Rachael Ray's Meals in Minutes

Rachael brings the picnic indoors with three fresh, flavor-packed recipes: a vibrant cowboy caviar bean and veggie salad with a zesty vinaigrette, slider-sized deviled ham club sandwiches, and a refreshing carafe of her green melon gazpacho. 

Rachael brightens a cloudy day with her red Thai curry with shrimp, featuring a rich, aromatic sauce of chilies, peppers, red curry paste, and kaffir lime leaves. As the curry simmers, John mixes a Jungle Bird, a refreshing rum cocktail featuring Campari. 

Rachael whips up a comforting one-pot Portuguese stew inspired by a trip with her mom to Mystic, Connecticut. Chorizo, potatoes, tomatoes, and fresh vegetables come together in a hearty, protein- packed dish. While it simmers, John mixes a Port Sangria made with rich port wine and brandy, served chilled with fresh fruit. 

Rachael creates an irresistible one-pan seafood bake combining shrimp, clams, mussels, and more in a rich, buttery spice sauce. While the seafood cooks, John mixes a Sunflower Cocktail, a gin- based drink inspired by a pre-Prohibition classic with a few unexpected twists. 

Rachael brings bold Mediterranean and Middle Eastern flavors to the table with her one-pot rose harissa pasta, made with tender chicken, penne, and a fragrant, slow-burning chili paste. While the pasta cooks, John shakes up The Last Word, a classic gin cocktail from Detroit with a twist. 

Rachael serves a classic beef tartare with tender center-cut filet dressed with shallots, capers, anchovies, and more. While the dish comes together, John mixes a "Tableside Martartaretini," a refreshing cocktail of gin, vodka, elderberry syrup, and muddled cucumbers. 

Rachael makes a show-stopping seafood dinner with lumache, asnail-shaped pasta topped with herb-infused breadcrumbs andsautéed crab and shrimp in a zesty citrus butter. john shakes upsparkling Melon Ball Vodka Sodas. which are bright and burstingwith disco-era energy.

Rachael prepares Portuguese-style linguine with clam sauce, combining saffron, Portuguese chorizo, and purple-back clams over a bed of pasta. She serves it with a bright tomato-based Portuguese salad for a meal full of authentic flavor.