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October 2018 Issue
October 2018 Issue
Lunch
Italian Chopped Salad
Desserts
Sweeten Up Your Day with Caramelized-Banana Sundaes
Appetizers
Got Fresh Figs? Make Goat Cheese with Prosciutto & Port-Glazed Figs
Breakfast
Make Italian Baked Eggs Your Go-To Brunch Recipe
Dinner
Balsamic Onion & Potato Pizza
Dinner
Pork Chops with Sweet & Sour Figs
Dinner
Easy Puttanesca with Shrimp & Cherry Tomatoes
Desserts
This Is the Perfect Way to End a Dinner Party
Drinks
Toast the Weekend with This Italian Gin & Tonic
Dinner
What's For Dinner? Chicken Parm with Cherry-Tomato Sauce
Desserts
Whip Up a Batch of Almond & Pine Nut Cookies
Breakfast
Focaccia Breakfast Sandwiches
Side Dishes
This Is Our Favorite Thing to Do with Artichoke Hearts
Dinner
Easy Stuffed Shells with Spinach & Gremolata
Appetizers
Tuna & White Bean Crostini
Dinner
Make This Sausage Skillet Dinner for Supper Tonight
Dinner
Rachael's Burger of the Month: Okto-Burgers
Italian Week
Make Your Whole Chicken Dinner on One Sheet Pan
Italian Week
Roasted Cod with Zucchini Is What's For Dinner Tonight
Italian Week
This Is the Most Flavor-Packed Garlic Bread Ever
Italian Week
Taste the Trend: Red Wine Spaghetti
Italian Week
The Easiest Way to Make Eggplant Parm
Italian Week
Baked Gnocchi Mac & Cheese Is the Ultimate Comfort Food
30-Minute Meals
Rachael Ray's Creamy Three-Meat Ragu with Burrata & Pappardelle
