Emeril Lagasse; shrimp etouffee; Louisiana crab; crawfish boil.
Michel Richard of Los Angeles prepares a chocolate dome and a hot chocolate truffle.
Washington, D.C., chef Patrick Clark prepares seared peppered salmon roulade, horseradish-crusted grouper and a julienne of leeks.
Lidia Bastianich of New York prepares orecchiette with broccoli di rape and a risotto with wild mushrooms.
New York chef Charles Palmer prepares pepper-seared venison steaks with pinot noir and sun-dried cherries.
Amy Ferguson-Ota; ahi yellowfin tuna; wok-seared ono in ti leaves.
Robert Del Grande; beef fillets in chili sauce; seared sea scallops; corn pudding.
Jean-Louis Palladin; duck breast; foie gras; prune croustade.
Mary Sue Milliken and Susan Feniger; Thai melon salad; spinach and eggplant.
Jacques Pepin and host Julia Child prepare lobster souffle l'Americaine.
Jeremiah Tower prepares grilled game hens with vegetable salad and casserole roasted chicken.
Jan Birnbaum prepares smoked salmon with scrambled egg torte and caviar, and Louisiana sassafras roasted leg of lamb.
Andre Soltner; tarte flambee; Alsatian meat stew; tarte citron.
Breadmaker Nancy Silverton shares recipes for starter, rustic peasant bread, focaccia and Tuscan olive bread.
Jacques Pepin prepares braised sweet breads in a puff pastry with truffle sauce.
Cookbook author and restaurateur Alice Waters prepares several salads and green olive tapenade.