Jacques and Claudine prepare a Hanukkah dinner that includes a sparkling Consommé Printanier, a Cold Mousse of Chicken and Pistachios, Veal Roast with buttery braised lettuce, Frozen Citrus Soufflé and a rum-soaked Holiday Fruit Cake.
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Bean Casserole Mock Peking Duck Sauteed Duck Vinaigrette Rhubarb/Strawberry Coulis.
Hard-Cooked Eggs in Mustard Sauce Turkey Roulade Carrot/Parsley Salad Rice Pudding.
Collard-Greens-and-Yellow-Grits Soup Omelette de Campagne Banana Fritters.
Poached Swordfish Mushroom-Stuffed Squid Breaded-and-Broiled Red Snapper Mangoes.
Ricotta Dumplings Cornish Hens Tabaka Green Salad Bread-and-Butter Pudding.
String-Bean Ragout Swiss-Chard-Stuffed Onions Bulgur and Mint Salad Pineapple Finale.
Bread-and-Onion soup Chicken Ragout Frisee with Croutons Apple Tart.
Polenta-and-Vegetable Gateau Escalopes of Veal in a Mushroom-and-Cognac Sauce.
Black-Bean Soup Cod a l'Espagnol Rice and Cumin Broiled Bananas with Lemon and Sugar.
Frisee aux Lardon Spaghetti with Raw Tomato-Anchovy Sauce Chocolate Cups.
Aaron finds he's not in Texas anymore when he competes at a BBQ competition.
See why for good BBQ, you need a good BBQ pit.
Cook "cowboy style" with direct heat and meat.
Shaun Hergatt makes Acacia-Glazed Duck and Ming serves Thai Coconut Braised Duck Legs.
Ming and Johnny Iuzzini show off new takes on the Dark and Stormy.
It's East meets Southwest for master chef Rick Bayless and Ming Tsai!
Madhur Jaffrey makes Potatoes Marwari Style and Ming serves a Japanese Chicken Curry.
Chef Tiffani Faison cooks her favorite Vietnamese dish and Ming makes meatloaf sliders.
Jacques Pépin makes luscious Chicken Livers in a Mushroom Port Cranberry Sauce.
Chefs Lidia Bastianich and Ming Tsai cook up the best of frutti di mare!
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