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.
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.
Definitely not low-cal, this mushroom dish is full of butter and cream.
Michael uses rosemary stems as skewers for mushrooms, broccoli and garlic.
For brunch, Giada uses muffin tins to make individual frittatas.
An Italian classic, polenta squares are served with a savory mushroom ragu.
Aida makes a simple one-dish salad of green beans with a lemon dressing.