Ceramic Nonstick Stainless Steel Cast Iron All Cookware Bakeware & Tools

Rachael Ray Recipes

Italian Chocolate Cookies
Italian Chocolate Cookies
|user-submitted
Site visitor Mimi Kresse sent us this recipe, which she says, "...is part of my Italian heritage – we always make them during the holidays." Read more...
Spanikopita
Spanikopita
|rachael-ray
For a complete meal, serve with Greek Grilled Chicken and Vegetable Salad with Warm Pita Bread for Wrapping and Bakla-Squares and Ice Cream. Read more...
Pecan Balls
Pecan Balls
|user-submitted
This recipe was sent to us by rachaelray.com visitor Julie Greene, who says, "My mom has been making these forever and adapted it from her McCall's Cook Book, way back... Read more...
Broccoli and Cauliflower Gratin Mac 'n Cheese
Broccoli and Cauliflower Gratin Mac 'n Cheese
|rachael-ray
Garlic, chives, Dijon mustard, sour cream and extra sharp cheddar cheese are just the right ingredients to highlight the flavors of broccoli and cauliflower for this make-ahead mac 'n cheese. Read more...
Mint Chocolate Chocolate Chip Cookies
Mint Chocolate Chocolate Chip Cookies
|emily-wyckoff
These cookies are ridiculously good. A chewy double chocolate chip cookie with a peppermint twist. Pass the milk! Read more...
Emmanuel's Baked Artichoke Hearts
Emmanuel's Baked Artichoke Hearts
|rachael-ray
This recipe comes courtesy of Rach's Grandpa! It's an easy alternative to stuffed artichokes, and the flavors of the lemon and capers really make is something special. Read more...
Cracked Corn and Cheese Squares
Cracked Corn and Cheese Squares
|rachael-ray
Everyone will be gobbling up this easy, cheesy cornbread so you may want to double the batch! Read more...
Drop Biscuit Chicken Pot Pie
Drop Biscuit Chicken Pot Pie
|rachael-ray
Rach shows us how to prepare poached chicken to be incorporated into a tasty chicken pot pie. Read more...
Chicken with Sundried Tomatoes, Feta and Spinach in Phyllo Cups
|rachael-ray
A hearty vegetable and olive salad makes a perfect starter or side to this crowd-pleasing, quick cross between chicken pot pie and spanakopita. These are great for entertaining, too! Read more...
Lamb Pitas with Tomato, Scallions and Mint Yogurt Dressing
|rachael-ray
These pitas are delicious and nutritious! Plus, they're a great way to use leftover lamb.Each serving is 2 pitas. Read more...
Turkey Cutlets with Mushroom and Water Chestnut Stuffing and Pan Gravy
|rachael-ray
Ingredients 6 slices marble rye bread 4 tablespoons softened butter, divided 2 1/2 pounds turkey breast cutlets Salt and pepper 3 teaspoons poultry seasoning, divided 4 tablespoons extra virgin olive oil (EVOO), divided 2 tablespoons flour 1 quart turkey broth (such as College Inn brand) or chicken stock 1 pound button mushrooms, chopped 2 ribs celery, from the heart, chopped with leafy green tops 1 cup water chestnuts (1 small can), drained and chopped 1/2 red bell pepper, seeded and chopped 3 scallions, chopped 2 tablespoons fresh thyme leaves, chopped... Read more...
Tortellini with Spinach Walnut Pesto
|rachael-ray
For a complete meal, serve with Balsamic Roast Pork Tenderloins, Roast Ratatouille and a Soft Cheese Board. Browning walnuts in the toaster oven is convenient, but you have to be careful because the oil in the nuts gets very hot and it doesn’t take much for them to go from toasted to burnt. –RR Read more...