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Rachael shows how to make traditional Ukrainian cod with spicy tomato sauce served over egg noodles. Meanwhile, John prepares a Fresh Pickle Martini made with freshly muddled cucumber.

Rachael Ray's Meals in Minutes

Ukrainian Cod with Spicy Tomato Sauce and Egg Noodles

Rachael serves up a surprising spin on pasta, starring sweet, tangy strawberries macerated in rich balsamic and tossed with sautéed shallots, cheese, and perfectly cooked noodles. To keep the berry vibes going, John blends a Roman Holiday cocktail.

Have Yourself a Berry-Licious Dinner

From her kitchen in Upstate New York, Rachael recreates an unforgettable Tuscan-inspired burger. Served on a fluffy kaiser roll with fresh tomatoes, this hearty pork burger is topped with melted mozzarella and provolone, layered with roasted zucchini, eggplant, and peppers, and served alongside scooped fries with a rich balsamic ketchup for dipping.

Pork Burgers with Veggies and Mozzarella

When Rachael's Upstate New York home leaves her short on takeout options, she turns to her favorite solution: MYOTO, or Make Your Own Takeout. This time, she's cooking up a vibrant Thai Chicken and Basil stir-fry loaded with vegetables and Thai chilies, served over jasmine rice. To complete the meal, John mixes a Thai Collins, his fresh twist on the classic Tom Collins made with gin, muddled peppers, basil, and more.

Make Your Own Takeout: Thai Chicken and Basil

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Rachael shows how to make a hearty Migas Frittata packed with eggs, chorizo, and cheese, served alongside her homemade salsa and fresh pico de gallo. While it cooks, John shakes up an adult fountain drink made with coffee liqueur and vodka.

Mighty Migas Frittata

Rachael shows how to bring the flavors of your favorite Indian restaurant to your kitchen with her easy and flavorful Green Tikka Masala, served alongside naan and basmati rice. To complement the meal, John crafts a refreshing Raspberry Mule.

MYOTO: Make Your Own Takeout Indian Food

Rachael demonstrates her creativity and flair from her personal home kitchen, cooking a complete meal in minutes from comfort food to sophisticated fare for entertaining.

Beet Risotto

Rachael puts a fresh spin on the classic Tuscan cacciatore by making flavorful baked chicken meatballs paired with creamy ricotta mashed potatoes. This comforting, hearty meal comes together quickly and delivers a big flavor.

Who Ya Calling Meatball?

Speck, a smoked prosciutto coated in black pepper, is one of Rachael's favorite ingredients, and she puts it to good use in her original recipe for Harissa and Fire-Roasted Tomato Spaghetti. The bold pasta dish is finished with toasted almonds and served alongside charred artichokes. To complement the meal, John mixes up two playful adult fountain drinks made with fresh cherries and vodka.

Harissa & Fire-Roasted Tomato Spaghetti with Speck and Toasted Almonds

Rachael shows how to bring the festive spirit of Cinco de Mayo to any day with her indulgent street corn nachos loaded with Mexican crema. She also whips up a vibrant carne asada salad featuring sautéed skirt steak, a fresh mix of lettuce, and a zesty avocado dressing. To keep the celebration going, John shakes up a tequila-based cocktail he calls the Margarita Piña Colada.

Loaded Street Corn Nachos and Carne Asada Salad

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S5 E6 | Mighty Migas Frittata