Rachael Ray's Rule-Breaking 30 Minute Meals

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

Rachael Ray's Bavette with Smoked-Almond Romesco & Lemony Greens

steak with romesco sauce

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. 

Recipe: Try Rachael Ray's Bavette with Smoked-Almond Romesco & Lemony Greens

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

sausage peppers and broccoli rabe

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.

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

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

chicken ragu pasta

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.

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

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

Fish with Red Wine Sauce & Rosemary Potatoes

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

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

Rachael Ray's Bolognese-Style Chicken Cutlets

Bolognese-Style Chicken Cutlets

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.

Recipe: Try Rachael Ray's Bolognese-Style Chicken Cutlets

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

Kale Salad with Chorizo, Leeks & Garbanzos

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

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

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

Japanese CrispyTuna Steaks with Stir-Fried Green Beans

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

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

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

pasta cacio pepe pink peppercorns

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

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

Rachael Ray's Beef Milanese with Everything

steak tomatoes arugula parmesan on black plate

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

Recipe: Try Rachael Ray's Beef Milanese with Everything

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

steak blue cheese watercress walnut pesto

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

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