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Everyday With Rachael Ray | 
| Publisher: Rd Publications
List Price: $39.90
Buy New: $24.00
You Save: $15.90 (40%)
Rating:  26 reviews
Sales Rank: 69
Format: Magazine Subscription
Type: Trade magazine
Subscription Issues: 10
Subscription Length: 12 Months
Issues Per Year: 10
First Issue Lead Time: 6-10 Weeks
Shipping Weight (lbs): 0.8
Dimensions (in): 10.6 x 8.8 x 0.3
ASIN: B000FTJ7JQ
Shipping: Eligible for Super Saver Shipping
Availability: Usually ships in 1 to 3 months
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Product Description
A magazine for smart entertaining, delicious food and spur of the moment travel. In every issue you'll find 30-minute meals, Rachael's Diary, small party gatherings for special occasions, stolen weekends, Real Cooks Networks, Every Day Menu Planner, the No Recipe Zone & much more!
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| Customer Reviews: Read 21 more reviews...
 Even better than her books February 25, 2006
Sparkle Reed (MILWAUKEE, WI USA)
56 out of 58 found this review helpful
I am a huge fan of cooking magazines and when this glossy mag hit the stands a few months ago, I picked up a copy immediately. At the time, I wasn't too familiar with Rachael Ray as I had never seen her cooking program. But since Everyday found its way into my hands, I have become a not so secret Ray fan.
The premiere issue was amazing - I read it from back to front and was pretty impressed with the content - recipes, ideas and food stories. Of course, I had to try the recipes to see if they were any good - and wow - I was truly amazed at the quality and variety. From this issue alone, I made Ginger Salmon, Overstuffed Chicken Pitas, Greek Style Tuna Salads, Posole (I was always looking for a good recipe for this - and this is the best one I have come across not to mention easy), Beef Wellingtons (simple) Chicken Curry (my son says this is the best chicken curry he has ever had) and more! Some of the recipes are from her many books, but there is lots of new stuff here as well. I really like the dessert recipes by contributor Silvana Nardone. Other cooks are featured here as well - so this is not strictly a "Rachael Ray" magazine.
Every issue comes with a handy 'mini cookbook' complete with grocery list - you can take this right out of the book and bring it to the store. Talk about convenient and clever! Wow! It boasts a week of 30 minute meals. Very nice for the busy home cook.
I also enjoyed the travel/food stories. In this issue, Rachael shares her favorite New York spots. As I am planning a journey to New York this spring, I will certainly have to investigate a few of her recommendations.
Overall, I am seriously impressed with this magazine - great content, supremely easy recipes, good variety, lots of pictures, nice layout and a sense of fun that is absent in many of the other cooking magazines. I ordered a subscription and the second issue was just as amazing! I recommend this magazine to everyone who loves to cook - not just those looking for cooking in a flash. I'd give this magazine 10 stars if I could!
A star on the newsstand March 7, 2006
Donna Di Giacomo (Philadelphia, PA)
29 out of 32 found this review helpful
I'm usually not one for taking a chance on new magazines (especially if they've been shoved down the public's throats or Oprah Winfrey endorses it) but this is one instance where Oprah gets major-league credit for putting her faith and money in Rachael Ray.
I was impressed with the magazine's layout - not too elementary nor too complicated - and the recipes contained within are delicious and easy to prepare (and you won't go searching every speciality shop in the country for the ingredients, either). I also like how Rachael let readers in on her Italian wedding and African safari honeymoon. Unlike other celebrities, she didn't let us know too much information (thank you!) and I'm sure her recommendations of trattorias, cafes, and hotels in Tuscany are worth the time and easy on the budget.
Just because she doesn't have initials besides her name and a culinary degree (she's not the only one on The Food Network lacking this!), Rachael spent her whole life in restaurants and with food and she learned the same tricks of the trade that the fusion chefs on the Network know.
This is definitely worth a look at and I'm seriously considering ordering a subscription.
Love it! March 6, 2006
cmango (Beautiful, sunny Colorado)
19 out of 19 found this review helpful
The magazine was passed on to me by someone after she finished with it. I subscribe to 2 other cooking magazines and I have to say Rachael beats them both by miles! Her meals are easy but also interesting, her writing style is fun and the weekly planner is a great idea. I will definitely subscribe! (and let my other 2 subscriptions lapse)
Fun, glossy and very useful! June 9, 2006
Kasia (New York City)
16 out of 17 found this review helpful
After buying the first issue of Rachael Ray's new magazine I knew I would have to subscribe after only a few pages. Those pages were not only gorgeous and glossy, but chock full of fun facts, great shopping places for food and utensils, and of course tasty recipes that you do want to make. I have collected way too many cookbooks and food magazines that stand untouched because when it really boils down to it, its all about the food and some of those books and magazines did not deliver in the end. I have since bought some great cookbooks and pay more attention to what's inside then what's on the cover.
Rachael's recipes are not pretentious, and they certainly are interesting enough to engage the reader into trying them out. I've made several of the dishes from the Lemon cream pasta, Mushroom pizza, salmon and pasta dishes, to Sangria frozen pops and some great grilled food. Rachel provides shopping lists of standard pantry ingredients and fresh produce to buy, so its easy to see what you all ready have and what few things I can pick up on my way home to make a fun meal. I love making her recipes and adding them to my repertoire, as its nice knowing you can make a certain dish and its even nicer to whip up an easy dinner or lunch using this magazine.
I also adore the fun articles you can find about restaurants, cheese diaries, wine tasting, outdoor grilling and foods for events. The magazine is really a beauty to read and has more information and entertainment than advertising. I cant stand the regular food magazine I used to get that were half full of Cat litter advertising, along with page after page of useless products screaming in my face.
I hope this magazine will continue to bloom because I absolutely adore it and I intend on keeping every issue instead of tearing out recipes like I used to. Great buy and something you can cook out of with the feeling of a mini cookbook but simpler and prettier.
Artistic Design with Unique Features June 17, 2006
Rebecca Johnson (Washington State)
16 out of 18 found this review helpful
Spa Parties and T-shirts that say "Delish" are very much a part of Rachael's magazine complete with pullout recipe cards and travel features. The recipe cards all have shopping lists on the back, so you can grab the cards and head to the grocery store. There is also a handy recipe index organized by categories at the end of the magazine.
The Kids recipe section encourages young cooks to participate in family meals. This issue had a recipe for a delicious tuna salad with roasted red pepper and grape tomatoes. Just for Kids tips give ideas for how to juice a lemon and there are cute kid comments about the recipes.
Everyday with Rachael Ray embraces life and does it with a realistic flair. In the June/July issue, ideas for picnics include shopping lists and recipes for Melon Skewers with Orange-Lime Marinade. Roy Yamaguchi cooks at home with his family and offers recipes like Miso Cod with Buttered Mushrooms.
What I like most about this magazine is the realistic recipes complete with everyone cooking and enjoying life. The pictures are spontaneous and the series of pictures for the Ice Cream Cake are step-by-step heaven. Just when you think this magazine has everything you could wish for, an Everyday Menu Planner appears to give recipes and shopping lists. Grilled Shrimp with Cucumber Salad and Smoked Turkey Panini are must-have recipes for the summer. Peaches resting on a marshmallow meringue are perfect for dessert after the Baby Back Ribs with Jammy Glaze.
This is a magazine about cooks, chefs and Rachael's recipes. The "Ask Rachael" section gives you a chance to send in e-mails to ask Rachael about her life or to have your foodie question answered in the magazine. She also has decorating advice so now you know what to do with the shells you collected at the beach (or you could find them at Pier 1).
What is the best feature in this magazine besides the recipes? "What is in the refrigerator of your favorite Celeb?" I'm always intrigued.
If you collect cookbooks, there are many featured in this inspired magazine. The advertising doesn't seem to overtake the pages and is subtly blended in so it feels very natural and interesting.
~The Rebecca Review
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