Imagine Preparing All Those Food Network Recipes On Your
Brand New 6 Piece Rachael Ray Cookware Set...For Free!

About Rachael Ray’s New Line of Cookware.

Bring professional ease to all your cooking tasks with our 10-piece stainless steel cookware set. Thick aluminum-capped bases spread heat quickly and evenly, reducing hot spots. Stainless steel handles with "grippy" silicone are comfortable in your hand and oven-safe to 400. Tempered glass lids lock in flavor and let you keep an eye on foods without lifting the lid. foodnetwork.com new cookware lineup makes the choice of cookware simple by delivering products to you that offer a unique combination of colors, functions, and value. The different materials found in her cookware include hard-anodized aluminum, porcelain enamel nonstick, porcelain enamel cast iron, and commercial grade nonstick. Her cookware set offers a combination of lasting value and everyday affordability. Now’s your perfect chance to experience her new line of cookware for free! Simply submit you zip code on the following page, submit your shipping information, and wait 10-15 days for it to arrive! Show you’re thankful by checking out one of the many Rachael Ray show’s on Food Network found every morning.

About Food Network's foodnetwork.com Rachael Ray

Rachael Ray always knew she wanted to be a cook. Even while working at a good store in Albany as a buyer and cook, Rachael studied and took a series of cooking classes to increase her store’s sales during the holidays. Most of you don’t know but this is where her famous 30 minute meals evolved from. The 30 Minute Meal classes became so popular that local newspapers and media sent a reporter to cover the event. The following week, a New York TV station asked Rachael Ray to perform a weekly 30 minute meal segment for the afternoon and evening news. This, as we all know, was definitely the start of something great. The "30-Minute Mediterranean Meals" exploded in popularity and led to a long-term relationship with  Food Network, hosting shows such as "Tasty Travels," "$40 a Day," "Inside Dish," and "30-Minute Meals."Fast forward to 2008, with her now famous magazine, talk show, and cookbooks that continuously held the coveted #1 spot on the New York Times best selling list, it only seems that Rachael Ray’s ascent to stardom is only the beginning. But she wasn’t always so camera friendly.She remembers growing up in a family with profound culinary traditions, Rachael claims that cooking and celebrating family dinners was a way of life that she was simply born into. “Everyone on all sides of my family takes cooking seriously.” Rachael was exposed to a wide range of cooking styles and techniques, everything from her fathers food-rich traditions of Louisiana, to her grandfathers efficient cooking methods needed to support his family of 12. "I was surrounded by many different styles and types of cooking and worked in the food service industry in just about every capacity you can imagine."After starting out in the gourmet world of food at Macy’s Marketplace in New York, and after supporting in the grand opening of Agata & Valentina, ray decided that the New York City Lifestyle was definitely exciting, but wasn’t for her longterm interests. So Rachael Ray moved back to the Adirondacks. Once there, Ray turned her job at Cowan & Lobel into a double position as food purchaser and Chef, both jobs that she loved. Even to this day, she wonders how she ever made it to the top. " foodnetwork.com My life has been a total accident -- a very happy, wonderful accident that I didn't and couldn't have planned," says Rachael Ray. Despite her growing celebrity status she is determined to stay grounded and hold on to her important family values and not to let the celebrity world cloud her vision of what’s important in life.

If you ask me what Provencal cooking—my cooking—is all about simplicity, respect for the natural taste of foods, staying in tune with the seasons and die earth’s rhythms, and being creative. We rarely use butter or cream in Provence, and most of our meals, relying on vegetables, fish, poultry, garlic, and herbs, are healthful and naturally low in cholesterol. I am happiest when 1 cook these foods. I Jove the simple, farm-style dishes I learned from my grandmother and my mother, which I present in this book. But I have allowed myself some flights or fancy, a soupcon of the exotic. When you work with nature’s bounty, as we did on die farm, you are inspired to be creative. I urge you to feel free when you cook my recipes and to create your own delicious dishes in the Provencal style.

Her foodnetwork.com Shows $40 A Day.

In each episode, Rachael takes a one-day trip to a North American or European city with only US$40 to spend on food. While touring the city, she finds restaurants to go to (often based on local recommendations), and usually manages to fit three meals and some sort of snack or after-dinner drink into her small budget. This show has been growing with ever increasing popularity as she demonstrates that it’s quite easy to “fine dine” on such a small budget.According to Ray, visiting a fast food restaurant, particularly those of national chains, is considered cheating (she says so explicitly in the Orlando episode). On occasion, smaller sit-down restaurant chains (such as Bahama Breeze in the Las Vegas episode, or Bongos in the South Beach episode) are visited. Generally, non-food items and non-food-related activities are not included in her budget.Initially, Rachael only used item prices against her $40 limit. She started including applicable taxes and tips during the first season. On occasion, she does go over budget; however, during her trips to Philadelphia and Arizona, she did so on purpose. Her cheapest day was in Vancouver, British Columbia, in 2003, when she spent just under $25 USD including taxes and tips (at the time, less than $40 Canadian, although she budgeted for $40 USD).

Questions & Answers With Rachael Ray.

What were your favorite foods as a child?My Grandfather lived with us and was my caretaker, so I liked everyting that old Italian men liked. I liked sardines and squid and eating calamari with your fingers and anythign with anchovies, anything with garlic and oil. I still eat much the same way today. I was not a very popular girl when I opened my lunch sack at the lunchroom.Why do your use extra-virgin oil on everything?That's hwo my family cooks. I try to cook a little bit of everything, but when it comes to waht I enjoy it's Mediterrenian because that's what I am most familar with. If you were stranded on an island but miraculously it had a refrigerator, waht 10 ingredients could you absolutely not do without?

I'd have to have olive oil, garlic, pasta, canned finish - anchovies to be exact - cheese. If my husband were with me, then i'd have salami. I've got to have som prosecco and some other wine, and you need your roughage, so escarole - and I have to have some beans, so i'd pick white.

Fondness For Roasted Peppers Fresh large peppers, both hot and sweet, have a tough, transparent outer skin that should be removed unless they are served raw. The easiest way to loosen the skins is by charring them over a gas burner or under the broiler. Peppers may be roasted, peeled, seeded, and ribs removed as described below 1 or 2 days in advance of their use in a recipe. Roasted peppers may be d with olive oil and refrigerated for 1 week. Drain the olive oil from the pepper before using. If storing roasted peppers without oil, wrap them tightly in plastic wrap in an air tight container and refrigerate for up to 1 week. To Roast Fresh Peppers Place the peppers foodnetwork.com directly on the trivet of a gas-stove burner over high heat or on a grill. Just as each section turns puffy and black, turn the pepper with tongs to prevent overcooking. (If you don’t have a gas stove, place the peppers on a rimmed baking sheet and broil in the oven, turning as each side becomes charred.) Transfer the peppers to a large bowl and cover immediately with plastic paper. The juices, which can be added to the liquid component of the recipe for deeper flavour, will collect in the bowl. Let the peppers sweat until they are cool enough to handle, approximately 15 minutes. The steam will help to loosen the skins. Transfer the peppers to a work surface.