Skip to main content


Here's a collection of recipes from Rachael Ray and friends for kids of all ages to make. Search for your favorite or use the tabs below. Remember, as we say here at Yum-o!, there's no such thing as too many cooks in the kitchen!

Kebab Skewers with Cilantro Sauce with Maneet Chauhan

Beef and Broccoli with Jet Tila

Serves 4

Like a lot of my stir fry dishes, break them up into three parts to simplify.   Get in the habit or marinating your meats before cooking. This makes them super tender and they will feel and taste just like your fav Chinese restaurant.  Then combine the sauces into one bowl.  All that’s left is to stir fry!

Killer Turkey Burgers with Anne Burrell

Serves 4

Total Time: about 45 minutes

Deviled Eggs Made Me Do It with Jessica Woo

Honey Chicken Garlic Noodles with Jernard Wells

Prep Time: 10 mins Cook Time: 20 mins

Corn Fritters with Alex Guarnaschelli

Yields about 15-20 fritters

I could eat corn every day in one form or another. This is recent addition to my repertoire. A few notes: I like to make the batter and drop a little bit in the hot oil, fry and taste it to see if I want to add more salt, sugar or cayenne…Like a test run. Season the corn itself by tossing the kernels in a little salt and brown sugar so it has a lot of flavor itself…If using frozen or canned corn, drain of all excess liquid before seasoning and mixing into batter. If cooking fresh corn, cut the corn off the cob and cook in 1 tablespoon of butter in a sauté pan over medium heat for 2-3 minutes. Then cool and drain of any excess liquid.

Caesar’s Pasta Salad with Giada De Laurentiis

Serves 6 to 8

Prep time: 15 minutes Cook time:  25 minutes

Summery Corn Soup with Alex Guarnaschelli

Serves 4-6

The trick with corn soup is to harness the sweetness of the corn when it’s raw and the earthy, starchy notes when it’s cooked.  To clean the corn of its silk, use a damp, sturdy kitchen towel to wipe the cobs clean. Fun fact: For each kernel of corn on a cob, there is one piece of silk so that makes for a lot of cleaning! I serve this soup cold and it’s both refreshing and satisfying. Make ahead and let it get super cold before serving. PS You can also puree all of the soup so it’s completely smooth or gently heat and serve warm instead of chilled!

Spaghetti and Roasted “Impossiballs” with Rachael Ray

Makes 24 balls

My hubby says these roasted meatballs are better than the real thing- and that’s saying a lot! If you aren’t using plant-based meat, you can use regular 80/20 ground beef. If you have leftover balls (we never do), these will make an excellent hoagie style sandwich. I like to serve this with salad or garlic bread.

Brunch Frittata with Valerie Bertinelli

Serves 8

Prep Time: ​5 min Cooking Time: ​25 min

Individual Barbecue Chicken “Pizzas” with Rachael Ray

Makes 2 “Pizzas"

Real Mac and Cheese with Bobby Flay

Serves 6

Grilled Rosemary Chicken Melts

Serves 4

Seasoned chicken breasts and a baby kale or baby arugula salad topping combine for a perfect grilled panini.

Quick Fennel Slaw

Serves about 4 cups

This fresh and zesty slaw works equally well for brunch or a picnic.

Romaine Salad

Serves 2

A surprisingly simple salad works at home or in your lunch box!