Rachael embraces the Italian tradition of cucina povera, where nothing goes to waste; she crafts a Tuscan-style meatloaf served over crispy roasted potatoes; to complement the dish, John stirs up a Siena Sour and Maria bakes a decadent.
Rachael reinvents chili by combining lamb and beef chorizo for a bold, hearty twist; John shakes things up with his margarita creation, the Amaro-Rita, while Maria bakes a savory scallion and black pepper cornbread to complete the meal.
Rachael turns pantry staples into a flavorful feast, starting with roasted potatoes, broccoli, garlic and tomatoes.
Rachael and her sister Maria, joined by friends Leida and Vina, cook up a feast in Rachael's Tuscan kitchen.
Savory chicken meatballs with oatmeal, topped with raisins, pine nuts and honey.
Rachael cooks up all of John's favorite dishes, starting with her spicy-sweet Bucatini all'Amatriciana, a pasta dish inspired by her mother's all-America recipe.
Rachael shows the ultimate way to beat the winter chill with her irresistible Italian brisket.
Rachael adds a delicious twist to a classic chicken dinner with her recipe for Chicken Under a Brick.
Rachael and her friend, TV host and cookbook author Anna Francese Gass, are preparing a delicious feast together in Rachael's Tuscan kitchen.
Rachael prepares saut ed red shrimp with homemade stock, served over a vibrant vegetable salad. John mixes a Pre-Prohibition Martini with a spicy kick, and Rachael's friend, Giancarla, joins her to make a tray of delicious baked large shell pasta.
Rachael creates a green and white lasagne, layering mixed greens, cheese, sauteed mushrooms, sauce and more for a truly flavorful dish; John crafts a cocktail called the Inverno Verde.
Rachael prepares saffron pasta paired with boneless chicken breasts sauteed with saffron, carrots, citrus, fennel and more; John mixes up a blood orange mule made with freshly squeezed blood orange juice and vodka.
Rachael prepares gnocchi from scratch, cooking them in butter and sage, and pairs it with a juicy roast tenderloin served alongside sauteed greens; John crafts a classic martini infused with bergamot liqueur for a citrusy twist.
Rachael creates a hearty ragu sauce using sautéed vegetables and locally-sourced Cinghiale meat, pairing it with Pici, a Tuscan pasta similar to a thicker spaghetti.
Rachael prepares a simple yet flavorful braised Dirty Martini Chicken, paired with a rich brown butter sage pasta; to complement the dish, John puts a unique spin on the classic White Lady Cocktail, creating his own version, the La Donna Rosa.
Rachael shows how to cook like an Italian local with her recipe for a rustic Tuscan fish stew, Cacciucco; to complement the meal, John is mixing up a Castaway Cocktail, a refreshing blend of limoncello, rosemary and vodka.
Dr. Ian joins Rachael in her upstate kitchen to cook one of his mom's favorite dishes, spiced lamb chops topped with Rachael's mom's signature mint sauce; for dessert, he shares his aunt's famous sweet potato pie.
Rachael shows how to recreate a world-famous fast food fish sandwich at home, complete with her signature tartar sauce and served on soft brioche buns with crispy french fries; John mixes up a strawberry gin cocktail inspired by a legendary band.
Rachael takes fried chicken up a notch with a homemade curry and yogurt marinade; John makes an iced mint tea mule; Maria shares her recipe for buttery poppy seed biscuits to serve alongside the chicken.
Rachael turns a classic eggplant sub into a sausage-style sandwich with a punchy blend of pantry spices; John shakes up a smoky bourbon Manhattan; Maria adds a sweet finish with spumoni cookies.
Rachael puts an Italian spin on a classic french dip; marinating steak in bold Italian seasonings for a warm, comforting sandwich perfect for cooler days; John joins in with a nod to his roots.
Rachael cooks up a comforting, smoky turkey chili that's perfect served in a bowl or wrapped in a taco shell; she complements the dish with zesty poblano green rice, fresh pico de gallo and a creamy guacamole to make a flavorful meal for her Upstate.
MYOTO is a phrase that Rachel came up with years ago; it's short for make your own takeout; Rachel's intention behind it is to encourage people to recreate restaurant meals in their own kitchens; she brings this idea to life with a Thai green curry.
Rachel shows how to make a homemade burger with housemade barbecue sauce, American cheese, crispy bacon and a pinto-bean dip, skipping the drive-thru.
Rachael builds the ultimate buffalo chicken club with baked bacon, thick smoked blue cheese dressing and toasted white bread with lettuce and tomato; John serves "John Daly" cocktails, vodka versions of the Arnold Palmer, made with rooibos red tea.
Rachael shows how to make a restaurant-quality flank steak cooked in a skillet, topped with spinach sauce and served alongside roasted vegetables and a side salad.
Rachael seasons chicken cutlets, coats them in a creamy sour cream sauce, cheese and breadcrumbs and then bakes them; she follows with a tray of green beans, potatoes and tomatoes tossed with herbs and roasted.
Rachael brings the party to her upstate kitchen with a fun and festive spread.
Rachael spices up Taco Tuesday with two flavorful recipes inspired by Korean cuisine.
Rachael makes a classic shepherd's pie with browned ground beef and sauteed vegetables, elevated by her rich mashed potato topping made from hand-milled potatoes blended with sour cream, onion, and cheddar cheese.
Rachael shows how fun and easy it can be to make a homemade poke bowl, a popular Hawaiian dish featuring diced raw fish tossed in sauce and served over rice.
Rachael brings a taste of Italy to Upstate New York with her stuffed tomatoes and olive leaf pasta; the baked tomatoes are filled with a flavorful anchovy and breadcrumb mixture, while the spinach pasta is tossed in a yellow tomato sauce.
Rachael kicks off summer with a fun and indulgent meal that will get everyone running to the table; she starts with S'mac dogs, beef hot dogs on cheesy buns topped with a special sauce inspired by a fast-food favorite.
Rachael revisits her classic Beef Brutus, a steak and Caesar salad dish she created while writing her first cookbook, this time adding crispy bacon and smoked blue cheese crumbles.
Rachael makes two takeout favorites at home, starting with chili crisp hot wings marinated overnight in Shaoxing wine and smoked soy sauce.
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.
In this episode Rachael's in party mode and she's firing up popcorn with popcorn chicken and if you like those both super spicy, you're in the right place at the right time.
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 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.
Rachael shows how to make her version of Mexican Flautas using rotisserie chicken, green chiles, and a blend of three cheeses, all rolled up and fried in tortillas; John prepares a batch of Mexican Martinis.
Rachael whips up one of John's favorite meals, Seafood Fra Diavolo, a combination of shellfish and pasta tossed with a spicy, tomato-based sauce.
Rachael celebrates the Italian flag by making three different pastas in all three of its colors; She breaks down the steps to make a delicious cacio e pepe with copious amounts of cheese and a pesto pasta with toasted Sicilian.
Rachael prepares a delicious Puerto Rican-style cold shrimp salad, also known as Ensalada de Camarones, with avocado, corn, and rice that's perfect for serving as the weather warms up.
Rachael combines her favorite Reuben sandwich with America's summer favorite, hot dogs, to create a memorable meal served with fries.
Rachael prepares Panzanella, a bread salad with tomatoes, and serves it with spicy mussels.
Rachael prepares a Peruvian-style roasted chicken dish with aji amarillo and serves it with blue potatoes.
Rachael prepares a new summery take on a beloved American dish, the tater tot casserole; her sister Maria rounds out the meal with a homemade, seasonal berry cobbler.
Rachael shows how to cook hot honey chicken, a dish made with seasoned chicken thighs, which she serves with charred corn on the cob; Maria prepares Rachael's favorite cherry pie, and John makes an adult milkshake paired with bourbon.
Rachael makes a pasta dish with a creamy pea sauce that's layered with fresh pecorino cheese, baby greens, and sauteed Guanciale, an Italian salt-cured meat coated with sage and rosemary.
Rachael shows how to make a beef fajita dinner cooked a la plancha; the beef is marinated in a spicy sauce, served on charred tortillas, and accompanied by a platter of decadent bean dip nachos.
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.
It's make-your-own-take-out time; on the menu tonight is Thai chicken; made with both sweet and hot peppers, topped with basil and mint, it's sure to become a takeout favorite.
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.
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.