Rachael makes her own rice pilaf to add to her Make-Ahead Paella Casserole.
Rachael stews her Mexican pork in a nut, raisin and ancho chile puree.
Casserole goes Latin: layers of sauce, tortillas, chicken and cheese.
Rachael shows how one ingredient can help build a week's worth of meals.
This comfort-food-times-two is a great way to stretch expensive crabmeat.
Rachael's cheese-topped baked penne is packed with cauliflower and sausage.
Rachael serves Pork Tenderloin Posole over a bottom-of-the-bowl surprise.
Whip up this Argentinean sauce to use with meats, chilis, stews and more.
Fire up the cookstove and rustle up some hearty cowboy grub, Rachael style.
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