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!
Rachael Ray's Bavette with Smoked-Almond Romesco & Lemony Greens
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
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)
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
Sorry, wine police, I drink red with everything, including fish.
Rachael Ray's 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
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
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
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
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
I like to serve the steaks with celery sticks and store-bought onion rings.