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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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Creamy cilantro lime sauce in a bowl on a wooden countertop, surrounded by fresh lime and cilantro.

Chipotle Aioli

10 min • Easy • 8 to 10 servings

Refreshing mint julep in a silver cup with crushed ice and fresh mint garnish, bourbon bottle and sugar on wooden cutting board.

Mint Julep

5 min • Easy • 1 serving

BBQ ribs with roasted potatoes and steamed broccoli on a plate, set on a wooden kitchen countertop.

Melt-in-Your-Mouth Baby Back Ribs

270 min • Moderate • 4 to 8 servings

Homemade chicken soup with shredded chicken, whole carrots, and celery in a white bowl on a kitchen counter near a stove.

Jewsian Chicken Soup

140 min • Moderate • 6 to 8 servings

Freshly squeezed orange juice in a glass, surrounded by halved oranges and a knife on a wooden kitchen counter.

Orange juice for Audrey

10 min • Easy • 2 to 4 servings

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