Explore Our Collection
Classic Beef Bourguignon
A hearty, slow-cooked French stew perfect for a cold evening.
| Intermediate
Molten Chocolate Lava Cakes
An indulgent dessert with a gooey, melted chocolate center.
| Easy
Spicy Garlic Shrimp with Lemon
A fast, flavorful dish ready in under 20 minutes.
| Easy
Homemade Gnocchi with Sage Butter
Pillowy potato dumplings in a simple, fragrant sauce.
| Intermediate
Chef Marco's Go-To
"After a long day in the kitchen, I want something that is quick but doesn't compromise on flavor. Cacio e Pepe is the ultimate answer. It is a masterclass in simplicity—just three main ingredients, but the technique is everything. Getting the starchy pasta water just right to create a creamy sauce without any cream is a magical process. It's the dish I make to feel connected to my Roman roots. It proves that you don't need a long list of ingredients to create something profoundly satisfying. It's my comfort in a bowl."
Quick Cacio e Pepe
A classic Roman pasta dish that translates to "cheese and pepper." This recipe is all about technique. The secret is using the hot, starchy pasta water to melt the cheese into a creamy, emulsified sauce that coats every strand of spaghetti.
From the Chef's Notebook
Master the Mince
For finely minced garlic or herbs, add a small pinch of coarse salt to the pile on your cutting board. The salt acts as an abrasive, breaking down the cell walls more quickly and preventing the pieces from flying around.
Secrets to a Perfect Sear
Three things are crucial for a deep brown crust on meat: a very dry surface (pat with paper towels), a very hot pan (it should be shimmering), and not overcrowding the pan (which causes steaming instead of searing).
From a Student's Kitchen
Rustic Apple Galette
"I was always so intimidated by pastry, but after taking the Pâtisserie Basics class, I finally had the confidence to try. This galette was my first creation! It's so much less fussy than a traditional pie, but just as delicious. The all-butter crust recipe from Chef Isabelle is truly foolproof. It's become my go-to dessert for dinner parties, and my friends can't believe I made it from scratch. This school didn't just teach me to follow a recipe; it taught me to trust myself in the kitchen."
- Submitted by Alex JohnsonBecome a Culinary Insider
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