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Rachael Ray Recipes

Too-Tasty-to-Be-Good-for-You Cauliflower Mac 'n Cheese
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This easy, cheesy cauliflower pasta will be a family fave! Read more...
Spinach Pasta with Asparagus Pesto
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If you like the asparagus pesto I used on the fish, then try this similar pesto on pasta. Read more...
Super Tuscan Burgers and Potato Salad with Capers and Celery
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Ingredients 2 1/2 pounds small waxy potatoes, quartered or halved, depending on size Coarse salt 3/4 pound ground pork 3/4 pound ground veal 3 tablespoons extra virgin olive oil (EVOO), plus 5-6 tablespoons, divided 1/2 cup dry Italian red wine, divided 1/4 medium yellow skinned onion, finely chopped 3 tablespoons, 5 or 6 sprigs, chopped fresh sage leaves 4 cloves garlic, chopped Coarse black pepper 1/2 pound cremini (baby portobello) mushrooms, sliced 4 crusty rolls, split 8 ounces Pecorino Romano, shaved with a vegetable peeler 1 cup arugula leaves, 1/2... Read more...
Mamacello Pasta
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Ingredients 1 pound spaghetti or linguine Salt 3 tablespoons extra virgin olive oil (EVOO), 3 turns of the pan 4 garlic cloves, finely chopped 2 pinches of crushed red pepper flakes 1/2 cup dry white wine (a couple of glugs) Zest of 2 lemons, 1 lemon juiced 1/2 cup heavy cream (eyeball it) Handful of flat leaf parsley, chopped 1 cup fresh basil (20 leaves), shredded Freshly grated Parmigiano Reggiano or Pecorino Romano cheese, for topping the pasta and passing around the table Preparation Bring a large pot of water... Read more...
Spaghetti all' Elsa
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Serve with Roasted Sausages, Peppers, and Onions and Cheesy Bread with Black Pepper. Read more...
Italian Mac 'N Cheese
Italian Mac 'n Cheese Recipe
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This hearty meal serves four – with leftovers. It's sure to become a family favorite, so bring your appetite! Read more...
Cold Chicken Satay Noodles
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This meal can be served at room temperature or cold, making it a great option for warm spring and summer nights. Read more...
Shaved Radish and Golden Beet Salad
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Ingredients 8 baby golden beets, with tops cut off and reserved 7 or 8 farm-fresh radishes 2 tablespoons white wine vinegar 2 tablespoons honey 1 tablespoon Dijon mustard 1 tablespoon poppy seeds Salt and pepper 2 or 3 scallions, sliced 1/4 to 1/3 cup EVOO Preparation Bring a large pot of water to a boil. Add the beets and boil until tender. Add the beet greens for the last 30 seconds of boiling. Cold-shock everything in a bowl of ice water to stop the cooking. Drain the beet greens as... Read more...
Creamy Cacio e Pepe with Fennel-Celery Salad
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Three Italian cheeses provide creamy flavor to pasta seasoned with pepper, served with Rach's Fennel-Celery Salad alongside. Read more...
Zucchini-and-Fennel Pasta
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A  perfect pairing of seasoned crisp-tender zucchini and fennel makes a good mix with curly pasta. Read more...
Three-Pepper and Onion Spaghetti
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This recipe is from the 30 Minute Meals section of Rach's groundbreaking new cookbook, Look + Cook. Watch a video of Rach cooking this recipe in real time! Read more...
Puttanesca P'schetti with Shrimp
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Ingredients Salt 1 pound spaghetti 1 pound shrimp, peeled and tails left on 2 teaspoons Old Bay seasoning 1 teaspoon grated lemon peel 1/4 cup extra virgin olive oil (EVOO) 6 canned anchovy fillets 4 large cloves garlic, finely chopped or grated 1 teaspoon crushed red pepper 2 pints grape tomatoes 1/2 cup oil-cured olives, chopped 3 tablespoons brined capers 1/3 cup dry vermouth 1/2 cup fresh basil leaves, torn or shredded 1/2 cup flat leaf parsley leaves, chopped Preparation Bring a large pot of water to a boil, salt... Read more...