Grilled flavor and a light pesto make a tofu dish to delight vegetarians.
Aida makes a simple one-dish salad of green beans with a lemon dressing.
Levi grills lobster with butter and prawns in a parsley garlic marinade.
For brunch, Giada uses muffin tins to make individual frittatas.
Cornbread and Wild Rice Dressing With Pine Nuts and Parsley says it all.
Mini frittatas are like an omelet you can hold in your hands.
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.
Tyler tops his deep-dish ham quiche with an asparagus and fresh herb salad.