Rachael Ray is Doing Fine Working From Home with Pandemic Pasta and Day Drinking — ‘Hells to the Yes’

Celebrities have been making it through the national stay-at-home orders the only way they know how: by posting their lives on the internet via social media. For Food Network hosts like Rachael Ray, that means turning her home kitchen into a makeshift television studio and filming herself cooking that way. It’s not ideal, but it works for now.

The best-selling cookbook author is holed up with her husband, musician John Cusimano, plus her 15-year-old pit bull who serves as the studio audience. Ray recently sat down for an interview to dish about cooking from home and the wonders of day drinking.

Rachael Ray
Rachael Ray | John Lamparski/Getty Images for NYCWFF

Rachael Ray says she’s busier now than ever

Though she cut out commuting and travel times, Ray insists her new work-from-home lifestyle is actually more demanding than her previous schedule. “We do IGTV every week at least once, sometimes two or three times. And then there’s the stuff we do for everyone else at their request from The View to interviews to Extra, Earth Day specials, on and on,” she told Parade.

“Then we are busy working on philanthropic efforts, in board meetings, typing recipes, cleaning the house, doing the laundry, ironing and processing the groceries every day,” she continued. “I can legitimately say I think that John and I work harder here at home than we have worked in the city in years. It’s 24/7!”

She came up with a brilliant idea for ‘pandemic pasta’

Who doesn’t love a bit of alliteration? The Food Network host has been sharing pantry hacks all along and also admitted that she’s been ordering ingredients online when she can. She also came up with a smart suggestion for making an Italian classic at home with ingredients you probably have in stock.

Ray recommends pandemic pasta in a pinch. She said, “You can use white beans (or chickpeas) and mix them with any short-cut pasta you like. Then sauté garlic and oil with chili flakes and something green, like defrosted or frozen spinach. We used blanched broccoli rabe that we had in the freezer. Add a splash of white wine, a little stock or starchy cooking water, pecorino and parmesan and if you want, you can add sausage or plant-based sausage.”

Ray is in favor of day drinking

These days it’s hard to know what day or time it is. The 51-year-old cookbook author said at first she was hesitant for fans to see her dressed down.

“The first couple of days felt awkward. Like, oh God now everybody sees me in sweatpants and no makeup in my home,” she said. But now she feels fine with her natural look and embraces some of the quirkier aspects of being home all the time.

For example, she’s fully supportive of daytime libations. “Any cocktail John makes at any time of day, I’m always excited about. If John makes it, I will participate in the day drinking trend. Hells to the yes!”

It’s not easy being stuck at home, but fans following Ray’s shining example are learning to make the best of it.