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.
Fried Chicken with Leah Chase
New Orleans Chef Leah Chase shows the best way to make fried chicken.
Muscovy Duck Breast with Chinese Spices with Alfred Portale
Chef Alfred Portale prepares a Muscovy duck breast with Chinese spices.