Rachael Ray In Season 2022-04-01 PDF Download magazine

 

Soba Noodles are deeply threaded in Japan’s culture. 

They represent strength and longevity. 

Eden organic Japanese Soba and Udon noodles deliciously satisfy. Cold Soba is a tradition of summer. Eden Soba in cold dashi broth of Eden Shoyu soy sauce, Mirin, Shiitake, and Kombu is very cool. 

As any cook or chef will tell you, we don’t cook obsessively for ourselves. We cook obsessively to see the joy on other people’s faces as they take a bite. Summer, with its carnival of fresh produce, is one of the best seasons to make that joy happen. 

SUMMER GRILLED 

VEG-FORWARD 

ZUCCHINI 

WITH 

BURRATA 

page 75 

GRILLING 

MAKE THE 

MOST OF SUMMER 

PRODUCE 

+ 

satisfying 

salads 

homemade 

frozen 

treats 

get campy 

with a s’mores 

board 

RACHAELRAYMAG.COM 

Soba Noodles are deeply threaded in Japan’s culture. 

They represent strength and longevity. 

Eden organic Japanese Soba and Udon noodles deliciously satisfy. Cold Soba is a tradition of summer. Eden Soba in cold dashi broth of Eden Shoyu soy sauce, Mirin, Shiitake, and Kombu is very cool. 

As any cook or chef will tell you, we don’t cook obsessively for ourselves. We cook obsessively to see the joy on other people’s faces as they take a bite. Summer, with its carnival of fresh produce, is one of the best seasons to make that joy happen. 

—RACH 

SUMMER 2022•contents 

the dish the insiders

CHEW & A YES, WE CAN

Meet the Hawaiian woman turning an Rita Jammet shares canned wines

invasive species into a vital food that actually taste great, and John

source. Plus apps that feed the hungry offers up a frozen G&T recipe—yum!

RACH’S PICKS DON’T DELAY

The softest tees ever, shine-busting YOUR DOCTOR!

face powder, and ice pops you won’t Dr. William Li on the top five medical

be able to get enough of appointments you shouldn’t skip

SING A NEW TUNE HAVE DOG,

Alexa, cue up the backyard beats! WILL TRAVEL

Fresh additions to add to your How to get your four-legged

friend ready for the trip

ultimate summer playlist

EDIBLE TREND ASK A HANDY GUY

The dessert charcuterie plate is here, Rach’s design guru talks

and it’s epic. DIY an Insta-worthy keeping patio furniture clean

S’moresgas Board for all to enjoy. and other summer decor tips.

DEAR LOS ANGELES 

Pastry chef Thessa Diadem pens a letter to the city she immigrated to. 

features 

FAVES 

MINUTE MEALS In it for the frills! These perfectly Eat the rainbow with Rach’s super

trimmed pieces bring major pizzazz. 

quick, warm-weather winners. 

THE CRAYON BOX 

Step inside event designer Jove Meyer’s color-drenched sanctuary 

the eats 

on Fire Island in New York. WHAT’S FRESH 

FROM GARDEN 

Chorizo tostadas, buffalo chicken 

TO GRILL 

summer rolls, and a nicely spiced take 

on cheesy toast Peak summer produce meets

BBQ season.

SUNDAY SUPPER

(ICE) CREAM

Buongiorno, Italian Flag Lasagna!

OF THE CROP

EDIBLE From fresh fruit sorbet to creamy

ARRANGEMENTS floats, try your hand at homemade!

Salads jam-packed with 

seasonal veggies that actually satisfy? Yes, please! 

the workbook 

TEST KITCHEN 

Fail-proof grilling, a cookbook we’re crushing on this season, and 

root beers the whole fam will love 

in every issue 

RACH’S LETTER 

Ch-ch-ch-changes! 

RECIPE INDEX 

Find all of the recipes in this issue. 

ON THE COVER LAST BITE

Photograph by Christopher Testani. Rach’s illustrated recipe for pennoni

Food styling by Rebecca Jurkevich. with fiddleheads and spring onions

Prop styling by Carla Gonzalez-Hart. 

first issue 

ALL

NEW 

from People 

Magazine 

Become an Insider ... 

FULL YEAR 62% OFF 

PeopleRoyals.com/full 

LETTER 

One thing 

that will never 

change: T-shirt, jeans, 

and straw 

hat are 

as summer as I get. 

table. Words can’t express how your loved ones, the universe, the

ch-ch-ch-

honored I am that you welcomed soil, maybe God himself is giving

us into your kitchen every night, you a huge leg up this time of year.

changes and how grateful I am that you We’re our best selves when we

stuck with me all these years! share food with one another. In

I just got a new personal email You are why I do what I do, period. summer, we also share the warmth

address for the first time in decades. What’s next? Well, I have many of the sun and the cool of the

I finally switched from AOL to new projects coming up (see right water. We become children again

Gmail! (I know, I know.) It feels for one), a whole bunch of new and play more and live outside

weirdly freeing and delightful, ball games, and it’s super exciting. more and feel more alive. I want

an acknowledgment that I’m doing Follow me @rachaelray to keep up. you to use the recipes and ideas

different things now. I changed In the meantime, this issue in this issue to play, to run and

it because things in my world are is here, and it’s jam-packed. jump and feel free of all your

changing! I may have mentioned once or a pressures and just be. As I’ve said

One bigchange: This is the final thousand times that I have mixed since the first issue, my goal for

issue of this magazine. I think it’s feelings about summer. I will this magazine, its purpose, was

so rich with beauty and emotion never be on board with heat to encourage people to take a

and food and fun, and I was proud and humidity. But what makes bite out of life itself. So that’s your

to put it out into the world. I love me love the season in spite of all homework. Go do it. I will too.

the talented editors who made it. that sweat is the abundance Love,

But things end. We had a great run of fresh, right-from-the-ground

over 16 years, racking up awards ingredients—and the opportunity

and industry accolades. And most to share with you my vision for

important, we helped you get what to do with them. When

a healthy, delicious dinner on the it comes to cooking for and with

I’VE SAID SINCE 

FOUNDER & EDITORIAL DIRECTOR 

RACHAEL RAY 

THE FIRST ISSUE OF 

EDITOR IN CHIEF/CONTENT DIRECTOR LAUREN IANNOTTI•CREATIVE DIRECTOR PHOEBE FLYNN RICH THIS MAGAZINE 

EXECUTIVE MANAGING EDITORTARA COX•PHOTO DIRECTOR REBECCA KIMMONS FOOD DIRECTOR MELISSA KNIFIC•HOME EDITOR HANNAH BAKER 

THAT MY GOAL FOR IT, 

EDITORIAL BUSINESS COORDINATOR CHRISTIANA BREBNOR•EDITORIAL ASSISTANT CLAIRE BRITO 

PUBLIC RELATIONS COORDINATOR KATIE HOLZMAN 

MY PURPOSE, IS 

DIRECTOR OF COMMUNICATIONS, RACHAEL RAYMICHELLE BOXER 

TO ENCOURAGE YOU contributors

PETS COURTNEY CAMPBELL, DVM, DACVS-SA 

SPIRITS JOHN CUSIMANO•ENTERTAINING MARY GIULIANI•WINERITA JAMMET TO TAKE A BITE 

HEALTH WILLIAM LI, MD•HOME MICHAEL MURRAY 

OUT OF LIFE ITSELF. 

sales & marketing 

SENIOR VICE PRESIDENT, GROUP PUBLISHER MARK JOSEPHSON•PUBLISHER TIFFANY EHASZ —RACH 

MARKETING DIRECTOR CHRISTINE O’CONNOR 

GROUP DESIGN DIRECTOR EILEEN KOEHLER 

meredith premium publishing 

SENIOR VICE PRESIDENT & GROUP PUBLISHER SCOTT MORTIMER•VICE PRESIDENT, GROUP EDITORIAL DIRECTOR STEPHEN ORR VICE PRESIDENT, MARKETING JEREMY BILOON•DIRECTOR, BRAND MARKETING JEAN KENNEDY ASSOCIATE DIRECTOR, BRAND MARKETING BRYAN CHRISTIAN•SENIOR BRAND MANAGER KATHERINE BARNET 

editorial administration 

BUSINESS MANAGER, EDITORIAL CINDY SLOBASZEWSKI 

VICE PRESIDENT, PREMEDIA & DIGITAL ASSET MANAGEMENT SERVICES AMY TINCHER-DURIK 

DIRECTOR, QUALITY JOSEPH KOHLER 

DIRECTOR, MEREDITH FOOD STUDIOS ALLISON LOWERY•DIRECTOR, MEREDITH TEST KITCHEN LYNN BLANCHARD DIRECTOR, MEREDITH PHOTO STUDIO REESE STRICKLAND•PHOTO STUDIO SET CONSTRUCTION MANAGER DAVE DECARLO STUDIOS COORDINATOR TERRI CHARTER•PREMEDIA TRAFFICKING SUPERVISOR PATRICIA J. SAVAGE COLOR QUALITY ANALYST PAMELA POWERS•ASSISTANT DIRECTOR, PREMEDIA IMAGING MICHAEL STURTZ 

financial administration 

BUSINESS DIRECTOR JENNA BATES•SENIOR BUSINESS MANAGER LISA CARLSON 

CIRCULATION GENERAL MANAGER, NEWSSTAND OPERATIONS BILL WOOD•CONSUMER MARKETING MANAGER ED LICHINSKY 

advertising 

NEW YORK 

ACCOUNT DIRECTORS 

LISA ISOLDI, KELSEY REYNOLDS, CAROLYN ROSE 

CHICAGO 

COME SEE ACCOUNT DIRECTORS

MEGAN HAVERON, JENNIFER ROLSTON 

ME IN MY 

LOS ANGELES 

ACCOUNT DIRECTOR CHERYL SPEISER HAPPY PLACE 

DIRECT MEDIA 

When I was a little girl, my fairy SALES DIRECTOR TYLER HUB

tales were realtales of my ADVERTISING OPERATIONS

grandpa’s childhood in Sicily. LOCUST ST., DES MOINES, IA 50309-3023

Growing up, we weren’t poor, ASSOCIATE PRODUCTION DIRECTOR PATRICK McGOWAN•SENIOR PRODUCTION MANAGER ADAM PEUSE

but we were check-to-check people, and my goal in life was 

PRESIDENT, LIFESTYLE ALYSIA BORSA to someday save enough money to buy some land in Italy. 

And four years ago I did—a follow us

facebook.com/rachaelraymag•instagram @rachaelraymag• pinterest.com/rachaelraymag beautiful spot in Tuscany with 

twitter @rachaelraymag• rachaelraymag.com meticulously kept grapes, 

herbs, and olive trees. Today it’s contact us

EMAIL THE EDITORS AT EDITOR@RACHAELRAYMAG.COM our home away from home. 

ANYTHING ELSE? TRY RACHAELRAYMAG.COM/HELP • FOR SYNDICATION OR INTERNATIONAL LICENSING 

Tune in to Rachael Ray’s Italian REQUESTS OR REPRINT AND REUSE PERMISSION, EMAIL SYNDICATION@MEREDITH.COM.

Dream HomeMonday nights at 9 P.M.on the FYI Network, or stream it at aetv.com, to see how the dream, four and a half years in the making, 

PRINTED IN THE USA 

became reality. 

•SUMMER 2022• 

Frozen Gin & Tonic 

Makes a summer brain freeze worth it! 

PAGE 41

KEY 

HEALTHIER STUFF FAST (30 MINUTES 

OR LESS) 

VEGETARIAN GLUTEN-FREE 

small bites 

Buffalo Chicken Quick-Pickled Beer-Battered Okra Za’atar Grilled Basic Pickling Brine Frittata Formula

Summer Rolls Peaches with Curry Mayo Halloumi Toast

veggie-forward 

Honeydew, Havarti Italian Flag Mushroom & Roasted Antipasti Salad White Miso Tofu Scafata &

& Cucumber Salad Lasagna Celery Salad Asparagus with Pesto Dressing Ramen Poached Eggs

Za’atar Eggplant Veggie Caponata Grilled Zucchini Smoky Golden Charred Green Grilled Cucumbers Pennoni with

Shawarma with Polenta with Burrata Gazpacho Bean Linguine with Hummus Fiddleheads

meat & seafood

Chorizo Tostadas Salmon Niçoise Buttermilk Ranch Greek Shrimp & Baked Fish with

with Radish Slaw with Jammy Eggs Chicken Cobb Feta Salad Prosciutto

Another Spring Agrodolce Chicken Hanger Steak with Rosemary Shrimp &

Chicken Soup & Peppers Arugula Salsa Verde Tomato Skewers

pasta & grains 

Pesto & Salmon Tomato Pici with Lemon Risotto with Fregola Sarda with Ramp, Arugula &

Pasta Mozzarella Peas & Scampi Spiced Carrots Basil Pesto Pasta

drinks & desserts 

S’moresgas Board     Peach Ice Mint Chip Pops Strawberry-Basil Maple Walnut Cherry Ice Cream Caramelized

Cream Floats with Magic Shell Sorbet Sundaes Sandwiches Plum Shortcakes

A NATIVE HAWAIIAN CONSERVATIONIST FOOD TOUR OF LOS ANGELES 

ULTIMATE S’MORES!  FRILLY DECOR FOR SUMMER 

Summer is about color—an abundance of it—in your garden, in the farmers’ market, in the produce section, in your home. Let your eyes speak to you. You don’t need to follow recipes or design rules: Bring home what looks good. Cook or style it how you like. People say live in color; I say live—and eat—in color. 

—RACH 

Ku‘ulani, Jake, 

and their 

daughter Laniua at their home in Kahua, Maui. 

venison was always on the table. 

I grew up with a reverence for this animal and the food it provided my community. It wasn’t until my early 20s, with both my brother and sister-in-law working in conservation, that I began to recognize the huge adverse impacts the deer have on our local food and ecosystems. 

Like what? 

Just eight of this species of deer 

were introduced in 1868 to the island of Moloka‘i by King Kamehameha V. Today, there are over 100,000. While it might seem like a thriving deer presence in Hawai‘i could be a good thing, these population booms 

are occurring on islands

with very finite resources. 

Why is balancing this deer 

population so important? 

For people of islands, balance is central to our shared health. Living and working on these isolated landmasses, we’re surrounded by ecosystems as breathtakingly beautiful as they are vulnerable. We have endangered species and also & CHEW & A 

the world’s highest rates of 

endemism—species that don’t 

THE DEER HUNTER exist anywhere else. With their

foraging, axis deer put pressure 

Meet the Hawai‘i native solving two problems at once 

not only on our few remaining 

by turning an invasive species into a vital food source 

intact native ecosystems, but also 

for her community.  BY ANDREW COTTO on our local food system, because

they can clear six-foot fences to

consumption. They now provide eat whatever farmers are growing.

meat to local food banks and Jake and I were living on Hawai‘i

Ku‘ulani Muise was raised on the upscale restaurants, combating (the Big Island) when we were

Hawaiian island of Moloka‘i, as overpopulation in the deer contacted by Maui ranchers to

part of a hunting family. When the community and providing food help find a management solution

invasive, rapidly multiplying axis to the human one. We talked for deer there. For us, the vision

deer population began to threaten to Muise about her creative, of balanced populations of axis

the state’s island ecosystems, life-changing idea. deer on Maui can take on many

she wanted to find a responsible different forms: It can be a farmer

Growing up in Hawai‘i, 

solution. In 2020, she founded who’s able to bring in a successful

what was your relationship

Maui Nui with her husband, Jake, harvest unaffected by grazing

to the land and to axis deer?

to help restore balance on Maui deer, ranchers able to rotate their

with a field-to-table operation On our island of Moloka‘i, in cattle into healthy pasture, a safe

that harvests venison for local a family of subsistence hunters, roadway at night, or a widening

dish 

stretch of koa forest. Balance percent went to our restaurant FEED IT FORWARD

requires an awareness of partners, and the remaining

Food-Rescuing Apps

the interconnectivity of all life portion went to our direct-to-

across a landscape. consumer customers locally

and across the continent. We sell 

What makes your harvesting 

butcher boxes and individual cuts, 

process so unique? 

jerky, bone broth, and dog treats. All of our venison is sourced from 

Are all of your clients 

a field operation, the only one of 

in Hawai‘i? 

its kind in the world, that actively 

manages deer populations using Great local eateries like

forward-looking infrared (FLIR) Mama’s Fish House, La Vie, and

technology. All harvesting, using ‘Ulupalakua Grill have served our

precision rifles, is done entirely venison over the years, and we’ve

at night to make the process also been really honored to work

stress-free for the deer. They are with upscale dining spots like

never baited, fenced, penned, Alinea in Chicago and Saison and

or corralled; they remain wild the French Laundry in California.

until the end. Our innovative 

What do you tell people who 

system also means we compile 

have never eaten venison? 

highly accurate population surveys, 

collecting data that shows the Axis deer venison is far and away very day in the United States, 37 million

service we are providing. the most mild and clean-tasting people experience food insecurity,

E yet 40 percent of food goes to waste. 

of all the deer species. For 

A few innovative organizations are connecting 

people who are curious to try, 

those in need and those with extra to share. 

we sell cuts à la carte, without the 

Hungry Harvest  Launched by founder Evan Lutz commitment of a subscription. 

from his dorm room at the University of Maryland, 

I’d suggest ground meat and leg 

Hungry Harvest works with farmers to salvage 

medallions. I love pan-seared 

fruits and veggies that would be thrown away 

rib chops in butter and herbs, 

or left in the fields to rot because they’re not cute 

served up with rice and koele 

enough for the grocery aisle, or simply due to

palau(sweet potato mash). 

grower surplus. Subscribers get boxes of “rescued 

produce” delivered to their home, and the 

What’s your typical day like? 

company donates reduced-cost boxes to people 

As the Maui Nui cofounder who use SNAP. To date, it has rescued 29 million

pounds of food and provided 1.7 million pounds 

and brand director, I might be 

of produce to people in need. hungryharvest.net hand-drawing graphics for our 

packaging or writing the language Too Good to Go  For folks who love eating out, this

What happens to the venison? app—downloaded by 37 million people—connects

we use on our website. Managing 

you to extra food from local restaurants, bakeries, 

Last year, we were able to donate everything while being a mama 

and cafes at the end of each business day. Browse 

percent of the total pounds to three little ones—and also with

locations near you (unique spots, plus chains like 

harvested to local food banks and my propensity for bringing home 

Le Pain Quotidien, Just Salad, and Dunkin’ Donuts) 

feeding groups through our Holo farm animals—can get a little 

and then buy a “Surprise Bag.” Contents vary— 

‘Ai Program, which meant 100,000 busy some days, but mostly it’s

pizza slices, sushi rolls, an assortment of pastries.

meals to food-insecure areas of been a dream. Too Good to Go, which supports local hunger-relief

our community. Then roughly 15 organizations in the communities where it

For information, visit 

percent was sold in-state, another mauinuivenison.com. operates, has saved 72 million meals in 15 countries,

for 250 million pounds of food—no telling how many doughnut holes. toogoodtogo.com ChowMatch  Because Tod Hing’s family owned a grocery store when he was growing up, he saw firsthand how much unsold food can go to waste. 

When his wife, Maria Yap, founded a food recovery 

nonprofit, she was frustrated by how hard it was 

FOR PEOPLE OF ISLANDS, BALANCE IS 

to rescue food, giving him the idea for ChowMatch. 

It matches restaurants, grocery stores, caterers, 

“RAL TO OUR SHARED HEALTH. and farms that have surplus food with organizations

that can use it right away—such as homeless 

LIVING AND WORKING ON THESE ISOLATED 

shelters, churches, schools, and affordable housing 

programs. Once a match is made, volunteers 

LANDMASSES, WE’RE SURROUNDED 

pick up and deliver the food to the recipient 

organization within an hour, for free. Right now the 

BY ECOSYSTEMS AS BREATHTAKINGLY 

app is running in 700 locations across the U.S., 

and it’s making a big impact: In Los Angeles alone, 

BEAUTIFUL AS THEY ARE VULNERABLE. 

one such group, FoodCycle LA, might serve 

60,000 meals a week from food it gets through 

—KU‘ULANI MUISE 

the program. chowmatch.com  -SARAH Z. WEXLER 

PICKS 

THINGS RACH IS 

LOVING RIGHT NOW 

ILLUSTRATIONS BY GRACE LEE 

1 

2 4 

6 

MARA SCALISE MALLY RONCAL PAPIER ATM TEES BACK TO THE GOODPOP

JEWELRY PORELESS FACE D’ARMENIE A good T-shirt can ROOTS ORGANIC ICE POPS

Wow, does she make DEFENDER CANDLES make anyone’s day, SEEDS I tried these during a

good stuff! Mara I love my gal Mally I buy these at the and these are good I love that people are promotion at Whole

is a brilliant artist Roncal, and this stuff same place I get T-shirts! My husband going back to Foods. Suddenly I got

who does these is crazy awesome. No my facials, and while and I both live in growing their own, why kids love ice

“handwritten” initials idea what’s in it, but I’ve never been to them. They aren’t whether they have pops! I’ve never liked

in gold, and I bought it stops shine without Armenia, they make cheap, but they’re acres or just a sweets of any kind,

every one for every making you crusty. It me daydream about the softest tees, and windowsill to work but I have dreams

person I loved. So looks like translucent going. I stock up they come in every with. My husband about these. There’s

many of my friends powder, but it’s and then my house color in the rainbow. can make anything never a moment

just cherished this not. It’s a magical smells like cedar They look like grow. I cannot. I’m out of them,

gift. I hope you thing that makes your and cinnamon and they’ve been lived in So any leg up I can and they didn’t pay

love her work too. face not sweat! lavender and heaven. and well loved. get, I’ll take! me to say that!

marascalise.com mally.com karinekazarian.com atmcollection.com backtotheroots.com walmart.com

dish 

Clockwise from top left: Yumi Zouma, 

Spoon, 

Shovels & Rope, 

Trombone Shorty 

MUSIC 

SING A NEW TUNE 

Looking for a fresh jam? Add these acts—playing roots rock, jazz-funk, punk-inflected girl pop, 

and more—to your streaming queue, and get listening!  BY SCOTT FRAMPTON 

the Sofa, it’s time to appreciate them way through sweet, airy pop

as a great rock band, period. The toe-tappers like “Astral Projection,”

If you like Sly and the album was recorded in the band’s cooing lyrics that embody the anxiety

Family Stone, you’ll love hometown of Austin, and it’s got and excitement of a new crush:

Trombone Shorty a bit of a Texas feel in the guitar growl. “I know I shouldn’t feel safe, but I do.”

Supafunkrock—that’s how Trombone “Feels Alright” is a windows-down

If you like the White Stripes, 

Shorty describes his infectious rocker that harks back to sing along

you’ll love Shovels & Rope 

blend of jazz, funk, rock, and hip-hop. radio hits from when you had 

For their rough-hewn songs, South 

what it most sounds like is New to crank those windows yourself, and 

Carolinian husband and wife Michael 

. The city’s rich music culture its refrain—“I feel the night creepin’, 

Trent and Cary Ann Hearst reach into 

through his new album, Lifted. but we ain’t sleepin’”—perfectly 

a grab bag of rootsy sounds, laying 

“Come Back” is all ’70s funky guitar captures how a summer evening’s 

down bits of country, bluegrass, and 

and bright horns; “Everybody in possibilities can seem endless:

blues like Scrabble tiles. Manticore the World” sets a second-line parade 

If you like Everything but the Girl, captures the energy of their wending through your earbuds. 

you’ll love Yumi Zouma stripped-down live performances

Play it loud at a BBQ; shake your 

With members based in New York, but expands the arrangements

butt; laugh when you spill a drink. 

London, and their original New to include piano and strings. Their

Music this exuberantly joyful has

Zealand home, this band mastered back-and-forth vocals can land

never been more essential.

working remotely almost 10 years ago. somewhere between June Carter

If you like Tom Petty, Their latest album, Present Tense, and Johnny Cash duets and Who’s

you’ll love Spoon is so warm and delightful, however, Afraid of Virginia Woolf?, but their

For 20 years, Spoon has been that it’s actually an antidote to a day harmonies blend perfectly on “Bleed

regarded as one of America’s best of video conference calls. Christie Me,” a song for parents swept up in

indie-rock bands. With Lucifer on Simpson’s dulcet tones weave their tremendous love for their children.

Don’t skimp on filling your board. An abundant variety will please 

guests and make for an impressive centerpiece. 

dish 

EDIBLE TREND 

S’MORES ON THE BOARD 

What do you get when you cross a charcuterie board with your favorite s’mores fixings? The S’moresgas Board! Deck it out with flavored marshmallows, an assortment of chocolates, a multitude of melty fillings, and some crunchy things to encase that delicious, gooey mess. Then let everyone go to town. Best part? You don’t need a fire pit—just set up right on your kitchen table. If you like your marshmallows charred, arrange them in a tiny skillet and pop it under the broiler, or skewer and toast them over a gas stove. Or even use a kitchen blowtorch à la Julia Child. Then stack your sandwich, wrap in foil, and melt in the oven. The only hard part 

is choosing your combo.  BY MELISSA KNIFIC     PHOTOGRAPH BY CAITLIN BENSEL 

Building a S’moresgas Board 

To trick out your treats, arrange an epic spread that includes items from each of these categories, then build your own stacks using this formula: 

Category 1 + Category 2 + Category 3 and/or Category 4 

CRUNCHY GOOEY MELTY BONUS!

Graham crackers Plain marshmallows Classic Peanut or

(regular and (regular size chocolate bars almond butter

chocolate) and jumbo)

Peanut butter cups Chocolate-

Pretzel crisps Mint marshmallows hazelnut spread

White chocolate 

Saltines Toasted coconut Cookie butter

Crunch bars marshmallows 

Ritz crackers Jams

Caramel-filled

Strawberry

Chocolate chip, chocolate bars Lemon curd

marshmallows

caramel-coconut,

Mint patties Raspberries and

and mint cookies Assorted fruit

blackberries 

marshmallows Flavored chocolate

Chocolate wafers 

bars (raspberry, Sliced strawberries

Marshmallow

Vanilla wafers orange, etc.) and bananas

crème

Crisped-rice treats Coconut patties Potato chips

Stroopwafels Candied bacon

HAPPY CAMPERS 

Check these other awesome ways the classic fireside treat is on the table. 

The s’mores flavor At Dallas-based Winters at Cleveland’s S’mores doughnuts

FOOD STYLING BY ALI RAMEE;

combo is a chill Press Waffle Co., Club Coffeeare at Glazy Susan

PROP STYLING BY CLAIRE SPOLLEN. ALL OTHER

IMAGES COURTESY OF THE RESTAURANTS. take on the hot you’ll find a plenty toasty, thanks in Worcester, Mass.,

sweet at Graeter’s Liège-style s’mores to a seasonal s’mores feature a house-

Ice Cream, based waffle smothered latte, complete with made marshmallow

in Cincinnati. in cookie butter. a graham cracker rim. meringue.

LETTER TO WHERE I’M FROM 

DEAR LOS ANGELES 

An ode to one of America’s great food cities, from someone who’d know 

BY THESSA DIADEM     ILLUSTRATION BY GRACE LEE 

RESTAURANT RECS: 

L.A. STYLE 

Heading to Cali? These are the spots 

L.A., when my family moved So when you became my home

Thessa can’t get enough of!

from the Philippines and you first again when I was 29, after I came

became my home at 13, I found back from Italy to become the

you completely shocking and pastry chef at Here’s Looking at

FOR TAPAS 

totally overwhelming. My favorite You, I vowed to explore your 

Otoٌoin the Highland Park 

thing about you was the safety expansive restaurant scene much

neighborhood of L.A. serves up tapas 

and comfort I felt around the more deeply. My chef friends and

with a laid-back vibe that’s perfectly

familiar foods from earlier in my I now even sometimes do a “bang

suited to its California roots.

childhood, like when my parents bang” of back-to-back-dinners

Chef and owner Teresa Montaٌo

would take me to the Filipino at two totally different restaurants, has curated a menu filled with

market for salty fermented fish so we can check out multiple new modern takes on classic Spanish

paste or chip flavors they didn’t spots in a single night. L.A., you dishes. Her flavor-packed seafood

paella made with dashi rather than

have in American grocery stores. have so much to offer, and I love

stock is one of the most popular

And I loved taking a trip to the every bite of it.

dishes on the menu.

farmers’ market near our home I’ve also reconnected with the

in the South Bay, browsing the things that I loved most about you

fruit and vegetables. as a kid: your gorgeous farmers’

By the time I was able to drive— markets and international grocery FOR JAPANESE

Known for some of the best Japanese 

and experience your awful, stores. I’m obsessed with your

in the city, Tsubakiin Echo Park 

nonstop traffic—I was ready to citrus, especially pomelos, blood

is the ideal spot for a casual dinner. 

explore the burger scene and oranges, and Cara Caras. And

This half-indoor, half-outdoor space 

became a regular at the In-N-Out I feel so lucky that within just a 

offers just about any type of yakitori 

drive-through, hiding the couple of miles from my restaurant,

you could want. Some highlights: 

wrappers from my mom, who I can explore half a dozen

koji-marinated pork loin and

was a health freak. I’m sorry, different shops for inspiration and

blue prawns doused in butter.

Los Angeles, that at the time I ingredients. Like the Jons Fresh The drink menu is also worth a special

took your rich and diverse Marketplace near Little Armenia shout-out—there’s an entire booklet

listing the different sakes offered!

restaurant scene for granted, and that sells some hard-to-get eastern

I even tried to leave you for the European foods: That’s where

greener pastures of New York I recently found pear soda from

City and Florence, Italy. But Georgia, which tastes like liquid

FOR PIZZA

in the end, I realized I had more bubble gum, and kvass, a Russian At Ronanin West Hollywood, pizza

opportunities with you, and I soda made from fermented is served Neapolitan-style—with

missed the openness of Angelenos, rye bread, both of which I’m bubbly, charred crust that is perfectly

chewy. The Sweet Cheeks is not to be 

who are happy to try the global now using in my pastries. Or the

missed. It’s a white pie with guanciale, 

flavors that I knew I wanted to various markets in Thai Town,

ricotta, and honey. Yum! Not in the 

spend my time experimenting with. which have the best coconut milk 

mood for pizza? No problem: There’s 

I have ever tasted. And you know 

a number of other dishes, like 

I’m stopping at the Filipino market 

spicy clams and pork meatballs, that 

for my salty snacks. Los Angeles, 

will fill you up in no time at all! 

your diversity feeds my creativity. 

L.A., YOU HAVE I’ve even figured out a solution

to the one thing I couldn’t get over 

FOR FILIPINO 

about you, L.A.—the wasting 

“CH TO OFFER, Spoon & Porkin the trendy Silver

hours and hours sitting in 

Lake neighborhood is a go-to for 

AND I LOVE EVERY 

my car in traffic. Yep, I found 

comfort food. If you didn’t guess 

an apartment that’s a 45-second 

based on the name, pork is a big part BITE OF IT. —THESSA 

walk to work. And now you’re of the menu. There is adobo pork

absolutely perfect. nigiri, pork belly bلnh mى, deep-fried

pork shank, and more! Feeling like

Thessa Diadem is the pastry

you need a veggie? Try the eggplant

director at Here’s Looking at side—it’s tender and served on top

You and All Day Baby. of a scrumptious salty egg cream.

dish 

Worlds 

collide in all the best ways on 

a weekend morning at an L.A. 

farmers’ 

market. 

Silicone MoMAGeo 

Stacking Coastersadd cheerful color to your table while protecting it from pesky water rings. $30 for set of six, burkedecor.com 

dish 

FAVES 

THE FRILL OF IT ALL 

Fringe and ruffles and scallops...oh my! These perfectly trimmed 

pieces add plenty of pizzazz to any space. 

BY HANNAH BAKER    PHOTOGRAPH BY CHRISTOPHER TESTANI 

. Pack this fringed Premium Beach Umbrella for your next day at the shore and you’re guaranteed to have the most stylish sand setup. $299, businessandpleasureco.com .Not only does this Corded Tassel Throw gussy up any sofa or chair, it’s also sustainably made using 100 percent repurposed deadstock yarn. $158, shop.verloopknits.com .This Malorie Wall Mirror is an inexpensive way to add trendy, texture-y wicker to your space. $249, urbanoutfitters.com .Mix this lilac &Klevering Braided Frame into your gallery wall for a pop of purple. $34, smallable.com . Playful pleats and a ribbon trim make this DuzyDesigns Handmade Lampshade the perfect topper for a plain lamp base. From $57, duzydesigns 

.etsy.com . This adorable flouncy Mini Gingham Petite Pillow is our cuddliest proof that the ruffle has indeed returned, and we’re here for it! 

$78, heathertaylorhome.com . This ’60s-inspired Riviera Mini Paper Vase is cute, clever (you slip a slim vase in the middle of the paper one to hold water and stems), and ready to house your favorite flowers. $15, octaevo.com  .Use this Scallop Side Table as a beachy bar cart, front hall catchall, or upgraded nightstand. $698, serenaandlily.com  . Serve your fave summer cocktails on thisScalloped Lacquer Tray, perfect for outdoor entertaining. From $69, markandgraham.com 

EASY VEG-FORWARD IDEAS•A LASAGNA FEAST 

SPECTACULAR SALADS (SERIOUSLY!) 

So much has changed in the 20 years I’ve been teaching cooking on TV. There’s much more demand for plant-centric meals now, which is a blessing. We’ve all learned the lesson that life is better if you eat more color. It’s good for everything: your gut, your soul, your longevity, and your planet. 

—RACH 

EASY IN-SEASON RECIPES 

wha t’s fresh 

PHOTOGRAPHS BY CAITLIN BENSEL 

Buffalo Chicken Summer Rolls 

Traditionally 

Vietnamese, summer 

ACTIVE: 20 MIN | TOTAL: 20 MIN

rolls are wrapped

in translucent rice cups shredded cooked chicken

paper, a healthier • ¼ cup Buffalo wing sauce • 8 (6-inch)

(and prettier!) 

rice paper wrappers • 16 small butter 

alternative to doughy 

lettuce leaves (from 1 head) 

fried spring rolls. 

• 1 cup shredded carrots • 2 Persian cucumbers, 2 celery stalks, and 2 scallions, trimmed and thinly sliced into 3-inch matchsticks • Blue cheese dressing, for serving 

Toss chicken and sauce in a medium bowl until coated. Fill a pie dish with ½ inch of warm water. Line a baking sheet with parchment. Gently submerge a wrapper in the water until softened, about 30 seconds, then transfer to the parchment. Place 2 lettuce leaves in the center of the wrapper, overlapping slightly and leaving a 1-inch border of wrapper bare. Arrange 1 to 2 tbsp. of chicken on top of the lettuce, from 

the top to the bottom of the wrapper, just left of center. Top with some shredded carrots, cucumbers, celery, and scallions. Fold and roll until tightly closed. Place seam-side down on the parchment and cover with a clean damp towel. Repeat process with remaining ingredients. Serve with dressing alongside. Makes 8 rolls. 

Pesto & Salmon Pasta 

ACTIVE: 20 MIN | TOTAL: 30 MIN 

oz. green beans, cut into bite-size pieces • ½ lb. short-cut pasta • 1¼ cups mixed tender herbs • 2 cloves garlic • 1 orange, zested and juiced • ⅓cup 

plus 1 tbsp. EVOO • ¼ cup grated Parmesan • 1 lb. skin-on salmon 

Bring a large pot of salted water to a boil. Add green beans and cook until tender, 3 minutes. Remove with a slotted spoon to a colander and rinse until cool; pat dry. Add pasta to the pot and cook according to package directions; drain. In a food processor, combine herbs, garlic, orange zest and juice, ⅓cup EVOO, and Parmesan, 

pulsing until well combined. Season. Rub both sides of salmon with remaining EVOO; season. Place skinside down in a cold skillet. Turn heat to medium-high. Cook until skin is crispy, 3 to 4 minutes; flip and cook 4 to 5 minutes more for medium. Break salmon into chunks, discarding skin. In a large bowl, toss pasta, beans, and pesto until coated. Fold in salmon. Serves 4. 

eats 

Get into the groove: Curvy, short-cut pasta (such as this campanelle) traps pesto perfectly. 

Try spreading a layer of refried beans on 

the tortillas— 

it’ll keep 

the toppings 

in place. 

QUICK-PICKLED PEACHES 

Combine 2 sprigs fresh thyme, 1 tbsp. pickling spices, a 1-inch piece of ginger, peeled and halved, and 1 tsp. orange blossom water, if desired, in a clean 32-oz. Mason jar. Pack 1½ lb. peeled and quartered peachesinto the jar, leaving ½ inch of space from the top. In a small saucepan, heat 1 cup cider vinegar, 1 cup water, 2 tbsp. honey, and 1 tbsp. kosher saltuntil 

just boiling. Pour the brine over the peaches, filling the jar to within ½ inch from the top (there may be brine left over). Gently tap the jar against the counter a few times to remove all the air bubbles. Tightly seal the jar with the lid and let cool at room temperature for 1 hour. Transfer jar to the refrigerator and let pickle at least 24 hours. Serve with grilled pork chops, or just eat as is! 

eats 

Chorizo Tostadas with Radish Slaw 

ACTIVE: 25 MIN | TOTAL: 25 MIN cup shredded red cabbage • 1 bunch radishes, sliced into matchsticks • 2 tbsp. apple cider vinegar • 5 tbsp. vegetable oil, divided • 1 tsp. granulated sugar • 8 corn tortillas • 1 lb. fresh chorizo sausage, removed from any casings • 1 tbsp. taco seasoning • Queso fresco, cilantro, and lime wedges, for serving 

Toss cabbage, radishes, vinegar, 1 tbsp. oil, and sugar in a bowl; season. Heat remaining 4 tbsp. oil in a medium skillet over mediumhigh heat. Fry tortillas in batches, turning once, until crispy, 1 to 2 minutes. Transfer to paper towels. Discard remaining oil and heat skillet to medium. Add chorizo, breaking meat into pieces with spoon; cook for 4 minutes. Add taco seasoning; fry until meat is cooked through, 2 to 3 minutes more. Top each tortilla with chorizo, some radish slaw, and desired toppings. Serves 4. 

Beer-Battered Okra with Curry Mayo 

ACTIVE: 25 MIN 

TOTAL: 1 HR 25 MIN 

lb. fresh okra • Vegetable oil, for frying • ⅔cup mayonnaise • 2 tbsp. curry powder • 1 clove garlic, grated • 1 lemon, zested and juiced • 1 tbsp. honey • ⅔cup 

flour • ⅓cup plus ¼cup rice 

flour • 1¼ tsp. baking powder • 1 tsp. kosher salt • 1 cup cold beer, such as pilsner or lager 

Bring a large pot of salted water to a boil. Add the okra and cook for 2 minutes. Drain and run under cold water; pat dry. Add 2 inches of oil to a Dutch oven and heat over mediumhigh until the oil reaches 350°. Meanwhile, in a small bowl, whisk together mayonnaise, curry powder, garlic, lemon zest and juice, and honey. In a medium bowl, whisk the flour, ⅓cup rice flour, baking 

powder, and salt until combined. 

No knife 

Pour in beer and stir until just 

required! Okra are 

combined; it will appear lumpy. 

perfectly poppable— 

In another bowl or paper bag, toss 

don’t worry 

okra with remaining ¼cup rice flour. 

about trimming or 

Remove okra one at a time and dip 

slicing before 

in the beer batter, letting the excess coating in batter.

drip into the bowl. Add okra to the hot oil in batches, frying until light brown, 3 to 4 minutes. Remove to a paper-towel-lined plate. Serve hot with curry mayo. Serves 4. 

Is honeydew 

a “don’t” 

for you? Try watermelon or cantaloupe instead. 

WHY WE’RE LOVING ZA’ATAR 

The spices that make up za’atar vary depending on where you are in the Middle East, but overall, the blend is herbaceous (from dried oregano and thyme), tangy (from sumac, a ground citrusy berry), and nutty (from toasted sesame seeds). Orange zest, marjoram, dill, and dried za’atar itself (an ancient herb that lent the blend its name) can also play a role. Rub it on a whole chicken before roasting, blend it with butter or oil to spread on warm bread, or sprinkle it over a savory yogurt bowl with fresh cucumbers and tomatoes. Za’atar blends are available online and in many supermarkets; our favorites: New York Shuk (nyshuk.com) and La Boîte (laboiteny.com). Or make your own with our recipe on page 59. 

eats 

Honeydew, Havarti & Cucumber Salad 

ACTIVE: 20 MIN | TOTAL: 20 MIN ¼ cup EVOO • 3 tbsp. apple cider vinegar • 3 tbsp. honey • 2 tsp. kosher salt • 3 tbsp. finely chopped fresh dill • 3 tbsp. finely chopped fresh mint, plus more for garnish • 3 cups cubed honeydew melon • 1 medium English cucumber, halved lengthwise and sliced 

into ½-inch-thick half-moons

• 8 oz. Havarti cheese, cubed 

In a large bowl, whisk the EVOO, vinegar, honey, and salt until combined. Whisk in the dill and mint. Add the melon, cucumber, and Havarti, tossing until coated. Garnish with additional mint. Serve chilled with a slotted spoon. Serves 4. 

Za’atar Grilled Halloumi Toast 

ACTIVE: 15 MIN | TOTAL: 15 MIN tbsp. EVOO • 3 tbsp. minced fresh parsley • 1 tbsp. minced fresh oregano • 1 lemon, zested and juiced • 1 tbsp. za’atar seasoning • ½ tsp. ground white pepper • 2 packages (8 oz. total) halloumi cheese, sliced in ¾-inch planks • 4 slices sourdough bread • 1 clove garlic, halved • 1 cup microgreens 

In a bowl, whisk together the EVOO, parsley, oregano, lemon juice, za’atar, and white pepper. Preheat a grill to medium-low. Brush both sides of the halloumi slices and the bread with herb oil. Grill the bread and halloumi until charred with grill marks, 1 to 2 minutes per side. Rub one side of each piece of grilled 

Microgreens are 

toast with the cut sides of garlic. 

young and tender 

Top the toasts with halloumi, 

sprouts of a variety of 

drizzle on any remaining herb oil, 

plants and veggies— 

and sprinkle with lemon zest and we love pea, radish,

microgreens. Serves 4. and broccoli.

RACHAELRAYMAG.COM SUMMER 2022

eats 

sunday 

dinner 

ITALIAN FLAG LASAGNA 

PHOTOGRAPHS BY TARA DONNE 

Want to fill a table? There’s no quicker way to do it than to say the words “lasagna and a big green salad.” Everyone will come running! This is 

vegetarian, but it isn’t a veggie lasagna in the traditional sense— it’s simply a green pesto, a red sauce, and a white ricotta

based filling. The ŶMeanwhile, make the béchamel:

Italian Flag Lasagna

In a medium saucepot, melt the

mushrooms give with Green Ricotta &

butter over medium heat. Add

Roasted Plum

it meatiness without the flour and whisk until smooth.

Tomatoes Slowly pour in the milk, whisking

adding meat. And 

continuously, and cook, still 

SERVES 6  | ACTIVE: 1 HR 

whisking, until thickened, about 

I hit the flag theme 

TOTAL: 2 HR 15 MIN 

minutes. Remove from heat. Stir 

hard with tricolor   large plum tomatoes,

in the nutmeg and season with salt. 

quartered 

ŶCombine the arugula, parsley, asparagus too. Just 

  tbsp. EVOO 

mint, basil, garlic, and lemon zest 

Fine sea salt 

having a little fun here! 

in the bowl of a food processor 

Freshly ground black pepper 

and pulse to chop. (Or finely chop 

  tbsp. fresh thyme 

by hand.) Taste and season with 

leaves, chopped 

salt and pepper. 

  tbsp. butter 

ŶIn a bowl, stir together the 

  tbsp. all-purpose flour 

ricotta, 1 cup of the Parmesan, 

½   cups whole milk, warmed 

and the lemon juice, then stir in the 

⅛  tsp. freshly grated nutmeg 

arugula-herb mixture and the egg. 

  cups packed arugula leaves 

ŶReduce the oven temperature to 

  cup packed mix of fresh 

parsley, mint, and basil °. In a 9-by-13-inch baking

dish, layer the lasagna as follows: 

  cloves garlic, crushed 

half of the béchamel, 4 pasta sheets, 

  small lemon, zested and juiced 

half of the herbed ricotta, 4 pasta 

  cups (1½ lb.) whole milk ricotta 

sheets, half of the roasted tomatoes, 

  cups freshly grated 

MY FEELING: RATHER 

Parmesan, divided pasta sheets, the remaining

  large egg, lightly beaten herbed ricotta, 5 pasta sheets,

THAN DOING MUSHY

the remaining béchamel, and the

  lb. no-cook flat pasta sheets

or fresh pasta sheets remaining roasted tomatoes.

VEGGIES IN THE

  cups (8 oz.) shredded Top with shredded mozzarella and

mozzarella the remaining Parmesan. Cover

DISH, LET LASAGNA

ŶHeat oven to 450°. On a foil-lined with greased aluminum foil and

BE LASAGNA AND baking sheet, toss the tomatoes with bake for 40 minutes. Remove

EVOO, salt, pepper, and thyme. the foil and bake 15 to 20 minutes

GET YOUR VEGGIES ON

Spread in a single layer and roast more, until bubbly and browned.

until tomatoes are slumped and Let cool at least 15 minutes before

THE SIDE. —RACH

tender, 20 to 25 minutes. Set aside. cutting and serving.

eats 

Mushroom & IN THE 

SHADOW 

Celery Salad 

SERVES 6  | ACTIVE: 20 MIN Celery is an 

underutilized 

TOTAL: 50 MIN 

veggie. Sure, it’s 

  portobello caps, scraped of 

great for building 

gills and thinly sliced, or 1½ lb. 

the base of a sauce, 

fresh wild mushrooms, sliced but it can also be 

one of the stars 

  tsp. kosher salt 

of the show, as it’s 

  lemons, juiced 

crunchy, bright, 

  cups large arugula leaves and slightly salty.

Not to mention 

or chopped escarole 

it’s inexpensive, 

  cups packed flat-leaf parsley, 

and it lasts forever 

leaves only 

in the fridge! 

  cup packed celery leaves 

(from 2 bunches) 

  ribs celery, thinly sliced 

on a long bias (about 2 cups) Red or black pepper, to taste 2   oz. shaved Parmigiano

OH, SNAP! 

Reggiano or pecorino 

ŶPlace the sliced mushrooms in Asparagus

trimming 101: Hold 

a salad bowl. Sprinkle with salt 

one spear between 

and toss with lemon juice, then let 

your thumb and 

stand until mushrooms have wilted index finger on each hand, and 

and liquid has released, about 

bend until it snaps; 

minutes. Add arugula, parsley, 

discard the bottom 

celery leaves, celery, half of the end (that’s the

woody part). 

cheese, and pepper; toss. Sprinkle 

Align the top of the 

remaining cheese on top of salad. 

broken one with 

the remaining, 

then use a chef’s 

Roasted Asparagus knife to cut the rest

in the same place. 

SERVES 6  | ACTIVE: 10 MIN TOTAL: 25 MIN 

  lb. mixed asparagus 

(white, purple, and/or green), woody ends trimmed 

2   large shallots, halved and thinly sliced lengthwise 

4   cloves garlic, crushed 

and sliced 

4   tbsp. capers, drained 

and cracked 

1   lemon, zested and halved 

Nonaerosol EVOO spray 

ŶPreheat oven to 425°. Line a pan with foil or parchment. Arrange the asparagus, shallots, and garlic on the pan in a single layer, then season with salt and pepper. Add capers and lemon zest. Coat lightly 

with cooking spray. Add the halved 

lemon, cut-side up, and roast until asparagus is crisp-tender, 15 to 18 minutes. Douse with the juice of the roasted lemon and serve. 

GRILLED SALMON 

NIاOISE WITH 

JAMMY EGGS 

eats 

edible 

arrangement 

Old-school composed salads get a new lease on life with seasonal 

veggies, a few modern ingredients, and beyond-basic dressings. 

RECIPES BY TARA HOLLAND     PHOTOGRAPHS BY TARA DONNE 

.Prepare an ice bath in a large 

bowl. In a large saucepan, cover the potatoes with 1 inch of generously salted cold water. Bring to a boil over medium-high heat. 

.Once potatoes are boiling, place the eggs into the same pot with a slotted spoon. Adjust heat to maintain a gentle boil. Cook eggs for 6½minutes. Transfer eggs to the ice bath for 2 minutes; 

continue cooking the potatoes.

When potatoes are fork-tender (10 to 12 minutes total), transfer to a plate with a slotted spoon and let cool slightly. 

.Add haricots verts to the same 

boiling water; boil until crisptender, about 3 minutes. Drain and immediately transfer to 

Grilled Salmon 

the ice bath, adding more ice if 

Niçoise with 

necessary, for 5 minutes. Drain. 

Jammy Eggs .In a small bowl, whisk shallot,

vinegar, Dijon, honey, and 

SERVES 4  | ACTIVE: 40 MIN 

thyme. Slowly whisk in EVOO; 

TOTAL: 40 MIN 

season. Set aside ¼cup of the 

  lb. mixed baby potatoes 

dressing in a small bowl. 

  large eggs 

5.Heat a grill or grill pan to 

¾  lb. haricots verts or green 

medium-high. Season fish and 

beans, trimmed 

drizzle with 2 tbsp. of the reserved 

  small shallot, finely chopped 

dressing. Grill 3 to 4 minutes 

¼   cup champagne or 

per side for medium. Transfer to 

white wine vinegar 

a cutting board; brush with 

  tbsp. Dijon mustard 

the remaining 2 tbsp. of reserved 

  tbsp. honey 

dressing. Let cool slightly then 

  tbsp. fresh thyme leaves, 

flake into large pieces, discarding 

roughly chopped 

any skin. 

½   cup EVOO 

7.Cut potatoes into ½-inch

  salmon fillets or swordfish 

steaks (about 1 lb. total) thick slices. Peel and halve eggs.

Arrange potatoes, eggs, haricots 

  large head Bibb lettuce 

verts, fish, lettuce leaves, 

  pint (2 cups) mixed cherry 

tomatoes, halved tomatoes, radishes, and olives

  radishes, thinly sliced on a large platter. Season. Drizzle

with ½ cup dressing. Serve any

  cup Niçoise or kalamata

olives, pitted and halved remaining dressing alongside.

BUTTERMILK 

RANCH 

CHICKEN COBB WITH PICKLED TARRAGON ONION 

recipe on page 37 

eats 

ANTIPASTI SALAD WITH CHEESY 

CROUTONS & 

PESTO 

DRESSING 

recipe on page 37 

GREEK SHRIMP SALAD WITH MARINATED FETA & 

PRESERVED 

LEMON 

DRESSING 

recipe on page 37 

eats 

¾  cup sliced pepperoncini, 

Buttermilk Ranch Antipasti Salad with

divided (reserving 2 tbsp.

Chicken Cobb Cheesy Croutons & marinating liquid)

with Pickled Pesto Dressing   preserved lemons, quartered,

flesh discarded, and finely 

Tarragon Onion 

chopped, divided 

SERVES 4  | ACTIVE: 20 MIN 

  oz. block Greek feta, drained 

TOTAL: 20 MIN 

SERVES 4  | ACTIVE: 20 MIN 

and cut into bite-size cubes 

TOTAL: 35 MIN ½  loaf ciabatta, cut into 1-inch

1   cup uncooked orzo cubes (4 cups) 

1   small red onion, thinly sliced 

(about 6 oz.) 

1   jar (12 oz.) marinated 5   tbsp. apple cider vinegar, 

1½   tsp. lemon zest, divided, artichoke hearts, halved divided 

plus 2 tbsp. juice 

(reserving 4 tbsp. of the 1½   tsp. dried tarragon 

marinating liquid)   tbsp. honey

(or 4½tsp. chopped fresh 

  tbsp. finely grated   tsp. smoked paprika, divided

tarragon leaves), divided 

Parmesan, divided ½   lb. cooked large shrimp,

1   tsp. granulated sugar 

  tbsp. EVOO, divided peeled and deveined, tails on

1    tsp. kosher salt 

½  cup fresh or jarred basil pesto   package (16 oz.) Campari

6   slices thick-cut bacon cocktail tomatoes, quartered 2   tbsp. balsamic vinegar 

½   cup buttermilk 

1   English cucumber, 

4   packed cups baby arugula ½   cup mayonnaise 

halved lengthwise, sliced 1   cup torn fresh basil leaves 

1¼  tsp. onion powder 

1   small red onion, 3   medium heirloom 

½   tsp. dried dill (or 1½ tsp. finely chopped

tomatoes (about 1 lb.), finely chopped fresh dill) 

1.In a small saucepan, whisk the 

cut into large chunks 

3   cups pulled rotisserie chicken 

EVOO, garlic, oregano, ¼ cup 

  jar (16 oz.) fire-roasted 1   package (7 oz.) Gorgonzola, 

of the pepperoncini, and half of the 

peppers, drained and 

crumbled (about 1¾cups) 

sliced into strips preserved lemon until combined;

  small avocados, pitted, 

  oz. fresh mozzarella pearls season generously. Warm oil

peeled, and diced 

mixture over medium heat for 

  oz. soppressata, 

2   large ears corn, shucked 

sliced into strips minutes. Remove from heat and

and kernels removed 

submerge the cubed feta in the .Preheat oven to 375°. 

  large romaine heart, 

oil. Allow cheese to marinate for 

thinly sliced crosswise .In a medium bowl, toss cubed

at least 45 minutes. 

.In a jar, combine the onion, ciabatta with 2 tbsp. of the

.Meanwhile, bring a medium 

artichoke marinating liquid, ¼cup of the vinegar, ¼cup water, 

pot of salted water to a boil. Add 

tsp. of the dried tarragon tbsp. of the EVOO, and 3 tbsp.

the orzo and cook until al dente, 

(or 3 tsp. fresh), sugar, and salt. of the Parmesan; season. Spread

6 to 7 minutes. Drain and rinse 

on a baking sheet and bake, Shake jar well and let sit for at least 

under cold water, then return to 

turning halfway, until golden 30 minutes, shaking 2 or 3 times. 

pot. Scoop out 1 tbsp. of the 

and crunchy, 10 to 15 minutes. .In a large skillet, fry the bacon 

feta marinating oil and stir into 

over medium-high until crisp, .Meanwhile, in a small bowl,

the orzo; season. 

to 8 minutes. Transfer to a whisk the remaining artichoke

.Remove the marinated feta from 

paper-towel-lined plate. When marinade (2 tbsp.), Parmesan

the saucepan with a slotted spoon 

cool, chop into bite-size pieces. (4 tbsp.), and EVOO (2 tbsp.) with

and transfer to a small plate. Pour the pesto and the balsamic vinegar; 

.In a small bowl, whisk 

the infused oil through a fine-mesh taste and season if necessary. 

buttermilk, mayo, onion powder, 

sieve into a small bowl, discarding 

.Lay out the arugula and basil on ½  tsp. of the dried dill (or 1½ tsp. 

any remaining solids. 

fresh), and the remaining 1 tbsp. a large platter or 4 plates. Arrange

.In a small bowl, whisk 5 tbsp. 

the ciabatta croutons, artichokes, vinegar and ½ tsp. dried tarragon 

of the feta oil with the pepperoncini 

(or 1½ tsp. fresh); season. tomatoes, roasted peppers,

marinating liquid, the remaining mozzarella, and soppressata on 

.Drain onion through a sieve. 

preserved lemon, ½ tsp. lemon zest, top of the greens. Season and (Save vinegar to make another lemon juice, honey, and ½ tsp. 

drizzle with ½ cup of the dressing, batch; it keeps in the fridge for up 

smoked paprika. Season generously. 

serving any extra alongside. to a week.) Arrange onion, bacon, 

.In a medium bowl, toss shrimp 

, Gorgonzola, avocado, 

with 2 tbsp. of the infused oil, corn, and romaine on a large platter 

Greek Shrimp Salad 

WHAT A 

the remaining 1 tsp. lemon zest and (or divide on 4 plates). Season and 

with Marinated Feta & ½tsp. smoked paprika; season. LEMON!

drizzle with ½ cup dressing, with 

any remaining served alongside. Preserved Lemon .Arrange orzo, shrimp, tomatoes,

Preserved 

cucumber, red onion, feta and 

Dressing lemons are a

remaining pepperoncini on a large 

staple in some 

platter or 4 plates. Season and Middle Eastern

SERVES 4  | ACTIVE: 25 MIN

cuisines. The

TOTAL: 25 MIN, PLUS MARINATING drizzle with ½cup dressing.

pickled peel

Serve any remaining dressing to

  cup EVOO gives a briny,

pass at the table. sweet-sour

  large cloves garlic, grated

punch to

  tbsp. chopped fresh everything

oregano leaves it touches.

CANNED WINES THAT ARE ACTUALLY GOOD•SPRING-PROOFING YOUR HOME TIPS FOR TRAVELING WITH PETS• DOCTOR VISITS TO BOOK NOW I can’t believe our wine columnist, Rita Jammet, the queen of bubbles, the chief at La Caravelle Champagne, is getting behind canned wines! But Rita’s the boss when it comes to the sauce, so anything she says, I’m down with. Turn the page to learn more, then get ready to pop a top this summer! 

—RACH 

yes,we can! 

Summer is here! The beach is calling, and so are picnics with friends and family gatherings around the pool. What will you be drinking? 

FROM THE WINE 

CELLAR OF 

Our prediction: wine from a can.  BY RITA JAMMET     PHOTOGRAPH BY CHRISTOPHER TESTANI RITA JAMMET 

Easy to tote and easy to drink, canned wines have come into their own. 

Who knew it would happen, but 

you can now drink good wine from a can! Canned beverages have been around since the 1930s, when beer and soda makers started using them as a cheaper and more durable alternative to glass. Wine in cans started around that time too, but the trend never took off because the low-quality aluminum damaged the flavor. (And you may have noticed that wine drinkers are pretty particular about flavor.) Flash-forward many decades, and can composition has come a long way—as have its once-lowbrow associations. There were some pioneering forays, like the Family Coppola’s Sofia sparkling wines produced in individual-serving cans. But it wasn’t until the late aughts that the category exploded, and now, because folks are putting good wine in those little cans, their popularity is soaring. One standout arrived on the scene in 2016, when Jordan Salcito, sommelier turned winemaker, launched her 

insiders 

award-winning Ramona canned 

wine spritzes. Made in Italy, the SERIOUS CANNED

drinks are part of her mission to WINES

democratize fine wine. “Our goal (that don’t take

since Day One was to create themselves seriously)

something delicious and organic

FROM THE BAR OF

and available anytime, anywhere.

JOHN CUSIMANO

When we launched, cans were Francis Coppola Sofia

an anomaly in our industry. A blend of Pinot Blanc, Sauvignon

I saw a void in the market for a Blanc, and Muscat Cannelli, this FROZEN

refreshing white bubbly bursts with 

high-quality beverage that shared 

rich pear and exotic fruits, plus 

a value system with the fine GIN & TONIC

honeysuckle and citrus flavors. 

wines I’d come to know and love 

$20 for a four-pack; wine.com 

MAKES 1 LARGE PITCHER 

while working as a sommelier.” 

oz. gin • 4 oz. fresh lime juice plus lime 

In 2018, New York sommelier 

wheels, for garnish • 4 oz. simple syrup* 

Thomas Pastuszak took up 

Ramona Meyer Lemon • 12 tonic water ice cubes (fill a

the mission after falling in love 

Wine Spritz standard ice cube tray with tonic water

with wine via the restaurants 

Organic Sicilian Zibibbo grapes and and freeze) • 12 regular ice cubes

and wineries of the Finger Lakes,

Meyer lemon juice make for a light Place gin, lime juice, simple syrup in a

in upstate New York. The

sparkler with aromas of green apple, blender with tonic water and regular ice

idea behind Vinny (that’s vin, cactus flower, and lime blossom. cubes. Process on high until smooth

the French word for wine, plus $20 for a four-pack; drinkramona.com (it’ll look like a frozen margarita).

Pour into rocks glasses and serve with nyfor its provenance) was “make 

a lime wheel and a straw. 

it easy, enjoyable, and accessible,

*For syrup, combine 1 cup each sugar and 

drink it wherever glass can’t go, Vinny Blanc

water in a small pot. Simmer and cook 

when you want a single serving This crushable sparkling white

until sugar melts. Cool completely, then 

blend of Riesling and Grüner Veltliner 

of something cold, sparkling, 

transfer to a clean lidded jar or bottle 

is crisp and refreshing. 

and refreshing.” and store in the fridge. Use as needed.

$16 for a four-pack; vervewine.com 

And you can’t talk canned wine

without a nod to Yes Way Rosé. 

Founders Erica Blumenthal 

Yes Way Rosé 

and Nikki Huganir treated rosé 

This delicious Grenache-based blend 

not just as a wine, but as a way 

from Provence delivers all the usual 

of life, and what started as a 

rosé goodness: notes of ripe 

meme became a collaboration 

strawberry, citrus, and stone fruit. 

with a quality winery in Provence, $17 for a four-pack; target.com

France. They started putting

delicious rosés in cans in 2020,

and Yes Way Rosé quickly became Frico Lambrusco

the top-selling French canned A fun and quaffable sparkling red

from Italy, this is a perfect aperitivo. 

wine in the U.S. 

Notes of red fruits and pomegranate 

The great options in canned 

give it the perfect balance of acidity, 

wines are great news for outdoor 

sweetness, and crispness. 

revelers. Cans are portable, 

$13 for a four-pack; garyswine.com 

durable, and environmentally friendly: Individual servings mean 

minimal waste, and the packaging is recyclable. They require no corkscrew, and they chill quickly. 

A FEW YEARS AGO, SOME AUSTIN CHEF 

The wines are also often low in 

alcohol (good for day drinking!), 

FRIENDS OPENED LORO, AN ASIAN 

and they’re reasonably priced. 

Most important, they’re tasty. SMOKEHOUSE WITH AN EXCITING COCKTAIL

The wine production process isn’t 

MENU. I HAD TO FIGURE OUT HOW TO 

sacrificed; traditional methods 

are used, and all blending and 

MAKE THEIR FROZEN G&T BACK HOME. —JOHN 

carbonation take place before the 

juice goes into the cans. See my picks, to be consumed young and enjoyed straight out of the can or poured into a wine glass, 

where you’ll get even more 

of the complexity and aromas. 

don’t delay your doctor! 

Dr. William Li, physician, Covid-19 researcher, and author of Eat to Beat Disease, explains why you need to get back to your regular 

FROM THE 

appointments—and which ones you should schedule today. 

MEDICAL OFFICE OF 

DR. WILLIAM LI BY SARAH Z. WEXLER    ILLUSTRATIONS BY ASIA PIETRZYK

insiders 

If you haven’t been to the dentist for a cleaning or to the derm for a mole check during the pandemic, 

you’re not alone. Since March 

2020 an estimated 41 percent of adults in America have delayed or avoided medical care due to Covid-19. That’s been especially true for women, Black and Hispanic adults, young adults, and people with underlying medical conditions—all more likely to skip checkups, recommended medical tests, or seemingly non-urgent treatments. But it’s time to head back to your doctors, says Li. While some people are still worried that a doctor visit or a waiting room is a risk, Li points out that with strict protocols to 

Dental exam Heart disease &

reduce exposure to the virus, 

cancer specialists 

“Dental health is critical for overall doctors’ offices are well-controlled If you’ve had a past heart condition, health,” he says, especially since and safe environments—especially you should see your cardiologist at “periodontitis is related to heart 

if you’re vaccinated, boostered, 

least once a year, and every three disease and dementia.” Plan on a and wearing a mask. And the months if you’re experiencing cleaning and checkup every six 

bottom line, says Li, is that not 

symptoms of serious heart disease, 

going to the doctor is probably months, or more often if you

says Li. If you’re being treated 

to your health. “Skipping have active tooth or gum disease. 

for cancer, you will need to see 

Although you need to remove your routine cancer screenings may your oncologist regularly, and if mask, your dentist and hygienist lead to higher rates of avoidable you’ve been successfully treated will be wearing a mask and gloves, cancers like breast, cervix, and your cancer is no longer which protects them as well as you. skin, and colon cancer,” he says. active, you will need to keep up 

“Missing dental care may lead 

Colonoscopy with your annual visit.

to higher rates of tooth decay.

Patients who didn’t seek “This is definitely a test you don’t

emergency care when they were want to skip, especially since

experiencing chest pain risk worse the new guidelines start screening

outcomes from a heart attack. for colorectal cancer five years

The list goes on.” If you’ve skipped earlier than before, now at age

DOCTORS’ OFFICES ARE

care during the pandemic, these ,” says Li. You’ll need to get

are the appointments Li says to the test every 10 years.

WELL-CONTROLLED AND 

make right away! 

Breast check 

SAFE ENVIRONMENTS— 

Primary-care checkup 

Your primary care doc or 

This is recommended every year, gynecologist should be doing ESPECIALLY IF YOU’RE

and if you’ve skipped a year (or a breast exam every year, and

VACCINATED, BOOSTERED,

two), your doctor will decide what if you’re 45 to 54, you should also

routine tests to run. “It may get an annual mammogram,

AND WEARING A MASK.

include basic blood chemistry, according to the American

kidney tests, blood counts, a lipid Cancer Society; once you’re over

THE BOTTOM LINE IS THAT

panel, and others depending on , that goes down to every two

your individual risk factors,” Li years. Speaking of the gyno, NOT GOING TO YOUR

says. For people with diabetes, it’s Li says a pelvic exam is no longer

important to see your PCP every recommended every year, DOCTOR IS PROBABLY

six months if your blood sugar is but it’s good to check in with your

RISKIER TO YOUR HEALTH

well controlled, and at least every doc annually about cervical cancer

three months if you’re having screenings, your sexual health,

THAN GOING. —DR. LI

trouble managing it. and any symptoms or concerns.

have dog, will travel 

Whether you’re planning a road trip or booking a flight, a vacay without your pup just feels wrong. So take him along! Dr. Courtney Campbell has 

FROM THE VET OFFICE OF 

DR. COURTNEY 

the 411 on traveling with your furriest family member.  BY LISA FREEDMAN 

CAMPBELL 

Strapped 

in and 

wearing a life vest: Well done, 

dog parent! MAKE SURE YOUR friendly. (You can also check to

pup will likely need to be at 

FURRY FRIEND IS see if pets are already at a specific

least 8 to 10 weeks old. For an 

CLEARED FOR TRAVEL 

international flight, it’s usually listing.) Other sites like BringFido

you book a trip, talk to 

and Petswelcome.com can help 15 weeks. 

veterinarian, Campbell 

you find pet-friendly hotels. suggests. You’ll want to make 

FIND A PET-FRIENDLY 

sure your pup is up-to-date on all PLACE TO STAY KNOW YOUR PLANE PLAN

vaccinations and that he’s got “It is vital that you call ahead and “For most airlines, in-cabin

proper identification tags and even inform the hotel or rental that you transport is restricted to small pets

a microchip. Depending on where are bringing a pet,” says Campbell. that fit in a kennel under the cabin

you’re going, you may need special “This is for the safety of all the seat,” says Campbell. If your

paperwork to prove he’s cleared animals and humans involved. dog is bigger, he’ll be handled as

for entry. “Be sure to visit the Never try to sneak your pet in!” (extra-special) checked baggage.

USDA website, to research the Luckily, there are likely lots Either way, expect to pay an added

requirements and regulations for of options for you—options that fee, usually around $100. A few

the locations you will be traveling don’t even include extra fees. tips from Campbell: Have your

to and through,” says Campbell. Airbnb, for example, lets you pet’s veterinary record on hand

If you’re flying domestically, your search for listings that are pet in case the airline asks for it. Make

insiders 

PETS, ETC. 

sure the kennel is large enough for your pet to stand, sit, lie down, 

and turn around in. And look up a map of the airport’s terminal before you go, so you know where the relief areas are. Note: Some airlines don’t allow short-nosed pets (bulldogs, Boston terriers, boxers, pugs, and Persian cats, for example) due to safety concerns. 

BE CAREFUL IN THE CAR 

As cute as it is to have your dog 

ride shotgun with you, that’s not where he belongs. (He could distract you, suffer from an airbag injury, or go flying through the windshield in a head-on collision, 

DINING 

Campbell warns.) The best place 

for Fido: in a kennel on the floor in 

WITH DOGS 

the back seat or in the rear cargo 

area. Plan on stopping every three e’re very happy to report that many

to four hours for a break, and try restaurants are not just permitting but

offering food in smaller amounts, W actually encouraging you to bring

along your furry friend. 

more frequently than usual if 

Some major chainsoffer secret dog menus, 

possible. “This will potentially 

with items like the Starbucks Puppuccino (whipped 

help to prevent nausea or an upset 

cream in a cup), the Pup Cup from Dairy Queen 

stomach,” Campbell adds. 

(vanilla soft serve topped with a dog treat), and the 

Pup Patty (a plain, unsalted burger patty) at In-N-Out.

Lazy Dog Restaurant & Barhaslocations in California, Colorado, Georgia, Illinois, Nevada, Texas, and Florida—all of which welcome pets on its patios. 

“We want families to be able to come in and dine 

CALL AHEAD AND INFORM 

together, and family includes dogs,” says Laura LaVigne, director of marketing. 

“OTEL OR RENTAL THAT 

Lucky Labrador Brewinghas three locations 

YOU ARE BRINGING A PET. in dog-loving Portland, Oregon. In addition to

year-round dog-friendly patios, every fall they host 

Dogtoberfest, a huge dog-wash event with beer 

NEVER TRY TO SNEAK ONE IN! 

and live music, plus baths for your little stinker, all 

—DR. CAMPBELL to raise money for a local animal hospital.

Boris & Horton, New York City’s first dog-friendly indoor cafe, gives you the opportunity to have a cup 

of locally roasted coffee or a glass of wine, as well as a fancy pastry from Balthazar, while you snap 

PET-PROOF YOUR ROOM 

photos of your pup in a photo booth. It also hosts 

Even though you’re staying at a 

adoption events on weekends. 

pet-friendly place, you know your 

Pub Dogin Colorado Springs, Colorado, is a dog’s idiosyncrasies best and what 

full-service restaurant and bar for humans that 

dangers to look out for. Unplug 

looks like a giant wooden barn. You can dine with 

electrical cords that might 

your (leashed) dog indoors or out on the patio, or 

be easily accessible, Campbell off-leash at the pub’s 3,000-square-foot play area.

advises. Also move plants up and 

Paradise Park, a pizza spot in Chicago, has outdoor out of the way, close the toilet lid 

tables where your pup can join you, or—if you 

(so your dog doesn’t drink out of 

truly trust your dog not to swipe a slice—you can 

it or become trapped), pull up the At Lazy Dog, Fido plop down beside your pup on floor cushions.

is welcome to 

strings to window blinds, move 

Art & Soulin Washington, D.C., is run by Art Smith, sit and order 

trash cans, and check for any other from a special former personal chef for Oprah, and he welcomes

hazards in the space. This is all dog menu. (Must dogs on the patio. Check the dog menu: The Gravy

be accompanied 

especially important if you’re Train is rice, beef, and gravy, for five bucks. And on

by a human.) 

National Dog Day in August, staff give out free peanut 

going to be leaving your pup 

butter and banana “pup-sicles.” —SARAH Z. WEXLER there alone. If you do, and you’re 

in a hotel, don’t forget to put up 

the Do Not Disturb sign! 

ask a handy guy 

Michael Murray, Rach’s go-to design guru and general manager of Rachael Ray Home, answers your questions on everything outdoorsy, 

FROM THE DESIGN 

MIND OF 

from patio furniture to exterior paint jobs and beyond! 

MICHAEL MURRAY 

How do you keep outdoor furniture clean? I love an open-air living room, but I worry about splurging, only 

to have it lose 

its luster after one season. 

Yes, rain and pollen are formidable 

opponents for your outdoor furniture, but your best defense is a good offense. Make part of 

your “going in for the night” 

ritual include covering the patio furniture, or stacking cushions in the garage. If you know you’re not going to do that, get friendly right away with a mid-price pressure washer. Anything outdoors can 

be pressure washed—just be sure to use the right setting for the task. Bonus: There’s something so gratifying about using a pressure 

washer. Just ask TikTok! 

You can never A fire pit—

An abundance 

have too much whether for YES, RAIN AND POLLEN ARE

of throw 

greenery in a real wood

pillows ups 

your outdoor campfire

the cozy factor 

“IDABLE OPPONENTS 

space! Even or a propane

and makes 

when you flame—makes

outdoor 

FOR YOUR OUTDOOR 

already have your space

furniture more 

lots of shrubs, much easier

lounge ready. 

trees, and to utilize FURNITURE, BUT YOUR

But remember 

bushes, as year-round.

’ll need 

seen here, to be cleaned 

BEST DEFENSE IS A GOOD 

a few smaller 

periodically, potted plants 

just like your 

make the OFFENSE! —MICHAEL

indoor pillows! 

space feel 

even more 

put together. 

insiders 

NEW STUFF 

I want to repaint my 

Q 

home’s exterior 

something bold. What do I need to consider? 

I beg you to please skip the fad 

of a painted-black house. The sun fades it quickly, and it’s harder to keep your home cool in summer. 

If you must try the trend, go with 

charcoal gray. If you’re not sure 

SUMMER 

what color you crave, drive around 

your neighborhood and snap pics REFRESH

of homes you love. Then compare 

The season is a lovely time 

them—is there a specific color 

to dine al fresco, sure. It’s also 

you like, or is there something else 

when patio furniture is at a 

in the style of the home or the 

premium. Instead, refresh your 

landscaping you could replicate? interior with living and dining

If you’re still not pulled in one room furniture that’s so special

you won’t be sad when summer 

direction, and especially if you 

ends. One favorite of Michael, 

have older siding, opt for Benjamin 

our home guru and Rachael’s 

Moore Revere Pewter. The light, 

design partner, is the Rachael Ray 

warm gray works miracles, hiding 

Home Chelsea Glass Top 

flaws so even a not-new house 

Dining Table. “It’s so light and looks modern and fresh. 

sophisticated, it feels magical,” he says. “It turns a PB&J lunch into an event.” As for seating, 

We have traditional 

Q Michael loves the materials of the

dark-wood furniture 

Rachael Ray Home Gramercy 

that feels so heavy, especially 

Sectionaland Nolita Chair. 

in summer. How can 

“Nothing says summer like light 

we make things fresher 

fabrics,” he says. And for 

and lighter without 

the members of your family who 

replacing everything? are known to let their ice pops

drip, the performance fabrics 

First, give old items new uses so 

on both mean that spills or stains 

they feel more modern. A china 

won’t be a problem.“ Yes, you 

cabinet can look heavy and 

want your furniture to look 

old-fashioned if you have it in the 

beautiful, but you also need to be 

dining room filled with actual 

able to live!” says Michael. 

china. It feels less old-school when 

Visit rachaelray.com for stores. 

it’s used in the living room as 

a bookcase. Lighten things up around the dark furniture with 

a raw-linen shade on the walls, in Rach’s

Gramercy 

the drapes, or with a sisal area rug. 

Sectional is an 

Then use pillows and art for pops 

instant room 

of color. If the furniture isn’t brightener.

valuable, like an heirloom dining 

room set, mix it up by painting either the table or the chairs a color, and the other black. 

You may know how I fe 

“ 

I’ve always heard that if y nice to say, you shouldn’t s 

This is the season 

and to run around and children. Summer has t whether you’re filling t Oh, and a summer sunset breaks and the day is d 

the sun finally give up, at e 

end of a good, lon 

eel about summer, but 

ou don’t have something say anything. So here goes: 

to gather outside, 

play games and act like the longest days, useful hem with work or fun. t is magic.When the heat one, it’s a gift to watch eight or nine, and feel the 

ng, beautiful day. 

” 

•SUMMER 2022• 

RACHAELRAYMAG.COM SUMMER 2022

White Miso Ramen with 

Spring Greens & 

Smoked Tofu 

recipe on page 52 

minute 

meals 

The bounty of seasonal produce shines in these super-fresh, super-quick dinners packed with veggies from Afor asparagus to Zfor zucchini! 

Photographs by Christopher Testani 

Cherry Tomato 

Pici with Mozzarella, Aged Balsamic & Arugula 

SERVES 4 

¼   cup EVOO 

6   cloves garlic, thinly sliced 

2   pints cherry tomatoes, halved 3   cups passata or tomato sauce 

Once you start Handful small basil leaves

making ramen 

g (1.1 lb.) dry pici pasta 

bowls, you’ll never 

  cup grated Parmigianostop— there are 

Reggiano 

endless combos. 

  container mozzarella pearls or — RACH 

oz. diced fresh mozzarella 4   cups wild baby arugula 

Balsamic drizzle or thick, aged balsamic vinegar 

ŶBring a large pot of water to a boil. Heat a large nonstick skillet over medium heat with EVOO, 4 turns of the pan. Add garlic and swirl 1 minute, then add the cherry tomatoes; season. Cook tomatoes 

5 minutes, then add passata and 

basil. Simmer on medium-low heat until thickened, about 20 minutes. ŶOnce pot of water is boiling, salt the water and stir in pici, cooking 1 minute less than package 

directions. Reserve ½ cup of 

White Miso Ramen 

pasta cooking water, then drain. 

ŶToss the pici and Parmesan in the 

with Spring Greens & 

skillet with the sauce for 1 minute, 

adding some of the reserved 

Smoked Tofu 

pasta cooking water if necessary to loosen the sauce and coat the pici. 

SERVES 4 ŶBring a large pot of water to a Add the mozzarella, tossing gently,

  cups chicken bone broth or boil for the noodles. In a separate and transfer to a serving bowl.

vegetable stock Top with arugula and drizzle with

large pot, heat stock plus 2 cups 

  inches fresh ginger, balsamic vinegar.

water over medium. Once heated, 

peeled and grated or 

stir in ginger, garlic, miso, and 

sliced into matchsticks 

shoyu and let steep for 5 minutes. 

  cloves garlic, grated or 

In a medium skillet over low heat, 

thinly sliced 

add tofu or chicken and a few 

⅓  cup white miso paste 

ladles of the hot, steeped stock. 

  tbsp. shoyu (Japanese-style 

Simmer until warmed through. 

soy sauce) 

ŶAdd the noodles to the boiling 

g smoked tofu, cubed, or 1 lb. 

smoked chicken, thinly sliced water and cook according to 

package directions; drain. 

  lb. fresh ramen noodles or 

fresh spaghetti 

ŶTo serve, make a nest of noodles 

  bunches (7 to 8 oz. total) 

in the center of 4 shallow bowls, 

enoki mushrooms, trimmed 

then arrange tofu or chicken, 

  small, firm zucchini, thinly 

mushrooms, zucchini, carrots, and 

sliced into matchsticks 

torn greens on top of the noodles 

  rainbow carrots, thinly 

in sections, like spokes of a wheel. 

sliced into matchsticks 

Ladle hot broth into the bowl and 

  cups spring greens and 

garnish, as desired, with scallions, 

gem lettuces, coarsely 

sesame oil, sesame seeds, togarashi, 

torn or chopped 

edible flowers, and/or shiso leaves. 

Sliced scallions, sesame oil, 

sesame seeds, togarashi, edible flowers, and/or shredded shiso leaves, for garnish (optional) 

Pici is just super-fat spaghetti. It has a long cook time (20 to 22 minutes!), so sub in bucatini if you’re in a hurry. 

—RACH 

Cherry Tomato Pici with Mozzarella, 

Aged Balsamic & Arugula 

Risotto freaks some people out because they assume it’s difficult to make. It isn’t. And it’s fast: From the time 

you add liquid, it’s 

only 18 minutes. 

—RACH 

Lemon Risotto with 

Peas & Scampi 

Lemon Risotto with Peas & Scampi 

SERVES 4 

RISOTTO 

  to 6 cups vegetable broth or 

chicken bone broth 

2   lemons, skin peeled into strips 

avoiding pith, and juiced 

2   tbsp. EVOO 

1   small white onion, 

finely chopped 

2   garlic cloves, chopped 

or grated 

½   cups carnaroli or arborio rice 

White or fine black pepper 1   cup dry Italian white wine 1   cup small fresh peas 3   tbsp. butter, cut into small pieces 

1   cup grated Parmigiano

Reggiano 

1   tsp. acacia honey, sugar, 

or light agave syrup 

Pea tendrils, for garnish 

SCAMPI 

  lb. small, sweet shrimp 

(about 30 shrimp), peeled and deveined 

3   large cloves garlic, 

I love to dress up 

finely chopped 

any lean protein 

  lemon, zested and juiced 

with a piece of salty 

  tsp. crushed red pepper ham. —RACH

  tbsp. EVOO 

½   cup dry vermouth 

2   tbsp. butter 

¼   cup fresh parsley, 

finely chopped 

ŶIn a medium saucepan, combine 

the broth and lemon peel strips over 

Baked Fish with Prosciutto 

a low flame, to warm and steep. 

Heat EVOO, 2 turns of the pan, in 

a round-bottomed pot or pan. Stir 

& Dry-Fry Asparagus 

in onion and garlic, cooking until 

softened, 2 to 3 minutes. Add 

SERVES 4 ŶPlace an oven rack in the center

the rice, pepper, and salt, stirring

  sustainable center-cut cod position and preheat to 425°. Coat

for 2 minutes. Add the wine, or halibut (6 to 8 oz. each)

fish with EVOO and rub all over stirring until it evaporates. Add the 

¼   cup EVOO 

with garlic, lemon zest, red pepper, stock in 3 stages, stirring vigorously 

  cloves garlic, grated thyme, parsley, and salt. Wrap

in each addition. (The rice should 

  lemon, zested prosciutto crosswise in layers

cook 18 minutes for al dente.) 

  tsp. crushed red pepper around the filets, leaving the ends

Stir in the peas after 12 minutes.

  tbsp. chopped fresh thyme of fish peeking out. Bake on a tray

ŶMeanwhile, prepare scampi: Toss

Handful fresh parsley, until fish is opaque and prosciutto

the shrimp in a medium bowl with finely chopped is crisp, 18 to 20 minutes.

the garlic, lemon zest, red pepper,   thin slices reserve prosciutto

ŶHeat a cast-iron or stainless 

and salt. Marinate 10 to 15 minutes. di Parma or speck

skillet over medium-high heat for 

½   lb. asparagus or rainbow 

ŶHeat a large, nonstick skillet minutes. Add the asparagus and

asparagus (purple, white, 

over medium-high heat. Add the season. Place lemon in pan, cut-

and green), trimmed 

EVOO and shrimp, tossing until side down. Dry-fry the asparagus

  large lemon, halved 

pink and opaque, 3 minutes. until crisp-tender and browned,

  cup mixed fresh dill and 

Add the vermouth and lemon juice, to 5 minutes. Remove asparagus

tarragon, coarsely chopped 

then swirl in butter until melted. to a shallow dish, douse with the

Off heat, stir in parsley. 

juice of the charred lemon, and toss 

ŶTo finish risotto, stir in the cheese, with herbs. Serve alongside the fish.

honey, and lemon juice. Top with 

shrimp scampi and pea tendrils. 

Fregola Sarda with 

Spiced Baby Carrots 

SERVES 4 

This is great for 

  tbsp. EVOO, divided 

breakfast, lunch, or 

  tbsp. harissa paste dinner— it’s hearty 

and wildly healthy.   tbsp. lemon juice

— RACH 

  tbsp. honey 

1   bunch (1¼ lb.) rainbow baby carrots, trimmed of green tops, halved lengthwise, and sliced in ½-inch pieces ½   cup slivered almonds 

500 g (1.1 lb.) fregola sarda 

2   tbsp. butter 

2   shallots or a small onion, 

finely chopped 

  cloves garlic, grated 

1   cup grated ParmigianoReggiano 

1   cup combined fresh dill, mint, and parsley, chopped 

3   cups microgreens 

ŶPlace an oven rack in the center position and preheat to 450°. Fill a large pot with 3 quarts of 

water and bring to a boil. 

ŶLine a baking sheet with foil and then parchment. In a medium bowl, 

whisk 2 tbsp. of the EVOO with 

the harissa, lemon juice, and honey. 

Scafata & Add carrots, season, and toss

until coated. Spread carrots on the baking sheet and roast until tender 

Poached Eggs 

and golden at edges, 15 to 18 minutes. 

SERVES 4 ŶPrepare an ice bath. For the fava

ŶPlace almonds in a small 

  cup shelled fresh fava beans beans, bring a medium pot of 

skillet over medium heat and toast, 

¼   cup EVOO water to a boil. Add beans and boil

stirring, until golden brown,

  lb. white or green asparagus, for 5 minutes. Drain and transfer

to 8 minutes. Remove from heat.

trimmed and thinly bias-sliced to the ice bath. Once beans have

ŶAdd fregola sarda to the boiling

  bunch spring onions or cooled, drain and peel.

small leeks, white and light water and cook until just shy of

ŶHeat EVOO in a large, nonstick 

green parts thinly bias-sliced al dente, 15 to 18 minutes. Reserve

skillet over medium-high heat. Stir 

  cloves garlic, sliced ½ cup of the pasta cooking water

in the asparagus, onions, and fava 

  cups vegetable stock or and drain.

beans; season. Cook, stirring, for 

chicken bone broth 

ŶMeanwhile, in a large nonstick 3 minutes, then add the garlic and 

  cups escarole, lettuces, 

skillet over medium heat, add the stock and bring to a simmer. Add 

or mixed spring greens 

remaining 2 tbsp. EVOO, then the the greens, herbs, and lemon juice, 

  cup mixed fresh parsley, 

butter, shallots, and garlic, cooking stirring until greens are wilted. 

tarragon, and basil leaves 

until softened, about 8 minutes. Remove from heat and cover. 

  lemon, juiced 

Season. Add the roasted carrots, 

  tsp. white vinegar ŶIn a large, straight-sided skillet,

fregola sarda, cheese, toasted bring a few inches of water and 

  large eggs 

almonds, dill, mint, and parsley to vinegar to a simmer over medium

Grilled ciabatta, rubbed with 

the pan, adding some of the pasta 

garlic, drizzled with EVOO, high heat. Crack an egg into

water, if necessary, until everything 

and seasoned with flaky sea a ramekin or a small bowl, then 

is lightly coated. Season. Top with 

salt (optional) 

slowly pour it into the simmering 

microgreens and serve. 

water. Wait a few seconds before 

repeating the process with the next egg. Cook eggs 2 to 3 minutes for soft, runny yolks. Use a slotted spoon to transfer the eggs to a paper-towel-lined plate. ŶServe vegetables and broth in shallow bowls and top with eggs. Serve with ciabatta, if desired. 

Fregola sarda is a fun food to eat— it looks like confetti. It’s often made with clams or small bites of seafood. 

—RACH 

Fregola Sarda with Spiced Baby Carrots 

Traditional shawarma is made with lamb. This one will leave you feeling light and 

lean but all spiced up 

and ready to go! 

—RACH 

Za’atar Eggplant or Zucchini Shawarma 

Za’atar Eggplant or Zucchini Shawarma 

SERVES 4 

ZA’ATAR SPICE BLEND 

  tbsp. ground sumac 

  tbsp. toasted sesame seeds 

1   tbsp. Aleppo pepper or hot paprika 

1   tbsp. ground cumin 1   tbsp. ground coriander 

2   tsp. dried thyme or oregano 2   tsp. garlic powder 

1   tbsp. kosher salt 

Ramps are simply 

  tbsp. freshly ground black pepper 

wild leeks. This 

SHAWARMA pesto has a mild

onion flavor with a 

  tbsp. well-stirred tahini 

lot of spice from 

  lemon, zested and juiced 

the arugula. 

¼   cup EVOO 

—RACH 

  medium eggplant (about 1½ lb.), 

sliced into ¼-inch-thick rounds, or 3 medium zucchini 

2   medium white onions, 

thinly sliced into wedges 

SAUCE 

  cup plain Greek yogurt ¼   cup well-stirred tahini 

1   tbsp. EVOO 

1   lemon, juiced 

FOR SERVING 

  cup combined fresh dill, mint, 

and parsley, chopped

Chopped lettuce, diced tomatoes, and thinly sliced red onion, mixed 

1   cup chopped giardiniera 

(Italian pickled vegetables) 

Ramp, Arugula & 

Sour pickles 

Thin pitas, charred 

Basil Pesto Pasta 

ŶMake the spice blend: Combine 

sumac, sesame seeds, Aleppo pepper, 

SERVES 4 ŶBring a large pot of water to

cumin, coriander, thyme, garlic, 

  bunch ramps, trimmed, boil for pasta.

salt, and black pepper in a small bowl. 

whites and greens chopped 

ŶPlace ramps, arugula, basil, ŶPrepare the shawarma: In a large 

  cups packed wild arugula 

pecorino, pistachios, lime juice, bowl, whisk ²∕ 

³ of the spice blend 

   cup packed fresh basil, 

and crushed red pepper in a food with the tahini, lemon zest and juice, 

plus more, torn, for garnish 

processor; pulse until it becomes 2 tbsp. cold water, and EVOO. Add 

  cup grated pecorino 

a paste, periodically scraping the eggplant or zucchini and onions, 

½   cup Sicilian pistachios, 

down the sides of the bowl. tossing until coated. Arrange a rack 

toasted 

Stream in EVOO and process in the top third of the oven and preheat 

  lime, juiced 

until well combined. Season. the broiler. Place eggplant or zucchini 

  tsp. crushed red pepper 

on a parchment-lined baking sheet. ŶSalt the boiling water and add

½   cup EVOO 

Broil until tender and charred in spots, pasta. Cook 1 minute less than

  lb. spinach spaghetti,

flipping halfway, about 15 minutes. package directions. Reserve 1 cup

linguini, or fettuccini

pasta cooking water, then drain.

ŶPrepare the sauce: In a food

processor or blender, combine yogurt, ŶReturn pasta to the pot and

tahini, EVOO, lemon juice, and the combine with pesto and some of

remaining spice blend. Process until the pasta cooking water, if needed

smooth and runny, adding some cold to loosen. Toss until pasta is coated.

water if needed. Season and transfer Season and garnish with torn basil.

to a small bowl. 

ŶToss the broiled eggplant or zucchini with the dill, mint, and parsley. 

Arrange on a large platter with lettuce, 

tomato, red onion, giardiniera, pickles, and pitas and serve family-style. 

Eggplant & Zucchini 

Caponata with Polenta 

SERVES 4 

If you’re meat-free, 

CAPONATA 

just leave out 

the chicken and use ¼   cup EVOO

vegetable broth. 

  stalks celery with leafy tops, — RACH 

chopped 

  spring onions or scallions, white 

and light green parts chopped, or 1 large onion, chopped 2   zucchini (1 lb.), chopped in ¾-inch cubes 

  firm medium eggplant, ends 

trimmed, half peeled of their skins, chopped in ¾-inch cubes 1   cubanelle pepper, chopped 1   red frying or sweet red pepper, chopped 

  cloves garlic, crushed 

1   tbsp. Calabrian chile paste or 1 tsp. crushed red pepper 1   pint cherry tomatoes, halved 1    cup passata (uncooked tomato puree) or tomato sauce 

½   cup pitted and coarsely 

chopped Sicilian green olives or black olives 

  tbsp. capers, drained 

Handful fresh basil, torn Handful fresh parsley, chopped 2   tbsp. thick aged balsamic vinegar or tomato vinegar 

(such as Mutti) 

Another Spring 

POLENTA 

  cups chicken or vegetable stock 

Chicken Soup 

½   cups milk 

1½   cups quick-cooking polenta 

SERVES 4 ŶIn a large pot over medium-high,

  tbsp. butter 

  tbsp. EVOO heat EVOO, 3 turns of the pan,

  tbsp. honey or light agave syrup 

  to 6 baby carrots, and add carrots, fennel, asparagus,

  cup grated Parmigianothinly sliced on an angle 

onions, and peas or fava; season. 

Reggiano 

  small fennel bulb, thinly sliced Cook 5 minutes, then stir in garlic. 

  tsp. black pepper 

  bunch asparagus, trimmed Add broth or stock and bring to

ŶTo a large Dutch oven over 

and thinly sliced on an angle 

a boil. Stir in chicken and noodles; 

medium-high heat, add EVOO, 

  bunch spring onions or leeks, simmer until chicken is warmed

white and light green parts turns of the pot, then the celery,

through, 3 minutes more. Add

thinly sliced onions, zucchini, eggplant, and

herbs and lemon juice and serve.

  cup shelled peas or fava beans peppers (you can drop veggies in the

  large cloves garlic, pot as you slice). Add the crushed

chopped or grated garlic and chile paste. Season,

½   quarts chicken bone broth partially cover, and cook 10 minutes,

or stock 

stirring occasionally. Add tomatoes, 

  rotisserie chicken, shredded, 

passata, olives, capers, basil, 

bones and skin discarded 

parsley, and vinegar. Cook, stirring 

  cups uncooked thin 

occasionally, until veggies are tender 

egg noodles or fideos 

and caponata is thick, 8 to 10 minutes. 

  lemon, juiced 

ŶMeanwhile, for the polenta, heat 

  cup mixed fresh herbs, 

stock and milk in a medium wide 

including fennel fronds, 

dill, and tarragon saucepot. When it reaches a rolling

boil, whisk in polenta and cook until thickened, about 3 minutes. 

Whisk in butter and honey. Stir in 

cheese and pepper; season. 

ŶSpoon polenta into bowls, making a large shallow well in the middle. 

Fill with caponata and serve. 

Caponata is meant to taste sweet and sour. Our family never added sugar and rarely vinegar— its tang came from the ingredients themselves. 

—RACH 

Eggplant & Zucchini Caponata 

with Polenta 

Brooklyn-based event designer Jove Meyer brings color, joy, and sunshine to his Fire Island getaway home. 

) ) ) 

BY SARAH Z. WEXLER 

PHOTOGRAPHS BY HEATHER MOORE 

) 

Jove had used 

this sofa in staging events before, but never in yellow. 

“I can be more 

free when I’m my own client,” he says. The Slinkys throughout the house were a gift from his neighbors Arthur and Michael. 

“Toys as decor 

are playful and fun,” Jove says. 

) 

LEFT: Yellow was the first design decision 

Jove made. “I wanted 

the house to be bold and happy, and to me, that’s yellow,” he says. The Tom Dixon light fixtures were 

a pain to transport

from New York City, 

but they were 

80 percent off retail, 

so he couldn’t resist! 

But then one college summer, boyfriend Kyle, Jove bought a

his best friend got engaged and s cottage on New York’s Fire

asked him to help design the Island, a beach community off the

wedding on a shoestring budget. South Shore of Long Island that

Brooklyn-based Jove Meyer is “We were both waiting tables, so it has long been LGBTQ+ friendly.

known for designing joyful was all about Ikea, the dollar store, “I’ve always loved it there—miles

weddings and events that pop with and what we could DIY. We got and miles of nature, so many

color for celebrities and anyone creative and pulled off a beautiful places to escape to and be inspired,

who “dares to be different.” He wedding on the beach,” Jove and people of all races and sexual

came by it honestly, first landing says. When three other friends orientations living life freely,”

an after-school job at a balloon got married and asked for Jove’s he says. Though the timing of his

and flower shop in sunny Southern design help, he decided to purchase was tough financially,

California, where he grew up. It follow his passion and do events as events came to an abrupt and

was there that he learned, among full-time (his Ivy League degree indefinite halt, it allowed Jove

other things, how to make big, notwithstanding). And though to devote all his time to creating

bright balloon arcs, for events his budgets are much bigger these the retreat of his dreams, which

at Disneyland. He would decorate days—think Saturday Night included doing all of the demo

his parents’ house at the holidays Live’s Aidy Bryant and WNBA work himself.

using anything and everything, stars—his design ethos is still the Especially during the dark

including used Trader Joe’s bags same for events and for designing moments of the pandemic, “my

he’d paint with festive designs. his own home: “It’s all about main goal was creating a happy-

After high school, pragmatism bringing out joy, which means feeling sanctuary that I could

kicked in, and he found himself color and vibrancy.” always come back to after a crappy

studying pre-law at Columbia Two weeks before the pandemic day and feel joy,” he says. “I

University. hit, and right before he met his wanted a home as colorful as  X

) 

LEFT: Though Jove splits his time between his Brooklyn studio and Fire Island, he says he tends to find work 

inspiration at the beach, his happy place. BELOW: The kitchen, which was dated and closed off from the living room when Jove bought 

the cottage, got a full gut remodel and is now open, bright, and airy. 

) 

TOP: The home’s eclectic art, all sourced from Jove’s hours of scrolling on Etsy, pays tribute to a few of his favorite things: bold colors, dogs, and Fire Island’s LGBTQ+ history. “ This is a fabulous dog,” he says. “If I was a dog, this would be me.” ABOVE: A statement chair from West Elm was one of the first pieces Jove bought for his new home. 

“It really set the tone 

for the colors and vibe of the living room. It brings all of the other pieces together!” 

) 

Custom-made 

sheer curtains for the tall windows were hand

painted by an artist friend, to let light through 

even while 

imparting bold color. “They still 

take my breath 

away,” Jove says. 

I wanted a home as colorful as a crayon box, with all the joy of a 

wedding.-JOVE MEYER 

) 

The paneling 

on the walls of the main bedroom is from the 1950s, but a dark wood stain made the room feel like a cave. ”I wanted to honor the home’s roots but still make it my own,” 

Jove says. The 

answer? “Bring in more joy through more color.” 

) 

RIGHT: Jove 

dreamed of creating the perfect happy hour spot for his friends. 

“I wanted a space 

where, even 

if you had the worst day ever, 

you come here 

and just feel joy. Especially during the 

pandemic, we’ve all needed that.” 

wall, a floral mural, and end tables 

decorated with Slinkys.

Getting the place perfect wasn’t without challenges. A sample sale in New York City of Tom Dixon lighting was a boon because Jove was able to get all of the home’s fixtures at an 80 percent discount, but the boxes were so gigantic that he had to take a fleet of three Lyfts to get them back to his apartment, where they hogged the place until he could move them to the beach house. Another issue was wanting his favorite Instagram muralist, @wifeNYC, to transform the wall of the guest room. To stay safe from Covid, he gave her the keys and let her have the place to herself for a few weekends, only seeing the result once it was on the wall. 

“It was a risk because I had to trust 

her completely,” he says. “But this room is true magic, like stepping into a fairy tale.” 

Now that his fairy tale is a reality, Jove escapes the city with 

a crayon box, that would have all his boyfriend and his two dogs,

of the joy of a wedding space. And Sadie and Sausage, as often as

with no client to need approval he can, walking on the beach,

from, I could fully express holding hands with Kyle without

myself.” That meant lots of cheery fear of prejudice, and returning to

yellow—his favorite color—for his crayon box home. “I appreciate

the couch and exposed beams, every day that I spend in this

plus hand-painted sheer curtains happy place,” he says. “We feel

in three colors, a funky gallery so comfortable and safe here.”

) 

To adorn the 

guest room, 

Jove handed the 

house keys 

over to a muralist he’d found on Instagram. By painting a soft, abstract floral mural on the closet doors, walls,and bunk beds, and even the back of the door, it now feels 

“like stepping 

into a fairy tale.” 

COVER RECIPE! 

GRILLED 

ZUCCHINI WITH 

BURRATA 

recipe on page 75 

FROM 

GARDEN 

TO 

AGRODOLCE CHICKEN & PEPPERS 

recipe on page 75 

GRILL 

It’s that time of year when the stars align: Summer produce is at its peak just as barbecue season heats up! 

RECIPES BY ANNA STOCKWELL 

Y PHOTOGRAPHS BY CHRISTOPHER TESTANI 

SMOKY GOLDEN 

GAZPACHO 

recipe on page 75 

CHARRED GREEN BEAN LINGUINE WITH LEMON, PEPPER & PECORINO 

recipe on page 75 

HANGER 

STEAK WITH 

ARUGULA 

SALSA VERDE 

recipe on page 78 

.Meanwhile, prep the peppers. charred on all sides, 5 to 10

Grilled Zucchini

Hold a pepper, stem up, on a cutting minutes. Transfer to a bowl or

with Burrata

board and use a sharp knife to slice resealable container, let cool,

down along the inner crease of then cover and chill for at least

SERVES 4  | ACTIVE TIME: 15 MIN

each lobe, removing and discarding hours and up to 2 days.

TOTAL TIME: 25 MIN

the seeds and core. Quarter pepper.

⅓  cup plus 2 tbsp. EVOO, .When ready to make gazpacho,

divided, plus more for serving Repeat with remaining peppers, transfer grilled tomatoes and

then transfer to a rimmed baking 

  tbsp. olive tapenade peppers to a blender, along with

sheet and toss with the EVOO

  tbsp. balsamic vinegar any juices. Add the cucumber,

and ½ tsp. of the salt.

  lb. medium zucchini garlic, ¼cup EVOO, vinegar, and

.Preheat a grill to medium. Lightly salt. Blend until smooth. Taste, and

  tsp. kosher salt

grease the grates with neutral oil. add more salt and vinegar if needed.

  balls (8 oz. total) burrata

cheese Allow extra marinade to drip Divide among bowls. Top with

¼   cup fresh parsley off the chicken, then place skin-side croutons, a drizzle of EVOO,

leaves, chopped down on the grill. Grill, turning and a few turns of black pepper.

  tbsp. fresh oregano once, until charred and cooked

leaves, minced 

through, 20 to 25 minutes. (If you 

Charred Green Bean 

¼   cup salted roasted almonds, 

have room, grill the peppers 

coarsely chopped Linguine with Lemon,

simultaneously with the chicken;

Flaky sea salt, for serving

if not, grill after chicken is finished.) Pepper & Pecorino

.In a large bowl, make the Place pepper pieces skin-side down

SERVES 4  | ACTIVE TIME: 20 MIN 

dressing: Whisk ∕cup of on the grill. Grill, flipping halfway

TOTAL TIME: 20 MIN 

the EVOO, the tapenade, and through, until softened and lightly

  lb. green beans, trimmed, 

the vinegar until combined. charred, 12 to 15 minutes. Transfer

halved if large 

Preheat a grill to medium-high. chicken and peppers to a serving

  tbsp. EVOO 

.Slice zucchini lengthwise into platter and tent loosely with foil.

  tsp. kosher salt, plus more 

¼-inch planks, then gently toss to 

.While the chicken and peppers 

for pasta water 

coat in salt and remaining 2 tbsp. 

are cooking, heat the reserved 

  lb. fresh linguine 

EVOO. Working in batches, 

vinegar-honey mixture in a 

  cup (packed) finely grated 

grill planks, turning once, until 

medium saucepan over medium

Pecorino Romano 

lightly charred and tender, about high. Simmer, swirling occasionally, 

  tbsp. lemon zest 

minutes per side. Toss grilled 

until thickened enough to easily 

  tbsp. freshly ground black 

zucchini in the bowl of dressing 

coat the back of a spoon, 6 to 8 pepper, plus more for serving

until coated.

minutes. Remove from the heat and

  tbsp. cold unsalted butter,

.Transfer the zucchini to a serving stir in the crushed red pepper and cut into pieces

platter. Use your hands to tear remaining ¼tsp. salt. Drizzle over

.Preheat a grill to high. In a large 

burrata balls and nestle pieces chicken and peppers on serving 

bowl, toss green beans in the 

into the warm zucchini. Scatter platter and garnish with basil.

EVOO and salt. If you have a grill parsley, oregano, and almonds on 

basket, place green beans in the top, then drizzle with olive oil 

grill basket and then grill, turning 

Smoky Golden 

and sprinkle with flaky sea salt. 

often, until lightly charred all over, 

Gazpacho 

to 10 minutes. Alternatively, 

set a wire cooling rack over (and 

Agrodolce SERVES 4  | ACTIVE TIME: 10 MIN

perpendicular to) the grates, 

TOTAL TIME: 2 HR 10 MIN 

Chicken & Peppers 

and char the beans on this, turning 

Neutral oil, for grilling 

often with tongs. Return grilled 

SERVES 4  | ACTIVE TIME: 40 MIN   lb. yellow heirloom tomatoes

beans to the bowl.

TOTAL TIME: 1 HR (5 to 6 medium), quartered

  small skin-on, bone-in chicken   large red bell pepper, .Bring a pot of salted water

thighs (about 2 ½lb.) quartered, stemmed, to a boil. Cook pasta according to

and seeded 

  cloves garlic, grated package directions; reserve 1 cup

  large cucumber (12 oz.), 

¾   tsp. kosher salt, divided pasta cooking water, then drain.

peeled, seeded, 

  cup red wine vinegar Transfer pasta to the bowl of grilled

and coarsely chopped 

¼   cup honey beans. Add ∕cup of the cheese,

  small cloves garlic 

along with the lemon zest, pepper, 

  red bell peppers 

¼  cup EVOO, plus more 

and half of the pasta cooking water, 

  tbsp. EVOO 

for serving 

stirring with a rubber spatula until 

Neutral oil, for grilling 

3   tbsp. sherry vinegar, 

combined. Add another ∕cup of 

¼   tsp. crushed red pepper plus more to taste

the cheese, the butter, and a splash 

Fresh basil, to serve   tsp. kosher salt, plus more

more pasta cooking water, stirring 

Y 

to taste 

1.Toss chicken with garlic and 

until butter is melted and pasta Green beans

Homemade or store-bought 

tsp. of the kosher salt in a medium 

are a summer 

is coated in a silky sauce. (Add 

garlic croutons, for serving 

bowl. In a small bowl, whisk staple, but there

more cooking water as needed.) 

Freshly ground black pepper, are a number of

vinegar and honey until combined, 

Divide among 4 bowls, top with other varieties

for serving 

then pour half the mixture over 

(like yellow wax 

remaining ∕cup cheese, and .Preheat a grill to high. Lightly 

the chicken, tossing until coated. or cranberry

grind more fresh pepper on top. 

grease the grates with neutral oil. beans!) that

Refrigerate and let marinate at

would be just

least 30 minutes and up to 2 hours. .Grill tomatoes and peppers,

as tasty in

turning occasionally, until lightly this pasta.

GRILLED 

CUCUMBERS 

WITH 

LEMON-DILL 

HUMMUS 

recipe on page 78 

ROSEMARY SHRIMP & TOMATO SKEWERS 

recipe on page 78 

.Place the chickpeas, tahini, dill, 

Hanger Steak with Caramelized Plum

lemon zest and juice, ¼cup EVOO,

Arugula Salsa Verde Shortcakes

salt, and 6 tbsp. cold water in a

blender or bowl of a food processor

SERVES 4  | ACTIVE TIME: 20 MIN SERVES 4  | ACTIVE TIME: 15 MIN

TOTAL TIME: 40 MIN and puree until smooth, about TOTAL TIME: 15 MIN

minute, scraping down sides as

  hanger steak (1½ lb.), center   tbsp. vegetable oil

membrane removed, needed. Set aside, or cover and chill

  tbsp. honey, divided cut crosswise into 4 pieces 

for up to 1 day, until ready to serve. 

  tsp. ground cinnamon 

2   tsp. kosher salt, divided, 

.Heat a grill to medium-high.   medium plums, quartered

plus more to taste 

Toss the cucumber spears in the and pitted

1   tsp. freshly ground black 

1   container (8 oz.) mascarpone remaining 2 tbsp. EVOO and grill, pepper, plus more to taste 

cheese 

turning, until lightly charred on 

  cups baby arugula, 

¼   tsp. kosher salt 

all three sides, about 2 minutes per 

coarsely chopped 

¼   cup fresh mint leaves, minced 

side. Transfer to a serving platter. 

  cup EVOO 

4   store-bought or homemade 

Squeeze lemon wedges over 

  tbsp. capers, drained 

shortcakes or cream biscuits 

cucumbers and sprinkle with 

  large clove garlic, grated 

1.Whisk the oil, 1 tbsp. honey, and flaky salt. Serve with the hummus 

  tbsp. white wine vinegar 

cinnamon in a large bowl until alongside for dipping. 

.Season the steak on all sides with well combined; add plums and toss 

1½ tsp. of the salt and the pepper. 

to coat. In a medium bowl, whisk 

Rosemary Shrimp & 

Let stand at room temperature for 

the mascarpone, remaining honey, at least 10 minutes and up to 1 hour. 

Tomato Skewers 

salt, and mint until combined. .Meanwhile, make the salsa 

.Heat a grill to high. Grill 

The moment your rosemary plant 

verde. Place arugula in a medium 

plums, turning, until all sides 

gets too big, snip the longest stems 

bowl. Pour EVOO on top, then 

are lightly charred and plums are 

and use them as skewers for grilling 

stir in capers, garlic, vinegar, 

shrimp. The rosemary not only flavors warmed through and softened,

and remaining salt. Taste, and

the shrimp from the inside, but it about 5 minutes.

season more, if desired. also adds a wonderful aroma to the

.Split biscuits in half and spoon 

air as it chars on the grill. 

.Heat a grill to medium-high. 

mint mascarpone on the cut side 

Grill steak, turning often, until SERVES 4  | ACTIVE TIME: 15 MIN

of the bottom halves. Add

charred on all sides and an instant- TOTAL TIME: 15 MIN

the warm plums and biscuit tops.

read thermometer inserted in ¼   cup EVOO

the thickest part reads 130° for   cloves garlic, grated

medium-rare, 15 to 20 minutes.   tsp. fennel pollen (optional)

Transfer to a cutting board and 

  tsp. kosher salt 

let rest for 10 minutes before 

  tsp. freshly ground 

slicing against the grain. 

black pepper 

.Pour salsa verde onto a serving   lb. medium or large shrimp,

platter, then arrange sliced steak peeled and deveined

on top.   cups cherry tomatoes

8   stems (12 to 16 inches long) 

fresh rosemary, or skewers 

Grilled Cucumbers 

Lemon wedges, for serving 

with Lemon-Dill 

Flaky sea salt, for serving 

Hummus 

.Whisk the EVOO, garlic, fennel 

pollen, salt, and pepper in a large 

SERVES 4  | ACTIVE TIME: 15 MIN 

bowl until combined. Add shrimp 

TOTAL TIME: 15 MIN 

and toss to coat. Using the sharp 

  can (14.5 oz.) chickpeas, 

woody end of a rosemary stem, 

drained and rinsed 

thread it through the center of 

½   cup tahini 

a shrimp, followed by a cherry 

  cup fresh dill, coarsely 

tomato, adding as many as will fit 

chopped 

(with a little space between each) 

  tsp. lemon zest and ¼ cup juice, 

plus wedges for serving on each stem, then transfer to

¼   cup plus 2 tbsp. EVOO, divided a plate. Repeat with remaining

½   tsp. kosher salt shrimp and tomatoes. Depending

on the size of your ingredients, 

  large cucumbers (about 2 lb.), 

Y 

peeled, halved crosswise you may not use all the rosemary.

For a twist 

then quartered lengthwise, 

on this hummus (Skewers can be covered and

and seeded 

recipe, swap 

chilled for up to 8 hours.) 

in whatever 

Flaky sea salt, for serving 

tender herbs .Heat a grill to high. Grill skewers,

are overflowing 

turning once halfway through, 

in your garden 

until shrimp is charred, pink, and 

or fridge. 

Basil, cilantro, opaque, 1 to 2 minutes per side.

or mint—or 

Transfer to a clean serving platter. 

a combo—will 

Squeeze lemon wedges over 

suit the 

lemony flavor. shrimp and sprinkle with flaky salt.

CARAMELIZED 

PLUM 

SHORTCAKES 

(ice) 

cream 

of the 

Strawberry

Basil 

Sorbet 

recipe on 

page 85 

crop 

Chef-owner Krista Kern Desjarlais operates the lakeside 

sweet shack throughout the summer. She also 

owns the 

Purple House, 

a wood

fired bakery 

nearby. 

Bresca & the Honeybee, a summers-only sweet shack outside Portland, Maine, has drawn attention for its one-of-a-kind frozen treats. Get the scoop on making some of them at home. 

BY JESSICA BATTILANA   PHOTOGRAPHS BY TARA DONNE 

If it’s summer 

and I’m within a 30-minute drive of Outlet 

Beach, a little slip of sand and pines on Maine’s Sabbathday Lake, I’m making the detour. 

Not for the swimming, though it’s pleasant 

enough, but for the ice cream. 

In 2013, chef Krista Kern Desjarlais was at the height of her career. The awards for her Portland, Maine, restaurant, Bresca, were piling up, and there were requests to appear on television, entreaties to open more restaurants, and a packed reservation book. But for the 

veteran chef, there was something more  >> 

mixture thickens 

fresh peach 

and registers 175° 

ice cream 

on an instant-read 

thermometer. Remove 

MAKES 1 QUART 

pan from the heat 

ACTIVE: 1 HR 

and pass the mixture 

TOTAL: APPROX 15 HR 

through a fine-mesh 

  lb. ripe peaches, 

sieve into a clean bowl 

peeled and 

nested into a larger 

chopped 

bowl filled with 

  cup granulated ice water. Let stand,

sugar, divided stirring occasionally,

until cold, about 1 hour.

½   cups heavy

cream .Fold in the peach

½   cup whole milk puree and chill

overnight. The 

  large egg yolks 

following day, spin 

¼   tsp. salt 

in an ice cream 

.Combine the

maker following the

peaches, 2 tbsp. of the manufacturer’s

sugar, and ¼ cup water instructions. Transfer

in a medium saucepan to a freezer-safe

over medium-low 

container and freeze 

heat. Bring to a simmer, until solid. cover, and cook 

*For Bing Cherry Ice until the fruit is tender, 

Cream (page 89), about 10 minutes. swap peaches with 1 lb. Remove from heat Bing cherries, pitted, and let cool. 

and continue with 

.With an immersion the recipe as written.

blender or in a food processor, blend the 

raspberry 

fruit until it is roughly 

puree 

chopped. Transfer to a bowl, cover, and Place 2 cups fresh chill until ready to use. raspberriesin a food 

.Combine cream 

processor and blend and milk in a medium until pureed. Pass saucepan over 

through a fine-mesh medium heat, stirring sieve into a bowl. 

occasionally, just 

Chill. Makes ½ cup. until bubbles appear at the edge of the pan. 

vanilla syrup 

Remove from the heat. 

.In a medium bowl, Combine 1 cup

whisk the remaining granulated sugar,

sugar (¾cup plus ½ cup water, and a split

tbsp.) and egg yolks vanilla bean pod and

until light in color. seedsin a medium

Whisking constantly, saucepan. Bring

slowly add the warm to a boil, stirring until

cream mixture to the the sugar dissolves.

In addition to 

sugar and yolks, then Remove from the heat,

ice cream, patrons 

transfer everything cover, and let infuse for

can choose from

back to the saucepan minutes. Remove

sundaes, floats,

and other and cook over the pod. Transfer

frozen novelties. medium heat, stirring syrup to a lidded jar

frequently, until the and chill. Makes 1 cup.

raspberry-vanilla 

cream soda 

floats with peach 

ice cream 

To make the floats, add 1 cup vanilla syrupand ¼ cup raspberry pureeto 5 cups plain seltzer. (Vanilla syrup and plain seltzer can be replaced with 5 cups cream soda.) Place 2 small scoops of fresh peach ice creamin four tall glasses and slowly pour the soda on top. Makes 4 floats. 

mint chip pops with 

sea salt magic shell 

To assemble the pops, arrange wooden sticks in flat flexible silicone ice pop molds, then fill with softened mint chocolate chip ice cream. Tap the mold to settle the ice cream and smooth the surface with an offset spatula so it’s flush with the mold. Place molds on a parchment-lined baking sheet, cover in plastic wrap, and freeze until pops are fully frozen, 8 to 10 hours. Push out the pops and place on the baking sheet. Return to the freezer. Melt the magic shell in a deep container, then dip the pops until fully coated. Place on the baking sheet, sprinkle with flaky sea salt, and freeze again until set. Makes 16 pops. 

important: her then-2-year-old daughter, Cortland, who was no longer content to hang out in the restaurant kitchen while her mom cooked. “I had worked my whole life to have those opportunities, but none of them were worth spending less time with my daughter,” says Krista. So she reluctantly began to entertain the thought of closing her restaurant. Around that time, she spotted a yellow snack shack for sale on the shore of Sabbathday Lake, about 25 minutes north of Portland. “I thought, It’s so cute!And then I noticed a handwritten Business for Sale sign taped up on one of the windows. I called right then,” Krista recalls. 

“The idea of closing my restaurant to open 

another business did not occur to me until I saw the shack, but then it became clear.” So that spring, Krista closed the restaurant and, two weeks later, reopened the shack as Bresca & the Honeybee. The first few summers, she served food in addition to ice cream. But now the shack, which will celebrate its ninth anniversary this summer, is exclusively an ice cream destination. 

But to call Bresca & the Honeybee an ice cream shop is kind of like calling LeBron 

James a basketball player—true, but hardly the 

whole picture. The ice creams, sorbets, and other treats that Krista makes in her shack are crafted with rigorous technique from the very best ingredients available, and hark back to  >> 

At Bresca & the 

Honeybee, cool down with a scoop and a dip in Sabbathday Lake. 

sea salt 

magic shell 

As the name suggests, 

this simple combo of 

chocolate and oil strawberry-basil sorbet

is magical, hardening

to a crisp shell when MAKES 1 QUART

it makes contact with ACTIVE: 30 MIN | TOTAL: 15 HR

cold ice cream. 

½   pints (18 oz.) fresh Heat ½ cup EVOOin 

strawberries, hulled 

a small saucepan over 

  tbsp. granulated sugar 

medium. Finely chop 

  tbsp. corn syrup lb. bittersweet 

chocolate(64% cacao) ½   tsp. fresh lemon juice

and set it in a medium 

Kosher salt 

bowl with ¼ tsp. fine 4   fresh basil leaves sea salt. Pour the warm .Place strawberries in a food 

oil on top. Let stand 

processor; blend until smooth. for a few minutes, 

Pour through a fine-mesh strainer then whisk mixture 

set over a bowl. Stir in 6 tbsp. water, until smooth. Store 

the sugar, corn syrup, and lemon at room temperature; 

juice, and a pinch of salt. Taste if mixture hardens, 

and add more sugar if necessary. warm briefly in the 

microwave, just until .Spin in an ice cream maker

fluid. Makes 2 cups. according to the manufacturer’s

directions. While the sorbet spins, thinly slice basil. When the sorbet 

mint chocolate 

is almost done, add the basil leaves 

chip ice cream and let spin for 1 minute more.

.Transfer sorbet to a freezer-safe See rachaelraymag.com 

container. Freeze until solid. 

for a recipe, or use your 

favorite store-bought Let stand at room temperature for

pint. (We won’t tell!) a few minutes before scooping.

everything she learned as professional chef, 

Krista’s 

working in kitchens from Las Vegas to Paris. 

daughter, 

Her ice cream is made with local dairy from 

Cortland 

(below), is a nearby Baker Brook Farm, high-end chocolate

summertime 

and vanilla, and seasonal fruit. Every flavor 

regular 

is so deliciously perfect and unique, it’s almost 

at the lake. 

impossible to choose between buttermilk panna cotta with maple-blueberry sauce and rhubarb ripple or the ultra-rich rocky road. 

And that’s just the ice cream. The gin-yuzu 

sorbet is not to be missed, and the frozen novelties (including creative bars and ice pops) are equally addictive. The key is to return to the lake as often as possible to try more and more of her creations—or to follow  >> 

maple walnut blueberry

ice cream compote

MAKES 1 QUART Combine 2 cups

ACTIVE: 1 HR 30 MIN blueberries, ½ cup

dark amber maple 

TOTAL: 16 HR 

syrup, 6 tbsp.water,   cups whole milk, 

⅛tsp. sea salt, and the divided 

juice of half alemon in   tsp. cornstarch 

a small saucepan. Bring 

or tapioca starch 

to a gentle simmer 

¼   cups heavy over medium-low heat;

cream simmer for 5 minutes.

  cup dark amber Remove from heat and

maple syrup stir in 2 cups uncooked

blueberries. Let ½   tsp. sea salt 

cool. Store refrigerated 

½   cups toasted 

for up to 3 days. 

walnuts, 

Makes 3½ cups. 

chopped 

1.In a small bowl, 

brown butter 

whisk ¼ cup of the milk 

crumble 

with the cornstarch 

until smooth. In a large Preheat oven to 350°. saucepan, combine Melt 4 tbsp. salted the heavy cream, butterin a small maple syrup, salt, saucepan over 

and remaining 1¾ cups medium-low heat. 

milk. Bring to a boil 

Cook, stirring 

medium-high 

occasionally, until it heat. Add the milksmells nutty and the 

cornstarch slurry, 

solids on the bottom continuously whisking 

of the pot are a light until thickened, caramel color, 4 to 5 about 1 minute. 

minutes. Remove from .Pour thickened the heat and let cool. maple cream base In the bowl of an into a clean bowl and electric mixer, combine nest it into a larger the brown butter, bowl filled with ice ½ cup light brown 

water. Let stand, 

sugar, ½ cup flour, stirring occasionally, 4 tsp. cornstarch, and until cold, about 1 hour. ¼ tsp. baking powder. 

.Cover and Mix on low speed until

refrigerate overnight. mixture forms coarse

The following day, spin crumbles. Lay out

the mixture in an ice on a parchment-lined

cream maker following baking sheet. Bake

manufacturer’s until golden, 12 to 15

instructions. Just minutes. Let cool, then

before the ice cream transfer to an airtight

is done, add the container. Store

walnuts. Transfer to a at room temperature

freezer-safe container for up to 2 weeks.

and freeze until solid. Makes 1 cup.

maple walnut sundaes with blueberry compote & brown butter crumble 

To assemble each sundae,place 2 medium scoops ofmaple walnut ice cream in a serving bowl. Top with some blueberry compote and brown butter crumble. For a little extra oomph, garnish with whipped creamandfresh blueberries. 

dark chocolate 

bing cherry ice cream 

sandwiches 

To build the ice cream sandwiches, scoop 2 oz. (4 tbsp.) of Bing cherry ice creamonto the flat side of a dark chocolate wafer cookie. Top with a second cookie and gently press down on the sandwich until the ice cream reaches the edges. Eat immediately or wrap and freeze to enjoy later. Makes 15 sandwiches. 

Krista’s recipes and make some of Bresca &the Honeybee’s recipes at home. Intimidated by the thought of making your own ice cream, or don’t own an ice cream maker? Try her recipes for chocolate wafer cookies, magic shell, or brown butter crumble, and mate them with store-bought ice cream or sorbet. No shame in it! But if you’re looking for a new trick for summer dessert, homemade ice cream is not as hard as it sounds, and totally worth the effort. “People come by in the summer and tell me, ‘I dream about your strawberry ice cream,’ or ‘I drove an hour for a scoop of salted caramel,’” says Krista. 

“It’s wonderful. Ice cream elicits pure joy.” 

dark chocolate 

wafer cookies 

MAKES 30 COOKIES ACTIVE: 25 MIN 

TOTAL: 5 HR .Roll the dough into

a cylinder 2 inches 

  cup flour 

in diameter and wrap 

½   cup Dutch

tightly with plastic 

process cocoa, 

wrap. Chill until firm, 

such as Valrhona 

at least 4 hours or 

or Guittard 

overnight. (The dough 

⅛   tsp. baking soda

can also be tightly

  stick butter, wrapped and frozen

at room for up to 2 months.

temperature Let thaw slightly

before proceeding 

½   cup granulated 

with the recipe.) 

sugar 

3.Preheat the oven to ¼   cup light 

° and line two large 

brown sugar 

rimmed baking sheets 

⅛   tsp. kosher salt 

with parchment 

  tbsp. whole milk 

paper. Unwrap the 

½   tsp. vanilla cold dough and, with

extract a sharp knife, cut the

dough into ¼-inch-

.In a medium bowl,

whisk together flour, thick coins. Transfer

cocoa, and baking to the baking sheets,

spacing cookies soda. In the bowl of 

1½ inches apart. 

an electric mixer fitted 

with the paddle Chill the cookies on

attachment, combine the baking sheets

for 15 minutes.

butter, granulated

sugar, brown sugar, .Bake until the wafers

and salt; mix on low are just set (they’ll

speed until just puff then deflate),

combined, not fluffy. to 12 minutes.

Add the dry Cool on baking sheets

ingredients to the bowl for 5 minutes, then

and continue to mix transfer with a spatula

on low until combined. to a wire rack to cool

Add the milk and completely. Store

vanilla and mix on in an airtight container

low until the dough at room temperature

comes together. for up to 2 days.

bing cherry 

Krista, who’s lactose 

ice cream 

intolerant, has plenty of dairy-free 

See Fresh Peach Ice 

options too. 

Cream recipe, page 82, 

for method. 

QUICK PICKLING•ICE POP MUST-HAVE OUR FAVORITE ROOT BEERS •FRITTATA FORMULA 

I was a fountain girl, so I know how to make a float: Pour root beer in a chilled glass, leaving space at the top. Overfill a conical scoop with vanilla and hang it on the edge of the glass. Knock the ice cream in and watch it explode like a third-grader’s model volcano. Then grab a long spoon and a straw and dive in! 

—RACH 

QUICK PICKLES 101 

I love project cooking, but most days I’m all about speed. Quick pickling fits that bill: With a basic formula and a few ingredients, you can transform fresh produce into a flavorful topper for tacos, eggs, Bloody Marys—you name it. Plus, you can use up extra peppers (or okra or beans) andextend their life. Win-win! —MELISSA KNIFIC 

Get Pickling 

Basic Brine Arrange ½ lb. fresh producein a

large lidded glass jar. In a small pot, 

You want a ratio of equal parts vinegar CHERRY TOMATOES BEETS

combine½ cup vinegar, ½ cup water, 

and water, which is easy to remember! + white wine vinegar + apple cider vinegar

up to 1 tbsp. whole spices, 2 tsp. 

From there, try experimenting with + smashed garlic + whole cloves

kosher salt, andtsp. sugar. Bring

different vinegars (distilled, rice, apple

+ rosemary sprigs + allspice berries

to a boil, stirring until sugar and salt

cider, and white wine all yield favorable

+ whole peppercorns + fresh dill

results) and spices (whole work best, are dissolved. Remove from heat.

such as peppercorns, coriander, cloves, Pour hot mixture over the veggies in OKRA BABY CARROTS

and mustard seeds) for various flavor + distilled white vinegar + rice wine vinegar

the jar, leaving about ½ inch of room, 

profiles. Smashed garlic cloves and 

+ chipotle peppers + fresh ginger

and twist on the lid. Once the jar 

fresh herbs add another dimension. 

in adobo sauce and turmeric

cools to room temperature, transfer to

You can pickle just about any fruit or

+ whole coriander + fresh mint

the fridge and wait at least 48 hours

veggie— and if you’re in a real hurry,

slice them up for even faster results. for that pickle punch.

workbook 

Fire It Up 

Sure, gas grills are convenient, but there’s something to be said for a live flame. Here, our staff picks their fave alternatives to gas. 

KETTLE GRILL 

What amounts to a drum of charred hardwood and a little time is all you need to infuse fish or steaks or skewered veggies with flavors from another era— when life was simpler, dinner was the day’s catch, and the stove was a campfire. You light and then you wait. 

You sear and flip. Replenish the lumps. Appreciate life. 

Weber Original Kettle Grill, $194 —Lauren Iannotti GEAR UP 

LICKETY 

PICK 

This ice pop mold sticks it to the rest. 

KAMADO-STYLE GRILL 

The Too Many Cooks in the Kitchen Rule should also apply to tools, especially massive outdoor ones, which is why I love the Big Green Egg. Of course you can fire it up to grill some burgers (it preheats in 15 minutes), but the ceramic body retains heat better than most cookers on the market, which means you can bake, roast, smoke—even be your own pizzaiolo! Large Big Green Egg, $979 —MK 

DRUM SMOKER 

The very easiest DIY in the world? Ice pops. And we melt for the Fox Run Mold One of my earliest food memories is of my father 

($18, webstaurant.com). The 3-oz. size is substantial enough that making his own kielbasa in our backyard, so it’s no 

pops thaw slowly in sweltering heat, and the durable, lightweight aluminum 

surprise the Pit Barrel Cooker triggers some primal 

lid is all one piece, so no loose caps clogging up your cabinet or accidentally 

pleasure in me. The kit is no-frills but super versatile: 

thrown out at your next BBQ. This mold makes 10, not the typical six. Best 

It works as a convection-style smoker or a classic 

of all, you’ll get to enjoy your creations the way you did as a kid: on chompable 

charcoal grill. It’s also enormous and can cook up to 

wooden sticks,included in the set. Run the molds under lukewarm 

eight racks of ribs or four chickens. Yes, my dad is water, or leave them out for a few minutes to loosen them from their BPA-free

jealous. Pit Barrel Cooker, $399 —Sarah Karnasiewicz sleeves. Cue the ice cream truck jingle. —ALIZA GANS

SUPER 

SUDS 

These root beers will float your boat. 

ROOT 42 OLD MAINE ROOT SPRECHER MAUI BREWING PORTLAND

TIME ROOT BEER SARSAPARILLA ROOT BEER CO. ISLAND SODA WORKS

Dark and creamy with If you’re a cream A classic, ROOT BEER ROOT BEER SYRUP

a tangy herbal bite, soda fan or just prefer honey-sweetened Local Hawaiian honey Calling all cocktail

this all-natural, your suds on the lighter root beer made and real vanilla give this connoisseurs: This

small-batch root beer side, check out by an award-winning rich, malty microbrew handcrafted syrup—made

made by a husband- this variation on root Wisconsin brewery, a smooth, floral with whole vanilla bean,

and-wife team in beer flavored mainly by this dark, spicy soda sweetness. Serve it molasses, and spices

Athens, Georgia, gets its namesake root is tailor-made icy cold with a squeeze like star anise, clove, and

its subtle nuttiness rather than a blend for topping a frothy of lime for a super- allspice—has a warm,

from a secret local of botanicals. It’s ice cream float. refreshing, lightly complex flavor that’s aces

ingredient: pecans! pleasantly fizzy with a $24 for 12 16-oz. bottles, tropical twist. stirred into seltzer or mixed

$10 for four 12-oz. cans, sweet,minty kick. sprecherbrewery.com $24 for 12 12-oz. cans, with bourbon for a root beer

newcreationsoda.com $9 for four 12-oz. bottles, mauibrewingco.com Manhattan. $14 for 12 oz.,

soda-emporium.com portlandsyrups.com —SK

workbook 

A well-seasoned 

FRITTATAS 

cast-iron skillet is 

naturally nonstick, 

so the frittata 

FOR ALL! 

will easily release 

from the pan. 

Follow this formula to use up what you’ve got in the fridge, then feed a brunch crowd or quickly reheat it for breakfast all week long: 

eggs Cooking the 

moisture out 

+ 1 cup shredded cheese 

of the veggies 

+ ½ cup heavy cream before adding

them helps 

+ 1 tsp. salt 

stave off 

+ ¼ tsp. pepper sogginess.

+ 2 cups cooked meat and veggies 

WHIP IT UP 

Preheat oven to 375°, with the rack set in the middle position. Whisk eggs in a large bowl, then whisk in cheese, cream, salt, and pepper. 

Arrange cooked meat and veggies 

in a large cast-iron skillet over medium-high heat; pour egg mixture over. Cook, undisturbed, until eggs begin to set around the edges, 3 to 5 minutes. Transfer to 

oven and bake until eggs are just set

(they’ll still be slightly jiggly in the 

center) and lightly browned around the edges, 16 to 18 minutes. Cool slightly, then remove from pan and slice into wedges. Serves 8. —MK 

If you’re using melty 

cheeses like 

cheddar, Gruyère, Don’t overbake! or mozzarella, add Keep an eye on 1 cup shredded 

the frittata during 

cheese. For creamy the last several cheeses such as minutes of 

goat and feta, use cooking. Once ½ cup crumbles. 

it’s puffed but the 

center still 

jiggles, it’s ready. 

COOKBOOK CRUSH If you’ve ever read Eric Kim’s work (he’s big on Instagram and writes for

the New York Times), you’re probably already excited to grab a copy 

Korean American: of his debut cookbook. And if you haven’t, start here: Korean American 

is all about what it means to grow up proudly with two cultures, one 

Food That Tastes 

inherited and one made. Eric shares the stories of his family, especially 

his mother, and of Atlanta, his hometown. Personally, I can’t wait to 

Like Home, 

bake the milk bread he’s teased on Insta because it has glossy edges that gently billow over the pan like little clouds. This is an essential book 

by Eric Kim 

if you want to learn more about Korean food, or get a new sense of just 

how broad “American cuisine” can be. —KIERA WRIGHT-RUIZ 

RACHAELRAYMAG.COM SUMMER 2022

ILLUSTRATION BY RACHAEL RAY. Rachael Ray In Season™ (ISSN 2691-3178), May (Summer) 2022, Volume 3, Issue 2. Rachael Ray In Seasonis published quarterly by Meredith Operations Corporation, 1716 Locust St., Des Moines, IA 50309-3023. Periodicals postage paid at Des Moines, IA, and at additional mailing offices. U.S. Postmaster: Send all UAA to CFS. (See DMM 507.1.5.2.) NON-POSTAL AND MILITARY FACILITIES: Send address corrections to Rachael Ray In Season, P.O. Box 37508, Boone, IA, 50037-0508. In Canada: mailed under Canada Post Publications Mail Agreement No. 40069223. Canadian BN# 12348 2887 RT. © Meredith Operations Corporation 2022. All rights reserved. Printed in the U.S.A. 

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A daily podcast covering the most talked-about entertainment news of the day, plus exclusive interviews, features, and inspiring stories about real people. 

Hosted by 

PEOPLE Editor-at-Large 

JANINE RUBENSTEIN 

SNAP TO LISTEN 

EASY PREP. EASY COOK. EASY CLEAN. 

Tough and durable to prevent rips and tears. It’s dinner made easy. 

You Can Download The PDF File for the Book From Here