baked apple pie for dessert.
If youre watching
Duck Soup Havedare we suggest, soup and quackers?
A LITTLE HELP FROM OUR FRIENDS Tips provided by Carey

Bryson, about.coms family TV and movie blogger.
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HOW-TO
surprising crowd-pleasers
Curt Holman, film critic for Creative Loafing Atlanta, suggests some under-the-radar gems your family will love.
animated appeal
These quirky lms will fast become family faves.
girl power
Some princess movies leave parents wanting stronger heroines, but these will impress and inspire.
The Secret of NIMH

This 1982 lm adaptation of the Newbery Medal-winning book Mrs. Frisby and the Rats of NIMHin which a mother eld mouse partners with a clan of superintelligent rats to save her ill sonis a touch scary for very young children, but pure magic for older kids.
Ella Enchanted
In this modern-day Cinderella story, Ella (Anne Hathaway) goes on a quest where she must use her intelligence and courage to end her curse of obedience.
Spirited Away
Hayao Miyazakis fantasy tale follows a passive, depressed little girl who nds her inner hero when trapped in a magical spa. (In Japanese with English subtitles.)
The Secret of Kells

In this 2010 Oscar nominee for Best Animated Feature Film, a ninth-century orphan goes on a quest to protect an illuminated manuscript from invading Vikings.
Kikis Delivery Service

A young witch starts her rst year as an apprentice and learns to believe in herself in this never-clichd coming-of-age lm. (In Japanese with English subtitles.)
The Secret of Roan Inish

When a 10-year-old girl goes to live with her grandparents in an Irish shing village, she slowly uncovers the secrets behind a slew of family legends.
cult classics
These lms will appeal to your familys love of the absurd.
disney darlings
Get a break from The Lion King and Aladdin with these fantastic lesser-known movies.
The Emperors New Groove

A seriously underrated Disney movie, this is full of smart laughs and lovable characters, and has a refreshingly unpredictable storyline.
The Great Swiss Family Mouse Detective Robinson

This mystery has a great Sherlock Holmesian heroa mouse named Basil of Baker Street and a formidable villain (voiced by Vincent Price). This classic castaway adventure features plenty of animals and pirates.
The 5,000 A Town Fingers of Dr.T Called Panic

This live-action comedy about a dictatorial music teacher was written by Dr. Seussand theres Seussian design to match. This claymation-style lm stars Cowboy, Indian and Horse, who live together and have increasingly surreal adventures. (In French with English subtitles.)
Labyrinth
DVDS, GORMAN & GORMAN.
David Bowieneed we say more? In this Jim Henson-directed lm, he plays Jareth the Goblin King, who seeks to keep a baby boy from his teen sister in an enormous, otherworldly maze.
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The fort protects them against pretend enemies. You and your doctor can help protect them against a real one invasive pneumococcal disease.
IMPORTANT VACCINE INFORMATION FOR ALL CHILDREN UP TO AGE 5:

Certain strains of bacteria that can causeserious invasive pneumococcal disease are being seen more frequently than before. Theres a vaccine to help protect against them. The doctors at the Centers for Disease Control (CDC) have recommended that children 15 months to 5 years of age whove had a full 4-dose series of pneumococcal conjugate vaccine should also get a dose of Prevnar 13 to cover against 6 more strains.* *The immune response from this schedule might be lower for the 6 additional strains (types 1, 3, 5, 6A, 7F, and 19A) than if your child had received the full 4 doses of Prevnar 13. Its not known how medically important this difference is. IMPORTANT SAFETY INFORMATION FOR PREVNAR 13 (continued) INDICATION FOR PREVNAR 13 Prevnar 13 is a vaccine approved for use in children 6 weeks through 5 years of age (prior The most commonly reported serious adverse events include bronchiolitis (an infection of the lungs) (0.9%, 1.1%), gastroenteritis (inammation of the stomach and small intestine) to the 6th birthday) (0.9%, 0.9%), and pneumonia (0.9%, 0.5%) for Prevnar 13 and Prevnar, respectively Prevnar 13 is indicated for active immunization for the prevention of invasive disease caused by 13 strains of Streptococcus pneumoniae (1, 3, 4, 5, 6A, 6B, 7F, 9V, 14, 18C, The most common side effects are redness, swelling and tenderness at the injection site, 19A, 19F, and 23F) fever, decreased appetite, irritability, increased sleep, and decreased sleep. Any side effects associated with the vaccination should be reported to your childs health care provider. IMPORTANT SAFETY INFORMATION FOR PREVNAR 13 Only a health care provider can decide if Prevnar 13 is right for your child Prevnar 13 should not be given to anyone with a severe allergic reaction to any component of Prevnar 13, Prevnar (Pneumococcal 7-valent Conjugate Vaccine [Diphtheria CRM197 You are encouraged to report negative side effects Protein]), or any diphtheria toxoidcontaining vaccine of vaccines to the FDA and Centers for Disease Control (CDC). Visit www.vaers.hhs.gov or Prevnar 13 may not protect all individuals receiving the vaccine call 1-800-822-7967. Children with weakened immune systems may have a reduced immune response to Prevnar 13 Please see Important Facts for A temporary pause of breathing following vaccination has been observed in some infants Prevnar 13 on the following page. born prematurely F O R M O R E I N F O R M AT I O N , A S K YO U R C H I L D S D O C T O R O R G O T O W W W. P R E V N A R13 .C O M/ U P D AT E
Manufactured by Wyeth Pharmaceuticals Inc. 271917-01 2010 Pzer Inc. All rights reserved. Printed in USA/November 2010 Marketed by Pzer Inc.
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IMPORTANT FACTS
ABOUT PREVNAR 13
Prevnar 13 is a vaccine which helps protect against 13 strains of Streptococcus pneumoniae (1, 3, 4, 5, 6A, 6B, 7F, 9V, 14, 18C, 19A, 19F, and 23F) that can cause invasive disease. Prevnar 13 may also be used for the prevention of otitis media (ear infection) caused by Streptococcus pneumoniae strains 4, 6B, 9V, 14, 18C, 19F, and 23F. No efcacy data for ear infections are available for strains 1, 3, 5, 6A, 7F, and 19A. Prevnar 13 may not protect all individuals receiving the vaccine. Protection against ear infections is expected to be less than that for invasive disease. Prevnar 13 does not replace the use of 23-valent pneumococcal polysaccharide vaccine (PPV23) in children 24 months of age with sickle cell disease, damaged spleen, HIV infection, chronic illness, or who have weakened immune systems.
Prev nar 13
BEFORE STARTING PREVNAR 13

Tell your childs health care provider about all of your childs medical conditions, including: Previous allergic or adverse reactions to other vaccines. Certain conditions that weaken your childs immune system such as a damaged spleen, HIV infection, cancer, or kidney problems. Children with weakened immune systems may have a reduced immune response to Prevnar 13. Tell your childs health care provider about all the medicines your child takes, including prescription and over-the-counter medicines, vitamins, and herbal supplements. Especially tell your childs health care provider if your child is taking medicines that can weaken his or her immune system such as steroids (e.g., prednisone) and cancer medicines or if your child is undergoing radiation therapy.
WHO SHOULD RECEIVE PREVNAR 13?

Prevnar 13 is recommended for children 6 weeks through 5 years of age. Prevnar 13 is regularly given as a 4-dose series at 2, 4, 6, and 12 to 15 months of age. Transition schedule: Children who have received one or more doses of Prevnar (Pneumococcal 7-valent Conjugate Vaccine [Diphtheria CRM197 Protein]) may complete the 4-dose immunization series with Prevnar 13. Catch-up schedule: Children 15 months through 5 years of age who have received 4 doses of Prevnar may receive one dose of Prevnar 13 to elicit immune responses to the six additional strains. The immune response from the transition or catch-up schedules might be lower for the 6 additional strains (types 1, 3, 5, 6A, 7F, and 19A) than if your child had received the full 4 doses of Prevnar 13. Its not known how medically important this difference is.
POSSIBLE SIDE EFFECTS OF PREVNAR 13

Prevnar 13 may cause serious side effects including: Temporary pause of breathing in some infants born prematurely Bronchiolitis (an infection of the lungs) Gastroenteritis (inammation of the stomach and small intestine) Pneumonia The most common side effects of Prevnar 13 are: Redness, swelling and tenderness at the injection site Fever Decreased appetite Irritability Increased sleep Decreased sleep Any side effects associated with the vaccination should be reported to your childs health care provider. These are not all of the possible side effects of Prevnar 13. For a complete list, ask your childs health care provider.
WHO SHOULD NOT RECEIVE PREVNAR 13?

Children under 6 weeks of age and over 6 years of age. Children who have had a serious allergic reaction to any component of Prevnar 13, Prevnar, or any diphtheria toxoidcontaining vaccine.
NEED MORE INFORMATION?

This is only a summary of important information. Ask your childs health care provider for complete product information. Go to www.prevnar13.com or call 1-800-666-7248.
Rx only
Manufactured by Wyeth Pharmaceuticals Inc. 271916-01 2010 Pzer Inc. All rights reserved. Printed in USA/November 2010 Marketed by Pzer Inc
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5 Moves to a Mood-Lifting Kitchen

Winter doldrums got you down? These tricks will perk you and your space right back up.
BY ADAM BIBLE
PHOTOGR APH BY LEVI BROWN; PROP ST YLING BY THOM DRIVER FOR HALLEY RESOURCES. ILLUSTR ATIONS BY CARLOS APONTE.
every day kitchen
brighten up with color

Spruce up your kitchen and your spirits by (nally!) replacing worn-out cookware and utensils with new pieces in springy hues, suggests Susan Serra, a certied kitchen designer and author of the Kitchen Designer blog (www.thekitchendesigner.org).
turn for more ...
READY, SET
COOK
GET TOGETHER
GO AWAY
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Smiles to the able Tonight.
When you serve Mrs. Ts Pierogies, youre not just serving up a delicious meal, youre serving up smiles. Because whether you saut them, grill them or even boil them, these pierogies lled with simple goodness are sure to put the fun back into family dinners. Mrs. Ts Pierogies...The Perfect Pairing of Pasta and Potatoes!
For simple and delicious recipes, visit pierogies.com
MANUFACTURERS COUPON MANUFACTURERS COUPON EXPIRES 5/31/11
SAVE 1.
$
CONSUMER: Offer is limited to one coupon per purchase. Void if sold, exchanged, reproduced or altered. RETAILER: Ateeco, Inc. will redeem this coupon in accordance with our redemption policy, copies available upon request. Mail to: Ateeco,Inc., P.O.Box 880276, El Paso, TX 885880276. Cash value 1/100 of 1.
oo
on any ONE (1) box of Mrs. Ts Pierogies
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Bring
Pierogies and Crumbled Sausage
2011 ATEECO, INC.
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EVERY DAY KITCHEN
MORE RESTORATIVE IDEAS...
every day kitchen
make over appliances
fast fact
HERBAL REMEDY
Turns out that the jars in your spice cupboard can make you happier. Studies suggest that saffron in particular can be an effective antidepressant. (Its been used in traditional Persian medicine for centuries!) Get your fix with an uplifting cup of tea: Add 3 strands saffron to 3 cups boiling water, along with a cinnamon stick and 3 cardamom pods. Simmer for 30 minutes, then add sugar to taste. (You can also add blanched almonds if you have some in the pantry.)
Give dated dishwashers and even some refrigerators a cheap face-lift, Serra suggests. Just slide out the front panels (theyre usually afxed by channels on either side) and replace them with cut-to-size birch plywood (sold at hardware or home improvement stores). Using latex paint, jazz up the new panel with a bright pattern or a color that complements your kitchen.
turn up the lights

Switch on a bright light when youre making morning coffee: Itll help boost serotonin and melatonin levels (hormones that regulate mood and sleep cycles, respectively). Light can be a stimulant for people with depression or seasonal affective disorder, says Susan Albers, psychologist and author of 50 Ways to Soothe Yourself Without Food.
L AVENDER BY K ANA OK ADA; ST YLING BY PAMEL A DUNCAN SILVER. PAINT, LIGHT BULB AND SAFFRON, ISTOCKPHOTO.COM; CHAIR AND TEAPOT, GET T Y IMAGES.
bring nature indoors

Its not too soon for spring in the kitchen: Thats where Nina Planck, author of Real Food: What to Eat and Why, likes to display the daffodils, crocuses and pussy willow branches she picks when strolling outside. I put them in recycled glass jars by the windows, she says. Fresh scents can be restorative, too: Burn candles or arrange sachets of lavender (stressrelieving), rosemary (uplifting) or jasmine (relaxing).
tip FROM THE
EVERY DAY TEST KITCHEN
connect with family

When the blues hit, Albers suggests displaying family memorabilia in the kitchen. A glimpse can prompt the amygdalathe part of the brain that stores emotional memoriesto tap into the good feelings tied to the memories. Try showing off Grandmas teapot on a shelf, or hanging a photo of Mom baking cookies in your childhood home.
Start cooking outside the kitchen: Sit in a cozy chair and read your recipe all the way through before you begin making it. This is calming and prevents nerve-racking oops moments later on.
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2011 20 011 1 Kra aft Foo Fo o ds s
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Only from
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EVERY DAY KITCHEN
my space: DEB PERELMAN

OCCUPATION Author of the food blog smittenkitchen.com LOCATION New York City
THE KNOW-ITBY-HEART-DISH
Whether you want to impress with a showstopper or crave a classic, its comforting to know theres a recipe you can practically cook with your eyes closed. Whatever the star in your arsenalsay, a golden roast chicken or a second-helpings-required stirfryjust having it as a go-to success will give you more confidence with new recipes.
everyone should have ...
eople have walk-in closets bigger than my kitchen, says Deb Perelman, who cooks galettes, gratins, lasagna and more in her 42-square-foot half-galley space, and blogs about her adventures on smittenkitchen.com, which draws a whopping 1 million page views a month. (Her rst cookbook is slated for release in 2012.) She also shoots the sites photos, which are so crisp (or gooey, or bubbly) that you might reach for a taste. How does one achieve such culinary feats in a room this tight? Perelman keeps her single counter obsessively clear, arranges bulky bakeware in vertical le holders on top of wall cabinets (the rest is in the linen closet), and resists buying pricey nonessentials. You dont need a lot of fancy stuff to cook well. SARAH STEBBINS
Perelman has about 50 cookie cutters, including a star-shaped one from the early days of her relationship with her husband. I dont think Ive ever used it, but it makes me smile.
stuff deb
Perelman reaches for her mini serrated utility knife (Wsthof, $25, amazon.com) to cut hard-boiled eggs or chop apples for her 1-year-old son, Jacob.
She buys 5-pound bags of almonds, walnuts and pecans from warehouse stores, then freezes them double-bagged to keep them fresh.
She freezes Jacobs food in ice cube trays. What gets his slurp of approval? Peach sauce with nutmeg (frozen peaches and nutmeg simmered with water, then pureed).
When possible, Perelman uses gram and ounce amounts in her recipes. Why get out cups to measure when you could just dump everything onto a scale?
MICROWAVE POPCORN
serve it for breakfast
Mix leftover popped popcorn with raisins and toasted sliced almonds. Drizzle with honey; top with milk.
use it up
bulk up crab cakes

Instead of using breadcrumbs, pulse popped popcorn in a food processor until nely ground, then combine with crabmeat, nely chopped celery and onions, and a dollop of mayonnaise. Form into patties and pan-fry in olive oil until golden-brown.
Her half -quart pot is a spectacular investment for a microwave-less kitchen. She uses it to heat soup and baby food, make small batches of oatmeal and melt butter.
She keeps a ruler handy so she can give readers precise measurements, like exact dimensions of lasagna squares.
reinvent the crouton

Toss popped popcorn with olive oil, granulated garlic and ground dried italian herbs; scatter on a salad.
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rachaelraymag.com
POPCORN BY K ANA OK ADA; FOOD AND PROP ST YLING BY PAMEL A DUNCAN SILVER. COOKIE CUT TERS AND SPINACH ICE CUBES, GET T Y IMAGES; ALMONDS AND RULER, ISTOCKPHOTO.COM.
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Whats causing your chronic widespread MUSCLE pain?
The answer may be over-active NERVES.

FIBROMYALGIA
(pregabalin) can provide signicant relief from Fibromyalgia pain.

In some patients, it works in as early as the rst week of treatment. Have the Lyrica conversation with your doctor today. Visit www.lyrica.com or call 1-888-5-LYRICA.
is chronic widespread muscle pain thought to be caused by over-active nerves.
is believed to calm these nerves. Its not an anti-depressant.

Artist depiction
RELIEF can start here.
Prescription Lyrica is not for everyone. Tell your doctor right away about any serious allergic reaction that causes swelling of the face, mouth, lips, gums, tongue, throat or neck or any trouble breathing or that affects your skin. Lyrica may cause suicidal thoughts or actions in a very small number of people. Call your doctor right away if you have new or worsening depression, suicidal thoughts or actions, or unusual changes in mood or behavior. Lyrica may cause swelling of your hands, legs and feet. Some of the most common side effects of Lyrica are dizziness and sleepiness. Do not drive or work with machines until you know how Lyrica affects you. Other common side effects are blurry vision, weight gain, trouble concentrating, dry mouth, and feeling high. Also, tell your doctor right away about muscle pain along with feeling sick and feverish, or any changes in your eyesight including blurry vision or any skin sores if you have diabetes. You may have a higher chance of swelling, hives or gaining weight if you are also taking certain diabetes or high blood pressure medicines. Do not drink alcohol while taking Lyrica. You may have more dizziness and sleepiness if you take Lyrica with alcohol, narcotic pain medicines, or medicines for anxiety. If you have had a drug or alcohol problem, you may be more likely to misuse Lyrica. Tell your doctor if you are planning to father a child. Talk with your doctor before you stop taking Lyrica or any other prescription medication.
Please see Important Facts Brief Summary on adjacent page. To learn more visit www.lyrica.com or call toll-free 1-888-5-LYRICA (1-888-559-7422).
You are encouraged to report negative side effects of prescription drugs to the FDA. Visit www.FDA.gov/medwatch or call 1-800-FDA-1088.
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2010 Pzer Inc. All rights reserved. PBP01217C
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IMPORTANT FACTS
IMPORTANT SAFETY INFORMATION ABOUT LYRICA
Stop taking LYRICA and call your doctor right away if you have any signs of a serious allergic reaction: Swelling of your face, mouth, lips, gums, tongue, throat or neck Have any trouble breathing Rash, hives (raised bumps) or blisters Call your doctor right away if you have any symptoms, especially if they are new, worse or worry you, including: New or worsening depression Suicidal thoughts or actions Unusual changes in mood or behavior Do not stop LYRICA without first talking with your doctor. This swelling can be a serious problem with people with heart problems. Do not drive a car, work with machines, or do other dangerous things until you know how LYRICA affects you. Ask your doctor when it is okay to do these things.
(LEER-i-kah)
LYRICA may cause serious, even life threatening, allergic reactions.
Like other antiepileptic drugs, LYRICA may cause suicidal thoughts or actions in a very small number of people, about 1 in 500.
Avandia (rosiglitazone)*, Avandamet (rosiglitazone and metformin)* or Actos (pioglitazone)** for diabetes. You may have a higher chance of weight gain or swelling of your hands or feet. Narcotic pain medicines (such as oxycodone), tranquilizers or medicines for anxiety (such as lorazepam). You may have a higher chance for dizziness and sleepiness. Any medicines that make you sleepy
BEFORE STARTING LYRICA, continued
POSSIBLE SIDE EFFECTS OF LYRICA

See Important Safety Information About LYRICA. Muscle problems, pain, soreness or weakness along with feeling sick and fever Eyesight problems including blurry vision Weight gain. Weight gain may affect control of diabetes and can be serious for people with heart problems. Feeling high If you have any of these symptoms, tell your doctor right away. Dizziness Trouble concentrating Blurry vision Swelling of hands and feet Weight gain Dry mouth Sleepiness If you have diabetes, you should pay extra attention to your skin while taking LYRICA and tell your doctor of any sores or skin problems.
LYRICA may cause serious side effects, including:
LYRICA may cause swelling of your hands, legs and feet. LYRICA may cause dizziness or sleepiness.
The most common side effects of LYRICA are:
ABOUT LYRICA
Pain from damaged nerves that happens with diabetes or that follows healing of shingles Partial seizures when taken together with other seizure medicines Fibromyalgia (pain all over your body)
LYRICA is a prescription medicine used in adults 18 years and older to treat:
Who should NOT take LYRICA:
HOW TO TAKE LYRICA

Take LYRICA exactly as your doctor tells you. Your doctor will tell you how much to take and when to take it. Take LYRICA at the same times each day. Take LYRICA with or without food. Drive a car or use machines if you feel dizzy or sleepy while taking LYRICA. Drink alcohol or use other medicines that make you sleepy while taking LYRICA. Change the dose or stop LYRICA suddenly. You may have headaches, nausea, diarrhea, or trouble sleeping if you stop taking LYRICA suddenly. Start any new medicines without first talking to your doctor.
Anyone who is allergic to anything in LYRICA
Do:
Tell your doctor about all your medical conditions, including if you: Have had depression, mood problems or suicidal thoughts or behavior Have or had kidney problems or dialysis Have heart problems, including heart failure Have a bleeding problem or a low blood platelet count Have abused prescription medicines, street drugs or alcohol in the past Have ever had swelling of your face, mouth, tongue, lips, gums, neck, or throat (angioedema) Plan to father a child. It is not known if problems seen in animal studies can happen in humans. Are pregnant, plan to become pregnant or are breastfeeding. It is not known if LYRICA will harm your unborn baby. You and your doctor should decide whether you should take LYRICA or breast-feed, but not both. Tell your doctor about all your medicines. Include over-thecounter medicines, vitamins, and herbal supplements. LYRICA and other medicines may affect each other causing side effects. Especially tell your doctor if you take: Angiotensin converting enzyme (ACE) inhibitors. You may have a higher chance for swelling and hives.
BEFORE STARTING LYRICA
Dont:
Ask your doctor or pharmacist. This is only a brief summary of important information. Go to www.lyrica.com or call 1-866-459-7422 (1-866-4LYRICA).
Uninsured? Need help paying for Pfizer medicines? Pfizer has programs that can help. Call 1-866-706-2400 or visit www.PfizerHelpfulAnswers.com.
PARKEDAVIS, Division of Pfizer Inc., New York, NY 10017 *Avandia and Avandamet are registered trademarks of GlaxoSmithKline. Rx only is a registered trademark of Takeda Chemicals Industries, Ltd., and 2010 Pfizer Inc. All rights reserved. Printed in the USA. **Actos is used under license by Takeda Pharmaceuticals of America, Inc., and Version January 2010 Eli Lilly and Co.
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supermarket
buy it : in season
101
select & store
shop better, save more
Spinach
BY K ATIE BARREIRA
+ Choose leaves that are crisp and dry. + Avoid yellowed leaves and those with dark-colored water spots or a strong odor. + Wash leaves, shake dry, then wrap in a paper towel, place in a plastic bag and refrigerate. + Store in your refrigerators crisper for up to 3 days. + Fresh spinach is best December through April.
1 pound raw makes about 1 cup cooked.
tip
use it... t...

...in a pita pocket. . Mix l and with chopped dill, basil parsley, then dress with olive oil and lemon juice; layer with cken. hummus and grilled chicken. mer in ...in a spicy side. Simmer unsweetened coconut milk with d red a pinch of salt and crushed n rice pepper; serve over brown dges. with lime wedges. ...in a casserole. Saut, then odles, toss with cooked egg noodles, heese butter, grated swiss cheese nsfer and chopped onion; transfer to a baking dish, sprinkle with breadcrumbs and bake until the cheese melts. ...in a burger. Finely chop; y with stir into ground turkey atties. crumbled feta and form patties. p and ...in a sauce. Chop t and mix with chopped mint ogurt cucumber; stir into plain yogurt prika. with a dash of paprika. ...in a smoothie. Puree with ango, green tea, frozen mango, oney. yogurt and some honey.
try this his recipe

SPINACH, VEER.COM.
Lemony Creamed reamed Spinach Soup
SERVES 6
In a large pot, melt 4 tablespoons butter r over medium heat. Add 1 large chopped onion and cook until softened, about 5 minutes. s. Stir in 1 tablespoon flour r and cook, stirring, for 1 minute. Add one 9-ounce bag spinach and cook, stirring, until wilted; lted; repeat with a second bag of spinach, then remove from the heat. Add 2 cups vegetable broth and, using an immersion mmersion blender or food processor, puree until smooth. Return to medium heat and cook until just beginning to boil, oil, about 2 minutes. Meanwhile, in a large bowl, whisk cup heavy cream with 2 egg yolks. Slowly whisk a ladleful of hot soup into the cream mixture and repeat with another ladleful; stir the cream mixture into the pot, season with salt t and pepper r and heat through. Just before serving, stir in the grated peel of 1 lemon.
web
Get more than 100 recipes featuring spinach at rachaelraymag .com/march.
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ConAgra ConAgra A Foo o ds, s Inc Inc. nc. c All A Rig i hts h Rese Re rv Res rved ved e .
NTIL T TH H IS HAPPENS, KEEP THE SECRET.

Kids may nev ev ver l lov ove ov e ve vegg ggie gg ies ie s th this is m muc uch. uc h. But u t the hey he y lo love ve C Che hef he f Bo Boya yard ya rdee rd ee e. An And d even though h th her ere es e s no o brocc roccol oli, ol i, the here re i is s a fu full ll s ser ervi er ving vi ng of ve vege geta ge tabl ta bles bl es i in n ev ever ery er y Chef Boyar arde dee Micro Be Beef ef R Rav avio av io oli l Mi Micr crow cr owav ow ave av e Cu Cup p. Ju Just st don ont t t el ell l th them em. em .
Obviously Delicious. Secretly l Nut tri iti tious us. us

Full serving of vegetables means half-cup of vegetables s in eve every ry Micro Micro Bee eef f Raviol Raviolii Microw Microw crowave ave Cup. The Die Dietary tary Gui Gu deli e nes for Amer American ican cans s (2005) (2005) recomme recomme ommends nds 2.5 cups of vege vegetabl tables tabl es ((or or 5 ser serving vings) ving s) per per day day based based on a 2,000 2,000 calo calorie rie diet d .
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SUPERMARKET 101
5 Genius Ways to Save While You Shop

Follow these simple steps and youll breeze past the checkout line with cash in your wallet and time on your hands.
BY PAIGE GREENFIELD AND LAMBETH HOCHWALD
big
freebies
Score no-brainer
Stay on budget as you go

Use the new handheld devices from Stop & Shop and Giant Food that let you scan and bag items as you go. Youll shave 10 to 15 minutes off your shopping trip. And since the device displays your running total, youll be more likely to stick to your budget, says consumer research psychologist and professor Kit Yarrow. When you immediately see the damage that impulse buys like chips and gourmet goodies do to your bottom line, youll think twice about putting them in your cart, she says.
Nab insider deals via Facebook

Friend or follow supermarkets and brands on Facebook or Twitter to stay on top of exclusive sales. Many retailers use social media to announce specials. Jeanette Pavini, savings expert at coupons.com, also advises that you check product manufacturers pages for the best deals. To keep your news feed under control, focus on brands you buy often (regular purchases like diapers or cereal) or items that tend to be expensive (like extravirgin olive oil).
Mix & match
deals online
Take a guided tour from a pro

At Whole Foods Markets, you can sign up for a guided trip around the store to get the inside scoop on the best ways to save. Youll get the most out of it if you come prepared with a list of questions, Pavini says. Her top ve: When do advertised specials start and end? Do you discount nextday bakery items? Do you accept expired or competitors coupons? What are some less expensive substitutes for costlier ingredients my family uses? Do you offer discounts for buying in bulk?
Supermarkets like Publix and Bi-Lo will give you certain store-brand items for free when you buy the national-brand equivalent. This is a risk-free way to sample store brands, which are often as good as the national brandsand almost always cheaper, says marketing expert Janet Eden-Harris. In fact, most are so condent in their private-label goods, they offer money-back guarantees, says savings expert Kimberly Danger, author of Instant Bargains.
Put down the scissors! Supermarkets like Wegmans and ShopRite now let you access store circulars online, plus create and print shopping lists. When you make an online shopping list, you can search for coupons and swap in comparable items that are on sale. Letting the bargains come to you cuts down prep time and can save you up to $200 per month, Pavini says. Plus, nding out about deals ahead of time helps you avoid sale-induced impulse buying in the store, Yarrow says.
WALLET, VEER.COM.
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SUPERMARKET 101
this just in...

classic
UPDATED CLASSICS
Whip up flavorful dishes in a flash with these convenient new spin-offs of pantry staples. JUDITH PEA
35 percent of shoppers avoid products containing high-fructose corn syrup.

SOURCE: MINTEL INTERNATIONAL
did you know?
classic classic
updated updated
LAWRYS ORIGINAL SEASONED SALT MARINADE bottles the ever-popular spice blend with oil and vinegar. $3 for 12 ounces, at grocery stores
updated
Top burgers with
LEA & PERRINS THICK CLASSIC WORCESTERSHIRE SAUCE, a stay-put
version that doubles as a tangy dip. $3 for 10 ounces, at grocery stores
Using cream cheese to make rich and silky sauces just got easier: PHILADELPHIA COOKING CREME is a softer, stir-in version of the original. $3 for 10 ounces, at grocery stores
Find out about the new breed movement and get valuable coupons at facebook.com/ALPO. worldmags
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man on the street

MAN ON THE STREET, KRISTEN SOMODY WHALEN; SHOT ON LOCATION AT STOP & SHOP IN CLIFTON, NJ. ICE POPS AND MAC N CHEESE, GET T Y IMAGES.
WHAT KID FOODS DO YOU SECRETLY LOVE TO EAT?

These five shoppers in New Jersey prove that youre never too old to eat like a 5-year-old. MYRLANDEE DAVERMANN
Ive never grown out of Teddy Grahams especially the cinnamon and chocolate varieties.
RAMEEZA YASSIN
Kind of embarrassing, but my wife and I love Dora and Scooby Doo fruit snacks.
MARCO CERQUEIRA
I eat the ice pops I buy for my grandkids theyre only 10 calories each, and sugar-free!
ANTHONY GIUSTO
Boxed mac n cheese is great when you want quick-x comfort food.
DANA VIGILANTE
When Im in a hurry, I grab a strawberry Go-Gurt.

JUAN YIN
ALSAYS,IM JUST A MEAT AND POTATOES DOG. WITHOUT THE POTATOES, OF COURSE.
Trademarks owned by Socit des Produits Nestl S.A., Vevey, Switzerland
ALS THE VOICE OF REAL DOGS.

He doesnt give a hoot about decorator dog foods. Hes a real dog. And real dogs have a mind for meaty goodness. As in the new tender, meaty bites in ALPO Prime Cuts With Beef in Gravy. Mmm, 100% pure satisfactionnot to mention 100% complete and balanced. Its the new breed of ALPO for the new breed of dog: Real Dogs.
REAL DOGS EAT MEAT.
TM
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TASTE TEST
we tried em all!
BY DINA CHENEY
Great Gluten-Free Baking Mixes

| PHOTOGR APH BY LUCAS ZAREBINSKI
pancakes
best pancakes
KINNIKINNICK FOODS PANCAKE AND WAFFLE MIX
$5.95 for 22.8 ounces, kinnikinnick.com for stores These slightly sweet, crepe-like pancakes are as tender and uffy as the silver dollars from my favorite diner, one taster praised. So whats the secret? The mix is made with pea starch. Who needs wheat?
best muffin
AUTHENTIC FOODS BLUEBERRY MUFFIN MIX
muffin
$7.65 for 17 ounces, authenticfoods.com for stores While some competitors had a gritty texture, these vanilla-y, blueberry-dotted babies were smooth and cakey, thanks to superne rice our and rice bran. I could eat one every morning! one panelist enthused, reaching for a second mufn.
best brownies
GLUTEN FREE PANTRY CHOCOLATE TRUFFLE BROWNIE MIX
$4.79 for 1 pound, at most grocery stores These rich brownies strike all the right chords with a crackled top and a dense, fudgy interior sprinkled with chocolate chips. And with just eight ingredients, we werent surprised that one panelist gushed, All I taste is chocolate and more chocolate!
brownies
$4.19 for 1 pound, at most grocery stores Sure, this crust soaks up sauce like a dream, but it was the bready avor that most impressed. Finally, an option that tastes good! one panelist cheered. Bonus: Each slice offers 4 grams of ber and 3 grams of protein, thanks to a blend of three whole-grain ours.
pizza crust
best yellow cake
THE REALLY GREAT FOOD COMPANY YELLOW CAKE MIX
yellow cake
$6.99 for 23 ounces, reallygoodfood.com for stores Mace adds a nutmeg-like avor to this off-the-charts-delicious cake. Glossy on the outside and moist within, it won raveseven unfrosted. (Cream cheese icing, however, would take it to new heights.) One taster, a skeptical 13-year-old with celiac disease, said it best: Weve got to buy this!
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rachaelraymag.com
BOBS RED MILL GLUTEN FREE PIZZA CRUST MIX
best pizza crust
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Welcome to the NEW Nutrisystem. With over 150 mealsincluding chef-inspired fresh-frozen cuisineyou dont have to sacrice to lose weight. And now, you can get our gourmet food at our lowest price ever. All from Americas #1 home delivery weight loss company.
7 DAYS FREE
nutrisystem.com/edrr211
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GET YOUR FIRST
PLUS OUR MONEY BACK GOURMET GUARANTEE

with the purchase of a 28-Day Auto-Delivery program
888.583.THIN (8446)
Offer good on new Select 28-Day Auto-Delivery Programs only. Fresh-frozen items shipped separately. Seven additional free days of non-frozen food items will be included with your first delivery only. With Auto-Delivery, you are automatically charged and shipped your 28-Day order every four weeks unless you cancel. You can cancel at any time by calling 1-800-727-8046. The Nutrisystem Select program is available to Continental US residents only and cannot be shipped to PO Boxes, APO Boxes or military addresses. Cannot be combined with any prior or current discount or offer. Limit one offer per customer. Must cancel within seven days of receipt of first shipment and return at least two weeks of food for full refund, less shipping. Other restrictions apply. Call or see website for details. 2011 Nutrisystem, Inc. All rights reserved.
*Results not typical. On Nutrisystem, you can expect to lose at least 1-2 lbs. per week. Individuals are remunerated. On Nutrisystem you add in fresh grocery items.
worldmags 2010 Riviana Foods Inc.
Having trouble nding time to eat healthy? We can help. Minute Ready to Serve Rice is delicious, nutritious, and perfectly portioned. And its ready in just 60 seconds. Its Minute Rice. Literally.

www.minuterice.com/readytoserve
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GOOD FOR YOU
living light: Hearty Mains

BY TRACEY SEAMAN
PHOTOGR APHY BY CON POULOS
Chicken with Wine

cup low-sodium chicken broth 2 teaspoons fresh thyme leaves
FOOD ST YLING BY STEPHANA BOT TOM; PROP ST YLING BY MARINA MALCHIN. TEXT BY PAIGE GREENFIELD; NUTRITIONAL ANALYSIS BY SUKI HERT Z. GUT TER CREDIT
1 tablespoon flour Salt and pepper 1 pound skinless, boneless chicken breast, sliced into 8 cutlets and pounded thin 1 tablespoon extra-virgin olive oil 1 tablespoons butter 10 ounces mushrooms, sliced 1 large shallot, finely chopped 1 cup red wine
1. In a shallow bowl, combine the

flour and teaspoon each salt and pepper. Coat the chicken, shaking off any excess. 2. In a large, heavy skillet, heat the olive oil over medium-high heat. Working in batches, add the chicken and cook, turning once, until just cooked through, about 5 minutes; transfer to a plate.
Add tablespoon butter and the mushrooms to the pan and cook, stirring, until browned, about 5 minutes; transfer to the plate of chicken. Stir in the shallot and the remaining 1 tablespoon butter. Add the wine and chicken broth and simmer until reduced by onethird, about 5 minutes. 3. Return the chicken and mushrooms to the pan, add the thyme and cook, turning, to heat through; season with salt.
WHATS IN IT FOR YOU

CHICKEN WITH WINE This is a gurefriendly version of coq au vin (typically prepared with slab bacon and butter). Aromatics and wine add strong bursts of avor, so you wont be as tempted to reach for the salt shaker. Thyme packs a dose of vitamin K, a nutrient that strengthens your bones.
Amount per serving Calories ........................ 254 Saturated Fat ................ 4g Sodium .................... 215mg Protein .........................29g
myth of the month

worldmags
Fruit yogurt makes for a convenient and healthy breakfast. THE REAL DEAL Convenient, maybe, but loaded with sugar. Add fresh fruit (such as berries, pear or banana) to plain yogurt instead: Youll get more ber and nutrients, with only a fraction of the sugar.
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Be gourmet. The Classico Way.
GOOD FOR YOU

Amount per serving Calories ........................ 436 Saturated Fat ...............10g Dietary Fiber ................. 6g Protein .........................21g
Creamy Tomato-Vodka Soup

A Classico Exclusive Recipe from Every Day with Rachael Ray Serves: 8 Prep: 20 minutes Cook: 1 hours 1 Tbsp extra-virgin olive oil 2 onions, sliced 2 to 3 small cloves garlic, smashed and peeled One 32-oz. can (4 cups) vegetable broth One 28-oz. can Italian plum tomatoes, with juice One 24-oz. jar Classico Four Cheese Pasta Sauce 1/4 cup vodka 6 sprigs flat-leaf parsley 1 tsp salt 1 tsp sugar 2 cups half and half 1. In a large pot, heat oil over medium-high heat. Add onions and garlic and cook 1-2 minutes. Add remaining ingredients except for the half and half. Cover and simmer for 30-60 minutes, stirring occasionally. 2. Using an immersion blender or a food processor, pure the soup in batches (be carefulthe liquid is hot). Stir in the half and half. Cook in the covered pot on low heat until heated through, 20 to 30 minutes.
Visit classico.com for more delicious recipes and coupons.
Amount per serving Calories ........................ 566 Dietary Fiber ................. 5g Sodium .................... 259mg Protein .........................46g
Souper Boiled Dinner

SERVES 6 PREP 15 MIN COOK 1 HR 20 MIN
Pub-wich
1 pound boneless beef short ribs Salt and pepper 1 teaspoons extra-virgin olive oil 3 cups low-sodium chicken broth 3 cloves garlic 2 pounds bone-in chicken breast, skin discarded 4 carrots head green cabbage, cut into 4 wedges 4 leeks, halved lengthwise 4 heads baby bok choy, quartered
1 1 4 1 8
cup chicken broth tablespoon cornstarch tablespoon flour cup stout beer ounces sharp cheddar cheese, shredded tablespoon extra-virgin olive oil ounces reduced-fat, reduced-sodium beef hot dogs, sliced head green cabbage, shredded 1 bunch scallions, thinly sliced 4 slices pumpernickel bread 3 tablespoons grainy mustard
1. Season the beef with salt and pepper. In a

dutch oven, heat the olive oil over mediumhigh heat. Add the beef and cook, turning, until browned, about 8 minutes. Add 2 cups water, the chicken broth and garlic. Lower the heat, cover and simmer for 20 minutes. Nestle the chicken into the liquid, add the carrots and cabbage, cover and simmer for 30 minutes. Add the leeks and simmer until the chicken is cooked through, about 15 minutes. 2. Transfer the vegetables to a platter and tent with foil. Transfer the beef and chicken to a cutting board and slice; arrange on the platter. Add the bok choy to the cooking liquid in the pot, cover and cook until tender, 3 to 4 minutes; transfer to the platter. Serve the meat and vegetables in shallow bowls moistened with the cooking liquid.
WHATS IN IT FOR YOU
SOUPER BOILED DINNER Cruciferous veggies (such as cabbage and bok choy) may help prevent certain types of cancer. Meat plays a supporting role, while veggies star which cuts calories and amps up nutrients. Using fresh beef short ribs, rather than traditional brined corned beef, means less sodium.
1. In a small saucepan, whisk together the

chicken broth, cornstarch and flour over medium heat until thickened, 1 minute. Whisk in the beer and bring to a simmer, whisking, 2 to 3 minutes. Whisk in the cheese; cover. 2. In a large skillet, heat the olive oil over medium-high heat. Add the hot dogs and cook, stirring, until browned, about 3 minutes; transfer to a plate. Add the cabbage and scallions to the pan, cover and cook, stirring occasionally, until wilted, about 5 minutes. Return the hot dogs to the pan. 3. Meanwhile, toast the bread and spread with the mustard. Stir 2 tablespoons cheese sauce into the hot dog-cabbage mixture and divide the mixture among the toasts. Top with the remaining cheese sauce.
WHATS IN IT FOR YOU
PUB-WICH Stretching cheese sauce with broth cuts the amount of fat per portion. Authentic pumpernickel made with rye our contains more ber than all-wheat bread loaves. Light beef hot dogs have fewer calories than pub-style pork sausages.
International Gourmet Specialties Company 2011. All rights reserved.
rachaelraymag.com
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International Gourmet Specialties Company 2011. All rights reserved.
We make it like youd make it.
Rich, ripe tomatoes. Four hearty Italian cheeses. In a classic glass mason jar to keep the freshness in, the natural way.
classico.com
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nurtured by nature
Nature gave us the ingredients. We nurtured them into delicious, better-for-you snack choices from a company that cares about your well-being. Weve selected some of natures most amazing products... whole grains, chia seeds, ax seeds, sesame seeds, quinoa, and expeller pressed
of snacks around them. Today, our new EatSmart Naturals embody the goodness of GF nature and the great taste you deserve to create a truly
Discover our entire Naturals line: Garden Veggie Crisps, Garden Veggie Sticks, Corn & Rice Puffs, MultiGrain Tortilla Chips, MultiGrain Sunower Chips, MultiGrain Cheese Puffs, and Crispy Wafe Chips.
Good Source of Fiber Expeller Pressed Sunower Oil Whole Grain
Omega 3s
GF
GF
Gluten-Free Ingredients Nutritious Seeds: Flax and Chia
So Natural We Put Nature on the Bag!TM
Not all items have all the features listed above.
For complete nutrition facts & ingredients visit www.eatsmartnaturals.com.
GF
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2010 SNYDERS OF HANOVER
Introducing Naturals.
sunower oil... and created a whole line
diverse, better-for-you line of snack food.
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WELL EQUIPPED
we put em to the test!

Subpar versions of this go-to tool can wear away at your patience, but these models are a cut above the rest.
BY VIVIAN JAO PHOTOGR APHY BY LUCAS ZAREBINSKI
Graters That Wowed Us
1. sharpest
CUISIPRO 4-SIDED BOX GRATER
$30, cheftools.com This tool will make you seek out things to grate. Thanks to the well-honed blades, it quickly and effortlessly makes thin ribbons of both hard and soft foods. Bonus: The sharp slicer is an excellent mandoline.
2
smooth moves
For foods that stick, like soft cheeses or chocolate, lightly spritz the outside of the grater with cooking spray.
2. sturdiest
KITCHENAID BOX GRATER
$25, pfaltzgraff.com This is as well-rounded as a box can be: Its slightly convex walls mean you dont have to push as hard while grating, but it has an anti-skid base just in case. It also simplies prep and storage with a 3-cup container, complete with a lid and measuring marks.
4
3
3. fastest
TRUDEAU 4-SIDED GRATER
$13, amazon.com When youre cooking for a crowd (read: grating a lot of cheese for Grandmas famous lasagna), this jumbo-size grater helps get the job done quickly. Thanks to its wide surfaces and spacious center, you can tackle larger items without stopping to empty it. Food releases cleanly from the grates, so washing is a cinch.
4. smallest
GOOD COOK TOUCH BOX GRATER WITH MEASURING CONTAINER
$13, goodcook.com We like that this version is slim in body (it takes up the least storage space of all), but doesnt skimp on a cushy rubber handle. It comes with a perfectly sized storage container that nests inside.
5. wallet-friendliest
CUISINOX 9.5-INCH BOX GRATER
$10, inoxkitchenware.com This trusty, basic model gave us reverse sticker shock. With narrow sides, its well suited to smaller-scale projectsand to smaller chefs, too: The petite handle and slipproof bottom make it especially kid-friendly.
TURN FOR THE RECIPE
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Dinner
Spend less time cooking dinner and more time with the family.
advertisement
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WELL EQUIPPED
Use your box grater to prep

the apples, onions and cheddar cheese in this pork meatball recipe youll save yourself all that chopping and get uniform pieces.
clean it better
Get a head start by soaking the grater in warm water and a few teaspoons of baking soda. Later, take a rm-bristled brush to the grates, pressing in the direction of the teeth to release stuck-on gunk.
Pork, Apple and Cheddar Meatballs with Egg Noodles

Simple is Smart
Relax and let On-Cor feed your whole family. Try the Breaded Chicken Parmagiana. Everyone will love these tender chicken patties topped with real mozzarella and smothered in savory tomato sauce.
1 1
Make it Satisfying
Complete your meal with a quick side dish from Every Day with Rachael Ray, and dinner is done. Try the Garlic Peas at RachaelRaymag.com
Its All Good

Now that youve got dinner all set, spend the time you saved with your family. Get out and enjoy the spring weather. Go walking, hiking, biking or just throw the ball around in the yard. Youll get in some exercise and some good family time!
pound ground pork cup coarsely grated sharp cheddar cheese cup breadcrumbs 1 small, tart apple, such as granny smith, peeled and grated small onion, grated cup chopped parsley 1 egg, beaten Salt and pepper One 12-ounce package egg noodles 4 tablespoons butter, cut into pieces
1. Preheat the broiler. Line a rimmed baking sheet with foil and grease with butter. In a large mixing bowl, combine the pork, cheese, breadcrumbs, apple, onion, 3 tablespoons parsley, the egg, 1 teaspoons salt and teaspoon pepper. Shape into 16 meatballs and arrange on the baking sheet. Broil the meatballs until golden and cooked through, 8 to 10 minutes. 2. Meanwhile, in a pot of boiling, salted water, cook the noodles until al dente. Drain, then return to the pot and toss with the butter and remaining 5 tablespoons parsley; season with salt and pepper. Divide the noodles among 4 plates; top with 4 meatballs each.
so smart. so satisfying. so good.

For more dinner ideas visit
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On-Cor.com
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Per Stick
Natural Light String Cheese
New Flav or
Yes.
Its fresh and full of flavor. Its a good source of protein. And, yes, its as fun to pull apart as you remember.
Find more information at WeightWatchers.com/cheese

WEIGHT WATCHERS on foods and beverages is the registered trademark of WW Foods, LLC. WEIGHT WATCHERS for services is the registered trademark of Weight Watchers International, Inc. PointsPlus is the trademark of Weight Watchers International, Inc. Trademarks are used under license by Schreiber Foods, Inc. 2011 Weight Watchers International, Inc. All rights reserved.
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$10 SPOT
Dinners for 10 Bucks (or Less)

BY ABIGAIL CHIPLEY
Pork Chops with Tomato Chutney

1. In a medium skillet, heat

1 tablespoon olive oil over mediumhigh heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the tomatoes, raisins, brown sugar, ginger, 3 tablespoons vinegar and cup water. Bring to a boil, lower the heat and simmer until the sauce has thickened, about 10 minutes. 2. Meanwhile, season the pork with salt and pepper. In a large skillet, heat 2 tablespoons olive oil over
cup extra-virgin olive oil 1 onion, chopped One 14.5-ounce can chopped tomatoes cup golden raisins 3 tablespoons brown sugar 2 teaspoons finely grated fresh ginger 3 tablespoons plus 1 teaspoon red wine vinegar 4 pork loin chops (about 1 pounds) Salt and pepper 1 pound green beans
medium-high heat. Add the pork chops and cook, turning once, until browned and just cooked through, about 5 minutes. 3. In a pot of boiling water, cook the green beans until crisp-tender, about 3 minutes; drain. Transfer to a bowl and toss with the remaining 1 tablespoon olive oil and 1 teaspoon vinegar; season with salt and pepper. Top the pork chops with the tomato chutney and serve with the green beans.
PHOTOGR APHY BY DAN ROBERTS; FOOD ST YLING BY RONNE DAY; PROP ST YLING BY MELISSA HABERMAN.
THE RECEIPT
Extra-virgin olive oil Onion Canned chopped tomatoes Golden raisins Brown sugar Fresh ginger Red wine vinegar Pork loin chops Green beans
TOTAL: $9.43
Salt and pepper are freebies.
$0.52 $0.36 $0.99 $0.36 $0.18 $0.11 $0.73 $4.49 $1.69
$2.36
per person
rachaelraymag.com
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$10 SPOT
Fragrant Lamb Patties with Bulgur Salad

THE RECEIPT
Bulgur wheat Ground lamb Cilantro Garlic Paprika Cucumber Red grapes Lemon Extra-virgin olive oil
TOTAL:
1 cup bulgur wheat Salt and pepper 1 pound ground lamb 1 bunch cilantro, chopped 3 cloves garlic, chopped 1 tablespoon paprika 1 cucumber, peeled and chopped 1 cup halved seedless red grapes Juice of 1 lemon 2 tablespoons extra-virgin olive oil
$0.85 $5.99 $0.89 $0.15 $0.05 $0.50 $0.75 $0.50 $0.26
$9.94
1. In a small saucepan, bring 1 cup

water to a boil. Stir in the bulgur and teaspoon salt, cover and let stand until the water is absorbed, about 30 minutes. 2. Meanwhile, in a large bowl, combine the lamb, half of the cilantro, the garlic, paprika and 1 teaspoons salt. Form into four -inch-thick patties. 3. Heat a large nonstick skillet over medium-high heat. Add the patties and cook, turning once, until cooked through, 10 to 12 minutes. 4. Meanwhile, transfer the bulgur to a large bowl. Stir in the cucumber, grapes, lemon juice, olive oil and remaining cilantro; season with salt and pepper. Serve with the lamb patties.
$2.49
per person
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$10 SPOT
THE RECEIPT
Extra-virgin olive oil White wine vinegar Dijon mustard Orange Chicken breast Heavy cream Fresh tarragon Red-leaf lettuce
TOTAL: $6.60
$1.65
per person
$0.38 $0.20 $0.26 $0.32 $3.41 $0.80 $0.23 $1.00
Chicken with MustardTarragon Sauce

Catfish with CarrotCabbage Slaw

3 2 2
tablespoons extra-virgin olive oil tablespoons white wine vinegar tablespoons plus 1 teaspoon dijon mustard Salt and pepper 1 orange, peel and pith discarded, cut into segments 1 pounds skinless, boneless chicken breast cup heavy cream teaspoon chopped fresh tarragon 1 head red-leaf lettuce, torn
5 1
tablespoons vegetable oil lemon, juiced and cut into 4 wedges 2 teaspoons sugar Salt and black pepper small red cabbage (about 12 ounces), shredded 1 large carrot, coarsely grated small red onion, grated cup yellow cornmeal teaspoon cayenne pepper 1 pound catfish fillets, cut into 1-inch-wide strips
1. In a large bowl, whisk together Chicken with MustardTarragon Sauce

1 tablespoon olive oil, 1 tablespoon vinegar and 1 teaspoon mustard; season with salt and pepper. Add the orange segments. 2. Season the chicken with salt and pepper. In a large nonstick skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the chicken and cook, turning once, until golden and cooked through, 12 to 15 minutes; transfer to a plate and cover to keep warm. 3. Lower the heat to medium and add the remaining 1 tablespoon vinegar to the pan, scraping up any browned bits. Whisk in the cream, the remaining 2 tablespoons mustard and the tarragon and cook until slightly thickened, about 1 minute. 4. Add the lettuce to the orange mixture and toss to coat. Slice the chicken against the grain inch thick and divide among 4 plates. Spoon the sauce over the chicken and serve with the salad.
1. In a large bowl, combine

1 tablespoon oil, the lemon juice and sugar; season with salt and black pepper. Add the cabbage, carrot and onion; toss to coat. 2. In a large, shallow bowl, combine the cornmeal, cayenne and 1 teaspoon salt. Coat the catfish with the seasoned cornmeal, shaking off any excess. 3. In a large nonstick skillet, heat the remaining cup oil over mediumhigh heat. Working in batches, add the fish and cook, turning once, until browned, about 5 minutes; drain on a paper-towel-lined plate. Serve with the carrot-cabbage slaw and the lemon wedges.
THE RECEIPT
Vegetable oil Lemon Sugar Red cabbage Carrot Red onion Cornmeal Cayenne pepper Catsh
TOTAL: $7.99
$0.20 $0.50 $0.02 $0.72 $0.12 $0.36 $0.06 $0.02 $5.99
$2.00
per person
Catfish with CarrotCabbage Slaw

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THE RECEIPT
Grits Sharp cheddar cheese Butter Eggs Extra-virgin olive oil Red bell peppers Onions Hot sauce $1.04 $1.50 $0.32 $1.10 $0.26 $1.98 $0.72 $0.26
$1.80
per person
butter until melted. Transfer to the prepared baking dish and smooth with a spatula. TOTAL: $7.18 Salt and pepper 2. Using the back of a spoon, make Salt and pepper are freebies 8 evenly spaced wells in the grits. 1 cups quick-cooking grits Crack 1 egg at a time into a small 6 ounces sharp cheddar cheese, bowl and pour into each well. Bake shredded (about 2 cups) the casserole until the egg whites 4 tablespoons butter are set but the yolks are still jiggly, 8 eggs about 20 minutes. 2 tablespoons extra-virgin olive oil 2 red bell peppers, thinly sliced 3. Meanwhile, in a large skillet, heat the olive oil over medium-high heat. thinly sliced T2 onions, T T GRACOL T Add the bell peppers and onions Hot sauce, for serving and cook, stirring frequently, until Client: GDB the onions are browned, about 1. Preheat the oven to 350. Grease 10 minutes; season with salt and a 9-by-13-inch baking dish. In a 68127 pepper. Lower the heat to low and medium saucepan, bring 3 cups cook until the peppers are softened, water and teaspoon salt to a boil. Epson Color Profile: T Gracol T Swop T News T Supplied T T T T T T T Lpi: T about 5 minutes. Serve the grits Stir in the grits, lower the heat and Approval Stock: T Fortune T McCoy T Producto T Pub T News T Supplied Epson Stock: T Comm/Gracol T Pub/Swop3 T News casserole with the peppers and cook, stirring, until very thick, about onions; sprinkle with hot sauce. 5 minutes. Stir in the cheese and
Grits-and-Eggs Casserole
Who has time to make garlic mashed potatoes?
You do.
With fresh potatoes, butter and half & half, they taste like you made them from scratch. Only you didnt.
2011 Crystal Farms
In the refrigerated section. simplypotatoes.com
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basic batter
In a bowl, whisk together 1 cup our, 1 tablespoon plus 1 teaspoon baking powder, teaspoon sugar and teaspoon salt. Beat in 1 cup milk, 3 beaten eggs, 5 tablespoons melted butter and 1 tablespoon vegetable oil until smooth.
MAKES
2 CUPS
BY R. ALLEN SMITH
| PHOTOGR APHY BY ROMULO YANES
78
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B A T T E
up
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Why should pancakes have all the fun? Here are six unexpected ways to turn our favorite batter into dinner or dessert.
FOOD ST YLING BY ANNE DISRUDE; PROP ST YLING BY CINDY DIPRIMA.
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dip and fry shrimp

Everything-Seeded Shrimp with a Schmear
2 1
1 Salt 8 ounces whipped cream cheese, at room temperature cup half-and-half cup thinly sliced scallions Vegetable oil, for frying 2 cups Basic Batter (page 78) 1 pound large shrimp (about 16 pieces), peeled with tail on and butterflied
tablespoons sesame seeds tablespoon plus 1 teaspoon poppy seeds tablespoon dried minced garlic
1. Line a baking sheet with paper towels. In a small bowl, combine 1 tablespoon sesame seeds, 2 teaspoons poppy seeds and 1 teaspoon each dried garlic and salt; sprinkle over the paper towels. In another small bowl, combine the cream cheese, half-and-half and cup scallions; season with salt. 2. Fill a large pot with enough oil to reach a depth of 2 inches. Heat over medium-high heat until it registers 350 on a deep-fry thermometer. 3. Meanwhile, in a large bowl, combine the batter and the remaining cup scallions, 1 tablespoon sesame seeds and 2 teaspoons each poppy seeds and dried garlic. Season the shrimp with salt. Working in batches, hold the shrimp by the tail and dip in the batter mixture; place in the oil and fry, turning once, until golden, about 5 minutes. Drain on the seed-covered paper towels, lightly coating with the mixture. Serve with the scallion cream cheese dip.
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BATTER up
snazz up a salad
Zucchini Fritters with Tuna

One 12-ounce can tuna, drained 4 scallions, coarsely chopped cucumberpeeled, seeded and sliced crosswise cup pitted kalamata olives, sliced 2 tablespoons extra-virgin olive oil 1 tablespoon mayonnaise pound zucchini, coarsely grated 1 cup Basic Batter (page 78) Vegetable oil, for frying 1 lemon, cut into wedges
1. In a bowl, combine the tuna,

scallions, cucumber, olives, olive oil and mayonnaise. In another bowl, combine the zucchini with the batter. 2. Fill a large skillet with enough vegetable oil to reach a depth of 1 inch and heat over medium-high until it registers 350 on a deep-fry thermometer. Drop cupfuls of the zucchini mixture in the oil and fry until golden, about 3 minutes; drain. Top with the tuna salad and serve with the lemon wedges.
turn it into a casserole

Chicken-Tomato Clafoutis
1 1 2 6 5
6 Salt 1 cup Basic Batter (page 78) 1 cup chicken broth
tablespoon butter tablespoon extra-virgin olive oil onion, finely chopped cups -inch baguette cubes ounces skinless, boneless dark meat rotisserie chicken sun-dried tomatoes packed in oil, drained and thinly sliced cloves garlic, chopped
1. Preheat the oven to 375. In a

large skillet, heat the butter and olive oil over medium-high heat. Add the onion and cook until softened, about 5 minutes. Transfer to a large bowl. Mix in the bread, chicken, sun-dried tomatoes and garlic; season with salt. 2. Spread the chicken-bread mixture in a heavy, ovenproof skillet. Combine the batter and chicken broth in the large bowl and add to the skillet, pressing down to moisten the bread. Bake until golden and set, 30 to 35 minutes.
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rachaelraymag.com
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transform it into pasta

Gnocchi with Mushrooms and Sage Butter
large baking potato (about 12 ounces) cup ricotta cheese 2 tablespoons finely chopped flat-leaf parsley cup Basic Batter (page 78) Salt and pepper cup flour 1 stick (4 ounces) butter 6 tablespoons extra-virgin olive oil 1 pound cremini mushrooms, sliced 2 teaspoons chopped fresh sage teaspoon freshly grated nutmeg
1. Microwave the potato on high until

tender, about 12 minutes; let cool slightly. Peel and mash until smooth. 2. In a large bowl, combine the potato, ricotta and parsley. Stir in the batter and season with salt. Stir in the flour. Turn out the dough onto a lightly floured work surface and roll into a -inch-thick rope. Cut the dough crosswise into 1-inch pieces. 3. In a large skillet, heat 2 tablespoons butter and 3 tablespoons olive oil over medium-high heat. Add half of the mushrooms and cook, undisturbed, for 5 minutes; stir and cook for 1 minute longer. Season with salt and pepper; transfer to a plate. Repeat with 2 more tablespoons butter, the remaining 3 tablespoons olive oil and the remaining mushrooms. Stir in the remaining 4 tablespoons butter, the sage, nutmeg and reserved mushrooms; cover to keep warm. 4. In a pot of simmering, salted water, working in 3 batches, cook the gnocchi until tender and fluffy, about 3 minutes. Using a slotted spoon, transfer to a platter. Pour the mushroom mixture on top and toss.
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bake a yummy treat
Black-and-White Cupcakes
MAKES 6 PREP 15 MIN BAKE 25 MIN
Cooking spray 1 cup Basic Batter (page 78) 6 ounces soft goat cheese cup sugar 2 ounces bittersweet chocolate
1. Preheat the oven to 325.

Grease a 6-cup nonstick muffin pan with cooking spray. Using a food processor, puree the batter, goat cheese and sugar. 2. In a bowl, microwave the chocolate until melted, about 1 minute; let cool slightly. Whisk in cup of the goat cheese batter. 3. Divide the chocolate-cheese batter among the muffin cups. Top with the cheese batter. Bake until slightly firm to the touch, about 25 minutes.
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BATTER up
make a special breakfast

Lemon Crepes
SERVES 6 TO 8 PREP 20 MIN COOK 30 MIN
2 2 6
cups Basic Batter (page 78) cup white cornmeal tablespoons half-and-half ounces cream cheese, at room temperature cup confectioners sugar, plus more for dusting Grated peel and juice of 1 lemon cup heavy cream, chilled 3 tablespoons butter, melted 1 cup granulated sugar cup chopped dried apricots
1. In a large bowl, combine the

batter, cornmeal and half-and-half. In another large bowl, beat the cream cheese, confectioners sugar and lemon peel until fluffy. Beat in the lemon juice. 2. Using an electric mixer, beat the heavy cream until soft peaks form. Fold into the cream cheese mixture and refrigerate. 3. Preheat a nonstick skillet over medium-high heat. Grease the pan with some butter. Add 2 tablespoons of the cornmeal batter and, tilting and rotating the pan, form a thin crepe. Cook until golden, 1 minute; flip and cook for about 15 seconds. Repeat with the remaining cornmeal batter and butter. 4. In a heavy saucepan, bring the granulated sugar and cup water to a boil over medium-high heat. Cook, undisturbed, until golden, about 10 minutes. Stir in the apricots and cup water. 5. Meanwhile, working in batches, arrange the crepes on a work surface and spread some of the cream cheese mixture on each one. Fold the crepes in half, then fold in half again to form a fan. Top with the apricot-caramel sauce and dust with confectioners sugar.
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BURGER OF THE MONTH
Meet the Hot Mess Winner! Bust out the napkins! A tangy, five-ingredient sauce and sweet
potato fries put this years Burger Bash contest winner over the top.
PHOTOGR APHY BY MARCUS NILSSON
My business partners, Chuck Fillari and Sebastian Fricia, and I are just three regular guys who love food and have fun making burgers. One day, Sebastian was playing around with an over-the-top riff on a Big Mac, with the wacky addition of sweet potato fries. He called it The Big Mess. I added jalapeos to give it a kick and changed the name to The Hot Mess. It caught on. People really enjoy saying it and, of course, eating it.
PAUL MALVONE, BOSTON BURGER CO.
The Hot Mess Burger

1. In a large skillet, cook the bacon over

medium heat until crisp; transfer to a plate to drain. In a small bowl, stir together the dressing, pickles, onion and jalapeos. Crumble in the bacon. 2. Preheat a grill or grill pan to medium-high heat. Form the ground beef into 4 patties and season with salt. Add the patties to the grill and cook, turning once, for about 10 minutes for medium-rare. During the last few minutes of cooking, top the burgers with 2 slices of cheese each. 3. Divide the burgers among the roll bottoms and spoon the dressing on top. Pile high with the lettuce and fries and cover with the roll tops.
8 slices bacon cup thousand island dressing cup finely chopped dill pickles cup finely chopped red onion 1 to 2 jalapeo chiles, seeded and chopped 2 pounds ground beef chuck Salt 8 slices American cheese 4 deli rolls, split and toasted 2 cups shredded iceberg lettuce One 20-ounce bag frozen sweet potato fries, prepared according to package directions
Paul wins the contest live on the Rachael Ray show!
Special thanks to reader Alison Santry from Boston, who nominated this burger!
web
Watch the contest unfold at rachaelraymag.com/march.
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FOOD ST YLING BY CYD R AFTUS MCDOWELL; PROP ST YLING BY ROBYN GL ASER.
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SUNDAY
Baked Buffalo Chicken with Blue Cheese Salad
DAYS DINNERS
S M T W T F S
YOUR SHOPPING LIST
EVERYDAY
PRODUCE
5 lemons 2 limes 2 avocados 1 bunch celery 4 bell peppers 2 jalapeo chiles 2 pounds baby red-skinned potatoes One 5-ounce bag mixed greens One 5-ounce bag baby spinach 5 onions 1 bunch scallions 1 head garlic One 16-ounce package sliced white mushrooms 1 bunch flat-leaf parsley
MENU PLANNER
TUESDAY
Beef-and-Mushroom Tacos with Avocado Salad
MONDAY
Chicken-and-Orzo Soup
MARCH 2011
WEDNESDAY
Stewed White Beans with Spinach and Bacon
DAIRY
1 pint half-and-half One 8-ounce container sour cream One 8-ounce container grated parmesan cheese One 4-ounce container blue cheese crumbles
FISH
4 skinless tilapia fillets (about 1 pounds)
MEAT
PHOTOGR APHY BY DAN ROBERTS; FOOD ST YLING BY RONNE DAY; PROP ST YLING BY MELISSA HABERMAN.
THURSDAY
Orzo Risotto with Spring Greens
2 pounds ground beef One 12-ounce package bacon 1 pound chicken cutlets 8 bone-in chicken thighs (about 2 pounds)
BAKERY
One 9.2-ounce package small flour tortillas
GROCERY
FRIDAY
Tilapia with Bell Peppers and ParsleySpiked Couscous
SATURDAY
Peppers n Potatoes Beef Skillet Supper
One 12-ounce bottle buffalo sauce One 12-ounce bag dried egg noodles One 7.6-ounce box couscous Two 10-ounce bags orzo pasta Two 32-ounce containers chicken broth One 15-ounce can tomato sauce Three 15-ounce cans cannellini beans One 16-ounce bag frozen peas
Total Price: $80.90

(Extra-virgin olive oil, salt and pepper are freebies.)
Whats for dinner tonight?

Take this shopping list to the store and youll have seven nights worth of easy meals for under $100.
web
Get a new menu planner every week at rachaelraymag.com/menu.
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S M T W T F S
plan it
REVIVE limp celery by submerging it in ice water for 10 minutes. SLICE the baked chicken and use as a sandwich lling along with the salad. CUT back on fat by swapping in chicken breast for the thigh and tossing the salad in a lemon vinaigrette.
Baked Buffalo Chicken with Blue Cheese Salad

6 2 2
bone-in chicken thighs (about 2 pounds) 1 onion, cut crosswise into -inchthick rings cup buffalo sauce, plus more for serving 1 tablespoon extra-virgin olive oil Salt and pepper One 4-ounce container blue cheese crumbles
tablespoons sour cream tablespoons fresh lemon juice cups chopped celery, with any leaves One 5-ounce bag mixed greens
1. Preheat the oven to 400. In a

large bowl, combine the chicken, onion, cup buffalo sauce and the olive oil; season with salt and pepper. Transfer to a foil-lined rimmed baking sheet. Bake, stirring the onion and turning the chicken halfway through, until the onion
is softened and browned and the chicken is cooked through, about 35 minutes. 2. Meanwhile, in a salad bowl, whisk together the blue cheese, sour cream and lemon juice; season with salt and pepper. Add the celery and mixed greens and toss. Top the salad with the baked chicken and onion. Serve with more buffalo sauce on the side.
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S M T W T F S
Chicken-and-Orzo Soup
1 1 1
cup orzo pasta tablespoon extra-virgin olive oil pound chicken cutlets, cut into -inch pieces Salt and pepper 8 ounces sliced white mushrooms 2 ribs celery, thinly sliced crosswise One 15-ounce can cannellini beans, rinsed 7 cups chicken broth 3 tablespoons fresh lemon juice cup flat-leaf parsley leaves
1. In a large pot of boiling, salted

water, cook the orzo until al dente, 8 to 10 minutes; drain. 2. Meanwhile, in a large pot, heat the olive oil over medium-high heat. Add the chicken, season with salt and pepper and cook, stirring occasionally, until just cooked through, about 5 minutes. Add the mushrooms and celery and cook until the chicken is golden-brown, about 10 minutes. 3. Stir in the cooked orzo, the beans, chicken broth and lemon juice; season with salt and pepper. Lower the heat to medium and simmer until heated through. Stir in the parsley.
plan it
SAVE 10 minutes: Cook the orzo for both tonight and Thursday, then refrigerate two-thirds in a resealable plastic bag. VEG OUT by swapping in vegetable broth and cubed potatoes for the chicken broth and cutlets. STIR in a can of crushed tomatoes and sprigs of thyme with the cooked orzo, and sprinkle the nished soup generously with parmesan cheese.
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S M T W T F S
plan it
RINSE the raw onion reserved for the salad under cold running water to lessen the bite. KICK UP the heat by leaving in the jalapeo seeds. TOAST the tortillas directly over the burner of a gas stove; use tongs to turn them.
Beef-and-Mushroom Tacos with Avocado Salad

tablespoons extra-virgin olive oil 1 pound ground beef 1 onion, thinly sliced 2 jalapeo chilesstemmed, seeded and finely chopped Salt and pepper 2 avocados, cut into cubes cup fresh lime juice (1 limes) 8 ounces sliced white mushrooms 3 cloves garlic, thinly sliced 8 small flour tortillas
1. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the beef, half of the onion and the jalapeos; season with salt and pepper. Cook until the beef is browned and the onion is softened, 7 to 10 minutes. Transfer to a bowl; reserve the skillet. 2. Meanwhile, in a large bowl, combine the remaining onion, the avocados and lime juice; season with salt and pepper. 3. In the reserved skillet, heat the remaining 1 tablespoon
olive oil over medium heat. Add the mushrooms and garlic, season with salt and pepper and cook until golden, 7 to 9 minutes; stir into the beef mixture and cover with foil to keep warm. 4. Wipe out the skillet and return to medium heat. Working with 1 tortilla at a time, lightly toast on both sides for about 1 minute. Stuff the tortillas with the beef mixture and avocado salad.
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S M T W T F S
Stewed White Beans with Spinach and Bacon

8 1
slices bacon pound baby red-skinned potatoes, cut into -inch cubes onion, chopped Two 15-ounce cans cannellini beans, rinsed 1 cup chicken broth 2 tablespoons fresh lemon juice Salt and pepper 2 cups packed baby spinach 2 scallions, thinly sliced cup grated parmesan cheese
1. In a large skillet, cook the bacon

over medium heat, turning halfway through, until just crisp, 8 to 10 minutes; drain on a papertowel-lined plate. Discard all but 2 tablespoons of the bacon grease from the skillet. 2. Return the skillet to medium-high heat, add the potatoes and cook, stirring occasionally, until golden, 6 to 8 minutes. Stir in the onion and cook until softened, about 5 minutes. Stir in the beans, chicken broth and lemon juice; season with salt and pepper. Simmer until the liquid is almost absorbed, about 7 minutes. Stir in the spinach and cook until just wilted, about 1 minute. Crumble the bacon on top and sprinkle with the scallions and parmesan.
plan it
OMIT the bacon and cook the vegetables in extra-virgin olive oil, and swap in vegetable broth for chicken broth, to make this vegetarian. SERVE over a toasted and buttered baguette for an open-face sandwich. STRETCH leftovers by thinning out the dish with chicken broth and adding cooked pasta or rice.
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S M T W T F S
plan it
SAVE 10 minutes: Use the cooked orzo from Monday and use cup chicken broth instead of reserved pasta cooking water. TOSS leftovers with arugula to make a peppery pasta salad. SKIP the onion and saut the sliced white portions of the scallions instead.
Orzo Risotto with Spring Greens

2 cups orzo pasta 1 tablespoon extra-virgin olive oil onion, finely chopped Salt and pepper 1 pint half-and-half 1 cups grated parmesan cheese 1 cups frozen peas 2 cups packed baby spinach 6 scallions, thinly sliced
1. In a large pot of boiling, salted

water, cook the orzo until al dente, 8 to 10 minutes. Drain, reserving cup of the pasta cooking water. 2. Meanwhile, in a large, deep skillet, heat the olive oil over medium heat. Add the onion, season with salt and pepper and cook until just golden, about 5 minutes. Stir in the half-and-half and cup parmesan cheese and simmer, whisking often, until just thickened, 2 to 3 minutes. 3. Stir in the cooked orzo, reserved pasta water and the peas; season with salt and pepper. Cook until warmed through. Remove from the heat and fold in the spinach and scallions. Serve sprinkled with the remaining cup parmesan cheese.
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S M T W T F S
plan it
GRATE the lemon peel and stir it into the couscous. DUST the tilapia with our before cooking to give it a light crust. MAKE sh tacos by serving the cooked tilapia and vegetables with warm our tortillas and salsa.
Tilapia with Bell Peppers and Parsley-Spiked Couscous

1. In a small saucepan, bring

1 cups salted water to a boil; remove from the heat, stir in the couscous, cover and let stand for 5 minutes. Using a fork, stir in cup parsley, salt and pepper. Keep warm. 2. Meanwhile, in a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Season the fish with salt and pepper, add to the pan and cook, turning once, until golden-brown and just cooked through, 5 to 7 minutes. Transfer to a serving platter, squeeze a wedge of lemon over
One 7.6-ounce box couscous cup plus 2 tablespoons chopped flat-leaf parsley Salt and pepper 3 tablespoons extra-virgin olive oil 4 skinless tilapia fillets (about 1 pounds), patted dry 2 lemons, cut into wedges 2 bell peppers, cut into thin strips 1 onion, thinly sliced
each fillet and tent with foil to keep warm. 3. Using the same skillet, heat the remaining 1 tablespoon olive oil. Add the bell peppers and onion and season with salt and pepper; cook until softened and goldenbrown, 6 to 8 minutes. Spoon the vegetables over the tilapia and sprinkle with the remaining 2 tablespoons parsley. Serve with the couscous and remaining lemon wedges.
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S M T W T F S
plan it
SNIP the bacon into small pieces using sharp kitchen shears. SKIP the noodles and pile onto hamburger buns for sloppy joes. TOSS the noodles with sour cream and chopped dill and serve the beef mixture on top.
Peppers n Potatoes Beef Skillet Supper

1 tablespoon extra-virgin olive oil 1 onion, chopped 1 pound ground beef Salt and pepper 4 slices bacon, chopped 1 pound baby red-skinned potatoes, quartered 2 bell peppers, cut into thin strips 1 cups frozen peas One 15-ounce can tomato sauce One 12-ounce bag dried egg noodles
1. In a large, deep skillet, heat the

olive oil over medium-high heat. Add the onion and cook until softened, about 3 minutes. Add the beef and cook, stirring occasionally, until browned, 5 to 7 minutes; season with salt and pepper. Transfer to a bowl. 2. In the same skillet, cook the bacon over medium heat until crisp, 4 to 5 minutes; drain on a paper-towel-lined plate. Add the potatoes to the pan and stir to coat with the rendered bacon grease; cover and cook until just tender, about 8 minutes. Stir in the bell peppers and cook until softened, 6 to 8 minutes. Stir in the reserved beef mixture, the peas, tomato sauce and 1 cup water; season with salt and pepper and cook until the potatoes are tender, 8 to 10 minutes. 3. Meanwhile, in a large pot of boiling, salted water, cook the egg noodles until al dente, 8 to 10 minutes; drain. Add the beef mixture; toss. Top with the bacon.
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FAMILY MATTERS
Noodling Around
This Seattle family gives pasta night a playful, healthful twist with whole grain noodles, pork, veggies and a ginger-soy sauce.
BY TRACEY SEAMAN
| PHOTOGR APH BY MARCUS NILSSON
Pork and Green Beans with Soba Noodles

Like it spicy? Add 1 teaspoon crushed red pepper to the pork marinade.
One 12-ounce boneless pork loin, thinly sliced into long slivers cup soy sauce 3 cloves garlic, finely grated 1 tablespoon grated fresh ginger 2 teaspoons cornstarch One 8-ounce package soba noodles 2 tablespoons vegetable oil One 1-pound bag frozen french-cut green beans 3 carrots, shredded cup chopped salted, roasted cashews
FOOD ST YLING BY CYD R AFTUS MCDOWELL; PROP ST YLING BY HEATHER CHONTOS. ILLUSTR ATION BY CHRIS K ALB.
1. In a medium bowl, combine the pork, 2 tablespoons soy sauce, the garlic, ginger and cornstarch. 2. In a pot of boiling water, cook the noodles according to package directions; drain. Rinse with cold water until cool. 3. Meanwhile, in a wok, heat the oil over high heat. Add the pork and stir-fry for 1 minute. Lower the heat to medium and add 1 cup water, the green beans and remaining 2 tablespoons soy sauce. Simmer until the sauce has thickened slightly, 3 to 5 minutes. 4. Add the carrots and noodles to the wok and toss until heated through, about 2 minutes. Divide among 4 plates and sprinkle the cashews on top.
try this at your house

What if your kids arent as adventurous as the Turcottes? Our super-simple ideas can turn kiddie favorites into grown-up mealsso you can all eat happily together!
Wrap sh sticks or chicken ngers in our tortillas, along with chopped avocado and tomato. Load hot dogs with shredded lettuce mixed with hot sauce and blue cheese; serve with celery sticks. Toss potato wedges with olive oil and sea salt, plus chopped garlic, rosemary or thyme, and bake at 450 for 45 minutes. Top pizza with an arugula salad or one made with baby spinach and cucumber tossed in vinaigrette.
For more ways to help your family build healthier relationships with food and cooking, visit yum-o.org.
why its our family favorite

Faye Turcotte, 5, and her 4-year-old brother, Owen, dont need coaxing to try new foods: chicken marsala with gnocchi, spaghetti with clams, and dim sum are some of their favorite meals. Howd they get to be such bold eaters? Mom Anita and dad Joe have always made it a point to get the kids involved in the kitchen. We include them in the meal planning and cooking process; its a great way to spend time as a family while learning about different foods, Anita says. This month they tried Pork and Green Beans with Soba Noodles. The grown-ups appreciated how quickly and easily the meal came together, and the kids loved the Asian avorsa win-win all around. SARAH ZORN
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(And youre in here. Again.)
Maybe today is the day to talk to your doctor about overactive bladder.
Ready to take a vow to do something about your overactive bladder symptoms? Ask your doctor about prescription Toviaz (fesoterodine fumarate), the once-daily pill that significantly reduces sudden urges and accidents over 24 hours.* Plus, Toviaz comes with a plan, with tips on food and drink choices and exercises to help you train your bladder. Make a commitment to learn more about the symptoms of overactive bladder and Toviaz. Ask if Toviaz is right for you. Toviaz treats the symptoms of overactive bladder (leaks, strong, sudden urges to go, going too often).
*Results may vary
The plan can help you manage overactive bladder symptoms:
Did you know acidic fruits and vegetables such as tomatoes and citrus fruits may irritate your bladder?
Medicines like Toviaz can cause blurred vision, drowsiness, and decreased sweating. Use caution when driving, doing unsafe tasks, or in especially hot environments, until you know how Toviaz affects you. Drinking alcohol while taking medicines such as Toviaz may cause increased drowsiness. The most common side effects are dry mouth and constipation. Toviaz has benefits and risks. There may be other options. Youre encouraged to report negative side effects of prescription drugs to the FDA.Visit
www.FDA.gov/medwatch or call 1-800-FDA-1088.
Important Safety Information If you have certain stomach problems, glaucoma, or cannot empty your bladder, you should not take Toviaz.
Please see Important Product Information on back. For a FREE TRIAL offer, visit Toviaz.com or call 1-877-TOVIAZ-9.
FSD00433GA
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IMPORTANT FACTS
ABOUT OVERACTIVE BLADDER
Overactive bladder happens when the bladder muscle squeezes too often or when you don't want it to. You may have wetting accidents (urge urinary incontinence). You may have a strong need to urinate right away (urgency). You may also have to go too often (frequency).
(TOH-vee-as)
HOW TO TAKE TOVIAZ
Take TOVIAZ exactly as your doctor tells you. Your doctor may give you the lower 4 mg dose of TOVIAZ if you have certain medical conditions, such as severe kidney problems. Take TOVIAZ with liquid and swallow the tablet whole. Do not chew, divide or crush the tablet. You can take TOVIAZ with or without food. If you miss a dose of TOVIAZ, begin taking TOVIAZ again the next day. Do not take two doses of TOVIAZ in the same day.
WHO IS TOVIAZ FOR?

Who can take TOVIAZ?
Adults 18 years and older with symptoms of overactive bladder. TOVIAZ has not been studied in children.
Who should not take TOVIAZ?

Do not take TOVIAZ if you: Are not able to empty your bladder (urinary retention). Your stomach empties slowly (gastric retention). Have an eye problem called "uncontrolled narrow-angle glaucoma." Are allergic to TOVIAZ or any of its ingredients.
Things you should keep in mind when taking TOVIAZ:

Use caution in driving, operating machinery, or doing other dangerous activities until you know how TOVIAZ affects you. Blurred vision and drowsiness are possible side effects of medicines such as TOVIAZ. Use caution in hot environments. Decreased sweating and severe heat illness can occur when medicines such as TOVIAZ are used in a hot environment. Drinking alcohol while taking medicines such as TOVIAZ may cause increased drowsiness.
BEFORE YOU START TOVIAZ

Tell your doctor about all your medical conditions, including: Stomach or intestinal problems or problems with constipation. Problems emptying your bladder or if you have a weak urine stream. Treatment for an eye problem called narrow-angle glaucoma. Kidney problems. Liver problems. A condition called myasthenia gravis. If you are pregnant or trying to become pregnant. It is not known if TOVIAZ can harm your unborn baby. If you are breastfeeding. It is not known if TOVIAZ passes into your breast milk or if it can harm your baby. Before starting on TOVIAZ, tell your doctor about all the medicines you take, including prescription and nonprescription medicines, vitamins and herbal products. TOVIAZ may affect the way other medicines work, and other medicines may affect how TOVIAZ works. Especially tell your doctor if you are taking antibiotics or antifungal medicines.
What is TOVIAZ?
TOVIAZ is a prescription medicine used in adults to treat symptoms of a condition called overactive bladder, including: Urge urinary incontinenceleaking or wetting accidents due to a strong need to urinate. Urinary urgencyhaving a strong need to urinate right away. Urinary frequencyhaving to urinate too often.

This is only a summary of important information. Ask your doctor or pharmacist for complete product information. Go to www.Toviaz.com. Call 1-877-9-TOVIAZ.
Uninsured? Need help paying for Pfizer medicine? Pfizer has programs that can help. Call 1-866-706-2400 or visit www.PfizerHelpfulAnswers.com.
Distributed by: Pharmacia & Upjohn Division of Pfizer Inc. NY, NY 10017 Rx Only 2009 Pfizer Inc. All rights reserved. Printed in USA. Registered trademarks are the property of their respective owners.
POSSIBLE SIDE EFFECTS OF TOVIAZ

The most common side effects are:
Dry mouth Constipation
TOVIAZ may cause other less common side effects, including:

Dry eyes Trouble emptying the bladder These are not all of the possible side effects of TOVIAZ. For a complete list, ask your doctor or pharmacist.
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recipes for real life
Give Fusilli a Whirl!

Whether you call it rotini, rotelle, fusilli or spiralini, corkscrew pasta is great for chunky sauces and soups because the grooves trap tasty bits of food. Try Rachaels three fusilli recipes in the 30-Minute Meals that follow!
PHOTOGR APH BY LEVI BROWN; FOOD ST YLING BY VICTORIA GR ANOF. ILLUSTR ATIONS BY CARLOS APONTE.
READY, SET
COOK
GET TOGETHER
GO AWAY
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30
MINUTE
MEALS
Peas-and-Carrots Soup with Dumplings Fusilli with Crispy Kale and Ricotta Quick Lamb-and-Olive Sauce with Fusilli White Minestrone with Fusilli Chorizo-Tortilla Tortillas French Bread Pissaladire Roasted Ratatouille with Honey Polenta Rigatoni with Grilled Beef and Gravy Sloppy Maple-BBQ Turkey Joes Chicken Thighs with Smoky Roasted Peppers
Ward off the seasons chill with my quick pastas (fun curlicue fusilli is the star of three of them), main-dish sandwiches, warming soups and more.
BY RACHAEL RAY
MEATFREE
Peas-and-Carrots Soup with Dumplings

SERVES 4
1 2
web
Get Rachaels 30-Minute Meals and other quick, easy recipes at rachaelraymag.com/30.
tablespoons EVOO (extra-virgin olive oil) 3 tablespoons butter 3 carrotspeeled, halved lengthwise and thinly sliced 1 rib celery, chopped 1 medium onion, chopped Salt and pepper 1 fresh bay leaf 2 rounded tablespoons our One 32-ounce container (4 cups) chicken or vegetable stock 1 rounded tablespoon dijon mustard
cup frozen peas tablespoons nely chopped fresh tarragon, dill or parsley One 8-ounce box biscuit mix (about 2 cups), such as Jiffy Buttermilk Biscuit Mix, batter prepared according to package directions
the vegetables and stir for a minute, then whisk in the chicken (or vegetable) stock until thickened. Stir in the mustard and peas. For a thinner soup, add 1 to 1 cups water with the stock. Add the chopped fresh herbs to the biscuit batter and combine. When the soup is bubbling, form the batter into small dumplings using 2 spoons, then drop onto the surface of the soup. Cover the pot with a tighttting lid and cook the dumplings, gently stirring, until just rm, 8 to 10 minutes. Transfer the soup and dumplings to shallow bowls; discard the bay leaf.
Heat a couple of tablespoons EVOO, 2 turns of the pan, over medium-high heat in a large soup pot or dutch oven. Add the butter to melt, then add the carrots, celery and onion; season with salt, pepper and the bay leaf. Cover the pot and cook, stirring occasionally, until the carrots soften, 7 to 8 minutes. Sprinkle the our on
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FOOD PHOTOGR APHY BY MARCUS NILSSON
| PORTRAIT BY TIMOTHY WHITE
FOOD ST YLING BY CYD R AFTUS MCDOWELL; PROP ST YLING BY ROBYN GL ASER. FASHION ST YLING BY JANE HARRISON-FOX; HAIR BY CARRIE FERNOW; MAKEUP BY JOE J. SIMON FOR GIORGIO ARMANI BEAUT Y.
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FUN with FUSILLI!

Fusilli with Crispy Kale and Ricotta
SERVES 4, WELL
pound cavolo nero (also called black, tuscan, dinosaur or lacinato kale) or curly kalestemmed, washed and dried About 5 tablespoons EVOO (extra-virgin olive oil) Salt and pepper 1 pound short or long fusilli pasta or curly spaghetti (look for an imported italian pasta) 1 pound hot or sweet italian bulk sausage (optional) 3 to 4 cloves garlic, nely chopped 1 small italian red cherry chile pepper or 1 fresno chile pepper, seeded and nely chopped About 2 tablespoons fresh thyme leaves, chopped A couple of small sprigs rosemary, nely chopped About 1 cups fresh sheeps- or cows-milk ricotta cheese Freshly grated nutmeg Shaved pecorino-romano cheese
Preheat the oven to 400. Dress the kale lightly with a couple of tablespoons EVOO; season with salt and pepper. Arrange on 2 baking sheets and bake for about 15 minutes, rotating and switching the pans midway through. Bring a pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return the pasta to the pot, reserving 1 cup of the pasta cooking water. Once the pasta water is boiling, if using the sausage, in a large skillet, drizzle 1 tablespoon EVOO over medium-high heat. Add the sausage, crumbling the meat, and cook until browned. Using a slotted spoon, transfer to a plate. If youre skipping the sausage, heat the skillet to medium. Add the remaining 2 tablespoons EVOO, a couple of turns of the pan, to the skillet and reduce the heat to medium-low. Add the garlic and chile pepper to the skillet and stir for a couple of minutes. Stir in the thyme and rosemary.
GUT TER CREDIT, GUT TER CREDIT
Whisk the reserved pasta cooking water into the garlic oil, then pour over the pasta. Add half of the crispy kale, the sausage (if using), ricotta and some nutmeg; toss vigorously to coat the pasta. Season with salt, pepper and nutmeg to taste. Serve in shallow bowls and top with the pecorino-romano and piles of the remaining crispy kale.
Make this recipe with or without sausage, as either a meat-free vegetarian entre or an extra-hearty comfort classic. Substitute the kale with blanched, roasted broccoli rabe for another version.
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30
MINUTE
MEALS
FUN with FUSILLI!

Quick Lamb-and-Olive Sauce with Fusilli
SERVES 4
1 1
red bell pepper tablespoon EVOO (extra-virgin olive oil) 1 pound ground lamb, patted dry carrot, nely chopped or grated 1 medium onion, nely chopped 3 to 4 cloves garlic, nely chopped 2 sprigs rosemary, nely chopped Salt and pepper Pinch ground cloves 1 fresh bay leaf 1 teaspoon orange zest About cup tomato paste About cup white wine 1 cup chicken stock cup whole milk cup pitted green olives, chopped 1 pound short or long fusilli pasta or curly spaghetti (look for an imported italian pasta) Pecorino-romano cheese, for serving cup pistachios or almonds, toasted and chopped, for garnish
smoking. Add the lamb and brown well. Add the carrot, onion, garlic and rosemary; season liberally with salt and pepper. Stir in the cloves, bay leaf and orange zest. Once the onion has softened, add the tomato paste and stir until fragrant, 1 minute or so. Stir in the wine to deglaze the pot. Add the stock, milk, olives and bell pepper. Lower the heat and simmer. Meanwhile, bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a cup of the pasta cooking water. Remove the bay leaf from the sauce, then toss the pasta with the sauce, adding enough of the pasta cooking water to coat the pasta evenly. Serve the pasta in shallow bowls with the pecorino-romano and chopped nuts.
Char the bell pepper under the broiler or over an open ame until blackened all over. Transfer to a bowl, cover and let cool, then peel, seed and chop. In a dutch oven, heat the EVOO, 1 turn of the pan, over high heat until
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White Minestrone with Fusilli

SERVES 4
5 to 6 tablespoons EVOO (extra-virgin olive oil) pound pancetta, chopped (optional) 1 large bulb fennel, quartered and thinly sliced, plus a handful fronds, chopped small head savoy cabbage, thinly sliced or chopped 1 onion, quartered lengthwise and thinly sliced 4 cloves garlic, sliced or chopped Salt and pepper A couple of scant handfuls freshly grated parmigiano-reggiano cheese, plus the rind for the stock and a hunk for shaving at the table
1 large fresh bay leaf 6 cups chicken or vegetable stock One 14-ounce can white beans, rinsed 1 cup short fusilli pasta to cup frozen green peas (a couple of small handfuls) 1 cup packed fresh herbs (mix any two: tarragon, basil, parsley, mint) 3 tablespoons pine nuts, toasted Juice of small lemon
and cabbage, stirring occasionally, for 5 minutes. Add the chicken (or vegetable) stock and the beans and bring to boil. Stir in the fusilli and cook until just about al dente. Stir in the peas, turn off the heat and let stand for 5 minutes. Discard the cheese rind and bay leaf. Season with salt and pepper to taste. Meanwhile, using a food processor, pulse the packed herbs, fennel fronds, pine nuts, lemon juice, grated cheese, remaining 3 to 4 tablespoons EVOO and salt and pepper into a pesto. Serve the soup in shallow bowls with spoonfuls of the pesto for mixing in. Pass the hunk of cheese for grating at the table.
Heat a couple of tablespoons EVOO, 2 turns of the pan, over medium-high heat in a large soup pot or dutch oven. Add the pancetta, if using, and cook until lightly browned. Add the sliced fennel, cabbage, onion and garlic; season with salt and pepper. Throw in the parmigiano-reggiano rind and bay leaf, cover the pot and sweat the fennel
FUN with FUSILLI!
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30
MINUTE
MEALS
Chorizo-Tortilla Tortillas
SERVES 4
1 cups shredded young manchego or monterey jack cheese Hot sauce, to pass around the table
tablespoons EVOO (extra-virgin olive oil) pound cured chorizo, casings discarded and meat chopped 4 plum tomatoes, seeded and chopped 1 medium onion, chopped 4 cloves garlic, chopped 1 red bell pepper, seeded and chopped, or 3 drained spanish piquillo peppers, chopped 1 red chile pepper, such as a fresno, thinly sliced Salt and pepper A handful cilantro or at-leaf parsley, chopped 4 handfuls unsalted thin yellow or blue tortilla chips, such as Xochitl brand, lightly crushed 12 extra-large eggs, beaten
Preheat the oven to 425. In a 10-inch, ovenproof nonstick skillet, heat the EVOO, 2 turns of the pan, over mediumhigh heat. Add the chorizo and lightly brown, 2 to 3 minutes. Add the tomatoes, onion, garlic, bell pepper, chile pepper, salt and pepper; cook for 5 minutes. Scatter in the cilantro (or parsley) and tortilla chips. Add the eggs and season with salt and pepper. Stir to combine; let the eggs settle, then cook until set at the edges (some of the tortilla chips will pop up). Transfer the tortilla to the oven and bake until cooked through, 15 to 18 minutes. Turn the oven to broil. Top the tortilla with the cheese and melt under the broiler. Pass the hot sauce at the table.
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Spanish tortillasaka frittatas or omeletsare a superaffordable lunch or breakfast. This one is a mashup of migas eggs (a Spanish breakfast dish made with fried breadcrumbs) and a chorizo tortilla.
Sandwich Night:
SERVES 4
French Bread Pissaladire

Serve this with a spinach or arugula salad.
3 tablespoons EVOO (extra-virgin olive oil) 6 anchovy llets 3 large or 4 medium onions, sliced 4 cloves garlic, chopped or thinly sliced 1 tablespoon chopped fresh thyme or 1 teaspoon ground thyme About teaspoon dried oregano Salt and pepper One 24-inch loaf crusty french bread, halved lengthwise and crosswise (or buy 2 smaller loaves to yield 4 individual foot-long sections) 2 cups shredded gruyre or fontina val daosta cheese (from a 10-ounce brick) cup grated parmigiano-reggiano cheese
Lazy Cooking 101:

SERVES 4
Roasted Ratatouille with Honey Polenta

1 medium, rm eggplant, cut into a bite-size dice 2 small, rm zucchini, cut into a bite-size dice 4 plum tomatoes, chopped 1 large red onion, chopped 1 cubanelle chile pepper, seeded and chopped 1 red bell pepper, seeded and chopped 4 cloves garlic, crushed or sliced A few sprigs thyme, chopped A few sprigs rosemary, chopped EVOO (extra-virgin olive oil), for liberal drizzling Salt and pepper 1 cups whole or 2 percent milk 1 cups chicken or vegetable stock 1 cup quick-cooking polenta to cup grated parmigiano-reggiano cheese (a couple of scant handfuls) 2 tablespoons honey 2 tablespoons butter A handful fresh basil, thinly sliced or torn
French Bread Pissaladire
MEATFREE
Preheat the oven to 325. In a large skillet, heat the EVOO, 3 turns of the pan, with the anchovies over medium heat until the anchovies are melted. Add the onions and garlic; season with the thyme, oregano and pepper. Increase the heat a bit and cook the onions, stirring frequently, until light caramel in color, about 20 minutes; season with salt. Meanwhile, toast the bread on a baking sheet in the oven for 8 to 10 minutes. Preheat the broiler. Top the toasted bread evenly with the onions and 2 cheeses. Brown under the broiler for 1 to 3 minutes.
Preheat the oven to 450. Add the eggplant, zucchini, tomatoes, onion, chile pepper, bell pepper, garlic, thyme and rosemary to a rimmed baking sheet as you chop them. Drizzle with enough EVOO to coat (about cup); season liberally with salt and pepper. Roast until just tender, 18 to 22 minutes. Meanwhile, in a large saucepan, heat the milk and chicken (or vegetable) stock. Whisk in the polenta and cook, stirring, until creamy and thick, 2 to 3 minutes. Turn off the heat and stir in the cheese, honey and butter; season with salt and pepper. Serve the ratatouille on a bed of the polenta and top with the basil.
Roasted Ratatouille with Honey Polenta
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30
MINUTE
MEALS
Sloppy Maple-BBQ Turkey Joes

MAKES 8 SLOPPY SAMMIES
1 tablespoon EVOO (extra-virgin olive oil) 1 pounds ground turkey or ground turkey breast 1 tablespoon poultry seasoning (a scant palmful) Salt and pepper 1 small red bell pepper, chopped 1 small onion, chopped 2 cloves garlic, nely chopped 1 cup tomato sauce cup dark amber pure maple syrup About 3 tablespoons soy sauce About 2 tablespoons cider vinegar About 2 tablespoons brown sugar 1 rounded tablespoon dijon mustard 8 soft burger rolls, split Shredded cheddar or pepper jack cheese, chopped scallions and chopped pickles, for topping
Rigatoni with Grilled Beef and Gravy
In a large skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the turkey and season with the poultry seasoning, salt and pepper. Cook until browned, then stir in the bell pepper, onion and garlic and cook until the vegetables are tender, 5 to 6 minutes. In a bowl, stir together the tomato sauce, maple syrup, soy sauce, vinegar, brown sugar and mustard. Pour the sauce over the meat and simmer over medium-low heat for a few minutes to combine the avors. Serve the sloppy turkey on the rolls with the toppings.
Rigatoni with Grilled Beef and Gravy

SERVES 4
atiron steaks (1 pound total), at room temperature Salt and coarse black pepper 2 tablespoons EVOO (extra-virgin olive oil), plus more for drizzling 1 pound rigatoni pasta 1 small onion, nely chopped 1 small rib celery, nely chopped 1 small carrot, nely chopped 3 to 4 cloves garlic, nely chopped 2 small sprigs rosemary, nely chopped 2 tablespoons tomato paste About 1 cups beef stock cup dry red wine About tablespoon worcestershire sauce Shaved pecorino-romano cheese cup chopped at-leaf parsley
the steaks with EVOO and cook, turning once, for 8 to 10 minutes for pink centers. Let the meat rest until cool enough to handle, then slice very thinly on a diagonal. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a cup of the pasta cooking water. Meanwhile, in a large skillet, heat 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the onion, celery, carrot and garlic; season with the rosemary, salt and pepper. Cook until the vegetables are softened, 5 to 6 minutes. Stir in the tomato paste for 1 minute to wake up the aroma and avor. Stir in the beef stock, wine and worcestershire; lower the heat and simmer. Drop the sliced meat into the gravy, then add the pasta with a splash of the reserved pasta water to combine. Serve in shallow bowls and top with a drizzle of EVOO, the cheese and parsley.
Season the steaks liberally with salt and pepper. Preheat a large cast-iron skillet or griddle over high heat. Drizzle
Sloppy Maple-BBQ Turkey Joes 00

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Chicken Thighs with Smoky Roasted Peppers

SERVES 4
bell peppers (2 red, 1 yellow, 1 green) 2 pounds trimmed skinless, boneless chicken thighs Salt and pepper Flour, for coating 3 tablespoons EVOO (extra-virgin olive oil) 1 teaspoon fennel seeds (about palmful) 4 cloves garlic, thinly sliced 1 italian cherry or fresno chile pepper, thinly sliced 1 cup white wine One 28-ounce can italian plum tomatoes and their juices Warm, crusty bread, such as ciabatta
Char the bell peppers under the broiler or over an open ame. Transfer to a bowl, cover and let cool. Peel the skins with paper towels, leaving a little char on the peppers for a smoky avor, then seed and slice the peppers lengthwise into 1-inch strips. Meanwhile, season the chicken with salt and pepper and coat in the our. Heat 2 tablespoons EVOO, 2 turns of the pan, in a large skillet with a tight-tting lid over mediumhigh heat. Add the chicken and brown on each side, 5 to 6 minutes total. Transfer to a plate. Add the remaining 1 tablespoon EVOO, 1 turn of the pan, then stir in the fennel seeds, garlic and chile pepper for a minute or two. Add the wine and deglaze the pan. Add the tomatoes and mash them. Season the sauce with salt and pepper, then cook at a rapid bubble until reduced, about 5 minutes. Lower the heat to medium, stir in the chicken and peppers, cover and cook for 5 minutes to nish cooking the chicken. Uncover, stir and serve from the pan with lots of the bread for mopping.
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C KING QUESTIONS... ANSWERED

YOUR BURNING
t kitchen by the Every Day with Rachael Ray tes
team!
When you have another not again! moment at the stove, dont you wish there was a genius standing right next to you to tell you how to x it? Well, invite over the Every Day test kitchen cooks! Here, they draw upon 70 years worth of chopping, shopping and tasting experience to solve the cooking problems you ask us about most often.
PHOTOGR APHY BY LISA SHIN
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PROP ST YLING BY MEGUMI EMOTO.
Q
and serving it?
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MY MARKETS HIT OR R MIS MISS SS WIT WITH FRESH HERBS. WHATS A GOOD RULE OF THUMB FOR USING DRIED INSTEAD OF FRESH?
In general, use one-third the amount of dried herbs to replace chopped fresh. So if a recipe calls for 1 tablespoon chopped fresh thyme, use 1 teaspoon dried. To release the most avor, add dried herbs toward the beginning of cooking. One caveat: Cilantro, basil and parsley are so tender and delicate, they lose their avor when dried. If you dont have these fresh leaves on hand, just omit them and add more salt and pepper for avor. Diana Sturgis, test kitchen director
meat rest before slicing
Q Do I really need to let

You should. When meat is hot, its proteins are tight, and all the juices get pushed to the middle. Letting the meat rest for a few minutes allows the proteins to relax (which makes it more tender) and evenly distributes the juices. Resting time depends on meat size: A whole turkey might need 20 minutes, while a steak that serves two will only need 8 to 10 minutes. If youre worried about it getting cold during that time, keep it warm by loosely tenting it with foil. Diana
Q Rachaels recipes often say

you should to use in the sauce. Cant I just use regular water?
Not really. The cooking water has starch in it from the pasta. When you add it to sauce, the sauce thickens and clings better to the pasta. To reserve some, use a ladle or dunk a glass measuring cup in the pot before you strain the pasta. Mix it into your sauce a few tablespoons at a time until youre happy with the consistency. Katie Barreira, senior test kitchen associate
reserve some pasta cooking water
Q
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I USUALLY COOK BONELESS CHICKEN BREASTS, BUT IVE HEARD THAT BONE-IN CHICKEN BREASTS TASTE BETTER. IS THAT TRUE?
Its true! Any meat thats cooked on the bone is going to be juicier and more avorful. But theres a catch: Bone-in cuts of meat can take twice as long as boneless to cook. So if youre crunched for time during the busy week, boneless chicken and chops are the smart choices.
Tracey Seaman, test kitchen director
Q I cant always nd parmigianoreggiano cheese at my grocery store. What can I use instead?
other cheeses
You can use another hard, aged cheese thats good for grating. In the test kitchen, we love grana padano, which is cheaper, milder and melts a bit easier than parmigiano-reggiano; asiago, which is sharp yet buttery; and pecorino-romano, which has a more pungent avor. And last, a shopping tip from Rach: If you see parmesan cheese in your grocery store, make sure the word reggiano is on the labelthis means its an authentic Italian cheese (otherwise, its imitation, and nowhere near as delicious!). Katie
cooks only need a few knives. What should I buy?
Q Ive heard that most home
The single most important one is a chefs knife (between 8 and 12 inches long). It will be your workhorse: Youll use it to chop onions, smash garlic, halve melonsyou name it. Next up is a serrated knife, which uses a sawing motion to cut through delicate foods like tomatoes and bread without smashing them. Last, buy a paring knife for all those handheld tasks, like hulling strawberries and taking eyes out of potatoes. Katie
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Q Any advice on how to keep
everything on the table at the same time when youre cooking for a big group?
dishes warm and get
If Im expecting a crowd, I take the stress off myself by serving some room-temperature or cold dishes, like roasted veggies or salads. Any hot dishes that wont dry out (mashed potatoes or a pasta bake, for example) go in a warm oven or in a double boiler on the stovetop (a good option if you dont have a lot of oven space); this lets me focus on items that need to be served piping hot, like gravy. Also, put empty plates (if theyre oven-safe) in the oven for a few minutes before dinner. Food stays hot longer on a warm plate! Tracey
WHAT DISHES SHOULD GO IN THE MIDDLE OF THE OVEN AND WHAT SHOULD I PUT ON THE LOWER RACK?
Roasted veggies, casseroles and other dishes that you want to be golden-brown on top should go on the highest oven rack, while items that you want to brown on the bottom, such as pizza, should be placed on the lowest rack. Cookies, bread and other baked goods do best in the middle of the oven to get the most even heat. (Tip: Rotate the pans to avoid overbrowning if your oven has hot spots.) Tracey
Q Saffron is pricey,
but Rachael uses it in many of her recipes. Any suggestions for a substitution?
Q
Tracey
Its worth the splurgenothing else resembles the lightly mineral avor of saffron. Plus, a little goes a long way, and it will keep for months. In a pinch, you can use turmeric (which has a harsher taste) to give your dish a yellow hue. Diana
Q My mother always had a

jar of pre-minced garlic in the fridge, so Ive that different?
Q Meat always
DOES IT MATTER WHAT TYPE OF MILK I USE WHEN THE RECIPE DOESNT SPECIFY? I ONLY KEEP SKIM MILK AT HOME.
Although I drink lots of skim milk, I dont recommend cooking with it. Its missing a key ingredient fat!that affects the avor and texture of a dish. If the recipe doesnt otherwise specify, use whole milk: It will make baked goods moist and sauces silky.
never cooked with fresh garlic. Does it really taste
when I try to sear it. What am I doing wrong?

Chances are youre not letting your pan get hot enough, so your meat isnt caramelizing which means its sticking to the pan because its not getting a golden-brown crust. Heat a large, heavy skillet over medium-high heat for at least ve minutes. (Dont use a nonstick pan for this purpose; because it has a special coating, it shouldnt be preheated when empty.) Then pour in some oil; as soon as it starts to shimmer, add your meat in batches (to avoid overcrowding the pan). Itll be tempting to move the meat around or lift it to see how its doing, but the secret to a nice sear is to leave it undisturbed for at least two minutes per side. Diana
sticks to the pan
Yes! Please give fresh garlic a tryits one of Rachs favorite ingredients, and with good reason. Garlic starts to lose avor and texture once its chopped; fresh whole garlic, meanwhile, is protected by its outer skin, so its more delicious (and nutritious). Rach has lots of time-saving tips for prepping garlic: If you lightly smash a clove with the at part of a knife, the skin will come right off. Then toss it in your olive oil while you saut, run it around the inside of a salad bowl before adding greens, or rub it on toast (yum!). If a recipe calls for nely chopped, scrape the clove along a ne-mesh grater (just watch your ngers). Katie
Q I hate onions!
Q I cant find
grocery store. Do you have any other recommendations for salads and sides?
Arugula has small, tender leaves and a peppery avor; Id say that watercress comes closest. Dandelion greens would also work, but Im guessing theyll be harder to nd than arugula! You can mix it upmost any dark, leafy green will do. Diana
arugula at my local
Can I just leave them out when cooking, or is there something else I can use that will give me the same texture?
If onion is the main ingredient in a dishan onion tart, for exampleI wouldnt bother making the recipe, because there isnt another ingredient that comes close to the exact taste and texture of an onion. But if youre cooking something like chili, where onion is used as an aromaticthe backbone or base avoring of a dishyou can saut other aromatics instead, such as celery, fennel, carrots or garlic. Katie
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Q Can I leave wine out

of a recipe?
Yes, you can just use the same amount of whatever other liquid the recipe calls for. If youre making risotto, for example, add more chicken broth or water. If there arent other liquids in the dish, replace the alcohol with a splash of something acidic, like lemon juice or cider vinegar. (If theres cream in the recipe, however, it will curdle, so in those cases just omit the liquid altogether.) Tracey
Q If a recipe calls for coarse

salt,
No. Table salt grains are a lot smaller than coarse salt grainsso a teaspoon of table salt is a lot more potent than a teaspoon of coarse salt. You dont have to invest in fancy sea salt; kosher salt is an affordable coarse type that works well in most recipes. If you only have table salt handy and the recipe calls for coarse, start by putting in half as much table salt, and taste the dish from there. Tracey
can I just use table salt?
Q
Q When I make hot soup
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WHEN A RECIPE CALLS FOR JUST BUTTER, SHOULD I USE SALTED OR UNSALTED?
When baking, you generally want to use unsalted butter. I usually prefer cooking with unsalted butter, tooit gives me more control over how salty the nal dish tastes, since Im adding all the salt myself. That said, I love having salted butter at the table to spread on fresh bread! Tracey
I WOULD LIKE TO DO MORE DEEPFRYING BUT HATE THROWING OUT ALL THAT OIL. CAN I REUSE IT?
If you fried something with a strong avor, like sh, toss it. Otherwise, you can generally use deep-frying oil up to three times. Let it cool in the pan, then pour it into a container. If theres sediment in the oil (like bits of fried food), pour it through a nemesh strainer. Each time you fry with the oil, it will darken. Once its two or three shades darker or starts to develop a rancid, off smell, discard it. (But dont pour it down the sink, because it can clog your pipes!) Katie
in the blender, it
Q What cooking staples can be
splatters everywhere. Help!
kept in the freezer?

Q Nutmeg looks like a
Q Can I reuse my
Yes, you can usually reuse it at least once. Eventually it will dry outwhen it starts to darken, toss it. Diana
parchment paper?
To keep splattering to a minimum, put the solid ingredients in rst and add just a bit of liquid. Blend everything together, then pour the rest of the liquid through the lid opening in a slow stream while the blender runs on low speed. Make sure you dont overll the blender. The best thing to do is work in batches. The same goes for your food processor, which does a nice job of pureeing. Katie
Freeze chicken stock and pesto in ice cube trays then just pop them out to use in soups and sauces. Nuts stay fresh longer in the freezer and defrost quickly. And I always have a loaf of bread for breadcrumbs. Tracey
nutdo I have to remove its shell?
No, just rub it on a grater to get the fragrant spice. Rach uses it in everything from wafes to pasta! Katie
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meatless mains
These meatless main dishes are so hearty, you wont miss the meat (and youll still get the potatoes!).
BY TRACEY SEAMAN
| PHOTOGR APHY BY ROMULO YANES
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FOOD ST YLING BY TR ACEY SEAMAN; PROP ST YLING BY CINDY DIPRIMA. PAPER TEARS, ISTOCKPHOTO.COM.
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Portobello Medallions au Poivre

Serve with whole grain egg noodles and green beans.

2 tablespoons flour Salt and pepper 6 tablespoons extra-virgin olive oil 8 large portobello mushroom caps (about 2 pounds total), stemmed and gills scraped out 1 bunch scallions, thinly sliced cup cognac or brandy 1 tablespoon brine-packed green peppercorns, drained 1 teaspoon vegetable bouillon base cup heavy cream 2 teaspoons dijon mustard
portobello au poivre
Filet mignon fans will recognize the classic French sauce of cognac and peppercorns drizzled over these meaty portobello steaks (which are a good source of potassium).
Finally, vegetables are having their day in the sun.

More and more of us are shopping for fresh (and local) produce and cutting meat from our diets at least one day a week. The benets: a lower risk of disease, a softer hit on our wallets, and the virtuous feeling we get from helping the planet. What might be news (especially to you dedicated carnivores out there) is how delicious and lling vegetarian meals can be. Weve created eight hearty, avorful dinners that will convert any meat lover into a sometimes vegetarian. Theyll have you counting the days until Meatless Monday comes back around.
1. In a large, resealable plastic bag, combine the flour and teaspoon each salt and pepper. In an extralarge skillet, heat 3 tablespoons olive oil over medium heat. Rinse half of the mushrooms quickly and shake in the bag of seasoned flour, then add to the pan and cook, turning once or twice, until golden, 6 to 7 minutes. Transfer to a plate. Repeat with the remaining mushrooms and 3 tablespoons olive oil. 2. Add the scallions to the pan, lower the heat to medium-low and cook, stirring, for 1 minute. Carefully pour in the cognac, simmer until nearly evaporated, then stir in the peppercorns, bouillon base and 1 cup water. Bring to a simmer, then stir in the cream and mustard. Return the mushrooms to the pan and simmer, turning the mushrooms occasionally, until the sauce is thickened, about 3 minutes. Transfer the mushrooms to serving plates and continue to simmer the sauce until thick enough to coat the back of a spoon, about 3 minutes; season with salt and pepper. Spoon the sauce over the mushrooms.
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meatless mains
Chicken-Fried Tofu
SERVES 4 TO 6
Two 12.3-ounce packages firm silken tofu, each piece cut crosswise into 6 slices
PREP 35 MIN (PLUS SOAKING) COOK 20 MIN
1. In a bowl, combine the cashews

and 1 cups water; let soak for 2 hours. Using a blender, puree the cashews, cup soaking water, the lemon juice, clove garlic, teaspoon salt and teaspoon pepper. Transfer to a bowl. 2. Preheat the oven to 450. Place the broccoli on a baking sheet. Grate the remaining 3 cloves garlic on top. Drizzle with 1 tablespoons oil; season with salt and pepper. Toss and spread evenly. Bake until beginning to brown, 12 minutes. 3. In a medium bowl, whisk together cup flour, the cornstarch, chile
1 cup raw cashews 2 teaspoons fresh lemon juice 4 cloves garlic Salt and pepper 2 bunches broccoli, cut into long spears 6 cups plus 1 tablespoons vegetable oil 1 cup flour cup cornstarch 2 teaspoons ancho chile powder teaspoon baking soda 1 cup seltzer, room temperature
powder, baking soda, teaspoon salt and teaspoon pepper. Place the remaining cup flour in a shallow bowl. 4. In a 4-quart saucepan, heat the remaining 6 cups oil over medium heat until it registers 360 on a deep-fry thermometer. Whisk the seltzer into the chile-seasoned flour. Coat the tofu slices, 1 piece at a time, in the plain flour, then dip in the seltzer batter. Using a fork, and working in batches, add the tofu to the hot oil and cook until golden-brown and crisp, 1 to 2 minutes. Using a slotted spoon, transfer to paper towels to drain. Transfer to plates and drizzle the cashew gravy on top; serve the broccoli on the side.
Vegetable Shepherds Pies

pounds red-skinned potatoes, thinly sliced cup extra-virgin olive oil Salt and pepper 1 small beet (about 4 ounces) peeled, shredded and squeezed dry in paper towels 2 carrots, finely shredded (about cup) 8 scallions, thinly sliced cup cooked brown rice Two 15-ounce cans lentils, rinsed cup crushed unsweetened brown rice cereal cup hulled sunflower seeds, toasted 3 tablespoons ketchup 1 cup frozen peas, thawed
1. In a large saucepan, add the
tofu & broccoli

We made this Southern classic using rm tofu that turns golden-brown on the outside and silky in the center, and we covered it in cashew gravy (light but still creamy!). We snuck in tons of disease-ghting broccoli, too!
potatoes and enough water to cover by 1 inch. Bring to a boil, lower the heat and simmer until the potatoes are tender, about 20 minutes; drain, reserving cup of the potato cooking water. Return the potatoes to the pot and mash well. Add the cooking water and 3 tablespoons olive oil; season with salt and pepper.
tip
Serve immediately, while the batter is still crisp.
shepherds pie
This stick-to-yourribs dish gets its meaty color from beet juice, and its satisfying texture from superfoods like lentils and sunower seeds.
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2. Position a rack in the center of the oven and preheat to 425. Line a baking sheet with parchment. In a large nonstick skillet, heat 1 tablespoons olive oil over medium heat. Add the beet, carrots and scallions to the pan and cook, stirring occasionally, until softened, about 5 minutes. Transfer to a large bowl and add the rice, lentils, rice cereal, sunflower seeds and ketchup. Mash with your hands until it resembles a meatloaf mixture. Season with salt and pepper, then shape into six 3-inch patties. 3. Using the same skillet, heat 2 tablespoons olive oil over medium heat. Add half of the patties and cook, turning once, until browned, 6 to 8 minutes. Transfer to the prepared baking sheet; repeat with the remaining patties. 4. In a small bowl, toss the peas with salt, pepper and 1 teaspoons olive oil. Divide the mashed potatoes into 6 portions. Shape each portion into a mound, form a well in the center and place on top of the patties. Fill each well with some of the peas. Bake until hot, about 20 minutes. Drizzle with the remaining 1 tablespoon olive oil.
Stuffed Eggplant Steaks

SERVES 4 PREP 45 MIN (PLUS COOLING) COOK 25 MIN
Two 1-pound eggplants, peeled Salt and pepper Two 5-ounce bags baby spinach cup fresh ricotta cheese cup extra-virgin olive oil Four -inch-thick slices ciabatta bread 1 clove garlic, halved lengthwise 1 cups shredded smoked mozzarella cheese (about 6 ounces) cup chunky marinara sauce, warmed
1. On a work surface, trim inch off

each side of 1 eggplant to make a big block, then peel off the remaining skin and halve lengthwise to make 2 thick steaks; repeat with the other eggplant. Lay 1 steak flat and, using a sharp knife, cut a deep, horizontal pocket into the center of one of the long sides, taking care not to cut through the other three sides. Repeat with the remaining steaks. Sprinkle all over with 2 teaspoons salt, then let stand in a colander for 30 minutes. 2. Meanwhile, in a large saucepan, bring 1 inch water to a boil. Add the
spinach and cook until wilted, about 2 minutes. Drain, rinse with cold water, then squeeze out the moisture. Chop, then place in a bowl; stir in the ricotta and teaspoon each salt and pepper. 3. Preheat a grill pan over medium heat. Pat the eggplant dry and brush with 2 tablespoons olive oil; transfer to the grill pan. Cover with foil and cook, turning once, until golden and tender, about 15 minutes. Transfer to a work surface and let cool for 15 minutes. 4. Meanwhile, toast the ciabatta, then brush the cut sides with the remaining 2 tablespoons olive oil and rub with the halved garlic clove. Cut the bread into -inch cubes and place in a medium bowl; add the mozzarella and toss. 5. Position a rack in the upper third of the oven and preheat to 400. Line a baking sheet with parchment. Stuff one-quarter of the spinach mixture into the pocket of each eggplant steak. Transfer to the baking sheet. Spoon the marinara over the stuffed eggplant steaks. Top with the ciabatta-cheese mixture, mounding it with cupped hands. Bake until the cheese is melted and the bread is golden, about 10 minutes.
stuffed eggplant
Firm yet buttery, eggplant holds up well when lled and grilledand its a good source of ber, too.
tip
Serve with 8 ounces linguine tossed with extra marinara sauce.
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meatless mains
Sweet n Spicy Potato Ravioli

SERVES 4 PREP 30 MIN COOK 1 HR
4 small sweet potatoes, pricked 1 stick (4 ounces) butter 2 tablespoons pure maple syrup cup hulled pumpkin seeds cup chopped flat-leaf parsley Salt Twelve 6-inch egg roll wrappers Ice water 1 tablespoon finely chopped chipotle chiles in adobo sauce 1 teaspoon vegetable bouillon base cup crumbled queso fresco
ravioli
Luscious sweet potato stuffs these ravioli and packs them with vitamin A (a nutrient that protects your eyesight).
1. Preheat the oven to 425. Place the

potatoes on a baking sheet; bake until soft, 45 minutes. Let cool, then peel. 2. In a skillet, heat tablespoon each butter and maple syrup over mediumhigh heat. Add the pumpkin seeds and toast until beginning to pop, 3 to 5 minutes; transfer to a plate. Using the same pan, melt 1 tablespoons butter over medium heat; add the parsley and cook, stirring, until crisp, 5 minutes. Drain on paper towels. 3. Using a food processor, puree the sweet potato, 2 tablespoons butter, the remaining 2 tablespoons maple syrup and teaspoon salt. Lay out the egg roll wrappers. Top each with 3 tablespoons of the puree in a line down the center. Moisten the edges with water, fold in half, press out the air and seal. Transfer to a parchment-lined baking sheet in a single layer. 4. In a large pot of boiling, salted water, melt 1 tablespoon butter. Add half of the ravioli and cook until tender, 3 minutes. Using a slotted spoon, transfer to a bowl of ice water to cool. Repeat with the remaining ravioli. Reserve 1 cup of the cooking water. 5. In an extra-large nonstick skillet, melt the remaining 3 tablespoons butter over medium-low heat. Add the chipotles and cook for 1 minute; whisk in the reserved pasta cooking water and the bouillon base. Working in 2 batches, transfer the ravioli to the skillet and cook over medium heat until heated through, 2 minutes. Divide the ravioli and spicy butter among 4 plates; sprinkle with the cheese, parsley and pumpkin seeds.
tip
The sweet potato lling can be prepared a day ahead; cover and refrigerate.
pizza
The veggies on this pie are roasted until theyre sweet and tender, then scattered over a creamy, garlicky cannellini bean spread that also happens to be rich in protein and ber.
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CREDITS GO HERE
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Roasted Vegetable Pizza

SERVES 4 TO 6 PREP 20 MIN COOK 40 MIN
bulbs fenneltrimmed, quartered and thinly sliced 1 small red onion, thinly sliced 1 pound thin asparagus, cut crosswise into 1-inch pieces cup extra-virgin olive oil Salt and pepper 2 cloves garlic, smashed One 15-ounce can cannellini beans, drained, cup liquid reserved 1 pound whole grain pizza dough, at room temperature
1. Position racks in the top and

bottom thirds of the oven and preheat to 500. On a large baking sheet, combine the fennel, onion, asparagus, 1 tablespoons olive oil, teaspoon salt and teaspoon pepper; spread out evenly on the baking sheet. Roast on the top rack of the oven until tender, 12 to 15 minutes. Transfer to a plate. 2. Meanwhile, in a small saucepan, heat 2 tablespoons olive oil over low heat; add the garlic and cook until golden, 2 to 3 minutes. Transfer to a food processor along with the beans and bean liquid; puree until smooth. Season with salt and pepper. 3. Add the remaining 1 teaspoons olive oil to the baking sheet. Add the dough and, using oiled hands, press and stretch to fill the pan. Bake on the bottom rack for 8 minutes. Quickly spread the bean puree evenly over the dough. Scatter the vegetables on top, season with salt and pepper and bake until the crust is crisp, 8 minutes.
tex-mex bake
This healthy take on mac and cheese uses barley (a whole grain that can help control hunger), plus antioxidant-rich tomatoes and sugar snap peas.
Tex-Mex Barley Bake

SERVES 6 TO 8 PREP 55 MIN BAKE 35 MIN
cup pearled barley 4 tablespoons butter 2 cups sugar snap peas 1 bunch scallions, thinly sliced 2 cups frozen corn, thawed One 15-ounce can black beans, rinsed 1 cup grape tomatoes, halved 2 tablespoons flour 2 cups milk, warmed 3 cups shredded pepper jack cheese (about 12 ounces) Salt and pepper 2 cups crushed tortilla chips
tip
The vegetables can be roasted a day ahead; just cool, cover and refrigerate.
1. In a small saucepan, bring 3 cups water to a boil; add the barley, lower the heat and simmer for 40 minutes. Drain, transfer to a bowl and let cool. Reserve the saucepan. 2. Meanwhile, position a rack in the upper third of the oven and preheat to 425. In a large skillet, melt
1 tablespoon butter over mediumhigh heat; add the sugar snap peas, scallions and cup water. Boil to evaporate the water. Stir into the barley with the corn, black beans and tomatoes. 3. Using the same saucepan, melt the remaining 3 tablespoons butter over medium heat. Whisk in the flour for 1 minute; slowly whisk in the warmed milk and bring to a simmer, then cook for 1 minute more. Stir in 2 cups cheese, 1 teaspoon salt and teaspoon pepper. Stir this into the barley mixture; transfer to a shallow 3-quart baking dish. 4. Cover with foil and bake for 18 minutes. Sprinkle the chips and remaining 1 cup cheese on top. Bake, uncovered, until the cheese is melted and the chips are toasted, 10 to 15 minutes.
web
For over 150 meatless main dishes, visit rachaelraymag .com/march
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MAKE PASTA NIGHT EXTRA DELICIOUS, WITHOUT EXTRA EFFORT.

www.campbellskitchen.com www.campbellskitchen.com
Chicken & Broccoli Alfredo

Prep: 10 min. Cook: 20 min. Makes: 4 servings
of a 16 oz. pkg. linguine 1 cup fresh or frozen broccoli orets 2 tbsp. butter 1 lb. skinless, boneless chicken breasts, cut into 1" pieces 1 can (10 oz.) Campbells Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request) cup milk cup grated Parmesan cheese tsp. ground black pepper
1. Prepare linguine according to package directions in 3-qt. saucepan. Add broccoli during last 4 min. of cooking time. Drain linguine and broccoli well in colander. 2. Heat butter in 10" skillet over medium-high heat. Add chicken and cook until well browned, stirring often. 3. Stir soup, milk, cheese, black pepper and linguine mixture into skillet. Cook until mixture is hot and bubbling. Serve with additional Parmesan cheese.
2011 CSC Brands LP
Its amazing what soup can do.

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TM
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5 Ways to a BetterRead Book Club em and eat! Turn your next

meeting into an all-out party.
BY ASHLEA HALPERN
every day parties
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PHOTOGR APH BY LEVI BROWN; FOOD ST YLING BY VICTORIA GR ANOF; PROP ST YLING BY RICHIE OWINGS FOR HALLEY RESOURCES. ILLUSTR ATIONS BY CARLOS APONTE.
Heres to books!
At your next gathering, challenge members to bring a bottle of wine that represents the personality of a character in the book youll be discussing. For Stieg Larssons The Girl with the Dragon Tattoo, grab a light-bodied pinot noir for journalist Mikael Blomkvist, or a spicy, fullbodied shiraz for hacker heroine Lisbeth Salander.
turn for more ...
READY, SET
COOK
GET TOGETHER
GO AWAY
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2010 , . , . .
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EVERY DAY PARTIES
BUILD A BETTER BOOK CLUB...
every day parties
how to
PICK A PAGETURNER
Not sure where to start? Try working through the New York Times best-seller list, reading whatever Oprah is fancying, or checking out the books trending on Amazon. You can also try titles wellreviewed on goodreads .com, NPR, and in Bookforum (bookforum .com) and The New York Review of Books (nybooks.com). After a few rounds, youll see which recommendations resonate with the gang.
pick a day to remember

Most groups meet once a month for two to three hours and discuss one book per meeting. If youre tackling something ambitious (like Gravitys Rainbow by Thomas Pynchon), split the discussion into two sessions. A set schedule (say, the rst Monday of every month) will help members plan ahead.
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CALENDAR BY K ANA OK ADA; PROP ST YLING BY PAMEL A DUNCAN SILVER. MOVIE TICKETS, GORMAN & GORMAN; PILLOWS, ISTOCKPHOTO.COM.
encourage coziness
Clear off a coffee table, set out chairs and curb squirming with pillows. Serve snacks related to the book, say Judy Gelman and Vicki Levy Krupp, authors of The Book Club Cookbook. For instance, try king cake for John Kennedy Tooles A Confederacy of Dunces, set in New Orleans.
k out ec ch GREAT READS
ABOUT READING!
John Mullans How Novels Work, which dives into modern works like Zadie Smiths White Teeth, is an indispensable resource for clubbers seeking fresh, borderlinejournalistic methods for dissecting books. Chronicle Books The Ultimate Book Club Organizer: A Planner for Your Reading Group may also come in handy: It allows users to track the books theyre reading, and includes a calendar and reminder slips for upcoming club meets.
speak up
Book club should work like a democracy: Everyone gets a voice. Kathryn Popoff, vice president of trade book merchandising for Borders, suggests having members take turns leading discussion. Come prepared: Many publishers post free reading guides online, as do fan sites for popular authors like Jane Austen and Stephenie Meyer.
take a field trip
Resist a living-room rut: Further discussion by watching a books movie adaptation or seeing the stage version. Visit a relevant museum exhibit or a place mentioned in the book, like a racetrack if reading Laura Hillenbrands Seabiscuit. At bookclubcookbook.com, clubs can arrange a free chateither in person or via speakerphonewith the authors of select titles.
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EVERY DAY PARTIES
mystery
get ready
cookbook
FOR A GREAT DISCUSSION!

Focus on the narrator rst. Thats what Erin Mackie, chair of the English department at Syracuse University, suggests. Try asking, Who is the narrator? Is the narrator a character in the book? she says. The answers will inform your discussion. Dig into the characters. Next, think about the books key players. Did you like them? Were you supposed to? Whom did you identify with most, and why? These questions help people relate to the characters on a human level, Mackie says. Do a background check. Consider the historical context. Ask, When was this book published, and was it controversial at the time? Mackie says. Itll make the book more compelling especially if it seems tame by todays standards. See what critics are saying. It sometimes helps to read others opinions before articulating your own. Mackie suggests circulating wellwritten book reviews, then asking members whether they agree or disagree.
BOOKS BY K ANA OK ADA; PROP ST YLING BY PAMEL A DUNCAN SILVER. BOX, ISTOCKPHOTO.COM.
fiction
WHATS YOUR BOOK-CLUB PERSONALITY?

See which group suits you best, then get going with our book (and snack!) picks.
fiction
No wonder the most common book clubs like those themed around sci-, romance or the Bront sistersall fall under the ction banner: Its fun to analyze characters, plot and literary devices. Try starting with established tomes, like winners of the Nobel, Pulitzer and PEN/ Faulkner prizes. read this The Brief Wondrous Life of Oscar Wao by Junot Daz serve this Channel the Pulitzer-winning novels Dominican setting by cooking mang, a dish made with plantains, and, for dessert, arroz con leche (rice pudding).
Join in
nonfiction
nonfiction
Creative nonction can inspire debate on a multitude of topics, from philosophy to social issues, or it can just be playful fun (see our pick). Start with prompts like these: Did the author make a balanced argument? Was the evidence convincing? Why is this book culturally signicant? read this Earth (The Book): A Visitors Guide to the Human Race by Jon Stewart and the writers of The Daily Show serve this While youre cracking up over Jon Stewarts jokes, pass around a platter of organic fruit and veggies.
cookbook
The most delicious books of all! Split chapters among members and ask everyone to bring his or her favorite dish from that chapter for a book-club potluck. Mix up cuisines and genres (baking, vegetarian) to keep things livelyand add in the occasional food memoir (like Kim Seversons Spoon Fed). read this Georgia Varozzas The Homestyle Amish Kitchen Cookbook serve this Varozzas baked chicken and apples. (Need more ideas? Check out our Cookbook of the Month Club on page 18.)
mystery
Theres nothing like a juicy whodunit to keep club members guessing. Try hosting a meeting before everyone has nished reading the book, and take guesses as to how itll end. The winner gets to pick the next book! read this Barbara Hamblys A Free Man of Color serve this Gelman and Krupp recommend this idea from one of their bookclubcookbook .com groups: They discussed this book set during Mardi Gras in the 1830sover sweet potato-pecan pie and pecan-avored coffee.
go green
RECYCLE YOUR BOOKS
Once your club has nished a book, box up everyones copies and ship them to a nearby hospital, school or womens shelter so that others can enjoy them as much as you did.
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ChexCajun Kick
Start to Finish: 15 Minutes, 24 servings ( cup each)
Ingredients:
2 2 2 2 2 1 /3 2 1
Look Good, Feel Great

On October 21, 2010, Olay joined Every Day with Rachael Ray at the Gretta Luxe Boutique in Boston to host an evening of pampering, shopping and savings. Attendees enjoyed an exclusive 20% shopping discount, mini manicures, chair massages, skin consultations and skin treatments with Olay Regenerist Micro-Sculpting Serum. Plus, they were served cocktails and hors doeuvres and went home with a great gift bag from Every Day with Rachael Ray.
cups Corn Chex cereal cups Rice Chex cereal cups Wheat Chex cereal cups bite-size pretzel twists cups mixed nuts cup butter or margarine tablespoons Creole seasoning teaspoon red pepper sauce
Preparation Steps:
1. In large microwavable bowl, mix cereals, pretzels and nuts. 2. In 2-cup microwavable measuring cup, microwave butter uncovered on High about 40 seconds or until melted. Stir in Creole seasoning and pepper sauce. Pour over cereal mixture; stir until evenly coated. 3. Microwave uncovered on High 6 minutes, stirring every 2 minutes. Spread on waxed paper or foil to cool. Store in airtight container.
Tip: To ease the load of last-minute prep,

make the mix up to 2 weeks ahead and store in an airtight container.
For more recipes, visit ChexPartyMix.com.

2011 & / of General Mills
Visit chatandchew.RachaelRaymag.com for complete details on all programs and events or e-mail us at [email protected]. Friend us on facebook.com/RachaelRaymag.com and follow us on twitter.com/RachaelRaymag.com to get the inside scoop.
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A CLASS r i e h of t OWN
Michael Symon and
his wife, Liz, designed a expand their culinary know-how, then feast on their creations. Let the bonding begin!
BY ELIZABETH JENKINS PHOTOGR APHY BY JONNY VALIANT RECIPES BY MICHAEL SYMON
cooking-class dinner party where friends
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FOOD ST YLING BY JAMIE KIMM; PROP ST YLING BY LISA LEE FOR HALLEY RESOURCES; FASHION ST YLING BY CATE SHEEHY; HAIR AND MAKEUP BY VINCENT OQUENDO.
Cleveland chef
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START WITH DRINKS!

Guests might be used to bringing over wine, but teaching them to make a killer cocktail starts the evening off on a playful note. Michael sets out the mixers and ingredients on the counter, then lets friends pour and shake away. Cooking should be fun and very low-pressure, he says. So once people arrive, we make a cocktail and chill for a little bitthen get to work.
This creamy foam comes from a surprising ingredient: egg whites!
Passion Fruit Fizz Sour
MAKES 1 DRINK
Muddle 3 fresh mint leaves in a cocktail shaker. Add 3 ounces vodka, 1 ounce frozen passion fruit puree (thawed), the juice of lime, 1 egg white* and enough ice to fill the shaker. Shake vigorously for 1 to 2 minutes. Strain into a glass and top with 2 ounces chilled champagne or sparkling white wine.
*To reduce the risk of salmonella, use a pasteurized egg.
Making a unique mixed drink or dish can be slightly scary for some people. By doing it together, youre saying to them, Look how easy it is!
TAG-TEAM THE TASKS!
While its the hosts job to provide plenty of cutting boards and cooking tools, each guest can tackle a part of the menu, like rolling the asparagus in carpaccio. Michaels only rule: Eat while you work! Nibbling is the greatest part of dinner, he says. Choose dishes you can eat with your hands, or buy extras of finger-friendly ingredients like cheese and veggies to snack on during prep. While Michael and Liz start on the main course, their friends find their groove with the appetizers.
A new twist on asparagus!
Carpaccio-Wrapped Asparagus
SERVES 6
In a bowl, combine cup finely chopped flat-leaf parsley, the grated peel of 1 lemon and 1 finely chopped large garlic clove. In a pot of boiling water, cook 12 asparagus stalks until crisp-tender, about 1 minute. Using tongs, transfer to a large bowl of ice water; drain and pat dry. Place 12 slices beef carpaccio (from beef strip loin) or thinly sliced rare roast beef on a work surface and sprinkle with some of the parsley mixture; season with salt. Place 1 asparagus stalk in the center of each piece and roll up, leaving the ends showing; sprinkle with more of the parsley mixture.
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Take turns stirring the risotto while it cooks!
Four to six friends is ideal for a party like this. Everyone can learn a dish, then settle in to enjoy it.
the main dish:

Bay Scallop Risotto
6 3 1 3 1 1 3 2
cups chicken broth tablespoons extra-virgin olive oil large onion, finely chopped cloves garlic, finely chopped cup cubed prosciutto cups arborio rice cup dry white wine pinch saffron threads pound bay scallops cup chopped flat-leaf parsley tablespoons grated parmesan cheese teaspoons butter
1. In a saucepan, heat the chicken broth until barely simmering; cover to keep hot. In another saucepan, heat the olive oil over medium heat. Add the onion, garlic and prosciutto and cook, stirring occasionally, until the vegetables are soft, 5 minutes. Add the rice and lightly toast 2 minutes. 2. Lower the heat to medium-low, add the wine and saffron and cook for 2 minutes. Add 1 cups of the heated chicken broth and cook, stirring, until the liquid is almost absorbed, 5 minutes. Add another 1 cups broth and cook, stirring constantly, until the liquid is almost absorbed. Repeat with another 1 cups broth. Working with cup at a time and stirring to let it absorb, continue adding the remaining broth until the risotto is tender and creamy. 3. Stir in the scallops and cook until opaque, about 3 minutes. Stir in the parsley, cheese and butter. 124
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SWITCH UP THE PARTY SCENE!

Eating the first course while standing around the kitchen is the kind of casual entertaining Michael loves. But dinner itself is best enjoyed while relaxing around the table. If youre not done till midnight, who cares? Michael says.
the last course:

Doughnut Holes with Almond Caramel Sauce
MAKES 6 DOZEN PREP 40 MIN (PLUS STANDING) COOK 25 MIN
Guests will be shocked at how easy deep-frying is: Just let the doughnuts brown on each side, then sh em out.
tablespoon plus 2 teaspoons active dry yeast ( ounce) 1 cups granulated sugar 1 cup almonds, toasted 5 cups flour 1 teaspoons salt 1 stick (4 ounces) plus 3 tablespoons unsalted butter 1 cup milk 2 eggs, at room temperature Finely grated peel of 3 oranges (about 2 tablespoons) cup heavy cream teaspoon pure almond extract Vegetable oil, for frying Confectioners sugar, for dusting
1. In a bowl, combine cup warm

water, the yeast and 1 tablespoon plus 1 teaspoon granulated sugar. Let stand until foamy, 5 minutes. 2. In a food processor, finely grind the almonds and cup granulated sugar; transfer to a standing mixer. Mix in the flour, cup granulated sugar and 1 teaspoon salt. 3. In a saucepan, melt 1 stick butter; remove from the heat. Beat in the milk, eggs and orange peel. Beat in the yeast mixture at low speed. Switch to a dough hook and knead at low speed for 15 minutes. Transfer the dough to a large bowl, cover and let stand in a warm place until doubled in size, about 1 hour. 4. On a floured surface, roll out the dough 1 inch thick. Using a 1-inch cookie cutter, cut out rounds of dough and transfer to 2 greased baking sheets. Cover loosely and let stand for 30 minutes. 5. Meanwhile, in a small saucepan, combine the remaining cup granulated sugar with cup water. Bring to a boil and cook, undisturbed, until amber, about 5 minutes. Remove from the heat and stir in the cream. Stir in the almond extract and the remaining 3 tablespoons butter and teaspoon salt. 6. Fill a 4-quart saucepan with enough oil to reach a depth of 3 inches. Heat the oil until it registers 350 on a deep-fry thermometer. Working in batches, fry the dough, turning once, until golden, 2 minutes. Transfer to paper towels to cool slightly. Dust with confectioners sugar and serve with the sauce.
MAKE DESSERT TOGETHER, TOO!

Chances are that dinner will leave everyone stuffed (mission accomplished!), but preparing the final treat together is a built-in breather. Pour some coffee or shake up a new batch of cocktails while you roll and fry the doughnuts.
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PHOTOGR APH BY LEVI BROWN; FOOD ST YLING BY ED GABRIELS FOR HALLEY RESOURCES; PROP ST YLING BY THOM DRIVER FOR HALLEY RESOURCES. ILLUSTR ATIONS BY CARLOS APONTE.
your ticket to a great escape
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ILLUSTR ATIONS BY HAWK KRALL
BY ED LEVINE , HAWK KRALL AND ADAM KUBAN
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How did Every Day with Rachael Ray decide on the countrys hottest dog? First, we enlisted tasters: three frank-obsessed guys
from the blog Serious Eats (seriouseats.com), who promptly hit the road, chowing down on franks in no fewer than 56 cities and towns. Somewhere between Maine and Arizona, it became clear that we are in the middle of a hot dog renaissance, made up of a few different factions.
REGIONAL POWERHOUSES
This country is chockablock with famous hot dog purveyors. Chicago stands like Superdawg sell loaded-up red hots; Lafayette Coney Island is one of Detroits well-known joints serving chili dogs. Papaya King in New York City has been selling snappy beef franks for decades. And in L.A., Pinks is as important a destination as the Hollywood sign. These guys have been on the forefront for years, but can they stand up to their new competitors? cheese. Philly is known for a frank-andsh cake combo, while Cleveland has its fry- and slaw-covered Polish Boy. These, plus North Jerseys Italian hot dog and upstate New Yorks Michigans, are beloved by locals but largely unknown to the rest of the nation. Can they hold their own against the big boys? We wolfed down dogs loaded with potato salad, bacon, sweet chili sauce and fried onions at Pauly Dogs in Durham, North Carolina, and late-night street-meat dogs slathered in cream cheese on the streets of Seattle. Are these newfangled fads, or the wave of the future that will lay the century-old secret recipes of Americas hot dog dynasties to rest?
Finding Our Frank
STREET-LEVEL BRAWLERS
Some of the wildest combinations we found came from street-cart vendors. Bacon-wrapped, Mexican-style Sonoran dogs started in Tucson, and now are being served in L.A., San Francisco and even Detroit. At Crif Dogs in New York, there are Thai dogs topped with mango, peanuts and sh sauce, and Colombian perros calientes layered with pineapple, ham, crushed potato chips and raspberry mayonnaise.
WHAT DID WE LEARN?

Heres the lesson: A hot dog is never just a hot dog. Perhaps more than any other food, what one person considers a classic wiener is staggeringly different than the dog his cross-country friend cherishesand each region has an army of dedicated fans as loyal to their brand of frank as they are to their local team. Let the games begin!
SWANK UP-AND-COMERS
The concept of gourmet hot dogs kicked off about a decade ago with Hot Dougs in Chicago, Biker Jims in Denver and Super Duper Weenie in Faireld, Connecticut, all manned by former restaurant chefs who decided to fancy up the humble hot dog. Recently weve seen a second wave of highend franks, made from kobe beef or basted in smoked lard butter; topped with poached eggs and bchamel or pickled daikon and ponzu mayonnaise. But could we in good conscience bestow the crown upon a $9 free-range hot dog served with silverware?
A Note from Our Top Dog Judges
LOCAL UNDERDOGS
As we traversed the country, we discovered hot dog traditions that are unique to certain regions. At Guss Hotdogs in Watervliet, New York, you can order 3-inch mini dogs by the dozen; at Sandys Famous Hot Dogs in Columbia, South Carolina, all-beef dogs are slathered in pimiento
From Left:
Adam Kuban, Hawk Krall, Ed Levine
We did not take lightly the job of slashing down our list of 64 standout hot dog stands to a sweet 16, a nal four and, ultimately, one utterly delicious winner. Together we traveled 3,000 miles and hit dozens of stands, with each of us taking on a different area of the country. We were in constant contact and discussed every single frank, rating avor and texture, quality of toppings, cooking method and presentation. We also judged each spot on service and atmosphere, and they received points for authenticity and innovation.
rachaelraymag.com
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PHOTOS COURTESY OF ADAM KUBAN, HAWK KR ALL AND ED LEVINE.
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ED_Violight_9th_Mar11.indd 1 1/11/2011 1:28:56 PM
worldmags Walters Papaya King Papaya King Clare & Carls Papaya King Crif Dogs Crif Dogs Heids Aqui con el Nene Flos Hot Dogs
Mamaroneck, NY
Bacon Dog Cart Pinks Hot Dogs
San Francisco
Biker Jims
Biker Jims
Papaya King
New York City
Denver
Pinks Hot Dogs Aqui con el Nene
Clare & Carls

Plattsburgh, NY
Los Angeles
Pinks Hot Dogs
Lets be Frank
San Francisco
Olneyville NY System
Providence, RI
El Guero Canela A i con Aqui el Nene
Tucson, AZ
Beez Neez Gourmet Sausages
The Standout Sixty-Four

EAST
Nicky & Petes Famous Hot Dogs Jimmy Buffs
Bark
Brooklyn, NY
Beez Neez Gourmet Sausages
Crif Dogs
New York City
Portland, OR
Ottos Sausage Kitchen
Heids
Liverpool, NY
Portland, OR
Aqui con el Nene
Aqui con el Nene
Guss Hotdogs
Watervliet, NY
Tucson, AZ
WEST
Teds Hot Dogs

Amherst, NY
Stans Char-Broiled Hot Dogs
Boise, ID
Monster Dogs Monster Dogs
Monster Dogs
Nicky & Petes Famous Hot Dogs

Philadelphia
Seattle
Rutts Hut Jimmy Buffs

Clifton, NJ
Caspers Famous Hot Dogs Flos Hot Dogs Top Dog
Albany, CA
Caspers Famous Hot Dogs
Jimmy Buffs
East Hanover, NJ
Po Dog
Seattle
OB Kanobes Top Dog Flos Hot Dogs
Super Duper Weenie Rawleys

Fairfield, CT
San Diego
Top Dog
Top Dog
Rawleys
Fairfield, CT
Oakland, CA
Oki Dog
Flos Hot Dogs Flos Hot Dogs

Cape Neddick, ME
Los Angeles
Oki Dog
Hanks Haute Dogs
Aqui con el Nene
Gene & Judes
Boston Speed Dog

Boston
Honolulu
Gene & Judes Gene & Judes Nu-Way Weiners Gene & Judes Dirty Franks Hot Dog Palace Petes Famous Hot Dogs Petes Famous Hot Dogs Gene & Judes Senate Senate Magic Bus Cafe Pulliams Barbeque Gene & Judes
River Grove, IL
Bens Chili Bowl
Washington, DC
Bens Chili Bowl
Skyline Chili
Cincinnati
Anns Dari-Creme
Glen Burnie, MD
Angelos Coney Island

Flint, MI
The Varsity
Atlanta
Nu-Way Weiners
Nu-Way Weiners
Dirty Franks Hotdog Palace

Columbus, OH
Macon, GA
Pauly Dogs
Durham, NC
Pauly Dogs
Senate
Cincinnati
Frank
Austin,TX
Milwaukee Wiener House

Sioux City, IA
Petes Famous Hot Dogs
Birmingham, AL
Guss Hot Dogs
Petes Famous Hot Dogs
Magic Bus Cafe

Minneapolis
Birmingham, AL
SOUTH
MIDWEST
Coney I-Lander
Tulsa, OK
Sandys Famous Hot Dogs Sandys Famous Hot Dogs g
Columbia, SC
Sandys Famous Hot Dogs
Lafayette Coney Island Lafayette Coney Island Lafayette Coney Island

Detroit
The Rough House
Abbeville, SC
Wienery
Minneapolis
Skeenies
Charleston, WV
Morrisons Drive Inn Pulliams Barbeque
Morrisons Drive Inn
Coney Island Wiener Stand Coney Island Wiener Stand Hot Dougs Yesterdog Hot Dougs Hot Dougs
Fort Wayne, IN
Logan, WV
Superdawg
Chicago
Roanoke Weiner Stand Pulliams Barbeque
Roanoke, VA
Skeeters E.N. Umberger Store
Roanoke Weiner Stand
Yesterdog
Grand Rapids, MI
Steves Lunch
Cleveland
Wytheville, VA
The Roast Grill
Setis Polish Boys

Cleveland
Raleigh, NC
Pulliams Barbeque
GENE & JUDES HOT DOG, TIM KLEIN. AQUI CON EL NENE COURTESY OF KELLY R ASHK A PHOTO.
Pulliams Barbeque
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Winston-Salem, NC
Hot Dougs
Chicago
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The Sweet Sixteen

Visit any of these spots and experience tubular meat bliss.
spicy all-beef franks topped with chili and sweet slaw, or creamy pimiento cheese, a Southern staple more often found on burgers but perfectly at home on a dog. its only open four hours a day. Bright pink snappy dogs are steamed and stuffed into pillowy New England rolls.
WEST
MIDWEST
Lafayette Coney Island 118 W. Lafayette Blvd., Detroit, 313-964-8198 Coney Island with chili $2.35 We sampled Coney Island hot dogs (chili dogs) all over the country, but none came close to being as snappy or juicy as Lafayettes grilled, longer-thanthe-bun franks.
Monster Dog Multiple locations including 1000 E. Pike St., Seattle, seattlemonsterdogs.com Beef hot link with cream cheese and onion $5 At Seattle stands like Monster Dog, you can slather cream cheese on dogs nestled in outsize rolls topped with a fistful of caramelized onions. This trailer dishes out our favorite Sonoran, a baconwrapped frank piled with pinto beans, chopped tomato, onion, cotija cheese, salsa, mayo, ketchup and mustard. Jimmy Buffs 354 Route 10, East Hanover, NJ, jimmybuff.com Foot-long hot dog with chili $3.40 While we liked their famous Italian dog, what secured Buffs spot in the Sweet Sixteen were the foot-longs drowned in slowcooked, beefy chili.
SOUTH
Nu-Way Weiners 430 Cotton Ave., Macon, GA, nu-wayweiners.com Chili-Slaw Dog all the way $2.04 Nu-Way Weiners (yes, its spelled that way) opened in 1916, and locals still pack the booths. The dogs are neon red and griddled to a crispy well-done, and come topped with a Greek chili scented with cinnamon and allspice. Petes Famous Hot Dogs 1925 2nd Ave. N., Birmingham, AL, 205-252-2905 Special dog $2.40 Owner Gus Koutroulakis has been cooking up 6-inch franks since 1948. Dropped into a mustard-smeared bun, the special is topped with sauerkraut, onions, ground beef and sweet onion sauce. Pulliams Barbeque 4400 Old Walkertown Road, Winston-Salem, NC, 336-767-2211 Hot dog all the way $2.05 This century-old shack is known for its toasted hot dogs, topped with yellow mustard, homemade chili and a mound of the creamiest, whitest slaw youve ever seen.
Pinks Hot Dogs 709 North La Brea Ave., Los Angeles, pinkshollywood.com Stretch Chili Dog $3.75 At this institution, founded in 1939, the 10-inch Stretch is a snappy Hoffy-brand dog thats steamed, then grilled, then topped with meaty chili, mustard and raw onions.
Papaya King Multiple locations including 179 E. 86th St., New York City, papayaking.com All-beef hot dog with slaw and sauerkraut $2.30 The special all-beef Sabrett dogs are made with one secret ingredientwhich weve never been able to identifyand have that sought-after snap.
Hot Dougs 3324 N. California Ave., Chicago, hotdougs.com The Dog $1.75 Owner Doug Sohn, who describes the spot as a sausage superstore and encased meat emporium, serves his franks with an array of toppings, including foie gras. Senate 1212 Vine St., Cincinnati, senatepub.com Croque Madame Hot Dog $10 The menu lists six dogs; this one's on brioche, with ham, bchamel and a poached egg.
Top Dog Multiple locations including 2534 Durant Ave., Berkeley, CA, topdoghotdogs.com Top Dog $3 We tried much of Top Dogs long menuand loved the lemon chicken dogbut judged the spot based on its perfect all-beef frankfurter. Sandys Famous Hot Dogs Multiple locations including 825 Main St., Columbia, SC, 803-254-6914 Pimiento Cheese Dog $2.95 Sandys sells some of the bestlooking dogs we sampledfat,
EAST
Flos Hot Dogs 1359 Route 1, Cape Neddick, ME, oshotdogs.com Special with mayo, relish and celery salt $2.50 The wait for a dog at Flos can be two hours longand
Aqui con el Nene Corner of W. Wetmore Road and Flowing Wells Road, Tucson, AZ, 520-312-1666 Sonoran Dog $2.25
Crif Dogs 113 Saint Marks Place, New York City, crifdogs.com Jon-Jon Deragon $3.75 Of the myriad dogs at Crif, our favorite is the Jon-Jon Deragon, deep-fried and topped with cream cheese, fresh scallions and a sprinkling of everything bagelsalt, garlic, sesame and poppy seeds.
Gene & Judes 2720 River Road, River Grove, IL, 708-452-7634 Chicago-style hot dog $2.41 Their transcendent dog is topped with mustard, onion, relish, sport peppers and fries.
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The Final Four!

WEST
SONORAN DOG
Aqui con el Nene
Sliced avocado Mayo Canned pinto beans, warmed on the stove Chopped tomato Mexican roll (or soft torpedo roll), warmed in the oven Cotija or farmers cheese Bacon-wrapped skinless hot dog (cooked on low in a skillet until bacon is crisp) Yellow mustard
Sliced radish Sliced jalapeo chiles Diced onion
WASH IT DOWN WITH...

a bottle of Jarritos Mexican soda (mexgrocer .com), which uses cane sugar, not corn syrup.
Green salsa
SOUTH
HOT DOG ALL THE WAY
Finely chopped creamy slaw Hot dog bun, grilled on both sides Yellow mustard No-bean beef chili Diced onion Pork hot dog, sauted in butter
PHOTOGR APHY BY LEVI BROWN; FOOD ST YLING BY ED GABRIELS FOR HALLEY RESOURCES.
Pulliams Barbeque
Hot sauce

cherry soda, such as Cheerwine (cheerwinender .com).
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EAST
SPECIAL HOT DOG
Flos Hot Dogs
(Our best guess: Mix 1/2 cup sweet relish, 1/4 cup diced onion, 2 tablespoons molasses, 1 teaspoon worcestershire sauce and a dash of cayenne.)
Flos special relish
Celery salt
Mayo
Top-split bun, briefly steamed (A bamboo steamer works great.)
Boiled naturalcasing hot dog

a can of Moxie soda (moxie .info), which tastes similar to Dr. Pepper.
Wrap the dressed dog and bun in parchment and let steam for 3 minutes to meld the flavors.
Yellow mustard (The owners CHICAGO-STYLE HOT DOG wont disclose Gene & Judes the brand.) Fresh-made french fries Boiled all-beef hot dog
MIDWEST
Diced onion
Sweet relish (The owners wont disclose the brand.)
Sport peppers (or any pickled hot pepper, like pepperoncini)

fountain soda or cheap, foamy beer.
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And the Winner Is Gene & Judes

River Grove, IL
t all started at a Cubs game. In 1946, city workers Gene Mormino and Jude DeSantis were relishing a round of hot dogs and beer at Wrigley Field when Gene took a close look at the snacks in his lap. He figured french fries would give his hot dog some much-needed crunch and saltiness. Voil, the Gene & Judes masterpiece was born. Later that year, the two friends opened Gene & Judes on Western Avenue downtown. The fry-topped frank was the bestseller, and gradually, most everything else came off the menu. The landlord noticed how popular the place was and started raising rent. But the duo had a bigger money issue: Gene liked to play high-stakes poker. During one game in 1949, his luck ran out. Left with no money, he bet the houseor the hot dog stand, in this caseand lost. Gene and Jude were suddenly without Gene & Judes.
hours, so everyone who works at Gene & Judes knows how to cut one. Add sweet relish, a squirt of bright yellow American mustard and plenty of tangy sport peppersthose Chicago must-havesand youve got yourself one perfect dog. Theres genius in simplicity, Joe says. I figure if you focus on one item, you can get it right every time. If youre looking to sit down, thats too bad. Gene & Judes takes its status as a hot dog stand seriously. You might snag a spot at the counter lining the wallsif youre lucky. Ketchup lovers are sure to be disappointed. My dad made it clear he never wanted ketchup near his hot dogs, says Joe, who recalls a day in the 80s when his father went into the shop and discovered a stash of smuggledin ketchup packets. He got really mad and threw them all in the Dumpster, Joe says. In recent years, some renegade fans have taken to grabbing packets from the McDonalds across the street. We dont want to know what happens to them if caught.
By 1950 Jude had forgiven Gene, and theyd scraped together enough money to buy a stand in the suburb of River Grove. They kept to the same short menu: owner Joe Mormino just soft drinks, beef tamales and Until 1978 there were no napkins, their original frank, available as either. Thats right: no napkins. a single or double. A lot of care goes into this dog. The wieners Why? My dad wanted to keep the prices down, Joe says. If and buns are steamed to order, and the french fries start with someone asked for some, we gave them a piece of the wax fresh potatoes, which are sliced, blanched and fried in vegetable paper we wrap the hot dogs in. Eventually we got high-class oil mixed with a little beef fat (that addition packs a serious and bought napkins. flavor wallop). The final quirk is the signage. The first thing you see when Genes son Joe, who took over the business in 2004, says the approaching Gene & Judes is a huge yellow and red sign key to a great dog is timing. If steamed too long, hot dogs reading, Genes and Judes. But really, who cares about get soft and buns get tough. Onions are freshly cut every four punctuation when theres a perfect hot dog to be had?
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GENE & JUDES PHOTOGR APHED BY TIM KLEIN.
I gure if you focus on one item, you can get it right every time.
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PHOTOGR APH BY LEVI BROWN; FOOD ST YLING BY ED GABRIELS FOR HALLEY RESOURCES.
THE WINNING DOG

This Vienna Beef frank is covered in fries that are crisp on the outside and mashed-potatocreamy on the inside, and arrives perfumed with onions and mustard.
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all about
THE CHICAGO DOG

DEPRESSIONSTYLE A LITTLE HISTORY
Legend has it the classic Chicago dog was born in the 1920s at the Maxwell Street Market, an area populated with a mishmash of recent immigrants. Greek and Italian vegetable stands offered a ve-cent depression sandwich consisting of a German wiener (all-beef to satisfy kosher customers) piled with fresh-cut vegetables and garnished with piccalilli (chopped pickled vegetables). Chicago was the socalled celery capital of the country, so vendors started adding celery salt. Jewish bakeries contributed poppy-seed buns. Flukys, which opened in 1929, was one of the rst ofcial hot dog stands in town and is widely recognized for having perfected the Chicago dog.
Gene & Judes invented the Depression-style frank, a variation on the classic.
THE CLASSIC
Dragged Through the Garden
The bright red, all-beef dog is topped with neon green sweet relish, mustard, onions, pickles, sport peppers, tomato slices and celery salt, all on a poppy-seed bun.
Its more sparingly dressed, with sport peppers, onions, mustard and sweet relish, on a regular bun and topped with fries.
CLASSIC DOG STANDS

Flukys 5630 W. Touhy Ave., Niles, IL, 847-588-3889; dog $2.45 Wolfys 2734 W. Peterson Ave., 773-743-0207; dog $2.89 Wieners Circle 2622 N. Clark St., 773-477-7444; dog $3.10
DEPRESSION DOG STANDS

Jimmys Red Hots 4000 W. Grand Ave., 773-384-9513; dog with fries $2.27 35th Street Red Hots 500 W. 35th St., 773-624-9866; dog with fries $2.51 Redhot Ranch 2072 N. Western Ave., 773-772-6020; dog with fries $2.71
IT WOULDNT BE A CHICAGO DOG WITHOUT
yellow mustard
At Gene & Judes, youll nd old-fashioned American mustard, made bright yellow from the addition of turmeric, not articial food coloring.
sport peppers
These are 1- to 2-inch greenish-yellow hot peppers originally cultivated in Louisiana and Mississippi. Spicier than a pepperoncini yet milder than a tabasco, this pepper gets pickled in white vinegar (and often yellow food coloring). Supposedly its called a sport because it looks all dressed uplike its wearing a sport coat. Order a jar (and all Chicago xins) at viennabeef.com.
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MUSTARD AND PEPPER BY LEVI BROWN; FOOD ST YLING BY ED GABRIELS FOR HALLEY RESOURCES.
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2010 P&G
All in favor of a better way to clean muddy prints, raise your paw.
Swiffer WetJet is built smarter to clean tough pet messes better than a mop and bucket. So get your paws on one today.

Swiffer gives cleaning a whole new meaning.
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PET FRIENDLY
Corned Beef and Potato Cakes

St. Pattys Day is for dogs, too! Let your pooch share in the fun with this pup-friendly twist on the traditional Irish meal.
BY ANDREW K APLAN
R
Green-with-Envy St. Pattys Potato Cakes

MAKES 14 PREP 15 MIN COOK 10 MIN
1 1 1
cup leftover mashed potatoes* egg, lightly beaten ounce corned beef, chopped into small pieces cup frozen chopped spinach, thawed and drained cup frozen green peas, thawed and lightly mashed with a fork 1 tablespoon chopped parsley 2 tablespoons extra-virgin olive oil
1. In a medium bowl, stir together

the mashed potatoes, egg, corned beef, spinach, peas and parsley. Mix with a wooden spoon to combine. Form into golf-ball-size balls, then flatten with the palm of your hand. 2. In a large nonstick skillet, heat the olive oil over medium-high heat. Working in batches, add the potato cakes to the pan and cook, turning once, until golden-brown and heated through, about 5 minutes. Transfer the cakes to a paper-towel-lined plate and let cool slightly.
* DO NOT USE MASHED POTATOES
CONTAINING ONIONS AND/OR GARLIC, WHICH CAN BE TOXIC TO DOGS AND CATS.
E.ORG RAC HA
EL
ESCUE.ORG SR
Another Pup Is Saved: Rowdys Story
After years of living in no-pets-allowed apartments, I nally wore my husband down with complaints about my ticking dog-ological clock. We moved to a dog-friendly place and raced over to North Shore Animal League Americathe worlds largest pet-rescue organizationto pick a pup. Becoming a mom to Rowdy, a now-1-year-old hound mix, has brought me joys and (just like a human baby!) challenges: getting up to walk him in the middle of the night, soothing his teething gums, and watching him grow and play with other pups. But at the end of the day, an owners relationship with her dog is about as uncomplicated as it gets. What we have with Rowdy is pure and simple puppy love! SARAH ZORN
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RECIPE PHOTO BY LUCAS Z AREBINSKI; FOOD ST YLING BY LIZ A JERNOW; PROP ST YLING BY SAR A WACKSMAN. DOG, ISTOCKPHOTO.COM. RECIPE REVIEWED BY THE ASPCA.
AELSRESC UE CH . RA
ES
CU
RG
RACHAEL SR
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PET RECIPE FRIENDLY INDEX
key
READY, SET, COOK!

March 2011
V Portobello Medallions au Poivre s V Roasted Ratatouille with Honey Polenta V Stuffed Eggplant Steaks V Tex-Mex Barley Bake s V Vegetable Shepherds Pies
FAST $10 SPOT MP = MENU PLANNER

$
s V
GOOD FOR YOU VEG OUT
Get more details at rachaelraymag.com/recipes.
111 103 113 115 112
EGGS + BREAKFAST
Spaghetti with Lemony Grass-Fed Meat Sauce V Sweet n Spicy Potato Ravioli
27 114
$ s Fragrant Lamb Patties with Bulgur Salad 75
Peppers n Potatoes Beef Skillet Supper Pork and Green Beans with Soba Noodles
s
MP 93
Basic Batter French Toast with Espresso Cream $ V Grits-and-Eggs Casserole V Lemon Crepes
V V
78 22 77 83
FISH + SHELLFISH
Pork, Apple and Cheddar Meatballs with Egg Noodles Pork Chops with Tomato Chutney
$ s
70 73 66 MP 16
BURGERS + SANDWICHES + PIZZA

s Beef-and-Mushroom Tacos with Avocado Salad MP French Bread Pissaladire 103 The Hot Mess Burger 84 s Pub-wich 66 V Ratatouille Pizzas 45 s V Roasted Vegetable Pizza 115 Sloppy Maple-BBQ Turkey Joes 104
STARTERS
Carpaccio-Wrapped Asparagus
Bay Scallop Risotto $ s Catfish with CarrotCabbage Slaw Everything-Seeded Shrimp with a Schmear s Tilapia with Bell Peppers and Parsley-Spiked Couscous Zucchini Fritters with Tuna
124 76 79
Souper Boiled Dinner
Stewed White Beans with Spinach and Bacon Unstuffed Peppers
MP
PET
80
123
POULTRY
s Green-with-Envy St. Pattys Potato Cakes
138
SOUPS
Chicken-and-Orzo
Soup Lemony Creamed Spinach Soup V Peas-and-Carrots Soup with Dumplings s White Minestrone with Fusilli
V
MP
PASTA
57 98 101
Fusilli with Crispy Kale and Ricotta 99 V Gnocchi with Mushrooms and Sage Butter 81 V Orzo Risotto with Spring Greens MP Quick Lamb-and-Olive Sauce with Fusilli 100 Rigatoni with Grilled Beef and Gravy 104
Baked Buffalo Chicken with Blue Cheese Salad s Chicken Thighs with Smoky Roasted Peppers $ Chicken with MustardTarragon Sauce s Chicken with Wine Chicken-Tomato Clafoutis
DRINK
MP 105
V
Passion Fruit Fizz
76 65 80
Sour
123
DESSERTS MEAT
V Black-and-White Cupcakes
VEGETABLES + GRAINS
82 125
Chicken-Fried Tofu
112
Chorizo-Tortilla Tortillas
102
Doughnut Holes with Almond Caramel Sauce

V
CONSUMER INFORMATION Every Day with Rachael Ray may share information about you with reputable companies in order for them to offer you products and services of interest to you. If you would rather we not share this information, please write to Every Day with Rachael Ray, Customer Service, P.O. Box 6098, Harlan, IA 51593-1598. Published monthly (except bimonthly in June/July and December/January) by The Readers Digest Association, Inc., 44 South Broadway, White Plains, NY 10601. Rates: $3.99 a copy; $24 per year in the U.S.A. and territories; $29 (includes shipping by air where available) delivered outside the U.S. and territories. Every Day with Rachael Ray (ISSN 1932-0590) (USPS 023-448), Vol. 6, No. 50, March 2011. 2011 The Readers Digest Association, Inc. All rights reserved. Unauthorized reproduction, in any manner, is prohibited. Every Day with Rachael Ray is a registered trademark of Rachael Ray. TAKE A BITE OUTTA LIFE is a registered trademark of The Readers Digest Association, Inc. Printed in U.S.A. Periodicals postage paid at White Plains, NY, and at additional mailing offices. You may cancel your subscription at any time and receive a refund for copies not previously addressed. Your subscription will expire with the issue identified above your name on the address label. POSTMASTER: Send address changes to Every Day with Rachael Ray, P.O. Box 6098, Harlan, IA 51593-1598. SUBSCRIBERS: If the Post Office alerts us that your magazine is undeliverable, we have no further obligation unless we receive a corrected address within one year.
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CELEB FRIDGE
Dr. Mehmet Oz
What does the famed heart surgeon and host of The Dr. Oz Show keep behind closed doors? Rach takes a peek. PHOTOGR APH BY ROB HOWARD
When I look in my refrigerator, I see a medicine cabinet.
RACHAEL RAY: Congratulations on having the healthiest and most packed refrigerator shelves Ive ever seen. No wonder your family is so gorgeous! How many mouths are you feeding? DR. OZ: I have four kids, and my eldest daughter is married, so there are seven people at our table. We have another refrigerator outside, toowe buy in bulk and freeze everything, so we need the space. I have two huge vats of blueberries in there now from my trip to Maine. Ill freeze and use them until next summer. RR: I have to know: Does an apple a day keep the doctor away? DO: It does. Apples have flavonoids that reduce the risk of heart disease, and they taste good, too. We use them a lot in salads because they wake up the taste buds. We go apple picking every fall as a family, which is really fun. Whether they love apples or hate them, my kids have learned to appreciate where their food comes from, and thats the most important thing. RR: Speaking of kids, any advice for parents of picky eaters? DO: Well, the average child will reject food they dont like about 12 times before they begin to appreciate the taste. Thats in part because kids have more taste buds than adults. Heres what parents should do: Every few months, expose your kids to, say, broccoli, and eventually they wont mind that its on the table. RR: Great tip! What was your favorite food as a child? DO: I loved mushrooms. My dad and sisters couldnt stand them, but we had mushrooms all the time because my mom and I liked them so much. I grew up near Kennett Square, Pennsylvania, which is probably the mushroom capital of the country. RR: Ive never met a mushroom I didnt like. Do you cook a lot? DO: Im not a particularly good chef, but my wife, Lisa, is an excellent cook, so I like spending time with her in the kitchen. Shes a vegetarian and really talented at putting together flavors. RR: Is there a dish you always ask her to make? DO: Yeah, I love when she cooks beets. She tosses boiled, skinned beets with olive oil, balsamic vinegar, gorgonzola cheese, salt and pepper, and its out of this world. I like simple foods. I dont like sauces and creams because the natural flavors have been destroyed. I like to be able to taste the actual food. RR: I agreethe less you mess with your food, the better it tastes. Whats the most memorable meal youve ever had? DO: When I was in China, I ordered something in a restaurant called snake soup, which I figured was just allegorical. Then I saw the waiter walking toward me with a live, writhing snake in his hands! The chef sends it out so you know its fresh. I ended up eating the soup, but, for the record, it does not taste like chicken. RR: Thats hilarious, and a good souvenir story! So, if I was coming to your house for dinner, what would you cook me? DO: Im a good griller, so Id make you grilled black cod, which Ive fallen in love with recently, corn on the cob and baked butternut squash with cinnamon. Ill save the snake soup for another night.
PROP ST YLING BY RICHIE OWINGS FOR HALLEY RESOURCES; GROOMING BY LYNN L AMORTE. ALL FOOD ITEMS, ISTOCKPHOTO.COM.
Dr. Ozs Healthy Fridge Checklist

eggs
Theyre an inexpensive source of protein, and they dont elevate your cholesterol eating fat does.
leafy greens
The greatest sources of vitamin K are green, leafy vegetables like spinach, broccoli and kale.
whole grains
Theyre not stripped of nutrients like rened wheat, and they have more ber to keep you full.
Antioxidantrich foods like brightly colored berries keep skin supple and smooth.
blueberries
low-fat yogurt
It has all the key nutrients your bones need. Dont buy fat-free yogurtits lled with sugar.
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50 calories per serving fits anyone.

Slip Avocados from Mexico into any salad, soup or sandwich. A 3-slice, 1-ounce serving gives you a natural, creamy texture, nearly 20 vitamins and minerals and a flavor thats rich in taste but skimpy on calories. Recipes, health benefits and more @ theamazingavocado.com
2011 Mexican Hass Avocado Importers Association
Avocado Tomato Salad
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All-American style, priced for all to enjoy.

When is a tortilla chip

all natural ingredients

All trademarks are owned by Frito-Lay North America, Inc. 2011

p117 p43 p127

p85 p106 p73

PET FRIENDLY Green-with-Envy

RECIPE INDEX CELEB FRIDGE Dr. Oz

EVERY DAY KITCHEN Five steps

THE EVERY DAY MENU PLANNER

1 SHOPPING TRIP = 7 DINNERS

30-MINUTE MEALS YOUR BURNING COOKING QUESTIONS...ANSWERED

YOURE GONNA NEED A STEAK KNIFE These vegetarian dishes are so

EVERY DAY PARTIES Five ways

A CLASS OF THEIR OWN

WEVE GOT LOOT

take a bite outta life!

Neither mini nor van.

Presenting the Chevy Traverse. The 8-passenger crossover designed for

2011 LTZ as shown, with 7-passenger seating, $38,750

Shes chowing down for St. Pattys day

Shes giving away tickets!

Shes hitting the Austin music festival

Shes celebrating the Oscars

Shes tweeting dinner plans

Shes chilling out with a movie (or two!)

Finding the right recipe? Piece of cake.

Scan for $2 coupon or visit Post-it.com/food

Get the free mobile app at http://gettag.mobi

Post-it is a trademark of 3M. 3M 2011.

with RACHAEL RAY

VICE PRESIDENT, EDITOR-IN-CHIEF

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EXECUTIVE FOOD EDITOR

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DETROIT 248-687-1315 ADVERTISING SALES MANAGER Jani

Tammy McDermott, MI Media, 800-280-2069

THE READERS DIGEST ASSOCIATION, INC.

2011 Newmans Own Inc.

Let the food speak for itself.

FOR SMOOTH SKIN WITHOUT A HARSH CHEMICAL PEEL,

NEW REGENERIST NIGHT RESURFACING ELIXIR

OLAY. CHALLENGE WHATS POSSIBLE.

Food Adventures for Everyone!

Ive said it before: Adventure is a state of mind.

DAY WITH RACHAEL RAY

Tell your story at subaru.com/dearsubaru

get in on the conversation

question of the month

Red clam sauce JENNIFER HOWIE

we talk back They can now!

OK, maybe fried chicken.

ALL PHOTOS, GET T Y IMAGES.

Mustard potato saladI prefer when @wegmans makes it!