Thick cotes de boeuf or bone-in rib eye steaks are seared to a crusty perfection and served with thyme-scented caramelized shallots.
These profiteroles, also know as ice cream filled pastry puffs, are chocolate and cradle vanilla ice cream. On the plate is a puddle of chocolate sauce.
For lobster thermidor, lobster is cooked and then coated in a rich thermidor sauce, seasoned with mustard and tarragon, and scooped back in the shell.
This spit-roasted duck by Mario Batali is slathered in orange marmalade, orange juice, and balsamic vinegar, then spun until mahogany brown.
Espresso and Frangelico lend these creamy white chocolate truffles incredible oomph. Tasting is believing.
There are few chefs we trust to reinvent classics like oysters Rockefeller. Jacques Pépin is one of those chefs.
This fudge-like mousse cake pushes the opulence barometer right to the edge. A cinnamon nut crust holds a 1 1/2 pounds of bittersweet chocolate mousse.
Utterly fresh, these oysters–drizzled with a sauce filled with ginger, soy sauce, and lemon juice–are best when just shucked. Do try for Pacific oysters.
Seared chicken breasts are napped with a creamy goat-cheese-and-herb sauce. The chicken breasts are served with black beans on the side.
Baked seafood imperial, a riff on crab imperial, is shellfish tossed with cream and seasonings, breaded, and baked. Seafood imperial can be small or big.
Steamed mussels go from standard to superlative when doused in a delicate curry-white wine broth spiked with shallots, garlic, lime, and cream.
This is a sauce to spoon over perfectly ripe summer fruit or drizzle over a fruit pie or tart.
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