—Cook, author and talk show host Rachael Ray is a busy woman, but that doesn't mean there's no time to prepare great food. In this long-running series Ray demonstrates how to make a complete three-course meal in under 30 minutes, from comfort food to sophisticated fare for entertaining.

1 seasonReality, CookingTV-G

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Season 2923 of 40 Episodes

Big lumps of crabmeat are the secret to Rachael Ray's twist on pasta carbonara; crab, celery, lemon and sherry create a bright flavor that balances rich, creamy egg yolks, fatty pancetta and sharp cheese in her carbonara with crab.
The great thing about Rachael Ray's 3-Salad Chef's Salad Plate is that there's no need to pick a favorite, because each of the salads has a unique flavor; it contains sour cream and horseradish, cayenne and pickle relish, and mustard and capers.
Rachael throws together a quick salt and pepper shrimp appetizer; her 3-cup chicken with rice is a riff on the 3-cup meals that everyone is trying, proving that there are as many recipes out there as there are cooks that make it.
Rachael turns up the flavor on a steakhouse staple with her Sichuan steak au poivre with scallion mashed potatoes, which uses both Sichuan and traditional black peppercorns; her side of creamy mashed potatoes rounds out the steakhouse-inspired meal.
Rachael prepares her recipe, Chicken Curry in a Hurry with Basmati; she seizes the opportunity to experiment with curry flavor by making her own spice blend instead of using a store-bought one.
Rachael Ray's Barbecue Chicken Pan Pizza is a mix of salty, sweet, tangy and sharp; she bakes the pizza dough in cast iron until it's crispy and tops it with barbecue chicken, mozzarella and cheddar cheese and finishes it off with a drizzle of honey.
Rachael Ray gives cheesy chicken enchiladas a makeover by transforming them into a quick and easy Mexican Lasagna Suiza; she blends tomatillos with two cheeses, crema and layers of tortillas to create a golden, bubbly weeknight dinner.
Rachael Ray thinks outside the box with this soup and salad combination; the garnish is a game-changer in her tomato soup with cheddar dill popcorn and her Reuben salad of iceberg lettuce is topped with all the fixings of the classic deli sandwich.
Rachael believes that salads shouldn't be limited to small bowls and sidelines, so she makes a huge Buffalo Chicken and Blue Ranch Statement Salad that's perfect for a dinner party or a big game night.
For fans of Indian takeout or home cooks looking for a recipe, Rachael's beef pepper fry with Indian-style pepper steak will become a favorite; the secret to its Indian-style flavor is a mixture of warm, earthy spices with bright vegetables.
Rachael Ray's roasted meatballs with garlic bread taste just like Grandma used to make, but they come together in just 30 minutes; Rachael adds crusty, buttery garlic bread for an unbeatable home-cooked meal.
Rachael Ray chooses two ingredients to star in her quick pasta dish, spaghetti with bacon and chard; smoky bacon flavors a sharp pecorino cheese sauce that coats swirls of spaghetti and earthy greens, making this dish a decadent way to eat veggies.
In only 30 minutes, Rachael Ray makes her recipe of shawarma burgers with tahini-yogurt sauce to rival any Mediterranean restaurant; her lamb patty is sandwiched with yogurt sauce and a mixture of toppings and fresh herbs.
Rachael Ray gives comfort food a kick with her BGT: Bacon, Guacamole and Tomato with Chips and Chorizo Jalapeño Poppers; the jalapeños stuffed with cheese and chorizo contrast with cool, smoky guacamole packed with crispy bacon and citrus-y tomato.
Rachael tosses tilapia in a blend of spices, lightly fries it up and layers it with fresh pico de gallo; hints of jalapeño throughout this meal create a powerful fusion of flavors.
Rachael Ray makes dijon-tarragon chicken, mashed potatoes with brie or camembert and rainbow chard with bacon and leeks.
Rachael Ray's gourmet meal starts with bruschetta with ricotta and walnuts as well as a refreshing escarole salad with fennel; she saves room for the starring dish, sweet and spicy beef and sausage ragù with fusilli.
The secret to Rachael Ray's Japanese-style skewers is the thick, sweet and savory sauce; she makes Chicken Yakitori, White Rice and Green Beans with Tofu and Sesame Sauce for a fast meal that pleases all ages.
Rachael Ray makes a quick and easy fish recipe; her crispy, golden, battered fishwiches pair perfectly with creamy yogurt tartar sauce.
Rachael Ray's French dip cheeseburgers on brioche rolls use the elements of French onion soup to take a cheeseburger to the next level.
Rachael Ray's spin on the classic meat-and-potatoes dinner; she makes Sliced Steak with Rosemary, Meaty Mushrooms with Marsala and crispy Waffle Fries with Gorgonzola Sauce.
Rachael Ray's zucchini pepperoni pan pizza has a secret; the crispy, homemade pizza packs a lot of flavor, though, thanks to smoked paprika, red pepper flakes and a drizzle of hot honey; Rachael pairs her pizza with vegetable antipasti salad.
The divine combination of flavors in Rachael Ray's crazy szechuan beef and messy corn with shishito packs a punch with every bite; the secret to this favorite is the ground szechuan peppercorns blended with turmeric and sweet rice wine vinegar.

Cook, author and talk show host Rachael Ray is a busy woman, but that doesn't mean there's no time to prepare great food. In this long-running series Ray demonstrates how to make a complete three-course meal in under 30 minutes, from comfort food to sophisticated fare for entertaining.

Rachael Ray

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