Rachael Ray's Meals in Minutes

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.