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Tuesday: Celebrity Truth or Dare with Nick Lachey & 3 Things to Do with Your Leftover Meatballs!

WEEKLY GROCERY LIST:

Here's a list of all the ingredients you'll need to cook along with Rachael this week.
Watch the show or check back online each day for complete recipes.

Print the Grocery List | Jump straight to: Monday | Tuesday | Wednesday | Thursday | Friday

MONDAY

August 31, 2015

Mario Batali’s Linguine With Anchovies

  • 1 head garlic

  • 1/2 cup peeled garlic
  • 1 cup sweet vermouth
  • 2 bunches cavolo nero
  • 12 best-quality, oil-packed anchovy filets
  • 1 pound linguine pasta
  • 1 cup medium-dark toasted fat boy breadcrumbs
  • 1 bunch flat-leaf parsley
  • 1 bunch marjoram
  • 2 large black truffles
  •  

Lidia Bastianich’s Rigatoni with Sausage-Tomato Sauce

  • 1 1/2 pounds sweet Italian sausage

  • 1 cup white wine, divided
  • 2 tablespoons extra-virgin olive oil, plus more for finishing the sauce
  • 2 cups onions, chopped
  • 1 garlic clove, peeled and sliced
  • 1/2 teaspoon kosher salt, plus more for the pasta pot
  • 1/2 teaspoon peperoncino flakes, or to taste
  • 1 cup zucchini, diced
  • 6 cups canned Italian plum tomatoes, preferably San Marzano, crushed by hand
  • 1 branch fresh basil, with lots of leaves
  • 1 pound rigatoni
  • 1 cup Grana Padano, freshly grated, plus more for passing
  •  

Fabio Viviani’s Basil Pesto

  • 3 to 4 cups basil leaves, packed

  • 2 cups extra-virgin olive oil
  • 1 cup pine nuts
  • 5 cloves garlic
  • Salt and pepper
  • 1 1/2 cups Grana Padano, grated
  •  

Chianti-Glazed Spaghetti or Linguini with Rosemary and Pecorino

  • Salt

  • 1 pound spaghetti or linguini
  • 5 to 6 tablespoon olive oil, 4 slow turns of the pan
  • 2 to 3 cloves garlic, chopped
  • 1 scant teaspoon red chili flakes
  • 2 tablespoons rosemary leaves, chopped 
  • 1 bottle Chianti wine
  • 1 fat tablespoon butter
  • Pecorino, freshly grated or shaved, for serving
  •  

Fabio Viviani’s Fresh Egg Pasta Dough (Pasta Fresca)

  • 15 egg yolks

  • Pinch of table salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons olive oil
  • 2 cups flour
  •  

TUESDAY

September 1, 2015

Lemon & Olive Oil Potatoes

  • 5 Russet potatoes, peeled and cut into wedges

  • Kosher salt
  • Juice of 2 lemons
  • About 1/4 cup EVOO – Extra Virgin Olive Oil
  • Flaky sea salt to taste and to serve

Ricotta Stuffed Saltimbocca (Jump in Your Mouth!)

  • 4 chicken breasts, butterflied and pounded/cut 1/8-inch thick or thinly sliced veal cutlets

  • 8 tablespoons fresh ricotta cheese, sheep or cow’s milk
  • 1 teaspoon lemon zest  
  • Nutmeg
  • 3/4 cup flour, for dredging   
  • Salt and pepper
  • 4 large or 8 small sage leaves
  • 4 slices Prosciutto di Parma (plus a few slices to snack on)
  • About 3 tablespoons olive oil
  • 1/2 cup dry white wine or dry vermouth
  • Juice of 1/2 lemon
  • 2 tablespoons butter

Michael Chernow's Spaghetti Squash with Chicken Meatballs

  • 2 medium-size spaghetti squash

  • Salt and pepper
  • Olive oil
  • 2 onions, finely chopped
  • 1 rounded tablespoon tomato paste
  • 2 cans whole, peeled San Marzano tomatoes
  • 2 whole crushed garlic cloves
  • 1 bay leaf
  • 2 sprigs rosemary, pounded
  • 6 chicken meatballs
  • A chunk of Parmesan cheese and a grater
  •  

Michael Chernow's Meatball Omelet

  • 3 tablespoons olive oil, divided

  • 1/4 onion, diced small
  • 1 clove garlic, minced
  • 2 cups spinach, cleaned and chopped
  • 2 chicken meatballs, chopped into half-inch cubes
  • 3 farm fresh eggs
  • Salt and pepper
  • A splash of milk
  • Parm cheese
  •  

Michael Chernow’s Fall Salad and Chicken Meatballs

  • 2 sweet potatoes, peeled and cut into 2-inch cubes

  • Olive oil
  • 1/2 cup quinoa
  • 1 big bunch of kale, washed and dried very well
  • One avocado, pitted and sliced
  • Juice of 1 lemon, juiced
  • 6 chicken meatballs, cut into cubes
  • 1 tablespoon agave or natural honey (I prefer agave)
  • 1/4 cup extra virgin olive oil
  • Apple cider vinegar
  • Salt and pepper
  •  

Michael Chernow’s Chicken Meatballs

  • 2 pounds ground chicken thighs

  • 1 tablespoon salt
  • 1 teaspoon ground fennel seed
  • 1 teaspoon ground black peppercorns
  • 1/4 cup white wine
  • 1/2 cup parsley, chopped
  • 1/2 cup breadcrumbs
  • 2 eggs
  • 2 tablespoons olive oil
  •  

WEDNESDAY

September 2, 2015

Beef One-Pot with Fall Vegetables

  • 2 1/2 pounds beef chuck roast, cut into 1 1/2-inch cubes

  • 2 to 3 large cloves garlic, sliced plus 2 to 3 large cloves of garlic, crushed
  • 2 fat tablespoons olive oil
  • A few sprigs rosemary, coarsely chopped
  • Salt and pepper
  • 2 tablespoons butter
  • 1 cup dry white wine
  • 2 cups chicken or beef stock
  • 2 bay leaves
  • Freshly grated nutmeg
  • A few splashes Worcestershire sauce
  • 1 small butternut squash, peeled and cut into large cubes
  • 1 large onion, coarsely chopped
  • 8 to 10 leaves of sage, torn or roughly chopped
  • 1 pint large cherry tomatoes 
  • 2 large ears of corn, cut into 3 pieces each (optional)
  • 1 zucchini, halved and cut into 1-inch half moons
  • 1/2 pound green beans, halved
  • 1 loaf bread, sliced thick and toasted
  •  

THURSDAY

September 3, 2015

Chili Dogs

  • 3 mild, dried ancho chili peppers, stemmed and seeded

  • 2 cups beef stock
  • 2 tablespoons olive or canola oil
  • 1 1/2 pounds ground beef
  • 1 rounded teaspoon ground cumin
  • 1 rounded teaspoon smoked sweet paprika
  • 1 rounded teaspoon ground coriander
  • 1 tablespoon chili powder, preferred brand Gebhardt’s
  • Kosher salt and black pepper
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped or grated
  • 1 tablespoon tomato paste
  • 1 cup room temperature lager beer
  • 2 tablespoons masa harina or cornmeal
  • 1 tablespoon light agave syrup
  • 1 14-ounce can red kidney beans, drained
  • 8 to 10 good quality, foot-long, all-natural hot dogs
  • Melted butter, for brushing rolls 
  • 8 to 10 New England-style hot dog rolls (the kind you can griddle on both sides)
  • 2 cups shredded sharp white cheddar cheese
  • Minced raw sweet onion or pico de gallo (chopped tomatoes, jalapeño pepper, red onion, cilantro, salt), for garnish
  •  

FRIDAY

September 4, 2015