Rachael Ray's Meals in Minutes

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.

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.

Rachael demonstrates how to use semi-dried tomatoes as the star in her recipe for a pesto that's paired with broccolini and served with sausage.

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

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 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.

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.

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 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.

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.

To celebrate her wedding anniversary, Rachael prepares her famous Beet Risotto that's made with roasted beets, red wine, onions, ricotta salata, 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.

Political commentator and Rachael's friend, S.E. Cupp joins Rachael in her upstate kitchen to learn how to prepare Chicken Scarpiello.

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.

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 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."

Rachael shows how to make fish fry dinners with her favorite yogurt-based tartar sauce, plated with fries.

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.

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

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

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 hearty beef stew that is both versatile and delicious and serves it with her mother's famous "pucky huddle" potato fries.

Rachael teams up with her friend Dr. Will Li, an author and medical scientist whose work focuses on eating for well-being and longevity.

Rachael loves Armenian food and shows how to prepare a traditional Armenian Easter feast of stuffed cabbage rolls, baked rainbow trout, and sweet and savory glazed fruit and potatoes.

Rachael brings a taste of Mexico to Lake George with her twist on Chile Relleno stuffed Poblano peppers. Her version is filled with tortilla chips, cheese, pinto bean dip, and more cheese.

Rachael shows how to make her version of Mexican Flautas using rotisserie chicken, green chiles, and a blend of three cheeses, all rolled up and fried in tortillas. Meanwhile, John prepares a batch of "Mexican Martinis."

Rachael raids her well-stocked pantry to make Chicken Chow Fun, a fan-favorite recipe centered around wavy Chinese noodles, paired with chicken, sauteed vegetables, and traditional Chinese sauces.

John is heading out on tour with his band and to send him off, Rachael whips up one of his favorite meals, Seafood Fra Diavolo, a combination of shellfish and pasta tossed with a spicy, tomato-based sauce.

Rachael is celebrating the Italian flag by bringing us three different pastas in all three of its colors. She's breaking down the steps to make a delicious cacio e pepe with copious amounts of cheese, a pesto pasta with toasted Sicilian pistachios and pignoli nuts, and finally for red, an all aglione pasta.

Rachael prepares a delicious Puerto Rican-style cold shrimp salad, also known as Ensalada de Camarones, with avocado, corn, and rice that's perfect for serving as the weather warms up.

Rachael combines her favorite Reuben sandwich with America's summer favorite, hot dogs, to create a memorable meal served with fries.

Rachael prepares Panzanella, a bread salad with tomatoes, and serves it with spicy mussels.

Rachael prepares a Peruvian-style roasted chicken dish with aji amarillo and serves it with blue potatoes.

Rachael prepares a new, fun, and summery take on a beloved American dish, the Tater Tot Casserole. Her sister Maria rounds out the meal with a homemade, seasonal berry cobbler.

Rachael shows how to cook hot honey chicken, a simple and enjoyable dish made with seasoned chicken thighs, which she serves with charred corn on the cob. Meanwhile, Maria prepares Rachael's favorite cherry pie, and John makes an adult milkshake paired with bourbon.

Rachael makes a delicious pasta dish with a creamy pea sauce that's layered with fresh pecorino cheese, baby greens, and sauteed Guanciale, an Italian salt-cured meat coated with sage and rosemary.

Rachael shows how to make a fun and delicious beef fajita dinner cooked a la plancha. The beef is marinated in a spicy sauce, served on charred tortillas, and accompanied by a platter of decadent bean dip nachos.