PASTA PIZZA RECIPE FROM HAPPY COOKING, BY FOOD NETWORK'S GIADA DE LAURENTIIS

Pasta Pizza
SERVES 4

2 eggs
¾ cup grated Parmesan cheese, plus more for serving
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
3 cups cooked spaghetti (about ½ pound dried) 
⅓ cup diced salami, prosciutto, or ham
⅓ cup frozen edamame or peas, thawed, or chopped cooked broccoli
1 to 2 tablespoons olive oil
Crushed hot red pepper flakes (optional) 

In a small bowl, beat the eggs until well combined. Stir in the Parmesan, salt, and pepper and mix well. 

In a large bowl, toss together the pasta, diced meat, and vegetables; using your hands generally gets the job done most efficiently. Add the egg mixture and mix again, being sure to distribute the eggs thoroughly. 

Heat 1 tablespoon of the oil in a medium skillet over medium-high heat. When hot but not smoking, add the pasta mixture, pressing evenly into the pan with the back of a spatula. Reduce the heat to medium and cook without stirring for 5 to 6 minutes or until the bottom of the cake is browned and crisp and releases from the pan (you may need to run a spatula or knife around the edge of the pan to nudge it free). Press down on the pasta as it cooks now and then to ensure it is making good contact with the bottom of the pan. 

Cover the pan with a large plate and carefully flip it over, inverting the pasta cake onto the plate. Add a bit more oil to the pan if it looks dry, then slide the pasta cake back into the pan. Cook for another 5 to 6 minutes or until golden. 

Slide the pasta cake onto a cutting board and cut it into wedges. Serve hot, sprinkled with Parmesan and red pepper flakes if desired

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Behind the Scenes: Bobby Flay & Michael Symon

Bestselling author and Food Network star Bobby Flay may be best known for his skills at the grill, but brunch is his favorite meal of the day. In BRUNCH @ BOBBY’s: 140 Recipes for the Best Part of the Weekend, Bobby includes 140 recipes for his all-time favorite breakfasts—and since he enjoys brunch most when cooking with friends, he joined his pal, beloved cooking personality Michael Symon to cook up a Fall feast.

Michael Symon is known for his contagious laugh and Midwestern charm, and he has become one of the most beloved cooking personalities on television. For The Chew, he developed a brilliant, simple formula to help home cooks pull together fresh meals on weeknights: a maximum of 5 fresh ingredients that cook in 5 minutes. The follow-up to the bestselling Michael Symon's 5 in 5, Michael Symon's 5 in 5 for Every Season delivers 165 quick, easy, fresh recipes organized by season with an entire chapter devoted to making the holidays simpler than ever.

Sherry Orange Quinoa from Maple: 100 Sweet and Savory Recipes Featuring Pure Maple Syrup

Makes 8 servings (each 1 cup of quinoa and 1 cup of arugula) | Active time: 25 minutes |Total time: 30 minutes

6 strips uncooked bacon, chopped
¼ cup extra-virgin olive oil, divided
1 red onion, diced
4 cups water
2 cups rinsed quinoa
¾ teaspoon salt
¼ cup dark pure maple syrup
2 tablespoons sherry vinegar
1 teaspoon Dijon mustard
1 teaspoon orange zest
½ teaspoon freshly ground black pepper
1 cup chopped curly-leaf parsley
8 cups baby arugula

1. Place bacon in a large saucepan. Cook over medium heat, stirring often, 7 to 10 minutes, until crispy and browned. Transfer to a paper-towel-lined plate and pour off fat from saucepan.

2. To the saucepan, add 1 tablespoon oil and onion. Return to medium-high heat and cook, stirring often, 4 to 6 minutes, until onion is softened and starting to brown. Add water, quinoa, and salt, increase heat to high, and bring to a simmer, stirring occasionally. Cover and reduce heat to medium-low or low to maintain a simmer. Simmer for 18 to 22 minutes, until water is absorbed and quinoa is tender.

3. Meanwhile, in a large bowl, whisk syrup, vinegar, mustard, zest, pepper, and the remaining 3 tablespoons oil.

4. Add hot quinoa and stir to coat. Stir in parsley and bacon. Mound on top of arugula to serve.