home

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.

Popular Recipes

Check our most popular recipes of this week

See All
Homemade pepperoni pizza on a white plate, with a rolling pin, measuring cup, and olive oil bottle on the countertop.

Pizza dough

35 min • Moderate • 6 servings

Perfectly roasted beef garnished with fresh mint leaves, served on a white plate with lemon, olive oil, and spices in the background.

Lamb marinade

15 min • Easy • 6 to 8 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

Hearty bowl of gumbo with shrimp, sausage, and chicken served over rice, garnished with green onions, with a pot in the background.

Chicken and Sausage Gumbo

150 min • Moderate • 6 to 8 servings

Creamy rice pudding served in a bowl with a caramelized topping, placed on a kitchen counter with a wooden spoon beside it.

Thanksgiving porridge

20 min • Easy to Moderate • 4 to 6 servings

See All

Behind the Scenes

Catch Up on What’s Happening in Our Kitchen

Discover Stories