This simple dinner of barbecue-glazed chicken, Brussels sprouts and sweet potatoes is assembled and cooked on just one sheet pan, making it an ideal weeknight meal.
Guy Fieri is at a laid-back restaurant with upscale food in Santa Fe, New Mexico, where he learns how to make a unique dish with lamb, sunchoke puree, yogurt and blackberries.
Ina's good friend Dick Baxter restores listed buildings in East Hampton in exchange for a tour around the sights. Ina makes lunch on the porch for his team of builders. To keep these builders strong Ina makes Mini Meatloaves, Buttercream Mashed Potatoes, Brussels sprouts and lardons, and Brownie Pie.
It's Thanksgiving on the farm, and Molly Yeh is celebrating the best way she knows how -- with lots of food! She makes creamy Twice-Baked Potatoes, a hearty Brussels Sprout Casserole, sweet and sticky Orange Marmalade Glazed Ham and finishes with a classic, Pumpkin Pie with Whipped Cream and Cinnamon.
Everyone loves a chicken supper, and Kardea Brown has two dinners with complimenting sides that will satisfy the whole family. She sets the table with Tuscan Chicken Soup, Southern-Style Chicken Cordon Bleu, Spinach and Candied Walnut Salad with Blueberry Vinaigrette and Cornbread Croutons, and Fried Brussels Sprouts with Tomato Gastrique.
The spotlight's on stunning sides for the big Thanksgiving feast. Ree's making some of her all-time favorites, including delicious Broccoli Wild Rice Casserole and Sweet Soul 'Taters. Ladd's family recipe is made over in Dressing With Brussels Sprouts and Butternut Squash and finally, the easiest No-Knead Clover Leaf Rolls.
This dish is packed with tons of essential vitamins and nutrients. Chef Megan Mitchell whips up a meal that is both healthy and satisfying: tender, tangy salmon overtop of an umami kale Caesar with pine nuts for added crunch.