193 masterchef recipes

Old-world apple strudel with dough stretched by hand until paper-thin, wrapped around cinnamon-spiced MacIntosh apples. The real from-scratch method, no phyllo, with bread crumbs to keep it crisp.

Master Chefs chocolate mousse made with Italian meringue, whipped cream, melted semi-sweet chocolate, cocoa, and espresso. Light, airy, and intensely chocolatey.

Veal Oscar stacks crisp breaded veal cutlets with tender asparagus, sweet crabmeat and a velvety homemade hollandaise. The classic steakhouse showpiece, and more doable at home than you'd think.

Classic French court bouillon with onion, carrot, celery, leek, fennel, thyme, and peppercorns. This aromatic poaching liquid is a building block for cooking fish, shellfish, and delicate proteins.

Beef Wellington wraps a roasted beef tenderloin in foie gras, mushroom duxelles, and puff pastry, served with a Madeira-truffle sauce. The classical French restaurant centerpiece for special occasions.

Bordelaise sauce is the classic French red wine reduction with shallots, bouquet garni, bone marrow, and veal stock. The mother sauce companion to a perfect steak. Restaurant-grade in 30 minutes.

Master chef's chicken stock simmered slow with backs, necks, carcasses, and classic mirepoix for clean, golden, gelatin-rich broth. The pro-kitchen foundation that beats any boxed stock.

Master chef puff pastry made with classic French lamination and six single turns, building hundreds of buttery flaky layers. Restaurant-quality dough for tarts, vol-au-vents, napoleons, and palmiers.

Master Chef BBQ ribs: a peppery homemade spice rub and a from-scratch ketchup-vinegar-molasses barbecue sauce, smoked low and slow until fall-off-the-bone tender. Pitmaster-style ribs worth the all-day cook.

French-style hazelnut praline buttercream built on a custard base with egg yolks, milk, and unsalted butter. A professional pastry filling and frosting.

Three-ingredient chocolate rum cream: melted semi-sweet chocolate folded into whipped cream with dark rum. Ready in 20 minutes. A versatile filling, topping, or standalone mousse.

Rich homemade beef stock from roasted marrow bones, aromatics, and herbs simmered for hours. This master chef method from Bon Appetit yields a deeply flavored base for soups, stews, and sauces.

Master Chef stewed chicken braises a whole bird with fire-roasted bell peppers, tomatoes, red wine, raisins, and olives for a Spanish-Portuguese sweet-and-savory stew. Finished with a flour-thickened gravy.

Veal stock roasts meaty veal bones with onions, carrots, leeks, and garlic until deeply browned, then simmers gently for 6 to 8 hours into a clear, rich foundation for sauces and soups.

Making your own chicken stock may take some time, but when you taste one tablespoonful afterwards, you will feel it's well worth the effort.

You will simply die and come back again after trying this rich and decadent cake that tastes too good to be true.