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Rachael Ray Recipes

Super-Sized Pasta e Fagioli
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The classic Italian pasta and bean soup gets super-sized! Make a big batch because leftovers get even better with time. Read more...
Ratatouille Stoup
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If you love Remy the rat chef in Ratatouille, then you’re bound to love this thick soup that shares the same name. C’est magnifique! Read more...
French Dip Soup
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Rach goes heavy on the "dip" by turning this classic sandwich into a soup! Read more...
Turkey Corn Chili
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This spicy southwestern-style chili is a great way to use up leftover turkey! For a complete meal, serve with A Salad with Crunch and Substance: Bean and Vegetable Tostadas – save room for Spanish Coffee and Fudge Sundaes for dessert. Read more...
Chicken Cacciatore Stoup
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Rachael says, "A stoup is what I call a meal that serves up thicker than a soup yet thinner than a stew. This hearty hunter's chicken stoup is a family favorite of ours, especially on chilly nights." If you have room, Figgy Sundaes are a great way to end this meal. Read more...
Corn and Crab Chowder
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This chowder is a delicious way to warm up on a cool autumn day! Try serving it in bread bowls! Read more...
Pasta e Fagioli: Pasta and Beans
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Pasta e Fagioli, (AKA) Pasta and Beans, is a true family favorite—simple, hearty, and full of flavor. It’s the kind of meal that brings everyone to the table, especially when there’s a big chunk of toasty bread for dunking into the rich, comforting broth. This is one of those dishes that just feels like home. Read more...
Montalcino Chicken with Figs and Buttered Gnocchi with Pancetta and Nutmeg
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Rachael says, "Montalcino is the city I married in. I will make this dish for John every September 24, for our wedding anniversary. The way to anyone's heart, forever and ever, is through their stomach! This is not your average chicken dinner!" Read more...
Crunchy Pepper-and-Parm-Crusted Halibut with Cherry Tomato-Basil Sauce
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Enliven your Lenten meals with this fantastic crunchy fish dish topped with a tomato-basil sauce. Read more...
Quick Tomato and Basil Soup
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Ingredients 2 tablespoons extra-virgin olive oil 4 cloves garlic, minced 1 medium onion, very finely chopped 2 cans crushed tomatoes (28 ounce cans) 1 box vegetable stock Salt and pepper to taste 20 leaves fresh basil, torn or coarsely chopped Preparation Heat a deep pot or skillet over medium-low heat. Add olive oil, garlic and onion. Saute onions until soft and sweet, 8-10 minutes. Add crushed tomatoes and stock. Season with salt and pepper to taste. Bring to a boil, reduce heat and simmer, 5 minutes longer. Remove from heat... Read more...
Root Vegetable Chowder
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A delicious vegetarian meal for a cold winter's night. Read more...
Spanish Burgers with Manchego and Chorizo Hash Browns
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Serve with Bloody Maria – Spanish Bloody Mary. Read more...