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Rachael Ray Recipes

Italian Alphabet Soup with Cheesy Soup Dippers
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Place a box grater on a cutting board and shred up lots of Parmegiano Reggiano cheese for topping the bread dippers and soup. Save the rind of the cheese to go into the soup while it's cooking. That's the secret ingredient! Read more...
Chic Greek Salad
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This salad is light, yet filling, and makes a satisfying lunch or a nice summer dinner. Read more...
Spicy Greens with Warm Balsamic Dressing
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For a complete meal, serve with Chicken Scarpariello and Orzo with Parsley and Lemon Zest. Read more...
Broiled Citrus Salad with Cointreau and Brown Sugar
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This tart dish is a great contrasting flavor for other brunch dishes, such as Scrambled Eggs with Smoked Salmon. Read more...
Ham, Country Pâté and Cheese Platter
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For an even greater variety of snacks and appetizers, serve with Crudité and Three Sauces. Read more...
Crudité and Three Sauces
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Rachael recommends serving these vegetables in a 6-7 inch plain terra cotta flower pot – it looks awesome, you can use it every time you serve this crudité and it'll only cost you a few bucks at any garden shop. To serve a variety of additional appetizers or snacks, serve with Rachael's Ham, Country Pâté and Cheese Platter. Read more...
Fragrant Rose Wine Spritzers
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Serve with Chicken Provencal "Stoup". Read more...
My Mom's Tomato and Bean 15 Minute Stoup
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Serve with Olive Frittita and Ginger Honey Tea. Read more...
Pink Sunrise Cocktails
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Make these Pink Sunrise Cocktails for an extra-special breakfast! Try serving with Salami Scrambles and Black Pepper and Asiago Scones. Read more...
Spring Chicken Roll-Ups with Lemon Dijon Pan Sauce
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Serve with Spinach Artichoke Whole-Wheat Penne. Read more...
"For-Pitas-Sake" Salad
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Serve with Babganoush-Hummus Pasta. Read more...
Salsa Stoup with Avocado Smash and Double-Decker Baked Quesadillas
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Ingredients Salsa Stoup 2 tablespoons extra virgin olive oil (EVOO), 2 turns of pan, plus some for brushing tortillas 2 jalapeno peppers, seeded and chopped 1 green bell pepper, seeded and chopped 1 large onion, chopped 3 ribs celery, chopped with greens 3 cloves garlic, chopped Salt and pepper 1 can stewed tomatoes (28 ounces) 1 can crushed tomatoes 2 cups vegetable or chicken stock 3 tablespoons chopped cilantro or flat leaf parsley 6 flour tortillas, 6-8 inches 1 cup shredded cheddar, available in pouches on dairy aisle 3 scallions,... Read more...