324 master recipes

Authentic New Mexican chili with cubed beef chuck, pork, mild and hot ground chilies, amber beer, and a long simmer. Serve beans on the side, Southwest-style.

Master chef's chicken stock simmered slow with backs, necks, carcasses, and classic mirepoix for clean, golden, gelatin-rich broth. The pro-kitchen foundation that beats any boxed stock.

Master chef puff pastry made with classic French lamination and six single turns, building hundreds of buttery flaky layers. Restaurant-quality dough for tarts, vol-au-vents, napoleons, and palmiers.

Master Chef BBQ ribs: a peppery homemade spice rub and a from-scratch ketchup-vinegar-molasses barbecue sauce, smoked low and slow until fall-off-the-bone tender. Pitmaster-style ribs worth the all-day cook.

Rich homemade beef stock from roasted marrow bones, aromatics, and herbs simmered for hours. This master chef method from Bon Appetit yields a deeply flavored base for soups, stews, and sauces.

Garlic-studded boneless pork loin roast cooked low and slow as a master recipe. Serve one third fresh and save the rest for burritos, soups, and other meals all week.

Master magic lemon pie sets sweetened condensed milk with fresh lemon juice and zest, no cooking required for the filling. Crowned with a billowy meringue over a cinnamon-graham crust.

Master Chef stewed chicken braises a whole bird with fire-roasted bell peppers, tomatoes, red wine, raisins, and olives for a Spanish-Portuguese sweet-and-savory stew. Finished with a flour-thickened gravy.

Master flank steak marinade method using only barbecue sauce. Layer, refrigerate, grill, and slice against the grain for juicy beef every time.

Grilled flank steak rolled with stir-fried cabbage, then wrapped in flatbread with wasabi-ginger cream cheese creates Japanese-fusion pinwheels for elegant entertaining.

Slow-simmered vegetable stock bursting with earthy aromatics and garden-fresh flavor, ready to elevate soups, risottos, and sauces from ordinary to extraordinary.

Crockpot Pepper Steak recipe

The tartness of the lemons is great with the sweet crust and meringue topping. Perfect in summer.

White bean chicken chili: navy beans simmered with bell peppers, onion, cumin, and chili powder, topped with roasted spiced chicken, salsa, sour cream, and a warm cheese quesadilla on the side.

Slow-cooker French onion soup with caramelized onions, beef bouillon, and toasted French bread topped with melted Parmesan. The classic Parisian bistro soup, hands-off.

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.