Rachael Ray's Meals in Minutes

Rachael teaches us how to make an Israeli inspired Tahini-based yogurt sauce with harissa that she’s serving over charred chicken and family-style pita.

Rachael demonstrates how easy it is to make flavorful Manilla Clams that can serve two people, a group of four, or even a large gathering of twenty guests. She’s also cooking up a side dish of warm zucchini and corn salad with charred ciabatta bread.

It’s Make Your Own Takeout night and Rachael is teaching us how to create her version of Khua Kling, a Thai stir fry dish with ground beef, lime leaf, red curry paste and more and served with short grain rice.

Rachael shows us how to whip up a French-country inspired tangy, creamy chicken dinner with vinegar and tarragon, served alongside a simple salad and baguette with soft butter.

Rachael is taking a traditional ballpark sausage sandwich to the next level and her recipe calls for seasoned bone-in pork chops cooked on a cast iron skillet with fennel, peppers, onions, red wine and served with Spanish-inspired toasted ciabatta bread with tomato.

Rachael teaches us how to make the ultimate, mind-blowing, mushroom-lover pasta that features varieties like chicken of the woods, hen of the woods, rainbow oysters and more with taleggio cheese sauce and ribbony egg pasta.

Rachael demonstrates how to make her version of a Thai Whole fish and Fish Fillet Supper served with a corn and cherry tomato salad with fresh basil and mint.

This classic combo from your youth gets an adult makeover. Rachael shows us her version of a creamy tomato soup and a spicy grilled cheese.

Rachael shows us how to make an impossibly delicious brunch menu of Parm Frittata with tomato sauce, served with a side of sausage and a simple salad that you can serve all day.

Pad Thai is a crowd favorite and less intimidating than you 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.

In honor of Rachael’s rock star friends, she’s making, “Hella Mexa Suiza Burgers,” or hamburgers and fries cooked with Mexican spices and topped with Swiss and Mexican soft cheese. Inspired by Rock N Roll Royalty these burgers will definitely put on a show.

Rachael is cooking up pork loin chops with sweet onions and apples and serving it with twice-baked potatoes topped with sour cream and chives, all in minutes.

It’s Make Your Own Take-Out Time! On the menu tonight is Thai Chicken! Made with both sweet and hot peppers, topped with basil and mint, it’s sure to become your new “takeout” favorite.

You may not know that you’ve been eating Tonkatsu for years. Let Rachael reintroduce you to her version of the dish also known as, fried pork chops, served with an umami rich sauce that will awaken your palate.