Rachael shows how to make a white, quick cooking Ragu sauce that she serves over ribbony pappardelle pasta, cooked al dente style.
Rachael demonstrates how to use semi-dried tomatoes, a fairly new staple in American grocery stores, as the star in her recipe for a pesto that's paired with broccolini and served with sausage.
Rachael spices up a charred tomato sauce in pasta dinner in two ways, in minutes; in one dish, she serves the pasta over sausage and in the other dish she pairs the pasta with chickpeas that are seasoned for heat.
Rachael shows how to take grilled corn on the cob to a whole new level by combining it with spicy chili, cotija cheese, and more with her recipe for Mexican street corn pasta.
Rachael makes a smoky, Asian-inspired barbecue sauce to slather over Sockeye Salmon cooked with crispy breadcrumbs and green onions, served with white Basmati rice.
Rachael goes on a Grecian adventure from her kitchen with a recipe for Greek-style lamb meatballs and her very own creation, feta-sghetti, a spaghetti dish served with a decadent white feta sauce.
Rachael prepares deviled popcorn chicken with a fiery cheese popcorn and ranch dip.
Features Rachel demonstrating how to make takeout at home and how to stock the pantry for the recipe called Chicken Chow Fun, a Chinese-American takeout favorite with a rice-noodle base, chicken and vegetables.
Arroz con pollo or chicken and rice is a traditional Latin American dish loved by millions worldwide; Rachael shows how to make it quickly and easily so that it becomes a household staple.
Rachael prepares a family-friendly, go-to meal of sauteed chicken thighs marinated with chili crisp, cooked with mango salsa, and served with steamed vegetables.
Inspired by Sofia Loren's recipe for eggplant parmigiana, Rachael makes the dish in the proper Italian style with ample amounts of aged Parmigiano Reggiano cheese.
To celebrate her wedding anniversary, Rachael prepares her well-known beet risotto that's made with roasted beets, red wine, onions and ricotta salata; she also uses the rice leftovers to make flavorful arancini balls with peas and breadcrumbs.
Rachael prepares a classic pesto sauce using fresh basil, roasted pistachios and pine nuts, combined with Pecorino and Parmigiano cheeses; she then cooks it Lucca style with potatoes and green beans and serves it over large pasta.
Rachael makes a new version of sloppy Joes, a quintessential family favorite dinner, by adding pineapple, peppers and garlic and serving it on Hawaiian-style sweet buns.
Political commentator and Rachael's friend S.E. Cupp joins Rachael in her upstate kitchen to learn how to prepare Chicken Scarpiello, a classic Italian-American chicken dish that is baked and sauteed alongside sausages and onions.
Rachael cooks a flavorful Mexican-style dish of halibut fish tacos along with Pico de Gallo and John serves up a tall glass of refreshing watermelon Margaritas.
Korean fried chicken is one of John's favorite dishes; Rachael prepares this sweet and spicy meal at home and shows how to pair the dish with Persian cucumbers, daikon radishes and kimchi, all served on sweet hot rolls.
As a child, Rachael and her family often enjoyed fish fry dinners in Cape Cod; her mother served countless fish fry meals in her restaurant; Rachael shows how to make the dish at home with her favorite yogurt-based tartar sauce, plated with fries.
Rachael shows how to prepare her sister's favorite meal, a chili recipe made with black beans, chopped meat, spices and topped with a blend of cheeses.
Rachael prepares a flavorful Korean-style taco with a spicy, soy-based recipe that combines salty and sweet ingredients.
Rachael shares her tips for making a delicious, authentic lasagna; she uses egg pasta and guanciale and layers it with with marinara and bechamel sauce.
Rachael shows how to make a marinated, vegetable-infused dish of Tteokbokki, a popular Korean food made from rice cakes.
Rachael incorporates her favorite flavor combinations in a recipe for Dill Popcorn Shrimp.
Rachael teams up with her friend Dr. Will Li, an author and medical scientist whose work focuses on eating for well-being and longevity; together, they prepare a healthy meal of grilled sea bass and sauteed baby bok choy.
Rachael shows how to make a hearty beef stew that is both versatile and delicious and serves it with her mother's famous pucky huddle potato fries.
Rachael shows how to prepare a traditional Armenian Easter feast of stuffed cabbage rolls, baked rainbow trout and sweet and savory glazed fruit and potatoes.
Rachael brings a taste of Mexico to Lake George with her twist on Chile Relleno stuffed Poblano peppers; her version is filled with tortilla chips, cheese and pinto bean dip.
People may not know that they've been eating Tonkatsu for years; Rachel reintroduces people to her version of the dish; fried pork chops, served with an umami rich sauce.
In honor of Rachael's rock star friends, she's making Hella Mexa Suiza Burgers, or hamburgers and fries cooked with Mexican spices and topped with Swiss and Mexican soft cheese.
Rachel is cooking up pork loin chops with sweet onions and apples and serving it with twice-baked potatoes topped with sour cream and chives, all in minutes.
Pad Thai is a crowd favorite and less intimidating than one might think to make; this recipe literally takes minutes to make, so much so that Rachael makes the recipe twice with shrimp and chicken.
Rachael is coming in strong with this flavorful pork chop pizzaiola recipe made with blistered tomatoes, onions and garlic cooked a la plancha style.
Rachael shows how to make a brunch menu of parm frittata with tomato sauce, served with a side of sausage and a simple salad that can be served all day.
A classic childhood combo gets an adult makeover; Rachael shows her version of a creamy tomato soup and a spicy grilled cheese.
Rachael demonstrates how to make her version of a Thai Whole fish and Fish Fillet Supper; they are served with a corn and cherry tomato salad with fresh basil and mint.
Rachael teaches how to make mushroom-lover pasta; featuring varieties like chicken of the woods, hen of the woods, rainbow oysters and more; it is served alongside taleggio cheese sauce and ribbony egg pasta.
Rachael takes a traditional ballpark sausage sandwich to the next level; her recipe calls for seasoned bone-in pork chops.
Rachael shows how to whip up a French-country inspired tangy, creamy chicken dinner with vinegar and tarragon; it is served alongside a simple salad and baguette with soft butter.
On a "Make Your Own Takeout" night, Rachael teaches how to create her version of Khua Kling, a Thai stir fry dish; it is made with ground beef, lime leaf, red curry paste and more; it is served with short grain rice.
Rachael demonstrates how to make flavorful Manila clams that can serve two people, a group of four, or even a large gathering of twenty guests; she also cooks up a side dish of warm zucchini and corn salad with charred ciabatta bread.
Rachael teaches how to make an Israeli inspired tahini-based yogurt sauce with harissa that she's serving over charred chicken and family-style pita.
Surf and turf is a great combo, make that combo even better by combining it with taco night; Rachael shows how to make the ultimate date night combo of crab nachos and steak tacos.
Rachael Ray prepares a sauteed chicken dinner served with sauteed vegetables and flavored with heavy cream, dijon mustard and imported beer.
Rachael Ray expertly prepares a crispy flake cod fish taco and serves it with a side of refried beans.
Rachael cooks plant-based burgers; sautéed onions and a blue cheese sauce top the flavorful patties.
Rachael shows how to make a family favorite recipe of pork cutlets with a fruity and savory huckleberry sauce; she serves them with potato salad, broccolini, and fresh cherry tomatoes.