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Rachael Ray Recipes

Classic Cheese Fondue
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Everyone loves fondue! This recipe adds delicious flavors to the classic fondue, and some savory ideas for things to dip. Read more...
Orange and Oregano Salad
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For a complete meal, serve with Citrus and Rosemary Grilled Pork and Sundried Tomatoes and Potatoes. Read more...
Scuderi Kids' Fast, Fake-Baked Ziti
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This meal feeds a hungry crowd, fast. It serves up easily and is great for picnics or potlucks. Serve with Spinach and Artichoke Salad. Hand-picked San Marzano canned plum tomatoes from Italy are favored by chefs for making pasta and pizza sauce because they both sweet and tart, and have firm flesh, few seeds and an outer skin that peels off easily. –RR Read more...
Green Rice and Peas
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Add fresh herbs and peas to rice for an inviting side dish. Serve with Reverse Marinade, Hot and Sweet Pepper Chicken and Shrimp. Read more...
Braised Chicken Sausages
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Serve with Whole Wheat Skillet Lasagna and Escarole Salad. Read more...
Rach's Crowd-Pleasing Carrots, Peas and Cheesy Pasta
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Ingredients Salt 1 pound medium or large pasta shells One package cream cheese (8 ounces) 1 small onion, peeled 1 tablespoon extra virgin olive oil (EVOO) 2 tablespoons unsalted butter, cut into small pieces 2 garlic cloves, smashed 2 tablespoons all-purpose flour 1 cup chicken broth 1 1/2 cups milk One box frozen peas and carrots (10 ounces), thawed 1 cup freshly grated Parmigiano Reggiano or Pecorino Romano cheese (4 overflowing handfuls, or more to taste) Freshly ground pepper 10 fresh chives, snipped into short pieces with kitchen scissors Preparation... Read more...
POP-Sta Pasta Bar with Three Sauces
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Two pounds of pasta, and red, white and green sauces, in under 30 – this menu ROCKS! Read more...
Emmanuel's Pasta, Peas, Prosciutto and Onion
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This recipe comes courtesy of Rach's Grandpa. It doesn't have much chopping or prep work, so it's quick to prepare and makes a light, colorful meal. Read more...
Chicken Marvalasala and Papardelle with Rosemary Gravy
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This meal lives up to it's name – it's simply marvelous (and it tastes like it must have come from a fancy restaurant)! Read more...
Eggplant and Potato Casserole
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The eggplants from our garden are light-purple skinned Italian seed eggplants. They’re just gorgeous, they don’t even look real. I used Adirondack potatoes here (there are Adirondack Blues, which have blue flesh and blue skin, and Adirondack Reds, with red skin and red flesh), but you could use any potato you want—even starchy russets, but peel them first. You can assemble the casserole way ahead and just bake it off whenever you like. Read more...
Vegetable Curry
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Ingredients 1 1/2 cups jasmine rice 2 tablespoons extra virgin olive oil (EVOO) 1 large, firm eggplant, half peeled, cut into 1-inch cubes 1 large onion, chopped 1 large red bell pepper, seeded and diced 4 cloves garlic, chopped 1 tablespoon tomato paste 1 cup vegetable or chicken stock 3 rounded tablespoons mild red curry paste, available on the international foods aisle at the grocery store 1 can chickpeas (15 ounces) 1/2 cup mango chutney (a couple of heaping tablespoons) Salt Sliced or slivered almonds, toasted A handful of cilantro,... Read more...
Apple, Potato and Onion Hash
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Serve with Canadian Benny's. Read more...