Season 2

Shrimp etouffee and a New Orleans crab boil.

Chocolate dome cake and molten truffles.

Fish with Patrick Clark, chef of the Hay-Adams hotel

Mushroom risotto and pasta with broccoli and sausage.

Venison steaks and luscious mousse cupcakes.

A sampling of innovative Hawaiian dishes.

Recipes with toasted chiles and tomatillos.

Jean-Louis Palladin prepares foie gras (duck liver) with poached apples.

Melon and curry flavors from Thailand and India.

Julia and Jacques Pepin prepare a lobster souffle together.

Jeremiah Tower prepares two variations of chicken.

Jan Brinbaum and Lidia Bastianich split duties creating delicious dishes.

Andre Saltner prepares a tarte flambee and an Alsatian meat and potatoe stew.

Nancy prepares a sourdough starter, a loaf of rustic bread, and a foccacia pizza dough.

Jacques Pepin prepares braised sweetbreads in puff pastry with a black truffle and sauce.

Alice waters prepares a beet, blood orange, walnut and arugula salad, and other dishes.