Our Most Indulgent Recipes for When You Need to Treat Yourself

It's not decadent if it's self care

From luscious bordelaise sauce on filet mignon, to the silkiest potatoes and richest cakes—these are the most decadent recipes we know. It's worth taking the time to make something extra special every once in a while, and our French recipes are a treasure trove of elegant recipes. The same goes for our moist, rich decadent cakes. From our elegant breakfast recipes to the fanciest party recipes, we've rounded up our most decadent recipes in our archives right here.

Filet Mignon With Bordelaise Sauce
FILET MIGNON WITH BORDELAISE SAUCE
Filet Mignon With Bordelaise SauceMatt Taylor-Gross

Luscious, wine-enriched bordelaise sauce is often paired with hanger steak, shell steak, and tender filet mignon. Though the sauce is traditionally served with a dollop of beef marrow, we think it is just as delicious with a garnish of chopped fresh parsley and rosemary.

Pomme Purée
Pomme Puree
Pomme PuréeIngalls Photography

Passing cooked potatoes through the fine holes of a potato ricer ensures a silky consistency for this ultrarich side. Get the recipe for Pomme Purée »

Sauternes Custard with Armagnac-Soaked Prunes
Sauternes Custard with Armagnac-Soaked Prunes
Sauternes Custard with Armagnac-Soaked PrunesTom Parker

At Boulestin, Agen prunes, prized for their caramel notes and soft texture, are infused with brewed tea, cinnamon, and armagnac and then used to top this sumptuous custard. In lieu of vanilla sugar, you can substitute 3/4 cup sugar and 1 tsp. vanilla extract. Get the recipe for Sauternes Custard with Armagnac-Soaked Prunes »

Brûléed Italian Plums with Armagnac Custard
Brûléed Italian Plums with Armagnac Custard
Brûléed Italian Plums with Armagnac CustardFarideh Sadeghin

Warming, caramel-scented Armagnac custard bathes fresh, barely-cooked Italian plums in this quick, simple dessert. Get the recipe for Brûléed Italian Plums with Armagnac Custard »

Fruit Cake Clafoutis
Fruit Cake Clafoutis
Fruit Cake ClafoutisMatt Taylor-Gross

Clafoutis is a French dessert that's trickier to pronounce than to make. A simple mixture of flour, eggs, dairy, and a little sugar, it's like a pancake, but more custardy, and it's baked instead of griddled. It looks and tastes impressive the way classic French desserts often do, but it's simple enough to whip up any weeknight. Rum-soaked dried apricots, figs, and raisins add their caramelized and honeyed flavors to this creamy version, perfect for cold weather when there's no fresh fruit around. Get the recipe for Fruit Cake Clafoutis »

Provençal Stuffed Squid
Provencal Stuffed Squid
Provençal Stuffed SquidJustin Walker

Fresh squid of every size, and cuttlefish too, are found at fishmongers throughout Provence. Lulu buys the tiny ones to fry, but chooses medium-size squid to stuff with herbs, chard, and bread crumbs (she prefers chard to spinach under most circumstances). To make things easier, the squid can be prepared in advance and cooked later in the day, roasted, grilled, or braised. Serve warm or at room temperature, drizzled with fruity oil or an anchovy vinaigrette. Get the recipe for Provençal Stuffed Squid »

Crème Brûlée
Crème Brûlée
Crème BrûléeFarideh Sadeghin

Beating egg yolks with sugar until pale and fluffy is the key to the smooth texture in this rich, classic French dessert, as made by Dennis Wist, father of Saveur Art Associate Allie Wist. Get the recipe for Crème Brûlée »

New Orleans Doberge Cake
New Orleans Doberge Cake
New Orleans Doberge CakeRyan Liebe | Food Styling Mariana Velasquez

This version of the classic NOLA dessert combines a rich buttermilk cake with both lemon curd and chocolate fillings, surrounded by a vanilla German buttercream and ganache. Get the recipe for New Orleans Doberge Cake »

Charred Rhubarb Compote
Charred Rhubarb Compote
Charred Rhubarb CompoteChristina Holmes

Rhubarb gets a smoky makeover when broiled briefly before being cooked down into a jammy compote. Use it as a topping for this rich strawberry cheesecake or drizzle on ice cream.

Cast-Iron Squash Pudding
cast-iron squash pudding
cast-iron squash puddingChristina Holmes

This luscious, cakelike pudding, made with milk-poached butternut squash batter and crowned with caramel-drenched delicata, rides the line perfectly between side dish and dessert, "kind of like yams with marshmallows," says Joe Beef's Red Morin, who serves it with caramel sauce or sweetened whipped cream. Get the recipe for Cast-Iron Squash Pudding »

Thomas Keller's Coconut Cake
THOMAS KELLER'S COCONUT CAKE
Coconut CakeMatt Taylor-Gross

Thick Italian meringue is sandwiched between moist layers of cake, which is topped off with sweetened shredded coconut in this recipe from chef Thomas Keller. Get the recipe for Thomas Keller's Coconut Cake »

Standing Rib Roast with Black Currant Port Glaze
Standing Rib Roast with Currant Port Glaze, Late Winter Feast
Standing Rib Roast with Currant Port GlazeBill Phelps

A giant slab of perfectly roasted beef looks incredibly appetizing on its own, so don't worry about cleaning and exposing (known as frenching) the bones. The fat that remains will help keep the meat moist. Get the recipe for Standing Rib Roast with Black Currant Port Glaze »

Fire-Roasted Duck and Pheasant with Red Currant Jelly
fire-roasted duck and pheasant with red currant jelly
Fire-roasted duck and pheasant with red currant jellyChristina Holmes

Fred Morin and Dave McMillan of Joe Beef in Montreal cook a mix of birds over flames and embers, using hooks and chains to suspend and rotate them (different-size birds will cook at different speeds). "The spin, the way the fat drips down, all combines to make a wonderfully burnished bird," says McMillan. Ambitious home cooks can hang birds using twine or wire over a backyard fire, or simply roast birds on a rack set in a roasting pan in the (indoor) oven. Get the recipe for Fire-Roasted Duck and Pheasant with Red Currant Jelly »

Dulce de Leche Cake
DULCE DE LECHE CAKE
Dulce de Leche CakeMatt Taylor-Gross

The secret to achieving this cake's moist, dense-but-not-too-dense texture is to poke it all over with a knife while it's still warm, before dousing it with a rich milk mixture that will soak into the cake's interior. Get the recipe for Dulce de Leche Cake »

Duck Pâté en Croûte
Pate En Croute
Duck Pâté en CroûteMatt Taylor-Gross

Pâté is a labor of love, but it's worth every step, especially when you bake it in flaky homemade pastry dough and top it with a flavorful gelée. Here, being careful to keep the ingredients cold during the process, and taking the same care when folding and filling the dough, yields a pâté that everyone will write home about. Get the recipe for Duck Pâté en Croûte »

Hot Milk Cake with Vanilla Buttercream
Hot Milk Cake with Vanilla Buttercream
Hot Milk Cake with Vanilla ButtercreamAndre Baranowski

Scalded milk produces a moist texture in this simple Virginian dessert, an ivory-hued cake that's so straightforward it's often referred to, even in vintage cookbooks, as "old-fashioned." Get the recipe for Hot Milk Cake with Vanilla Buttercream »

Skillet-Cooked Duck Breast with Beets and Watercress
Skillet-Cooked Duck Breast with Beets and Watercress
Skillet-Cooked Duck Breast with Beets and WatercressAriana Lindquist

The earthiness of beets pairs well with duck, which chef Gavin Kaysen likes to grill, but a skillet works just as well at home. The black rice is an incredible dish simply on its own. Get the recipe for Skillet-Cooked Duck Breast with Beets and Watercress »

Meringue Floating in Crème Anglaise
Meringue Floating in Crème Anglaise
Meringue Floating in Crème AnglaiseMatt Taylor-Gross

Sprinkled on top of these delicate meringues—which float in a vanilla custard—are praline roses, caramel-coated almonds dyed a bright pink. The color's a bit shocking, but they're a staple of Lyonnaise pâtisseries and lend a nice crunch and color to this white-on-white backdrop. Get the recipe for Meringue Floating in Crème Anglaise »