RACHAEL RAY'S YUM-O! VIRTUAL COOKING CAMP
Get the RecipesRACHAEL RAY NONPROFITS DONATE TO WHOLE FAMILY COVID-19 RELIEF EFFORTS
Learn MoreHelp us empower kids and their families to develop healthy relationships with food and cooking.
Learn HowEASY AND TASTY WHOLE GRAIN SWAPS
Learn MoreCook. Feed. Fund.
Through our three core work areas of Cook, Feed and Fund,
Yum-o! educates kids and their families about food and cooking by enabling young cooks to get started in the kitchen and try out family-friendly recipes; teams up with partner organizations to feed hungry children; and funds educational opportunities for kids who are interested in pursuing careers in the restaurant and foodservice industry.
-
Real Mac and Cheese with Bobby Flay
Serves 6
-
Classic Chicken Parm & Pasta with Andrew Zimmern
Serves 2
This chicken parmesan is my love letter to the Italian-American red sauce classic everyone craves. Sure you can gussy it up, but this recipe sticks to the basics—fried chicken topped with an easy homemade tomato sauce, creamy ricotta, mozzarella melted under the broiler, and a touch of fresh basil. It’s truly a dinner of champions.
-
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.