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Rachael Ray Recipes

German Cheddar and Beer Fondue
|Rachael Ray
Serve with Warm Apples and Ice Cream. Read more...
Pork Chops with Golden Apple Sauce
|Rachael Ray
This classic pork chop combination is delicious served with Lemon-Scented Broccolini and Creamy Corn. Read more...
South Philly Antipasto Salad
|Rachael Ray
Serve with Philly Cheesesteak Pizza. Read more...
Italian Chef Salad
|Rachael Ray
This filling salad is easy to prepare and works well for dinner or lunch. For a larger meal, serve with Spaghetti and Meatball Stoup. Read more...
Pulled Pork Poblanos
|Rachael Ray
Rach salutes Mexico with this pork stuffed poblano pepper dish with garnishes of your choice. A nice side is rice and peas. Read more...
Sweet 'n Sour Pork
|Rachael Ray
Try this Rach-inspired version of sweet 'n sour pork – it's stir fried instead of deep fried, and you'll love her sauce! Read more...
Turkey Chili, Cheddar and Bacon Burgers
|Rachael Ray
Now here's a burger that will keep you satisfied and healthy! Read more...
Texas Stewed Pork
|Rachael Ray
Savor the flavor of this awesome make-ahead slow cooked spicy pork stew. Read more...
Fettuccine all'Alfredo con Prosciutto di Parma
|Rachael Ray
When fettuccine meets prosciutto, magic happens. Creamy, dreamy Alfredo sauce hugs every strand, while ribbons of prosciutto di Parma bring just the right touch of savory luxury. This is comfort food with an Italian passport—simple, elegant, and ready to impress. Read more...
Crab and Corn Chowda-Mac
|Rachael Ray
Serve with New England Dog and Slaw Bites and I-Scream Cones. Read more...
Spicy Spanish Shrimp, Cheesy Orzo and Roasted Green Beans
|Rachael Ray
This menu is based on the back-in-the-day idea of a good, square meal: meat, vegetable and starch. The flavors have all gotten an update, though! Read more...
Cowboy Spaghetti with Cheddar Cheese Sauce
|Rachael Ray
This recipe swaps out Italian herbs and seasonings for jalapeños and hot sauce, adding a kick to this southwestern style spaghetti. It's spaghetti with your favorite chili 'n cheese! Rather than putting the sauce on top of the spaghetti, I add cooked pasta to the sauce in the pan, swirling it around over low heat until the sauce-y goodness penetrates the pasta. –RR Read more...