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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.

Rachael Ray's Meals in Minutes

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

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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

Rachael brings the party to her upstate kitchen with a fun and festive spread. She serves crispy fried jumbo shrimp stuffed with jalapeño cream cheese and wrapped in bacon. Alongside, there's spicy deviled popcorn, and John mixes up Lagaritas, a refreshing cocktail that combines cold beer with a classic margarita.

Fried Shrimp Poppers and Deviled Popcorn

Rachael seasons chicken cutlets, coats them in a creamy sour cream sauce, cheese and breadcrumbs and then bakes them; she follows with a tray of green beans, potatoes and tomatoes tossed with herbs and roasted.

Tray Bake Dinner

Rachael shows how to make a restaurant-quality flank steak cooked in a skillet, topped with spinach sauce and served alongside roasted vegetables and a side salad.

Steak Out

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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 E33 | Stuffed Tomatoes and Olive Leaf Pasta

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

E29 | Fried Shrimp Poppers and Deviled Popcorn

E28 | Tray Bake Dinner

E27 | Steak Out