The entree isn't cooking fast enough, so a change of order is called for.
Melissa's Skinny Caesar Salad can be enjoyed as a side salad or main dish.
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.
A red-pepper coulis tops these pine-nut 'cheese'-stuffed squash blossoms.
Ingrid bakes tilapia, Costa Rican style, for a healthy luncheon course.
With basic items from her pantry, Kelsey makes Rustic Fall Vegetable Soup.
Follow G's recipe and cooking tips for the best-ever holiday glazed ham.
This quick one-pot wonder is a hearty main dish for any night of the week.
Alton makes a tasty sage jus to serve with his dry-aged standing rib roast.