This duck with bourbon-squash risotto and fennel salad might sound upscale and fancy, but is a lot easier to make than you might think.

Here are my essential tips to cook a moist, delicious turkey for Thanksgiving.

Here’s an incredibly easy, incredibly delicious ribeye roast stuffed with spinach, cheese, and prosciutto that you need to make this holiday season.

Looking for a way to upgrade a classic fried chicken sandwich? Look no further, because this Cesar fried chicken sandwich provides all of the big, bold flavors of the classic salad in a handheld form.

Juicy, meaty lamb meatloaf finished with a tangy and fruity blueberry-bourbon glaze. I’m not sure I can make meatloaf another way after trying this.

An Italian spin on a classic chicken pot pie that everyone will love. Shredded chicken, tomatoes, and vegetables topped with a parmesan crusted puff pastry lid.

Here’s a tasty, easy dish that anyone can make, pork tenderloin stuffed with ricotta, pistachios, and basil before being wrapped with salty prosciutto.

Saltimbocca is a true Roman classic, and I’m giving it a unique spin by grilling it then serving it with a grilled lemon vinaigrette.

If you’re gilling chicken and your heat is too high, and you end up cooking it to death, then you’re probably doing it wrong.

Short ribs are an incredible cut of beef that I love, so it only seems natural to try to put them into a cheeseburger.

Tender short ribs, arugula, cheese, caramelized onions and creamy aioli all come together to create fun in a bun.

Pork belly is a cheap, yet delicious cut of pork that everyone should give a try if they haven’t, and I’m showing you an easy way to do it.

A tangy, garlicky grilled version of classic Chicken Scarpariello.

Here is an excellent way to grill flat-iron steak, plus a tasty caper and herb sauce that you can serve with it.

A quick and easy pasta dish that anyone can make; succulent pork tenderloin crusted with fennel seeds and served over pasta with tomatoes, pine nuts, raisins, and chicken stock.

Braising pork in milk is an age-old method that couldn’t be easier to make. The resulting dish might not be the most visually attractive, but the flavor is phenomenal.

If you’re making meatballs with too many breadcrumbs and you’re squeezing them together way too tight, then you’re probably doing it wrong.

France and Italy come together to form this fantastic chicken parmesan version of Chicken Cordon Bleu.

This is how I do an Italian-style burger. Gorgonzola stuffed patty, crispy prosciutto, basil pesto, and a garlic toasted Italian loaf.

A MasterChef-worthy dish that can easily be made at home, Italian sausage roll with creamy marinara.

A delicious dish based on a dish featured on The Bear.