Risotto Milanese with Asparagus & Shrimp
People don't think of risotto as a 30-minute meal, but it should take no more than 18 minutes from the time you start adding the liquid until it's ready to serve.
Try Rachael's Risotto Milanese with Asparagus & Shrimp
Tomato-Fennel Soup with Parm-Crusted Grilled-Cheese Soldiers
No matter where you live, nothing warms a soul, or a spring cold, like tomato soup and grilled cheese cut into 'soldiers,' or sticks, for easy drinking.
Fish Francese on Toast with Vegan Tartar Sauce
As soon as the Yankee Marina on Lake George, New York (where I grew up), opens, I look forward to driving our little wooden speed boat, Delicious, up the lake to the Algonquin. I always get a Fish Point sandwich. Here's an at-home version with my special tartar sauce. The sauce is vegan, thanks to mayo that's made with aquafaba (chickpea water). We bake frozen fries to serve alongside with malt vinegar and salt.
Try Rachael's Fish Francese on Toast with Vegan Tartar Sauce
Orecchiette with Broccoli Rabe Pesto
Cook your orecchiette one minute shy of the package instructions, since it will continue cooking after you drain the pasta.
Try Rachael's Orecchiette with Broccoli Rabe Pesto
Go-Greek Grilled-Chicken Salad with Creamy Dressing
It's hard to get excited about salad night, but this garlicky greek-yogurt dressing will sell you on greens and veggies!
Try Rachael's Go-Greek Grilled-Chicken Salad with Creamy Dressing
Sweet Spring Vegetable Linguine with Carrot-Top Pesto
This is a fresh take on pasta primavera—hold the cream. These days most fruits and vegetables are "seasonless." But tender young carrots and sweet green peas make me think of spring.
Try Rachael's Sweet Spring Vegetable Linguine with Carrot-Top Pesto
Almond-Crusted Sole with Chard Pesto & Rice Pilaf with Peas
The secret to perfect rice? Fluff it with a fork before serving!
Tuna Steak Patty Melts
I love burgers! (I've done a burger recipe in nearly every issue of this magazine for the past 12 years.) However, I also love a tuna melt, so I decided to make a thin tuna steak melt with a pissaladière-inspired onion-and-anchovy topping. This is a fantastic, fancy cousin to tuna melts and patty melts. Serve with a frisée and Bibb lettuce salad with a light vinaigrette.
Try Rachael's Tuna Steak Patty Melts
Roasted Red Pepper & Hot Coppa Parmigiana
Sweet and spicy and gluten-free, this casserole is similar to lasagna, but with the pasta layers replaced by roasted red peppers.
Try Rachael's Roasted Red Pepper & Hot Coppa Parmigiana
Garlic-Ginger Chicken with Green Beans, Peppers & Peanuts
We all love a good MYOTO - Make Your Own Takeout!