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Rachael Ray Recipes

Roasted Eggplant & Tomato Soup
|rachael-ray
If I want eggplant to have a smoky flavor, I halve it and roast it with some olive oil to get the eggplant to caramelize a bit. If I don’t want the smokiness—if I just want straight-up eggplant flavor—I roast the eggplant whole. Read more...
Roasted Vegetable Tabbouleh with Grilled Flat Bread and Yogurt-Tahini Dressing
|rachael-ray
Fill hot naan with fruit, veggie and seasoned tabbouleh for a vitamin-filled vegetarian-friendly Indian meal. Read more...
Roasted Butternut Squash with Sage Butter
|rachael-ray
This Roasted Butternut Squash with Sage Butter is a go-to side for fall and winter meals. The sweetness of the butternut squash pairs so perfectly with the earthy, aromatic flavor of sage, creating a dish that’s both comforting and sophisticated. The crispy sage adds a delightful texture and depth to the rich brown butter, while the squash turns tender and golden from roasting. It’s the kind of side that complements almost any main dish, bringing those cozy seasonal flavors to the table effortlessly. Perfect for holiday gatherings or any chilly... Read more...
Beef-Stuffed Eggplant
|rachael-ray
If tomatoes are in season, instead of canned tomatoes, use 8 fresh plum tomatoes that you dressed with EVOO, fresh thyme, salt, and pepper and roasted at 325°F for 1 hour until they burst and the skins became lightly browned. This would also be great with lamb instead of beef. Read more...
Roasted Vegetable & Ricotta Rigatoni
|rachael-ray
If you want a super-saucy dish, roast a second pan of tomatoes and serve extra burst roasted tomatoes on top. Read more...
Deconstructed Tex-Mex Pot Pies
|rachael-ray
Southwestern flavors spice up chicken pot pies in this simple recipe. Read more...
Turkey Meatloaf with Creamy Asiago Gravy, Roasted Broccoli and Tomatoes
|rachael-ray
Comfort food goes high-style with a sauce that's so cheesy it's somewhere between a gravy and a fondue. Oven-roasted vegetables are served alongside. Read more...
Sage-Scented Veal Burgers with Fontina and Squash Rings
|rachael-ray
Taste Tuscany in this sage-seasoned veal burger topped with Fontina Val D’Aosta cheese and roasted squash. Read more...
Green Gobble-'Ems Garlic Bread Chunks
|rachael-ray
Green Gobble-'Ems are a tasty garlic bread alternative and are also delish with soups and stoups. Read more...
Sliced Grilled Pork Tenderloin BBQ Sandwiches with Apples and Red Onion
|rachael-ray
Juicy pork tenderloin sandwiches topped with homemade barbecue sauce, apples, cheese and onions will please the whole family. Read more...
Chicken and Potatoes in the Oven - Budget-Friendly Version
|rachael-ray
This super easy recipe for roast chicken is a classic and a keeper. Read more...
Polenta Egg Bake and Roasted Sausages with Vinegar and Grapes
|rachael-ray
The eggs in this recipe are a new version of Birds in a Nest – the polenta being the nest here. The sausage dish dates back to Columbus. It’s an oldie but a goodie and better than ever when served with these eggs.Tidbit from Rachael: Muffin tins hold six portions, so two people get two eggs or everyone gets 1 1/2 – your call. I could eat four all by myself, easy! Read more...