Rachael Ray's Meals in Minutes - Season 5

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.