Geoffrey Zakarian prepares the perfect main dish for a dinner party with filet mignon steaks that are crusted with pepper, seared, then served with a creamy pan sauce.
Geoffrey Zakarian shows how to create this classic French salad. Learn how to dress and season each component of the salad and assemble the ingredients on a gorgeous platter. (And if you don't like anchovies, Geoffrey gives you permission to skip them.)
Geoffrey Zakarian cooks his stroganoff long and low to make sure it's extra tender, and finishing it off with sour cream and cream cheese makes it creamy and rich.
Iron Chef Geoffrey Zakarian's favorite quiche at NYC's Balthazar -- with roasted red peppers, caramelized onion and Gruyere cheese -- proves that a classic breakfast staple never goes out of style.
Katie Lee and Geoffrey Zakarian show how to make a rainbow layer cake that's both colorful and flavorful thanks to the addition of freeze-dried fruit in each layer.
Cheesetique in Arlington, Virginia, has created its own Thanksgiving staple with the Mac and Cheesetique. Geoffrey Zakarian describes how chef Andrew Hetrick makes the dish with a three-cheese blend.
Geoffrey Zakarian stuffs rice paper with finely ground pork and shrimp to make these crispy, flavor-packed rolls. A dipping sauce on the side includes Japanese mayonnaise, apricot jam and sriracha.