I am relatively new to the Rachel Ray phenomenon. Her commercials are funny, and I've seen some of her television shows. Her energy and enthusiasm are strong enough to motivate me to lift a whisk and pull out the flour canister. And now I've discovered the Everyday with Rachael Ray magazine.


Description

This is a beautifully presented magazine. The high quality glossy paper is loaded with color photographs of food and food-related items. This is an oversize magazine that measures 9" wide x 10 7/8" high and is about 190 pages (varies per issue). Also, the magazines are now printed on recycled paper. Rachael Ray's photograph is prominently displayed on every cover.

Certain features are covered every month such as a brief "letter" from Rachael, reader comments, a page highlighting material from the magazine's website, results from a monthly poll that poses a food or entertaining survey, store-bought foods that receive the magazine's approval, reader submitted kitchen/entertaining "messes and successes". There is a page in each issue devoted to Every Day Faves, highlighting favorite items that can include everything from candles and games to bibs and umbrellas. Celebrities are also visited in a one-page diary format that is like a "day in the kitchen life of ---" … and another celebrity page that focuses on what is in their refrigerator. There is also a page where readers pose questions to Rachael that she answers. For those who enjoy wine, a section lists inexpensive wines and what meals they go with. And every issue includes a pet-friendly recipe.

Rachael Ray is known for her quick cooking. Each magazine issue has a section titled "30-Minute Meals" written by Rachael Ray. There are about 14 recipes with photos, ingredient lists and step-by-step written instructions.

There is also a pull-out section in each issue that encompasses a 7-day dinner menu planner. Along with the photos and recipes is a shopping list. This section is slightly smaller than the magazine pages.

Since the magazine focuses on cooking, there are many more recipes scattered throughout the publication. The number of recipes vary greatly from issue to issue. They can be as few as about 55 recipes or over 200 recipes. A great feature is a recipe index toward the back of the magazine. The index is divided into categories (ex: Breakfast, Starters & Snacks, Soups & Stews, Pizza & Pasta, Meats, Desserts, Drinks).

There are also sections that highlight cookware and gadgets, including a shopping area at the end of the book. Speaking of shopping, this magazine is heaped with advertisements. As you would expect, the ads mostly focus on food.


My Experiences

This is a nicely put together magazine that offers a lot of menu suggestions, fun recipes to try and brings glimpses of other areas of healthy living. Though there may be the stray page about travel or make-up tips, the topics never stray far from the kitchen.

At first I was disappointed that more of Rachael Ray was not in the magazine, after all, the magazine carries her name. Other than her photo on the cover, a short note from her at the front, and her section of 30-minute recipes and some question-answer pages … the rest of the magazine is filled in with articles written by other people. Then I thought about Rachael's schedule. When would she have time to compile a complete magazine and have time to do everything else? It seems like every time I turn around, I see Rachael Ray on a talk show, at an event, in a commercial, on her own show, or mentioned somewhere in the media.

One of my favorite parts of this magazine is the recipe index at the back. At a glance I know what is offered. This is especially helpful if I am looking for a recipe in a particular category.

I also appreciate that the recipe instructions are easy to follow. It's also convenient that many of the recipes list both the prep time and cooking time. I find it frustrating to see a "quick" recipe in other magazines only to realize that the prep time took two hours. The recipes also include serving sizes so I can double or halve a recipe if needed.

There are cooking related articles in the magazines, too. Not a lot of them, since the magazine is heavily into recipes. Sometimes there are tips and hints for better food preparation or serving. Near the various holidays and seasons, there are always ideas for parties and decorating. One issue even focused on a budget kitchen makeover.

A consideration when buying and keeping these magazines is that this is an oversize publication, and it weighs heavy. I like to collect the cooking magazines I receive. Since this is an odd size publication, it won't fit in a standard-size magazine holder. The magazine issues I currently am using stay in or near the kitchen. For long-term storage, my cooking magazines go into a Rubbermaid or Sterilite storage container with clear sides so that I can see the contents.

My sister-in-law and I were talking, and I mentioned the Rachael Ray magazine. Her eyes started to glow, her arms waved, and she was off and chatting about how much she loved the magazine. She couldn't say enough happy things about it. While I enjoy the magazine, I wouldn't get that excited about it. Then again, she cooks much more than I do.


The Recipes

In case you are wondering, here is a sampling of some recipes from the magazines:

BREAKFAST – Cinnamon Sweet Rolls with Apple Mash, Cherry Breakfast Cake

STARTERS, SIDES & SNACKS – Barbecue Beef Cups, Onion Garlic Dip, Grilled Apples with Bacon, Cheddar and Scallions, Tempura Onion Rings

SALADS – Bacon Rice Bowl, Cabbage Salad, Roasted Pear and Potato Salad, Citrus Salad with Poppy-Seed Dressing

BURGERS & SANDWICHES – Roast Beef Melts, Lamb Gyros, Spanakopita, Turkey Burgers with Zucchini Relish, Salmon Burgers with Dill Mustard, Barbecue Beef Subs

PIZZA & PASTA – Mexican Pizza, Roasted Veggie Pizza, Que Pasta Mac 'n' Cheese

SOUPS & STEWS – Fire-Roasted Manhattan Clam Chowder, Mushroom Barley Soup, Skillet Chicken Stew, Squash Apple Soup

POULTRY – Lemon Olive Chicken with Couscous, Chicken and Veggie Pie, Japanese Chicken Fingers

FISH – Roasted Cod with Sesame Mushrooms, Shrimp Pil-Pil, Baked Shrimp and Feta, Jambalaya Supper Stuffing

MEAT – Mushroom Sausage Pockets, Beef Picadillo, Cuban-Style Pork Roast, Beef & Beer Stew

DESSERTS – Berry Bread Pudding, Cran-Applesauce Sundaes, Lemon Clouds, Hazelnut Chocolate Torte, Peanut Butter Ice Cream Sandwiches

DRINKS – Chocolate Chip Martinis, Mint Milano Remixes, Cinnamon Snaps


Purchasing

Each issue sells for $3.99 US / $4.99 CAN. A year subscription is $18.00 for 10 issues. Subscriptions outside the United States cost $29.00 a year.


Summary

Anyone who enjoys cooking will benefit from checking out Everyday with Rachael Ray magazine. There are a wide variety of recipes, and the magazine presents them well. Most grocery stores carry the magazine, so browse through it while waiting in line to see if you want to start cooking with Rachael Ray.

I hope you found this review useful.

Enjoy the day,
Dawn
http://dlstewart.com


Please read my other reviews:

Simple & Delicious Magazine (with no advertisements)

Cooking.com (online store)

Pillsbury Store (online store)

Oxo Good Grips 14-piece Professional Knife Set

Keurig B50 Coffee Maker

GE Profile Refrigerator with Bottom Freezer

Whirlpool Over-the-Range Microwave

T-Fal Avante Elite Convection Toaster Oven

Broan Allure III Range Hood

Maytag Gemini Double Oven Range


Copyright 2008 Dawn L. Stewart


Recommended: Yes