In Julia's Kitchen with Master Chefs

ohanne Killeen and George Germon create a main course, and Christopher Gross makes the dessert.

Daniel Boulud, using four kinds of peas, creates a chilled green pea soup with rosemary.

Daniel Boulud, using four kinds of peas, creates a chilled green pea soup with rosemary.

Daniel Boulud, using four kinds of peas, creates a chilled green pea soup with rosemary.

Daniel Boulud, using four kinds of peas, creates a chilled green pea soup with rosemary.

International cookbook author and teacher Madhur Jaffrey creates minty sweet and sour eggplant, a dish that can be served as a first course or as a side dish for lamb.

International cookbook author and teacher Madhur Jaffrey creates minty sweet and sour eggplant, a dish that can be served as a first course or as a side dish for lamb.

International cookbook author and teacher Madhur Jaffrey creates minty sweet and sour eggplant, a dish that can be served as a first course or as a side dish for lamb.

International cookbook author and teacher Madhur Jaffrey creates minty sweet and sour eggplant, a dish that can be served as a first course or as a side dish for lamb.

Dean Fearing, executive chef at The Mansion on Turtle Creek in Dallas, creates a molasses-glazed duck salad.

Dean Fearing, executive chef at The Mansion on Turtle Creek in Dallas, creates a molasses-glazed duck salad.

Dean Fearing, executive chef at The Mansion on Turtle Creek in Dallas, creates a molasses-glazed duck salad.

Dean Fearing, executive chef at The Mansion on Turtle Creek in Dallas, creates a molasses-glazed duck salad.

Vermont, Jim Dodge creates an all-American apple pie--the Harvest Apple Pie.

Vermont, Jim Dodge creates an all-American apple pie--the Harvest Apple Pie.

Vermont, Jim Dodge creates an all-American apple pie--the Harvest Apple Pie.

Vermont, Jim Dodge creates an all-American apple pie--the Harvest Apple Pie.