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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 29, 2016

Valerie Bertinelli's Sicilian Love Cake

  • Adapted from One Dish at a Time by Valerie Bertinelli © Rodale 2012. Provided courtesy of Valerie Bertinelli. All rights reserved.

    Canola oil or cooking spray, for preparing the pan

    Batter:

  • Chocolate box cake mix

    Mascarpone-Ricotta Filling:

  • 4 ounces mascarpone- 1/2 cups
  • 28 ounces ricotta cheese- 3 1/2 cups
  • 3 large eggs
  • 3/4 cup sugar
  • 1/8 teaspoon kosher salt

    Cocoa-Mascarpone Frosting:

  • 1 1/4 cup (10 ounces) mascarpone
  • 1 (3.9-ounce) chocolate pudding mix
  • 1 tablespoon sugar 1 cup whole milk

Katie Lee's Grilled Chicken Paillard with Arugula and Shaved Pecorino

  • “This recipe is one of the simplest but most satisfying, especially for anyone trying to watch their ‘summer figure.’ I am a big fan of pounding chicken breasts out thin, not only because they cook more evenly and are more tender, but also because it makes me feel like I’m getting a bigger portion. I know, it’s all in my head, but nonetheless it works. This makes a perfect lunch, or you can serve it to company at dinner on a platter with the salad piled high on top.”

    4 boneless, skinless chicken breast halves

  • Extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1/4 teaspoon garlic powder
  • Grated zest and juice of 1/2 lemon
  • 1/2 teaspoon grainy mustard
  • 8 cups (160 grams) arugula or mixed greens
  • Shaved Pecorino Romano cheese

Quinoa Cobb Salad in a Jar

  • 3 tablespoons olive oil

  • 1 tablespoon Dijon mustard
  • 1 tablespoon balsamic vinegar
  • Kosher salt and freshly ground black pepper
  • 1/2 cup cooked quinoa
  • 1 cooked small chicken breast, chopped
  • 4 slices bacon, cooked and chopped
  • 1 avocado, sliced
  • 1/4 cup crumbled blue cheese
  • 1/2 tomato, diced
  • Romaine lettuce, for filling the lunch container

Scott Conant's Eggs in Purgatory

  • For the Tomato Sauce:

  • 3 tablespoons olive oil
  • 1 medium onion, finely diced
  • 2 cloves garlic, finely sliced
  • Chili flakes
  • 2 1/2 pounds tomatoes or 1 28-ounce can plum tomatoes, puréed with a hand blender
  • 1 1/2 chipotle in adobo, preferably just the sauce.
  • A pinch dried oregano
  • Salt
  • 2 large sprigs basil

  • 2 eggs, left at room temperature for an hour
  • Basil chiffonade
  • Grated Parmesan
  • Olive oil, for drizzling
  • Maldon salt
  • 2 pieces grilled bread
  •  

Fresh Tomato and Calabrian Chili Bloody Mary

  • For the Tomato Base:

  • 4 very, very ripe Kumato tomatoes
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon red pepper flakes
  • 1 sprig thyme
  • 6 leaves basil

    For the Preserved Horseradish:

  • 500 grams horseradish root, peeled and sliced fine
  • 225 grams distilled white vinegar
  • 200 grams water
  • 12 grams salt

    For the Cocktail:

  • 1.5 ounces vodka or pepper vodka
  • 1 teaspoon preserved horseradish
  • 5.5 ounces tomato base (herbs removed)
  • 1/4 teaspoon Worcestershire sauce
  • 3/4 teaspoon Calabrian chili paste
  • 1/4 teaspoon red wine vinegar
  • Kosher salt, as needed

    To serve:

  • 3 super tiny leaves basil
  • 1 wedge English cucumber (about 4-inches long)
  • Olive oil, as needed
  • Black pepper, as needed

Beef Milanese with Tomato, Basil and Bitter Greens Raw Sauce

  • For the Tomato, Basil and Bitter Greens Raw Sauce:

  • 2 cups wild or baby arugula or baby kale leaves
  • 1/2 cup fresh basil leaves
  • 2 small cloves garlic, grated or pasted
  • Juice of 1 lemon
  • Salt and pepper
  • 1/2 cup EVOO – Extra Virgin Olive Oil
  • 3 cups chopped and seeded vine-ripe tomatoes (4 or 5 tomatoes)
  • 1/2 medium red onion, finely chopped

    4 large, thin-cut slices beef top round

  • Kosher salt and pepper
  • 1 cup flour
  • 1 teaspoon ground sage
  • 3 large free-range organic eggs
  • 1 cup fine dry breadcrumbs
  • 1/2 cup panko breadcrumbs
  • 1 teaspoon granulated onion
  • 1 teaspoon granulated garlic
  • 1/8 teaspoon freshly grated nutmeg
  • 1/2 cup freshly grated Pecorino cheese
  • Canola or other light oil, for shallow-frying
  • 4 lemon wedges, for squeezing

TUESDAY

August 30, 2016

Burgers au Poivre

  • 2 pounds 80-90% lean ground sirloin

  • 1 large clove garlic, pasted or grated
  • 2 tablespoons finely pasted or grated onion
  • 2 tablespoons Worcestershire sauce
  • Kosher salt
  • 1/4 cup coarsely ground black pepper (store-bought or peppercorns crushed in a plastic bag with a mallet or by rolling with small skillet)
  • 3/4 cup crème fraîche
  • 2 tablespoons Dijon mustard
  • 2 tablespoons small capers, well-drained and finely chopped
  • 2 tablespoons finely chopped flat-leaf parsley
  • 1/2 tablespoon canola oil
  • 1/2 tablespoon butter plus softened butter for toasting rolls
  • About 1/4 cup brandy or cognac
  • 2 large handfuls Upland cress or stemmed watercress
  • 4 Kaiser rolls, lightly buttered and griddled or toasted
  •  

WEDNESDAY

August 31, 2016

Portuguese Stew

  • 1 tablespoon olive oil

  • 3/4 pound Spanish chorizo (preferred brand Gaspar’s Chourico or D’Artagnan)
  • 1 to 2 cloves garlic, finely chopped
  • 1 28-ounce can stewed tomatoes
  • 1 14-ounce can chickpeas, drained
  • 1 quart chicken stock
  • 1 large bunch flat-leaf or Tuscan kale, stemmed and cut into 1/2-inch strips or coarsely chopped
  •  

Romesco Sauce

  • 1 large red pepper, such as field pepper or Manhattan fruit

  • 1 clove garlic, peeled
  • 1/4 cup toasted Marcona almonds
  • 2 tablespoons sherry vinegar
  • 1/3 cup EVOO – Extra Virgin Olive Oil
  • Small handful flat-leaf parsley
  • 1 teaspoon smoked sweet paprika
  • 1/4 to 1/2 teaspoon cayenne or hot paprika
  • Salt
  •  

THURSDAY

September 1, 2016

Creamy Coconut Iced Coffee

  • 4 cups coffee, cooled

  • 1 12-ounce can sweetened condensed milk
  • 1 14-ounce can coconut milk
  • Almond milk ice cubes, for serving
  • Basil, for serving
  •  

Nacho Burgers

  • 1 tablespoon olive oil plus some for drizzling

  • 2 jalapeño peppers, chopped, divided
  • 1 small onion, finely chopped
  • 2 cloves garlic, chopped
  • Salt and pepper
  • 1 teaspoon cumin
  • 1/2 cup chicken or beef stock or water
  • 1 can spicy vegetarian refried beans
  • 2 vine tomatoes, seeded and diced
  • 1/2 small red onion, finely chopped
  • A small handful cilantro, chopped
  • 1/4 teaspoon cayenne
  • Juice of 1 lime
  • 1 1/2 pounds ground sirloin
  • 1 tablespoon Worcestershire
  • 3 tablespoons puréed chipotle in adobo
  • 4 large handfuls corn tortilla chips, preferred brand Que Pasa
  • 1/2 pound pepper Jack cheese, shredded
  • 4 burger rolls, split and toasted
  • Chopped lettuce
  • Pickled sliced jalapeño pepper rings
  •  

Mother’s Day Minty Mocha

  • 1 cup coffee, Strong Brew or whatever your mom likes

  • 1 cup whipping cream
  • 2 teaspoons mint syrup, divided
  • 2 teaspoons chocolate syrup
  • 1 sprig mint, for garnish
  •  

FRIDAY

September 2, 2016

Lasagna with Meat Ragu

  • For the Egg Pasta:

  • 3 cups of “00” flour, plus additional for dusting
  • 1 teaspoon kosher or fine sea salt
  • 3 large free-range organic eggs
  • 1 large free-range organic egg yolk
  • About 2 tablespoons warm water
  • 1 to 1/2 tablespoons EVOO – Extra Virgin Olive Oil

  • For the Ragu:
  • 2 tablespoons EVOO – Extra Virgin Olive Oil
  • 1 tablespoon butter
  • 1 carrot, finely chopped
  • 1 small rib celery with leafy top, finely chopped
  • 1 small onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 pound ground veal
  • 1/2 pound ground beef
  • 1 tablespoon chopped fresh sage leaves
  • 1 tablespoon rosemary leaves, finely chopped
  • 1 bay leaf
  • 1/2 teaspoon ground cloves
  • Salt and pepper
  • 1/2 cup dry white wine
  • 3 tablespoons tomato paste
  • 3 cups chicken/veal stock

  • For the Besciamella:
  • 5 tablespoons butter
  • 5 tablespoons flour
  • 4 cups milk, warmed
  • Salt and pepper
  • Freshly ground nutmeg, to taste

  • Salt
  • 8 sheets fresh egg pasta or 16 no-boil lasagna sheets
  • 1 1/2 to 2 cups grated Parmigiano-Reggiano
  • Chopped flat-leaf parsley (garnish)
  •  

Egg Pasta

  • 3 cups of “00” flour, plus additional for dusting

  • 1 teaspoon kosher or fine sea salt
  • 3 large free-range organic eggs
  • 1 large free-range organic egg yolk
  • About 2 tablespoons warm water
  • 1 to 1/2 tablespoons EVOO – Extra Virgin Olive Oil
  •  

Buddy Valastro's Italian Ricotta Cheesecake

  • Unsalted butter, for greasing cake pan

  • 3 pounds whole-milk ricotta
  • 1 cup sugar
  • 4 large eggs, separated
  • Finely grated zest of 1 large lemon
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon Strega liqueur (Cointreau or Triple Sec may be substituted)
  •