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


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 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