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Rachael shows how to make a 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.

Rachael Ray's Meals in Minutes

Beef Fajitas and Bean Dip Nachos

Rachael makes a 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.

Pasta With Guanciale and Peas

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

Honey Hot Chicken With Corn

Rachael prepares a new summery take on a beloved American dish, the tater tot casserole; her sister Maria rounds out the meal with a homemade, seasonal berry cobbler.

Ain't Your Momma's Tater Tot Casserole

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

Peruvian Style Chicken

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

Panzanella Salad With Spicy Mussels

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

Reuben Hot Dogs

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.

Ensalada de Camarones

Rachael celebrates the Italian flag by making three different pastas in all three of its colors; She breaks down the steps to make a delicious cacio e pepe with copious amounts of cheese and a pesto pasta with toasted Sicilian.

Italian Flag Pasta

For your inspiration, for your imagination or for your innovation, FYI embraces an adventurous, personalized and non-prescriptive approach to peoples' taste, space, look, story and more.

Rachael whips up one of John's favorite meals, Seafood Fra Diavolo, a combination of shellfish and pasta tossed with a spicy, tomato-based sauce.

Seafood Fra Diavolo

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; John prepares a batch of Mexican Martinis.

Chicken Flautas

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 and pinto bean dip.

Poblano Nachos

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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.

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Rachael shows how to make a white, quick cooking Ragu sauce that she serves over ribbony pappardelle pasta, cooked al dente style.

S2 E2 | White Ragu With Papardelle

E40 | Beef Fajitas and Bean Dip Nachos

E39 | Pasta With Guanciale and Peas

E38 | Honey Hot Chicken With Corn

E37 | Ain't Your Momma's Tater Tot Casserole

E36 | Peruvian Style Chicken

E35 | Panzanella Salad With Spicy Mussels

E34 | Reuben Hot Dogs

E33 | Ensalada de Camarones

E32 | Italian Flag Pasta

E31 | Seafood Fra Diavolo

E29 | Chicken Flautas

E28 | Poblano Nachos