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Rachael Ray Recipes

Corny Polenta
|Rachael Ray
Serve with Tex-Mex Peperonata and Chili Lime Fish Fry. Read more...
Red Snapper in Crazy Water: Acqua Pazza
|Rachael Ray
Serve with Wild Mushroom Ravioli with Eggplant and Goat Cheese. Read more...
Tilapia with Tomatillos and Avocado Filled with Maque Choux
|Rachael Ray
Maque Choux (pronounced "mock shoe") is a traditional corn side dish from southern Louisiana. Read more...
Creamy Corn
|Rachael Ray
Extra veggies and seasonings add a new twist to an old favorite. Try serving with Pork Chops with Golden Apple Sauce and Lemon-Scented Broccolini. 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...
Green Rice and Peas
|Rachael Ray
Add fresh herbs and peas to rice for an inviting side dish. Serve with Reverse Marinade, Hot and Sweet Pepper Chicken and Shrimp. Read more...
Braised Chicken Sausages
|Rachael Ray
Serve with Whole Wheat Skillet Lasagna and Escarole Salad. Read more...
Rach's Crowd-Pleasing Carrots, Peas and Cheesy Pasta
|Rachael Ray
Ingredients Salt 1 pound medium or large pasta shells One package cream cheese (8 ounces) 1 small onion, peeled 1 tablespoon extra virgin olive oil (EVOO) 2 tablespoons unsalted butter, cut into small pieces 2 garlic cloves, smashed 2 tablespoons all-purpose flour 1 cup chicken broth 1 1/2 cups milk One box frozen peas and carrots (10 ounces), thawed 1 cup freshly grated Parmigiano Reggiano or Pecorino Romano cheese (4 overflowing handfuls, or more to taste) Freshly ground pepper 10 fresh chives, snipped into short pieces with kitchen scissors Preparation... Read more...
Emmanuel's Pasta, Peas, Prosciutto and Onion
|Rachael Ray
This recipe comes courtesy of Rach's Grandpa. It doesn't have much chopping or prep work, so it's quick to prepare and makes a light, colorful meal. Read more...
Lemon Rice
|Rachael Ray
This simple side goes well with a variety of dishes, especially those with Mediterranean or Indian flavors, like lamb or curries. It's one of those recipes that you'll have memorized, since it's so easy and you can use it often. Read more...
Peanut-Curry Chicken and Rice
|Rachael Ray
Create an international chicken dish tonight with tasty Indian flavors.  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...