Rachael Ray puts a spin on takeout with this easy and versatile noodle dish that coats pre-cooked chicken in a creamy, nutty sauce.
Rachael Ray makes her riff on takeout ramen with smoked chicken and a broth layered with ginger, miso and a blend of spices.
Rachael Ray uses toasted garlic bread to sop up all the flavorful sauce from this super simple supper of mussels steamed in wine, butter and garlic.
Rachael Ray fixes up a fast, easy and delicious pasta with crab and Calabrian chile that is spicy enough for the winter but light enough to enjoy all year round.
Rachael Ray makes both eggplant and pork schnitzel, paired with an apple, celery and onion salad that's bursting with fall flavors. An apple brandy cocktail complements the delicious meal.
Rachael Ray prepares a light but filling chicken dinner with a flavorful salad of arugula, asparagus and fennel, served with a tasty gin cocktail.
Rachael Ray makes one of her favorite takeout meals, Chicken with Green Beans in Black Bean Sauce, and controls the salt, fat and quality of ingredients by cooking it up at home.