
In Julia's Kitchen With Master Chefs
Jim Dodge; chocolate cake; biscotti; pie.

Jim Dodge; chocolate cake; biscotti; pie.

Charlie Trotter prepares seared scallops with curried carrot broth and warm peach soup.

Charlie Trotter prepares seared scallops with curried carrot broth and warm peach soup.

Jim Dodge; chocolate cake; biscotti; pie.

Daniel Boulud; veal with sweetbreads; five-pea soup.

Jim Dodge; chocolate cake; biscotti; pie.

Jim Dodge; chocolate cake; biscotti; pie.

Chef Madhur Jaffrey; shrimp/coconut curry; basmati rice with dill; eggplant.

Daniel Boulud; veal with sweetbreads; five-pea soup.

Daniel Boulud; veal with sweetbreads; five-pea soup.

Jimmy Sneed; soft-shell crabs; cole slaw; pasta.

Chef Madhur Jaffrey; shrimp/coconut curry; basmati rice with dill; eggplant.

Chef Madhur Jaffrey; shrimp/coconut curry; basmati rice with dill; eggplant.

Lynne Rossetto Kasper; roasted leg of lamb; green beans; pasta.

Jimmy Sneed; soft-shell crabs; cole slaw; pasta.

Jimmy Sneed; soft-shell crabs; cole slaw; pasta.

Rick Bayless prepares chili-glazed country ribs and a jicama salad.

Lynne Rossetto Kasper; roasted leg of lamb; green beans; pasta.

Lynne Rossetto Kasper; roasted leg of lamb; green beans; pasta.

Jasper White prepares New England fish chowder and pan-roasted lobster.