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Shrimp etouffee and a New Orleans crab boil.
Chocolate dome cake and molten truffles.
Fish with Patrick Clark, chef of the Hay-Adams hotel
Mushroom risotto and pasta with broccoli and sausage.
Venison steaks and luscious mousse cupcakes.
A sampling of innovative Hawaiian dishes.
Recipes with toasted chiles and tomatillos.
Jean-Louis Palladin prepares foie gras (duck liver) with poached apples.
Melon and curry flavors from Thailand and India.
Julia and Jacques Pepin prepare a lobster souffle together.
Jeremiah Tower prepares two variations of chicken.
Jan Brinbaum and Lidia Bastianich split duties creating delicious dishes.
Andre Saltner prepares a tarte flambee and an Alsatian meat and potatoe stew.
Nancy prepares a sourdough starter, a loaf of rustic bread, and a foccacia pizza dough.
Jacques Pepin prepares braised sweetbreads in puff pastry with a black truffle and sauce.
Alice waters prepares a beet, blood orange, walnut and arugula salad, and other dishes.
