—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.

6 seasonsReality, CookingTV-PG

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Rachael brings Italian and American flavors together with a gourmet lamb burger, topped with crispy fried onions and served with golden fries and a zesty tahini-based sauce; keeping the Italian-American theme going, John shakes up Lager-onis, a bold, beer-based twist on the classic Negroni.
Upcoming
Rachael turns classic chicken schnitzel into a flavor-packed feast by simmering seasoned cabbage and onions in a rich broth, pairing them with a zesty homemade hot sauce, and frying breaded chicken until golden. The chicken is then glazed with honey, topped with capers and the hot sauce, and served alongside the braised, spiced cabbage for a meal that's truly unforgettable.
Upcoming
Rachael layers vibrant vegetables over a rich tomato sauce to create a colorful, flavor-packed ratatouille, served with crisp, charred bread. While it bakes, John stirs up a Chartreuse Swizzle, a tropical French-inspired cocktail with fresh pineapple juice and a chilled swizzle stick.
Upcoming
Rachael Ray shows how to make juicy sirloin and chorizo burgers in a cast iron skillet, topped with a spice-infused, sour cream-based bang bang sauce. She also whips up crispy onions seasoned with paprika and garlic for a crunchy, unforgettable finish.
Upcoming
Rachael Ray heats up game day with her crispy orange chipotle wings, topped with crunchy bacon, smoky blue cheese, and hot-sweet, pickled jalapeños for a bold and flavorful bite that will have the team running to the table.
Upcoming
Rachael Ray serves up stacked chicken sandwiches topped with pickles, two cheeses and two flavorful sauces. She shows how to make this easy and delicious meal in just a few simple steps from her kitchen in Upstate New York.
Upcoming

Rachael brings the picnic indoors with three fresh, flavor-packed recipes: a vibrant cowboy caviar bean and veggie salad with a zesty vinaigrette, slider-sized deviled ham club sandwiches and a refreshing carafe of her green melon gazpacho.
Rachael brightens a cloudy day with her red Thai curry with shrimp, featuring a rich, aromatic sauce of chilies, peppers, red curry paste and kaffir lime leaves. As the curry simmers, John mixes a Jungle Bird, a refreshing rum cocktail featuring Campari.
Rachael whips up a comforting one-pot Portuguese stew inspired by a trip with her mom to Mystic, Connecticut. Chorizo, potatoes, tomatoes and fresh vegetables come together in a hearty, protein-packed dish. While it simmers, John mixes a Port Sangria made with rich port wine and brandy, served chilled with fresh fruit.
Rachael creates an irresistible one-pan seafood bake combining shrimp, clams, mussels and more in a rich, buttery spice sauce. While the seafood cooks, John mixes a Sunflower Cocktail, a gin-based drink inspired by a pre-Prohibition classic with a few unexpected twists.
Rachael brings bold Mediterranean and Middle Eastern flavors to the table with her one-pot rose harissa pasta, made with tender chicken, penne and a fragrant, slow-burning chili paste. While the pasta cooks, John shakes up The Last Word, a classic gin cocktail from Detroit with a twist.
Rachael serves a classic beef tartare with tender center-cut filet dressed with shallots, capers, anchovies and more. While the dish comes together, John mixes a Tableside Martartaretini, a refreshing cocktail of gin, vodka, elderberry syrup and muddled cucumbers.
Rachael makes a show-stopping seafood dinner with lumache, a snail-shaped pasta topped with herb-infused breadcrumbs and sautéed crab and shrimp in a zesty citrus butter; John shakes up sparkling Melon Ball Vodka Sodas, which are bright and bursting with disco-era energy.
Rachael prepares Portuguese-style linguine with clam sauce, combining saffron, Portuguese chorizo and purple-back clams over a bed of pasta; she serves it with a bright tomato-based Portuguese salad for a meal full of authentic flavor.
Preparing a filet mignon with sweet peppers, starting with a warm giardiniera, a vegetable medley tossed in olive oil, and serving it alongside seared filet mignon piled high with sweet peppers.
Rachael elevates classic risotto with pearled farro, cooking it with fresh and dried mushrooms, local white wine, and savory seasonings for a nutty, flavor-packed dish. John serves a Walnut Sidecar, a brandy cocktail with homemade walnut syrup that adds a flavorful twist to the meal.

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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