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Rachael Ray Recipes

John's Citrus Fish, Savoy Cabbage and Couscous with Peas and Chives
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Here's a special recipe from John Cusimano and Rachael. Read more...
Chicken Fajita Tortilla Soup
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This soup packs all the bold flavors of fajitas, but in a cozy, bowl-friendly format. Sautéed chicken tenders with coriander, thyme, onions, bell peppers, and jalapenos build the flavor base, while fire-roasted tomatoes and chicken stock create a rich, savory broth. The real magic happens when the soup is poured over crushed tortilla chips—bringing that satisfying crunch—and topped with melted cheese, zesty avocado, fresh scallions, and cilantro. It’s the perfect way to enjoy all the fajita flavors in a bowl. Serve with John's Foamy Grapefruit Margarita Cocktail. Read more...
Marc Antony's Scampi Wraps
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For variety, serve with Thai Chicken Wraps with Spicy Peanut Sauce. Read more...
Cuban Surf and Turf
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Keep this meal in mind for your next cocktail party or the next time you need a great app for a sit-down supper! Read more...
Turkey Cutlets with Corn, Sage and Prosciutto Stuffing
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Serve with Peppers and Parmesan Cheese, Green Beans and Stewed Tomatoes and Butternut Squash with Thyme and Parmesan. Read more...
Clam Bake Stoup
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Kielbasa, shrimp, clams and corn team up to make this hearty stoup – it's the best of summer, all in one pot! Read more...
Smoked Turkey Braised Greens
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Serve with Creamy "Grits" and Creole Shrimp. Read more...
Sautéed Crimini Mushrooms
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Ingredients 1 tablespoon extra-virgin olive oil, 1 turn of the pan 2 tablespoons butter 1 1/2 pounds crimini mushrooms, brushed clean with damp towel Salt and pepper 3 tablespoons fresh thyme leaves, chopped 1/2 cup dry red wine 2 tablespoons chopped fresh parsley leaves Preparation Heat a large skillet over medium high heat. Add extra-virgin olive oil and butter. Add mushrooms and season with salt, pepper and thyme then cook 15 minutes until evenly browned and tender. Add wine and deglaze the pan. Add parsley and transfer mushrooms to a... Read more...
Babganoush-Hummus Pasta
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Whole wheat pasta adds a wonderful, nutty flavor to this vegetarian dish. Serve with "For-Pitas-Sake" Salad. Read more...
Caribbean Burgers with Mango Salsa
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Ingredients 2 tablespoons extra virgin olive oil (EVOO), plus some for drizzling 2 pounds ground chicken, pork or turkey breast 1 1/2 teaspoons ground allspice (half a palmful) 1/2 teaspoon ground cinnamon (eyeball it in your palm) 1/2 teaspoon grated nutmeg 1 teaspoon dried or ground thyme (1/3 palmful) 1/2 teaspoon cayenne pepper 1 tablespoon light or dark brown sugar 5-6 leaves fresh basil or 2 tablespoons cilantro, your choice, chopped Salt and black pepper 1 ripe mango, peeled and chopped into 1/4-inch dice 1 small red bell pepper, seeded... Read more...
Vegetable Couscous
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This recipe serves four as an entrée. For a larger meal, serve with Moroccan Rub Lamb Chops. Read more...
Pumpkin-Peanut Curry Noodles with Five-Spice Seared Scallops and Shrimp
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Pumpkin curry sauce and seafood are delicious together in this creative curry recipe. If you have room, serve with Looking for Mr. Goodbar Sundaes for dessert. Read more...