We criss-crossed the country in search of America's best chocolate chip cookies, brownies, cupcakes and fruit pies. Lucky us, right?
CHOCOLATE CHIP COOKIES
Did any other cookie ever stand a chance? The classic treat is even more delicious at these bakeries.
BATH, MAINE: Marnee's Cookie Bistro
Marnee Robinson's cookie creations-with names like Shangri-La and Xanadu-are meant to transport you. The Marnee's Nirvana is your classic thin chocolate chip, with a twist: a sprinkling of oats and toffee chips. Brown sugar, butter and honey bring it together, but it's Robinson's touch that makes the cookies special. Friends with the recipe swear they can't get the same results. Read the full review »
BOSTON: Volle Nolle
Torri Crowell, who spent years in the restaurant biz insists, "I'm no pastry chef," and her baking was a side note when the tiny sandwich shop opened. The cookies are on the dark side, because Crowell shaves a block of chocolate into large chunks and tiny
Blog Posts by RachaelRaymag.com
No-Bake Desserts: For when "oven" seems like a four-letter word
By RachaelRaymag.com | Shine Food – Tue, Jun 22, 2010 4:37 PM EDTCome summer, we want to take a bite out of the heat and enjoy cool, no-bake desserts. All you need to whip up our Chocolate-Peanut Butter Bombes, Berries and Cream Cheesecake and more is a stovetop-and a killer sweet tooth.
THE RECIPES:
Chocolate-Peanut Butter Bombes »
Berries and Cream Cheesecake »
No-Bake Tropical Cheesecake Pie »
MORE LIKE THIS:
34 no-bake, no-cook, instant summer desserts »
Easy recipes: Instant appetizers »
Read More »from No-Bake Desserts: For when "oven" seems like a four-letter wordDinners for 10 bucks (or less): All on the grill
By RachaelRaymag.com | Shine Food – Mon, Jun 21, 2010 9:07 PM EDTFeed your family with thes new, budget-friendly grilling recipes-and as a bonus, each cooks up quickly in well under 30 minutes.
Read More »from Dinners for 10 bucks (or less): All on the grill
THE RECIPES:
Panzanella-and-Sausage Salad »
Tex-Mex Pulled Turkey Sandwich »
Shrimp Summer Rolls »
Grilled Fish-and-Slaw "Tacos" »
Spiced Lamb with Corn and Rice Pilaf »
Skirt Steak and Paprika Potato Salad »
Corn Cakes with Peppers and Onions »
MORE LIKE THIS:
More dinners for 10 bucks or less »
More grilling recipes »
Rachael Ray's 30-Minute Meals »Beyond briquets: 6 ways to fire up the grill
By RachaelRaymag.com | Shine Food – Thu, Jun 17, 2010 5:48 PM EDTGo beyond the basic briquet at least once this summer and smoke your meat-the best way to get serious flavor and tenderness-with natural materials. Hard-core barbecue connoisseurs know that these 6 regional ingredients can do wonders
Read More »from Beyond briquets: 6 ways to fire up the grill
1. CORNCOBS
Popular In: Iowa
Why: The state is known for its sweet niblets, but cobs impart their own flavor, says Kurt Michael Friese, chef-owner of Devotay restaurant in Iowa City. Using them for smoking lends a subtle sweetness to pork and chicken.
Before Using: Freeze leftover cobs in a plastic bag until ready to use. Soak for 1 hour or overnight.
To Use: For a charcoal grill, place the cobs on the coals. If you're working with gas, wrap the cobs in perforated tinfoil and set them on the grate. Keep the lid closed.
Try With: Grilled Chicken with Fireworks Sauce »
2. PEACH WOOD CHIPS
Popular In: Georgia
"We Georgians are proud of our peaches," says Top Chef finalist Kevin Gillespie, chef and co-owner of Woodfire Grill inHow to scoop ice cream like a pro
By RachaelRaymag.com | Work + Money – Wed, Jun 16, 2010 4:38 PM EDT
Read More »from How to scoop ice cream like a pro
Ice cream, you scream, there's nothing like homemade ice cream. But even if you're serving store-bought, these tips will help you get pretty cones every time.
STEP 1
Dip the scoop into warm water and shake off any excess. Repeat between scoops.
STEP 2
Scoop at an angle in an "S" pattern, then around the edges of the carton, so the surface stays even. "Don't dig a hole in the center," Cohen says. "Ice cream melts from the outside in."
STEP 3
Gently tap the scoop to release the ice cream into a bowl; for cones, press the scoop down on the cone to seal, then pull it away.
By Every Day with Rachael Ray editors | Illustration by Mark Watkinson
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How to make your own ice cream »
Homemade ice cream recipes »
Well Equipped: Ice cream scoops »
Well Equipped: Ice cream makers »5 condiments to make on the grill
By RachaelRaymag.com | Work + Money – Wed, Jun 16, 2010 4:29 PM EDTOnce you've mastered grilled meats, you can make summer's most popular condiments on the grill, too: grilled ketchup, relish, salsa, mayonnaise and mustard.
Read More »from 5 condiments to make on the grill
KETCHUP
Americans are in love with that sweet-salty combination-it's part of what makes ketchup's flavor irresistible to kids as well as adults. In fact, 97 percent of you have a bottle in your fridge right now. But for a slightly more healthy and sophisticated version, we add a smoky touch and plenty of fresh tomatoes.
Serving tip: Use our grilled ketchup as a barbecue sauce.
Try our Charred Tomato-and-Red Pepper Ketchup recipe »
RELISH
The word alone begs to be savored. But if your craving goes beyond the classic sweet pickle, you can pucker up to this tangy tomatillo version with a jalapeño kick.
Serving tip: Top off a plate of pulled pork with our grilled relish.
Try our Smoky Tomatillo Relish recipe »
See more relish recipes »
MAYONNAISE
Mayo's the condiment that knows no neutral ground.50 on a Stick: Recipes to grill your entire meal on skewers
By RachaelRaymag.com | Work + Money – Wed, Jun 16, 2010 4:16 PM EDT10 GRILLED APPETIZER SKEWERS
Read More »from 50 on a Stick: Recipes to grill your entire meal on skewers
GRILLED CHEESE SANDWICHES
Sandwich bread + cheddar cheese + melted butter
Get the recipe for Grilled Cheese Sandwiches »
GINGER-LIME SCALLOPS
Sugar + candied ginger + sea scallops + vegetable oil + limes
Get the recipe for Ginger-Lime Scallops »
SALAMI-AND-FIG FANS
Soft salami + fig preserves + goat cheese + toasted pine nuts
Get the recipe for Salami-and-Fig Fans »
GRILLED SHRIMP COCKTAIL
Ketchup + horseradish + lemon + red pepper + jumbo shrimp + extra-virgin olive oil
Get the recipe for Grilled Shrimp Cocktail »
THAI THIGHS
Green curry paste + coconut milk + chicken thighs + scallions + vegetable oil
Get the recipe for Thai Thighs »
ALSO TRY:
Saltimbocca Wings »
Candied Salmon »
Paella Bites »
Stuffed Mushrooms »
Pigs in Blankets »
20 GRILLED MAIN-DISH SKEWERS
CHICKEN WINGS Á L'ORANGE
Orange juice + honey + balsamic vinegar + dijon mustard + ground cumin + asparagus + chicken wing drumettes + extra-virgin olive oil + orange
Get theTaste Test: The Best Hot Sauces
By RachaelRaymag.com | Florida Naturals – Wed, Jun 9, 2010 11:38 PM EDT
We taste-tested dozens of hot sauces from the grocery store and online to find our favorites.
BEST OVERALL: Frank's RedHot Original Cayenne Pepper Sauce
The secret ingredient in the original Buffalo wing recipe, this classic is made with cayenne peppers and spiked with vinegar. Read full review »
Try it in: Jambalaya Supper Stuffing »
BEST MILD: Blair's Heat Collection Wasabi Green Tea
"Oooh, limey!" cooed one judge when she tasted this mild, Japanese-inspired hot sauce, featuring lime juice, green tea leaves and a hint of wasabi. Cilantro (extremefood.com) Read full review »
Try it in: Sliced Tuna Soft Tacos »
BEST MEDIUM: Sriracha Hot Chili Sauce
A staple in many Thai restaurants, this thicker-than-most hot sauce boasts a garlicky punch, has a silky mouthfeel and would be great as a topper on pasta, sandwiches and pizza, or stirred into soup. (amazon.com) Read full review »
Try it in: Shrimp and Spaghetti in Coconut Broth »
BEST HOT: Captain Thom's Thai Monkey
This Read More »from Taste Test: The Best Hot SaucesLet's take this outside: Gas or charcoal? If you're in the market for a new grill and can't decide, let us help you choose, with our picks for the best of both.
BEFORE YOU BUY
Pick the right size for your space. Jot down dimensions before shopping, so you can pick the largest grill to fit the space. Grills should be parked on nonflammable surfaces, such as concrete or stone, and in spaces where smoke won't be a nuisance (i.e., not near an open window, where it will stink up the house!).
Give the grill a test-drive. Shake it up, wheel it around, tilt it from side to side, kick the tires. The sturdier the grill, the more likely it will heat properly, and last.
Choose a pricier name brand over a cheaper store brand-but not for the reasons you think. Name brands are more likely to come with customer service, warranties and replacement parts. Cheaper store brands can switch manufacturers at any time. (Translation: no parts and labor support.)TEAM GAS
Read More »from The best gas and charcoal grills
Sixty-six percent of American How to grill chicken, no matter what part you like best
By RachaelRaymag.com | Shine Food – Wed, Jun 9, 2010 7:55 PM EDTGrilling chicken brings out the best in the bird by crisping its skin, juicing up its meat and lending every part a deliciously distinct flavor.
Read More »from How to grill chicken, no matter what part you like best
WHOLE CHICKEN
Grilling time: 40 min butterflied
What to know: Grilling the entire bird on the bone keeps things juicy while the skin crisps up, and turns out an outer layer brimming with flavor. Butterfly it so that it lies flat and grills evenly over direct heat, cutting down the cooking time by half. Read more »
Try our Two Chile-Lime Chicken recipe »
CHICKEN WINGS
Grilling times: 14 to 18 min
What to know: Grilling brings out the best in these snack-size pieces-the fat drips away, leaving behind a crisp wing perfect for gnawing to the bone. Be prepared to move the wings around as flare-ups occur, and arrange them so that the smaller ends point away from the high heat to prevent burning. Read more »
Try our Chicken Wings with Jala-Peach
