This layered lasagna is different from how the Italians do it. From cabbage to bechamel, and ground beef to mashed potatoes, your idea of lasagna will be transformed. A fresh sprinkle of parsley overtop before serving gives a beautiful pop of color.
When challenged with creating fried chicken, Bobby Flay decides to partially bake it in buttermilk, then dredge it and fry it to a crisp. He pairs it with an earthy honey-mustard horseradish sauce and mashed potatoes with a chili queso sauce.