1. Emeril Lagasse

Shrimp etouffee and a New Orleans crab boil.

2. Michel Richard

Chocolate dome cake and molten truffles.

3. Patrick Clark

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

4. Lidia Bastianich

Mushroom risotto and pasta with broccoli and sausage.

5. Charles Palmer

Venison steaks and luscious mousse cupcakes.

6. Amy Ferguson-Ota

A sampling of innovative Hawaiian dishes.

7. Robert Del Grande

Recipes with toasted chiles and tomatillos.

8. Jean-Louis Palladin

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

9. Susan Feniger and Mary Sue Milliken

Melon and curry flavors from Thailand and India.

10. Jacques Pépin

Julia and Jacques Pepin prepare a lobster souffle together.

11. Jeremiah Tower

Jeremiah Tower prepares two variations of chicken.

12. Jan Birnbaum and Lidia Bastianich

Jan Brinbaum and Lidia Bastianich split duties creating delicious dishes.

13. Andre Soltner

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

14. Nancy Silverton

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

16. Alice Waters

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