Apparently, shes a picky eater.

2

,

BOOK NOW AT EMBASSYSUITES.COM

Kids dont care if breakfast is free. They care if its right. At Embassy Suites well get your

little darlings breakfast made-to-order. And by the way, its free.

Service of alcohol subject to state and local laws. Must be of legal drinking age. 2014 Hilton Worldwide. TM indicates a trademark of Hilton Worldwide. Subject to availability at participating locations. Valid for stays booked and completed between January 1, 2014, and February 28, 2014. Rates valid for single/double occupancy and are exclusive of all taxes,

incidental charges, gratuities and resort fees where applicable. Other restrictions may apply.

on the cover Photograph by Melanie Dunea; prop

and set styling by Philippa Brathwaite; wardrobe styling by Jane Harrison Fox;

hair by Mary Curran for Arte Salon, mcurranstylist.com; makeup by Joe J.

Simon for Giorgio Armani Beauty. Top by LAt by LAGENCE; pajama pant by Eloise. Plated food by Peter Ardito; food

styling by Cyd Raftus McDowell.

GET HAIR LIKE RACHS!

Try Bumble and Bumble Thickening Full Form Mousse and Dryspun Finish ($29 each, bumbleandbumble .com). Before drying, I work the mousse through Rachs roots for lasting lift, says her stylist Mary Curran. After styling, I spray the finish at the roots for added texture.

80 RACHAEL RAYS

30-MINUTE MEALS

These breakfast dishes

are delish any time of day!

88 AMERICA, WHATS

FOR BREAKFAST?

Our 51 favorite morning

meals across the country

96 A HOLE LOTTA FUN!

Easy homemade doughnut

holes with toppings,

f llings and glazes galore

102 THE HOST WITH

THE MOST AWESOME

BREAKFAST

CBS This Mornings

Norah ODonnell whips

up pancakes and more

for her family of f ve.

108 BRING HOME THE

BACON

Choose your ideal type,

plus cool ways to serve it.

Exclusive recipes online!

Get Rachs delicious cover recipe for Whole-Wheat Waffles, plus recipes for our most popular pancakes and much more at RachaelRayMag.com/breakfast.

page 102

BU

MB

LE A

ND

BU

MB

LE P

RO

DU

CTS

, P

ETER

AR

DIT

O.

MARCH2014

the

breakfastissue!

page

2

9 RACHS NOTEBOOK

Wake up and smell the breakfast issue!

14 OUR 20 MOST

POPULAR

PANCAKES EVER!

Youll f ip over readers favorite f apjacks and hot cakes.

16 THIS MONTHS

MENU

Our index of recipes in the issue

350-CALORIE

BREAKFASTS

An entire month of nutritious and delicious morning meals!

115 INSIDE OUR TEST

KITCHEN

Genius tips and tricks

118 PET PROJECT

A St. Patricks Day recipe thats perfect for your pup

120 PLAY WITH

YOUR FOOD!

Spruce up your next bagel plat er with this clever carrot-wrapped cream cheese surprise.

51 LIFE OF THE PARTY

Set the bar high for brunch with DIY Bloody Marys where guests pick their own f xins and mix-ins!

55 WELL EQUIPPED

A toast to toast (and the appliances that make it!) 62 STYLE PICKS

Go ahead, stay in your PJs! These 10 super-stylish pajama sets are cozy couture.

home & away

35 WORD OF MOUTH

Over-the-top breakfast sandwiches, Oscar-winning morning meals, A.M.-inspired beauty products and more

41 HOT TOPIC

One food editor calls on a dozen celeb chefs in her hunt for the worlds best scrambled egg technique.

46 FLAVOR WHEEL

Kick your hash browns up a notch with six cool combos. 48 LOOKING GOOD

Almost-instant beauty tipsbefore breakfast!

news & how-tos

65 WORTH IT?

Should you spend $15 on an egg separator? 67 SUPERMARKET SMARTS

Crescent dough creations, fresh vs. boxed egg whites, cereal mascot throwbacks and single-origin cof ee picks

72 TASTE TEST

We spooned up 87 bowls of oatmeal to f nd the very best. 76 GOOD BUYS

These cute and colorful juice glasses make your morning drinks even more refreshing. Sip away!

faves & saves

HEALTH

Y

HELPING

BOOKLE

T

food & fun 19 FAST IDEAS!

Fif een quick and tasty ways to boost your breakfast or brunch, plus cute (and easy) entertaining tips

29 IN SEASON

Get fresh with oranges! 32 MAKEOVER MEAL

You wont believe how we lightened up classic Eggs Benedict and still made it taste indulgent!

page 35

page 55

page 55

MARCH2014

thebreakfastissue!

page 72

Toms of Maine makes a dif erence for

your smile without putting arti cial

dyes, sweeteners or preservatives in

your mouth. Choose the trusted name

in natural oral care for over 40 years.

No animal testing or animal

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We share every ingredient, its

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www.tomsofmaine.com.

Sustainable practices are a

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business.

No articial colors, avors,

fragrance, or preservatives.

We strive to maximize recycled

content and recyclability of our

packaging.

5% (12 days) of employee time to

volunteering. 10% of prots to

human and environmental goodness.

I.P.S

What makes a product good? At Toms, it includes how we make it.

We believe whats inside matters.

TM

FOOD

DEPUTY FOOD EDITOR Nina Elder

FOOD FEATURES EDITOR Gabriella Gershenson

FOOD EDITOR Katie Barreira

ASSOCIATE FOOD EDITOR Alexa Weibel

LIFESTYLE

ASSOCIATE EDITOR Allyson Dickman

TEST KITCHEN

TEST KITCHEN DIRECTOR Janet McCracken

TEST KITCHEN ASSOCIATE Charles Grayauskie

DESIGN

ART DIRECTOR Jessica Weit

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DESIGNER Kelly McGuire

PHOTOGRAPHY

PHOTO DIRECTOR Kim Gougenheim

PHOTO RESEARCHER Josephine Solimene Rustin

ASSOCIATE PHOTO EDITOR Mackenzie Craig

CONTRIBUTING PHOTO EDITOR Lisa Dalsimer

PRODUCTION

PRODUCTION DIRECTOR Betsey Barnum

PRODUCTION MANAGER Stephanie Thompson

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ASSISTANT MANAGING EDITOR Margaret Farley

RESEARCH CHIEF Katherine Cancila

DIRECTOR OF COMMUNICATIONS, RACHAEL RAY

Michelle Boxer

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RACHAELRAYMAG.COM

WEB EDITOR Lauren Smith

PRESIDENT, WOMENS LIFESTYLE GROUP Thomas Witschi

FOUNDER AND EDITORIAL DIRECTOR RACHAEL RAY

EDITOR-IN-CHIEF LAUREN PURCELL

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PEEK BEHIND

THE SCENES!

For the inside scoop on what were doing (and eating!), follow us on Instagram @RachaelRayMag.

Fashion guru Jane Harrison Fox had more than 50 PJ options on set for Rachs cover shoot.

Our food stylists assistant made a Pop-Tart look-alike for this months features opener (page 79)and then took a giant bite out of it. Yum!

CONTACT US!

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Cheers to breakfast! Associate Photo Editor Mackenzie Craig was happy to taste test the Bloody Mary versions for our Mary Me! (page 51) story.

BEAUTY AND TRAVEL EDITOR

Abbie Kozolchyk

LIFESTYLE EDITOR

Jennifer R. Beck

EDITORIAL

Some discounts, coverages, payment plans and features are not available in all states or all GEICO companies. GEICO is a registered service mark of Government Employees Insurance

Company, Washington, D.C. 20076; a Berkshire Hathaway Inc. subsidiary. GEICO Gecko 1999-2014. 2014 GEICO

Flank Steak to Filet.

Change for the better.

Switch and you could save with GEICO.

geico.com | 1-800-947-AUTO | local of ce

Food stylist trick: Want super-crispy bacon? We used a blow torch for Bring Home the Bacon (page 108).

It took almost 10 hours to assemble our breakfast map (page 88), starting with Kansass cinnamon rolls.

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ITS IRONIC THAT IM WRITING THIS WELCOME LETTER for our f rst-ever breakfast issue since Im one of those people who know its the days most important mealbut of en skip it anyway! My morning routine usually involves a large cof ee and a liter of water at the gym.

As is the case with many folks nowadays, big breakfasts are a luxury I usually reserve for weekends. Same is true for CBS This Morning cohost Norah ODonnell, whose family goes all out on the weekends (get her delicious make-ahead pancake mix on page 104). The only thing is, when Im home visiting family, we dont breakfast, we brunch. Theres hardly an easier or more af ordable way to entertain. Think about it: Your ingredients are things like bread and eggs, and when it comes to cocktails, you only have to make onea pitcher of Bloody Marys! My husband makes the best version on earth (we call them Bloody Johnnies; see the recipe at right), so whip up a batch and serve it with all the cool mix-ins on page 52. Now thats worth get ing out of bed for!

What we eat for breakfast says a lot about who we are and where we come from, which is why I love our America, Whats for Breakfast? story on page 88. Were giving you one great morning food from each of our 50 great states, so get ready for some crazy-delicious dishes like biscuits with chocolate gravy and chicken and egg quesadillas.

And how can you have a breakfast issue without bacon? I have a friend who has a T-shirt that says I like my bacon wrapped in bacon, and I agree. Check out our bacon-and-egg cups, bacon pancakes and brown sugarglazed bacon, beginning on page 109. Then give our f avor wheel (page 46) a whirl to turn hash browns into combos like French Onion, Spicy Rancheroeven Cheeseburger & Fries! I love BLDsmeals that are perfect for breakfast, lunch or dinner. For this issue, all of my 30-Minute Meals f ll that bill. Even my Burger of the Month has an egg on top. Because why not have a burger for breakfast?

Seriously, folks, weve got breakfast from cover to cover, from morning beauty tips (page 48) to the latest, greatest toasters (page 55). And so you can feel good about indulging, our Healthy Helping! tear-out booklet features a months worth of 350-calorie breakfasts that dont sacrif ce f avor. You wont believe what qualif es: prosciut o and fontina bagels, a cheesy bacon and tomato strata, PB&J wrapsdelish!

So sleep in and enjoy your next morning meal!

Love,

RACHS NOTEBOOK

Breakfast is served!Bloody JohnniesSERVES 8

Heres my hubbys spicy version, with my favorite tangy garnishes.

1 qt. tomato juice or V8 vegetable juice

114 cups vodka

1 lime, juiced

3 tbsp. prepared horseradish

1 tbsp. hot sauce, such as Tabasco

2 tsp. Worcestershire sauce

1 tsp. celery salt

1 tsp. freshly ground black pepper

16 jumbo pimiento-stuffed green olives

Ice

8 ribs celery from the heart, leafy tops attached

16 spicy, pickled string beans

Stir the rst 8 ingredients in

a pitcher with a wooden spoon.

Skewer 2 olives on a 3- to

4-inch party pick. Repeat with

remaining olives and more picks.

To serve, ll 8 glasses with

ice; pour in Bloody Johnnies

mix. Garnish each glass with a

celery rib, an olive skewer (ends

balanced on the rim of the glass)

and 2 pickled string beans.

PHOTOGRAPH BY JOHN KERNICK

RACHS NOTEBOOK

12 slices peppered bacon12 cup (packed) dark brown

sugar

3 tbsp. pure maple syrup, divided

34 lb. ground beef34 lb. ground pork

1 tsp. fennel seeds

1 tsp. granulated garlic

1 tsp. granulated onion

1 tsp. ground sage

1 tsp. black pepper

1 tsp. kosher salt14 tsp. cayenne pepper

1 tbsp. canola or vegetable oil

4 thick slices sharp cheddar or Cooper Sharp American cheese (available at coopercheese.com)

4 medium eggs

3 tbsp. soft butter

1 tbsp. whole-grain mustard

4 sandwich-size English muf ns, toasted

Arrange a rack in the center of

the oven; preheat to 375. Set a

wire rack inside a rimmed baking

sheet lined with foil. Place the

bacon slices on a cutting board.

In a small bowl, mix together the

brown sugar and 2 tbsp. maple

syrup. Press the brown sugar

mixture onto 1 side of the bacon.

Transfer the bacon to the wire

rack, brown-sugar side up. Bake

until crispy, about 30 minutes.

In a medium bowl, combine

the ground beef, ground pork

and seasonings. Form into

4patties, making each one thinner

at the center and thicker at the

edges for even cooking.

In a skillet or griddle pan, heat

the oil over medium-high. Cook

the patties, turning once, 8 to

10minutes for medium. Top each

patty with 1 slice of cheese during

the last minute or two of cooking.

Transfer the patties to a plate,

then cook the eggs over easy.

In a small bowl, mix the butter,

1 tbsp. maple syrup and mustard.

Spread the maple-mustard butter

on the English muf ns.

Divide the patties among

the muf n bottoms. Top with the

bacon, eggs and muf n tops.

This morning sammie stacks eggs, bacon, cheese and a sausage pat y on an English

muf n. What a way to wake up! BY RACHAEL RAY

Brunch BurgersMAKES 4

WHATS YOUR FRIED-EGG STYLE?SEE P. 117

page

10

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RACHAELS ANNUAL SXSW

FEEDBACK FESTIVAL

Whats bet er than food and music at my South by Southwest bash? This years menu features my Whiskey Chicken Drummers. Munch on them as you watch the all-star lineup! sxsw.com, March 716

TRAVELS! Tasty

Fab news, food fanatics! February and March are

full of festivals worth traveling for, so put em on

your calendar! Im particularly excited about these

three events that will satisfy both your culinary

quests and music cravings!

SOUTH BEACH WINE &

FOOD FESTIVAL

Im back to host the eighth annual Burger Bash along with more than 25 chefs vying for the coveted Peoples Choice Award. My mouth is watering already! sobefest.com, February 2023

CHARLESTON WINE &

FOOD FESTIVAL

Youve got two chances to catch us at this years festival. Both events are musts: the chance to meet (and sample recipes by) your favorite cookbook authors, and Stacked: A Sandwich Showcase, where seven chefs will impress you with their super sammie skills! charlestonwineandfood.com, March 69

I love a long, leisurely

brunchin fact, I recently

tweeted this photo of my

favorite Baked Deviled Ham

and Cheddar with Egg Over

Easy (get the recipe on

page 83)! I also cant resist

breakfast for dinner. Good

news: Our rst-ever breakfast

issue is packed with recipes

youll enjoy any time of day!

Our editors were so amped up by the

breakfast issue that we decided to

share our own morning meals! Some

days its a quick smoothie; other times

we bring in bagels from Ess-a-Bagel,

an NYC institution down the block

from our of ce. Follow our 30 Days of

Breakfast countdown on Instagram

@ RachaelRayMag starting February

11. Then join our Brunch Club

and share your own A.M.

appetite-erasers with hashtag

#RR30Days. See you there!

WE BREAKFAST

OF THE

BEST MEAL

DAY!

MACARONI-N-CHEESE

PANCAKES

OATMEAL-RAISIN

PANCAKES

Talk about hot cakes! These pancake recipes are

the most popular ones weve ever createdthe

most of en viewed, shared, printed and pinned.

Whichever flapjacks catch your fancy, get the

recipes at RachaelRayMag .com/pancakes

and wake up your appetite!

THE #1

FAVE!

BIRTHDAY

PANCAKES

FLUFFY PANCAKES

WITH SYRUP

CRUNCH-BERRY PANCAKES PEANUT BUTTER POODLE

PANCAKES

EMPERORS PANCAKES

Secret

ingredient:

raisins!

page

15

BERRY PANCAKES OATMEAL PANCAKES WITH

PEACH COMPOTE

ZUCCHINI-AND-POTATO

PANCAKES

BROWN SUGAR PANCAKES

SWEET POOCH PANCAKES Even your pets fave recipe made the top 20!

PEACH PANCAKES

PLUM AND PECAN PANCAKESRICOTTA PANCAKES WITH

PANCETTA, PEAS AND CORN

PEAR PANCAKES GRAPE AND CREAM CHEESE

STACKED PANCAKES

ASIAN FISH PANCAKES BLACK & BLUE GLAZED PANCAKES

You guys really like peaches!

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BREAKFAST SAMMIES

Breakfast Biscuit Reuben p. 22

Chicken Bagel Sandwiches p. 85

Apple & Cheddar Monte Cristos p. 86

Everything Bagel BLTs p. 87

BLT Toast Points with Welsh Rarebit p. 85

BREAKFAST MEATS

Brown SugarGlazed Bacon p. 111

Do the Twist Bacon p. 109

Breakfast Pigs in Blankets p. 67

Deviled Ham, Your Way p. 83

Fast (30 min. or less)

Vegetarian

Freezer-Friendly

Gluten-Free

Tear out our Healthy

Helping! booklet for

31breakfasts under

350 calories!

Key:

PANCAKES, TOAST & PIZZA

Prosciutto & Egg Toast p. 20

Apple-Almond Bites p. 20

Whole-Grain Pancakes p. 104

Bacon Pancakes p. 109

Black Pepper & Parmesan French Toast with Italian Sausage Patties p. 80

Yogurt & Blueberry Parfaits p. 21

PineapplePomegranate Salad p. 19

Warm Apple-Oat Cups p. 24

Mushroom & Bacon Oatmeal p. 26

Mahnomin Porridge p. 92

EGGS

The Ultimate Scrambled Eggs p. 44

El Pacifico Omelet p. 95

Bacon-Egg Cups p. 109

Lean & Luxurious Eggs Benedict p. 32

YOGURT, FRUIT & GRAINS

Sriracha-Honey Butter p. 20

SPREADS & GRAVIES

Biscuits & Chocolate Gravy p. 90

Cornbread & Gravy p. 26

Brunch Burgers p. 10

Red Toad-in-the-Hole p. 26

Breakfast Pizza p. 24

page

16

Cheesy Bacon & Tomato Strata

HEALTHYHELPING!

Each of these delicious dishes will f ll you up without f lling you out!

BY JACKIE NEWGENT, RDN

PHOTOGRAPHY BY PETER ARDITO

A MONTH OF 350-CALORIE

2

MARCH 2014 1

3

2

4

765 8

9 1110 15141312

16 1817 212019 22

23 2524 282726 29

30 31

A HEALTHY BREAKFAST EVERY DAY! No need to count calories or watch portion sizesweve done it for you! Whatever your morning mood, youll nd healthy and delicious meals to match. Look for the icon that re ects your craving and be sure to wake up hungry!

Fortifying: a nutritious meal to get me through a hectic day.

Indulgent: Ive got time to make something special!

Lunch-like: Im not an egg person.

Super-quick: I hit the snooze one too many times.

Kid-friendly: and delish for grown-ups, too!

I NEED A BREAKFAST THATS...

3

3 GREEN EGG & HAM SANDWICH1 egg 3 fresh basil leaves, nely chopped 3fresh tarragon leaves, nely chopped 1thick slice (1 oz.) baked ham 1 challah roll, split and toasted 1 tsp. EVOO 4 tsp. grated Asiago In a bowl, whisk egg, basil, tarragon and a pinch salt. Heat a skillet over medium. Add ham; cook 1minute per side. Transfer to roll bottom. Add EVOO to skillet, then add egg mixture and stir until just set, about 1minute. Stir in cheese. Spoon egg on top of ham; add roll top. Serves 1.

4 PROSCIUTTO & FONTINA BAGEL12 whole-grain everything bagel, toasted 1 tbsp. peach jam 1-oz. slice fontina 114oz. thinly sliced prosciutto Spread bagel with jam, top with cheese and microwave on high until cheese melts, about 30 seconds. Cut in half. Top with prosciutto. Serves 1.

1 CHEESY BACON & TOMATO STRATA (pictured on the cover)1 tbsp. butter 2 pkgs. (5 oz. each) baby spinach 8 slices whole-grain bread, cut into 1-inch cubes 2 cups shredded cheddar 4oz. thickly sliced smoked turkey, diced 1cup grape tomatoes, halved 6 eggs 2cups plain unsweetened almond milk 8slices uncured bacon, cut into -inch

strips In a skillet, melt butter over medium-high. Add spinach; season with salt and saut until wilted, 3 minutes. In a greased 9-by-13-inch baking dish, arrange half the bread in a single layer. Top with half the spinach, cheese, turkey and tomatoes; repeat layering. In a bowl, whisk eggs and almond milk and season with salt. Pour over bread mixture; sprinkle with bacon. Bake at 400 until set, about 1 hour. Let stand 10minutes before serving. Serves 8.

2 SUPERFOOD CEREAL BOWL34 cup nonfat milk 14 tsp. pure vanilla extract 1 cup whole-grain cereal akes 1tbsp. each dried tart cherries, roasted shelled pistachios, sliced almonds and semisweet

chocolate chips In a bowl, stir together milk and vanilla. Add cereal. Sprinkle with remaining ingredients. Serves 1.

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5 TURKEY & GRAPE GRILLED CHEESE2 slices whole-grain bread 2 tsp. butter, at room temperature 1 oz. Taleggio or Brie 1 oz. sliced smoked turkey 5red seedless grapes, halved a pinch fresh thyme Spread one side of each bread slice with butter. Flip over one slice and top with half the cheese, the turkey, grapes, thyme and remaining cheese. Top with remaining bread slice, butter side up. In a nonstick skillet, cook sandwich over medium until browned, about 3minutes per side. Slice in half. Serves 1.

6 CHOCOLATE CHIP PANCAKE

WITH RASPBERRIES14 cup frozen raspberries, thawed 112tsp. honey 14 cup whole-wheat pastry our 12tsp. baking powder 18tsp. sea salt 1tsp. cold butter, cut into 9pieces 2egg whites 14 cup buttermilk 14 tsp. pure vanilla extract 2 tbsp. semisweet

chocolate chips In a bowl, mash raspberries with 1 tsp. honey. In a medium bowl, using a pastry blender or potato masher, combine our, baking powder, salt, butter and remaining 12tsp. honey until ne crumbs form. In a large bowl, whisk egg whites, buttermilk and vanilla. Add our mixture; whisk to combine. Let stand 5minutes, then stir in chocolate chips. Lightly coat a nonstick skillet with cooking spray; heat over medium. Pour batter into skillet, forming 1 large pancake. Cook until golden, 3 to 4 minutes per side. Top with raspberry mixture. Serves 1.

7 BREAKFAST KEBABS2 eggs 14 tsp. sea salt 5 cherry tomatoes 5 balls (1 oz. total) plain bocconcini 12avocado, pitted and cut into 10cubes 2tsp. nely chopped cilantro In a bowl, whisk eggs, 1 tbsp. cold water and 18tsp. salt. Lightly coat a medium nonstick skillet with cooking spray; heat over medium. Add eggs; cover and cook until just rm, about 2 minutes. Transfer to a cutting board; slice into 10 strips. Create 5 skewers by alternating rolled-up egg strips, tomatoes, cheese and avocado. Sprinkle with cilantro and remaining 18tsp. salt. Serves 1.

5

8 TURKEY MEATBALL FRITTATA12 frozen turkey meatballs (1 oz. each), thawed 7 eggs 2 tsp. EVOO 8 grape tomatoes, quartered 14 cup chopped at-leaf parsley Heat meatballs according to package directions. Meanwhile, in a bowl, whisk eggs, 3 tbsp. cold water and 14 tsp. salt. In a nonstick skillet, heat EVOO over medium. Add egg mixture, then meatballs and tomatoes. Cover and cook until eggs are set at edges, about 6minutes. Tilt pan, letting uncooked eggs run underneath the set eggs. Cover and cook until frittata is just set, about 3minutes. Remove from heat. Let stand, covered, 3 minutes. Transfer to a platter, cut into wedges and sprinkle with parsley. Serves 4.

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MIDDLE EASTERN PLATTER13 cup plain nonfat Greek yogurt 2tsp. tahini 112 tsp. fresh lemon juice 1 clove garlic, nely chopped 14 tsp. ground cumin 12 cup canned chickpeas, rinsed 12 cup low-sodium vegetable broth 10multigrain pita chips 1scallion, thinly sliced In a bowl, whisk yogurt, tahini, lemon juice, garlic, cumin, a pinch salt and 1 tbsp. water. In a saucepan, bring chickpeas and broth to a boil. Reduce heat to medium, simmer 5 minutes, then drain. Arrange chips on a plate. Top with yogurt mixture and chickpeas; sprinkle with scallions. Serves 1.

OVERNIGHT FRUIT & FLAX QUINOA HOT CEREAL1 cup plain unsweetened almond milk 12banana, sliced 14 cup quinoa, rinsed and drained 1 tsp. whole axseeds 12tsp. ground cinnamon 2 tbsp. dried fruit, such as cherries, cranberries, apricots and/or raisins 112 tsp. slivered almonds In a saucepan, combine almond milk, banana, quinoa, axseeds, cinnamon and 2 tbsp. water. Cook over medium, stirring occasionally, until quinoa is tender, about 10 minutes. Transfer to a microwavable bowl, cover and refrigerate overnight. In the morning, stir, cover with parchment and microwave until warm, about 2minutes. Sprinkle with cinnamon, dried fruit and almonds. Serves 1.

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11 GREEN SUNRISE SMOOTHIE

WITH ALMONDS1 cup fresh or frozen chopped mango 1 cup peeled, seeded and chopped cucumber 34 cup apple juice 12 cup (packed) baby spinach 2 tbsp. fresh mint leaves 1tbsp. fresh lemon juice 20almonds In a blender, puree mango, cucumber, apple juice, spinach, mint and lemon juice until smooth, about 1minute. Pour into a glass and serve with almonds. Serves 1.

12 BANANA SMOOTHIE1 frozen banana, sliced 1 cup nonfat milk 1 tbsp. unsalted creamy almond butter 2tsp. honey 14 tsp. pure vanilla extract In a blender, puree all ingredients and a pinch salt until smooth. Pour into a glass. Serves 1.

13 PEACHY KEEN GRANOLA PARFAIT1 cup vanilla nonfat Greek yogurt 14cup granola 34 cup frozen peaches, thawed 2 tsp. raspberry jam 2 tsp. sliced almonds In a parfait glass, layer yogurt, granola and peaches. Top with jam and almonds. Serves 1.

TROPICAL SMOOTHIE WITH TOAST1 cup plain soy milk 34 cup fresh or frozen chopped pineapple 34 cup fresh or frozen chopped papaya 14 cup plain nonfat Greek yogurt 1 tsp. fresh lemon juice 14tsp. pure vanilla extract 1slice whole-grain bread, toasted 1tsp. butter In a blender, puree soy milk, pineapple, papaya, yogurt, lemon juice, vanilla and a pinch salt until smooth, about 1 minute. Pour into a glass and serve with buttered toast. Serves 1.

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15 SWEET & SALTY GRANOLA

ENERGY BARS WITH YOGURT13 cup plus 2 tsp. virgin coconut oil 2cups old-fashioned rolled oats 112 cups whole-wheat pastry our 34cup turbinado sugar 12 tsp. ground cinnamon 1 tsp. salt 12 cup honey 12cup crunchy peanut butter 2 eggs 112 tsp. pure vanilla extract One 100-calorie container yogurt Coat a 9-by-13-inch baking pan with 2 tsp. coconut oil. In a large bowl, combine oats, our, sugar, cinnamon and 34 tsp. salt. In a medium bowl, combine honey, peanut butter and remaining 13 cup coconut oil. Whisk in eggs and vanilla. Stir egg mixture into oat mixture until combined. Spread the batter in the pan; press to compact. Sprinkle with 14tsp. salt. Bake at 350 until golden-brown, about 35 minutes. Let stand 10 minutes; cut into 16 bars. Serve each bar with a container of yogurt. Store remaining bars in an airtight container.

16 SOUTHWESTERN TOFU HASH2 tsp. peanut oil 13 of a 14-oz. pkg. extra- rm tofu, drained and cut into 12-inch cubes 34 cup frozen corn, thawed 1poblano chile, diced 2scallions, thinly sliced, green and white parts separated 14 tsp. ground cumin 13 cup pico de gallo 1 tbsp. chopped cilantro In a large nonstick skillet, heat oil over medium-high. Add tofu, corn, chile, scallion whites and cumin; season. Cook, stirring, until tofu is lightly browned, about 6minutes. Add scallion greens and pico de gallo; stir until heated through, about 2minutes. Transfer to a bowl; sprinkle with cilantro. Serves 1.

17 PESTO & MOZZARELLA FLATBREAD1 tbsp. pesto 1 whole-grain atbread 3tbsp. shredded part-skim mozzarella a pinch crushed red pepper Spread pesto on atbread; sprinkle with cheese. Broil until browned, about 112 minutes. Sprinkle with hot pepper akes and cut into wedges. Serves 1.

18 OVERNIGHT CAPRESE FRENCH TOAST3 slices (12 inch thick) Italian bread 1egg 14 cup nonfat milk 3 slices (12oz. each) fresh mozzarella 2 tbsp. thinly sliced EVOO-packed sun-dried tomatoes, drained 1 tbsp. thinly sliced fresh basil In a baking pan, arrange bread in a single layer. In a small bowl, whisk egg, milk and a pinch salt. Pour over bread; cover and refrigerate overnight. In the morning, lightly coat a skillet with cooking spray and heat over medium. Add bread and cook until browned on the bottom, about 4minutes. Flip, top each piece with a slice of cheese and cook, covered, until cheese melts, about 3 minutes. Top with tomatoes and basil. Serves 1.

19 CHEESY BAKED SPINACH AND

EGG WHITES WITH BREAD AND FRUIT1 pkg. (5 oz.) baby spinach 12tsp. fresh lemon juice 3 egg whites, beaten 14 cup shredded Gruyre a pinch crushed red pepper 1 small crusty roll 1orange Lightly coat a small ovenproof ramekin with cooking spray. In a bowl, microwave spinach, lemon juice and a pinch salt on high until spinach wilts, about 45 seconds. Transfer spinach to the ramekin and top with egg whites, cheese and pepper akes. Bake at 350 until set, about 30minutes. Let stand 5minutes. Serve with roll and orange. Serves 1.

MUSHROOM & ASIAGO OMELET112 tsp. EVOO 2 cups thinly sliced baby bella or cremini mushrooms 34tsp. nely chopped fresh rosemary 2 eggs 14 cup shredded Asiago In a large nonstick skillet, heat EVOO over medium-high. Add mushrooms and rosemary; season. Cook until mushrooms are soft, about 5minutes. Transfer to a bowl; cover. In another bowl, whisk eggs, 1tbsp. cold water and a pinch salt. Lightly coat the skillet with cooking spray; heat over medium. Add eggs and cook, tilting pan and lifting omelet edges as needed, until set, about 3minutes. Sprinkle half the omelet with cheese, then mushrooms. Fold in half to enclose lling and slide onto a plate. Garnish with more rosemary, if desired. Serves 1.

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21 CHOCOLATE & BANANA BREADS 4 baguette slices (12 inch thick) 1tbsp. chocolate-hazelnut spread 1banana, sliced 14 tsp. unsweetened cocoa powder a pinch ground cayenne pepper (optional) Toast baguette slices, then top with chocolate-hazelnut spread, banana slices, cocoa and cayenne, if using. Serves 1.

BELL PEPPER & MANCHEGO CRUSTLESS QUICHE WITH GREENS6 tsp. EVOO 3 bell peppers, thinly sliced 1onion, nely chopped 1 tsp. salt 5tsp. red wine vinegar 12 cup shredded Manchego 6eggs 1 cup half-and-half 1tsp. nely chopped fresh oregano 5cups

baby salad greens In a large nonstick skillet, heat 2 tsp. EVOO over medium-high. Add peppers, onion and 14tsp. salt. Cook until peppers are tender, about 10 minutes. Stir in 1 tsp. vinegar. Spread pepper mixture in a 9-inch pie pan coated with cooking spray; sprinkle with cheese. In a medium bowl, whisk eggs, half-and-half, oregano and 34 tsp. salt. Pour into the pie pan. Bake at 400 until set, about 30 minutes. In a bowl, whisk remaining EVOO and vinegar; toss with greens. Serve quiche with greens. Serves 4.

APPLE-STUFFED FRENCH TOAST12 Gala or Fuji apple, cored and sliced into 14-inch-thick wedges 2tsp. plus 1tbsp. pure maple syrup a pinch ground cinnamon 1egg 3 tbsp. unsweetened plain coconut milk beverage 1 tsp. honey 2 slices whole-grain bread 1tsp. butter In a bowl, combine apple, 2tsp. maple syrup and cinnamon. Cover with parchment and microwave on high until apple is soft, about 2 minutes. In a small bowl, whisk egg, coconut milk, honey and a pinch salt; pour into a small baking dish. Coat bread in egg mixture. In a large nonstick skillet, melt butter over medium. Cook bread until golden, about 3 minutes per side; transfer to a plate. Spoon apple mixture on top of one bread slice; top with remaining bread slice. Drizzle with remaining 1 tsp. syrup. Serves 1.

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GOAT CHEESE POLENTA WITH POACHED EGG13 cup quick-cooking polenta 1 oz. goat cheese 1 tbsp. sliced fresh basil 1 egg In a small saucepan, bring 113 cups water to a boil. Pour in polenta; season. Reduce heat to medium; stir constantly until polenta is thick and creamy, about 3minutes. Stir in cheese and basil. Fill a small skillet two-thirds full of water; bring to a simmer. Carefully crack egg into small bowl; pour into water and cook until white is rm, 3 to 5 minutes. Transfer polenta to a bowl; top with poached egg and season. Serves 1.

25 TRAIL MIX PITA1 whole-grain pocketless pita, toasted 2tbsp. Neufchtel 1 tbsp. each dried tart cherries, dried cranberries and roasted, shelled and chopped pistachios Spread Neufchtel on pita. Sprinkle with cherries, cranberries and pistachios. Cut into wedges. Serves 1.

HAWAIIAN PIZZETTE1 whole-grain English muf n, split and toasted 3 tbsp. marinara sauce 112oz. Black Forest ham, chopped 13 cup shredded part-skim mozzarella 14 cup cubed pineapple 1 scallion, greens only, thinly sliced Place English muf n on a baking sheet. Spread with sauce. top with ham, cheese, pineapple and scallion. Broil until cheese melts, about 2minutes. Serves 1.

HONEY, FIG & RICOTTA DIP12 cup part-skim ricotta 2 dried gs, sliced 1 tbsp. honey 12 tsp. chopped fresh thyme 1 slice (1 inch thick) fruit-nut bread Spoon ricotta into a small dish. Top with gs, honey, thyme and a pinch salt. Serve with bread for dipping. Serves 1.

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PB & J WRAP1 tbsp. peanut butter 112 tbsp. grape jelly 1(8-inch) whole-grain tortilla 1 tbsp. lightly salted roasted peanuts, chopped Spread peanut butter and jelly on tortilla. Sprinkle with peanuts; roll up tightly. Slice into 6 pieces. Serves 1.

BACON & CHIVE BAKED POTATO3 tbsp. Neufchtel 3 tbsp. plain nonfat Greek yogurt 1 baking potato (about 12 lb.), scrubbed 1slice uncured bacon, cooked and chopped 2 tbsp. chopped fresh chives In a bowl, whisk Neufchtel and yogurt. Pierce potato all over with a fork and microwave on high until cooked through, about 5minutes. Halve potato lengthwise; season. Top with Neufchtel mixture, bacon and chives. Serves 1.

BRIE AND BLACKBERRY JAM ON TOAST1 slice whole-grain sourdough bread 2 oz. Brie, cut into 3 slices 1 tbsp. blackberry jam Toast bread, then top immediately with cheese and jam. Serves 1.

STEAK N EGG QUESADILLA12tsp. EVOO 1 egg 1 (8-inch) whole-grain tortilla 112tbsp. shredded part-skim mozzarella 112 oz. cooked beef tenderloin, thinly sliced 14tsp. chopped fresh thyme In a nonstick skillet, heat EVOO over medium. In a bowl, whisk egg, 1 tbsp. cold water and a pinch salt. Add to skillet. Cook egg, covered, until set, 2 minutes. Sprinkle tortilla with cheese, then top with egg, steak and thyme. Fold in half. Lightly coat the same skillet with cooking spray. Cook quesadilla over medium-high until browned, about 2minutes per side. Cut into wedges. Serves 1.

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*Average amount of cholesterol in one egg is 185 mg, down from 215 mg. Brought to you by Americas egg farmers.

Eggs have high-quality protein to keep you

fuller longer and energized all day long.

And theyre also 14% lower in cholesterol.

YOUR MARCH 2014

RECIPE INDEX

Mango-Lime Lassi p. 20

Rosy Mimosa p. 30

DRINKS

Bloody Johnnies p. 9

Rachel Hash & Fried Eggs p. 82

Curried Tofu Scramble p. 24

Sweet Potato Hash p. 26

SCRAMBLES & HASHES

Vanilla Doughnut Holes p. 98

Chocolate Doughnut Holes p. 98

DOUGHNUT HOLES

Campfire Doughnut Holes p. 101

Rise & Shine Doughnut Holes p. 101

Mojito Doughnut Holes p. 101

Breakfast of Champs Doughnut Holes p. 101

Strawberry Doughnut Holes p. 101

Birthday Cake Doughnut Holes p. 101

PB&J Doughnut Holes p. 101

Choco-Mint Doughnut Holes p. 101

Cinnamon Sugar p. 98Coconut Sugar p. 98Citrus Sugar p. 98Mint Sugar p. 98Classic Glaze p. 98 Chocolate Glaze p. 98Fruit Glaze p. 98Citrus Glaze p. 99Coffee Glaze p. 99Peanut Butter Glaze p. 99

Jelly Roll Doughnut Holes p. 101

Mango-Chile Doughnut Holes p. 101

Potato Chip Doughnut Holes p. 101

Choco-Coco Doughnut Holes p. 101

the breakfast issue!

350-CALORIE BREAKFASTS

Beignets p. 67

Chocolate-Orange Croissants p. 67

Berry Easy Pastry Pockets p. 67

Savory Morning Buns p. 67

BAKED GOODS

Banana-Flax Bread p. 105

Zucchini Muffins p. 106

English Danishes p. 24

dress em up!Appl

e-Stuf ed F

rench Toas

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Turkey M

eatball Fri

t ata

Steak n E

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and 28 more

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HEALTH

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T

15Pineapple &

Pomegranate Salad2 cups diced pineapple

12 cup pomegranate seeds

1 tbsp. sugar 1 tsp. fresh

lime juice 1 tsp. grated

fresh ginger 1 tsp. lime zest

F In large bowl, combine

pineapple, pomegranate

seeds, sugar, lime juice and

ginger. Sprinkle with zest.

Serves 4.

DIY FRUIT CUP

Halve a whole pineapple

lengthwise, leaving the stem

attached to one half. Run a knife

about 12 inch from the edge of

the rind, then cut the fruit in

a crosshatch pattern.

Scoop it out to make

your fruit salad.

YUM!

BY RAQUEL PELZELPHOTOGRAPHY BY ANDREW PURCELL

ORANGES GALORE! HEALTHY EGGS BENEDICT

breakfast

page

19MARCH 2014

RACHAELRAYMAG.COM

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Sriracha-Honey But er12 cup butter, at room temperature 1 tbsp.

honey 2 tsp. sriracha F In medium bowl,

stir butter, honey and sriracha until smooth.

Spread on toast or corn muf ns. Makes 12 cup.

BUTTER UP!

Pipe or spoon

avored butter into

mini muf n liners so

guests can help

themselves to

a pat.

Prosciut o & Egg Toast14 cup milk 6 eggs 4 slices bread

2tbsp. butter 4 slices prosciutto

F In bowl, whisk milk and 2 eggs;

coat bread in mixture. In skillet over

medium, cook bread in 1 tbsp. butter

until golden, 5 minutes per side.

Transfer to platter; top with prosciutto.

Fry 4 eggs in 1 tbsp. butter, 3 minutes.

Divide among toasts; season. Makes 4.

Mango-Lime Lassi2 cups frozen mango chunks 1 cup

plain low-fat yogurt 12 cup milk

3tbsp. fresh lime juice 1 tbsp.

agave syrup 4 thin lime slices

F In blender, puree mango, yogurt,

milk, lime juice and agave until smooth.

Pour into glasses; garnish with lime

slices. Serves 4.

Sassy smoothie Sunday special

Apple-Almond Bites2 tbsp. sugar 12 tsp. ground

cinnamon 1 apple, cored and diced

8 baguette slices, toasted 12 cup

almond butter F In medium bowl,

combine sugar and cinnamon; toss

with apple. Spread baguette slices

with almond butter and top with apple

mixture. Makes 8.

Tiny toasts

food & fun | FAST IDEAS

page

20

Yogurt & Blueberry Parfaits 2 bags (8 oz. each) frozen blueberries

4 cups honey- avored Greek yogurt

F In saucepan, cook blueberries over

medium-high, 5minutes. Reduce heat to

medium-low and simmer, stirring often, until

syrupy, 8minutes. Let cool. Layer yogurt and

blueberries in four8-oz. mason jars. Makes 4.

GOOD TO GO!

Bring breakfast with

you: After you seal each

jar, tie a disposable

spoon around the

lid with twine.

page

21

Breakfast Biscuit Reuben

5 tbsp. sour cream 1 tbsp. ketchup

112tsp. whole-grain mustard 18 tsp. hot

sauce 6store-bought biscuits, warmed

and split 12slices deli corned beef

13cup sauerkraut 6slices Swiss cheese

F In small bowl, stir together sour cream,

ketchup, mustard and hot sauce; season.

Put biscuit bottoms on baking sheet; top

with corned beef, sauerkraut and cheese.

Broil until cheese melts. Slather with sauce

and add biscuit tops. Makes 6.

FULL POCKETS

Wrap sandwiches in

parchment or wax

paper, tie with twine and

arrange in a basket to

serve family-style.

food & fun | FAST IDEAS

page

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Warm Apple-Oat Cups1 cup applesauce 34 cup cooked apple-

cinnamon instant oatmeal 34cup

yogurt 14 cup pure maple syrup

ground cinnamon 2cinnamon sticks

F In blender, puree rst 4 ingredients

until smooth. Transfer to bowl and

microwave until warm. Divide between

2 mugs. Garnish with ground cinnamon

and cinnamon sticks. Serves 2.

English Danishes6 English muf ns, split and

toasted 12cup cream cheese 13cup

jam 12cup confectioners sugar,

plus more for dusting F Using 1-inch

cookie cutter, cut circles in muf n

tops. Spread cream cheese, then jam

on bottoms; add tops. In bowl, whisk 12 cup sugar and 1 tbsp. water; drizzle

over muf ns. Dust with sugar. Serves 6.

Curried Tofu Scramble1 tbsp. canola oil 2 scallions, sliced

12oz. extra- rm tofu, pressed

dry, then crumbled 112 tsp. curry

powder 3 tbsp. mango chutney

14cup cilantro F In nonstick skillet,

heat oil over medium-high. Cook

scallions 2minutes. Stir in tofu and

curry powder. Cook, without stirring,

4 minutes. Season. Top with chutney

and cilantro. Serves 4.

Breakfast Pizza1 sheet (about 12 lb.) frozen puff

pastry, thawed 1tbsp. grated

Parmesan 12cup shredded

mozzarella 4eggs 20 slices

pepperoni F On parchment-

lined baking sheet, unfold pastry;

pierce all over with a fork. Top

with Parmesan. Bake at 400

until pastry edges are golden,

13 minutes. Top with mozzarella,

forming 4wells, and crack 1 egg

into each. Scatter pizza with

pepperoni. Bake until egg whites

are set, 12 minutes; season.

Serves 4.

HOT TIP!

Heat a cast-iron

skillet in a 400 oven

for 20 minutes. Turn

it upside down and

put the pizza on top

to keep it warm

and crispy!

No-bake pastriesCozy drink Meatless morning

SUGAR SHORTCUT!SEE P. 116

food & fun | FAST IDEAS

page

24

Sweet Potato Hash114 lbs. sweet potatoes, diced 1 red

onion, chopped 2 tbsp. EVOO 1 cup

nely diced cured chorizo 2 tsp.

chopped rosemary F Boil potatoes

until tender, 5 minutes; drain. In skillet,

cook onion in EVOO over medium,

5minutes. Add chorizo and rosemary;

cook 2 minutes. Stir in potatoes; cook

over low, 10 minutes. Season. Serves 4.

Tex-Mex brunch

Cornbread & Gravy2 andouille sausages, chopped

1tsp. canola oil 112 tbsp. our

1tbsp. chopped sage 114 cups milk

cornbread F In skillet, cook sausage

in oil over high, 5 minutes; transfer

sausage to bowl. Cook our and sage

over medium, stirring, 2 minutes.

Whisk in milk and sausage; simmer to

thicken, 5 minutes. Season; serve on

cornbread. Serves 4.

Good gravy!

Mushroom & Bacon Oatmeal3 slices bacon, chopped 112 cups quartered

mushrooms 2 cups chicken broth 112 cups

old-fashioned rolled oats F In saucepan, cook

bacon over medium, 4 minutes. Add mushrooms;

cook until browned. Add broth; bring to a boil.

Add oats; cook over low, stirring, until oats soften.

Season. Serves 4.

Cut it out

Red Toad-in-the-Hole2 slices bread, toasted 2 tomato slices, 12 inch thick 1 tbsp. EVOO 2 tbsp.

grated Pecorino F Using a cookie

cutter about the same size as the

tomato slices, cut a hole in the center

of each piece of toast. Place toast (and

toast circles) on baking sheet; t

tomato slices inside. Brush toast and

tomato with EVOO; sprinkle with cheese.

Broil until cheese is golden, 1 minute.

Sprinkle with pepper. Makes 2.

food & fun | FAST IDEAS

page

26

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Worldwide Headquarters | 1932 Wynnton Road | Columbus, GA 31999

It just doesnt get any better than you, Sunday brunch withyour best friends and Thomas Bagel Thins bagels.

Everything you love about a bagel, but with 110 calories.You just have to toast it, top it and taste it to believe it.

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29

food & fun | IN SEASON

TEXT BY GANDA SUTHIVARAKOM

PHOTOGRAPH BY PLAMEN PETKOV

GET FRESH WITH

FO

OD

STYLIN

G B

Y V

ICTO

RIA

GR

AN

OF.

FOR MORE JUICY ORANGE FACTS,

TURN THE PAGE.

An orange a day

The worlds oldest person when she died at age 115,

Hendrikje van Andel-Schipper of the Netherlands swore she owed her longevity to drinking a glass of orange juice a day!

(Her other secret? Pickled herring.)

oranges

food & fun | IN SEASON

page

30

BUY RIGHT!

When youre choosing oranges, dont sweat the green spots on the peel. They simply mean that the fruit ripened in a warm climate.

1

2

3

4

ZEST

IS BESTDont toss that peel! Did you know that orange rind has four times more ber per ounce than the fruit? Its also rich in avonoids, which ght cancer and diabetes and lower cholesterol. Ladies and gentlemen, start your graters!

Juicy fruits

1. NAVEL Named for the belly

buttonlike bump where youll nd a

mini-orange embedded, this seedless,

thick-skinned fruit is easy to peel. Its

sweet, rm esh is great for snacking.

2. VALENCIA The most widely

grown orange in the world, this

long-ripening fruit has a deep color,

and its rich, tart-sweet avor makes

it ideal for juicing.

3. BLOOD This red- eshed orange,

usually in stores from January to April,

gets its scarlet hue from anthocyanin,

a natural pigment. The fragrant, tangy

juice is an excellent addition to

cocktails, vinaigrettes and seafood

marinades.

4. CARA CARA From the outside,

it looks like a regular orange, but

inside, this blushing beauty is pretty

in pink! The juicy, low-acidity variety

of navel orange gets its name from

Hacienda Cara Cara in Venezuela,

where it was rst discovered.

These are the most common types of oranges youll nd at your supermarketand theyre not all orange! Check out the rainbow of citrus avor.

Just add OJ!If youve got juice, youre only one ingredient

away from a cool cocktail. Cheers!

ROSY

MIMOSA

1 part Cara Car

a

orange juice +

2 parts

sparkling ros

+

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PH

OTO

.CO

M.

Look! It's a tiny orange.

+

+

1 part vodka

1 part amaretto

4 parts orange juice

3 parts orange juice

1 part Campari

1 part gin

=SCREWDRIVER

=BOCCE BALL

BITTER ORANGE

3 parts orange juice

4 parts orange juice

GIN & JUICE

=

=+

page

31

1. STONEWARE

JUICER

CAKE FOR BREAKFAST

Sandwich Greek yogurt, orange segments and a drizzle of honey between two halves of a cran-orange scone for a breakfast shortcake!

ORANGE-CREAM FLOAT

Make a fresh ice cream soda: Top two scoops of vanilla ice cream with equal parts freshly squeezed orange juice and ginger ale.

SUNNY YAMS

Simmer chunks of yam or sweet potato with butter, freshly squeezed orange juice, brown sugar, cinnamon and salt until the tubers are tender and warmed through.

CITRUSY STEAK

Marinate ank steak in a mix of soy sauce, teriyaki sauce, freshly squeezed orange juice, ginger and garlic overnight, then grill.

Ripe with possibilities4 QUICK IDEAS!

3. WOODEN

REAMER

2. MEXICAN

JUICER

Because this tool squeezes

the rind, too, the juice

tasted more like orange oil

than the others.

Not only was this juicer

the most effective, it also

produced juice with the

most balanced avor.

Pulp lovers, this ones for

you! The wooden reamer

created the most textured

sip of the bunch.

winner!

Make your own cleaner!The oil in orange rind

doesnt just smell great, it contains

d-limonene, a natural solvent that can cut through grease. For a zingy cleaning spray, steep the rind of

four oranges in 1 cup distilled white

vinegar for 2 weeks. Strain and dilute

with 1 cup water. Put in a spray bottle

and use as an all-purpose cleaner!

YIELD:

513 oz.

1

2

Main squeezeThere are so many juicers out there, but which one does the job best? We pitted three manual juicers against each other to see which one could squeeze the most juice out of three oranges weighing in at 14 ounces. On your mark, get set, juice!

3

YIELD:

513 oz.

YIELD:

6 oz.

Rach makes this one!Get it at rachaelraystore.com

($19.95).

page

32

food & fun | MAKEOVER MEAL

Better Benedict

RECIPE AND TEXT BY CYNTHIA SASS, RDN, AUTHOR OF S.A.S.S.! YOURSELF SLIM

PHOTOGRAPH BY JOHN KERNICK

Makeover moves

Smart solution

34 cup silken tofu

2 tbsp. vegetable oil

1 large clove garlic, nely chopped

112 tsp. plus 1 tbsp. white balsamic vinegar

18 tsp. ground turmeric

4 eggs

4 slices (1 oz. each) Canadian bacon

2 whole-grain English muf ns, split and toasted

1 cup torn kale18 tsp. cayenne

1. In a food processor, mix the

tofu, oil, garlic, 112 tsp. vinegar

and the turmeric until smooth.

Transfer to a small saucepan

and cook over low heat, stirring

constantly, until just heated

through; season with salt and

pepper. Cover to keep warm.

2. In a large skillet, bring 2inches

water to a simmer; add the

remaining 1 tbsp. vinegar.

Crack 1 egg into a small bowl

and gently pour it into the

water. Quickly repeat with

the remaining eggs and cook

until the whites are rm,

3to 5minutes. Using a slotted

spoon, transfer the eggs to

a paper towel to drain.

3. Meanwhile, in a medium

skillet, cook the Canadian

bacon over medium-low heat,

turning once, until heated

through, about 3minutes.

4. Top each English muf n

half with 1 slice Canadian

bacon, 14cup kale and

1poached egg. Spoon a quarter

of the sauce over each egg

and sprinkle with cayenne.

Reader request My fianc and I would love a lighter, healthier version

of one of our favorite dishes, eggs Benedict, so we can enjoy a weekend

treat without feeling guilty and lethargic. FRANCES ROMERO, CINCINNATI

MAKE SMART SWAPS

Slash fat in half and reduce calories by almost 40 percent

with this surprisingly satisfying tofu-based take on hollandaise. Its just as creamy as the traditional

version, without the stick (yup, stick!) of butter and the three or more egg yolks

used in most recipes. Bonus: Cutting back on eggs helps keep

your cholesterol in check, too.

GO FOR THE GREEN

Leafy greens dont typically come to

mind when you think of breakfast, but its a good idea to slip the nutrient-rich

powerhouses in when you can. Kale is one of the top-ranking foods for overall

vitamin, mineral and antioxidant contentand its fresh flavor pairs well with the

richness of this dish.

The skinny

BEFORE* AFTER*

CALORIES 428 267

FAT 34 g 14 g

CARBS 15 g 17 g

SODIUM 542 mg 520 mg

FIBER 1 g 3 g

PROTEIN 17 g 18 g

*PER SERVING

Lean & Luxurious Eggs BenedictSERVES 4 PREP 15 MIN COOK 15 MIN

FOO

D S

TYLI

NG

BY C

YD

RA

FTU

S M

CD

OW

ELL

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TYLI

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BY H

EATH

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CH

ON

TOS

. IL

LUSTR

ATIO

N B

Y E

MM

A K

ELL

Y.

A NEW REASON TO LOVE

NEWV8 V-Fusion Refreshers makes the whole family happy. Crisp

and light with no high fructose corn syrup or arti cial sweeteners.

2013 CSC Brands LP

MOVIE BREAKFASTS ULTIMATE SCRAMBLED EGGS A.M. BEAUTY TIPS

WORD OF MOUTH

The workaday breakfast

sandwich has of cially

gone wild at restaurants

across the country and

with all due respect to the

classic egg and cheese on

a rollthese doughnut-,

waf e- and home-fry-f lled

superstructures are totally

redef ning breakfast of

champions. Dig into the

next page for layer af er

layer of crazy goodness.

DAVID FARLEY

turn for more!

TOWERING ACHIEVEMENTS

PHOTOGRAPHY BY SAM KAPLAN

page

35

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Continued from page 35

Want to push the legal limits of what can

be crammed into a sandwich? Order

chef/owner Paul Barkers McPaulis at

PAULIS NORTH END in Boston: two

bacon pancakes, two eggs, cheddar

and home fries, all drizzled with

maple syrup. (paulisnorthend.com)

Youll never look at an old-school BLT the same way again: Executive chef/owner

Jeff Blacks C.E.B.L.T. at the PEARL DIVE OYSTER PALACE in Washington, DC,

piles buttermilk-batter-fried cat sh, a sunny-side-up egg, bacon, lettuce, tomato,

cayenne aioli and house-made dill chips on a French-bread roll. (pearldivedc.com)

Taking the outrageousness award

among several contenders at

MILLERS GUILD in Seattle is

chef Jason Wilsons house-cured

ham and Swiss on a glazed jelly

doughnut. (hotelmaxseattle.com/

eat-drink/millers-guild)

The CAF AT THE PFISTER in

Milwaukee is home to executive chef

Brian Frakess the Memphis: a deep-

fried, cereal-coated croissant stuffed

with griddled bananas and maple-

bacon ice cream, accompanied by a

peanut sauce. (thep sterhotel.com)

In a nod to the Lower East Sides Eastern

European Jewish past, New York Citys

SONS OF ESSEX chef, Re ection

Israel, delivers the Sloppy Judah for

breakfast: Manischewitz-braised short

ribs, a sunny-side-up egg and carrots

on ciabatta. (sonsofessexnyc.com) BEST METHOD ACTING

If Dustin Hoffman was extra convincing in Kramer vs. Kramer as a newly single dad whose first solo attempt at French toast was a flaming disaster, heres why: He was going through his own divorce and had plenty to draw on. But they used smoke bombs to make it look like the pan was really smoking, says Justin Henry, who played the young son.

BEST FAKER

Breakfast at Tiffanys opens with Audrey Hepburn (aka Holly Golightly) downing her morning danish and gazing into the jewelry store. Thing is, Hepburn hated danish, and the one on set had powdered sugar that made her sneeze, so she asked director Blake Edwards for ice cream instead. Though he refusedbecause what non-starlet would eat ice cream for breakfast?he did agree to a plain danish.

BEST REVIVAL

As a kid, Quentin Tarantino loved talking movies with friends in L.A.s diners. So where better to film the breakfast scenes that bookend Pulp Fiction than the Hawthorne Grill? A vintage coffee shop that was about to be demolished, it was rescued to become part of the set. Says production designer David Wasco,

We did a little painting and used it as is.

AND THE OSCAR GOES TO

BREAKFAST!The first meal of the day stars in many an Academy Awardwinning movie. Peek behind the scenes of these three. BY JERYL BRUNNER

FIG

UR

INE C

LIM

BIN

G R

OP

E B

Y S

AM

KA

PLA

N. A

UD

REY H

EP

BU

RN

, G

ETTY.

news & how-tos | WORD OF MOUTH

page

36

2

014 N

ew

mans

Ow

n, In

c.

IN FLAVOR. NOT CASH.

Creamy parmesan. Freshly made pasta. All-natural, premium

white meat chicken. Ready for two in ten minutes.

Plus all pro ts go to charity. Thats our kind of comfort food.

In the frozen aisle.

A BEAUTIFUL START TO THE DAYYoure not the only one with breakfast cravings. Your skin and hair will begin

to have them, too, after one morning with these fresh finds. BY ABBIE KOZOLCHYK

GRAPEFRUIT

Chances are you already like grapefruit in the A.M. Factor in some shea butter, aloe

and cocoaand youve got the lip-smackingest of treats: Yes to Grapefruit Naturally Smooth Lip Balm. ($3, target.com)

As Parks and Recreations waf e-loving Leslie Knope, Amy Poehler wore a Tiny Hands Maple

Syrup Waf e scented necklace on the air in

2012and fans were soon snapping up their own.

The waf es are still on of er, and so are some

new friends, each scented like the breakfast it

resembles. ($23 to $28, tinyhandsonline.com) AK

COFFEE

Giving new meaning to coffee bar, Etta + Billie Ritual Roasters Coffee Soap is

deliciously grainy and antioxidant-rich. ($10, ettaandbillie.com)

OATS

There are several great cereal blends in Weledas new haircare collection (some oat, others millet or wheat),

but our hair has taken a particular shine to the Oat Replenishing shampoo. ($11, amazon.com)

EGGS

What with its mega nutrients, a little egg on the face isnt a bad thing: Soothe, cleanse and get glowing with HealFast

Skincares not remotely eggy-smelling Egg Cream Cleanser.($24, healfastskincare.com)

YOGURT & HONEY

Equal parts cleansing and softening, Dial Greek Yogurt Moisturizing Body Wash in Vanilla Honey is a bit appetite-stoking

as well. ($5, at drugstores)

BEA

UTY P

HO

TO

GR

AP

HY B

Y S

AM

KA

PLA

N; FO

OD

STYLIN

G B

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TYLIN

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AR

AH

GU

IDO

. A

MY P

OEH

LER

, G

ETTY. P

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AN

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, AV

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news & how-tos | WORD OF MOUTH

page

38

Grown in America. Picked and packed at the peak of ripeness. Same essential nutrients as fresh.

New look. Same garden qualityT M

.

2013 Del Monte Corporation. All Rights Reserved.

news & how-tos | HOT TOPIC

page

41

news & how-tos | HOT TOPIC

page

43

news & how-tos | HOT TOPIC

page

44

RESIDUE

RESIDONT

BAKED WITH

Using bargain brand cooking spray or margarine can leave residue behind after just one use.

You dont get that with PAM. It leaves up to 99% less residue,* so you spend less time cleaning

and more time doing the things you want to do.PAM HELPS YOU PULL IT OFF

*vs. a bargain brand of canola oil cooking spray, vegetable oil cooking spray and a leading brand of margarine, after baked at 400 for 30 minutes, cooled and washed in one regular dishwasher cycle.

FO

OD

STYLIN

G B

Y V

ICTO

RIA

GR

AN

OF.

PHOTOGRAPH BY PLAMEN PETKOV

Hash brown heaven!Buy a bag of frozen shredded spuds, then mix,

pan-fry and top your way to the best-ever breakfast potatoes.

1. SPICY RANCHEROStir it in: Shredded pepper jack cheese, spicy salsa

Top it off: Sour cream, chopped cilantro, squeeze of lime

3. VEGGIE CONFETTIStir it in: Shredded carrots, parsnips and beets, squeezed dry

Top it off: Chopped fresh thyme, sage and parsley

5. EVERYTHING BUT THE BAGELStir it in: Sliced red onion, capers

Top it off: Sliced smoked salmon, cream cheese

6. LUMBERJACK SPECIAL Stir it in: Chopped browned breakfast sausage links

Top it off: Butter, maple syrup

4. FRENCH ONIONStir it in: Caramelized onions, chopped fresh thyme

Top it off: Shredded Gruyre

2. CHEESEBURGER & FRIESStir it in: Browned ground beef, shredded yellow cheddar

Top it off: Pickle slices, nely chopped onion, ketchup

4. French Onion

3. V

eg

gie

Co

nfe

tti

2. Cheeseburger & Fries

1. S

picy

Ranc

hero

6. L

um

be

rja

ck

Sp

ec

ial

5. Every

thing

But t

he B

agel

STIR IT IN

TOP IT OFF

START HERE!

news & how-tos | FLAVOR WHEEL

page MARCH 2014

RACHAELRAYMAG.COM46

HELLMANNS. BRING OUT THE BEST.

2012 U

nilever

PARMESAN CRUSTED

CHICKEN1/2 CUP HELLMANNS REAL MAYONNAISE

1/4 CUP GRATED PARMESAN CHEESE

4 CHICKEN BREAST HALVES

4 TSP. ITALIAN SEASONED BREAD CRUMBS

COMBINE HELLMANNS WITH CHEESE.

ARRANGE CHICKEN ON BAKING SHEET.

TOP WITH MAYONNAISE MIXTURE.

SPRINKLE WITH BREAD CRUMBS. BAKE 20

MINUTES AT 425. FIND MORE CHICKEN

RECIPES AT FACEBOOK.COM/HELLMANNS

the secret to Juicy chicken.

news & how-tos | LOOKING GOOD

SHINE!Three of the seasons

hot est looks also happen

to be its fastest and easiest.

So you can look gorgeous

before youve downed your

f rst cup o joe! BY ANNA DAVIES

RISE &

Cheek Pop in Peach Pop by Clinique ($21, clinique.com)

TruMagic Luminizer

by CoverGirl ($12, at drugstores)

Nude Wear Nude Glow Bronzer

in Bronzer by Physicians Formula ($15, at drugstores)

Color Elixir in Nude Illusion by

Maybelline New York ($9, at drugstores)

Limited Edition Glossimer

in Bliss by Chanel ($29.50, chanel.com)

Aided and abetted by new instant

luminizers and bronzers, skin is

stealing the spotlight from eyes and

lips this spring. One result: a face that

looks totally alive, even if the rest of

you wants to go a few more rounds

with the snooze button. The trick to

this nearly naked glow? A light hand,

says Pat McGrath, a celebrity makeup

artist and global creative design

director for P&G Beauty.

How to: After moisturizing (use a

tinted formula if you need a bit of

coverage), dust a bronzer onto your

hairline, nose, chin, cheekbones and

lids. Next, blend a peachy blush onto

the apples of your cheeks. Finish

by swiping a luminizer on your brow

bone and the highest point on your

cheekbone, then a neutral or peach

gloss on your lips.

SPEED OF LIGHT

page

48

news & how-tos | LOOKING GOOD

The seasons sunny-side-up nail has women... ipping! Really, could anything be

cheerier? And because this mani is intentionally imperfect, it takes less time than

most, says megastar manicurist (and Rachs nail guru) Pattie Yankee. Plus, for

anyone whos thinking of trying an entire nails worth of yellow, one of springs

hottest colors, this look is a great way to dip your toeer, ngerin the trend.

How to: Over a base coat, paint on an off-white shade and let that layer dry

for ve minutes. Next, aiming for the middle of your nail with the yellow of your

choosing, touch down with the brush and do the tiniest bit of an upstroke for a

smudgy yolk. After a minute or two, add a quick-dry top coat.

SIZZLING HOT TIPS

Son by Patricia ($9, rickysnyc.com)

I Just Cant Cope-acabana

by OPI ($9, ulta.com)

Chic Chick by SinfulColors

($2, at drugstores)

Build Me Up Buttercup by Deborah

Lippmann ($18, deborahlippmann.com)

Hard as Nails in Lemonade by

Sally Hansen ($3, at drugstores)

Pony Cuff by Goody Classics

($3 each, at Walmart)

Hair Cuff Ponytailer by Scnci

($5 each, at Walmart)

Going from slept-in to spot-on

takes maybe three minutes this

spring thanks to the comeback of

sleek hair, says Nunzio Saviano,

celebrity stylist and owner of the

eponymous salon in New York.

The best ourish? An equally sleek

metallic accessory.

How to: Skip your morning

shampoo, and not just to save a

step: Lived-in hair is ideal, as

natural oils make it shinier and help

prevent yaways, says Saviano.

Flip your hair over and brush it out

to distribute the oils. Next, do a

quick, all-over spritz with a

smoothing shine spray, then

slick everything back.

Add a metallic

ponytail holder

at the nape for

medium to

long hair, or a

barrette or two

on the side

for short hair.

Textured Bobbyslides by Remington

($8 for a set of six, remingtonproducts.com)

Sleek It Strand

Smoother Serum-Spray

by LOral ($5, at

drugstores)

BEDHEAD BEGONE

page

49

MA

IN P

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, TR

UN

K A

RC

HIV

E. B

EA

UTY P

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CTS

AN

D H

AIR

AC

CES

SO

RIE

S, P

ETER

AR

DIT

O. N

AIL

PH

OTO

, IM

AX

TR

EE.C

OM

. H

AIR

PH

OTO

, G

ETTY I

MA

GES

.

TOP TOASTERS STYLIN PJS

BY REBECCA FLINT MARX

PHOTOGRAPHY BY JOHNNY MILLER

Mary me!Whether they like em spicy,

tangy or mild, your brunch guests

will have a blast mixing up their

own Bloody Marysand youll be

freed from bartender duty! (Turn the page to set up one killer DIY bar.)

NICE ICE!

Freeze Blood

y Mary

base into cu

bes

before you st

ir in the

vodka to chi

ll drinks

without wate

ring

them down.

page

51

FOOD STYLING BY SIM

ON ANDREWS; PROP STYLING BY VICTORIA PETRO-CONROY.

home & away | LIFE OF THE PARTY

Before guests arrive, whip up big batches of Bloody Marys and pour them into pitchers. You can experiment with

infused vodkas (try dill pickle or lemon-flavored), then label each blend directly on the pitcher with a dry-erase marker.

SET YOUR BAR

1

2

1

GET THE RECIPES

Try Rachs fave Bloody Mary

(see page 9) and get ve more versions at RachaelRayMag .com/bloodybar.

3

TOP IT OFF

Celery stalks are a go-to garnish, but encourage guests to think outside

the box by setting out surprising finishing touches like bacon, skewered

pickled veggies and shrimp.

TRY THESE!

Olives Dill pickles Boiled shrimp Fresh herbs like parsley, basil or cilantro

Beef jerky Bacon slices Cocktail

onions Carrots Fennel Bell peppers Pickled green beans, tomatoes and okra

Lemon and lime wedges

SPICE THINGS UP

The tomato-juice base of a Bloody Mary is a blank canvas for all types of herby and spicy flavors. Set out spices and

other stir-ins in small jars and place a labeled disposable spoon in each.

TRY THESE! Old Bay Seasoning Cayenne pepper

Paprika Celery salt Curry powder Chile powder Garlic salt Dried

rosemary Dried thyme Caraway seeds Black pepper Ginger Smoked paprika

Cumin Wasabi Horseradish

2

GET SAUCY

Tabasco and Worcestershire are the cocktails classic partners, but dont

stop there. Leave out a caddy of condiments and let your guests go wild!

TRY THESE! Sriracha Steak sauce Red chili paste

Barbecue sauce Teriyaki sauce

Pickle juice Hot mustard Sauce from chipotle chiles in adobo

Spicy salsa Olive juice

3CLEAN SHOTPlace toothpicks in shot glasses around

the bar so guests can spear their garnishes.

page

53

Toaster ovens have their merits, but in our opinion, the classic pop-up version is the only way to achieve toast transcendence: evenly browned,

crisp on the outside, and soft and warm in the middle. Whether youre looking for a workhorse push-and-pop design or a souped-up multitasking model,

our top toaster picks are a great way to start your day!

BY ALLYSON DICKMAN

PHOTOGRAPHY BY TOM SCHIERLITZ

home & away | WELL EQUIPPED

page

55

PR

OP

STYLIN

G B

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.

1. Calling all Texas toast lovers: Extra-wide slots on the Krups Breakfast Set 2-Slice Toaster fit extra-thick bread slices. $50, krupsonlinestore.com

2. The Cuisinart 2-Slice Compact Stainless Toaster is great for small kitchens. It even defrosts frozen bread! $40, cuisinart.com

3. For morning slices or sandwich bookends just the way you like em, try the Cooks 2-Slice Toaster with a six-shade browning control. $40, jcp.com

4. Get bread out without burning your fingertips thanks to the sleek angled design of the T-Fal Avante Classic 2-Slice Toaster. $30, bonton.com

5. A Bella Linea 4-Slice Toaster adds color to your kitchen with vibrant (and cool-to-the-touch) side panels, available in eight shades. $35, at Walmart stores

THE BASICS ON A

BUDGETThese models

get the job done welland at $50 or less,

wont burn a hole in your wallet.

MILK TOAST

A gravy-like blend of warm whole milk with cinnamon, sugar and butter

Before avocado toast became a Pinterest

craze, browned bread came with all kinds of

tasty toppers. Try these faves, from mild to wild!

TOP THAT! MILD

REC

IPE P

HO

TO

S B

Y P

ETER

AR

DIT

O; FO

OD

STYLIN

G B

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ICH

ELLE G

ATTO

N.

TEXAS TOAST

Thick-cut, buttered toast with garlic, Parmesan and parsley

If you want

home & away | WELL EQUIPPED

RICOTTA AND

HONEY TOAST

Creamy cheese, sweet honey and a sprinkle of sea salt!

MUSHROOM TOAST

Topped with creminis sauted with cream, sherry and fresh thyme

BAKED BEANS

ON TOAST

Brits love it for breakfast, lunch and dinner.

SOME TECH WITH

YOUR TOASTBrown with

expert precision using this pro gear.

1. Magimix Color Vision Toasters quartz heating technology guarantees even browning; watch it in action via the viewing window. $200, williams-sonoma.com

3. Bagel lovers will adore the DeLonghi Icona Toasters one-side setting that browns just the cut side of your bagel half. $100, shopdelonghi.com

4. For an extra-crispy slice, hit the A Bit More button on Brevilles Bit More Toaster to get toast just a little darker. $80, brevilleusa.com

5. The Dualit 2-Slice NewGen Classic Toaster combines the dependability of a commercial tool with the charm of retro style. $240, bedbathandbeyond.

2. With its unique toast shape, the designer Michael Graves Toaster proves that form and function go hand-in-hand. $86, jcp.com

If you want

page

57

VEGEMITE TOAST

The classic salty Aussie spread is now hitting it big in the USA.

SHRIMP TOAST

A Chinese-menu starter of bread slathered with a minced-shrimp mixture and fried

CHIPPED BEEF

ON TOAST

A military staple also known as SOS (s*%# on a shingle)

WILD

WHATS VEGEMITE, MATE?SEE P. 116

PIN YOUR GEAR!

Get the countertop ready: Pin your

favorite toasters from our slideshow

at RachaelRayMag .com/toasters.

1. Brand your bread with your dogs breed using a Pangea 2-Slice Pet Emblazing Toaster. Choose from 13 breeds, including dachshund and collie. $35, amazon.com

2. Want your toast and pizza bagels, too? Then try this Hamilton Beach Toastation Toaster and Oven with a built-in two-slice toaster on top. $40, amazon.com

3. Skip the coffee shop and opt for a Bella Toast& Brew Breakfast Station instead. It has a single-cup (14 oz.) coffee brewer and USB-charging port built in. $35, at Macys stores

4. The West Bend Egg & Muffin 4-Slice Toaster whips up eggs and toast with the simple push of two buttons. $90, walmart.com

MORETHANBREADALONE

Coffee or eggs with that?

These toasters go well beyond the call of duty.

If you want

home & away | WELL EQUIPPED

page

58

promotion

@RachaelRayMagFind food and fun with every click!

plus.google.com/+EveryDaywithRachaelRay

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home & away | STYLE PICKS

Pajama party!

This sleepwear is so

comfy and cute, youll want

to stay in bed all day!

1

2

3

4

6

Rach says:

I love jammies! No

t only

do I put them on r

ight

after work, I also th

row my

very own annual P

J party

when vacationing i

n Italy

with my friends

and family.

page

62

STYLIN

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.

1. Spring Brights top, $22, and pant, $26, kohls.com 2. Topaz Jewel Bird annel Classic PJ,

$124, bedheadpjs.com 3. Embraceable Cool Nights notch-collar top, $39, and pant, $39,

soma .com 4.Russian Nesting Dolls notch-collar pajama set, $94, munkimunki.com 5.Starry

Night Onesie by Butter y Blue, $62, gleaves.com 6. Sleepover PJ Set by Splendid, $118,

nordstrom.com 7. Doughnut cotton pajama set, $65, pjsalvage.com 8.Flannel Winging It

Suzy Snow PJ by Betsey Johnson, $59, zappos.com 9. Gray cotton tank top, $10, and oral

boxer shorts, $9, oldnavy.com 10. Hollywood Boho print jersey chemise, $68, and pant,

$58, josiebynatori.com

5 8

7

9

10

MARKET EDITING BY JANE HARRISON FOX AND CARA APOTHEKER / PHOTOGRAPH BY DAVID LEWIS TAYLOR

HUNGRY?Now that youre

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the Real Way to doSweet!

Easy pouring canisterswith flip-top lids makesweetening easy.

2

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New Domino Quick Dissolve Superfine Sugarand Domino Pourable Light Brown Sugarin easy-pour canisters with recloseable flip-top lids make everyday sweetening easy! Perfect for sprinkling, stirring and measuring. Available in:

Superfine Granulated Sugar dissolves quickly to sweeten hot or cold drinks.

Pourable Brown Sugar is free-flowing and pours easily to sprinkle on oatmeal.

Try the neater way to do sweet!

RETAILER: As our agent, redeemthis coupon for 55 on thepurchase of one Domino SugarQuick Dissolve Superfine orPourable Brown in a Flip-TopCanister. Mail to the address below.We will then pay you 55 plus 8handling. Limit 1 coupon to acustomer. Invoices provingpurchase of sufficient stock tocover coupons presented forredemption must be shown onrequest. We will not honorredemption through transferees,assignees, outside agencies,brokers or others who are not retaildistributors of our merchandise.Any sales tax must be paid byconsumer. Void where prohibited,licensed, taxed or restricted by law.Cash value 1/20th of 1. DominoFoods, Inc., P.O. Box 880270, ElPaso, Texas 88588-0270.

MANUFACTURERS COUPON EXP 4/15/14

dominosugar.com/flip-top-sugars

FLIP to open

TIP to pour

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FOOD STYLING BY BRIAN PRESTON-CAMPBELL.

egg separator?

SHOULD I SPEND $15 ON AN...

NO MAYBEYES

Heres the thing: Separating an egg doesnt require any kind of gadget at all. Try one of our test kitchens two recommended methods instead, and youll be glad not to have another tool hogging precious drawer space.

For cooks with good hand-eye coordination: Crack an egg in half, then slide the yolk back and forth between the halved shells, letting the whites drip into a bowl. A tip: Make sure to crack your egg with a firm tap on the rim of the bowl to avoid jagged edges that can pierce the yolk.

For those who want an easier, if messier, way: Crack the egg into your hand and let the white drain through your fingers into a bowl. Youll need a good hand-washing afterward, but what you wont have to wash is another tool!

*BTW, if youre still gung ho about buying an egg separator, feel free to spend $5, not $15: Plastic models work as well as pricier stainless steel ones.

BY ALLYSON DICKMAN

PHOTOGRAPH BY TOM SCHIERLITZ

page

65

*Average amount of chol