Chef Yehuda Sichel of Abe Fisher, a modern Jewish restaurant one might find in NY, Montreal or Paris, demonstrates his elevated approach to Chopped Liver and Tuna Nicoise Salad. He prepares Chopped Liver Mousse with Onion Jam & Schmaltzy Rye Bread, and Tuna Crudo over Potato Salad, Pickled Haricot Vert, Kalamata Olive Puree & Everything Bagel Spice.
Read moreJamming With Bacon from TBJ Gourmet
Chef Tony Clark proves that bacon goes with any recipe. Checkout his Bacon Pancakes, Bacon Beignets, and Chocolate Bacon Soup.
Read moreHeirloom Tomato Salad with Fresh Made Still Warm Mozzarella, local Onions, Opal Basil drizzled Arugula Pistachio Pesto and Country Sour Dough
Chef Lee Chizmar of Bolete makes first of the season Heirloom Tomato Salad with Fresh Made Mozzarella served Still Warm with Arugula Pistachio Pesto and grilled Country Sour Dough
Read moreClassic Roast Turkey
Chef Tony Clark makes Classic Roast Turkey.
Read moreRogue 24 Tasting Menu
Chef RJ Cooper from Rogue 24 prepares a Tasting Menu.
Read moreTagliolini Alla Frantoiana
Chef Roberto Donna from Galileo in Washington DC, makes Tagliolini Pasta with Pancetta and Proscuitto.
Read morePoached Rabbit Saddle with English Peas and Hearts of Palm
Chef Nicholas Elmi, from Le Bec-Fin in Philadelphia, makes poached rabbit saddle with English Peas and Hearts of Palms.
Read moreWild Striped Bass with Braised Greens
Chef Matt Levin of LaCroix prepares Wild Striped Bass with Braised Greens.
Read moreLive Maine Scallops in the Shell
Chef Robert Wiedmaier of the notable Marcel's in Washington, DC. prepares Live Maine Scallops in the Shell.
Read moreMaple Carrot Bisque with Seared Scallops, Candied Bacon and Spiced Pecans
Certified Nutrition Coach & Chef Valerie Cogswell prepares Maple Carrot Bisque with Seared Scallops, Candied Bacon and Spiced Pecans.
Read moreRainbow Trout with Shiitakes, Sweet Corn, Tarragon and Vanilla Bean Shrimp Vinaigrette
Chef Michael Adams from Hotel Bethlehem prepares Rainbow Trout with Shiitakes, Sweet Corn, Tarragon and Vanilla Bean Shrimp Vinaigrette.
Read moreParisian Ricotta Gnocchi with Lobster & Truffles
Chef Nicholas Elmi's technique for Parisian Ricotta Gnocchi is a perfect companion for the flavorful lobster soup, topped with black truffles.
Read moreDuck "a la Presse"
Chef Olivier Desaintmartin makes a Normandy duck in the traditional French method, as can be found at his restaurant, Zinc, in Philadelphia.
Read moreChocolate Cherry Bread
Chef James Barrett from Metropolitan Bakery makes Chocolate Cherry Bread.
Read moreVeal Chop Milanese
Chef Chris Scarduzio from Table 31 prepares Veal Chop Milanese.
Read moreCheese Plate
Chefs Jose Garces, and Adam Delosso, from Garces Trading Company, show us how to prepare a cheese plate for entertaining. They also make marmalade and fresh mozzarella.
Read moreSteak au Poivre with Potato Saute au Cru
Chef Georges Perrier from Le Bec-Fin prepares Steak au Poivre with Potato Saute au Cru.
Read moreBeef Carbonnade
Chef Robert Wiedmaier from Brasserie Beck prepares Beef Carbonnade.
Read morePoached Halibut with Red Beet and Herb Walnut Vinaigrette
Chef Olivier Desaintmartin from Caribou Cafe prepares Poached Halibut with Red Beet & Walnut Vinaigrette.
Read moreLamb Loin Roasted with Garlic Au Jus
Chef Olivier Desaintmartin from Caribou Cafe prepares Lamb Loin Roasted with Garlic Au Jus.
Read more