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Rachael Ray Recipes

Chili con Carne
|Rachael Ray
Double the recipe and make Chili con Queso Mac 'n Cheese and Mexican Chili Lasagna from the leftovers. Yum-o! 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...
Green Tortilla Chili
|Rachael Ray
Who says chili has to be red?! You'll love this delicious new take on classic chili. Read more...
Rosemary Grilled Chicken Thighs and Wild Mushroom Sauce
|Rachael Ray
Ingredients 1 1/2 pounds boneless, skinless chicken thighs Extra-virgin olive oil, for drizzling Coarse salt and black pepper 3 stems fresh rosemary, leaves stripped and chopped 1 cup chicken or vegetable stock 1-ounce dried porcini mushrooms 2 tablespoons extra-virgin olive oil 1/8 pound, 4 slices, pancetta, chopped, available at your deli counter or 3 slices bacon, chopped 2 cloves garlic, crushed 1 large shallot, chopped 2 portobello mushroom caps, halved and thinly sliced Coarse salt and freshly ground black pepper 1 tablespoon all-purpose flour 1 cup dry red wine Preparation... Read more...
French White Burgundy Chicken and Egg Noodles
|Rachael Ray
Serve with Peach Melba Sauté and Ice Cream. 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...
Turkey Corn Chili
|Rachael Ray
This spicy southwestern-style chili is a great way to use up leftover turkey! For a complete meal, serve with A Salad with Crunch and Substance: Bean and Vegetable Tostadas – save room for Spanish Coffee and Fudge Sundaes for dessert. 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...
Montalcino Chicken with Figs and Buttered Gnocchi with Pancetta and Nutmeg
|Rachael Ray
Rachael says, "Montalcino is the city I married in. I will make this dish for John every September 24, for our wedding anniversary. The way to anyone's heart, forever and ever, is through their stomach! This is not your average chicken dinner!" Read more...