Blog Posts by RachaelRaymag.com

In-the-know cooks are keeping dinners fast and affordable this summer with lesser-known quick-cooking steaks found right in the butcher's case. Get in on this tasty trend.

Tri-Tip (aka california cut, bottom sirloin butt or triangle)

What is it? Surprisingly tender for one of the leanest cuts around, this roast (around $5 per pound) can go straight on the grill without marinating and takes less than 15 minutes to cook.

Cook it! Thickly slice after grilling, then dab servings with pesto for a savory herbal touch.

Try it! Roasted Tri-Tip with Cucumber Fruit Salsa »


Flatiron (aka top blade)

What is it? This flank steak look-alike has even fat marbling that makes it ultratender-and one of the most versatile cuts of beef out there. Plus, it's a great value: You can get it for as little as $5 per pound!

Cook it! Grill whole, then thinly slice for fajitas with grilled peppers, onions and flour tortillas.

Try it! Flatiron Steaks with Cheesy Tangy Mashed Potatoes »


Denver (aka underblade or

This grocery cart needs a little bit of a makeover!Looking to get the most bang for your buck at the supermarket-while still indulging in fresh, tasty food? Try these expert tips from Phil Lempert, founder of supermarketguru.com and Kimberly Danger, author of Instant Bargains: 600+ Ways to Shrink Your Grocery Bills and Eat Well for Less.

"Fresh veggies often go bad-especially stuff I have to chop."
If you're looking for lettuce, pick up a head of your favorite kind; it will last twice as long as pre-washed greens, which have gone through processing before packaging. As for veggies for a stir-fry or a side dish, buy frozen instead. Beyond basics like broccoli and green beans, there are fun blends with prechopped peppers or asparagus-and they're often just as tasty and nutritious, since they were frozen at their peak.

"My milk goes sour before I use it up."
Look for milk with "ultrapasteurized" on the label, often found on organic brands. This process kills more bacteria than regular pasteurization, resulting in a six-month shelf life

Turn dessert plates into masterpieces with inspiration from chef David Guas, owner of Bayou Bakery in Arlington, Virginia, and author of DamGoodSweet.

PIE
The golden-brown crust gives any pie plate an organic look. Play that up with a rustic stroke of sauce and a touch of something green.

1. Dip a pastry brush into a sauce (one that is more sticky than runny, such as caramel, works best) and let the excess drip off. Slowly drag the brush across the center of the plate to make a painted stroke. "A little fade in color and texture is okay, and actually looks beautiful," Guas says. Place the pie on top.

2. Add a scoop of ice cream or a dollop of fresh whipped cream.

3. Garnish with a touch of color: Pluck leaves off a seasonal herb like sage, thyme or mint.

Try it with our Berry Pie »





CAKE OR TART
A simple drizzle of color (and flavor) is all you need.

1. Place the cake on the plate, leaving extra room on one side. Fill a spoon with dessert sauce. Tip the edge of the spoon downward over

At the Buckhead Diner in Atlanta, the White Chocolate Banana Cream Pie, a gourmet version of the Southern dessert classic banana pudding, was dubbed the Country's Best Dessert in 1994 by the James Beard Foundation.Some of America's best eats are nestled along its highways and byways. Here's how to suss out the best spots, plus our top picks on three famous routes.

HOW TO GET GOOD EATS...

1. Start looking before you're starving. Hunger is a powerful antidote to adventure. Because chain restaurants tend to cluster close to highways, you should allow 15 minutes of post-exit driving before you decide on the right spot.
2. Ask locals the right questions. Don't say, "Where should I go for dinner?". Pat Willard, author of America Eats!, recommends making it clear that you're looking for the kind of place that might not exist anywhere else-not the nearest fancy steakhouse.
3. Scope out the parking lot. If the cars have in-state tags, you've divined a local favorite. Even better, says food-loving trucker BigCat (bigcattrucker.com), watch for semis, because no one knows road food like the guys who live on the road. If he's taken the time to cram his rig into a space, he must really like the food!
4. Find

Healthy chips were named the number one snacking trend for 2010 according to Mintel International and foodchannel.com, so it's no surprise to see a slew of new, totally tasty healthy options crowding shelves. Here are our picks.









Popcorn, Indiana Chip'ins
This whole grain snack is made mostly of corn, sea salt and air. Translation: so light! You can eat 30 percent more chips-about 18-for the calories in a serving of regular potato chips. ($4 for a 7.25-oz. bag)
Flavor Pick: white cheddar. The sharp cheese flavor is so satisfying.


Corazonas Tortilla Chips
These owe their cardiac friendliness to plant sterols, which studies show may help lower cholesterol by up to 14 percent. And each serving has 3 grams of fiber to help you stay full. ($3 for a 7-oz. bag)
Flavor Pick: black bean and cheese. They contain real black beans and are zesty, cheesy and lightly crunchy.

Kettle Brand Baked Potato Chips
Fans of ultracrunchy crisps, meet your match. These 100-calorie packs are long on potato

What's the new burger trend across America? Stuff this: Toppings are no longer getting all the attention as restaurants are packing ingredients-from shrimp to baked beans-within the patty. Here's what you'll find where. Plus, we take the stuffed trend one step further and use the technique on some of our other favorite foods.

Shrimp and Grits: The Nook, Atlanta
This Southern-inspired specialty is crammed with spicy shrimp and gouda, then topped with a fried sausage-grits cake and smoked tomato butter sauce. Owner Adam Gajadharsingh won the people's choice award in a charity burger contest with it, then made it a menu staple. $13.95, 1144 Piedmont Ave. N.E., 404-745-9222

Herbed Garlic Butter: Crest Cafe, San Diego
Their melt-in-your-mouth butter burger-a patty packed with garlic-andherb butter, then topped with cheddar, spicy mayo and more butter-has its own section on the menu. $10.25, 425 Robinson Ave., 619-295-2510

Coleslaw, Swiss Cheese and Russian Dressing: BlitzBurgers, North

MORE LIKE THIS:

Our best recipes to kick off summer »

Party menus that take it outside »

Easy, fast dessert recipes »

The last thing you want to do during a lazy, long weekend is wait around for a table with your pals at your local brunch spot. Get this: It's cheaper, faster and tastier to light up the grill and make brunch right in the comfort of your own backyard. And the best part? You don't have to wake up at the crack of dawn to pull these recipes together.