Learn to cook like the masters with dishes and techniques from celebrity chefs who have cooked with Martha on the show. We've gathered the finest recipes from Anthony Bourdain, Eric Ripert, Rick Bayless, Tom Colicchio, and more.

Francophiles, take heart: Chef Eric Ripert's French spin on Italian carbonara includes smoked bacon, creme fraiche, and thinly sliced chives. Bon appetit!

In this light vegetarian carpaccio from Mario Batali, savory Parmesan cheese and coarse sea salt are sprinkled over a canvas of sweet pears.

Emeril Lagasse's mastery of meat shines through delectably in this filet mignon, which is topped with a wine reduction sauce and complemented by fried shallot rings.

Bo ssam is a popular Korean dish in which steamed pork and other ingredients are wrapped in leafy greens. This savory version comes from chef David Chang.

This recipe, adapted from Tom Colicchio's 'wichcraft restaurant, elevates the everyday sandwich into a gourmet-inspired treat. Homemade spinach-basil pesto gives it mouthwatering flavor.

Fresh basil and black olives garnish chef Mario Batali's comforting take on Eggs in Hell (also known as U'Ova All'Inforno).

Chef Eric Ripert's "pizza" recipe consists of a whole roasted cod fillet that's lovingly topped with rich, savory ingredients -- no dough kneading needed.

This vegetarian calzone is filled with mushrooms, garlic, and fresh greens, and it makes a hearty family dinner. Chef Jamie Oliver included it in his "Jamie at Home" cookbook.

This prosciutto-and-cheese-stuffed chicken is lightly fried and baked to crispy perfection. It's a favorite from chef Emeril Lagasse's "Emeril 20-40-60" cookbook.

Salsify is a thin root vegetable that looks like a parsnip and has a unique taste that's reminiscent of oysters. It adds distinctive flavor to this elegant salmon with celery-root puree from chef Daniel Boulud.

Chef Mario Batali prepared his asparagus and ricotta ravioli on the show in honor of Martha's 1,000th episode -- try making it for your next celebration.

Give standard brussels sprouts new appeal with this knockout recipe from chef David Chang's "Momofuku" cookbook. Smoky bacon and pureed kimchi create a fusion of American and Asian flavors.

Serve up a juicy tenderloin with a showstopping sauce using this recipe from chef Eric Ripert's "Avec Eric" cookbook.

You can prepare this classic Indian dish with homemade or store-bought tikka masala paste. The recipe was first published in Jamie Oliver's cookbook "Jamie's Food Revolution."

Mario Batali's focaccina is a cheese-stuffed focaccia that makes the perfect antipasto. This recipe is a wonderful way to make use of extra pizza dough.

Topped with a lemony pad of compound butter, this rich rib-eye is one of Emeril Lagasse's must-try recipes.

Prepare this classic French chicken recipe from chef Eric Ripert's Le Bernardin restaurant for a delicious home-style meal sure to impress any dinner guest. Eric prepared this dish alongside chef Anthony Bourdain on the show.

This traditional puttanesca recipe from chef Mario Batali's "Molto Gusto" cookbook is made with easy-to-find ingredients. It's sure to become a family favorite.

Cornish game hens with a bacon, onion, and apple stuffing are sure to please. Chef Tom Colicchio created this recipe.

With a rare combination of fancy flavor and vitamin-packed nutrition, this braised halibut is perfect for guilt-free get-togethers. Chef Eric Ripert contributed the recipe.

These tender, steamed pork buns are a favorite at chef David Chang's Momofuku Noodle Bar in New York City. Make sure to leave plenty of time to slow-roast the pork and allow the dough for the buns to rise.

Fresh herbs and spices infuse this traditional Thai green curry with fantastic flavor. Chef Jamie Oliver included the recipe in his "Jamie's Food Revolution" cookbook.

No need to wait while this potato salad chills in the fridge -- it's best served warm, immediately after you mix the ingredients. The easy-to-make recipe comes from chef Emeril Lagasse.

You don't need dozens of ingredients to whip up this impressive polenta -- just a few fresh Italian favorites. The recipe comes from the kitchen of Mario Batali.

Brown sugar and white-wine vinegar combine to give this dish its sweet-and-sour flavor. The recipe comes from chef Tom Colicchio.

This south-of-the-border paella includes Mexican chorizo, a spicy, freshly ground pork sausage that's not to be confused with its dry-cured Spanish cousin. The recipe comes from chef Rick Bayless.

Treat the seafood lover in your family to this wonderfully simple pasta with clams recipe from chef Mario Batali's "Molto Gusto" cookbook. He told Martha on the show that if he could only have one dish for the rest of his life, this would be it!

Chef Emeril Lagasse seasons this skin-on turkey breast with a flavorful array of herbs and spices. It's a perfect entree for smaller Thanksgiving gatherings, but it tastes just as delicious any time of year.

This delicious guacamole recipe, uniquely garnished with cheese, pumpkin seeds, and chicharron, comes from chef Rick Bayless. It's a tempting topping for tortilla chips or baguette slices.

Jamie Oliver's sweet pear and apple salad with endive can be found in his book "Jamie at Home." Dinner guests will appreciate both the delicate flavors and the lovely presentation of this sensational salad.

This simple pasta dish comes together in minutes, making it an easy weeknight meal. Mario Batali contributed the recipe.

Serve this hearty beef roast when you have an abundance of mouths to feed -- it will not disappoint. The recipe comes from "Cook with Jamie," by Jamie Oliver.

Smoked mushrooms are the heart of this rich, custardlike stuffing dish, adapted from Emeril Lagasse's "From Emeril's Kitchen" cookbook. Serve it alongside a tender roast for a complete family meal.

These tender pumpkin chunks make a hearty entree or side. The flavor-packed recipe comes from chef Rick Bayless.

Braising monkfish in a wine-based gravy gives it superb flavor and tenderness. Try serving this recipe, from chef Tom Colicchio, for your next special occasion.

Warm up on a cool night with this hearty stew recipe from chef Marcus Samuelsson's "New American Table" cookbook. Slow-simmering the lamb makes it extra tender and juicy.

Satisfy hungry party guests with this recipe from chef Tom Colicchio. It's featured on the menu at his Colicchio and Sons restaurant.

Chef Mario Batali's one-of-a-kind pasta recipe is perfect for dinner and brunch alike. A single egg yolk dropped over the dish gives it a memorable presentation.

Don't throw away that stale bread -- put it to good use in this succulent cabbage-soup recipe from chef Jamie Oliver. Aromatic herbs, freshly grated cheeses, and chopped pancetta make this a wonderfully balanced first course or light entree.

Give traditional fried chicken some Creole flavor with Emeril's family-friendly -- and picnic-perfect -- recipe. It was first published in his "Emeril's Potluck" cookbook.

Chef Marcus Samuelsson shared this recipe for barbecued oxtail from his cookbook "The Soul of a New Cuisine." It's a fantastic option for home chefs who want to try something new and different.

Moist, delicious carrot cake gets a citrusy twist in this recipe from chef Jamie Oliver. Don't forget the crunchy chopped-walnut garnish.

To make the best use of your time, prepare the deceptively delicious cherry sauce while the corn cake is baking. The cake -- a recipe from chef Emeril Lagasse -- is best served either warm or at room temperature, with the stewed cherries spooned over the top.

Paula Deen's sweet hummingbird cake is a Southern classic. The rich batter includes bananas and crushed pineapple, making the cake extra moist and tender.