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Cook. Feed. Fund.
Through our three core work areas of Cook, Feed and Fund,
Yum-o! educates kids and their families about food and cooking by enabling young cooks to get started in the kitchen and try out family-friendly recipes; teams up with partner organizations to feed hungry children; and funds educational opportunities for kids who are interested in pursuing careers in the restaurant and foodservice industry.
Corn Fritters with Alex Guarnaschelli
Yields about 15-20 fritters
I could eat corn every day in one form or another. This is recent addition to my repertoire.
A few notes: I like to make the batter and drop a little bit in the hot oil, fry and taste it to see if I want to add more salt, sugar or cayenne…Like a test run. Season the corn itself by tossing the kernels in a little salt and brown sugar so it has a lot of flavor itself…If using frozen or canned corn, drain of all excess liquid before seasoning and mixing into batter. If cooking fresh corn, cut the corn off the cob and cook in 1 tablespoon of butter in a sauté pan over medium heat for 2-3 minutes. Then cool and drain of any excess liquid.
Oh, Fudge! with Duff Goldman
Makes 48 squares
Prep Time: 15 minutes
Cooking Time: 10 minutes, plus 2 to 3 hours for chilling
Braised Pork Chops
Pork chops and potatoes don’t have to take a lot of time! You’ll enjoy this meal in minutes!
Rachael Ray Nonprofits Partner for COVID-19 Relief
In these challenging and uncertain times, many are finding comfort in their kitchens, in cooking and in coming together through recipe sharing and food. This has always been our ethos, but especially now. Today we are grateful to announce that The Yum-o! Organization is combining efforts with The Rachael Ray Foundation for a collective $4 […]
#RRCOOKINGCAMP Week 3 – Ingredient List
See below for the full ingredient lists for all the WEEK 3 classes: Monday August 10th: Anne Burrell’s Killer Turkey Burgers (Serves 4) Extra virgin olive oil 1 onion, cut into 1/4-inch dice Kosher salt 2 cloves garlic, smashed and finely chopped 1 1/2 pounds’ ground turkey (mix of light and dark turkey meat, or […]
#RRCOOKINGCAMP Week 2 – Ingredient List
You’ve been asking, so we’re delivering! See below for the full ingredient lists for all the WEEK 2 classes: Monday August 3rd – Andrew Zimmern’s Classic Chicken Parm with a side of Pasta Pomodoro (Serves 2-4) For the Tomato Sauce: 2 tablespoons olive oil 2 garlic cloves, minced 1/2 medium onion, minced 1 basil sprig […]
RACHAEL RAY’S YUM-O! VIRTUAL COOKING CAMP
REGISTER NOW FOR RACHAEL RAY’S YUM-O!® VIRTUAL SUMMER COOKING CAMP A 16-part series connect families to their favorite chefs, celebrities and lifestyle personalities providing an unforgettable summer learning experience. With many summer camps and programs closed due to COVID-19, Rachael and the Yum-o! organization wanted to help families fill the programming void. Now you can […]