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 Chiarello and his kids whack a batch of olives and marinate them.
Michael makes spanakopita, traditional spinach and goat cheese pies.
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.
For brunch, Giada uses muffin tins to make individual frittatas.
Michael uses rosemary stems as skewers for mushrooms, broccoli and garlic.
Cornbread and Wild Rice Dressing With Pine Nuts and Parsley says it all.
Laura's side dish is simply fingerling potatoes with butter and parsley.