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Rachael Ray Recipes

Fish Francese on Toast with Vegan Tartar Sauce
Fish Francese on Toast with Vegan Tartar Sauce
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As soon as the Yankee Marina on Lake George, New York (where I grew up), opens, I look forward to driving our little wooden speed boat, Delicious, up the lake... Read more...
Sweet Spring Vegetable Linguine with Carrot-Top Pesto
Sweet Spring Vegetable Linguine with Carrot-Top Pesto
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This is a fresh take on pasta primavera—hold the cream. These days most fruits and vegetables are “seasonless,” for better or worse. But tender young carrots and sweet green peas... Read more...
Tuna Steak Patty Melts
Tuna Steak Patty Melts
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I love burgers! (I’ve done a burger recipe in nearly every issue of this magazine for the past 12 years.) However, I also love a tuna melt, so I decided... Read more...
Go-Greek Grilled-Chicken Salad with Creamy Dressing
Go-Greek Grilled-Chicken Salad with Creamy Dressing
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It’s hard to get excited about salad night, but this garlicky Greek-yogurt dressing will sell you on greens and veggies! Read more...
Rachael Ray's Flank Steak with Shishito-Shiso Salsa Verde & Beet Carpaccio
Rachael Ray's Flank Steak with Shishito-Shiso Salsa Verde & Beet Carpaccio
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I love shishito peppers because they’re a gamble. Most are mild, but occasionally you get one that’s hot as hell. Here, the seared peppers are part of a citrusy, salty... Read more...
Rachael Ray's Boilermaker Buffalo Shrimp & Corn on the Cob with Blue Cheese Butter
Rachael Ray's Boilermaker Buffalo Shrimp & Corn on the Cob with Blue Cheese Butter
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This shrimp really knows how to party—there’s a boilermaker (that’s a shot of whiskey and a beer) in it! Read more...
Rachael Ray's Spicy Spinach Pasta with Chile, Preserved Lemon & Pistachios
Rachael Ray's Spicy Spinach Pasta with Chile, Preserved Lemon & Pistachios
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The Sicilian in me loves this eat-your-vegetables and greens-are-good-for-you pasta. I could eat the whole pound myself! Read more...
Rachael Ray's Chicken & Chile Fried Rice
Rachael Ray's Chicken & Chile Fried Rice
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Make this the day after you order takeout as a use-up for cold white rice. Or follow the directions in this recipe for cooking and quick-cooling rice on a baking... Read more...
Rach's Burger of the Month: Green Garlic Burgers with Mild Provolone & Balsamic Special Sauce
Rach's Burger of the Month: Green Garlic Burgers with Mild Provolone & Balsamic Special Sauce
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Green garlic, garlic scapes, and ramps are my favorite late-spring/early-summer ingredients. I pickle them, make pestos out of them, and add them to everything from scrambled eggs to this awesome... Read more...
Turkey Patty Melts with Sour Cream, Herbs & Melted Leeks
Turkey Patty Melts with Sour Cream, Herbs & Melted Leeks
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This is a burger my mother would love—not too heavy, served on toast with the sweet, mildly oniony flavor of leeks, and highlighted with lemon. Read more...
Rice-a-Roni Upgrade: Rice Pilaf with Crab, Leeks, Asparagus & Peas
Rice-a-Roni Upgrade: Rice Pilaf with Crab, Leeks, Asparagus & Peas
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My mom used to buy rice pilaf in a box. Very tasty stuff, I admit. But it's just toasted broken pasta and rice. I don't know about you, but I... Read more...
Hot Turkey Sandwich Upgrade: Garlic Toasts with Wilted Spinach, Turkey, Gravy, Tomato & Provolone
Hot Turkey Sandwich Upgrade: Garlic Toasts with Wilted Spinach, Turkey, Gravy, Tomato & Provolone
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It's all about the gravy, baby! Read more...