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Chocolate Bread Pudding
I have never met a bread pudding I didn’t like. In the interest of keeping this version simple, I used bottled chocolate milk and packaged bread when I first stated to test it. The bread worked out fine, but none of the milks was chocolatey enough. Switching gears, I resorted…
Check out Rachael Ray’s “Great American Cookbook Competition”
My friend @RachaelRay is looking for the next great cookbook author! Could it be you? Rachael Ray and her Atria Publishing Group imprint, Rachael Ray Books, are launching “The Great American Cookbook Competition.” The Top 5 Finalists will come to New York City to compete in Rachael’s studio where the…
Vermont Apple Crisp with Maple Sauce
I developed this recipe for a spot on “Good Morning America.” The key to its deliciousness is Grade B maple syrup, which is more intense than the readily available Grade A. It can be found in specialty food stores or ordered directly from a producer. The topping can be made…
Check out my tips from the Rachael Ray Show.
Several weeks ago on the Rachael Ray show I did a countdown to Thanksgiving with a lot of organizational tips. Those tips will be just as useful for the upcoming holidays. If you would like to take a look, most of the segments are still up on Rachael’s web site.…
Turkey Club Salad
This salad is composed of all the elements found in the classic turkey club sandwich, except that the bread has been turned into croutons and the mayonnaise into herb sauce. The bacon is cooked my favorite way—on a rack in the oven. The bacon turns out less greasy, and…
Look for me on the Rachael Ray Show!
Starting Wednesday the 20th, I will be on the Rachael Ray Show every day leading up to Thanksgiving to give advice about what you can do each day so that you will have a stress-free holiday. Please tune in and keep an eye on rachelray.com for my holiday advice and recipes.
Help me celebrate the Food Network's 20th Anniversary!
I’ve been invited to be a part of the Food Network’s 20th Anniversary Special which will air on the Food Network channel. Hope you will tune in. For more information go to The Food Network.
Creamed Spinach with Crispy Shallots
Creamed spinach was one of those special-occasion side dishes my mom served up as kids. Although she usually worked with frozen spinach, which is fine, it’s even better using fresh spinach. The richest and most luxurious way to make this recipe is with—surprise—heavy cream. But because I like a lot…
Ruth Moulton's Spice Balls
The holiday season always reminds me of these cookies, one of my favorites from Sara Moulton Cooks at Home. Just the aroma of these spicy cookies in the oven will bring the family to the kitchen. My sister Anne is the baker in our family. Even now, as a doctor…
Crispy Pumpkin Ravioli
Stuff a wonton wrapper with something delicious and you’re looking at nearly instant “homemade” ravioli. This recipe calls for a filling of super-quick canned pumpkin, but you could use fresh mini-pumpkin, butternut squash, or acorn squash purée. Just cut the pumpkin or squash in half, scoop out the seeds, and…