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Rachael Ray Recipes

Green Minestrone
|Rachael Ray
This hearty meal of a soup gets its green from fresh zucchini, spinach and green beans and its heft from chickpeas, cannellini (white beans) and pasta. –RR Read more...
The Big Dipper: Simple Marinara Dipping Sauce
|Rachael Ray
Serve with Monster Snacks: Open Faced Calzones with Spinach and Artichokes and Spicy Meat and Cheese Stromboli. Read more...
Warm Cherry Tomato Salad
|Rachael Ray
Serve with Antipasto Platter, Stuffed Steak with Proscuitto and Spinach, and  Sautéed Crimini Mushrooms. Read more...
Papa al Pomodoro
|Rachael Ray
This recipe is a meal on its own; for an extra hearty Italian meal, try serving with Florentine Meatballs. Read more...
Black Bean Stoup and Southwestern Monte Cristo Sandwiches
|Rachael Ray
This stoup gets its distinctive thickness from a combination of whole and smashed beans and its flavor from spices like cumin and coriander. A Monte Cristo is sliced ham, turkey and cheese, dipped in egg and sautéed in butter until the cheese melts, like a cross between grilled cheese and French toast. –RR Read more...
Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice
|Rachael Ray
By keeping a well stocked pantry, you can make this recipe by picking up as little as just three items at the store: chicken, chorizo and romaine hearts. Every other ingredient in this menu is a good example of ingredients you can always keep on hand, replenishing them every 3-4 weeks. Read more...
Peasant Pasta
Peasant Pasta Recipe
|Rachael Ray
Let’s talk peas, please. Some folks are all for them, others… not so much. But here’s the thing: YOU get to decide. This Peasant Pasta recipe rolls great with them... Read more...
Chicken Fajita Tortilla Soup
|Rachael Ray
This soup packs all the bold flavors of fajitas, but in a cozy, bowl-friendly format. Sautéed chicken tenders with coriander, thyme, onions, bell peppers, and jalapenos build the flavor base, while fire-roasted tomatoes and chicken stock create a rich, savory broth. The real magic happens when the soup is poured over crushed tortilla chips—bringing that satisfying crunch—and topped with melted cheese, zesty avocado, fresh scallions, and cilantro. It’s the perfect way to enjoy all the fajita flavors in a bowl. Serve with John's Foamy Grapefruit Margarita Cocktail. Read more...
Wild Mushroom Pasta
|Rachael Ray
This is Rachael's version of a dish she loves at The Ivy restaurant in L.A.Serve this pasta with Artichoke Salad. Read more...
Pasta Puttanesca
|Rachael Ray
Pasta Puttanesca is a flavor-packed dish that comes together quickly. With its combination of salty anchovies, briny olives, and tangy capers, it delivers a punch of flavor in every bite. The addition of crushed tomatoes creates a thick, savory sauce that perfectly coats the spaghetti, making it an easy, go-to meal when you're craving something bold and satisfying. This tastes great paired with a Bitter Greens Salad. Read more...
Chicken Cacciatore Stoup
|Rachael Ray
Rachael says, "A stoup is what I call a meal that serves up thicker than a soup yet thinner than a stew. This hearty hunter's chicken stoup is a family favorite of ours, especially on chilly nights." If you have room, Figgy Sundaes are a great way to end this meal. Read more...
Pasta e Fagioli: Pasta and Beans
|Rachael Ray
Pasta e Fagioli, (AKA) Pasta and Beans, is a true family favorite—simple, hearty, and full of flavor. It’s the kind of meal that brings everyone to the table, especially when there’s a big chunk of toasty bread for dunking into the rich, comforting broth. This is one of those dishes that just feels like home. Read more...