Women-Made Dinners to Celebrate Our New Issue
The summer issue of Rachael Ray In Season is out now! Get your copy here to read our third annual Like a Boss feature.
Monday: Tony Bennett's Mother's Lasagna
When legendary singer Tony Bennett shares his mom's special lasagna recipe, you take it and make it—hundreds of times.
Recipe: Try Tony Bennett's Mom's Lasagna
Tuesday: Angie Mar's Bone-In Rib Eye with Blackberries, Garlic & Prawn Butter
The chef and co-owner of New York City chophouse Beatrice Inn, Angie Mar was one of the cover stars of last year's Like a Boss issue. She made a name for herself off the strength of her meat-centric cooking—and she gives you a taste of it here.
Recipe: Try Angie Mar's Bone-In Rib Eye with Blackberries, Garlic & Prawn Butter
Wednesday: Rach's Mom's Prosciutto-Wrapped Shrimp
Elsa (Rach's mom) came up with pancetta-wrapped shrimp decades ago, and the recipe became the first 30-minute meal Rach ever taught! In this recipe, Rach serves her mom's creation over warm escarole salad and white beans.
Recipe: Try Rach's Elsa-inspired Shrimp with Sage & Prosciutto, Warm Escarole Salad & White Beans
Thursday: Stephanie Izard's Slow-Cooker Coconut Beef Cheeks with Blue Cheese Sweet Potatoes
The first female chef to win Bravo's Top Chef, Stephanie Izard's got plenty of recipes that will satisfy. Her slow-cooker beef with blue cheese potatoes is one of our faves—but get our newest Like a Boss issue for some of her incredible brunch recipes (like rosemary and white chocolate scones).
Recipe: Try Stephanie Izard's Slow-Cooker Coconut Beef Cheeks with Blue Cheese Sweet Potatoes
Friday: Rach's Pizza Onion Burgers
Can't forget about our namesake and most beloved woman in food: Rachael Ray! She's got lots of classic dishes, but we like this one, which combines two of her favorite things—burgers and Italian everything—into one incredible pizza-inspired burger.
Recipe: Try Rach's Pizza Onion Burger
The summer issue of Rachael Ray In Season is available now at magazine.store/rachaelray or at your local grocery or drug store. Tag us on Instagram when you get yours @rachaelraymag.
Ingredient List
For Tony Bennett's mom's lasagna:
- 1 1/4 lb. ground beef (80% lean)
- 2 medium onions
- 1/2 lb. spicy Italian sausage, casings removed or bulk sausage
- 5 to 6 cloves garlic
- 1 can (28 oz.) Italian plum tomatoes
- 1 can (28 oz.) Italian tomato puree
- 2 cans (6 oz. each) tomato paste
- 1/4 cup finely chopped fresh basil leaves
- 1/4 tsp. ground cinnamon
- 1 lb. lasagna noodles
- 3 large eggs
- 5 cups (40 oz.) fresh ricotta
- 12 oz. Pecorino Romano
For the Angie Mar's bone-in rib eye:
- 2 heads garlic
- 3/4 cup olive oil
- 2 prawns or very large shrimp (about 5 oz. total)
- 4 tbsp. butter
- 1/4 vanilla bean
- 2 aged bone-in côte de boeuf or rib eye steaks (1 1/2 inches thick; about 28 oz. each)
- Kosher salt
- 2 pints blackberries
- 1 bunch fresh thyme
For Rach's mom's prosciutto-wrapped shrimp:
- 20 to 24 peeled
- Salt and pepper
- 3 tbsp. olive oil, plus more for drizzling
- 4 large cloves garlic
- 20 to 24 leaves fresh sage
- 20 to 24 thin slices prosciutto di Parma
- 3 oz. pancetta
- 1 medium white or yellow onion
- 1 can (about 15 oz.) cannellini beans
- 1 large head escarole
- About 1/8 tsp. freshly grated nutmeg
- 1 tbsp. sherry vinegar or white balsamic vinegar
- 1 lemon, juiced (about 1/4 cup)
For Stephanie Izard's beef cheeks and potatoes:
- 2 tbsp. canola oil
- 4 lb. beef cheeks (silver skin removed) or boneless short ribs
- 2 cans (13.5 oz. each) coconut milk
- 1/4 cup fish sauce
- 1 tbsp. minced garlic
- 1 tbsp. sambal oelek
- 2 tsp. finely chopped fresh ginger
- 2 lb. sweet potatoes
- 1/3 cup heavy cream
- 2 tbsp. unsalted butter
- 4 oz. mild blue cheese (such as Maytag or Danish)
- 1/4 cup (2 oz.) cream cheese
- Fresh cilantro leaves
For Rach's pizza onion burger:
- 2 tbsp. olive oil
- 2 large onions
- Salt
- 1 tsp. dried oregano
- About 1/4 cup tomato paste
- 1 tsp. Calabrian chili paste or 1 tsp. crushed red pepper
- 1/2 cup red wine
- 1 cup chicken stock or water
- 1 1/2 lb. ground sirloin
- Kosher salt and black pepper
- 1/2 cup fresh flat-leaf parsley
- 6 tbsp. butter
- 3 cloves garlic
- Drizzle of olive oil
- 4 slices each provolone and mozzarella (from the deli counter)
- 4 Italian rolls or 4- to 5-inch pieces of soft Italian bread
- Little Gem lettuce leaves, sliced tomato, and basil leaves, for serving