Ina creates a simple cornbread stuffing for her cornish hens.
Michael Chiarello and his kids whack a batch of olives and marinate them.
Grilled flavor and a light pesto make a tofu dish to delight vegetarians.
Michael makes spanakopita, traditional spinach and goat cheese pies.
Definitely not low-cal, this mushroom dish is full of butter and cream.
Giada's stuffed mushrooms are sure to be a hit at your next gathering.
For brunch, Giada uses muffin tins to make individual frittatas.
High in antioxidants, artichokes can actually help your body remove toxins.
Giada tosses whole-grain pasta with pepper-infused oil and grated cheese.
Laura's side dish is simply fingerling potatoes with butter and parsley.