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.
Thai-Marinated Beef with Jean-Georges Vongerichten
Chef Jean-Georges Vongerichten makes Thai-marinated beef with noodles for Julia Child.
Molasses-Glazed Duck Salad with Dean Fearing
Chef Dean Fearing prepares a mollasses-glazed duck salad.