Beef tenderloin filets are crusted in cracked black peppercorn and finished in a thyme and mustard creme reduction.

Chef's Note: Pie can be made 1-2 days in advance and kept in the refrigerator.

Delicious crispy skin lemon heib chicken with little potatoes. All done in one skillet

Peste ell Uove (yellow eg9 peste dough)

Chicken breasts are seared in a white truffle-infused extra-virgin olive oil, then simmered in a combination of high-quality pasta sauces and topped with mozzarella and fresh Parmesan cheeses.

Chef's Note: Green beans can be blanched a day in advance to save time. On the day of serving, make the shallot almond mixture and toss with the green beans. Cover with foil and hold over low heat until beans are thoroughly warmed through.

Variations: Sausage and Fennel Stuffing: In a large skillet, sauté 1 pound of bulk sausage until fully cooked (no trace of pink), breaking up into small pieces. Strain and add to the bread stuffing cubes. Substitute the celery with 1 fennel bulb, chopped and sauté with the onion. Add 172 Tbsp. toasted fennel seeds to the broth.Cranberry Pecan Stuffing: Increase the sage to 2 tsp. After adding the broth, fold in 1/2 cups dried cranberries and 1/2 cups chopped toasted pecans.

A Lemon-Maple Vinaigrette adds bright flavor to balance the rich goat cheese and fragrant walnuts. This classic salad is a welcome addition to any table.

1 The blondies are super soft, moist, and so fast and easy to make. The batter comes together in one bowl, in 5 minutes, without using a mixer. Peanut butter chips are woven throughout the blondies, providing a nice burst of peanut butter flavor amdist the buttery, caramely dough. The Nutella swirls add depth, richness, and a wonderful pop of chocolate. Ready in under 30 minutes from start to finish, and flexible based on what you have. Substitute chocolate chips for the peanut butter chips or peanut butter swirls for the Nutella swirls.

Chef's Note: For creamier potatoes, use a potato ricer to mill the potatoes after straining. Fold in the cream and butter with a rubber spatula until just combined.

The trick to flavorful and moist pork tenderloins is to sear the pork before roasting. In our recipe, the pork is seared and then is roasted on top a bed of apples and onions. Most often, you will find that pork tenderloins are sold in packages with two tenderloins. One tenderloin should generously serve 2 people and most likely serve 3. One note, "pork tenderloins" and "pork loin" are two different cuts of meat. Pork tenderloins are much thinner and take less time to cook.

Risotto options Fontina and tomato Roasted eggplant Sweet peas Saffron Lobster and Crab Roasted Squash or Pumpkin1 cup chopped onion, scallion, shallot or leeks2 cups Aborio rice1 cup white wineButter, hot broth ,grated cheeseSaute onions in three TBL butter until soft. Add rice and cook three minutes. Add wine When wine is absorbed slowly add broth a ladle at a time stirring constantly. Add salt and pepper. When rice is about fully cooked add options.Finish with 1TBL butter and 3TBL grated cheese

This easy fettuccine alfredo recipe is made "skinny" with a lighter alfredo sauce recipe -- but it's as delicious and creamy and flavorful as ever!

Strufoli is a classic dish that hails from Naples, Italy, consisting of marble-sized bits of fried dough, coated in sweet honey and tossed with colorful sprinkles. Popular around Christmas and Easter, this dish is a staple in many Italian households and we're thrilled to share it with you! We can't say enough good things about this beautiful and delicious, festive dish; the dough balls are crunchy on the outside, but still perfectly moist and chewy on the inside, and the honey coating is proof that less really is more. While we didn't grow up with this dish (although we wish we did!), we are so excited to incorporate it into our family traditions and hope you like it as much as we do!

Chef's Note: The potatoes can be boiled instead of being roasted. However, roasting concentrates the natural sugars found in the potatoes, yielding a richer flavor. Casserole base can be made 1-2 days ahead of time. Reserve the topping for the day of baking.

*Note about cooking time: Your crockpot may differ in temperature than mine, I suggest cooking this for 4 hours on your first go-round of this dish. 6 hours in the crockpot seems to be giving a lot of people "shredded" beef instead of slices, so decrease cooking time by 2 hours and go from there. Mine turned out fine with 6 hours.

Tips from Grace: You can put butter on top too before browning! Michael puts white wine in the flour and butter