RACHEL RAY’S LOOK + COOK: 100 Can’t Miss Main Courses in Pictures Plus More
Marty Martindale

Rachel has been very versatile for the food community, not only as a cook but as an enlightened traveler and now she’s added more media. She has also evolved rapidly since the days she admitted, rather timidly, to being Italian and frequently credited her mom for much of her cooking ability. Her professional evolution continues these days as she adds tanning, eye enhancement and more revealing fashions. However, this hasn’t seemed to diminish her culinary skills which still readily tempt.

I will always be grateful to Rachel for impressing me with the huge armfuls of foods she always gathers from her fridge, then a nearby cupboard, before she arrives at her cooking station. I learned there is something I could also  mentally appreciate when I had all my items in one place,  ready to use, not to mention the steps I saved. It’s called better focusing. I also started “gang returning” my items to the cupboard and fridge.

This new cookbook, Look + Cook, is filled with Stephen Murello’s 600 color photos, useful photos, which act almost as video as it sequences crucial steps necessary to make most of the recipes. Here are a few to give you a feel for her latest collection:

SAUSAGE & FISH ONE-POT – calls for garlic, onion, potatoes, dry vermouth, cherry tomatoes, parsley and lemon.

MEAT-FREE BLT SPACHETTI – requires butter lettuce, parsley, basil, mint, pine nuts, Parmigiano-Reggiano, lemon zest, olive oil, leeks, garlic, grape tomatoes, dry white wine and lemon juice.

CAESAR SPAGHETTI – olive oil, anchovy fillets, garlic, Worcestershire sauce, escarole, nutmeg, lemon juice, egg yolks and Pecorino Romano (This is an unusual recipe,  one you could want to repeat.)

WHOLE-WHEAT PENNE PASTA & CAULIFLOWER – olive oil, pancetta, onion, rosemary, garlic nutmeg, white wine, chicken stock and Pecorino Romano

CABBAGE & HAY PASTA – potatoes, olive oil, onion, garlic, stock, butter, sage and Parmigiano-Reggiano

CASHEW CHICKEN – oil, red pepper, onion, garlic, gingerroot, hoisin sauce, orange marmalade, hot sauce, tamari, stock and scallions

BUTTER-ME-UP BUCATINI WITH SCALLOPS – Old Bay Seasoning, lemons, butter, garlic, crushed red pepper flakes, parsley, olive oil, fennel seed and white wine

LEMON-OLIVE CHICKEN – olive oil, onion, garlic, bay leaves, turmeric, coriander, cumin, cinnamon stick, chicken stock, green olives, mint leaves and flat-leaf parsley

FRYING-PAN PIZZA – olive oil, cremini mushrooms, butter, garlic, flour, milk, nutmeg, spinach, pizza dough, Fontina or Provolone cheese and Parmigiano-Reggiano cheese

PORK & FENNEL ONE-POT – fennel seed, red pepper flakes, flour, olive oil, onion, garlic, thyme, tomato paste, red wine lemon zest and juice, stock, parsley and ciabatta bread

QUICK ROSEMARY CHICKEN & POTATOES – Yukon Gold potatoes, cauliflower, garlic, stock, chicken thighs, olive oil and white wine

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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