There are always a few recipes that your family looks forward to seeing on the table, and on today's show, our cast offers some of their "standbys" to add to your repertoire. Margot shares a recipe for Hoisin Salmon, grilled to perfection within a few minutes and finished with a sweet glaze, while Sarah prepares a flavorful blend of Farfalle with Salmon, Mint, and Peas. Allie demonstrates a quick side dish of Sautéed Snap Peas with Scallions and Radishes, and Lucinda cooks up one of her family's "greatest hits," a dish of Sesame Noodles every bit as good as a Chinese restaurant's. Finally, John's recipe for Apple-Cinnamon Bundt Cake does double duty as a breakfast on-the-go or as the perfect dessert — plus, he shows some simple tricks for peeling, slicing, and coring an apple.

Versatile and easy to cook, a good pasta recipe can be the cornerstone of a great dinner. On today's show, we share ideas for two pasta dishes: Allie's hearty Whole Wheat Pasta with Kale and Lucinda's rich Spaghetti with Three Tomatoes. In addition, Allie hosts a Mexican-themed party for a few close friends, and Sarah explains how to bake a surprisingly easy Rustic Apple Tart. John guides you through the varieties of sun-dried tomatoes available at your market and cooks up a savory batch of Braised Pork and Cabbage, one of his signature comfort food dishes. Finally, Margot prepares the perfect accompaniment to almost any meal: a Green Salad with Carrot and Cumin Dressing.

When time is scarce and every minute counts, it's a good idea to keep a selection of satisfying yet quick recipes close at hand. On today's show, our staff picks a few favorite quick-fix meals. Margot shares some thoughts about cooking "on the fly," explains the best way to prepare and use a Roast Turkey Breast, and offers a recipe for delicious Malted Milk Shakes. Sarah makes her own version of a classic Cobb Salad with Turkey and shows the simplest way to Clean Your Cutting Board. Lucinda cooks a fast Pork Tenderloin with Mustard Sauce. Allie fixes an easy side dish of Sautéed Zucchini with Dill, and John bakes the perfect finale to a great meal: Margarita Cheesecake.

On today's show, we sample a few recipes inspired by the Mediterranean flavors of Greek cuisine. John explains the benefits of knowing a good butcher and prepares a quick entrée of Mini Lamb Burgers, while Allie makes a classic Greek Salad. Margot uses squash and sugar snap peas in an Orzo Salad that doubles as a pasta and a vegetable dish, and Sarah fixes a main course of Chicken Stuffed with Feta Cheese. Finally, Lucinda shares an easy dessert recipe for Lemon Custard Cake.

A combination of tomatoes and chile peppers is fundamental in Mexican cooking — and serves as the cornerstone for Lucinda's spicy appetizer of Roasted Tomato and Chipotle Salsa and Allie's Chunky Chili. In addition, Lucinda reminisces about her lifetime of cooking, while Margot prepares a salad of Mixed Greens with a Citrus Dressing. Sarah uses zucchini and tomatoes to make a Frittata, the Italian version of an omelet, and John transforms ripe bananas into a sweet Banana Pudding.

Our recipes today draw on the distinctive flavors of Southeast Asian cooking for simple preparations with authentic-tasting results. Sarah tours the ethnic food shops and grocers in her neighborhood in Queens, New York, and stir-fries a side dish of Bok Choy and Broccoli. While Lucinda prepares an appetizer of Beef Skewers with Peanut Dipping Sauce, Allie makes a sweet-and-sour entrée of Sesame Orange Shrimp. Finally, John provides an exquisite dessert with his recipe for Poached Pears.

A hearty dish should be savory and satisfying — guidelines we used for the featured recipes on today's show. John enthuses about cooking with his daughter Nola, and shares his recipes for a main dish of Meatloaf with Chili Sauce and a dessert of a sweet and chewy Cappuccino Brownies. Lucinda finishes perfectly prepared Lamb Chops with a spicy Mint-Pepper Sauce, and Margot tops Penne pasta with rich ricotta and toasted pine nuts. Finally, Allie offers her version of classic Deviled Eggs, while Sarah bakes a batch of Peanut-Butter Cookies.

On today's show, Allie explains how to buy the best cuts of salmon, and Sarah, who shares her experiences of cooking with her brother, employs ginger, coriander, and cayenne for one of her favorite — and her dinner guests' favorite — recipes: Salmon with Indian Spices. Allie uses fennel to give a crunchy hint of licorice flavor to a Fennel, Orange, and Parsley salad, while Lucinda prepares a traditional meal of Spaghetti and Meatballs. Margot weighs the pros and cons of fresh versus frozen berries, and John provides a tempting recipe for a sweet and crumbly Streusel Cake.

Today, Lucinda gives a tour of a garden she's cultivated on the roof of her apartment building and offers a recipe for fresh Corn and Watercress salad, while Sarah shares her techniques for cooking perfect Buttermilk Fried Chicken. Margot prepares salmon with a sweet and spicy Mango Salsa, John provides some tips for measuring liquid and dry ingredients accurately, and Allie finishes with rich Mocha Custards for dessert.

Fresh greens are available year-round at your supermarket, and on today's show, John explains the benefits and differences of several varieties. Margot prepares a simple, appealing meal of Salmon with a Lime and Cilantro Sauce, while Sarah explains how to make different versions of pesto, the best method of mixing a vinaigrette, and provides a recipe for a Peach Brown Betty. Allie uses fresh spinach to create a salad topped with Poached Eggs, and Lucinda makes an entrée of Rolled Flank Steak.

Today, the cast introduces a few old favorites, such as Margot's Southwest Turkey Club, spiced up with jalapeño peppers, and Sarah's Twice-Baked Potatoes. Lucinda explains how to cook and serve couscous, a Mediterranean staple, and Allie discusses the different available varieties of potatoes and rice from around the world. Sarah prepares a savory entrée of Moroccan Chicken, while John demonstrates an easy Mango Yogurt Drink. Margot finishes with a recipe for Almond Fruit Bars — just the thing for a dessert or snack.

The onset of spring brings to your market an assortment of fresh vegetables, many of which can serve as the centerpiece for dishes such as Allie's Spring Risotto with Peas and Zucchini, John's Artichokes with Three Sauces, and Margot's Scallop and Snap Pea Stir-Fry. Allie shows her technique for quickly sautéing fresh spinach, while Sarah prepares tart and tangy Lemon Squares.

On today's show, Sarah prepares a flavorful Mexican casserole of Chicken Enchiladas — an easy dish to take from freezer to oven. Margot makes a Romaine, Avocado, and Corn Salad that's just the right accompaniment to a spicy entrée, and hosts a pot luck supper with her closest friends. Allie simmers a quick-cooking Cod with Fennel and Potatoes, while John provides a recipe for Raspberry Fool — a cream and berry purée — as a finale to your meal.

Cooking for a large number of guests shouldn't keep you from enjoying your own party. The next time you're entertaining a crowd, keep in mind recipes like Lucinda's Irish Lamb Stew and Allie's Strata with Sausage and Sun-Dried Tomatoes. On today's show, John offers hints on selecting the right cut of lamb, and he prepares a quick side dish of Sautéed Green Beans and Red Onions. Allie puts together a Tuna, Avocado, and Romaine Salad; Sarah explains the best way to store and measure flour; and Margot bakes rich Chocolate Chunk Cookies.

If you find yourself dining alone, there's no need to settle for anything less than a satisfying, delicious meal. Consider trying Sarah's Chicken and Vegetable Sauté with Lemon Parmesan Rice. You'll also find John's hints for making the perfect omelet and his recipe for a sweet Molten Chocolate Cake. Lucinda prepares Parmesan Crisps, a great garnish for Margot's Mixed Green Salad with Citrus Dressing. You'll also visit a local farmer's market with Allie, and learn her recipe for a Tuna and White Bean Salad.

On today's show, Lucinda prepares a Mediterranean-inspired side dish of Couscous Salad. John creates a surprisingly simple Asparagus Tart and a dessert of Cream Cheese Pound Cakes. Sarah demonstrates the most efficient way to clean mushrooms, and then puts them to use in a Mushroom Barley Soup. Allie shows how easy it is to simmer a flavorful batch of homemade Chicken Stock.

With the right toppings and additions, a salad can be transformed from the side dish of a good dinner to the centerpiece of the meal. Today, Margot prepares a Chutney Chicken Salad using leftover chicken for a perfect "entrée in a hurry." After demonstrating a Cucumber Salad with scallions and a hint of red pepper, Sarah offers a dessert recipe for a Pineapple Ginger Sundae, and Allie uses the leftover syrup to mix up a refreshing Seltzer with Pineapple Ginger Syrup. John assembles a side dish of Roasted Vegetables with Goat Cheese and explains the wide variety of available cuts of beef, while Lucinda prepares an economical but delicious Flank Steak with Parsley Garlic Sauce.

Today, the cast offers recipes inspired and influenced by Mediterranean cuisine. Sarah prepares a Greek-Style Gemelli with Shrimp, while Allie explains how to make a classic Tuna Niçoise Salad. John shares tips on how to choose a good cut of pork and his technique for sharpening knives; he also mixes up a hot-and-sweet Dry Spice Rub. Lucinda provides a crash course in marinating as well as some ideas for putting leftover rice to a good use. Margot demonstrates the benefits of an instant-read thermometer and takes you through her recipe for Almond Fruit Bars.

At least once a week when the day ends, Lucinda goes to meet her son at his elementary school. After explaining some of the ways they spend time together, she prepares a Lentil Salad made with bacon and served atop crisp greens, and demonstrates the most efficient way to remove seeds from a cucumber. Margot shows how to roast a delicious leg of lamb and John takes advantage of both lessons to fix Lamb and Cucumber Rollups. Allie assembles a fresh Green Salad served with Buttermilk Dressing, and Sarah provides dessert with a rustic apple tart.

On today's show, Lucinda prepares Spaghetti Puttanesca, a dish as flavorful as it is simple. Afterwards, she shows how to roast fresh beets, which Sarah puts to use in an Arugula, Beet, and Goat Cheese Salad. Margot adds some extra flavor to an old favorite with Thyme-Roasted Chicken and Potatoes, while John demonstrates the best method for carving the chicken once it's cooked. Allie closes the show with a recipe for Spicy Cheese Bread, perfect as an hors d'ouevre or accompaniment to a good meal.

Entertaining friends on a leisurely Sunday night has become a tradition for Allie, who often receives help in the kitchen from her guests. One of her favorite dishes are empanadas, which she prepares on today's show. Sarah explains how to make cooking more convenient by keeping salt and pepper in handy bowls, while Lucinda gives added spice to a classic roast chicken by using paprika. Margot shows how easy it is to peel and devein a shrimp, and John prepares Raspberry Pastries for a memorable dessert.

Explore the cooking of Europe and Asia with recipes imported from Italy and China. After offering a glimpse of her morning routine, Margot cooks an entree of Chicken Saltimbocca, a dish whose name aptly translates into "jump in your mouth." Allie simmers a nutritious Asian Dumpling Soup and demonstrates a recipe for Roasted Cauliflower, while John fixes a main course of Beef Scallion Rolls. Lucinda shows a few practical uses for Parchment Paper and Lucinda prepares a dessert of Chocolate Chip Meringue Kisses.

On today's show, Margot, Lucinda, and John offer a few recipes and ideas to help kids broaden their culinary horizons. John guides you through the variety of Asian noodles available in markets and groceries, while Allie puts them to use in an entrée of Chinese Noodles with Sesame Dressing. Margot shares some behind-the-scenes insights into the commissary at the television studio, as well as a recipe for Asian Salmon Patties, a great make-ahead "Freeze It" meal. Sarah demonstrates a nutritious and flavorful Curried Tofu. John tells you which three knives no kitchen can do without, while Lucinda prepares a main dish of Shrimp with Garlic and Lemon, and classic Coconut Macaroons.

Join the cast as they prepare a selection of our viewers' favorite dessert recipes and debut a pair of new ones, such as Allie's Banana Galette and Lucinda's Caramelized Pineapple. In addition, Margot bakes Chocolate Chunk Cookies and Sarah shares the proper technique for measuring flour accurately. Lucinda explains the best way to freeze fresh berries for future use, and John purées raspberries and whips cream to make a Raspberry Fool.

Each of today's recipes yield satisfying, flavorful results and are made to be served whenever you need them-whether it's for a sit-down meal or just an individual serving. You'll see Sarah prepare Ratatouille, Margot whip up Spicy Pulled Pork, and Allie assemble a rich entrée of Baked Shells with Winter Squash. In addition, John demonstrates a recipe for Chicken Breasts Stuffed with Spinach and Ricotta with an accompaniment of roast plum tomatoes, while Lucinda fixes a fresh Broccoli, Chickpea, and Tomato Salad.

The dishes on today's show are all prepared using ingredients you probably have in your pantry or refrigerator. You'll find Sarah's recipes for Mediterranean Tuna Melt and John's Creamy Carrot Rice. You'll also learn how Allie makes Pasta with Almond-Pea Pesto, Lucinda prepares Eggs in Chipotle Sauce, and Margot bakes a batch of Jumbo Oatmeal-Raisin Cookies.