Rachael Ray's Meals in Minutes - Season 4

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.