K298986

Rachael Ray Stoneware 4.25-Qt Covered Oval Casserole - White

Description
From baked chicken to cheesy pastas and stews, this oval casserole dish helps cook up some of your favorite meals--and looks good while doing it! Its playful, contemporary shape goes right from the oven to the table with ease. Plus, the handy lid keeps your food warm, so dinner is ready when you are! From Rachael Ray.

  • Includes 4.25-qt casserole dish and lid
  • Glazed, nonporous interior prevents interaction with foods
  • Wide handles with extra-wide handle holes
  • Stoneware construction
  • Dishwasher-, microwave-, and freezer-safe, oven-safe to 500F
  • Made in China

About Rachael Ray

It comes as no surprise that Rachael Ray is a household name in the kitchen. After all, her passion for the culinary craft surfaced at a very early age. “My first vivid memory is watching my mom in a restaurant kitchen. She was flipping something with a spatula. I tried to copy her and ended up grilling my right thumb! I was 3 or 4,” she says. Today, Rachael insists that cooking is a way of life she was simply born into.

Growing up in a family steeped in culinary tradition, Rachael was exposed to a wide range of cooking techniques. The Ray family owned several restaurants in Cape Cod, Massachusetts, before relocating to upstate New York, where her mother worked as the food supervisor for a restaurant chain. Rachael soon moved to New York City to work at Macy’s, first at the candy counter and then as a manager for the Fresh Foods Department, which she credits for her education in gourmet foods. After Macy’s, Rachael helped open Agata & Valentina, the prestigious New York gourmet marketplace where she was the store manager and buyer.

Despite the exciting lifestyle in the foodie circles of New York City, Rachael decided to move back to upstate New York and start managing pubs and restaurants at the famed Sagamore Resort on Lake George. From there, she was recruited by Cowan & Lobel, a large gourmet market in Albany, as their food buyer and, eventually, their “chef.”
 
As a way to increase grocery sales during the holidays, Rachael created a series of cooking classes, which exploded in popularity. The CBS station in Albany-Schenectady, WRGB-TV, discovered Rachael and signed her on to do a weekly “30-Minute Meals” segment for the evening news. The segment was a major success, with a companion cookbook selling 10,000 copies locally during the holidays. With that, a franchise was born!

Now Rachael enjoys her status as an iconic Food Network television personality, best-selling cookbook author, and editor-in-chief of her own lifestyle magazine. In the fall of 2007, she launched Rachael Ray, her hugely successful syndicated daytime talk show.

Showcasing Rachael’s warmth, energy, and boundless curiosity, the show — produced by CBS Television Distribution and Oprah Winfrey’s Harpo Productions — invites viewers to experience life the Rachael Ray way. Credited with getting America back in the kitchen with her easy approach to cooking, Rachael takes the same philosophy with her show — finding simple solutions to everyday problems, both in the kitchen and beyond.

“My life has been a total accident — a very happy, wonderful accident that I didn’t and couldn’t have planned,” says Rachael. Despite her growing celebrity she’s determined to stay grounded and hold on to her down-to-earth values. Rachael still spends as much time as she can at her cabin in the Adirondacks with her husband, John, her family — the “research team” — and her beloved pit bull, Isaboo.

Information supplied by Rachael Ray.

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