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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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Bowl of chili topped with shredded cheese, sour cream, and sliced jalapeños, with a pot of chili, onion, and jalapeño in the background.

Saturday Cowboy Chili (Chili con Carne)

270 min • Moderate • 8 to 10 servings

Hearty beef stew with vegetables served in a white bowl, garnished with parsley, next to a pot of stew on a stovetop.

Coyote Pass Pepper Popper Chili

210 min • Moderate • 8 to 10 servings

Italian wedding soup with meatballs, spinach, and grated cheese served in a bowl with a pot and spoon on the side.

Italian Wedding Soup with meatballs

50 min • Moderate • 6 to 8 servings

Baked shrimp with tomato slices, olives, and crumbled cheese in a white dish, served with a side of rice.

Windows on the World Broiled Shrimp with Feta Cheese

25 min • Easy • 4 servings

Mashed potatoes topped with a soft-boiled egg, seasoned with black pepper, served on a plate with a fork and a pot of extra mashed potatoes.

Eggy mash

35 min • Easy • 4 servings

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