The entree isn't cooking fast enough, so a change of order is called for.
Alton makes a tasty sage jus to serve with his dry-aged standing rib roast.
Alex combines squash, capers, raisins and vinegar in a vegetarian caponata.
Melissa's flavorful Chipotle-Orange-Glazed Salmon boosts dieting spirits.
Turkey ragu tops linguini and carrot ribbons in this healthier pasta dish.
Ingrid bakes tilapia, Costa Rican style, for a healthy luncheon course.
Alex braises lentils in a duck-fat bath with super-sweet cipollini onions.
With basic items from her pantry, Kelsey makes Rustic Fall Vegetable Soup.
Butternut Squash Mac 'n' Cheese: creamy goodness without a hint of dairy.
Sage, thyme and rosemary add warmth to Ellie's Herb-Roasted Turkey Breast.