You'll love this classic Italian treat that's better than ever.
Low-cal chocolate truffles and raspberries jam in a fudgy, fruity treat.
David makes braciole, or beef tenderloin rolls, with pine nuts and raisins.
Alex combines squash, capers, raisins and vinegar in a vegetarian caponata.
Tyler pairs apple-brined pork chops with spiced apples and raisins.
Pan drippings and white wine flavor the vinaigrette for this chicken salad.
Giada tops fresh berries with luscious zabaglione, a light, foamy custard.
A sweet surprise waits for you to cut into these perfectly grilled chops.
This dessert is a shortbread base topped with raspberry jam and almonds.
Ina uses stale croissants as the base for this rich bread pudding.