30 Minute Meals

Rachael Ray's Chicken Patty Parm with Salami Salad is a marriage of a classic chicken meatballs and chicken Parmesan, with no need to bread, batter or fry.

Rachael Ray is fired up for a smokin' taco night with Mezcal Shrimp Tacos with Gauc Crema. Mezcal, fire-roasted tomatoes, paprika and chipotle in adobo bring smoky heat to counter a cool crema and juicy shrimp.

Rachael Ray skips the fuss of making a traditional chicken pot pie by whipping up her easy, stove-top version in half the time. She tops the filling with golden, buttery pieces of puff pastry.

For Korean-Inspired Sloppy Joes with Quick Pickles, Rachael Ray mixes ground pork and beef with new ingredients like pears, sesame oil and gochujang. Her pickles add a sweet crunch that rounds out the sandwich.

Rachael Ray makes her favorite pizza at home in a cast iron skillet. Spicy sausage, chili flakes and honey liven up her Hot Sausage Cast Iron Skillet Pan Pizza.

Rachael Ray beats any restaurant fare with Oklahoma Style S'mack Burgers with slices of Vidalia onions smashed into the patties. Powdered buttermilk and dried spices turn Ranch-Flavored Tater Tots into an irresistible side dish.

Rachael Ray uses a Korean-inspired batter and slaw to shake up the traditional fried chicken game with her Trendy Fried Chicken with Kimchi Slaw.

Rachael Ray proves that it pays to perfect the classics with her Pasta with Vodka Sauce and Shrimp. Her easy vodka sauce is both simple and sumptuous, and adding shrimp elevates it to a perfect meal for a date night.

Rachael Ray's Bacon, Beans, Eggs, Taco Tots Burritos have all the best breakfast foods wrapped up in one tortilla, making them the perfect choice for breakfast for dinner.

Rachael Ray reinvents the everyday pork cutlet with her thin and crispy fried Pork Tonkatsu with Shiso and Savoy, topped with a sweet and tangy sauce.

Rachael Ray makes her husband John's favorite sandwich, the Cusimano Special -- a beef au jus with an Italian twist, adding provolone sauce, roasted peppers and pickled peppers. It's so beloved that they call it 'Da Cuz for short.

The secret to Rachael Ray's cheese-steak fries is that there's no steak! Instead of sliced beef, she packs portobello mushrooms with flavor and layers them on fries with cheese sauce for a meat-free win.

Rachael Ray makes Shakshouka, which is easier to make than it is to say! This savory Middle Eastern dish of tomatoes and eggs is typically served for breakfast, but it's a hearty meal any time of day.

Rachael Ray shows that breakfast for dinner doesn't have to mean pancakes and scrambled eggs. She whips up crave-worthy Chilaquiles with a rich, red chile sauce made with Guajillo peppers for a satisfying kick.

Rachael Ray's Deviled Chicken Francese gets its devilish flavor from spicy Calabrian chile paste, tangy Dijon mustard and sharp Pecorino Romano cheese. Charred Bread and Arugula on the side make sure no sauce is wasted.

Rachael Ray takes on the classic burger and fries combo and gives it a south-of-the-border twist with a mix of chorizo sausage and ground beef, and she uses spices to turn frozen waffle fries into a zesty side.

Big lumps of crabmeat are the secret to Rachael Ray's twist on pasta carbonara. The bright flavors of crab, celery, lemon and sherry balance rich, creamy egg yolks, fatty pancetta and sharp cheese in her Carbonara with Crab.

Each salad on Rachael Ray's 3-Salad Chef's Salad Plate has a unique flavor. There's the tangy kick of horseradish in the beef salad, the spice of cayenne in the deviled ham salad and the salty capers in the chicken rillette.

For takeout made at home, Rachael Ray throws together a quick Salt and Pepper Shrimp appetizer and easy chicken dish. Her 3-Cup Chicken with Rice is a riff on the popular 3-cup meal.

Rachael Ray turns up the flavor on a steakhouse staple with her Sichuan Steak au Poivre with Scallion Mashed Potatoes, which uses both Sichuan and black peppercorns.

Rachael Ray makes her Chicken Curry in a Hurry with Basmati featuring a homemade curry spice blend that allows her to experiment with flavors.

Rachael Ray's Barbecue Chicken Pan Pizza is the perfect mix of salty, sweet, tangy and sharp. She bakes the pizza dough in cast iron until it's crispy and tops it with barbecue chicken, mozzarella and cheddar cheese.

Rachael Ray gives cheesy chicken enchiladas a makeover by transforming them into Mexican Lasagna Suiza. She blends tomatillos with two cheeses, crema and layers of tortillas to create a golden, bubbly weeknight dinner.

Rachael Ray thinks outside the box with this soup and salad combination. The garnish is a game-changer in her Tomato Soup with Cheddar Dill Popcorn, and her Reuben Salad is topped with all the fixings of the deli sandwich.

Rachael Ray makes a huge Buffalo Chicken and Blue Ranch Statement Salad that's perfect for a dinner party or a big game night.