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
Colorful sautéed bell peppers and onions in a white bowl, with garlic, olive oil, and a cast-iron skillet in the background.

Peppers & Onions

25 min • Easy • 2 to 4 servings

Golden brown casserole topped with melted butter and chives, sitting on a wooden counter next to a pot and a dish of butter.

Mashed Potato Casserole

90 min • Moderate • 8 to 10 servings

Plate of homemade chocolate brownies on a kitchen countertop, with a saucepan and cutting board in the background.

Brownies for brownies

45 min • Easy • 8 to 10 servings

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

Bowl of raw, seasoned sausage meatballs on a kitchen counter next to a cooking pot and a baking sheet.

French Burnt Peanuts

40 min • Easy • 4 to 6 servings

See All

From Our Table to Yours

Explore the Moments That Matter Most

Discover Stories