77 chef recipes

Veal stock roasts meaty veal bones with onions, carrots, leeks, and garlic until deeply browned, then simmers gently for 6 to 8 hours into a clear, rich foundation for sauces and soups.

Chef Kimos' rack of lamb studded with garlic, seared and roasted with a warm mint jelly, mustard, and vinegar basting sauce. A straightforward, impressive roast with a tangy-sweet glaze.

Making your own chicken stock may take some time, but when you taste one tablespoonful afterwards, you will feel it's well worth the effort.

Tart rhubarb and sweet apple pie filling spiced with cinnamon in a flaky double crust, thickened with tapioca for a perfectly sliceable filling. This apple rhubarb pie is a springtime classic.

Apple pie filling and fresh rhubarb topped with marshmallows, strawberry gelatin, and white cake mix, then baked into a gooey, fruity dump cake. No mixing bowls required. Just layer, bake, and chill.

A chef-crafted veggie burger loaded with grated beets, carrots, turnips, zucchini, and mashed potato, bound with oats and rice, and studded with crunchy hazelnuts. These hold together on the grill and taste like a garden in the best way.

Three-ingredient chocolate rum cream: melted semi-sweet chocolate folded into whipped cream with dark rum. Ready in 20 minutes. A versatile filling, topping, or standalone mousse.

You will simply die and come back again after trying this rich and decadent cake that tastes too good to be true.

French-style hazelnut praline buttercream built on a custard base with egg yolks, milk, and unsalted butter. A professional pastry filling and frosting.

Red snapper Veracruz: a classic Mexican fish dish baked in a tomato-olive-jalapeno sauce with garlic, oregano, and bay. Quick to assemble, ready in 30 minutes. The signature dish of Veracruz cuisine.

Double chocolate oat cookies in the Aussie Anzac style: cocoa dough studded with chocolate chips, oats, and coconut, bound with golden syrup, then finished with a dark chocolate drizzle. Crisp, chewy, and deeply chocolatey.

Louisiana red beans and rice with kidney beans, andouille sausage, tasso ham, and pickled pork, thickened with file powder. A chef-level Creole classic with layered smoke and spice.

Mixed fruit pie with apples and peaches spiced with apple pie spice. Sweet double-crust deep dish pie baked in 60 minutes total.

Chicken breasts baked low and slow on a bed of three cream soups and uncooked rice until everything is tender and creamy. This hands-off chicken and rice dinner practically cooks itself.

Cheese tortellini in deeply savory porcini mushroom broth with mixed wild and fresh mushrooms. An elegant 30-minute Italian primo course on a weeknight.

Master Chef recipe from Australian Junior master chef.