630 elegant recipes

Fresh fig halves stuffed with semisweet chocolate chips, chopped fresh mint, and toasted almonds, then baked until warm and melty. An elegant 4-ingredient bite for fig season.

A classic chocolate souffle from Eunice Kennedy Shriver's kitchen, made with unsweetened chocolate, a touch of coffee, and billowy whipped egg whites. Elegant enough for any holiday table.

Skinless Cornish hen halves basted with brandy, apple juice, and paprika, served over a cinnamon-scented wild rice pilaf with brandy-soaked raisins. Light, elegant, and feeds eight.

Luxuriously creamy Colombian avocado vichyssoise with leeks, potatoes, and heavy cream. Serve it hot or cold as an elegant first course before fish. Ready in just 30 minutes.

Flour-dusted trout fillets pan-seared in fragrant walnut oil, finished with toasted walnuts and a splash of sherry vinegar. Elegant enough for company, easy enough for Tuesday.

An elegant vegetarian plate of couscous, basmati rice, and quinoa timbales served over a silky roasted sweet corn coulis. Restaurant-worthy presentation for a dinner party grain course.

Savory winter squash tart with roasted squash, buttery leeks, Gruyere, and creme fraiche in a flaky pastry shell. A rustic, elegant main dish for fall and winter entertaining.

A chilled Hungarian-style cherry soup made with Bing cherries, claret wine, cinnamon, and lemon, thickened with egg yolk. Served cold as an elegant starter or light meal.

Silky chicken and ham mousse blended with Madeira wine and whipped cream, set in a gelatin mold. An elegant make-ahead appetizer for cocktail parties and holiday entertaining.

Butter-browned chicken breasts baked with sautéed bell peppers in a white wine and herb sauce. A simple, elegant French-inspired dinner with just a handful of ingredients.

Cucumber leek sauce made from fresh juiced cucumbers, thickened with a slurry and finished with lime, white wine, dill, and a touch of butter. Light, bright, and elegant.

Petite Boules are white chocolate truffles spiked with Frangelico, dipped in tempered semisweet chocolate, and rolled in ground toasted hazelnuts. An elegant, handmade confection for gifting or dessert.

Rich chocolate sauce made from unsweetened chocolate, heavy cream, and dry sherry, boiled to a thick, glossy pour. An elegant ice cream topping that stores in the fridge.

Grilled lamb cutlets with a silky snow pea and fresh basil puree finished with butter and cream. An elegant, restaurant-quality lamb dish with a vibrant green side.

Chilled peach soup with white wine, orange liqueur, maple syrup, and whipped cream. A silky, boozy fruit soup that works as an elegant summer dessert or first course.

Cantaloupe macerated in dry sparkling wine with orange marmalade and fresh mint. A light, elegant fruit dessert that needs a few hours in the fridge and zero cooking.