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.
The best thing about Rachael Ray's Chicken Curry in a Hurry with Basmati is the homemade curry mix. She seizes the opportunity to experiment with curry flavor by making her own spice blend instead of using a store-bought one.
Rachael Ray makes Shakshouka, which is easier to make than it is to say! This savory Middle Eastern dish of tomatoes and eggs is typically served for breakfast, but the combination of spices, jalapeno and chipotle make it a hearty meal any time of day.
Skip the restaurant, stay home and make Rachael Ray's Oklahoma Style S'mack Burgers in 30 minutes or less. Smashing slices of Vidalia onions into burger patties and adding a simple sauce makes them juicy, flavorful and even better than beloved fast food burgers. On the side, Rachael uses powdered buttermilk and dried spices in her easy Ranch-Flavored Tater Tots.
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 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.
Rachael Ray chooses two ingredients to star in her quick pasta dish, Spaghetti with Bacon and Chard. Smoky bacon flavors a sharp pecorino cheese sauce that coats swirls of spaghetti and earthy greens, making this dish a decadent way to eat your veggies.
Rachael Ray shows that breakfast for dinner doesn't have to mean pancakes and scrambled eggs. She whips up crave-worthy Chilaquiles with a rich, red chile sauce made with Guajillo peppers for a satisfying kick.
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.
Shake things up with a rustic Greek feast that's ready in 30. Greek Style Fresh Tomato and Feta Penne; Broiled Seafood Skewers on a Bed of Chili Butter Spinach.
Rachael Ray shares a barbecue meal you can make any place, any time. With recipes for Brooklyn Barbecue Chili Burgers With Oil And Vinegar Slaw; Smoked Paprika Potato Wedges
This manly, meaty feast is one that no burger lover will be able to pass up. Ultimate Salami Burgers; Italian Style Potatoes and Cheese
Rachael Ray's Barbecue Chicken Pan Pizza is the perfect mix of salty, sweet, tangy and sharp. She bakes the pizza dough in cast iron until it's crispy and tops it with barbecue chicken, mozzarella and cheddar cheese. A drizzle of honey and a sprinkling of fresh cilantro and scallion finish off this cheesy creation.
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.
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.
Rachael Ray uses a Korean-inspired batter and slaw to shake up the traditional fried chicken game with her Trendy Fried Chicken with Kimchi Slaw. Vodka and cornstarch in the batter are the secret to light and crispy skin on the chicken, and gochujang puts a new spin on a traditional cabbage slaw.