Grilled Shrimp, Peach & Arugula Salad with Calabrian Chile Vinaigrette
Fire up the grill for the mid-summer salad of champions, starring juicy peaches.
Cantaloupe, Fennel & Burrata Salad with Crispy Shallots
For a tangier twist, swap in oranges or grapefruit for the cantaloupe.
Spring Salad with Pistachios & Burrata Toasts
"My family loves shaved asparagus salads. We serve them up often with chicken Milanese or sliced steaks. Here I'm saying the salad is enough-as long as there's bread and cheese!" —Rach
Green Goddess Chicken Salad with Radishes & Snap Peas
There's no dish more quintessentially Californian than a pile of fresh produce drizzled with this tangy, herbaceous classic: green goddess salad dressing. All chickened out? Replace the poultry with grilled salmon or shrimp.
Rachael Ray's Chicken Milanese with Escarole Salad
"You know how I love a chicken cutlet! This one has a breading that’s bumped up with Parm, granulated garlic, lemon zest, crushed red pepper, and plenty of dried herbs. It’s also great with pork or veal cutlets." —Rach
Spice-Rubbed Butterflied Roast Chicken
Roasting and baking both rely on even heat, but these days roasting usually means using high temperatures to cook large cuts of meat (such as chickens, turkeys, tenderloins, or even whole fish!) until tender on the inside, crispy on the outside, and bathed in delicious pan drippings.