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In August, Rachael, her team from Yum-o! and the producers from her daytime television show, Rachael Ray, headed to Chicago to host the biggest block party Chicago has seen in quite some time! With Yum-o!’s mission in mind, Rachael and the Yum-o! team empowered families with affordable, accessible food solutions and supplied them with the basics about where food comes from and how to stretch a buck - while still making healthy food choices. Music from Kool and the Gang and plenty of physical activities got everyone grooving and moving. Hands-on gardening, cooking and fruit and veggie-tasting stations, demos with superstar...

This past week, Evette Rios and I paid a visit to the very famous cakemaker, Sylvia Weinstock’s building. I call it her building, because, well it is. The top floors are her residence and the middle floors are where the spectacular cake flowers are hand crafted. I took some pictures of flowers that were drying, which are so fantastic, you wouldn’t believe they are made out of frosting, but they are! She has been called the Leonardo Da Vinci of cakes, and I know why. Take a look at some of her flowers in the making: Here’s...

This past week, I had the pleasure of attending a meal hosted by the EECO Farm in East Hampton, NY. EECO is a community garden space where neighboring residents can have their own plot of land to use as a garden. Some are small gardens to satisfy the home cook and some are real farms where produce is grown and supplied to local restaurants. The whole place is organically run and staffed by volunteers. The reason I was there was to attend a dinner organized by Outstanding in the Field. If you haven’t heard of them, check out...

I saw Rachael make a dish like this one day when she was just experimenting.  Of course it was delicious so I had to try it myself.  She said her grandfather used to take leftover spaghetti, but we tried it with stale, sliced white bread.  You take a Bubble and Brown or a large baking dish of some sort and rub it with EVOO.  Then layer sliced bread along the bottom. Next, take all of your veggies from the garden or your fridge that are just kind of hanging out and line them up on the counter.  You can use...

Today was rainy and cold in my house and the kids had no school for some unknown reason. Still, they got up at the crack of dawn and before I left for work, I decided to spend a little quality time with them. I can’t think of a better thing to do when trapped indoors but cook! I had a memory in my head of one of Rachael’s best friends and chef extraordinaire, Emily Rieger, tell me how to make home-ade ice cream. I had always made it with the basics-heavy cream, sugar, vanilla extract, maybe milk-and it...

This weekend, Rachael and her sister Maria, will be yucking it up and telling family stories while demonstrating how Rachael’s products work. Check QVC’s website for showtime and don’t miss it as Rachael debuts her never-been-seen before food carriers and much much ...

The eggplant is one of those vegetables, like the mushroom, that is so rich and meaty that it can almost replace meat on a bun.  But really they are so different and wonderful in their own way, that it pays to explore this nutrient-packed vegetable as much as possible.  I grew up making the standard Eggplant Parmesan, Rollitini, Baba Ganoush, Caponata eggplant dishes, but lately I have been experimenting. There are different kinds and sizes of eggplant.  You mostly see the very large ones in the grocery store, which tend to have more seeds and be a bit more bitter than...