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Rachael Ray Recipes

Rach's 3 Minute Meal: Fig & Fontina Monte Cristo
Rach's 3 Minute Meal: Fig & Fontina Monte Cristo
|Rachael Ray
"This technique was inspired by a viral egg-sandwich recipe that's been making the rounds. In my version, the egg ends up on the outside and fig jam and fancy cheese... Read more...
Deviled Corn Chowder
Deviled Corn Chowder
|Rachael Ray
"Corn is almost gone for the year and it's cooling down outside—perfect timing for a spicy corn chowder that can make you break into a hot sweat." —Rachael Ray Read more...
Petite Filet Sandwiches with Horseradish-Dijon Sauce Recipe
Petite Filet Sandwiches with Horseradish-Dijon Sauce Recipe
|Rachael Ray
Go heavy on the horseradish sauce for a flavor-packed lunch. Read more...
Spiced Red Cabbage
Spiced Red Cabbage
|Rachael Ray
This side combines fresh apples and apple cider vinegar with warm spices for a savory-meets-sour dish. Read more...
Steak Niçoise Salad
Steak Niçoise Salad
|Rachael Ray
"This one's for my sister, Maria, who loves French cuisine but will not eat fish: a tuna Niçoise minus the tuna!" —Rach Read more...
Roasted Roots
Roasted Roots
|Rachael Ray
To coordinate timing, start the Roasted Roots during the last 30 minutes of turkey roasting. When the turkey is removed from the oven to rest, increase the temperature and finish... Read more...
Pot of Winter Greens (Horta)
Pot of Winter Greens (Horta)
|Rachael Ray
"This makes a wonderful winter brunch with a poached or fried egg. Add any leftover spinach or Swiss chard from holiday meals—or serve as a side with the Garlic &... Read more...
Rach's Ragu alla Cinghiale (Wild Boar Ragu)
Rach's Ragu alla Cinghiale (Wild Boar Ragu)
|Rachael Ray
Chicken Paillard with Apple Butter Sauce, Figs & Arugula
Chicken Paillard with Apple Butter Sauce, Figs & Arugula
|Rachael Ray
Pollo a la Riojana
Pollo a la Riojana
|Rachael Ray
Ramen Lo Mein with Five-Spice
Ramen Lo Mein with Five-Spice
|Rachael Ray
Rotisserie chicken and alllll the spices make ramen even better. Read more...
Schug or Zhug (Spicy Green Herb Sauce)
Schug or Zhug (Spicy Green Herb Sauce)
|Rachael Ray
This fresh hot sauce traces its origins to Yemen but is used all over the Middle East. Stash leftovers in the fridge and use as a sandwich spread. Read more...