In honor of our third annual Like a Boss issue, we're sharing some of our favorite weeknight dinners created by women.

By Kelsie Schrader
May 23, 2020
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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

tony bennets mothers lasagna
Credit: Photography by Kate Mathis

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

bone-in rib eye with blackberries garlic and prawn butter
Credit: Photography by Nicole Franzen

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. 

Wednesday: Rach's Mom's Prosciutto-Wrapped Shrimp

Shrimp with Sage & Prosciutto, Warm Escarole Salad, and White Beans
Credit: Photography by Kate Mathis

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. 

Thursday: Stephanie Izard's Slow-Cooker Coconut Beef Cheeks with Blue Cheese Sweet Potatoes

slow-cooker coconut beef cheeks
Credit: Photography by Nicole Franzen

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). 

Friday: Rach's Pizza Onion Burgers

pizza onion burger
Credit: Photography by Nicole Franzen

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