Ceramic Nonstick Stainless Steel Cast Iron All Cookware Bakeware & Tools

Rachael Ray Recipes

Saltimbocca Brown Butter Ravioli with Pumpkin
|Rachael Ray
This dish is sure to become one of your fall favorites! Note that you'll be using Rachael's Balsamic Drizzle as part of this recipe. Read more...
Un-Beet-Lievable Pasta with Tomato and Arugula Salad
|Rachael Ray
Call Ripley’s Believe It or Not – this creamy, golden, sweet pasta is to die for! (But you’ll want to live on to eat it again!) Read more...
Chili-Cheese Potato Armadillos
|Rachael Ray
These stuffed potatoes will be a hit while watching the big game or for movie night! Read more...
Roasted Beef Tenderloin with Roasted Pepper and Black Olive Sauce
|Rachael Ray
Serve with Marinated Boccancini, Asparagus Gremolata, Holiday Spiced Nuts, Tri Colore Salad with Fennel and Eggnog-Panettone Bread Pudding. Read more...
Hula Joes
|Rachael Ray
Serve with Pacific Rim Potatoes alongside. Read more...
Mushroom-Apple Stuffing Stuffed Chicken Breasts with Parsnip Smash and Fennel-Apple Sauté
|Rachael Ray
This is the "Faster" recipe in another of  Rachael's trilogies of  "Fast, Faster, Fastest" recipes. Also try her  "Fast"Roast Chicken and Roasted Veggies with Mushroom-Apple Stuffing and the "Fastest" Mushroom-Apple Stuffing Stuffed Chicken Roll-Ups with Pan Sauce and Apple-Fennel Salad. Read more...
Florentine Mac and Cheese and Roast Chicken Sausage Meatballs
|Rachael Ray
Serve with Quick Salad. Read more...
Turkey Cacciatore Burgers on Portobello "Buns"
|Rachael Ray
This healthy burger will quickly become one of your favorites – this recipe is a winner! Serve with Stuffed Roasted Strawberries for dessert. Read more...
Spanish-Style Chicken with Crispy Chorizo and Chimichurri
|Rachael Ray
Serve with Piquillo Pepper Orzo and Olive Buttered Green Beans. Read more...
Roast Chicken with Lemon and Artichokes
|Rachael Ray
A delicious new way to roast chicken. Read more...
Sicilian Eggplant Marinara over Penne
|Rachael Ray
Ingredients 1 medium eggplant 2 tablespoons extra-virgin olive oil (twice around the pan) 4 large cloves garlic, minced Coarse salt and black pepper, to taste A handful chopped fresh flat-leaf parsley 1 can (28 ounces) crushed tomatoes 20 leaves fresh basil, torn or coarsely chopped 1 pound penne rigate, cooked until al dente Shaved or grated Parmigiano Reggiano or Asiago cheese, for topping Preparation Preheat oven to 425°F.Cut several small slits into one side of the eggplant with the tip of a sharp knife. Place eggplant directly on oven rack... Read more...
Roasted Sausages, Peppers, and Onions and Cheesy Bread with Black Pepper
|Rachael Ray
Serve with Spaghetti all' Elsa. Read more...