Guy Fieri makes a juicy turkey version of a traditional Italian pork roast rubbed with a spice and herb paste that includes garlic, sage, fennel seeds, thyme, rosemary and chile flakes.
Inspired by cinnamon rolls, Sunny Anderson rolls up crescent dough with freeze-dried berries and sugar to create sweet pastries for breakfast or brunch.
Filled with a puree of spring peas and black pepper cheese, these bite-size pasta parcels are tossed with a simple lemon butter sauce and then topped with fresh mint and a shower of more cheese.