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Rachael Ray Recipes

Roasted Ratatouille Pasta with Cherry Tomatoes
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Pasta tossed with roasted fresh veggies and a tomato garlic sauce makes for a healthy hearty meal. Read more...
Rigatoni Quattro Formaggi with Roasted Garlic and Crispy Sage, and Escarole Salad
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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com. Read more...
Roasted Pumpkin Roasted Garlic Fondue Dinner
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A fondue filled Jack-o-Lantern surrounded by delectable dippers is just the dish for Halloween. Read more...
Roasted Squash Soup
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This soup is fall in a bowl—creamy, comforting, and unapologetically cozy. Roasted squash meets a citrusy zing, a hint of saffron, and a crunch from toasted nuts. Basically, it’s your sweater weather soulmate. Read more...
Roasted Pumpkin Penne with Autumn Pesto
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This pesto pasta recipe brings together all the flavors of fall. Read more...
Roasted Pork with Cranberry-Pomegranate Sauce, Braised Brussels and Boursin Mashed Potatoes and Parsnips
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This hearty dish will warm up the whole family in fall and winter! Read more...
Italian Barbecue Sliced Steak Sammies
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Serve these sammies with a green salad to pass at the table. Read more...
Slow-Roasted Bone-In Leg of Lamb
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Topped with an amazing garlic gravy, try serving this lamb with Mom’s Mint Sauce, Quick Fennel Slaw, Green Beans with Caramelized Shallots and Mashed Potatoes with Soft Cheese and Herbs. Read more...
Roasted Sliced Tomatoes
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Roasting develops the flavor of tomatoes, brushed with EVOO and simply seasoned with thyme and salt and pepper. Read more...
Roasted Tomato Penne alla Vodka
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In the summer, during tomato season, I do a very quick roast on my tomatoes to highlight their natural flavors, but when they’re out of season, roasting gives them personality. Suggested side: A salad of escarole or romaine dressed with lemon juice, EVOO, salt and pepper. Read more...
Roasted Beef Tenderloin with Roasted Pepper and Black Olive Sauce
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Serve with Marinated Boccancini, Asparagus Gremolata, Holiday Spiced Nuts, Tri Colore Salad with Fennel and Eggnog-Panettone Bread Pudding. Read more...
Roasted Red Pepper Soup with Mini Ratatouille
|rachael-ray
Ingredients 4 red bell peppers 4 vine-ripened tomatoes 3 cloves garlic, cracked and peeled 5 tablespoons extra virgin olive oil (EVOO), divided Salt and ground black pepper 1 small eggplant, cut into small dice 2 small zucchini, cut into small dice 1 small onion, cut into small dice 4-5 sprigs thyme, leaves removed and chopped 2-4 cups chicken or vegetable stock, depending on how thick you like your soup 1 small log goat cheese (about 4 ounces), crumbled, for garnish Preparation Pre-heat the broiler.Arrange the peppers, tomatoes and whole garlic... Read more...