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Rachael brings the flavor with her Lemon Lover's Chicken Cutlets and Pesto Pasta. She whips up a vibrant pesto loaded with fresh basil, cheeses, hazelnuts, and roasted pine nuts, then tosses it with Italian pasta. Her signature chicken cutlets get a zesty upgrade with lemon in the breadcrumbs, finished with grilled lemons on top, turning a classic favorite into a tangy, show-stopping dish.

Rachael Ray's Meals in Minutes

Pesto Pasta & Chicken Cutlet

Rachael puts a bold Italian spin on a classic patty melt with her chicken parmesan version, loaded with Italian seasoning, topped with mozzarella and provolone, and served with fries and a red sauce for dipping. To go with it, John mixes up Roseberry Martinis made with muddled rosemary, fresh raspberries, gin, and a few extra touches.

Chicken Parm Patty Melts

Rachael shows how to make five delicious bruschettas featuring onion, puttanesca, mushroom, artichoke, and beet. Meanwhile, John keeps things cool with a light and refreshing Iced Tea Aperol Spritz made with unsweetened sangria-flavored iced tea.

Bruschett-O-Rama

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Rachael puts a spicy twist on a hot brown sandwich by adding jalapeño bacon, shredded pepper jack cheese and Mexican flavors.

Mexican-Style Hot Brown

Rachael puts a spin on John's favorite Roman classic, carbonara, by layering in the flavors of speck and a hint of saffron; to balance it out, she serves a take on panzanella, the beloved Tuscan bread and tomato salad.

Speck & Saffron Carbonara With Stone Fruit Panzanella

Rachael makes two takeout favorites at home, starting with chili crisp hot wings marinated overnight in Shaoxing wine and smoked soy sauce.

Chili Crisp Hot Wings and Moo Shu Pork Lettuce Cups

Rachael revisits her classic Beef Brutus, a steak and Caesar salad dish she created while writing her first cookbook, this time adding crispy bacon and smoked blue cheese crumbles.

Beef Brutus

Rachael kicks off summer with a fun and indulgent meal that will get everyone running to the table; she starts with S'mac dogs, beef hot dogs on cheesy buns topped with a special sauce inspired by a fast-food favorite.

Between the Buns S'Mac Dogs

Rachael brings a taste of Italy to Upstate New York with her stuffed tomatoes and olive leaf pasta; the baked tomatoes are filled with a flavorful anchovy and breadcrumb mixture, while the spinach pasta is tossed in a yellow tomato sauce.

Stuffed Tomatoes and Olive Leaf Pasta

Rachael shows how fun and easy it can be to make a homemade poke bowl, a popular Hawaiian dish featuring diced raw fish tossed in sauce and served over rice, which happens to be a favorite of her sister Maria. To complement the meal, John mixes a Maria Tai, a white rum-based twist on the classic Mai Tai, served over ice.

Poke Party and Rice Bowls

Rachael makes a classic shepherd's pie with browned ground beef and sauteed vegetables, elevated by her rich mashed potato topping made from hand-milled potatoes blended with sour cream, onion, and cheddar cheese.

Skillet Shepherd's Pie with the Works

Rachael spices up Taco Tuesday with two flavorful recipes inspired by Korean cuisine. She starts with Sesame-Sriracha Chicken Tostadas bursting with bold, marinated flavors. Then she whips up beef tacos sauteed in a special sauce and served on smoky charred tortillas. Both dishes are perfectly paired with a tangy side of kimchi.

Taco Tuesday Twist

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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.

S3 E39 | Bruschett-O-Rama

E41 | Pesto Pasta & Chicken Cutlet

E40 | Chicken Parm Patty Melts

E39 | Bruschett-O-Rama

E38 | Mexican-Style Hot Brown

E37 | Speck & Saffron Carbonara With Stone Fruit Panzanella

E36 | Chili Crisp Hot Wings and Moo Shu Pork Lettuce Cups

E35 | Beef Brutus

E34 | Between the Buns S'Mac Dogs

E33 | Stuffed Tomatoes and Olive Leaf Pasta

E32 | Poke Party and Rice Bowls

E31 | Skillet Shepherd's Pie with the Works

E30 | Taco Tuesday Twist