—Rachael demonstrates her creativity and flair from her personal home kitchen, cooking a complete meal in minutes from comfort food to sophisticated fare for entertaining.

5 seasonsReality, CookingTV-PG

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Season 120 of 20 Episodes

People may not know that they've been eating Tonkatsu for years; Rachel reintroduces people to her version of the dish; fried pork chops, served with an umami-rich sauce.
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 a takeout favorite.
Rachel 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.
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.
Rachael is coming in strong with this flavorful pork chop pizzaiola recipe made with blistered tomatoes, onions and garlic cooked a la plancha style.
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 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.
A classic childhood combo gets an adult makeover; Rachael shows her version of a creamy tomato soup and a spicy grilled cheese.
Rachael demonstrates how to make her version of a Thai Whole fish and Fish Fillet Supper; they are served with a corn and cherry tomato salad with fresh basil and mint.
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 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.
On a "Make Your Own Takeout" night, Rachael teaches how to create her version of Khua Kling, a Thai stir-fry dish; it is made with ground beef, lime leaf, red curry paste and more; it is served with short-grain rice.
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 teaches how to make an Israeli inspired tahini-based yogurt sauce with harissa that she's serving over charred chicken and family-style pita.
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 Ray prepares a sautéed chicken dinner served with sautéed vegetables and flavored with heavy cream, Dijon mustard and imported beer.
Rachael Ray expertly prepares a crispy flake cod fish taco and serves it with a side of refried beans.
Rachael cooks plant-based burgers; sautéed onions and a blue cheese sauce top the flavorful patties.
Rachael shows how to make a family favorite recipe of pork cutlets with a fruity and savory huckleberry sauce; she serves them with potato salad, Broccolini, and fresh cherry tomatoes.

Harissa & Fire-Roasted Tomato Spaghetti With Speck and Toasted Almonds

MYOTO: Make Your Own Takeout Indian Food

Make Your Own Takeout: Thai Chicken and Basil

Pork Burgers with Veggies and Mozzarella

Speck, a smoked prosciutto coated in black pepper, is one of Rachael's favorite ingredients, and she puts it to good use in her original recipe for Harissa and Fire-Roasted Tomato Spaghetti; the bold pasta dish is finished with toasted almonds and served alongside charred artichokes; to complement the meal, John mixes up two playful adult fountain drinks made with fresh cherries and vodka.
Upcoming
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.
Upcoming
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.
Upcoming
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.
Upcoming
Rachael shows how to make a hearty Migas Frittata packed with eggs, chorizo, and cheese, served alongside her homemade salsa and fresh pico de gallo. While it cooks, John shakes up an adult fountain drink made with coffee liqueur and vodka.
Upcoming
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.
Upcoming

Rachael demonstrates her creativity and flair from her personal home kitchen, cooking a complete meal in minutes from comfort food to sophisticated fare for entertaining.

Rachael Ray

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Rachael Ray's Meals in Minutes

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