63 masterchef recipes

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.

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

New Orleans-style whole artichokes stuffed with oyster souffle and topped with oyster sauce. A dramatic, savory showpiece for seafood lovers.

Classic French almond meringue that pipes into elegant shapes and bakes crisp. Light, nutty pastry component perfect for layered cakes, decorations, or cookies.

A buttery almond frangipane filling baked in a flaky shell, topped with fresh raspberries and mandarin segments in a striking yin-yang pattern. Brushed with passion fruit glaze for a show-stopping finish.

Chocolate leaves made by brushing melted chocolate onto real leaves and peeling away once set. An elegant no-bake garnish for cakes, tarts, and plated desserts.

An elegant French strawberry chibouste-style dessert: pastry cream lightened with Italian meringue, set with gelatin, molded against fresh strawberries over a thin genoise base. A patisserie classic at home.

Classic chocolate mousse with whipped cream, melted chocolate, and a tempered egg yolk pate a bombe base. A silky French-style dessert component.

Spiced cranberry-orange-lime relish with caramelized sugar, vanilla bean, ginger, and chili. A complex holiday condiment that ages a full month in the fridge for deep, boozy-feeling flavor.

Asparagus sauce blends boiled asparagus tops with unsalted butter and infuses heavy cream with the woody ends, creating a silky verdant sauce ideal for pasta, fish, or grilled chicken. San Francisco chef's elegant green sauce.

French Belgian endive salad (Salade d'Endives) with a Dijon mustard and walnut oil vinaigrette, garnished with walnuts and fresh tomatoes. A crisp, bitter, elegant starter.

Masterclass frozen raspberry souffle layered with crisp almond meringue discs and Italian meringue mousse with whipped cream, served with raspberry puree. A pastry chef's showpiece.

Fresh peaches macerated in white wine, port, sweet vermouth, citrus juice, and sugar. An elegant Italian-style no-cook fruit dessert served chilled in glass cups.

Noisettes d'agneau with marinated rack of lamb medallions cooked in a reduced wine-rosemary sauce, topped with blanched and butter-sauteed garlic cloves. A New Orleans masterchef-level dish.

Rich pheasant stock from roasted bones, red wine, juniper berries, and aromatic vegetables. Deep wild game flavor for sauces and soups.

Salmon mousse, a classic French restaurant appetizer of pureed raw salmon whipped with egg white and heavy cream, spiked with Pernod, cognac, and a spoonful of caviar. Pipe and serve cold.