According to the author's mom, the great Marcella Hazan, colander should be sitting in the sink so the pasta can be drained the very instant it's cooked.It doesn't get any better than a bowl of pasta, right? But too often cooks ruin a great dish by following one (or more) of these myths. Avoid them, and you'll be licking your plate clean in no time.
Myth: Breaking long pasta into shorter pieces makes it easier to eat.
If spaghetti were better short, it would have been made that way! Plus, broken strands are hard to eat since they're not long enough to twirl onto a fork.
More: 12 pasta shapes and their best sauce matches »
Myth: Add olive oil to the cooking water to keep the pasta from sticking.
Pasta shouldn't stick when properly cooked. If it's cooked with olive oil, it will actually coat the noodles and prevent sauce from sticking.
More: 3 golden rules for cooking pasta »
Myth: Throw the pasta against the wall-if it sticks, it's done.
The only way to know if it's done is to taste it! It should be al dente, or firm to the bite. The more pasta cooks, the gummier it gets, so if it sticks to the wall it's probably overdone.
More: 4
Blog Posts by RachaelRaymag.com
One of our most popular Step by Step Cooking Videos from the Every Day with Rachael Ray test kitchen shows the best way how to cut an onion-it really is as easy as it looks! Watch along and you'll pick up the technique in a snap.
Read More »from How to Cut an Onion
1. Trim the stem end, leaving the root end intact. 
2. Stand the onion upright and cut in half, through the center of the root. 
3. Peel the papery skin and top layer off each half of the onion. 
4. Place the onion flat and, slicing from the cut end toward the root, make several cuts parallel to the counter, stopping just before the root end. 
5. Make thin vertical slices from the root end down. The wider the slice, the larger the chop will be. 
6. Make thin slices parallel to the cut stem end, working toward the root; the chopped onion will fall away with each cut. 
VIDEO: Watch and learn How to Cut an Onion.
By Teri Tsang | Photography by Stephen Scott Gross
More like this:Last night I threw a housewarming party for 60, and managed not to spend a fortune or be completely stressed. The trick? I cut out the middle man as much as I could. For instance, I went to a big-box store for frozen apps-at $.30 each instead of $.75 each, it was definitely cheaper than the supermarket. I couldn't find our Big Bite Taste Test: Frozen Appetizers winners, but I picked up pigs in a blanket and mini spinach pies, so there was a choice for carnivores AND veggies.
Read More »from Housewarming Party on the Cheap
I also stopped by our town's pizza place since I knew they make pizza bites, which are great for a crowd, and bought other neighborhood nibbles like empanadas. I wanted to have some homemade food too, so a few days ahead of time I made Jumbo Chocolate Chip Cookies and Monkey Bread Minis, which kept nicely in the fridge till the party. Finally, I went to our local brewery and picked up beer by the growler. (every day diane had no idea what that was, so I'll explain: It's kind of a really, really big pitcher.)
Read More »from Burger Bash: Contest!
So, you think you make the best burger in America? Prove it! Enter our Burger Bash contest, and you'll get the chance to make your winning creation right alongside Rachael herself at the 2010 Food Network South Beach Wine & Food Festival, plus we'll feature your recipe in Every Day with Rachael Ray.
Enter the Burger Bash contest »
Last year's Burger Bash contest champ, Alexis Grey of Feasterville, PA, found inspiration right in her own backyard with her Don't-Kiss-Me Garlic Burgers: "When I left city life for the suburbs, it was so exciting to have space for a grill that I grilled everything I could," she said. "I love burgers, so they became my obsession. And since I grow basil in my backyard garden, I can easily whip up fresh pesto. It wasn't long before the two met under one bun to make this flavorful, garlicky burger."
Get the recipe for Don't-Kiss-Me Garlic Burgers »
Photography by Tina Rupp
More like this:$10 Spot: Feeding your family dinners for 10 bucks or less
By RachaelRaymag.com | Shine Food – Tue, Oct 27, 2009 6:45 PM EDTThese days, seems like everyone's looking to stretch a buck and cut down on grocery spending-while still enjoying great-tasting dishes. Our $10 Spot recipes definitely fit the bill.
From left to right:
Pork Chops with Radicchio and Walnuts »
Coconut Mango Chicken with Black Beans »
Grilled Bacon Cheeseburger Calzones »
Eggplant Roll-Ups »
Recipes by Susan H. Gordon, Georgia Downard, Christina Stanley-Salerno | Photography by Ngoc Minh Ngo, Kate Sears, Kana Okada, David Prince
More like this:- Save money: More $10 Spot recipes »
- Save time: Rachael Ray's 30-Minute Meals »
- Slash calories: Good for You recipes »
I Can See the Future: Your Grocery Store in 2015
By RachaelRaymag.com | Shine Food – Tue, Oct 27, 2009 6:14 PM EDTAmericans are embracing more diverse ingredients than ever. Here's what Every Day with Rachael Ray magazine found on a recent trip to Wal-Mart, and what we predict you'll see on your neighborhood grocery shelves in 2015.
Read More »from I Can See the Future: Your Grocery Store in 2015POPULAR IN 2009
KimchiThis Korean dish of preserved veggies, marries the pucker of pickles with the sizzle of chiles.
POPULAR IN 2015
MangosteenThis tropical fruit from Southeast Asia is the base for the most amazing frozen margarita you'll ever imbibe.
Goats' milk
It's higher in calcium and vitamin A than cow's milk. Try it the next time you whip up a box of mac and cheese.
Fava beans
They could replace edamame as the hottest veggie trend.
Heirloom tomatoesThey add
A classic cream-filled cake gets a pumpkin twist in this recipe for Pumpkin Whoopie Pies from Every Day with Rachael Ray editor-in-chief Silvana Nardone; it's a fun spin on the original chocolate dessert.
Smart Moves
Scoop flour with a dry-measure cup and level off with the back of a knife.
Use canned 100% pure pumpkin-not pumpkin pie filling, which is sweetened and spiced.
Use a small ice cream scoop to portion the batter evenly.
Mix dry ingredients on low speed to prevent a dust storm.
Freeze the finished pies for up to three days.
Get the recipe for Pumpkin Whoopie Pies »
By Silvana Nardone and Christina Stanley-Salerno | Photography by Stephen Scott Gross
More like this:- Double-Decker Pumpkin Caramel Pie recipe »
- Pumpkin Swirl Cheesecake recipe »
-
Pumpkin Pie Martini recipe »
Good for You: Slim Chicken Parmesan
By RachaelRaymag.com | Shine Food – Mon, Oct 26, 2009 5:30 PM EDT
Read More »from Good for You: Slim Chicken Parmesan
Craving Chicken Parmigiana and Pasta? Cut this checkered-tablecloth specialty down to size to make Slim Chicken Parmesan-here's how we did it.
Change is Good
Browning chicken in a little olive oil rather than breading and deep-frying cutlets means fewer carbs and less fat.
Whole wheat pasta, and a scaled-back portion size, add fiber and reel in runaway calories.
Fresh parsley, tomatoes and red wine create an authentic Italian flavor, so you need less mozzarella.
Get the recipe for Slim Chicken Parmesan »
Per Serving
Before:
Calories: 1,320 | Fat: 73g | Carbs: 78g
After:
Calories: 586 | Fat: 16g | Carbs: 51g
Get the recipe »
Every Day People Reviews
"Great twist to a standard. Love fresh mozzarella. This gave us the comfort flavors we loved in a healthier version."-KathyO
"I loved making this recipe! I had a glass of wine while making it, then enjoyed it!"-ohgoodygoody
"We have just started eating whole wheat pasta, so this was a perfect 'try-out' recipe. My husband, my 'I'll try
Read More »from Halloween Breakfast Party
Buried Alive Muffins recipe: You will need plastic doll arms (available at party supply or craft stores) for the decorations.A Saturday Halloween can be a real treat-and a little tricky, too. What to do until costume-time? Throw a breakfast where freaky-themed foods get everyone in a spooky mood.
The recipes:
Buried Alive Muffins »
Egg Eyes »
Severed-Hand Toasts »
Hash Brains »
Monster Mouths »
The playlist:
Walking with a Ghost, Tegan and Sara
I Put a Spell on You, Screamin' Jay Hawkins
Little Ghost, The White Stripes
Frankenstein, The Edgar Winter Group
Purple People Eater, Sheb Wooley
Wolfman's Brother, Phish
Werewolves of London, Warren Zevon
Thriller, Michael Jackson
Witch Doctor, Alvin and the Chipmunks
The how-tos:
EYE CANDY
Instead of draping fake cobwebs all over the house, hang eyeball balloons from the ceiling. Using double-sided tape, attach construction paper circles to inflated white balloons. Finish the look by drawing a few squiggly veins with a thick red marker.
PLAY GAMES
Set up games that bring out the kid in everyone. One idea: Pin the body parts on the monster. Print a free image of5 Jarred Foods We Can't Live Without
By RachaelRaymag.com | Shine Food – Fri, Oct 23, 2009 4:37 PM EDTWe pop open the lid on our favorite (bottled) pantry items, and dish on how we love to use 'em.
Read More »from 5 Jarred Foods We Can't Live Without
PEANUT BUTTER
Think outside the sandwich. Whisk warm peanut butter with lime juice and pour over noodles, mix a tablespoon into coleslaw or stir into a yogurt smoothie for instant protein and flavor.
Search our peanut butter recipes »
TOMATILLO SALSA
This tangy condiment is as bright in taste as it is in color. Drizzle it over scrambled eggs and wrap in a flour-tortilla for an out-of-sight breakfast. Other options: Give it new life as a marinade for grilled steak or fish sticks.
Search our tomatillo salsa recipes »
OLIVE TAPENADE
When we crave the briny zing of olives, but aren't in the mood for a pitting-and-chopping orgy, we reach for this reliable fella. Toss it in pasta, sprinkle it on pizza or whisk it into a Mediterranean-style salad dressing.
Search our olive tapenade recipes »
RASPBERRY JAM
It's not just for breakfast. Dissolve a spoonful into
