188 masterchef recipes

Fried calamari done the simple way: fresh squid dredged in flour, fried golden, then hit with lemon, salt, and pepper. The classic Italian-American appetizer with no fussy batter.

Elegant layered fish terrine with smoked salmon, sturgeon, and whitefish mousse, served with champagne dressing and caviar. A stunning centerpiece for special occasions.

Raspberry mousse folds Italian meringue made with hot sugar syrup into whipped cream and seedless raspberry purée for an airy, intensely fruity dessert. Served with extra raspberry sauce drizzled over the top.

Swordfish escabeche features golden-crusted swordfish bathed in a tangy red wine vinegar sauce spiced with toasted oregano, cumin, allspice, and cinnamon. Served at room temperature with sweet onion rings and red chilies.

Roasted rack of lamb with fresh thyme and rosemary, seared then oven-roasted to medium rare with a white wine and lamb stock pan sauce. A classic French masterchef recipe.

Basic apricot glaze simmers apricot preserves with sugar and water into a clear, golden lacquer for fruit tarts, danish pastries, and croissants. Essential pastry kitchen building block in 15 minutes.

Hippennasse cookie baskets made from a thin batter of egg whites, cream, and confectioners sugar, shaped while warm and filled with fresh berries.

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.

Mako shark steak au poivre borrows the classic French steak au poivre treatment for meaty shark, seared in cracked pepper and napped with a Cognac-cream pan sauce. A 1980s steakhouse twist on a bistro classic.

Braised cabbage with apple, onion, caraway, and champagne, finished with cream. A holiday-elegant side dish meant to accompany pheasant or other roast game birds.

Homemade Chicken Casserole with Cream Cognac Sauce recipe

Spit-roasted suckling pig rubbed with lime, herbs, and whole garlic, basted with marjoram-thyme olive oil for 6 hours, served with grilled and blanched seasonal vegetables.

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.

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.

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

New Orleans-style oyster souffle with minced and whole oysters, the Cajun holy trinity, and stiff egg white meringue. A classic Creole seafood souffle from masterchef tradition.