Guy Fieri heads to a Minnesota restaurant putting a Midwestern spin on a Korean classic with pork belly, pickles, mushrooms, rice and soft boiled eggs.
Food Network managing culinary producer Larisa Alverez shows us how to cook al dente pasta and make a gorgeous, creamy sausage-mushroom sauce to top off those noodles.
Tartines can be considered dressed-up, open-faced sandwiches, but I love them for their versatility and beautiful presentation. These have autumn written all over them, and the variety of mushrooms adds to the appeal.