Rachael Ray's Rule-Breaking 30 Minute Meals

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

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

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)

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

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

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

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

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

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

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

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