Hi there, I'm Rachael Ray, and I make 30 minute meals.
That means in the time it takes you to watch this program,
I'll have made a delicious
and healthy meal from start to finish.
(upbeat music)
I'm Jeanette.
I'm the culinary producer at the Rachael Ray show.
We're out here today in Brooklyn, New York
taping 30 minute meals.
And take it away, Rachael.
Today we're gonna do a double-take on take out.
So this kitchen's a lot more modern.
It's very sleek looking, very urban.
Beautiful marble countertops,
really cool glass slidable shelves right behind us
with all the really beautiful Rachael Ray products on them.
We just wrapped up the third show of a four-show day,
so you can see we're still cleaning up the kitchen.
Rachael just finished a chicken shawarma burger,
which was absolutely delicious.
Lamb shawarma!
Excuse me, lamb.
It was lamb.
Chicken was an option.
So we going to peel up some garlic
and get it ready to go in a pan.
We've got the crew here.
We've got Mike, we've got Max.
They are some of our great PAs.
They are cleaning up the kitchen.
This is my good friend, Vince.
Hi, there! Vince, you worked
on the original 30-Minute Meals, as well, too.
Didn't you? I did.
These are fully-functional drawers.
It's a fully-functional kitchen.
We've got her lazy pastry brushes and peelers,
tons and tons of forks, her recipes for the day.
I love playing with food.
This is the fun part.
So, we've got some pecorino.
You never do a Rachael Ray show
without plenty of parmigiano reggiano.
We try to make Rachael's refrigerator
reflect what her refrigerator looks like back home.
And, we're off to the races.
I'm gonna show you what's in the pantry.
As you guys know, every episode of 30-minute meals
starts with a big gather.
So she takes the big bowl,
she gathers all of her ingredients
that she's gonna be cooking with for the whole show.
We're gonna roll with dill, cheddar.
(squeal)
Oh, I love it when they start to turn pink, like that.
30-Minute Meals is a super easy show to prep food for
because you just need to give Rachael whole ingredients
and she truly makes the meal in 30 minutes.
But that is a serious soup and salad
in less than 30 minutes.
Like a gentle snow fall.
I want it to be a blizzard, not a little drizzle.
(laughter)
There we go, that looks perfect.
My name is Grant, you might know me as the cookie man.
And I am a producer here on the show.
I used to love watching 30-Minute Meals.
My favorite thing used to be the first minute of the show
when Rachael would walk around the kitchen
and just put all of the ingredients in her arms
and just grab everything out of the pantry
and out of the fridge.
Somehow, she never dropped anything.
It was pretty nuts.
I think you got a little on my face, right there.
Oh, sorry, buddy.
Did you get some?
I love assisting you.
I know, this is a weird role-reversal right now.
My name is Sara, I'm a food stylist on the show
and Rachael's name for me is the Viking.
Watching 30-Minute Meals sparked
my initial interest in cooking and food.
Soon after that, I went to culinary school.
And I find myself here, now,
and it's all very surreal.
And that's it!
That's all you have to do.
Ta-da!
I'm doing a party food,
the classic spinach and artichoke dip.
A whole can of it! Without the spinach.
I'm Kate Benner and I'm a member
of Rachael's culinary team
and she calls me Kate the Great.
I remember watching 30-Minute Meals when I was kid.
One thing that I find really amazing
is that Rachael writes every single recipe
for the show and for the magazine
and still has time to go out there and be Rachael Ray.
And I find that really inspiring.
Oh, my God, mozzarella, too!
I have a stunt toaster.
She's been toasting my buns for years,
Jeanette is going to toast our buns.
Jeanette.
(applause)
I'm Jeanette, and I am a culinary producer
on the food team.
Rachael doesn't so much have a nickname for me
as much as I'm the toast girl.
Jeanette has brought back perfectly toasted brioche rolls.
I watched Rachael in 30-Minute Meals
back-to-back: six, six-thirty.
I'm making my Brooklyn barbecue chili sliders.
She made everything look really, really simple
and it was very empowering.
My favorite 30-Minute Meal that I used to make
was her pecan-crusted chicken fingers
with a maple mustard dip.
Rachael's chicken piccata.
She's made it countless ways, I love them all.
A seared hanger steak with a pepperonata chopped pepper.
Rachael's black bean stoup
with Southwestern Monte Cristos.
Thanks for spending 30 minutes with me,
and remember: you've always got time for a great meal.
Enjoy this one.
(applause)