Ina creates a simple cornbread stuffing for her cornish hens.
Michael makes spanakopita, traditional spinach and goat cheese pies.
Giada's stuffed mushrooms are sure to be a hit at your next gathering.
Michael Chiarello and his kids whack a batch of olives and marinate them.
Definitely not low-cal, this mushroom dish is full of butter and cream.
Grilled flavor and a light pesto make a tofu dish to delight vegetarians.
Laura's side dish is simply fingerling potatoes with butter and parsley.
For brunch, Giada uses muffin tins to make individual frittatas.
Michael uses rosemary stems as skewers for mushrooms, broccoli and garlic.
An Italian classic, polenta squares are served with a savory mushroom ragu.