Take Home Chef

Curtis helps a nutritionist who doesn't cook prepare a seafood-themed meal.

Creamy mussel soup; lobster with an herb-butter sauce; spicy chocolate soup with red pepper and marshmallows.

Curtis Stone and the camera crew install a cooktop and create a fun and functional work area. Together, Kathryn and Curtis treat guests to a hearty peasant lentil stew, grilled garlic bread and, for dessert, rhubarb with Grand Marnier sabayon sauce.

A young woman gets help from Chef Stone to make dinner for her boyfriend.

A woman gets help to make a birthday dinner for a friend.

Cooking advice for a homemaker and mother of four.

Chef Stone offers to help a woman plan dinner for her husband starting with soft-shell crabs on a bed of greens.

Jeffery, Wendy's husband, arrives home and jumps at the sight of the production crew. The family enjoys Curtis Stone's meal of braised bison with red wine sauce and veggies, stuffed artichokes, baked Swiss chard gratin and chocolate-dipped dried frui

Steak and potatoes; ice cream with chocolate sauce.

A husband returns early and surprises Curtis.

Curtis Stone and Lisa sport stylish aprons and get started on the menu. Curtis dishes out a grilled opakapaka fish over fennel and onions, sharp English cheddar with a port jelly reduction and "the best upside-down apple tart in the world."

A vegetarian meal includes mung-bean salad with fried tofu and spicy rice noodles. With Curtis Stone.

Curtis prepares a romantic dinner for a married couple's date night.

A housewife learns how to prepare a salmon fillet.

Chef Stone serves up a poolside barbecue for a woman and her husband.

A mother of five gets help making dinner for her children and husband.

A woman's husband comes home to find Curtis there, cooking.

Curtis serves up a fresh halibut tartare, cooked halibut on a bed of greens, and roasted pineapple in rum sauce.

A surprise meal for a woman's boyfriend; asparagus in raspberry and shallot vinaigrette; roasted yams; grilled pork chops.

Curtis prepares a birthday dinner for a woman's mother.

A birthday dinner: roast beef with mustard rub, Yorkshire pudding and a chocolate cake topped with white-chocolate mousse.

Chef Stone helps a young woman make a Greek feast for her boyfriend.

Grilled corn with butter and cheese spread; fava beans; barbecued lamb in rosemary, garlic and honey.

Raw and fried oysters; steamed mussels and red snapper in coconut sauce; fried bananas and almond brittle.

Dungeness crab salad; Dover sole fillets with blood-orange crust on a bed of spinach. With Curtis Stone.

Chef Stone prepares a romantic, candlelit dinner for a couple's anniversary.

Alaskan black cod; stir-fry; chocolate box filled with chocolate cream and fresh raspberries for dessert.

Homemade tortilla chips with guacamole dip; shrimp-and-tomatillo dip; porterhouse steaks; Pavlova. With Curtis Stone.

Sangria; chorizo; cheese-stuffed chilies; marinated shrimp; stuffed artichokes; lamb cutlets. With Curtis Stone.

A salad of roasted turnips on turnip leaves with feta cheese; coq au vin; pear fritters and pear sorbet for dessert.

Grilled swordfish; chocolate mousse.

Cajun chicken; spicy mashed potatoes; chocolate souffle.

Filet mignon with red wine and mushroom sauce on a bed of sautéed spinach; strawberries flambé.

Spicy fried-cheese salad; buffalo rib-eye steaks with a spicy green-pepper sauce; fried baby bananas with a spicy cream topping.

Lamb and vegetable curry; peanut-butter ice cream on fried plantains.

Chicken in prosciutto and herbs; silky tiramisu. With chef Curtis Stone.

Celery root and potato gratin; cooked string beans; meatloaf with a mushroom-and-red-wine sauce; poached pears with vanilla ice cream.

Braised yellowtail snapper; a rich creme caramel. With chef Curtis Stone.

Southeast-Asian curry with jumbo shrimp and scallops; strawberries poached in champagne for dessert. With chef Curtis Stone.

Duck; watermelon; monkfish on creamy garlic potatoes. With chef Curtis Stone.

Deep-fried calamari on a bed of lettuce; chorizo with potato medallions; homemade chocolates with nuts.

Shrimp curry with ginger and garlic; crepes with strawberries and chocolate sauce. With chef Curtis Stone.

Seafood pizza with scallops, shrimp, calamari, zucchini and mozzarella; prosciutto pizza with mushrooms and mozzarella.

Eggplant fritters with mozzarella and basil; wild-mushroom risotto; fresh strawberries with English cream.

Steak tartare with homemade potato chips and a baby-vegetable salad; crêpes Suzette with vanilla ice cream.

Black cod in zucchini; potatoes and rosemary with olive oil; peach Melba.

Curtis offers his cooking skills to Morgan, whose boyfriend happens to be a chef.

A salad of romaine lettuce with Parmesan crisps, poached egg and a creamy garlic dressing; four-cheese fondue of vegetables and bread; summer fruit and a creamy chocolate fondue.

Spicy kosher Indian feast; oven-roasted shoulder of lamb.

Curtis serves onion bhaji, tandoori Cornish game hens and shrimp.

Crab and vegetable spring-rolls; pad thai noodles.

Tuna tenderloin; Dungeness crab and mango salad.

Portobello mushrooms with ricotta cheese; a New York steak with a pepper crust.

Curtis Stone serves the best gourmet burger in America. For dessert, Curtis brings out vanilla panna cotta doused in a cherry consomme.

Spicy gazpacho soup with shrimp; seared ahi tuna crusted with sesame seeds.

Curtis prepares a quail dinner and a dessert of white-chocolate-sauce-covered berries.

Serrano ham-and-cheese plate; veal pot-roast; patatas bravas.

Yellowtail and tuna sashimi with a sesame crust; black cod with miso sauce; green-tea ice cream. With chef Curtis Stone.

Sauteed foie-gras with crispy potatoes and caramelized apples; pot-au-feu of lobster, scallops, foie gras and white truffles.

Fettuccine with spicy Italian sausage and asparagus; fettuccine with swordfish and zucchini.

Pan-fried mahi-mahi; banoffee pie.

Cannelloni; iced raspberry souffle.

Seafood paella; caramelized mangos in a coconut basket with coconut ice cream. With chef Curtis Stone.

Beef stir-fry; filet mignon; lemon-curd tart.

Son-in-law eggs; lobster tail with red curry.

Zucchini with ricotta and tomato sauce; linguini with shrimp and pesto sauce; fresh berries in a raspberry sauce.

Heirloom-tomato and buffalo-mozzarella salad; ravioli with a brown butter-and-sage sauce. With chef Curtis Stone.

Pan-fried Scandinavian cheese on crostini; roasted pork loin.

Steamed orange roughy with noodles and stir-fry; baked pears with maple syrup, dried fruit and nuts. With chef Curtis Stone.

Roasted rack of lamb; mint-chocolate soup.

Risottos; classic Italian soup of borlotti beans and summer vegetables.

Grilled rib-eye steak; crispy potatoes; chocolate-covered mango and vanilla ice-cream bombe.

Sevruga-caviar topped oysters; caramelized wing of skate with white asparagus.

A Chinese meal.

Curtis Stone prepares a salad of endive with English blue cheese and roasted walnuts, followed by pan-fried, organic chicken stuffed with Emmenthal cheese and prosciutto. A French blue cheese with plum puree is the star of dessert.

Thanksgiving dinner for firefighters Ben, Scott and Mike.

Curtis Stone serves a tropical cocktail with coconut milk and white rum alongside crispy whole snapper with string beans and a spicy soup.

Curtis prepares fresh tagliatelle with slow-cooked leg of lamb.

Prickly cactus and fava-bean soup; beef tacos with chili and cilantro; fish tacos in homemade tortillas.

Midwestern brisket stew with autumn vegetables and parsley potatoes.

Oven-roasted leg of lamb with a side dish of crispy potatoes; semifreddo of peanuts, caramel and dark ale.

Cracked crab with baby tomatoes and basil; cucumber-and-dill salad; homemade waffles with cinnamon-baked pears and mascarpone.

Mushroom-and-bonito soup with marinated sea-bass; rainbow roll.

Tuna seviche with coconut; mussels in white wine and thyme.

Caipirinhas; corn-and-baby-tomato soup; Brazilian chicken with okra and black beans.

Crostini with roasted beef fillet; horseradish-and-arugula pesto sauce; fried zucchini-flowers stuffed with fontina cheese.

Latin barbecue: pork tamales and grilled shrimp with South American sour cream, chili, cilantro and lime, wrapped in a banana leaf.

Curried cauliflower with cardamom and mustard; whitefish with saffron and leeks.

Fresh oysters with ponzu sauce; tilapia with ginger; steamed Korean pears.

Mediterranean crêpes with feta cheese. With Curtis Stone.

Fritto misto of seafood with basil aioli of arugula, shallots and vinaigrette.

Pacific oysters Rockefeller; a whole red snapper; mussels and white wine.

Lobster in a creamy cocktail sauce; tapas plate with prosciutto, olives, mozzarella, smoked salmon and marinated artichoke hearts.

An appetizer of crostini with sun-dried tomatoes and cheddar; roasted halibut cheeks in pancetta; loukoumathes with sugar and honey.

Arugula salad with pomegranates and persimmons; pan-fried red snapper on braised romaine hearts with arugula pesto; chocolate-salted caramel cashews.

Leafy green salad with a vinaigrette dressing; roasted lobster with chanterelles, crosnes and garlic; upside-down apple-and-pear caramel tarts.

Baby-spinach salad with smoked bacon and cheese croutons; garlic-and-parsley marinated Cornish game-hens with tarragon fettuccine.

Prosciutto and pears with balsamic vinegar; frutti di mare; chocolate fondue with fresh fruit.

Artichoke hearts with arugula and pesto; pork wrapped in prosciutto; apple cake with orange zest.

Seafood won-ton soup; ginger-poached black bass; stir-fried pea-shoots with garlic; handmade fortune-cookies.

Baby potatoes, grilled vegetables and bread; hot chocolate; caramel.

Caviar; mushrooms; pork tenderloin; fresh madeleines with warm raspberry dipping-sauce. With chef Curtis Stone.

Baby octopus salad; pan-fried halibut with black beans and peppers; summer berries with lemon sorbet.

Tuna sashimi; shellfish hot-pot; apple granitas.

Pan-fried mahi-mahi; chocolate cheesecake.

Confit leg of duck with braised Tuscan cabbage and creamy polenta; chocolate ice-cream balls. With chef Curtis Stone.

Roasted breast of duck with shaved white truffles; grapes with Robiola cheese.

French onion soup; roasted pork loin with a Dijon-parsley crust; fricassee of chanterelles, shallots, garlic and black truffles; fresh figs; blue cheese.

Striped bass fillets with lemon grass and yellow curry; Thai coconut rice; steamed pumpkins with coconut custard.

Chicken and vegetable potpies; fruit-filled jellies.

Beef Wellington with a side of string beans; vanilla ice cream with a homemade caramel sauce.

Southern-fried chicken with collard greens; chocolate and mint martini.