Valerie Bertinelli shows us how to stuff mushrooms with spinach, tomatoes, panko, pecorino and chopped mushroom stems. The results are fragrant and irresistible. Plus, because she uses the mushroom stems, there's no waste.
Kate Koo makes horenso no goma-ae, a popular Japanese side dish of spinach dressed in a sesame seed paste, and rolls it into traditional hosomaki sushi.
Indian-American chef and cookbook author Priya Krishna shows you how to make a familar Indian takeout staple -- saag paneer -- but with the ingenious substitution of large cubes of feta for paneer.
Learn how to take the classic steakhouse side dish to the next level by topping it with gooey melted raclette cheese. Eric Greenspan will also show you how to offset the richness with tangy quick-pickled red onions.