Rachael Ray's Meals in Minutes

Rachael shows how to make a hearty beef stew that is both versatile and delicious and serves it with her mother’s famous “pucky huddle” potato fries.

Rachael has always dreamed of creating her line of flavored popcorn. She’s incorporating her favorite flavor combinations in this crowd-pleasing recipe for Dill Popcorn Shrimp.

Rachael shows how to make a marinated, vegetable-infused dish of Tteokbokki, a popular Korean food made from rice cakes.

Everyone loves lasagna, and Rachael shares her tips for making a delicious, authentic lasagna made with egg pasta and guanciale, layered with marinara and bechamel sauce.

Rachael prepares a flavorful Korean-style taco with a spicy, soy-based recipe that perfectly combines salty and sweet ingredients.

Rachael turns on the heat and 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.

As a child, Rachael and her family often enjoyed fish fry dinners in Cape Cod. Her mother served countless fish fry meals in her restaurants, and now Rachael shows how to make the dish at home with her favorite yogurt-based tartar sauce, plated with fries.

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.”

Korean fried chicken is one of John’s favorite dishes. Rachael prepares this sweet and spicy meal at home and shows how to pair the dish with Persian cucumbers, daikon radishes, and kimchi, all served on sweet hot rolls.

Rachael makes a new version of sloppy Joes, a quintessential, family favorite dinner, by adding pineapple, peppers, and garlic and serving it on Hawaiian-style sweet buns.

Political commentator and Rachael’s friend, S.E. Cupp joins Rachael in her upstate kitchen to learn how to prepare Chicken Scarpiello, a classic Italian American chicken dish that is baked and sauteed alongside sausages, onions, and peppers that is doused with wine, hot chili peppers and more.

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 super-size pasta.

To celebrate her wedding anniversary, Rachael prepares her famous Beet Risotto that’s made with roasted beets, red wine, onions, ricotta salata, and more. She also uses the rice leftovers to make flavorful Arancini balls with peas and flavorful breadcrumbs.

Inspired by international film star and cookbook author Sofia Loren’s recipe for Eggplant Parmigiana, Rachael makes the dish “in the proper Italian style” and with ample amounts of rich, aged Parmigiano Reggiano cheese.

Rachael prepares a family-friendly, go-to meal of saut ed chicken thighs marinated with chili crisp, cooked with mango salsa, and served with steamed vegetables.

Arroz con pollo or chicken and rice is a traditional Latin American dish loved by millions worldwide. Rachael will show you how to make it quickly and easily so that it becomes a household staple.

Rachael demonstrates how to make your own takeout at home and how to stock your pantry for today’s recipe called, “Chicken Chow Fun,” a Chinese-American takeout favorite with a rice-noodle base, chicken, and vegetables.

Rachael is taking us on a Grecian adventure from her kitchen with this recipe for Greek-style lamb meatballs and her very own creation, “feta-sghetti,” a spaghetti dish served with a decadent white feta sauce.

In this episode Rachael’s in party mode and she’s firing up popcorn with popcorn chicken and if you like those both super spicy, you’re in the right place at the right time.

Rachael makes a smoky, Asian-inspired barbeque sauce to slather over Sockeye Salmon cooked with crispy breadcrumbs and green onions, served with white Basmati rice.

Rachael is going to show us how to take your favorite summer staple of grilled corn on the cob to a whole new level by combining it with spicy chili, cotija cheese, and more with her recipe for Mexican street corn pasta.

Rachael shows us how to spice up a charred tomato sauce and pasta dinner in two ways, in minutes. In one dish she’s serving the pasta over sausage and in the other dish she pairs the pasta with chickpeas that are seasoned for heat.

Rachael shows us how to make a beautiful, white, quick cooking ragu sauce that she’ll serve over ribbony pappardelle pasta cooked al dente style.

In this two-for-one episode, Rachael shows us a unique take on traditional pesto sauce with a base of herbs and charred onions that pairs with a Mediterranean chicken salad.