Rachael Ray

Steamed, roasted, or sautéed, vegetables are taking center stage. If you, like many others, are looking for a source of robustly savored, easy veggie meals, this is the book for you. Originally published in 2001, VEGGIE MEALS offers hearty soups, main-course salads, comforting risottos, pastas, and Italian vegetable entrées, make-your- own Asian take-out, and versatile snack suppers, among other delights. Served as entrées or in a combination...

This classic combo from your youth gets an adult makeover. Rachael shows us her version of a creamy tomato soup and a spicy grilled cheese.

Rachael brings a taste of Mexico to Lake George with her twist on Chile Relleno stuffed Poblano peppers. Her version is filled with tortilla chips, cheese, pinto bean dip, and more cheese.

Rachael is taking a traditional ballpark sausage sandwich to the next level.

Rachael shows how to make fish fry dinners with her favorite yogurt-based tartar sauce, plated with fries.

Rachael shows how to cook hot honey chicken, a simple and enjoyable dish made with seasoned chicken thighs.

Surf and Turf is a great combo, but why not make that combo even better by combining it with taco night? Rachael shows us how to make the ultimate date night combo of crab nachos and steak tacos.

Rachael and her sister Maria are teaming up to demonstrate how to make a rustic meal of roasted pork and chicken sausages tossed with vegetables and grapes. They also prepare an easy and elegant celery root flan to pair with the main course.

Rachael shows how to make delicious lasagna by layering sheets of pasta with cime di rapa, ricotta, and a ragu sauce that includes sweet sausage.

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