Geoffrey Zakarian shares how to make a light and fluffy omelette with Gruyere cheese and a side salad with tangy vinaigrette while staying on a budget.
Katie Lee roasts butternut squash and red onion before mixing them with cooked farro, kale, cheese, walnuts, raisins and shredded rotisserie chicken for a fall salad that's crunchy, sweet and smoky.
Along with a refreshing iceberg salad, Jeff Mauro dishes up a tavern pizza with sweet and spicy Italian sausage and gooey mozzarella cheese that goes all the way to the edge of the crust.
My Thai peanut sauce can make even leftover chicken an exotic dish. And while peanuts, chicken, and mayo may sound crazy, it works like magic. You'll love this Thai-inspired salad.
Michael Symon makes a refreshing salad with grapefruit and orange for a burst of tangy sweetness, complemented by the crunch of toasted almonds. Everything is elevated by the zesty lemon-honey dressing.