Rachael Ray's Meals in Minutes - Episode Guide

Viewers may not know that they've been eating Tonkatsu for years; Rachel reintroduces viewers to her version of the dish -- fried pork chops, served with an umami rich sauce.

It's make-your-own-take-out time; on the menu tonight is Thai chicken; made with both sweet and hot peppers, topped with basil and mint, it's sure to become a takeout favorite.

Rachel is cooking up pork loin chops with sweet onions and apples and serving it with twice-baked potatoes topped with sour cream and chives, all in minutes.

In honor of Rachel's rock star friends, she's making Hella Mexa Suiza Burgers, or hamburgers and fries cooked with Mexican spices and topped with Swiss and Mexican soft cheese.

Rachel is coming in strong with this flavorful pork chop pizzaiola recipe made with blistered tomatoes, onions and garlic cooked a la plancha style.

Pad Thai is a crowd favorite and less intimidating than one might think to make; this recipe literally takes minutes to make, so much so that Rachael makes the recipe twice with shrimp and chicken.

Rachael shows viewers how to make an impossibly delicious brunch menu of Parm Frittata with tomato sauce, served with a side of sausage and a simple salad that can be served all day.

This classic childhood combo from gets an adult makeover; Rachael shows viewers her version of a creamy tomato soup and a spicy grilled cheese.

Rachael demonstrates how to make her version of a Thai Whole fish and Fish Fillet Supper; they are served with a corn and cherry tomato salad with fresh basil and mint.

Rachael teaches how to make mushroom-lover pasta; it features varieties like chicken of the woods, hen of the woods, rainbow oysters and more; it is served alongside taleggio cheese sauce and ribbony egg pasta.

Rachael takes a traditional ballpark sausage sandwich to the next level; her recipe calls for seasoned bone-in pork chops.

Rachael shows how to whip up a French-country inspired tangy, creamy chicken dinner with vinegar and tarragon; it is served alongside a simple salad and baguette with soft butter.

On a "Make Your Own Takeout" night, Rachael teaches how to create her version of Khua Kling, a Thai stir fry dish; it is made with ground beef, lime leaf, red curry paste and more; it is served with short grain rice.

Rachael demonstrates how to make flavorful Manila clams that can serve two people, a group of four, or even a large gathering of twenty guests; she also cooks up a side dish of warm zucchini and corn salad with charred ciabatta bread.

Rachael teaches how to make an Israeli inspired tahini-based yogurt sauce with harissa that she's serving over charred chicken and family-style pita.

Surf and turf is a great combo, make that combo even better by combining it with taco night; Rachael shows how to make the ultimate date night combo of crab nachos and steak tacos.

Rachael Ray prepares a sauteed chicken dinner served with sauteed vegetables and flavored with heavy cream, dijon mustard and imported beer.

Rachael Ray expertly prepares a crispy flake cod fish taco and serves it with a side of refried beans.

Rachael cooks plant-based burgers; sautéed onions and a blue cheese sauce top the flavorful patties.

Rachael shows how to make a family favorite recipe of pork cutlets with a fruity and savory huckleberry sauce; she serves them with potato salad, broccolini, and fresh cherry tomatoes.

In this two-for-one episode, Rachael shows us a unique take on traditional pesto sauce with a base of herbs and charred onions that pairs with a Mediterranean chicken salad.

Rachael shows us how to make a beautiful, white, quick cooking ragu sauce that she'll serve over ribbony pappardelle pasta cooked al dente style.

Semi-dried tomatoes, a fairly new staple in American grocery stores, are both bitter and sweet at the same time; they have big flavor, an easy chew and Rachael demonstrates how to use them as the star in her recipe for a pesto that's paired with broccolini and served with sausage.

Rachael shows us how to spice up a charred tomato sauce and pasta dinner in two ways, in minutes. In one dish she's serving the pasta over sausage and in the other dish she pairs the pasta with chickpeas that are seasoned for heat.

Rachael is going to show us how to take your favorite summer staple of grilled corn on the cob to a whole new level by combining it with spicy chili, cotija cheese, and more with her recipe for Mexican street corn pasta.

Rachael makes a smoky, Asian-inspired barbeque sauce to slather over Sockeye Salmon cooked with crispy breadcrumbs and green onions, served with white Basmati rice.

In this episode Rachael's in party mode and she's firing up popcorn with popcorn chicken and if you like those both super spicy, you're in the right place at the right time.

Rachael is taking us on a Grecian adventure from her kitchen with this recipe for Greek-style lamb meatballs and her very own creation, "feta-sghetti," a spaghetti dish served with a decadent white feta sauce.

Rachael demonstrates how to make your own takeout at home and how to stock your pantry for today's recipe called, "Chicken Chow Fun," a Chinese-American takeout favorite with a rice-noodle base, chicken, and vegetables.

Arroz con pollo or chicken and rice is a traditional Latin American dish loved by millions worldwide. Rachael will show you how to make it quickly and easily so that it becomes a household staple.

Rachael prepares a family-friendly, go-to meal of saut ed chicken thighs marinated with chili crisp, cooked with mango salsa, and served with steamed vegetables.

Inspired by international film star and cookbook author Sofia Loren's recipe for Eggplant Parmigiana, Rachael makes the dish "in the proper Italian style" and with ample amounts of rich, aged Parmigiano Reggiano cheese.

To celebrate her wedding anniversary, Rachael prepares her famous Beet Risotto that's made with roasted beets, red wine, onions, ricotta salata, and more. She also uses the rice leftovers to make flavorful Arancini balls with peas and flavorful breadcrumbs.

Rachael prepares a classic pesto sauce using fresh basil, roasted pistachios, and pine nuts, combined with Pecorino and Parmigiano cheeses. She then cooks it "Lucca Style" with potatoes and green beans and serves it over super-size pasta.

Rachael cooks a flavorful Mexican-style dish of halibut fish tacos along with Pico de Gallo and John serves up a tall glass of refreshing watermelon Margaritas.

Korean fried chicken is one of John's favorite dishes; Rachael prepares this sweet and spicy meal at home and shows how to pair the dish with Persian cucumbers, daikon radishes and kimchi, all served on sweet hot rolls.

Rachael prepares a flavorful Korean-style taco with a spicy, soy-based recipe that perfectly combines salty and sweet ingredients.

Everyone loves lasagna, and Rachael shares her tips for making a delicious, authentic lasagna made with egg pasta and guanciale, layered with marinara and bechamel sauce.

Rachael prepares a new, fun, and summery take on a beloved American dish, the Tater Tot Casserole. Her sister Maria rounds out the meal with a homemade, seasonal berry cobbler.

Rachael shows how to cook hot honey chicken, a simple and enjoyable dish made with seasoned chicken thighs, which she serves with charred corn on the cob. Meanwhile, Maria prepares Rachael's favorite cherry pie, and John makes an adult milkshake paired with bourbon.

Rachael embraces the Italian tradition of cucina povera, where nothing goes to waste. She crafts a delicious Tuscan-style meatloaf served over crispy roasted potatoes. To complement the dish, John stirs up a "Siena Sour," and Maria bakes a decadent ricotta cake with fruit for dessert.

Rachael reinvents chili by combining lamb and beef chorizo for a bold, hearty twist on the classic. John shakes things up with his margarita creation, the Amaro-Rita, while Maria bakes a savory scallion and black pepper cornbread to complete the meal.

Rachael turns pantry staples into a flavorful feast, starting with roasted potatoes, broccoli, garlic, and tomatoes. She then seasons and sears skirt steaks to perfection. John complements the meal with his rich and indulgent chocolate Negroni cocktail.

Rachael and her sister Maria, joined by friends Leida and Vina, cook up a feast in Rachael's Tuscan kitchen.

Rachael serves up one of her classic brunch dishes: savory chicken meatballs with oatmeal, topped with raisins, pine nuts, and honey. Maria bakes warm cinnamon-sugar twists, while John mixes up a refreshing Sgroppino cocktail with Prosecco and lemon sorbet.

Rachael cooks up all of John's favorite dishes, starting with her spicy-sweet Bucatini all' Amatriciana, a pasta dish inspired by her mother's "all' America" recipe. She pairs it with a comforting side of wilted greens, Borlotti beans, and cured pork. John rounds out the meal with a twist on a Negroni, using artichoke liqueur for a unique sweet and sour flavor. 

Rachael shows the ultimate way to beat the winter chill with her irresistible Italian Brisket. Coated in a flavorful blend of extra virgin olive oil, shallots, garlic. herbs, and more, this brisket slow cooks to tender perfection. 

Rachael adds a delicious twist to a classic chicken dinner with her recipe for Chicken Under a Brick. 

Rachael and her friend, TV host and cookbook author Anna Francese Gass, are preparing a delicious feast together in Rachael's Tuscan kitchen.

Rachael prepares saut ed red shrimp with homemade stock, served over a vibrant vegetable salad. John mixes a Pre-Prohibition Martini with a spicy kick. and Rachael's friend. Giancarla. joins her to make a tray of delicious baked large shell pasta. 

Rachael creates a crowd-pleasing Green and White Lasagna. layering mixed greens, cheese. sauteed mushrooms, sauce. and more for a truly flavorful dish. Meanwhile, John crafts the Inverno Verde. a cocktail that's the perfect pairing for this hearty meal.  

Rachael prepares her flavorful Saffron Pasta. paired with boneless chicken breasts sauteed with saffron. carrots, citrus, fennel. and more.  

Rachael prepares gnocchi from scratch, cooking them in butter and sage until golden and flavorful. 

Rachael creates a hearty ragu sauce using sauteed vegetables and locally sourced Cinghiale meat, pairing it with Pic, a Tuscan pasta similar to a thicker spaghetti. 

Rachael prepares a simple yet flavorful braised Dirty Martini Chicken, paired with a rich brown butter sage pasta. To complement the dish, John puts a unique spin on the classic Lady Cocktail, creating his own version, the La Donna Rosa.  

Rachael shows how to cook like an Italian local with her recipe for a rustic Tuscan fish stew, Cacciucco. 

Dr. lan joins Rachael in her upstate kitchen to cook one of his mom's favorite dishes, spiced lamb chops topped with Rachael's mom's signature mint sauce. For dessert. he shares his aunt's famous sweet potato pie. 

Rachael shows how to recreate a world-famous fast food fish sandwich at home, complete with her signature tartar sauce and served on soft brioche buns with crispy french fries. John mixes up a strawberry gin cocktail inspired by a legendary band. 

Fried chicken is always a crowd favorite. and Rachael takes it up a notch with a homemade curry and yogurt marinade that transforms her signature "shake and fry" method into something special. 

Rachael works her magic in her upstate kitchen. turning a classic eggplant sub into a bold, sausage-style sandwich with a punchy blend of pantry spices. While it roasts. John shakes up a smoky bourbon Manhattan. 

Rachael puts an Italian spin on the classic French dip. marinating steak in bold Italian seasonings for a warm. comforting sandwich perfect for cooler days. John joins in with a nod to his roots, mixing up a vibrant Paper Plane cocktail. 

Rachael cooks up a comforting. smoky turkey chili that, perfect served in a bowl or wrapped in a taco shell. She complements the dish with zesty poblano green rice. fresh pico de gallo, and creamy guacamole. 

MYOTO is a phrase that Rachel came up with years ago; it's short for make your own takeout; Rachel's intention behind it is to encourage people to recreate restaurant meals in their own kitchens; she brings this idea to life with a Thai green curry.

Rachel shows how to make a homemade burger with housemade barbecue sauce, American cheese, crispy bacon and a pinto-bean dip, skipping the drive-thru.

Rachael builds the ultimate buffalo chicken club with baked bacon, thick smoked blue cheese dressing and toasted white bread with lettuce and tomato; John serves "John Daly" cocktails, vodka versions of the Arnold Palmer, made with rooibos red tea.

A taste of Italy with a meal starting with decadent deviled eggs stuffed with nduja, a spicy Calabrian salami spread; she prepares lemon pepper pasta served alongside sauteed chicken cutlets, leeks and cheese; Green Lantern cocktail with chartreuse.

Rachael makes a classic shepherd's pie with browned ground beef and sauteed vegetables, elevated by her rich mashed potato topping made from hand-milled potatoes blended with sour cream, onion, and cheddar cheese.

Rachael shows how fun and easy it can be to make a homemade poke bowl, a popular Hawaiian dish featuring diced raw fish tossed in sauce and served over rice.

Rachael brings a taste of Italy to Upstate New York with her Stuffed Tomatoes and Olive Leaf Pasta. The baked tomatoes are filled with a flavorful anchovy and breadcrumb mixture, while the spinach pasta is tossed in a yellow tomato sauce. 

Rachael kicks off summer with a fun and indulgent meal that will get everyone running to the table. She starts with S'mac Dogs, beef hot dogs on cheesy buns topped with a special sauce inspired by a fast-food favorite. Next, she serves hamburgers loaded with blue cheese, sweet onions, and bacon. To complement the feast, John mixes a Michelada, a spicy cocktail that blends the kick of a Bloody Mary with the refreshing crispness of cold beer. 

Rachael makes two takeout favorites at home, starting with chili crisp hot wings marinated overnight in Shaoxing wine and smoked soy sauce. Next, she makes moo shu pork loaded with mushrooms, cabbage, and carrots, drizzled with hoisin sauce and served in crisp lettuce cups.

Rachael revisits her classic Beef Brutus, a steak and Caesar salad dish she created while writing her first cookbook, this time adding crispy bacon and smoked blue cheese crumbles. To pair with it, John mixes a Cherry Martinez made with fresh cherries, gin, and red vermouth. 

Rachael puts a bold spin on John's favorite Roman classic, Carbonara, by layering in the rich flavors of speck and a hint of saffron. To balance it out, she serves a bright and refreshing take on Panzanella, the beloved Tuscan bread and tomato salad.

Rachael puts a spicy twist on the classic Hot Brown sandwich by adding jalapeño bacon, shredded pepper jack cheese, and bold Mexican flavors. To complement the dish, John mixes up a refreshing silver tequila "Blue Margaria" slushie, served over crushed ice in honor of Rachael's sister Maria.

Rachael shows how to make five delicious bruschettas featuring onion, puttanesca, mushroom, artichoke, and beet. Meanwhile, John keeps things cool with a light and refreshing Iced Tea Aperol Spritz made with unsweetened sangria-flavored iced tea.

Rachael puts a bold Italian spin on a classic patty melt with her chicken parmesan version, loaded with Italian seasoning, topped with mozzarella and provolone, and served with fries and a red sauce for dipping. To go with it, John mixes up "Roseberry Martinis" made with muddled rosemary, fresh raspberries, gin, and a few extra touches.

Rachael brings the flavor with her Lemon Lover's Chicken Cutlets and Pesto Pasta. She whips up a vibrant pesto loaded with fresh basil, cheeses, hazelnuts, and roasted pine nuts, then tosses it with Italian pasta.

Rachael shares her secrets for the ultimate Bacon Jack Burger, from scoring the meat for perfect portions to packing equal amounts of crispy bacon into every bite.

Rachael puts a flavorful spin on the classic American favorite, Sloppy Joes, by sautéing a savory mix of ground beef and beef chorizo with fresh vegetables and bold seasonings, all piled high on brioche buns.

Rachael turns charred poblano peppers into a savory sensation, stuffing them with sautéed meats and a colorful vegetable medley, topping them with cheese, and baking until golden brown.

Rachael prepares a hearty, protein-packed Salsa Verde Chicken Tortilla Soup that's comforting, delicious, and filling. Meanwhile, John shakes up a refreshing "White Wedding" cocktail topped with a cucumber garnish.

Rachael shares her secret recipe for the perfect pico de gallo, taking her Carne Asada Tacos to the next level. To round out this amazing Mexican meal, she also shows how to make flavorful black beans and green rice side dishes.

Rachael shows how to bring the festive spirit of Cinco de Mayo to any day with her indulgent street corn nachos loaded with Mexican crema. She also whips up a vibrant carne asada salad.

Speck, a smoked prosciutto coated in black pepper, is one of Rachael's favorite ingredients, and she puts it to good use in her original recipe for Harissa and Fire-Roasted Tomato Spaghetti.

Rachael puts a fresh spin on the classic Tuscan cacciatora by making flavorful baked chicken meatballs paired with creamy ricotta mashed potatoes. This comforting, hearty meal comes together quickly and delivers a big flavor.

Rachael brings her beloved Beet Risotto recipe from Italy back to her Upstate New York kitchen, sharing expert tips on roasting beets, incorporating the greens, selecting the perfect wine, and toasting the rice to perfection.

Rachael shows how to bring the flavors of your favorite Indian restaurant to your kitchen with her easy and flavorful Green Tikka Masala, served alongside naan and basmati rice. To complement the meal, John crafts a refreshing Raspberry Mule.

Rachael shows how to make a hearty Migas Frittata packed with eggs, chorizo, and cheese, served alongside her homemade salsa and fresh pico de gallo. While it cooks, John shakes up an adult fountain drink made with coffee liqueur and vodka.

Rachael cooks up a vibrant Thai Chicken and Basil stir-fry loaded with vegetables and Thai chilies, served over jasmine rice.

From her kitchen in Upstate New York, Rachael recreates an unforgettable Tuscan-inspired burger. Served on a fluffy kaiser roll with fresh tomatoes, this hearty pork burger is topped with melted mozzarella and provolone.

Rachael serves up a surprising spin on pasta, starring sweet, tangy strawberries macerated in rich balsamic and tossed with sautéed shallots, cheese, and perfectly cooked noodles. John blends a "Roman Holiday" cocktail that's full of strawberry flavor.

Rachael shows how to make traditional Ukrainian cod with spicy tomato sauce served over egg noodles. Meanwhile, John prepares a Fresh Pickle Martini made with freshly muddled cucumber.

Rachael brings the flavor outdoors with a showstopping dinner that starts with her signature deviled egg Caesar salad. Then it's on to rich and spicy deviled egg sliders, followed by sizzling shrimp and Portuguese chouriço skewers hot off the grill.

Rachael creates the ultimate movie night meal with her buttermilk-battered, deep-fried popcorn chicken paired with stove-popped dill-cheddar popcorn. Meanwhile, John mixes a refreshing and citrusy Yuzu Lychee Vodka Collins.

Rachael shares two irresistible snackable suppers for fans of pigs in a blanket that will have everyone coming back for more. She begins with her "Everything Piggy," featuring mustard, scallion cream cheese, and a generous sprinkle of everything seasoning. Next, she turns up the heat with a popper-style version loaded with jalapeño, bacon, cheese, and taco sauce. 

Pigs in a blanket are classic finger foods, but when you're craving a full meal, Rachael delivers with her Pigs in a Poncho. This decadent dish combines hot dogs, refried beans, cheese, and salsa for a deliciously satisfying twist. Meanwhile, John mixes two classic cocktails to create the Negron-aria, a refreshing tequila-based drink served over ice with a bright orange wedge. 

Rachael whips up a bright, vegetable-forward lemon pasta with garden-fresh zucchini sautéed with shallots and finished with parsley, chives, and peppers. Across the kitchen island, John stirs up a refreshing Hugo Spritz, blending muddled mint and elderflower liqueur and topping it with sparkling white wine. 

Rachael puts a spin on the classic Capricciosa pizza, known for its mix of mushrooms, ham, and artichokes, by turning it into a hearty pasta made with ruffle-edged mafalde noodles. While she cooks, John stirs up a Bronx Cocktail, a pre-Prohibition martini variation with a touch of orange juice for a bright, citrusy finish. 

Rachael prepares deviled eggs with ham and cheese alongside beef and pork burgers with beets. John complements the meal with a Vodka Beet Fizz, a martini-style cocktail featuring muddled rosemary and a splash of club soda. 

Rachael shows how to make Saganaki, a Greek favorite, with large shrimp, diced tomatoes, kalamata olives, and feta cheese sautéed in a large saucepan and served over toasted orzo topped with pistachios and pine nuts. John uses the feta brine from the Saganaki to craft a Dirty Greek Martini, a gin-based cocktail with dry vermouth, garnished with a feta stuffed pepperoncini. 

Rachael prepares a delicious, flavorful meal featuring golden corn fritters with sweet chili sauce and pickles, paired with perfectly seared skirt steaks finished with a squeeze of lime. John crafts a Naked and Famous, a sweet and smoky cocktail made with mezcal, lime juice, yellow chartreuse, and Aperol. 

Rachael whips up a BLD, a meal perfect for brunch, lunch, or dinner, starting with bacon and black bean tacos loaded with cheese, followed by a hearty chicken chili with roasted green chiles. John shakes up a "Salsa Verde Margarita," a refreshing tequila cocktail with muddled jalapeño and cucumber. 

Rachael shows how to pick and prepare mussels for one of her favorite meals, Mussels with Tomato Saffron Sauce served over a bed of linguine. While she's cooking, John mixes a frothy Saffron Gin Fizz with saffron-infused simple syrup, egg white, and club soda for a bright, sparkling cocktail that complements the dish. 

Rachael throws a homemade pizza party with Mushroom and Summer Truffle Pizzas featuring sautéed creamy mushrooms and black truffles, alongside Green Tomato Pizzas with spicy ricotta and fresh mozzarella. John stirs up a Summer Rosato Spritz, a refreshing sangria-based drink with muddled berries and a splash of seltzer.