Ceramic Nonstick Stainless Steel Cast Iron All Cookware Bakeware & Tools

Rachael Ray Recipes

Eggplant Bake
Eggplant Bake
|Local Flavor
You can use stale bread to line this casserole, or leftover spaghetti! If you are going the low-carb route, just omit the bread or spaghetti. Read more...
Braised Artichokes and Olives
Braised Artichokes and Olives
|Rachael Ray
Artichoke season is here! This recipe will complement an Easter meal or any main course. Read more...
Mama Elsa's Stuffed Zucchini
Mama Elsa's Stuffed Zucchini
|Rachael Ray
Add a salad to this recipe for a light meal or divide for snacks or appetizers. Read more...
Corn As Italians Would Eat It
Corn As Italians Would Eat It
|Mario Batali
Mario has shared this recipe with us from his book, Italian Grill. In Mexico, I have seen groovy little stands where the vendors poach ears of corn and then paint... Read more...
Grilled Artichokes with Mint and Chilies
Grilled Artichokes with Mint and Chilies
|Mario Batali
Mario has shared this recipe with us from his book, Italian Grill. You can prep and blanch the artichokes early in the day, then just toss them onto the grill... Read more...
Zucchini Fritti
Zucchini Fritti
|Local Flavor
Wondering what to do with all that zucchini in your garden? Try this old Italian favorite and it'll make your mouth molto contento! Read more...
Stuffed Portobellos with Bread Salad
Stuffed Portobellos with Bread Salad
|Rachael Ray
Ingredients 8 portobello mushroom caps, wiped clean 1/4 cup extra virgin olive oil (EVOO), plus more for brushing One 14-ounce can quartered artichoke hearts, drained well One 10-ounce box frozen... Read more...
Sausage and Broccoli Rabe
|Rachael Ray
Serve with That's Shallota Flavor Spaghetti. Read more...
Instant Pesto Torta with Bread and Vegetables
|Rachael Ray
Serve with Veal Milanese and Sweet Mascarpone with Berries and Marsala. Read more...