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Rachael Ray Recipes

Vegetable Couscous
|Rachael Ray
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
|Rachael Ray
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...
Caramelized Onion Gnocchi with Escarole Salad
|Rachael Ray
This one tastes like a pizza I love that is made with thinly sliced potatoes, caramelized onions, Taleggio cheese and truffle oil. It is rich and totally delish! Here, I simply toss gnocchi with caramelized onions and grated cheese – feel free to dice up ripe Taleggio or mix in a little creamy robiola as well if your market carries it. Top with a drizzle of truffle oil, which you can find in many large markets in very small bottles for fairly reasonable prices. Keep the truffle oil cool and... Read more...
Quick Tangine-Style Chicken
|Rachael Ray
Cubed tender cuts of lamb or diced eggplant or tofu may be substituted for the chicken in this dish. Read more...
Grilled Chicken Thighs Cacciatore with Super Smashed Garlic Potatoes
|Rachael Ray
Turn simple chicken thighs into a special meal with this recipe. The marinade is fantastic, and can be used for a variety of meats and vegetables. Starchy potatoes, like Idaho or Russet, are my choice when making baked or mashed potatoes because they turn out light and fluffy, while low-starch potatoes like red or new potatoes hold their shape when roasted or tossed in potato salad. –RR Read more...
Grilled Chicken Cobb Salad
|Rachael Ray
Serving the Cobb Salad this way makes sure that everyone gets the good stuff! The dressing is simple, yet tasty. Read more...
Pumpkin Polenta with Grilled Vegetables and Sausage
|Rachael Ray
If pumpkin polenta doesn't remind you of autumn and Halloween, we don't know what will! This recipe tops polenta with grilled sausages and veggies, but you can get creative and substitute pork tenderloin or grilled chicken breasts instead of the Italian sausages. Enjoy! Read more...
Potato, Zucchini and Tomato Stoup
|Rachael Ray
Ingredients 2 tablespoons extra virgin olive oil (EVOO) 1 medium onion, chopped 3 cloves garlic, chopped 3 Idaho potatoes, peeled and diced 2 small or 1 large zucchini, sliced in half lengthwise, then cut into half moons 1 can fire-roasted diced tomatoes (28 ounces) 4 cups chicken stock (you can substitute vegetable stock to make this meal vegetarian) Salt and freshly ground black pepper 1 cup grated Parmigiano Reggiano cheese 1 cup basil leaves, thinly sliced Preparation Heat a deep pot over medium-high heat with the EVOO. Add the onion,... Read more...
Super-Sized Pasta e Fagioli
|Rachael Ray
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
|Rachael Ray
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
|Rachael Ray
Rach goes heavy on the "dip" by turning this classic sandwich into a soup! Read more...
Corn and Crab Chowder
|Rachael Ray
This chowder is a delicious way to warm up on a cool autumn day! Try serving it in bread bowls! Read more...