Ina creates a simple cornbread stuffing for her cornish hens.
Michael makes spanakopita, traditional spinach and goat cheese pies.
Michael Chiarello and his kids whack a batch of olives and marinate them.
Grilled flavor and a light pesto make a tofu dish to delight vegetarians.
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.
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.
Levi grills lobster with butter and prawns in a parsley garlic marinade.