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. 

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 

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

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 

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

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. 

• 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

• 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

• 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)

• 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

• 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