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Escoffier, George Auguste

Great chef of the early twentieth century and the father of modern cookery. He organized his kitchens by the brigade system, with each section run by a chef.

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Creamed corn in a white bowl on a kitchen countertop with a wooden spoon and stove in the background.

Aunt Anne’s Crock Corn

250 min • Easy • 20 servings

Roasted chicken with bay leaves and peppercorns on a bed of mashed potatoes in a kitchen setting.

Turkey Brine

30 min • Easy • 1 turkey servings

Whiskey cocktail with ice and lime wedges on a kitchen counter near a wooden cutting board and utensils.

Chilled añejo

15 min • Easy • 1 serving

A plate of baked beans topped with crispy bacon sits on a kitchen counter beside a pot of beans and a knife.

Flavorful Baked Beans

440 min • Moderate • 8 to 10 servings

Hearty pasta with ground meat, diced tomatoes, and parsley on a beige plate, with a pot and oil bottle in the background.

Fusilli with hot sausage and fennel

45 min • Moderate • 4 servings

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