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Cristina Ferrare's Lemon-Ricotta Pasta with Caramelized Sea Scallops

Makes 4 servings

Chef Jet Tila and His Mom Mary Tila Cook Pineapple Fried Rice

Day old rice is best for fried rice, because it keeps the rice from sticking, which means less oil is used, keeping the fat and calories down. **Brown rice can be used to increase the nutritional value.

Stinco - Italian Pot Roast

Directions:

Orange and Cardamom Poppers

Maria Provenzano's small and mighty treats have a donut taste without all the heavy lifting in the kitchen.

Braised Chicken Thighs with Fennel and Turnip

The perfect pre-show dinner for watching the American Rescue Dog Show.

Neapolitan Icebox Cake

Author of "The Vintage Baker," Jessie Sheehan is making a colorful and creative cake with strawberries.

Porchetta with Potatoes and Salsa Verde

Chef Bruce Kalman is making a tasty pork dish with homemade rub and salsa verde.

Country Ham Cheesecake

Author of "Southern Snacks," Perre Coleman Magness is making an unusual and tasty treat.

Peanut Butter Slab Pie with a Chocolate Wafer Crust

Author of "Pie Squared: Irresistibly Easy Sweet & Savory Slab Pies," Cathy Barrow is making a delicious dessert.

Vermont Maple Pecan Pie

Executive chef of Tre Rivali restaurant, Heather Terhune is making a holiday favorite dessert.