Chefs Johanne Killeen and George Germon prepare dirty steak with their special hot fanny.
Chefs Johanne Killeen & George Germon create their triple citrus meringue tart for Julia.
Chef Joachim Splichal prepares braised lamb shank on barley risotto.
Chicago restaurateur Charlie Trotter creates a scallop entree and a fruity sorbet dessert.
Chef Daniel Boulud of New York, N.Y. roasts veal chops and makes sweetbreads.
Madhur Jaffrey prepares shrimp in a spicy coconut sauce and basmati rice with dill.
Lynne Rossetto Kasper combines roast lamb leg with a green bean salad.