In this episode of Cucina di Nina, Nina cooks for friend and world-renowned author Salman Rushdie. Recipes include Raw Kale Salad, Zucchini Pancetta Pasta, Saltimbocca Alla Romana (Veal Cutlet with Prosciutto), and Pomegranate Infused White Wine.

Chris Fisher visits Mermaid Farm on Martha's Vineyard.

Ashley Green shows how to cook Korean Kimchi using fresh ingredients from her farm.

Chef and restaurant owner Kevin Williamson talks about tips and recipes from his establishment in Austin, Texas.

Corporate chef Ted Mendez at Barton G. The Restaurant prepares sea bass, tomato confit, grilled asparagus and French fried potatoes.

Get savory and spicy in the kitchen with Wish executive chef Michael Bloise, grilling tantalizing Chipotle BBQ Quail with Apple-Cucumber Raita.

Chef Sean Mohammed of Social at Sagamore cooks jump lump crab cakes with scallop mouse and fried green tomatoes.

Mr. Chu’s Hong Kong Cuisine sizzles with Schezuan, shark’s fin and Miami Spice. Grab your chopsticks for Chef O.A. Chu's stir-fried chicken with mango and macadamia nuts.

Chef David Bouley recently joined the ranks of Nobu Matsuhisa, Emeril Lagasse and Govind Armstrong with his David Bouley Evolution. Step into the kitchen with Evolution chef de cuisine Pierre Saussy to prepare Phyllo-Crusted Florida Shrimp, Baby Squid, Sea Scallop and Sweet Maryland Crabmeat in Ocean Herbal Broth.

Sate your sweet tooth with Devito South Beach chef Francis Casciato and his vanilla bean panna cotta.

Chef Giancarla Bodoni prepares Risotto with Taleggio cheese at her 14-year-old hotspot Escopazzo, said to be the country’s first organic Italian restaurant.

In the kichen with Azul Executive Chef Clay Conley as he prepares ricotta gnocchi with sausage Bolognese sauce.

Grass executive chef Michael Jacobs prepares pan-seared Florida grouper with buckwheat soba noodles, tomato confit & lemongrass wild mushroom broth.