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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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Layered salad topped with shredded cheese and crispy bacon bits in a kitchen setting.

Aunt Anne’s Famous Salad

35 min • Easy • 20 servings

A bowl of vibrant green tomatillo salsa garnished with cilantro, with fresh tomatillos and jalapeño slices on the side.

Traditional salsa verde

15 min • Easy • 4 to 6 servings

A plate of couscous with tomatoes served on a cloth napkin, accompanied by a jar of couscous and a loaf of bread in the background.

Bread crumbs

10 min • Easy • varies servings

Grilled steak slices on a plate with juices, kitchen counter in the background.

Late summer flank steak

25 min • Easy • 4 to 6 servings

A hearty bowl of gumbo with sausage, shredded chicken, and white rice, served with a fresh loaf of bread on a wooden kitchen counter.

Authentic Chicken Gumbo

65 min • Moderate • 8 to 10 servings

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