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Rachael Ray Recipes

Coffee Sambuca Shakes
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This drink has alcohol it it, so it's not for the kids. But you grown-ups can enjoy it as a dessert or a drink! Read more...
Roasted Red Pepper Dip
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Serve with Tuna Mini Melts with Rosemary, Prosciutto with Pears and Arugula and Portobello Pizzas. Read more...
Portobello Burgers with Roasted Pepper Paste and Smoked Mozzarella
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This is a vegetarian menu that is super fun and sure to please meat eaters and vegetarians, alike. For a complete meal, serve with Tomato, Onion and Cucumber Salad and Pasta Salad with Ricotta Salata and Broccolini. Read more...
Iceberg Lettuce Chopped Salad with "French" Dressing
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This recipe's fantastic dressing turns a basic salad into something extra tasty! Serve with Mac and Cheddar Cheese with Chicken and Broccoli. Read more...
Chickpea, Roasted Pepper and Rosemary Spread with Flat Breads, Grape Tomatoes and Zucchini Discs
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A healthy bite for your next party that's quick to put together, this is also a great afternoon snack. Serve with Lemon Pepper Chicken Tenders and Spinach and Artichoke Stuffed Portobellos. Read more...
Gazpacho with Gusto
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Gazpacho travels well and there is no dairy, so this could make a great picnic or tailgate item. It's also delicious in your lunch box thermos. Read more...
Whole Wheat Penne with Pesto and Ricotta
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Ingredients Salt 1 pound whole wheat penne rigate pasta 1/3 cup walnut pieces (a generous handful) 1 cup packed spinach or baby spinach leaves 1/2 cup packed arugula leaves 1/3 cup chopped flat-leaf parsley (a generous handful) 1 clove garlic, smashed and peeled Pepper 1/3 cup extra virgin olive oil (EVOO) 2/3 cup grated Parmigiano Reggiano cheese (a couple of generous handfuls) 1 cup ricotta cheese 1 tablespoon honey Preparation Bring a pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving... Read more...
Spanish Spaghetti
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Ingredients Salt and freshly ground black pepper 1 pound whole wheat spaghetti 1/4 cup extra virgin olive oil (EVOO) 4 cloves garlic, finely chopped 6-8 flat anchovy fillets or 3 teaspoons anchovy paste 8-10 jarred piquillo peppers or 4 roasted red peppers, drained 1 cup loosely packed pitted black olives, finely chopped 1/2 cup slivered or sliced almonds, toasted Crushed red pepper flakes 1/2 cup flat leaf parsley, chopped, for garnish Manchego cheese, for garnish Preparation Bring a large pot of water to a boil. Add some salt and the... Read more...
Puttanesca with Tuna Polpette and Penne
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Serve with Escarole with Lemon Bread Crumbs. Read more...
Lemon-Pepper Ricotta Spread
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Serve with Roman-esco (Italian Romesco) with Red Snapper and Polenta with Peas and Pancetta. Read more...
Thai-Vietnamese Salad Bar Supreme
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For a complete "bar-themed" meal, serve this main with a Sorbet Bar for dessert. Read more...
Sofrito
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Sofrito is a staple in Spanish and Latin American cuisine and gives Yellow Rice – Arroz Amarillo its flavor. It refrigerates for up to 3 days.Rachael makes this version with friend and chef Daisy Martinez. Read more...