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Mario Batali parks his Vespa right in Eric Ripert’s NYC kitchen and lays it all On The Table �� spices, sauces and couscous for his signature dish �� .

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“Food, like film, is performance. Both are dramatic, romantic, spectacular or sad,�� says Eric Ripert. Join him and guest Stanley Tucci as they start the day with vodka martinis, prepare , talk about their childhoods, quip over how actors are like chefs, and then enjoy the final dish.

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Top Chef: Just Desserts host and Top Chef judge, Gail Simmons joins Eric Ripert to chat and cook up some Welsh Rarebit. This egg and Guinness based recipe is great for hangovers, especially when paired with a tequila based Bloody Maria.

Pink Floyd’s Roger Waters tells Eric Ripert his uncensored opinion on everything from the 2012 U.S. Election to the Patriot Act to personal greed to being an ardent atheist. The mood isn’t always serious as both share some good wine, cook a langoustines appetizer, shrimp tacos with salsa, and steak au poivre main course.

, owner and chef of the Red Rooster in Harlem and former head chef of Aquavit, to cook up some Ethiopian, Swedish, and Asian fusion.

Supermodel and talented cook in the kitchen to teach him how to stir up a spicy Thai Jok Moo and Yum Nua salad.

to learn how to cook Pappardelle with Wild Boar Ragu and talk about food, acting, and growing up in a famous family. They talk about hanging out on the set of Full House, deciding to be an actor at a young age, and studying in Russia and at NYU. Eric introduces Elizabeth to some new cooking techniques and they discuss the enjoyment of cooking and sharing food with friends.

Actress, Producer and Director Drew Barrymore visits Eric Ripert’s kitchen to prepare her favorite, Clams Montecito, and to pick up some tips from the Master Chef. They experiment with the way that different glasses affect the flavor of wine, a Pinot Grigio from Drew’s Barrymore Wines, and Ripert adds his own special touch to her signature recipe. .

Author Jay McInerney visits Eric Ripert’s kitchen to enjoy wine and prepare Braised Lamb Shanks. They discuss the life experiences that have informed his writing, how drama and fame have affected his personal life, and the writers who have influenced him through his career. McInerney confides to Ripert about depression, tragedy, and the indulgences of his past.

Jay McInerney’s Braised Lamb Shanks

Serves 4

6 tablespoons olive oil

1 tablespoons fine sea salt

1 teaspoon freshly ground black pepper

½ cup all-purpose flour

4 (1/2 pound) lamb shanks

2/3 cup chopped celery

2/3 cup of chopped carrot

2/3 cup chopped onion

2 tablespoons tomato paste

6 rosemary sprigs

6 thyme sprigs

6 anchovies

½ bottle hearty red wine—Cotes du Rhone

2 ½ cups beef stock

Cooked fresh linguine, for serving

1 tablespoon unsalted butter, cut into pieces

Cooked green beans, for serving

Preheat oven to 350 degrees.

Heat 3 tablespoons olive oil over medium-high heat in a large skillet. In a small bowl, mix together salt, pepper, and flour. Lightly dredge lamb shanks, shaking off excess. Place in skillet and cook lamb on all sides until golden brown.

Remove and set aside.

In a large cast iron cocotte, heat the remaining 3 tablespoons oil; add celery, carrot, and onion. Cook, stirring frequently, until vegetables begin to soften, 5 to 6 minutes.

Add tomato paste, rosemary, thyme, anchovies, wine, stock, and bring to a boil.

Add browned lamb, making sure it’s halfway submerged; add additional liquid, if necessary. Season with salt and pepper. Cover and transfer to oven; cook until tender, about 2 ½ hours.

To serve, remove lamb from liquid and transfer to a platter. Skim fat form cooking liquid; remove and discard rosemary and thyme sprigs.* Return pan to stove; reduce over high heat until thickened, about 5 minutes, if necessary. Toss linguine with butter. Serve lamb over buttered noodles and green beans.

*For a silkier sauce, remove and discard vegetables before reducing.

Wylie Dufresne joins Eric Ripert to demonstrate a whole new style of cooking with his poached egg consommé, as well as a summer Rhubarb cocktail on the side. They discuss why Dufresne became a chef, what motivated him to innovate using the science of cooking, and how he found creative inspiration.