Ray - Rachael Ray 50: Memories and Meals from a Sweet and Savory Life: a Cookbook

Acknowledgments

I wanted to make a list of all the people who have developed our shows, magazine, books, and licensing brand to date, everyone who helped me along the way. But to thank every soul from my first fifty years, Id need a registry as thick as this book.

Thank you to all my colleagues, from interns to executives. I apologize for my learning process and for all the times when I was impatient or just didnt listen. Some of you have been with me for decadeswhoa! Together weve come a long way, and I hope it was not for me but for what we all believe inthat everyone deserves a sense of adventure, better food, and an easier way in life. We believe a rich life has less to do with money and more to do with love. Im so grateful for all you do and all you are.

Thank you to everyone at CBS, Watch Entertainment, Rachael Ray Every Day and the Meredith Corporation, Food Network/Scripps/Discovery, and the Rachael Ray brand.

Thank you to the people who helped me get my start at Food Network, Bob Tuschman and Kathleen Finch. (Kathleen recently hired me again to cook up more 30 Minute Meals for a new generation of cooks!) Mark Dissin produced the original series, every episode. My PIC and food producer Emily Reiger not only gave me my legs at FN, but has been with me every workday since, including the 2,100+ episodes (so far) of the daytime show. That show would never have existed without Brooke Johnson, former president of Food Network, who took me to syndicated TV and kept me on cable. She became and remains a mentor and dear friend. Wade Sheeler was our fearless leader. Brian Lucky Lahaire and Marc and Nancy Daniels, our gang: We all remain friends to this day and our crazy adventures were priceless though sometimes painful. Thanks to Ray and Norma Rios, Michael Corsello, Joe and Agatella Musco, Donna Carnevale.

Special shout-out to my dear friends Mini and PatCara and Patrick Jammetwho are my sous chefs and moral support before and after the parties; to Anne Burrell for her spirit, laughter, helping hands, and amazing desserts; to Mary Giuliani for her support in and out of kitchens and for making us cry for good reasons; to Victoria and Andrew Cusimano, for always dancing; and to Giancarla and Co., the food and beverage team at Monteverdi, for giving me the night off on Friday. To Michael Schlow and Kenny Orringer and all the chefs who welcomed me into their fold. To Lee Brian Schrager and Pat LaFrieda and everybody who ever made a burger for our Bash. To Andrew Kaplan and Charlie Dougiello for their tireless hard work supporting me and my brands.

Its always hard for people to throw me a birthday party, because Im usually upstate working in late August. Zanna Roberts Rassi and Mazdack Rassi, my dear friends, you solved this by throwing me a surprise fiftieth-birthday party at your fabulous Milk Studios in New York Cityin November! It was the biggest, nicest party thrown for me since my wedding, and while I usually hate surprises, I had such a good time that I forgave you! You guys are the kindest people; you literally always have smiles on your faces and I cant believe you got all those people to come out in the middle of the biggest snowstorm in a decade.

To the team at Ballantine Books, thank you for your efforts on behalf of RR50. Special thanks (and a little pity) to Pamela Cannon and Lauren Iannotti for being on the front lines of this project and trying to edit me. Hope you ladies kept wine and/or tequila on hand throughout. To Christopher Testani, Barrett Washburne, and the rest of the photo team for the beautiful food photography in this book. And thanks, as always, to Michelle Boxer for everything I know nothing about that she simply handled.

To my dogs, Boo and Isaboo, and to my family: Thank you for your love, support, and appetites. John, you get extra thanks for the cocktails.

ABOUT THE AUTHOR

RACHAEL RAY is a multiEmmy Awardwinning syndicated television star, an iconic Food Network personality, bestselling cookbook author, founder and editorial director of her own lifestyle magazine, Rachael Ray Every Day, and founder of the Yum-o! organization and The Rachael Ray Foundation. She splits her time between New York City and the Adirondacks with her husband, John, her family, and her beloved pit bull, Isaboo.

rachaelrayshow.com

Recipes by Category

SOUPS

Beef Shank Minestra

Brodo

Greens and Beans Minestra

New Years Day Lentils with Cotechino

Ribollita

Vegetable Stock with Porcini

Variation: Vegetable Broth with Pumpkin

SALADS

Cucumber Salad

Escarole with Fava and Shaved Fennel

Green Tomato Salad

Portabella Salad with Celery

Salade Haricots Verts

Sicilian Orange and Fennel Salad with Oregano

Tahini Caesar Salad with Romaine and Kale

Tomato Salad with Chilies and Mint

STARTERS AND SNACKS

Anchovy BreadcrumbStuffed Artichokes

Beet Arancini

Caesar Stuffed Eggs

Caponata

Crab-Stuffed Mushrooms with Mornay Sauce

Deviled Popcorn

Dill and Cheddar Popcorn

Elsas Chicken Liver

Fresh or Smoked Oysters with Lemon-Horseradish Mignonette

Gougres

Gougres with Mortadella Mousse

Melon with Crispy Prosciutto

Nduja Deviled Eggs with Crispy Salami Bits

Proper Popovers

Shrimp Cocktail

Sweet n Spicy Pickles

Sweet Onion and Roasted Garlic Dip with Potato Chips and Green Onions

Toast with Anchovies and Fennel Butter

Zaatar Popcorn

BRUNCH

Baked Ricotta and Roasted Grapes with Balsamic Drizzle

Buckwheat Crepes

Classic French Omelet

Chicken and Mushroom Crepe

Panettone French Toast

Potato-Parsnip Pancakes with Crme Frache Sauce and Salmon

Savory Butternut and Apple Crostata

PASTA AND SAUCES

Bolognese Sauce

Brown ButterBalsamic Ravioli

Bucatini con le Sarde

Carbonara

Drunken Spaghetti with Roasted Beets

Variation: Drunken Spaghetti with Mushrooms and Chard

Variation: Drunken Spaghetti with Sausage and Kale

Farro Spaghetti in the Style of Pissaladire

Fettuccine alla Vodka

Linguine con le Vongole

Mamma LeonesStyle Eggplant and Sausage

Mamma LeonesStyle Meat, Spinach, and Sausage Lasagna

Mamma LeonesStyle Spaghetti and Meatballs with Mozzarella

Meze Riggies with Beef and Eggplant Rag

Pappardelle with Robiola and Truffles

Porcini Rag

Potato Tortelli with Porcini

Rachaels Rag alla Cinghiale

Variation: Porcini Rag

Raviolo with Chicken Livers and Truffles

Scuderi-Style Rigatoni

Soba Primavera

Spaghetti Aglio e Olio (Garlic and Oil) with Anchovies, Broccoli Rabe, Preserved Lemon, and Garlicky Breadcrumbs

Spaghetti Puttanesca

Spaghettini with Calamari in Squid Ink Rag

Spinach and Ricotta Cannelloni with Tomato-Basil Sauce

Strozzapreti with Swordfish and Cherry Tomato Sauce