Mixed Game Grill with Michael Lomonaco
'21' Club chef Michael Lomonaco forms a mixed game grill with quail, venison and more.
Seared Scallops and Quenelles of Sorbet with Charlie Trotter
Chicago restaurateur Charlie Trotter creates a scallop entree and a fruity sorbet dessert.
Roasted Veal Chops and Sweetbreads with Daniel Boulud
Chef Daniel Boulud of New York, N.Y. roasts veal chops and makes sweetbreads.
Shrimp & Rice with Fresh Indian Spices with Madhur Jaffrey
Madhur Jaffrey prepares shrimp in a spicy coconut sauce and basmati rice with dill.
Renaissance-Inspired Leg of Lamb with Lynne Rossetto Kasper
Lynne Rossetto Kasper combines roast lamb leg with a green bean salad.
Eggplant Falafel with Tahini Dressing with Monique Barbeau
Chef Monique Barbeau makes Eggplant Falafel that is inspired from a trip to Israel.
Muscovy Duck Breast with Chinese Spices with Alfred Portale
Chef Alfred Portale prepares a Muscovy duck breast with Chinese spices.