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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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Assorted chocolate truffles, coated in cocoa powder, nuts, and coconut, displayed on a plate in a cozy kitchen setting.

Chocolate truffles

30 min • Easy • 20 to 30 servings

Golden-brown empanadas on a plate, with baking ingredients and utensils in the background.

Empanada Pastry

20 min • Moderate • 1 batch servings

Stack of fluffy pancakes topped with butter and syrup, served with fresh strawberries and blueberries on a white plate in a kitchen setting.

Buttermilk pancakes

25 min • Easy • 4 to 6 servings

Bowl of vibrant red beet soup with chunks of beets, placed on a beige cloth near a pot and wooden spoon on a kitchen counter.

Borscht

65 min • Moderate • 4 to 6 servings

Bowl of miso soup with salmon, tofu, mushrooms, and crab sticks, accompanied by a small dish of soy sauce with sliced red chili.

Satisfying Burp Feast

50 min • Easy to Moderate • 4 to 6 servings

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