"Don't be scared by the long list of ingredients: once all of the elements are prepared, the salad comes together in an instant. All the different tastes are key to getting that particular Italian-American family flavor!" — Chef @conantnycrach.tv/2XikACW
"My grandpa told me such beautiful stories about Italy that it became my fairytale book. My life's goal since I can remember ... could I ever live or have a place in Italy?" Rach says about her Italian dream home more than 50 years in the making!
TUESDAY: Rach's celebrating her favorite place on the planet—Italy—by taking us along on her journey to renovate her dream Italian villa! She's also chatting with the editor-in-chief of @RachaelRayMag. Then, Chef @conantnyc is making an irresistible dish in his kitchen!
Rachael's Roasted Eggplant, Pepper and Tomato Pasta is a great pasta recipe to turn to in August and September when eggplants, peppers and tomatoes are so abundant and at their peak. RECIPE > rach.tv/3nvb9LO
MONDAY: In our season 16 premiere, Rachael is taking us inside her newly rebuilt home in the Adirondacks to share updates 1 year after her devastating house fire. Plus, Jessica Alba is back with a big surprise for an amazing woman bringing beauty to the streets of Los Angeles.
TRI STATE AREA: Did you have to completely downsize or cancel your wedding this past year due to the pandemic? Are you thinking about re-doing your wedding celebration with all your friends and family? If this sounds like you or someone you know, tell us > rach.tv/3leaECT
"Even though you've been going through a tragedy or something bad has happened to you, [you've] got to pick yourself back up and you have to continue to go on," Purpose Farm founder Sandra says >>
TRI STATE AREA: Did you have to completely downsize or cancel your wedding this past year due to the pandemic? Are you thinking about re-doing your wedding celebration with all your friends and family? If this sounds like you or someone you know, tell us > rach.tv/3hl76xs
"For peak enjoyment, toss the salad right before serving, since you want the outside of the croutons soft and saturated in the dressing while keeping the centers crisp," says Jake Cohen