The entree isn't cooking fast enough, so a change of order is called for.
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.
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.
Chuck makes his Crispy Potato Latkes Supreme with veggies and a fried egg.
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.
Michael Bonacini shares a go-to pasta recipe for Spaghettini Aglio e Olio.