Jacques Pepin Celebrates!
Mussels; beef; mushrooms; crêpe shells; corn purée; raspberry sherbet.
Mussels; beef; mushrooms; crêpe shells; corn purée; raspberry sherbet.
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Norman Love makes puffs, salmon mousse éclairs, a vegetable medley.
David Blom makes gingersnaps, babas, tuiles.
Joe Ortiz makes French country sourdough.
David Ogonowski makes crispy cocoa cookies, chocolate truffle tartlets and chocolate waves.
Leslie Mackie makes tarts and pies.
Mark Militello; stewed hearts of palm; sautéed yellowtail snapper; brown butter sauce.
Alfred Portale; duck soup; foie gras ravioli; Muscovy duck breast.
Gratin of breaded oysters; marinated flank steak; caramelized mushrooms; frozen raspberry velvet.
Scallops in scallion nests; apricot and fig souffle.
Swordfish with asparagus and pasilla crema; ponzu marinated swordfish with asparagus corn salsa.
Cooking an entire pig piece by piece -- loin, shoulder, belly and head; with chef Tom Adams.
Bangers and mash; fish and chips; pies; classic London pie shop.
Walnut tagliatelle; extruded pasta; gnudi.
The origins of curry; English and Pakistani curries.
Clam chowder; carte da musica with bottarga and chili; salt.
Travel with April Bloomfield to London, where her cooking career began.
Traditional dishes of Senegal include Dakar pea fritters; rice fields of Casamance, Senegal.
An outdoor feast includes roasting a whole pig and Savannah red rice; Frogmore stew.
Join Sean Brock as he explores his roots and prepares a typical Appalachian dinner.
An insider's look at Nantucket with Elin Hilderbrand; seals in Chatham, Mass.; tagging sharks.
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