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Rachael Ray Recipes

Clam Bake Stoup
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Kielbasa, shrimp, clams and corn team up to make this hearty stoup – it's the best of summer, all in one pot! Read more...
Smoked Turkey Braised Greens
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Serve with Creamy "Grits" and Creole Shrimp. Read more...
Sautéed Crimini Mushrooms
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Ingredients 1 tablespoon extra-virgin olive oil, 1 turn of the pan 2 tablespoons butter 1 1/2 pounds crimini mushrooms, brushed clean with damp towel Salt and pepper 3 tablespoons fresh thyme leaves, chopped 1/2 cup dry red wine 2 tablespoons chopped fresh parsley leaves Preparation Heat a large skillet over medium high heat. Add extra-virgin olive oil and butter. Add mushrooms and season with salt, pepper and thyme then cook 15 minutes until evenly browned and tender. Add wine and deglaze the pan. Add parsley and transfer mushrooms to a... Read more...
Spaghetti with Artichokes and Tuna
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For dinner tonight, consider this pasta tossed with tuna and artichokes cooked in a garlic wine sauce and topped with a richly flavored panko breadcrumb mix. Read more...
Chicken Ragu
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Less fat, but just as much Italian flavor, is found in this chicken tomato sauce. Serve over whole wheat or whole grain pasta. Read more...
Turkey Meatloaf Burgers with Cranberry Sauce and White Cheddar
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Ingredients 4 tablespoons butter 1 small McIntosh apple, peeled and finely chopped 1 small or 1/2 medium onion, finely chopped 1 small rib celery, finely chopped Salt and pepper 1/3 cup plain breadcrumbs (a rounded handful) 1 pound ground dark meat turkey (no white meat) 1 medium egg 1/4 cup flat leaf parsley, chopped 2 tablespoons Dijon mustard 2 teaspoons poultry seasoning (about 2/3 palmful) Extra virgin olive oil (EVOO), for drizzling Sliced sharp white cheddar, for topping 1/3 cup whole-berry cranberry sauce 3 tablespoons sour cream 2 tablespoons chopped... Read more...
Babganoush-Hummus Pasta
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Whole wheat pasta adds a wonderful, nutty flavor to this vegetarian dish. Serve with "For-Pitas-Sake" Salad. Read more...
Caribbean Burgers with Mango Salsa
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Ingredients 2 tablespoons extra virgin olive oil (EVOO), plus some for drizzling 2 pounds ground chicken, pork or turkey breast 1 1/2 teaspoons ground allspice (half a palmful) 1/2 teaspoon ground cinnamon (eyeball it in your palm) 1/2 teaspoon grated nutmeg 1 teaspoon dried or ground thyme (1/3 palmful) 1/2 teaspoon cayenne pepper 1 tablespoon light or dark brown sugar 5-6 leaves fresh basil or 2 tablespoons cilantro, your choice, chopped Salt and black pepper 1 ripe mango, peeled and chopped into 1/4-inch dice 1 small red bell pepper, seeded... Read more...
Wild Mushroom Pasta
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This is Rachael's version of a dish she loves at The Ivy restaurant in L.A.Serve this pasta with Artichoke Salad. Read more...
Vegetable Couscous
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This recipe serves four as an entrée. For a larger meal, serve with Moroccan Rub Lamb Chops. Read more...
Pumpkin-Peanut Curry Noodles with Five-Spice Seared Scallops and Shrimp
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Pumpkin curry sauce and seafood are delicious together in this creative curry recipe. If you have room, serve with Looking for Mr. Goodbar Sundaes for dessert. Read more...
Chili con Carne
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Double the recipe and make Chili con Queso Mac 'n Cheese and Mexican Chili Lasagna from the leftovers. Yum-o! Read more...