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Rachael Ray Recipes

Pork Saltimbocca with White Wine Sauce
|Rachael Ray
This is the "fastest" recipe in a trilogy of three pork dishes including the "fast" Spicy Roast Pork Tenderloin with 3 Cheese Smashed Potatoes and Roasted Asparagus, Green Beans & Lemon, and the "faster" Italian Stuffed Pork Cutlets with Bacon and Onion-Tomato Sauce. Read more...
Savory and Sweet Pork Stew with Ancho Chilies
|Rachael Ray
A nutty ancho sauce is the base for a slowly simmered pork stew. Serve with lime-pickled onions, crumbled cheese and tortillas. Read more...
Potted Pork Tenderloin with Sweet Onions and Apple
|Rachael Ray
Browned and seasoned pork simmered in a brandy apple and onion broth is a warm and tasty winter or fall dinner. Start your meal with Apple-Scented Fondue and serve with Cranberry-Walnut Rice alongside. Read more...
Sausage Deconstructed: Pork and Fennel One-Pot
|Rachael Ray
Ingredients 4 1-inch-thick boneless pork loin chops, sliced into 1/4-inch-thick strips Salt and pepper 1 teaspoon fennel seed or ground fennel or fennel pollen 1 teaspoon crushed red pepper flakes (optional) 1/4 cup all-purpose flour 4 tablespoons extra virgin olive oil (EVOO), divided 1 large fennel bulb, trimmed and thinly sliced, plus 1/4 cup fennel fronds, chopped for garnish 1 onion, thinly sliced 3-4 cloves garlic, grated or finely chopped 2 tablespoons fresh thyme leaves, chopped 3 tablespoons tomato paste 1 cup dry white wine or dry red wine 1... Read more...
Tuna Steaks Provencale
|Rachael Ray
Ingredients 4 1-inch-thick tuna steaks (6-8 ounces each) 2 tablespoons dried herbes de Provence or chopped dried thyme, sage and rosemary Grated peel and juice of 1 lemon Salt and freshly ground pepper 4 long slices good-quality ham, such as French Bayonne or Spanish serrano ham 3 tablespoons extra virgin olive oil (EVOO), divided 1 onion or 2 shallots, chopped 4 cloves garlic, finely chopped 4 vine-ripe or plum tomatoes, seeded and chopped 3 tablespoons capers, drained Black olives, such as niçoise or kalamata, pitted and chopped (a generous handful),... Read more...
Pork Chops Pizzaiola
|Rachael Ray
Serve with Caramelized Onion Penne and Garlic Chip Mixed Greens. Read more...
Crispy Potato and Ham-Wrapped Cod
|Rachael Ray
Serve with Crispy-Bottomed Yellow Rice and Garlic-Sherry Mushrooms alongside. Read more...
Danish Lunch Box Smorbrod
|Rachael Ray
In Denmark, little open-faced sandwiches (that means they have no tops on them) are lunchtime and snack time favorites of kids and grown-ups alike! Try a mix-n-match of these three sammies and your box will rock – Danish-style! Read more...
Spiral-Cut Smoked Ham with Spicy Rum and Orange Glaze
|Rachael Ray
A great centerpiece for your Christmas or Easter table! Read more...
Stuffed Potatoes with Ham, Thyme and Gruyère
|Rachael Ray
For a meal filled with potatoes, serve with The Yukon via Vermont: Yukon Gold Potato Pancakes and Chunky Applesauce. Read more...
Ciabatta with Tomato and Serrano Ham
|Rachael Ray
This recipe uses four basic ingredients to work magic served as sandwiches or as an appetizer. It doesn't get any easier than this! Read more...
Classic Cheese Fondue
|Rachael Ray
Everyone loves fondue! This recipe adds delicious flavors to the classic fondue, and some savory ideas for things to dip. Read more...