To me, the best of any creative endeavor—whether that's music, art, or cooking—comes from breaking rules and having some abandon!

By Rachael Ray
January 22, 2019
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Rachael Ray's Bavette with Smoked-Almond Romesco & Lemony Greens

steak with romesco sauce
Credit: Photography by Kate Mathis

I like to write in freehand equivalents (half a palmful, a turn of the pan of oil, etc.) because I don't have the patience for exact measurements. 

Rachael Ray's Rope Sausage with Roasted Peppers & Broccoli Rabe

sausage peppers and broccoli rabe
Credit: Photography by Kate Mathis

I rarely order broccoli rabe in a restaurant because it's often cooked to death. This is how rabe rolls: Short-parboil it (to remove some bitterness). Then dry it and toss in a skillet with some strong flavors, like chiles and garlic, to balance it out.

Rachael Ray's Pasta Con Pollo Alla Genovese (Chicken Ragu)

chicken ragu pasta
Credit: Photography by Kate Mathis

My traditional Bolognese cooks slowly over hours to build layers of flavor, perfect for a chilly, lazy Sunday. But Monday through Friday, this sauce can be made in 30 minutes and it's really good.

Rachael Ray's Fish with Red Wine Sauce & Rosemary Potatoes

Fish with Red Wine Sauce & Rosemary Potatoes
Credit: Photography by Kate Mathis

Sorry, wine police, I drink red with everything, including fish.

Rachael Ray's Bolognese-Style Chicken Cutlets

Bolognese-Style Chicken Cutlets
Credit: Photography by Kate Mathis

When pounding the chicken with the mallet, use smooth and firm but even strokes in a down and away motion to avoid tearing the meat.

Rachael Ray's Kale Salad with Chorizo, Leeks & Garbanzos

Kale Salad with Chorizo, Leeks & Garbanzos
Credit: Photography by Kate Mathis

You can massage kale (like, literally massage it with your hands) into a tender salad green that even kale-haters will enjoy.

Rachael Ray's Japanese Crispy Tuna Steaks with Stir-Fried Green Beans

Japanese CrispyTuna Steaks with Stir-Fried Green Beans
Credit: Photography by Kate Mathis

When I bread tuna or swordfish, I never flour or egg the fish since it has enough moisture to attach to the crumbs naturally.

Rachael Ray's Cacio e Pepe with Black & Pink Peppercorns

pasta cacio pepe pink peppercorns
Credit: Photography by Kate Mathis

I like a combo of black and pink pepper because they hit different notes on the tongue and the back of the palate.

Rachael Ray's Beef Milanese with Everything

steak tomatoes arugula parmesan on black plate
Credit: Photography by Kate Mathis

This traditional breading procedure—flour, egg, crumbs, spices—is great for chicken or pork loin cutlets as well.

Rachael Ray's Sliced Rib Eye Steaks with Watercress Walnut Pesto & Blue Cheese Crumbles

steak blue cheese watercress walnut pesto
Credit: Photography by Kate Mathis

I like to serve the steaks with celery sticks and store-bought onion rings.