63 masterchef recipes

Hazelnut pastry cream (creme patissiere) with scalded milk, eggs, flour, and hazelnut paste, lightened with whipped cream. A professional-grade filling for pastries.

Marinated eggplant, an Italian antipasto of golden-fried eggplant slices layered with garlic, bay leaf, rosemary, and red wine vinegar. Keeps up to two weeks in the fridge.

A masterchef-level dessert: espresso chocolate mousse over creme anglaise, served in flowerpot dishes and topped with handmade chocolate flowers.

Step-by-step guide to boning whole pheasants for the Champagne Cabbage recipe, removing breasts and leg-thigh portions with clean knife work. A masterchef technique for preparing wild game birds.

Pan-roasted whole quail stuffed with pancetta, sage, and juniper berries, finished with a gin and white wine pan sauce. A masterchef-level wild game main course in 30 minutes.

Marco Pierre White's homemade mayonnaise from the Mirabelle restaurant.

Rich, deeply flavored veal stock built from roasted bones, mirepoix, tomatoes, and aromatics, simmered for up to 8 hours. A foundational kitchen staple that elevates every sauce it touches.

Fresh peach tart with a buttery cinnamon shortcrust and glossy apricot glaze. Hand-creamed dough baked blind, then filled with ripe peach slices for an elegant French-style dessert.

Romaine salad with tomatillos, ripe tomatoes, avocado, lime juice, olive oil, and fresh cilantro. A California-Mexican inspired composed salad with no-toss presentation.

Rich roasted lamb stock made from rack bones and trimmings with tomatoes, mirepoix, garlic, and thyme. A deep, savory base for soups, sauces, and braises.

Warm mixed berry compote with fresh strawberries, blueberries, and raspberries in a butter-sugar syrup. Spoon over ice cream for an elegant, quick dessert.

Kobeba samakeyah are Lebanese fish-filled bulgur croquettes seasoned with cumin and cilantro, deep-fried golden, and served with homemade tahini sauce. A Middle Eastern classic.

Honey almond parfait is a frozen mousse-style dessert with whipped cream, honey-sweetened sabayon, and toasted sliced almonds. A French-inspired semifreddo that skips the ice cream machine.

Rabbit chasseur with a pound of mushrooms, tomatoes, and white wine braised in the oven, finished with a beurre manie-thickened hunter's sauce. Classic French technique.

Elegant frozen Grand Marnier souffle with whipped cream and beaten egg whites, piped into a collared dish and dusted with cocoa. A show-stopping no-bake French dessert.

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.