24min - Jacques Pépin joins Julia to prepare a lobster soufflé.
24min - Chef and restaurateur Jeremiah Tower grills chicken marinated in fresh herbs and prepares poached chicken stuffed with mushrooms.
24min - Jan Birnbaum prepares a Cajun-inspired meal; Lidia Bastianich cooks a pasta and seafood dish.
24min - Chef Andre Soltner prepares tarte flambée, Alsatian meat stew and a classic tarte citron.
24min - Nancy Silverton makes rustic bread, foccacia pizza dough and olive bread.
24min - Jacques Pépin prepares braised sweetbreads in puff pastry with a black truffle and Madeira sauce.
24min - Alice Waters of Chez Panisse prepares a tapenade, an appetizer and two salads.
30min - Reed Hearon prepares frito misto with aioli.
30min - George Germon and Johanne Killeen create a triple citrus meringue tart.
30min - Carol Field prepares grissini (breadsticks) and rustic country bread.
30min - Michael Lomonaco forms a mixed game grill and makes a berry relish and home-fried potatoes.
30min - Monique Barbeau prepares tequila-cured gravlax with savory dill pancakes.
30min - Jacques Torres creates chocolate presentations with pralines.
30min - Alfred Portale creates duck soup with foie gras ravioli and black truffles.
30min - Mark Militello creates a heart of palm salad to complement his Jamaican-style yellowtail red snapper.
30min - Julian Serrano creates lobster and chicken paella and crème Fraiche ice cream with almond roasted figs and honey-lime peaches for dessert.
30min - Joachim Splichal creates braised lamb shanks on barley risotto.
30min - Lynne Rossetto Kasper creates pasta with balsamic vinegar and garlic. Chef Roberto Donna creates homemade pasta with pesto sauce with chestnut flour.
30min - Jimmy Sneed creates a stuffed turkey leg, using shitake mushrooms and Virginia smoked ham in the stuffing.
30min - Rick Bayless, known for his skill in cooking Mexican food, creates a black bean tortilla casserole and refried beans.
30min - Johanne Killeen and George Germon create a main course, and Christopher Gross makes the dessert.
30min - Daniel Boulud creates chilled green pea soup and Gordon Hamersley prepares a “perfect” tossed salad.
30min - Madhur Jaffrey creates eggplant and Reed Hearon creates iron skillet mussels and sand dabs.
30min - Dean Fearing creates a molasses-glazed duck salad.
30min - Master baker and teacher Jim Dodge creates an all-American pie — the harvest apple pie.
30min - Jody Adams creates Carta Musica and Joachim Splichal prepares mushroom potato lasagna.
30min - Mark Militello creates grilled pork tenderloin with Jamaican spices.
30min - Jasper White creates sweet corn fritters, and Zarela Martinez prepares poblanos chiles rellenos.
30min - Alfred Portale prepares Muscovy duck breast with Chinese spices.
30min - Chef Monique Barbeau creates eggplant falafel with tahini dressing. Pastry chef Jacques Torres prepares a baked chocolate soup with meringue.
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