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Rachael Ray Recipes

Pepper Steak Upgrade: Shaved Flank Steak with Sweet Peppers over Pink Peppercorn Rice
Pepper Steak Upgrade: Shaved Flank Steak with Sweet Peppers over Pink Peppercorn Rice
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I remember a friend’s mom trying to pass off freezer-aisle pepper steak served on one of her best platters. Mine is easy to make—and it’s definitely tastier. Read more...
Tuna Casserole Upgrade: Fresh Tuna in Creamy Sauce with Egg Noodles & Garlicky Breadcrumbs
Tuna Casserole Upgrade: Fresh Tuna in Creamy Sauce with Egg Noodles & Garlicky Breadcrumbs
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Here’s a go-to that gets an upgrade! We all love the comfort of a classic tuna casserole, but sometimes it’s fun to shake things up a bit (don’t worry, we... Read more...
Orecchiette with Broccoli Rabe Pesto
Orecchiette with Broccoli Rabe Pesto
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When it comes to pesto, think beyond basil. Here, broccoli rabe becomes the star of the show. Read more...
Rachael's Burger of the Month: Pizza Onion Burgers
Rachael's Burger of the Month: Pizza Onion Burgers
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Steak pizzaiola (panfried steak with wine-and-pizza sauce) is an Italian American classic. This recipe takes that idea and serves it up in burger form. To get that pizzaiola flavor, this... Read more...
Roasted Red Pepper & Hot Coppa Parmigiana
Roasted Red Pepper & Hot Coppa Parmigiana
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Sweet and spicy and gluten-free, this casserole is similar to lasagna, but with the pasta layers replaced by roasted red peppers. Read more...
Almond-Crusted Sole with Chard Pesto & Rice Pilaf with Peas
Almond-Crusted Sole with Chard Pesto & Rice Pilaf with Peas
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You could use sole or tilapia in this flexible weeknight dinner. Read more...
Fish Francese on Toast with Vegan Tartar Sauce
Fish Francese on Toast with Vegan Tartar Sauce
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As soon as the Yankee Marina on Lake George, New York (where I grew up), opens, I look forward to driving our little wooden speed boat, Delicious, up the lake... Read more...
Sweet Spring Vegetable Linguine with Carrot-Top Pesto
Sweet Spring Vegetable Linguine with Carrot-Top Pesto
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This is a fresh take on pasta primavera—hold the cream. These days most fruits and vegetables are “seasonless,” for better or worse. But tender young carrots and sweet green peas... Read more...
Tuna Steak Patty Melts
Tuna Steak Patty Melts
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I love burgers! (I’ve done a burger recipe in nearly every issue of this magazine for the past 12 years.) However, I also love a tuna melt, so I decided... Read more...
Go-Greek Grilled-Chicken Salad with Creamy Dressing
Go-Greek Grilled-Chicken Salad with Creamy Dressing
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It’s hard to get excited about salad night, but this garlicky Greek-yogurt dressing will sell you on greens and veggies! Read more...
Rachael Ray's Flank Steak with Shishito-Shiso Salsa Verde & Beet Carpaccio
Rachael Ray's Flank Steak with Shishito-Shiso Salsa Verde & Beet Carpaccio
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I love shishito peppers because they’re a gamble. Most are mild, but occasionally you get one that’s hot as hell. Here, the seared peppers are part of a citrusy, salty... Read more...
Rachael Ray's Boilermaker Buffalo Shrimp & Corn on the Cob with Blue Cheese Butter
Rachael Ray's Boilermaker Buffalo Shrimp & Corn on the Cob with Blue Cheese Butter
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This shrimp really knows how to party—there’s a boilermaker (that’s a shot of whiskey and a beer) in it! Read more...