Rachael Ray's Meals in Minutes

You may not know that you've been eating Tonkatsu for years. Let Rachel reintroduce you to her version of the dish also known as, fried pork chops, served with an umami rich sauce that will awaken your palate.

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.

It's Make Your Own Take-Out Time! On the menu tonight is Thai Chicken! Made with both sweet and hot peppers, topped with basil and mint, it's sure to become your new "takeout" favorite.

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.

Rachel is cooking up pork loin chops with sweet onions and apples and serving it with twice-baked potatoes topped with sour cream and chives, all in minutes.

Rachael demonstrates how to use semi-dried tomatoes as the star in her recipe for a pesto that's paired with broccolini and served with sausage.

In honor of Rachel's rock star friends, she's making, "Hella Mexa Suiza Burgers," or hamburgers and fries cooked with Mexican spices and topped with Swiss and Mexican soft cheese.

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.

Rachel is coming in strong with this flavorful Pork Chop Pizzaiola recipe made with blistered tomatoes, onions and garlic cooked a la plancha style.

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.

Pad Thai is a crowd favorite and less intimidating than you might think to make. This recipe literally takes minutes to make, so much so that Rachael makes the recipe twice with shrimp and chicken.

Rachael shows us how to make an impossibly delicious brunch menu of Parm Frittata with tomato sauce, served with a side of sausage and a simple salad that you can serve all day.

This classic combo from your youth gets an adult makeover. Rachael shows us her version of a creamy tomato soup and a spicy grilled cheese.

Rachael demonstrates how to make her version of a Thai Whole fish and Fish Fillet Supper served with a corn and cherry tomato salad with fresh basil and mint.

Rachael teaches us how to make the ultimate, mind-blowing, mushroom-lover pasta that features varieties like chicken of the woods, hen of the woods, rainbow oysters and more with taleggio cheese sauce and ribbony egg pasta.

Rachael is taking a traditional ballpark sausage sandwich to the next level.

Rachael shows us how to whip up a French-country inspired tangy, creamy chicken dinner with vinegar and tarragon, served alongside a simple salad and baguette with soft butter.

It's Make Your Own Takeout night and Rachael is teaching us how to create her version of Khua Kling, a Thai stir fry dish with ground beef, lime leaf, red curry paste and more and served with short grain rice.

Rachael demonstrates how easy it is to make flavorful Manilla Clams that can serve two people, a group of four, or even a large gathering of twenty guests. She's also cooking up a side dish of warm zucchini and corn salad with charred ciabatta bread.

Rachael teaches us how to make an Israeli inspired Tahini-based yogurt sauce with harissa that she's serving over charred chicken and family-style pita.

Surf and Turf is a great combo, but why not make that combo even better by combining it with taco night? Rachael shows us how to make the ultimate date night combo of crab nachos and steak tacos.

You only need one skillet to make this "stellar" sauteed chicken dinner served with sauteed vegetables and flavored with heavy cream, dijon mustard and imported beer.

You don't have to be intimidated to make fish tacos at home. Rachael is going to make a crispy flake cod fish taco with refried beans.

Rachael is cooking up some serious comfort food today and with this much flavor, you'd never guess that these robust "bull's eye burgers" topped with sauteed onions and blue cheese sauce are actually plant-based.