Season 30

Rachael Ray uses toasted garlic bread to sop up all the flavorful sauce from this super simple supper of mussels steamed in wine, butter and garlic.

Rachael Ray fixes up a fast, easy and delicious pasta with crab and Calabrian chile that is spicy enough for the winter but light enough to enjoy all year round.

Rachael Ray prepares a light but filling chicken dinner with a flavorful salad of arugula, asparagus and fennel, served with a tasty gin cocktail.

Rachael Ray puts a spin on takeout with this easy and versatile noodle dish that coats pre-cooked chicken in a creamy, nutty sauce.

Rachael Ray creates a special date night meal starring Skirt Steaks with a seared shishito pepper salsa verde and truffle butter fried rice, while John mixes up a special steakhouse-style cocktail.

Rachael Ray makes both eggplant and pork schnitzel, paired with an apple, celery and onion salad that's bursting with fall flavors. An apple brandy cocktail complements the delicious meal.

Rachael Ray makes her riff on takeout ramen with smoked chicken and a broth layered with ginger, miso and a blend of spices.

Rachael Ray makes one of her favorite takeout meals, Chicken with Green Beans in Black Bean Sauce, and controls the salt, fat and quality of ingredients by cooking it up at home.

Rachael Ray brings the Amalfi Coast home with lemon pasta and lemony shrimp scampi.

Rachael whips up a homestyle version of a takeout menu favorite: Pad Thai. This stir-fry dish comprised of rice noodles, peanuts, bean sprouts, and egg will taste just like you ordered it in a restaurant.

Rachael Ray uses plant-based meat substitute in her hearty chili with black and red beans.

Rachael Ray pleases all tastes in her family by making orecchiette and broccoli rabe both with and without Italian sausage.

Rachael Ray uses the same Dijon and herb breadcrumb mixture on both chicken and halibut, and she makes gnocchi with walnut pesto to serve on the side.

Rachael Ray makes a Korean-style meal in a bowl, loaded with protein, vegetables, sticky rice and an egg on top.

Rachael Ray mashes up Tex-Mex favorites -- queso, chili con carne, tacos and quesadillas -- in one indulgent soup with chorizo, ground beef and a blend of cheeses.

Rachael Ray makes her own Chinese-style pork sausage for her oversized vegetable and protein omelets.

Rachael Ray includes fresh cherry tomatoes in her linguine with clam sauce.

Rachael Ray makes her favorite Israeli street food, including chicken, eggplant, hummus and an Israeli-style chopped salad.

Rachael Ray makes a rustic, Tuscan-style mushroom ragu with pasta.

Rachael Ray uses plant-based meat substitute for her healthier meat-free meatballs. She also makes a marinara sauce and crisp salad to round out the meal.