Ellie calls this dish "the culinary equivalent of putting your feet up."
For brunch, Giada uses muffin tins to make individual frittatas.
Good and good for you: a cup of zucchini has more potassium than a banana.
Tyler adds seared tuna to the nicoise salad he's making for a reception.
Dave makes his dad's favorite poached salmon with cucumber-dill sauce.
Giada gives an Italian twist to a classic American comfort food: meatloaf.
High in antioxidants, artichokes can actually help your body remove toxins.
Chef Rafih Benjelloun shares his recipe for Moroccan eggplant salad.
Open-faced lasagna gets its brick-oven flavor from smoked paprika.
Tyler tops his deep-dish ham quiche with an asparagus and fresh herb salad.