Masterchef recipe collection

Chorizo in a tomato wine sauce served over potatoes.

French hazelnut meringue biscuit with finely ground filberts folded into whipped egg whites. Baked hot and fast for a light, nutty base layer that's a pastry chef's secret weapon.

Elegant braised squab nestled in buttery cabbage and bacon, unmolded in a mosaic of turnips, carrots, and broccoli with a rich veal jus. A showstopping French-inspired centerpiece.

Tender veal slices pounded thin, stuffed with breadcrumbs, hard-boiled eggs, Romano and Parmesan, then slow-simmered in a homemade herb tomato sauce until fork-tender. A hearty Italian-American Sunday supper classic.

A good stock can greatly improve and add flavor to many meals.

The full showpiece version of Bruno's flourless Italian chocolate cake: three layers filled with rum-spiked chocolate whipped cream, wrapped in alternating dark and white chocolate strips, and garnished with chocolate leaves.

Genoese-style scrambled eggs loaded with sautéed vegetables, Parmesan, and salty prosciutto. A colorful Italian brunch centerpiece.

If you've ever wanted to make or try beef wellington, then this simple recipe will help you achieve that cooking goal!

Classic white chocolate mousse builds an Italian meringue base with hot sugar syrup, then folds in melted white chocolate and rum-spiked egg yolks. A silky French restaurant dessert.

New Orleans-style crawfish consomme simmered with leeks, carrots, and bay leaves. A crystal-clear broth packed with sweet crawfish flavor, worthy of a masterchef.

Crabmeat stuffed ravioli served with a sauce béchamel. Takes time to make but well worth the effort to impress our just tread yourself!

Rich French-style cream sauce with shallots, white wine, oyster juice, and butter. A San Francisco masterchef classic that pairs beautifully with seafood and shellfish.

Silky bay leaf custard draped in clove-spiked caramel with a splash of amaretto. This slow-baked Spanish-style flan is elegant, aromatic, and unforgettable.

A decadent dessert with a lovely french presentation. Egg white puffs shaped into quenelles topped with caramel and seasonal fruit. Guaranteed to wow any guests.

Fresh pineapple with rum cream pairs ripe sliced pineapple with a silky rum-spiked sabayon-style sauce of egg yolks, butter, and whipped cream. An elegant New York chef-style fruit dessert.

Gateau Nancy is a flourless French chocolate cake with Grand Marnier, almond powder, and 10 eggs, baked low and slow for a dense, fudgy, souffle-like texture.