Rachael shows how to wrap a leg of lamb in parchment for maximum flavor.
The "obedient ingredient" stars in a tenderizing yogurt marinade for lamb.
Edible art: vivid green asparagus drizzled with a sunny orange reduction.
It's a wrap: beurre-blanc-drizzled asparagus bundles rolled in prosciutto.
Roger's salad pairs tangy lemon vinaigrette, asparagus and a mild lettuce.
This potato, pancetta and cheese casserole is rustic fare at its finest.
Potatoes "a la baker" are cooked with onions in stock to creamy perfection.
Watch a T-bone lamb chop grilling and plating tutorial from Michael Symon.
These may be the cupcakes that make kids forget about two-inch-thick icing.
Rachel's classic carrot cake is meltingly delicious frosted or plain.
Deliciously versatile, curds are essential to a dessert cook's repertoire.
Kelsey's using veggies, but the sky's the limit when you make a frittata.
Pan-roasted asparagus, shiitakes and tomatoes: fast, fresh and fabulous!
Emeril's eggs Florentine get extra bam from a classic Choron sauce drizzle.
What's On TV
20 Recipes Anyone Can Bake