The entree isn't cooking fast enough, so a change of order is called for.
Chuck makes his Crispy Potato Latkes Supreme with veggies and a fried egg.
Alex braises lentils in a duck-fat bath with super-sweet cipollini onions.
Follow G's recipe and cooking tips for the best-ever holiday glazed ham.
With basic items from her pantry, Kelsey makes Rustic Fall Vegetable Soup.
Turkey ragu tops linguini and carrot ribbons in this healthier pasta dish.
Ingrid bakes tilapia, Costa Rican style, for a healthy luncheon course.
Melissa's flavorful Chipotle-Orange-Glazed Salmon boosts dieting spirits.
Alex combines squash, capers, raisins and vinegar in a vegetarian caponata.
Alton makes a tasty sage jus to serve with his dry-aged standing rib roast.