Cherish your loved ones all week long.


Monday: Rachael Ray's Creamy Three-Meat Ragu with Burrata & Pappardelle

Rachael Ray's Creamy Three-Meat Ragu with Burrata & Pappardelle
Credit: Photography by Kate Mathis

As Rach always says, pasta is love. Kick off the week with lots of both. Between  the thick al dente noodles, a heaping portion of parm, a splash (or more) of white wine, a hearty beef-veal-sausage combo, and the sweet, sweet victory that is Burrata, your loved ones won't be able to stop staring at you with heart eyes. 😍

Tuesday: Apple-Cheddar Fondue

apple cheddar fondue

Fondue might seem intimidating, but it's actually ridiculously easy. This one only takes 10 minutes and tastes delicious with apples, crunchy veggies, green grapes, alllll the bread, and whatever else you're craving. Plus, imagine all the lovey-dovey eye contact you can make while dipping. 

Recipe: Try our Apple-Cheddar Fondue

Wednesday: Rachael's Mussels & Fries

spanish mussels and fries
Credit: Photography by Kate Mathis

Take a trip to the French Riviera or the south of Spain for the evening with this seafood-frites dinner. There's a ton of garlic, so maybe keep the kissing to a minimum. Or don't. Doesn't matter. 

Recipe: Try Rach's Mussels & Fries

Thursday: Fettuccine with Scallops & Lemon-Tarragon Butter

Fettuccine with Scallops & Lemon-Tarragon Butter
Credit: Photography by Christopher Testani

Another pasta dish because you and your loved one(s) deserve it. This one feels fancy but only takes 30 minutes, which leaves more time for watching your favorite rom com.

Friday: Bone-In Ribeye with Blackberries, Garlic & Prawn Butter

bone-in rib eye with blackberries garlic and prawn butter
Credit: Photography by Nicole Franzen

Today's the day to go all out! Bone-in ribeyes have tons of juicy flavor, and this one takes it to the next level with roasted garlic, tangy butter, berries, and thyme. Sounds fancy, but don't be fooled—it takes just under an hour to make. May we suggest a rosé Campari spritz and some raspberry truffles to complete your meal?

Shopping List

For the creamy three-meat ragu with burrata & pappardelle:

  • 1 tbsp. olive oil
  • 2 tbsp. butter
  • 1/2 lb. ground beef
  • 1/2 lb. ground veal
  • 1/2 lb. sweet Italian sausage
  • Salt and finely ground black pepper
  • 1 scant tsp. white pepper
  • 1 carrot
  • 1 large shallot
  • 2 tbsp. fresh sage
  • 2 large cloves garlic
  • Freshly grated nutmeg
  • 1 tbsp. tomato paste
  • 1 cup white wine
  • 2 cups passata or tomato puree
  • 1 cup chicken stock
  • 1 lb. (or 500 grams) pappardelle
  • 1 cup freshly grated Parmigiano-Reggiano, plus more for topping
  • 8 oz. Burrata cheese
  • A handful of fresh flat-leaf parsley

For the apple-cheddar fondue:

  • 1 cup cider
  • 8 oz. shredded yellow cheddar
  • 8 oz. shredded Monterey Jack
  • 2 tbsp. cornstarch
  • Freshly grated or ground nutmeg
  • Sliced apples, for serving

For the mussels & fries:

  • 1 bag (about 26 oz.) extra- or super-crispy fries (from the freezer section)
  • 3 tbsp. olive oil
  • 3/4 lb. cured chorizo (Rach likes Gaspar's spicy or mild)
  • 2 leeks
  • 1 pt. cherry tomatoes or 1 package (8 to 10 oz.) cherry tomatoes on the vine
  • 7 large cloves garlic
  • 2 tbsp. fresh thyme leaves
  • 2 tsp. smoked paprika
  • 1 lemon
  • 1 tsp. crushed red pepper (optional)
  • Salt and pepper
  • 1 cup white wine or beer
  • 2 1/2 lb. mussels
  • 3/4 cup fresh flat-leaf parsley tops
  • 3 tbsp. butter

For the fettuccine with scallops & lemon-tarragon butter:

  • 4 tbsp. butter
  • 2 cloves garlic
  • 1/2 cup dry white wine
  • 16 medium scallops (1 lb.)
  • 1 tbsp. canola oil
  • 12 oz. fettuccine
  • 3 tbsp. each chopped fresh flat-leaf parsley and tarragon
  • 1 tbsp. lemon zest

For the bone-in ribeye with blackberries, garlic & prawn butter:

  • 2 heads garlic
  • 3/4 cup olive oil
  • 2 prawns or very large shrimp (about 5 oz. total), with shells and preferably heads
  • 4 tbsp. butter
  • 1/4 vanilla bean
  • 2 aged bone-in côte de boeuf or ribeye steaks (1 1/2 inches thick; about 28 oz. each)
  • Kosher salt
  • 2 pints blackberries
  • 1 bunch fresh thyme
  • Tartiflette