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Rachael Ray Recipes

Touchdown Chili
Touchdown Chili
|Rachael Ray
This winning chili is perfect for football season, and the make-ahead recipe works well for entertaining. Read more...
Cinco de Mayo Feast: Surf and Turf Mexican Soft Tacos
Cinco de Mayo Feast: Surf and Turf Mexican Soft Tacos
|Rachael Ray
Celebrate Cinco De Mayo tonight with this festive, fun taco feast! Read more...
Salmon with Pink Lentil Salad
Salmon with Pink Lentil Salad
|Rachael Ray
A pretty pink lentil salad mixed with green dill, parsley and cucumber adds additional flavors and texture to poached salmon. Read more...
Ultimate Tostada Bar: Smoky Refried Beans
Ultimate Tostada Bar: Smoky Refried Beans
|Rachael Ray
Make this topping part of your Ultimate Tostada Bar. Read more...
Ultimate Tostada Bar: Flank Steak Chili with Chorizo and Black Beans
Ultimate Tostada Bar: Flank Steak Chili with Chorizo and Black Beans
|Rachael Ray
Super Bowl party preparations can begin and end with Rach's Ultimate Tostada Bar. Shallow fry 24 corn tortillas in vegetable oil to serve eight guests (36 for up to 12)... Read more...
Pasta e Fagioli with Roasted Garlic and Fennel
Pasta e Fagioli with Roasted Garlic and Fennel
|Rachael Ray
Roasted garlic and fennel add a flavor to beans and greens in this one-pot simple supper. Add Italian sausage if you like! Read more...
Italian Chili One-Pot
Italian Chili One-Pot
|Rachael Ray
Fresh Italian herbs and spices flavor this easy-to-make chili. Read more...
White Minestrone with Fennel and Sausage
White Minestrone with Fennel and Sausage
|Rachael Ray
This high-protein soup will give you energy on a cold day. Read more...
Turkey Saltimbocca Roll-ups, Mushrooms and White Beans Ragout, Spinach with Pancetta and Onions
|Rachael Ray
Ingredients 12 pieces turkey cutlets, 2 packages 6 slices prosciutto di Parma, cut in 1/2 across the center of the ham 12 leaves whole fresh sage plus 2 tablespoons finely chopped Extra-virgin olive oil (EVOO) for drizzling, plus 4 tablespoons, divided Salt and pepper 2 teaspoons poultry seasoning, 2/3 palmful 2 tablespoons butter 2 tablespoons all-purpose flour 1/2 cup dry white wine, (eyeball it) 2 cups chicken stock, divided 4 cloves garlic, chopped 1/2 teaspoon crushed red pepper flakes 1 pound crimini (baby portobello) mushrooms, wiped clean and sliced 1... Read more...
Minestrone with Tomato and Fennel
|Rachael Ray
Make less-than-perfect end-of-summer tomatoes into more than delicious in this delicious soup filled with fresh fennel, garlic and vegetables. Read more...
Vegetable Curry
|Rachael Ray
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...
Barbecued Beef and Baked Bean Chili
|Rachael Ray
This chili is full of the flavors of the Southwest! Read more...