Ina creates a simple cornbread stuffing for her cornish hens.
Michael makes spanakopita, traditional spinach and goat cheese pies.
Grilled flavor and a light pesto make a tofu dish to delight vegetarians.
Michael Chiarello and his kids whack a batch of olives and marinate them.
Giada's stuffed mushrooms are sure to be a hit at your next gathering.
Definitely not low-cal, this mushroom dish is full of butter and cream.
For brunch, Giada uses muffin tins to make individual frittatas.
Cornbread and Wild Rice Dressing With Pine Nuts and Parsley says it all.
Alton shares his technique for cooking a turkey with stuffing.
An Italian classic, polenta squares are served with a savory mushroom ragu.