Bruno Neveu—former pastry chef at the Ritz-Escoffier cooking school in Paris—helped us decipher Escoffier's bare-bones recipe.
Eberhard Müller has been preparing lobster this way for 20 years, at restaurants including Manhattan's Le Bernardin, Lutèce, and Bayard's.
This gorgeous "salad" livens up buttery avocados with juicy shrimp in a tangy mustard sauce.
The tarragon-infused sauce of this preparation enhances the delicate flavor of the fish.
Draping the trout with lettuce leaves keeps it moist as it poaches.
Chef Michel Bourdin reminded us, “Always remember that the guest has to wait for the soufflé, but the soufflé can’t wait for the guest.”
The success of this simple dish depends on the freshness of the vegetables; just out of the garden is best.
Summer tomatoes are best, but this dish is good even with out-of-season fruit.
According to Rao’s Cookbook, this seafood salad is “perhaps the most popular dish at Rao’s”, and one whose simplicity epitomizes the Rao’s style.
This simple English dessert is best when using the ripest and sweetest berries on the bush.
Serve this lovely salmon with our briny Egg–Caper Sauce or Dill Mousseline Sauce for an elegant, flavorful meal.
This honey-lemon syrup restores the fresh apricot's essence hidden within, even spongy supermarket apricots.
This scrumptious chowder combines two popular ingredients of summer-fresh lobster and corn.
This method of cooking a whole striped bass keeps it very moist.
Quince is an autumn fruit, so you can if you can't wait until fall to make this stew, you might substitute tart green apples.
Avocado and a light herbed mayonnaise add an elegant, unexpected touch to this simple shrimp cocktail.
This salad is crunchy, cool, and creamy, with a refreshing bite of parsley.
The balance of salt cod, potatoes, onions, and fresh parsley makes this salad delightful.
This traditional Provençal dish, flavored with a pungent aïoli, is simple, hearty, and delicious.
The infusion of orange blossom water adds a uniquely Provençal note to this dessert.