Rachael prepares gnocchi from scratch, cooking them in butter and sage, and pairs it with a juicy roast tenderloin served alongside sauteed greens; John crafts a classic martini infused with bergamot liqueur for a citrusy twist.
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Rachael prepares a delicious, flavorful meal featuring golden corn fritters with sweet chili sauce and pickles, paired with perfectly seared skirt steaks finished with a squeeze of lime.
Rachael whips up a BLD, a meal perfect for brunch, lunch, or dinner, starting with bacon and black bean tacos loaded with cheese, followed by a hearty chicken chili with roasted green chiles.
Rachael prepares deviled eggs with ham and cheese alongside beef and pork burgers with beets. John complements the meal with a Vodka Beet Fizz, a martini-style cocktail featuring muddled rosemary and a splash of club soda.
Rachael shows how to make Saganaki, a Greek favorite.
Rachael whips up a bright, vegetable-forward lemon pasta with garden-fresh zucchini sautéed with shallots and finished with parsley, chives, and peppers.
Rachael puts a spin on the classic Capricciosa pizza, known for its mix of mushrooms, ham, and artichokes, by turning it into a hearty pasta made with ruffle-edged mafalde noodles.
Pigs in a blanket are classic finger foods, but when you're craving a full meal, Rachael delivers with her Pigs in a Poncho.
Rachael shares two irresistible snackable suppers for fans of pigs in a blanket that will have everyone coming back for more.
Rachael creates the ultimate movie night meal with her buttermilk-battered, deep-fried popcorn chicken paired with stove-popped dill-cheddar popcorn. Meanwhile, John mixes a refreshing and citrusy Yuzu Lychee Vodka Collins.
Rachael brings the flavor outdoors with a showstopping dinner that starts with her signature deviled egg Caesar salad.
Rachael serves up a surprising spin on pasta, starring sweet, tangy strawberries macerated in rich balsamic and tossed with sautéed shallots, cheese, and perfectly cooked noodles. To keep the berry vibes going, John blends a Roman Holiday cocktail.
Rachael shows how to make traditional Ukrainian cod with spicy tomato sauce served over egg noodles. Meanwhile, John prepares a Fresh Pickle Martini made with freshly muddled cucumber.
This time, she's cooking up a vibrant Thai Chicken and Basil stir-fry loaded with vegetables and Thai chilies, served over jasmine rice.
From her kitchen in Upstate New York, Rachael recreates an unforgettable Tuscan-inspired burger.
Rachael shows how to bring the flavors of your favorite Indian restaurant to your kitchen with her easy and flavorful Green Tikka Masala, served alongside naan and basmati rice. To complement the meal, John crafts a refreshing Raspberry Mule.
Rachael puts a fresh spin on the classic Tuscan cacciatore by making flavorful baked chicken meatballs paired with creamy ricotta mashed potatoes. This comforting, hearty meal comes together quickly and delivers a big flavor.
Rachael builds the ultimate buffalo chicken club with baked bacon, thick smoked blue cheese dressing and toasted white bread with lettuce and tomato; John serves ``John Daly`` cocktails, vodka versions of the Arnold Palmer, made with rooibos red tea.
A taste of Italy with a meal starting with decadent deviled eggs stuffed with nduja, a spicy Calabrian salami spread; she prepares lemon pepper pasta served alongside sauteed chicken cutlets, leeks and cheese; Green Lantern cocktail with chartreuse.
Rachel shows how to make a homemade burger with housemade barbecue sauce, American cheese, crispy bacon and a pinto-bean dip, skipping the drive-thru.
MYOTO is a phrase that Rachel came up with years ago; it's short for make your own takeout; Rachel's intention behind it is to encourage people to recreate restaurant meals in their own kitchens; she brings this idea to life with a Thai green curry.
Rachael puts an Italian spin on a classic French dip; marinating steak in bold Italian seasonings for a warm, comforting sandwich perfect for cooler days; John joins in with a nod to his roots.
Rachael cooks up a comforting, smoky turkey chili that's perfect served in a bowl or wrapped in a taco shell; she complements the dish with zesty poblano green rice, fresh pico de gallo and a creamy guacamole to make a flavorful meal for her Upstate.
Rachael takes fried chicken up a notch with a homemade curry and yogurt marinade; John makes an iced mint tea mule; Maria shares her recipe for buttery poppy seed biscuits to serve alongside the chicken.
Rachael turns a classic eggplant sub into a sausage-style sandwich with a punchy blend of pantry spices; John shakes up a smoky bourbon Manhattan; Maria adds a sweet finish with spumoni cookies.
Rachael shows how to recreate a world-famous fast food fish sandwich at home, complete with her signature tartar sauce and served on soft brioche buns with crispy french fries; John mixes up a strawberry gin cocktail inspired by a legendary band.
Dr. Ian joins Rachael in her upstate kitchen to cook one of his mom's favorite dishes, spiced lamb chops topped with Rachael's mom's signature mint sauce; for dessert, he shares his aunt's famous sweet potato pie.
Rachael shows how to cook like an Italian local with her recipe for a rustic Tuscan fish stew, Cacciucco; to complement the meal, John is mixing up a Castaway Cocktail, a refreshing blend of limoncello, rosemary and vodka.
Rachael prepares a simple yet flavorful braised Dirty Martini Chicken, paired with a rich brown butter sage pasta; to complement the dish, John puts a unique spin on the classic White Lady Cocktail, creating his own version, the La Donna Rosa.
Rachael creates a hearty ragu sauce using sautéed vegetables and locally-sourced Cinghiale meat, pairing it with Pici, a Tuscan pasta similar to a thicker spaghetti.
Rachael prepares gnocchi from scratch, cooking them in butter and sage, and pairs it with a juicy roast tenderloin served alongside sauteed greens; John crafts a classic martini infused with bergamot liqueur for a citrusy twist.
Rachael creates a green and white lasagna, layering mixed greens, cheese, sautéed mushrooms, sauce and more for a truly flavorful dish; John crafts a cocktail called the Inverno Verde.
Rachael prepares saffron pasta paired with boneless chicken breasts sautéed with saffron, carrots, citrus, fennel and more; John mixes up a blood orange mule made with freshly squeezed blood orange juice and vodka.
Rachael and her friend, TV host and cookbook author Anna Francese Gass, are preparing a delicious feast together in Rachael's Tuscan kitchen.
Rachael prepares sautéed red shrimp with homemade stock, served over a vibrant vegetable salad. John mixes a Pre-Prohibition Martini with a spicy kick, and Rachael's friend, Giancarla, joins her to make a tray of delicious baked large shell pasta.
Rachael shows the ultimate way to beat the winter chill with her irresistible Italian brisket.
Savory chicken meatballs with oatmeal, topped with raisins, pine nuts and honey.
Rachael cooks up all of John's favorite dishes, starting with her spicy-sweet Bucatini all'Amatriciana, a pasta dish inspired by her mother's all-America recipe.
Rachael turns pantry staples into a flavorful feast, starting with roasted potatoes, broccoli, garlic and tomatoes.
Rachael and her sister Maria, joined by friends Leida and Vina, cook up a feast in Rachael's Tuscan kitchen.
Rachael embraces the Italian tradition of cucina povera, where nothing goes to waste; she crafts a Tuscan-style meatloaf served over crispy roasted potatoes; to complement the dish, John stirs up a Siena Sour and Maria bakes a decadent.
Rachael reinvents chili by combining lamb and beef chorizo for a bold, hearty twist; John shakes things up with his margarita creation, the Amaro-Rita, while Maria bakes a savory scallion and black pepper cornbread to complete the meal.
Rachael prepares Panzanella, a bread salad with tomatoes, and serves it with spicy mussels.
Rachael prepares a delicious Puerto Rican-style cold shrimp salad, also known as Ensalada de Camarones, with avocado, corn, and rice that's perfect for serving as the weather warms up.
Rachael combines her favorite Reuben sandwich with America's summer favorite, hot dogs, to create a memorable meal served with fries.
Rachael whips up one of John's favorite meals, Seafood Fra Diavolo, a combination of shellfish and pasta tossed with a spicy, tomato-based sauce.
Rachael shows how to make her version of Mexican Flautas using rotisserie chicken, green chiles, and a blend of three cheeses, all rolled up and fried in tortillas; John prepares a batch of Mexican Martinis.
Rachael brings a taste of Mexico to Lake George with her twist on Chile Relleno stuffed Poblano peppers; her version is filled with tortilla chips, cheese and pinto bean dip.
Rachael shows how to make a marinated, vegetable-infused dish of Tteokbokki, a popular Korean food made from rice cakes.
As a child, Rachael and her family often enjoyed fish fry dinners in Cape Cod; her mother served countless fish fry meals in her restaurant; Rachael shows how to make the dish at home with her favorite yogurt-based tartar sauce, plated with fries.
Rachael shows how to prepare her sister's favorite meal, a chili recipe made with black beans, chopped meat, spices and topped with a blend of cheeses.
Rachael cooks a flavorful Mexican-style dish of halibut fish tacos along with Pico de Gallo and John serves up a tall glass of refreshing watermelon Margaritas.
To celebrate her wedding anniversary, Rachael prepares her well-known beet risotto that's made with roasted beets, red wine, onions and ricotta salata; she also uses the rice leftovers to make flavorful arancini balls with peas and breadcrumbs.
Rachael prepares a classic pesto sauce using fresh basil, roasted pistachios and pine nuts, combined with Pecorino and Parmigiano cheeses; she then cooks it Lucca style with potatoes and green beans and serves it over large pasta.
Rachael prepares a family-friendly, go-to meal of sauteed chicken thighs marinated with chili crisp, cooked with mango salsa, and served with steamed vegetables.
Inspired by Sofia Loren's recipe for eggplant parmigiana, Rachael makes the dish in the proper Italian style with ample amounts of aged Parmigiano Reggiano cheese.
Features Rachel demonstrating how to make takeout at home and how to stock the pantry for the recipe called Chicken Chow Fun, a Chinese-American takeout favorite with a rice-noodle base, chicken and vegetables.
Arroz con pollo or chicken and rice is a traditional Latin American dish loved by millions worldwide; Rachael shows how to make it quickly and easily so that it becomes a household staple.
Rachael makes a smoky, Asian-inspired barbecue sauce to slather over Sockeye Salmon cooked with crispy breadcrumbs and green onions, served with white Basmati rice.
Rachael shows a new take on traditional pesto sauce with a base of herbs and charred onions, that pairs with a Mediterranean chicken salad.
Rachael shows how to make a white, quick cooking Ragu sauce that she serves over ribbony pappardelle pasta, cooked al dente style.
Rachael prepares gnocchi from scratch, cooking them in butter and sage, and pairs it with a juicy roast tenderloin served alongside sauteed greens; John crafts a classic martini infused with bergamot liqueur for a citrusy twist.
Rachael creates a hearty ragu sauce using sautéed vegetables and locally-sourced Cinghiale meat, pairing it with Pici, a Tuscan pasta similar to a thicker spaghetti.
Rachael Ray prepares a sauteed chicken dinner served with sauteed vegetables and flavored with heavy cream, dijon mustard and imported beer.
Surf and turf is a great combo, make that combo even better by combining it with taco night; Rachael shows how to make the ultimate date night combo of crab nachos and steak tacos.
Rachael demonstrates how to make flavorful Manila clams that can serve two people, a group of four, or even a large gathering of twenty guests; she also cooks up a side dish of warm zucchini and corn salad with charred ciabatta bread.
Rachael takes a traditional ballpark sausage sandwich to the next level; her recipe calls for seasoned bone-in pork chops.
Rachael shows how to whip up a French-country inspired tangy, creamy chicken dinner with vinegar and tarragon; it is served alongside a simple salad and baguette with soft butter.
Rachael teaches how to make mushroom-lover pasta; featuring varieties like chicken of the woods, hen of the woods, rainbow oysters and more; it is served alongside taleggio cheese sauce and ribbony egg pasta.
Rachael shows how to make a brunch menu of parm frittata with tomato sauce, served with a side of sausage and a simple salad that can be served all day.
Pad Thai is a crowd favorite and less intimidating than one might think to make; this recipe literally takes minutes to make, so much so that Rachael makes the recipe twice with shrimp and chicken.
Rachael is coming in strong with this flavorful pork chop pizzaiola recipe made with blistered tomatoes, onions and garlic cooked a la plancha style.
To celebrate her wedding anniversary, Rachael prepares her well-known beet risotto that's made with roasted beets, red wine, onions and ricotta salata; she also uses the rice leftovers to make flavorful arancini balls with peas and breadcrumbs.
Inspired by Sofia Loren's recipe for eggplant parmigiana, Rachael makes the dish in the proper Italian style with ample amounts of aged Parmigiano Reggiano cheese.
Features Rachel demonstrating how to make takeout at home and how to stock the pantry for the recipe called Chicken Chow Fun, a Chinese-American takeout favorite with a rice-noodle base, chicken and vegetables.
Rachael puts a fresh spin on the classic Tuscan cacciatore by making flavorful baked chicken meatballs paired with creamy ricotta mashed potatoes. This comforting, hearty meal comes together quickly and delivers a big flavor.
As a child, Rachael and her family often enjoyed fish fry dinners in Cape Cod; her mother served countless fish fry meals in her restaurant; Rachael shows how to make the dish at home with her favorite yogurt-based tartar sauce, plated with fries.
Rachael prepares a delicious Puerto Rican-style cold shrimp salad, also known as Ensalada de Camarones, with avocado, corn, and rice that's perfect for serving as the weather warms up.
Rachael embraces the Italian tradition of cucina povera, where nothing goes to waste; she crafts a Tuscan-style meatloaf served over crispy roasted potatoes; to complement the dish, John stirs up a Siena Sour and Maria bakes a decadent.
Rachael shows the ultimate way to beat the winter chill with her irresistible Italian brisket.
Rachael reinvents chili by combining lamb and beef chorizo for a bold, hearty twist; John shakes things up with his margarita creation, the Amaro-Rita, while Maria bakes a savory scallion and black pepper cornbread to complete the meal.
Rachael shows how to bring the flavors of your favorite Indian restaurant to your kitchen with her easy and flavorful Green Tikka Masala, served alongside naan and basmati rice. To complement the meal, John crafts a refreshing Raspberry Mule.
Rachael cooks up all of John's favorite dishes, starting with her spicy-sweet Bucatini all'Amatriciana, a pasta dish inspired by her mother's all-America recipe.
Rachael shows how to cook like an Italian local with her recipe for a rustic Tuscan fish stew, Cacciucco; to complement the meal, John is mixing up a Castaway Cocktail, a refreshing blend of limoncello, rosemary and vodka.
Rachael prepares a simple yet flavorful braised Dirty Martini Chicken, paired with a rich brown butter sage pasta; to complement the dish, John puts a unique spin on the classic White Lady Cocktail, creating his own version, the La Donna Rosa.
Savory chicken meatballs with oatmeal, topped with raisins, pine nuts and honey.
Rachael creates a green and white lasagna, layering mixed greens, cheese, sautéed mushrooms, sauce and more for a truly flavorful dish; John crafts a cocktail called the Inverno Verde.
When Rachael's Upstate New York home leaves her short on takeout options, she turns to her favorite solution: MYOTO, or Make Your Own Takeout. This time, she's cooking up a vibrant Thai Chicken and Basil stir-fry loaded with vegetables and Thai chilies, served over jasmine rice. To complete the meal, John mixes a Thai Collins, his fresh twist on the classic Tom Collins made with gin, muddled peppers, basil, and more.
From her kitchen in Upstate New York, Rachael recreates an unforgettable Tuscan-inspired burger. Served on a fluffy kaiser roll with fresh tomatoes, this hearty pork burger is topped with melted mozzarella and provolone, layered with roasted zucchini, eggplant, and peppers, and served alongside scooped fries with a rich balsamic ketchup for dipping.
Rachael prepares saffron pasta paired with boneless chicken breasts sautéed with saffron, carrots, citrus, fennel and more; John mixes up a blood orange mule made with freshly squeezed blood orange juice and vodka.
Rachael and her sister Maria, joined by friends Leida and Vina, cook up a feast in Rachael's Tuscan kitchen.
Rachael shows how to recreate a world-famous fast food fish sandwich at home, complete with her signature tartar sauce and served on soft brioche buns with crispy french fries; John mixes up a strawberry gin cocktail inspired by a legendary band.
Dr. Ian joins Rachael in her upstate kitchen to cook one of his mom's favorite dishes, spiced lamb chops topped with Rachael's mom's signature mint sauce; for dessert, he shares his aunt's famous sweet potato pie.
Rachael makes a smoky, Asian-inspired barbecue sauce to slather over Sockeye Salmon cooked with crispy breadcrumbs and green onions, served with white Basmati rice.
Rachael serves up a surprising spin on pasta, starring sweet, tangy strawberries macerated in rich balsamic and tossed with sautéed shallots, cheese, and perfectly cooked noodles. To keep the berry vibes going, John blends a Roman Holiday cocktail.
Rachael and her friend, TV host and cookbook author Anna Francese Gass, are preparing a delicious feast together in Rachael's Tuscan kitchen. First, Rachael creates a dish inspired by cucina povera, featuring a hearty bean base, roasted onions, greens, and more. Next, Anna demonstrates how to make Panadas, Italian-style empanadas filled with vegetables, lamb, and cheese, all wrapped in a perfectly crisp pastry dough.
Rachael whips up one of John's favorite meals, Seafood Fra Diavolo, a combination of shellfish and pasta tossed with a spicy, tomato-based sauce.
Rachael prepares sautéed red shrimp with homemade stock, served over a vibrant vegetable salad. John mixes a Pre-Prohibition Martini with a spicy kick, and Rachael's friend, Giancarla, joins her to make a tray of delicious baked large shell pasta.
Rachael shows how to make traditional Ukrainian cod with spicy tomato sauce served over egg noodles. Meanwhile, John prepares a Fresh Pickle Martini made with freshly muddled cucumber.
Rachael takes fried chicken up a notch with a homemade curry and yogurt marinade; John makes an iced mint tea mule; Maria shares her recipe for buttery poppy seed biscuits to serve alongside the chicken.
Rachael turns a classic eggplant sub into a sausage-style sandwich with a punchy blend of pantry spices; John shakes up a smoky bourbon Manhattan; Maria adds a sweet finish with spumoni cookies.
Rachael creates the ultimate movie night meal with her buttermilk-battered, deep-fried popcorn chicken paired with stove-popped dill-cheddar popcorn. Meanwhile, John mixes a refreshing and citrusy Yuzu Lychee Vodka Collins.
Rachael turns pantry staples into a flavorful feast, starting with roasted potatoes, broccoli, garlic and tomatoes.
Rachael brings the flavor outdoors with a showstopping dinner that starts with her signature deviled egg Caesar salad. Then it's on to rich and spicy deviled egg sliders, followed by sizzling shrimp and Portuguese chouriço skewers hot off the grill. To top it all off, John shakes up a color-changing margarita that's as fun as it is refreshing.
Rachael shows how to make her version of Mexican Flautas using rotisserie chicken, green chiles, and a blend of three cheeses, all rolled up and fried in tortillas; John prepares a batch of Mexican Martinis.
Pigs in a blanket are classic finger foods, but when you're craving a full meal, Rachael delivers with her Pigs in a Poncho. This decadent dish combines hot dogs, refried beans, cheese, and salsa for a deliciously satisfying twist. Meanwhile, John mixes two classic cocktails to create the Negron-aria, a refreshing tequila-based drink served over ice with a bright orange wedge.
Rachael brings a taste of Mexico to Lake George with her twist on Chile Relleno stuffed Poblano peppers; her version is filled with tortilla chips, cheese and pinto bean dip.
Rachael shares two irresistible snackable suppers for fans of pigs in a blanket that will have everyone coming back for more. She begins with her Everything Piggy, featuring mustard, scallion cream cheese, and a generous sprinkle of everything seasoning. Next, she turns up the heat with a popper-style version loaded with jalapeño, bacon, cheese, and taco sauce.
Rachael takes a traditional ballpark sausage sandwich to the next level; her recipe calls for seasoned bone-in pork chops.
Rachael shows how to whip up a French-country inspired tangy, creamy chicken dinner with vinegar and tarragon; it is served alongside a simple salad and baguette with soft butter.
Rachael puts an Italian spin on a classic French dip; marinating steak in bold Italian seasonings for a warm, comforting sandwich perfect for cooler days; John joins in with a nod to his roots.
Rachael cooks up a comforting, smoky turkey chili that's perfect served in a bowl or wrapped in a taco shell; she complements the dish with zesty poblano green rice, fresh pico de gallo and a creamy guacamole to make a flavorful meal for her Upstate.
Rachael shows how to prepare her sister's favorite meal, a chili recipe made with black beans, chopped meat, spices and topped with a blend of cheeses.
Rachael cooks a flavorful Mexican-style dish of halibut fish tacos along with Pico de Gallo and John serves up a tall glass of refreshing watermelon Margaritas.
Rachael whips up a bright, vegetable-forward lemon pasta with garden-fresh zucchini sautéed with shallots and finished with parsley, chives, and peppers. Across the kitchen island, John stirs up a refreshing Hugo Spritz, blending muddled mint and elderflower liqueur and topping it with sparkling white wine.
Rachael puts a spin on the classic Capricciosa pizza, known for its mix of mushrooms, ham, and artichokes, by turning it into a hearty pasta made with ruffle-edged mafalde noodles. While she cooks, John stirs up a Bronx Cocktail, a pre-Prohibition martini variation with a touch of orange juice for a bright, citrusy finish.
Rachael combines her favorite Reuben sandwich with America's summer favorite, hot dogs, to create a memorable meal served with fries.
Rachel shows how to make a homemade burger with housemade barbecue sauce, American cheese, crispy bacon and a pinto-bean dip, skipping the drive-thru.
MYOTO is a phrase that Rachel came up with years ago; it's short for make your own takeout; Rachel's intention behind it is to encourage people to recreate restaurant meals in their own kitchens; she brings this idea to life with a Thai green curry.
Surf and turf is a great combo; make that combo even better by combining it with taco night; Rachael shows how to make the ultimate date night combo of crab nachos and steak tacos.
Rachael prepares a classic pesto sauce using fresh basil, roasted pistachios and pine nuts, combined with Pecorino and Parmigiano cheeses; she then cooks it Lucca style with potatoes and green beans and serves it over large pasta.
Rachael prepares a family-friendly, go-to meal of sautéed chicken thighs marinated with chili crisp, cooked with mango salsa, and served with steamed vegetables.
Rachael Ray prepares a sautéed chicken dinner served with sautéed vegetables and flavored with heavy cream, Dijon mustard and imported beer.
Rachael prepares deviled eggs with ham and cheese alongside beef and pork burgers with beets. John complements the meal with a Vodka Beet Fizz, a martini-style cocktail featuring muddled rosemary and a splash of club soda.
Rachael shows a new take on traditional pesto sauce with a base of herbs and charred onions, that pairs with a Mediterranean chicken salad.
Rachael shows how to make Saganaki, a Greek favorite, with large shrimp, diced tomatoes, Kalamata olives and feta cheese sautéed in a large saucepan and served over toasted orzo topped with pistachios and pine nuts. John uses the feta brine from the Saganaki to craft a Dirty Greek Martini, a gin-based cocktail with dry vermouth, garnished with a feta-stuffed pepperoncini.
Rachael shows how to make a white, quick cooking Ragù sauce that she serves over ribbony pappardelle pasta, cooked al dente style.
Arroz con pollo or chicken and rice is a traditional Latin American dish loved by millions worldwide; Rachael shows how to make it quickly and easily so that it becomes a household staple.
