30 Minute Meals - Season 30
Season 30
Season 30 begins for '30 Minute Meals' with episodes exclusive to 'Food Network Kitchen'
Episodes
Mussels with White Wine
Rachael Ray uses toasted garlic bread to sop up all the flavorful sauce from this super simple supper of mussels steamed in wine, butter and garlic.
Crab Fra Diavolo
Rachael Ray fixes up a fast, easy and delicious pasta with crab and Calabrian chile that is spicy enough for the winter but light enough to enjoy all year round.
Chicken Paillard with Salad
Rachael Ray prepares a light but filling chicken dinner with a flavorful salad of arugula, asparagus and fennel, served with a tasty gin cocktail.
Make Your Own Take-Out: Cold Sesame Noodles with Smoked Chicken
Rachael Ray puts a spin on takeout with this easy and versatile noodle dish that coats pre-cooked chicken in a creamy, nutty sauce.
Date Night: Japanese Steak House
Rachael Ray creates a special date night meal starring Skirt Steaks with a seared shishito pepper salsa verde and truffle butter fried rice, while John mixes up a special steakhouse-style cocktail.
Fall Into Fall: Schnitzel with Apple Salad and Blue Cheese
Rachael Ray makes both eggplant and pork schnitzel, paired with an apple, celery and onion salad that's bursting with fall flavors. An apple brandy cocktail complements the delicious meal.
A Bowl Full of Comfort: Curry Ramen with White Miso
Rachael Ray makes her riff on takeout ramen with smoked chicken and a broth layered with ginger, miso and a blend of spices.
Chicken with Green Beans in Black Bean Sauce
Rachael Ray makes one of her favorite takeout meals, Chicken with Green Beans in Black Bean Sauce, and controls the salt, fat and quality of ingredients by cooking it up at home.
Lemon Spaghetti and Scampi
Rachael Ray brings the Amalfi Coast home with lemon pasta and lemony shrimp scampi.
A New Take on Pad Thai
Rachael whips up a homestyle version of a takeout menu favorite: Pad Thai. This stir-fry dish comprised of rice noodles, peanuts, bean sprouts, and egg will taste just like you ordered it in a restaurant.
Impossibly Good Meatless Chili
Rachael Ray uses plant-based meat substitute in her hearty chili with black and red beans.
Orecchiette with Broccoli Rabe
Rachael Ray pleases all tastes in her family by making orecchiette and broccoli rabe both with and without Italian sausage.
Heart, Health, Hearth and Home
Rachael Ray uses the same Dijon and herb breadcrumb mixture on both chicken and halibut, and she makes gnocchi with walnut pesto to serve on the side.
Beef Bibimbap with All the Fixings
Rachael Ray makes a Korean-style meal in a bowl, loaded with protein, vegetables, sticky rice and an egg on top.
I Can't Decide Mash-Up: Cheese Soup, Con Carne Chili and Queso
Rachael Ray mashes up Tex-Mex favorites -- queso, chili con carne, tacos and quesadillas -- in one indulgent soup with chorizo, ground beef and a blend of cheeses.
BLD for Two: Egg Foo Yung for Breakfast, Lunch or Dinner
Rachael Ray makes her own Chinese-style pork sausage for her oversized vegetable and protein omelets.
Everyone's Italian on Sunday: Linguini con Vongole
Rachael Ray includes fresh cherry tomatoes in her linguine with clam sauce.
Street Food: Za'atar Chicken or Eggplant and Hummus with Israeli Salad
Rachael Ray makes her favorite Israeli street food, including chicken, eggplant, hummus and an Israeli-style chopped salad.
Pasta Alla Boscaiola
Rachael Ray makes a rustic, Tuscan-style mushroom ragu with pasta.
Mission: Impossiballs
Rachael Ray uses plant-based meat substitute for her healthier meat-free meatballs. She also makes a marinara sauce and crisp salad to round out the meal.
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