Round 1, Challenge 3: Pear glaze tops Emily Geddes's meatloaf. She serves it with Blue Cheese Barley Risotto and Roasted Fennel, Pear and Green Beans.

Round 1, Challenge 3: Pear glaze tops Emily Geddes's meatloaf. She serves it with Blue Cheese Barley Risotto and Roasted Fennel, Pear and Green Beans.

Round 2: Denise Allen came up with a gyros-inspired dish made with beef, eggplant, yogurt dip and potato chips for Cook of the Week Challenge's Tailgate Week.

Round 2: Denise Allen came up with a gyros-inspired dish made with beef, eggplant, yogurt dip and potato chips for Cook of the Week Challenge's Tailgate Week.

Round 1, Challenge 3: Cooks' logs and videos

Round 1, Challenge 3: Cooks' logs and videos

Round 1, Challenge 3: Tim Hoffman calls his meal made with ground beef, blue cheese, pears and barley "A Night in Italy."

Round 1, Challenge 3: Tim Hoffman calls his meal made with ground beef, blue cheese, pears and barley "A Night in Italy."

Round 2: Juanita Harrell added chia seeds to a peach and pineapple smoothie for one of her Cook of the Week Challenge recipes.

Round 2: Juanita Harrell added chia seeds to a peach and pineapple smoothie for one of her Cook of the Week Challenge recipes.

Round 1, Challenge 4: Cooks' logs and videos

Round 1, Challenge 4: Cooks' logs and videos

Round 2: Cook of the Week Challenge contestant Chris Crabtree serves her stuffed pork chop with glazed carrots and snow peas.

Round 2: Cook of the Week Challenge contestant Chris Crabtree serves her stuffed pork chop with glazed carrots and snow peas.

Round 1, Challenge 4: Denise Allen serves a spring roll stuffed with veggies and mint with her shrimp stir-fry with carrots and cellophane noodles.

Round 1, Challenge 4: Denise Allen serves a spring roll stuffed with veggies and mint with her shrimp stir-fry with carrots and cellophane noodles.

Round 1, Challenge 1: Tara Riley partnered tomatoes from Whole Foods Market with vegetables from her garden and Fontina cheese to make a BLT pizza.

Round 1, Challenge 1: Tara Riley partnered tomatoes from Whole Foods Market with vegetables from her garden and Fontina cheese to make a BLT pizza.

Round 1, Challenge 5: Roberta Fahey marinates trout in an Asian mixture and serves it along side Apple and Sweet Potato Stuffing.

Round 1, Challenge 5: Roberta Fahey marinates trout in an Asian mixture and serves it along side Apple and Sweet Potato Stuffing.

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