What I’m feeling right now: spicy mussels, hearty pastas, artichoke hearts on everything, and my (mostly) homemade chicken soup—just in time for spring cold season.

By Rachael Ray
February 21, 2019
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Spanish mussels in cooking pot
Photography by Kate Mathis
| Credit: Photography by Kate Mathis

Spanish Mussels & Fries

spanish mussels and fries
Credit: Photography by Kate Mathis

Recipe: Try our Spanish Mussels & Fries

White Lamb Ragu

white lamb ragu
Credit: Photography by Kate Mathis

Recipe: Try our White Lamb Ragu

Sliced Steak with Creamed Spinach & Artichokes

Sliced Steak with Creamed Spinach & Artichokes
Credit: Photography by Kate Mathis

Artichoke Pasta with Chicken & Radicchio

Artichoke Pasta with Chicken & Radicchio
Credit: Photography by Kate Mathis

My sister Maria's birthday is in March. This dish might be her birthday meal.

Crispy-Skin Fish with Roasted Cherry Tomato Sauce

Crispy-Skin Fish with Roasted Cherry Tomato Sauce
Credit: Photography by Kate Mathis

Drunken Lemon Cream Pasta with Asparagus

Drunken Lemon Cream Pasta with Asparagus
Credit: Photography by Kate Mathis

Swordfish Cutlets with Pepper Sauce

Swordfish Cutlets with Pepper Sauce
Credit: Photography by Kate Mathis

John and I make swordfish cutlets often. This sweet and spicy pepper sauce is really addictive, but another go-to is to top the cutlets with a simple raw tomato sauce with basil, red onion, and garlic.

Balsamic-Glazed Chicken with Fennel & Celery Slaw

Balsamic-Glazed Chicken with Fennel & Celery Slaw
Credit: Photography by Kate Mathis

Turkey Grilled Cheese with Suiza Dipper 

Turkey Grilled Cheese with Suiza Dipper
Credit: Photography by Kate Mathis

Chicken Soup with Lemon

Chicken Soup with Lemon
Credit: Photography by Kate Mathis

Recipe: Try our Chicken Soup with Lemon