Prepared: deviled skillet chicken; cabbage-and-red-onion slaw.

Sloppy jerk-turkey joes and pimiento cheesy mac are made.

Chicken paillard with pomegranate sauce, served with bacon-and-potato hash.

Prepared: ciabatta pizza with squash caponata; roasted mushrooms with pumpkin-chipotle polenta.

A Greek-inspired meal, featuring rice pilaf with spinach and feta; and sliced steak with oregano sauce.

Prepared: macaroni salad with bacon and eggs; patty melts with provolone.

Chicken paillard with curry gravy; citrus salad with seeds and pine nuts.

Hot-and-sweet-pepper chicken and shrimp, served over green rice and peas.

Two classic French cooking techniques are demonstrated when Rachael prepares pork medallions with charcutiere sauce, warm beet salad and marinated mushrooms.

Get an affordable at-home version of a surf and turf meal. Chorizo sliders, shrimp with mushrooms and sherry, and a Spanish orange salad are made.

Poached chicken with lemony gravy and egg pasta with leeks.

Prepared: egg tostada frittata.

Prepared: lemon-pepper drumsticks, served with tangy sweet potatoes and a raw-vegetable salad with blue-cheese dip.

Fried green beans with wasabi and mushroom teriyaki noodles are prepared.

Prepared: chilled gazpacho; chicken thighs with onions; fennel and roasted peppers; and corn-bread crostini.

A Moroccan feast, featuring spiced lamb and couscous with pistachios, garlic and mint.

Beer-poached chicken in mole sauce, served with red chard and rice.

Salmon-and-dill chowder with a pastry crust and green-bean-and-potato salad are made.

Salisbury steaks, served with French-onion gravy, and potatoes with Gruyere and Dijon.