Season 2

1993-10-02

Shrimp etouffee and a New Orleans crab boil.

1993-10-09

Chocolate dome cake and molten truffles.

1993-10-16

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

1993-10-23

Mushroom risotto and pasta with broccoli and sausage.

1993-10-30

Venison steaks and luscious mousse cupcakes.

1993-11-06

A sampling of innovative Hawaiian dishes.

1993-11-13

Recipes with toasted chiles and tomatillos.

1993-11-20

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

1993-11-27

Melon and curry flavors from Thailand and India.

1993-12-04

Julia and Jacques Pepin prepare a lobster souffle together.

1993-12-11

Jeremiah Tower prepares two variations of chicken.

1993-12-18

Jan Brinbaum and Lidia Bastianich split duties creating delicious dishes.

1993-12-25

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

1994-01-01

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

1994-01-08

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

1994-01-15

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