Rachael Ray’s OG series, 30 Minute Meals, is back, which means that you, fans, are about to get tons of brand-new quick-fix recipes that will save you from your dinnertime rut. Get ready for go-to ideas and time-saving how-tos.
For Korean-Inspired Sloppy Joes with Quick Pickles, Rachael Ray mixes ground pork and beef with new ingredients like pears, sesame oil and gochujang. Her pickles add a sweet crunch that rounds out the sandwich.
Rachael Ray makes her favorite pizza at home in a cast iron skillet. Spicy sausage, chili flakes and honey liven up her Hot Sausage Cast Iron Skillet Pan Pizza, and her fennel and olive salad is a bright, refreshing complement to the hot and cheesy pizza.
Rachael Ray reinvents the everyday pork cutlet with her thin and crispy fried Pork Tonkatsu with Shiso and Savoy, topped with a sweet and tangy sauce.
Rachael Ray makes her husband John's favorite sandwich, the Cusimano Special -- a beef au jus with an Italian twist, adding provolone sauce, roasted peppers and pickled peppers. It's so beloved that they call it 'Da Cuz for short.
The secret to Rachael Ray's Portobello Cheese-Steak Fries is that there's no steak! Instead of sliced beef, she packs portobello mushrooms with flavor and layers them on fries with cheese sauce for a meat-free win.
Big lumps of crabmeat are the secret to Rachael Ray's twist on pasta carbonara. Crab, celery, lemon and sherry create a bright flavor that balances rich, creamy egg yolks, fatty pancetta and sharp cheese in her Carbonara with Crab.
The great thing about Rachael Ray's 3-Salad Chef's Salad Plate is that there's no need to pick a favorite! Each of the salads has a unique flavor. There's the tangy kick of sour cream and horseradish in the beef salad, the spice and sweetness of the cayenne and pickle relish in the deviled ham salad and the mustard and salty capers in the chicken rillette.
For a takeout made at home, Rachael Ray throws together a quick Salt and Pepper Shrimp appetizer and easy chicken dish. Her 3-Cup Chicken with Rice is a riff on the 3-cup meals that everyone is trying, proving that there are as many recipes out there as there are cooks that make it.
Rachael Ray thinks outside the box with this soup and salad combination. The garnish is a game-changer in her Tomato Soup with Cheddar Dill Popcorn, and her Reuben Salad of iceberg lettuce is topped with all the fixings of the classic deli sandwich.
Rachael Ray believes that salads shouldn't be limited to small bowls and sidelines, so she makes a huge Buffalo Chicken and Blue Ranch Statement Salad that's perfect for a dinner party or a big game night. She tops layers of lettuce and vegetables with spicy Buffalo chicken, chips and homemade blue cheese ranch dressing for a salad that's anything but standard.
For fans of Indian takeout or home cooks looking for a new way to cook beef, Rachael Ray's quick, easy Beef Pepper Fry: Indian-Style Pepper Steak will become an instant favorite. The secret to its Indian-style flavor is a mixture of warm, earthy spices with bright vegetables and hot peppers.
Rachael Ray's Curry Chicken Chili with Sriracha is a spicy change from the everyday. Ground chicken and smashed chickpeas are loaded with jalapeno, spices and a hefty kick of sriracha. Rachael adds cool, creamy yogurt and zesty lime to complement the heat of this hearty dish.
In only 30 minutes, Rachael Ray makes Shawarma Burgers with Tahini-Yogurt Sauce to rival any Mediterranean restaurant. Her lamb patty is sandwiched with yogurt sauce and a mixture of toppings and fresh herbs.