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Melted Cabbage

A hearty vegetarian meal for four that costs less than $10.

Chef Doug Adam's favorite brunch dish from his restaurant Bullard in Portland, Oregon.

White Chicken Chili

America's Test Kitchen's Julia Collin Davison is making chili with a kick that serves 6-8.

Vegetable Enchiladas

Chef Katsuji Tanabe is making a delicious batch of enchiladas with root vegetables and a homemade salsa.

Everyday Roast Beef

Melissa d'Arabian is making a traditional roast beef with top round roast.

Crown Roast with Mulled Wine Cranberry Relish

Chef and founder of "Salt & Wind," Aida Mollenkamp is making a holiday feast with homemade relish.

Holiday Granola and Spiced Nuts

Author of "Pull Up a Chair," Tiffani Thiessen is making some delicious holiday snacks.

Short Rib French Onion Soup

Executive Chef, Adrienne Wright shows you how to make the ultimate version of a bistro classic, cheesy french onion soup with braised short ribs.

Nancie McDermott – Peppermint Divinity

Nancie McDermott creates a stunning spread of a southern traditional Christmas candy.

Wes Whitsell - Pan Fried Sea Bream

Chef Wes Whitsell's perfectly pan fried fish with layers of flavor.