Ina creates a simple cornbread stuffing for her cornish hens.
Giada's stuffed mushrooms are sure to be a hit at your next gathering.
Michael makes spanakopita, traditional spinach and goat cheese pies.
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.
Definitely not low-cal, this mushroom dish is full of butter and cream.
For brunch, Giada uses muffin tins to make individual frittatas.
Levi grills lobster with butter and prawns in a parsley garlic marinade.
Michael uses rosemary stems as skewers for mushrooms, broccoli and garlic.
Laura's side dish is simply fingerling potatoes with butter and parsley.